Spoon Taste Quotes

Peeta opens his mouth for the first bite without hesitation. He swallows, then frowns slightly. "They're very sweet." "Yes they're sugar berries. My mother makes jam from them. Haven't you've ever had them before?" I say, poking the next spoonful in his mouth. "No," he says, almost puzzled. "But they taste familiar. Sugar berries?" "Well, you can't get them in the market much, they only grow wild," I say. Another mouthful goes down. Just one more to go. "They're sweet as syrup," he says, taking the last spoonful. "Syrup." His eyes widen as he realizes the truth. I clamp my hand over his mouth and nose hard, forcing him to swallow instead of spit. He tries to make himself vomit the stuff up, but it's too late, he's already losing consciousness. Even as he fades away, I can see in his eyes what I've done is unforgiveable. I sit back on my heels and look at him with a mixture of sadness and satisfaction. A stray berry stains his chin and I wipe it away. "Who can't lie, Peeta?" I say, even though he can't hear me.

If you put a spoonful of salt in a cup of water it tastes very salty. If you put a spoonful of salt in a lake of fresh water the taste is still pure and clear. Peace comes when our hearts are open like the sky, vast as the ocean.

Though all one's life a fool associates with a wise person,one no more comprehends the Truth than a spoon tastes the flavor of the soup.

But it’s not your world. I was fingerpainting and flicking through my dad’s art books while you slurped back cornflakes with a silver spoon.” I shook my head. “That’s bullshit.” “Oh?” She grinned. “I hate cornflakes. And I don’t slurp.

O Lord, refresh our sensibilities. Give us this day our daily taste. Restore to us soups that spoons will not sink in, and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with, and casseroles that put starch and substance in our limp modernity. Take away our fear of fat and make us glad of the oil which ran upon Aaron's beard. Give us pasta with a hundred fillings, and rice in a thousand variations. Above all, give us grace to live as true men - to fast till we come to a refreshed sense of what we have and then to dine gratefully on all that comes to hand. Drive far from us, O Most Bountiful, all creatures of air and darkness; cast out the demons that possess us; deliver us from the fear of calories and the bondage of nutrition; and set us free once more in our own land, where we shall serve Thee as Thou hast blessed us - with the dew of heaven, the fatness of the earth, and plenty of corn and wine. Amen.

A spoon does not know the taste of soup, nor a learned fool the taste of wisdom.

Grampa took Mary Ellen inside away from the crowd. "Now, child, I am going to show you what my father showed me, and his father before," he said quietly. He spooned the honey onto the cover of one of her books. "Taste," he said, almost in a whisper. . . . "There is such sweetness inside of that book too!" he said thoughtfully. "Such things...adventure, knowledge and wisdom. But these things do not come easily. You have to pursue them. Just like we ran after the bees to find their tree, so you must also chase these things through the pages of a book!

She was not one to be befuddled by a beautiful boy and a few well-spoken words. Beautiful things were often poisonous or useless - a handful of glossy berries that could kill with a taste, or a carved wooden spoon with no other purpose than to be admired.

There is lovemaking that is bad for a person, just as there is eating that is bad. That boysenberry cream pie from the Thrift-E Mart may appear inviting, may, in fact, cause all nine hundred taste buds to carol from the tongue, but in the end, the sugars, the additives, the empty calories clog arteries, disrupt cells, generate fat, and rot teeth. Even potentially nourishing foods can be improperly prepared. There are wrong combinations and improper preparations in sex as well. Yes, one must prepare for a fuck--the way an enlightened priest prepares to celebrate mass, the way a great matador prepares for the ring: with intensification, with purification, with a conscious summoning of sacred power. And even that won't work if the ingredients are poorly matched: oysters are delectable, so are strawberries, but mashed together ... (?!) Every nutritious sexual recipe calls for at least a pinch of love, and the fucks that rate four-star rankings from both gourmets and health-food nuts use cupfuls. Not that sex should be regarded as therapeutic or to be taken for medicinal purposes--only a dullard would hang such a millstone around the nibbled neck of a lay--but to approach sex carelessly, shallowly, with detachment and without warmth is to dine night after night in erotic greasy spoons. In time, one's palate will become insensitive, one will suffer (without knowing it) emotional malnutrition, the skin of the soul will fester with scurvy, the teeth of the heart will decay. Neither duration nor proclamation of commitment is necessarily the measure--there are ephemeral explosions of passion between strangers that make more erotic sense than lengthy marriages, there are one-night stands in Jersey City more glorious than six-months affairs in Paris--but finally there is a commitment, however brief; a purity, however threatened; a vulnerability, however concealed; a generosity of spirit, however marbled with need; and honest caring, however singled by lust, that must be present if couplings are to be salubrious and not slow poison.

For, in the end, Brearley did manage to create cutlery from stainless steel, and it’s the transparent protective layer of chromium oxide that makes the spoon tasteless, since your tongue never actually touches the metal and your saliva cannot react with it; it has meant that we are one of the first generations who have not had to taste our cutlery.

Dr. Urbino caught the parrot around the neck with a triumphant sigh: ça y est. But he released him immediately because the ladder slipped from under his feet and for an instant he was suspended in the air and then he realized that he had died without Communion, without time to repent of anything or to say goodbye to anyone, at seven minutes after four on Pentecost Sunday. Fermina Daza was in the kitchen tasting the soup for supper when she heard Digna Pardo's horrified shriek and the shouting of the servants and then of the entire neighborhood. She dropped the tasting spoon and tried to run despite the invincible weight of her age, screaming like a madwoman without knowing yet what had happened under the mango leaves, and her heart jumped inside her ribs when she saw her man lying on his back in the mud, dead to this life but still resisting death's final blow for one last minute so that she would have time to come to him. He recognized her despite the uproar, through his tears of unrepeatable sorrow at dying without her, and he looked for her for the last and final time with eyes more luminous, more grief-stricken, more grateful that she had ever seen them in the half century of a shared life, and he managed to say to her with his last breath: "Only God knows how much I loved you.

A spoon does not know the taste of soup, as a learned fool does not know the taste of wisdom.

Insisting that women are naturally more agreeable is like offering a rat a spoonful of cod liver oil and a spoonful of peanut butter, delivering ering electric shocks every time the rat touches the peanut butter, and then concluding that rats have a natural taste for cod.

She cut a small piece of the gravalax and put it on a piece of black bread, daintily spooned a bit of dill sauce onto it, and ate it like it was the last piece of food in the world. I tried to imitate her, eating so slowly, tasting the raw pink fish and the coarse, sour bread, salt and sugar around the rind, flavors and scents like colors on a palette, like the tones in music.

That’s my cousin, dickwad,” Agent Jaxon Tremain said from Hector’s left. Had Whacky Jacky been next to Dallas, he would have drilled his knuckles into the guy’s bicep. “Watch your mouth.” “By watch my mouth do you mean I should invite your cuz back to my place for a game of Hide the Magic Wand, or my new personal fave, Puff on the Magic Dragon?” Dallas asked conversationally. “And I know what you’re thinking. I’m really into wizardry these days. Well, you’re right.” Hector gave a rusty bark of laughter. He hadn’t observed Dallas in this good a mood in a long time. A low growl escaped Jaxon. “I meant I’d scoop out your liver with a spoon, you idiot!” “Sterling silver or plastic?” Hector asked. In their line of work, details were important. Besides, he liked being part of their banter.

I’m looking for you into that silver spoon where I taste my reflection to feel the touch of your untouchables - from the poem "Looking For You

...she had already tasted a delicious spoonful of sleep, and all she wanted was another.

Four years into her marriage, Sera had woken up one morning to feel something hot and sticky in the back of her throat. For a minute, she thought it was the start of another sinus infection, but when she swallowed cautiously, her throat did not hurt. It was hate. Hate that was lodged like a bone in her throat. Hate that made her feel sick, that gave her mouth a bitter, dry taste. Hate that entered her heart like a fever, that made her lips curve downward like a bent spoon.

Though we typically turn to sugar to balance out bitter flavors in a sauce or soup, it turns out that salt masks bitterness much more effectively than sugar. See for yourself with a little tonic water, Campari, or grapefruit juice, all of which are both bitter and sweet. Taste a spoonful, then add a pinch of salt and taste again. You’ll be surprised by how much bitterness subsides.

Respect the verbs in your life. Life is a verb. Live is a verb. Live Life. Action verbs bring life to writing. Love is a verb. Be is a verb. Be in Love Believe, love, give, receive,tag, Believing in love, giving love, receiving love, love tag(you are it) dance, prance, pounce, smile, try, trying to smile, dancing and prancing, pounce! laugh, do, go, grow, feel, touch, touching, feeling, growing, doing, going, laughing, sing, walk, run, cook, look, see, eat, meet, greet, smell, hear, look and see the cooking, singing and then walking into the kitchen to eat, eating the yummy food. running to see, seeing the food, meeting and greeting others; smelling the cooking, hearing the laughter; seeing the runners; touching the icing. licking the icing. tasting the licking of the spoon discover, realize, live, respect. discover life, realizing truth, living, respecting everyone under the sun, even all the universe love and respect all

Taste this." Rick held out a wooden spoon smothered in sauce, cradling the underside with his free hand. "That's heaven." Laney licked the spoon clean. "When I die, bury me in a vat of that." She kissed Rick on the lips and heaved the groceries onto the counter. "I feel like I'll be too sad to cook that much, what with you dead and all." He turned back to the pot, stirring the sauce as gently as he'd handle a newborn baby. "Though if we have a little advance warning, I could stockpile it in the freezer." "Absolutely. I'll do what I can to die a slow death." Laney smirked. "All in the name of the sauce, of course.

He leaned in and kissed her. The world didn’t stop dead on its axis. Nothing fell from the sky. It was a gentle meeting of flesh, not a melding of souls. Yet the taste of her lips was everything he remembered, and more. Without moving a muscle—without batting an eyelash—she managed to take ten years of simmering frustration and dissolve them as if they were nothing more than a spoonful of sugar in a pot of hot water. He straightened. A series of expressions tripped across her face in rapid succession. He caught shellshock, bemusement, and then a faint trace of…sadness. Definitely not one-sided. But not what he’d been looking for, either.

Briar thrust a crystal cup with a silver spoon into Apple’s hands. “Whipped air. Try it. Totally invisible and totally good.” Apple dipped the spoon into the empty cup and touched it to her tongue. The nothingness tasted like chocolate-raspberry swirl. “Mm, this is amazing.

He opened his mouth for a plastic spoonful of peach. She followed it with a long kiss that tasted of golden syrup. When she broke away from him he was smiling. Nick, Renée, and Allie began to clap, standing in a line behind them. Harper showed them her middle finger and kissed him again.

A SPOONFUL OF KINDNESS When Tommy, my son, was three years old, my wife, Lilly, and I took him for his annual checkup and the pediatrician asked us what his eating habits were like. “Well,” we confessed, “he’s going through this phase of only liking chicken fingers and carbs, so we’ve kind of given up trying to get him to eat vegetables for now. It’s become too much of a struggle every night.” The pediatrician nodded and smiled, and then said, “Well, you can’t really force him to eat the veggies, guys, but your job is to make sure they’re on his plate. He can’t eat them if they’re not even on his plate.” I’ve thought about that a lot over the years. I think about it with teaching. My students can’t learn what I don’t teach them. Kindness. Empathy. Compassion. It’s not part of the curriculum, I know, but I still have to keep dishing it out onto their plates every day. Maybe they’ll eat it; maybe they won’t. Either way, my job is to keep on serving it to them. Hopefully, a little mouthful of kindness today may make them hungry for a bigger taste of it tomorrow. —Mr. Browne

He meditated resentfully on the physical texture of life. Had it always been like this? Had food always tasted like this? He looked round the canteen. A low-ceilinged, crowded room, its walls grimy from the contact of innumerable bodies; battered metal tables and chairs, placed so close together that you sat with elbows touching; bent spoons, dented trays, coarse white mugs; all surfaces greasy, grime in every crack; and a sourish, composite smell of bad gin and bad coffee and metallic stew and dirty clothes. Always in your stomach and in your skin there was a sort of protest, a feeling that you had been cheated of something that you had a right to. It was true that he had no memories of anything greatly different. In any time that he could accurately remember, there had never been quite enough to eat, one had never had socks or underclothes that were not full of holes, furniture had always been battered and rickety, rooms underheated, tube trains crowded, houses falling to pieces, bread dark-coloured, tea a rarity, coffee filthy-tasting, cigarettes insufficient -- nothing cheap and plentiful except synthetic gin. And though, of course, it grew worse as one's body aged, was it not a sign that this was not the natural order of things, if one's heart sickened at the discomfort and dirt and scarcity, the interminable winters, the stickiness of one's socks, the lifts that never worked, the cold water, the gritty soap, the cigarettes that came to pieces, the food with its strange evil tastes? Why should one feel it to be intolerable unless one had some kind of ancestral memory that things had once been different?

Yeah, I do. Matthias is right.” Wow. That tasted like battery acid, mixed with jalapeno cyanide and shoved down my throat with a spiked spoon.

How can the spoon know the taste of soup?

The spoon’s color does not change the soup’s taste.

They always tell you that you have to be enough for yourself before you can heal, and I respectfully disagree. I, by myself, was not enough. I think you need others to even be able to see yourself fully. The best way to find the value in yourself is by being good to someone else. There, you find your purpose, and that is the sweetest thing I have ever tasted.

Alessandro Volta, an Italian count and the inspiration for the eponym “volt,” demonstrated this back around 1800 with a clever experiment. Volta had a number of volunteers form a chain and each pinch the tongue of one neighbor. The two end people then put their fingers on battery leads. Instantly, up and down the line, people tasted each other’s fingers as sour.

My soup arrived. Crusted with cheese, golden at the edges. The waiter placed it carefully in front of me, and I broke through the top layer with my spoon and filled it with warm oniony broth, catching bits of soaking bread. The smell took over the table, a warmingness. And because circumstances rarely match, and one afternoon can be a patchwork of both joy and horror, the taste of the soup washed through me. Warm, kind, focused, whole. It was easily, without question, the best soup I had ever had, made by a chef who found true refuge in cooking.

I wasn’t born with a silver spoon in my mouth. Yeah, I’m lucky, I know exactly where I came from. I know what failure tastes like and every single thing I have I earned—by busting my ass.

Shawn reaches across the counter with the spoon, and I taste the creamy potatoes, rich and delicious, with just the perfect amount of tartness from the sour cream. I roll my eyes in ecstasy.

Neither she nor her sister could resist collecting the shiny trinkets that churned up with the river's tide. Rings, bottles, spoons, keys, combs, bones - there was always something new coughed up on the bank, as if the water grew perpetually ill on the taste of human detritus.

I grabbed a cloud-shaped oven mitt, opened the oven door, and took out the apricot bars. The smell of warm fruit, sugar, and melted butter filled the kitchen, along with a blast of heat. A combination I never grew tired of, especially on a cold, gray night like this one. I grabbed another oven mitt, set it on the table, then put the pan on top of it. Finn’s fingers crept toward the edge of the container, but I smacked his hand away. “I’m not done with them yet,” I said. “Come on, Gin,” he whined. “I just want a taste.” “And you’re just going to have to wait, like the rest of us.” Jo-Jo chuckled, amused by our squabbling. I moved over to the cabinets and got out four bowls, some spoons, and a couple of knives. I also grabbed a gallon of vanilla bean ice cream out of the freezer. After the apricot bars had cooled enough so they wouldn’t immediately fall apart, I cut out big chunks of the bars, dumped them in the bowls, and topped them all with two scoops of the ice cream. My own version of a quick homemade cobbler. Jo-Jo swallowed a mouthful of the confection and sighed. “Heaven, pure, sweet heaven.

She unscrews the cap, sniffs it, and then shrugs, dumping the entire contents into the bubbling brew. “It could be marjoram, but it might be mushrooms. I had a bottle of poisonous, green ones I dried out last winter on the solstice. Oh well.” Leaning out over the cauldron, she stirs thrice counterclockwise, using the wooden spoon with a handle about as tall as she is. Then she scoops a bit and brings it to her mouth for a taste. “No!” Jason and I scream at the same time. She blinks at us. “What?” “You just put something that may be poisonous in there,” I say.

July" The figs we ate wrapped in bacon. The gelato we consumed greedily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it just to watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melted on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying, No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.

For twenty years Mr. Sokoloff had been eating at the same restaurant on Second Avenue. On this night, as on every other, Mr. Sokoloff ordered chicken soup. The waiter set it down and started off. Mr. Sokoloff called, “Waiter!” “Yeah?” “Please taste this soup.” The waiter said, “Hanh? Twenty years you’ve been eating the chicken soup here, no? Have you ever had a bad plate—” “Waiter,” Sokoloff said firmly, “taste the soup.” “Sokoloff, what’s the matter with you?” “Taste the soup!” “All right, all right,” the waiter said, grimacing. “I’ll taste—where’s the spoon?” “Aha!” cried Sokoloff.

I was thinking that it was regrettable that your tastes have grown canalized so young. There it was, raining soup-and you were caught without a spoon. Even three days of what you were offered-urged on you!-would have been something to treasure when you reach my age. And you, you young idiot, let jealousy chase you away! Believe me, at your age I would have gone Eskimo in a big way, thankful that I had been given a free pass instead of having to attend church and study Martian to qualify. I'm so vicariously vexed that my only consolation is the sour one that I know you will live to regret it. Age does not bring wisdom, Ben, but it does give perspective . . . and the saddest perspective of all is to see far, far behind you, the temptations you've passed up. I have such regrets myself but all of them are as nothing to the whopper of a regret I am happily certain you will suffer.

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

Sure you don’t want any?” He shrugged and leaned toward me. “Okay, I’ll take some.” Which I’d so not expected, and which had me wondering what I was supposed to do now. Stick my spoon in his mouth? I felt a cold drip on the hand holding the carton and realized my spoon was suspended and the ice cream was starting to melt. I extended it toward him, watched as his mouth closed around my spoon. Now what? I was so not used to feeding guys. He wrapped his hand around my wrist and guided my hand back. I watched appreciation glide over his face like hot fudge over a banana split. “It tastes like you,” he said. The heat rushed into my face. “Uh, yeah, my lip balm…same flavor.” “I think it just became my favorite ice cream.” Ookaay. So was that an endorsement of my kiss?

You don't know the art of eating ice cream." I mumbled. "And what's that?" He said sarcastically. "That is, to enjoy every single spoonful, lick it thrice to completely clean it off, then take another spoonful, and so on. You know what's sweet time? That is called sweet time. Next time, do it and enjoy the heavenly taste of it. It will increase its deliciousness by tenfold." I grinned at him.

POMMAROLA Tomato Sauce ½ cup extra-virgin olive oil 1 small onion, minced 1 28-ounce can of whole tomatoes, or 6–8 firm fresh tomatoes, peeled ½ cup basil leaves, chopped Salt and pepper Heat oil and add onion. After 5 minutes over medium heat, add tomatoes and break them up with a spoon. Add basil and salt and pepper to taste. Cook for 10 minutes on high heat, uncovered, to reduce it. Makes 3 cups.

The bowl was warm, and I inhaled the comforting aroma. It was kesari bhath, a dessert Mom had learned to make from her mom, who'd learned it from hers in India, and on and on and on for who knew how many generations. It was made with semolina, sugar, milk, and ghee, flavored with saffron and cardamom, and studded with raisins and cashews. I tasted a spoonful of the thick, golden pudding. It was perfect.

Aware she’d likely never tasted such a thing before, she took a cautious sip. Nothing came up. “The straw’s defective.” Dev shot her a quick grin. It altered his face, turning him strikingly beautiful. But that wasn’t the odd part. The odd part was that seeing him smile made her heart change its rhythm. She lifted her hand a fraction, compelled to trace the curve of his lips, the crease in his cheek. Would he let her, she thought, this man who moved with the liquid grace of a soldier . . . or a beast of prey? “Did I say milk shake?” he said, withheld laughter in his voice. “I meant ice cream smoothie—with enough fresh fruit blended into it to turn it solid.” Glancing at her when she didn’t move, he raised an eyebrow. She felt a wave of heat across her face, and the sensation was so strange, it broke through her fascination. Looking down, she took off the lid after removing the straw and stared at the swirls of pink and white that dominated the delicious-smelling concoction. Intrigued, she poked at it with the tip of her straw. “I can see pieces of strawberry, and what’s that?” She looked more closely at the pink-coated black seeds. “Passion fruit?” “Try it and see.” Handing her his water bottle, he started the car and got them on their way. “How would I know?” She put his water in the holder next to the unopened bottle. “And I need a spoon for this.” Reaching into a pocket, he pulled out a plastic-wrapped piece of cutlery. “Here.” “You did that on purpose,” she accused. “Did you want to see how hard I’d try to suck the mixture up?” Another smile, this one a bare shadow. “Would I do that?” It startled her to realize he was teasing her. Devraj Santos, she thought, wasn’t supposed to have a sense of humor. That was something she just knew. And, it was wrong. That meant the shadow-man didn’t know everything, that he wasn’t omnipotent. A cascade of bubbles sparkled through her veins, bright and effervescent. “I think you’re capable of almost anything.” Dipping in the spoon, she brought the decadent mixture to her lips. Oh! The crisp sting of ice, the cream rich and sweet, the fruit a tart burst of sensation. It was impossible not to take a second bite. And a third.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

I take it you don’t have children?” She samples a small spoonful of the filling. She considers the taste. “No. I’ve never had the desire. I suppose it’s made me a pariah, especially in my youth. It was expected, and I shunned the expectation. They say things are better now, that society is more accepting if you don’t want to become a mother. I’m not sure if I find that to be true. Either you want babies or, if you don’t, you must want to eat them.

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

Coughing. Coughing. He bent over, holding his knees. Taste of blood. The slow surf crawled and seethed in the dark and he though about his life but there was no life to think about and after a while he walked back. He got a can of peaches from the bag and opened it slowly with his spoon while the boy slept. The fire flared in the wind and sparks raced away down the sand. He set the empty tin between his feet. Every day is a lie, he said. But you are dying. That is not a lie.

In the Apollo moon program of the late 1960s, the quality and variety of space food was greatly improved. Hot water was available for rapid reconstitution of freeze-dried foods, and the taste of the foods was much better. The astronauts carried “spoon bowls,” pressurized plastic containers that could be opened with a plastic zipper and the contents eaten with a spoon. Because it had a high moisture content, the food clung to the spoon, making eating seem closer to the earthbound experience.

We ought to reach the upper Mander today, my lady,” Ser Wendel announced while Shadd spooned out the porridge. “Lord Renly will not be far, if the talk be true.” And what do I tell him when I find him? That my son holds him no true king? She did not relish this meeting. They needed friends, not more enemies, yet Robb would never bend the knee in homage to a man he felt had no claim to the throne. Her bowl was empty, though she could scarce remember tasting the porridge. She laid it aside. “It is time

But before I go, I want to tell you a little story. “A certain shopkeeper sent his son to learn about the secret of happiness from the wisest man in the world. The lad wandered through the desert for forty days, and finally came upon a beautiful castle, high atop a mountain. It was there that the wise man lived. “Rather than finding a saintly man, though, our hero, on entering the main room of the castle, saw a hive of activity: tradesmen came and went, people were conversing in the corners, a small orchestra was playing soft music, and there was a table covered with platters of the most delicious food in that part of the world. The wise man conversed with everyone, and the boy had to wait for two hours before it was his turn to be given the man’s attention. “The wise man listened attentively to the boy’s explanation of why he had come, but told him that he didn’t have time just then to explain the secret of happiness. He suggested that the boy look around the palace and return in two hours. “‘Meanwhile, I want to ask you to do something,’ said the wise man, handing the boy a teaspoon that held two drops of oil. ‘As you wander around, carry this spoon with you without allowing the oil to spill.’ “The boy began climbing and descending the many stairways of the palace, keeping his eyes fixed on the spoon. After two hours, he returned to the room where the wise man was. “‘Well,’ asked the wise man, ‘did you see the Persian tapestries that are hanging in my dining hall? Did you see the garden that it took the master gardener ten years to create? Did you notice the beautiful parchments in my library?’ “The boy was embarrassed, and confessed that he had observed nothing. His only concern had been not to spill the oil that the wise man had entrusted to him. “‘Then go back and observe the marvels of my world,’ said the wise man. ‘You cannot trust a man if you don’t know his house.’ “Relieved, the boy picked up the spoon and returned to his exploration of the palace, this time observing all of the works of art on the ceilings and the walls. He saw the gardens, the mountains all around him, the beauty of the flowers, and the taste with which everything had been selected. Upon returning to the wise man, he related in detail everything he had seen. “‘But where are the drops of oil I entrusted to you?’ asked the wise man. “Looking down at the spoon he held, the boy saw that the oil was gone. “‘Well, there is only one piece of advice I can give you,’ said the wisest of wise men. ‘The secret of happiness is to see all the marvels of the world, and never to forget the drops of oil on the spoon.

But even in this heat, she is still lapping up my grapefruit jam as soon as it’s done. She swallows it so quickly I’m afraid she’ll burn her mouth, and I don’t see how she can taste it at all. Her face looks sad, almost as if she were weeping, as I see it in profile, bent over the pot. The spoon flits back and forth from the pot to her mouth, and she seems to be trying to hold back the tears welling up in her eyes. This afternoon, the yard beyond her was glowing brilliant green in the sunlight. The cries of the cicadas were deafening.

Needless to say, cooking for a man with such a delicate palate can be challenging and every once in a while I like to make something that isn't served with a glass of milk and a side of applesauce. This can be difficult with a husband with such discriminating taste buds. Difficult, but not impossible, if you're willing to lie. Which I am.   During the winter months I love to make soups and one of my favorites is taco soup. It has all of the basic food groups in one bowl; meat, veggies, beans, and Fritos. It's perfection. I've been warming bodies and cleaning colons with this recipe for years. However, when I met my husband he advised he didn't like beans, so he couldn't eat taco soup. This was not the response I hoped for.   I decided to make it for him anyway. The first time I did I debated whether to add beans. I knew he wouldn't eat it if I did, but I also knew the beans were what gave it the strong flavor. I decided the only way to maintain the integrity of the soup was to sacrifice mine. I lied to him about the ingredients. Because my husband is not only picky but also observant, I knew I couldn't just dump the beans into the soup undetected. Rather, I had to go incognito. For that, I implored the use of the food processor, who was happy to accommodate after sitting in the cabinet untouched for years.   I dumped the cans of beans in the processor and pureed them into a paste. I then dumped the paste into the taco soup mixture, returning the food processor to the cabinet where it would sit untouched for another six months.   When it came time to eat, I dished out a heaping bowl of soup and handed it to my husband. We sat down to eat and I anxiously awaited his verdict, knowing he was eating a heaping bowl of deceit.   “This is delicious. What's in it?” he asked, in between mouthfuls of soup.   “It's just a mixture of taco ingredients,” I innocently replied, focusing on the layer of Fritos covering my bowl.   “Whatever it is, it's amazing,” he responded, quickly devouring each bite.   At that moment I wanted nothing more than to slap the spoon out of his hand and yell “That's beans, bitch!” However, I refrained because I'm classy (and because I didn't want to clean up the mess).

Cream—the richest, sweetest part of milk—is of course our first flavor, the taste, in a spoon, of life’s first freshness and innocence, long before we ever encounter the taste of cooked food. And what is smoke—or ashes, with which one of the butters has been dusted—if not the very opposite of that freshness? There it is, innocence and experience mingled in a spoonful of ice cream. Bittor, whom no one would describe as a sunny man, has figured out a way to pass a fleeting, chill shadow of mortality over the formerly uncomplicated happiness of ice cream. A

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.

Beef consommé or purée of spring vegetables," she read aloud. "I suppose I'll have the consommé." "You'd choose weak broth over spring vegetables?" "I've never had much of an appetite." "No, just listen: the cook sends for a basket of ripe vegetables from the kitchen gardens- leeks, carrots, young potatoes, vegetable marrow, tomatoes- and simmers them with fresh herbs. When it's all soft, she purées the mixture until it's like silk, and finishes it with heavy cream. It's brought to the table in an earthenware dish and ladled over croutons fried in butter. You can taste the entire garden in every spoonful.

My life in the kitchen began with my grandmother in the village of Champvert in the Tarn-et-Garonne department of southwestern France, the town so small you'd need a magnifying glass to find it on the map. I'd sit on a tall wooden stool, wide-eyed, watching Grand-mère Odette in her navy-blue dress and black ballerina flats, her apron adorned with les coquelicots (wild red poppies), mesmerized by the grace with which she danced around her kitchen, hypnotized by all the wonderful smells- the way the aromas were released from the herbs picked right from her garden as she chopped, becoming stronger as she set them in an olive oiled and buttered pan. She'd dip a spoon in a pot or slice up an onion in two seconds, making it look oh so easy, and for her it was. But my favorite part was when she'd let me taste whatever delight she was cooking up, sweet or savory. I'd close my eyes, lick my lips, and sigh with happiness. Sometimes Grand-mère Odette would blindfold me, and it wasn't long before I could pick out every ingredient by smell. All the other senses came to me, too- sight (glorious plating), taste (the delight of the unknown), touch (the way a cherry felt in my hand), and hearing (the way garlic sizzled in the pan).

All right," he said. "Ready for the moment of truth?" Lindsay looked at him quizzically. Fred held a wooden spoonful of fudge up in front of her, waving it lightly through the air to cool it. "Here. Time to see if I've got it right." Lindsay looked at him over the spoon, a wonderful complication of emotions in her eyes. Did she want him to win or lose the bet? Fred wasn't sure she knew the answer herself. She turned her face up toward him as he held the spoon to her lips. And then, as she tasted it, she closed her eyes, savoring the chocolate. Her expression was one of blissful surrender. This was the real Lindsay, her face unguarded, completely in the moment. Very much like a woman lost in a kiss. He never should have brought the bloody mistletoe.

After that, we don't talk much until she brings out a ginger cake from the larder. "An old family recipe," she says. "I've been experimenting with the quantities of cloves and Jamaica ginger. Tell me what you think." And she pushes a slice toward me. I try not to gobble for it, for I am starving. "The most important thing with this cake is to beat in every ingredient, one by one, with the back of a wooden spoon," she says. "Simply throwing everything in together and then beating produces a most unsuccessful cake. I know because my first attempt was as heavy as a brick---quite indigestible!" She gives a rueful smile and asks if I think it needs more ginger. I feel the crumb, dense and dark, melt on my tongue. My mouth floods with warmth and spice and sweetness. As I swallow, something sharp and clean seems to lift through my nose and throat until my head swims. "I can see you like it." Miss Eliza watches me and smiles. And then I blurt something out. Something I know Reverend Thorpe and his wife would not like. But it's too late, the words jump from my throat of their own accord. "I can taste an African heaven, a forest full of dark earth and heat." The smile on Miss Eliza's face stretches a little wider and her eyes grow brighter. And this gives me the courage to ask a question that's nothing to do with my work. "What is the flavor that cuts through it so keenly, so that it sings a high note on my tongue?" She stares at me with her forget-me-not eyes. "It's the lightly grated rinds of two fresh lemons!

Taste the soup now, and season with salt: you’ll need less than if you add it any earlier. Ladle into bowls, and swirl (if you like) with a tiny dash of cream. For restaurant-style pretty, spoon the cream into the centre, and swirl it with the wrong end of a spoon. Scatter the pistachio-pepper mixture in a line straight down the middle of the bowl, bisecting the pretty cream pattern, and grate over a very fine dusting of Parmesan. Notice how completely beautiful it is. Serve, and sit with the dark burn of November earth, and the musty taste of late autumn, and the fierce bite of the pepper, and feel warmed, as if you were sitting by a bonfire in the field with the flames rising in front of you, and your best friends beside you, and the whole world waiting for you.

Absinthe, or wormwood, the liquorice-flavoured, plant-based liqueur, had been popular in France throughout the 19th century. Though the drink was of Swiss origin, heavy tax on import had encouraged H.L. Pernod to start producing it commercially in France at the end of the 18th century.12 It was a tremendous success, and as the 19th century unfolded, its popularity soared. Exceedingly potent, it was closer to a soft drug than a drink. ‘The drunkenness it gives does not resemble any known drunkenness,’ bemoaned Alfred Delvau. ‘It makes you lose your footing right away […] You think you are headed towards infinity, like all great dreamers, and you are only headed towards incoherence.’13 In excess, absinthe could have a fatal effect on the nervous system, and by the time Maria started attending the bars and cafés where it was served, it had become a national curse. A favourite drink among the working classes precisely because of its relative cheapness for the effect produced, absinthe became the scapegoat for a host of social ills, not least the Commune. (...) Absinthe found a dedicated following among artists, writers and poets (including Charles Baudelaire), for whom the liquor became the entrancing ‘green fairy’. Its popularity in these circles was due primarily to its intoxicating effect, but also because its consumption was accompanied by a curious ritual which appealed to quirky individuals with a taste for the extraordinary. To counteract the drink’s inherent bitterness, a sugar lump was placed on a special spoon with a hole in it, which was held above the glass while water was poured over it, with the effect of sweetening the absinthe. Not surprisingly, absinthe flowed freely through the bars and cafés of Montmartre.

Night by night, he led her through Saturnus's gardens, describing the dishes that might come from each one. 'Poached collops of venison,' he whispered in her ear. 'A quaking pudding with raisins, honey and saffron. Custards flavored with conserve of roses and a paste of quinces. Beef wrapped about a mash of artichoke and pistachio, then hollowed manchet rolls filled with minced eggs, sweet herbs and cinnamon...' He described the foaming forcemeat of fowls then set before her a dish. He watched her scoop up a little of the pale orange mash. 'I confess that to this poor palate your forcemeats taste strongly of turnips.' 'Ah, but I have not yet described the seasonings of cumin and saffron, the beaten egg whites and the folding of the forcemeats into the pipkin.' He scooped more of the turnip mash and held out the spoon. 'Taste again, your ladyship. Imagine the spices...

For the last twenty years, until recently, Jhumpa Lahiri's stories were the template of ethnic fiction that supports the fantasy of Asian American immigrants as compliant strivers. The fault lies not in Lahiri herself, who I think is an absorbing storyteller, but in the publishing industry that used to position her books as the "single story" on immigrant life. Using just enough comforting ethnic props to satisfy white reader's taste for cultural difference, Lahiri writes in a flat, restrained prose, where her characters never think or feel but just do: "I...opened a bank account, rented a post office box, and bought a plastic bowl and a spoon at Woolworth's." Her characters are always understated and avoid any interiority, which, as Jane Hu writes in The New Yorker, has become a fairly typical literary affect that signals Asianness (in fact, more East Asianness than South Asianness) to readers.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

Sweet potato. Mashed yams covered in beef jerky. French bread. Butter. A warm bowl of couscous. It's like she's trying to feed an army. "I'm not very hungry," I say. "It's not like you to refuse breakfast," she says with a wink. And my heart stops, because Mom winks just like Grandma used to. "And you barely ate last night. You need sustenance." I join her at the counter, trying not to think about how without a third stool at the center to balance our family out, the counter feels much wider than it is. Our breakfast begins quietly, just the hum of the fridge in the background. I add butter to my yams, and the spoonful melts in my mouth, warming me up from inside out. I scoop up the little cuts of beef jerky individually, leftover from last night, chewing on them with my eyes closed. I let the salty flavor spread over my taste buds to wake them up one by one. I then pull my bowl of milk couscous closer, breathing in the cinnamon-fragrant steam.

Dougal lifted his spoon and slit it into his mouth. Immediately, a frozen look came over his face. Sophia tensed. He removed the spoon from his mouth. Sophia gripped her own spoon tighter. A slow red crept up his face, his eyes watering slightly. Ha! Mary's soup was working its magic. Pleased, Sophia pretended to eat some soup. Dougal slapped a hand on the table. The dishes and Sophia jumped. "What's wrong?" He pointed to his bowl with his spoon. "That." "The soup? Why, whatever's wrong with it?" "Nothing.That is the best soup I've ever had." Sophia blinked. Surely he hadn't just said- He dipped his spoon back into his bowl and took another large bite. Though his eyes watered and his face turned a deeper red, he continued to eat, murmuring, "Excellent!" every third bite or so. Sophia looked at her own soup, which reeked of garlic and pepper and onion. Mary had added a large amount of salt, as well. But watching MacLean eat with gusto made her question her perceptions. What if Mary's natural ability to cook had overcome her attempts to provide an inedible meal? Sophia dipped her spoon into herbowl and gingerly sniffed the contents, grimacing at the strong odor. Casting a puzzled look at MacLean, who was about finished with his soup, she put the spoon into her mouth. The burning sensation of pepper mingled with the rancid taste of uncooked garlic and what could only have been salted dishwater. She jerked the spoon from her mouth and grabbed her water goblet, pouring it into her mouth to wash down the horrid taste. Gasping, she glared with watery, accusing eyes at MacLean. He seemed not to have noticed anything, too busy scraping the bottom of his bowl, as if afraid some succulent tidbit might have escaped him. Finding nothing more, he placed his spoon on the table and sat back, wiping his mouth with his napkin. "That was the best soup I've ever been served. I believe I'll have more." "More? Are you...are you certain?" "I'm positive.

I peered at the bowl, which was piled high with shrimp and vegetables, little cubes of what looked like meat or fish. The broth was a beautiful golden color, with little circles of orange oil floating on the surface, near the edge of the bowl. My heart rate slowed, oblivion averted. "More chances at wishes. But also, this looks damn good." I realized I was still holding the spoon with the dumpling, the steam not wafting out like a volcano anymore. So I closed my eyes and readied myself for another bite. This time the heat took a step back and allowed everything else to come forward. The savory richness of pork, a bite of ginger and scallions, the broth. Oh, man, the broth. I hadn't ever tasted anything quite like this before. I chewed the dumpling, which was starchy but also managed to melt away, letting its texture dominate. For a moment, I wanted to reach for something beyond the flavor, but failed. Would I recognize the taste of magic, if magic even had a taste? Then I let the flavor itself take over.

In the kitchen, she made passionflower tea, turning the jar of loose leaves in her hand while a teaspoon's worth steeped in her mug. The tea was local, made from an herb that rarely grew in New England but did on Quinnipeague. A natural sedative, passionflower was another of Cecily Cole's gems. The tea was still steeping when she decided she was hungry. On impulse, she took a jar of strawberry jam from the cupboard. It, too, was local, put up the fall before by one of the island women. Unscrewing the lid, she pried a layer of wax from the top and, taking a spoon, sampled it straight from the jar. She closed her eyes, isolating the sense of taste for the greatest enjoyment. Strawberries... and vanilla? Eyes popping open, she peered into the glass until she spotted the bean among the berries. A single bean. No surprise there. Vanilla beans came from a variety of orchid that had no business growing up on Quinnipeague, but did. Not only was the flower a more vivid yellow than elsewhere, but the bean was potent.

Avocado Brownies   Vegetables have always been used in desserts, but this avocado brownie is truly special because the avocado gives it a lot of moisture and a smooth, creamy consistency. Just a square of this and your taste buds will be in heaven.   Yields: 10 servings   Ingredients: 2 ripe avocados, mashed 1 cup dark chocolate (72% cocoa), melted 1/4 cup coconut oil 1/2 cup agave syrup 2 brown eggs 1 cup almond flour 1/4 cup organic unsweetened cocoa powder 1 pinch salt 1 teaspoon baking soda   Directions: 1. In a bowl, mix the avocados with the melted chocolate, then stir in the eggs, agave syrup and coconut oil. 2. Fold in the almond flour, cocoa powder, salt and baking soda. 3. Spoon the batter into a baking pan lined with parchment paper and bake in a preheated oven at 350F for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If it comes out with traces of batter, the cake needs a few more minutes in the oven. 4. When done, remove from the oven and let it cool completely before cutting in smaller portions.   Nutritional information per serving   Calories: 280 Fat: 20.6g Protein: 5g Carbohydrates: 24.7g

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

He had in his head a scrapbook of the tastes that had impacted him the most during his travels: goat cheese and olive oil in California, the tropical fruits and chilies of South America, everything that had touched his lips in Japan. When Angelo and Paolo talk about their travels, they turn to the memories- the parties, the people, the crazy times had, always with the metronome of mozzarella beating in the background. But what followed Vito were the flavors- the dishes, the ingredients, and techniques unknown to most of Italy. "When I came back from Japan, there were six kilos of matcha, two kilos of coconut powder, and twelve bottles of Nikka whiskey in my bag. In Rome they stopped me and opened the bag. They thought they had caught me with cocaine. I told the guy to open up the bag and taste." Vito didn't drink Nikka (he and his brothers rarely drink alcohol); instead, he emptied all twelve bottles into a wooden bucket, where he now soaks blue cheese made from sheep's milk to make what he calls formaggio clandestino. He stirs up a spoon of high-grade matcha powder into Dicecca's fresh goat yogurt and sells it in clear plastic tubs, anxious for anyone- a loyal client, a stranger, a disheveled writer- to taste something new.

Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?

A grown woman tasting a spoonful of Georgia's Mousse au Citron at a late afternoon lunch, then suddenly standing and announcing that she needed to reconcile with her estranged sister before it was too late. She'd hastened away, leaving her coat, one hundred euros to pay the bill, and the mostly uneaten mousse at the table. After devouring Georgia's beet and goat cheese tart one bitter winter evening, an American man with an engagement ring nestled on top of a slice of Georgia's cherry clafoutis looked across the table at his girlfriend and said later that he could suddenly see clearly that she was not the love of his life. He'd hastened back to the kitchen to remove the ring from the dessert where it was waiting to be served at the right moment. They left the restaurant with the ring in his pocket and his girlfriend in tears. There had been others. Many others, now that she thought of it. It had been a bit of a joke among the kitchen staff, that Georgia's dishes could cause more breakups and engagements and family feuds and reconciliations than the restaurant had ever seen. She'd never really put it all together before, but now that she thought of it... "I think my cooking might give people clarity somehow," Georgia said in surprise.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

I worked on a new dish while you were away. A pudding." She ties her apron tight around her waist. "Milk, cream, vanilla, eggs, and sugar." "Oh," I say, slightly unsettled at the jauntiness of her tone, at its certainty. "A custard? Did it curdle?" She ignores my question and tells me that she garnished her pudding with branches of preserved barberries. She asks if I would like to see it. But before I can answer she scuttles to the pantry, returning with a clean pudding cloth over one arm, and my best platter----on which wobbles a custard as large and pale as a harvest moon. Atop are woven branches of barberries that wink like garnets. For a second I am speechless. Her creation---for it is nothing less---is picture-perfect. She offers me an egg spoon and jabs at the platter. "Go on, Miss Eliza. I saved it for you to taste first." I dip the spoon into the custard's wrinkled rind and lift it swiftly, curiously, to my lips. As I do so, I'm aware of a sense of serenity washing through me. My anguish over dedications, the lurking accusatory voice that lives inside my head, all of it slips away. And there is only cream and vanilla. It occurs to me that although this glorious pudding is her creation, Ann is partly my creation, and I am partly her creation. Cooking and tasting have provided their own stage and we are performing on it at this very moment.

And were you immediately taken with Charlotte, when you found her?" "Who wouldn't be?" Gentry parried with a bland smile. He drew a slow circle on Lottie's palm, stroking the insides of her fingers, brushed his thumb over the delicate veins of her wrist. The subtle exploration made her feel hot and breathless, her entire being focused on the fingertip that feathered along the tender flesh of her upper palm. Most disconcerting of all was the realization that Gentry didn't even know what he was doing. He fiddled lazily with her hand and talked with Sophia, while the chocolate service was brought to the parlor and set out on the table. "Isn't it charming?" Sophia asked, indicating the flowered porcelain service with a flourish. She picked up the tall, narrow pot and poured a dark, fragrant liquid into one of the small cups, filling the bottom third. "Most people use cocoa powder, but the best results are obtained by mixing the cream with chocolate liquor." Expertly she stirred a generous spoonful of sugar into the steaming liquid. "Not liquor as in wine or spirits, mind you. Chocolate liquor is pressed from the meat of the beans, after they have been roasted and hulled." "It smells quite lovely," Lottie commented, her breath catching as Gentry's fingertip investigated the plump softness at the base of her thumb. Sophia turned her attention to preparing the other cups. "Yes, and the flavor is divine. I much prefer chocolate to coffee in the morning." "Is it a st-stimulant, then?" Lottie asked, finally managing to jerk her hand away from Gentry. Deprived of his plaything, he gave her a questioning glance. "Yes, of a sort," Sophia replied, pouring a generous amount of cream into the sweetened chocolate liquor. She stirred the cups with a tiny silver spoon. "Although it is not quite as animating as coffee, chocolate is uplifting in its own way." She winked at Lottie. "Some even claim that chocolate rouses the amorous instincts." "How interesting," Lottie said, doing her best to ignore Gentry as she accepted her cup. Inhaling the rich fumes appreciatively, she took a tiny sip of the shiny, dark liquid. The robust sweetness slid along her tongue and tickled the back of her throat. Sophia laughed in delight at Lottie's expression. "You like it, I see. Good- now I have found an inducement to make you visit often." Lottie nodded as she continued to drink. By the time she reached the bottom of the cup, her head was swimming, and her nerves were tingling from the mixture of heat and sugar. Gentry set his cup aside after a swallow or two. "Too rich for my taste, Sophia, although I compliment your skill in preparing it. Besides, my amorous instincts need no encouragement." He smiled as the statement caused Lottie to choke on the last few drops of chocolate.

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

Tina was hosting. She's a thirty-five-year-old version of Sienne, only bottle blonde.Same blind-you lipstick, same taste in clothes,same complete disregard for anyone else's opinion on anything. They hate each other. "You hate me!" Sienna wailed. It wasn't Tina's voice that snapped back, but Dad's, "Oh,no. I am not playing that game with you. Do you have any idea what a hundred pounds of filet is gonna cost me? And now you want lobster?" "But it's my wedding! Daddy-" "Don't you Daddy me, princess! I'm already five grand in the hole for the damned hotel,not to mention two for the dress, and every time I turn around, you and your mother have added a new guest, bridesmaid,or crustacean!" First of all,Dad was yelling.Almost. Second,he was swearing.Even damn is fighting talk for him.I set down my pizza and debated the best route for a sealthy escape. I'd seen the dress.Pretty, in a Disney-princess, twenty-yards-of-tulle, boobs-shaped-into-missiles sort of way. Sienne looked deliriously happy in it. She looked beautiful.The less said about the bridesmaids' dressed, I'd decided, on seeing the purple sateen,the better. "No lobster!" he yelled. There was a dramatic howl, followed by the bang of the back door. When I peeked out,it was like a photo. Everything was frozen.Dad was standing over the massive pasta pot, red-faced and scowling, wooden spoon brandished like a sword. Leo and Ricky had retreated to the doorway of the freezer. Nonna had her eyes turned heavenward, and Tina was halfway through the dining room door, smirking a little.

Picking up my spoon, I dip it into the broth, making sure to get pieces of the small, fatty meat. I close my eyes and eat my spoonful, marveling at the rich, savory flavors. It's like beef broth, only heartier, and the meat has this really interesting texture. Before I know it, I've devoured half the bowl. "You like Soup Number Five?" I look up to see Lola Simeona, the old woman from earlier, standing by my table, watching me. "Oh, yes," I say, patting my mouth with a napkin. "It's delicious! What is this meat? It's like nothing I've ever tasted. And I feel more... energetic already, sort of like I can take on anything." Like Prem. She smiles knowingly. "Yes, yes, Soup Number Five is magical." After a pause, during which her smile morphs into what I can only be described as a mischievous grin, she says, "The meat is bull testes." I stare at her for a long moment as her words filter into my brain. I set my spoon down carefully and take a sip of water. "Bull... testes?" I ask in the most neutral way I can. "Yes! It's an aphrodisiac!" She pats my shoulder and walks off to another table. I think I can hear her cackling. I look down into my bowl. I just ate a bunch of chopped-up bull balls. For a moment I wonder, in a very detached way (is this what being in medical shock feels like?), if I'm going to throw up. But then the moment passes, and I realize they're really delicious. And Soup No. 5 works. I can feel the potent mixture wending its way through my system, infusing my blood with confidence and desire. I eat another big spoonful.

Lillian’s lashes lowered as she let him ease her closer, his hand sliding over the length of her spine. Her breasts and waist felt swollen within the insulating grip of her corset, and she suddenly longed to be rid of it. Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. “What is that?” she murmured, drawing in the fragrance. “Cinnamon and wine…” Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. “Go and find out,” he said. Curiously Lillian went to investigate. Taking hold of the cover’s handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. “Since I couldn’t obtain a pear from a bottle for you,” came Marcus’s voice from behind her, “this was the next best alternative.” Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat. “Mmmm…” She closed her eyes in ecstasy. Looking amused, Marcus turned her to face him. His gaze fell to the corner of her lips, where a stray drop of honey sauce glittered. Ducking his head, he kissed and licked away the sticky drop, the caress of his mouth causing a new pleasurable ache deep inside her. “Delicious,” he whispered, his lips settling more firmly, until she felt as if her blood were flowing in streams of white-hot sparks. She dared to share the taste of wine and cinnamon with him, tentatively exploring his mouth with her tongue, and his response was so encouraging that she wrapped her arms around his neck and pressed herself closer. He was delicious, the taste of his mouth clean and sweet, the feel of his lean, solid body immeasurably exciting. Her lungs expanded with shaky-hot breaths, restrained by the clench of her corset stays, and she broke the kiss with a gasp. “I can’t breathe.” Wordlessly Marcus turned her around and unfastened the gown. Reaching her corset, he untied the laces and loosened them with a series of expert tugs, until the stays expanded and Lillian gulped in relief. “Why did you lace so tightly?” she heard him ask. “Because the dress wouldn’t fasten otherwise. And because, according to my mother, Englishmen prefer their women to be narrow-waisted.” Marcus snorted as he eased her back to face him. “Englishmen prefer women to have larger waists in lieu of fainting from lack of oxygen. We’re rather practical that way.” Noticing that the sleeve of her unfastened gown had slipped over her white shoulder, he lowered his mouth to the smooth curve.

A long time ago, I collected the flower petals stained with my first blood; I thought there was something significant about that, there was importance in all the little moments of experience, because when you live forever, the first times matter. The first time you bleed, first time you cry — I don’t remember that — first time you see your wings, because new things defile you, purity chips away. your purity. nestled flowers in your belly, waiting to be picked. do you want innocence back? small and young smiles that make your eyes squint and cheeks flare the feeling of your face dripping down onto the grass, the painted walls you tore down, the roads you chipped away, they’ll eat away at you, the lingering feelings of a warm hand on your waist, the taps of your feet as you dance, the beats of your timbrel.’ ‘and now you are like Gods, sparkling brilliant with jewelry that worships you, and you’re splitting in order to create.’ ‘The tosses of your wet hair, the rushes of chariots speeding past, the holy, holy, holy lord god of hosts, the sweetness of a strawberry, knocks against the window by your head, the little tunes of your pipes, the cuts sliced into your fingers by uptight cacti fruits, the brisk scent of a sea crashing into the rocks, the sweat of wrestling, onions, cumin, parsley in a metal jug, mud clinging to your skin, a friendly mouth on your cheeks and forehead, chimes, chirps of chatter in the bazaar, amen, amen, amen, the plump fish rushing to take the bread you toss, scraping of a carpenter, the hiss of chalk, the wisps of clouds cradling you as you nap, the splashes of water in a hot pool, the picnic in a meadow, the pounding of feet that are chasing you, the velvet of petals rustling you awake, a giant water lily beneath you, the innocent kiss, the sprawl of the universe reflected in your eyes for the first time, the bloody wings that shred out of your back, the apples in orchards, a basket of stained flowers, excited chants of a colosseum audience, the heat of spinning and bouncing to drums and claps, the love braided into your hair, the trickles of a piano, smell of myrrh, the scratches of a spoon in a cup, the coarseness of a carpet, the stringed instruments and trumpets, the serene smile of not knowing, the sleeping angel, the delight of a creator, the amusement of gossip and rumors, the rumbling laughter between shy singing, the tangling of legs, squash, celery, carrot, and chayote, the swirled face paint, the warmth of honey in your tea, the timid face in the mirror, mahogany beams, the embrace of a bed of flowers, the taste of a grape as its fed to you, the lip smacks of an angel as you feed him a raspberry, the first dizziness of alcohol, the cool water and scent of natron and the scratch of the rock you beat your dirty clothes against, the strain of your arms, the columns of an entrance, the high ceilings of a dark cathedral, the boiling surface of bubbling stew, the burn of stained-glass, the little joyous jump you do seeing bread rise, the silky taste of olive oil, the lap of an angel humming as he embroiders a little fox into his tunic, the softness of browned feathers lulling you to sleep, the weight of a dozen blankets and pillows on your small bed, the proud smile on the other side of a window in a newly-finished building, the myrtle trees only you two know about, the palm of god as he fashions you from threads of copper, his praises, his love, his kiss to your hair, your father.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

As Mrs. Armiger drew near, the fountain clerk put my sundae in front of me. “Here you are,” he said. “I made this one especially for you, Andrew. Plenty of chocolate sauce and whipped cream--just the way you like it.” Glad Andrew and I had at least one thing in common, I scooped up a big spoonful of ice cream. My mouth was watering for chocolate, but before I had a chance to taste it, Mrs. Armiger pounced on me. “How wonderful to see you up and about, dear boy. I was just plain worried to death when I heard you’d come down with diphtheria.” Her perfume hung around me in a cloud so dense I could hardly breathe. “Yes, ma’am,” I stammered, trying hard not to cough. “Thank you, ma’am.” Laying a plump hand on my shoulder, Mrs. Armiger smiled. “Why, Andrew, I believe a touch of the dark angel’s wings has improved your manners.” Theo gave me one of the sharp little kicks he specialized in. Blowing through his straw, he made loud bubbling sounds in his drink. He expected me to do something outrageous too. They all did--the whole family was watching, waiting for me to mortify them. I could almost hear Mama holding her breath. I knew Andrew would never have sat as still as a stone, ears burning with embarrassment, but, unlike him, I couldn’t think what to do or say. “That’s a very rude noise, Theodore,” Mrs. Armiger said. Mama snatched Theo’s glass. “If you want to finish your phosphate, apologize to Mrs. Armiger.” Without looking at anyone, Theo mumbled, “I’m sorry.” Mama wasn’t satisfied. “Sorry for what, Theodore Aloysius?” Theo kept his head down. Trying not to giggle, he said, “I’m sorry for making a rude noise, Mrs. Armiger.” Mama gave him his phosphate. “That’s better.” Theo kicked me again, harder this time. From the way he was scowling, I guessed he was mad that he’d gotten into trouble and I hadn’t.

Sometimes I feel impatient about how much ableism has forced us to emphasize accessibility to get people to pay even a modicum of attention to it. Collective access is revolutionary because disabled people of color (and disabled people in general) choosing each other is revolutionary. And, in many ways access should not be a revolutionary concept. It is the routine, every day part of the work. It is only the first step in movement building. People talk about access as the outcome, not the process, as if having spaces be accessible is enough to get us all free. Disabled people are so much more than our access needs; we can’t have a movement without safety and access, and yet there is so much more still waiting for us collectively once we build this skillset of negotiating access needs with each other. Tonight I am taking time to appreciate and enjoy access as a communication of our deepest desires. When my new friend makes their house wheelchair accessible so I can come over, a whole new level of safety and trust opens up. When a love takes initiative to reach out to event organizers to make sure my buds and I can fully participate, that’s thoughtfulness, and also political commitment in practice. When I eat dinner with dear ones and they know which spoon or cup to grab, that’s attunement. When I can ask a friend to move my body, it’s because I know they want me to be comfortable out in the world. When I can do the impairment-related parts of my routine around someone, that’s intimacy, a gift of letting each other into our most private worlds. Feeling thankful for access—and interdependence—as an opportunity for us to show up for one another, and also for crip spaces that give us a taste of what can take place when we have each other. I am so hungry for us to be together. I am so ready for what is around the corner. —STACEY PARK

Fifty Ways to Love Your Partner 1. Love yourself first. 2. Start each day with a hug. 3. Serve breakfast in bed. 4. Say “I love you” every time you part ways. 5. Compliment freely and often. 6. Appreciate—and celebrate—your differences. 7. Live each day as if it’s your last. 8. Write unexpected love letters. 9. Plant a seed together and nurture it to maturity. 10. Go on a date once every week. 11. Send flowers for no reason. 12. Accept and love each others’ family and friends. 13. Make little signs that say “I love you” and post them all over the house. 14. Stop and smell the roses. 15. Kiss unexpectedly. 16. Seek out beautiful sunsets together. 17. Apologize sincerely. 18. Be forgiving. 19. Remember the day you fell in love—and recreate it. 20. Hold hands. 21. Say “I love you” with your eyes. 22. Let her cry in your arms. 23. Tell him you understand. 24. Drink toasts of love and commitment. 25. Do something arousing. 26. Let her give you directions when you’re lost. 27. Laugh at his jokes. 28. Appreciate her inner beauty. 29. Do the other person’s chores for a day. 30. Encourage wonderful dreams. 31. Commit a public display of affection. 32. Give loving massages with no strings attached. 33. Start a love journal and record your special moments. 34. Calm each others’ fears. 35. Walk barefoot on the beach together. 36. Ask her to marry you again. 37. Say yes. 38. Respect each other. 39. Be your partner’s biggest fan. 40. Give the love your partner wants to receive. 41. Give the love you want to receive. 42. Show interest in the other’s work. 43. Work on a project together. 44. Build a fort with blankets. 45. Swing as high as you can on a swing set by moonlight. 46. Have a picnic indoors on a rainy day. 47. Never go to bed mad. 48. Put your partner first in your prayers. 49. Kiss each other goodnight. 50. Sleep like spoons. Mark and Chrissy Donnelly

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

And today, for the first time, we are given a real recipe: making chocolate pudding from scratch. We stir cocoa and cornstarch and sugar together, then stir in milk. Chef guides us step by step and we all clean our stations as the pudding chills. As I'm putting away my ingredients, a little red bottle in the pantry calls my attention. I snatch it up and sprinkle some on my pudding. When Chef Ayden calls us up to test our dishes, I'm the first student to set my bowl in front of him. He grabs a clean plastic spoon and pulls my dish closer to him, leaning down to inspect it, turning the dish slowly in a circle. "Mmm. Nice chocolate color, smooth texture; you made sure the cream didn't break, which is great. And I'm curious what this is on top." He takes a tiny spoonful and pops it into his mouth, and the moment his mouth closes around the spoon his eyelids close, too. I wonder if my cooking woo-woo will work on him. "What is that?" he asks, his eyes still closed. I assume he means the spice on top and not whatever memory may have been loosened by my pudding. His eyes open and I realize the question was in fact for me. "I used a little smoked paprika," I say. Heat creeps up my neck. I hadn't even thought about what would happen if I used an ingredient that wasn't in the original recipe. "You trying to show off, Emoni?" Chef Ayden asks me very, very seriously. "No, Chef. I wasn't." "The ancient Aztecs too would pair chocolate with chipotle and cayenne and other spices, although it is not so common now. Why'd you add it?" "I don't know. I saw it in the pantry and felt the flavors would work well together." He takes another spoonful. Chef told us from the beginning that since every student is evaluated, he would very rarely take more than one bite of any single dish. I'm surprised he does so now, but he closes his eyes again as if the darkness behind his lids will help him better taste the flavors. His eyes pop open. "This isn't bad." He drops his spoon. "Emoni, I think creativity is good. And this, this..." He gives a half laugh like he's surprised he doesn't know what to say. He clears his throat and it seems almost like a memory has him choked up.

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

Now Janie ordered a drink and glanced at the bar menu, choosing the goat curry because she'd never had it before. "You sure about that?" the barman said. He was a boy, really, no more than twenty, with a slim body and huge, laughing eyes. "It's spicy." "I can take it," she said, smiling at him, wondering if she might pull an adventure out of her hat on her next-to-last night, and what it would be like to touch another body again. But the boy simply nodded and brought her the dish a short time later, not even watching to see how she fared with it. The goat curry roared in her mouth. "I'm impressed. I don't think I could eat that stuff," remarked the man sitting two seats down from her. He was somewhere in the midst of middle age, a bust of a man, all chest and shoulders, with a ring of blond, bristling hair circling his head like the laurels of Julius Caesar and a boxer's nose beneath bold, undefeated eyes. He was the only other guest that wasn't with the wedding party. She'd seen him around the hotel and on the beach and had been uninspired by his business magazines, his wedding ring. She nodded back at him and took an especially large spoonful of curry, feeling the heat oozing from every pore. "Is it good?" "It is, actually," she admitted, "in a crazy, burn-your-mouth-out kind of way." She took a sip of the rum and Coke she'd ordered; it was cold and startling after all that fire. "Yeah?" He looked from her plate to her face. The tops of his cheeks and his head were bright pink, as if he'd flown right up to the sun and gotten away with it. "Mind if I have a taste?" She stared at him, a bit nonplussed, and shrugged. What the hell. "Be my guest." He moved quickly over to the seat next to hers. He picked up her spoon and she watched as it hovered over her plate and then dove down and scooped a mouthful of her curry, depositing between his lips. "Jee-sus," he said. He downed a glass of water. "Jee-sus Christ." But he was laughing as he said it, and his brown eyes were admiring her frankly over the rim of his water glass. He'd probably noticed her smiling at the bar boy and decided she was up for something. But was she? She looked at him and saw it all instantaneously: the interest in his eyes, the smooth, easy way he moved his left hand slightly behind the roti basket, temporarily obscuring the finger with the wedding ring.

Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!

So, what did you want to watch?’ ‘Thought we might play a game instead,’ he said, holding up a familiar dark green box. ‘Found this on the bottom shelf of your DVD cupboard … if you tilt the glass, the champagne won’t froth like that.’ Neve finished pouring champagne into the 50p champagne flutes she’d got from the discount store and waited until Max had drunk a good half of his in two swift swallows. ‘The thing is, you might find it hard to believe but I can be very competitive and I have an astonishing vocabulary from years spent having no life and reading a lot – and well, if you play Scrabble with me, I’ll totally kick your arse.’ Max was about to eat his first bite of molten mug cake but he paused with the spoon halfway to his mouth. ‘You’re gonna kick my arse?’ ‘Until it’s black and blue and you won’t be able to sit down for a week.’ That sounded very arrogant. ‘Really, Max, Mum stopped me from playing when I was thirteen after I got a score of four hundred and twenty-seven, and when I was at Oxford, I used to play with two Linguistics post-grads and an English don.’ ‘Well, my little pancake girlfriend, I played Scrabble against Carol Vorderman for a Guardian feature and I kicked her arse because Scrabble has got nothing to do with vocabulary; it’s logic and tactics,’ Max informed her loftily, taking a huge bite of the cake. For a second, Neve hoped that it was as foul-tasting as she suspected just to get Max back for that snide little speech, but he just licked the back of the spoon thoughtfully. ‘This is surprisingly more-ish, do you want some?’ ‘I think I’ll pass.’ ‘Well, you’re not getting out of Scrabble that easily.’ Max leaned back against the cushions, the mug cradled to his chest, and propped his feet up on the table so he could poke the Scrabble box nearer to Neve. ‘Come on, set ’em up. Unless you’re too scared.’ ‘Max, I have all the two-letter words memorised, and as for Carol Vorderman – well, she might be good at maths but there was a reason why she wasn’t in Dictionary Corner on Countdown so I’m not surprised you beat her at Scrabble.’ ‘Fighting talk.’ Max rapped his knuckles gently against Neve’s head, which made her furious. ‘I’ll remind you of that little speech once I’m done making you eat every single one of those high-scoring words you seem to think you’re so good at.’ ‘Right, that does it.’ Neve snatched up the box and practically tore off the lid, so she could bang the board down on the coffee table. ‘You can’t be that good at Scrabble if you keep your letters in a crumpled paper bag,’ Max noted, actually daring to nudge her arm with his foot. Neve knew he was only doing it to get a rise out of her, but God, it was working. ‘Game on, Pancake Boy,’ she snarled, throwing a letter rack at Max, which just made him laugh. ‘And don’t think I’m going to let you win just because it’s your birthday.’ It was the most fun Neve had ever had playing Scrabble. It might even have been the most fun she had ever had. For every obscure word she tried to play in the highest scoring place, Max would put down three tiles to make three different words and block off huge sections of the board. Every time she tried to flounce or throw a strop because ‘you’re going against the whole spirit of the game’, Max would pop another Quality Street into her mouth because, as he said, ‘It is Treat Sunday and you only had one roast potato.’ When there were no more Quality Street left and they’d drunk all the champagne, he stopped each one of her snits with a slow, devastating kiss so there were long pauses between each round. It was a point of honour to Neve that she won in the most satisfying way possible; finally getting to use her ‘q’ on a triple word score by turning Max’s ‘hogs’ into ‘quahogs’ and waving the Oxford English Dictionary in his face when he dared to challenge her.

If love had its limits, and those limits tasted like lasagna, could you see yourself dating a can of chicken noodle soup? I only ask because I’m in the mood to spoon. After all, I am the 2014 World Cuddling Champion.

How the soldiers had lain, slain and forgotten, no marker for their demise, no songs to their name, not even mourners who knew them. That is the end of battle, and once a man has tasted it, how hesitant he is to lift another spoonful to his lips.

nothing in my grandmothers’ repertory had prepared me for that first wondrous mouthful of fruitcake at the house of a friend from college. It was a moist, alcoholic plum pudding, full of dark, saturated medieval tastes and colors—currants, dates, and black raisins, aromatic orange peel, mace and allspice and nutmeg, brandy and molasses—aged for a year and then set aflame at the very last minute, carefully spooned out like the treasure it was, and topped with an astonishing ivory sauce made only of butter, sugar, brandy, and nutmeg. They called it, simply, hard sauce. No

Sara had never eaten such a delicious meal in her life: succulent lobster and quail meat baked in pastry, and chicken breasts rolled in crumbly batter, fried in butter, and covered with a rich Madeira sauce. Derek kept urging her to try different morsels: a bite of potato soufflé dabbed with sour cream, a spoonful of liqueur-flavored jelly that dissolved on her tongue, a taste of salmon smothered in herbs.