Steak Day Quotes

Strange to be almost fifty, no? I feel like I just understood how to be young." "Yes! It's like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won't ever be back.

I remembered my New Orleans days, living on two five-cent candy bars a day for weeks at a time in order to have leisure to write. But starvation, unfortunately, didn't improve art. It only hindered it. A man's soul was rooted in his stomach. A man could write much better after eating a porterhouse steak and drinking a pint of whiskey than he could ever write after eating a nickel candy bar. The myth of the starving artist was a hoax.

I am a cutter, you see. Also a snipper, a slicer, a carver, a jabber. I am a very special case. I have a purpose. My skin, you see, screams. It's covered with words - cook, cupcake, kitty, curls - as if a knife-wielding first-grader learned to write on my flesh. I sometimes, but only sometimes, laugh. Getting out of the bath and seeing, out of the corner of my eye, down the side of a leg: babydoll. Pull on a sweater and, in a flash of my wrist: harmful. Why these words? Thousands of hours of therapy have yielded a few ideas from the good doctors. They are often feminine, in a Dick and Jane, pink vs. puppy dog tails sort of way. Or they're flat-out negative. Number of synonyms for anxious carved in my skin: eleven. The one thing I know for sure is that at the time, it was crucial to see these letters on me, and not just see them, but feel them. Burning on my left hip: petticoat. And near it, my first word, slashed on an anxious summer day at age thirteen: wicked. I woke up that morning, hot and bored, worried about the hours ahead. How do you keep safe when your whole day is as wide and empty as the sky? Anything could happen. I remember feeling that word, heavy and slightly sticky across my pubic bone. My mother's steak knife. Cutting like a child along red imaginary lines. Cleaning myself. Digging in deeper. Cleaning myself. Pouring bleach over the knife and sneaking through the kitchen to return it. Wicked. Relief. The rest of the day, I spent ministering to my wound. Dig into the curves of W with an alcohol-soaked Q-tip. Pet my cheek until the sting went away. Lotion. Bandage. Repeat.

Live. And Live Well. BREATHE. Breathe in and Breathe deeply. Be PRESENT. Do not be past. Do not be future. Be now. On a crystal clear, breezy 70 degree day, roll down the windows and FEEL the wind against your skin. Feel the warmth of the sun. If you run, then allow those first few breaths on a cool Autumn day to FREEZE your lungs and do not just be alarmed, be ALIVE. Get knee-deep in a novel and LOSE track of time. If you bike, pedal HARDER and if you crash then crash well. Feel the SATISFACTION of a job well done-a paper well-written, a project thoroughly completed, a play well-performed. If you must wipe the snot from your 3-year old's nose, don't be disgusted if the Kleenex didn't catch it all because soon he'll be wiping his own. If you've recently experienced loss, then GRIEVE. And Grieve well. At the table with friends and family, LAUGH. If you're eating and laughing at the same time, then might as well laugh until you puke. And if you eat, then SMELL. The aromas are not impediments to your day. Steak on the grill, coffee beans freshly ground, cookies in the oven. And TASTE. Taste every ounce of flavor. Taste every ounce of friendship. Taste every ounce of Life. Because-it-is-most-definitely-a-Gift.

You have to read widely, constantly refining (and redefining) your own work as you do so. It’s hard for me to believe that people who read very little (or not at all in some cases) should presume to write and expect people to like what they have written, but I know it’s true. If I had a nickel for every person who ever told me he/she wanted to become a writer but “didn’t have time to read,” I could buy myself a pretty good steak dinner. Can I be blunt on this subject? If you don’t have the time to read, you don’t have the time (or the tools) to write. Simple as that. Reading is the creative center of a writer’s life. I take a book with me everywhere I go, and find there are all sorts of opportunities to dip in … Reading at meals is considered rude in polite society, but if you expect to succeed as a writer, rudeness should be the second-to-least of your concerns. The least of all should be polite society and what it expects. If you intend to write as truthfully as you can, your days as a member of polite society are numbered anyway.

Magic comes from the heart, from your feelings, your deepest expressions of desire. That's why black magic is so easy—it comes from lust, from fear and anger, from things that are easy to feed and make grow. The sort I do is harder. It comes from something deeper than that, a truer and purer source—harder to tap, harder to keep, but ultimately more elegant, more powerful. My magic. That was at the heart of me. It was a manifestation of what I believed, what I lived. It came from my desire to see to it that someone stood between the darkness and the people it would devour. It came from my love of a good steak, from the way I would sometimes cry at a good movie or a moving symphony. From my life. From the hope that I could make things better for someone else, if not always for me. Somewhere, in all of that, I touched on something that wasn't tapped out, in spite of how horrible the past days had been, something that hadn't gone cold and numb inside of me. I grasped it, held it in my hand like a firefly, and willed its energy out, into the circle I had created with the spinning amulet on the end of its chain.

Hey, check this weirdo out." Hi was inspecting a bust on the mantel. "This face is ninety percent eyebrow. What do you want to bet he owned slaves?" Scowling to match the carving's expression, Hi spoke in a gravelly voice. "In my day, we ate the poor people. We had a giant outdoor grill, and we cooked up peasant steaks every Sunday."

I’d been staying at the Holiday Inn with my girlfriend, honestly the most beautiful woman I’d even known, for three days under a phony name, shooting heroin. We made love in the bed, ate steaks at the restaurant, shot up in the john, puked, cried, accused one another, begged of one another, forgave, promised, and carried one another to heaven.

Did you have one of those days today, like a nail in the foot? Did the pterodactyl corpse dropped by the ghost of your mother from the spectral Hindenburg forever circling the Earth come smashing through the lid of your glass coffin? Did the New York strip steak you attacked at dinner suddenly show a mouth filled with needle-sharp teeth, and did it snap off the end of your fork, the last solid-gold fork from the set Anastasia pressed into your hands as they took her away to be shot? Is the slab under your apartment building moaning that it cannot stand the weight on its back a moment longer, and is the building stretching and creaking? Did a good friend betray you today, or did that good friend merely keep silent and fail to come to your aid? Are you holding the razor at your throat this very instant? Take heart, comfort is at hand. This is the hour that stretches. Djan karet. We are the cavalry. We're here. Put away the pills. We'll get you through this bloody night. Next time, it'll be your turn to help us. "Eidolons" (1988)

Someone tried to bribe me the other day,” she muttered, thinking of Charles Monroe and his black silk robe. “With?” “Nothing as interesting as steak.

It was wintertime. I was starving to death trying to be a writer in New York. I hadn't eaten for three or four days. So, I finally said, "I'm gonna have a big bag of popcorn." And God, I hadn't tasted food for so long, it was so good. Each kernel, you know, each one was like a steak! I chewed and it would just drop into my poor stomach. My stomach would say, "THANK YOU THANK YOU THANK YOU!" I was in heaven, just walking along, and two guys happened by, and one said to the other, "Jesus Christ!" The other one said, "What was it?" "Did you see that guy eating popcorn? God, it was awful!" And so I couldn't enjoy the rest of the popcorn. I thought; what do you mean, "it was awful?" I'm in heaven here. I guess I was kinda dirty. They can always tell a fucked-up guy.

In Santa Barbara they stopped at a fish restaurant in what seemed to be a converted warehouse. Fenchurch had red mullet and said it was delicious. Arthur had a swordfish steak and said it made him angry. He grabbed a passing waitress by the arm and berated her. "Why's this fish so bloody good?" he demanded, angrily. "Please excuse my friend," said Fenchurch to the startled waitress. "I think he's having a nice day at last.

Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch, and rice for dinner. If she were lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients.

Steak and chicken have too much baggage these days. Was it free-range? Antibiotic-free? Cruelty-free? Organic? Kosher? Did the farmer wear silken gloves to caress it to sleep every night while singing gentle lullabies? You can’t order a fucking hamburger anymore without embracing some kind of political platform.

Some days you go bear hunting and you get eaten. Some days you come home with a nice rug to roll around on, and bear steaks. What they don't tell you as a kid is that sometimes you get the rug and steaks, but you also get some nice scars to go with them. As a child you don't understand that you can win, but that's it's not always worth the price. Once you understand and accept that possibility you become a real grown up, and the world becomes a much more serious place. Not less fun, but once you realize what can go wrong, it's a lot scarier to go hunting "bears".

The winter evening settles down With smell of steaks in passageways. Six o'clock. The burnt-out ends of smoky days. And now a gusty shower wraps The grimy scraps Of withered leaves about your feet And newspapers from vacant lots; The showers beat On broken blinds and chimney-pots, And at the corner of the street A lonely cab-horse steams and stamps. And then the lighting of the lamps.

Writer's Resolution Enough's Enough! No more shall I Pursue the Muse and scorch the pie Or dream of Authoring a book When I (unhappy soul) must cook; Or burn the steak while I wool-gather, And stir my spouse into a lather Invoking words like "Darn!" and such And others that are worse (Oh, much!) Concerning culinary knack Which I (HE says) completely lack. I'll keep my mind upon my work; I'll learn each boresome cooking quirk; This day shall mark a new leaf's turning... That smell! Oh Hell! The beans are burning!

Stars may or may not be just like us, but generally I’ve learned it’s a mistake to think anyone else has the answer to pretty much anything. When I hear Kim Kardashian lost her baby weight on Atkins, I’ll eat steak for three days straight until I remember that, oh yeah, I’ve tried this before and it didn’t make me feel that great. You have to find what works for you, not what works for someone else.

i wanted to take your hand and run with you together toward ourselves down the street to your street i wanted to laugh aloud and skip the notes past the marquee advertising “women in love” past the record shop with “The Spirit In The Dark” past the smoke shop past the park and no parking today signs past the people watching me in my blue velvet and i don’t remember what you wore but only that i didn’t want anything to be wearing you i wanted to give myself to the cyclone that is your arms and let you in the eye of my hurricane and know the calm before and some fall evening after the cocktails and the very expensive and very bad steak served with day-old baked potatoes after the second cup of coffee taken while listening to the rejected violin player maybe some fall evening when the taxis have passed you by and that light sort of rain that occasionally falls in new york begins you’ll take a thought and laugh aloud the notes carrying all the way over to me and we’ll run again together toward each other yes?

Strange to be almost 50, no? I feel like I just understood how to be young.” “Yes. It’s like the last day in a foreign country. You finally figure out where to get coffee and drinks and a good steak and then you have to leave. And you won’t ever be back.

Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime. Teach a man to create an artificial shortage of fish and he will eat steak.

the difference between a good cup of coffee and a bad one was like the difference between a filet mignon steak and raw seaweed.

Hey, check this weirdo out.” Hi was inspecting a bus on the mantel. “This face is ninety percent eyebrow. What do you wanna bet he owned slaves?” Scowling to match the carving’s expression, Hi spoke in a gravelly voice. “In my day, we ate the poor people. We had a giant outdoor grill, and cooked up peasant steaks every Sunday. “That is General Clemmons Brutus Claybourne, you twit,” a voice said dryly. “He commanded two companies during the Revolution, before dying at Yorktown. You might show a little respect.

Adrienne ate her steak, the béarnaise, the garlicky fries- did she even need to say it? It was steak frites from a rainy-day-in-Paris dream. The steak was perfectly seasoned, perfectly cooked, pink in the middle, juicy, tender. The salad was tossed in a lemony vinaigrette but it tasted so green, so young and fresh, that Adrienne began to worry. This person Fiona had a way. If the staff meal tasted this good then the woman was possessed, and Adrienne didn't want a possessed woman on her case.

One theory on cannibals, of course, is that they eat parts of their slain enemies to benefit from that person's greatest assets - their strength, their courage. Then there’s that thing they do in Germany. You heard about that, didn’t you? Some man over there agreed to let another man cut off his penis, cook it, then feed it to him – now, what in hell was that all about? What did he think the taste of his stir-fried cock would tell him about himself? Was he seeking to wring one last drop of pleasure out of the thing? (Goodness, that’s an unnecessarily vivid metaphor.) But somehow – I said this over dinner – this steak with beef marrow sauce, it didn’t seem that different. “It’s like eating life. It’s almost like eating my own life, you know?” No, not really. But it’s a hell of a good steak, sis.

She read absorbedly books found in boarding-house parlours, in hotels, in such public libraries as the times afforded. She was alone for hours a day, daily. Frequently her father, fearful of loneliness for her, brought her an armful of books and she had an orgy, dipping and swooping about among them in a sort of gourmand's ecstasy of indecision. In this way, at fifteen, she knew the writings of Byron, Jane Austen, Dickens, Charlotte Bronte, Felicia Hemans. Not to speak of Mrs. E.D.E.N. Southworth, Bertha M. Clay, and that good fairy of the scullery, the Fireside Companion, in whose pages factory girls and dukes were brought together as inevitably as steak and onions. These last were, of course, the result of Selina's mode of living, and were loaned to her by kind-hearted landladies, chambermaids, and waitresses all the way from California to New York.

Their politeness annoyed Thomas. He remembered stories of killers being put to death in the old days. They always got a last meal, too. As fancy as they wanted it. “I want steak,” he said, stopping to look at her. “And shrimp. And lobster. And pancakes. And a candy bar.” “I’m sorry—you’ll have to settle for a couple of sandwiches.” Thomas sighed. “Figures.

It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

Mondays taste like split-pea soup, Tuesdays taste like gobbledygook, Wednesdays taste like licorice, Thursdays taste like deep-fried fish, Fridays taste like the color red, Saturdays taste like gingerbread, Sundays taste like chicken breast, But birthdays! Birthdays taste the best! Birthdays taste like chocolate cake, Balloons, presents, and sirloin steak.

Kaya had problems that even her mother didn’t know about. I knew from personal experience that she could be . . . reckless with her anesthetized body. Years ago, right around the time Kaya and I stopped hanging out every day, she told me that sometimes she cut herself at night, hoping that she’d find out what pain was. I all but freaked out when she showed me the fresh lacerations, all jagged from the serrated steak knife she’d used.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

It's like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won't ever be back.

We stand around the tray. Just staring at it. Forever in awe. The chicken fried steak will be just as she remembered it. The biscuits will flake just like they used to. The pecan pie will be sweet and will take her back to those times she sat at the tables just outside the shack on a summer's day. And for once, she'll have fresh strawberry ice cream to go with it.

Hungry?” he asks. “The wager?” I remind him. “I’m getting there—it’s related to my question.” He lifts his chin to the meat locker. “They have good steaks here.” And just like that, I’m interested in whatever he’s suggesting. “They do. What’re you thinking?” “They have a porterhouse for two, three, or four.” I haven’t eaten in nearly twenty-four hours, and the idea of a big juicy steak has me salivating. “Yeah?” “So, I say we split the one for three, and whoever eats more wins.” “I’m going to guess their porterhouse for three could feed us both for a week.” “I’m betting you’re right.” His adorable grin should be accompanied by the sound of a silvery ding. “And your dinner is on me.” For not the first time, it occurs to me to ask him how he makes ends meet, but I can’t—not here, and maybe not when we’re alone, either. “You don’t have to do that.” “I think I can handle treating my wife to dinner on our wedding night.” Our wedding night. My heart thuds heavily. “That’s a lot of meat. No pun intended.” He grins enthusiastically. “I’d sure like to see how you handle it.” “You’re betting Holland can’t finish a steak?” Lulu chimes in from behind me. “Oh, you sweet summer child.” *** As we get up, I groan, clutching my stomach. “Is this what pregnancy feels like? Not interested.” “I could carry you,” Calvin offers sweetly, helping me with my coat. Lulu pushes between us, giddy from wine as she throws her arms around our shoulders. “You’re supposed to carry the bride across the threshold to be romantic, not because she’s broken from eating her weight in beef.” I stifle a belch. “The way to impress a man is to show him how much meat you can handle, don’t you know this, Lu?” Calvin laughs. “It was a close battle.” “Not that close,” Mark says, beside him. We went so far as to have the waiter split the cooked steak into two equal portions, much to the amused fascination of our tablemates. I ate roughly three-quarters of mine. Calvin was two ounces short. “Calvin Bakker has a pretty solid ring to it,” I say. He laugh-groans. “What did I get myself into?” “A marriage to a farm girl,” I say. “It’s best you learn on day one that I take my eating very seriously.

Who are these pilots anyway? They get the best of everything; their demands eat up the defense budget. Can we count on them? What do they do except wear Ray-Bans and eat steaks and go home each night to sleep on clean sheets?

I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

Good evening," it lowed and sat back heavily on its haunches, "I am the main Dish of the Day. May I interest you in parts of my body? It harrumphed and gurgled a bit, wriggled its hind quarters into a more comfortable position and gazed peacefully at them. Its gaze was met by looks of startled bewilderment from Arthur and Trillian, a resigned shrug from Ford Prefect and naked hunger from Zaphod Beeblebrox. "Something off the shoulder perhaps?" suggested the animal. "Braised in a white wine sauce?" "Er, your shoulder?" said Arthur in a horrified whisper. "But naturally my shoulder, sir," mooed the animal contentedly, "nobody else's is mine to offer." Zaphod leapt to his feet and started prodding and feeling the animal's shoulder appreciatively. "Or the rump is very good," murmured the animal. "I've been exercising it and eating plenty of grain, so there's a lot of good meat there." It gave a mellow grunt, gurgled again and started to chew the cud. It swallowed the cud again. "Or a casserole of me perhaps?" it added. "You mean this animal actually wants us to eat it?" whispered Trillian to Ford. "Me?" said Ford, with a glazed look in his eyes. "I don't mean anything." "That's absolutely horrible," exclaimed Arthur, "the most revolting thing I've ever heard." "What's the problem, Earthman?" said Zaphod, now transferring his attention to the animal's enormous rump. "I just don't want to eat an animal that's standing there inviting me to," said Arthur. "It's heartless." "Better than eating an animal that doesn't want to be eaten," said Zaphod. "That's not the point," Arthur protested. Then he thought about it for a moment. "All right," he said, "maybe it is the point. I don't care, I'm not going to think about it now. I'll just ... er ..." The Universe raged about him in its death throes. "I think I'll just have a green salad," he muttered. "May I urge you to consider my liver?" asked the animal, "it must be very rich and tender by now, I've been force-feeding myself for months." "A green salad," said Arthur emphatically. "A green salad?" said the animal, rolling his eyes disapprovingly at Arthur. "Are you going to tell me," said Arthur, "that I shouldn't have green salad?" "Well," said the animal, "I know many vegetables that are very clear on that point. Which is why it was eventually decided to cut through the whole tangled problem and breed an animal that actually wanted to be eaten and was capable of saying so clearly and distinctly. And here I am." It managed a very slight bow. "Glass of water please," said Arthur. "Look," said Zaphod, "we want to eat, we don't want to make a meal of the issues. Four rare steaks please, and hurry. We haven't eaten in five hundred and seventy-six thousand million years." The animal staggered to its feet. It gave a mellow gurgle. "A very wise choice, sir, if I may say so. Very good," it said. "I'll just nip off and shoot myself." He turned and gave a friendly wink to Arthur. "Don't worry, sir," he said, "I'll be very humane." It waddled unhurriedly off to the kitchen. A matter of minutes later the waiter arrived with four huge steaming steaks.

The now-famous yearly Candlebrow Conferences, like the institution itself, were subsidized out of the vast fortune of Mr. Gideon Candlebrow of Grossdale, Illinois, who had made his bundle back during the great Lard Scandal of the '80s, in which, before Congress put an end to the practice, countless adulterated tons of that comestible were exported to Great Britain, compromising further an already debased national cuisine, giving rise throughout the island, for example, to a Christmas-pudding controversy over which to this day families remain divided, often violently so. In the consequent scramble to develop more legal sources of profit, one of Mr. Candlebrow's laboratory hands happened to invent "Smegmo," an artificial substitute for everything in the edible-fat category, including margarine, which many felt wasn't that real to begin with. An eminent Rabbi of world hog capital Cincinnati, Ohio, was moved to declare the product kosher, adding that "the Hebrew people have been waiting four thousand years for this. Smegmo is the Messiah of kitchen fats." [...] Miles, locating the patriotically colored Smegmo crock among the salt, pepper, ketchup, mustard, steak sauce, sugar and molasses, opened and sniffed quizzically at the contents. "Say, what is this stuff?" "Goes with everything!" advised a student at a nearby table. "Stir it in your soup, spread it on your bread, mash it into your turnips! My doormates comb their hair with it! There's a million uses for Smegmo!

Strange to be almost fifty, no? I feel like I just understood how to be young. Yes! It's like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won't ever be back.

We’re trying to figure women out,” he explained. “What, in your opinion, would be the best Valentine’s Day present ever?” “We’re easy to please, any small detail will do,” Tate said. The collective male snort was loud. “It’s true,” Christy added coming out in her defence. “Yeah right. Any small detail will do, my ass,” Max began. “Let’s put it this way: what do my poor bros have to do for Valentine’s Day so that their Steak and BJ Day in a month will be memorable and won’t degrade into a handy and a hamburger?

We shared a Marlboro Man-prepared meal of rib eye steaks, baked potatoes, and corn. I’d been a vegetarian for seven years before returning home to Oklahoma and hadn’t touched a speck of beef to my lips in ages, which made my first bite of the rib eye that much more life-altering. The stress of the day had melted away in Marlboro Man’s arms, and now that same man had just rescued me forever from a life without beef. Whatever happened between the cowboy and me, I told myself, I never wanted to be without steak again.

Strange to be almost fifty, no? I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

Strange to be almost fifty, no? I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.” “You

Why do you always call me by my full name?” “I don’t know. I guess that’s how I think of you in my head.” “Oh, so you’re saying you think about me a lot?” I laugh. “No, I’m saying that when I think about you, which isn’t very often, that’s how I think of you. On the first day of school, I always have to explain to teachers that Lara Jean is my first name and not just Lara. And then, do you remember how Mr. Chudney started calling you John Ambrose because of that? ‘Mr. John Ambrose.’” In a fake hoity-toity English accent, John says, “Mr. John Ambrose McClaren the Third, madam.” I giggle. I’ve never met a third before. “Are you really?” “Yeah. It’s annoying. My dad’s a junior, so he’s JJ, but my extended family still calls me Little John.” He grimaces. “I’d much rather be John Ambrose than Little John. Sounds like a rapper or that guy from Robin Hood.” “Your family’s so fancy.” I only ever saw John’s mom when she was picking him up. She looked younger than the other mothers, she had John’s same milky skin, and her hair was longer than the other moms’, straw-colored. “No. My family isn’t fancy at all. My mom made Jell-O salad last night for dessert. And, like, my dad only has steak cooked well-done. We only ever take vacations we can drive to.

On the day of the races at Krasnoe Selo, Vronsky had come earlier than usual to eat beefsteak in the common messroom of the regiment. He had no need to be strict with himself, as he had very quickly been brought down to the required light weight; but still he had to avoid gaining flesh, and so he eschewed farinaceous and sweet dishes. He sat with his coat unbuttoned over a white waistcoat, resting both elbows on the table, and while waiting for the steak he had ordered he looked at a French novel that lay open on his plate. He was only looking at the book to avoid conversation with the officers coming in and out; he was thinking.

And ever since the day before, Françoise, rejoicing in the opportunity to devote herself to that art of cooking at which she was so gifted, stimulated, moreover, by the prospect of a new guest, and knowing that she would have to compose, by methods known to her alone, a dish of boeuf à la gelée, had been living in the effervescence of creation; since she attached the utmost importance to the intrinsic quality of the materials which were to enter into the fabric of her work, she had gone herself to the Halles to procure the best cuts of rump-steak, shin of beef, calves’-feet, just as Michelangelo spent eight months in the mountains of Carrara choosing the most perfect blocks of marble for the monument of Julius II.

I’m possessive, and I get jealous. I know that. I accept it. I own up to it. I would be picturing thisimaginary person I love having s-e-x,” I whispered the word just in case, “with whoever he’s been in a relationship with, and I’d want to stab each one of those girls. But not everyone is like that. That’s part of the reason why I don’t have a boyfriend. I know I’m crazy. I already feel sorry for whatever poor bastard ends up with me some day, but he’ll know what he’s getting into. I don’t hide it.” Trip shook his head, grinning wide. “You said it. You’re fuckin’ nuts.” What was I going to do? Deny it? “Diana, I hate to tell you, I don’t know anybody like that.” I frowned. “That’s okay. I’m sure there’s some nice, divorced Catholic boy out there somewhere in the world, who waited to lose it until he got married and now he’s waiting again for the right girl.” “Doubt it.” I gave Trip a face before checking on the steaks again. “Quit killing my dreams.” “I’m just keepin’ it real for you, honey.” “Okay, maybe if he’s really nice to me and good to me, and I’m the love of his life, and he writes me sweet notes on a regular basis telling me that I’m the light of his life and he can’t live without me, I’ll give him ten women tops. Tops.” I let out a breath. “I’m getting mad just thinking about it.

Another common practice, the reps told us, was to take fancy meals to the entire doctor’s office (one of the perks of being a nurse or receptionist, I suppose). One doctor’s office even required alternating days of steak and lobster for lunch if the reps wanted access to the doctors. Even more shocking, we found out that physicians sometimes called the reps into the examination room (as an “expert”) to directly inform patients about the way certain drugs work. Hearing stories from the reps who sold medical devices was even more disturbing. We learned that it’s common practice for device reps to peddle their medical devices in the operating room in real time and while a surgery is under way. Janet and I were surprised at how well the pharmaceutical reps understood classic psychological persuasion strategies and how they employed them in a sophisticated and intuitive manner.

Avital Ronell – a committed vegetarian – relates that one day, at a dinner with Chantal and René Major, she let one dish go by without taking a helping, which caused a certain embarrassment. When she said she had perfectly decent philosophical reasons for not eating meat, Derrida turned to ask her what they were. So Avital told him what it meant to her to incorporate the body of the other. Shortly afterwards, Derrida, who was extraordinarily receptive to this kind of thing, started to speak of carnophallogocentrism rather than phallogocentrism. Later on, with me and in front of me, he said he was a vegetarian. But one day, someone told me he had eaten a steak tartare, as carnivorous a kind of food as you can get. For me, it was as if he had betrayed me. When I spoke to him about it, he initially said I was behaving like a cop. Then he said, neatly: ‘I’m a vegetarian who sometimes eats meat.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

We started to snack on MREs (military “Meals, Ready to Eat”) we had in our packs. They were left over from the first deployment because no one ate MREs anymore. People were living in luxurious camps and eating meals prepared for them by kitchen staff. They had no need for MREs when they could have steak and lobster on Thursday nights. Well, we didn’t have access to that. We weren’t living in those camps. We were living in the midst of a war zone twenty-four hours a day, seven days a week. So there we were with these old MREs that had been in extreme cold and then extreme heat a few times over. I opened mine up and squeezed cheese onto a cracker. The cheese was green. I scraped the putrid green cheese, the color of baby vomit, off and ate the cracker. I was hungry and had no other options. The other guys ate the expired MREs and started vomiting. Enough guys got sick that we were rushed some new kosher MREs. Yes, saved by the kosher meal option.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

Just as the online mystics suggest, I have been makkng offerings to vultures in thanks for their guidance. The freezer, for me, is the place where good food goes to die, it lies in state, with occassional viewings, until a major power outage thaws it and gives me permission to toss it out to the middle of the field, where Turkey vultures have a field day sampling sausages, steaks, roasts, chicken thighs, and breaded nuggets. For the record,even a turkey vulture won't eat a chicken nugget. I stopped buying them when I saw the vultures picking around them.

As a waiter served their medium-rare steaks and, on multicolored rice, cooked into fetal positions, eight medium-large shrimp, Paul realized with some confusion that he might have overreacted. Staring at the herbed butter, flecked and large as a soap sample, on his steak, he was unsure what, if he had overreacted, had been the cause. It occurred to him that, in the past, in college, he would have later analyzed this, in bed, with eyes closed, studying the chronology of images—memories, he’d realized at some point, were images, which one could crudely arrange into slideshows or, with effort, sort of GIFs, maybe—but now, unless he wrote about it, storing the information where his brain couldn’t erase it, place it behind a toll, or inadvertently scramble its organization, or change it gradually, by increments smaller than he could discern, without his knowledge, so it became both lost and unrecognizable, he probably wouldn’t remember most of this in a few days and, after weeks or months, he wouldn’t know it had been forgotten, like a barn seen from inside a moving train that is later torn down, its wood carried elsewhere on trucks.

health risks of diets loaded with red meat, such as hamburger and steak, and processed meats, such as hot dogs, bacon, and cold cuts. They found that over a ten-year period, men who ate the equivalent of a quarter-pounder hamburger a day had a 22 percent higher risk of dying from cancer and a 27 percent higher risk of dying from heart disease than those men whose diet did not contain such red meat. With women, it was even more impressive. Women who ate large amounts of red meat had a 20 percent higher risk of dying from cancer and a 50 percent higher risk of dying from heart disease.

I was very moved by the Gauguin carvings. But then out of nowhere there was Van Gogh. Three self-portraits. I walked up to one; it was protected with glass. I could see my reflection. And I thought: Oh my God.” Less shakes his head, and his eyes widen as he relives the moment. “I look just like Van Gogh.” Javier laughs, his hand to his smile. “Before the ear, I think.” “I thought, I’ve gone crazy,” Less goes on. “But…I’ve already outlived him by over a decade!” Javier tilts his head, a cocker Spaniard. “Arthur, how old are you?” Deep breath. “I’m forty-nine.” Javier moves closer to peer at him; he smells of cigarettes and vanilla, like Less’s grandmother. “How funny. I am also forty-nine.” “No,” Less says, truly bewildered. There is not a line on Javier’s face. “I thought you were midthirties.” “That is a lie. But it is a nice lie. And you do not look close to fifty.” Less smiles. “My birthday is in one week.” “Strange to be almost fifty, no? I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak.

A European traveler describing his visit to a Southern plantation noted that the food included beef, veal, mutton, venison, turkeys, and geese, but he does not mention a single vegetable. Infants were fed beef even before their teeth had grown in. The English novelist Anthony Trollope reported, during a trip to the United States in 1861, that Americans ate twice as much beef as did Englishmen. Charles Dickens, when he visited, wrote that “no breakfast was breakfast” without a T-bone steak. Apparently, starting a day on puffed wheat and low-fat milk—our “Breakfast of Champions!”—would not have been considered adequate even for a servant.

So to avoid the twin dangers of nostalgia and despairing bitterness, I'll just say that in Cartagena we'd spend a whole month of happiness, and sometimes even a month and a half, or even longer, going out in Uncle Rafa's motorboat, La Fiorella, to Bocachica to collect seashells and eat fried fish with plantain chips and cassava, and to the Rosary Islands, where I tried lobster, or to the beach at Bocagrande, or walking to the pool at the Caribe Hotel, until we were mildly burned on our shoulders, which after a few days started peeling and turned freckly forever, or playing football with my cousins, in the little park opposite Bocagrande Church, or tennis in the Cartagena Club or ping-pong in their house, or going for bike rides, or swimming under the little nameless waterfalls along the coast, or making the most of the rain and the drowsiness of siesta time to read the complete works of Agatha Christie or the fascinating novels of Ayn Rand (I remember confusing the antics of the architect protagonist of The Fountainhead with those of my uncle Rafael), or Pearl S. Buck's interminable sagas, in cool hammocks strung up in the shade on the terrace of the house, with a view of the sea, drinking Kola Roman, eating Chinese empanadas on Sundays, coconut rice with red snapper on Mondays, Syrian-Lebanese kibbeh on Wednesdays, sirloin steak on Fridays and, my favourite, egg arepas on Saturday mornings, piping hot and brought fresh from a nearby village, Luruaco, where they had the best recipe.

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

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

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

While I was deep in my fantasy, in yet another episode of perfect timing, Marlboro Man called from the road. “Hey,” he said, the mid-1990s spotty cell phone service only emphasizing the raspy charm of his voice. “Oh! Just the person I want to talk to,” I said, grabbing paper and a pen. “I have a question for you--” “I bought your wedding present today,” Marlboro Man interrupted. “Huh?” I said, caught off guard. “Wedding present?” For someone steeped in the proper way of doing things, I was ashamed that a wedding gift for Marlboro Man had never crossed my mind. “Yep,” he said. “And you need to hurry up and marry me so I can give it to you.” I giggled. “So…what is it?” I asked. I couldn’t even imagine. I hoped it wasn’t a tennis bracelet. “You have to marry me to find out,” he answered. Yikes. What was it? Wasn’t the wedding ring itself supposed to be the present? That’s what I’d been banking on. What would I ever get him? Cuff links? An Italian leather briefcase? A Montblanc pen? What do you give a man who rides a horse to work every day? “So, woman,” Marlboro Man said, changing the subject, “what did you want to ask me?” “Oh!” I said, focusing my thoughts back to the reception. “Okay, I need you to name your absolute favorite foods in the entire world.” He paused. “Why?” “I’m just taking a survey,” I answered. “Hmmm…” He thought for a minute. “Probably steak.” Duh. “Well, besides steak,” I said. “Steak,” he repeated. “And what else?” I asked. “Well…steak is pretty good,” he answered. “Okay,” I responded. “I understand that you like steak. But I need a little more to work with here.” “But why?” he asked. “Because I’m taking a survey,” I repeated. Marlboro Man chuckled. “Okay, but I’m really hungry right now, and I’m three hours from home.” “I’ll factor that in,” I said. “Biscuits and gravy…tenderloin…chocolate cake…barbecue ribs…scrambled eggs,” he said, rattling off his favorite comfort foods. Bingo, I thought, smiling. “Now, hurry up and marry me,” he commanded. “I’m tired of waiting on you.” I loved it when he was bossy.

It’s so weird that it’s Christmas Eve,” I said, clinking my glass to his. It was the first time I’d spent the occasion apart from my parents. “I know,” he said. “I was just thinking that.” We both dug into our steaks. I wished I’d made myself two. The meat was tender and flavorful, and perfectly medium-rare. I felt like Mia Farrow in Rosemary’s Baby, when she barely seared a steak in the middle of the afternoon and devoured it like a wolf. Except I didn’t have a pixie cut. And I wasn’t harboring Satan’s spawn. “Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak. Marlboro Man looked down at my plate. “Want some of mine?” he asked. He’d only eaten half of his. “Sure,” I said, ravenously and unabashedly sticking my fork into a big chuck of his rib eye. I was so grateful for so many things: Marlboro Man, his outward displays of love, the new life we shared together, the child growing inside my body. But at that moment, at that meal, I was so grateful to be a carnivore again.

Fishermen lean on the railing. There are kiosks at regular intervals that grill meats for truck drivers and others who want a quick lunch. Bags of charcoal piled by the sides of the kiosks will supply the heat to grill blood sausages, steaks, hamburgers, and various other cuts of the legendary Argentine flesh that sizzles during the early part of the day in anticipation of the lunch crowd. Many of the kiosks advertise choripan, a conjunction of chorizo (sausage) and pan (bread). There’s another offering called vaciopan, which literally means empty sandwich, but it also is a cut off the cow. This is not a place for vegetarians. The slang here, called lunfardo, is many-layered and inventive. There’s even a genre of slang called vesre when you reverse the syllables—vesre is reves (reverse) with the syllables reversed. Tango becomes gotán and café con leche becomes feca con chele. Sometimes this is compounded and complicated even further when a euphemism for something—a word for marijuana or one’s wife—is pronounced backward, adding yet another layer of obscurity to a slang that already approaches a separate language.

The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.

Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence. She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.

We went to dinner that night and ordered steak and talked our usual dreamy talk, intentionally avoiding the larger, looming subject. When he brought me home, it was late, and the air was so perfect that I was unaware of the temperature. We stood outside my parents’ house, the same place we’d stood two weeks earlier, before the Linguine with Clam Sauce and J’s surprise visit; before the overcooked flank steak and my realization that I was hopelessly in love. The same place I’d almost wiped out on the sidewalk; the same place he’d kissed me for the first time and set my heart afire. Marlboro Man moved in for the kill. We stood there and kissed as if it was our last chance ever. Then we hugged tightly, burying our faces in each other’s necks. “What are you trying to do to me?” I asked rhetorically. He chuckled and touched his forehead to mine. “What do you mean?” Of course, I wasn’t able to answer. Marlboro Man took my hand. Then he took the reins. “So, what about Chicago?” I hugged him tighter. “Ugh,” I groaned. “I don’t know.” “Well…when are you going?” He hugged me tighter. “Are you going?” I hugged him even tighter, wondering how long we could keep this up and continue breathing. “I…I…ugh, I don’t know,” I said. Ms. Eloquence again. “I just don’t know.” He reached behind my head, cradling it in his hands. “Don’t…,” he whispered in my ear. He wasn’t beating around the bush. Don’t. What did that mean? How did this work? It was too early for plans, too early for promises. Way too early for a lasting commitment from either of us. Too early for anything but a plaintive, emotional appeal: Don’t. Don’t go. Don’t leave. Don’t let it end. Don’t move to Chicago. I didn’t know what to say. We’d been together every single day for the past two weeks. I’d fallen completely and unexpectedly in love with a cowboy. I’d ended a long-term relationship. I’d eaten beef. And I’d begun rethinking my months-long plans to move to Chicago. I was a little speechless. We kissed one more time, and when our lips finally parted, he said, softly, “Good night.” “Good night,” I answered as I opened the door and went inside. I walked into my bedroom, eyeing the mound of boxes and suitcases that sat by the door, and plopped down on my bed. Sleep eluded me that night. What if I just postponed my move to Chicago by, say, a month or so? Postponed, not canceled. A month surely wouldn’t hurt, would it? By then, I reasoned, I’d surely have him out of my system; I’d surely have gotten my fill. A month would give me all the time I needed to wrap up this whole silly business. I laughed out loud. Getting my fill of Marlboro Man? I couldn’t go five minutes after he dropped me off at night before smelling my shirt, searching for more of his scent. How much worse would my affliction be a month from now? Shaking my head in frustration, I stood up, walked to my closet, and began removing more clothes from their hangers. I folded sweaters and jackets and pajamas with one thing pulsating through my mind: no man--least of all some country bumpkin--was going to derail my move to the big city. And as I folded and placed each item in the open cardboard boxes by my door, I tried with all my might to beat back destiny with both hands. I had no idea how futile my efforts would be.

Is It True? English is a really a form of Plattdeutsch or Lowland German, the way it was spoken during the 5th century. It all happened when Germanic invaders crossed the English Channel and the North Sea from northwest Germany, Denmark and Scandinavia to what is now Scotland or Anglo Saxon better identified as Anglo-Celtic. English was also influenced by the conquering Normans who came from what is now France and whose language was Old Norman, which became Anglo-Norman. Christianity solidified the English language, when the King James Version of the Bible was repetitively transcribed by diligent Catholic monks. Old English was very complex, where nouns had three genders with der, die and das denoting the male, female and neuter genders. Oh yes, it also had strong and weak verbs, little understood and most often ignored by the masses. In Germany these grammatical rules survive to this day, whereas in Britain the rules became simplified and der, die and das became da, later refined to the article the! It is interesting where our words came from, many of which can be traced to their early roots. “History” started out as his story and when a “Brontosaurus Steak” was offered to a cave man, he uttered me eat! Which has now become meat and of course, when our cave man ventured to the beach and asked his friend if he saw any food, the friend replied “me see food,” referring to the multitude of fish or seafood! Most English swear words, which Goodreads will definitely not allow me to write, are also of early Anglo-Saxon origin. Either way they obeyed their king to multiply and had a fling, with the result being that we now have 7.6 Billion people on Earth.

She was a new world - a place of endless mysteries and unexpected delights, an enchanting mixture of woman and child. She supervised the domestic routine with deceptive lack of fuss. With her there, suddenly his clothes were clean and had their full complement of buttons; the stew of boots and books and unwashed socks in his wagon vanished. There were fresh bread and fruit preserves on the table; Kandhla's eternal grilled steaks gave way to a variety of dishes. Each day she showed a new accomplishment. She could ride astride, though Sean had to turn his back when she mounted and dismounted. She cut Sean's hair and made as good a job of it as his barber in Johannesburg. She had a medicine chest in her wagon from which she produced remedies for every ailing man or beast in the company. She handled a rifle like a man and could strip and clean Sean's Mannlicher. She helped him load cartridges, measuring the charges with a practised eye. She could discuss birth and procreation with a clinical objectivity and a minute later blush when she looked at him that way. She was as stubborn as a mule, haughty when it suited her, serene and inscrutable at times and at others a little girl. She would push a handful of grass down the back of his shirt and run for him to chase her, giggle for minutes at a secret thought, play long imaginative games in which the dogs were her children and she talked to them and answered for them. Sometimes she was so naive that Sean thought she was joking until he remembered how young she was. She could drive him from happiness to spitting anger and back again within the space of an hour. But, once he had won her confidence and she knew that he would play to the rules, she responded to his caresses with a violence that startled them both. Sean was completely absorbed in her. She was the most wonderful thing he had ever found and, best of all, he could talk to her.

Foreign locations often presented problems to the caterers. The British crews rarely ate any local foods ‘Call this proper food?’ you’d hear the cry go up, ‘We want steak pudding, sausage and mash and treacle sponge with custard.’There was one day when something went wrong in Egypt and word reached us mid-morning that there wouldn’t be any lunch. Cubby knew he’d have a revolt on his hands, and so – somehow – gathered together huge great cooking pots, bundles of pasta and meat, and made a wonderful pasta with meatballs and sauce. He served it up to the boys and girls himself too. Cubby liked nothing better than to cook, and the crew liked nothing better than to eat. You can see why everyone loved Cubby so much – and he was ‘Cubby’ to everyone. There was no ‘Mr Broccoli’ on his set.

The sun rose at 7 A.M. each day, and that’s when the SpaceX team got to work. A series of meetings would take place with people listing what needed to get done, and debating solutions to lingering problems. As the large structures arrived, the workers placed the body of the rocket horizontally in a makeshift hangar and spent hours melding together all of its parts. “There was always something to do,” Hollman said. “If the engine wasn’t a problem, then there was an avionics problem or a software problem.” By 7 P.M., the engineers wound down their work. “One or two people would decide it was their night to cook, and they would make steak and potatoes and pasta,” Hollman said. “We had a bunch of movies and a DVD player, and some of us did a lot of fishing off the docks.” For many of the engineers, this was both a torturous and magical experience. “At Boeing you could be comfortable, but that wasn’t going to happen at SpaceX,” said Walter Sims, a SpaceX tech expert who found time to get certified to dive while on Kwaj. “Every person on that island was a fucking star, and they were always holding seminars on radios or the engine. It was such an invigorating place.

It was August 23. It was Sunday. And so, it was Salisbury Steak Day.

I remember a television program I saw once... The program was a documentary, about one of those wars. They interviewed people and showed clips from films of the time, black and white, and still photos... The interviews with people still alive then were in colour. The one I remember best was with a woman who had been the mistress of a man who had supervised one of the camps where they put the Jews, before they killed them. In ovens, my mother said... From what they said, the man had been cruel and brutal... The woman said she didn't notice much that she found unusual. She denied knowing about the ovens. ...He was not a monster, she said. People say he was a monster, but he was not one. What could she have been thinking about? Not much, I guess; not back then, not at the time. She was thinking about how not to think. The times were abnormal. She took pride in her appearance. She did not believe he was a monster. He was not a monster, to her. Probably he had some endearing trait: he whistled, off key, in the shower, he had a yen for truffles, he called his dog Liebchen and made it sit for little pieces of raw steak. How easy to invent a humanity, for anyone at all. What an available temptation. A big child, she would have said to herself. Her heart would have melted, she'd have smoothed the hair back from his forehead, kissed him on the ear, and not just to get something out of him either. The instinct to soothe, to make it better. There there, she'd say, as he woke from a nightmare. Things are so hard for you. All this she would have believed, because otherwise how could she have kept on living? She was very ordinary, under that beauty. She believed in decency, she was nice to the Jewish maid, or nice enough, nicer than she needed to be. Several days after this interview with her was filmed, she killed herself. It said that, right on television. Nobody asked her whether or not she had loved him. What I remember now, most of all, is the makeup.

[Option 3 for the fat man] Or he can get tough and stick to a big fat steak and a half cup of black coffee three times a day... In doing this he will be somewhat in the class of a pioneer, and a pioneer always meets with suspicion. No matter how well he does, he need not expect the approval of his neighbors. Any disaster that may overtake him, even to the extent of ground moles getting in his lawn, will be blamed on his “red meat” diet...

Mrs. O'Geoghan looked skeptical. "Only breakfast, with a fine-looking young man like that?" She shook her head. "When I had young men like that I needed breakfast but afterward, and no pot of tea and bowl of porridge either, but steak and six bottles of stout. Then I was all ready for another day!

Research In Motion, maker of the BlackBerry, is a legend one day and a laggard the next. Retail video rental is a cash cow—until Netflix carves the industry into flank steak. All the while, the business cycle itself swooshes without much warning from unsustainable highs to unbearable lows like some satanic roller coaster.

The thing my eyes settled on was the line in that letter that said: That this baby came from me has to be kept a secret. A secret. I knew even then that secrets have a way of working themselves out of tight spots, of springing up somewhere else where the dirt is softer. Maybe since my secret didn’t see the light of day all those years ago, I passed it along to this child. I should have been honest and told people that once, back in 1923, I loved a girl who loved me back and it changed everything. I should have told her that, despite preferring the company of woman, I didn't live a false life with her Daddy—it was just like having hamburger when you want steak. I should have said something.

In the morning Joseph Forshaw will take his standard race-day breakfast: steak, followed by two raw eggs, plus tea and toast.

As we sat together on a mid-river boulder, the shadows crossed the water and the sun sank lower. We looked into each other’s eyes and talked about all the things we loved. I realized then that there was no turning back: I had fallen in love with Steve. As the sun set, we made our way back across the boulders before it got dark. “Nighttime is croc time,” Steve told me. “It’s important to get off the water before they are active and hunting.” Back in camp, Steve started cooking. I asked if I could help. He waved me off. “My trip, my treat,” he said. I sat with my lemonade and watched the river as it changed with darkness coming on, and enjoyed the smell of onions cooking and steaks frying. I could hear the soft flapping noise of the fruit bats overhead. At first there were just a few, then dozens, and finally hundreds, crossing above the crowns of paperbark trees and honey myrtles. In the last glimmer of light they looked surreal, spooky and beautiful, gliding across the darkening sky. I felt pleasantly tired, but Steve seemed more energized the longer we stayed in the bush. I would see it again and again over the years. This was where Steve belonged, and where he seemed most alive. We finished dinner, and Steve popped the dishes into the dishpan. “Right,” he said. “We’ll leave them to soak and come back to clean up later.” We jumped into the boat and headed back up the river. This was Steve’s favorite time. I hadn’t understood what he was doing on our first trip earlier that afternoon. He had memorized where he had seen the slides. While during the day we hadn’t spotted a single croc, almost immediately after getting on the water, Steve shone his spotlight across the inky blackness and picked up the red eye-shine of crocs. As we slowly idled the boat upstream, the red orbs would blink and then vanish as the crocodiles submerged on our approach. Suddenly I felt terribly exposed in the little dinghy. The beautiful melaleuca trees that had looked so spectacular during the day now hung eerily over the water, as their leaves dipped and splashed in the black water. Fish came alive too. Everything made more noise in the dark.

Back in those days My Old Man was king of what they called three-martini lunch. This meant that in dimly lot steak houses all over Manhattan my father made bold, impetuous deals over gin and oysters. That was how it was done. Publishing was a place for men with ferocity and an appetite for life.

Back in those days My Old Man was king of what they called three-martini lunch. This meant that in dimly lit steak houses all over Manhattan my father made bold, impetuous deals over gin and oysters. That was how it was done. Publishing was a place for men with ferocity and an appetite for life.

Eyebrows and hair singed off, Hector is barely recognizable under a lathering of day-glow orange. He appears to have been tarred-and-feathered with orange tar and oatmeal feathers.

You know how you’ve been avoiding steak and cheese to try and stay thin? Not any more. Ever pass by someone’s house in the morning, smell bacon cooking and get pissed off because you’ve had Cheerios for a million days in a row? Guess what’s back on your diet? Bacon. What about those egg whites you were cooking in the Teflon pan? Are you crazy? Not only have you been giving up the yolk, the most nutritional part of the egg, you’ve been giving up the best tasting part. What a tragedy! Fish, pork, steak, Italian sausage—all sausage for that matter—eat to your heart’s content. And, from the plant world, what about all the delicious stuff you stayed away from because they were high-fat foods with lots of calories? Olives, avocados, coconuts. Enjoy! You like heavy cream in your coffee? Dump it in! And guess how much you can have of this stuff? As much as you want. When you start eating properly, when you rid yourself of those insulin swings, you’ll lose the feeling of being a bottomless pit that can never be sated. You’ll regulate the amount you eat naturally and you’ll find yourself feeling full much quicker. Don

Taylor and Fitz sat at a patio table in the back of Las Palmas. The front room was filled with giggling Vanderbilt co-eds and migrant workers on their lunch break, a testament to the quality of the restaurant as well as its reasonable prices. Taylor was nibbling a steak fajita quesadilla, Fitz was plowing through a taco salad. A pitcher of sweet tea separated them. “So what did Price say?” Fitz asked. “He understood, for starters. He’ll fight any disciplinary action taken against Lincoln. So Linc will feel a lot better about that. Poor guy, he was completely rattled. I don’t know if it was the dope or the sheer terror of having to report that he’d been smoking it. Can you imagine Lincoln with a few toots in him?” Fitz laughed. “No. Mr. Fancypants has always struck me as the one scotch before dinner because it looks good, rather than enjoying it type. He isn’t much for losing control.” “Well, that’s to be expected, if you think about his background. Damn, it would be nice to have him back to work this Wolff case. I’ll bet there’s a ton of financial discovery, right up his little computer-literate heart’s alley. Marcus is back tomorrow, right?” Marcus Wade, her youngest detective, had been out for four days doing his in-service training rotation. Without the two detectives, the squad had been too quiet. “He’ll be in bright and early tomorrow. We can get him up to speed with the Wolff case, let him go to town. Media’s having a field day with the 911 tape.

A good glass of Monroe, these days, has made him come around.

James walked me to the subway station, though he’d called for an Uber to take him . . . I wasn’t sure where he lived, actually, but it most certainly wasn’t the Monroe. After Miguel had sung “Oh my darling, Clementine,” I thought I’d end up choking on a chip. James had quickly changed the subject to how Miguel had proposed to Isa—in the middle of the food truck, actually, on a rather rainy spring day three years ago. No customers, just them two, and steak that was going to spoil. I would’ve been charmed by their story if my mind wasn’t still reeling from the conversation before

The more difficult the food is to break down, the more energy is required to digest it. For example, if you eat a steak, it requires an incredible amount of physiological oomph for your body to digest. Your system has to divert a copious amount of resources that could be otherwise used for clear thinking or exercising well or simply being attuned to a beautiful day. The more blood diverted, the more drained and unfocused you become. You experience that “food coma” that only passes when the job is done.

Another time, when my freelancing was slow, I sent out résumés, something I’m prone to do whenever I feel panicky. Sure enough, I was offered a job within a few weeks. The offer—writing marketing materials for a local bus line (okay, I didn’t say I was offered an interesting job in two weeks)—was for more money than I’d ever made in my life. But how could I afford to give up all that time? Was I really ready to forgo my freelancing career? Once again, I demanded a clear sign. I needed to know within 24 hours because that’s when I needed to give my employer-to-be a yea or a nay. The very next morning, Travel + Leisure, the magazine I most wanted to write for, called to give me an assignment. I hung up, shouted “Yes!” and did the goal-line hootchie-koo. But my guidance must have been in the mood to show off that day, because not 15 minutes later, another magazine I’d never even heard of, let alone sent a query to, called and wanted a story about Kansas City steaks. I had to call and tell my would-be boss, “Thanks, but no thanks.

Through Carson’s career, he bid on cattle using one simple number, a metric he called “choice cost hanging in the cooler.” What that metric represented was the value for a pound of “choice”-grade beef hanging in the cooler at a slaughterhouse. Choice-grade beef was the high-quality stuff. It’s what made a good steak. That’s what beef packers were aiming to get because that’s what fetched the highest price. Select-grade beef, on the other hand, went into hamburger or other cheaper cuts. In the old days, Carson figured out the choice cost hanging in the cooler and reverse-engineered that number to figure out what he would bid on any given pen of cattle. He could eyeball a pen of cattle and figure out instantly how many of them would grade choice, how many select, and how much meat they’d yield. It let him bid prices that were razor-sharp in their precision. This was at the heart of Carson’s job, and the job of every cattle buyer. Now Klein was telling Carson that it only mattered how his costs stacked up against those of a buyer several counties away.

Gone the glitter and glamour; gone the pompous wealth beside naked starvation; gone the strange excitement of a polyglot and many-sided city; gone the island of Western civilization flourishing in the vast slum that was Shanghai. Good-by to all that: the well-dressed Chinese in their chauffeured cars behind bullet-proof glass; the gangsters, the shakedowns, the kid­napers; the exclusive foreign clubs, the men in white dinner jackets, their women beautifully gowned; the white-coated Chinese “boys” ob­sequiously waiting to be tipped; Jimmy’s Kitchen with its good Amer­ican coffee, hamburgers, chili and sirloin steaks. Good-by to all the night life: the gilded singing girl in her enameled hair-do, her stage make-up, her tight-fitting gown with its slit skirt breaking at the silk­ clad hip, and her polished ebony and silver-trimmed rickshaw with its crown of lights; the hundred dance halls and the thousands of taxi dolls; the opium dens and gambling halls; the flashing lights of the great restaurants, the clatter of mah-jongg pieces, the yells of Chinese feasting and playing the finger game for bottoms-up drinking; the sailors in their smelly bars and friendly brothels on Szechuan Road; the myriad short-time whores and pimps busily darting in and out of the alleyways; the display signs of foreign business, the innumerable shops spilling with silks, jades, embroideries, porcelains and all the wares of the East; the generations of foreign families who called Shanghai home and lived quiet conservative lives in their tiny vacuum untouched by China; the beggars on every downtown block and the scabby infants urinating or defecating on the curb while mendicant mothers absently scratched for lice; the “honey carts” hauling the night soil through the streets; the blocks-long funerals, the white-clad professional mourners weeping false tears, the tiers of paper palaces and paper money burned on the rich man’s tomb; the jungle free-for- all struggle for gold or survival and the day’s toll of unwanted infants and suicides floating in the canals; the knotted rickshaws with their owners fighting each other for customers and arguing fares; the peddlers and their plaintive cries; the armored white ships on the Whangpoo, “protecting foreign lives and property”; the Japanese conquerors and their American and Kuomintang successors; gone the wickedest and most colorful city of the old Orient: good-by to all that.

lives felt like a struggle while those living off of government largesse enjoyed trinkets that I only dreamed about. Mamaw listened intently to my experiences at Dillman’s. We began to view much of our fellow working class with mistrust. Most of us were struggling to get by, but we made do, worked hard, and hoped for a better life. But a large minority was content to live off the dole. Every two weeks, I’d get a small paycheck and notice the line where federal and state income taxes were deducted from my wages. At least as often, our drug-addict neighbor would buy T-bone steaks, which I was too poor to buy for myself but was forced by Uncle Sam to buy for someone else. This was my mind-set when I was seventeen, and though I’m far less angry today than I was then, it was my first indication that the policies of Mamaw’s “party of the working man”—the Democrats—weren’t all they were cracked up to be. Political scientists have spent millions of words trying to explain how Appalachia and the South went from staunchly Democratic to staunchly Republican in less than a generation. Some blame race relations and the Democratic Party’s embrace of the civil rights movement. Others cite religious faith and the hold that social conservatism has on evangelicals in that region. A big part of the explanation lies in the fact that many in the white working class saw precisely what I did, working at Dillman’s. As far back as the 1970s, the white working class began to turn to Richard Nixon because of a perception that, as one man put it, government was “payin’ people who are on welfare today doin’ nothin’! They’re laughin’ at our society! And we’re all hardworkin’ people and we’re gettin’ laughed at for workin’ every day!”20 At around that time, our neighbor—one of Mamaw and Papaw’s oldest friends—registered the house next to ours

The first of the tests is the overcoming of appetite. This involves their doing a two days’ walk or hunt without food, and then being brought suddenly before a fire on which some choice kangaroo steak or other native delicacy is being cooked. They are required to take only a small portion of this. The next is the test of pain. The young boys and girls submit to having their noses pierced, their bodies marked, and to being laid down upon hot embers thinly covered with boughs. The third is the test of fear. The young people are told awesome and hair-raising stories about ghosts and the muldarpe, the Evil Spirit or the Devil-devil. After all these tests they are put to sleep in a lonely place, or near the burial-place of the tribe. During the night the elders, who are made hideous with white clay and bark headdresses, appear, making weird noises. Those of the candidates who show no signs of having had a disturbed night are then admitted as fully initiated members of the tribe. No youth or maiden is allowed to marry without having passed these tests. A proposed marriage is talked over first by all the old members of the tribe. The uncle on the mother’s side is the most important relative, and it is he who finally selects the wife. The actual marriage ceremony takes place during the time of festivals. The husband does not look at or speak to his mother-in-law, although he is husband in name to all his sisters-in-law.

She shoved me out of the bed! The realization hit him as hard as the floor. His feline grace failed him. Far from hanging its head in shame, his inner lion rolled in mirth, tufted tail practically wagging. Not funny. Except it was. He had a feeling this more assertive side of Arabella was his fault. Since the moment they’d met, he’d encouraged her to not take any shit, and apparently she’d decided to start with him. Dammit. When he’d told her to not let the world stomp all over her, he should have specified his exemption. I’m her mate. Isn’t there a rule that says she can’t kick me out of bed? Except she’d yet to realize what he had. Was it only a day ago since his life changed? Not even. At this rate, he’d be picking out fucking China patterns by noon. Completely emasculated and by a woman who wanted nothing to do with him. Flipping to his knees, he sat up and rested his chin on the mattress. Arabella faced him, eyes wary, breathing shallow as she waited for his reaction. More like she waited to see if he’d explode. She’d learn. Hayder would never harm her, but he would use his infamous kitty-cat eyes against her. He stared. You know you want me. You know you need me. Come on, baby. Melt. Melt for your lion. She stared right back. Hmm, this wasn’t working as planned. He let the left side of his lip curl into a grin, tugging his cheek and popping his infamous dimple. “I know what you’re doing.” “What?” “Trying to manipulate me into letting you back into bed.” “Is it working?” For a moment her expression shifted, a quick flip of emotions as she struggled to answer. “Yes it’s working. But I wish it wasn’t.” “Why? Why fight it?” “Because I think I need time.” It turned out there was something more powerful than his dimple. Her honesty. He groaned. “I think you were sent to kill me. Fine. If you insist, I’ll respect you even if I’d rather debauch you.” Her eyes widened. “Respect doesn’t mean I’m going to lie, baby. I want you. Bad. But I’ll listen to what you want. For now.” And, yes, he said it ominously. Let her think about it. Think about him. Soon even she wouldn’t be able to deny they were meant for each other. He stood, all six foot plus naked feet of him. And, yes, that did put a certain part of his anatomy in perfect view of a certain shocked gaze. A sucked-in breath, cheeks that darkened, a certain awareness sizzling between them. She couldn’t hope to hide her pleasure or interest in what she saw. “Sweet dreams, baby.” He winked and then turned, resisting an urge to catch her staring at his ass. He knew she was. He could feel the crazy heat as she traced his path out of the room. Go back. Want to snuggle. His lion couldn’t understand why they were back in the living room with its cramped couch that wouldn’t allow him to stretch out. Why couldn’t they snuggle in the nice warm bed and, even better, cuddle with a nice warm mate? Respect, my furry friend. A lion had no use for respect though. His worldview was much simpler. Ours. Bed. Hungry. Not hungry for a steak but, rather, a sweet, creamy pie. Hayder groaned. No need to keep reminding him of what he was missing. He knew. He hated it, but her wants had to take precedence over his. Argh.

What troubles me most about my vegetarianism is the subtle way it alienates me from other people and, odd as this might sound, from a whole dimension of human experience. Other people now have to accommodate me, and I find this uncomfortable: My new dietary restrictions throw a big wrench into the basic host-guest relationship. As a guest, if I neglect to tell my host in advance that I don’t eat meat, she feels bad, and if I do tell her, she’ll make something special for me, in which case I’ll feel bad. On this matter I’m inclined to agree with the French, who gaze upon any personal dietary prohibition as bad manners. Even if the vegetarian is a more highly evolved human being, it seems to me he has lost something along the way, something I’m not prepared to dismiss as trivial. Healthy and virtuous as I may feel these days, I also feel alienated from traditions I value: cultural traditions like the Thanksgiving turkey, or even franks at the ballpark, and family traditions like my mother’s beef brisket at Passover. These ritual meals link us to our history along multiple lines—family, religion, landscape, nation, and, if you want to go back much further, biology. For although humans no longer need meat in order to survive (now that we can get our B-12 from fermented foods or supplements), we have been meat eaters for most of our time on earth. This fact of evolutionary history is reflected in the design of our teeth, the structure of our digestion, and, quite possibly, in the way my mouth still waters at the sight of a steak cooked medium rare. Meat eating helped make us what we are in a physical as well as a social sense. Under the pressure of the hunt, anthropologists tell us, the human brain grew in size and complexity, and around the hearth where the spoils of the hunt were cooked and then apportioned, human culture first flourished. This isn’t to say we can’t or shouldn’t transcend our inheritance, only that it is our inheritance; whatever else may be gained by giving up meat, this much at least is lost. The notion of granting rights to animals may lift us up from the brutal, amoral world of eater and eaten—of predation—but along the way it will entail the sacrifice, or sublimation, of part of our identity—of our own animality. (This is one of the odder ironies of animal rights: It asks us to acknowledge all we share with animals, and then to act toward them in a most unanimalistic way.) Not that the sacrifice of our animality is necessarily regrettable; no one regrets our giving up raping and pillaging, also part of our inheritance. But we should at least acknowledge that the human desire to eat meat is not, as the animal rightists would have it, a trivial matter, a mere gastronomic preference. By the same token we might call sex—also now technically unnecessary for reproduction—a mere recreational preference. Rather, our meat eating is something very deep indeed.

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

Even as she was asking herself the question, the kitchen door opened suddenly and Winthrop came in with something furry by the tail. Mary stared, but Nicky went forward. “Oh,” she exclaimed. “A wounded squirrel! Wait, I’ll rush and get a bandage!” “Oh, for God’s sake,” Winthrop ground out. He slid the squirrel onto the sink for Mary to deal with and glared at Nicky as he eased out of his sheepskin jacket and hat, dumping them untidily on the floor. “There ought to be a law against shooting unarmed squirrels,” Nicky muttered for something to say. Winthrop went to the sink to wash his hands, ignoring her. “Nice squirrel,” Mary defended him. “Plump. Make good stew.” “I’ll bet he was somebody’s daddy,” Nicky murmured. “You’re breaking my heart,” Winthrop said nonchalantly. ” “What’s for dinner?” he asked Mary. “Moussaka.” “That stuff with eggplant?” He made a face. “Whatever happened to beef and potatoes?” “Need change of pace.” “No, I don’t,” he argued. “I like having the same thing every day. It gives me a sense of security.” “Then why go out and kill an innocent squirrel when you really wanted a steak?” Nicky asked. “He wasn’t innocent,” he replied. “I have it on good authority that he was a rounder with unspeakable taste in women squirrels.” “Well, in that case, let’s all eat him,” Nicky agreed.

I hope you’ll understand if I don’t kiss you good night on the first date. I just don’t want a reputation as that kind of guy. I mean, if you get the milk for free, you won’t buy the cow, and then I won’t have my steaks. I love steak, especially barbequed. Let

How to Tell the Truth and Get in Trouble I am a fourth-generation dairy farmer and cattle rancher. I grew up on a dairy farm in Montana, and I ran a feedlot operation there for twenty years. I know firsthand how cattle are raised and how meat is produced in this country. Today I am president of the International Vegetarian Union. Sure, I used to enjoy my steaks as much as the next guy. But if you knew what I know about what goes into them and what they can do to you, you’d probably be a vegetarian like me. And, believe it or not, as a pure vegetarian now who consumes no animal products at all, I can tell you that these days I enjoy eating more than ever. If you’re a meat-eater in America, you have a right to know that you have something in common with most of the cows you’ve eaten. They’ve eaten meat, too.