Steak House Quotes

I came to the table, pulled up a chair, and sat. “Everyone brought a pet. I feel left out.” An enthusiastic howl broke the silence, and Grendel bounded through the doorway. He galloped through the steak house, skidded on the floor, smashed into my chair, and dropped a dead rat on my lap. Awesome.

We had this big grill at his house, and I remember, one night he said, 'Sam, tonight you're feeding us,' He showed me how to push on the middle of the steaks to see how done they were, and how to sear them fast on each side to keep the juices in." "And they were awesome, weren't they?" "I burned the hell out of them," I said, matter-of-fact. "I'd compare them to charcoal, but charcoal is still sort of edible.

Aw, no. You’re taking us to that vegetarian place, aren’t you? It’s a coffee place. You can’t just automatically classify anything that isn’t a steak house as vegetarian. Yes, I can. This is America. You said Americans assert their own opinions as if they were facts and dismiss inconvenient facts as mere opinions.

That scene in the office stayed with me. Those cigars, the fine clothes. I thought of good steaks, long rides up winding driveways that led to beautiful homes. Ease. Trips to Europe. Fine women. Were they that much more clever than I? The only difference was money, and the desire to accumulate it. I'd do it too! I'd save my pennies. I'd get an idea, I'd spring a loan. I'd hire and fire. I'd keep whiskey in my desk drawer. I'd have a wife with size 40 breasts and an ass that would make the paperboy on the corner come in his pants when he saw it wobble. I'd cheat on her and she'd know it and keep silent in order to live in my house with my wealth. I'd fire men just to see the look of dismay on their faces. I'd fire women who didn't deserve to be fired.

It's a coffee place. You can't just automatically classify anything that isn't a steak house as vegetarian. Yes, I can. This is America. You said Americans assert heir own opinions as if they were facts and dismiss inconvenient fast as mere opinions.

Long walks are off, and alas, bathing in the sea; fillet steaks and apples and raw blackberries (teeth difficulties) and reading fine print. But there is a great deal left. Operas and concerts, and reading, and the enormous pleasure of dropping into bed and going to sleep, and dreams of every variety. Almost best of all, sitting in the sun--gently drowsing and there you are again--remembering. I remember, I remember, the house where I was born....

Folks like poor Misty Marie, they're limited, borderline dummies, but nothing enough to get a handicapped parking space. Or get any kind of Special Olympic Games. They just pay the bulk of taxes but get no special menu at the steak house. No oversized bathroom stall. No special seat at the front of the bus. No political lobby.

McCafferty’s was a Mount Washington steak house, sort of the Palm Lite, with caricatures of Baltimore celebrities hanging

Secret kabals of vegetarians habitually gather under the sign to exchange contraband from beyond the Vegetable Barrier. In their pinpoint eyes dances their old dream: the Total Fast. One of them reports a new atrocity published without compassionate comment by the editors of Scientific American: "It has been established that, when pulled from the ground, a radish produces an electronic scream." Not even the triple bill for 65˘ will comfort them tonight. With a mad laugh born of despair, one of them throws himself on a hot-dog stand, disintegrating on the first chew into pathetic withdrawal symptoms. The rest watch him mournfully and then separate into the Montreal entertainment section. The news is more serious than any of them thought. One is ravished by a steak house with sidewalk ventilation. In a restaurant, one argues with the waiter that he ordered "tomato" but then in a suicide of gallantry he agrees to accept the spaghetti, meat sauce mistake.

As for asking Tam Lin, Matt didn’t know how to bring up the subject. By the way, is anyone planning to cut me up into T-bone steaks? Even more terrifying was the bodyguard’s possible answer: You hit the nail on the head there, laddie. I always said you were bright as a button.

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.

The Cutting Board was a dimly lit wood-paneled steak house with booths upholstered in red leather. The air in the restaurant was stagnant and heavy with the smell of cigars, garlic, butter, and burning beef. The ambience was so masculine that infertile men could increase their sperm count just by walking in the door.

Reggie made him feel like he was nine years old and out for dinner with his family at the Ponderosa Steak House and he had run into his French teacher and his mother invited her to dine with him. Reggie made him feel like he was sitting in a public bathroom stall and someone had come into the bathroom and began singing a song about what a stinky bastard he was while he was in there sweating it out. Reggie made him feel like someone had taken the red Tonka fire engine he had always wanted and painfully corkscrewed it down the front of his jeans. Reggie made him feel like the ice cream man had just rolled by and all his dead grandparents were mooning him out the truck window.

The concrete for Trump Tower came from S&A Concrete, then owned by the heads of two New York crime families: “Fat” Tony Salerno, of the Genovese family, and Paul “Big Paul” Castellano, of the Gambinos (Castellano was assassinated in 1985 outside Sparks Steak House on Manhattan’s East Side in a Mafia hit organized by the mobster John Gotti).

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.

Patricia realized she needed to get out of the house and meet new people the moment she leaned over at supper with Carter’s boss and tried to cut up his steak for him. A

The houses were squat and almost identical and each one had a square of grass in front of it like a dog gripping a stolen steak.

To tell the history of the Americas is to tell the story of bovine expansion. Settlers may have made the Wild West and the frontier, but they followed in the wake of their bovine brother. No other animal has so shaped a culture. So many American icons are associated with the cow: the cowboy, the western, the rodeo, the hamburger, the steak house, the Marlboro Man, the very notion of the frontier itself. The story began more than five centuries ago.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

Such a nice couple they made, Sister Dew thought, seeing him return alone to his own house. She wondered if she should take him one of the steak and kidney pies she had baked that morning, but then – with unusual delicacy – judged it to be not quite the moment. And of course there was no question of taking one to Miss Broome – one did not take cooked food to lone women in the same way as to lone men.

I dream that someone in space says to me: So let us rush, then, to see the world. It is shaped like an egg, covered with seas and continents, warmed and lighted by the sun. It has churches of indescribable beauty, raised to gods that have never been seen; cities whose distant roofs and smokestacks will make your heart leap; ballparks and comfortable auditoriums in which people listen to music of the most serious import; to celebrate life is recorded. Here the joy of women’s breasts and backsides, the colors of water, the shapes of trees, athletes, dreams, houses, the shapes of ecstasy and dismay, the shape even of an old shoe, are celebrated. Let us rush to see the world. They serve steak there on jet planes, and dance at sea. They have invented musical instruments to express love, peaceableness; to stir the finest memories and aspirations. They have invented games to catch the hearts of young men. They have ceremonies to exalt the love of men and women. They make their vows to music and the sound of bells. They have invented ways to heat their houses in the winter and cool them in the summer. They have even invented engines to cut their grass. They have free schools for the pursuit of knowledge, pools to swim in, zoos, vast manufactories of all kinds. They explore space and the trenches of the sea. Oh, let us rush to see this world.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

In La Paz, during January, the Bolivians hold a traditional festival called Alasitas. For three weeks, markets . . . are full of tiny objects, tiny everything: tiny horses, tiny computers, tiny diplomats, tiny houses, tiny jeeps, tiny llamas and tiny llama steaks, tiny passports. People buy models of whatever they need most. . . . They offer their miniature figurines to miniature man—Ekeko the midget, the Aymara god of abundance, a smoking doll cloaked in bright wool. They pin their miniature desires to his miniature poncho.

Have you ever been swept away by a toxic lover who sucked you dry? I have. Bad men used to light me up like a Christmas tree. If I had a choice between the rebel without a cause and a nice guy in a sweater and outdoorsy shoes, you can imagine who got my phone number. Rebels and rogues are smooth (and somewhat untamed); they know the headwaiters at the best steak houses, ride fast European motorcycles, and start bar fights in your honor. In short, the rebel makes you feel really alive! It’s all fun and games until he screws your best friend or embezzles your life’s savings. You may be asking yourself how my pathetic dating track record relates to your diet. Simple. The acid—alkaline balance, which relates to the chemistry of your body’s fluids and tissues as measured by pH. The rebel/rogue = acid. The nice solid guy = alkaline. The solid guy gives you energy; he’s reliable and trustworthy. The solid guy calls you back when he says he will. He helps you clean your garage and does yoga with you. He’s even polite to your family no matter how whacked they are, and has the sexual stamina to rock your world. While the rebel can help you let your hair down, too much rebel will sap your energy. In time, a steady rebellious diet burns you out. But when we’re addicted to bad boys (junk food, fat, sugar, and booze), nice men (veggies and whole grains) seem boring. Give them a chance!

Jesus, he’s actually waiting for me like he wants to get beat up. The kid has a screw loose. Or I do. Because I prowl forward and the mechanical gates guarding his house start to open for me. He’s wet through, golden hair scraped off his forehead. I hate how sexy he looks. My shirt is soaked to my chest too. I realize as we stare at each other, we probably look like one of those teen fucking romance movies, where they do some shit in the rain. In every drunk or sober situation this shouldn’t be happening. I shouldn’t be looking at his mouth like I’m on death row and he’s a steak dinner. I’m not gay. My drunk-ass brain chants over and over until the lie is part of my taste buds. My hazy eyes focus. He presses into my chest before I know it and he tugs the front of my hair until my mouth is hovering over his. “Your move, Maverick.” He says with calm ease. Rain drips off his tempting lips. Goddamn.

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

You look terrible,” was Ron’s greeting as he entered the room to wake Harry. “Not for long,” said Harry, yawning. They found Hermione downstairs in the kitchen. She was being served coffee and hot rolls by Kreacher and wearing the slightly manic expression that Harry associated with exam review. “Robes,” she said under her breath, acknowledging their presence with a nervous nod and continuing to poke around in her beaded bag, “Polyjuice Potion . . . Invisbility Cloak . . . Decoy Detonators . . . You should each take a couple just in case. . . . Puking Pastilles, Nosebleed Nougat, Extendable Ears . . .” They gulped down their breakfast, then set off upstairs, Kreacher bowing them out and promising to have a steak-and-kidney pie ready for them when they returned. “Bless him,” said Ron fondly, “and when you think I used to fantasize about cutting off his head and sticking it on the wall.” They made their way onto the front step with immense caution: They could see a couple of puffy-eyed Death Eaters watching the house from across the misty square. Hermione Disapparated with Ron first, then came back for Harry. After the usual brief spell of darkness and near suffocation, Harry found himself in the tiny alleyway where the first phase of their plan was scheduled to take place. It was as yet deserted, except for a couple of large bins; the first Ministry workers did not usually appear here until at least eight o’clock. “Right then,” said Hermione, checking her watch. “She ought to be here in about five minutes. When I’ve Stunned her—” “Hermione, we know,” said Ron sternly. “And I thought we were supposed to open the door before she got here?” Hermione squealed. “I nearly forgot! Stand back—” She pointed her wand at the padlocked and heavily graffitied fire door beside them, which burst open with a crash. The dark corridor behind it led, as they knew from their careful scouting trips, into an empty theater. Hermione pulled the door back toward her, to make it look as though it was still closed. “And now,” she said, turning back to face the other two in the alleyway, “we put on the Cloak again—” “—and we wait,” Ron finished, throwing it over Hermione’s head like a blanket over a birdcage and rolling his eyes at Harry.

But before my eyes, in a matter of a few short months, sushi had metamorphosed into steak, and nightclubs had changed into the front porch of Marlboro Man’s quiet house in the country. I hadn’t felt the reverb of a thumping club beat in months and months. My nervous system had never known such calm. That is, until Marlboro Man called one morning that August with his simple request: “My cousin Kim is getting married next weekend,” he said. “Can you come?” An uncomfortable wave washed over my body. “You there?” he asked. I’d paused longer than I’d intended. “Yeah…I’m here,” I replied. “But, um…will I…will I have to meet anyone?” Marlboro Man laughed. The answer, obviously, was yes. Yes, I’d have to meet “anyone.” In fact, I’d have to meet everyone: everyone in his extended family of cousins, aunts, uncles, grandparents, and friends; and his family, by all accounts, was large. We’d talked about our families before, and he knew good and well that I had all of three cousins. Three. He, on the other hand, had fifty. He knew how intimidating a family wedding would be to an outsider, especially when the family is as large as his. He knew this would be way out of my comfort zone. And he was right.

I bought all these ingredients and headed to Marlboro Man’s house, choosing to ignore the fact that Marinated Flank Steak actually needs to marinate. Plus, I didn’t know how to operate a grill--Los Angeles County apartment buildings had ordinances against them--so I decided to cook it under the broiler. Having not been a meat eater for years and years, I’d forgotten about the vital importance of not overcooking steak; I just assumed steak was like chicken and simply needed all the pink cooked out of it. I broiled the beautiful, flavorful flank steak to a fine leather. With all my focus on destroying the main course, I wound up overcooking the angel hair noodles by a good five minutes, so when I stirred in all the cheeses I’d so carefully grated by hand, my Tagliarini Quattro Formaggi resembled a soupy pan of watery cheese grits. How bad could it possibly be? I asked myself as I poured it into garlic-rubbed bowls just like they did at Intermezzo. I figured Marlboro Man wouldn’t notice. I watched as he dutifully ate my dinner, unaware that, as I later learned, throughout the meal he seriously considered calling one of the cowboys and asking them to start a prairie fire so he’d have an excuse to leave.

When we pulled up to Marlboro Man’s house, I saw my Camry sitting in his driveway. I didn’t expect it to be there; I figured it was still on Marlboro Man’s parents’ road, sitting all crooked in the ditch where I’d left it the night before. Marlboro Man had already fixed it, fishing it out of the ditch and repairing the mangled tires and probably, knowing him, filling the tank with gas. “Oh, thank you so much,” I said as we walked toward the front door. “I thought maybe I’d killed it.” “Aw, it’s fine,” he replied. “But you might want to learn to drive before you get in it again.” He flashed his mischievous grin. I slugged him in the arm as he laughed. Then he lunged at me, grabbing my arms and using his leg to sweep my supporting leg right out from under me. Within an instant, he had me on the ground, right on the soft, green grass of his front yard. I shrieked and screamed, trying in vain to wrestle my way out of his playful grasp, but my wimpy upper body was no match for his impossible strength. He tickled me, and being the most ticklish human in the Northern Hemisphere, I screamed bloody murder. Afraid I’d wet my pants (it was a valid concern), I fought back the only way I knew how--by grabbing and untucking his shirt from his Wranglers…and running my hand up his back, poking at his rib cage. The tickling suddenly stopped. Marlboro Man propped himself on his elbows, holding my face in his hands. He kissed me passionately and seriously, and what started as a playful wrestling match became an impromptu make-out session in his front yard. It was an unlikely place for such an event, and considering it was at the very beginning of our night together, an unlikely time. But it was also strangely perfect. Because sometime during all the laughing and tickling and wrestling and rolling around in the grass, my worry and concern over my parents’ troubles had magically melted away. Only when the chiggers began biting did Marlboro Man suggest an alternate plan. “Let’s go inside,” he said. “I’m cooking dinner.” Yummy, I thought. That means steak. And as we walked into the house, I smiled contentedly, realizing that the stress of the previous twenty-four hours had all but disappeared from view. And I knew it, even then: Marlboro Man, not only that night but in the months to come, would prove to be my savior, my distraction, my escape in the midst of troubles, my strength in the face of upheaval, my beauty in times of terrible, heartbreaking ugliness. He held my heart entirely in his hands, this cowboy, and for the first time in my life, despite everything I’d ever believed about independence and feminism and emotional autonomy, I knew I’d be utterly incomplete without him. Talk about a terrifying moment.

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.

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.

Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.

quick kiss on the side of the head, stepped beside her, and grabbed the tongs to put the steaks on the grill. They sizzled when they hit the hot metal rack, and he closed the lid to let them cook. “I love it back here,” Claire said, a touch of nervousness in her voice he hoped to erase tonight. He wanted her to be comfortable with him all the time. “While the house and barn are

The least likely person you’ll see in church is a single twentysomething male. He is as rare at church as a vegan at a steak house.

But it isn’t the fun of DIY invention, urban exploration, physical danger, and civil disorder that the Z-Boys enjoyed in 1976. It is fun within serious limits, and for all of its thrills it is (by contrast) scripted. And rather obedient. The fact that there are public skateparks and high-performance skateboards signals progress: America has embraced this sport, as it did bicycles in the nineteenth century. Towns want to make skating safe and acceptable. The economy has more opportunity to grow. America is better off for all of this. Yet such government and commercial intervention in a sport that was born of radical liberty means that the fun itself has changed; it has become mediated. For the skaters who take pride in their flashy store-bought equipment have already missed the Z-Boys’ joke: Skating is a guerrilla activity. It’s the fun of beating, not supporting, the system. P. T. Barnum said it himself: all of business is humbug. How else could business turn a profit, if it didn’t trick you with advertising? If it didn’t hook you with its product? This particular brand of humbug was perfected in the late 1960s, when merchandise was developed and marketed and sold to make Americans feel like rebels. Now, as then, customers always pay for this privilege, and purveyors keep it safe (and generally clean) to curb their liability. They can’t afford customers taking real risks. Plus it’s bad for business to encourage real rebellion. And yet, marketers know Americans love fun—they have known this for centuries. And they know that Americans, especially kids, crave autonomy and participation, so they simulate the DIY experience at franchises like the Build-A-Bear “workshops,” where kids construct teddy bears from limited options, or “DIY” restaurants, where customers pay to grill their own steaks, fry their own pancakes, make their own Bloody Marys. These pay-to-play stores and restaurants are, in a sense, more active, more “fun,” than their traditional competition: that’s their big selling point. But in both cases (as Barnum knew) the joke is still on you: the personalized bear is a standardized mishmash, the personalized food is often inedible. As Las Vegas knows, the house always wins. In the history of radical American fun, pleasure comes from resistance, risk, and participation—the same virtues celebrated in the “Port Huron Statement” and the Digger Papers, in the flapper’s slang and the Pinkster Ode. In the history of commercial amusement, most pleasures for sale are by necessity passive. They curtail creativity and they limit participation (as they do, say, in a laser-tag arena) to a narrow range of calculated surprises, often amplified by dazzling technology. To this extent, TV and computer screens, from the tiny to the colossal, have become the scourge of American fun. The ubiquity of TV screens in public spaces (even in taxicabs and elevators) shows that such viewing isn’t amusement at all but rather an aggressive, ubiquitous distraction. Although a punky insurgency of heedless satire has stung the airwaves in recent decades—from equal-opportunity offenders like The Simpsons and South Park to Comedy Central’s rabble-rousing pundits, Jon Stewart and Stephen Colbert—the prevailing “fun” of commercial amusement puts minimal demands on citizens, besides their time and money. TV’s inherent ease seems to be its appeal, but it also sends a sobering, Jumbotron-sized message about the health of the public sphere.

Nothing that goes on in a steak house would surprise me, especially if it’s a chain.

What’s going to happen to Wes?” She lifted her eyes steadily to her brother’s, but she didn’t answer at once. “I don’t know. He’s admitted himself into a drug treatment program.” “Why?” Bud asked. Again she paused. “For drug treatment. It’s not unusual for some of those traders to get hooked on... You know... Uppers?” It was stated as a question. And Preacher thought, it was meth. It wasn’t a little bitty innocent drug. “And you couldn’t do anything about that?” “Like what, Bud?” she returned. “I don’t know. Like help him with that. I mean, what did you have to do?” Paige put down her fork and glared into her brother’s eyes. “No, Bud. I couldn’t help with that. It was completely beyond my control.” Bud tilted his eyes toward his lettuce, stabbed a piece with his fork and muttered, “Maybe you could’ve kept your stupid mouth shut.” Preacher’s fork went down sharply. And Preacher, who rarely used profanity and only in the most heated moments, said, “You’re fucking kidding me, right?” Bud’s eyes snapped up to Preacher’s face. His jaw ground and he scowled. “She tell you she had six thousand square feet and a pool?” Preacher glanced at Paige, Paige glanced at Preacher and then swiveled her eyes slowly to Bud. She spoke to Preacher while she looked at Bud and said, “My brother doesn’t understand. The size of the house you live in has nothing to do with anything.” “The hell,” Bud said. “I’m just saying, there are times to keep your mouth shut, that’s all I’m saying. You had it fucking made.” It took every red blood cell in Preacher’s body to stay in his chair. He wanted to shout, He beat her up in the street in front of me! He killed their baby with his foot! He was squeezing and releasing his fork with such tension, he was unaware he was bending it. It wasn’t his right to speak out; he was a guest. He didn’t see himself as Bud’s guest, he was Paige’s guest. He got a sick feeling in his stomach at the thought he could’ve dropped her here for a visit, alone. He felt his blood pressure going up; his temples were pulsing. “Bud, he was abusive.” “Jesus Christ, you had a few problems. The guy was loaded, for Christ’s sake!” Preacher thought he might explode, his heated blood was expanding so fast. He could hear his own heartbeat. And he felt a small, light hand on top of his coiled fist. He raised his eyes and met the dull, nervous stare of Paige’s mother, pleadingly looking at him from across the table. “Bud doesn’t mean exactly that,” she said. “It’s just that we’ve never had a divorce in the family. I raised the kids to understand, you have to try to get beyond the problems.” “Everyone has problems,” Gin said, nodding. Those same eyes. Begging. Preacher didn’t think he could do it. Sit through it. He was pretty sure he’d never get to the steak without shoving Bud up against the wall and challenging him to keep his mouth shut through something like his fists. The struggle was, that was like Wes. Get mad, take it to the mat. Beat the living shit out of someone. Someone you could beat into submission real easy. “They weren’t problems,” Paige said insistently. “He was violent.” “Aw, Jesus Christ,” Bud said, lifting his beer. A

In such societies it is common for ordinary people to seek out celibate spiritual leaders for marriage, love and sometimes sexual guidance. This strikes me as a particularly stupid kind of folly. Nobody ever asks a vegetarian for a recommendation for a steak house

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.

I needed to grab another box of screws, but, when I got to the truck, I realized I’d left my wallet in my tool bucket. When I went back ground the house to get it, she had my plans open and was double-checking all my measurements.” Emma’s cheeks burned when Gram laughed at Sean’s story, but, since she couldn’t deny it, she stuck her last bite of the fabulous steak he’d grilled into her mouth. “That’s my Emma,” Gram said. “I think her first words were ‘If you want something done right, do it yourself.’” “In my defense,” she said when she’d swallowed, pointing her fork at Sean for emphasis, “my name is on the truck, and being able to pound nails doesn’t make you a builder. I have a responsibility to my clients to make sure they get quality work.” “I do quality work.” “I know you build a quality deck, but stairs are tricky.” She smiled sweetly at him. “I had to double-check.” “It’s all done but the seating now and it’s good work, even though I practically had to duct tape you to a tree in order to work in peace.” She might have taken offense at his words if not for the fact he was playing footsie with her under the table. And when he nudged her foot to get her to look at him, he winked in that way that—along with the grin—made it almost impossible for her to be mad at him. “It’s Sean’s turn to wash tonight. Emma, you dry and I’ll put away.” “I’ll wash, Gram. Sean can dry.” “I can wash,” Sean told her. “The world won’t come to an end if I wash the silverware before the cups.” “It makes me twitch.” “I know it does. That’s why I do it.” He leaned over and kissed her before she could protest. “That new undercover-cop show I like is on tonight,” Gram said as they cleared the table. “Maybe Sean won’t snort his way through this episode.” He laughed and started filling the sink with hot, soapy water. “I’m sorry, but if he keeps shoving his gun in his waistband like that, he’s going to shoot his…he’s going to shoot himself in a place men don’t want to be shot.” Emma watched him dump the plates and silverware into the water—while three coffee mugs sat on the counter waiting to be washed—but forced herself to ignore it. “Can’t be worse than the movie the other night.” “That was just stupid,” Sean said while Gram laughed. They’d tried to watch a military-action movie and by the time they were fifteen minutes in, she thought they were going to have to medicate Sean if they wanted to see the end. After a particularly heated lecture about what helicopters could and couldn’t do, Emma had hushed him, but he’d still snorted so often in derision she was surprised he hadn’t done permanent damage to his sinuses. “I don’t want you to think that’s real life,” he told them. “I promise,” Gram said, “if I ever want to use a tank to break somebody out of a federal prison, I’ll ask you how to do it correctly first.” Sean kissed the top of her head. “Thanks, Cat. At least you appreciate me, unlike Emma, who just tells me to shut up.” “I’d appreciate you more if there wasn’t salad dressing floating in the dishwater you’re about to wash my coffee cup in.” “According to the official guy’s handbook, if I keep doing it wrong, you’re supposed to let me watch SportsCenter while you do it yourself.” “Did the official guy’s handbook also tell you that if that happens, you’ll also be free to watch the late-night sports show while I do other things myself?

Step 12: Front Decorations This is a nice way to add even more definition. Put stone pressure plates on top of the front wall of the bunker (X), hold SHIFT to place them on the dispensers. You can also place iron bars in the spaces between the stone wall and the cobblestone wall (X). Step 13: Furnishing The last step is adding some furniture and decorations to the room. You can get creative here but I’ll give you some suggestions. We’ve got a symmetric design with two double chests against the wall, then a chiseled stone brick with a fern flower pot on top and an item frame on the side. The item frames has a bow on the right side and a steak on the left side and they represent what’s in each chest. Weapons and food, all you need for defending the valley below! We also got a bed on each side if you need to take a nap.

The restaurant is shit.  It’s a low-end chain steak-house with peanut shells all over the floor like I expected it to be.

Job and relocation decisions are bets. Sales negotiations and contracts are bets. Buying a house is a bet. Ordering the chicken instead of the steak is a bet. Everything is a bet.

You are where you are because of your thinking. Your thinking dictates your decisions. Decisions are choices. Years ago, you chose where you would attend college. You chose your course of study. When you graduated with the degree you chose to pursue, you chose the companies to which you would send a résumé. After interviewing with the companies that responded, you chose the one for which you would work. Somewhere during that time, you chose to go to a party or a play or a ball game. There, you met a girl whom you chose to marry. Together, you chose to have a family and how large that family would be. “When you chose the house in which you would live and the cars you would drive, you chose how much the payments would be each month. By choosing to eat rib eye steaks or hot dogs, you chose your household expenses. And you were the one who chose not to take early retirement. You chose to stay until the bitter end. Years ago, you began making the choices that led you to your present situation. And you walked right down the middle of the path every step of the way.

At Seabury House, headquarters of the Episcopal church, David was asked the touchiest question of all--the one that in the past had led to more ill-will toward the Pentecostals than any other. He'd been talking to a group of clergymen for thirty minutes or so about the Pentecostal experience when one of the priests stood up suddenly and said with some asperity, "Mr. du Plessis, are you telling us that you Pentecostals have the truth, and we other churches do not?" David admits he prayed fast. "No," he said. "That is not what I mean." He cast about for a way to express the difference Pentecostals feel exists between their church and others--a feeling so often misunderstood--and suddenly he found himself thinking about an appliance he and his wife had bought when they moved to their Dallas home. "We both have the truth," he said. "You know, when my wife and I moved to America, we bought a marvelous device called a Deepfreeze, and there we keep some rather fine Texas beef. "Now, my wife can take one of those steaks out and lay it, frozen solid, on the table. It's steak all right, no question of that. You and I can sit around and analyze it: we can discuss its lineage, its age, what part of the steer it comes from. We can weigh it and list its nutritive values. "But if my wife puts that steak on the fire, something different begins to happen. My little boy smells it from way out in the yard and comes shouting: 'Gee, Mom, that smells good! I want some!' "Gentlemen," said David, "that is the difference between our ways of handling the same truth. You have yours on ice; we have ours on fire.

«Ma sei davvero texano? Sul serio? Riley, quando ho mal di testa, avvolgo l'aspirina nel bacon, prima di prenderla!» Riley sogghignò e scosse il capo, distratto dalla conversazione alla sua sinistra. Jack, imbronciato, rimase a spizzicare le sue foglie d'insalata, più qualche pezzo di verdura non meglio identificata che galleggiava in una sostanza oleosa. Riley era quasi sicuro di averlo sentito borbottare: «Sarà meglio che ci fermiamo a una steak house, prima di tornare all'appartamento. Mi serve della carne. Vera carne»

In the same way, consider bungalow versus house versus building . . . starlet versus girl versus female . . . Colt versus revolver versus firearm . . . steak versus meat versus food.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

Then, that night at dinner—we were at a steak house—Grant got up from the table and I thought he’d gone to the men’s room, but he never returned. So Tate and I finished up, I paid the bill, and we went to find him. He was in the bar, of course, where there was a television. He was talking to a complete stranger about the Giants’ chance the next day against the Panthers.” “That sounds like Grant,” India said. “It was Grant, is Grant. But it hurt. He loved us, but he didn’t like us.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

You see, whatever important thing rules your heart also shapes your words and behavior. The fact of the matter is that we all lose sight of what is truly important. Winning an argument becomes too important for us. A beautiful house rises in importance beyond its true worth. Getting that next promotion becomes too important. Having a comfortable and predictable life takes on too much value. Being liked by other people becomes more important to us than the favor of God. Physical beauty and pleasure take on too much value in our hearts. A cool car, a great steak, nice clothes, or the last bowl of cereal from the box rises in value far beyond its true significance. We all need to be reminded again and again of what God has declared are the most important things in life.

The promotional material for Fourth Island is far more lavish and not at all defensive. From the Permanent Living Reenactment of the Flag Raising on Iwo Jima to the Rockets’ Red Glare Four-Hour Fireworks Display every night, from the United We Stand Steak House by way of the statue-lined Avenue of the Presidents to the Under God Indivisible Prayer Chapel, it is all on a grand scale, and every last piece of it is red, white, blue, striped, and starred. The Great Joy Corporation is evidently expecting or receiving patriotic visitors in great numbers. Interactive displays of the Museum of Our Heroes, the Gun Show, and the All-American Victory Gardens (salvia, lobelia, candytuft) feature large on the Web site, where one can also at all times recite the Pledge of Allegiance interactively with a chorus

George took her arm again, walking across the sidewalk to his car. He opened the car door for her and once she was inside, he leaned down to smile through the glass. And once inside himself, he took the wheel and told her without prompting that they were going to a steak house downtown that a friend had recommended. His hands on the steering wheel were short and clean and it slowly dawned on her that his fingernails were buffed, perhaps even manicured. She looked at his ear, under the brim of his hat. Sometime since this afternoon, he’d stopped for a haircut, too. The thought flattered her, even made her shy as he talked about this pal of his who knew from steak houses and fish markets, a connoisseur of mushrooms and artichokes who actually ordered cheese for dessert, his tastes were so refined. He took his eyes from the road for a minute to look at her, smiling again, laughing as he spoke, being charming even as she, smiling back at him, found herself growing demure.

Here’s how these events work. As you stand in this beautifully groomed backyard next to huge platters of steaks, lobsters, and clams, you get interrogated by the high-dollar donors who pepper you with questions about what the party intends to do about the issue they consider to be the most important. How you respond to these questions about climate change and the Trans-Pacific Partnership determines the amount these donors will give. These are smart people who know a tremendous amount about the subject they’re questioning you on, so you cannot give vague answers. You have to be on your toes. You also have to look confident and casual and show that you are not manipulating or hiding anything.

I make the creamed spinach, as close as I can get to the memories I have of eating it at Lawry's Steak House with my parents when I was a little girl. My secret is mascarpone, which I stir in just at the end, to up the creamy factor and give it a little bit of tang.

Dinner began at five and went on until seven forty. It was a meal worthy of the age, the house, and the season. Pea soup to begin, followed by a roast swan with sweet sauce, giblets, mutton steaks, a partridge pie, and four snipe. The second course was a plum pudding with brandy sauce, tarts, mince pies, custards, and cakes, all washed down with port wine and claret and Madeira and home-brewed ale. Ross felt that there was only one thing missing: Charles.

Whenever my family goes out to eat, it's usually fancier restaurants---an Argentine steak house, a French bistro, one of those classic return-home tacos. Mom likes to eat healthy, and so she's taught Rosalba to make recipes off the internet, dishes with quinoa and kale and coconut oil subbed in for butter. Felix was the biggest proponent of traditional Mexican dishes, taking me to restaurants and markets our parents wouldn't set foot in, begging Rosalba to bust out anything in her repertoire.

We ended up at the bar of a little steak house I had never noticed before. It was one of those places that seemed to have slipped through time unscathed and walking into it was like walking into a different decade. Dark walls, leather booths, thick slabs of beef, ashtrays on every table. The man behind the bar in a red plaid vest had the open, sad face of an old-time baseball player. “Mrs. S.,” he said in a thick nasally voice when we sat on the red-leather stools. “Terrific as always to see you.” “Rocco, this is Victor,” she said. “Victor and I are in desperate need of a drink. I’ll have the usual. What will it be for you, Victor?” “Do you make a sea breeze?” I said. Rocco looked at me like I had spit on the bar. I got the message. This was a serious place for serious drinking, a leftover from an era when the cocktail hour was a sacred thing, when a man was defined by his drink and no man wanted to be defined by something as sweet and inconsequential as a sea breeze. Kids in short pants with ball gloves sticking out of their pockets drank soda pop, men drank like men. “What’s she having?” I said, nodding at my companion. “A manhattan.” “What’s that?” “Whiskey, bitters, sweet vermouth.” “And a cherry,” said Alura Straczynski. “Mustn’t forget the cherry.” “No, Mrs. S.,” said Rocco. “I wouldn’t forget your cherry.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

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

Sometimes we’d go into the local saloons and challenge the house. When that didn’t work, we’d challenge each other. Those saloons were friendly places, as long as we stayed away from guys who were on a bender and those involved in poker games. The men, while drinking, sang, and Johnny and I joined in whenever we could. I still remember the words from a song we were all fond of singing—in our flat, off-key voices. Judging from the words, I’d say it was composed before its time. “If I was a millionaire and had a lot of coin, I would plant a row of coke plantations, and grow Heroyn, I would have Camel cigarettes growin’ on my trees, I’d build a castle of morphine and live there at my ease. I would have forty thousand hop layouts, each one inlaid with pearls. I’d invite each old time fighter to bring along his girl. And everyone who had a habit, I’d have them leaping like a rabbit, Down at the fighters’ jubilee! Down at the fighters’ jubilee! Down on the Isle of H. M. and C. H. stands for heroyn, M. stands for morph, C. for cokoloro—to blow your head off. Autos and airships and big sirloin steaks, Each old time fighter would own his own lake. We’ll build castles in the air, And all feel like millionaires, Down at the fighters’ jubilee!” We had laughs singing that song in unison. In later years, however, just thinking about it filled me with a tremendous sadness, since the tragedy of hard drugs eventually destroyed my younger brother Johnny.

I came to Milwaukee envisioning the life of a fledging rock star in a blazer and hose, with three-martini lunches, steak houses and cigars, a different woman in my bed each week.

Mitch: “I heard a story from Lindsey about you bunch doing bogus cheques in steak houses.” Stevie: “Lindsey and his friend Tom used to go into every coffee shop in Hollywood and write hot cheques and never go back again . . . The Copper Penny, Big Boy’s . . .” Mitch: “Boy, you two really fell into the American Dream, huh?” Stevie: “Yeah, We actually fell into it out of nowhere. We were just nowhere.

You sound a little bitter. No, I’m not really. It was the only way we could do it. Lindsey couldn’t be a waitress. He didn’t know how to do anything but play the guitar and I did, so it was obvious I was going to be the one to do the work if we were going to live. And he didn’t want us to play at places like Chuck’s Steak House or Charlie Brown’s. I would have gone for that in a big way, personally, because singing in horrible places like those four hours a night is a helluva lot better than being a cleaning lady. That was the only real rift we had then. He won. But I loved him. I loved our music, and I was willing to do anything I could to get us to point B from point A. It’s hard to keep the sparkle going when you face so many closed doors. But somewhere in my heart I knew that it would work out and that if I kept making enough money to pay the rent, that Lindsey would hang in there and get better and better on guitar and keep learning about the business.

Anahi—impossibly pronounced in French—a tiny Argentinian steak house on our old street, Rue du Vertbois, run by two elderly Spanish sisters.

smoke one. He hadn’t had a good cigar in years. Finally, wearing his new clothes, he walked back to the hotel and ate a steak dinner in the restaurant which included their best brandy after the meal. Then he went outside and stood on the porch, watching the marshal’s house across the street and behind the jail. Little did Bella know what had happened, but she would tomorrow and then he’d have his revenge.

As a child I was confused by my father’s love of steak. I remember being eight and my dad ceremoniously announcing to the family, “We’re having steak tonight!” as if Abe Lincoln were coming over for dinner. My siblings and I would politely act excited as we watched TV. “That’s great, Dad!” I remember thinking, Big deal. Why can’t we just have McDonald’s? To me, my father just had this weird thing with steak. I thought, Dads obsess about steak the way kids obsess about candy. Well, my dad did. I’d watch him trudge out behind our house in all types of weather to the propane grill after me or one of my brothers barely averted death by lighting it for him. He would happily take his post out there, chain-smoking his Merit Ultra Light cigarettes and drinking his Johnnie Walker Black Label Scotch alone in the darkness of Northwest Indiana. He’d stare into the flame like it was an ancient oracle relaying a prophecy that solved the mysteries of life.

Ronald Reagan breezily shared anecdotes about how Lyndon Johnson’s Great Society handed over hard-earned taxpayer dollars to a “slum dweller” to live in posh government-subsidized housing and provided food stamps for one “strapping young buck” to buy steak, while another used the change he received from purchasing an orange to pay for a bottle of vodka. He ridiculed Medicaid recipients as “a faceless mass, waiting for handouts.” The

Eddie Grace's buick Got four bullet holes in the side Charley Delisle is sittin' at the top Of an avocado tree Mrs Storm will stab you with a steak knife If you step on her lawn I got a half a pack of lucky strikes man So come along with me Let's fill our pockets With macadamia nuts And go over to Bobby Goodmanson's And jump off the roof Hilda plays strip poker When her mama's across the street Joey Navinsky says she put Her tongue in his mouth Dicky Faulkner's got a switchblade And some gooseneck risers That eucalyptus is a hunchback There's a wind down from the south So let me tie you up with kite string I'll show you the scabs on my knee Watch out for the broken glass Put your shoes and socks on And come along with me Let's follow that fire truck I think your house is burning down Then go down to the hobo jungle And kill some rattlesnakes with a trowel And we'll break all the windows In the old Anderson place We'll steal a bunch of boysenberrys And smear 'em on your face I'll get a dollar from my mama's purse Buy that skull and crossbones ring And you can wear it round your neck On an old piece of string Then we'll spit on Ronnie Arnold And flip him the bird Slash the tires on the school bus Now don't say a word I'll take a rusty nail Scratch your initials in my arm I'll show you how to sneak up on the roof Of the drugstore I'll take the spokes from your wheelchair And a magpie's wings And I'll tie 'em to your shoulders And your feet I'll steal a hacksaw from my dad Cut the braces off your legs And we'll bury them tonight Out in the cornfield Just put a church key in your pocket We'll hop that freight train in the hall We'll slide all the way down the drain To New Orleans in the fall

Unfortunately, the Bull that gilded Renaissance New York did little for most Americans. Eighties Wall Street was about institutional money released by deregulation, mergers and acquisitions, and, most of all, the debt that made it all possible. As John Kenneth Galbraith points out, financial euphoria always starts with new ways to borrow money; this time it was triggered by the Savings & Loan crisis. Volcker’s rocketing interest rates had forced S&Ls to offer double digits to new depositors while only getting back single digits on the old thirty-year mortgages on their books. S&Ls were going under, and getting a mortgage was nearly impossible, so in March 1980, with the banking system and the housing market on the brink, Carter had signed a law to allow them to issue credit cards, invest in commercial real estate, and offer checking accounts in order to stay in business. Reagan then took it a step further with a change that encouraged S&Ls to sell their mortgages in search of higher returns, freeing up a $1 trillion that needed to be invested in something. Which takes us back to Salomon Brothers, where in 1978 one Lew Ranieri had repackaged an old investment product the government had clamped down on during the Depression: A group of home mortgages all backed by government insurance would be bundled together, then sliced into bonds, thus converting the debt some people owed on their homes into an asset for others. Ranieri had been a bit ahead of the curve then—the same high interest rates that killed the S&Ls also made his bonds unattractive—but now deregulation let Salomon buy up the S&Ls’ mortgages at a deep discount, bundle them into bonds, and sell them back to the S&Ls who believed they’d diversified into the bond market when in fact they’d just bought ground meat made out of their own steaks. In June 1983, Salomon Brothers and Freddie Mac together issued the first collateralized mortgage obligation bonds (CMOs), which bundled up debt and cut it into tranches based on the amount of risk: you could choose between ground chuck and ground sirloin. It would be years before technology would allow doing this on a huge scale, but the immediate impact was that all kinds of debt, not just mortgages, were bundled, cut into bonds, and sold: credit card debt, car loans, you name it. Between 1983 and 1988, some $60 billion of CMOs were sold; GM’s financing arm became more profitable than its cars. America began to make debt instead of things. The

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

THE DEPOT at Nochecita had smooth stuccoed apricot walls, trimmed in a somehow luminous shade of gray—around the railhead and its freight sheds and electrical and machine shops, the town had grown, houses and businesses painted vermilion, sage, and fawn, and towering at the end of the main street, a giant sporting establishment whose turquoise and crimson electric lamps were kept lit all night and daytime, too, for the place never closed. There was an icehouse and a billiard parlor, a wine room, a lunch and eating counter, gambling saloons and taquerías. In the part of town across the tracks from all that, Estrella Briggs, whom everybody called Stray, was living upstairs in what had been once the domestic palace of a mine owner from the days of the first great ore strikes around here, now a dimly illicit refuge for secret lives, dark and in places unrepainted wood rearing against a sky which since this morning had been threatening storm. Walkways in from the street were covered with corrugated snow-shed roofing. The restaurant and bar on the ground-floor corner had been there since the boom times, offering two-bit all-you-can-eat specials, sawdust on the floor, heavy-duty crockery, smells of steaks, chops, venison chili, coffee and beer and so on worked into the wood of the wall paneling, old trestle tables, bar and barstools. At all hours the place’d be racketing with gambling-hall workers on their breaks, big-hearted winners and bad losers, detectives, drummers, adventuresses, pigeons, and sharpers. A sunken chamber almost like a natatorium at some hot-springs resort, so cool and dim that you forgot after a while about the desert waiting out there to resume for you soon as you stepped back into it. . . .

Would it be a bad idea for me to take you to your favorite steak house and we just have a few laughs, and we don’t talk business?

Manson robbed the LaBiancas first, taking Rosemary’s purse from her. Next, he collected Patricia Krenwinkel and Leslie Van Houten from the car and brought them into the house, giving Tex the horrifying instruction to “make sure everybody does something.” Then Manson got back in the car and drove away from the LaBianca home with Linda Kasabian, Susan Atkins, and Clem Grogan inside. Inside the house, Tex Watson killed Leno LaBianca by stabbing him in the throat multiple times with a bayonet. He then used his bayonet on Rosemary who was trying to fight off Patricia and Lesley. Patricia stabbed Rosemary again when Tex, heeding Manson’s instruction that everyone should take part in the murders, told Leslie to take over. Leslie stabbed Rosemary LaBianca 16 times. Tex carved the word “WAR” into Leno’s stomach before all three murderers wrote the words “Rise,” “Death to pigs,” and “Healter Skelter (sic)” on the walls in blood. As a parting gesture, Patricia stabbed Leno’s corpse with a carving fork, which she left jutting out of his stomach alongside the steak knife she left in his neck. While all of this had been going on, Manson was driving the other family members around Los Angeles. Manson bought them chocolate milkshakes with Rosemary LaBianca’s money then had Linda ditch Rosemary’s wallet in the hope that a black person would find it and incriminate themselves in the LaBianca murders. But the killing still wasn’t over. Manson pressed the others to find out if they knew anyone in the Venice Beach area they were driving through. Linda Kasabian admitted to knowing an actor who lived nearby. Manson handed Linda a knife and told her to knock on this actor’s door and stab him. Manson also gave his gun to Clem, instructing him to shoot the actor if Linda was unable to stab him to death. Faced with the task of murdering an innocent man, Linda balked and told the others that she couldn’t remember where the actor lived. Manson drove back to Spahn Ranch, and the rest of the gang hitchhiked back.

DINNER AT CARRIE'S house was spent in front of the television. Her mom had cooked a large frozen pizza and cut it in fourths. That's how she knew Dad wasn't going to be home for dinner again. Because if he were going to eat dinner, they'd have something like meatloaf or roast or steak or something good. Her mother didn't cook for just the two of them.

It had started so well. The night after I wrote my first-ever blog entry, I made Bifteck Sauté au Beurre and Artichauts au Naturel- the first recipes in the meat and vegetable chapters of MtAoFC, respectively. The steak I merely fried in a skillet with butter and oil- butter and oil because not only did I not have the beef suet that was the other option, I didn't even know what beef but was. Then I just made a quick sauce out of the juices from the pan, some vermouth we'd had sitting around the house forever because Eric had discovered that drinking vermouth, even in martinis, made him sick, and a bit more butter. The artichokes I simply trimmed- chopping off the stalks and cutting the sharp pointy tops off all the leaves with a pair of scissors- before boiling them in salted water until tender. I served the artichokes with some Beurre au Citron, which I made by boiling down lemon juice with salt and pepper, then beating in a stick of butter. Three recipes altogether, in just over an hour.

Carly and I got trashed together at the Madonna Inn, me on a house red and Carly on martinis (extra dry) in a Pepto-Bismol-pink leather booth at the Gold Rush Steak House. We then laughed our way back to our suites with their faux-brick fireplaces.

Advantages Philadelphia Has Over New York: Fairmount Park (more than four times bigger and better than Central Park). The park’s colonial houses: Strawberry Mansion, Lemon Hill, Belmont Mansion. The weeping cherry trees of George’s Hill, the Playhouse in the Park, Robin Hood Dell. Hoagies (more than four times better than heroes). Steak sandwiches (they don’t make them here the way they do at home: layers of paper-thin beef smothered in grilled onions; melted cheese, optional; catsup, yet another option!). People who wait for you to get off the subway before they try to get on. Smoking on the subway platform. Row houses. The Philadelphia Orchestra. Mustard pretzels with mustard (in New York—would you believe?—they sell mustard pretzels plain). Red and white police cars so you can shout, “Look out, the red devil’s coming!

He would make such detours to obey his own rhythm and not the city's that the simplest act of shaving and buying a steak would take hours, and the vitally important letter would never be written. If he passed a cigar store, his habit of counter-discipline would be stronger than his own needs and he would forget to buy the cigarettes he craved, but later when about to reach the house of a friend for lunch he would make a long detour for cigarettes and arrive too lave for lunch, to find his angry friend gone, and thus once more the rhythm and pattern of the city were destroyed.

He would make such detours to obey his own rhythm and not the city's that the simplest act of shaving and buying a steak would take hours, and the vitally important letter would never be written. If he passed a cigar store, his habit of counter-discipline would be stronger than his own needs and he would forget to buy the cigarettes he craved, but later when about to reach the house of a friend for lunch he would make a long detour for cigarettes and arrive too late for lunch, to find his angry friend gone, and thus once more the rhythm and pattern of the city were destroyed.