Sushi Love Quotes

I love sushi, I love fried chicken, I love steak. But there is a limit to my love,

Nobody believes in racial profiling until they get a red-haired sushi chef with a southern accent.

You know,” he told her, eyeing a seaweed salad passing by his shoulder, “we could go to a real Japanese restaurant. I am very happy to pay for however much sushi you want to eat.” “But will it move around me?

Love is like a man who doesn't know his own strength: he means well, but sometimes he crushes you.

What do you love?" "You for doing this - you in general. Chocolate, sushi, malt shakes. All things I'm highly deficient in at the moment. Well, other than you." "What do you hate?" "Chloe and clowns. Come to think of it, Chloe is a clown.

Making sure the person shared your interest in sushi and Wes Anderson movies and made you get a boner anytime you touched her hair would seem far too picky. Of course, people did get married because they loved each other, but their expectations about what love would bring were different from those we hold today.

I love the little ways he shows he cares, like giving me the last piece from his favorite sushi roll or only stealing a single bite of dessert before handing it over, although I know we both suffer from the same unfortunate sweet tooth.

When I was a junior, my school introduced badminton, which was clearly a P.E. department ploy to get me away from the wrestling room, and it worked, since the first time I played badminton was like the first time I tasted sushi or heard the Beatles or read Wordsworth. This was a sport? This counted for gym requirements?

I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad. She liked her wine white, her coffee black, and her gin with a splash of tonic. I knew all of these things because despite her assumption that I paid attention to no one except myself, I couldn’t stop noticing her if my life depended on it. Every detail, every moment, all filed and categorized in the Sloane cabinet of my mind.

The world seemed filled with interesting books to read, interesting plays and movies to see, interesting games to play, interesting food to taste, and interesting people to have sex with and sometimes even to fall in love with. To Marx, it seemed foolish not to love as many things as you could. In the first months she knew him, Sadie disparaged Marx to Sam by calling him “the romantic dilettante.” But for Marx, the world was like a breakfast at a five-star hotel in an Asian country—the abundance of it was almost overwhelming. Who wouldn’t want a pineapple smoothie, a roast pork bun, an omelet, pickled vegetables, sushi, and a green-tea-flavored croissant? They were all there for the taking and delicious, in their own way.

One thing I have never understood is how to work it so that when you're married, things keep happening to you. Things happen to you when you're single. You meet new men, you travel alone, you learn new tricks, you read Trollope, you try sushi, you buy nightgowns, you shave your legs. Then you get married, and the hair grows in. I love the everydayness of marriage, I love figuring out what's for dinner and where to hang the pictures and do we owe the Richardsons, but life does tend to slow to a crawl.

Everybody's amputated in some way or another, Shiloh. We lose loved ones, cut off memories forever, end relationships. Go down paths we can't return from. We can't always have it back. I know, it might seem far out there, but I think there's some truth in it,"Rick continued. "We all experience loss. And that's what amputation is all about: irretrievable loss. A part of you that's no longer there.

We made love... and sushi.

But maybe healing from the wound on my foot was just the beginning. Maybe I still needed to heal the wound on my heart, too.

a damn roach…[that] scuttled around just like Nate; reappearing, existing forever, never dying. Like Twinkies. So bad, yet deeply desired.

I couldn't believe this was happening. That I could possibly be everything Vinny wanted. That this was real life and I was here being carried to Vinny's bed like a princess. Like his princess.

If you’ve ever wondered what we’re missing by sitting at computers in cubicles all day, follow Jessica DuLong when she loses her desk job and embarks on this unlikely but fantastic voyage. Deeply original, riveting to read, and soul-bearingly honest, "My River Chronicles" is a surprisingly infectious romance about a young woman falling in love with a muscle-y old boat. As DuLong learns to navigate her way through a man’s world of tools and engines, and across the swirling currents of a temperamental river, her book also becomes a love letter to a nation. In tune with the challenges of our times, DuLong reminds us of the skills and dedication that built America, and inspires us to renew ourselves once again.

I glanced over at...Billy? I think his name was Billy. If it was, he'd be the third one since the walking boot came off. Like the Three Billy Goats Gruff. Trip trap, trip trap right into my bed. Especially after one too many Pinot Grigios.

I used to be alive, filled with fire, consuming the world like tomorrow might never come. I relished a good love story, the exertion of leaping across a ballet studio, the sighs a piece of art could emit from me. Since the injury, since my heartbreak, I'd lost my desire. It was time to find it again and the Billys weren't doing the trick.

salmonella bacteria, which we contract by eating already infected eggs or meat; the worm responsible for trichinosis, which gets from pigs to us by waiting for us to kill the pig and eat it without proper cooking; and the worm causing anisakiasis, with which sushi-loving Japanese and Americans occasionally infect themselves by consuming raw fish.

We’ve worked together for years, and I don’t even know your favorite food.” That was a lie. I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad. She liked her wine white, her coffee black, and her gin with a splash of tonic. I knew all of these things because despite her assumption that I paid attention to no one except myself, I couldn’t stop noticing her if my life depended on it. Every detail, every moment, all filed and categorized in the Sloane cabinet of my mind. I would never tell her any of that, though, because if there was one thing sure to send Sloane Kensington running, it was the possibility of intimacy.

I picked a sushi spot even though I don’t love sushi, because the restaurant is really sunny and cute, and I wanted to make a good impression. Which, in hindsight, is fucking misleading, because I am 100 percent the kind of friend who wants you to pick me up so we can go to the drive thru and gossip over Big Macs in the McDonald’s parking lot. All my real friends are like, “Sushi? Table service? In daylight? I once had to watch you eat a hot dog on the bus!

So, if you suddenly experienced a financial windfall, you would ultimately be much happier if you spent the money on numerous pleasant, mood-boosting things occurring on a day-to-day or weekly basis—a daily lunch of expensive sushi, a weekly massage, a regular delivery of fresh flowers, or Sunday-morning calls to your best friend in Europe—rather than spend it all on a single big-ticket item that you believe you would really love, like a new top-of-the-line Jaguar or the remodeling of a bathroom with hand-painted tile.

and Anna could smell sushi, baked bread, and frying hot dogs. She could even catch the faint tang of Indian spices- not the kinds of spices she was used to, of course, the very specific kind in pandhi curry or masala crab, but then she had never come across those flavors outside the small, beautiful corner of India that her mother had once called home. That said, this place did smell yummy. There was food everywhere she looked: street vendors, bakeries, cafés, take-out places, you name it. Hungry Heart Row, that's what this neighborhood was called, and it seemed its residents had taken that very seriously.

We’ve been lunching on a lie since high school. The lie was this: those wishing to take away your freedom would come in the form of some massive monolithic, soulless government. We had to worry about faceless bureaucrats and faceless, armed mobs with mysterious insignias busting our doors in the dead of night, scooping us out of our beds, where we’re vanned to reeducation camps somewhere underground, a place with no internet, no cable, no sushi—not unlike certain parts of New Jersey. Which would be fine with me, because I hate sushi. But the “no internet thing” would be a problem. Because I love cat videos.

The ubiquity of great food in Tokyo is beyond imagination. It's not just that I'm interested in food and pay close attention to restaurants and takeout shops, although that's true. In Tokyo, great food really is in your face, all the time: sushi, yakitori, Korean barbecue, eel, tempura, tonkatsu, bento shops, delis, burgers (Western and Japanese-style), the Japanese take on Western food called yōshoku, and, most of all, noodles. I found this cheap everyday food- lovingly called B-kyū("B-grade") by its fans- so satisfying and so easy on the wallet that I rarely ventured into anything you might call a nice restaurant.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

I found Chinatown both impossibly sophisticated and unbearably out of vogue. Chinese restaurants were a guilty pleasure of mine. I loved how they evoked the living world- either the Walden-like sense of individualism of the Ocean or Happy Garden, or something more candid ("Yummies!"). Back home they had been a preserve of birthdays and special celebrations: a lazy Susan packed with ribs and Peking duck, rhapsodically spun to the sound of Fleetwood Mac or the Police, with banana fritters drenched in syrup and a round of flowering tea to finish. It felt as cosmopolitan a dining experience as I would ever encounter. Contextualized amid the big-city landscape of politicized microbreweries and sushi, a hearty table of MSG and marinated pork felt at best crass, at worst obscurely racist. But there was something about the gloop and the sugar that I couldn't resist. And Chinatown was peculiarly untouched by my contemporaries, so I could happily nibble at plates of salt and chili squid or crispy Szechuan beef while leafing through pages of a magazine in peace.

I thought I was going to be happy." "Okay," I said, for the third time, because there wasn't anything else I could say. "I was so wrong." He kept looking at his hands. "I thought I knew what happy was, and I guess I did because I wasn't miserable. People liked me. My grandmother loved me. She still loves me. She'll die loving me, even if she never sees me again. I love the trapeze. I did good stuff with the carnival, and I'm not sorry I did it, but I wasn't happy the way I am when I went with you. Even when I'm mad at you, or you're mad at me, or you do something stupid, like when you ate that gas station sushi and I had to hold your hair back when you threw up in the ditch, even then, I'm so happy it hurts. This isn't happiness. This is weaponized joy. I'm going to die from loving you too much, and I'm not even sure I'll e sorry. How is that fair? You didn't mean to, and I don't blame you, but you've ruined me for being happy without you. I can't do it. I can't too. I want to, and I can't." "Okay," I said one more time, and placed my hand over his.

Body-Loving High-Fiber, Starchy Carbohydrate Choices Quinoa California basmati rice, California wild rice, brown rice, or sushi rice Gluten-free pasta (one or two times per month) Sweet potatoes or yams Tortillas, grain free or organic corn

About page warm and casual on her blog, The Pioneer Woman: Howdy. I’m Ree Drummond, also known as The Pioneer Woman. I’m a moderately agoraphobic ranch wife and mother of four. Welcome to my frontier! I’m a middle child who grew up on the seventh fairway of a golf course in a corporate town. I was a teen angel. Not. After high school, I thought my horizons needed broadening. I attended college in California, then got a job and wore black pumps to work every day. I ate sushi and treated myself to pedicures on a semi-regular basis. I even kissed James Garner in an elevator once. I loved him deeply, despite the fact that our relationship only lasted 47 seconds. Unexpectedly, during a brief stay in my hometown, I met and fell in love with a rugged cowboy. Now I live in the middle of nowhere on a working cattle ranch. My days are spent wrangling children, chipping dried manure from boots, washing jeans, and making gravy. I have no idea how I got here . . . but you know what? I love it. Don’t tell anyone! I hope you enjoy my website, ThePioneerWoman.com. Here, I write daily about my long transition from spoiled city girl to domestic country wife.2

Before heading to our respective baths, Laurie, Iris, and I went to the food court and got lunch. I loved this food court, not because the food was especially good (although it was seventeen times better than the average American food court) but because it was such a perfect microcosm of the Japanese dining landscape. There were three noodle stands (udon, soba, and ramen), a sushi stand, a dessert shop selling soft-serve sundaes with fruit jelly and mochi dumplings, and a Korean stand specializing in rice dishes. I went straight for the Korean place and got myself a dolsot bibimbap, a hot stone bowl of rice topped with beef, assorted vegetables, and Korean hot sauce. Laurie and Iris returned with ramen and gyōza, and we sat together in the main hall in our yukata.

Once you start looking, you will discover unlimited links and openers for nurturing camaraderie. Do you drive the same car? Did you attend the same college? Do you both write with your left hand? Love vacationing in Paris? Prefer sushi over pasta? Both have twins? Attend the same church? Each run marathons? Enjoy the same television shows? Have the same breed of dog? While downright basic, these shared commonalities can often bring a sense of familiarity and affection even for people whom you have never met.

Given that the English language dominates the information flow in the modern world, this has not been to the advantage of the bonobo. When the Make Love Not War hippies of the animal kingdom knocked at our door, they were left standing outside by a mortified family. The author of the same Time article about the female body, Barbara Ehrenreich, felt that the bonobo's peculiarities were better left alone. Similarly, a British camera crew traveled all the way to the remote jungles of Africa to film bonobos only to stop their cameras each time an embarrassing scene came into view.

People are animists by nature, always interpreting reality in their own image. It starts early when children freely ascribe inner lives to clouds, trees, dolls, and other objects. This tendency is commercially exploited with pet rocks, chia pets, and Tamagotchi, which show remarkably little resemblance to the usual recipients of human love. The phenomenon is not even limited to our species; chimpanzees, too, care for imaginary young. Richard Wrangham observed a six-year-old juvenile, Kakama, carry and cradle a small wooden log as if it were a newborn. Kakama did so for hours on end, one time even building a nest in a tree and putting the log into it on its own. Kakama's mother was pregnant at the time. The field-worker notes: "My intuition suggested a possibility that I was reluctant, as a professional skeptical scientist, to accept on the basis of a single observation: that I had just watched a young male chimpanzee invent and then play with a doll in possible anticipation of his mother giving birth.

THE SECOND I feel a hurt, I take a loving action and I think, This apple is for you; this bath is to warm you; you are eating this delicious sushi because you deserve it. It’s intentional AF.

They’ll respect you, as their queen. That’s what you need from them, because I’ll give you all the love you’ll need.

In an attempt to define exactly who they are “compatible” with, a lot of people put together a checklist of what they are looking for in a significant other/spouse. In a way, that seems like a great idea. I’m not opposed to having a list, if it’s the right kind of list. The problem is that people almost always put the wrong things on the list. They want a girl who is short or a guy who is tall. They look for a certain hair color or a certain skin color. Their list includes things such as wanting someone who enjoys sports, watches the same obscure TV shows, or likes to eat sushi. There may be quantifiable numbers involved, like someone who makes at least a certain amount of money or who is no older than a certain age. If your list looks like that, then you are focusing on the wrong attributes. None of those things really matter—or at least they shouldn’t. If money is on your list, then you’re not interested in them; you’re interested in their money. If physical attributes are on your list, then you’re not interested in them; you’re interested in their body—the one thing about them that is guaranteed to change over time.

This is the skin and fat of the salmon's stomach!" "The skin is crisp, and when you bite on it the sweet fat comes seeping out..." "A long time ago, there was a lord of a large clan in the Hokuriku area who just loved to eat salmon. That lord especially liked to eat salmon skin, but salmon skin is very thin. Even if you had all the skin of a salmon, it still didn't satisfy him. So one day he said, if there was a salmon with a skin that was one foot thick, he'd be willing to exchange it with ten square miles of land... That is how good the skin of a salmon is. And the meat of a salmon with a lot of fat in it is exceptionally good too. This dish has grilled just those two best parts of it. First, you cut off the dark meat from the belly meat. Then you sprinkle salt onto the skin and the meat and refrigerate for two to three hours. After that, you grill it over charcoal. Being careful not to tear the skin, you roll the skin around the belly meat and pin it with a toothpick; this one is the salted one. On the other hand, this one hasn't been salted; instead, it's been marinated in soy sauce and sake overnight." "Hmm... he used the best part of a salmon and grilled it with salt or with teriyaki sauce." "You can't really call this a proper dish at first glance, but its flavor is definitely supreme!

I’d hardly call four years rushing things. I love you and I think I know you better than anyone. I know your favorite food is sushi and that you hate rap music and all about your unhealthy obsession for Gerard Butler.” “Oooo, Gerard,” she teased.

Why don’t we share the sushi love boat?” “Ooh! I’ve always wanted to get sushi on one of those pirate ships!

I am mad in love like fire, and I speak sushi after a night of fingernail sandwiches. Last night’s sex was so scratchy that this morning my throat is sore.

We both love sushi and hate Star Wars.

He’d stopped talking about bonding her to him forever and had apparently decided to concentrate on being charming instead. Liv never would have believed that such an intensely alpha male could be light and playful but she had been seeing an entirely different side of Baird lately. Aside from the sushi class, he’d also taken her to an alien petting zoo where she was able to see and touch animals that were native to the three home worlds of the Kindred and they’d been twice to the Kindred version of a movie theater where the seats were wired to make the viewer feel whatever was happening on the screen. He’d also taken her to a musical performance where the musicians played giant drums bigger than themselves and tiny flutes smaller than her pinky finger. The music had been surprisingly beautiful—the melodies sweet and haunting and Liv had been moved. But it was the evenings they spent alone together in the suite that made Liv really believe she was in danger of feeling too much. Baird cooked for her—sometimes strange but delicious alien dishes and once Earth food, when she’d taught him how to make cheeseburgers. They ate in the dim, romantic light of some candle-like glow sticks he’d placed on the table and there was always very good wine or the potent fireflower juice to go with the meal. Liv was very careful not to over-imbibe because she needed every ounce of willpower she had to remember why she was holding out. For dessert Baird always made sure there was some kind of chocolate because he’d learned from his dreams how much she loved it. Liv had been thinking lately that she might really be in trouble if she didn’t get away from him soon. If all he’d had going for him was his muscular good looks she could have resisted easily enough. But he was thoughtful too and endlessly interested in her—asking her all kinds of questions about her past and friends and family as well as people he’d seen while they were “dream-sharing” as he called it. Liv found herself talking to him like an old friend, actually feeling comfortable with him instead of being constantly on her guard. She knew that Baird was actively wooing her, doing everything he could to earn her affection, but even knowing that couldn’t stop her from liking him. She had never been so ardently pursued in her life and she was finding that she actually liked it. Baird had taken her more places and paid her more attention in the past week than Mitch had for their entire relationship. It was intoxicating to always be the center of the big warrior’s attention, to know that he was focused exclusively on her needs and wants. But attention and attraction aside, there was another factor that was making Liv desperate to get away. Just as he had predicted, the physical attraction she felt for Baird seemed to be growing exponentially. She only had to be in the same room with him for a minute or two, breathing in his warm, spicy scent, and she was instantly ready to jump his bones. The need was growing every day and Liv didn’t know how much longer she could fight it.

watching “I Love Lucy” reruns on TV Land–now there was a wacko, that Lucy woman–and

If sushi occupies a position in Japan’s food hierarchy akin to that of haute French in the West, then ramen’s culinary status hovers somewhere around the prestige of a sloppy joe. The status of instant ramen? Probably several notches below that.

I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad.

Nina smiled. “I love the way you talk, but I can’t place your accent.” “Georgia,” Breck said. “Not Atlanta either. I’m from the Low Country, where sushi is still called bait.” She stood. “I’ll order us a pizza.

Let’s start with soul – that’s the immaterial part of us, our essence, the dearest part of ourselves. The game is whatever creative endeavor we are deeply involved in, be it running a company, creating art, writing, investing, or making sushi – any creative pursuit that you believe is worthy of your effort and time. When you have soul in the game, this pursuit has all of you, every ounce of your attention and strength and love.

I dice up a carrot and an onion and fry it with sesame oil and a little vinegar; then I mix in sushi rice. When it's cooked, I scoop pats of rice into tofu skins. They're like rice balls in little purses.

Mr. Pixel Ate loves Pho and Sushi and Nashville Hot Chicken and Mrs. Pixel Ate loves enchiladas. But that is likely to change on a day-by-day basis. What's your favourite ice-cream flavour? Hands down chocolate chip cookie dough for Mom. Dad says peanut butter chocolate. And always Tillamook brand.

Baby, I am so fucking in love with you. I swear to god, you’re it for me. I love you more than I love sushi. More than I love coffee.

In a restaurant, I can’t sit with my back to the door. Not sure if I’m OCD, but I excel at organizational skills. Slightly claustrophobic, not crazy about heights. Love martinis but one is enough. Tend to be opinionated at times but good at reigning it in. Love long-legged women, clueless about cars, love trucks. I read several dozen books a year, cook every night, and am uncomfortable if music isn’t playing. Don’t like scat singing or modulation, jazz is my preferred music, and my favorite colors are black and dark blue. Have no problem eating on my own in a restaurant, have to have a dog, and hate clowns and circuses. I’d never heard a Pink Floyd album until 2015, Penderecki’s “Polish Requiem” can make me cry, love trains, and am a confirmed sushi snob. I’ve never wanted to be anyone else, but if I had to choose I’d be Michael Caine.

I was cement, permanent, sturdily constructed, a carefully laid foundation. I moved my hand to my chest. Me. Just me. For the first time, I loved me. I didn't just like me. I loved me. Loved myself.

Vincent had the tickets between his fingers, a dimpled smile on his face. "Romeo and Juliet," He whispered. "The whole stupidly romantic stuff you like even though I think he's just a sex-crazed teen. I pay attention.

The overture began and I swallowed. The curtains parted and my heart beat a thousand times in my chest. When James appeared as Romeo, admiring the fair Rosaline, my eyes welled up.

Romeo was a sex obsessed teenager. You don't want that. Instead, it should be purposeful. A guy showing you they want to spend time with you because being with you is the best moment of their day and it has nothing to do with getting in your pants.

We have pretzels and mustard. We have doughnuts. And if we really, really like you, we have chips and dip. This is fun food. It isn't stuffy. It isn't going to make anyone nervous. The days of the waiter as a snob, the days of the menu as an exam/ the guest has to pass are over. But at the same time, we're not talking about cellophane bags here, are we? These are hand-cut potato chips with crème fraîche and a dollop of beluga caviar. This is the gift we send out. It's better than Christmas." He offered the plate to Adrienne and she helped herself to a long, golden chip. She scooped up a tiny amount of the glistening black caviar. Just tasting it made her feel like a person of distinction. Adrienne hoped the menu meeting might continue in this vein- with the staff tasting each ambrosial dish. But there wasn't time; service started in thirty minutes. Thatcher wanted to get through the menu. "The corn chowder and the shrimp bisque are cream soups, but neither of these soups is heavy. The Caesar is served with pumpernickel croutons and white anchovies. The chèvre salad is your basic mixed baby greens with a round of breaded goat cheese, and the candy-striped beets are grown locally at Bartlett Farm. Ditto the rest of the vegetables, except for the portobello mushrooms that go into the ravioli- those are flown in from Kennett Square, Pennsylvania. So when you're talking about vegetables, you're talking about produce that's grown in Nantucket soil, okay? It's not sitting for thirty-six hours on the back of a truck. Fee selects them herself before any of you people are even awake in the morning. It's all very Alice Waters, what we do here with our vegetables." Thatcher clapped his hands. He was revving up, getting ready for the big game. In the article in Bon Appétit, Thatcher had mentioned that the only thing he loved more than his restaurant was college football. "Okay, okay!" he shouted. It wasn't a menu meeting; it was a pep rally! "The most popular item on the menu is the steak frites. It is twelve ounces of aged New York strip grilled to order- and please note you need a temperature on that- served with a mound of garlic fries. The duck, the sword, the lamb lollipops- see, we're having fun here- are all served at the chef's temperature. If you have a guest who wants the lamb killed- by which I mean well done- you're going to have to take it up with Fiona. The sushi plate is spelled out for you- it's bluefin tuna caught forty miles off the shore, and the sword is harpooned in case you get a guest who has just seen a Nova special about how the Canadian coast is being overfished.

I love sushi as long as they cook it real good.

Diana talked about visits to Tokyo and Rome. Daisy listened, wistfully recalling her own grand plans. When Beatrice no longer needed bottles or sippie cups or an endless supply of chicken nuggets, Daisy had wanted to travel, and Hal had been perfectly amenable. The problem was that his idea of a perfect vacation was not Europe but, instead, a resort with a golf course that could be reached by a direct flight from Philadelphia International Airport, while Daisy wanted to eat hand-pulled noodles in Singapore and margherita pizza in Rome and warm pain au chocolat in Paris; she wanted to eat in a sushi bar in Tokyo and a trattoria in Tuscany; to eat paella in Madrid and green papaya salad in Thailand; shaved ice in Hawaii and French toast in Hong Kong; she wanted to encourage, in Beatrice, a love of food, of taste, of all the good things in the world. And she'd ended up married to a man who'd once told her that his idea of hell was a nine-course tasting menu.

up to the last five minutes, when we leap up, dress and go. I love eating scrambled egg on toast with oozings of tomato sauce (our big weakness) from a plate on my lap, while watching DVDs of Star Wars or Planet Earth with Francis for the hundredth time after a long, busy day. I love making sushi and trying to keep up with the demand. And I love adorning trays of pizza with multicoloured and textured toppings. Sushi? Pizza? We will talk about those in the next book! Here you will find my

has the personality of bad sushi,

To assimilate is to please other people’s senses. It is submission, but also a powerful act of love, unity, brotherhood. It is a complicated and misunderstood metamorphosis. So often, we ask refugees to perform an open mimicry of our culture. This we call assimilation. It is theater. In return, we try to show our good faith by displaying enjoyment of palatable segments of their culture: sushi and curry, bubble tea and baklava. But assimilation isn’t like tourism. You don’t get to dabble for a day. Refugees resign themselves to deep-tissue change from the day their feet touch new soil, when the shape and sound of it is still unimaginable. They commit to changing their senses, to making a practice of their new culture—it happens only by repetition. As a teenager, when I thought it useless to treat myself to a single fancy coffee, valuing only what came regularly, this was assimilation instinct. I didn’t want to play the outsider to yet another life. I wanted to alter my senses, so that I could trust them again.