Squash Best Quotes

Hope was a dangerous thing, something best squashed before it became contagious.

Auri hopped down from the chimney and skipped over to where I stood, her hair streaming behind her. "Hello Kvothe." She took a half-step back. "You reek." I smiled my best smile of the day. "Hello Auri," I said. "You smell like a pretty young girl." "I do," she agreed happily. She stepped sideways a little, then forward again, moving lightly on the balls of her bare feet. "What did you bring me?" she asked. "What did you bring me?" I countered. She grinned. "I have an apple that thinks it is a pear," she said, holding it up. "And a bun that thinks it is a cat. And a lettuce that thinks it is a lettuce." "It's a clever lettuce then." "Hardly," she said with a delicate snort. "Why would anything clever think it was a lettuce?" "Even if it is a lettuce?" I asked. "Especially then," she said. "Bad enough to be a lettuce. How awful to think you are a lettuce too." She shook her head sadly, her hair following the motion as if she were underwater. I unwrapped my bundle. "I brought you some potatoes, half a squash, and a bottle of beer that thinks it is a loaf of bread." "What does the squash think it is?" she asked curiously, looking down at it. She held her hands clasped behind her back "It knows it's a squash," I said. "But it's pretending to be the setting sun." "And the potatoes?" she asked. "They're sleeping," I said. "And cold, I'm afraid." She looked up at me, her eyes gentle. "Don't be afraid," she said, and reached out and rested her fingers on my cheek for the space of a heartbeat, her touch lighter than the stroke of a feather. "I'm here. You're safe.

There are different types of censorship. There is the outright ban on a book type. Then there are the type where the ones who can give it voice, squash it by burying it under search engine algorithms and under other news, videos or books of their own agenda or publication. A smart consumer should be free to choose what to read and what to believe. That choice on a consumer-oriented website, is really what is best for the consumer. - Strong by Kailin Gow

Nooooooooooo!" Screaming the word, Amy and Dan moved as one. Time slowed down, which, Dan knew from experience, often happened when you were in midair. By the time they leaped onto the hood of Fiske's car (oops, dents), and Dan had ripped off a windshield wiper to use as a weapon (probably not the best idea, but hey, he was improvising), Scarey Harley Dude had turned around. He strode off in his motorcycle boots, moving swiftly to his bike without seeming to hurry. His helmet back on, sunglasses adjusted, he roared off straight into the road, weaving through the thick traffic like smoke. Amy's face was squashed against the windshield. Dan held the wiper aloft like a club. And Evan Tolliver stood on the sidewalk, blinking at them. Dan waved the windshield wiper at him. "Hey, bro. We didn't want to miss our ride.

Douglas Ainslie: Look. Can you hear yourself? Can you? Do you have any idea what a terrible person you have become? All you give out is this endless negativity, a refusal to see any kind of light and joy, even when it's staring you in the face, and a desperate need to squash any sign of happiness in me or... or... or... anyone else. It's a wonder that I don't fling myself at the first kind word or gesture that comes my way, but I don't, ou... ou... ou... out of some sense of dried-up loyalty and respect, neither of which I ever bloody get in return. Jean, his wife: [long pause] I checked my emails. There's one from Laura.

Kaz said if I proved myself I could join the Dregs when I was ready. And I did. But I didn’t take the tattoo.” Nina’s brows rose. “I didn’t think it was optional.” “Technically it isn’t. I know some people don’t understand, but Kaz told me … he said it was my choice, that he wouldn’t be the one to mark me again.” But he had, in his own way—despite her best intentions. Feeling anything for Kaz Brekker was the worst kind of foolishness. She knew that. But he’d been the one to rescue her, to see her potential. He’d bet on her, and that meant something—even if he’d done it for his own selfish reasons. He’d even dubbed her the Wraith. I don’t like it, she’d said. It makes me sound like a corpse. A phantom, he corrected. Didn’t you say I was to be your spider? Why not stick with that? Because there are plenty of spiders in the Barrel. Besides, you want your enemies to be afraid. Not think they can squash you with the toe of one boot. My enemies? Our enemies.

But you’re probably thinking something like this: “You call this ‘rest’? It’s nothing but uncomfortable and difficult. There’s no rest in it. When I try doing what you recommend, I find pain and struggling. It’s like I’m being attacked on all sides. A part of me always wants to quit. I don’t let it, but some facet of my mind is constantly trying to squash my best efforts. On the other hand, a part of me desperately wants to feel God and forget my self—be truly selfless—but I can’t.2 I’m still awkward, still self-conscious, and the conflict continues, overwhelming me. It’s agonizing. And this is the ‘rest’ you mean? If so, I think it’s a strange sort of rest.” My response to this is that you’re not used to contemplation yet and that’s why it seems painful. If you were familiar with this work and knew how much it could help you, you would never quit, not for all the physical joys and rest this world offers. Yes, I know it’s agonizing and strenuous. But I still call it “rest” for two reasons: When your soul is engaged in contemplation, it doesn’t worry or feel doubt. It’s totally at peace because it knows exactly what it’s supposed to do. Also, when practicing this prayer, your soul is purified and transformed. You become discerning. And you no longer want to wander from the path as much. Go forth and gently conquer, then. Be humble and passionate in this work. Persevere. Contemplation begins on earth but continues in eternity. Love never ends. Now I ask almighty Jesus to bring you and all those whom he has bought with his precious blood to this glorious, everlasting life. Amen.3

In the aftermath of Hurricane Katrina, the state legislature set up the Southeast Flood Control Commission to come up with a plan for protecting Louisiana from floods. They concluded that the best course of action was to fill in the canals and repair the shore. Since this was a task the oil companies had in their contracts agreed to do, and had not done, in 2014 the commission did what had never been done: it sued the ninety-seven responsible oil companies. Governor Jindal quickly squashed the upstart commission. He removed members from it. He challenged its right to sue. In another unprecedented move, the legislature voted to nullify—retroactively—the lawsuit by withdrawing the authority to file it from those who had done so. A measure (SB 553) called for costs of repairs to be paid, not by the oil companies, but by the state’s taxpayers.

Love is un-natural. Do any of these traits come naturally? Granted, we know how to turn them all on when we’re winning and wooing. But love does not sustain itself naturally. What come naturally are passion, lust, chemistry, and that “can’t wait to get you alone” feeling. But over time, all of that is eventually squashed by our unbridled, selfish, self-preserving natures. The brand of love Paul describes is a nonnegotiable for those desiring to sustain the chemistry and romance that make the early days of a relationship so exhilarating. Romance is sustained by patience, kindness, humility, and a short memory. While none of those things come naturally, every one of them is necessary. Otherwise our wounds, insecurities, and parental implants will become the driving forces and send the relationship in a bad direction. When that happens, good-bye, chemistry. Good-bye, romance. Hello, I guess I just haven’t met the right person. It’s that kind of thinking that creates the myth. It’s a myth to think that once you meet the right person, you will become a different person. The love of your life should bring out the best in you. But only you can prevent forest fires. Sorry. Only you can prevent your impatience, unkindness, pride, anger, and record keeping from undermining your relationship.

Aomame established several classes in her best area, women’s self-defense techniques. She made a large canvas dummy in the shape of a man, sewed a black work glove in the groin area to serve as testicles, and gave female club members thorough training in how to kick in that spot. In the interest of realism, she stuffed two squash balls into the glove. The women were to kick this target swiftly, mercilessly, and repeatedly. Many of them took special pleasure in this training, and their skill improved markedly, but other members (mostly men, of course) viewed the spectacle with a frown and complained to the club’s management that she was going overboard.

Aomame established several classes in her best area, women’s self-defense techniques. She made a large canvas dummy in the shape of a man, sewed a black work glove in the groin area to serve as testicles, and gave female club members thorough training in how to kick in that spot. In the interest of realism, she stuffed two squash balls into the glove. The women were to kick this target swiftly, mercilessly, and repeatedly. Many of them took special pleasure in this training, and their skill improved markedly, but other members (mostly men, of course) viewed the spectacle with a frown and complained to the club’s management that she was going overboard. As a result, Aomame was called in and instructed to rein in the ball-kicking practice

My dad could go to work, he could get raises, he could be thanked for his contributions, he got a pay-check for his labor, but that didn't happen for moms. The best they could hope for would be a crayon valentine or a squashed, limp dandelion flower offered up from the damp hand of their wide-eyed and innocent child. Which wasn't nothing. In all my days I'd never considered anything to be more important than home. In a chaotic world, it was sanctuary; it was where love grew.

Aida swung by with cookbooks, dietary stipulations, menus. To nouvelle and classique French fare we added Neolithic recipes free of dairy, medieval Italian recipes heavy on squash and almonds, early agrarian recipes so crammed with husky, fibrous grains that they would, in Aida's words, Make you shit till you see god. Modern additions included a vegan diet beloved of the world's best cricket player, astronaut supplements for bone density, foods charcoal-infused and nitrate-free.

It’s our bad luck to have teachers in this world, but since we’re stuck with them, the best we can do is hope to get a brand-new one instead of a mean old fart. New teachers don’t know the rules, so you can get away with things the old-timers would squash you for. That was my theory. So I was feeling pretty excited to start fifth grade, since I was getting a rookie teacher—a guy named Mr. Terupt. Right away, I put him to the test. If the bathroom pass is free, all you have to do is take it and go. This year, the bathrooms were right across the hall. It’s always been an easy way to get out of doing work. I can be really sneaky like that. I take the pass all the time and the teachers never notice. And like I said, Mr. Terupt was a rookie, so I knew he wasn’t going to catch me. Once you’re in the bathroom, it’s mess-around time. All the other teachers on our floor were women, so you didn’t have to worry about them barging in on you. Grab the bars to the stalls and swing. Try to touch your feet to the ceiling. Swing hard. If someone’s in the stall, it’s really funny to swing and kick his door in, especially if he’s a younger kid. If you scare him bad enough, he might pee on himself a little. That’s funny. Or if your buddy’s using the urinal, you can push him from behind and flush it at the same time. Then he might get a little wet. That’s pretty funny, too. Some kids like to plug the toilets with big wads of toilet paper, but I don’t suggest you try doing that. You can get in big trouble. My older brother told me his friend got caught and he had to scrub the toilets with a toothbrush. He said the principal made him brush his teeth with that toothbrush afterward, too. Mrs. Williams is pretty tough, but I don’t think she’d give out that kind of punishment. I don’t want to find out, either. When I came back into the classroom after my fourth or fifth trip, Mr. Terupt looked at me and said, “Boy, Peter, I’m gonna have to call you Mr. Peebody, or better yet, Peter the Pee-er. You do more peein’ than a dog walking by a mile of fire hydrants.

Homeschooling can be a greenhouse that allows your child to grow into the very best version of himself. His wardrobe choices never have to be influenced by the “popular” kids. He may ask questions and discuss topics in an anxiety-free environment without fear of violence, bullying, or teasing. He can develop selfconfidence and independence without ever having to learn under the weight of peer pressure. He’ll never have to experience the stress of premature parent/child separation that some children experience at age five and can be encouraged to hold onto childlike innocence and silliness without being forced to mature faster than necessary. Other kids will not help your child grow to be a self-assured adult comfortable in his own social skin. Only adults can do that.

That which had made Helmholtz so uncomfortably aware of being himself and all alone was too much ability. What the two men shared was the knowledge that they were individuals. But whereas the physically defective Bernard had suffered all his life from the consciousness of being separate, it was only quite recently that, grown aware of his mental excess, Helmholtz Watson had also become aware of his difference from the people who surrounded him. This Escalator-Squash champion, this indefatigable lover (it was said that he had had six hundred and forty different girls in under four years), this admirable committee man and best mixer had realized quite suddenly that sport, women, communal activities were only, so far as he was concerned, second bests. Really, and at the bottom, he was interested in something else. But in what? In what?

I want to plant a garden, Dewey,” I said. “Can you tell me the best place on the hill to do it?  I keep trying to remember where Nana had hers, but none of the soil looks good enough to me.” “What you want to grow?” he asked. “Nothing much. Tomatoes, cucumbers, okra, some summer squash. Whatever the season isn’t passed for.” “I’ll come up tomorrow and string you a spot,” he said, “if that works for you. You might have to do some serious clearing afore you can plant, though. Almost too late for planting tomatoes, but the rest ought to do fine. You can have all the tomatoes you want from my garden. I always get more than enough.” “Thanks. If you have green ones, I’ll take a few tonight. I’ve wanted to fry some ever since I got home. Remember how Nana used to serve us fried green tomatoes and squash?” “Made the best cornbread in the county,” he said. “Her cornbread was like eating cake.

How do I save my squash plants from these disgusting squash bugs? Squash bugs can proliferate quickly and they are tough to eradicate, so it’s important to take action at the first sight of one. The larvae and young bugs are much easier to kill than the mature individuals. They are slow moving and easy to catch, so handpicking can be an effective control method. Drop mature bugs into a jar of warm soapy water, and knock or brush eggs from the undersides of leaves into the same jar. You can destroy these bugs and the eggs by just squishing them, but I wouldn’t recommend this. They are relatives of the stinkbug and you’ll find out just how closely related they are when you squish them. You’ll think they’re second cousins! Some gardeners have had success with Neem oil, but this usually isn’t effective against adult squash bugs. I would suggest hitting them early and often with physical removal, and making sure there is no yard debris about that could shelter the bugs. Other than that, healthy plants are your best defense against the damage these bugs can cause. Notice above the importance of catching a problem like this early, when there’s just eggs or small bugs. Much easier to control. Remember how I tell people that with a big single row garden way out back you only visit it a couple times a week and the bugs can get a good foothold before you even notice them. Then it’s almost too late. With your Square Foot Garden, you tend it regularly, and with hand watering, you nurture your plants; you’ll see the bugs right away. You’ll see the first sign of something wrong, and then it’s much easier to take care of. It’s just like nurturing your children. If you only see them twice a week, you don’t notice they have the sniffles. Then they come down with a cold, which turns into a serious illness. Then it’s too late to correct. Catch it when they still have a runny nose—and tend your gardens the same way. That’s why I like to encourage people to treat their plants like their children.

Long before I was ready to say good-bye, Hannah rose to her feet and beckoned to Andrew. “We’ve had enough excitement for one day. It’s time to leave.” After making sure Aunt Blythe wasn’t looking, Andrew pulled a leather bag out of his pocket. “She thinks you already have these,” he said. “They’re yours for keeps now.” I clasped the marbles to my heart and stared at him through a blur of tears. “Come back soon, Andrew.” He hugged me so hard he squashed my nose against his bony shoulder. “At my age, I can’t promise anything, but I’ll do my best to see you again, and that’s the truth. After all, Hannah and I aren’t that far away. With modern cars and highways, Riverview’s a sight closer than it used to be.” Reluctant to let him go, I looked him in the eye. “No matter what happens, I’ll always keep you here.” I struck my chest with my fist. “Right here in my heart as long as I live.” Andrew smiled. “I fancy you picked up that pretty notion from Hannah.” Hugging me again, he said, “I hope your heart lasts as long as mine has, Drew. I want you to have all the time in the world to do whatever you like.

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way? At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero. I wandered by a collection of things on sticks: yakitori at one stand, kushiage at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

I wouldn’t squash a spider, but I could kill a human being. A spider is being the best spider he can be. He’s fulfilling his purpose as a spider. He meshes perfectly with nature’s overall scheme. Nothing in nature is wasted. and I can’t say the same thing about people

Carl Spielvogel and his wife, Barbaralee Diamonstein (seriously, you can’t make it up), looked as if they had been married forever but it transpired it was only three years. I got a clue when she said, “Carl is the best in the world at copy lines, squash, and S-E-X.

The best way to get this point across is to describe to you what Claudia was wearing at lunch that day. It was her vegetable blouse: an oversized white shirt with a green vegetable print all over it — cabbages and squashes and turnips and stuff. Under the blouse was a very short jean skirt, white stockings, green anklets over the stockings, and lavender sneakers, the kind boys usually wear, with a lot of rubber and big laces and the name of the manufacturer in huge letters on the sides. Wait, I’m not done. Claudia had pulled the hair on one side of her head back with a yellow clip that looked like a poodle. The hair on the other side of her head was hanging in her face. Attached to the one ear you could see was a plastic earring about the size of a jar lid. Awesome.

It's slow at the café so Um-Nadia sends Mirielle and Sirine out to the Wednesday afternoon farmer's market in Westwood. The two women comb the tables and stalls full of gleaming tomatoes, black-eyed sunflowers, pomegranates full of blood-red seeds. The air smells like burst fruit. Heat rolls in across the neighborhoods, emptying the streets, rippling above the cars. The two women fill bags with knobs and globes of squashes and another bag with garlic and another bag with cucumbers. "Best walnuts in town," a tanned young farmhand tells Sirine and Mirielle. "They're fresh, perfect, and they taste like butter." Sirine cocks an eyebrow. "At these prices? They better." He smiles, his teeth impossibly white. "Hey, you gotta pay for the good stuff.

Through the years I experimented with all different types of materials and frames. Finally, I settled upon one that was so simple, easy, and inexpensive to use that it was almost ridiculous. Then I began growing all different types of plants vertically. I originally thought I would need to design some special way to hold up and accommodate heavier fruits such as winter squash and pumpkins, but as it turned out, these plant vines seemed to understand the situation; the stem supporting the heavy fruit grows thicker and heavier as the fruit becomes larger. If you have a framework and support that will hold the plant, the plant will hold the fruit; it is as simple as that! Mother Nature always seems to know best. Pea and bean netting can be stretched taut across a box frame and held in place by four metal posts. Plants will then grow up through the netting and be supported. Best Material I use the strongest material I can find, which is steel. Fortunately, steel comes in tubular pipe used for electrical conduit. It is very strong and turns out to be very inexpensive. Couplings are also available so you can connect two pieces together. I designed an attractive frame that fits right onto the 4 × 4 box, and it can be attached to the wooden box with clamps that can be bought at any store. Or, steel reinforcing rods driven into the existing ground outside your box provide a very steady and strong base; then the electrical conduit slips snugly over the bars. It’s very simple and inexpensive to assemble. Anyone can do it—even you! To prevent vertically grown plants from shading other parts of the garden, I recommend that tall, vertical frames be constructed on the north side of the garden. To fit it into a 4 × 4 box, I designed a frame that measured 4 feet wide and almost 6 feet tall. Tie It Tight Vertically growing plants need to be tied to their supports. Nylon netting won’t rot in the sun and weather, and I use it exclusively now for both vertical frames and horizontal plant supports. It is very strong—almost unbreakable—and guaranteed for twenty years. It is a wonderful material available at garden stores and in catalogs. The nylon netting is also durable enough to grow the heavier vine crops on vertical frames, including watermelons, pumpkins, cantaloupes, winter and summer squashes, and tomatoes. You will see in Chapter 8 how easy it is to train plants to grow vertically. To hold the plants to the frame, I have found that nylon netting with 7-inch square openings made especially for tomato growing works well because you can reach your hand through. Make sure it is this type so it won’t cut the stem of the plant when it blows against it in the wind. This comes in 4-foot widths and can easily be tied to the metal frame. It’s sometimes hard to find, so call around.

Certain vegetables will grow up trellises (wood, metal, or string). Certain plants need to have trellises to grow. Vegetables That Can Grow up Trellises Cucumber Pumpkin Squash Vegetables That Must Grow up Trellises or Lattices Pole bean Garden pea Vegetables That Need Stakes Eggplant Okra Pepper Vegetables That Need Cages Tomato

Through the years I experimented with all different types of materials and frames. Finally, I settled upon one that was so simple, easy, and inexpensive to use that it was almost ridiculous. Then I began growing all different types of plants vertically. I originally thought I would need to design some special way to hold up and accommodate heavier fruits such as winter squash and pumpkins, but as it turned out, these plant vines seemed to understand the situation; the stem supporting the heavy fruit grows thicker and heavier as the fruit becomes larger. If you have a framework and support that will hold the plant, the plant will hold the fruit; it is as simple as that! Mother Nature always seems to know best.

amazed at how cool and collected my mom could be under such pressure. ​I held my finger on the beam until I was pretty sure she was back to normal size. I released the trigger. The beam shut off. Mom stood there smiling. ​“Now that was certainly a different experience,” Mom gushed. “This ray has so much potential for good!” she beamed. ​“Ah, can’t it also be a weapon?” Zac asked. “I mean, come on, who wouldn’t want to shrink their enemies down to tiny size?” ​“I certainly would,” Becky said. “Then I’d stomp on them!” she accented those words with a stomp. ​“Becky!” Mom scolded. “I’ve taught you that violence is never the answer!” ​Becky took a step backward. She lowered her head; “Fine, I wouldn’t squash them then. Just shrink them and laugh a lot. Laughter is good. Right, Mom?” ​Mom sighed. ​“Actually being giant would also be great!” Bobby shouted. “If you were a giant you could do whatever you wanted. Nobody could stop you.” He paused to think a bit, at least as much as Bobby probably ever thought. “Oh man, think of the fun I could have with farts and burps. I might be able to knock down mountains!” ​Mom took in Bobby and Becky’s words. Turning to Zac, she told him, “I see what you mean about it being used as a weapon.” ​“Well, Bobby

Hope was a dangerous thing, something best squashed before it became contagious. She

Shoot him.” I retrain the pistol on his head. He’s so close. I’ve dreamed about this moment for ages. He is a spider I lost sight of, a beast who slipped through the cracks. I’ve been waiting for the moment he popped back up so I could squash him beneath the heel of my boot. He’s practically dead already. But if I put a bullet between his eyes right now, he will never know who bested him. Killing a man when he’s already down? Poor form indeed. “Jas?” Smee says.

The best carb sources are those that are richer in glucose, because they shoot straight into your system. Starchy veggies such as white potatoes, peas, corn, winter squash, and root veggies such as parsnips are not only richer in nutrients, but they also provide greater amounts of carbohydrate overall.

Even though we had ordered light, ordering light for a food reviewer meant ordering a roughly normal amount of food. We noshed first on flaky biscuits that melted in my mouth when slathered with a combination of sweet cream butter, smoky bacon butter, and a spicy drizzle of local honey infused with chiles. Then on a salad, crunchy chunks of iceberg and romaine bathed in a coconut-lime vinaigrette, studded with chunks of roasted squash, sunflower seeds, and crispy pork belly that melted into bacon fat on my tongue.

Well…I only made a lumpy paperweight so far.” “I still have my very first paperweight.” “You do?” “I had to stand on a box to reach in with the punty rod. But I did everything myself. It resembled a squashed apple, but my parents were so proud of my creation I thought it was the best paperweight in the world.” “I guess I’ll keep mine.” “It’ll be a good gauge of how much you improve. When you become frustrated when a piece cracks or turns out wrong, you can look back at that paperweight and see just how far you’ve come.

Where shrimp and ham are thrown into vegetable preparations as afterthoughts, even a northern transplant familiar with obscurities like cushaw (a crookneck squash grown to obscene lengths and shapes) is bound to lose her way in the produce department. I first learned to eat from a midwestern plate upon which eggplant, shrimp, and ham never, ever touched. It was the 1970s. Vegetables were little punishments, prepared to look and taste like themselves and served in amounts guaranteed to make children strong.

She'd been sent up to the field to fetch the mare, although perhaps "sent" was too strong a word. Her father had done nothing more than ask her if she'd go, because the mare would not come willingly to any of the men but led them all a tiring chase, whereas for Lydia she came directly, took the halter quietly, and let herself be led downhill as meekly as a lamb. To Lydia, it was a welcome chore. These first days of October had been busy ones that kept her in the garden cutting squash to dry and harvesting the beans for seed and digging her potatoes. There'd been pies to bake and pickles to be scalded- she had left the last to Violet, who made pickles best of any she had tasted- but the garden on its own had wanted more hours in the day than she could give it, and the digging left her shoulders sore, so it had been a great relief to start this day by simply walking up along the orchard wall into the upper field to find the mare. Her father had a mind to go to Hempstead to Aunt Hannah's, and the mare would take him there and back more swiftly than the wagon team. She was a gray, a four-year-old with something of a filly's mischief glinting in her eyes as she stopped grazing, raising her fine head, and watched Lydia approach. "There'd be no point," was Lydia's advice. "I've neither will nor energy to chase you so you'd have to play the game alone, which would be little fun." The mare flicked one ear in acknowledgement of this and gave in gracefully, and although she did not step forward, she at least stood still and did not run. Lydia wasn't entirely sure herself why the mare favored her, but they had shared this rapport from the very first day that her father had brought the mare home as a yearling. Just as a horse could sense a nervous rider or a cruel one, it appeared that the mare could sense Lydia already carried a full share of troubles and did not need more. Whatever the reason, the mare bent her head to the halter and made no complaint and submitted herself to be led.

Y'know... after that other dish a minute ago, this one tastes especially... I dunno... homey. It's a dish with a real human feel to it." "I see monkfish meat, skin, fins and- HM?! Kogiku squash... Tachikawa burdock... and Akasuji daikon!" "Y-yes, sir! All of those are veggies you can find in my hometown. I wanted to show in my dish how good the veggies in my hometown are, so I tried a lot of different combinations... but curry spices are really powerful, and they didn't go well with a lot of the veggies' natural sweetness or bitterness. I was stumped for a good long time, until I had the sudden thought that I could do a dobujiru for my dish. The monkfish liver in dobujiru could be a kind of bridge, allowing me to make the best of the curry spices while at the same time retaining all the natural tastiness of the veggies And besides, I, um... I've handled monkfish since I was little anyway." "Really?" "I wanted to make a curry that reflected all the best of my hometown... right down to the taste and smells!

A matter of despair as regards bad butter is, that at the tables where it is used, it stands sentinel at the door to bar your way to every other food. You turn from your dreadful half-slice of bread, which fills your mouth with bitterness, to your beef-steak, which proves virulen with the same poison; you think to take refuge in vegetable diet, and find the butter in the string beans, and polluting the innocence of early peas; it is in the corn, in the succotash, in the squash; the beets swim in it, and the onions have it poured over them. Hungry and miserable, you think to solace yourself at the dessert; but the pastry is cursed, the cake is acrid with the same plague. You are ready to howl with despair and your misery is great upon you--especially if this is a table where you have taken board for three months with your delicate wife and four small children. Your case is dreadful and it is hopeless because of long use and habit rendered your host is incapable of discovering what is the matter. ‘Don’t like the butter, sir? I assure you I paid an extra price for it, and it’s the very best in the market. I looked over as many as a hundred tubs, and picked out this one.’ You are dumb, but not less despairing

Bobby Flay taught me the secret trick to shucking at a party at Bruce and Eric Bromberg's house out in East Hampton. They're all huge now, Bruce and Eric with Blue Ribbon et al. and Bobby with Mesa Grill et al., new cookbooks, and a television show. They put me to work at the enormous four-sided grill they'd set up in the backyard next to the roasting pit where a cuchinillo (young suckling pig) was being basted on a spit, turning darker shades of pink. I had no idea who Bobby was at the time, and the two of us were working side by side, flipping peppers and onions, zucchinis, squash, swordfish steaks, and New York strips. Fresh out of the Cordon Bleu, I thought I was pretty hot shit, ordering Bobby around like a redheaded stepchild. He was very nice about it. Took my guff and told the other grill cooks to listen to the chef. It was the best cooking time I ever had, feeling like I was one of the guys. When I found out who Bobby Flay was, I was mortified. And then I thought, Wow, he was so cool. He never once pulled rank or made me feel like I didn't know what I was doing. He let me be in control. I guess that's what happens when you're the real McCoy. You don't need to piss on other people to make yourself feel better.

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

Questions started to spring to mind but were squashed when an image of his wife came to mind. Her abrasive personality. Her quick anger and aloofness. She was unpredictable at best and terrifying at times. The walls around her were reinforced concrete trimmed in electric razor wire. Why had it never occurred to me that she was like that for a reason? Fuck. If Matteo had wanted me to know what had happened, he would have already told me, so I didn’t ask. Instead, we rode the rest of the way in silence.