Sweet Dish Quotes

I may never be happy, but tonight I am content. Nothing more than an empty house, the warm hazy weariness from a day spent setting strawberry runners in the sun, a glass of cool sweet milk, and a shallow dish of blueberries bathed in cream. When one is so tired at the end of a day one must sleep, and at the next dawn there are more strawberry runners to set, and so one goes on living, near the earth. At times like this I'd call myself a fool to ask for more...

He prepared the richest, most indulgent and disgusting dish imaginable - a bowl of fudge ripple ice-cream topped with chocolate syrup, semi-sweet chocolate morsels, chocolate sprinkles, and, for good measure, a chocolate brownie from the pantry. He even garnished it with a handful of M&M's. (...) "Look what I made for you. A bowl of diabetes.

Revenge is a dish best eaten cold and there is no sweeter dish than outliving an enemy

The moon is always jealous of the heat of the day, just as the sun always longs for something dark and deep. They could see how love might control you, from your head to your toes, not to mention every single part of you in between. A woman could want a man so much she might vomit in the kitchen sink or cry so fiercly blood would form in the corners of her eyes. She put her hand to her throat as though someone were strangling her, but really she was choking on all that love she thought she’d needed so badly. What had she thought, that love was a toy, something easy and sweet, just to play with? Real love was dangerous, it got you from inside and held on tight, and if you didn’t let go fast enough you might be willing to do anything for it’s sake. She refused to believe in superstition, she wouldn’t; yet it was claiming her. Some fates are guaranteed, no matter who tries to intervene. After all I’ve done for you is lodged somewhere in her brain, and far worse, it’s in her heart as well. She was bad luck, ill-fated and unfortunate as the plague. She is not worth his devotion. She wishes he would evaporate into thin air. Maybe then she wouldn’t have this feeling deep inside, a feeling she can deny all she wants, but that won’t stop it from being desire. Love is worth the sum of itself and nothing more. But that’s what happens when you’re a liar, especially when you’re telling the worst of these lies to yourself. He has stumbled into love, and now he’s stuck there. He’s fairly used to not getting what he wants, and he’s dealt with it, yet he can’t help but wonder if that’s only because he didn’t want anything so badly. It’s music, it’s a sound that is absurdly beautiful in his mouth, but she won’t pay attention. She knows from the time she spent on the back stairs of the aunts’ house that most things men say are lies. Don’t listen, she tells herself. None if it’s true and none of it matters, because he’s whispering that he’s been looking for her forever. She can’t believe it. She can’t listen to anything he tells her and she certainly can’t think, because if she did she might just think she’d better stop. What good would it do her to get involved with someone like him? She’d have to feel so much, and she’s not that kind. The greatest portion of grief is the one you dish out for yourself. She preferred cats to human beings and turned down every offer from the men who fell in love with her. They told her how sticks and stones could break bones, but taunting and name-calling were only for fools. — & now here she is, all used up. Although she’d never believe it, those lines in *’s face are the most beautiful part about her. They reveal what she’s gone through and what she’s survived and who exactly she is, deep inside. She’s gotten back some of what she’s lost. Attraction, she now understands, is a state of mind. If there’s one thing * is now certain of, it’s house you can amaze yourself by the things you’re willing to do. You really don’t know? That heart-attack thing you’ve been having? It’s love, that’s what it feels like. She knows now that when you don’t lose yourself in the bargain, you find you have double the love you started with, and that’s one recipe that can’t be tampered with. Always throw spilled salt over your left shoulder. Keep rosemary by your garden gate. Add pepper to your mashed potatoes. Plant roses and lavender, for luck. Fall in love whenever you can.

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.

I hoisted the lid off the Spode vegetable dish and, from the depths of its hand-painted butterflies and raspberries, spooned out a generous helping of peas. Using my knife as a ruler and my fork as a prod, I marshaled the peas so that they formed meticulous rows and columns across my plate: rank upon rank of little green spheres, spaced with a precision that would have delighted the heart of the most exacting Swiss watchmaker. Then, beginning at the bottom left, I speared the first pea with my fork and ate it.

The word indulgent has become a popular catchphrase for dishes we should not eat for health's sake. I never use it to describe food, only poor parenting.

Do not think of him with Blay. Do not think of him with Blay. Do not think of him— “I didn’t know you were a sherry man.” “Huh?" Qhuinn glanced down at what he’d poured himself. Fuck. In the midst of the self-lecture, he’d picked up the wrong bottle. “Oh, you know… I’m good with it.” To prove the point, he tossed back the hooch—and nearly choked as the sweetness hit his throat. He served himself another only so he didn’t look like the kind of idiot who wouldn’t know what he was dishing out into his own glass. Okay, gag. The second was worse than the first. From out of the corner of his eye, he watched Saxton settle in at the table, the brass lamp in front of him casting the most perfect glow over his face. Shiiiiiit, he looked like something out of a Ralph Lauren ad, with his buff-colored tweed jacket and his pointed pocket square and that button-down/sweater vest combo keeping his fucking liver cozy. Meanwhile, Qhuinn was sporting hospital scrubs, bare feet. And sherry.

We talk and tease and bargain with the main dish. Maniacal laughter echoes in the marble halls, sweet to my ears. There’s movement at the banquet hall’s entrance. A child with my eyes tumbles in—all wings and blue hair and giggling innocence. Holding his hand is Morpheus, wearing a ruby crown. The Red King. My king. The bubble bursts and takes the vision with it, leaving nothing but the sound of my gasp and wisps of gray smoke behind. “You see,” Ivory says, “once Morpheus knew that one day you would belong to him and he to you, that you would share a child, he was no longer willing to die to save Wonderland. But he’s insecure about your feelings for him. He feared you would refuse to help. So he made a new plan, however flawed it was.

Such heaped up platters of cakes of various and almost indescribable kinds, known only to experienced Dutch housewives! There was the doughty doughnut, the tender oly koek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-piggledy, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst-- Heaven bless the mark!

Revenge against bullies is sweet and a dish best served by someone else.

Second, and contrary to what some foreigners seem to think, not every pasta dish should be doused with grated cheese: you must not sprinkle cheese on pasta with any kind of cheese; ... and most Italians would rather die than put grated cheese on pasta made with fresh tomatoes.

Learning another cuisine is like learning a language. In the beginning, you know nothing about its most basic rules of grammar. You experience it as a flood of words, or dishes, without system or structure.

We met at Nirang Kaka’s son’s wedding,’ Leshu prattled on. ‘It was such a set-up Amu, what to tell you! Asha Kaki introduced us at the salad counter and by the time we reached the sweet dish, I knew...I just knew it inside my heart ki he was the one.

After Laura and Mary had washed and wiped the dishes, swept the floor, made their bed, and dusted, they settled down with their books. But the house was so cosy and pretty that Laura kept looking up at it. The black stove was polished till it gleamed. A kettle of beans was bubbling on its top and bread was baking in the oven. Sunshine slanted through the shining windows between the pink-edged curtains. The red-checked cloth was on the table. Beside the clock on its shelf stood Carrie’s little brown-and-white dog, and Laura’s sweet jewel-box. And the little pink-and-white shepherdess stood smiling on the wood-brown bracket.

Tomorrow is the start of Ramadan, a month of daily fasting, broken by an iftar, a special meal after sunset and a bite before sunrise. Han has told her that the idea behind the fast of Ramadan is to remind everyone of the poor and less fortunate, a time of charity, compassion, abstinence, and forgiveness. And even though Um-Nadia claims to have no religion and many of their customers are Christians, they all like to eat the traditional foods prepared throughout the Middle East to celebrate the nightly fast-breaking during Ramadan. There are dishes like sweet qatayif crepes and cookies and creamy drinks and thick apricot nectar.

He looked round once more at the piled boxes, glass dishes, fondants, ribbons, rosettes, cracknels, violet creams, mocha blanc, dark rum truffle, chili squares, lemon parfait, and coffee cake on the countertop with an expression of slightly blank amazement.

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.

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.

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.

Sweet, salt, bitter, piquant - Sicilian cuisine is all-embracing and pleasurably involves all the senses in a single dish. A gelato must also be like this. Sweet as a whispered promise, the pistachio ice cream salty as sea air, the chocolate ice cream faintly bitter and a little tart like a lover's goodbye the next morning.

Yubbazubbies, you are yummy, you are succulent and sweet, you are splendidly delicious, quite delectable to eat, how I smack my lips with relish when you bump against my knees, then nuzzle up beside me, chirping, "Eat us if you please!" You are juicy, Yubbazubbies, you are tender, never tough, you are appetizing morsels, I can never get enough, you have captivating flavors and a tantalizing smell, a bit like candied apple, and a bit like caramel. Yubbazubbies, you are luscious, you are soft and smooth as silk, like a dish of chicken dumplings, or a glass of chocolate milk, even when I'm hardly hungry, I am sure to taste a few, and I'm never disappointed, Yubbazubbies, I love you.

Mirepoix. She thought the word to herself, rolling it around in her mind. Mirepoix, mirepoix, mirepoix. Cajun "Holy Trinity"- onions, celery, and carrots, diced fine, heated to savory sweet, and left to bring magic to whatever dish they were added into. No doubt about it, this was going to be great. Almost holy. With a little bread and red wine- body and blood of Christ- she might make up for years of not going to mass. Either way, they'd go great with the meal.

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,

The sweet taste, the crunchiness... it's the core of the cabbage chopped into thin sticks!" "Oh! And the sauce on it is puréed raw tomato!! I've had this tomato before too!!" "A... fully ripe tomato grown using the Ryoken farming method..." "It's amazing! This cabbage core goes way beyond a unique dish--- it's incredible !" "It's like we'd forgotten how spectacular the taste of nature can really be! A cabbage as good as this merits a cooking method that highlights the quality of the vegetable.

I want more friends, more casual impromptu hangs, more dropping by with dinner, more walking and talking and advice sessions, more kids underfoot, more asking for and saying what we need, more hands to carry heavy boxes, more laughing and cackling and snorting, more children farting at the dinner table, more of what makes life messy, less painful, more sweet. I want to give and receive, to always be swapping Tupperware and food, all of us crowded together like curvy lumpen mangoes in a baking dish.

Merriem goes to the kitchen and quickly returns with a wooden tray piled high with thickly sliced bread and brightly patterned dishes of olive oil and dark vinegar. The bread is vivid yellow. It crumbles in my mouth and tastes sweet, honeyed. "Dandelions," Merriem says to me. Papa is staring at his half-eaten piece. "I thought dandelion was a weed?" "It is," Merriem replies with a grin. "Isn't it marvelous?" "Yes, it's very nice," Papa says, still looking a little puzzled. "Dad and I call it sunshine bread, eh, Dad?" Huia says.

Look, as far as I can tell, the only difference between a stalker and the most romantic guy ever is how the girl feels about him. If she’s interested, the guy can sneak into her house and do her dishes or leave her love notes, and it’s sooo sweet, but if she’s not interested, it’s freaky.

At elegant dinners," wrote the French historian Imbert de Saint-Armand a hundred years later in MARIE ANTOINETTE AND THE DOWNFALL OF ROYALTY (1891), "a little guillotine is brought in with the dessert and takes the place of a sweet dish. A pretty woman places a doll representing some political adversary under the knife; it is decapitated in the neatest possible style, and out of it runs something red that smells good, a liqueur perfumed with ambergris, into which every lady hastens to dip her lace handkerchief. French gaiety would make a vaudeville out of the day of judgement.

Baudelaire" When I fall asleep, and even during sleep, I hear, quite distinctly, voices speaking Whole phrases, commonplace and trivial, Having no relation to my affairs. Dear Mother, is any time left to us In which to be happy? My debts are immense. My bank account is subject to the court’s judgment. I know nothing. I cannot know anything. I have lost the ability to make an effort. But now as before my love for you increases. You are always armed to stone me, always: It is true. It dates from childhood. For the first time in my long life I am almost happy. The book, almost finished, Almost seems good. It will endure, a monument To my obsessions, my hatred, my disgust. Debts and inquietude persist and weaken me. Satan glides before me, saying sweetly: “Rest for a day! You can rest and play today. Tonight you will work.” When night comes, My mind, terrified by the arrears, Bored by sadness, paralyzed by impotence, Promises: “Tomorrow: I will tomorrow.” Tomorrow the same comedy enacts itself With the same resolution, the same weakness. I am sick of this life of furnished rooms. I am sick of having colds and headaches: You know my strange life. Every day brings Its quota of wrath. You little know A poet’s life, dear Mother: I must write poems, The most fatiguing of occupations. I am sad this morning. Do not reproach me. I write from a café near the post office, Amid the click of billiard balls, the clatter of dishes, The pounding of my heart. I have been asked to write “A History of Caricature.” I have been asked to write “A History of Sculpture.” Shall I write a history Of the caricatures of the sculptures of you in my heart? Although it costs you countless agony, Although you cannot believe it necessary, And doubt that the sum is accurate, Please send me money enough for at least three weeks.

The taste for books was an early one. As a child he was sometimes found at midnight by a page still reading. They took his taper away, and he bred glow-worms to serve his purpose. They took the glow-worms away, and he almost burnt the house down with a tinder. To put it in a nutshell, leaving the novelist to smooth out the crumpled silk and all its implications, he was a nobleman afflicted with a love of literature. Many people of his time, still more of his rank, escaped the infection and were thus free to run or ride or make love at their own sweet will. But some were early infected by a germ said to be bred of the pollen of the asphodel and to be blown out of Greece and Italy, which was of so deadly a nature that it would shake the hand as it was raised to strike, and cloud the eye as it sought its prey, and make the tongue stammer as it declared its love. It was the fatal nature of this disease to substitute a phantom for reality, so that Orlando, to whom fortune had given every gift--plate, linen, houses, men-servants, carpets, beds in profusion--had only to open a book for the whole vast accumulation to turn to mist. The nine acres of stone which were his house vanished; one hundred and fifty indoor servants disappeared; his eighty riding horses became invisible; it would take too long to count the carpets, sofas, trappings, china, plate, cruets, chafing dishes and other movables often of beaten gold, which evaporated like so much sea mist under the miasma. So it was, and Orlando would sit by himself, reading, a naked man.

On the day of the races at Krasnoe Selo, Vronsky had come earlier than usual to eat beefsteak in the common messroom of the regiment. He had no need to be strict with himself, as he had very quickly been brought down to the required light weight; but still he had to avoid gaining flesh, and so he eschewed farinaceous and sweet dishes. He sat with his coat unbuttoned over a white waistcoat, resting both elbows on the table, and while waiting for the steak he had ordered he looked at a French novel that lay open on his plate. He was only looking at the book to avoid conversation with the officers coming in and out; he was thinking.

There was once a girl who loved to lie in the grass and let it tickle her skin. She liked the feel of dirt under her fingers. She didn't like aprons or making dinner or washing dishes. She didn't like being told to behave. She didn't like feeling that no matter what she did her mother and father looked at her with disappointed eyes. She could never be pretty enough or sweet enough or pleasantly talkative enough. And she grew angrier and angrier and angrier that all anyone wanted her to be was an idea they held in their head that had nothing to do with her. And this anger became bitterness, and this bitterness turned her into a monster.

Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that’s what we’re often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

Come and sit by the fire, pet. Want a Little Devil? Devilinos, the Italians call 'em." She pushed a dish of exquisite little brown globes, studded with comfits, towards her. Mary was as hungry as a hawk; when she put one in her mouth it was sweet yet bitter, melting but nutty; by far the most marvelous thing she had eaten in her life.

Aah, I know what this is! It's a sformato! A soufflé-like Italian dish similar to a Japanese egg custard." Thinly sliced onions sautéed to sweet tenderness in heavy cream and melted parmesan cheese... ... and a beaten egg and melted butter steamed into a fluffy soufflé. That's what the white side is- a cheese-flavored Sformato Soufflé!

What would you like for your own life, Kate, if you could choose?” “Anything?” “Of course anything.” “That’s really easy, Aunty Ivy.” “Go on then.” “A straw hat...with a bright scarlet ribbon tied around the top and a bow at the back. A tea-dress like girls used to wear, with big red poppies all over the fabric. A pair of flat, white pumps, comfortable but really pretty. A bicycle with a basket on the front. In the basket is a loaf of fresh bread, cheese, fruit oh...and a bottle of sparkly wine, you know, like posh people drink. “I’m cycling down a lane. There are no lorries or cars or bicycles. No people – just me. The sun is shining through the trees, making patterns on the ground. At the end of the lane is a gate, sort of hidden between the bushes and trees. I stop at the gate, get off the bike and wheel it into the garden. “In the garden there are flowers of all kinds, especially roses. They’re my favourite. I walk down the little path to a cottage. It’s not big, just big enough. The front door needs painting and has a little stained glass window at the top. I take the food out of the basket and go through the door. “Inside, everything is clean, pretty and bright. There are vases of flowers on every surface and it smells sweet, like lemon cake. At the end of the room are French windows. They need painting too, but it doesn’t matter. I go through the French windows into a beautiful garden. Even more flowers there...and a veranda. On the veranda is an old rocking chair with patchwork cushions and next to it a little table that has an oriental tablecloth with gold tassels. I put the food on the table and pour the wine into a glass. I’d sit in the rocking chair and close my eyes and think to myself... this is my place.” From A DISH OF STONES

Melt 3/4 stick of butter in a small bowl.  In a medium casserole dish, place lobster, and pour half the melted butter over and stir to coat.  Add Ritz cracker crumbs and parsley to the remaining melted butter.  Mix well, and then pat over top of lobster meat, until evenly coated. Cut remaining butter into small pieces and dot over top of stuffing. Drizzle

Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth.

I keep an eye out for Ann, but instead I catch sight of a hedgehog shuffling into the undergrowth---an unexpected glimpse for they are shy, nocturnal creatures. Something about his gait, his spines, makes me imagine a sweet dish in his image. A hedgehog pudding... How might I make the spikes? Slithers of blanched almonds... impaled in a stiff white icing? Browned in a hot oven to re-create his russet color? And beneath his armor of icing and almonds... a Madeira sponge? A stiff blancmange? As I ponder how to make the hedgehog's body, I notice an apple tree, its boughs stripped of fruit but for a single split pippin at its apex. An apple hedgehog! A thick puree of apples drained until almost dry... with a center of apricot jam flavored with lemons.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam

Rebecca leaned in close and whispered to me, “Why doesn’t she want anyone to read her memoirs? I thought for a minute, struggling with telling an outright lie and finding a way to smooth out the truth. Then I said, “There’s nothing in there except a person getting on through a hard life. You know she was young during the big war. I reckon she doesn’t want to answer any questions. She had some things to say, that’s all. You know how Granny will say things that don’t fit what’s going on, or seems like she’s addled? Well, after listening to her tell me all these tales about her life and things her granny and great-granny told her, and putting them all together in light of what’s happened at the minute she decided to say something, what I believe is that her words are coming from some distant time, and seem out of place the way we hear it, but all her life is one huge supper table, and it’s her going around taking a bit of that dish and a bit of this one. Some of it is sweet relishes and some is better and harsh. It goes together, but not in our listening order. It comes out in her tasting order. She ain’t addled at all. Her table’s just full.” (p. 188)

Trailing veils of steam, Grandma came and went and came again with covered dishes from kitchen to table while the assembled company waited in silence. No one lifted lids to peer in at the hidden victuals. At last Grandma sat down, Grandpa said grace, and immediately thereafter the silverware flew up like a plague of locusts on the air. When everyone's mouths were absolutely crammed full of miracles, Grandmother sat back and said, "Well, how do you like it?" And the relatives, including Aunt Rose, and the boarders, their teeth deliciously mortared together at this moment, faced a terrible dilemma. Speak and break the spell, or continue allowing this honey-syrup food of the gods to dissolve and melt away to glory in their mouths? They looked as if they might laugh or cry at the cruel dilemma. They looked as if they might sit there forever, untouched by fire or earthquake, or shooting in the street, a massacre of innocents in the yard, overwhelmed with effluviums and promises of immortality. All villains were innocent in this moment of tender herbs, sweet celeries, luscious roots. The eye sped over a snow field where lay fricassees, salmagundis, gumbos, freshly invented succotashes, chowders, ragouts.

Earlier that morning, Escoffier ad brought up a large bucket of white rose petals, white violets and vanilla orchids that he'd been thinking of creating a dish with. The pâtissier had crystalized some of the flowers, and left him a plate of meringue shells, a handful of vanilla beans and fresh cream. He wanted to create a new dish for Sarah, a sweet, something surprising, something to engage her. She'd been playing Joan of Arc, the virgin saint, a seventeen-year-old girl. It was a role she made famous, difficult at any age, but for a woman in her mid-forties, it was nearly impossible. Escoffier tossed a handful of white rose petals into Rosa's bathwater. The white skin. The white roses. 'The essence of Saint Joan is in shades of white, like shades of innocence.' 'Spun sugar,' he thought. 'Vanilla cream, of course.

The typical smell from skin-on pork belly is completely erased by the spices used. All that reaches the tongue... are the mild sweetness of the fats and the zesty richness of the curry!" "It's amazingly delicious!" "After I parboiled, seasoned and pan seared the pork belly... I braised it in a mixture of oyster sauce, soy sauce, Shaoxing wine and other seasonings. I gave it its fragrance with star anise, ginger and Sichuan pepper." Strange. The meat is incredibly heavy and filling... yet this dish is so easy to eat! Why? "IT'S THE RICE! Now I see! She mixed a dash of rock salt and Sichuan-peppercorn oil into the rice! The refreshing scent and tongue-tingling flavor of the peppercorn oil ameliorates the oiliness of the fats... ... but its spiciness makes you want another bite of the sweet meat... it's a chain reaction!

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

Chang-bo took to his bed, or rather to the quilts on the floor that was all they had left. His legs swelled up like balloons with what Mrs. Song had come to recognize as edema — fluid retention brought on by starvation. He talked incessantly about food. He spoke of the tofu soups his mother made him as a child and an unusually delicious meal of steamed crab with ginger that Mrs. Song had cooked for him when they were newlyweds. He had an uncanny ability to remember details of dishes she had cooked decades earlier. He was sweetly sentimental, even romantic, when he spoke about their meals together. He would take her hand in his own, his eyes wet and cloudy with the mist of his memories. “Come, darling. Let’s go to a good restaurant and order a nice bottle of wine,” he told his wife one morning when they were stirring on the blankets. They hadn’t eaten in three days. Mrs. Song looked at her husband with alarm, worried that he was hallucinating. She ran out the door to the market, moving fast and forgetting all about the pain in her back. She was determined to steal, beg — whatever it took — to get some food for her husband. She spotted her older sister selling noodles. Her sister wasn’t faring well — her skin was flaked just like Chang-bo’s from malnutrition — so Mrs. Song had resisted asking her for help, but now she was desperate, and of course, her sister couldn’t refuse. “I’ll pay you back,” Mrs. Song promised as she ran back home, the adrenaline pumping her legs. Chang-bo was curled up on his side under the blanket. Mrs. Song called his name. When he didn’t respond, she went to turn him over — it wasn’t diffcult now that he had lost so much weight, but his legs and arms were stiff and got in the way. Mrs. Song pounded and pounded on his chest, screaming for help even as she knew it was too late.

When a Negro girl learns to cook, to wash dishes, to sew, or write a book, or a Negro boy learns to groom horses, or to grow sweet potatoes, or to produce butter, or to build a house, or to be able to practise medicine, as well or better than some one else, they will be rewarded regardless of race or colour. In the long run, the world is going to have the best, and any difference in race, religion, or previous history will not long keep the world from what it wants.

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.

EGGS BENEDICT It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America. However, Eggs Benedict alone can hardly be called an original dish. Where's the surprise? Still, faced with such beauty... ... I can't help but want to take a bite. AAAH! A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness! Wait, no. That isn't all. There is a greater depth to the flavor than that. But from what? Hm? What is that golden powder I see? AH! Karasumi! You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan* I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk... ... that created such a deep and robust flavor!

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.

Tracking how flavors and textures change and then discovering or master-minding the best balance of of flavor is fun. And striking that balance is not a skill reserved for an elect group with extraordinary palates. You need most of all to trust and pay attention to your own palate. Even if it isn't yet your habit to taste as you cook, training yourself to recognize where you need more salt, sweetness, fat, or acidity, or where a dish needs more cooking to concentrate or soften flavors, or improve the texture, is eminently doable.

Take one of the dishes you will be eating tonight, fritto misto. The old butcher who sold me the meat was most insistent that it should be cooked the old way---so brains, for example, are always poached in vegetables, then left to cool before being sliced and deep-fried in batter. But then you think, this batter is not so different from Japanese tempura, and tempura can be served with a sweet chile and soy dipping sauce, so why not make an Italian version of that, perhaps with balsamic vinegar from Modena instead of soy, and see what happens

This dish... it's sweet-and-sour pork but with black vinegar. In fact, you could call it "Black Vinegar Pork." The glossy black of the vinegar was used to great effect in the plating, giving the dish a classy and luxuriant appearance. But the moment you put a bite in your mouth... fresh, vibrant green tea explodes in a sea of invigorating green. It is extravagantly delicious. Chef Kuga's Sweet-and-Sour sauce includes not just black vinegar but also balsamic vinegar as well as Chef Mimasaka's smoked soy sauce! It destroys the traditional boundaries of sweet-and-sour pork, creating a dish that's rich, tangy and savory while erasing the pork's thick greasiness to push the taste of the green tea to the forefront! He has completely succeeded in taking the green tea leaves and making them the centerpiece of his dish! But the point most worthy of attention... ... is that this sublime taste experience wasn't created using solely Chinese-cooking techniques. It shows an equally deft use of traditional French techniques!" "What the... French?! But isn't he supposed to be a purely Sichuan-Chinese chef?!" "Yes, yes. I'm gonna explain, so quiet down and listen up, 'kay? See, there's another secret y'all don't know. That sweet-and-sour sauce? I based it on Sauce au Vinaigre Balsamique. That's a balsamic vinegar sauce used in a whole lot of French recipes." "Aha! Now I see. So that's where it came from! French Vinaigre Balsamique sauce is a reduction of balsamic vinegar and Glacé de Viande! It has a light tanginess and thick richness, which must have boosted the deliciousness of the sweet-and-sour pork into the stratosphere!

I looked into the display window this morning. On a white marble shelf are aligned innumerable boxes, packages, cornets of silver and gold paper, rosettes, bells, flowers, hearts, and long curls of multicolored ribbon. In glass bells and dishes lie the chocolates, the pralines, Venus's nipples, truffles, mendiants, candied fruits, hazelnut clusters, chocolate seashells, candied rose petals, sugared violets... Protected from the sun by the half-blind that shields them, they gleam darkly, like sunken treasure, Aladdin's cave of sweet clichés. And in the middle she has built a magnificent centerpiece. A gingerbread house, walls of chocolate-coated pain d'épices with the detail piped on in silver and gold icing, roof tiles of florentines studded with crystallized fruits, strange vines of icing and chocolate growing up the walls, marzipan birds singing in chocolate trees... And the witch herself, dark chocolate from the top of her pointed hat to the hem of her long cloak half-astride a broomstick that is in reality a giant guimauve, the long twisted marshmallows that dangle from the stalls of sweet-vendors on carnival days...

Are there flowers here, your ladyship?' he asked when Pole had gone. 'Flowers?' Lucretia touched a hand to her cheek. 'Surely you have smelt rose water before?' In the Solar Gallery, remembered John. The scent teased his nostrils as he bent to prise open the first dumpling. The soft dough parted and a puff of steam carried a second sweet smell into the chamber. Lucretia peered at the glistening mass then looked up curiously. 'What dish is this?' '"Let me feed thee Honey-sugared Creams,"' John recited. '"As cool the Quodling's 'scaping Steam."' She stared at him, amazed. 'The verses? You can read?' 'Is it so strange in a cook?' 'I... no.' Lucretia gathered herself. 'Of course you must read your receipts.' 'They are our verses, your ladyship. We give each other recitals down there in our kitchens.' John brought a corked flask from inside his doublet and poured sweetened cream over the apple. He watched her dig into the apple's oozing flesh, swirl the thick cream then slip the marbled mixture into her mouth. 'Your honey-sugared cream is as sweet as the verses claim,' Lucretia told him, swallowing. 'It all but conquers the sourness of the quodling.

Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce. Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue! Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower." "It's a dish renowned for its exceptionally deep and compelling flavors." "Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!"

At North Farm" Somewhere someone is traveling furiously toward you, At incredible speed, traveling day and night, Through blizzards and desert heat, across torrents, through narrow passes. But will he know where to find you, Recognize you when he sees you, Give you the thing he has for you? Hardly anything grows here, Yet the granaries are bursting with meal, The sacks of meal piled to the rafters. The streams run with sweetness, fattening fish; Birds darken the sky. Is it enough That the dish of milk is set out at night, That we think of him sometimes, Sometimes and always, with mixed feelings?

The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!

He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.

In true high-class restaurants, a meat sauce is to ground meat what a demi-glace is to beef stew. Their meat sauce forms a solid foundation for the dish's overall flavor. Not only does Aldini's soffritto give the ground beef an even fuller and richer sweetness... it also works exceptionally well as a building block in the espagnole sauce. Was that Tadokoro's addition? An extraordinary choice. To top it off, there is the anchoiade sauce, which is based on salty anchovies and sweet basil! By sprinkling it in dots across the top... it not only adds intriguing accents of flavor to please the tongue, it also creates a fascinating visual presentation that pleases the eyes.

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

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.

Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

The great chestnut-wood tables groaned under the weight of platters, trays, plates, dishes and bowls. The whole Feast was here, John saw. Every word in the book, every fruit in the gardens, every green thing that grew, every creature that ran or swim or flew. John felt his demon creep forward as a great wave of flavors and tastes washed through him, those his mother had shown him on the slopes joined with others he had never sensed before. He could smell the rich tang of the meats. His head swirled from the steaming fumes of the wine. His jaw ached from the sweets which rose in heaps on silver platters while honeyed syllabubs shivered in their cups. He felt the pastry crunch, shiny with beaten butter. He heard the sugar-pane crackle. The sweetmeats flooded his senses, banishing his hunger and cold. A great procession of dishes floated up out of the pages, all theirs.

Night by night, he led her through Saturnus's gardens, describing the dishes that might come from each one. 'Poached collops of venison,' he whispered in her ear. 'A quaking pudding with raisins, honey and saffron. Custards flavored with conserve of roses and a paste of quinces. Beef wrapped about a mash of artichoke and pistachio, then hollowed manchet rolls filled with minced eggs, sweet herbs and cinnamon...' He described the foaming forcemeat of fowls then set before her a dish. He watched her scoop up a little of the pale orange mash. 'I confess that to this poor palate your forcemeats taste strongly of turnips.' 'Ah, but I have not yet described the seasonings of cumin and saffron, the beaten egg whites and the folding of the forcemeats into the pipkin.' He scooped more of the turnip mash and held out the spoon. 'Taste again, your ladyship. Imagine the spices...

It's a layer of Royale ! It's very similar to Japan's Chawanmushi !" *Royale is a savory custard of eggs, consommé and spices baked in a water bath until firm. It's usually cut into fanciful shapes and used as a soup garnish.* "What?!" Mmmm! The savoriness of consommé and porcini mushrooms gushes through the mouth! Its texture its satiny, melting on the tongue in a silky rush! Royale hare and Royale eggs- both kingly dishes have been combined together seamlessly. But that isn't the only thing hidden in this dish! There's also a chestnut confit and an apple and fig puree! The mellow, savory flavor of the egg custard resonates with refreshing notes of sweet and tart from the fruits... ... cutting through the thick richness of the hare meat until it tastes so light you could finish the whole dish in a breeze! All this without losing an ounce of the dish's heavily powerful impact!

Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

I believe another one of the Song girls has a birthday coming up.” He sings, “You are sixteen, going on seventeen…” I feel a strong surge of love for him, my dad who I am so lucky to have. “What song are you singing?” Kitty interrupts. I take Kitty’s hands and spin her around the kitchen with me. “I am sixteen, going on seventeen; I know that I’m naïve. Fellows I meet may tell me I’m sweet; willingly I believe.” Daddy throws his dish towel over his shoulder and marches in place. In a deep voice he baritones, “You need someone older and wiser telling you what to do…” “This song is sexist,” Kitty says as I dip her. “Indeed it is,” Daddy agrees, swatting her with the towel. “And the boy in question was not, in fact, older and wiser. He was a Nazi in training.” Kitty skitters away from both of us. “What are you guys even talking about?” “It’s from The Sound of Music,” I say. “You mean that movie about the nun? Never seen it.” “How have you seen The Sopranos but not The Sound of Music?” Alarmed, Daddy says, “Kitty’s been watching The Sopranos?” “Just the commercials,” Kitty quickly says. I go on singing to myself, spinning in a circle like Liesl at the gazebo. “I am sixteen going on seventeen, innocent as a rose…Fellows I meet may tell me I’m sweet, and willingly I believe…” “Why would you just willingly believe some random fellows you don’t even know?” “It’s the song, Kitty, not me! God!” I stop spinning. “Liesl was kind of a ninny, though. I mean, it was basically her fault they almost got captured by the Nazis.” “I would venture to say it was Captain von Trapp’s fault,” Daddy says. “Rolfe was a kid himself--he was going to let them go, but then Georg had to antagonize him.” He shakes his head. “Georg von Trapp, he had quite the ego. Hey, we should do a Sound of Music night!” “Sure,” I say. “This movie sounds terrible,” Kitty says. “What kind of name is Georg?” We ignore her.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.

Seafood, of course, has aphrodisiac qualities. Mollusks, too---like lanarche ajo e ojo, snails in oil and garlic. Perhaps some carciofioni, baby artichokes cooked with mint, pulled apart with the fingers and dipped in soft, melted butter. Wine, obviously. And then, to finish, a burst of sugar, something light but artificial, so that you feel full of energy and happiness---but that's only one side of the story. If you want someone to fall in love with you, you would cook for them something very different, something perfectly simple but intense. Something that shows you understand their soul." "Such as?" "Well, that's the difficulty. It will vary from individual to individual. You'd have to really know the person concerned---their history, their background, whether they are raw or refined, dry or oily. You would have to have tasted them, to know whether their own flesh is sweet or savory, salty or bland. In short, you would have to love them, and even then you might not truly know them well enough to cook a dish that would capture their heart.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

A rattle of dishes warned of a servant’s entry into the hall, but Christopher was incensed, and half turning with a growl, he gestured Paine back. “Get out of here, man!” “Christopher!” Erienne gasped and took two halting steps to follow the befuddled servant, but Christopher came around to face her with a glare. “Stay where you are, madam! I am not finished with you.” “You have no right to give orders here,” she protested, her own ire growing. “This is my husband’s house!” “I’ll give orders when and where I damn well please, and for once, you will stand and listen until I’m through!” More than a trifle outraged herself, Erienne hurled back her answer. “You may command the men on your ship to your will, Mister Seton, but you have no such authority here! Good day to you!” Catching up her skirts, she whirled and stalked toward the tower until she heard the sound of rapid footsteps coming behind her, then a sudden panic seized her that he would make such a scene that she would not be able to face the servants… or her husband. She raced into the entry, stepping over the puddle, and took to the stairs, forcing every bit of strength she could into her limbs. She had barely gained the fourth step when she heard sliding feet, a loud thump, and then a painful grunt followed by an angry curse. When she whirled, Christopher was just coming to rest in a heap against the wall after sliding across the floor, partway on his back. For a moment she stared aghast at the dignified man sprawled in a most undignified manner, but when he raised his head to look at her with barely contained rage, she was struck by the humor of it all. Bubbling laughter broke forth, winning from him a dark scowl of exasperation. “Are you hurt, Christopher?” she asked sweetly. “Aye! My pride has been mightily bruised!” “Oh, that will mend, sir,” she chuckled, spreading her skirts to perch primly on the step above him. Her eyes danced with a lively light that was simply dazzling to behold. “But you should take care. If such a modest spot of water can bring you down so abruptly, I would not advise sailing beyond these shores.” “ ’Tis not a spot of water that’s brought me down, but a waspish wench who sets her barbs against me at every turn.” “You dare accuse me when you come in here huffing and snorting like a raging bull?” She gave a throaty, skeptical laugh. “Really, Christopher, you ought to be ashamed of yourself. You frightened Paine and nearly made me swallow my heart.” “That’s an impossibility, madam, for that thing is surely made of cold, hard steel.” “You’re pouting,” she chided flippantly, “because I have not fallen swooning at your feet.” “I’m angry because you continually deny the fact that you should be my wife!” he stated emphatically. Footsteps on the stairs behind Erienne made them glance up. Aggie came nonchalantly down the steps, seeming unaware of Christopher’s storm-dark frown. Excusing herself, she stepped past her mistress. Finally, on reaching level footing, she contemplated the man, a twinkle of mischief in her eye. “Aren’t ye a wee bit old ter be takin’ yer leisure on the floor, sir?” He raised a brow at Erienne as that one smothered a giggle, and with a snort, got to his feet and brushed off his breeches and coatsleeve. -Christopher, Erienne, and Aggie

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

HEY, LADY? IS THAT PRETTY DECORATION ON THE CURRY... REALLY A PIECE OF CHOCOLATE?!" "How is that even possible?!" "Do you see its delicate, complex design? And they're mass-producing it?! It even has a colorful swirl pattern on it!" "Not even a professional could manage something like this!" "It wasn't hard, really. I just printed those chocolates using a 3-D Food Printer." "A 3-D Printer? Oh, I've heard of those!" "But I didn't know you could use it to print food!" "Dark chocolate makes a perfect accent to curry, y'know. Take some 80 percent cacao chocolate, add a dash of curry spices to it and then print it out in totally cute designs with a 3-D Printer! Put it on top of some piping hot curry, and it will start to melt, adding a rich, colorful undertone to the flavor of the dish!" "Papa, I want some! Buy me that!" "Sure thing! Your papa wants to try it too!" "Mm! The curry itself smells so good I could melt! But then they go and add that beautiful chocolate topping?!" "Man, Totsuki students are amazing!" They like it. "That chocolate is, like, all bonus. It adds a colorful touch and a little sweet scent... without affecting the curry spices you balanced so carefully.

How did I discover saccharin? Well, it was partly by accident and partly by study. I had worked a long time on the compound radicals and substitution products of coal tar... One evening I was so interested in my laboratory that I forgot about my supper till quite late, and then rushed off for a meal without stopping to wash my hands. I sat down, broke a piece of bread, and put it to my lips. It tasted unspeakably sweet. I did not ask why it was so, probably because I thought it was some cake or sweetmeat. I rinsed my mouth with water, and dried my moustache with my napkin, when, to my surprise the napkin tasted sweeter than the bread. Then I was puzzled. I again raised my goblet, and, as fortune would have it, applied my mouth where my fingers had touched it before. The water seemed syrup. It flashed on me that I was the cause of the singular universal sweetness, and I accordingly tasted the end of my thumb, and found it surpassed any confectionery I had ever eaten. I saw the whole thing at once. I had discovered some coal tar substance which out-sugared sugar. I dropped my dinner, and ran back to the laboratory. There, in my excitement, I tasted the contents of every beaker and evaporating dish on the table.

Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gelée (jelly)... ... and the yolk is salmon roe firmed in a gelatin! The salmon roe pop crisply, filling the mouth with a rich saltiness... ... that is wrapped up in the mild smoothness of the gelée!" "Oh! This looks like it's just a hard-boiled egg... but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks! The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!" "Then what is this? It looks like an egg in its shell...." "Oh, this?" "She punctured it!" "It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel." "Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!" "And that is everything! All together, I call it... ..."The Three-Faces of-an-Egg Breakfast."" What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect! On this one plate... ... are miniature representations of... ... the flavors of the ocean, the forest and the earth

FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut. Buko (boo-koh)--- Young coconut Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Lambanog (lahm-bah-nohg)--- Filipino coconut liquor Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)--- Fish sauce Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies. Salabat (sah-lah-baht)--- Filipino ginger tea Tuyo (too-yoh)--- Dried, salted fish (usually herring) Ube (oo-beh)--- Purple yam

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper! Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent! The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had! Then, uh... there's the cayenne and the oregano... and... uh... The oregano, and... "Aaaah! I can't! I just can't! Anytime I try to think, my mind just screams that it wants more!" Exquisite! Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor! The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it. "This dish... surpasses Soma Yukihira's." "I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too. Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent. Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!

Lillian’s lashes lowered as she let him ease her closer, his hand sliding over the length of her spine. Her breasts and waist felt swollen within the insulating grip of her corset, and she suddenly longed to be rid of it. Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. “What is that?” she murmured, drawing in the fragrance. “Cinnamon and wine…” Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. “Go and find out,” he said. Curiously Lillian went to investigate. Taking hold of the cover’s handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. “Since I couldn’t obtain a pear from a bottle for you,” came Marcus’s voice from behind her, “this was the next best alternative.” Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat. “Mmmm…” She closed her eyes in ecstasy. Looking amused, Marcus turned her to face him. His gaze fell to the corner of her lips, where a stray drop of honey sauce glittered. Ducking his head, he kissed and licked away the sticky drop, the caress of his mouth causing a new pleasurable ache deep inside her. “Delicious,” he whispered, his lips settling more firmly, until she felt as if her blood were flowing in streams of white-hot sparks. She dared to share the taste of wine and cinnamon with him, tentatively exploring his mouth with her tongue, and his response was so encouraging that she wrapped her arms around his neck and pressed herself closer. He was delicious, the taste of his mouth clean and sweet, the feel of his lean, solid body immeasurably exciting. Her lungs expanded with shaky-hot breaths, restrained by the clench of her corset stays, and she broke the kiss with a gasp. “I can’t breathe.” Wordlessly Marcus turned her around and unfastened the gown. Reaching her corset, he untied the laces and loosened them with a series of expert tugs, until the stays expanded and Lillian gulped in relief. “Why did you lace so tightly?” she heard him ask. “Because the dress wouldn’t fasten otherwise. And because, according to my mother, Englishmen prefer their women to be narrow-waisted.” Marcus snorted as he eased her back to face him. “Englishmen prefer women to have larger waists in lieu of fainting from lack of oxygen. We’re rather practical that way.” Noticing that the sleeve of her unfastened gown had slipped over her white shoulder, he lowered his mouth to the smooth curve.

The sparkles that came from the firecracker are coffee crumbles!" Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans! "How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together... ... is this cream that's coating the outer layer of bark!" "Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature." "Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake." The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole! Now I see. "That must be the other reason why you chose not to use any dairy or added sugars in the cake! Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!" "Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!" "This is a gem of a dish that will captivate everyone, young and old!

You know,” I said, “you don’t owe New Fiddleham anything. You don’t need to help them.” “Look,” Charlie said as we clipped past Market Street. He was pointing at a man delicately painting enormous letters onto a broad window as we passed. NONNA SANTORO’S, it read, although the RO’S was still just an outline. “That Italian restaurant?” “Yes,” he smiled. “They will be opening their doors for the first time very soon. Sweet family. I bought my first meal in New Fiddleham from that man. A couple of meatballs from a street cart were about all I could afford at the time. He’s an immigrant, too. He’s going to do well. His red sauce is amazing.” “That’s grand for him, then,” I said. “I like it when doors open,” said Charlie. “Doors are opening in New Fiddleham every day. It is a remarkable time to be alive anywhere, really. Do you think our parents could ever have imagined having machines that could wash dishes, machines that could sew, machines that do laundry? Pretty soon we’ll be taking this trolley ride without any horses. I’ve heard that Glanville has electric streetcars already. Who knows what will be possible fifty years from now, or a hundred. Change isn’t always so bad.” “Your optimism is both baffling and inspiring,” I said. “The sun is rising,” he replied with a little chuckle. I glanced at the sky. It was well past noon. “It’s just something my sister and I used to say,” he clarified. “I think you would like Alina. You often remind me of her. She has a way of refusing to let the world keep her down.” He smiled and his gaze drifted away, following the memory. “Alina found a rolled-up canvas once,” he said, “a year or so after our mother passed away. It was an oil painting—a picture of the sun hanging low over a rippling ocean. She was a beautiful painter, our mother. I could tell that it was one of hers, but I had never seen it before. It felt like a message, like she had sent it, just for us to find. “I said that it was a beautiful sunset, and Alina said no, it was a sunrise. We argued about it, actually. I told her that the sun in the picture was setting because it was obviously a view from our camp near Gelendzhik, overlooking the Black Sea. That would mean the painting was looking to the west. “Alina said that it didn’t matter. Even if the sun is setting on Gelendzhik, that only means that it is rising in Bucharest. Or Vienna. Or Paris. The sun is always rising somewhere. From then on, whenever I felt low, whenever I lost hope and the world felt darkest, Alina would remind me: the sun is rising.” “I think I like Alina already. It’s a heartening philosophy. I only worry that it’s wasted on this city.” “A city is just people,” Charlie said. “A hundred years from now, even if the roads and buildings are still here, this will still be a whole new city. New Fiddleham is dying, every day, but it is also being constantly reborn. Every day, there is new hope. Every day, the sun rises. Every day, there are doors opening.” I leaned in and kissed him on the cheek. “When we’re through saving the world,” I said, “you can take me out to Nonna Santoro’s. I have it on good authority that the red sauce is amazing.” He blushed pink and a bashful smile spread over his face. “When we’re through saving the world, Miss Rook, I will hold you to that.

Hisako Arato... ... is an expert at medicinal cooking!" MEDICINAL COOKING Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science. It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health. "Besides the four traditional natural remedies, I also added Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng... ... to create my own original 'Medicinal Spice Mix.' Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. " "That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!" "By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!" "Yes. This is my version of a Medicinal Curry... It's called 'Si wu Tang Mutton Curry'!" "I can feel it! I can feel the healing energies flowing through my body!" "Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild sweetness of the vegetables has seeped into the roux, mellowing the overall flavor!" Thanks to Si wu Tang, just a few bites have the curry's heat spreading through my whole body!" "Yes. Si wu Tang is said to soothe the kidneys, boost inner chi... ... and purge both body and mind of impurities!

I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word. For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no. Since I knew his ranch was somewhat remote and likely didn’t have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I’d picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head. I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man’s kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit. I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn’t eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate. Still, he ate it. And lucky for him, his phone rang when he was more than halfway through our meal together. He’d been expecting an important call, he said, and excused himself for a good ten minutes. I didn’t want him to go away hungry--big, strong rancher and all--so when I sensed he was close to getting off the phone, I took his plate to the stove and heaped another steaming pile of fishy noodles onto his plate. And when Marlboro Man returned to the table he smiled politely, sat down, and polished off over half of his second helping before finally pushing away from the table and announcing, “Boy, am I stuffed!” I didn’t realize at the time just how romantic a gesture that had been.

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

He removed his hand from his worn, pleasantly snug jeans…and it held something small. Holy Lord, I said to myself. What in the name of kingdom come is going on here? His face wore a sweet, sweet smile. I stood there completely frozen. “Um…what?” I asked. I could formulate no words but these. He didn’t respond immediately. Instead he took my left hand in his, opened up my fingers, and placed a diamond ring onto my palm, which was, by now, beginning to sweat. “I said,” he closed my hand tightly around the ring. “I want you to marry me.” He paused for a moment. “If you need time to think about it, I’ll understand.” His hands were still wrapped around my knuckles. He touched his forehead to mine, and the ligaments of my knees turned to spaghetti. Marry you? My mind raced a mile a minute. Ten miles a second. I had three million thoughts all at once, and my heart thumped wildly in my chest. Marry you? But then I’d have to cut my hair short. Married women have short hair, and they get it fixed at the beauty shop. Marry you? But then I’d have to make casseroles. Marry you? But then I’d have to wear yellow rubber gloves to do the dishes. Marry you? As in, move out to the country and actually live with you? In your house? In the country? But I…I…I don’t live in the country. I don’t know how. I can’t ride a horse. I’m scared of spiders. I forced myself to speak again. “Um…what?” I repeated, a touch of frantic urgency to my voice. “You heard me,” Marlboro Man said, still smiling. He knew this would catch me by surprise. Just then my brother Mike laid on the horn again. He leaned out of the window and yelled at the top of his lungs, “C’mon! I am gonna b-b-be late for lunch!” Mike didn’t like being late. Marlboro Man laughed. “Be right there, Mike!” I would have laughed, too, at the hilarious scene playing out before my eyes. A ring. A proposal. My developmentally disabled and highly impatient brother Mike, waiting for Marlboro Man to drive him to the mall. The horn of the diesel pickup. Normally, I would have laughed. But this time I was way, way too stunned. “I’d better go,” Marlboro Man said, leaning forward and kissing my cheek. I still grasped the diamond ring in my warm, sweaty hand. “I don’t want Mike to burst a blood vessel.” He laughed out loud, clearly enjoying it all. I tried to speak but couldn’t. I’d been rendered totally mute. Nothing could have prepared me for those ten minutes of my life. The last thing I remember, I’d awakened at eleven. Moments later, I was hiding in my bathroom, trying, in all my early-morning ugliness, to avoid being seen by Marlboro Man, who’d dropped by unexpectedly. Now I was standing on the front porch, a diamond ring in my hand. It was all completely surreal. Marlboro Man turned to leave. “You can give me your answer later,” he said, grinning, his Wranglers waving good-bye to me in the bright noonday sun. But then it all came flashing across my line of sight. The boots in the bar, the icy blue-green eyes, the starched shirt, the Wranglers…the first date, the long talks, my breakdown in his kitchen, the movies, the nights on his porch, the kisses, the long drives, the hugs…the all-encompassing, mind-numbing passion I felt. It played frame by frame in my mind in a steady stream. “Hey,” I said, walking toward him and effortlessly sliding the ring on my finger. I wrapped my arms around his neck as his arms, instinctively, wrapped around my waist and raised me off the ground in our all-too-familiar pose. “Yep,” I said effortlessly. He smiled and hugged me tightly. Mike, once again, laid on the horn, oblivious to what had just happened. Marlboro Man said nothing more. He simply kissed me, smiled, then drove my brother to the mall.

The opponent seemed to shift slightly in the seat. His index finger tapped a card, just a couple strokes. There it was the card that ruined his hand. Her hazel eyes release the player across from her to steal a glance registering the emotion of observers around the table then to her best friend. Sophie looks like a Nervous Nelly-she, always worries. She knows the girl will put too much emphasis on a lost hand. The striking man with his lusty brown eyes tries to draw Sophie closer. Now that he has folded and left the game, he is unnecessary, and the seasoned flirt easily escapes his reach. He leaves with a scowl; Sophie turns and issues knowing wink. Ell’s focus is now unfettered, freeing her again to bring down the last player. When she wins this hand, she will smile sweetly, thank the boys for their indulgence, and walk away $700 ahead. The men never suspected her; she’s no high roller. She realizes she and Sophie will have to stay just a bit. Mill around and pay homage to the boy’s egos. The real trick will be leaving this joint alone without one of them trying to tag along. Her opponent is taking his time; he is still undecided as to what card to keep—tap, tap. He may not know, but she has an idea which one he will choose. He attempts to appear nonchalant, but she knows she has him cornered. She makes a quick glance for Mr. Lusty Brown-eyes; he has found a new dame who is much more receptive than Sophie had been. Good, that small problem resolved itself for them. She returns her focuses on the cards once more and notes, her opponent’s eyes have dilated a bit. She has him, but she cannot let the gathering of onlookers know. She wants them to believe this was just a lucky night for a pretty girl. Her mirth finds her eyes as she accepts his bid. From a back table, there is a ruckus indicating the crowd’s appreciation of a well-played game as it ends. Reggie knew a table was freeing up, and just in time, he did not want to waste this evening on the painted and perfumed blonde dish vying for his attention. He glances the way of the table that slowly broke up. He recognizes most of the players and searches out the winner amongst them. He likes to take on the victor, and through the crowd, he catches a glimpse of his goal, surprised that he had not noticed her before. The women who frequent the back poker rooms in speakeasies all dress to compete – loud colors, low bodices, jewelry which flashes in the low light. This dame faded into the backdrop nicely, wearing a deep gray understated yet flirty gown. The minx deliberately blended into the room filled with dark men’s suits. He chuckles, thinking she is just as unassuming as can be playing the room as she just played those patsies at the table. He bet she had sat down all wide-eyed with some story about how she always wanted to play cards. He imagined she offered up a stake that wouldn’t be large but at the same time, substantial enough. Gauging her demeanor, she would have been bold enough to have the money tucked in her bodice. Those boys would be eager after she teased them by retrieving her stake. He smiled a slow smile; he would not mind watching that himself. He knew gamblers; this one was careful not to call in the hard players, just a couple of marks, which would keep the pit bosses off her. He wants to play her; however, before he can reach his goal, the skirt slips away again, using her gray camouflage to aid her. Hell, it is just as well, Reggie considered she would only serve as a distraction and what he really needs is the mental challenge of the game not the hot release of some dame–good or not. Off in a corner, the pit boss takes out a worn notepad, his meaty hands deftly use a stub of a pencil to enter the notation. The date and short description of the two broads quickly jotted down for his boss Mr. Deluca. He has seen the pair before, and they are winning too often for it to be accidental or to be healthy.