Spicy Sayings And Quotes

How do you know, when you think blue — when you say blue — that you are talking about the same blue as anyone else? You cannot get a grip on blue. Blue is the sky, the sea, a god’s eye, a devil’s tail, a birth, a strangulation, a virgin’s cloak, a monkey’s ass. It’s a butterfly, a bird, a spicy joke, the saddest song, the brightest day. Blue is sly, slick, it slides into the room sideways, a slippery trickster. This is a story about the color blue, and like blue, there’s nothing true about it. Blue is beauty, not truth. ‘True blue’ is a ruse, a rhyme; it’s there, then it’s not. Blue is a deeply sneaky color.

Yesterday I had a woman ask me what kind of salad dressings we have. I told her we have sesame soy dressing, spicy lime vinaigrette, and blue cheese. She made a face and asked, 'Is that all?' 'Yes,' I told her, 'those are all of our dressings.' 'Don't you have any other dressings?' he says. I mean, what the hell? What does she think? That I'm holding out? I was tempted to say, "No, we actually have an entirely different assortment of dressings that I don't tell people about the first time they ask, because they don't deserve these great secret dressings. But now that you have proven your worth, I will show you to the VIP room, where the array of salad dressings will dazzle and delight you.

I don’t mind hot and spicy. Actually find that appealing in a girl … And chicken wings.” Rylann turned her head and stared at him. “Did you really just compare me to chicken wings?” “You say that like it’s a bad thing. Chicken wings are the bomb.

You ever been fucked by a bayou boy after drinkin’ moonshine at a crawfish boil while skinny dippin’ when you’re supposed to be fishin’?” His drawl had just gotten very deep and pronounced and Caroline felt her clit actually tingle in response. “I…” She cleared her throat. “…have not.” “Then you’re a virgin in all the most fun ways.

You don't own me... Five million dollars wrapped around your finger says I do.

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.

Peeling an Orange Between you and a bowl of oranges I lie nude Reading The World’s Illusion through my tears. You reach across me hungry for global fruit, Your bare arm hard, furry and warm on my belly. Your fingers pry the skin of a naval orange Releasing tiny explosions of spicy oil. You place peeled disks of gold in a bizarre pattern On my white body. Rearranging, you bend and bite The disks to release further their eager scent. I say “Stop, you’re tickling,” my eyes still on the page. Aromas of groves arise. Through green leaves Glow the lofty snows. Through red lips Your white teeth close on a translucent segment. Your face over my face eclipses The World’s Illusion. Pulp and juice pass into my mouth from your mouth. We laugh against each other’s lips. I hold my book Behind your head, still reading, still weeping a little. You say “Read on, I’m just an illusion,” rolling Over upon me soothingly, gently unmoving, Smiling greenly through long lashes. And soon I say “Don’t stop. Don’t disillusion me.” Snows melt. The mountain silvers into many a stream. The oranges are golden worlds in a dark dream.

Call me a bad private eye, but I came to the conclusion that nobody is happy with what they’ve got. You have a healthy relationship, then, you look for a spicy one. You have an unhealthy relationship, your struggle is to find a peaceful one.

I buy spicy chips and ultra-caffeinated sodas, the perfect fuel for confronting ass-hattery (ass-millinery?).

One of my Norwegian teachers once asked me a question. 'If you were a flower, Bjørn, what kind of flower would you be?' She always came up with the strangest questions. I think she liked messing around with me. I was an appreciative victim. I was seventeen. She was twice that. 'A flower, Bjørn?' she repeated. Her voice was compassionate, pleasant. She leaned over my desk. I still remember her scent: warm, spicy, full of moist secrets. Everyone was quiet. Everyone was wondering what kind of flower Bjørn would be. Or they were all hoping i would stammer and blush, as i was wont to do whenever she leaned over me with all her scents and heady temptations. But for once i had an answer to one of her incessant questions. I told her about the Haleakala Silversword. It grows only in and around the Haleakala volcano on Maui. It spends twenty years as a modest ball covered with shimmering silver hairs storing up its energy, and then suddenly one summer it explodes extravagantly into bloom in yellows and purples. Then it dies. My answer flummoxed her. For a long while she just stood there by my desk, staring at me. What the heck had she been expecting me to say? a cactus?

Is it an eggageration to say Clement Soup and Sourdough saved me? At night, instead of fitfully reviewing the day's error while my stomach swam and churned, I... fell asleep. My course steadied. I had taken on ballast in the form of spicy broth and fragrant bread and, maybe, two new friends, or sort-of-friends, or something.

Are you cold?” My hands are clamped around my upper arms, my torso curled into my legs to keep the heat in. “Um.” “Here.” Wallace sits up and pulls a thick knitted blanket from beneath the other sheets on his bed. “Insulation layer. Hope it doesn’t smell bad.” He wraps it around me. It’s already warm. Probably warm from him, considering he sleeps with it touching him every freaking night. “Smells like Irish Spring and spicy boy shampoo,” I say. “Is that good or bad?” “It’s great.” I have never been so close to something that smells like Irish Spring and spicy boy shampoo, unless you count anything my dad goes near, and I do not. I’m not entirely sure my brothers shower. I curl up in his blanket but stay turned away from him.

Paul, all I know is that this is the third time we've talked tonight, you're saying 'fuck' to me, I'm a guy, and your penis has been mentioned numerous times. Jesus, you're acting like you're some teenager. Work through this shit with a shrink, man. I don't care if you're gay.' Here again, I achieved silence. But not for long. The breathing became heavy and then, 'What the fuck kind of game are you playing?' 'It's no game, man. You want to close a sale? I want to see your penis. It's a fair exchange if you ask me.' He hung up again, and I reached for my perfectly spicy, scratch-your-throat-like-a-cat-claw-hot Blenheim ginger ale and took a long swallow. This particular credit card company has not called me again. And, to my delight, AT&T never called me again after I asked one of their friendly Southern females if by any chance she happened to be a male-to-female transsexual, and if so, what vaginal depth her surgeon had managed to attain for her. 'Four inches is pretty common,' I told her. 'But if you dilate religiously, you can probably achieve five.' I even got the phrase 'self-lubricating' out before she hung up on me.

Flavors are much more intense for people these days, so some of the old recipes don't stand up the way they used to. Think about what people are eating now, all kinds of hot sauces and spicy foods. Intensely spiced global cuisines. Bitter kale instead of buttery spinach, funky goat cheese instead of mild cheddar." He tilts his head at me, pondering. "So what you are saying is that because people are much more exposed to these things, the original recipes taste different to them?" "Exactly! Sriracha is as common as ketchup in most houses these days, so people's palates are used to more oomph in their flavors. Think about how it all used to be basic caramel, and now salted caramel is everywhere! When I was a kid it was all about milk chocolate, and now the darker and more intense the better.

A kitten is almost too easy, I think, as I quickly pull out its fur and separate and de-bone it, and put the pieces in the blast cooker for three of the remaining four minutes, then add them to my gumbo, just as Chef Reamsy calls time. “Ladies first,” he says, as I present him with a plate. “What have we here?” “Chef, this is a Slim Jim, Chee-Tos, and kitten gumbo in a spicy Pepsi sauce,” I say. “Bon appetite.” He picks through it. “It certainly looks visually stunning,” he says. “What’d you use in the sauce?” “Pepsi, and a little K-C Masterpiece barbecue sauce. I put that in a pan and let it reduce down.” He takes a bite. “Flavorful. The meat is moist and tender, the sauce has just the right amount of spice, and I love the way you incorporated the stray kitten into the dish. Well done indeed.

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

By the old Moulmein Pagoda, lookin' lazy at the sea, There's a Burma girl a-settin', and I know she thinks o' me; For the wind is in the palm-trees, and the temple-bells they say: "Come you back, you British soldier; come you back to Mandalay!" Come you back to Mandalay, Where the old Flotilla lay: Can't you 'ear their paddles chunkin' from Rangoon to Mandalay ? On the road to Mandalay, Where the flyin'-fishes play, An' the dawn comes up like thunder outer China 'crost the Bay! 'Er petticoat was yaller an' 'er little cap was green, An' 'er name was Supi-yaw-lat - jes' the same as Theebaw's Queen, An' I seed her first a-smokin' of a whackin' white cheroot, An' a-wastin' Christian kisses on an 'eathen idol's foot: Bloomin' idol made o' mud Wot they called the Great Gawd Budd Plucky lot she cared for idols when I kissed 'er where she stud! On the road to Mandalay... When the mist was on the rice-fields an' the sun was droppin' slow, She'd git 'er little banjo an' she'd sing "Kulla-lo-lo! With 'er arm upon my shoulder an' 'er cheek agin my cheek We useter watch the steamers an' the hathis pilin' teak. Elephints a-pilin' teak In the sludgy, squdgy creek, Where the silence 'ung that 'eavy you was 'arf afraid to speak! On the road to Mandalay... But that's all shove be'ind me - long ago an' fur away An' there ain't no 'busses runnin' from the Bank to Mandalay; An' I'm learnin' 'ere in London what the ten-year soldier tells: "If you've 'eard the East a-callin', you won't never 'eed naught else." No! you won't 'eed nothin' else But them spicy garlic smells, An' the sunshine an' the palm-trees an' the tinkly temple-bells; On the road to Mandalay... I am sick o' wastin' leather on these gritty pavin'-stones, An' the blasted English drizzle wakes the fever in my bones; Tho' I walks with fifty 'ousemaids outer Chelsea to the Strand, An' they talks a lot o' lovin', but wot do they understand? Beefy face an' grubby 'and - Law! wot do they understand? I've a neater, sweeter maiden in a cleaner, greener land! On the road to Mandalay... Ship me somewheres east of Suez, where the best is like the worst, Where there aren't no Ten Commandments an' a man can raise a thirst; For the temple-bells are callin', an' it's there that I would be By the old Moulmein Pagoda, looking lazy at the sea; On the road to Mandalay, Where the old Flotilla lay, With our sick beneath the awnings when we went to Mandalay! O the road to Mandalay, Where the flyin'-fishes play, An' the dawn comes up like thunder outer China 'crost the Bay !

Trust me, I’ve seen more women in their corsets and shifts than you’ve seen years.” “I can well believe that.” She sniffed. “At least turn around.” “Fine.” He turned his back to her, and Freddy followed suit. “But be quick about it. I’d like to reach Halstead Hall in time for dinner.” “Do as he says, will you?” Freddy put in. “I’m about to faint from hunger.” “For once, Freddy,” she grumbled, “would you stop thinking with your stomach?” The stockings seemed to fit, and she managed to undo her own gown so she could slip the other one on. But she could never button it herself, especially since it was small in the waist. And the bust. Mercy, she would need help. “Freddy, come fasten me up, will you?” Her cousin’s back stiffened. “I can’t do that!” “Oh, for God’s sake.” Lord Stoneville strode over. “I knew you Americans were prudish, but this is absurd.” Before she could even protest, he began fastening her gown. To her horror, the faint scent of his spicy cologne and his fingers working efficiently over the buttons made an odd sort of heat rise up from her belly. That couldn’t be good. “You seem to know how to do up a woman’s gown very well.” She struggled to sound nonchalant. “I take it you’ve had plenty of practice.” “You know us debauchers,” he said dryly. “Practice, practice, practice.

Our eyes meet and the look in his gaze is so intense, I shut mine. He pulls me forward and leans into me, his mouth finding mine. He lightly nibbles my bottom lip, and I let out a moan. He whispers into my mouth. "A little bite isn't that bad, is it?" "No," I say. His mouth, his lips, become more ravenous, and our heated breaths become one, his chocolaty and spicy. His hands envelop my jawline as he pulls me into him even more. Our tongues explore each other's, gentle and demanding, and my hands slide down his sides. The kiss is urgent, fervent, and so utterly delicious. I'm clinging onto his back now, light-headed and dizzy. Wild tremors rush down my spine right into my loins. I grip him tighter, about to lose my breath as I breathe him in. He pulls away, groaning softly. "Do you want me to stop?" "No," I say breathlessly. "Let's get comfortable on the couch." I can only nod. He picks me up in his strong muscled arms, and I stroke his tattoo as he carries me into the living room. The next kiss is better and more intense than the first---the kind that makes me see fireworks, the kind that makes me want to explode. Every nerve in my body throbs, the weight of his body pressing against mine, his hardness. My hands explore his back as he kisses my neck. It's like I'm starving and thirsty and I want to eat him, drink him in. This is too good, too much, too delicious. Between the taste of his mouth and his scent, I think I'm going to pass out.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

I’ll tell you what,” he says. “You keep me company while I finish my dinner. I won’t even ask you what you have…or don’t have…under that coat. Deal?” I smile tentatively and smooth down my hair. “Deal.” “You don’t have to do that for me,” he says, gently taking my hand away from my hair. “I’ll get a blanket so you don’t get dirty.” I wait until he pulls a clean light green fleece blanket out of a closet. We sit on the blanket and Alex looks at his watch. “Want some?” he asks, pointing to his dinner. Maybe eating will calm my nerves. “What is it?” “Enchiladas. Mi’amá makes kick-ass enchiladas.” He stabs a small portion with a fork and holds it out to me. “If you’re not used to this kind of spicy food--” “I love spicy,” I interrupt, taking it into my mouth. I start chewing, enjoying the blend of flavors. But when I swallow, my tongue slowly catches on fire. Somewhere behind all the fire there’s flavor, but the flames are in the way. “Hot,” is all I can say as I attempt to swallow. “I told you.” Alex holds out the cup he’d been drinking from. “Here, drink. Milk usually does the trick, but I only have water.” I grab the cup. The liquid cools my tongue, but when I finish the water it’s as if someone stokes it again. “Water…,” I say. He fills another cup. “Here, drink more, though I don’t think it’ll help much. It’ll subside soon.” Instead of drinking it this time, I stick my tongue in the cold liquid and keep it there. Ahhh… “You okay?” “To I wook otay?” I ask. “With your tongue in the water like that, actually, it’s erotic. Want another bite?” he asks mischievously, acting like the Alex I know. “Mo mank ooh.” “Your tongue still burnin’?” I lift my tongue from the water. “It feels like a million soccer players are stomping on it with their cleats.” “Ouch,” he says, laughing. “You know, I heard once that kissin’ reduces the fire.” “Is that your cheap way of telling me you want to kiss me?” He looks into my eyes, his dark gaze capturing mine. “Querida, I always want to kiss you.

Cheesy Spicy Corn Muffins This recipe is from Danielle Watson. She argued that it really isn’t a recipe since it’s not made from scratch, but we told her that didn’t matter.   1 package corn muffin mix, enough to make 12 muffins 4-ounce can well-drained diced green chilies (Danielle uses Ortega brand) ½ cup finely shredded sharp cheddar cheese (or Monterey Jack)   Preheat oven according to the directions on the corn muffin package. Prepare the corn muffin mix according to package directions. Add the green chilies and the shredded cheese, and stir well. Line muffin pans with a double layer of cupcake papers and spray the inside with Pam. Spoon the batter into the cupcake papers. Bake according to corn muffin package directions. Danielle says to tell you that if you have visiting relatives who don’t like any spice at all, you can substitute a half can of well-drained whole-kernel corn for the peppers. Yield: Whatever it says on the package and a little more.

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

he was reveling in the possibilities inherent in selling a car that behaved like a fighter jet. “Yeah, it’s mad,” he continued, with a dimpled grin. And then he added, “In the option selection, you’ll be able to choose three settings: Normal, Sport, and Insane.” A ripple of laughter washed over the crowd. Then, as if to reassure himself as much as everyone else: “It will actually say ‘Insane.’” He hunched his shoulders forward and laughed. Videos posted by people who had experienced “Insane Mode” during test rides at the event appeared on YouTube the next day. Invariably, the accompanying commentary was littered with expletives and other delighted expressions of shock as the car’s spine-straightening acceleration took effect. In the weeks and months that followed, more reaction videos appeared and spread, with one especially spicy compilation coming to accrue more than ten million views. Insane Mode could be seen as more than just a product feature, more than just a marketing gimmick. It would be the mind-set required to fend off the short-sellers of Tesla’s stock, traditional automakers, political opponents, and an increasingly nervous oil industry. It represented the intensity of fervor needed to win the public over to electric cars. And it was a statement about the velocity of innovation required to transition the world to sustainable energy before the planet’s climate changes beyond repair. Even as a feature for a luxury motor vehicle, though, Insane Mode was audacious in both intent and implication.

When we're married, we'll make a place for your cousin in the household. Never fear, dear duchess. I will love her as you do." Eleanor flushed. Mr. Knight had a way of saying the right thing and lighting a glow in her heart. He would hate her when he found out the truth. But she wouldn't let that dismal prospect ruin tonight. Tonight he belonged to her. As she moved with him, he filled her vision, soaked into her pores. Occasionally she would catch a whiff of his essence, like bracing cold air, spicy cinnamon bark... clean white sheets. While around him, she must not think of things like pleasure and beds. It might lead to... pleasure and beds.

Within a narrow limit, and concerning familiar things, the understanding of human speech by these intelligent little terriers is very truly remarkable. At mention of the wee lassie he looked behind for his rough old friend and unfailing refuge. Auld Jack’s absence discovered, Bobby promptly dropped from the seat of honour and from the cart tail, sniffed the smoke of Edinboro’s town, and faced right about. To the farmer’s peremptory call he returned the spicy repartee of a cheerful bark. It was as much as to say: ‘Dinna fash yersel’! I ken what I’m aboot.

Heard a Video about Jesus Inward talking about Christianity, I love Christianity but whatever I heard in that video has never happened to me at all. I clearly understood what is taught in that video, I don't hear anything, I only see patterns on my dreams. Nobody can say anything to me, I see only universal patterns, That's all, I hear frequencies, I hear decibels, I taste spicy. I am not Christians at all but I love Christians. I am Always 100% Hindu

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

You have to come try these banchan! Or I guess you've probably already tried them with your friend Sandy. But anyway! There's a kimchi made out of cucumbers stuffed with chili and onions and some kind of garlic chives? Whatever it is, it is amazing, and you must put it in your mouth right now!" I still felt bad about not answering the bartender. But when I turned back around to apologize or at least say something, he was off polishing a glass at the other end of the bar, conversing with one of the old men about the K-drama. So I went with her and put it win my mouth right then. And not just the stuffed cucumber kimchi. We ate seaweed salad with sweet vinegar, and crunchy sesame lotus root, and dried shredded squid with a spicy sauce, and steamed eggs, all with sticky white rice, and then we had bulgogi, thin grilled slices of marinated beef. It was all drool-worthy. I imagined I could taste Luke in every one: the extra shake of vinegar that took the seaweed right to the edge of being too tart but stopped just in time; the intentional lack of spice on the steamed eggs, necessary for a palate cleanser between all of the bright and spicy and sour.

I wish Fin didn’t have such a fondness for low-cut blouses. “Could you put those things away?” I say crossly, waving a hand at her boobs. “They’re almost in my salsa.” I grab the dish of salsa out from under her hovering breasts, take a tortilla chip from a basket in the center of the table, and dunk the chip into the sauce. Then I pop it into my mouth, enjoying the spicy, satisfying crunch. Fin smiles serenely at me. “I know this is hard for you to understand, B Cups, but the girls need air.” “What they need is scaffolding.

You could not have known he was going to leave Spicy Brunette at the altar for Cute Blondie unless you'd seen this before. I think I've been played," Benny huffs as he finishes off the last fry. "Think about what you're saying, Ben Kenobi. Spicy versus cute. We're never supposed to like the spicy woman in movies, not for the romantic hero to end up with. He's supposed to go with the aw-shucks, girl-next-door type who was right in front of his face all along. Spicy gal never had a chance, bless her heart." He scrunches his nose, mulling this over. "Then I have a dilemma, see," he says, and his feigned thoughtfulness makes me smirk. "Oh, do you?" "Yeah, because what if I'm into this girl who's cute but also spicy? Is she too good to be true? Can I really have one or the other?

I like her,” Al called. “I don’t know if I’ve told you this before, Daniel, but I really like Cassie for you; she’s spicy, attractive, and smart. That last one really balances you out. You know they say opposites attract.

THE SUMMER BEFORE COLLEGE Mick drove trucks for the Coke plant, big lumbering GMCs with slide-up side doors from which he pulled down wooden cases of bottles and slung back cases of empties, delivering to corner markets, restaurants and grocery stores in Rockland County. He loved the hard labor and the changing scenes and people, the sun hot on his face through the GMC’s big windshield and on his arm through the open window full of all the scents of summer – spicy fresh-mown alfalfa, sun-warm bark of beeches and birches, black-furrowed soil, the redolent pastures of cattle and sheep, the cool moist air when the road went over a stream. Wherever he sold, people upped their orders. “What I like,” one corner grocer said, “is you never let me down. You always come when you say you will.” Mick shrugged it off but smiled, “Isn’t everybody like that?” “The way you work, you’re gonna make somethin’ of yourself some day.” He drove on, one arm out the window, shoulder warm in the sun, wind cooling his face, in the friendly grease, diesel and sun-hot plastic smell of the truck. Of course you worked hard, everybody should. It made you happy. How could you not work when your family needed it? Tara waiting tables full-time at Primo’s Café on Main Street, Troy running the farm all by himself and delivering papers at four every morning; Dad’s salary at the plastic factory had gone

I lift up the lid and inhale the aromas of what looks like a flaky pot pie, dusted with powdered sugar, the top scored in a crosshatch pattern. And holy moly, mother of the gods, I'm embraced by heavenly scents. Spicy. Sweet. Savory. Delicious. I commandeer a fork, take a bite, chew, and then swallow. Three layers of flavors infused with chicken, egg, and almonds melt on my tongue, the finish topped off with whispers of orange blossom, saffron, ginger, cumin, and turmeric. "This is absolutely incredible. What is this delight?" "Bastilla," he says with a proud smile. "It's a typical recipe from Morocco, where I'm originally from, usually made with pigeon, but this one is made with chicken. My mother's recipe. It's also called pastilla.

At her final dinner in Imperial Heights, she notices afresh all that a week has made familiar: the silk runner, the brass casseroles, and the many little bowls on her plate that Sita, already turning invisible, keeps refilling. The meal is elaborate. There is saag paneer because it is her favourite Indian dish; corn bake, should the curry get too spicy; what she now knows is dal, not soup; yogurt, rotis, pilaf rice and pickle. Her first night here, she asked what order to eat things in, and everyone laughed like it was the most charming thing to say. Tonight, she folds her roti into a roll, one bite for each spoonful of curry, and as the subject of her new rental in Santacruz leads to a discussion on the city's suburbs, she feels reassured that Nana is right, people are people; no matter where you go and how confusing or daunting or hilarious they seem, there is always room to be kindred.

Be a good girl for me, Kendall," he says without a drop of humor, "and take it.

I think I might have to say goodbye to my social life. Spicy romance novels are way more interesting,

Already in need of fresh air?” He knew I breathed better outdoors. I was about to say sorry when he said, “I hate how they all look at you, like a piece of meat to be devoured.” He gestured toward a group of men. “What are you talking about?” “You’re telling me you haven’t noticed them looking at you?” His face couldn’t hide his feelings. I rolled my eyes. “You must be out of your mind… If they’re looking, it’s because they know I’m your fiancée, and I heard the deal you made today is worth a bit of gossip.” I could feel his anger—not at me, never at me, just at any other man near me. The jealousy had always been a problem, even if I didn’t want to admit it.

I'm just saying, when you're a disobedient little subordinate, you get that tight pussy worked so hard that it hurts just to sit down!” He said.

Oh, boy! You did the deed, didn’t you? Oh, I am so proud of you, cara! So maybe it’s time to say ‘Mille grazie,’ for sending you to a place where you’d find a cowboy dude to tear up the sheets with.” Anna was never going to let her forget the role she’d played in landing Tess in Acacia. “Thank you, Anna,” she said obediently. “You’re welcome,” she replied, all graciousness. “Now I understand why you haven’t been monitoring the stats on your tweets. Share time, girlfriend. You don’t have to give me all the spicy details of what you and your cowboy have been up to, just ninety-nine percent of them. My phone’s fully charged so you can start . . . now.

So even if prasādam is very spicy to others, it is very palatable to the devotee. What is the question of spicy? Kṛṣṇa was offered poison, real poison, by Pūtanā Rākṣasī. But He is so nice that He thought, “She came to Me as My mother.” So He took the poison and delivered her. Kṛṣṇa does not take the bad side. A good man does not take the bad side – he takes only the good side. Just like one of my Godbrothers: he wanted to make business with my Guru Mahārāja [spiritual master]. But my Guru Mahārāja did not take the bad side. He took the good side. He thought, “He has come forward to give me some service.” Bob: Let us say some devotee has some medical trouble and cannot eat a certain type of food. For instance, some devotees do not eat ghee because of liver trouble. So should these devotees also take all kinds of prasādam? Śrīla Prabhupāda: No, no. Those who are not perfect devotees may discriminate. But a perfect devotee does not discriminate. Why should you imitate a perfect devotee? So long as you have discrimination, you are not a perfect devotee. So why should you artificially imitate a perfect devotee and eat everything? The point is, a perfect devotee does not make any discrimination. Whatever is offered to Kṛṣṇa is nectar. That’s all. Kṛṣṇa accepts anything from a devotee. “Whatever is offered to Me by My devotee, I accept.” The same thing is true for a pure devotee. Don’t you see the point? A perfect devotee does not make any discrimination. But if I am not a perfect devotee and I discriminate, why should I imitate the perfect devotee? It may not be possible for me to digest everything because I am not a perfect devotee. A devotee should not be a foolish man. It is said: kṛṣṇa ye bhaje se baḍa catura. So a devotee knows his position, and he is intelligent enough to deal with others accordingly.

Slowly she became aware that the tiny compartment was filled with a sharp, spicy scent. It was like nothing she had ever smelled before—wild and somehow completely masculine. Mmm, nice. Her nose twitched—it seemed to be coming from Sylvan. But when did he have time to put on cologne? “Are you wearing aftershave?” she asked dreamily. “Aftershave?” He sounded confused. “You know—cologne. Perfume. A scent you put on your skin to make you smell good. Don’t the Kindred have anything like that?” “No, we have a very enhanced sense of smell. We don’t like anything that covers up our natural scent.” “Then what smells so good?” She was rubbing her cheek against the warm, hard wall of his chest in a way that would have seemed terminally wrong and uncomfortable just a few minutes ago. Yet now it seemed perfectly natural and right. Why was that? And why didn’t she want to let him go? She could feel the hard ridge of his cock branding her belly, just as it had during the Luck Kiss but even that didn’t alarm her. Instead, she felt herself responding. Her nipples were suddenly tight and achy and the small pair of bikini underwear she had on under her green bridesmaid’s dress felt too tight. Their lace crotch seemed to rub against her in a way that was both irritating and pleasurable. She took another deep breath. “Mmm…smells like…I don’t know what, but incredible,” she murmured, still rubbing against him like a cat. Sylvan stiffened against her. “Sophia, you’re not acting like yourself. This scent…you say it smells extremely good?” “Yes, can’t you smell it? I—” She looked up as she spoke and saw that he was looking down at her again. There was a troubled look in his pale blue eyes, but it wasn’t his eyes that bothered her—it was his mouth. His fangs were out. Long and sharp and prominent, they gleamed in the dim light of the tube like daggers ready to pierce flesh. My flesh! she realized in a flash. “Oh!” She jumped away from him and would have fallen backwards out of the transport tube if he hadn’t caught her by the arm. “Let me go!” She pulled away from his hand and took another step back. Her kitten heels made clattering echoes in the vast open space of the docking bay. “What? What’s wrong?” Sylvan frowned at her as he unfolded himself from the small space and stepped out of the tube. “Y-your fangs.” Sophie pointed with a trembling finger. With a muffled curse he clapped a hand over his mouth. A look of painful concentration crossed his face and then he took his palm away from his lips and she saw that his fangs were back to their normal length. “Forgive me.” He spoke as though it hurt to get the words out. “I didn’t…didn’t realize…” “It’s okay.” She shifted uncomfortably, not sure what to do or say. It was clear she’d offended him by pointing out his fangs.

Have you brought me something?” he asked. “No.” She held up the mistletoe, looking for somewhere to toss it. “I was given this—” His brow rose. “By whom? Another man desiring to kiss you?” “No, of course…” She blinked at him. “You desire to…to…” She could not even say it. Her mind whirled, and she felt as though she’d been enchanted by the candles and the glitter and…him. He moved to close the distance between them, and she caught her breath. He smelled of something dark and masculine—leather and spicy musk. It had been a long time since she had been surrounded by such a masculine scent. She gripped the mistletoe more tightly, and he reached for her wrist, wrapping his fingers about it and lifting her hand. “Does that shock you?” he asked, the heat of his bare fingers penetrating the fabric of her gloves. “That a man would want to kiss you? You are a beautiful woman, Your Grace.” “Rowena,

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.

Mariama finished her customer’s hair, sprayed it with sheen, and, after the customer left, she said, “I’m going to get Chinese.” Aisha and Halima told her what they wanted—General Tso’s Chicken Very Spicy, Chicken Wings, Orange Chicken—with the quick ease of people saying what they said every day. “You want anything?” Mariama asked Ifemelu. “No, thanks,” Ifemelu said. “Your hair take long. You need food,” Aisha

Easy, Lilenta.” The deep voice from her dreams filled her ears and Liv told herself she had to be dreaming again. But was she dreaming the warm, spicy scent of his skin? Was she dreaming the long fingers that stroked strands of hair away from her cheek so tenderly? Suddenly she knew where she was and what was going on. And none of it was a dream. The dark man! Liv sat up and jumped to her feet, staggering a few steps before his hand shot out to catch her. She backed away just before his fingers closed on her wrist. “How long have I been out?” She couldn’t believe she’d fainted in the first place—what a horribly weak and girly thing to do! But it had been so shocking, seeing what she thought was a dream turned into hard, cold reality. Well he’s certainly hard but I’d say hot describes him better than cold, jabbered a little voice in her brain. As in hotter than any guy you’ve ever been with. Liv hated that little voice but she had to agree with it—the Kindred warrior certainly put Mitch in the shade. “You collapsed.” There was a look of concern in his amber eyes. “How do you feel?” “How do you think I feel? I’m here against my will in nothing but my underwear,” Liv threw at him. “So I see.” Hot amber eyes raked her body again, making Liv flush when she realized she’d practically just given him permission to stare. “Who are you?” she demanded, pulling her thin lace robe tightly around her. “And what have you been doing in my head?” “The dreams you mean?” he asked, as though it was the most natural thing in the world for her to dream of him. “Yes, of course,” Liv snapped. “What the hell are those all about?” “I dreamed of you, too,” he said simply, ignoring her question in the most infuriating manner. “It was the only thing that kept me sane.” “I…I…

Easy, Lilenta.” The deep voice from her dreams filled her ears and Liv told herself she had to be dreaming again. But was she dreaming the warm, spicy scent of his skin? Was she dreaming the long fingers that stroked strands of hair away from her cheek so tenderly? Suddenly she knew where she was and what was going on. And none of it was a dream. The dark man! Liv sat up and jumped to her feet, staggering a few steps before his hand shot out to catch her. She backed away just before his fingers closed on her wrist. “How long have I been out?” She couldn’t believe she’d fainted in the first place—what a horribly weak and girly thing to do! But it had been so shocking, seeing what she thought was a dream turned into hard, cold reality. Well he’s certainly hard but I’d say hot describes him better than cold, jabbered a little voice in her brain. As in hotter than any guy you’ve ever been with. Liv hated that little voice but she had to agree with it—the Kindred warrior certainly put Mitch in the shade. “You collapsed.” There was a look of concern in his amber eyes. “How do you feel?” “How do you think I feel? I’m here against my will in nothing but my underwear,” Liv threw at him. “So I see.” Hot amber eyes raked her body again, making Liv flush when she realized she’d practically just given him permission to stare. “Who

I’m furious with you,” he said almost idly. Curled in his arms, warm and safe with his heart beating steadily beneath her cheek, it was difficult to take his displeasure seriously. “Why?” “You left without saying goodbye this afternoon.” In the lightless, confined cabin, his Scottish accent seemed impossibly exotic, so much more noticeable than in the light of day. She buried her face in his brocade waistcoat and felt his hand rest on her coiled hair. If they weren’t careful, all Lise’s hard work would go for nothing and Campion would emerge from the carriage looking like she’d run through a hurricane. The spicy essence of lemon soap and Lachlan’s skin filled her senses. “I couldn’t bear to tell you that it was our last afternoon together.” He tensed against her and his heart kicked into a faster rhythm. “Last?” She raised her head. Her vision had adjusted enough for her to see the glitter of his eyes. “My aunt is sending me back to Sussex tomorrow.” “Damn it, Campion, you should have told me.” His embrace firmed as he pressed her closer. “I had things to say to you today. Important things.” Happiness had fluttered inside her like fledgling birds since she’d seen him. His somber tone pricked at her elation. “I suppose you want me to leave my aunt’s home and stay in London as your mistress,” she said flatly. He thrust her back against the seat so hard that she bounced. She flinched beneath his blistering anger as his hands tightened on her shoulders. “Of course I wasn’t going to say that, you lovely fool.” She hardly heard him. “I know I’m provincial and poor, but I’m proud of the Parnell name. My parents were fine people who loved me. I can’t bring shame upon their memory by accepting your carte blanche.” She blinked away the prickling rush of moisture. For a fleeting instant tonight, she’d imagined that she was done with tears, at least until Christmas Eve turned into Christmas Day. “Whatever else I might choose to do if there were no other considerations.” “So are you saying that you’d like to be my mistress?” he asked slowly, in a tone she couldn’t interpret. She shrugged unhappily and risked the truth. “I don’t want to leave you.” His sigh expressed temper. “Yet you did leave me.” “Lachlan, don’t be angry. Not tonight.” She framed his face with her hands, although it was too dark to see his expression. He’d recently shaved. His skin was smoother than it had been this afternoon. “I know I was a coward, but it seemed easier on both of us if I just disappeared.” “Did it indeed?” The muscles of his cheeks were taut under her palms, but his question sounded merely curious. “I thought that was the last time I’d ever see you.

Want some?" he asks, pointing to his dinner. Maybe eating will calm my nerves. "What is it?" "Enchiladas. Mi'ama makes kick-ass enchiladas." He stabs a small portion with a fork and holds it out to me. "If you're not used to this kind of spicy food--" "I love spicy," I interrupt, taking it into my mouth. I start chewing, enjoying the blend of flavors. But when I swallow, my tongue slowly catches on fire. Somewhere behind all the fire there's flavor, but the flames are in the way. "Hot," is all I can say as I attempt to swallow. "I told you." Alex holds out the cup he'd been drinking from. "Here, drink. Milk usually does the trick, but I only have water." I grab the cup. The liquid cools my tongue, but when I finish the water it's as if someone stokes it again. "Water . . . ," I say. He fills another cup. "Here, drink more, though I don't think it'll help much. It'll subside soon." Instead of drinking it this time, I stick my tongue in the cold liquid and keep it there. Ahhh . . . "You okay?" "To I wook otay?" I ask. "With your tongue in the water like that, actually, it's erotic. Want another bite?" he asks mischievously, acting like the Alex I know. "Mo mank ooh.

A good but plain-Jane drill you prob’ly know pits the shooter against two to four standard IDPA/ USPSA cardboard torso targets. Using a shot-timer like the PACT Club Timer III, from the beep, put two rounds in each, slow enough to assure all hits are in top-scoring zones. Check your elapsed times. Push faster until you start dropping rounds outside the sweet spots, then back off, slow down and work your way up again. Maybe you integrate a reload. It’s sound, but it lacks panache. Kick it up. Between and around those full-size cardboards, add in half-size*, and some 10" and 5" mini-torsos**. Vary your drills; don’t just shoot left-to-right and back again. Shoot the little guys first, then the larger ones or vice versa or “Connor-versa,” which appears to onlookers to be a spazz-pattern. It is actually coldly calculated — by a spazz. Me. The variety is healthy. You can snap-shoot the full and half-size targets, but the minis force you to concentrate, bear down and get squinty. Sure, program reloads in too, and switching from right to left hand. Now add more fun with malfunction drills: Say you have 10 identical 15-round magazines and six inert dry-fire rounds. In six mags, stagger placement of duds, like second round in one, sixth round in another, blah-blah. Then mix the mags up so you don’t know where the surprises are. And on the timer, give yourself no slack for correcting your malf’s. Now for the spicy stir-fry sauce: Between sweeps of the targets, while gripping your pistol in one hand, bring your other hand back, touch your thumb to your nose, waggle your fingers vigorously, and shout as loudly as possible “O ye sinners, now shall ye repent! Let the Great Slaying begin!” or, “For freedom, Fritos and chicken-fried steak!” or, “Back awaaay from the bulgogi and nobody gets hurt!” Note: Never mess with my bulgogi. Never. Or, try shouting “I love you and blood sausage too!” — but shout it in German; makes it confusing and terrifying. Ich liebe dich und blutwurst auch! Exercising exemplary muzzle control and strictly observing all range safety protocols, slump your shoulders, hang your head and slowly turn around, looking dazed, lost, spaced-out ... Then, by degrees, “recover consciousness” and smile. It’s unlikely anyone will be there by this point, so that smile can be very genuine. If any looky-lou’s are still present, they’ll prob’ly be frozen like deer caught in headlights. Perfecto! If you see me at the range and I’m munchin’ a sammich and sippin’ coffee, stop and say howdy. But if I’m shooting drills, well ... Trouble not, etcetera. Connor OUT

She felt sorry for him. His worldview was so limited, and it hadn't necessarily been his fault. He was a victim of his upbringing. "I don't expect you to understand. But you can respect what we want and drop all of this legal stuff. No one cares about it. No one's paying attention to you. It's why Mom hasn't come to court. We have more important things to tend to." He seemed to realize he'd lost control of the conversation, and he groped around to take it back. "You're still a child, Meredith. You don't get to make these decisions." "Dad. Is this what you really want? To be in a house alone with me and Cliff? It would be so weird and awkward. You know it. I know it. So please, just let us be happy here. We'll all be so much happier if we admit what we want and allow each other to have it." Cooper sighed and chewed on the end of his sunglasses. He looked around at the property as if surveying the place, but she knew he was just avoiding eye contact. "Fine. If that's what you and Cliff really want." He put a hand up to the back of his head. "I love you guys, no matter what she's been saying to you. I'm still your father." Her face softened, and she put her arms out for a hug. "I know, Dad. I love you, too." He put his arms around her, and she could smell his cologne, like spicy, deep-hued oranges. He was such a fragile man at his core, and she started to write a spell in her head for his protection. Corn silk wrapped around an abandoned turtle shell until you can't see it. Must be kept in breast pocket of coat for storage against the heart. Words said while wrapping, "This man is a soft by-product of insulated privilege. He does not have the armor for this world. Give him this shell and protect him from harm."

Let's do snacks." And snacks, we did. We consumed japchae, stir-fried sweet potato noodles with shredded veggies and beef, that were sweet and savory and wonderfully chewy. Ddukbokki, chewy cylinders of rice cake, soft and springy cakes of sweet ground fish, more veggies, and sweet and spicy gochujang sauce. Soondae, a sausage stuffed with noodles, barley, and pig blood, which I had to say gave me slight pause (and made my Jewish grandmother shriek with terror), but which had the most interesting mix of textures. We cleansed our palates with hobakjuk, a porridge made from glutinous rice and the sweetest steamed pumpkin I'd ever tasted, and finished up with hotteok, sweet, crunchy fried pancakes filled with cinnamon, honey, brown sugar, and peanuts.

This— “Must be a love marriage,” Amma exclaims, in an awed whisper of her own. The women at our table begin to chatter anew. Someone says, “Kids these days, so reckless and romantic.” She spits the word like a curse. “Love marriages never last. Children should trust their elders to arrange suitable matches.” “The divorce rate is so high now,” another laments. “Nearly fifty percent.” I swallow the urge to inform them that’s only because women of older generations were blamed if they couldn’t make marriages work, and were looked down on with pity, no matter how young they were, if they became widowed like Amma. As if their lives began and ended with their husbands’. The rebuke burns down my throat, hotter than the not-particularly-spicy vindaloo, but if I unleash it, it’d be about as unseemly as throwing up.

The colognes that Zak wears are, to put it simply, all man and sex in a bottle. My favourite of his is rich and woody, with the tiniest hint of florals to round out the scent, but it's eyes rolling into the back of your head good, when you inhale it. He has others, but they don't quite 'hit the cl*t', as Mitchell Coombes would say.

And could I just say, there’s something incredibly spicy about a man flexing muscle while he whisks eggs.

Focus group participants who reported enjoying the show during the screening were calling back hours, even days later to say that they had been haunted—“haunted” was the word—by the prospect of “someone like Olga” coming in and bossing their family around. In coastal suburban enclaves, the show fared even worse. One focus group participant said Olga represented a new “threat” to “normal women.” “It’s bad enough,” this woman was quoted as saying, “that we need to fear au pairs and yoga instructors. Now we need to worry about ‘spicy’ wedding planners?

The director said wonderful things about you, that you're very talented," I say, and then smell the cardamom Garrance had given me, and I'm instantly put into a trance from green, earthy, and perfumed aromas. It's like all my troubles are gone. I'm in India, envisioning dances and beautiful saris and delicious naan bread baked on hot coals. Charles taps me on the shoulder. "Kate, where did you go?" I wobble. "I think I was in Mumbai for a second. Maybe Chennai? I don't know. I've never been to India. I've just seen pictures in magazines." He places his hands on my shoulders. "Spices transport you?" "Yes," I say, still a little bit out of it. "Hers do." He grips my shoulders, pulls me in closer. I smell his vanilla scent, and my knees turn to butter. "And I now know why my mother likes you. It makes perfect sense. She was right." "About what?" I ask, breathing him. "Working together and letting go of the bad energy. I know we can do this." His eyes spark with a passionate fire, and he smiles, his dimple puckering. I might melt like fondue. "Let's create a meal for her---the best one she's ever had." He leans against the stove, his sexy, smoldering hazel eyes meeting mine. My neck goes hot. I race over to the prep station and pick up the bag of cardamom, breathe it in---earthy, sweet, smoky, and nutty. Big mistake. Because I'm now licking his muscled chest in one of my deranged fantasies, which is so wrong. I throw the bag down, and the grains scatter on the countertop. Charles saunters over and places a hand on my shoulder. "Kate, everything okay?" "Cool, cool, cool," I say. I shrug off his touch, dip around his shoulder, noticing how V-shaped he is. "I was thinking we add this into the peanut sauce for the satay." "Good idea," he says. "Grind it. Nice and fine." Stop. Stop talking with your lilting English accent. Stop smiling. I'm staring at his hands, his lips, his eyelashes. My mind, my thoughts, and my body are about to explode. "Kate, can you pass me the chilis? My mother likes things spicy." "So do I," I say, reaching for it. Our hands touch as I hand him the spice. I shiver. "Me too," he says with a teasing growl. "And I know you added more pepper into my dish the other day. Good thing I can handle the heat." I can't. It's getting way too hot in here.

We're going to cook our hearts out." He whispers. "Kate, you already have mine. Just don't serve it up on a platter." I can't bring myself to look at Charles because when I do, he smiles and all I can think about is kissing him. As we make a homemade Mexican-inspired chocolate sauce for the vanilla ice cream, our arms brush together as I hand over the urfa biber flakes. He stirs the pot, the aromas mingling together, all sweet and spicy, and now, thanks to his recording in the vent and the words I'd heard, I'm imagining us together. "Kate, taste this," says Charles, snapping me out of my fantasy. He holds out a spoon laden with sauce, I take a tiny mouthful, and then lick my lips. Charles flashes a sexy smile. "Almost better than sex, huh?" He has to be a mind reader.

For one, the lomo saltado was so delicious I thought I might forget my own name. It was beef tenderloin stir-fried so that the sugars in the marinade caramelized on the outside, making it crispy and chewy and as tender as the name in the middle, on a big blue platter piled high with roasted tomatoes, various salsas and chiles, and crispy fries. The idea was to wrap pieces of beef and the toppings in the scallion pancakes that came along with it. What resulted were flavor bombs, savory and spicy and fatty and crispy, all accentuated by the sweet, tangy pop of tomato. Flakes of scallion pancakes drifted from my lips down to my plate as my teeth crunched through each bite. "I can't even handle how good this is," I said, then swallowed because I couldn't wait to say it. The other two dishes we'd ordered were pretty great, too----a whole branzino marinated and charred so that we picked it clean off its spindly bones and ate it with greens and roasted peppers; a half chicken roasted with aji amarillo chile paste and served over shiitake mushrooms and a lime crema---but the lomo saltado was the true star of the table. I could already picture how it was going to look on my page. The golden-brown fries glistening with oil. The beef shaded from light pink in the center to deep brown on the edges. The ruby red tomatoes nestled among them. And the scallion pancakes serving as a lacy backdrop.

The things I want to do to you, sweetheart, they are not good. But they would feel delicious." "Tell me" she whispers. "You thread such a dangerous line. I am doing my best to keep our relationship but it is near impossible when you say such things to me with that look on your face. If I voice my thoughts there will be no turning back.

Nesta gave you this?' Technically, Nesta had informed him, the House had given it to her. But she'd asked the House for these items, intending them to be brought here. 'She said it's a gift.' Emerie picked up a brass tin, pried open the top, and inhaled. The smoky, velvety scent of tea leaves floated out. 'Oh, this is good stuff.' She lifted a glass vial of finely ground powder. When she twisted the lid off, a nutty, spicy scent filled the shop. 'Cumin.' Her sigh was like a lover's. She moved to another and another, six glass containers in total. 'Turmeric, cinnamon, allspice, cloves, and...' She peered at the label. 'Black pepper.' Cassian laid the last container on the table, a large marble box that weighed at least two pounds. Emerie yanked off the lid and let out a laugh. 'Salt.' She pinched the flaky crystal between her fingers. 'A lot of salt.' Her eyes shone as a rare smile flitted across her face. It made her look younger, wiped away the weight and scars of all those years with her father. 'Please tell her I say thank you.' He cleared his throat, remembering the speech Nesta had drilled into him. 'Nesta says you can thank her by showing up to training tomorrow morning.' Emerie's smile wavered. 'I told her the other day: I have no means to attend.' 'She thought you'd say that. If you want to come, send word, and one of us will bring you.' It'd have to be Rhys, but he doubted his brother would object. 'If you can't stay the full time, that's fine. Come for an hour, before your shop opens.' Emerie's fingers fell away from the spices and tea. 'It's not the right time.' Cassian knew better than to push. 'If you ever change your mind, let us know.' He turned from the counter, aiming for the door. He knew Nesta had given the gift in part to tempt Emerie to join, but also from the kindness of her heart. He'd asked why she was sending these items, and she'd said, 'Emerie needs spices and good tea.' It had stunned him, just as it had stunned him earlier to hear her admit that she liked Gwyn. Nesta around Gwyn was a wholly different creature than who she was with the court. They didn't tease or laugh with each other, but an easiness lay between them that he'd never witnessed, even when Nesta was with Elain. She'd always been Elain's guardian, or Feyre's sister, or Cauldron-Made. With Gwyn... he wondered whether Nesta liked the girl because with her, she was simply Nesta. Perhaps she felt that way around Emerie, too. Had she gone into Velaris, night after night, not only to distract and numb herself, but to be around people who didn't know the weight of all she carried?

In a deep voice that comes dangerously close to a growl he says, "I can teach you the fundamentals of something else if you want." He touches my arm and goosebumps break out on my body from head to toe.

It was a pretty great picnic, if I do say so myself. I’d helped Mrs. B prepare it, and I enjoyed listening to Karina and my father ooh and ah as I took out tiny cherry tomatoes stuffed with spicy cheese filling; avocado, spinach, and red onion sandwiches with walnut oil vinaigrette on seven grain bread; mozzarella sandwiches with roasted red peppers and pickled mushrooms on Italian bread; peanut butter and apple butter sandwiches on whole wheat bread; new potato salad with dill; and grapes and strawberries and kiwi fruit salad with poppy seed dressing. Plus granola bars for snacks. “And for dessert we have cheesecake with raspberry sauce,” I announced, taking the last bottle of sparkling water out of the cooler.

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!

Dead men tell no tales," says the proverb. One wishes they could. We should miss some spicy contributions to magazine and newspaper literature; and a sudden silence would fall upon some loud-mouthed living.

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.

Any chance you might share your secret?" I laugh and tell him, "No real secret. Just plenty of fresh lump crabmeat, and some scallions and bell pepper, and Hellmann's mayonnaise, and not too much breading or handling the cakes too much, and... don't forget these crab cakes are deviled." He gets a cute frown on his tanned face and says, "What's that?" "Deviled," I repeat as I pull the tray outta the convection oven and arrange the little ovals on a platter. "Means they're real spicy with hot dry mustard and a few shakes of Tabasco." "Well, I'll be damned," he says. "No wonder yours are so different. I never heard of deviled crab cakes." "Oh, honey, I'm crazy about deviling lots of things- crab cakes, oysters, oxtails, and, of course, eggs. Gives 'em oomph, if you know what I mean.

Just the right amount of cumin and oregano, I can tell," he adds, "and with that zing you got the chile peppers right on the button- three-alarm, I'd say." "Plus paprika and Tabasco and guess what? Beer," I inform him. "But wanna know my real secret? A little bit of bitter chocolate." "Chocolate!" he exclaims. "Yep, chocolate." "How much?" he asks real excited. "That's my little secret, Mr. Dewitt," I tease him as I chuckle. "Well, I'll be damned." "I'm so glad it's not too soupy," Mrs. Dewitt says next. "Just thick enough." "Masa harina?" he asks. "My, my, Mr. Dewitt," I try to compliment him, "I can tell you do know your bowl o' red." He finishes up the bowl and lets out this crude laugh. "Don't fix any myself, but I warned you, sister, you're dealing with real chiliheads around this house." "So you've decided you like it without the beans?" I ask. He wipes his mouth on the linen napkin like he's just eaten Russian caviar instead of plain old Texas chili. "Now, I ain't saying that by a long shot, Loretta, 'cause for me chili's not chili without beans. But I got an open mind, and besides, you say you also fix a big pot of pintos on the side?" "Yeah, I do, spiced up with jalapeños." "What else you serve with your chili?" "Anything you want," I tell him in a real confident tone. "Guacamole, coleslaw, rice, tacos, sour cream, red pepper vinegar, and maybe some corn tortillas my Mexican helper makes- just tell me whatcha like.

Do you remember when you told me that you’d bought something ridiculously luxurious, and it was a mango?” he asks. “I was so fucking jealous of you. I wished that I could feel what that was like. I wanted to want something like that. I wanted to have that so badly.” I don’t have answers to any of his problems. I don’t even have solutions to mine. But this one thing? This, I can handle. “Come on,” I say. “Let’s get some mangoes.” We pull off the freeway a few miles later and follow the computer’s directions to a little grocery store. Fifteen minutes later, we’re sitting in a rest stop, cutting our mangoes to bits. “Here,” I tell him. “Trade me. Pretend you’re me. Let me tell you what it was like when I had that mango.” He shuts his eyes obligingly. “I didn’t have a lot of money,” I tell him. “And that meant one thing and one thing only—fried rice.” He smiles despite himself. “Kind of a stereotype, don’t you think?” “Whose stereotype? Rice is peasant food for more than half the world. It’s easy. It’s cheap. You can dress it up with a lot of other things. A little bit of onion, a bag of frozen carrots and peas. A carton of eggs. With enough rice, that can last you basically forever. It does for some people.” “It actually sounds good.” “If you have a decent underlying spice cabinet, you can break up the monotony a little. Fried rice with soy sauce one day. Spicy rice the next. And then curry rice. You can fool your tongue indefinitely. You can’t fool your body. You start craving.” He’s sitting on the picnic table, his eyes shut. “For me, the thing I start craving first is greens. Lettuce. Pea shoots. Anything that isn’t coming out of a bag of frozen veggies. And fruit. If you have an extra dollar or two, you buy apples and eat them in quarters, dividing them throughout the day.” I slide next to him on the table. The sun is warm around us. “But you get sick of apples, too, pretty soon. And so that’s where I want you to imagine yourself: sick to death of fried rice. No respite. No letting up. And then suddenly, one day, someone hands you a debit card and says, ‘Hey. Here’s fifteen thousand dollars.’ No, I’m not going to buy a stupid purse. I’m going to buy this.” I hold up a piece of mango to his lips. He opens his mouth and the fruit slides in. His lips close on my fingers like a kiss, and I can’t bring myself to draw away. He’s warmer than the sun, and I feel myself getting pulled in, closer and closer. “Oh, God.” He doesn’t open his eyes. “That’s so good.” I feed him another slice, golden and dripping juice. “That’s what it felt like,” I tell him. “Like there’s a deep-seated need, something in my bones, something missing. And then you take a bite and there’s an explosion of flavor, something bigger than just the taste buds screaming, yes, yes, this is what I need.” I hand him another piece of mango. He bites it in half, chews, and then takes the other half. “That’s what it felt like,” I say. “It felt like I’d been starving myself. Like I…” He opens his eyes and looks at me. “Like there was something I needed,” I say softly. “Something I’ve needed deep down. Something I’ve been denying myself because I can’t let myself want it.” My voice trails off. I’m not describing the taste of mango anymore. My whole body yearns for his. For this thing I’ve been denying myself. For physical affection. For our bodies joined. For his arms around me all night. It’s going to hurt when he walks away. But you know what? It’ll hurt more if he walks away and we leave things like this, desperate and wanting, incomplete. My voice drops. “It’s like there’s someone I’ve been denying myself. All this time.

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.

Whack rules in New York. Everyone has to be wild, outrageous, excessive- anything to be different from everyone else. And that includes our hot cocoa. Every February, for example, Maury Rubin hosts the Hot Chocolate Festival at City Bakery with a special flavor featured each day, from spicy fig to bourbon to tropical. I still haven't gotten through all the flavors but can wholeheartedly vouch for City Bakery's out-of-this-world classic cocoa, served year-round. Opt for the giant homemade marshmallow floating on top to sweeten things up even more. Another fancy favorite is the white hot chocolate with lemon myrtle and lavender at Vosges Haut-chocolat in Soho. I really do think Angelina's chocolat chaud is the creamiest and dreamiest in Paris. But I also would never say no to a pitcher at Jacques Genin in the Marais or Les Deux Magots in Saint-Germain, both sinfully thick and delicious ways to get your choco-fix. For something approaching New York's adventures in fun flavors, head to the second-level tearoom of Jean-Paul Hévin for decadent raspberry-, matcha-, or ginger-flavored cocoa.

Maybe it’s the lingering pulse of the distant music or my own thundering heartbeat, but it’s like my sense of reasoning was peeled off along with my clothes. All I know from the raw hunger in my chest and wet desire sticky between my legs, is that I need her. It feels as if I don’t have those sinful lips pressed against me soon, there’ll be hell to pay. “Take my mind off it then,” I say as I twist my fingers in her hair and tilt my body up towards the burning trails her fingers are tracing into my skin. I can feel her smile against my neck. “With pleasure.

What’s your favorite rumor?” I whispered. “All of them.” Meir breathed in my hair. “For starters, people say that I wear collared shirts to hide the marks you leave on me.

You should have told me you were into vampires.” I grin, leaning in close to her neck until her breath stills, like she’s anticipating. Lowering my voice, I say, “You know, I can make that scene come true.

Sweetheart, I’ve read the books you’re obsessed with. You’re walking with a neon sign on your head screaming to be ruthlessly taken and fucked raw. You don’t want flowers and pretty dates, you want a man who reminds you he owns you in the basest way. One who whispers in your ear and asks which spicy scene he should act out on you. Lucky for you, I badly want to recreate every filthy, debauched, and forbidden scene you read,” he huskily says. “I’m your villain. Your husband. Your man.

His eyes search mine, studying me, reading every flicker of hesitation before he speaks. "You sure you want this?" His voice dips lower, thick with warning, "Because if you say yes to me right now, Anastaasia, you are mine. And I don't share.

I have a kindness kink. Be nice to me, say soft words, treat me like I matter, and I will spread ’em open for you.

You know how people have dogs and they love their dogs and they take photos of them and buy them jumpers and cry when they die and you all have to chip in money at work to buy them flowers even though it was just a fucking Pomeranian. Steve was like a dog. I loved him. I love him. I do. But he was like a Labrador and, in reality, if at the pet shop, I’d gone for a, I don’t know, a King Charles Spaniel, instead, I would have loved that just as much. We loved each other because that’s what people do they love their dogs and their husbands. It’s just the – ease that I miss. I don’t miss him or need him but when I come back to this [empty house]. All I want to do is order a curry. And I don’t know what my favourite curry is. He did the ordering in. He must have had the number memorised or on his phone or – There was this one curry. It’s lamb with this yogurt and it’s just the right kind of spicy. I used to be able to handle vindaloo but after – when I was pregnant, I went completely off it but this one was just right. Not too greasy. And the naan too – not too thick. I tried to order it last week from one of those apps. But it wasn’t the right one. It was all creamy and thick and wrong. I just want to ring him and say ‘Hey, I know you hate me, I know it’s my fault she’s gone but please, which is the good curry house, what’s the curry I like, with the lamb called? Thank you, Steven. Goodnight.’ That’s all I want.

Do I miss him? No. Not the himness of him, you know. He was my husband but it was sort of like – You know how people have dogs and they love their dogs and they take photos of them and buy them jumpers and cry when they die and you all have to chip in money at work to buy them flowers even though it was just a fucking Pomeranian. Steve was like a dog. I loved him. I love him. I do. But he was like a Labrador and, in reality, if at the pet shop, I’d gone for a, I don’t know, a King Charles Spaniel, instead, I would have loved that just as much. We loved each other because that’s what people do they love their dogs and their husbands. It’s just the – ease that I miss. I don’t miss him or need him but when I come back to this [empty house]. All I want to do is order a curry. And I don’t know what my favourite curry is. He did the ordering in. He must have had the number memorised or on his phone or – There was this one curry. It’s lamb with this yogurt and it’s just the right kind of spicy. I used to be able to handle vindaloo but after – when I was pregnant, I went completely off it but this one was just right. Not too greasy. And the naan too – not too thick. I tried to order it last week from one of those apps. But it wasn’t the right one. It was all creamy and thick and wrong. I just want to ring him and say ‘Hey, I know you hate me, I know it’s my fault she’s gone but please, which is the good curry house, what’s the curry I like, with the lamb called? Thank you, Steven. Goodnight.’ That’s all I want.

Call Girls Service in Lahore || 03274100048 || 18+

Call Girls Service in Lahore || 03274100048 || 18+