Sweet Corn Quotes

Sex is good, but not as good as fresh sweet corn.

Halfway through the meal, while we were all laughing and telling stories, I made the mistake of placing my hand on Kaidan's upper thigh without thinking. He let out a groan loud enough to silence the room. I slipped my hand back into my own lap, and Kaidan cleared his throat. “Wow,” he said. “The corn pudding is fantastic.” I snorted, which started a round of snickers. Patti smiled at Kaidan like he was a precious boy. "Isn't it good? Anna found the recipe a few years ago. She's a great cook." "Mm-hm." Kaidan gave a tight-lipped smile. "That she is.

He Looked and smelt like Autumn's very brother, his face being sunburnt to wheat-colour, his eyes blue as corn-flowers, his sleeves and leggings dyed with fruit-stains, his hands clammy with the sweet juice of apples, his hat sprinkled with pips, and everywhere about him the sweet atmosphere of cider which at its first return each season has such an indescribable fascination for those who have been born and bred among the orchards.

If you want something sweet, order the pound cake. Anybody who puts sugar in the corn bread is a heathen who doesn't love the Lord, not to mention Southeastern Conference football.

That's the problem with life. It rarely gives you neat decisions wrapped up in shiny paper with a bow on top. Most of the important decisions in life are messy.

Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water.

Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.

You English words? I know you: You are light as dreams, Tough as oak, Precious as gold, As poppies and corn, Or an old cloak: Sweet as our birds To the ear, As the burnet rose In the heat Of Midsummer

You learn to forgive (the South) for its narrow mind and growing pains because it has a huge heart. You forgive the stifling summers because the spring is lush and pastel sprinkled, because winter is merciful and brief, because corn bread and sweet tea and fried chicken are every bit as vital to a Sunday as getting dressed up for church, and because any southerner worth their salt says please and thank you. It's soft air and summer vines, pine woods and fat homegrown tomatoes. It's pulling the fruit right off a peach tree and letting the juice run down your chin. It's a closeted and profound appreciation for our neighbors in Alabama who bear the brunt of the Bubba jokes. The South gets in your blood and nose and skin bone-deep. I am less a part of the South than it is part of me. It's a romantic notion, being overcome by geography. But we are all a little starry-eyed down here. We're Rhett Butler and Scarlett O'Hara and Rosa Parks all at once.

You can't recapture your past anymore than you can speed up your future. Stop lamenting summer and stop trying to hurry winter. Just enjoy the fall.

Sometimes I think that if I had to choose between an ear of corn or making love to a woman, I'd choose the corn. Not that I wouldn't love to have a final roll in the hay - I am a man yet, and something never die - but the thought of those sweet kernels bursting between my teeth sure sets my mouth to watering. It's fantasy, I know that. Neither will happen. I just like to weight the options, as though I were standing in front of Solomon: a final roll in the hay or an ear of corn. What a wonderful dilemma. Sometimes I substitute an apple for the corn.

Whenever a state or an individual cited 'insufficient funds' as an excuse for neglecting this important thing or that, it was indicative of the extent to which reality had been distorted by the abstract lens of wealth. During periods of so-called economic depression, for example, societies suffered for want of all manner of essential goods, yet investigation almost invariably disclosed that there were plenty of goods available. Plenty of coal in the ground, corn in the fields, wool on the sheep. What was missing was not materials but an abstract unit of measurement called 'money.' It was akin to a starving woman with a sweet tooth lamenting that she couldn't bake a cake because she didn't have any ounces. She had butter, flour, eggs, milk, and sugar, she just didn't have any ounces, any pinches, any pints. The loony legacy of money was that the arithmetic by which things were measured had become more valuable than the things themselves.

I look out past the corn and the wheat and wonder how many sets of bones are buried, unspoken, keeping their stories to themselves in the dirt. I wonder if they know the sky is bright blue today and the air smells sweet. I wonder if they still listen in.

So," said Moundshroud. "If we fly fast, maybe we can catch Pipkin. Grab his sweet Halloween corn-candy soul. Bring him back, pop him in bed, toast him warm, save his breath. What say, lads? Search and seek for lost Pipkin, and solve Halloween, all in one fell dark blow?" They thought of All Hallows' Night and the billion ghosts awandering the lonely lanes in cold winds and strange smokes. They thought of Pipkin, no more than a thimbleful of boy and sheer summer delight, torn out like a tooth and carried off on a black tide of web and horn and black soot. And, almost as one, they murmured: "Yes.

Every twenty years or so the earth renews itself in young maidens. You know what I mean? Her cheeks had the perfect form that belongs to the young; her hair was kinky gold. Her teeth were white and posted on every approach. She was all sweet corn and milk. Blessings on her hips. Blessings on her thighs. Blessings on her soft little fingers which were somewhat covered by the cuffs of her uniform. Blessings on that rough gold. A wonderful little thing; her attitude was that of a pal or playmate, as is common with Midwestern young women

Fall, like the season, like right now. Fall is the transition period between summer and winter. Summer is fun and carefree and cheery. Winter is also beautiful, but it's harder, not as carefree. You're no longer a child, and you're not really an adult yet. You're going through a transition, just like the seasons.

We surf-fished in the breakers catching spottail bass and flounder for dinner. I discovered that summer that I loved to cook and feed my friends, and I enjoyed the sound of their praise as they purred with pleasure at the meals I fixed over glowing iron and fire. I had the run of my grandparents’ garden and I would put ears of sweet corn in aluminum foil after washing them in seawater and slathering them with butter and salt and pepper. Beneath the stars we would eat the beefsteak tomatoes okra and the field peas flavored with salt pork and jalapeno peppers. I would walk through the disciplined rows that brimmed with purple eggplants and watermelons and cucumbers, gathering vegetables. My grandfather, Silas, told us that summer that low country earth was so fertile you could drop a dime into it and grow a money tree.

Ah God! to see the branches stir Across the moon at Grantchester! To smell the thrilling-sweet and rotten Unforgettable, unforgotten River-smell, and hear the breeze Sobbing in the little trees. Say, do the elm-clumps greatly stand Still guardians of that holy land? The chestnuts shade, in reverend dream, The yet unacademic stream Is dawn a secret shy and cold Anadyomene, silver-gold? And sunset still a golden sea From Haslingfield to Madingley? And after, ere the night is born, Do hares come out about the corn? Oh, is the water sweet and cool, Gentle and brown, above the pool? And laughs the immortal river still Under the mill, under the mill? Say, is there Beauty yet to find? And Certainty? and Quiet kind? Deep meadows yet, for to forget The lies, and truths, and pain?… oh! yet Stands the Church clock at ten to three? And is there honey still for tea?

Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish.

The mellow autumn came, and with it came The promised party, to enjoy its sweets. The corn is cut, the manor full of game; The pointer ranges, and the sportsman beats In russet jacket;—lynx-like is his aim; Full grows his bag, and wonderful his feats. Ah, nutbrown partridges! Ah, brilliant pheasants! And ah, ye poachers!—'Tis no sport for peasants.

Southern political personalities, like sweet corn, travel badly. They lose flavor with every hundred yards away from the patch. By the time they reach New York, they are like Golden Bantam that has been trucked up from Texas ― stale and unprofitable. The consumer forgets that the corn tastes different where it grows.

The healthiest starch comes from whole, unprocessed foods, such as whole grains, potatoes, sweet potatoes, yams, corn, and so forth.

Pleasing is such a fraught and freighted word, it seems, saccharine and over-sweet. Let's do so much more than simply please people. Let's see them and love them and delight them, look deeply into their eyes. Pleasing is shallow and temporary joy, not nearly as valuable or rich as seeing or connection or listening. Pleasing feels like corn syrup, like cheap candy, while pleasure is homemade pie, rich with butter, thick with sugar and ripe fruit.

I seen but little of this world, Except my corner of it; The city never drew me, For I knew I could not love it. What I loved best was watching The garden getting ripe And a pouch of sweet tobacco And my old cob pipe. What I loved best was a harvest moon Before a frosty morn And lamplight in the barn lot And them long, straight rows of corn. I was plain and country; That's where it starts and ends, But nobody loved her family more, Or treasured more her friends. I loved the changing seasons, And looking for life's reasons, And honey in the comb, and home.

I was on a radio talk show in Vermont one January and the host was giving me a hard time about organic food prices. “I had a party at my house last week and wanted to serve corn on the cob, so I went down to the supermarket and the regular corn was $2.49 for a dozen ears and the organic was $4.89. How can you justify that?” Wrong question. The question is, “Why do you need fresh sweet corn in Vermont in January? You should be eating canned, frozen, or parched corn that you made late in the summer when farmers could scarcely give their corn away because people were over that and going for the fall squash and potatoes.” He should have been feeding these guests from his own larder, amassed months earlier when farmers’ market vendors were feeding half their late-season success to the compost pile. It happens everywhere and all the time. Restoring normalcy is our problem—you and me—not somebody else’s problem.

A permanent dull ache spread from my belly to my chest. I thought I could feel pinpricks of loneliness in the pads of my fingers, taste it in the back of my mouth. Clara Miller must have been lonely too, longing to be touched. One day as she sat before her metal tub filled to the rim with sweet corn, she reached behind her head and unpinned her silver hair. It tumbled down her back like creamy lace cloak. She hiked her skirts to her knees and I could see she had removed her stockings. Her legs were heavy and milk white, solid as columns. She hiked her skirts higher, until they bunched in her lap. When I kissed the back of her neck she quivered, like the dying peasant I’d shot and killed a week before. Her silver hair smelled like smoke. Clara and I tangled together like the bale of wire resting beside the unrepaired chicken coop. We were shameless, falling to the ground, wading into the creek, making our way to her bed.

Because a new love affair always gives hope, the irrational mortal loneliness is always crowned, that thing I saw (that horror of a snake emptiness) when I took the deep iodine deathbreath on the Big Sur beach is now justified and hosannah'd and raised up like a sacred urn to Heaven in the mere fact of the taking off of clothes and clashing wits and bodies in the inexpressibly nervously sad delight of love- don't let no old fogies tell you otherwise, and on top of that nobody in the world even ever dares to write the true story of lovem it's awful, we're stuck with a 50% incomplete literature and drama- lying mouth to mouth, kiss to kiss in the pillow dark, loin to loin in unbelievable surrendering sweetness so distant from all our mental fearful abstractions it makes you wonder why men have termed God antisexual somehow- the secret underground truth of mad desire hiding under fenders under buried junkyards throughout the world, never mentioned in newspapers, written about haltingly and like corn by authors and painted tongue in cheek by artists, agh, just listen to Tristan und Isolde by Wagner and think of him in a Bavarian field with his beloved naked beauty under fall leaves.

It is a stubble field, where a black rain is falling. It is a brown tree, that stands alone. It is a hissing wind, that encircles empty houses. How melancholy the evening is. A while later, The soft orphan garners the sparse ears of corn. Her eyes graze, round and golden, in the twilight And her womb awaits the heavenly bridegroom. On the way home The shepherd found the sweet body Decayed in a bush of thorns. I am a shadow far from darkening villages. I drank the silence of God Out of the stream in the trees. Cold metal walks on my forehead. Spiders search for my heart. It is a light that goes out in my mouth. At night, I found myself on a pasture, Covered with rubbish and the dust of stars. In a hazel thicket Angels of crystal rang out once more.

Harvest Time When Daddy's garden is ready it is filled with words that make me laugh when I say them -- pole beans and tomatoes, okra and corn sweet peas and sugar snaps, lettuce and squash. Who could have imagined so much color that the ground disappears and we are left walking through an autumn's worth of crazy words that beneath the magic of my grandmother's hands become side dishes.

Failure is vital. It is an incredibly important quotient in the equation of a career. After you wipe away your tears, it’s not a bad experience and under the right circumstances it will make you better, both as a person and as an artist. I think it’s important to fail, especially between the ages of twenty and thirty. Success is like sugar. It’s too good. It’s too sweet. It’s too wonderful and it burns up very quickly. Failure is like corned beef hash. It takes a while to eat. It takes a while to digest. But it stays with you.

Lucretia Jane Price. A sweet name for a sweet lady that smelled of roses, spoke with a sweet drawl, and was surely made of all the sweet country things a man who hadn't eaten a good meal in a long time could imagine -- molasses, sweet peas, sweet corn, freshly churned butter.

The table gives major crops, of five crop classes, from early agricultural sites in various parts of the world. Square brackets enclose names of crops first domesticated elsewhere; names not enclosed in brackets refer to local domesticates. Omitted are crops that arrived or became important only later, such as bananas in Africa, corn and beans in the eastern United States, and sweet potato in New Guinea. Cottons are four species of the genus

I think about the pepper plant, the corn, cucumbers, tomatoes, and more plants. And I've noticed that while those seeds are living within the fruit or vegetable they can not grow. It is only when those seeds have died, that they can be planted and grow. And, I can relate this same process to the human body. In order to grow and thrive in the spirit, you must die to the flesh. Meaning, You have to rid your mind and body of toxic negative worldly things in order to grow and develop more spiritually.

Let Us Gather In A Flourishing Way Let us gather in a flourishing way opening with sun light grains songs we carry every day I pasture the young body happy to give and give pearls pearls of corn flowing tree of life at the four corners let us gather in a flourishing way happy life full of strength to giving birth to fragrant rivers Fresh sweet green turquoise strong rainbows flesh of our children let us gather in a flourishing way in the light and in the flesh of our heart to toil quiet in fields of blossoms together to stretch the arms With the quiet rain in the morning Early on our forehead star Heat sky and wisdom to meet us Where we toil always in the garden of our Struggle and joy let us offer our hearts to greet our eagle rising freedom woven branches celebrate arms branches nopales stones feathers bursting piercing figs and avocados Butterfly ripe fields and clear seas of our face to breathe all the way in blessing to give seeds to grow maiztlán in the hands of our love.

It's nine thirty as night, and it's still eighty-seven degrees outside. Besides, this is Southern California. When God makes it snow here, it's not a plan; it's a miracle.

I’ll take a sweet tea, but I wanna add something.  Let’s get an order of fried pickles, fried corn nuggets, and some hushpuppies for us to share.

For breakfast I want a bowl of sugar with some corn flakes sprinkled on top. Then I want to make sweet love to you.

Basically, Abby is human candy corn. She’s fine in small doses—but too much, and you’ll puke from the sweetness.

HIGHEST IN PESTICIDES— BUY ORGANIC IF POSSIBLE LOWEST IN PESTICIDES— BUY EITHER ORGANIC OR CONVENTIONAL Celery Onion Peaches Avocado Strawberries Sweet corn Apples Pineapple Blueberries Mango Nectarines Sweet peas Bell peppers Asparagus Spinach Kiwi Kale Cabbage Cherries Eggplant Potatoes Cantaloupe Grapes (imported) Watermelon Grapefruit Sweet potato Honeydew

Sometimes I think that if I had to choose between an ear of corn or making love to a woman, I'd choose the corn. Not that I wouldn't love to have a final roll in the hay - I am a man yet, and some things never die - but the thought of those sweet kernels bursting in my teeth sure sets my mouth to watering. It's fantasy, I know that. Neither will happen. I just like to weigh the options, as though I were standing in front of Solomon: a final roll in the hay or an ear of corn. What a wonderful dilemma. Sometimes I substitute an apple for the corn.

There shall we heare the pretty birds sweetly singing, see the hilles and plaines verdantly flouring; the Corne waving in the field like the billowes of the Sea, infinite store of goodly trees,

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

Usually the red squirrel (Sciurus Hudsonius) waked me in the dawn, coursing over the roof and up and down the sides of the house, as if sent out of the woods for this purpose. In the course of the winter I threw out half a bushel of ears of sweet corn, which had not got ripe, on to the snow-crust by my door, and was amused by watching the motions of the various animals which were baited by it.

discovery and settlement of the New World resulted in: “a dietary revolution unparalleled in history save possibly for the first application of fire to the cooking of edibles.” He continued, “Picture the long centuries when the Old World existed without white and sweet potatoes, tomatoes, corn and the many varieties of beans, and you have some notion of the extraordinary gastronomic advance. Add, for good measure, such dishes as pumpkins, squashes, turkeys, cranberries, maple syrup,

But can one be a blessing merely by being cheerful? Yes; moral beauty of any kind exerts a silent influence for good. It is like a sweet flower by the wayside, which has a benediction for everyone who passes by. A legend tells how one day in Galilee the useful corn spurned the lilies because they fed no one’s hunger. “One cannot earn a living just by being sweet,” said the proud cereal. The lilies said nothing in reply, only seemed the sweeter, then the Master came that way; and while his disciples rested at his feet, and the rustling corn invited them to eat, he said, “Children, the life is more than meat. Consider the lilies, how beautiful they grow.” It certainly seemed worth while then just to be sweet, for it pleased the Master.

The blocks of the Healthy Eating Pyramid include: • vegetable oils such as olive and canola oil as the primary sources of fat • an abundance of vegetables and fruits, not including potatoes or corn • whole-grain foods at most meals • healthy sources of protein such as beans, nuts, seeds, fish, poultry, and eggs • a daily calcium supplement or dairy foods one to two times a day • a daily multivitamin • for those who choose to drink, alcohol in moderation • red meat, white bread, potatoes, soda, and sweets only occasionally if at all.

Taking Root I am no stranger to roots. In third grade, I punctured a sweet potato’s middle with toothpicks, suspended it halfway in a cup of water until sprout-like whiskers swam along its bottom. On day nine leaves crowned it. I scooped out soil with my hands and buried it up to its neck. I’ve laid down my own in places where corn and tomatoes grow in vacant lots, where cilantro and basil thrive on window sills and in cities balanced on ancestor’s bones. Roots are hardy travelers, adaptable: they float on water, cohere to wood, burrow deep beneath foundations, challenge floorboards. from Second Skin

A mere dozen species account for over 80 percent of the modern world’s annual tonnage of all crops. Those dozen blockbusters are the cereals wheat, corn, rice, barley, and sorghum; the pulse soybean; the roots or tubers potato, manioc, and sweet potato; the sugar sources sugarcane and sugar beet; and the fruit banana.

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

The ox hath therefore stretch'd his yoke in vain, The ploughman lost his sweat; and the green corn Hath rotted ere his youth attain'd a beard: The fold stands empty in the drownèd field, And crows are fatted with the murrion flock; The nine men's morris is fill'd up with mud; And the quaint mazes in the wanton green, For lack of tread, are undistinguishable: The human mortals want their winter here; No night is now with hymn or carol blest:— Therefore the moon, the governess of floods, Pale in her anger, washes all the air, That rheumatic diseases do abound: And thorough this distemperature we see The seasons alter: hoary-headed frosts Fall in the fresh lap of the crimson rose; And on old Hyem's thin and icy crown An odorous chaplet of sweet summer buds Is, as in mockery, set: the spring, the summer, The childing autumn, angry winter, change Their wonted liveries; and the maz'd world, By their increase, now knows not which is which: And this same progeny of evils comes

She might have been afraid except the thick summer air smelled so sweet and earthy that she couldn't breathe it in fast enough. It was like a warm and balmy laughing gas, and she let go into the intoxicating fragrance of salt air and withering corn husks and tomatoes so ripe she imagined them dropping off the vines around her.

Can you keep a secret, Sarah?" she asked. I nodded, remembering all our secrets shared together in her mother's house, and she said, her breath hot in my ear, "You cannot harvest the corn until you go into the corn." I awoke with tears on my face, my hands clutching at the ribs around my heart. I had for more than forty years kept the past behind an impenetrable wall of my own devising. I thought that to move beyond this wall and revisit the past would scorch my reason and make me mad. But then, as I lay sweating in bed, restless and prickly, it came to me that to harvest a field of corn one does not wade into the dark middle of things and cut the stalks from the inside out. It is best done starting with the outside ears and working inward, stalk by stalk, keeping the light of the sun always at one's back so that its rays can illuminate each ear of corn, be it whole and sweet or black and blighted. And in this way does one make a meal that feeds a starving body back to wholeness. (183)

Joy in the Woods There is joy in the woods just now, The leaves are whispers of song, And the birds make mirth on the bough And music the whole day long, And God! to dwell in the town In these springlike summer days, On my brow an unfading frown And hate in my heart always— A machine out of gear, aye, tired, Yet forced to go on—for I’m hired. Just forced to go on through fear, For every day I must eat And find ugly clothes to wear, And bad shoes to hurt my feet And a shelter for work-drugged sleep! A mere drudge! but what can one do? A man that’s a man cannot weep! Suicide? A quitter? Oh, no! But a slave should never grow tired, Whom the masters have kindly hired. But oh! for the woods, the flowers Of natural, sweet perfume, The heartening, summer showers And the smiling shrubs in bloom, Dust-free, dew-tinted at morn, The fresh and life-giving air, The billowing waves of corn And the birds’ notes rich and clear:— For a man-machine toil-tired May crave beauty too—though he’s hired.

Good people, your food is digested by various juices in the stomach. There is a stomach juice for everything you eat. There is a juice for meat and a juice for potatoes. There is a juice for chitterlings and a juice for sweet potato pie. There is a juice for buttermilk and a juice for hopping John. But sometimes it happens these juices get mixed up and the wrong juice is applied to the wrong food. Now you might eat corn on the cob which has just been taken out of the pot and it’s so hot you burn your tongue. Well, your mouth gets mixed up and sends the wrong signal to your stomach. And your stomach hauls off and lets go with the juice for cayenne pepper. Suddenly you got an upset stomach and the hot corn goes to your head. It causes a burning fever and your temperature rises. Your head gets so hot it causes the corn to begin popping. And the popped corn comes through your skull and gets mixed up with your hair. And that’s how you get dandruff. Dusty Fletcher at the Apollo Theater on 125th Street in Harlem

Lament For J Among the small graves a soft shaft of sunlight gently rains On a memory; etches, as a glittering finger, Golden corn field hair, ignites eyes sweet as the seas blue plains, Traces lips pink as Marys carnation tears and lingers Then is gone. Oh ancient sun above how shall I tell Of the hearts deep yearnings that the years can never quell?

Roux seemed different here, more relaxed, outlined in fire as he supervised his cooking. I remember river crayfish, split and grilled over the embers, sardines, early corn, sweet potatoes, caramelized apples rolled in sugar and flash-fried in butter, thick pancakes, honey. We ate with our fingers from tin plates and drank cider and more of the spiced wine.

I’ve seen this before in human families, in the interplay of sisters. After all, there are three girls in my family. The firstborn girl knows that she is clearly in charge; tall and direct, upright and efficient, she creates the template for everyone else to follow. That’s the corn sister. There’s not room for more than one corn woman in the same house, so the middle sister is likely to adapt in different ways. This bean girl learns to be flexible, adaptable, to find a way around the dominant structure to get the light that she needs. The sweet baby sister is free to choose a different path, as expectations have already been fulfilled. Well grounded, she has nothing to prove and finds her own way, a way that contributes to the good of the whole.

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

I can understand the ignorant masses loving to soak themselves in drink—oh, yes, it's very shocking that they should, of course—very shocking to us who live in cozy homes, with all the graces and pleasures of life around us, that the dwellers in damp cellars and windy attics should creep from their dens of misery into the warmth and glare of the public-house bar, and seek to float for a brief space away from their dull world upon a Lethe stream of gin. But think, before you hold up your hands in horror at their ill-living, what "life" for these wretched creatures really means. Picture the squalid misery of their brutish existence, dragged on from year to year in the narrow, noisome room where, huddled like vermin in sewers, they welter, and sicken, and sleep; where dirt-grimed children scream and fight and sluttish, shrill-voiced women cuff, and curse, and nag; where the street outside teems with roaring filth and the house around is a bedlam of riot and stench. Think what a sapless stick this fair flower of life must be to them, devoid of mind and soul. The horse in his stall scents the sweet hay and munches the ripe corn contentedly. The watch-dog in his kennel blinks at the grateful sun, dreams of a glorious chase over the dewy fields, and wakes with a yelp of gladness to greet a caressing hand. But the clod-like life of these human logs never knows one ray of light. From the hour when they crawl from their comfortless bed to the hour when they lounge back into it again they never live one moment of real life. Recreation, amusement, companionship, they know not the meaning of. Joy, sorrow, laughter, tears, love, friendship, longing, despair, are idle words to them. From the day when their baby eyes first look out upon their sordid world to the day when, with an oath, they close them forever and their bones are shoveled out of sight, they never warm to one touch of human sympathy, never thrill to a single thought, never start to a single hope. In the name of the God of mercy; let them pour the maddening liquor down their throats and feel for one brief moment that they live!

After the chicken is fried and wrapped in wax paper, tucked gently into cardboard shoe boxes and tied with string... After the corn bread is cut into wedges, the peaches washed and dried... After the sweet tea is poured into mason jars twisted tight and the deviled eggs are scooped back inside their egg-white beds slipped into porcelain bowls that are my mother's now, a gift her mother sends with her on the journey...

Eliminate simple carbohydrates—sugar, candy, cookies, muffins, cakes, breads, pasta, crackers, white potatoes, grains, soft drinks (both regular and diet, since artificial sweeteners disrupt your gut health), fruit juices, alcohol, processed foods, and anything with high-fructose corn syrup. As you limit your intake of simple carbohydrates, you’ll be surprised to find that you fairly quickly lose your desire for sweet-tasting food.

Beans, peas, corn, wild rice, barley, steel-cut oats, oatmeal, tomatoes, squashes, berries, and fresh fruits are examples of the most favorable carbohydrates sources. Beans, green peas, berries, and tomatoes are at the top of the list. Squashes, intact whole grains (such as steel-cut oats), wild rice, quinoa, wheat berries, and even sweet potatoes would be more favorable choices than white potatoes, which would be at the bottom of this list. Unacceptable Carbohydrates

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

In 1917 I went to Russia. I was sent to prevent the Bolshevik Revolution and to keep Russia in the war. The reader will know that my efforts did not meet with success. I went to Petrograd from Vladivostok, .One day, on the way through Siberia, the train stopped at some station and the passengers as usual got out, some to fetch water to make tea, some to buy food and others to stretch their legs. A blind soldier was sitting on a bench. Other soldiers sat beside him and more stood behind. There were from twenty to thirty.Their uniforms were torn and stained. The blind soldier, a big vigorous fellow, was quite young. On his cheeks was the soft, pale down of a beard that has never been shaved. I daresay he wasn't eighteen. He had a broad face, with flat, wide features, and on his forehead was a great scar of the wound that had lost him his sight. His closed eyes gave him a strangely vacant look. He began to sing. His voice was strong and sweet. He accompanied himself on an accordion. The train waited and he sang song after song. I could not understand his words, but through his singing, wild and melancholy, I seemed to hear the cry of the oppressed: I felt the lonely steppes and the interminable forests, the flow of the broad Russian rivers and all the toil of the countryside, the ploughing of the land and the reaping of the wild corn, the sighing of the wind in the birch trees, the long months of dark winter; and then the dancing of the women in the villages and the youths bathing in shallow streams on summer evenings; I felt the horror of war, the bitter nights in the trenches, the long marches on muddy roads, the battlefield with its terror and anguish and death. It was horrible and deeply moving. A cap lay at the singer's feet and the passengers filled it full of money; the same emotion had seized them all, of boundless compassion and of vague horror, for there was something in that blind, scarred face that was terrifying; you felt that this was a being apart, sundered from the joy of this enchanting world. He did not seem quite human. The soldiers stood silent and hostile. Their attitude seemed to claim as a right the alms of the travelling herd. There was a disdainful anger on their side and unmeasurable pity on ours; but no glimmering of a sense that there was but one way to compensate that helpless man for all his pain.

When you prayed for something every day and heard nothing but silence for more than a decade, it ground down your hope like corn into cornmeal. Zander had begun to wonder if God could still be good while denying him the one thing he prayed for most. Could he depend on a God who refused to give him what he'd waited years for? The right answer was yes. God was still good. God was still dependable. However, disillusionment had driven a wedge into his relationship with God. What had once been simple was now complicated.

A piece of homemade bread was buttered and then used to slather the salted ear of corn, thus, in true Italian fashion, creating two dishes out of one, the ear of corn being the first dish and the homemade bread (now saturated with the melted butter, salt, and sweetness from the buttered kernels) being the second. This may have been the single most delicious part of an already delicious meal. An act so simple it’s almost stupid. But no one I know does it, except my family. And, as far as I know, they are not simple or stupid.

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon. The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista. The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes.

So who are you writing to?” I hesitate. “Do you remember John Ambrose McClaren?” He rolls his eyes. “Of course I remember John Ambrose McClaren. I had a crush on him in seventh grade.” “I had a crush on him in eighth!” “Of course you did. We all did. In middle school you either liked John or you liked Peter. Those were the two main choices. Like Betty and Veronica. Obviously John is Betty and Peter’s Veronica.” He pauses. “Remember how John used to have that really endearing stutter?” “Yes! I mourned it a little when it went away. It was so sweet. So boyish. And do you remember how his hair was the color of pale butter? Like, the way I bet freshly churned butter looks.” “I thought it was more like moonlit corn silk, but yeah. So how did he turn out?” “I don’t know…It’s strange because there’s the him I remember from middle school, and that’s just my memory of him, but then there’s the him now.” “Did you guys ever go out back then?” “Oh no! Never.” “So that’s probably why you’re curious about him now.” “I didn’t say I was curious.” Lucas gives me a look. “You basically did. I don’t blame you. I’d be curious too.” “It’s just fun to think about.

When Nanabozho, the Anishinaabe Original Man, our teacher, part man, part manido, walked through the world, he took note of who was flourishing and who was not, of who was mindful of the Original Instructions and who was not. He was dismayed when he came upon villages where the gardens were not being tended, where the fishnets were not repaired and the children were not being taught the way to live. Instead of seeing piles of firewood and caches of corn, he found the people lying beneath maple trees with their mouths wide open, catching the thick, sweet syrup of the generous trees. They had become lazy and took for granted the gifts of the Creator. They did not do their ceremonies or care for one another. He knew his responsibility, so he went to the river and dipped up many buckets of water. He poured the water straight into the maple trees to dilute the syrup. Today, maple sap flows like a stream of water with only a trace of sweetness to remind the people both of possibility and of responsibility. And so it is that it takes forty gallons of sap to make a gallon of syrup.* * Adapted from oral tradition and Ritzenthaler and Ritzenthaler, 1983.

My heart aches, and a drowsy numbness pains My sense, as though of hemlock I had drunk, Or emptied some dull opiate to the drains One minute past, and Lethe-wards had sunk: 'Tis not through envy of thy happy lot, But being too happy in thine happiness,— That thou, light-winged Dryad of the trees In some melodious plot Of beechen green, and shadows numberless, Singest of summer in full-throated ease. O for a beaker full of the warm South, Full of the true, the blushful Hippocrene, With beaded bubbles winking at the brim, And purple-stained mouth; That I might drink, and leave the world unseen, And with thee fade away into the forest dim: Fade far away, dissolve, and quite forget What thou among the leaves hast never known, The weariness, the fever, and the fret Here, where men sit and hear each other groan; Where palsy shakes a few, sad, last gray hairs, Where youth grows pale, and spectre-thin, and dies; Where but to think is to be full of sorrow And leaden-eyed despairs, Where Beauty cannot keep her lustrous eyes, Or new Love pine at them beyond to-morrow. Away! away! for I will fly to thee, Not charioted by Bacchus and his pards, But on the viewless wings of Poesy, Though the dull brain perplexes and retards: Already with thee! tender is the night, And haply the Queen-Moon is on her throne, Cluster'd around by all her starry Fays; But here there is no light, Save what from heaven is with the breezes blown Through verdurous glooms and winding mossy ways. I cannot see what flowers are at my feet, Nor what soft incense hangs upon the boughs, But, in embalmed darkness, guess each sweet Wherewith the seasonable month endows The grass, the thicket, and the fruit-tree wild; White hawthorn, and the pastoral eglantine; Fast fading violets cover'd up in leaves; And mid-May's eldest child, The coming musk-rose, full of dewy wine, The murmurous haunt of flies on summer eves. Darkling I listen; and, for many a time I have been half in love with easeful Death, Call'd him soft names in many a mused rhyme, To take into the air my quiet breath; Now more than ever seems it rich to die, To cease upon the midnight with no pain, While thou art pouring forth thy soul abroad Thou wast not born for death, immortal Bird! No hungry generations tread thee down; The voice I hear this passing night was heard In ancient days by emperor and clown: Perhaps the self-same song that found a path Through the sad heart of Ruth, when, sick for home, She stood in tears amid the alien corn; The same that oft-times hath Charm'd magic casements, opening on the foam Of perilous seas, in faery lands forlorn. Forlorn! the very word is like a bell To toll me back from thee to my sole self! Adieu! the fancy cannot cheat so well As she is fam'd to do, deceiving elf. Adieu! adieu! thy plaintive anthem fades Past the near meadows, over the still stream, Up the hill-side; and now 'tis buried deep In the next valley-glades: Was it a vision, or a waking dream? Fled is that music:—Do I wake or sleep? - Ode to a Nightingale

Today I've prepared roasted quail spiced with sumac, coriander, and chili, atop sweet corn cachapas, which, as you see, are griddle cakes made from corn. I've also battered and fried fresh courgette blossoms stuffed with farmer's cheese." Elijah swallowed again. It was a deceptively simple dish. The cachapas were perhaps the least complicated, and possibly something royalty might find rather humble, but his uncle Jonathan had gotten the recipe on a voyage that had put in at a port in Venezuela long ago, and Elijah had perfected it over the years whenever he could get enough sweet corn. Princess Adelaide eyed the dish, as though surprised it didn't look more elaborate. She looked up at him with a quizzical expression. He kept his gaze steady. He'd always thought that food was a great equalizer, for whatever someone's creed or race or religion, every person had to eat to survive. This exhibition seemed to confirm his belief. The Royal Exhibition was showcasing the different cultures and cuisines of over thirty countries, and from what Elijah had seen, everyone was welcome, no matter where they hailed from in the world. Elijah's first instinct had been to make something from his food culture, something that would subtly---or perhaps, not so subtly---say, I'm Jewish and there shouldn't be anything wrong with that.

It is not, as somebody once wrote, the smell of corn bread that calls us back from death; it is the lights and signs of love and friendship. Gil Bucknam called me the next day and said that the old man was dying and would I come back to work? I went to see him, and he explained that it was the old man who was after my skin, and, of course, I was glad to come home to parablendeum. What I did not understand, as I walked down Fifth Avenue that afternoon, was how a world that had seemed so dark could, in a few minutes, become so sweet. The sidewalks seemed to shine, and, going home on the train, I beamed at those foolish girls who advertise girdles on the signboards in the Bronx.

Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.

The warm, pulsing breath of the sweet grass surged through the open windows in a fashion to turn the head of a stone image. It was exotic, too sweet, exaggerated, like everything else in this climate! Cornelis turned over again, seeking a cool place on the broad bed. Then he sat up in bed, impatiently throwing off the sheet. A thin streak of moonlight edged the bed below his feet. He slipped out of bed, walked over to a window. He leaned out, looking down at the acres of undulating grass. There seemed to be some strange, hypnotic rhythm to it, some vague magic, as it swayed in the night wind. The scent poured over him in great, pulsing breaths. He shut his eves and drew it in, abandoning his senses to its effect. ("Sweet Grass")

few years later, Demeter took a vacation to the beach. She was walking along, enjoying the solitude and the fresh sea air, when Poseidon happened to spot her. Being a sea god, he tended to notice pretty ladies walking along the beach. He appeared out of the waves in his best green robes, with his trident in his hand and a crown of seashells on his head. (He was sure that the crown made him look irresistible.) “Hey, girl,” he said, wiggling his eyebrows. “You must be the riptide, ’cause you sweep me off my feet.” He’d been practicing that pickup line for years. He was glad he finally got to use it. Demeter was not impressed. “Go away, Poseidon.” “Sometimes the sea goes away,” Poseidon agreed, “but it always comes back. What do you say you and me have a romantic dinner at my undersea palace?” Demeter made a mental note not to park her chariot so far away. She really could’ve used her two dragons for backup. She decided to change form and get away, but she knew better than to turn into a snake this time. I need something faster, she thought. Then she glanced down the beach and saw a herd of wild horses galloping through the surf. That’s perfect! Demeter thought. A horse! Instantly she became a white mare and raced down the beach. She joined the herd and blended in with the other horses. Her plan had serious flaws. First, Poseidon could also turn into a horse, and he did—a strong white stallion. He raced after her. Second, Poseidon had created horses. He knew all about them and could control them. Why would a sea god create a land animal like the horse? We’ll get to that later. Anyway, Poseidon reached the herd and started pushing his way through, looking for Demeter—or rather sniffing for her sweet, distinctive perfume. She was easy to find. Demeter’s seemingly perfect camouflage in the herd turned out to be a perfect trap. The other horses made way for Poseidon, but they hemmed in Demeter and wouldn’t let her move. She got so panicky, afraid of getting trampled, that she couldn’t even change shape into something else. Poseidon sidled up to her and whinnied something like Hey, beautiful. Galloping my way? Much to Demeter’s horror, Poseidon got a lot cuddlier than she wanted. These days, Poseidon would be arrested for that kind of behavior. I mean…assuming he wasn’t in horse form. I don’t think you can arrest a horse. Anyway, back in those days, the world was a rougher, ruder place. Demeter couldn’t exactly report Poseidon to King Zeus, because Zeus was just as bad. Months later, a very embarrassed and angry Demeter gave birth to twins. The weirdest thing? One of the babies was a goddess; the other one was a stallion. I’m not going to even try to figure that out. The baby girl was named Despoine, but you don’t hear much about her in the myths. When she grew up, her job was looking after Demeter’s temple, like the high priestess of corn magic or something. Her baby brother, the stallion, was named Arion. He grew up to be a super-fast immortal steed who helped out Hercules and some other heroes, too. He was a pretty awesome horse, though I’m not sure that Demeter was real proud of having a son who needed new horseshoes every few months and was constantly nuzzling her for apples. At this point, you’d think Demeter would have sworn off those gross, disgusting men forever and joined Hestia in the Permanently Single Club. Strangely, a couple of months later, she fell in love with a human prince named Iasion (pronounced EYE-son, I think). Just shows you how far humans had come since Prometheus gave them fire. Now they could speak and write. They could brush their teeth and comb their hair. They wore clothes and occasionally took baths. Some of them were even handsome enough to flirt with goddesses.

Sun, moon and stars, by day and night, At God’s commandment give us light; And when we wake, and while we sleep, Their watch, like guardian angels, keep. The bright blue sky above our head, The soft green earth on which we tread, The ocean rolling round the land, Were made by God’s almighty hand. Sweet flowers that hill and dale adorn, Fair fruit trees, fields of grass and corn, The clouds that rise, the showers that fall, The winds that blow - God sent them all. The beasts that graze with downward eye, The birds that perch, and sing, and fly, The fishes swimming in the sea, God’s creatures are as well as we. But us He formed for better things, As servants of the King of kings, With lifted hands and open face, And thankful heart to seek His grace. Montgomery.

These are the forgeries of jealousy; And never, since the middle summer’s spring, Met we on hill, in dale, forest, or mead, By pavèd fountain or by rushy brook, Or in the beachèd margent of the sea, To dance our ringlets to the whistling wind, But with thy brawls thou hast disturbed our sport. Therefore the winds, piping to us in vain, As in revenge have sucked up from the sea Contagious fogs, which, falling in the land, Hath every pelting river made so proud That they have overborne their continents. The ox hath therefore stretched his yoke in vain, The plowman lost his sweat, and the green corn Hath rotted ere his youth attained a beard. The fold stands empty in the drownèd field, And crows are fatted with the murrain flock. The nine-men’s-morris is filled up with mud, And the quaint mazes in the wanton green, For lack of tread, are undistinguishable. The human mortals want their winter here. No night is now with hymn or carol blessed. Therefore the moon, the governess of floods, Pale in her anger, washes all the air, That rheumatic diseases do abound. And thorough this distemperature we see The seasons alter: hoary-headed frosts Fall in the fresh lap of the crimson rose, And on old Hiems’ thin and icy crown An odorous chaplet of sweet summer buds Is, as in mockery, set. The spring, the summer, The childing autumn, angry winter, change Their wonted liveries, and the mazèd world By their increase now knows not which is which. And this same progeny of evils comes From our debate, from our dissension; We are their parents and original.

Some diseases, such as HIV/AIDS, have slid down the list, but among the diseases whose incidence has increased the most over the past generation is chronic kidney disease. The number of deaths has doubled.14 This has been blamed on our “meat-sweet” diet.15 Excess table sugar and high-fructose corn syrup consumption is associated with increased blood pressure and uric acid levels, both of which can damage the kidney. The saturated fat, trans fat, and cholesterol found in animal products and junk food are also associated with impaired kidney function, and meat protein increases the acid load to the kidneys, boosting ammonia production and potentially damaging our sensitive kidney cells.16 This is why a restriction of protein intake is often recommended to chronic kidney disease patients to

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

Brother Cadfael was standing in the middle of his walled herb-garden, looking pensively about him at the autumnal visage of his pleasance, where all things grew gaunt, wiry and sombre. Most of the leaves were fallen, the stems dark and clenched like fleshless fingers holding fast to the remnant of the summer, all the fragrances gathered into one scent of age and decline, still sweet, but with the damp, rotting sweetness of harvest over and decay setting in. It was not yet very cold, the mild melancholy of November still had lingering gold in it, in falling leaves and slanting amber light. All the apples were in the loft, all the corn milled, the hay long stacked, the sheep turned into the stubble fields. A time to pause, to look round, to make sure nothing had been neglected, no fence unrepaired, against the winter. He had never before been quite so acutely

May 15 MORNING “All that believe are justified.” — Acts 13:39 THE believer in Christ receives a present justification. Faith does not produce this fruit by-and-by, but now. So far as justification is the result of faith, it is given to the soul in the moment when it closes with Christ, and accepts Him as its all in all. Are they who stand before the throne of God justified now? — so are we, as truly and as clearly justified as they who walk in white and sing melodious praises to celestial harps. The thief upon the cross was justified the moment that he turned the eye of faith to Jesus; and Paul, the aged, after years of service, was not more justified than was the thief with no service at all. We are to-day accepted in the Beloved, to-day absolved from sin, to-day acquitted at the bar of God. Oh! soul-transporting thought! There are some clusters of Eshcol’s vine which we shall not be able to gather till we enter heaven; but this is a bough which runneth over the wall. This is not as the corn of the land, which we can never eat till we cross the Jordan; but this is part of the manna in the wilderness, a portion of our daily nutriment with which God supplies us in our journeying to and fro. We are now — even now pardoned; even now are our sins put away; even now we stand in the sight of God accepted, as though we had never been guilty. “There is therefore now no condemnation to them which are in Christ Jesus.” There is not a sin in the Book of God, even now, against one of His people. Who dareth to lay anything to their charge? There is neither speck, nor spot, nor wrinkle, nor any such thing remaining upon any one believer in the matter of justification in the sight of the Judge of all the earth. Let present privilege awaken us to present duty, and now, while life lasts, let us spend and be spent for our sweet Lord Jesus.

nonalcoholic fatty liver disease has become the most common chronic liver disease in the world, increasing from 25 percent of the global population in 1990 to close to 40 percent by 2019. NAFLD is full-blown metabolic dysfunction in kids and adults, representing liver cells filling with fat, which worsens insulin resistance. Key contributors are processed foods, refined sugars, refined grains, sweet beverages, high-fructose corn syrup, fast food, low fiber and phytochemical intake, habitual eating close to bedtime, sedentary behavior, and oxidative stress. Liver transplants have gone up close to 50 percent in the past fifteen years, and while alcohol and hepatitis C used to be the leading causes, now NAFLD is taking the lead in women as the cause of liver failure and is a top cause for men. Fatty liver disease is now the most common cause of liver transplant in young adults in the United States. We are failing our children.

Of the 200,000 wild plant species, only a few thousand are eaten by humans, and just a few hundred of these have been more or less domesticated. Even of these several hundred crops, most provide minor supplements to our diet and would not by themselves have sufficed to support the rise of civilizations. A mere dozen species account for over 80 percent of the modern world’s annual tonnage of all crops. Those dozen blockbusters are the cereals wheat, corn, rice, barley, and sorghum; the pulse soybean; the roots or tubers potato, manioc, and sweet potato; the sugar sources sugarcane and sugar beet; and the fruit banana. Cereal crops alone now account for more than half of the calories consumed by the world’s human populations. With so few major crops in the world, all of them domesticated thousands of years ago, it’s less surprising that many areas of the world had no wild native plants at all of outstanding potential. Our failure to domesticate even a single major new food plant in modern times suggests that ancient peoples really may have explored virtually all useful wild plants and domesticated all the ones worth domesticating.

Kee Li Tong was one of my favorite chocolatiers in New York. Years earlier, I had a fleeting addiction to her otherworldly crème brûlée truffle, a dainty yet dangerous homemade bonbon that you have to pop into your mouth whole, or suffer the consequences of squirting eggy custard all over your blouse. Now, I discovered, she was handcrafting macarons in wild and wonderful flavors like blood orange, sesame, and rose. How did she create her recipes? What inspired her expanded repertoire? And how did hers compare to Paris's best? Emboldened as I was by my new French history lessons, I asked Kee in her Soho boutique: why macarons? "Because they're so pretty!" Kee laughed. "They're so dainty. I think it's the colors." And, standing as we were above the glass display case, I had to agree. Her blueberry macarons were as bright as the September sky. The lotus flower was the kind of soft pink that's the perfect shade of blush. Kee's favorite flavor, passion fruit, was a snappy corn husk yellow. These were surrounded by greens (lulo and jasmine green tea) and purples (lavender, which was dotted with purple sugar crystals) and some neutral shades as well (white truffle oil and mint mocha).

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

A look passed between Genevieve, Kaya, and I, a silent knowledge relating back to the warning Anansi had given us that Paine was growing corn here, recalling a vision I had not long ago about acres and acres of the stuff stretching on for miles beneath a moonlit sky, about so many lessons gleaned in the Divine Rite Academy as children regarding the “Devil’s Grain” and how to spot it and its many forms by sight and smell, so that we would always avoid it if it should ever reappear on this earth. That yellow sweet temptress. Its siren song was near impossible to avoid, even though I’d never once tasted it. But somehow I knew exactly how it would taste, how its rough grit would crunch between my teeth like grains of sand, as if it had been imprinted into my genes from so many ancestors going back thousands of years who were gluttons for those kernels of gold. We could drive it to extinction or turn it into a monster that would drive us to extinction, but it would always be a part of us, waiting for resurrection. I could tell by the way the women gazed at the platter of golden medallions that they were having a similar fight in their minds. Just one bite. One little taste. It wouldn’t be so bad. And then we could move on.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

I’m sorry,” said the kitty. “I’ve wrecked your broomstick ride.” “No matter,” said Witch Mildred. “We’re here. Let’s go inside!” The clock atop the castle read twenty after eight, but the promised buffet table held only emptied plates! “No eye or newt? No sautéed slug? No pickleworm pate? No casserole of cockroach! No spiderweb soufflé! Those greedy gobbling goblins left zilch for us to eat.” Said the starving skeleton, “Why don’t we trick-or-treat?” They passed a lighted cottage, from which rose song and laughter. The mummy boldly rang the bell, All others traipsing after. The children squealed and giggled as they greeted their new guests, for of all the trick-or-treaters, these costumes were the best! The hostess asked the callers to join them at their party. “Check out this spread!” the mummy said. The hostess said, “Eat hearty.” “Taffy apples! Candy corn! Purple punch, ice-cold! My tongue’s not touched such tastiness since I was six years old!” In the corner of the kitchen Witch Mildred found a mop. “I think this will do nicely while my broom is in the shop.” “May I, please?” asked Mildred, and seated her new friends. With a loud “Thank you!” away they flew, in loopy swoops and bends. That night Witch Mildred dreamed of cakes and lemonade, but far more sweet than party treats were the friendships she had made!

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

He was standing on a country road, at the precise place where the black hot top gave up to bone-white dirt. A blazing summer sun shone down. On both sides of the road there was green corn, and it stretched away endlessly. There was a sign, but it was dusty and he couldn’t read it. There was the sound of crows, harsh and far away. Closer by, someone was playing an acoustic guitar, fingerpicking it. Vic Palfrey had been a picker, and it was a fine sound. This is where I ought to get to, Stu thought dimly. Yeah, this is the place, all right. What was that tune? “Beautiful Zion”? “The Fields of My Father’s Home”? “Sweet Bye and Bye”? Some hymn he remembered from his childhood, something he associated with full immersion and picnic lunches. But he couldn’t remember which one. Then the music stopped. A cloud came over the sun. He began to be afraid. He began to feel that there was something terrible, something worse than plague, fire, or earthquake. Something was in the corn and it was watching him. Something dark was in the corn. He looked, and saw two burning red eyes far back in the shadows, far back in the corn. Those eyes filled him with the paralyzed, hopeless horror that the hen feels for the weasel. Him, he thought. The man with no face. Oh dear God. Oh dear God no. Then the dream was fading and he awoke with feelings of disquiet, dislocation, and relief. He went to the bathroom and then to his window. He looked out at the moon. He went back to bed but it was an hour before he got back to sleep. All that corn, he thought sleepily. Must have been Iowa or Nebraska, maybe northern Kansas. But he had never been in any of those places in his life.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Pantry Staples Our pantry is organized to stock a limited and set amount of jars, which contain either a permanent staple or rotational staple. Permanent staples will vary from family to family. Ours include: • Flour, sugar, salt, baking soda, cornstarch, baking powder, yeast, oatmeal, coffee, dry corn, powdered sugar • Jam, butter, peanut butter, honey, mustard, canned tomatoes, pickles, olives, capers • Olive oil, vegetable oil, apple cider vinegar, wine vinegar, tamari, vanilla extract • A selection of spices and herbs Rotational staples represent groups of foods that we used to buy in many different forms. In the past, our legume collection consisted of chickpeas, lentils, peas, red beans, fava beans, pinto beans, etc. Even though stocking many types of food appears to stimulate variety, the contrary is often the case. Similar to wardrobe items, pantry favorites get picked first while nonfavorites get pushed back and forgotten, take up space, and ultimately go bad (i.e., become rancid or bug infested). Today, instead of storing many versions of a staple, we have dedicated one specific jar and adopted a system of rotation. For example, our rotating jar of grain might be filled with rice one week, couscous another. Our rotating collection includes: • Grain • Pasta • Legume • Cereal • Cookie • Nut • Sweet snack • Savory snack • Tea This system has proved not only to maintain variety in our diet and free up storage space; it has also been efficient at keeping foods from going bad.

make sure to get whole-grains, veggies, and beans. For simple and delicious dishes, I would recommend: Kale Tomatoes Bell peppers Mushroom Squashes Garlic Peas Whole grain pastas Rice Corn Bagels Sweet potatoes Firm Tofu

From candy corn to candy canes Welcome Sweet December!

In the garden of my childhood my mother grew corn and asparagus, beans, zucchini, and more, but the thing I remember most is the cherry tomatoes, bushy in their cages, the leaves slightly sticky, funny smelling. My mother wore long-sleeve shirts to weed the tomatoes. I remember her plucking them off the bush, my brother and me opening our mouths like baby birds for her to pop them in. I closed my eyes to experience the exact moment my teeth pierced the smooth skin and the tomato exploded in a burst of acid sweet, the seeds slightly bitter in their jelly pouches. The sensation was so unexpected each time it happened that my eyes flew open. And there was my mother, smiling at me. That is what I remember. My mother did not smile often. We have pictures where she is smiling, me or my brother nestled on her lap. You can tell she loves us. Her body language shows it. But mostly we knew she loved us because of how hard she worked for us. Usually elsewhere. But the garden—the garden was her project. In the little time she had not devoted to work and cleaning and trying to hold her small world together, my mother grew food. My brother and I didn't help in the garden, but we were usually playing nearby. We always wanted to be nearby when she was home. I remember her letting us crawl through the dried cornstalks after the ears had been harvested. I remember running my hands through the asparagus that had been allowed to go to seed. I remember eating plums from the old tree that lived in the corner of the yard. I remember her feeding us tomatoes fresh off the vine and still warm from the sun. When I think of those tomatoes, it is not the flavor that moves me. They were shockingly sweet and tangy, but that is not what I remember the most. It is not what I yearned for. Eating cherry tomatoes meant my mother was home; it meant she was smiling at me.

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

One Sunday a girl from our study group, Jenny, invited us all to her mom's house in Hyde Park for a true Sunday Soul Food Dinner. Jenny's mom, Billie, a tiny woman with skin the color of café au lait, and silvery hair in a perfect chignon, laid out a soul food spread that brought a tear to the eye. Barbecue ribs, macaroni and cheese, collard greens with ham hocks, bread dressing, green beans, biscuits, candied sweet potatoes, creamed corn, and in the center of the table, a huge pile of fried chicken. I had never tasted anything like that fried chicken. The perfect balance of crisp batter to tender juicy meat. Everything that day was delicious, but the fried chicken was transcendent.