Tasting Menu Quotes

No, mademoiselle, I would not like to see the children's menu. I have no doubt that the children's menu itself tastes better than the meals on it. I would like to order à la carte. Or don't you serve fish to minors?

I was born as sweet as that and if I am too sweet for your tastes then just clamp your mouth shut and spin on your heels. I can’t add sourness to my sap anymore just to fit onto a menu in a restaurant for wimps

So just tell me what you like on the menu, and we'll negotiate." All that is required is that you taste what is ordered. You do not have to eat it." No, no more of this tasting shit. I've gained weight. I never gain weight." You have gained four pounds, so I am told. Though I have searched diligently for this phantom four pounds and cannot find them. It brings your weight up to a grand total of one hundred and ten pounds, correct?" That's right." Oh, ma petite, you are growing gargantuan." I looked at him, and it was not a friendly look.

But everything good in this shit world is either by prescription, sold out, or so expensive you have to sell your soul to taste it. Life is a restaurant you can't afford. Death the bill for the food you didn't even have a chance to eat. So you order the most expensive thing on the menu - you're in for it anyway, right? - and if you're lucky, you get a mouthful.

Mrs. Forbes said that hating yellow and brown is just being silly. And Siobhan said that she shouldn't say things like that and everyone has favorite colors. And Siobhan was right. But Mrs. Forbes was a bit right, too. Because it is sort of being silly. But in life you have to take lots of decisions and if you don't take decisions you would never do anything because you would spend all your time choosing between things you could do. So it is good to have a reason why you hate some things and you like others. It is like being in a restaurant like when Father takes me out to a Berni Inn sometimes and you look at the menu and you have to choose what you are going to have. But you don't know if you are going to like something because you haven't tasted it yet, so you have favorite foods and you choose these, and you have foods you dno't like and you don't choose these, and then it is simple.

Try to be surprised by something every day. It could be something you see, hear, or read about. Stop to look at the unusual car parked at the curb, taste the new item on the cafeteria menu, actually listen to your colleague at the office. How is this different from other similar cars, dishes or conversations? What is its essence? Don't assume that you already know what these things are all about, or that even if you knew them, they wouldn't matter anyway. Experience this once thing for what it is, not what you think it is. Be open to what the world is telling you. Life is nothing more than a stream of experiences - the more widely and deeply you swim in it, the richer your life will be.

Xav sprinkled olive oil on his lettuce. 'Lola was very particular that it all had to fit properly.' 'Lola?' squeaked Diamond. I wanted to warn her not to rise to the bait Xav was dangling in front of her but it was too late. Xav added some Parmesan and pepper. 'Suspicious, Diamond? You should be. This is a bachelor party I'm organizing, not a school outing, and it is going to tick all of Trace's boxes. Lola is either a very efficient water sports instructor or an exotic dancing girl; I'll leave it your imagination.' I rolled my eyes at Diamond. 'Myabe she's both. I mean the guys will really go for that, I guess. Don't worry,Di, Luigi and his crew will not disappoint us girls.' Luigi was in fact Contessa Nicoletta's little bespectacled chef with whom I had been consulting about the menu for Friday, but the Benedicts weren't to know that. 'He has promised to provide something suitably spicy for our tastes.

Adorable. I had never seen grown women attack each other so fluently. No one tossed out adorable at Simone. No one declined Chef's tasting menu. And yet Simone wasn't stunned—she was braced. I realized that they were women who knew dangerous things about each other.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Any drink ICED ~ a refined twist—add ½ bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits Thimblets ~ crunchy nut & fruit delicacies—2 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

Violence is not in good taste, but sometimes punch is what's on the menu.

If Grey were here, we’d likely be eating the tasting menu at Sketch and knocking back twenty-pound cocktails like they were candy.

appetite.” “In retrospect, a six-course tasting menu was probably not the best idea,” Nick mused. Rachel nodded. “Every time the waiter lifted the silver

Ever since I found out that earthworms have taste buds all over the delicate pink strings of their bodies, I pause dropping apple peels into the compost bin, imagine the dark, writhing ecstasy, the sweetness of apples permeating their pores. I offer beets and parsley, avocado, and melon, the feathery tops of carrots. I'd always thought theirs a menial life, eyeless and hidden, almost vulgar - though now, it seems, they bear a pleasure so sublime, so decadent, I want to contribute however I can, forgetting, a moment, my place on the menu.

Taste, says Bourdieu, is “first and foremost . . . negation . . . of the tastes of others.” A high-status group maintains its status by legitimizing some tastes but not others, independent of inherent artistic merit, and by passing on these tastes as cultural preferences.

Young man,' she said to Bill Forrester, 'you are a person of taste and imagination. Also, you have the will power of ten men; otherwise you would not dare veer away from the common flavors listed on the menu and order, straight out, without quibble or reservation, such an unheard-of things as lime-vanilla ice.' He bowed his head solemnly to her. 'Come sit with me, both of you,' she said. 'We'll talk of strange ice creams and such things as we seem to have a bent for.

The franchise and the virus work on the same principle: what thrives in one place will thrive in another. You just have to find a sufficiently virulent business plan, condense it into a three-ring binder ― its DNA ― xerox it, and embed it in the fertile lining of a well-traveled highway, preferably one with a lef- turn lane. Then the growth will expand until it runs up against its property lines. In olden times, you’d wander down to Mom’s Café for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your hometown. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn’t recognize. If you did enough traveling, you’d never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald’s and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald’s is Home, condensed into a three-ringed binder and xeroxed. “No surprises” is the motto of the franchise ghetto, its Good Housekeeping seal, subliminally blazoned on every sign and logo that make up the curves and grids of light that outline the Basin. The people of America, who live in the world’s most surprising and terrible country, take comfort in that motto.

These are lines from my asteroid-impact novel, Regolith: Just because there are no laws against stupidity doesn’t mean it shouldn’t be punished. I haven’t faced rejection this brutal since I was single. He smelled trouble like a fart in the shower. If this was a kiss of gratitude, then she must have been very grateful. Not since Bush and Cheney have so few spent so much so fast for so long for so little. As a nympho for mind-fucks, Lisa took to politics like a pig to mud. She began paying men compliments as if she expected a receipt. Like the Aerosmith song, his get-up-and-go just got-up-and-went. “You couldn’t beat the crap out of a dirty diaper!” He embraced his only daughter as if she was deploying to Iraq. She was hotter than a Class 4 solar flare! If sex was a weapon, then Monique possessed WMD I haven’t felt this alive since I lost my virginity. He once read that 95% of women fake organism, and the rest are gay. Beauty may be in the eyes of the beholder, but ugly is universal. Why do wives fart, but not girlfriends? Adultery is sex that is wrong, but not necessarily bad. The dinosaurs stayed drugged out, drooling like Jonas Brothers fans. Silence filled the room like tear gas. The told him a fraction of the truth and hoped it would take just a fraction of the time. Happiness is the best cosmetic, He was a whale of a catch, and there were a lot of fish in the sea eager to nibble on his bait. Cheap hookers are less buck for the bang, Men cannot fall in love with women they don’t find attractive, and women cannot fall in love with men they do not respect. During sex, men want feedback while women expect mind-reading. Cooper looked like a cow about to be tipped over. His father warned him to never do anything he couldn’t justify on Oprah. The poor are not free -- they’re just not enslaved. Only those with money are free. Sperm wasn’t something he would choose on a menu, but it still tasted better than asparagus. The crater looked alive, like Godzilla was about to leap out and mess up Tokyo. Bush follows the Bible until it gets to Jesus. When Bush talks to God, it’s prayer; when God talks to Bush, it’s policy. Cheney called the new Miss America a traitor – apparently she wished for world peace. Cheney was so unpopular that Bush almost replaced him when running for re-election, changing his campaign slogan to, ‘Ain’t Got Dick.’ Bush fought a war on poverty – and the poor lost. Bush thinks we should strengthen the dollar by making it two-ply. Hurricane Katrina got rid of so many Democratic voters that Republicans have started calling her Kathleen Harris. America and Iraq fought a war and Iran won. Bush hasn’t choked this much since his last pretzel. Some wars are unpopular; the rest are victorious. So many conservatives hate the GOP that they are thinking of changing their name to the Dixie Chicks. If Saddam had any WMD, he would have used them when we invaded. If Bush had any brains, he would have used them when we invaded. It’s hard for Bush to win hearts and minds since he has neither. In Iraq, you are a coward if you leave and a fool if you stay. Bush believes it’s not a sin to kill Muslims since they are going to Hell anyway. And, with Bush’s help, soon. In Iraq, those who make their constitution subservient to their religion are called Muslims. In America they’re called Republicans. With great power comes great responsibility – unless you’re Republican.

Choosing a religion, says philosopher Ernest Gellner, has become akin to choosing a wallpaper pattern or menu item—an area of life where it is considered acceptable to act on purely personal taste or feelings. Most

Carter smiled weakly as he took his first sip of Cabernet and found out it didn't taste much like fruit at all. In fact it tasted only slightly better than cough medicine and not at all like the blackberries the menu had promised. Craptastic. Now they had a whole bottle of the stuff.

Life is also about balance, just the way recipes are about balance. When your recipe isn't balanced, it doesn't taste right. Too much salt, or too little can make all the difference. Lack of acid, too much bitter or sweetness, if you don't find the balance your food will never be all it can be. The same is true of your life. You need it all. Work that makes you happy and fulfilled and supports you financially. Family and friends to lean on and celebrate with. Hopefully someone special to share your life with, and a family of your own if you want that. Some way of giving back, in honor of your own blessings. A sense of spirituality or something that keeps you grounded. Time to do the things you need for good health, eating right and exercising and managing your stress. If you have too much of one and not enough of another, then your life isn't balanced, and without that balance, nothing else will matter.

appeared. He was maybe even taller than Augustus. “Do you know,” he asked in a delicious accent, “what Dom Pérignon said after inventing champagne?” “No?” I said. “He called out to his fellow monks, ‘Come quickly: I am tasting the stars.’ Welcome to Amsterdam. Would you like to see a menu, or will you have the chef’s choice?

Who knew that specialty food producers from bastions of Americana as Gainesville, Florida, and Louisville, Kentucky, had begun to experiment with artisanal soy sauce? According to a prominent food magazine, the Kentucky producer even aged its sauce in old bourbon barrels for an added whiff of smoke and local color. Top chefs all over America were raving about the depth of flavor the smoky sauce brought to dry-aged filet mignon and buttery black cod. An avant-garde chef in Chicago had infused the soy sauce into butter. The resulting concoction was spread on bite-sized brioche, topped with tobiko caviar, and served as the amuse bouche to his seventeen-course tasting menu.

Ildiko shuddered.  Her hope to never again see or eat the Kai’s most beloved and revolting delicacy had been in vain.  When Brishen informed her that the dish was one of Serovek’s favorites, she resigned herself to another culinary battle with her food and put the scarpatine on the menu.  She ordered roasted potatoes as well, much to the head cook’s disgust. When servants brought out the food and set it on the table, Brishen leaned close and whispered in her ear.  “Revenge, wife?” “Hardly,” she replied, keeping a wary eye on the pie closest to her.  The golden top crust, with its sprinkle of sparkling salt, pitched in a lazy undulation.  “But I’m starving, and I have no intention of filling up on that abomination.” Their guest of honor didn’t share their dislike of either food.  As deft as any Kai, Serovek made short work of the scarpatine and its whipping tail, cleaved open the shell with his knife and took a generous bite of the steaming gray meat. Ildiko’s stomach heaved.  She forgot her nausea when Serovek complimented her.  “An excellent choice to pair the scarpatine with the potato, Your Highness.  They are better together than apart.” Beside her, Brishen choked into his goblet.  He wiped his mouth with his sanap.  “What a waste of good scarpatine,” he muttered under his breath. What a waste of a nice potato, she thought.  However, the more she thought on Serovek’s remark, the more her amusement grew. “And what has you smiling so brightly?”  Brishen stared at her, his lambent eyes glowing nearly white in the hall’s torchlight. She glanced at Serovek, happily cleaning his plate and shooting the occasional glance at Anhuset nearby.  Brishen’s cousin refused to meet his gaze, but Ildiko had caught the woman watching the Beladine lord more than a few times during dinner. “That’s us, you know,” she said. “What is us?” “The scarpatine and the potato.  Better together than alone.  At least I think so.” One of Brishen’s eyebrows slid upward.  “I thought we were hag and dead eel.  I think I like those comparisons more.”  He shoved his barely-touched potato to the edge of his plate with his knife tip, upper lip curled in revulsion to reveal a gleaming white fang. Ildiko laughed and stabbed a piece of the potato off his plate.  She popped it into her mouth and chewed with gusto, eager to blunt the taste of scarpatine still lingering on her tongue.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

I had no idea the Monkey Bar meat loaf was going to have my name on it, but when the restaurant opened, there it was, on the menu, Nora’s Meat Loaf. I felt that I had to order it, out of loyalty to myself, and it was exactly as good as it had been at the tasting. I was delighted. What’s more, I had the oddest sense of accomplishment. I somehow felt I’d created this meat loaf, even though I’d had nothing to do with it. I’d always envied Nellie Melba for her peach, Princess Margherita for her pizza, and Reuben for his sandwich, and now I was sort of one of them. Nora’s Meat Loaf. It was something to remember me by. It wasn’t exactly what I was thinking of back in the day when we used to play a game called “If you could have something named after you, what would it be?” In that period, I’d hoped for a dance step, or a pair of pants. But I was older now, and I was willing to settle for a meat loaf.

In northwest Seattle, there is an immensely popular 'old-fashioned' ice cream parlor. It is modern, spotless, and gleaming, bursting with comfortable looking people on a warm summer evening. The parlor is dedicated to nostalgia, from the old-time decor to the striped candy, the ragtime music, the costumes of the smiling young waiters, the Gibson-girl menu with its gold-rush type, and the open-handed hospitality of the Old West. It serves sandwiches, hamburgers, and kiddie 'samiches,' but its specialty is ice-cream concoctions, all of them with special names, including several so vast and elaborate that they cost several dollars and arrive with so much fanfare that all other activities stop as the waiters join in a procession as guards of honor. Nobody seems to care that the sandwiches and even the ice cream dishes have a curious blandness, so that everything tastes rather alike and it is hard to remember what one has eaten. Nothing mars the insistent, bright, wholesome good humor that presses on every side. Yet somehow there is pathos as well. For these patrons are the descendants of pioneers, of people who knew the frontiers, of men who dared the hardships of Chilkoot Pass to seek gold in the Klondike. That is their heritage, but now they only sit amid a sterile model of the past, spooning ice cream while piped-in ragtime tinkles unheard.

Where would tourism be without a little luxury and a taste of night life? There were several cities on Deanna, all moderate in size, but the largest was the capital, Atro City. For the connoisseur of fast-foods, Albrechts’ famous hotdogs and coldcats were sold fresh from his stall (Albrecht’s Takeaways) on Lupini Square. For the sake of his own mental health he had temporarily removed Hot Stuff Blend from the menu. The city was home to Atro City University, which taught everything from algebra and make-up application to advanced stamp collecting; and it was also home to the planet-famous bounty hunter – Beck the Badfeller. Beck was a legend in his own lifetime. If Deanna had any folklore, then Beck the Badfeller was one of its main features. He was the local version of Robin Hood, the Davy Crockett of Deanna. The Local rumor mill had it he was so good he could find the missing day in a leap year. Once, so the story goes, he even found a missing sock.

As for me: I hadn’t even known that I was hungry until I’d stepped into the hallway, but at that moment, standing there with a rough stomach and a bad taste in my mouth and the prospect of what would be my last freely chosen meal, it seemed to me that I’d never smelled anything quite so delicious as that sugary warmth: coffee and cinnamon, plain buttered rolls from the Continental breakfast. Funny, I thought, going back into the room and picking up the room service menu: to want something so easy, to feel such appetite for appetite itself.

In olden times, you'd wander down to Mom's Cafe for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your home-own. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn't recognize. If you did enough traveling, you'd never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald's and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald's is Home, condensed into a three-ring binder and xeroxed. “No surprises” is the motto of the franchise ghetto, its Good Housekeeping seal, subliminally blazoned on every sign and logo that make up the curves and grids of light that outline the Basin. The people of America, who live in the world's most surprising and terrible country, take comfort in that motto. Follow the loglo outward, to where the growth is enfolded into the valleys and the canyons, and you find the land of the refugees. They have fled from the true America, the America of atomic bombs, scalpings, hip-hop, chaos theory, cement overshoes, snake handlers, spree killers, space walks, buffalo jumps, drive-bys, cruise missiles; Sherman's March, gridlock, motorcycle gangs, and bungee jumping. They have parallel-parked their bimbo boxes in identical computer-designed Burbclave street patterns and secreted themselves in symmetrical sheetrock shitholes with vinyl floors and ill-fitting woodwork and no sidewalks, vast house farms out in the loglo wilderness, a culture medium for a medium culture.

Words are anchors for sense experience, but the experience is not the reality, and the word is not the experience. Language is thus two removes from reality. To argue about the real meaning of a word is rather like arguing that one menu tastes better than another because you prefer the food that is printed on it...To come to believe that the external world is patterned by the way we talk about it is even worse than eating the menu - it is eating the printing ink on the menu. Words can be combined and manipulated in ways that have nothing to do with sensory experience.

Your first sign something may be amiss comes quickly, the moment you get off the plane at the airport in Baltimore. After months of deprivation, American excess is overwhelming. Crowds of self-important bustling businessmen. Shrill and impatient advertising that saturates your eyes and ears. Five choices of restaurant, with a hundred menu items each, only a half-minute walk away at all times. In the land you just left, dinners are uniformly brown and served on trays when served at all. I was disoriented by the choice, the lights, the infinite variety of gummy candy that filled an entire wall of the convenience store, a gluttonous buffet repeated every four gates. The simple pleasure of a cup of coffee after a good night’s sleep, sleep you haven’t had since you received your deployment orders, seems overly simple when reunited with such a vast volume of overindulgent options. But the shock wears off, more quickly for some, but eventually for most. Fast food and alcohol are seductive, and I didn’t fight too hard. Your old routine is easy to fall back into, preferences and tastes return. It’s not hard to be a fussy, overstuffed American. After a couple of months, home is no longer foreign, and you are free to resume your old life. I thought I did. Resume my old life, that is. I was wrong.

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.

First, the idea of the multiverse is essentially the fantasy of preserving perfect information. One of the hard things to deal with in life is the fact that you destroy potential information whenever you make a decision. You could even say that's essentially what regret is: a profound problem of incomplete information. If you select one thing on a diner's menu, you can't know what it would have been like to taste other things on it, right then, right there. When you marry one person, you give up the possibility of knowing what it would have been like to have married any number of others. But if the multiverse exists, you can at least imagine there's another version of you who's eating that other thing you thought about ordering, or who's married to that other man you only went on two dates with. Even if you'll never see all the information for yourself, at least you'll be able to tell yourself that it's there. 'The second reason the multiverse seems like such a neat idea is that it gives human beings just an incredible amount of agency, which they can exercise with the least effort. Why, Carson here created an entire alternate universe when he ordered hash browns on the side of his French toast instead of bacon—' 'Ah, I should have gotten bacon, how could I forget,' Carson said, and attempted to hail the waitress. 'But the history of science shows that any theory that covertly panders to the human ego like that, that puts humans at the center of things, is very likely to be found out wrong, given enough time. So, just for the sake of argument, let's assume that there's just this one universe, and we're stuck with it. What happens to our time traveler then?

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

Now Janie ordered a drink and glanced at the bar menu, choosing the goat curry because she'd never had it before. "You sure about that?" the barman said. He was a boy, really, no more than twenty, with a slim body and huge, laughing eyes. "It's spicy." "I can take it," she said, smiling at him, wondering if she might pull an adventure out of her hat on her next-to-last night, and what it would be like to touch another body again. But the boy simply nodded and brought her the dish a short time later, not even watching to see how she fared with it. The goat curry roared in her mouth. "I'm impressed. I don't think I could eat that stuff," remarked the man sitting two seats down from her. He was somewhere in the midst of middle age, a bust of a man, all chest and shoulders, with a ring of blond, bristling hair circling his head like the laurels of Julius Caesar and a boxer's nose beneath bold, undefeated eyes. He was the only other guest that wasn't with the wedding party. She'd seen him around the hotel and on the beach and had been uninspired by his business magazines, his wedding ring. She nodded back at him and took an especially large spoonful of curry, feeling the heat oozing from every pore. "Is it good?" "It is, actually," she admitted, "in a crazy, burn-your-mouth-out kind of way." She took a sip of the rum and Coke she'd ordered; it was cold and startling after all that fire. "Yeah?" He looked from her plate to her face. The tops of his cheeks and his head were bright pink, as if he'd flown right up to the sun and gotten away with it. "Mind if I have a taste?" She stared at him, a bit nonplussed, and shrugged. What the hell. "Be my guest." He moved quickly over to the seat next to hers. He picked up her spoon and she watched as it hovered over her plate and then dove down and scooped a mouthful of her curry, depositing between his lips. "Jee-sus," he said. He downed a glass of water. "Jee-sus Christ." But he was laughing as he said it, and his brown eyes were admiring her frankly over the rim of his water glass. He'd probably noticed her smiling at the bar boy and decided she was up for something. But was she? She looked at him and saw it all instantaneously: the interest in his eyes, the smooth, easy way he moved his left hand slightly behind the roti basket, temporarily obscuring the finger with the wedding ring.

The franchise and the virus work on the same principle: what thrives in one place will thrive in another. You just have to find a sufficiently virulent business plan, condense it into a three-ring binder -- its DNA -- Xerox(tm) it, and embed it in the fertile lining of a well-traveled highway, preferably one with a left-turn lane. Then the growth will expand until it runs up against its property lines. In olden times, you'd wander down to Mom's Cafe for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your hometown. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn't recognize. If you did enough traveling, you'd never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald's and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald's is Home, condensed into a three-ring binder and xeroxed. "No surprises" is the motto of the franchise ghetto, its Good Housekeeping seal, subliminally blazoned on every sign and logo that make up the curves and grids of light that outline the Basin. The people of America, who live in the world's most surprising and terrible country, take comfort in that motto. Follow the loglo outward, to where the growth is enfolded into the valleys and the canyons, and you find the land of the refugees. They have fled from the true America, the America of atomic bombs, scalpings, hip-hop, chaos theory, cement overshoes, snake handlers, spree killers, space walks, buffalo jumps, drive-bys, cruise missiles, Sherman's March, gridlock, motorcycle gangs, and bun-gee jumping. They have parallelparked their bimbo boxes in identical computer-designed Burbclave street patterns and secreted themselves in symmetrical sheetrock shitholes with vinyl floors and ill-fitting woodwork and no sidewalks, vast house farms out in the loglo wilderness, a culture medium for a medium culture. The only ones left in the city are street people, feeding off debris; immigrants, thrown out like shrapnel from the destruction of the Asian powers; young bohos; and the technomedia priesthood of Mr. Lee's Greater Hong Kong. Young smart people like Da5id and Hiro, who take the risk of living in the city because they like stimulation and they know they can handle it.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

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

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

2020 Quarantine Killings by Playon Patrick And they ask: how do black boys write about their city? How do we know street if we don't know un-cracked sidewalk? They ask: how do these black boys know anything about their city? How the buildings are sitting on corners where brothers' bodies are still learning how to rot. There are small crosses placed in the grass where families cannot afford to bury their loved ones Reminds my brothers and I that we are early graves before we are anything else. We call those corners playgrounds, We call those corners the killing fields. We call our bodies bullets even if we were never aimed in the right direction We called the remnants of our mother's family the Diaspora tree. We make a catalog of prayers out of broken hands We pray for our family tree to make its way back home to this soil. We use our hands to dig the graves we cannot afford. We are farmers - our broken black bodies - We have never know city, never known comfort, Never known safe street in any city. We use our feet to walk streets paved by sunlight, And asked our shadows if they meant to choose this skin. We make a catalyst of bodies our dinner menu And we eat with our eyes closed. We are fed lies so easily it tastes like medicine. Always conflicted between being black and being people. I wish God could have given us a choice. For years we have been told that there is something we need to scrub off this body As if this dirt could go away Working in the field make you realize how easily black can cook in the sun. How easily we turn on each other for a little slice of the pie. We don't know this city - how it was built with our grandmother's arthritic hands. how we wouldn't have gotten a house or a bed when it was first built When it was first settled - when it was first taken from the Indians When our God believed in the same beginning. We don't know home. We don't know how generations of our people could use these legs Could run miles on end into the night Our faces bedazzled with the remnants of the stars We will forever search for our forefathers' footsteps We don't know home - we know run We know this land has never been ours We know how to fold ourselves into nothing We know our sweat and tears tenderize this soil Somehow we make fertilizer for the soil We know how to make these hands be useful We are the farmers of every revolution No country was built without the piling up of dead bodies This country just happens to be where our dead were dragged and hung up. America: the land of the free and home of the brave We fought and died for that slogan right beside our white brothers Doesn't that make us worth something? Tonight a riot is the language of the unheard

To this day, I merely have to see the words sauce au poivre on a menu to think of Vergé’s reinvention of that classic sauce: the sweet and spicy Sauce Mathurini made with cracked exotic pepper, golden raisins, cognac, and extremely full-flavored beef stock. Vergé could move easily from the big tastes of meat and game sauces to a whimsical and delicate Sauce Poivre Rose—a light, creamy emulsion of paprika and sweet Sauternes, brought to a briny finish with Mediterranean rock lobster.

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.

Discover the tantalizing tastes of Vietnam at Pho Dang in Winooski, VT. From flavorful pho to grilled meat or tofu bun dishes, their menu offers a range of options to satisfy every craving. Phone: (+1) 802-655-0707 Address: 348 Main St, Winooski, Vermont Website: phodang.com

Soline flicked through the hangers with military efficiency, pausing now and then to study a collar or a sleeve, clucking and tsking as she went. Finally, she pivoted to look at Rory. “A nightmare,” she pronounced flatly. “Aren’t they hideous?” “On the contrary. They’re quite lovely. Your mother has exquisite taste.” “I thought you said they were a nightmare.” “Oui. For you, they are a nightmare. I see why you haven’t worn most of them. These clothes are meant for une femme menue—a petite woman. You are not petite.” “Yes,” Rory said, ducking her head. “I’m aware.” “It’s not meant as a criticism, chérie. Only the truth. And when it comes to clothes, we must always tell ourselves the truth.

Chhappan Bhog in Delhi Embark on a culinary journey with Chhappan Bhog in Delhi, where every bite is a celebration of diverse flavors and textures. Our menu is a tribute to the art of sweet-making, offering a staggering variety of delicacies that cater to discerning palates. From traditional classics to innovative confections, Chhappan Bhog in Delhi promises a gastronomic adventure that showcases the rich tapestry of Indian sweets. Immerse yourself in the symphony of taste and quality, as we redefine the sweet experience, making every visit a delightful exploration of authentic indulgence.

You can read the description of every entrée on the menu, listen to the server’s eloquent description of the few that draw your attention, and carefully watch the plates coming out, eyeing the reactions of restaurant patrons as they take the first bite. But none of it will satisfy your hunger. Until you pick up a fork and knife and taste for yourself, it’s all just hearsay.

Been working on these recipes all week and I think this is the final menu.” Jamie leaned down and scanned the page, reading off the names Marcus had come up with. “Hangover Cure, Fight the Flu, Berry Boost, Post Workout Replenishment…Sex Machine?” “That one has pineapple in it.” Jamie gave him a blank look and Marcus’s jaw dropped. “It makes your spunk taste better. You didn’t know this? Do you have any idea how much pineapple I’ve been drinking for you, babe? Nice of you to notice my efforts.” “Where did you come across this science?” “The internet told me.” “Of course it did.” Jamie shook his head. “Doesn’t matter anyway. I don’t have tastebuds in the back of my throat, Diesel.” Marcus’s grin was so huge, it hurt his face. “Aww. You calling my cock huge? All’s forgiven.

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

I was born as sweet as that and if I am too sweet for your tastes then just clamp your mouth shut and spin on your heels. I can't add sourness to my sap anymore just to fit onto a menu in a restaurant for wimps.

Grace saw Susan’s restaurant meal as one consumed out of duty: a family brought together on the condition of convenience and ease; the time-frame predetermined by the restaurant’s hours or next bookings; the menu at someone else’s discretion, their tastes, their preferences. Not a beating heart anywhere, Grace thought. And no blue ribbon moments, except the opening a wallet.

You don’t even like my mead,” Kaylina added, striving for a lighter tone, but it was hard to think about more than the arm wrapped around her—trapping her—and his hard body behind hers. “I didn’t dislike it.” “Such praise. Can I put that on the menu under the tasting notes? Rambunctious Red. Not disliked by rangers.” “I’ll allow that.” “Magnanimous.

Dinner passed with surprising rapidity. Harry tried to sample at least a little of all the weird new foods he saw. His curiosity couldn't stand the thought of not knowing how something tasted. Thank goodness this wasn't a restaurant where you had to order only one thing and you never found out what all the other things on the menu tasted like. Harry hated that, it was like a torture chamber for anyone with a spark of curiosity: Find out about only one of the mysteries on this list, ha ha ha!

All experience is a muddle, until we make a model to explain it. The model can clarify the muddles, but the model is never the muddle itself. “The map is not the territory”; the menu does not taste like the meal.

I’d say I’m on the menu if I wanna be,” she shot back, hands locked on her hips. That Southern sass might as well have been a red flag in this bull’s face. I leaned in close, bringing my face inches from hers, relishing the way her eyes grew wide at the possessive gleam in mine. “The only man who gets a taste of you inside my club is me. So unless you’re lookin’ to ride my cock, this discussion’s over.

From the moment you read the Menu, – oops, my error! Let’s start again. From the moment you read the Table of Contents, Pray Like A Gourmet becomes a banquet for the soul and for the spirit. Since when has prayer been such a mouth-watering, taste bud awakening experience? Like food and wine, artisan bread and spring-fed water, prayer in its multiple forms is to be savoured as it feeds our inner beings. Prayer is the place of communion and of life-giving union with God. No room for deprivation here. Come and most heartily feast!

Raw persimmon is an acquired taste," he said, handing me a slice, "but I have a feeling you'll like this one." I resisted the urge to roll my eyes. 'I'm a baker, Ogden,' I wanted to say. 'Of course I know what persimmon tastes like.' I bit into the fruit. It had the texture of a firm heirloom tomato and a heady, semisweet taste as though infused with a tiny drop of honey. I nodded and made a sound of approval. "You didn't order any, but I brought you a few to try anyway. I wondered if maybe they might inspire a new cupcake flavor for the holidays," Ogden said. He kept his serious brown eyes trained on the persimmon in his hand while he spoke, a gesture that seemed oddly bashful and entirely unlike him. "You'll have to excuse me if that sounds presumptuous. I'll be the first to admit I know nothing about the recipe creation process." I took another bite of persimmon, considering. Ogden held himself very still as he watched me chew, and I appreciated the restraint he showed in not jumping in to fill the silence. I knew it couldn't have been easy for him. "You have good instincts," I said finally. "A persimmon cupcake could be a great addition to the menu. Add some chocolate, a little cinnamon and cardamom, some sweet vanilla icing, and I think we'd have a new Christmas favorite." "You don't think persimmon is too adventurous for your patrons?" "Nah," I said. It was actually nice to talk to someone who took food as seriously as I did- I only wished he could do so without sounding so pompous. "But we might have to lead with the chocolate. Chocolate Persimmon Spice. That wouldn't offend you, would it? If I promised to use organic chocolate?" "I think my ego can handle a little organic chocolate," Ogden said.

In brief, as long as the direct vision of ultimate reality has not dawned in the mind, one definitely has to rely on the gradual refinement of discriminating knowledge that entails more or less subtle modes of apprehension. However, once the nature of mind is directly realized, all analyses and modes of apprehension naturally subside on their own, just as there is no longer a need to ponder elaborate descriptions of the taste of an unknown Chinese dish on the menu once it finally is in your mouth.

At this scale what you actually sense is a space of possibilities, of ethereal electrostatic pushes and pulls. The closest comparison we can make to this experience is a blindfolded tasting of unknown foods and flavors. There is a menu of such sensations here, unique flourishes lined up end to end. Here's an entity we call a carbon atom. Here are ones called oxygen, nitrogen, hydrogen. They're clumped together as other recognizable things, relatively simple molecules called nucleotides: adenine, thymine, guanine, cytosine, arrayed along a pair of sugar-phosphate rails that curve off into the distance in either direction. But what any of these look like is no longer entirely meaningful. What is meaningful is the "state" of these entities, their electromagnetic energies, their vibrations and rotations, their still-intangible patterns of presence. Walking among them you are buffeted by a multitude of calls and entreaties in the form of attractions and repulsions, yet this seemingly disordered cacophony is shot through with regularity and information.

Menu Decoder AMenù a la carte Choose whatever you like from the menu. AMenù di degustazione Degustation menu, usually consisting of six to eight 'tasting size' courses. AMenù turistico The 'tourist menu' usually signals mediocre fare – steer clear! APiatto del giorno Dish of the day. AAntipasto A hot or cold appetiser. For a tasting plate of different appetisers, request an antipasto misto (mixed antipasto).

Helpful Tips For Getting The Nutrition You Need Your interest in nutrition means that you are probably already a label reader as you traverse the supermarket aisles. You also hear about food and nutrition on the evening news. The knowledge you acquire about nutrition for optimal health can truly be life-changing. These tips will help you in your efforts to get the health and energy-giving nutrients that you need. Remember that portions are extremely important. To make sure you are eating the correct portion sizes, fill up your plate with the healthiest foods first and then the least healthy. It also helps to eat the foods on your plate in the same order. Carefully inspect food labels to determine the nutrition facts. Just because something says that it has reduced fat doesn't mean that it is full of healthy ingredients. Avoid highly processed foods when losing weight. Any label that is trustworthy is a label that has ingredients which are common and that people know what they are. Avoid buying foods with a lot of artificial ingredients listed on their label. Take some ideas from other countries when evaluating your nutrition. For centuries, other cultures have incorporated unusual and inventive ingredients that can be very good for you. Taking the time to research some of these ideas and finding the ingredients, can definitely add some spice to a potentially boring menu. Treatment Wheatgrass shoots may not be rated #1 in taste, but they contain many nutrients and vitamins that are great for your nutrition. Incorporate more wheatgrass in your diet to get healthy. It is a great way to detoxify your body and rebuild your bloodstream. In fact, it is a great treatment for anyone with blood disorders. Sugary drinks like apple juice contain a large amount of sugar. People who are trying to lose weight should avoid fruit drinks because they are deceptively filled with carbohydrates. Oranges, apples, and peaches all contain very high levels of sugar which in turn provides a ton of calories. Hospitals are often known to use fruit juice as a treatment for severely malnourished patients, due to its caloric value. These are just a few ideas that can get you going in the right direction or that can give you some new ways to get the nutrients that you need. Don't expect instant results - this is a long-term process. Ignoring the advice is like running a motor without ever changing the oil. Sure, you won't see any effects for a long time, but little by little the motor is sustaining irreversible damage. Don't let that happen to your body!

Zucchini pasta with chicken and lemon," Melanie says. "I'm using whole-grain linguini, and the zucchini is shredded in long strips the same size as the noodles. Half real noodles, half zucchini noodles, so everything twirls the same on your fork, but you halve the carbs and cut down the calories significantly." She grabs a tasting spoon and lets me taste the chicken, simmering gently in a rich lemony sauce. "That is amazing. So light and fresh, but still depth in flavor." "I love this recipe, especially in the winter like this; it just tastes like spring to me.

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

What is it?" "It's a Thermomix." "That crazy cooking-blender thing you were telling me about?" "The very one." I've been coveting this piece of equipment ever since my last trip to Montreal when I found out that nearly every great restaurant there is using them. It is essentially a powerful blender that also heats, so it will cook your soup and then puree it. It can spin slow enough to make risotto or hollandaise, or fast enough to turn whole unpeeled apples into the smoothest most velvety applesauce you've ever tasted. They aren't for sale in stores or online; you have to go through a special independent contractor salesperson, and they don't sell them in the U.S. Also? They are fifteen hundred dollars, an expense that even I couldn't justify for a piece of kitchen equipment. "I thought you can't get them here?" "You can't. He would have had to go through someone in Canada." "Wow. That is pretty amazing." "Yeah.

To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had a petite filet mignon planned, which she would rotate with different sauces, but she would keep lobster and lump crabmeat confined to supporting roles with fresh pasta, in ravioli and in sauces, rather than serving up whole Maine lobsters at "market price." Her Chicken Cacciatore de Provence was an upscale twist on a farmhouse classic that paired her love of exotic mushrooms, sun-dried tomatoes, and fresh herbs with imminently affordable cuts of chicken. She wanted to serve a Spiral Stuffed Pork Loin in a savory reduction with yam patties and fresh garden peas, in season, which lent itself to a marvelous visual presentation and tasted like Thanksgiving dinner all on one plate.

In olden times, you’d wander down to Mom’s Cafe for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your hometown. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn’t recognize. If you did enough traveling, you’d never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald’s and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald’s is Home,

Serendipitously, on the very night of my meeting with Ben, I had scheduled a dinner with Mark Epstein. In the taxi on my way downtown I called Bianca and told her how it’d gone. “He’s right,” she said. Which came as no surprise; Ben had basically affirmed her thesis. “This is good. Now you know what you need to do.” Mark and I met to eat at a fussy Japanese restaurant called Brushstroke, where they only served a tasting menu and the waiters took themselves very, very seriously. Once we’d placed our orders, I told Mark what had just gone down in Ben’s office. He responded with a catchy little suggestion: “Hide the Zen.” “People will take advantage of you if they’re reading you as too Zen,” he said. “There’s a certain kind of aggression in organizational behavior that doesn’t value that—that will see it as weak. If you present yourself too much like that, people won’t take you seriously. So I think it important to hide the Zen, and let them think that you’re really someone they have to contend with.” But I was attached to my rep as a Zen guy. “I don’t want to be an asshole at the office.” “No,” he said. “That’s the tricky thing about what he’s saying to you. I’m sure there’s a way of doing it where you don’t have to be an asshole.

useful, or believe to be beautiful." Thus said the godfather of the Arts & Crafts movement, William Morris. Anyone who has ever spent time (hours, days, weeks, months) creating and (more importantly, refining) a graphic or physical form knows how difficult it can be. It takes practice and training, experience, and taste. A poor font, a button slightly off, the wrong material choice, a garish shade of color can ruin a perfectly fine design. Too many products are made as though aesthetic design decisions are items to be ordered off a Chinese menu. The CEO will say, "I'll take that font, that color, and that material." These arbitrary decisions, made without regard to the effect or the whole, can quickly make a product ugly. The real problem with ugly products is that they not only coarsen the world, they are (seemingly) more difficult to use. As Don Norman rightly pointed out, attractive things work better. "We now have evidence that pleasing things work better, are easier to learn, and produce a more harmonious result," he writes. Creating beautiful things, especially for products with seemingly

What is it that some women think a man who’s been eatin’ buffet all his life will suddenly settle in for the same menu every night once he tastes their cookin’?

Choosing a religion, says philosopher Ernest Gellner, has become akin to choosing a wallpaper pattern or menu item—an area of life where it is considered acceptable to act on purely personal taste or feelings. Most people do not look to spirituality for an explanatory system to answer the cosmic questions of life. Instead they choose their spirituality based on what meets their emotional needs and helps them cope with personal issues, from losing weight to gaining self-confidence. But, when “serious issues are at stake” like making money or meeting medical needs, Gellner says, then people want solutions based on “real knowledge.”7 They want to know the tested outcomes of objective science and research.

The Milked Duck was empty, save for Dahlia’s two part-time helpers, but they were all rushing around, anticipating the first guests for her Risqué Flavor Tasting event any moment now. The up front freezers were stocked with Chocolate Orgasm, Peachy Passion, Sexual Favors, Mikey’s favorite Cherry Popper and more. She had a case of Sin on a Stick treats ready to go and a temporary menu up on the board behind her.

Not eating?”               “Working.” I held up the menu and avoided those teasing eyes.               “You know, you could have come and worked for me, if you needed a job.” He layered butter over his feast.               I laughed and shook my head.               “What?” He started cutting up his pancakes. “You don’t think I’d make a good boss?” He poured syrup over the hotcakes.               I shrugged. “No.”               He laughed in surprise. “No?”               I kept my eyes on the menu and deftly stole a piece of his bacon. “Plus, I steal things.” I took a bite and chewed, without giving him a glance.               “Last time that happens,” he grumbled. I saw him turn his plate out of the corner of my eye, so that the bacon was further away.               I took another bite of my contraband to hide my smile.               Mrs. Winston set his coffee down and shook her head. “You want bacon, Hadley?”               I smiled. “Nah, it tastes better stolen,” I teased.               Max

Neemai wasn’t sure whether it was the beautiful sunset or the liveliness of the place that was warming a little fire in his heart. He even smiled at the kids as they started a row again, only to know that it wouldn’t last more than a minute. Neemai’s smile was unfeigned, unlike the ones he faked in the office. Perhaps Lady Destiny was watching him as an irony of fate, an ice cream rickshaw selling ‘Dinkum Ice Cream’ sounded a bell. The sound of the bell took his mindfulness away from the kids. He turned and looked at the ice cream rickshaw painted in red and yellow, immediately hit with the recollection of the school days. Just like the rest of the boys, he would save the change to buy the ice cream sticks. It was cheapest on the menu and tasted little better than flavoured ice, but the excitement of slurping the cola and orange sticks and laughing as each other’s lips got washed in the colours of the flavor was incomparable. The joy was simple, and absolute. Ice creams have brought more goodwill to the world than all the peace meetings, he thought musing at the delight that the ice cream rickshaw allured among the park people. There are certain things we become unconsciously aware of even when we are not looking at it. Everybody was aware of its presence, and like the sun that was going down, the ice cream rickshaw made its presence known.

But one person had stayed quiet ever since Alisha’s wedding, the person whose blessing she wanted most, and he was sitting across from her, leaning back in his chair like he wanted to put some distance between himself and the platter of tempeh barbecue sliders. “Vegetarian barbecue?” Pops made it sound like blasphemy. She grinned. Silence was damning, but pushback she could handle. “Yep. I want to make sure there’s something for everyone here. And expanding our options makes sense from a business standpoint. If we’re getting more out-of-town customers, we need to offer dishes to suit a variety of dietary needs and preferences.” She nudged the plate toward him. “C’mon, I bet you’ll love it.” He picked up a slider and took a bite, then went back for another with a murmur of appreciation. “That’s actually tasty,” he admitted. “But why’d you go and make new buns? We’ve already got rolls on the menu.” “Yeah, but these are gluten-free.” “Quit lying.” He twisted the roll around, scrutinizing it like he was trying to ascertain its chemical makeup, then took another bite and chewed, brow creased in thought. “Vegetarian options I guess I can get used to, even though we used to have a pig on the sign,” he said, and chuckled.

So this is sweet. Some sort of fruit, right? Not just sugar." She nodded. "Mango and peach." He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?" "Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings." "But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended." She smiled. "Curry." "Curry." "Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry." "It's incredible." "Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.

Hello there, young man. Would you like to see the children’s menu?” A vein pulsed in Artemis’s temple. “No, mademoiselle, I would not like to see the children’s menu. I have no doubt that the children’s menu itself tastes better than the meals on it.

EATING IN AND OUT Going hungry to a restaurant or party is a common pitfall that can lead to some major overeating, especially since it’s these places where you typically consume the most unhealthy food. Unlike when you prepare your meals yourself, you can’t control your food’s content when you’re out on the town. Even if you try to eat the healthiest thing on the menu, you’d be amazed by the amount of butter and oil they throw on just about everything in the kitchen. A great secret to not overeating at restaurants and parties is to simply eat a small meal right before you leave home. That way, when you get there, you’re focused on having fun, instead of waiting for food to fill your belly. Focus on enjoying yourself, the company you’re with, and the party or restaurant—not on dieting or gorging yourself. You order less, save more money, and tend to really enjoy what you eat because you’re eating to satisfy your taste buds, not your empty stomach. So don’t sweat it if you go out a couple of times a week to eat. Just try to eat as balanced of a meal as you can comfortably, and don’t stuff yourself. All it takes is a small meal beforehand. Just remember, between traveling to the restaurant, being seated, getting menus, ordering and having your food cooked, chances are you’re not going to actually be served food for another hour at the very earliest. So think ahead. Don’t ever leave your house hungry. Eat a little beforehand, order less, and have more fun.

2020 Quarantine Killings And they ask, 'How do black boys write about their city? How do we know street if we don't know uncracked sidewalk?' They ask, 'How do these Black boys know anything about their city? How the buildings are sitting on corners where brothers' bodies are still learning how to rot?' There are small crosses placed in the grass where families cannot afford to bury their loved ones, reminds my brothers and I that we are early graves before we are anything else. We call those corners playgrounds. We call those corners the killing fields. We call our bodies bullets, even if we were never aimed in the right direction. We call the remnants of our mothers' family the disaspora tree. We make a catalog of prayers out of broken hands. We pray for our family tree to make its way back home to this soil. We use our hands to dig the graves we cannot afford. We are farmers of broken Black bodies. We have never know city, never known comfort, never know safe street in any city. We use our feet to walk streets paved by sunlight and ask our shadows if they meant to choose this skin. We make a catalyst of bodies our dinner menu and we eat with our eyes closed. We are fed lies so easily it tastes like medicine. Always conflicted between being Black and being people. I wish God could've given us a choice. For years, we have been told that there is something we need to scrub off this body, as if this dirt could go away. Working in the field make you realize how easily Black can cook in the sun, how easily we turn on each other for a little slice of the pie. We don't know this city, how it was built with our grandmothers' arthritic hands. How we couldn't have gotten a house or a bed when it was first built, when it was first settled, when it was first taken from the Indians, when our gods believed in the same beginning. We don't know home. We know how generations of our people could use these legs, could run miles on into the night, our faces bedazzled with the remnants of the stars. We will forever search for our forefathers' footsteps. We don't know home. We know run. We know this land has never been ours. We know how to fold ourselves into nothing. We know our sweat and tears tenderized this soil. Somehow we make fertilizer for the soil. We know how to make these hands be useful. We are the farmers of every revolution. No country was built without the piling up of dead bodies. This country just happens to be where our dead were dragged and hung up. America, the land of the free and home of the brave. We fought and died for that slogan, right beside our white brothers. And doesn't that make us worth something? Tonight, a riot is the language of the unheard. Playon Patrick

Are you hungry?' I say, slightly mischievously. 'Very, he says, unfurling his napkin. This is a shame, because we're sitting down for a tasting menu that will not be a meal, but more a random collection of the chef's ambitions, presented with seventeen verses of Vogon poetry from the staff as they dole out tiny plates of his life story. These tomatoes remind chef of his grandmother's allotment. This eel is a tribute to his uncle's fishing prowess. I will pull the requisite faces to cope with all of this. The lunch will be purposefully challenging, at times confusing and served ritualistically in a manner that requires the diner to behave like a congregation member of a really obscure sect who knows specifically when to bow her head and when to pass the plate and what lines to utter when.

I’m a man who delights in fine dining and right now you’re on the menu. I want to taste you, lick you, fuck you and when I’m done, you’ll want me for seconds.

A special treat has been prepared----ayu, a troutlike fish caught in the Nagara River from the Gifu area. It is served whole over a bed of rice, once a currency and now a sacred grain. "Very fresh," the chef informs us with a proud smile. "Caught this morning." "It's considered a delicacy," my father says as the chef leaves. I haven't managed a taste yet. I'm watching my father, observing how he'll eat the fish. He brings the bowl to his face, then uses the ohashi to grasp the tiny sweetfish and take a bite, staring with the head. I blink. Oh, okay. That's how it's done. I pick up my ohashi and copy his moves. My teeth sink into the fish. I wait for my gag reflex to kick in, but it doesn't. The skin is crunchy and salty, but gives way to a softer, sweet inside, tasting like watermelon. My saliva glands kick into overdrive. Just like that, I'm all in. If ayu is on the menu, I'll have two.

Yes, we were starving. Scott waved the menus away and we got the waiter's attention---he proceeded to order an obscene amount of food off the "real menu," which wasn't printed. Two-dollar beers that tasted like barely fermented, yeasty water. We salivated. There was no coursing---in ten minutes plates started pounding the spinning tray at the center of the table and we fought among ourselves. Conch in a hallucinatory Sichuan oil, a nest of cold sesame noodles, a wild, red stew that Scott called ma po tofu, cold tripe ("Just eat it," Scott said, and I did), crackling duck, dry-sautéed green beans, skinny molten eggplants, cucumbers in scallion oil...

Anyone with a brain in their head could run a restaurant they'd worked at since they were old enough to bus a table. A restaurant where the menu was a twentieth-century relic. Choice of meat on a toasted roll. Shells and cheese. Shoestring fries. Apple pie à la mode, and brownies, also à la mode, courtesy of a big plop of store-bought ice cream. Bottled chocolate syrup on request.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

As if he were merely one of them, the prince took a seat upon the ground, leaning against the huge root that rose like a chair-back behind Him. Gesturing toward the grassy space at his feet, he indicated they should join him. The instant he sat down, his attendants scurried about, preparing a tasty repast for the visitors and for their lord. This would be the second meal Gabriel had ever eaten. This time, the food was of a more common sort than the cake served in the throne room. Clean white cloths were spread upon the ground, and golden platters, arranged with cheeses and fruits, were set before them. Coarse breads and red wine completed the menu. The instant the meal was served, the mood among the guests changed from one of speechless wonder to one of comfort and camaraderie. Their attention swung back and forth between the joys of the taste palate and the joy of the prince’s company. The host put the guests at ease by addressing them each by name. The very way he said Gabriel, Michael, Raphael and Uriel made them feel he knew them better than they knew themselves.

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

She is never going to let me live down that stupid Thanksgiving," Kai says. I can't help but take the bait. "You made prime rib!" "It was delicious," Kai says, shrugging. "IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know. "Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!

The Gambolts, in fact, were especially fond of nutria. When Escrima first offered that dish on the Legion menu, Duke had sampled it and said approvingly, “It tastes much like rodent—but of unusual size.

Yes. They’re quite flavorful, although they don’t taste much like other oysters….” “That’s because they’re bull testicles,” Erica told him. “Don’t be ridiculous,” Alexander chided. “They wouldn’t make something like that at a restaurant like this!” Erica handed him the menu and pointed to the small print he’d overlooked that indicated exactly what Rocky Mountain oysters were.

Taking my seat at the back of the café, I spotted salep on the menu, a warm winter drink made from the powdered dried tubers of wild orchids, specifically Ophrys speculum, which has weird furry bumblebee-like flowers. I ordered a glass. Two steel shakers, one of ginger and one of cinnamon, were set down with the cup and I sprinkled both powders onto the drink, hot and dairy-tasting. It instantly reminded me of childhood, its subtle flavor not easy to nail down: vanilla-like, reminiscent of mastic, earthy, woody, smooth as velvet. The sort of thing you'd take to sip under the covers while reading a bedtime story.

McDonald's UK offers a diverse menu that caters to a wide range of tastes and dietary preferences. From classic favorites to seasonal specials, here's an overview of what you can expect:​

I felt Cum was definitely an acquired taste and not something I immediately wanted to add to my daily menu.

After the interview and photo shoot, Cantu invited us to dinner at Moto, where we ate a poached scallop and "pearls" of squid ink sealed inside a polymerized shell made from a buttery saffron and seafood broth; beet-flavored cotton candy, sweet and earthy and fantastic; a menu printed on fully edible paper, with ink that tasted like a tangy aged Manchego cheese; and freeze-dried ice cream pellets with twenty-five-year-old balsamic vinegar, with the richness and complexity of a Sauternes.

Black Bean Burgers My husband and I have been married for many years, and I’d say as marriages go, ours is pretty darn good. We have four kids, work pretty hard, and spend a lot of time together, which is just fine with us since we really like each other and all that. Now, I will confess that there has been one steady source of marital conflict through the years, and that is the fact that I gosh darn love a good meatless burger. I can’t really explain it. It must be a throwback to my vegetarian days. I don’t know…I just love them. I’ll never, ever forget the time, very early in our marriage, that Ladd and I went out to eat and I ordered--gasp--a veggie burger from the menu. The look on his face--it is etched in my memory. From where he stood, he didn’t even know burgers without meat existed. In his experience, a burger was meat, much like rain was water. It sent shockwaves through his being, and rattled the very foundation of our marriage. Over the years, I’ve tried to help my beloved cattle rancher husband understand my position: that my love of meatless burgers has no hidden meaning. It doesn’t mean I don’t also love big, beefy burgers. It doesn’t mean I’m going to start making the family drink shots of wheatgrass juice every morning. I just like the taste of weird, mushy concoctions meant to resemble hamburger patties. Call me wacky! I love you, Ladd. But I also love meatless burgers. And I know in my heart that those two things can coexist.

ceremony rehearsal, and one of the groomsmen dared to suggest that Evan might want to take a small sedative before the real wedding, which, as you can imagine, did not go over well. Oh, and Francois threatened to quit halfway through the final menu tasting.” Harmony cringed. “Yikes.” “I think if Francois would have quit, I would have too.” I sighed. “I believe it. I’ve never seen you use the coffee table as an ottoman before.” I smiled and wiggled my toes. “I don’t know why not.” “Well, as you explained to me, this here is an authentic Jason Partillo design,” Harmony replied, a lilt in her voice as she gently needled me with her elbow. I laughed softly. “Are you trying to say that those of us who live in diva houses shouldn’t throw shoes?” She barked a laugh. “No. This Evan guy sounds like he left diva in the dust a long time ago and plowed straight into narcissistic jerk land.” “Can’t argue with that.” I closed my eyes, my head leaning against the back of the sofa. “Two days and then it’s over and they won’t be my problem anymore. I have fifteen weddings between now and June. That’s going to feel like a walk in the park compared to this nonsense.” “And in the meantime, you get the rest of the night off to spend with me and your bestie!” Harmony said. “Assuming I can stay awake, that is,” I replied, peeling my eyes open. “I should have left room in the schedule for a pre-dinner nap.” Harmony laughed and sprang off the sofa to continue getting ready. “Do you think I should wear my black tights with the red sweater dress, or can I get away with jeans? Is the place we’re going fancy fancy or fancy-ish?” I smiled at my sister’s nervous musings. She wasn’t one to ask for my fashion advice, mostly because I preferred my clothes hole-free and didn’t own anything with spikes or studs on it. While she could dress up when the situation warranted, Harmony tended toward a certain grunge-chic aesthetic with colorful streaks in her otherwise bleached-blonde hair, four piercings in each ear, and a penchant for artfully torn clothing and bomber jackets. And she’d recently added a small crystal stud to her nose. “It’s fancy-adjacent,” I told her. “Go with the leggings and dress.” Harmony nodded, even as her teeth worked nervously at her lower lip. I smiled. “She’s going to love you, Harmony. Stop stressing.” Holly Boldt, my good friend and fellow witch, was coming into the Seattle Haven to speak at a potion making conference, and we’d made plans

Gabriel Solomon, our sandy-lashed, red-haired, soon-to-be-surgeon waiter, recited the night's menu: salad, broiled salmon, boiled red potatoes, sliced tomatoes and corn on the cob, all served family style. A vast slab of butter lay on a white plate next to baskets of bread- white Wonder bread and buttermilk biscuits, neither of which had ever touched our lips. There was a bottle of Hershey's chocolate syrup in the center of the table, a novelty for Jews who didn't mix dairy foods with meat. "The milk is from the farm's cows," Gabe explained. "It's pasteurized but it doesn't taste like city milk. If you'd like city milk, it will be delivered to you. But try the farm milk. Some guests love it. The children seem to enjoy it with syrup." Gabe paused. "I forgot to ask you, do you want your salad dressed or undressed?" Jack immediately replied, "Undressed of course," and winked. My mother worried about having fish with rolls and butter. "Fish is dairy," my father pronounced, immediately an expert on Jewish dietary laws. "With meat it's no butter and no milk for the children." Lil kept fidgeting in her straight-backed chair. "What kind of food is this?" she asked softly. "What do they call it?" "American," the two men said in unison. Within minutes Gabe brought us a bowl filled with iceberg lettuce, butter lettuce, red oak lettuce. "These are grown right here, in our own garden. We pick the greens daily. I brought you some oil and vinegar on the side, and a gravy boat of sour cream for the tomatoes. Take a look at these tomatoes." Each one was the size of a small melon, blood red, virtually seedless. Our would-be surgeon sliced them, one-two-three. We had not encountered such tomatoes before. "Beauties, aren't they?" asked Gabe. Jack held to certain eccentricities in his summer food. Without fail he sprinkled sugar over tomatoes, sugared his melons no matter how ripe and spread his corn with mustard- mustard!

After they departed the river, the beach, and the raised lip of land, it all readjusted under the towering awareness of the trees. The pebbles lost the stain of human warmth. The water shook off its taste of sweat and the flattened grasses slowly clicked back into their vertical semblance of the rest of the forest. The breeze cleared the air and the birds changed their tune of alarm and disgust into a softer conversation about being here, there, and now. The ants and the clustering insects stopped waiting for the bodies to be still and foraged elsewhere, and the omnipresent mosquitoes reassessed their menu. In one hour all traces of the intrusion were lost and decent time settled back, oblivious to the rubbed-out moment of blight.