Stove Cover Quotes

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

She sits and listens with crossed legs under the batik house-wrap she wears, with her heavy three-way-piled hair and cigarette at her mouth and refuses me - for the time being, anyway - the most important things I ask of her. It's really kind of tremendous how it all takes place. You'd never guess how much labor goes into it. Only some time ago it occurred to me how great an amount. She came back from the studio and went to take a bath, and from the bath she called out to me, "Darling, please bring me a towel." I took one of those towel robes that I had bought at the Bon Marche' department store and came along with it. The little bathroom was in twilight. In the auffe-eua machine, the brass box with teeth of gas burning, the green metal dropped crumbs inside from the thousand-candle blaze. Her body with its warm woman's smell was covered with water starting in a calm line over her breasts. The glass of the medicine chest shone (like a deep blue place in the wall, as if a window to the evening sea and not the ashy fog of Paris. I sat down with the robe over my; shoulder and felt very much at peace. For a change the apartment seemed clean and was warm; the abominations were gone into the background, the stoves drew well and they shone. Jacqueline was cooking dinner and it smelled of gravy. I felt settled and easy, my chest free and my fingers comfortable and open. And now here's the thing. It takes a time like this for you to find out how sore your heart has been, and, moreover, all the while you thought you were going around idle terribly hard work was taking place. Hard, hard work, excavation and digging, mining, moiling through tunnels, heaving, pushing, moving rock, working, working, working, working, panting, hauling, hoisting. And none of this work is seen from the outside. It's internally done. It happens because you are powerless and unable to get anywhere, to obtain justice or have requital, and therefore in yourself you labor, you wage and combat, settle scores, remember insults, fight, reply, deny, blab, denounce, triumph, outwit, overcome, vindicate, cry, persist, absolve, die and rise again. All by yourself? Where is everybody? Inside your breast and skin, the entire cast.

The first thing you see, covering yards and yards of one wall, is an object that looks like a nickel-plated nuclear reactor, but is really the stove.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

At that meal in the small kitchen, Diane hadn’t identified the girl’s race. And when Belle had asked, had the girl with Lawrence been Negro or white? her sister-in-law had blushed and said she couldn’t remember. Belle knew then, even if Diane didn’t suffer from a medical condition, she truly didn’t care what race somebody was. Instead of pleasing Belle, this discovery made her furious, and she walked to the stove, though the burners were off and had cooled. Belle stirred a pot of lukewarm greens to cover the noise of her loud breathing. Her outraged exhalations, as she considered that Diane was a white woman who could walk through the world and stay blessedly unaware of the color line.

I blinked and looked around my tiny rented kitchen, saw things I’d never seen before: the stove leaning to the left, the handle of the fridge covered with dirty masking tape, the chipped paint of the window casing, a missing square of linoleum on the floor under the radiator. I stood and closed the notebook. I picked up the pencil and set it on top like some kind of marker, a reminder to me of something important I shouldn’t lose.

The kitchen. Scent of cumin, ajwain and cardamom. On the table, a little pile of nutmeg. Thick, oily vapor rose from the pot on the stove. The room was warm and spacious, the window high and wide. Tiny drops of condensation covered the top of the glass. Smoke soared towards the ceiling in shafts of light. I noticed many shiny pots and pans hanging on the whitewashed walls. And strings of lal mirchi, and idli makers, and thalis, and conical molds for kulfi. In the corner the tandoor was ready. Its orange glow stirred in the utensils on the walls.

Meanwhile, the cake had cooled and Grace started to spread the chocolate frosting. “Suppose you two go into the living room and wait,” she suggested. “I’ll bring in the cake and tea.” Nancy followed Allison to the adjoining room. Although it was comfortable, the room did not contain much furniture. The floor had been painted and was scantily covered with handmade rag rugs. With the exception of an old-fashioned sofa, an inexpensive table, a few straight-backed chairs and an old oil stove which furnished heat in cold weather, there was little else in the room. However, dainty white curtains covered the windows, and Nancy realized that although the Hoovers were poor, they had tried hard to make their home attractive.

A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.

to look around. At first sight, the apartment was perfectly ordinary. He made a quick circuit of the living room, kitchenette, bathroom, and bedroom. The place was tidy enough, but with a few items strewn here and there, the sort of things that might be left lying around by a busy person—a magazine, a half-finished crossword puzzle, a book left open on a night table. Abby had the usual appliances—an old stove and a humming refrigerator, a microwave oven with an unpronounceable brand name, a thirteen-inch TV on a cheap stand, a boom box near a modest collection of CDs. There were clothes in her bedroom closet and silverware, plates, and pots and pans in her kitchen cabinets. He began to wonder if he’d been unduly suspicious. Maybe Abby Hollister was who she said she was, after all. And he’d taken a considerable risk coming here. If he was caught inside her apartment, all his plans for the evening would be scotched. He would end up in a holding cell facing charges that would send him back to prison for parole violation. All because he’d gotten a bug up his ass about some woman he hardly knew, a stranger who didn’t mean anything. He decided he’d better get the hell out. He was retracing his steps through the living room when he glanced at the magazine tossed on the sofa. Something about it seemed wrong. He moved closer and took a better look. It was People, and the cover showed two celebrities whose recent marriage had already ended in divorce. But on the cover the stars were smiling over a caption that read, Love At Last. He picked up the magazine and studied it in the trickle of light through the filmy curtains. The date was September of last year. He put it down and looked at the end tables flanking the sofa. For the first time he noticed a patina of dust on their surfaces. The apartment hadn’t been cleaned in some time. He went into the kitchen and looked in the refrigerator. It seemed well stocked, but when he opened the carton of milk and sniffed, he discovered water inside—which was just as well, since the milk’s expiration period had ended around the time that the People cover story had been new. Water in the milk carton. Out-of-date magazine on the sofa. Dust everywhere, even coating the kitchen counters. Abby didn’t live here. Nobody did. This apartment was a sham, a shell. It was a dummy address, like the dummy corporations his partner had set up when establishing the overseas bank accounts. It could pass inspection if somebody came to visit, assuming the visitor didn’t look too closely, but it wasn’t meant to be used. Now that he thought about it, the apartment was remarkable for what

One might think that Protestants, who had been persecuted so viciously for their heresies against Catholic doctrines, would take a dim view of the idea of persecuting heretics, but no. In his 65,000-word treatise On the Jews and Their Lies, Martin Luther offered the following advice on what Christians should do with this “rejected and condemned people”: First, . . . set fire to their synagogues or schools and . . . bury and cover with dirt whatever will not burn, so that no man will ever again see a stone or cinder of them.... Second, I advise that their houses also be razed and destroyed.... Third, I advise that all their prayer books and Talmudic writings, in which such idolatry, lies, cursing, and blasphemy are taught, be taken from them.... Fourth, I advise that their rabbis be forbidden to teach henceforth on pain of loss of life and limb.... Fifth, I advise that safe-conduct on the highways be abolished completely for the Jews.... Sixth, I advise that usury be prohibited to them, and that all cash and treasure of silver and gold be taken from them and put aside for safekeeping. Seventh, I recommend putting a flail, an ax, a hoe, a spade, a distaff, or a spindle into the hands of young, strong Jews and Jewesses and letting them earn their bread in the sweat of their brow, as was imposed on the children of Adam (Gen. 3[:19]). For it is not fitting that they should let us accursed Goyim toil in the sweat of our faces while they, the holy people, idle away their time behind the stove, feasting and farting, and on top of all, boasting blasphemously of their lordship over the Christians by means of our sweat. Let us emulate the common sense of other nations . . . [and] eject them forever from the country.35 At

She told everything as quickly as she could, stringing sentences together the way she had when she was a little girl. By the end of the tale,she found herself defending her mother,angry at the world that made it necessary for her to explain.Impulsively, she grabbed a curry comb and began to brush Red Star's coat vigorously.She brushed for a long time,and tears began to blur her vision.She tried to resign herself to what seemed to be happening.Then a hand covered hers and squeezed affectionately. Mac took the curry comb away,and bent to kiss the back of her hand. "So,Miss King,will you do me the honor of accompanying me to the social next Friday evening at the Congregational Church?" Miss King embarrassed herself by saying yes! so loudly that the dozing horse in the stall next to Red Star jumped and kicked the side of his stall in fright.The two young people laughed, and MacKenzie lifted LisBeth into the air and swung her around in his arms. Sick with apprehension,Jesse had been unable to remain alone for long.She returned to the kitchen to help Augustus with meal preparations, praying earnestly for LisBeth and MacKenzie while she worked.When the two young people burst through the kitchen door together,their happy smiles told the older women all they needed to know. LisBeth was sobered when she saw her Mother. "Mother,I..." Jesse held up a hand to stop her. "It's all right,LisBeth. I'm glad everything turned out.I've been praying for you both." "Mother,all four of us know about Papa. Would you tell me a story about him while we make supper?" The culprit never came forward, but at some time that evening, the first book-burning in the State of Nebraska took place. Francis Day's Memoirs of the Savage West found its way into Augusta's cook stove.

Slowly, Tamlin's head lifted, his unbound golden hair dull and matted. 'Do you think she will forgive me?' The question was a rasp, as if he'd been screaming. I knew whom he meant. And I didn't know. I didn't know if her wishing him happiness was the same as forgiveness. If Feyre would ever want to offer that to him. Forgiveness could be a gift to both, but what he'd done... 'Do you want her to?' His green eyes were empty. 'Do I deserve it?' No. Never. He must have read it on my face, because he asked, 'Do you forgive me- for your mother and sister?' 'I don't recall every hearing an apology.' As if an apology would ever right it. As if an apology would ever cover the loss that still ate at me, the hole that remained where their bright, lovely lives had once glowed. 'I don't think one will make a difference, anyway,' Tamlin said, staring at his felled elk once more. 'For either of you.' Broken. Utterly broken. You will need Tamlin as an ally before the dust has settled, Lucien had warned my mate. Perhaps that was why I'd come, too. I waved a hand, my magic slicing and sundering, and the elk's coat slid to the floor in a rasp of fur and slap of wet flesh. Another flicker of power, and slabs of meat had been carved from its sides, piled next to the dark stove- which soon kindled. 'Eat, Tamlin,' I said. He didn't so much as blink. It was not forgiveness- it was not kindness. I could not, would not, ever forget what he'd done to those I loved most. But it was Solstice, or had been. And perhaps because Feyre had given me a gift greater than any I could dream of, I said, 'You can waste away and die after we've sorted out this new world of ours.' A pulse of my power, and an iron skillet slid onto the now-hot stove, a steak of meat thumping into it with a sizzle. 'Eat, Tamlin,' I repeated, and vanished on a dark wind.

It’s all right, I got off the ship okay. I’m alive,” he said again. But his voice sounded different now. “I said I’m alive, Camille. Open your eyes and look at me.” Camille’s heart shriveled as her eyelids fluttered open and she saw the ceiling of Monty’s shack. “Camille?” Oscar leaned over her, his calloused hand on her cheek. “Thank God. You’ve been delirious for nearly an hour.” Tears slipped down her cheeks as the truth stung her with renewed vigor. Her father wasn’t alive. He was truly gone. It had been nothing but a hallucination. “Why are you crying? Does something hurt?” Oscar asked, lightly prodding her arms and then checking her head. She was lying on a cot in front of the blazing stove, blankets covering her. They were scratchy and too heavy. She tried to push them away. “No.” Oscar blocked her arms. “Don’t do that.” “Why?” she asked, her throat dry and sore. Oscar looked apprehensive as he tucked the blankets tightly around her arms and neck. “Your clothes were soaked. You were shivering and flush with fever.” “Had to take ‘em off, love,” Ira said, coming to the foot of the cot. “You gave us quite a scare. That lump on the back of your head worked you over something nasty.” Camille stared at Ira, then Oscar. The crushed hope of her father being alive withered under the heat of embarrassment. “You…you removed my dress?” she whispered. Oscar backed away from her, as if he’d just slid his hand over an open flame. “No, no, I didn’t.” She looked to Ira. “Much as I’d been honored, the Irish bastard wouldn’t hear of it. Quite the prude.” Frustrated and head still piercing with pain, Camille felt the blood rush to her cheeks. “Well, then, who?” “Nothin’ I ain’t seen before, woman,” Monty grumbled from his seat at the table as he sprinkled tobacco into a pipe. Camille gasped and pressed her lips together. She caught sight of her dress hanging on a rack by the fire.

The four women came to see them at the house later in the afternoon. Alexander and Tatiana were playing soccer. Actually Tatiana had just gotten the ball away from him and, squealing, was trying to hold on to it, while he was behind her, trying to kick it from under her. He had lifted her off the ground and was pressing himself hard into her while she was shrieking. All he was wearing was his skivvies, and all she was wearing was his ribbed top and her underwear. Flummoxed, Tatiana stood in front of Alexander, trying to shield his near-naked body from four pairs of wide eyes. He stood behind her, his arms on her shoulders, and Tatiana heard him say, “Tell them—No, forget it, I will,” and before she could utter a sound, he came forward, walked up to them, twice their size, bare and unrelentingly himself, and said, “Ladies, in the future you might want to wait for us to come and see you.” “Shura,” Tatiana muttered, “go and get dressed.” “Soccer is probably the least of what you’ll see,” Alexander said into the women’s stunned faces before going inside the house. When he came back out, suitably covered, he told Tatiana he was going to the village to get a couple of things they needed, like ice and an ax. “What an odd combination,” she remarked. “Where are you going to get ice from?” “The fish plant. They have to refrigerate their fish, don’t they?” “Ax?” “From that nice man Igor,” Alexander yelled, walking up the clearing, blowing her a kiss. She gazed after him. “Hurry back,” she called. Naira Mikhailovna apologized hastily. Dusia was mouthing a prayer. Raisa shook. Axinya beamed at Tatiana, who invited them all for a bit of kvas. “Come inside. See how nicely Alexander cleaned the house. And look, he repaired the door. Remember, the top hinge was broken?” The four women looked around for a place to sit. “Tanechka,” said Naira nervously, “there is no furniture in here.” Axinya whooped. Dusia crossed herself. “I know, Naira Mikhailovna. We don’t need much.” She looked down on the floor. “We have some things, we have my trunk. Alexander said he will make us a bench. I’ll bring my desk with the sewing machine…we’ll be fine.” “But how—” “Oh, Naira,” said Axinya, “leave the girl alone, will you?” Dusia glared at the rumpled bedsheets on top of the stove. A flustered Tatiana smiled. Alexander was right. It was better to go and visit them. She asked when would be a good time to come for dinner. Naira said, “Come tonight, of course. We’ll celebrate. But you come every night. Look, you won’t be able to eat here at all. There’s nowhere even to sit or cook. You’ll starve. Come every night. That’s not too much to ask, is it?

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

There he took off his shirt, sat on the edge of the cot, and at three-fifteen in the afternoon took his pistol and shot himself in the iodine circle that his personal physician had painted on his chest. At that moment in Macondo Ursula took the cover off the pot of milk on the stove, wondering why it was taking so long to boil, and found it full of worms.

It was on the second Tuesday in January - WI night - that winter became a serious and dramatic matter, a cold, tiring, but exhilarating time, at least for the young, and a companionable time for all, when we were stranded, snowbound and sealed off in place and, it seemed, in time too, for the usual pattern of the day’s coming and going was halted. We had been in the town all day, and I had scarcely noticed the weather. But, by the time I put the car up the last, steep bit of hill, past Cuckoo Farm and Foxley Spinney, towards the village, the sky had gathered like a boil, and had an odd, sulphurous yellow gleam over iron grey. It was achingly cold, the wind coming north-east off the Fen made us cry. We ran down the steps and indoors, switched on the lamps and opened up the stove, made tea, shut out the weather, though we could still hear it; the wind made a thin, steely noise under doors and through all the cracks and crevices of the old house. But by six o’clock there had been one of those sudden changes. I opened the door to let in Hastings, the tabby cat, and sensed it at once. The wind dropped and died, everything was still and dark as coal, no moonlight, not a star showed through the cloud cover, and it was just a degree wamer. I could smell the approching snow. Everything waited.

I watched Pascal sleep. He had long, curved eyelashes and lips that swelled with every little breath. I nestled into him, and his body responded in turn. He pushed his leg in between mine, nuzzling the top of his head against my cheek. His hair smelled like smoked wood chips. He looked old, in a good way. Even in his sleep, he had a reassuring quality. Restaurants were about hospitality, but the chef wasn't usually the one with open arms. Pascal was, though. He was everything at Bakushan: the genius behind the stove, the draw through the door, the face on the magazine covers. He embodied so many things, and I was floored that he was the one cuddling into me. He was the one who gave me little kisses as he slept.

He found Granny on the porch, asleep. Her chin sat on her chest, rising and falling with her breath. He gathered her up in his arms, light as a girl, and carried her inside to her room. He covered her in her old handed-down quilt. The outer layers were burnished to a luster over decades of sleeping flesh, the inner batting composed of older blankets still. He tucked it under her feet, her elbows and shoulders, and went out into the den and opened the door of the wood stove. A mouth of red coals. He added two lengths of the seasoned white oak they kept stacked on the porch, hot-burning wood for cold nights, and stoked it to a fury before stepping outside.

I tracked down a vegan baker and had this cake special ordered for tonight. It’s a vanilla cake made with almond milk and maple syrup, glazed with cocoa icing. The damn thing smells delicious, yet my mouth is as dry as the Sahara Desert. That’s probably because of the message. Or, I should say, question iced on top of the cake. Walking up to the kitchen, I see her shaking her booty as she sings to the loud music blasting through the apartment. In her hand, she has a knife and is cutting up a banana. On the stove, I can see a small pot of melted dark chocolate and what looks like toasted and chopped walnuts on a plate. “Hey, babe! You’re home too early.” She gives me a fake pout. “I wanted to surprise you.” Setting my chin on her shoulder, I place my hands on her hips and watch as she starts cutting up another banana. “Surprise me with what, Pixie?” “Something sweet for us to eat while we watch the movie tonight.” Kissing the side of her neck, I murmur into her skin, “I’ve got your sweet covered.” She looks at the box with curious eyes. “Oh? And what do you have there, Trevor Blake?” Lifting the lid, I push the now visible cake with its question closer to her, and she gasps. Her hands start to tremble, and I watch the hand holding the knife with a wary eye. Perhaps I should have asked her to put that down first. I watch her face as her eyes tear up at the question in red icing. Will You Marry Me? The ring is the dot at the bottom of the question mark, shiny and blinking at her. Standing here, I wait for an answer. And I wait more. Thing is, it’s too quiet. There are silent tears running down her face, but she’s not said a single word. Fuck. What if she isn’t ready for this? I open my mouth to try to fix this, but suddenly my little sprite is squealing loudly, jumping up and down. I should be fucking thrilled that she’s happy, but all I can see is that knife bouncing up and down with her little body. She’s talking so fast I can barely understand what she’s saying. “Oh-my-gosh-Trevor-are-you-serious-right-now!” “Babe, happy as hell that you’re excited, but can you do me a favor really quick?” Paisley stops jumping up and down and nods her head repeatedly like a bobble head doll. I have to stop myself from laughing at her. She smiles brightly at me. “If you wanna know my answer, it’s yes!” “Well, that, too. But, Pixie, can you please put down the knife? Would really fucking hate it if one of us got accidentally stabbed on the night that I’m asking you to become my wife.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

The next morning came early at the Circle T Ranch.  The sun had begun its climb over the eastern hills, greeted by the clang of the breakfast bell mixed with the roosters’ crows and barking dogs.  Wade pushed back his blanket and, feeling the early September chill, wished someone had built a fire in the pot-bellied stove a few feet away. Looking half-asleep, Emmett sat up and stared out the window at the barn and corral, wishing he could crawl back under the covers.  He turned from the window, looked at Wade under his covers, and told him it was time to get up. Getting out of bed, he grabbed his pants from a peg on the wall next to his bunk and headed for the outhouse dressed in his faded red underwear. Wade tossed his covers back, greeted by the same chilly morning that greeted Emmett.  He put his feet on the cold wooden floor, stood, took his pants off the peg, and slipped into them.  Pulling his suspenders up, he followed Emmett and the others out back to take his turn. Wade

Alexander said as soon as it got cold, they would leave. September came and it was still warm; he liked that. Better still, not only was Tatiana making them a little money, she was drinking some sparkling wine, some Bisol Brut, for which she developed a bit of a taste. After work, she would sit with Anthony, have bread and cheese, and a glass of sparkler. She closed the winery, counted the money, played with the boy, waited for Alexander to finish work, and sipped her drink. By the time they drove to the B&B, had dinner, chocolate cake, more wine, a bath, put Anthony to bed, and she fell down onto the goose down covers, arms flung above her head, Tatiana was so bubbled up, so pliant, so agreeable to all his relentless frenzies, and so ceaselessly and supernally orgasmic that Alexander would not have been a mortal man if he allowed anything to come between his wife and her Bisol Brut. Who would do a crazy thing like quit to go into dry country? This country was flowing with foaming wine, and that is just how they both liked it. He started whispering to her again, night by night, little by little. Tania . . . you want to know what drives me insane? Yes, darling, please tell me. Please whisper to me. When you sit up straight like this with your hands on your lap, and your breasts are pushed together, and your pink nipples are nice and soft. I lose my breath when your nipples are like that. The trouble is, as soon as I see you looking at me, the nipples stop being nice and soft. Yes, they are quite shameful, he whispers, his breath lost, his mouth on them. But your hard nipples also drive me completely insane, so it’s all good, Tatia. It’s all very very good. Anthony was segregated from them by an accordion room partition. A certain privacy was achieved, and after a few nights of the boy not being woken up, they got bolder; Alexander did unbelievable things to Tatiana that made her sparkler-fueled moaning so extravagant that he had to invent and devise whole new ways of sustaining his usually impeccable command over his own release. Tell me what you want. I’ll do anything you want, Tania. Tell me. What can I do—for you? Anything, darling . . . anything you want, you do . . . There was nothing Gulag about their consuming love in that enchanted bed by the window, the bed that was a quilted down island with four posters and a canopy, with pillows so big and covers so thick . . . and afterward he lay drenched and she lay breathless, and she murmured into his chest that she should like a soft big bed like this forever, so comforted was she and so very pleased with him. Once she asked in a breath, Isn’t this better than being on top of the hard stove in Lazarevo? Alexander knew she wanted him to say yes, and he did, but he didn’t mean it, and though she wanted him to say it, he knew she didn’t want him to mean it either. Could anything come close to crimson Lazarevo where, having been nearly dead, without champagne or wine or bread or a bed, without work or food or Anthony or any future other than the wall and the blindfold, they somehow managed for one brief moon to live in thrall sublime? They had been so isolated, and in their memories they still remained near the Ural Mountains, in frozen Leningrad, in the woods of Luga when they had been fused and fevered, utterly doomed, utterly alone. And yet!—look at her tremulous light— as if in a dream—in America—in fragrant wine country, flute full of champagne, in a white quilted bed, her breath, her breasts on him, her lips on his face, her arms in rhapsody around him are so comforting, so true—and so real.

~ VANILLA BEAN CRÈME ANGLAISE ~ 4 large egg yolks 2½ tablespoons sugar 1 cup whole milk ¾ cup heavy cream 1 teaspoon vanilla bean paste Prepare an ice bath by filling a large bowl halfway with ice, then nestling a second bowl (ideally metal) inside the ice. Set a wire-mesh strainer over the second bowl. Using a mixer, beat the yolk and sugar together for about two minutes, or until pale and creamy. Combine the milk, cream, and vanilla bean paste in a medium-sized saucepan, and bring to a simmer over medium heat, stirring constantly to prevent scalding. Once the cream has just reached a simmer, remove from heat and reduce burner to medium-low. With the mixer running on low, slowly pour ⅓ cup of the hot cream into the sugared yolks. Blend until well incorporated, then pour the remaining cream into the mixing bowl. Transfer the custard to the saucepan, and return it to the stove. If it’s frothy; the air will dissipate as it cooks. Stir over medium-low heat for 5–10 minutes, or until the mixture can coat a spoon. For thicker custard, cook a few minutes longer. If the custard resists thickening, increase the heat; avoid a boil, as the egg will cook and the sauce will separate. Once the custard has thickened, remove it from the stove and pour it through the mesh strainer and into the chilled bowl. Chill the sauce in a covered container for three hours, or overnight. The custard will thicken as it cools. Makes about 2 cups.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

Even though Caleb had known in the core of his being that Lily would not be waiting in his house when he returned from Spokane, he was disappointed not to find her there. As he walked through the dusty rooms where the furniture looked misshapen under coverings of cloth he imagined the changes Lily’s presence would have wrought in the place. It was cold and dank in that house, but Lily would have had fires burning on both the hearths and in the kitchen stove. The rooms were dark and smelled musty, but if Lily had been there, the good scents of bread baking and of woman would have been in the air, and the windows would have glowed with light. Caleb sighed. He was getting pretty fanciful these days, he thought to himself. The plain, unvarnished reality was that while Lily might surrender her body to him—her own needs drove her to do that—she had no intention of surrendering her dreams. After

The hour that was for them, for us, for all who had awakened one morning to see their fields covered with blood rather than harvest, who didn't seek to change the world but lived in good faith and prayer offered to an imposing God, for the young women who mended their men's clothing and held their sons' mouths to the purple nipples of sweet breasts, for the man who watched the suns descend behind the mountain every evening and dreamed and when his sons were grown, passed on his dreams, for the black nights when guitars harmonized with the wind's song, to the bottle of regional brew, and a hand-rolled cigarette, to the baptism and a dance of celebration, to the aroma of soups simmering on wood-burning stoves and filled the bellies of those who worked the fields, to a candle that burned in vigil while a hungry mind gulped the printed truth of another's legacy, to the owl that called from between the moon and earth while lovers enwrapped their passion on silver tinted grass, to the history of the world and to its future, to all that had lived and died and had been born again in that moment as i approached am opaque window and pointed my weapon.

JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)

ROSEMARY SARTORI’S QUICK TARTUFO (In America, SNOWBALLS) Yield: 1 dozen tartufo 3 bags shredded coconut 1 cup heavy cream 1 gallon vanilla ice cream (softened) 12 maraschino cherries FOR CHOCOLATE DRIZZLE: 1⁄4 box paraffin wax 1 pound dark chocolate Melt paraffin wax with chocolate in a double boiler on stove until liquid. Set aside. Soak coconut in heavy cream. Set aside. Roll ice cream into baseball-sized balls. Bury maraschino cherry in center of each. Drizzle chocolate sauce on ice-cream ball, then roll in coconut until covered. Place on waxed-papered cookie sheet and freeze.

Now one of the other students flew into her hut with such velocity that a poster of Bal Thackeray, Shiv Sena’s aging founder, fluttered off its tack on the wall. “Devo! You’re early!” Manju protested. “And you forgot to take off your shoes!” Her eyes then moved from the mud tracks on the floor to his face, which was covered in blood. “Oh,” the boy said, holding his head. “A taxi …” Annawadi kids were always getting hit on the chaotic roads—usually, while crossing a treacherous intersection to get to Marol Municipal School. New drivers talking on new cellphones could be a lethal combination. Manju leaped up, grabbed the turmeric by the stove, and poured the yellow powder over Devo’s head. Turmeric, as good for wounds as for brides before weddings. She rubbed the spice until it blended with the blood into a bright orange paste, then pressed down hard. She was checking to see if she’d stanched the bleeding when Devo’s one-eyed, widowed mother came through the door, brandishing a foot-long piece of metal.

Instantly, I noticed that our conversation was easy, flirtatious and exciting. It didn’t take very long for us to get to know each other. To start with, I was a little taken aback with both of them being so friendly and talkative. As we talked, I really didn’t know what to call Rita and I stammered some as I attempted to navigate around the social aspects of my dilemma. I didn’t know her last name and “Mrs. Whatjamacallit” didn’t seem appropriate, so I continued using her first name. What seemed awkward to me at first, soon became and sounded acceptable. I also noticed that Connie alternated between calling her mother “Mom” and “Rita.” At first this was strange, but soon I kind of understood the unique relationship between them. For me it seemed different, however I tend to adapt easily and now I was becoming acquainted with a girl who called her mother by her first name. The house was without central heating, but it did have a big cast iron Franklin stove in the living room. Rita looked over to me and asked if I would light the fire. “Guess so,” I replied. I soon found out that lighting the fire encompassed getting and splitting the firewood, and then tending to it. Connie showed me to the front porch where there was a big pile of cordwood, just dumped in one heap. I also noticed that the wind was picking up and was blowing the white stuff onto the porch and covering the woodpile. “Might be a good idea to bring in enough wood to last the night,” I thought aloud. This was going to become a full time job! With Connie’s able help I got a roaring fire going. Rita made sandwiches and poured us all some Coca-Cola, which she topped off with some Canadian Whiskey. Turning the damper down on the fire, I thought to myself that the Franklin stove would never heat this size house, besides the wind was coming in through the cracks around the windows and doors. I knew that the house didn’t have much insulation by how cold the walls were. The windows were single pane, which also didn’t help much, but at least it was shelter. When I mentioned this, Rita said, “Never mind, we’ll all be able to stay warm in bed.” By this time, Connie and I were clowning around and Rita reminded us that she was also there. “I may be momma but I’m not about to freeze, while you kids have all the fun! Besides we only have one bed.” Suddenly the whole scene came into focus. The sandwiches on the kitchen table wouldn’t be our only food. The sandwiches we would have that night would just be the beginning of a feast.

When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in the bright light of the full moon that was streaming in through the windows. On the kitchen table a wooden spoon sat in a small saucepot, which held crushed hazelnuts that had been soaked and heated in Frangelico, next to the bowl of thick, velvety pastry cream she had prepared earlier. She released one of the layers from its baking pan and settled it onto the cake plate. She had sprinkled them while they were still warm with the same infused brandy, so they were now redolent with a harmonious perfume of filberts and chocolate. She deftly spread some of the pastry cream on the first layer and sprinkled a tablespoon of the crushed nuts on top of it. She added the second layer of cake, more buttery cream, and a dusting of nuts. Angelina always aimed for an extra shading of flavor when she created a recipe, something to complement and embrace the most prominent flavor in a dish, something that tickled the palate and the imagination. Here, she had chosen aromatic, earthy hazelnuts to add an extra dimension of texture and taste. She'd heard someplace that some musical composers said that it was the spaces between the notes that made all the difference; when you were cooking, it was the little details, too. Each layer of the dense cake covered the one beneath it as she laid them on, like dark disks of chocolate eclipsing moons made of creme anglaise instead of green cheese. In short order, the sixth and final layer had efficiently been fixed into place. She took a half step back to check for symmetry and balance, then moved on to the frosting. She poured the mixture of butter, milk, and chocolate that had been resting on the stove top into a mixing bowl, added a pinch of salt, a dash of real vanilla extract, and began whisking it all together with powdered sugar, which she shifted in stages to make sure that it combined thoroughly.

Angelina, I adore you...," crooned Louis. Then the New Orleans Gang picked up the beat and King Louis sang, "I eat antipasto twice, just because she is so nice, Angelina..." Fresh pasta time. Angelina cracked three eggs into the center of a mound of 00 flour, in time to the music, and began teasing the flour into the sticky center. With a hand-cranked pasta maker, she rolled out the dough into long, silky-thin sheets, laid them out until they covered the entire table, then used a 'mezza luna' to carefully slice wide strips of pasta for a new dish she wanted to try that she called Lasagna Provencal, a combination of Italian and French cheeses, Roma and sun-dried tomatoes, Herbes de Provence, and fresh basil. It was a recipe for which she had very high hopes. Angelina started assembling her lasagna. She mixed creamy Neufchatel, ricotta, and a sharp, grated Parmigiano-Reggiano in with a whole egg to bind it together. She layered fresh pasta sheets in a lasagna dish, coated them with the cheesy mixture, ripped in some fresh basil and oregano and sun-dried tomatoes. She worked quickly, but with iron concentration. "I'm-a just a gigolo, everywhere I go...," sang King Louie. For the second layer, she used more pasta topped with Gruyere and herbed Boursin cheese. The third layer was the same as the first. For the fourth layer, she used the rest of the Boursin and dollops of creme fraiche, then ladled the thick, rich tomato sauce from the stove on top and finished it with a sprinkling of shredded Gruyere. She set it aside for baking later and felt a flush of craftswomanly pride in the way it had all come together.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

Water. Drinking water, water purification system (or tablets), and a water bottle or canteen. Food. Anything that is long lasting, lightweight, and nutritious such as protein bars, dehydrated meals, MREs24, certain canned goods, rice, and beans. Clothing. Assure it’s appropriate to a wide range of temperatures and environments, including gloves, raingear, and multiple layers that can be taken on or off as needed. Shelter. This may include a tarp or tent, sleeping bag or survival blanket, and ground pad or yoga mat. A camper or trailer is a fantastic, portable shelter, with many of the comforts of home. If you own one keep it stocked with supplies to facilitate leaving in a hurry, as it can take several hours load up and move out if you’re not ready. In certain circumstances that might mean having to leave it behind. Heat source. Lighter or other reliable ignition source (e.g., magnesium striker), tinder, and waterproof storage. Include a rocket stove or biomass burner if possible, they’re inexpensive, take very little fuel, and incredibly useful in an emergency. Self-defense/hunting gear. Firearm(s) and ammunition, fishing gear, multi-tool/knife, maps, and compass, and GPS (it’s not a good idea to rely solely on a GPS as you may find yourself operating without a battery or charger). First aid. First aid kit, first aid book, insect repellant, suntan lotion, and any needed medicines you have been prescribed. If possible add potassium iodide (for radiation emergencies) and antibiotics (for bio attacks) to your kit. Hygiene. Hand soap, sanitizer, toilet paper, towel, toothbrush, toothpaste, dental floss, and garbage bags. Tools. Hatchet (preferably) or machete, can opener, cooking tools (e.g., portable stove, pot, frying pan, utensils, and fuel), rope, duct tape, sunglasses, rubber tubing, and sewing kit. Lighting and communications. LED headlamp, glow sticks, candles, cell phone, charger (preferably hand crank or solar), emergency radio (preferably with hand crank that covers AM, FM, and Marine frequencies) and extra batteries, writing implements, and paper. Cash or barter. You never know how long an emergency will last. Extensive power outages mean no cash machines, so keep a few hundred dollars in small bills, gold or silver coins, or other valuables on hand.

Mother's Apron There's a great old skit called "Mother's Apron" that touts the many household uses of the apron. This basic skit, with its infinite individual variations, has been performed by women's church and community clubs for generations. Below is a version remembered by Bernice Esau that was presented by her mother, probably originally in Low German, the common language of the rural Minnesota community where it was performed, hence the slightly lilting, old-fashioned sound to it: Do you remember Mother's aprons? Always big they were, and their uses were many. Besides the foremost purpose, the protection of the dress beneath, it was a holder for removal of hot pans from the oven. It was wonderful for drying children's tears and, yes, even for wiping small noses. From the henhouse it carried eggs, fuzzy chicks, ducklings, or goslings, and sometimes half-hatched eggs to be finished in the warming oven. Its folds provided an ideal hiding place for shy children, and when guests lingered on chilly days, the apron was wrapped about Mother's arms. Innumerable times it wiped a perspiring brow bent over a hot wood-burning stove. Corncobs and wood kindlings came to the kitchen stove in that ample garment, as did fresh peas and string beans from the garden. Often they were podded and stemmed in the lap the apron covered. Windfall apples were gathered in it, and wildflowers. Chairs were hastily dusted with its corners when unexpected company was sighted. Waving it aloft was as good as a dinner bell to call the men from the field. Big they were, and useful. Now I wonder, will any modern-day apron provoke such sweet and homesick memories?

His supermarket rarely carried what he wanted anymore, so Cecil had gone to the butcher store around the block from the housing project where the owner was now in the habit of saving chicken feet for him. When he got home, Cecil set a pot of water on the stove. As soon as it boiled, he dropped in the four-pronged feet. After five minutes he took them out and rolled off the skin. Next Cecil pulled out the old black cast-iron skillet that had been his mama's, poured in some oil, and added the feet, frying them up until they were a golden brown. Throwing in some chopped onion and garlic and cooking them until he could see through the onions, Cecil added rice and covered the whole shebang with water. Some salt and pepper, bring to a boil again, put on a lid, and wait till the rice was fluffy and the chicken feet were tender.

dry not only my sponges but also my cutting boards, colanders, and dishes on my veranda. Sunlight is a good disinfectant, and my kitchen always looks very tidy because I don’t need a dish rack. In fact, I don’t even own a dish rack. I put all the dishes I wash into a large bowl or colander and place this on the veranda to dry. I can wash them in the morning and just leave them outside. This is an excellent solution for people living on their own or for those who don’t use many dishes. Where do you store your oil, salt, pepper, soy sauce, and other seasonings? Many people keep them right beside the stove because they want them close at hand for the sake of convenience. If you are one of these people, I hope you will rescue them right now. For one thing, a counter is for preparing food, not for storing things. Counter space beside the stove, in particular, is exposed to splatters of food and oil, and the seasonings kept here are usually sticky with grease. Rows of bottles in this area also make it much harder to keep clean, and the kitchen area will always be covered in a film of oil. Kitchen shelves and cupboards are usually designed to store seasonings and spices, so put them away where they belong. Quite often, a long, narrow drawer is located next to the oven that can be used for this purpose.

covered in stickers, scribbled notes and photographs of children. Addie wondered who the children were and whether they all lived here, with Ruth and Sam. Whatever Penny and Ruth were planning, Addie’s photo was never going on that fridge. She strained to hear what Penny was saying to Ruth. Penny had her serious face on, which was worrying. Ruth was nodding. She glanced over at Addie, her eyes soft and watery. Like the police officer’s eyes, just before she made Addie let go of Mam’s hand. ‘Almost done, Addie,’ she said, smiling. She turned back to the stove, stirred her pan of milk, as if everything was normal. As if everything was fine. Ruth didn’t look like a foster carer. Not like Dawn anyway. Dawn, with her pink hair and high heels, her endless phone calls, her high-pitched

Always cover your container with a lid to preserve the scent. Best is to let the candles cure for at least 3 days and optimally 10 days. Stove in a dry place away from excessive heat and light.

Even though I'm trying hard not to let it show, I want to swim past the breakers, and sink to the bottom and stay there with my eyes closed and the water covering my ears. And yes, I know that's an overreaction. When you read this you'll think "Mom, please. Really?" You'll roll your eyes in that carefree way of yours and shrug those rebellious bangs off your forehead. You'll offer the one-sided smirk that says "you and I are the weird ones in the family - the two that always get each other's hidden meanings". Only this time, you don't get it. You can't. You won't for another 25 or 30 years - until you lie on the sand, or sit in a stadium seat somewhere or stand at your kitchen stove and catch a glimpse of your first born, your baby, suddenly inhabiting the body of an adult. Someone you barely recognize. In that instant, you'll think "how did this happen? When did this happen? Have I taught enough? Have I listened enough? Have I coached and planned and laughed and worried enough? Can I let go enough?" I'm afraid I won't be able to do it gracefully when the moment comes. I'm not ready. It's too soon. Instead of compiling pictures for a tasteful collage to make your dorm room homey, I want to climb inside the photos and live them again. Every bedtime story, lost tooth, birthday cake, backyard campout, ballgame, wildflower bouquet, rainy day and homemade Mothers Day card. All the golden moments and all the quiet, ordinary ones. I'd treasure them even more the second time around. If only life came with a rewind button, with do overs.

At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.

Chicken legs, beef ribs- they ate the food with their fingers, dipping into the horseradish sauce, feeding each other greedily. Laughing. They rolled leaves of cabbages and chewed on them like monkeys. They ate the golden potatoes as if they were apples. By the time they returned to the making of stock, and took the roasted veal bones from the stove and put them into the pot and filled it with enough cold water so that it could slowly simmer, their own legs no longer ached, their feet felt as if they could stand the weight of their bones for yet another day and they tasted of garlic and wine. "Thank you, chef," he said. "Thank you, chef." She opened the cheese larder and took out a wedge of runny Camembert, which she covered with a handful of white raspberries that he had draining in a colander by the sink. He opened a bottle of port. The dishes could wait. They sat on the back stairs of the tall thin house and looked over the lights of the steep city of Monte Carlo and out into the endless sea. The air was cool, the cheese and raspberries were rich and tart; the port was unfathomably complex with wave and wave of spiced cherries, burnt caramel and wild honey.

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was not a pleasant day, and to make matters worse it rained until late in the afternoon. The Story Girl had not recovered from the mortifications of the previous day; she would not talk, and she would not tell a single story; she sat on Rachel Ward's chest and ate her breakfast with the air of a martyr. After breakfast she washed the dishes and did the bed-room work in grim silence; then, with a book under one arm and Pat under the other, she betook herself to the window-seat in the upstairs hall, and would not be lured from that retreat, charmed we never so wisely. She stroked the purring Paddy, and read steadily on, with maddening indifference to all our pleadings. Even Cecily, the meek and mild, was snappish, and complained of headache. Peter had gone home to see his mother, and Uncle Roger had gone to Markdale on business. Sara Ray came up, but was so snubbed by Felicity that she went home, crying. Felicity got the dinner by herself, disdaining to ask or command assistance. She banged things about and rattled the stove covers until even Cecily protested from her sofa. Dan sat on the floor and whittled, his sole aim and object being to make a mess and annoy Felicity, in which noble ambition he succeeded perfectly.

HOBAMISO Miso on a magnolia leaf Serves 2-4 Preparation time: 15 mins Cooking time: 10 mins 100g (3½ oz) shinshu (light brown) miso 35g (1¼ oz) sugar 8g (¼ oz) mature ginger, coarsely grated and then drained of liquid by squeezing through muslin (cheesecloth) 1 tbsp vegetable oil 80g (2¾ oz) spring onions (scallions), thinly sliced 2 hoba leaves (newly fallen leaves that are at least 25cm/10 in in length), or parchment paper cooked rice, to serve 1 Prepare a shichirin (a small tabletop grill) and get the charcoal red hot. If you don’t have a shichirin or hoba leaves, you can also make this dish on the stove in a roasting tin lined with parchment paper. 2 In a bowl, combine the miso, sugar, ginger, and vegetable oil to form a paste. Stir in the spring onions. 3 Rinse the hoba leaves in water and drain, but don’t wipe them dry. Place the leaves on the grill, over the very hot charcoal, and spread the miso mixture over the centre of the leaf, making sure not to cover more than about a third of the leaf’s surface. 4 Allow to simmer for 2 minutes, cooking until the spring onion becomes tender and the miso caramelised. When it is ready, the leaf will release a slightly smoky, autumnal aroma. 5 Serve with a bowl of rice. Nobuko says this also goes very well with a crisp sake.

From the day I brought the kitten home there was a change in my husband, he didn't go out to the bars nearly as much, he tried to be home every night by dark, and he stoked the fires in both stoves and fussed all over that kitten, somehow he became that kitten's surrogate mother, and not only did my husband meticulously brush his teeth every night, he quit drinking beer at night altogether so as not to reek of it. And whenever I woke up to have a look, there was that kitten suckling at my husband's knuckle, and that's how they slept together, that's how they slept together even when that kitten grew into a full-grown tabby cat, that tabby cat couldn't fall asleep unless he was snuggled up to my husband and suckling at his knuckle. Little Ethan, that's what we named our tabby, was so in love with my husband that he just couldn't wait for evening to come, and when I made the beds Ethan liked to slip under the covers and romp around in the dark, even I fell in love with that tabby, even I fell in love with him as if he were our own little child, even I couldn't wait to see our tabby cat, who was fond of sunning himself up on the roof, up there where my husband typed on his typewriter, in fact, these days my husband even wrote while I was at home, because that tabby cat sat right next to him, gazing wisely at the typewriter keys, gazing lovestruck at my husband, and into my lap he would come, and then back to my husband at the typewriter, some sort of muse to my husband is what that little creature was.

Leaving the cave becomes a metaphor within the philosophy of his-tory; it denotes a new epoch of humanity. This is how Descartes used the metaphor. He compares the Scholastics' fight against the new science to the ways of a blind man, who, to fight without a handicap against some- on e who is sighted, makes his opponent go into the depths of a very dark cave ; in publishing his method, by contrast, he would be doing almost th e same as if [he] were to open some windows and make some light of da y enter into that cave where they have descended to fight. 38 This is a significant new image in place of the paideutic path out of the cave, for here the space itself is transformed. It does something not only to man bu t to the world, something that no Ionger depends on the individual's ed ucation and will. This is not, however, a momentary act, but rather a historically continuous path of dis-covering the truth, qui ne se dicouvre que peu a peu. The window metaphor takes this into account with its im-plic ation of light gradually gaining access. Recall the significance of the closed, medieval chamber in Descartes's portrayal of the turning point in his th i nking : I remained for a whole day by myself in a small stove- hea ted room . 39 .Here the relation of the room to the world is still com -pletely medieval: the direction is from the outside to the inside.

I walked to the covered porch. Rafe was on the futon, still dressed, no blankets or pillow, sleeping with his head on his arm. It was chilly, with the cold night air seeming to blast through the window glass. I found a blanket folded by the wood-burning stove. I went back to Rafe, unfolded the blanket, and crawled in beside him. He woke as I was pulling the blanket up over us. “Maya?” I put my fingers to my lips and lay down. When I opened my mouth, he put his hand over it and waved at himself, reminding me that he was still wired. Then he leaned to my ear again, his voice so low I’d never have heard it without skin-walker hearing. “I have to sleep with my clothes on. But I know why you’re here. Daniel.” “I--” He covered my mouth again and whispered in my ear. “You need to tell him. I was hoping you wouldn’t…” He trailed off, but stayed by my ear, so I couldn’t see his expression. I knew what I’d see if I did, though. Disappointment. Hurt. “I’m so sorry,” I whispered. He hugged me. A tight hug. Fierce. Then his lips went to my ear again. “Don’t be.” I tried to look away, but he caught my chin and kissed me and it was such a sweet kiss, and I felt so guilty, like I’d betrayed him, and my throat seized up and tears trickled down my cheeks, onto his.

Bubby’s kitchen is like the center of the world. It is where everyone congregates to chatter and gossip, while Bubby pours ingredients into the electric mixer or stirs the ever-present pots on the stove. Somber talks take place with Zeidy behind closed doors, but good news is always shared in the kitchen. Ever since I can remember, I’ve always gravitated toward the small white-tiled room, often fogged with cooking vapors. As a toddler I crawled down the one flight of stairs from our apartment on the third floor to Bubby’s kitchen on the second floor, edging cautiously down each linoleum-covered step with my chubby baby legs, hoping that a reward of cherry-flavored Jell-O was in it for me at the end of my labors. It is in this kitchen that I have always felt safe. From what, I cannot articulate, except to say that in the kitchen I did not feel that familiar sense of being lost in a strange land, where no one knew who I was or what language I spoke. In the kitchen I felt like I had reached the place from which I came, and I never wanted to be pulled back into the chaos again.

Corn Chowder This recipe is from Marjorie Hanks. She used to make it on the stove, but now that Luanne got her a slow cooker, she makes it this way.   ½ cup diced cooked ham (or 6 slices bacon, cooked and crumbled) 2 cups peeled, diced potatoes ½ cup chopped onion 2 ten-ounce packages frozen whole-kernel corn 1 can (16-ounces) cream-style corn 1 Tablespoon brown sugar 1 teaspoon Tabasco sauce 1 teaspoon Season Salt (see Mrs. Knudson’s recipe on backmatter) ½ teaspoon black pepper 1 cup chicken broth   Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well. Cover and cook on LOW for 6 to 7 hours. Yield: Makes 4 hearty servings.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

The smothered chicken and gravy, collard greens, and the black-eyed peas she'd modified to make vegetarian for Sierra were ready and warm on the stove. The rice waited patiently in the rice cooker on the counter. The corn fritters were warming in the oven. The peach cobbler, fresh out of the oven, cooled on the counter next to a dish she hadn't told the Townsends about, which she'd covered in foil until it was time to bring it out. The entire house smelled heavenly, from the savory garlic and onion to the rich chicken-gravy to the cobbler's sweet cinnamon spice.