Taste Of Cherry Quotes

His kisses tasted like forever soaked in always.

One must ask children and birds how cherries and strawberries taste.

Lips that have tasted the salt of tears always give the sweetest kiss.

We all eat a handful of dirt before we die, who cares if it tastes like cherries?

His lips tasted of cherry and some unique flavor that could only be described as Trey-licious.

Spring is the sound of birds chirping, the taste of cherry juice, the feel of grass on bare feet, the sight of pink roses and blue skies, and the feel of dandelion fuzz. Spring, in other words, is a welcome, wondrous sensory overload.

Ten minutes to purchase her. One hour to get her lips wrapped around my cock. Three days to taste her juices. Four days to pop her cherry. Two weeks to lose my fucking mind. Shit.

I wished I didn’t know that her lip gloss tasted like cherries. Suddenly I’ve got a killer sweet tooth.

Hmm,” Logan hummed in his ear. “You don’t taste like a cherry anymore.” Tate turned his head on the pillow. “A cherry? I don’t—” “Yep,” Logan interrupted, kissing his cheek. “I popped it, sucked on the seed, then licked it all up, and made it mine.

From the sound of pattering raindrops I recaptured the scent of the lilacs at Combray; from the shifting of the sun's rays on the balcony the pigeons in the Champs-Elysées; from the muffling of sounds in the heat of the morning hours, the cool taste of cherries; the longing for Brittany or Venice from the noise of the wind and the return of Easter. Summer was at hand, the days were long, the weather was warm. It was the season when, early in the morning, pupils and teachers repair to the public gardens to prepare for the final examinations under the trees, seeking to extract the sole drop of coolness vouchsafed by a sky less ardent than in the midday heat but already as sterilely pure.

I wanted to hold her, but still have her move freely in my arms. I wanted to taste her lips and breathe in a part of her soul as I gave her a glimpse of mine.

Her lips taste like mint from toothpaste or gum, or sometimes like cherries or grapes from her lip gloss. She's soft when I hold her, with curves where my hands rest, and when I touch her I think stupid caveman things like, mine and totally mine—oh yeah, and all mine.

Back then life was simple and sweet. Everything was simple and sweet. The taste of cherries, the cool shade, the fresh smell of the river. That was how we lived, in a vale among the hills, sheltered from the storms. Ignorant of the world, as though on an island. Peaceful and untroubled. And then. Then everything changed.

The day was so wonderful that Bonaventure thought it would taste like cherry pie if he took a bite of it.

A great novel didn’t involve tossing together words that didn’t interconnect. In a great novel, each sentence mattered, each word had a meaning to the overall story arc. There was always forewarning to the plot twists and the different paths the novel would travel down, too. If a reader looked closely enough, they could always witness the warning signs. They could taste the heart of every word that bled on the page, and by the end, their palate would be satisfied.

She'd always known that if she'd picked the right man to pluck her cherry, he would appreciate her good taste. Gwen,Kiss Of The Highlander

I can’t get the taste of your cherry kisses out of my head, little monster,” he purred,

On those luminous mornings Adela returned from the market, like Pomona emerging from the flames of day, spilling from her basket the coloful beauty of the sun –the shiny pink cherries full of juice under their transparent skins, the mysterious apricots in whose golden pulp lay the core of long afternoons. And next to that pure poetry of fruit, she unloaded sides of meat with their keyboard of ribs swollen with energy and strength, and seaweeds of vegetables like dead octopuses and squids–the raw material of meals with a yet undefined taste, the vegetative and terrestrial ingredients of dinner, exuding a wild and rustic smell.

To know how cherries and strawberries taste, ask children and birds. GOETHE

Only those who will love longer than they expected to can truly love pecan pie, which doesn't explain its status as death rows most requested last dessert, or why chopped pecans, corn syrup, directions from the Karo bottle's cherry-red side are what mercy taste like to some. But there you have it.

He stopped, resting his forehead on mine. “Kalista…” He sighed, cupping one side of my face. We remained like that, close to each other, waiting for our bated breaths to steady for countless minutes. Our lips warm and puffy from our kiss. He looked at me. “Your lips taste better than I imagined, like cherry,” he said, brushing his thumb over my bottom lip. He’d imagined our kiss. “That’s because of my cherry chapstick,” I smiled. He pulled me closer, looking down at my lips. “I doubt it,” he whispered in a low voice.

Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple,

He leaned in and kissed her. The world didn’t stop dead on its axis. Nothing fell from the sky. It was a gentle meeting of flesh, not a melding of souls. Yet the taste of her lips was everything he remembered, and more. Without moving a muscle—without batting an eyelash—she managed to take ten years of simmering frustration and dissolve them as if they were nothing more than a spoonful of sugar in a pot of hot water. He straightened. A series of expressions tripped across her face in rapid succession. He caught shellshock, bemusement, and then a faint trace of…sadness. Definitely not one-sided. But not what he’d been looking for, either.

Pies are so much fun to make—and so simple! All it takes to make a tender, flaky crust is the right amount of vegetable shortening, cut into flour with a sprinkle of cold water, and just a pinch of salt. Cherries have the right sweet-to-tart taste—and are also a good source of poison! Just crush the pits or stems. There you’ll find prussic acid, also known as hydrogen cyanide: easy to sprinkle into both the filling and the crust. How sweet it is!

He drained and sugared the frozen cherries, put them on the stove over medium heat until their juice warmed, thick syrup, sweet-tart and perfectly balanced. "That smells like Heaven." "Taste it." He fished a spoonful of soft, warm fruit from the saucepan and fed it to her. "Marry me." "We gotta seal these first.

The children in my dreams speak in Gujarati turn their trusting faces to the sun say to me care for us nurture us in my dreams I shudder and I run. I am six in a playground of white children Darkie, sing us an Indian song! Eight in a roomful of elders all mock my broken Gujarati English girl! Twelve, I tunnel into books forge an armor of English words. Eighteen, shaved head combat boots - shamed by masis in white saris neon judgments singe my western head. Mother tongue. Matrubhasha tongue of the mother I murder in myself. Through the years I watch Gujarati swell the swaggering egos of men mirror them over and over at twice their natural size. Through the years I watch Gujarati dissolve bones and teeth of women, break them on anvils of duty and service, burn them to skeletal ash. Words that don't exist in Gujarati : Self-expression. Individual. Lesbian. English rises in my throat rapier flashed at yuppie boys who claim their people “civilized” mine. Thunderbolt hurled at cab drivers yelling Dirty black bastard! Force-field against teenage hoods hissing F****ing Paki bitch! Their tongue - or mine? Have I become the enemy? Listen: my father speaks Urdu language of dancing peacocks rosewater fountains even its curses are beautiful. He speaks Hindi suave and melodic earthy Punjabi salty rich as saag paneer coastal Kiswahili laced with Arabic, he speaks Gujarati solid ancestral pride. Five languages five different worlds yet English shrinks him down before white men who think their flat cold spiky words make the only reality. Words that don't exist in English: Najjar Garba Arati. If we cannot name it does it exist? When we lose language does culture die? What happens to a tongue of milk-heavy cows, earthen pots jingling anklets, temple bells, when its children grow up in Silicon Valley to become programmers? Then there's American: Kin'uh get some service? Dontcha have ice? Not: May I have please? Ben, mane madhath karso? Tafadhali nipe rafiki Donnez-moi, s'il vous plait Puedo tener….. Hello, I said can I get some service?! Like, where's the line for Ay-mericans in this goddamn airport? Words that atomized two hundred thousand Iraqis: Didja see how we kicked some major ass in the Gulf? Lit up Bagdad like the fourth a' July! Whupped those sand-niggers into a parking lot! The children in my dreams speak in Gujarati bright as butter succulent cherries sounds I can paint on the air with my breath dance through like a Sufi mystic words I can weep and howl and devour words I can kiss and taste and dream this tongue I take back.

I tasted lemon and whiskey and rain and champagne, and it seemed like the most delicious combination of flavors in existence.

Bertie opened the vial and drank the traded words down, tasting sour cherry syrup over shaved ice, bitter lemon peel, and spices that recalled a nameless sorrow.

I stuff my mouth full of cherries. Say, this is the taste of love, and I will choke on it.

Purity, a concept that recalled flowers, the piquant mint taste of a mouthwash, a child clinging to its mother’s gentle breast, was something that joined all these directly to the concept of blood, the concept of swords cutting down iniquitous men, the concept of blades slashing down through the shoulder to spray the air with blood. And to the concept of seppuku. The moment that a samurai “fell like the cherry blossoms,” his blood-smeared corpse became at once like fragrant cherry blossoms. The concept of purity, then, could alter to the contrary with arbitrary swiftness. And so purity was the stuff of poetry. For Isao, to die purely seemed easy. But what about laughing purely? How to be pure in all respects was a problem that disturbed him. No matter how tight a rein he kept upon his emotions, there were times when some trivial thing would arise to make him laugh. Once, for example, he had laughed at a puppy frolicking at the side of the road, with a woman’s high-heeled shoe, of all things, in its mouth. It was the kind of laugh that he preferred others not to see.

Today...major actors and actresses develop their own projects or, at the very least, cherry-pick their roles carefully to suit not only their tastes but also whatever image they have cultivated to present to their public. Most major stars have their own production companies through which such projects are developed and even financed. While the biggest male stars of that time did in fact have their own production companies--Jimmy Stewart, Kirk Douglas, John Wayne, and Burt Lancaster, to name a few--and thus exerted creative and financial control over their careers, that was not the case with female stars. But Marilyn Monroe was about to change that.

July" The figs we ate wrapped in bacon. The gelato we consumed greedily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it just to watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melted on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying, No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.

Wild Peaches" When the world turns completely upside down You say we’ll emigrate to the Eastern Shore Aboard a river-boat from Baltimore; We’ll live among wild peach trees, miles from town, You’ll wear a coonskin cap, and I a gown Homespun, dyed butternut’s dark gold color. Lost, like your lotus-eating ancestor, We’ll swim in milk and honey till we drown. The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong; All seasons sweet, but autumn best of all. The squirrels in their silver fur will fall Like falling leaves, like fruit, before your shot. 2 The autumn frosts will lie upon the grass Like bloom on grapes of purple-brown and gold. The misted early mornings will be cold; The little puddles will be roofed with glass. The sun, which burns from copper into brass, Melts these at noon, and makes the boys unfold Their knitted mufflers; full as they can hold Fat pockets dribble chestnuts as they pass. Peaches grow wild, and pigs can live in clover; A barrel of salted herrings lasts a year; The spring begins before the winter’s over. By February you may find the skins Of garter snakes and water moccasins Dwindled and harsh, dead-white and cloudy-clear. 3 When April pours the colors of a shell Upon the hills, when every little creek Is shot with silver from the Chesapeake In shoals new-minted by the ocean swell, When strawberries go begging, and the sleek Blue plums lie open to the blackbird’s beak, We shall live well — we shall live very well. The months between the cherries and the peaches Are brimming cornucopias which spill Fruits red and purple, sombre-bloomed and black; Then, down rich fields and frosty river beaches We’ll trample bright persimmons, while you kill Bronze partridge, speckled quail, and canvasback. 4 Down to the Puritan marrow of my bones There’s something in this richness that I hate. I love the look, austere, immaculate, Of landscapes drawn in pearly monotones. There’s something in my very blood that owns Bare hills, cold silver on a sky of slate, A thread of water, churned to milky spate Streaming through slanted pastures fenced with stones. I love those skies, thin blue or snowy gray, Those fields sparse-planted, rendering meagre sheaves; That spring, briefer than apple-blossom’s breath, Summer, so much too beautiful to stay, Swift autumn, like a bonfire of leaves, And sleepy winter, like the sleep of death.

Everything about her is disastrous. She’s nothing more than a mess.” “And yet?” he urged me on. And yet, I wanted to be just like her. I wanted to be an odd character, a freak of nature. I wanted to stumble and laugh out loud. I wanted to find her beautiful disaster and mix it together with my own mess. I wanted the freedom she swam in, and her fearlessness of living in the moment. I wanted to know what it meant to be a part of her world. To be a man who felt everything. I wanted to hold her, but still have her move freely in my arms. I wanted to taste her lips and breathe in a part of her soul as I gave her a glimpse of mine. I didn’t want to be her friend – now. I wanted to be so much more.

However, this bottle was not marked 'poison,' so Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast,) she very

I don't like it when the inside parts of you don't match up with what the brain part of you thinks. If there were a medicine to make this go away I would take it, even if it was cherry flavor, which tastes terrible and is not my favorite.

The balls were dry as wood, you had to lick and suck at them before they tasted like sour cherries. If you chewed them well, the pit felt very smooth and hot on the tongue. Those night cherries were a happy thing, but they only sharpened our hunger.

Finally, we would have been offered either a spring takiawase, meaning "foods boiled or stewed together," or a wanmori (the apex of a tea kaiseki meal) featuring seasonal ingredients, such as a cherry blossom-pink dumpling of shrimp and egg white served in a dashi base accented with udo, a plant with a white stalk and leaves that tastes like asparagus and celery, and a sprig of fresh sansho, the aromatic young leaves from the same plant that bears the seedpods the Japanese grind into the tongue-numbing spice always served with fatty eel.

I entered a different world. You’ve felt yourself on the edge of it when a cherry song hits the radio. You’re driving, windows rolled down to the nubs, a warm breeze kissing your neck, the world tasting like hope and blue sky. Turn it up! Your hips can’t help but wiggle. Man, it feels like that song was written for you, like you’re gorgeous and loved and the entire planet is in order. But here’s the thing they don’t tell you: That magic, king-or-queen-of-the-world sensation? It’s a million times better when you’re the one playing the music. Maybe even a billion.

What a bore! Especially when the day had gone so well. She had no desire to read or listen to records. His taste would be like her father’s, old Peter Cheyneys and John Buchans, he used to read them over and over again. And music of the lighter sort, probably South Pacific. The steward brought in her tea, and this time there were cherry jam and scones, freshly baked, what’s more. She wolfed the lot. Then she pottered around the room, inspecting the shelves. No Peter Cheyney, no John Buchan, endless books on Ireland, which she expected anyway, Yeats forever, Synge, A.E., a volume on the Abbey Theatre.

. . . I bet I'm beginning to make some parents nervous - here I am, bragging of being a dropout, and unemployable, and about to make a pitch for you to follow your creative dreams, when what parents want is for their children to do well in their field, to make them look good, and maybe also to assemble a tasteful fortune . . . But that is not your problem. Your problem is how you are going to spend this one odd and precious life you have been issued. Whether you're going to live it trying to look good and creating the illusion that you have power over people and circumstances, or whether you are going to taste it, enjoy it, and find out the truth about who you are . . . I do know you are not what you look like, or how much you weigh, or how you did in school, or whether you start a job next Monday or not. Spirit isn't what you do, it's . . . well, again, I don't actually know. They probably taught this junior year at Goucher; I should've stuck around. But I know that you feel best when you're not doing much - when you're in nature, when you're very quiet or, paradoxically, listening to music . . . We can see Spirit made visible when people are kind to one another, especially when it's a really busy person, like you, taking care of the needy, annoying, neurotic person, like you. In fact, that's often when we see Spirit most brightly . . . In my twenties I devised a school of relaxation that has unfortunately fallen out of favor in the ensuing years - it was called Prone Yoga. You just lay around as much as possible. You could read, listen to music, you could space out or sleep. But you had to be lying down. Maintaining the prone. You've graduated. You have nothing left to prove, and besides, it's a fool's game. If you agree to play, you've already lost. It's Charlie Brown and Lucy, with the football. If you keep getting back on the field, they win. There are so many great things to do right now. Write. Sing. Rest. Eat cherries. Register voters. And - oh my God - I nearly forgot the most important thing: refuse to wear uncomfortable pants, even if they make you look really thin. Promise me you'll never wear pants that bind or tug or hurt, pants that have an opinion about how much you've just eaten. The pants may be lying! There is way too much lying and scolding going on politically right now without having your pants get in on the act, too. So bless you. You've done an amazing thing. And you are loved; you're capable of lives of great joy and meaning. It's what you are made of. And it's what you're here for. Take care of yourselves; take care of one another. And give thanks, like this: Thank you.

I put a sour cherry pastille on my tongue, but the combination jarred. A meaty, protein taste was called for. With a cool skin, sticky sweet fragrance in the nostrils, the aleatory drip of timeless water echoing in your ears, a limbo beyond the muscle spindles... you become a spiced mummy in a cool chamber beneath the Nile. This salt-surfeited breeze tingling every corpuscle of my skin set me adrift on a cool back eddy near a basser sea... but the wave lap and sibilance of the palm leaves was like the rustle of a costly veil... in what exotic world did a vortex of primary colours drain into the eyes?... did it all make me a taffeted plankter drinking substance from the spectrum of a fractured sun?" -"Cancerous Kisses of Crocodiles

But when who you are changes every day you get to touch the universal more. Even the most mundane details. You see how cherries taste different to different people. Blue looks different. You see all the strange rituals boys have to show affection without admitting it. You learn that if a parent reads to you at the end of the day, it's a good sign that it's a good parent, because you've seen so many other parents who don't make the time. You learn how much a day is truly worth, because they're all so different. If you ask most people what the difference was between Monday and Tuesday, they might tell you what they had for dinner each night. Not me. By seeing the world from so many angles, I get more of a sense of its dimensionality.

It as mathematical, marriage, not, as one might expect, additional; it was exponential. This one man, nervous in a suite a size too small for his long, lean self, this woman, in a green lace dress cut to the upper thigh, with a white rose behind her ear. Christ, so young. The woman before them was a unitarian minister, and on her buzzed scalp, the grey hairs shone in a swab of sun through the lace in the window. Outside, Poughkeepsie was waking. Behind them, a man in a custodian's uniform cried softly beside a man in pajamas with a Dachshund, their witnesses, a shine in everyone's eye. One could taste the love on the air, or maybe that was sex, or maybe that was all the same then. 'I do,' she said. 'I do,' he said. They did. They would. Our children will be so fucking beautiful, he thought, looking at her. Home, she thought, looking at him. 'You may kiss,' said the officiant. They did, would. Now they thanked everyone and laughed, and papers were signed and congratulations offered, and all stood for a moment, unwilling to leave this gentile living room where there was such softness. The newlyweds thanked everyone again, shyly, and went out the door into the cool morning. They laughed, rosy. In they'd come integers, out they came, squared. Her life, in the window, the parakeet, scrap of blue midday in the London dusk, ages away from what had been most deeply lived. Day on a rocky beach, creatures in the tide pool. All those ordinary afternoons, listening to footsteps in the beams of the house, and knowing the feeling behind them. Because it was so true, more than the highlights and the bright events, it was in the daily where she'd found life. The hundreds of time she'd dug in her garden, each time the satisfying chew of spade through soil, so often that this action, the pressure and release and rich dirt smell delineated the warmth she'd felt in the cherry orchard. Or this, each day they woke in the same place, her husband waking her with a cup of coffee, the cream still swirling into the black. Almost unremarked upon this kindness, he would kiss her on the crown of her head before leaving, and she'd feel something in her rising in her body to meet him. These silent intimacies made their marriage, not the ceremonies or parties or opening nights or occasions, or spectacular fucks. Anyway, that part was finished. A pity...

Yesterday I just felt like eating my ass off so I did. I ate two Chef Boyardee pizzas, a Fifth Avenue candy bar, an entire package of fun size Snickers (that was fun!), several cherry sours (not the entire package, there are still a few left), an apple (apples don’t taste as good as they used to), several Slim Jims, a slice of burnt garlic toast, white cheddar popcorn and microwave popcorn. Today I will drink black coffee, eat a bowl of oatmeal (old school, boiled on the stove but no butter but lots of cinnamon and brown sugar) and dance to various YouTubes. I need to buy a pair of gloves, get my ass to the boxing gym and learn to love protein shakes. Also, I want to run a marathon. Then I want to get a backpack, stuff it with trail mix and the like and take to the road like the chick in that Wild book.

Meditteranean Summer Salad Serves:  5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice

Then it happens. His image appears again, skipping and scraping through the guy testifying. Web. Torn and broken. A face I'd previously only seen in the mirror. No projected back to me, because of me. And still he's smiling. Glommeting like a starfolk. Of course I've thought about every possible way to go back. To sneak away, hide, and wait. To apologize, or have him spit on my face. But I can't. I can't wonder what he's doing right now. And right now. And right now. I can't taste his cherry-candy lips, feel his heart pounding in my mouth. I can't. And I can't turn off the light switch he's flipped on inside me, no matter how hard I try. And I have tried. Tried so hard. But I can't. I know I'm not supposed to feel this way and I hate myself for it, but...I can't stop thinking about him- A jolt zings my thighs. I wince, but try not to flinch. I have to learn to live with this, because... Secret: I know now I can never be fixed.

I placed my hands on the edge of the table and leaned into her, extremely annoyed. “I’ve been cooking since I was a kid. I’ve been cooking this dish for three years straight through culinary school. I could make this food in my goddamn sleep and it would taste like something I’d feed to the president. My food isn’t bland. My food is flavorful, and delicious. And you are just nuts!” I hollered. “Why are you yelling?” she whispered. “I don’t know!” She laughed, making me want to kiss her.

You are all wrong, quite wrong,” said Sir Louis, petulantly; “it isn’t that at all. I have taken nothing this week past — literally nothing. I think it’s the liver.” Dr Thorne wanted no one to tell him what was the matter with his ward. It was his liver; his liver, and his head, and his stomach, and his heart. Every organ in his body had been destroyed, or was in the course of destruction. His father had killed himself with brandy; the son, more elevated in his tastes, was doing the same thing with curaçoa, maraschino, and cherry-bounce.

My life in the kitchen began with my grandmother in the village of Champvert in the Tarn-et-Garonne department of southwestern France, the town so small you'd need a magnifying glass to find it on the map. I'd sit on a tall wooden stool, wide-eyed, watching Grand-mère Odette in her navy-blue dress and black ballerina flats, her apron adorned with les coquelicots (wild red poppies), mesmerized by the grace with which she danced around her kitchen, hypnotized by all the wonderful smells- the way the aromas were released from the herbs picked right from her garden as she chopped, becoming stronger as she set them in an olive oiled and buttered pan. She'd dip a spoon in a pot or slice up an onion in two seconds, making it look oh so easy, and for her it was. But my favorite part was when she'd let me taste whatever delight she was cooking up, sweet or savory. I'd close my eyes, lick my lips, and sigh with happiness. Sometimes Grand-mère Odette would blindfold me, and it wasn't long before I could pick out every ingredient by smell. All the other senses came to me, too- sight (glorious plating), taste (the delight of the unknown), touch (the way a cherry felt in my hand), and hearing (the way garlic sizzled in the pan).

Grace had turned to Leeza, Ken, her boyfriend, Brian, and baking. She started by baking the family recipes from her childhood. Cinnamon buns, gingersnaps, saffron bread, and lingonberry pancakes. Grace knew she didn't have her mother's talent, but she tried her best and hoped it might also bring her mother back to earth. Maybe even bring the two of them closer. One afternoon, Grace made a German chocolate cake. She decided to try something different, and added fresh local Door County sour cherries to the batter. When Ken tasted it, he'd fallen on the floor, exclaiming, "I'm dead, but at least I went to heaven: Death by chocolate!

They set aside the quills and inspected the roasted pear, which was filled with mascarpone and scattered with pistachios. Leo considered. "The mascarpone's a good idea," he said. "It's not sweet. There's some cardamom in there too." Britt nodded. The tuiles that accompanied the pear were caramelized and sparkling with coarse dark sugar. He took a bite of pear and mascarpone and a bite of tuile and chewed, still nodding. Leo took one more bite. "That's actually really good. I hate a mushy pear, but this is just right." They moved on to the sour cherry cake, which was moist and fragrant with almond and some herbal note that quieted both of them. They sat, tasting and thinking, for several seconds, until Leo said, "Hyssop.

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.

Chandler runs up the steps two at a time, and when he’s out of sight, I put the pipe to my own lips and draw. Chandler’s tobacco smells of cherries and chocolate. It is cased with molasses and topped with vanilla but tastes—as all smoke does—like smoke. Only a nicer, classier kind of smoke. The kind you pay for. The kind that comes in little pouches and smells of gentlemen and scholars. Tobacco. There is no soot or ash, and I don’t bother trying to blow a ring. I simply stand at the bottom of the stairs and let the cloud rise around my head as I ponder what Chandler has told me. “Give me that,” Mrs. Ney says from behind me. For one moment I think the housekeeper is going to scold me. But instead she adds, “You’re doing it wrong.” Then the wiry old silver-haired woman puts the pipe to her lips, hollows her cheeks, pulls, puffs, and blows out a perfect smoke ring that grows and grows as it rises until—a foot wide—it dissipates altogether.

A grown woman tasting a spoonful of Georgia's Mousse au Citron at a late afternoon lunch, then suddenly standing and announcing that she needed to reconcile with her estranged sister before it was too late. She'd hastened away, leaving her coat, one hundred euros to pay the bill, and the mostly uneaten mousse at the table. After devouring Georgia's beet and goat cheese tart one bitter winter evening, an American man with an engagement ring nestled on top of a slice of Georgia's cherry clafoutis looked across the table at his girlfriend and said later that he could suddenly see clearly that she was not the love of his life. He'd hastened back to the kitchen to remove the ring from the dessert where it was waiting to be served at the right moment. They left the restaurant with the ring in his pocket and his girlfriend in tears. There had been others. Many others, now that she thought of it. It had been a bit of a joke among the kitchen staff, that Georgia's dishes could cause more breakups and engagements and family feuds and reconciliations than the restaurant had ever seen. She'd never really put it all together before, but now that she thought of it... "I think my cooking might give people clarity somehow," Georgia said in surprise.

Life, as has been observed, is not just a bowl of cherries; it is also necessarily filled with disappointment, pain, and suffering. The chase is not always successful and, when it is, another animal pays with its life. Human intelligence and reason only compound the paradoxes and dangers of life; greed, vanity, and the will to dominate, no less than awe and wonder, are also passions native to the human soul. Only the rational animal can be perverse, only the rational animal can play the tyrant, only the rational animal destroys the conditions for his own flourishing and that of his fellow creatures. The highly omnivorous rational animal thus stands in need of perfection through the guiding institutions of law, morality, and custom. We have explored here the direction such guidance should take if we are to realize the higher pointings and deeper yearnings of our peculiarly upright nature: pointings toward community and friendship (encouraged by hospitality and shared meals); pointings toward beauty and nobility (encouraged by gracious manners and the adornments of the table); pointings toward discernment and understanding (encouraged by tasteful dining and lively conversation); and yearnings for a relation to the divine (encouraged by a ritual sanctification of the meal).

Being capable and productive feels somewhat beside the point these days. Either you're popular, and therefore exciting and successful and a winner, or you're unpopular, and therefore unimportant and invisible and devoid of redeeming value. Being capable was much more celebrated in the 1970s when I was growing up. People had real jobs that lasted a lifetime back then, and many workers seemed to embrace the promise that if you worked steadily and capably for years, you would be rewarded for it. Even without those rewards, working hard and knowing how to do things seemed like worthwhile enterprises in themselves. "Can she back a cherry pie, Billy Boy, Billy Boy?" my mom used to sing while rolling out pie crust with her swift, dexterous hands. Sexist as its message may have been, the modern version of that song might be worse. It would center around taking carefully staged and filtered photos of your pretty face next to a piece of cherry pie and posting it to your Instagram account, to be rewarded with two thousand red hearts for your efforts. Making food, tasting it, sharing it, understanding yourself as a human who can do things - all of this is flattened down to nothing, now, since only one or two people would ever know about it. Better to feed two thousand strangers an illusion than engage in real work to limited ends.

That’s right, whine,” said Katharine. “Children,” said their mother. “I,” said Mr. Smith, “suggest we stop and have lunch.” So they did, and it was a town called Angola, which interested Mark because it was named after one of the countries in his stamp album, but it turned out not to be very romantic, just red brick buildings and a drugstore that specialized in hairnets and rubber bathing caps and Allen’s Wild Cherry Extract. Half an hour later, replete with sandwiches and tasting of wild cherry, the four children were on the open road again. Only now it was a different road, one that kept changing as it went along. First it was loose crushed stone that slithered and banged pleasingly underwheel. Then it gave up all pretense of paving and became just red clay that got narrower and narrower and went up and down hill. There was no room to pass, and they had to back down most of the fourth hill and nearly into a ditch to let a car go by that was heading the other way. This was interestingly perilous, and Katharine and Martha shrieked in delighted terror. The people in the other car had luggage with them, and the four children felt sorry for them, going back to cities and sameness when their own vacation was just beginning. But they forgot the people as they faced the fifth hill. The fifth hill was higher and steeper than any of the others; as they came toward it the road seemed to go straight up in the air. And halfway up it the car balked, even though Mr. Smith used his lowest gear, and hung straining and groaning and motionless like a live and complaining thing. “Children, get out,” said their mother. So they did. And relieved of their cloying weight, the car leaped forward and mounted to the brow of the hill, and the four children had to run up the hill after it. That is, Jane and Mark and Katharine did.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

It’s just a kiss,” she says softly. “Why are you all torn up about a kiss?” She’s studying me way too closely. “I’m not torn up,” I protest. “You’ve been moping ever since I told you about the fundraiser, Sean,” she says. “What’s your problem? It’s for charity, for God’s sake.” She lays her free hand on her chest. “My kiss is going to feed victims of domestic violence. I’m doing my part for a better community.” I look down at her mouth. God, I could just slide my fingers into her hair, pull her to me, and kiss her right here and now. But I won’t. Because she doesn’t want me. “I can’t believe you’re going kiss some stranger,” I bite out. “Don’t do it.” “I’ve kissed men before, Sean,” she reminds me. I wish she would keep that shit to herself. “What if it’s some big, goofy guy with really bad breath?” I ask. “What if it’s some big, brawny guy who smells like you and kisses like a god?” she asks. She smiles, the corners of her lips tilting up so prettily. Her fingertips touch my forearm lightly, and she traces the tattoos that decorate my arm from wrist to shoulder. Every hair on my body stands up, and I lift my hand from her knee and thread my fingers with hers so she’ll stop. “If I’m lucky, he’ll be all tatted up, too.” She looks off into the distance, her gaze no longer on me. “Honey, if you want to kiss someone who looks like me and smells like me, I think I can accommodate you so you don’t have to kiss some stranger.” Her eyes shift back to meet mine, and she may as well have just punched me in the gut. She looks into my eyes and stares as if she’s looking into my soul. She can look into it anytime. Shit, I’d give it to her, if she wanted it. But it’s not me she wants. She’s made that abundantly clear. “If I ever kissed you, I would never be able to stop,” I say quietly. My voice sounds like it’s been dragged down a gravel road and back, and I fucking hate that she can affect me this way. “Prove it,” she says, and then she licks her cherry-red lips. She doesn’t break eye contact. I move quickly. This is the first time she’s ever made an offer like this, and my gut tells me that she’s going to take it back. I cup her neck with my palm and pull her toward me. My gentle tug brings her flush against my chest, and the weight of her settles against me and feels so right. Her lips are so close to mine that her inhale is my exhale. My hand quivers as it holds her nape, so I work my fingers into the hair at the back of her head. I hold her still and look into her green eyes. “Tell me you want me to kiss you and you got me, honey,” I whisper. She shivers and inches up my chest ever so slightly, her mouth moving closer to mine. So close. Just a little closer. I can almost taste her. “I want you to kiss me,” she whispers. “Please.” Suddenly, the door opens, and Lacey jumps up, separating us in one final, powerful leap. Fuck. I pull the pillow from behind my head and shove it in my lap, sitting up on the side of the bed. Friday,