Steak Time Quotes

The only time to eat diet food is while you're waiting for the steak to cook.

I'm a werewolf trapped in a human body." "Well, yeah, that's kind of the definition." "No, really. I'm trapped." "Oh? When was the last time you shape-shifted?" "That's just it - I've never shape-shifted." "So you're not really a werewolf." "Not yet. But I was meant to be one, I just know it. How do I get a werewolf to attack me?" Stand in the middle of a forest under a full moon with a raw steak tied to your face, holding a sign that says, 'Eat me; I'm stupid'?

Asshole.” “Just for that, I expect you to wrap that dirty mouth of yours around my cock tonight.” He narrowed his eyes on me. I couldn’t believe he’d just said that to me in a fancy restaurant where anyone might overhear. “Are you kidding?” “Babe,” he gave me a look that suggested I was missing the obvious, “I never kid about blowjobs.” Our waiter had descended on us just in time to hear those romantic words and his rosy cheeks betrayed his embarrassment. “Ready to order?” he croaked out.“Yes,” Braden answered, obviously uncaring he’d been overhead. “I’ll have the steak, medium-rare.” He smiled softly at me. “What are you having?” He took a swig of water. He thought he was so cool and funny. “Apparently sausage.” Braden choked on the water, coughing into his fists, his eyes bright with mirth as he put his glass back on the table. “Are you okay, sir?” The waiter asked anxiously. “I’m fine, I’m fine.

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.

He stepped forward. “We’ve been together a year. How many times have you seen me hunt?” Umm. “How many times, Kate?” “None.” “That’s because I don’t hunt. I’m a male lion. I weigh six hundred pounds. Do you really expect me to scamper through the brush after deer? When I want a steak, I want a damn steak.

Is that the only way?" Tom asked her. "Vik and I tried net-sending with a thought interface during Programming once, but I couldn't concentrate on just one thing at a time." Vik nodded. "His programming questions were always like, 'Vik, how do steak boobs function?

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.

I don't want you skinny, Bride. I like you as you are." His breath tickled her neck as he spoke and sent heat all over her. "My people have a saying. Meat is for the man, the bone is for the dog." "Yeah, but you're both." "And when given a choice between ribs and steak, I go for top choice every time.

Immediately after birth the calf is separated from its mother and locked inside a tiny cage not much bigger than the calf’s own body. There the calf spends its entire life – about four months on average. It never leaves its cage, nor is it allowed to play with other calves or even walk – all so that its muscles will not grow strong. Soft muscles mean a soft and juicy steak. The first time the calf has a chance to walk, stretch its muscles and touch other calves is on its way to the slaughterhouse. In evolutionary terms, cattle represent one of the most successful animal species ever to exist. At the same time, they are some of the most miserable animals on the planet.

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)

By the time that adorable steak and I had become one flesh I could have taken on the whole Valmy clan singlehanded.

If kids six and under eat free, then I’m an infant. Or at least infantile. Bring on the steaks.

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.

no one can err in serving steak to new-found guest first time.

I thought for the longest time that chicken-fried steak was steak that had been fried by specially trained chickens,

You strike me as someone who prefers it when people are upfront.” It was true that Harper had no time or patience for mind games. “So?” Knox leaned forward, wanting her to see the resolve in his expression. “I want you.” And Harper nearly choked on her steak. When she’d finally swallowed it down with the help of her wine, she shrugged. “Thanks for sharing.” “You want me.” She cast him a glare, but didn’t deny it, which soothed his demon slightly. “But you’re going to fight aren’t you?” Every step of the way.

One of my constant preoccupations is trying to understand how it is that other people exist, how it is that there are souls other than mine and consciousnesses not my own, which, because it is a consciousness, seems to me unique. I understand perfectly that the man before me uttering words similar to mine and making the same gestures I make, or could make, is in some way my fellow creature. However, I feel just the same about the people in illustrations I dream up, about the characters I see in novels or the dramatis personae on the stage who speak through the actors representing them. I suppose no one truly admits the existence of another person. One might concede that the other person is alive and feels and thinks like oneself, but there will always be an element of difference, a perceptible discrepancy, that one cannot quite put one's finger on. There are figures from times past, fantasy-images in books that seem more real to us than these specimens of indifference-made-flesh who speak to us across the counters of bars, or catch our eye in trams, or brush past us in the empty randomness of the streets. The others are just part of the landscape for us, usually the invisible landscape of the familiar. I feel closer ties and more intimate bonds with certain characters in books, with certain images I've seen in engravings, that with many supposedly real people, with that metaphysical absurdity known as 'flesh and blood'. In fact 'flesh and blood' describes them very well: they resemble cuts of meat laid on the butcher's marble slab, dead creatures bleeding as though still alive, the sirloin steaks and cutlets of Fate. I'm not ashamed to feel this way because I know it's how everyone feels. The lack of respect between men, the indifference that allows them to kill others without compunction (as murderers do) or without thinking (as soldiers do), comes from the fact that no one pays due attention to the apparently abstruse idea that other people have souls too.

How to Be a Man Step One: Eat a steak, preferably raw. If you can find a juicy steer and just maw a healthy bite off of its rump, that’s the method that will deliver the most immediate nutrition, protein, and flavor. Make sure you chew at least three times. Step Two: Wash it down with your whisky of choice, preferably a single-malt scotch.

A Rough Guide Be polite at the reception desk. Not all the knives are in the museum. The waitresses know that a nice boy is formed in the same way as a deckchair. Pay for the beer and send flowers. Introduce yourself as Richard. Do not refer to what somebody did at a particular time in the past. Remember, every Friday we used to go for a walk. I walked. You walked. Everything in the past is irregular. This steak is very good. Sit down. There is no wine, but there is ice cream. Eat slowly. I have many matches.

Variety is important. Even the finest steak becomes dull when you eat it all the time.

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 up 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 et something out of him either. The instinct to soothe, to make it better. There there, she'd say as he awoke from a nightmare. Things are so hard for you. All this she believed, because otherwise how could she keep on living? She was very ordinary, under that beauty.

Indeed, until one tries it for himself, it is incredible what dignity there is in an old hat, what virtue in a time-worn coat, and how savory the dinner-table can be made without sirloin steaks and cranberry tarts.

Every time Peter has had a barbeque in the past twenty years and asks how Tails would like his steak, Tails replies “Just frighten it a bit with your headlights and put it on the plate!,” and Peter laughs EVERY time.

He was rowed down from the north in a leather skiff manned by a crew of trolls. His fur cape was caked with candle wax, his brow stained blue by wine - though the latter was seldom noticed due to the fox mask he wore at-all times. A quill in his teeth, a solitary teardrop a-squirm in his palm, he was the young poet prince of Montreal, handsome, immaculate, searching for sturdier doors to nail his poignant verses on. In Manhattan, grit drifted into his ink bottle. In Vienna, his spice box exploded. On the Greek island of Hydra, Orpheus came to him at dawn astride a transparent donkey and restrung his cheap guitar. From that moment on, he shamelessly and willingly exposed himself to the contagion of music. To the secretly religious curiosity of the traveler was added the openly foolhardy dignity of the troubadour. By the time he returned to America, songs were working in him like bees in an attic. Connoisseurs developed cravings for his nocturnal honey, despite the fact that hearts were occasionally stung. Now, thirty years later, as society staggers towards the millennium - nailing and screeching at the while, like an orangutan with a steak knife in its side - Leonard Cohen, his vision, his gift, his perseverance, are finally getting their due. It may be because he speaks to this wounded zeitgeist with particular eloquence and accuracy, it may be merely cultural time-lag, another example of the slow-to-catch-on many opening their ears belatedly to what the few have been hearing all along. In any case, the sparkle curtain has shredded, the boogie-woogie gate has rocked loose from its hinges, and here sits L. Cohen at an altar in the garden, solemnly enjoying new-found popularity and expanded respect. From the beginning, his musical peers have recognized Cohen´s ability to establish succinct analogies among life´s realities, his talent for creating intimate relationships between the interior world of longing and language and the exterior world of trains and violins. Even those performers who have neither "covered" his compositions nor been overtly influenced by them have professed to admire their artfulness: the darkly delicious melodies - aural bouquets of gardenia and thistle - that bring to mind an electrified, de-Germanized Kurt Weill; the playfully (and therefore dangerously) mournful lyrics that can peel the apple of love and the peach of lust with a knife that cuts all the way to the mystery, a layer Cole Porter just could`t expose. It is their desire to honor L. Cohen, songwriter, that has prompted a delegation of our brightest artists to climb, one by one, joss sticks smoldering, the steep and salty staircase in the Tower of Song.

Kiwi thought back to his first weeks, when insults had been impossible for him. One time he'd called Deemer a troglodyte but his delivery had been tentative and way, way too slow, as if the insult were a fork tenderly entering a steak.

Ren took his time perusing the menu and seemed to be thoroughly enjoying himself. I didn’t even pick my menu up. He shot me meaningful glances while I sat silently, trying to avoid making eye contact. When she came back, she spoke to him briefly and gestured to me. I smiled, and in a syrupy sweet voice, said, “I’ll have whatever will get me out of here the fastest. Like a salad, maybe.” Ren smiled benignly back at me and rattled off what sounded like a banquet of choices, which the waitress was more than happy to take her time writing down. She kept touching him and laughing with him too. Which I found very, very annoying. When she left, he leaned back in his chair and sipped his water. I broke the silence first and hissed at him quietly, “I don’t know what you’re playing at, but you only have about two minutes left, so I hope you ordered the steak tartar, Tiger.” He grinned mischievously. “We’ll see, Kells. We’ll see.” “Fine. No skin off my nose. I can’t wait to see what happens when a white tiger runs through this nice establishment creating mayhem and havoc. Perhaps they will lose one of their stars because they put their patrons in danger. Maybe your new waitress girlfriend will run away screaming.” I smiled at the thought. Ren affected shock, “Why, Kelsey! Are you jealous?” I snorted in a very unladylike way. “No! Of course not.” He grinned. Nervously, I played with my cloth napkin. “I can’t believe you convinced Mr. Kadam to play along with you like this. It’s shocking, really.” He opened his napkin and winked at the waitress when she came to bring us a basket of rolls. When she left, I challenged, “Are you winking at her? Unbelievable!” He laughed quietly and pulled out a steaming roll, buttered it, and put it on my plate. “Eat, Kelsey,” he commanded. Then he sat forward. “Unless you are reconsidering seeing the view from my lap.” Angrily, I tore apart my roll and swallowed a few pieces before I even noticed how delicious they were-light and flaky with little flecks of orange rind mixed into the dough. I would have eaten another one, but I wouldn’t give him the satisfaction.

Last night I asked Alessandro if he ever lies in bed and thinks about chocolate—say, about the way dark chocolate feels in your mouth, or how different it is when spiked with orange peel. He said no. Then he said that the only time he thinks about food in bed is when he wakes up in the middle of the night and wants steak. Somewhere in that clash lies a profound truth about the difference between the sexes.

You get all these different cuts of meat cooking at once' he said. 'You've got your sausage, which cooks fast. You've got your big steak, which is your best cut, which takes some time, right? You got to talk to all these girls at once just like you take care of all that meat at once' After he made this analogy, I presented Ajay with a trophy that said 'Most Sexist Food Analogy of All Time: Meat and BBQ division'.

Which is the main reason I refuse to let Isaac drag me out tonight for another one of his disastrous fix-ups. There’s another reason I don’t like to date—but I’m trying not to think about her. “Come on, man,” Isaac whines. It’s the third time he’s called me in twenty minutes. “I promise it won’t be like last time.” By “last time” he means when he hooked me up with Stacey Perkins. Apparently she’s a vegan—which is cool. Her choice. But nobody told me until after I brought her to Outback Steakhouse. Then she asked the waitress if they had any “cruelty free” items on the menu. Things only went downhill from there. Especially when I still ordered a steak. There are few things worse than an irritated vegan.

The room contains a few dozen living human bodies, each one a big sack of guts and fluids so highly compressed that it will squirt for a few yards when pierced. Each one is built around an armature of 206 bones connected to each other by notoriously fault-prone joints that are given to obnoxious creaking, grinding, and popping noises when they are in other than pristine condition. This structure is draped with throbbing steak, inflated with clenching air sacks, and pierced by a Gordian sewer filled with burbling acid and compressed gas and asquirt with vile enzymes and solvents produced by the many dark, gamy nuggets of genetically programmed meat strung along its length. Slugs of dissolving food are forced down this sloppy labyrinth by serialized convulsions, decaying into gas, liquid, and solid matter which must all be regularly vented to the outside world lest the owner go toxic and drop dead. Spherical, gel-packed cameras swivel in mucus-greased ball joints. Infinite phalanxes of cilia beat back invading particles, encapsulate them in goo for later disposal. In each body a centrally located muscle flails away at an eternal, circulating torrent of pressurized gravy. And yet, despite all of this, not one of these bodies makes a single sound at any time during the sultan’s speech.

--How I Was Visited By Messengers-- Something clicked in the clock on the wall, and I was visited by messengers. at first, I did not realize that I was visited by messengers. instead, I thought that something was wrong with the clock. but then I saw that the clock worked just fine, and probably told the correct time. then I noticed that there was a draft in the room. and then it shocked me: what kind of thing could, at the same time, cause a clock to click and a draft to start in the room? I sat down on a chair next to the divan and looked at the clock, thinking about that. the big hand was on the number nine, and the little one on the four, therefore, it was a quarter till four. there was a calendar on the wall below the clock, and its leafs were flipping, as if there was a strong wind in my room. my heart was beating very fast and I was so scared it almost made me collapse. "i should have some water," I said. on the table next to me was a pitcher with water. I reached out and took the pitcher. "water should help," I said and looked at the water. it was then that I realized that I had been visited by messengers, and that I could not tell them apart from the water. I was scared to drink the water, because I could, by accident, drink a messenger. what does that mean? nothing. one can only drink liquids. could the messengers be liquid? no. then, I can drink the water, there is nothing to be afraid of. but I couldn't find the water. I walked around the room and looked for the water. I tried putting a belt in my mouth, but it was not the water. I put the calendar in my mouth -- that also was not the water. I gave up looking for the water and started to look for the messengers. but how could I find them? what do they look like? I remembered that I could not distinguish them from the water, therefore, they must look like water. but what does water look like? I was standing and thinking. I do not know for how long I stood and thought, but suddenly I came to. "there is the water," I thought. but that wasn't the water and instead I got an itch in my ear. I looked under the cupboard and under the bed, hoping that there I might find the water or the messengers. but under the cupboard, in a pile of dust, I found a little ball, half eaten by a dog, and under the bed I found some pieces of glass. under the chair I found a half-eaten steak, I ate it and it made me feel better. it wasn't drafty anymore, the clock was ticking steadily, telling the time: a quarter till four. "well, this means the messengers are gone," I said quietly and started to get dressed, since I had a visit to make. -August 22, 1937

I just like that you know what you want. It’s refreshing and sexy at the same time.” “Well, this will really turn you on,” she says in that gritty voice of hers. “I want to eat a big juicy steak for dinner, with a baked potato slathered in butter. I may even lick my fingers like the lady that I am.” I groan. “God, that’s so hot.

Man, all the time somebody is telling me, ‘Cassius, you know I’m the one who made you.’ I know some guys in Louisville who used to give me a lift to the gym in their car when my motor scooter was broke down. Now they’re trying to tell me they made me, and how not to forget them when I get rich. And my daddy, he tickles me. He says, ‘Don’t listen to the others, boy; I made you.’ He says he made me because he fed me vegetable soup and steak when I was a baby, going without shoes to pay the food bill. Well, he’s my father and I guess more teenagers ought to realize what they owe their folks. But listen here. When you want to talk about who made me, you talk to me. Who made me is me.”3

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.

Buffy caught an unexpected movement from the corner of her eye. She turned to see Xander/Sarah holding an object while he/she rushed toward the Master with murderous intentions. "No!" Buffy exclaimed. "Use a stake! Not a steak!" Sarah stopped in fron of the grill and struck the Master several times on the chest and shoulders with the piece of meat.

For the second time today, someone had made him his favorite. But only one woman had gotten it right. Chicken-fried steak had been his favorite years ago. His tastes had changed.

Abby ate shark for the first time. It tasted like steak made out of fish.

The Geranium When I put her out, once, by the garbage pail, She looked so limp and bedraggled, So foolish and trusting, like a sick poodle, Or a wizened aster in late September, I brought her back in again For a new routine - Vitamins, water, and whatever Sustenance seemed sensible At the time: she'd lived So long on gin, bobbie pins, half-smoked cigars, dead beer, Her shriveled petals falling On the faded carpet, the stale Steak grease stuck to her fuzzy leaves. (Dried-out, she creaked like a tulip.) The things she endured!- The dumb dames shrieking half the night Or the two of us, alone, both seedy, Me breathing booze at her, She leaning out of her pot toward the window. Near the end, she seemed almost to hear me- And that was scary- So when that snuffling cretin of a maid Threw her, pot and all, into the trash-can, I said nothing. But I sacked the presumptuous hag the next week, I was that lonely.

She laughed, but this time it sounded hoarse. "It's alright," she said, leaning in again. "It's not the first time I've fucked to get a part." Mark took a step back, putting his hand forward to distance her. The way she said fucked sounded exactly like the way she said rat, and he felt certain that this was all wrong. "How could you say that?" "Say what? You can't be new to this." "That's not an excuse," he said, taking another step back. "Why do you do this? How can you do this?" She stopped her approach. Her eyes turned to the abandoned plate of steak on the coffee table. Mark, unable to imagine what she was feeling, picked up her sweater from the floor and handed it to her. She took it without looking at him, then sat on the couch. She began to cry. "I'm sorry," he said. "But there's no reason for you to do any of this." She put her sweater on, straightened her skirt, then turned to face him. "I do this," she said, gesturing gat the couch, "because the moment I spend being someone else on screen is better than the twenty-eight years I've spent being myself.

She ran to catch up but he set a pace he hoped would keep her from talking. Past the sodas, he picked up a squeaky toy from a pile and squeaked it, grinning at Troy. Troy wouldn’t dare bite him in the store. He hoped. Ella pointed to a bag of dog food. “Do you need any of this?” Trevor laughed. “Hell no, they eat steak. The last time I brought some of that home as a joke Troy went in my closet and shit in all my shoes. Never again.

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.

That’s the dirty secret of life. Thighs taste better, pot roast is as tender as any fancy cut of steak, you can only use one bathroom at a time, the prettiest view is the one you get after you walk up a hill, and a Ford gets you to work as fast as a Porsche does. And the right man’s not the one who buys you diamonds, he’s the one who loves you the sweetest and the dirtiest and who holds you when you cry. The rest of it’s just advertising.

Doc awakened very slowly and clumsily like a fat man getting out of a swimming pool. His mind broke the surface and fell back several times. There was red lipstick on his beard. He opened one eye, saw the brilliant colors of the quilt and closed his eye quickly. But after a while he looked again. His eye went past the quilt to the floor, to the broken plate in the corner, to the glasses standing on the table turned over on the floor, to the spilled wine and the books like heavy fallen butterflies. There were little bits of curled red paper all over the place and the sharp smell of firecrackers. He could see through the kitchen door to the steak plates stacked high and the skillets deep in grease. Hundreds of cigarette butts were stamped out on the floor. And under the firecracker smell was a fine combination of wine and whiskey perfume. His eye stopped for a moment on a little pile of hairpins in the middle of the floor. He rolled over slowly and supporting himself on one elbow he looked out the broken window. Cannery Row was quiet and sunny. The boiler was open. The door of the Palace Flophouse was closed. A man slept peacefully among the weeds in the vacant lot. The Bear Flag was shut up tight.

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, offkey, in the shower, he had a yen for truffles, he called his dog Liebchen and made it sit up for little pieces of raw steak. How easy it is to invent a humanity, for anyone at all.

That’s because I don’t hunt. I’m a male lion. I weigh six hundred pounds. Do you really expect me to scamper through the brush after deer? When I want a steak, I want a damn steak. I don’t want to chase it around the woods for two hours and then eat it raw. I have food brought to me, and the only time I get off my ass is when something threatens the Pack. I’ve been on exactly one hunt in the last three years. I went because I had to go, and once they ran off, I found a nice warm rock and had myself a nap in the sun.

At the moment when, ordinarily, there was still an hour to be lived through before meal-time sounded, we would all know that in a few seconds we should see the endives make their precocious appearance, followed by the special favour of an omelette, an unmerited steak. The return of this asymmetrical Saturday was one of those petty occurrences, intra-mural, localised, almost civic, which, in uneventful lives and stable orders of society, create a kind of national unity, and become the favourite theme for conversation, for pleasantries, for anecdotes which can be embroidered as the narrator pleases; it would have provided a nucleus, ready-made, for a legendary cycle, if any of us had had the epic mind.

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.

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.

I stopped by the super for the new key, climbed to my apartment, and studied my new lock. Big, metal, and shiny. Not a scratch on it. Even the key itself had a bizarre groove carved into it, which made the whole setup supposedly completely burglar proof. Pick that, Your Majesty. I unlocked the door, stepped inside, and shut it behind me. I kicked my shoes off, wincing at the hint of ache in my stomach. It would take a long time before it healed completely. At least I no longer bled. Tension fled from me. Tomorrow I would worry about Hugh d’Ambray and Andrea and Roland, but now I was simply happy. Aaahh. Home. My place, my smells, my familiar rug under my feet, my kitchen, my Curran in the kitchen chair . . . Wait a damn minute. “You!” I looked at the lock; I looked at him. So much for the burglar-proof door. He calmly finished writing something on a piece of paper, got up, and came toward me. My heart shot into overdrive. Little golden sparks laughed in his gray eyes. He handed me the piece of paper and smiled. “Can’t wait.” I just stared like an idiot. He inhaled my scent, opened the door, and left. I looked at the paper. I’ll be busy for the next eight weeks, so let’s set this for November 15th. Menu. I want lamb or venison steak. Baked potatoes with honey butter. Corn on the cob. Rolls. And apple pie, like the one you made before. I really liked it. I want it with ice cream. You owe me one naked dinner, but I’m not a complete beast, so you can wear a bra and panties if you so wish. The blue ones with the bow will do. Curran. Beast Lord of Atlanta.

Romance is fiction.” He punctuated this statement by taking a bite of steak, and then chewing. “But it’s—it’s—” Interesting? Well researched? Engaging? Well written? All of the above. “Not what you expected?” he supplied, smirking around his bite. “What did you expect?” Shrugging, I lifted a small rectangle of lasagna on my fork and blew at the steam. “I guess something brainless.” I didn’t add that I followed The New York Times Book Review and they’d had more than their fair share of articles calling the romance genre “fluffy.” If you couldn’t trust The New York Times Book Review, who could you trust? “Why? Because it’s about love and has a happy ending? And only stories of unhappiness with tragic endings are important? Because a struggle that leads to something good isn’t worthwhile?

How do you know I love you?" asked Nadika. "Because you think my telekinesis is fun. Because you want steak sandwiches at our wedding dinner. Because you pretend to be angry when you want to laugh. Because you smile when you're sleeping, and when you're waking up you hold on to me." "Marry me." "Okay." Conversation between Mickey and Nadika from Mickey & Nadika, An Adventure Across Time and Space.

Sugar,” Jake said, “I’ve wanted you since the first time you sassed me.” “I wanted to punch you in the nose.” He laughed and kissed her forehead. “My advertising skills left something to be desired.” “You rooked three unsuspecting women.” “I know.” He kissed her lips, taking his time. “I’m offering you a chance for payback.” “And that payback is sex?” He smelled awesome, like a hot, sexy man who’d been in a kitchen trying to please her. Or maybe please himself. With Jake, you never knew. He pulled her tighter against him, kissing her slowly, thoroughly. “I’d do my damnedest to make you a happy woman the second time I sold you something.” Sugar looked into Jake’s eyes. He was too hot, too sexy, almost taking her breath away. “I think your gravy’s burning.” “Nice try. I turned it off.” He tugged her hips against him, kissing her as if he’d never tasted anything as good as her mouth. Sugar moaned and let Jake hike her up on his waist. “If I’m moving too fast, say so. I’ll back off and feed you the best shrimp and steak dinner you’ve ever had. Just good friends breaking bread together.” Sugar gasped as Jake sank his teeth gently into her lower lip. Heat and warmth filled her, stealing her desire to tell him no about anything. “I’m not really that hungry.” His smile turned dangerous. “I am.

He was the one, however, with whom no one wanted his or her picture taken, the one to whom no one wanted to introduce his son or daughter. Louis and Gage knew him; they had met him and faced him down in New England, some time ago. He was waiting to choke you on a marble, to smother you with a dry-cleaning bag, to sizzle you into eternity with a fast and lethal boggie of electricity—Available at Your Nearest Switchplate or Vacant Light Socket Right Now. There was death in a quarter bag of peanuts, an aspirated piece of steak, the next pack of cigarettes. He was around all the time, he monitored all the checkpoints between the mortal and the eternal. Dirty needles, poison beetles, downed live wires, forest fires. Whirling roller skates that shot nurdy little kids into busy intersections. When you got into the bathtub to take a shower, Oz got right in there too—Shower with a Friend. When you got on an airplane, Oz took your boarding pass. He was in the water you drank, the food you ate. Who’s out there? you howled into the dark when you were frightened and all alone, and it was his answer that came back: Don’t be afraid, it’s just me. Hi, howaya? You got cancer of the bowel, what a bummer, so solly, Cholly! Septicemia! Leukemia! Atherosclerosis! Coronary thrombosis! Encephalitis! Osteomyelitis! Hey-ho, let’s go! Junkie in a doorway with a knife. Phone call in the middle of the night. Blood cooking in battery acid on some exit ramp in North Carolina. Big handfuls of pills, munch em up. That peculiar blue cast of the fingernails following asphyxiation—in its final grim struggle to survive the brain takes all the oxygen that is left, even that in those living cells under the nails. Hi, folks, my name’s Oz the Gweat and Tewwible, but you can call me Oz if you want—hell, we’re old friends by now. Just stopped by to whop you with a little congestive heart failure or a cranial blood clot or something; can’t stay, got to see a woman about a breach birth, then I’ve got a little smoke-inhalation job to do in Omaha. And that thin voice is crying, “I love you, Tigger! I love you! I believe in you, Tigger! I will always love you and believe in you, and I will stay young, and the only Oz to ever live in my heart will be that gentle faker from Nebraska! I love you . . .” We cruise . . . my son and I . . . because the essence of it isn’t war or sex but only that sickening, noble, hopeless battle against Oz the Gweat and Tewwible. He and I, in our white van under this bright Florida sky, we cruise. And the red flasher is hooded, but it is there if we need it . . . and none need know but us because the soil of a man’s heart is stonier; a man grows what he can . . . and tends it.

When did it become impossible for our government to ask its citizens to refrain from short-term gratification in order to serve a greater good? Was it around the time we first began hearing about how no red-blooded freedom-loving American should have to pay taxes? I was certainly never in love with the mere idea of “doing without,” as Puritans are. But I admit I’m depressed by the idea that we can’t even be asked to consider doing without in order to give or leave enough for people who need it or will need it, including, possibly, ourselves. Is the red-blooded freedom-loving American so infantile that he has to be promised whatever he wants right now this moment? Or, to put it less fancifully, if citizens can’t be asked to refrain from steak on Tuesdays, how can industries and corporations be asked to refrain from the vast and immediate profits they make from destabilizing the climate and destroying the environment?

It was foolish to feel like a girl getting ready for a date. Gennie told herself that as she unlocked the door to the cottage.She'd told herself the same thing as she'd driven away from town...as she'd turned down the quiet lane. It was a spur of the moment cookout-two adults,a steak,and a bottle of burgundy that may or may not have been worth the price. A person would have to look hard to find any romance in charcoal, lighter fluid and some freshly picked greens from a patch in the backyard. Not for the first time, Gennie thought it a pity her imagination was so expansive. It had undoubtedly been imagination that had brought on that rush of feeling in the churhcyard. A little unexpected tenderness, a soft breeze and she heard bells. Silly. Gennie set the bags on the kitchen counter and wished she'd bought candles. Candlelight would make even that tidy,practical little kitchen seem romantic.And if she had a radio, there could be music...

When I got home, I unloaded all the groceries, stuffing them in wherever I could find an open space. I hoped Charlie wouldn't mind. I wrapped potatoes in foil and stuck them in the oven to bake, covered a steak in marinade and balanced it on top of a carton of eggs in the fridge. When I was finished with that, I took my book bag upstairs. Before starting my homework, I changed into a pair of dry sweats, pulled my damp hair up into a pony-tail, and checked my e-mail for the first time.

Steak is in what we ordered, right? I heard you say steak." Alec looked at me and nodded. "Yeah it's steak, mashed potatoes, vegetables, and gravy." "Oh thank God," I said and breathed a sigh of relief. "I didn't know what any of the names meant. I just heard you say steak and got the same." Alec laughed. "You’re so cute." I narrowed my eyes at him. "Every time you call me cute playboy, I will bite you." Alec looked me dead in the eye and said, "You're a cutie-mac-cute face, cutie pie.

Some readers might well be curious: was Nana upset at being left home from all these adventures- school, Never Land, doings with pirates and pixies? No, she was a dog, with dog dreams. Few things made her happier than the stories in her own head when she was hunkered down in front of a warm fire with a full belly. She would have appreciated some gratitude, however, for time well served. Perhaps a nice juicy steak on her birthday and Christmas- and maybe the occasional Tuesday as a welcome surprise.

if you don’t much care for regulation now, you might be in for a hard time. As climate change causes sea levels to rise, more and more people are going to get displaced. More and more people are going to want to come live where you are living—or worse, you will be among those forced to do the moving. Cities are going to need storm walls; farmers will need compensation to relocate their fields. If you think action on behalf of climate change is expensive, just wait until you see the price of inaction. Regulations will be required sooner or later, but if we wait until things reach crisis level they will be a lot more onerous. There may be requirements to restrict your use of gasoline. Requirements that restrict your access to proteins, such as steak and fish. Regulators watching what you put in the trash. There may be limits on shipping and air travel. And by then, your neighbors will probably be voting for these regulations. The environmental and just plain cash-money costs will be staggering the longer we go without getting going.

There was death in a quarter bag of peanuts, an aspirated piece of steak, the next pack of cigarettes. He was around all the time, he monitored all the checkpoints between the mortal and the eternal. Dirty needles, poison beetles, downed live wires, forest fires. Whirling roller skates that shot nurdy little kids into busy intersections. When you got into the bathtub to take a shower, Oz got right in there too—Shower with a Friend. When you got on an airplane, Oz took your boarding pass. He was in the water you drank, the food you ate. Who’s out there? you howled into the dark when you were frightened and all alone, and it was his answer that came back: Don’t be afraid, it’s just me. Hi, howaya? You got cancer of the bowel, what a bummer, so solly, Cholly! Septicemia! Leukemia! Atherosclerosis! Coronary thrombosis! Encephalitis! Osteomyelitis! Hey-ho, let’ s go! Junkie in a doorway with a knife. Phone call in the middle of the night. Blood cooking in battery acid on some exit ramp in North Carolina. Big handfuls of pills, munch em up. That peculiar blue cast of the fingernails following asphyxiation—in its final grim struggle to survive the brain takes all the oxygen that is left, even that in those living cells under the nails. Hi, folks, my name’s Oz the Gweat and Tewwible, but you can call me Oz if you want— hell, we’re old friends by now. Just stopped by to whop you with a little congestive heart failure or a cranial blood clot or something; can’t stay, got to see a woman about a breach birth, then I’ve got a little smoke-inhalation job to do in Omaha.

Shaking, I pushed at him and managed to turn my head long enough to gasp, “I can’t. No. That’s enough, Jack.” He stopped at once. But he kept me against him, his chest moving hard and fast. I couldn’t look at him. My voice was hoarse as I said, “That shouldn’t have happened.” “I’ve wanted this since the first second I saw you.” His arms tightened, and he bent over me until his mouth was close to my ear. Gently he whispered, “You did, too.” “I didn’t. I don’t.” “You need some fun, Ella.” I let out an incredulous laugh. “Believe me, I don’t need fun, I need—” I broke off with a gasp as he pressed my hips closer to his. The feel of him was more than my dazzled senses could handle. To my mortification, I hitched up against him before I could stop myself, heat and instinct winning out over sanity. Feeling the reflexive response, Jack smiled against my scarlet cheek. “You should take me on. I’d be good for you.” “You are so full of yourself . . . and you would not be good for me, with your steaks and power tools and your attention-deficit libido, and . . . I’ll bet you’re a card-carrying member of the NRA. Admit it, you are.” I couldn’t seem to shut up. I was talking too much, breathing too fast, jittering like a wind-up toy that had been wound to the limits of its mechanism. Jack nuzzled into a sensitive place behind my ear. “Why does that matter?” “Is that a yes? It must be. God. It matters because— stop that. It matters because I would only go to bed with a man who respected me and my views. My—” I broke off with an inarticulate sound as he nibbled lightly at my skin. “I respect you,” he murmured. “And your views. I think of you as an equal. I respect your brains, and all those big words you like to use. But I also want to rip your clothes off and have sex with you until you scream and cry and see God.” His mouth dragged gently along my throat. I jerked helplessly, muscles jolting with pleasure, and his hands gripped my hips, keeping me in place. “I’m gonna show you a good time, Ella. Starting with some take-no-prisoners sex. The kind when you can’t remember your own name after.

To live a better life, you really just have to get stuck into the failure, and the mess, and the confusion, and the hell of what's happening right now. You have to get more familiar with failure. You have to take failure to a show. You have to buy it a steak and kiss it on the mouth. That's how you heal. That's how you make better decisions in the future. So you have to apply for a boat load of jobs. And you have to get turned down for a boat load of jobs. You have to relapse in your recovery and you have to fall all the way back down again. We all do it and we all suffer and hate ourselves and declare ourselves fuck ups, and losers, and space wasters, and nonsense cobblers, and mistake squids, and we lie down on the floor and give up for awhile. And then sometime later, when the shame and the sadness have worn off a bit and we start to feel a bit peckish, we get up, dust off, and we go get 40 chicken nuggets and start the process all over again. And this time we know more. We know where the traps are and we know more of what we're up against. And we're tougher this time around.

What else haven’t you told me?” I thought for a minute. “Actually, yes…there is,” I replied, pausing to consider my words carefully, “I eat steak now.” I’d been a vegetarian for years, certainly the entire time I’d been with J, and had only recently crossed over to my new existence as a carnivore. I’d do anything for Marlboro Man, including forsake my longtime commitment to avoiding meat. This, I knew, would be the one way to get J’s attention. This, I knew, would make everything crystal clear to him. “My God,” J said, his bitterness replaced with disgust. “What’s happened to you?

I want you to coordinate you hand and your mouth,” he said, as he placed the next piece of steak at the edge of her lip. “As you close your mouth around the food, I want you to slide your finger inside you. Then I want you to slowly pull your finger out, moving it up slowly as you chew. Do you understand?” “Yes,” she quickly answered, inhaling the aroma so close to her mouth. “If you do this properly, your finger should reach your clit at the exact time you swallow the food. Do you understand?” “Yes.” Oh hell yes she understood. “Good. Open your mouth.” Time slowly disappeared as she became lost in whatever this game was that he was playing with her.

Babe"-he gave me a look that suggested I was missing the obvious-"I never kid about blowjobs." The sound of someone choking brought my head up. Our waiter had descended on us just in time to hear those romantic words, and his rosy cheeks betrayed his embarrassement. "Ready to order?" he croaked out. "Yes," Braden answered, obviously not caring that he had been overheard. "I'll have the steak, medium rare." He smiled softly at me. "What are you having?" He took a swig of water. He thought he was so cool and funny. "Apparently sausage." Braden choked on the water, coughing into his fist, his eyes bright with mirth as he put his glass back on the table. "Are you okay sir?" the waiter asked.

A modern calf in an industrial meat farm. Immediately after birth the calf is separated from its mother and locked inside a tiny cage not much bigger than the calf’s own body. There the calf spends its entire life – about four months on average. It never leaves its cage, nor is it allowed to play with other calves or even walk – all so that its muscles will not grow strong. Soft muscles mean a soft and juicy steak. The first time the calf has a chance to walk, stretch its muscles and touch other calves is on its way to the slaughterhouse. In evolutionary terms, cattle represent one of the most successful animal species ever to exist. At the same time, they are some of the most miserable animals on the planet.

Mel? Are you nervous about—you know—giving birth?” “Not at all. You know why, big fella? Because I’m meeting John Stone at Valley Hospital, and if everything goes to hell, I’m having a big fat epidural. Afterward, I’m having a rare steak and a tall beer.” “Mel,” he said, running a hand down her hair onto her shoulder. “I want you to have the epidural.” “Jack—are you nervous?” “Oh, baby, nervous doesn’t touch it. You’re my whole world. I don’t think watching you hurt is something I can do. But I gotta be there, you know?” She smiled and shook her head. “You know how you always said I should trust you? Well, now it’s time for you to trust me. I know what I’m doing, Jack.” “Yeah. Well, that makes one of us.” When

15. A modern calf in an industrial meat farm. Immediately after birth the calf is separated from its mother and locked inside a tiny cage not much bigger than the calf’s own body. There the calf spends its entire life – about four months on average. It never leaves its cage, nor is it allowed to play with other calves or even walk – all so that its muscles will not grow strong. Soft muscles mean a soft and juicy steak. The first time the calf has a chance to walk, stretch its muscles and touch other calves is on its way to the slaughterhouse. In evolutionary terms, cattle represent one of the most successful animal species ever to exist. At the same time, they are some of the most miserable animals on the planet.

I’ve tackled many challenges in my lifetime. The most satisfying ones were food related. Like the 2-pound burger at Fuddruckers that I had to devour in 15 minutes. Shattered it in 5 minutes and 46 seconds! Or the Blazing Challenge at Buffalo Wild Wings: eat 12 blazing wings in 5 minutes. Killed it in 57 seconds! Quaker Steak and Lube’s all-you-can- eat wings in one sitting? I may still hold the record in Madison, Wisconsin, for scarfing down 78. I’ll never forget when 6 linemen and I went to a sushi restaurant during the time of the 2011 Rose Bowl in Pasadena. We didn’t exactly take on an eating challenge, but we did get kicked out of the place when the owner ordered, “Go home now. You’ve eaten eight hundred dollars’ worth of sushi.

15. A modern calf in an industrial meat farm. Immediately after birth the calf is separated from its mother and locked inside a tiny cage not much bigger than the calf’s own body. There the calf spends its entire life – about four months on average. It never leaves its cage, nor is it allowed to play with other calves or even walk – all so that its muscles will not grow strong. Soft muscles mean a soft and juicy steak. The first time the calf has a chance to walk, stretch its muscles and touch other calves is on its way to the slaughterhouse. In evolutionary terms, cattle represent one of the most successful animal species ever to exist. At the same time, they are some of the most miserable animals on the planet. {Photo and © Anonymous for Animal Rights (Israel).}

You’re insane,” she whispered. He shrugged. “Where you’re concerned, I don’t act rationally.” That was the understatement of the century. Nothing was rational about Gavin. He blackmailed her into coming back to Las Vegas and wanted to resume a nonexistent relationship. He made no sense. He wasn’t a homeless psycho or ugly bastard who had to pay for a mail-order bride. He could have anyone. Why fixate on her? And why oh, why did she go off like a geyser every time he touched her? This couldn’t be happening. “I can feed you,” he said and reached for her fork. She slapped his hand away. “I can feed myself.” “You need to keep your strength up,” he said with a straight face. “Fuck you, Gavin,” she hissed. “I can’t wait.” Manny nearly choked on his steak from laughing so hard.

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.

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?

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.

The only thing I can’t figure out is why you still eat the food your captors fed you. Why don’t you hate it as much as you hate them?” Fila glanced down at her plate. It contained a strange mixture of Afghan and Mexican dishes. She held up a flatbread. “This isn’t Taliban food—it’s Afghan food. It’s my mother’s food. I grew up eating it before I was ever captured. To me it means love and tenderness, not hate and violence.” “Taliban, Afghan—it’s all the same.” She waved the bread. “No, it’s not. Not one bit. Afghan culture is over two thousand years old. And it’s a conservative culture—it’s had to be—but it’s not a culture of monsters. Afghans are people like you, Holt. They’re born, they grow up, they live and love and they die just like we do. I didn’t study much history before I was taken, but I know this much. America’s story is that of the frontier—of always having room to grow. Afghanistan’s story is that of occupation. By the Russians, the British, the Mongols—even the ancient Greeks. On and on for century after century. Imagine all those wars being fought in Montana. Foreign armies living among us, taking over your ranch, stealing everything you own, killing your wife and children, over and over and over again.” She paused to catch her breath. “Death is right around the corner for them—all the time. Is it any wonder that a movement that turns men into warriors and codes everything else into rigid rules might seem like the answer?” She still wasn’t sure if Holt was following her. What analogy would make sense to him? She wracked her brain. “If a bunch of Californians overran Chance Creek and forced everyone to eat tofu, would you refuse to ever eat steak again?” He made a face. “Of course not!” “Then imagine the Taliban are the Californians, forcing everyone to eat tofu. And everyone does it because they don’t know what else to do. They still love steak, but they will be severely punished if they eat it—so will their families. That’s what it’s like for many Afghans living under Taliban control. It’s not their choice. They still love their country. They still love their heritage. That doesn’t mean they love the group of extremists who have taken over.” “Even if those Taliban people went away, they still wouldn’t be anything like you and me.” Holt crossed his arms. Fila suppressed a smile at his inclusion of her. That was a step in the right direction even if the greater message was lost on him. “They’re more like you than you think. Defensive. Angry. Always on the lookout for trouble.” Holt straightened. “I have four sons. Of course I’m on the lookout for trouble.” “They have sons, too.” She waited to see if he understood. Holt shook his head. “We’re going to see different on this one. But I understand about the food. Everyone likes their mother’s cooking best.” He surveyed her plate. “You got any more of that bread?” She’d take that as a victory.

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

Life in the years between 1993 and 1998 went on as life in places like Derry always does: the buds of April became the brittle, blowing leaves of October; Christmas trees were brought into homes in mid-December and hauled off in the backs of Dumpsters with strands of tinsel still hanging sadly from their boughs during the first week of January; babies came in through the in door and old folks went out through the out door. Sometimes people in the prime of their lives went out through the out door, too. In Derry there were five years of haircuts and permanents, storms and senior proms, coffee and cigarettes, steak dinners at Parker's Cove and hotdogs at the Little League field. Girls and boys fell in love, drunks fell out of cars, short skirts fell out of favor. People reshingled their roofs and repaved their driveways. Old bums were voted out of office; new bums were voted in. It was life, often unsatisfying, frequently cruel, usually boring, sometimes beautiful, once in awhile exhilarating. The fundamental things continued to apply as time went by.

5236 rue St. Urbain The baby girl was a quick learner, having synthesized a full range of traits of both of her parents, the charming and the devious. Of all the toddlers in the neighbourhood, she was the first to learn to read and also the first to tear out the pages. Within months she mastered the grilling of the steaks and soon thereafter presented reasons to not grill the steaks. She was the first to promote a new visceral style of physical comedy as a means of reinvigorate the social potential of satire, and the first to declare the movement over. She appreciated the qualities of movement and speed, but also understood the necessity of slowness and leisure. She quickly learned the importance of ladders. She invented games with numerous chess-boards, matches and glasses of unfinished wine. Her parents, being both responsible and duplicitous people, came up with a plan to protect themselves, their apartment and belongings, while also providing an environment to encourage the open development of their daughter's obvious talents. They scheduled time off work, put on their pajamas and let the routines of the apartment go. They put their most cherished books right at her eye-level and gave her a chrome lighter. They blended the contents of the fridge and poured it into bowls they left on the floor. They took to napping in the living room, waking only to wipe their noses on the picture books and look blankly at the costumed characters on the TV shows. They made a fuss for their daughter's attention and cried when she wandered off; they bit or punched each other when she out of the room, and accused the other when she came in, looking frustrated. They made a mess of their pants when she drank too much, and let her figure out the fire extinguisher when their cigarettes set the blankets smoldering. They made her laugh with cute songs and then put clothes pins on the cat's tail. Eventually things found their rhythm. More than once the three of them found their faces waxened with tears, unable to decide if they had been crying, laughing, or if it had all been a reflex, like drooling. They took turns in the bath. Parents and children--it is odd when you trigger instinctive behaviour in either of them--like survival, like nurture. It's alright to test their capabilities, but they can hurt themselves if they go too far. It can be helpful to imagine them all gorging on their favourite food until their bellies ache. Fall came and the family went to school together.

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.

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!

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.

No. Knox got to his feet. I’ll go get her myself. He quickly ended the business call, uncaring that he’d been rude. Opening his office door, Knox indicated for Levi to follow him. “Tanner just contacted me,” said Knox. “Apparently Harper —” He cut off as a she-demon rounded the corner and came to a halt in front of him. Belinda smiled. “Oh, Knox, I was hoping to catch you.” For fuck’s sake. “What can I do for you, Miss Thacker?” Her smile dimmed at his impatient tone. “It’s about the appetizers for the event.” “I told you I want Harper to decide these things.” Belinda’s mouth flattened. “She doesn’t find any of my suggestions suitable.” “Then they’re not suitable.” Simple. “Knox —” “Miss Thacker, I didn’t invite you to call me by my first name.” Her cheeks reddened. “I gave you my orders when I hired you. They were not complicated. I specified all the details of the event that I wished to be left for Harper to decide.” “She wants steak and potato wedges on sticks!” Belinda took a deep breath and lowered her eyes. “I apologize for my outburst.” Steak and potato wedges on sticks? echoed Levi, a smile in his telepathic voice. That actually sounds pretty good. “Do you remember the all-important order I gave you before sending you Harper’s way, Miss Thacker?” She swallowed. “Yes.” “What was it?” Belinda met his gaze. “You told me to give her whatever she wants.” “Then do it. Now I have somewhere I need to be…” She straightened her blazer. “Thank you for your time, Mr Thorne,” she said stiffly.

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.

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.

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’.

The wedding rehearsal itself was uneventful until Father Johnson decided it was time to show Marlboro Man and me the proper way to walk to the marriage altar. Evidently, all of Father Johnson’s theological studies and work was destined to culminate in whether or not Marlboro Man and I approached the altar in the perfectly correct and proper way, because he was intent on driving the point home. “At this point,” Father Johnson instructed, “you’ll start to turn and Ree will take your arm.” He lightly pushed Marlboro Man in the proper direction, and the two of us began walking forward. “Nope, nope, nope,” Father Johnson said authoritatively. “Come back, come back.” Marlboro Man’s college friends snickered. “Oh…what did we do wrong?” I asked Father Johnson humbly. Maybe he’d discovered the truth about the collages. He showed us again. Marlboro Man was to turn and begin walking, then wait for me briefly. Then, as I took his arm, he was to lead me to the altar. Wait. Wasn’t that what we just did? We tried again, and Father Johnson corrected us…again. “Nope, nope, nope,” he said, pulling us both by the arm until we were back in our starting position. Marlboro Man’s friends chuckled. My stomach growled. And Marlboro Man kept quietly restrained, despite the fact that he was being repeatedly corrected by his fiancée’s interim minister for something that arguably wasn’t all that relevant to the commitment we were making to spend the rest of our lives together. We went through no fewer than seven more takes, and with each redo I began to realize that this was Father Johnson’s final test for us. Forget the collage assignment--that was small potatoes. Whether we could keep our cool and take instruction when a nice steak dinner and drinks awaited us at the country club was Father Johnson’s real decider of whether or not Marlboro Man and I were mature, composed, and levelheaded enough to proceed with the wedding. And while I knew Marlboro Man would grit his teeth and bear it, I wasn’t entirely sure I could. But I didn’t have to. On the beginning of the eighth run, just after Father Johnson gave us another “Nope. You’re not getting it right, kids…” Mike’s loud voice echoed throughout the wood-and-marble sanctuary. “Oh, c-c-c-c-come on, Father Johnson!” The chuckles turned into laughter. And out of the corner of my eye I saw Tony giving Mike a subtle high five. Thank goodness for Mike. He was hungry. He wanted to get on to the party.

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.

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

Breastfeeding mothers’ diet to escape allergies and colic. No babies in my closest family had allergies, gases or colic. I think that is to the result of a mother’s diet we recommend from generation to generation. We do not eat any gas-forming foods like broccoli or cabbage, and we avoid allergens like red fruits. I did, however, drink a lot of milk, which can cause gases. In addition, and contradicting advice on how to stay fit after birth, I ate tons of butter. It was an obsession during that time, for I do not usually consume dairy that much. It did not cause digestion problems for my baby, but it made my milk really thick. She got nice cheeks. I think my body knew more about needs of the baby than my brain. In general, I ate meat and neutral vegetables–no sweets, no soda, and not much shell fish. It may seem difficult to limit yourself to certain kinds of food, but it is not at all. Eat steaks with sweet potato, spring beans, or salad. It is tasty, balanced and quite habitual for many Americans. Sometimes mothers do have to give up some food preferences for several months to help their babies grow healthy and feel good. My cousin, a Korean girl, continued to eat spicy food during breastfeeding. It was not good for my newborn niece, who had an allergic reaction all over her face and body and was scratching herself badly. She had red spots all over.

Antifragility is beyond resilience or robustness. The resilient resists shocks and stays the same; the antifragile gets better. This property is behind everything that has changed with time: evolution, culture, ideas, revolutions, political systems, technological innovation, cultural and economic success, corporate survival, good recipes (say, chicken soup or steak tartare with a drop of cognac), the rise of cities, cultures, legal systems, equatorial forests, bacterial resistance … even our own existence as a species on this planet.

While researching his book Comfortably Unaware he did a quick calculation and discovered something that captures the folly of trying to have our steak and eat it too.56 He figured that if you had two acres of decent land and placed a cow on it, you would, after two years, have about four hundred pounds of edible beef. That same land, in the same amount of time, for much less of the cost, could produce five thousand pounds of kale and quinoa. This kale and quinoa could be obtained without the additional methane output or trampling impact and, most important, without the slaughter of sentient animals who would rather not be born in order to be killed and eaten by people with a warped sense of what cows were meant to do.

She didn’t want to grow up to be like her parents, whittling away the time, eating bran cereal and watching Wheel of Fortune. She didn’t want to be her mother, reading her grocery-store romance novels, pan-frying steaks for a husband who ignored her, and muttering her opinions into the clothes dryer. She didn’t know what she wanted, but it sure as shit wasn’t that. It all seemed so damned pointless.

In a short while, they heard the pitiful cries of the victims from the minefields begging for mercy. “Christ, Mustafa, the poor bastards are suffering. Can’t we put them out of their misery?” Brian groaned, unnerved by the screams that grated on him like sand on a tin roof. “Don’t worry, without medical attention, they will bleed out in no time. Would you care for another steak?” Brian and Angus shook their heads and placed their plates on the slate table in front of them. The agonized shrieks continued for several more minutes, and just as Mustafa predicted, one by one, they ended, and the night became as silent as a tomb.

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.

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.

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