Thin Tastes Better Quotes

trinket. A souvenir. It’s nothing.” “Oh, not nothing,” Macey said. She held her thin wrist out so that her bracelet caught the light. “I saw something just like it in the September Vogue.” Amazingly, that made me feel better. “Well, at least I’m a crazy person with good taste.

Men of dreams, the lovers and the poets, are better in most things than the men of my sort; the men of intellect. You take your being from your mothers. You live to the full: it is given you to love with your whole strength, to know and taste the whole of life. We thinkers, though often we seem to rule you, cannot live with half your joy and full reality. Ours is a thin and arid life, but the fullness of being is yours; yours the sap of the fruit, the garden of lovers, the joyous pleasaunces of beauty. Your home is the earth, ours the idea of it. Your danger is to be drowned in the world of sense, ours to gasp for breath in airless space. You are a poet, I a thinker. You sleep on your mother's breast, I watch in the wilderness. On me there shines the sun; on you the moon with all the stars. Your dreams are all of girls, mine of boys—

There’s an old Weight Watchers saying: “Nothing tastes as good as thin feels.” I for one can think of a thousand things that taste better than thin feels. Many of them are two-word phrases that end with cheese (Cheddar cheese, blue cheese, grilled cheese). Even unsalted French fries taste better than thin feels. Ever eat fries without salt on them? I always think, These could use some salt, but that would mean I’d have to get up and move. I guess I’ll just imagine there’s salt on them.

The berth belongs to you too. It will always be there when—if you want to come back.” Inej could not speak. Her heart felt too full, a dry creek bed ill-prepared for such rain. “I don’t know what to say.” His bare hand flexed on the crow’s head of his cane. The sight was so strange Inej had trouble tearing her eyes from it. “Say you’ll return.” “I’m not done with Ketterdam.” She hadn’t known she meant it until she said the words. Kaz cast her a swift glance. “I thought you wanted to hunt slavers.” “I do. And I want your help.” Inej licked her lips, tasted the ocean on them. Her life had been a series of impossible moments, so why not ask for something impossible now? “It’s not just the slavers. It’s the procurers, the customers, the Barrel bosses, the politicians. It’s everyone who turns a blind eye to suffering when there’s money to be made.” “I’m a Barrel boss.” “You would never sell someone, Kaz. You know better than anyone that you’re not just one more boss scraping for the best margin.” “The bosses, the customers, the politicians,” he mused. “That could be half the people in Ketterdam—and you want to fight them all.” “Why not?” Inej asked. “One the seas and in the city. One by one.” “Brick by brick,” he said. Then he gave a single shake of his head, as if shrugging off the notion. “I wasn’t made to be a hero, Wraith. You should have learned that by now. You want me to be a better man, a good man. I—“ “This city doesn’t need a good man. It needs you.” “Inej—“ “How many times have you told me you’re a monster? So be a monster. Be the thing they all fear when they close their eyes at night. We don’t go after all the gangs. We don’t shut down the houses that treat fairly with their employees. We go after women like Tante Heleen, men like Pekka Rollins.” She paused. “And think about it this way…you’ll be thinning the competition.” He made a sound that might almost have been a laugh. One of his hands balanced on his cane. The other rested at his side next to her. She’d need only move the smallest amount and they’d be touching. He was that close. He was that far from reach. Cautiously, she let her knuckles brush against his, a slight weight, a bird’s feather. He stiffened, but he didn’t pull away. “I’m not ready to give up on this city, Kaz. I think it’s worth saving.” I think you’re worth saving. Once they’d stood on the deck of a ship and she’d waited just like this. He had not spoken then and he did not speak now. Inej felt him slipping away, dragged under, caught in an undertow that would take him farther and farther from shore. She understood suffering and knew it was a place she could not follow, not unless she wanted to drown too. Back on Black Veil, he’d told her they would fight their way out. Knives drawn, pistols blazing. Because that’s what we do. She would fight for him, but she could not heal him. She would not waste her life trying. She felt his knuckles slide again hers. Then his hand was in her hand, his palm pressed against her own. A tremor moved through him. Slowly, he let their fingers entwine.

XII. If there pushed any ragged thistle-stalk Above its mates, the head was chopped, the bents Were jealous else. What made those holes and rents In the dock's harsh swarth leaves, bruised as to baulk All hope of greenness? Tis a brute must walk Pashing their life out, with a brute's intents. XIII. As for the grass, it grew as scant as hair In leprosy; thin dry blades pricked the mud Which underneath looked kneaded up with blood. One stiff blind horse, his every bone a-stare, Stood stupified, however he came there: Thrust out past service from the devil's stud! XIV. Alive? he might be dead for aught I knew, With that red gaunt and colloped neck a-strain. And shut eyes underneath the rusty mane; Seldom went such grotesqueness with such woe; I never saw a brute I hated so; He must be wicked to deserve such pain. XV. I shut my eyes and turned them on my heart, As a man calls for wine before he fights, I asked one draught of earlier, happier sights, Ere fitly I could hope to play my part. Think first, fight afterwards, the soldier's art: One taste of the old time sets all to rights. XVI. Not it! I fancied Cuthbert's reddening face Beneath its garniture of curly gold, Dear fellow, till I almost felt him fold An arm to mine to fix me to the place, The way he used. Alas, one night's disgrace! Out went my heart's new fire and left it cold. XVII. Giles then, the soul of honour - there he stands Frank as ten years ago when knighted first, What honest man should dare (he said) he durst. Good - but the scene shifts - faugh! what hangman hands Pin to his breast a parchment? His own bands Read it. Poor traitor, spit upon and curst! XVIII. Better this present than a past like that: Back therefore to my darkening path again! No sound, no sight as far as eye could strain. Will the night send a howlet or a bat? I asked: when something on the dismal flat Came to arrest my thoughts and change their train. XIX. A sudden little river crossed my path As unexpected as a serpent comes. No sluggish tide congenial to the glooms; This, as it frothed by, might have been a bath For the fiend's glowing hoof - to see the wrath Of its black eddy bespate with flakes and spumes. XX. So petty yet so spiteful! All along, Low scrubby alders kneeled down over it; Drenched willows flung them headlong in a fit Of mute despair, a suicidal throng: The river which had done them all the wrong, Whate'er that was, rolled by, deterred no whit. XXI. Which, while I forded - good saints, how I feared To set my foot upon a dead man's cheek, Each step, of feel the spear I thrust to seek For hollows, tangled in his hair or beard! - It may have been a water-rat I speared, But, ugh! it sounded like a baby's shriek. XXII. Glad was I when I reached the other bank. Now for a better country. Vain presage! Who were the strugglers, what war did they wage, Whose savage trample thus could pad the dank soil to a plash? Toads in a poisoned tank Or wild cats in a red-hot iron cage - XXIII. The fight must so have seemed in that fell cirque, What penned them there, with all the plain to choose? No footprint leading to that horrid mews, None out of it. Mad brewage set to work Their brains, no doubt, like galley-slaves the Turk Pits for his pastime, Christians against Jews.

APPLES SCENT, You arrive in the basement. Immediatly it catches you. Apples are here, lying on fruit trays, turned crates. You didn't think about it. You had no wish to be flooded by this melancholic wave. But you can't resist. Apple scent is a breaker. How could you manage without this childhood, bitter and sweet ? Shrivelled fruits surely are delicious, from this feak dryness where candied taste seems to have wormed in each wrinkle. But you don't wish to eat them. Particularly don't turn into an identifiable taste this floating power of smell. Say that it smells good, strong? But not ..... It's beyond .... An inner scent, scent of a better oneself. Here is shut up school autumn, with purple ink we scratch paper with down strokes and thin strokes. Rain bangs against glasses, evening will be long .... But apple perfume is more than past. You think about formerly because of fullness and intensity from a remembrance of salpetered cellar, dark attic. But it's to live here, stay here, stand up. You have behind you high herbs and damp orchards. Ahead it's like a warm blow given in the shade. Scent got all browns, all reds with a bit of green acid. Scent distilled skin softness, its tiny roughness. Lips dried, we alreadyt know that this thirst is not to be slaked. Nothing would happen if you bite the white flesh. You would need to become october, mud floor, moss of cellar, rain, expectation. Apple scent is painful. It's from a stronger life, a slowness we deserve no more.

I'd better explain something about myself. Just as I wasn''t your archetypal beauty of a miller's daughter, I also did not have the same hankerings after pretty golden princes as my peers were universally supposed to have. Don't ask me why. A matter of personal taste. The King, as handsome as a former fairytale prince must be once he's stopped being a frog, left me cold. I had always been attracted to—how can I put it?—the unusual. The shepherd boy was no one's idea of an Adonis; he suffered badly from the after-effects of chickenpox, and had a body which at best could be called weedy. But once he did the things he did, I came to love each and every pock mark on his pallid cheeks, and lay in my bed at night entertaining myself with visions of his skinny thighs and thin, unmanly, rounded shoulders. It's fascinating how human desire can find all manner of things exciting once it's been given a push in the right direction.

She was too compelling to look at directly. Bright like the sun, bright and terrible. Only one other being could look upon her, and that was Death. And so…they became lovers.” He said the word like a caress, like velvet again, and my face began to heat. “Together they forged great and hellish things,” Jesse murmured. “Lightning and waterfalls that churned into clouds off the tip of the world. Chasms so winding deep that daylight never traced their endings. They dreamed through golden days and silvered nights. All the other creatures envied or adored them, because Death and the Elemental were destruction and creation joined as One. In the natural order of things, they should not have been stronger joined. And yet they were.” He shifted, coming closer to me. A hand settled lightly atop my chest, directly over my heart. At our feet the seawater splashed a little, as if disturbed by something rolling over in the dark, distant deep. “Centuries passed, and mankind began to devour the earth, even the wildest places. They had tools to invent and wars to fight and grubby, short lives. Nothing about them dwelled in the magic of the ancient spirits. So although Death, the Great Hunter, prospered as he sieved through their villages, the Elemental, strong as she once was, thinned into a web of gossamer. Human lives simply tore her apart.” His hand was so warm. Warmer than I, warmer than the air, and still just barely touching me. The light behind my lids never lifted, so I knew he wasn’t glowing, but it felt as if he held a tame coal to my skin. It felt like something painless and ablaze, drawing my heart upward into it. “The time had come for them to divide. Like all the rest of her kind, the goddess would cease to exist; she had no other course. So Death and the Elemental severed their joined hearts. For a few generations more, she drifted alone through the last of the sacred places, deserts, and fjords, lands so savage no human had yet desecrated them.” Jesse’s voice dropped to a whisper. Without moving his hand, he bent down, his breath in my ear. “And Death, who had tasted her brightness, who would never cease to crave it-who knew her better than all the collected souls of all mankind’s weeping dead-became her Hunter.” I was hot and strange. I was light and lighter, and curiously my breath came so slow. “Until at last, one starry night beneath the desert moon, she surrendered to him. She allowed him to come to her, to make love to her. To unravel her…” It was happening. He sat next to her and bore witness to her change, her pulse slowing, her skin blanching, the fans of her lashes stark against the contours of her face. He kept his palm there against her chest, up and down with her respiration, and watched the smoke begin to curl around his fingers. “And by his hand, in the bliss of her unraveling, she touched the stars…” Lora’s breath hitched. Her heart skipped-then stopped. If I could take this from you, Jesse thought fiercely. If I could take this one moment away from you and keep the agony for myself- Her eyes opened, went instantly to his. Panic lit her gaze. Then she was gone. His fingers sank to the floor through her empty blouse, and the blue dragon smoke that was all of Eleanore Jones rose into strands above him.

I'm drawn outside to the empty yard of the afternoon. The wind tosses thin snow that crackles against my neck. With open hunger the angel leads me to the garbage pile behind the mess hall. I stumble after him, trailing a little way behind, dangling from the roof of my mouth. Step after step, I follow my feet, assuming they aren't his. Hunger is my direction, assuming it isn't his. The angel lets me pass. He isn't turning shy, he just doesn't want to be seen with me. Then I bend my back, assuming it isn't his. My craving is raw, my hands are wild. They are definitely my hands: the angel does not touch garbage. I shove the potato peelings into my mouth and close both eyes, that way I can taste them better, the frozen peels are sweet and glassy.

No one who had ever seen Catherine Morland in her infancy would have supposed her born to be an heroine. Her situation in life, the character of her father and mother, her own person and disposition, were all equally against her. Her father was a clergyman, without being neglected, or poor, and a very respectable man, though his name was Richard — and he had never been handsome. He had a considerable independence besides two good livings — and he was not in the least addicted to locking up his daughters. Her mother was a woman of useful plain sense, with a good temper, and, what is more remarkable, with a good constitution. She had three sons before Catherine was born; and instead of dying in bringing the latter into the world, as anybody might expect, she still lived on — lived to have six children more — to see them growing up around her, and to enjoy excellent health herself. A family of ten children will be always called a fine family, where there are heads and arms and legs enough for the number; but the Morlands had little other right to the word, for they were in general very plain, and Catherine, for many years of her life, as plain as any. She had a thin awkward figure, a sallow skin without colour, dark lank hair, and strong features — so much for her person; and not less unpropitious for heroism seemed her mind. She was fond of all boy's plays, and greatly preferred cricket not merely to dolls, but to the more heroic enjoyments of infancy, nursing a dormouse, feeding a canary-bird, or watering a rose-bush. Indeed she had no taste for a garden; and if she gathered flowers at all, it was chiefly for the pleasure of mischief — at least so it was conjectured from her always preferring those which she was forbidden to take. Such were her propensities — her abilities were quite as extraordinary. She never could learn or understand anything before she was taught; and sometimes not even then, for she was often inattentive, and occasionally stupid. Her mother was three months in teaching her only to repeat the "Beggar's Petition"; and after all, her next sister, Sally, could say it better than she did. Not that Catherine was always stupid — by no means; she learnt the fable of "The Hare and Many Friends" as quickly as any girl in England. Her mother wished her to learn music; and Catherine was sure she should like it, for she was very fond of tinkling the keys of the old forlorn spinner; so, at eight years old she began. She learnt a year, and could not bear it; and Mrs. Morland, who did not insist on her daughters being accomplished in spite of incapacity or distaste, allowed her to leave off. The day which dismissed the music-master was one of the happiest of Catherine's life. Her taste for drawing was not superior; though whenever she could obtain the outside of a letter from her mother or seize upon any other odd piece of paper, she did what she could in that way, by drawing houses and trees, hens and chickens, all very much like one another. Writing and accounts she was taught by her father; French by her mother: her proficiency in either was not remarkable, and she shirked her lessons in both whenever she could. What a strange, unaccountable character! — for with all these symptoms of profligacy at ten years old, she had neither a bad heart nor a bad temper, was seldom stubborn, scarcely ever quarrelsome, and very kind to the little ones, with few interruptions of tyranny; she was moreover noisy and wild, hated confinement and cleanliness, and loved nothing so well in the world as rolling down the green slope at the back of the house.

For about 48 weeks of the year an asparagus plant is unrecognizable to anyone except an asparagus grower. Plenty of summer visitors to our garden have stood in the middle of the bed and asked, 'What is this stuff? It's beautiful!' We tell them its the asparagus patch, and they reply, 'No this, these feathery little trees.' An asparagus spear only looks like its picture for one day of its life, usually in April, give or take a month as you travel from the Mason-Dixon Line. The shoot emerges from the ground like a snub nose green snake headed for sunshine, rising so rapidly you can just about see it grow. If it doesn't get it's neck cut off at ground level as it emerges, it will keep growing. Each triangular scale on the spear rolls out into a branch until the snake becomes a four foot tree with delicate needles. Contrary to lore, fat spears are no more tender or mature than thin ones. Each shoot begins life with its own particular girth. In the hours after emergence, it lengthens but does not appreciably fatten. To step into another raging asparagus controversy, white spears are botanically no different from their green colleagues. White shoots have been deprived of sunlight by a heavy mulch pulled up over the plant's crown. European growers go to this trouble for consumers who prefer the stalks before they've had their first blush of photosynthesis. Most Americans prefer the more developed taste of green. Uncharacteristically, we're opting for the better nutritional deal here also. The same plant could produce white or green spears in alternate years, depending on how it is treated. If the spears are allowed to proceed beyond their first exploratory six inches, they'll green out and grow tall and feathery like the house plant known as asparagus fern, which is the next of kin. Older, healthier asparagus plants produce chunkier, more multiple shoots. Underneath lies an octopus-shaped affair of chubby roots called a crown that stores enough starch through the winter to arrange the phallic send-up when winter starts to break. The effect is rather sexy, if you're the type to see things that way. Europeans of the Renaissance swore by it as an aphrodisiac and the church banned it from nunneries.

He reached up for his elegant neck cloth and began to unfasten it, and she watched his long, pale, bejeweled fingers in something of a daze. He pulled the cloth free, his shirt coming open, and she averted her gaze from the disturbing sight of his bare chest. She heard his laugh, and then his hands were on her once more, catching her shoulders and turning her around. "Don't worry, my pet. You won't be seeing anything that might shock you." And he pulled the neck cloth over her eyes, effectively blinding her. She wanted to fight back, to struggle, but that would give him an excuse to touch her further, and the less she felt the brush of his cool fingers the better. "That's right," he said, his voice soft and approving. "Now give me your arm and we'll give you a taste of damnation." "Do you really find blasphemy that entertaining?" she said, trying not to start when he took her hand and placed it on his arm. "Always." She'd never put her hand on any arm that wasn't covered by layers of clothing, including a coat. The devil who oversaw these revels, be he Monsieur le Comte or something else, wore only a thin shirt made of the finest lawn. In her sudden world of darkness she was acutely aware of the feel of his arm beneath her fingers. The sinew and bone. The unexpected warmth of his skin, when his hands and his heart were so cold.

It was about time he opened his eyes to see just to whom he was speaking. After several quick blinks, he managed to do just that, gazing up into a small, heart-shaped face. A pretty face. Not one of a curvy seductress or a cool-hearted courtesan, but a feminine, delicately featured face. He knew this face. He adored this face. "Miss Charlotte Greene," he stated finally, taking a risk and raising his head to get a better look. Sitting at his side, the white skirt of her thick night rail tucked around her legs, she smiled down at him with concerned eyes of deep blue. Gorgeous sapphire eyes often hidden behind the rims of small, round spectacles. Truthfully, she happened to be the complete opposite of what he was usually attracted to. She was a bit too thin, too short, and too quiet for his tastes, which had always leaned toward the voluptuous, the tall, and the spirited. Normally, she wasn't one to stand out. And he rather suspected she preferred it that way. However, while most young bucks readily discounted her merits and furtively joked about her quirky behavior behind her back, Rothbury had always sensed a subtle undercurrent of passion in her dark blue gaze. Unlike the "diamonds" of the ton and demimonde, who slinked across assembly rooms completely aware of their beauty and the power that accompanied it, Miss Greene moved like a woman who hadn't yet realized how utterly fetching she truly was. She clung to the walls, sometimes barely raising her eyes from the floor, rarely spoke but to her closest friends, and shied away from situations that demanded she converse with the opposite sex. Strange it was for him to notice those facets in such an unassuming woman. Strange it was he should have noticed her at all. But he always did. The second she walked into a room.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

At the Fishhouses Although it is a cold evening, down by one of the fishhouses an old man sits netting, his net, in the gloaming almost invisible, a dark purple-brown, and his shuttle worn and polished. The air smells so strong of codfish it makes one's nose run and one's eyes water. The five fishhouses have steeply peaked roofs and narrow, cleated gangplanks slant up to storerooms in the gables for the wheelbarrows to be pushed up and down on. All is silver: the heavy surface of the sea, swelling slowly as if considering spilling over, is opaque, but the silver of the benches, the lobster pots, and masts, scattered among the wild jagged rocks, is of an apparent translucence like the small old buildings with an emerald moss growing on their shoreward walls. The big fish tubs are completely lined with layers of beautiful herring scales and the wheelbarrows are similarly plastered with creamy iridescent coats of mail, with small iridescent flies crawling on them. Up on the little slope behind the houses, set in the sparse bright sprinkle of grass, is an ancient wooden capstan, cracked, with two long bleached handles and some melancholy stains, like dried blood, where the ironwork has rusted. The old man accepts a Lucky Strike. He was a friend of my grandfather. We talk of the decline in the population and of codfish and herring while he waits for a herring boat to come in. There are sequins on his vest and on his thumb. He has scraped the scales, the principal beauty, from unnumbered fish with that black old knife, the blade of which is almost worn away. Down at the water's edge, at the place where they haul up the boats, up the long ramp descending into the water, thin silver tree trunks are laid horizontally across the gray stones, down and down at intervals of four or five feet. Cold dark deep and absolutely clear, element bearable to no mortal, to fish and to seals . . . One seal particularly I have seen here evening after evening. He was curious about me. He was interested in music; like me a believer in total immersion, so I used to sing him Baptist hymns. I also sang "A Mighty Fortress Is Our God." He stood up in the water and regarded me steadily, moving his head a little. Then he would disappear, then suddenly emerge almost in the same spot, with a sort of shrug as if it were against his better judgment. Cold dark deep and absolutely clear, the clear gray icy water . . . Back, behind us, the dignified tall firs begin. Bluish, associating with their shadows, a million Christmas trees stand waiting for Christmas. The water seems suspended above the rounded gray and blue-gray stones. I have seen it over and over, the same sea, the same, slightly, indifferently swinging above the stones, icily free above the stones, above the stones and then the world. If you should dip your hand in, your wrist would ache immediately, your bones would begin to ache and your hand would burn as if the water were a transmutation of fire that feeds on stones and burns with a dark gray flame. If you tasted it, it would first taste bitter, then briny, then surely burn your tongue. It is like what we imagine knowledge to be: dark, salt, clear, moving, utterly free, drawn from the cold hard mouth of the world, derived from the rocky breasts forever, flowing and drawn, and since our knowledge is historical, flowing, and flown.

For unknown ages after the explosive outpouring of matter and energy of the Big Bang, the Cosmos was without form. There were no galaxies, no planets, no life. Deep, impenetrable darkness was everywhere, hydrogen atoms in the void. Here and there, denser accumulations of gas were imperceptibly growing, globes of matter were condensing-hydrogen raindrops more massive than suns. Within these globes of gas was kindled the nuclear fire latent in matter. A first generation of stars was born, flooding the Cosmos with light. There were in those times, not yet any planets to receive the light, no living creatures to admire the radiance of the heavens. Deep in the stellar furnaces, the alchemy of nuclear fusion created heavy elements from the ashes of hydrogen burning, the atomic building blocks of future planets and lifeforms. Massive stars soon exhausted their stores of nuclear fuel. Rocked by colossal explosions, they returned most of their substance back into the thin gas from which they had once condensed. Here in the dark lush clouds between the stars, new raindrops made of many elements were forming, later generation of stars being born. Nearby, smaller raindrops grew, bodies far too little to ignite the nuclear fire, droplets in the interstellar mist on their way to form planets. Among them was a small world of stone and iron, the early Earth. Congealing and warming, the Earth released methane, ammonia, water and hydrogen gases that had been trapped within, forming the primitive atmosphere and the first oceans. Starlight from the Sun bathed and warmed the primeval Earth, drove storms, generated lightning and thunder. Volcanoes overflowed with lava. These processes disrupted molecules of the primitive atmosphere; the fragments fell back together into more and more complex forms, which dissolved into the early oceans. After a while the seas achieved the consistency of a warm, dilute soup. Molecules were organized, and complex chemical reactions driven, on the surface of clay. And one day a molecule arose that quite by accident was able to make crude copies of itself out of the other molecules in the broth. As time passed, more elaborate and more accurate self replicating molecules arose. Those combinations best suited to further replication were favored by the sieve of natural selection. Those that copied better produced more copies. And the primitive oceanic broth gradually grew thin as it was consumed by and transformed into complex condensations of self replicating organic molecules. Gradually, imperceptibly, life had begun. Single-celled plants evolved, and life began generating its own food. Photosynthesis transformed the atmosphere. Sex was invented. Once free living forms bonded together to make a complex cell with specialized functions. Chemical receptors evolved, and the Cosmos could taste and smell. One celled organisms evolved into multicellular colonies, elaborating their various parts into specialized organ systems. Eyes and ears evolved, and now the Cosmos could see and hear. Plants and animals discovered that land could support life. Organisms buzzed, crawled, scuttled, lumbered, glided, flapped, shimmied, climbed and soared. Colossal beasts thundered through steaming jungles. Small creatures emerged, born live instead of in hard-shelled containers, with a fluid like the early ocean coursing through their veins. They survived by swiftness and cunning. And then, only a moment ago, some small arboreal animals scampered down from the trees. They became upright and taught themselves the use of tools, domesticated other animals, plants and fire, and devised language. The ash of stellar alchemy was now emerging into consciousness. At an ever-accelerating pace, it invented writing, cities, art and science, and sent spaceships to the planets and the stars. These are some of the things that hydrogen atoms do, given fifteen billion years of cosmic evolution.

sure, I’ve heard the weight-loss gurus spouting their “nothing tastes as good as being thin feels” mantra, and as I’ve said before—BULLSHIT. The times in my life when I have been thin, I enjoyed it well enough, but trust me, PLENTY of stuff tastes WAY better than being thin feels. For that matter, come to think of it, FEELING FULL FEELS better than being thin does.

Gil handed Henny one of the cushions and a one-pound coffee can from under the seat. Henny was very suspicious. “What’s this for?” he asked. “Why are you giving me this stuff?” “The cushion is for your sitter,” Gil said, “and the can is for the water.” “What water?” said Henny. He didn’t look too good. “Well, there’s bound to be a little extra water with the three of us sitting here,” said Gil. “And your friend hasn’t done much rowing. He splashes a bit over the side.” Henny glared at me. “Quit it,” he said. “Just quit splashing water into the boat.” I tried to be smooth. By the time we got out into the river, I was doing better. “Two steps forward, one step backward,” said Gil. “We aren’t making much progress against this current.” “I’ll go out a little farther,” I said. “Maybe the current won’t be so strong out there.” I felt very good about things. My rowing was getting better. We were closer to the bowl. The crew was busy and in high spirits. Gil was reading from The Journals of Lewis and Clark. Henny was searching his photographic memory for loose information. “Says here that one time, the expedition had nothing to eat but bear fat and candles,” said Gil. “Now that’s real interesting.” Henny sighed. “Sometimes they ate buffalo humps, and wolf meat, and a root called Wappato. Wappato is supposed to taste like potatoes. Boy, am I hungry. Did anybody bring a snack?” “There might be a few crackers under your seat,” said Gil. “Then again, there might not be.” “There is a box of Wheat Thins,” said Henny after he rummaged around under the seat. “It is soggy, dirty, crushed, and unfit for human consumption.” “I never eat them,” said Gil. “I feed them to the kingfishers. But if you’re really hungry, they’re better than candles.” Henny waved the box in the air. “Is anything going to go right on this trip?” he said. A sea gull swooped down and almost got the box. The crew was starting to feel the hardships. Desperation and hunger had set in. I figured the people from my island would look to the turtle for an answer to this situation, so I tried to do the same. The only thing I could come up with was that the armor on a turtle was much better protection than an old rowboat.

The continuing appeal of Tolkien’s fantasy, completely unexpected and completely unpredictable though it was, cannot then be seen as a mere freak of popular taste, to be dismissed or ignored by those sufficiently well-educated to know better. It deserves an explanation and a defence, which this book tries to supply. In the process, I argue that his continuing appeal rests not on mere charm or strangeness (though both are there and can again to some extent be explained), but on a deeply serious response to what will be seen in the end as the major issues of his century: the origin and nature of evil (an eternal issue, but one in Tolkien’s lifetime terribly re-focused); human existence in Middle-earth, without the support of divine Revelation; cultural relativity; and the corruptions and continuities of language. These are themes which no one can afford to despise, or need be ashamed of studying. It is true that Tolkien’s answers will not appeal to everyone, and are wildly at odds with those given even by many of his contemporaries as listed above. But the first qualification applies to every author who has ever lived, and the second is one of the things that make him distinctive. However, one of the other things that make him distinctive is his professional authority. On some subjects Tolkien simply knew more, and had thought more deeply, than anyone else in the world. Some have felt (and said) that he should have written his results up in academic treatises instead of fantasy fiction. He might then have been taken more seriously by a limited academic audience. On the other hand, all through his lifetime that academic audience was shrinking, and has now all but vanished. There is an Old English proverb that says (in Old English, and with the usual provocative Old English obscurity), Ciggendra gehwelc wile pœt hine man gehere, ‘Everyone who cries out wants to be heard!’ (Here and in a few places later on, I use the old runic letters þ, ð and 3. The first usually represents ‘th’ as in ‘thin’, the second ‘th’ as in ‘then’. Where the third is used in this book, it represents -3 at the end of a word, -gh- in the middle of one.) Tolkien wanted to be heard, and he was. But what was it that he had to say?

Five things I could see. The window had six panes. The curtains were blue. The rug was thin and old. Mósí was looking at me like I was crazy. My sheet had flowers. Four things I could feel. My pajamas were soft and warm. The floor was cold. I plopped down beside Mósí and stroked his soft fur. He headbutted me and his nose was a little wet, but when I kissed him and he rubbed my chin and I kissed him again, my heart started to feel a little better. Three things I could hear. Mósí purring, really loud. That made me smile, and I kissed him again, and he crawled up in my lap and I hugged him. His purr was so loud I couldn’t really hear anything else, but I guess silence is a thing. And when I listened very, very hard, I could hear the sea. Two things I could smell. I breathed in and tried to name it, like I was one of my characters. It smelled like dampness and stone. And Mósí, who always smells clean and sweet and nice. I kissed him again, closing my eyes, and felt tears stinging my eyelids. I love him so much. He is the best cat ever in the world. I was supposed to think of one thing I could taste, but I didn’t want to get up, and anyway my heart felt better. My dad did a good thing with Mósí. My cat doesn’t care what happened to me, what I did. He just wants me to love him.

This is salmon takikomi gohan. You slice the salted salmon into fillet strips and grill just its skin first to give it a savory scent. Then you cut it into cubes and cook them along with the rice. By placing some Japanese wild parsley on it before eating it, the fishy scent will disappear, making it even more better to eat." "Hmm. I like how they grilled the skin first to give it the savory scent. And cooking the bones with the rice really brings out the flavor." "This takikomi gohan lets you taste every essence of the salmon." "The next one is a classic maze gohan, hijiki rice. A good hijiki is one that's thick and long, with a slight firmness to it. You cook that hijiki along with carrots, shiitake mushrooms, lotus roots and thin fried tofu into a sweet and salty taste and then mix them into the cooked rice." "Ha ha ha. This is definitely a very Japanese flavor!" "It's rustic, but it has a rich, fertile flavor that moves my heart.

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

I could not make it grow. But I made more apples." She drew an apple from the folds of her gown. Alaine gasped. It was translucent, with a blush like blood on ice in its thin skin. "Try it." The Fae woman held the apple to Alaine, who took a step back, all of Gran's warnings and fears flooding into her at once. "I know better than to eat Fae food." The woman smiled a sharp grin. "Of course you do. This wouldn't harm or bind you. It is offered freely, and offered in your world, not ours. But--- as you will." She split the apple in two with her little fingers as she stepped near the edge of the ring. The fruit snapped like dry bread, drops of silvery juice falling on the grass like dew. "What food is shared cannot bind," she intoned solemnly, and held the slice of fruit to Alaine with a steady hand. Tentatively, Alaine took half the apple. Her teeth sank into it as though she were biting into water, and the pale starlight flesh yielded and dissipated in her mouth. The sensation was unsettling and deeply unsatisfying, but the taste--- the flavor of the fairy apple was newly unfurled blossoms under sunlight and tart fresh cider and, faintly, the smoke of applewood.

Remembering the careful way the cooks she'd met chose their ingredients--- the snails at L'Ami Louis, Taeb's saffron, Baldwin's asparagus--- Stella thought Django was more like a magician, conjuring dishes out of thin air. By the time George nudged Stella aside to poke his nose in the door, Lucie was strewing crisp breadcrumbs on top of a thick vegetable potage, and Django was stirring a tart lemon pudding. Downstairs, customers lingered, people who had intended on stopping in for a moment stayed on as increasingly seductive scents wafted through the shop. Unwilling to admit that he was pleased, George tasted the pudding and grumbled, "You've used up all the eggs. And I wanted gingerbread for tonight's reading." "Gingerbread!" Django pulled a face. "Nous sommes en France. I will make something more appropriate." Still standing in the doorway, Stella wondered how he would manage this; he'd used everything in the kitchen except an aged pound cake resembling a rock, a handful of desiccated dried apricots, and the sour milk. "We'll make some coffee." Django was tearing up the stale cake. As she watched, he produced curds from the sour milk, cooked the apricots into jam, and soaked the cake in coffee. With a flourish, he pulled a bar of chocolate from his pocket. "J'ai toujours du chocolat sur moi." He melted the chocolate, stirring in the last of the coffee. "I always have chocolate. You never know when you will need it." Against her better judgement, Stella was charmed. Lucie stood close by, watching him layer the coffee-drenched cake with jam, curds, and chocolate, grabbing each spoon as he finished. "Will you make this for my birthday?" she asked. "No." "Please," she begged. "For your birthday I will make something better.

So I would stand in that cupboard and see how the stores were decreasing. I knew we had weeks to go before all of it was gone but I knew also that it was depleting and that various staples would be finished soon, leaving us with those items of which we had a surplus, like dried mushrooms, which would far outlast anything else. I wondered if my father would simply refuse to address this. If he would make meals or have me make them with fewer and fewer ingredients so our diets would continue a while as they were but grow daily and weekly more thin, more flavorless, until for the months until the last jar ran completely out we would be dining on mushrooms, mushrooms for breakfast, soaked in water and salt, mushrooms crushed for lunch, fried in oil until the oil ran out and then simply seared and blackened in a pan over the fire for our suppers, or gnawed raw, until even they went and we would die, one after the other, the taste of mushrooms in our mouths. I couldn’t decide whether I, being smaller and eating less, would die more quickly than he in this mushroomless state or more slowly. I couldn’t decide which would be better or worse.

I turned to the plates and scooped out the shepherd's pie. As I broke through the thin crust on the mashed potatoes, the most amazing aroma enveloped me. A similar version was one of Mom's favorites; it was one dish she never burned, never oversalted, and always made into a celebration. Jane and I used to fight over seconds. But tonight it was mine---and it was better than Mom's. I always added a bunch of oregano and cinnamon to the tomato base to give it extra richness. And for this pie I'd used more vegetables, mincing them super fine, and used a bit of grass-fed ground beef rather than relying exclusively on the lamb---the first naturally thickened the base, and the second softened the taste.

Returning to the buffet, she helped herself to another piece of focaccia bread, the top glistening with a sheen of olive oil and sprinkled with big crystals of salt, fronds of rosemary and tiny curls of thinly sliced garlic. She tasted the bread and made a sound of pleasure that would have embarrassed her if anyone had heard. "It's even better with this Cabernet." Dominic Rossi stood there with two full glasses of red wine. Tess felt her face heat with a blush. Okay, so he'd heard.

She hung up. Camp Arifjan had served pizza as a choice at almost every meal, but the sauce tasted like turned ketchup and the dough had the consistency of toothpaste. Since she’d been home, she craved only thin-crust pizza and nobody did that better than Best of Everything. When

We're having roast beef tonight, Lord Charles," Mildred announced, as though the smell that wafted throughout the house was not enough reason for Charles to guess that fact for himself. "I wouldn't have known." "I just adore roast beef," she continued breezily.  "It is one of my absolute favorite dishes." "Mine too," Ophelia added.  "Do you like roast beef, Captain?" "I do.  And did you cook it yourself, Miss Leighton?" "Oh no, Amy makes all the meals around here." "So I've noticed.  She is a very accomplished cook." "Oh, she's passably fair," Ophelia said, with an airy little laugh.  "I'm a better one, when I put my mind to it." "Are you?  Perhaps, then, you should put your mind, and your hands, to it tomorrow.  I daresay I would enjoy sampling your efforts and deciding for myself whether or not your claim is a valid one." Ophelia's smug smile promptly vanished.  She was trapped, and she knew it. Will saw instantly what the captain was up to.  "What a good idea!" he said loudly, earning a vicious glare from his sister.  "You haven't cooked anythin' in ages, Ophelia!  Why, I'll bet you're so out of practice that even the water won't remember how to boil for you!" "I'm not cooking unless Millie helps me!" "Do you mean that Mildred can also cook?" Charles murmured, raising his brows.  "Dear me.  I didn't know that either of you possessed such . . . talents." "Of course I can cook!  And I can make anything that Ophelia makes taste like slops in comparison!" "I should like to see you try!" snapped Ophelia. "Yes, so would I," mused Charles.  "But since you are both so eager to prove your culinary expertise to me, perhaps Ophelia can cook tomorrow, and Mildred can have her turn the following day." ""I can't cook tomorrow, I have other things to do.  Besides, Amy does the all the cooking around here." Charles smiled thinly.  "Yes, so I've noticed," he murmured.  And then, his voice hardening, "As well as all the baking, sewing, mending, cleaning, washing, weaving, marketing, and soap-making.  Rather a lot for one woman, isn't it?" Ophelia

There’s an old Weight Watchers saying: “Nothing tastes as good as thin feels.” I for one can think of a thousand things that taste better than thin feels. Many of them are two-word phrases that end with cheese (Cheddar cheese, blue cheese, grilled cheese). Even unsalted French fries taste better than thin feels. Ever eat fries without salt on them? I always think, These could use some salt, but that would mean I’d have to get up and move. I guess I’ll just imagine there’s salt on them. Eating fries without salt feels like a sacrifice. “What am I, a pioneer?” When I have to eat unsalted fries, I often feel like I should be a contestant on Survivor or something. I look forward to telling Survivor executive producer Mark Burnett: “Once I had fries without salt on them, so I could probably live anywhere.

Ah, there is pâté on the inside!" I see! By wrapping the exterior with thin slices of beef... ... he was able to make his presentation look like a cartoony leg of meat. "AH! HWAAAAA?!" The meat wrapped around the exterior is marinated strips of beef! Their richly fragrant scent yet light and almost fruity juices pack a knockout wallop! Directly underneath them is a layer of bacon slices! Not only do they serve to hold the pâté firmly in place... The impact of all that powerful protein in one bite reverberates through my entire body!" "By the way, for the base of my marinade... ... I used Yakiniku Sauce Even store-bought Yakiniku Sauce has a great balance of soy sauce, mirin, garlic and ginger. It makes a good, solid base for the marinade! I took that and adjusted it with some honey, grated onion and freshly squeezed orange juice so it would pair better with the pâté... before asking Nakiri to taste test it to ensure it came together properly." "The pâté in the middle is the most spectacular part of all! Full-bodied yet delicate, it matches beautifully with the aromatic layer of meat. Each bite sparks an explosion of powerful flavor in the mouth!" Using a base of chicken liver, he added chicken breast and cream along with carrots and Shimeji mushrooms. But what really stands out is the preparation of each individual ingredient! Confit. Grill. Braiser. Suer. Each piece was prepared in the way best suited to its strengths... ... teasing out its natural sweetness and ratcheting up the dish's overall goodness!