Tomato Love Quotes

I wonder how many people don't get the one they want, but end up with the one they're supposed to be with.

I want a life that sizzles and pops and makes me laugh out loud. And I don't want to get to the end, or to tomorrow, even, and realize that my life is a collection of meetings and pop cans and errands and receipts and dirty dishes. I want to eat cold tangerines and sing out loud in the car with the windows open and wear pink shoes and stay up all night laughing and paint my walls the exact color of the sky right now. I want to sleep hard on clean white sheets and throw parties and eat ripe tomatoes and read books so good they make me jump up and down, and I want my everyday to make God belly laugh, glad that he gave life to someone who loves the gift.

Love is a tomato. And while it's true that I can live without a tomato, I could sure go for some ketchup.

Sometimes when we're not paying attention, relationships hap­pen. There is no rule that requires two people in love to be ex­actly alike. In fact, there is some scientific evidence to suggest that on a genetic level, the people who are the most opposite are the most likely to have a healthy and long-lasting pairing. But really, who can explain the mysteries of attraction? Blame it on Cupid. The moon. The shape of a smile. Both of you can thrive on your differences, as long as you respect them. You say tomato, he says tomahto . Let it happen, Dive in head first. We usually learn the most about ourselves from people who are different from us. —Miss Independent (ella varner)

The yard was full of tomato plants about to ripen, and mint, mint, everything smelling of mint, and one fine old tree that I loved to sit under on those cool perfect starry California October nights unmatched anywhere in the world.

It's funny, most people can be around someone and they gradually begin to love them and never know exactly when it happened; but Ruth knew the very second it happened to her. When Idgie had grinned at her and tried to hand her that jar of honey, all these feelings that she had been trying to hold back came flooding through her, and it was at that second in time that she knew she loved Idgie with all her heart.

My point, exactly. Those poor women are so malnourished, they can’t think straight. Take my friend Sasha. Her idea of a three-course meal is a celery stick, a cherry tomato, and a laxative. She’s killing herself to fit into these clothes. Women like me can’t dress like that.

I once made love to a taco shell stuffed with rancid meat and watery tomato bits. It was the best sex I’ve ever served to an unsuspecting customer.

...nobody was ever really ready to turn off their mother's machine, no matter what they thought; to turn off the light of their childhood and walk away, just as if they were turning out a light and leaving a room.

I am sitting at my kitchen table waiting for my lover to arrive with lettuce and tomatoes and rum and sherry wine and a big floury loaf of bread in the fading sunlight. Coffee is percolating gently, and my mood is mellow. I have been very happy lately, just wallowing in it selfishly, knowing it will not last very long, which is all the more reason to enjoy it now. I suppose life always ends badly for almost everybody. We must have long fingers and catch at whatever we can while it is passing near us.

All those calm, adult discussions. When all she really wanted to do was scream for her momma, her sweet momma, the one person in the world who loved her better than anyone ever would or ever could.

I remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn't eat seafood, if you had a large appetite. She remembered which banchan side dish you emptied first so the next time you were over it'd be set with a heaping double portion, served alongside the various other preferences that made you, you.

Idgie smiled back at her and looked up into the clear blue sky that reflected in her eyes and she was as happy as anybody who is in love in the summertime can be.

All right, then, I'd die for you. How about that? Don't you think somebody could die for love?

You love a woman, you love a man, you love a tomato. God is happy, because he created love.»

The window rattles without you, you bastard. The trees are the cause, rattling in the wind, you jerk, the wind scraping those leaves and twigs against my window. They'll keep doing this, you terrible husband, and slowly wear away our entire apartment building. I know all these facts about you and there is no longer any use for them. What will I do with your license plate number, and where you hid the key outside so we'd never get locked out of this shaky building? What good does it do me, your pants size and the blue cheese preference for dressing? Who opens the door in the morning now, and takes the newspaper out of the plastic bag when it rains? I'll never get back all the hours I was nice to your parents. I nudge my cherry tomatoes to the side of the plate, bastard, but no one is waiting there with a fork to eat them. I miss you and I love you, bastard bastard bastard, come and clean the onion skins out of the crisper and trim back the tree so I can sleep at night.

I can only hope that, upon learning of my imminent execution, Good Samaritans in Colorado will be moved to ship me a plump love apple from their backyard patch - and should they happen to be friendly with Hunter S. Thompson, perhaps persuade him to inject it with a little something beforehand. Hunter will know just what I mean, and trust me, it won't affect the taste of the tomato.* *When I wrote those lines, Thompson was alive and blooming. Now, with his sad demise, still more color has faded out of the American scene. Where are the men today whose lives are not beige; where are the writers whose style is not gray?

Suffering is just part of the great tapestry of life.

The unexpected is the plight of innovation.

Once she'd loved my filet mignon, my carnivore inklings, but now she was a vegan princess, living off of beans. She'd given up the cheese and bacon, sworn off Burger King, and when I wouldn't do the same she gave me back my ring. I stood there by the romaine lettuce, feeling my heart pine. Wishing that this meatless beauty still would be all mine. She turned around to go to checkout, fifteen items or less. And I knew this was the last go-round, so this is what I said. ... "Don't you ever give me no rotten tomato, 'cause all I ever wanted was your sweet potato.

When trying to find the words to tell her how much I loved her, I stumbled across the ingredients for grilled cheese sandwiches. That’s when I realized she was the melted cheese to my toast. And the guy she’s currently seeing, the guy she left me for, well, I guess he is the tomato soup.

True love is the greatest thing in the world-except for a nice MLT — mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe." -The Princess Bride

Kita bercinta dengan cinta itu sendiri.

Do not ask your children to strive for extraordinary lives. Such striving may seem admirable, but it is the way of foolishness. Help them instead to find the wonder and the marvel of an ordinary life. Show them the joy of tasting tomatoes, apples and pears. Show them how to cry when pets and people die. Show them the infinite pleasure in the touch of a hand. And make the ordinary come alive for them. The extraordinary will take care of itself. William Martin*

He had a charm about him sometimes, a warmth that was irresistible, like sunshine. He planted Saffy triumphantly on the pavement, opened the taxi door, slung in his bag, gave a huge film-star wave, called, "All right, Peter? Good weekend?" to the taxi driver, who knew him well and considered him a lovely man, and was free. "Back to the hard life," he said to Peter, and stretched out his legs. Back to the real life, he meant. The real world where there were no children lurking under tables, no wives wiping their noses on the ironing, no guinea pigs on the lawn, nor hamsters in the bedrooms, and no paper bags full of leaking tomato sandwiches.

You don't do so well with marriage. I don't think you've begun to realize all there is for you to love. And I know you better than anyone & here's what I know about you: You have so much love to give! But I feel like you're all the time digging in the tomato bin, saying, "Where are the apples?

Kissing is a means of getting two people so close together that they can’t see anything wrong with each other.” —RENE YASENEK

When I was twelve, my sixth-grade English class went on a field trip to see Franco Zeffirelli’s film adaptation of Shakespeare’s Romeo and Juliet. From that moment forward I dreamed that someday I’d meet my own Juliet. I’d marry her and I would love her with the same passion and intensity as Romeo. The fact that their marriage lasted fewer than three days before they both were dead didn’t seem to affect my fantasy. Even if they had lived, I don’t think their relationship could have survived. Let’s face it, being that emotionally aflame, sexually charged, and transcendentally eloquent every single second can really start to grate on a person’s nerves. However, if I could find someone to love just a fraction of the way that Montague loved his Capulet, then marrying her would be worth it.

I need bruschetta (that's "broo-SKET-uh," not "brushetter," a slender piece of ciabatta toasted and brushed with garlic and oil and covered in fresh tomato and basil-- the chunks inevitably fall off the bread and the olive oil runs over your lips and down your chin. The whole thing is delicious, deeply physical and delightfully undignified, and a woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that)

I love the way he smelled whenever his head dipped close to hear what I was saying—like the sun striking th cheek of a tomato, or soap drying in the hood of a car. I loved the way his hand felt on my spine. I loved.

meander, v. "...because when it all comes down to it, there's no such thing as a two-hit wonder. So it's better just to have that one song that everyone knows, instead of diluting it with a follow-up that only half succeeds. I mean, who really cares what Soft Cell's next single was, as long as we have 'Tainted Love'?" I stop. You're still listening. "Wait," I say. "What was I talking about? How did we get to 'Tainted Love'?" "Let's see," you say, "I believe we started roughly at the Democratic gains in the South, then jumped back to the election of 1948, dipping briefly into northern constructions of the South, vis-a-vis Steel Magnolias, Birth of a Nation, Johnny Cash, and Fried Green Tomatoes. Which landed you on To Kill a Mockingbird, and how it is both Southern and universal, which -- correct me if I'm wrong -- got us to Harper Lee and her lack of a follow-up novel, intersected with the theory, probably wrong, that Truman Capote wrote the novel, then hopping over to literary one-hit wonders, and using musical one-hit wonders to make a point about their special place in our culture. I think." "Thank you," I say. "That's wonderful.

I believe in the inevitability of miracles. I believe it because I've come in contact with this reality many times. When childlike faith is combined with love and an unfailingly positive attitude, miracles are inevitable.

Couples stray,” said Edgar. “Part of the breaking-in process.” “Not breaking in, breaking.” Nicola differed sharply. “You can glue people together again. But then your relationship’s like any other repaired object, with cracks, blobs of epoxy, a little askew. It’s never the same. I can see you haven’t a notion what I’m on about, so you’ll have to take my word for it.” “Christ, you’re a babe in the woods.” Edgar stopped slicing tomatoes. “You got it ass-backward. A marriage perched like porcelain on the mantelpiece is doomed. Sooner or later grown-ups treat each other like shit. You gotta be able to kick the thing around, less like china than an old shoe—bam, under the bed, or walk it through some puddles. No love’s gonna last it if can’t take abuse.

... my fingers slowly threading through his hair as he explained in great detail how he planned on showing me when I got better just how much he loved me, so much detail I was sure my face was as red as a tomato, but boy did I have something to look forward to.

We had no money, but I felt we were rich: the pleasure of having some pecorino cheese, a few garden-grown tomatoes, and a liter of olive oil; of making love in the car, with Alba just sleeping quietly in the corner, was beyond wealth. There is no price for that. It was so impossibly beautiful - all three of us breathing the same rhythm, the days going by...

You bailed on him? Wow, this is some drama-full stuff, like 'Fried Green Tomatoes' and shit

Most knives that are in your kitchen just push their way through tomatoes like President Trump through a crowd of world leaders, both leaving a confused mess in their wake.

Heartbreak is stupid and impossible. Hearts don't break. Hearts squeeze, they wrench, they ache, they shrivel. Hearts pull apart in wet chunks like canned tomatoes.

I'd rather kill for love than kill for hate. Wouldn't you?

I love tomatoes. Every color, every size, every wrinkled, striped, and flattened orb.

There aren’t a lot of hobbies you can eat. Like, let’s say you love to cook. That’s a bad example. Let’s say you love to travel, and everywhere you go, you try the food at the best local— My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant,

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

It's also at that moment that I realize I am able to maintain the level of judgmentalness that I so cherish only because I have someone in my life who knows me so well and still manages to love me. Isn't that what love is? Knowing someone's life story and not using it against them? OK, maybe it's more like knowing someone's life story, using it against them, and still loving them.

If we didn’t have bodies, we couldn’t feel the sun on our faces or smell the earthy, mushroom-y rich smell of the ground right after the rain. If we didn’t have bodies, we couldn’t wrap our arms around the people we love or taste a perfect tomato right at the height of summer. I’m so thankful to live in this physical, messy, blood-and-guts world. I don’t want to live in a world that’s all dry ideas and theorems. Food is one of the ways we acknowledge our humanity, our appetites, our need for nourishment. And so it may seem trivial or peripheral to some people, but to me, when I’m telling a story, the part about what we ate really does matter.

My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant, basil, and a whole assortment of herbs. It smells nice, it looks nice, and I can't tell you how satisfying it is to be able to host a dinner party and offer my quests the literal fruits of my labor. (As it turns out, these are very different than the fruits of one's loins. At a recent dinner party, I accidently asked Martha Stewart how she was enjoying the fruits of my loins and she nearly choked on her stew.)

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

We worked side by side building our sandwiches. Mine, just a few modest layers of meat and cheese, with a bit of lettuce for some added crunchiness; his, a Dagwood, piled high with turkey, ham, salami, lettuce, tomatoes, two kinds of cheese, and—were those jalapenos—with a teetering slice of bread carefully placed on top—there’s no way that’s going to fit into his mouth—he admired it for a moment then using his giant paw, smashed it into submission.

It was the way he put ketchup on his plate so I could eat his fries. The way I automatically pulled the tomatoes off my burgers and slid them onto his plate. It was the fact that I went to him first whenever something happened I wanted to share. And the way we made each other’s coffee exactly as we drank it. Love is in the details. It’s in the everyday. It’s the way you treat someone when they aren’t even looking and the way they fill your head when you’re apart.

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

You were teeny tiny like a baby tomato. But you've gotten so big! And you're going to keep growing until you're bigger and stronger and taller. So instead of thinking about dying, how about you think about how awesome it is to be alive? Dad can't run right now, but you can. Dad can't jump right now, but Roma can! Before you die you get to LIVE!

I am careful with the arguas (tomato caterpillars). Be careful with your mothers' hearts too, por favor." THE PINATA-MAKER'S DAUGHTER

Lying on a ring of onion, a tomato slice exposed its seedy smile, one she remembers to this moment.

The Joy of a Loving God.

He assured them, with a great and mighty authority, that his God was not a vengeful God, but one of goodness…love…forgiveness…and joy.

Thirty is a few glasses of Chianti in a sunflower dress. Handpicked San Marzano tomatoes stewing while the breeze invites itself in. Freshly rolled bucatini against candlelit linen.

Those clothes are Susie's,' my father said calmly when he reached him. Buckley looked down at my blackwatch dress that he held in his hand. My father stepped closer, took the dress from my brother, and then, without speaking, he gathered the rest of my clothes, which Buckley had piled on the lawn. As he turned in silence toward the house, hardly breathing, clutching my clothes to him, it sparked. I was the only one to see the colors. Just near Buckley's ears and on the tips of his cheeks and chin he was a little orange somehow, a little red. Why can't I use them?' he asked. It landed in my father's back like a fist. Why can't I use those clothes to stake my tomatoes?' My father turned around. He saw his son standing there, behind him the perfect plot of muddy, churned-up earth spotted with tiny seedlings. 'How can you ask me that question?' You have to choose. It's not fair,' my brother said. Buck?' My father held my clothes against his chest. I watched Buckley flare and light. Behind him was the sun of the goldenrod hedge, twice as tall as it had been at my death. I'm tired of it!' Buckley blared. 'Keesha's dad died and she's okay?' Is Keesha a girl at school?' Yes!' My father was frozen. He could feel the dew that had gathered on his bare ankles and feet, could feel the ground underneath him, cold and moist and stirring with possibility. I'm sorry. When did this happen?' That's not the point, Dad! You don't get it.' Buckley turned around on his heel and started stomping the tender tomato shoots with his foot. Buck, stop!' my father cried. My brother turned. You don't get it, Dad,' he said. I'm sorry,' my father said. These are Susie's clothes and I just... It may not make sense, but they're hers-something she wore.' ... You act like she was yours only!' Tell me what you want to say. What's this about your friend Keesha's dad?' Put the clothes down.' My father laid them gently on the ground. It isn't about Keesha's dad.' Tell me what it is about.' My father was now all immediacy. He went back to the place he had been after his knee surgery, coming up out of the druggie sleep of painkillers to see his then-five-year-old son sitting near him, waiting for his eyes to flicker open so he could say, 'Peek-a-boo, Daddy.' She's dead.' It never ceased to hurt. 'I know that.' But you don't act that way.' Keesha's dad died when she was six. Keesha said she barely even thinks of him.' She will,' my father said. But what about us?' Who?' Us, Dad. Me and Lindsey. Mom left becasue she couldn't take it.' Calm down, Buck,' my father said. He was being as generous as he could as the air from his lungs evaporated out into his chest. Then a little voice in him said, Let go, let go, let go. 'What?' my father said. I didn't say anything.' Let go. Let go. Let go. I'm sorry,' my father said. 'I'm not feeling very well.' His feet had grown unbelievably cold in the damp grass. His chest felt hollow, bugs flying around an excavated cavity. There was an echo in there, and it drummed up into his ears. Let go. My father dropped down to his knees. His arm began to tingle on and off as if it had fallen asleep. Pins and needles up and down. My brother rushed to him. Dad?' Son.' There was a quaver in his voice and a grasping outward toward my brother. I'll get Grandma.' And Buckley ran. My father whispered faintly as he lay on his side with his face twisted in the direction of my old clothes: 'You can never choose. I've loved all three of you.

The city enchants you, then brings you right back down to reality. I’ve never been anyplace that I want to capture so much. I spend a lot of time photographing things that seem uniquely Italian – laundry hanging in the alleyway, red geraniums planted in old tomato- sauce cans – but mostly I try to capture the people. Italians are so expressive: you never have to guess what they’re feeling.

One of the things Peter loves about you, besides your modesty, of course, is the way you’re fearless. You’re not afraid of anything—zombies, tomato plants, or even to love with your whole heart. When

I'm not a person whom the sight of olive oil repels, and I love Greek cooking. We had onion soup with grated cheese on top; then the souvlaka, which comes spiced with lemon and herbs, and flanked with chips and green beans in oil and a big dish of tomato salad. Then cheese, and halvas, which is a sort of loaf made of grated nuts and honey, and is delicious. And finally the wonderful grapes of Greece.

remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn’t eat seafood, if you had a large appetite. She remembered which banchan side dish you emptied first so the next time you were over it’d be set with a heaping double portion, served alongside the various other preferences that made you, you.

I remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn’t eat seafood, if you had a large appetite.

Fifteen is an appropriate age to test for seasoning. It is not a complicated ritual, but it is an unusual rite of passage and not for the fastidious. It's a prick of a finger. It's five drops of blood. It's drizzling the blood onto sinigang- a heady soup of tamarind broth, with a savory sourness enhanced by spinach and okra, tomatoes and corms, green peppers for zest. Lola Simeon prefers stewed pork, and so that was chopped into the broth, a perfect medley of lean meat and fat.

I would love, though, to be able to forage---to pick the rosemary that grows near my mum's house, the dandelion flowers and their leaves that I've seen on the little patch of grass outside the studios---and to be able to eat the foods the artists in this building are growing, the mushrooms, tomatoes, herbs... I'd love, also, to be able to just go to a normal shop and buy my food, to peel back an aluminum and plastic lid on a polystyrene box and tuck into my dinner in the way a human can with instant ramen.

Give Me The Simple Life" I don't believe in frettin' and grievin' Why mess around with strife' I never was cut out to step and strut out Give me the simple life Some find it pleasant dining on pheasant Those things roll off my knife Just serve me tomatoes and mashed potatoes Give me the simple life A cottage small if all I'm after Not one that's spacious and wide A house that rings with joy and laughter And the ones you love inside Some like the high road, I like the low road Free from the care and strife Sounds corny and seedy, but yes, indeed Give me the simple life

Cheeseburger-Stuffed Twice-Baked Potatoes • MAKES 8 SERVINGS • THIS RECIPE IS THE LUSCIOUS love-child of a stuffed potato skin and a cheeseburger, where Russet potatoes are scooped out and twice-baked to make crispy carriers for a generous helping of beefy filling that’s smothered in melted cheddar cheese. It tastes as decadent as it sounds, but it is actually quite healthy, because hollowing out the potatoes keeps carbs in check (and gives you the makings of mashed potatoes for the next day) and amping up lean beef with chopped mushrooms, broccoli, and tomatoes gives you a big portion with a sensible amount of meat.

I remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn’t eat seafood, if you had a large appetite. She remembered which banchan side dish you emptied first so the next time you were over it’d be set with a heaping double portion, served alongside the various other preferences that made you, you.

At first Alexander could not believe it was his Tania. He blinked and tried to refocus his eyes. She was walking around the table, gesturing, showing, leaning forward, bending over. At one point she straightened out and wiped her forehead. She was wearing a short-sleeved yellow peasant dress. She was barefoot, and her slender legs were exposed above her knee. Her bare arms were lightly tanned. Her blonde hair looked bleached by the sun and was parted into two shoulder-length braids tucked behind her ears. Even from a distance he could see the summer freckles on her nose. She was achingly beautiful. And alive. Alexander closed his eyes, then opened them again. She was still there, bending over the boy’s work. She said something, everyone laughed loudly, and Alexander watched as the boy’s arm touched Tatiana’s back. Tatiana smiled. Her white teeth sparkled like the rest of her. Alexander didn’t know what to do. She was alive, that was obvious. Then why hadn’t she written him? And where was Dasha? Alexander couldn’t very well continue to stand under a lilac tree. He went back out onto the main road, took a deep breath, stubbed out his cigarette, and walked toward the square, never taking his eyes off her braids. His heart was thundering in his chest, as if he were going into battle. Tatiana looked up, saw him, and covered her face with her hands. Alexander watched everyone get up and rush to her, the old ladies showing unexpected agility and speed. She pushed them all away, pushed the table away, pushed the bench away, and ran to him. Alexander was paralyzed by his emotion. He wanted to smile, but he thought any second he was going to fall to his knees and cry. He dropped all his gear, including his rifle. God, he thought, in a second I’m going to feel her. And that’s when he smiled. Tatiana sprang into his open arms, and Alexander, lifting her off her feet with the force of his embrace, couldn’t hug her tight enough, couldn’t breathe in enough of her. She flung her arms around his neck, burying her face in his bearded cheek. Dry sobs racked her entire body. She was heavier than the last time he felt her in all her clothes as he lifted her into the Lake Ladoga truck. She, with her boots, her clothes, coats, and coverings, had not weighed what she weighed now. She smelled incredible. She smelled of soap and sunshine and caramelized sugar. She felt incredible. Holding her to him, Alexander rubbed his face into her braids, murmuring a few pointless words. “Shh, shh…come on, now, shh, Tatia. Please…” His voice broke. “Oh, Alexander,” Tatiana said softly into his neck. She was clutching the back of his head. “You’re alive. Thank God.” “Oh, Tatiana,” Alexander said, hugging her tighter, if that were possible, his arms swaddling her summer body. “You’re alive. Thank God.” His hands ran up to her neck and down to the small of her back. Her dress was made of very thin cotton. He could almost feel her skin through it. She felt very soft. Finally he let her feet touch the ground. Tatiana looked up at him. His hands remained around her little waist. He wasn’t letting go of her. Was she always this tiny, standing barefoot in front of him? “I like your beard,” Tatiana said, smiling shyly and touching his face. “I love your hair,” Alexander said, pulling on a braid and smiling back. “You’re messy…” He looked her over. “And you’re stunning.” He could not take his eyes off her glorious, eager, vivid lips. They were the color of July tomatoes— He bent to her—

If I could, I’d fuck you for hours, days, goddamned years, nonstop. I want part of me in you every breath you take. I can’t do that so I want it that any time your mind wanders, you think of me inside you however that can be. My cock taking you. My cum buried deep. My kid growing in your belly. What that means. What we got. What we made. What we built between us. The fact that I love you so fuckin’ much, I’d commit treason for you. I’d perpetrate crimes for you. I’d go to prison for you. I’d break my back to give you everything you wanted from cutting the damned tomatoes in your salad and pouring you a glass of wine to wrestling the world into my arms and laying it at your feet.” I

A picnic basket in Paris is like a treasure chest- untold riches in a limited space. The first apricots had appeared at the market, their skins fading from speckled red to glowing orange to burnished gold, like the sun-bleached walls of an Italian villa. There were tiny cucumbers, as thick as my thumb and curled like a ribbon. I'd become obsessed with a new fruit called a pêche plat, a flat peach. Imagine a perfectly ripe white peach that someone has sat on. Gwendal picked up a tomato and bit into it like an apple. I did the same. At the bottom of the basket was a carefully folded square of waxed paper. Inside was a small mound of rillettes, shredded pork cooked in its own fat until meltingly smooth.

I take a shower, then make tomato soup from scratch for lunch. As I puree tomatoes in a blender, Mom leans on the counter, sipping her tea. “You know that comes ready-made in a tin,” she points out. “Canned soup isn’t made with love,” I say. “Love is messy.” she points to the tomato-splashed spoons, pots, and measuring cups in the sink. “Worth it,” I reply.

How happily we explored our shiny new world! We lived like characters from the great books I curled up with in the big Draylon armchair. Like Jack Kerouak, like Gatsby, we created ourselves as we went along, a raggle-taggle of gypsies in old army overcoats and bell-bottoms, straggling through the fields that surrounded our granite farmhouse in search of firewood, which we dragged home and stacked in the living room. Ignorant and innocent, we acted as if the world belonged to us, as though we would ever have taken the time to hang the regency wallpaper we damaged so casually with half-rotten firewood, or would have known how to hang it straight, or smooth the seams. We broke logs against the massive tiled hearth and piled them against the sooty fire back, like the logs were tradition and we were burning it, like chimney fires could never happen, like the house didn't really belong to the poor divorcee who paid the rates and mortgage even as we sat around the flames like hunter gatherers, smoking Lebanese gold, chanting and playing the drums, dancing to the tortured music of Luke's guitar. Impelled by the rhythm, fortified by poorly digested scraps of Lao Tzu, we got up to dance, regardless of the coffee we knocked over onto the shag carpet. We sopped it up carelessly, or let it sit there as it would; later was time enough. We were committed to the moment. Everything was easy and beautiful if you looked at it right. If someone was angry, we walked down the other side of the street, sorry and amused at their loss of cool. We avoided newspapers and television. They were full of lies, and we knew all the stuff we needed. We spent our government grants on books, dope, acid, jug wine, and cheap food from the supermarket--variegated cheese scraps bundled roughly together, white cabbage and bacon ends, dented tins of tomatoes from the bargain bin. Everything was beautiful, the stars and the sunsets, the mold that someone discovered at the back of the fridge, the cows in the fields that kicked their giddy heels up in the air and fled as we ranged through the Yorkshire woods decked in daisy chains, necklaces made of melon seeds and tie-dye T-shirts whose colors stained the bath tub forever--an eternal reminder of the rainbow generation. [81-82]

There is no reason to deprive your body of love, beauty, creativity, and inspiration, Chopra said. I wrote out a collection of sensory memories from childhood, recalling how it felt to be nourished and soothed. Rice steaming, rain outside. Standing in a towel heated by the tall furnace, feet dripping on the hardwood floor. The smell of sun on asphalt. Cold water on my face in the morning. Eating a bowl of cereal at midnight. The sound of a page turning as I am being read to. The thud of a peach falling. The dusty smell of sand. The scorch of cocoa, the sticky film of melted marshmallow. Spongy insides of bread sopping up tomatoes and vodka sauce. I am reminded of what I am capable of feeling. The ways I consume, my senses opening to receive, at ease, indulgent.

Growing up in an Italian home I wasn't often hungry. Perhaps Italians know that hunger feels too much like sadness. They know that to love someone, to make them happy, means ensuring they are fed. Alex used to groan about how much food got eaten at our family dinners. He got heartburn from the thick, fatty salami and soft, warm polpette. He didn't understand our fawning over Nonna's secret pasta al forno recipe, stuffed with meatballs, cheese, pasta, and eggs. He couldn't believe we ate octopus and rabbit and, sometimes, mainly the older family members, pigs' feet. We fed him full of artichokes, macaroni, caponata made with capsicums and cauliflower and tomatoes while the cousins talked of breakfasts in Sicily- chocolate granita or gelato stuffed into brioche rolls.

Antidepression medication is temperamental. Somewhere around fifty-nine or sixty I noticed the drug I’d been taking seemed to have stopped working. This is not unusual. The drugs interact with your body chemistry in different ways over time and often need to be tweaked. After the death of Dr. Myers, my therapist of twenty-five years, I’d been seeing a new doctor whom I’d been having great success with. Together we decided to stop the medication I’d been on for five years and see what would happen... DEATH TO MY HOMETOWN!! I nose-dived like the diving horse at the old Atlantic City steel pier into a sloshing tub of grief and tears the likes of which I’d never experienced before. Even when this happens to me, not wanting to look too needy, I can be pretty good at hiding the severity of my feelings from most of the folks around me, even my doctor. I was succeeding well with this for a while except for one strange thing: TEARS! Buckets of ’em, oceans of ’em, cold, black tears pouring down my face like tidewater rushing over Niagara during any and all hours of the day. What was this about? It was like somebody opened the floodgates and ran off with the key. There was NO stopping it. 'Bambi' tears... 'Old Yeller' tears... 'Fried Green Tomatoes' tears... rain... tears... sun... tears... I can’t find my keys... tears. Every mundane daily event, any bump in the sentimental road, became a cause to let it all hang out. It would’ve been funny except it wasn’t. Every meaningless thing became the subject of a world-shattering existential crisis filling me with an awful profound foreboding and sadness. All was lost. All... everything... the future was grim... and the only thing that would lift the burden was one-hundred-plus on two wheels or other distressing things. I would be reckless with myself. Extreme physical exertion was the order of the day and one of the few things that helped. I hit the weights harder than ever and paddleboarded the equivalent of the Atlantic, all for a few moments of respite. I would do anything to get Churchill’s black dog’s teeth out of my ass. Through much of this I wasn’t touring. I’d taken off the last year and a half of my youngest son’s high school years to stay close to family and home. It worked and we became closer than ever. But that meant my trustiest form of self-medication, touring, was not at hand. I remember one September day paddleboarding from Sea Bright to Long Branch and back in choppy Atlantic seas. I called Jon and said, “Mr. Landau, book me anywhere, please.” I then of course broke down in tears. Whaaaaaaaaaa. I’m surprised they didn’t hear me in lower Manhattan. A kindly elderly woman walking her dog along the beach on this beautiful fall day saw my distress and came up to see if there was anything she could do. Whaaaaaaaaaa. How kind. I offered her tickets to the show. I’d seen this symptom before in my father after he had a stroke. He’d often mist up. The old man was usually as cool as Robert Mitchum his whole life, so his crying was something I loved and welcomed. He’d cry when I’d arrive. He’d cry when I left. He’d cry when I mentioned our old dog. I thought, “Now it’s me.” I told my doc I could not live like this. I earned my living doing shows, giving interviews and being closely observed. And as soon as someone said “Clarence,” it was going to be all over. So, wisely, off to the psychopharmacologist he sent me. Patti and I walked in and met a vibrant, white-haired, welcoming but professional gentleman in his sixties or so. I sat down and of course, I broke into tears. I motioned to him with my hand; this is it. This is why I’m here. I can’t stop crying! He looked at me and said, “We can fix this.” Three days and a pill later the waterworks stopped, on a dime. Unbelievable. I returned to myself. I no longer needed to paddle, pump, play or challenge fate. I didn’t need to tour. I felt normal.

Margot, can I talk to you for a minute?” Margot pretends to be busy counting out silverware. “Sure, what’s up, Daddy?” Daddy glances at me, and I look back down at the tomatoes. I am staying for moral support. “I would prefer if Ravi stayed in the guest room.” Margot bites her lip. “Why?” There’s an awkward silence before Daddy says, “I’m just not comfortable--” “But Daddy, we’re in college…You do realize we’ve shared a bed before, right?” Wryly he says, “I had my suspicions, but thank you for that confirmation.” “I’m almost twenty years old. I’ve been living away from home, thousands of miles away, for nearly two years.” Margot glances at me and I shrink down. I should’ve left when I had the chance. “Lara Jean and I aren’t little kids anymore--” “Hey, don’t bring me into this,” I say, as jokingly as I can.

Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà, preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.

Have a seat in a liberal restaurant, and you’re assaulted with all sorts of rules and information. No substitutions. Everything organic. They’ll tell you the name of the farm the lettuce comes from, the variety of tomato in the salad, and probably even the name of the hardworking chicken who donated the eggs. But they won’t ask you how you want your steak. They won’t ask you anything, actually. At liberal restaurants, they tell you what you’re going to have.

We think that if we just meditated enough or jogged enough or ate perfect food, everything would be perfect. But from the point of view of someone who is awake, that’s death. Seeking security or perfection, rejoicing in feeling confirmed and whole, self-contained and comfortable, is some kind of death. It doesn’t have any fresh air. There’s no room for something to come in and interrupt all that. We are killing the moment by controlling our experience. Doing this is setting ourselves up for failure, because sooner or later, we’re going to have an experience we can’t control: our house is going to burn down, someone we love is going to die, we’re going to find out we have cancer, a brick is going to fall out of the sky and hit us on the head, somebody’s going to spill tomato juice all over our white suit, or we’re going to arrive at our favorite restaurant and discover that no one ordered produce and seven hundred people are coming for lunch.

Tatiana thought Deda was the smartest man on earth. Ever since Poland was trampled over in 1939, Deda had been saying that Hitler was coming to the Soviet Union. A few months ago in the spring, he suddenly started bringing home canned goods. Too many canned goods for Babushka’s liking. Babushka had no interest in spending part of Deda’s monthly pay on an intangible such as just in case. She would scoff at him. What are you talking about, war? she would say, glaring at the canned ham. Who is going to eat this, ever? I will never eat this garbage, why do you spend good money on garbage? Why can’t you get marinated mushrooms, or tomatoes? And Deda, who loved Babushka more than a woman deserved to be loved by a man, would bow his head, let her vent her feelings, say nothing, but the following month be back carrying more cans of ham. He also bought sugar and he bought coffee and he bought tobacco, and he bought some vodka, too. He had less luck with keeping these items stocked because for every birthday, anniversary, May Day, the vodka was broken open and the tobacco smoked and the coffee drunk and the sugar put into bread and pie dough and tea. Deda was a man unable to deny his family anything, but he denied himself. So on his own birthday he refused to open the vodka. But Babushka still opened the bag of sugar to make him blueberry pie. The one thing that remained constant and grew by a can or two each month was the ham, which everyone hated and no one ate.

Five years from today. Where, exactly, do you want to be?" Her eyes lit up. Sadie loves that kind of question. "Ooh. Wow. Let me think. December, getting close to Christmas. I'll be twenty-one..." "Passed out under the tree with a fifth of Jack, half a 7-Eleven rotisserie chicken, and a cat who poops in your shoes." Frankie returned our startled glances with his lizard look. "Oh, wait. That's me. Sorry." I opted to ignore him. "Five years to the day,Sadie." She glanced quickly between Frankie and me. "Do we need a time-out here?" "Nope," I said. "Carry on." "Okay. Five years. I will be in New York visiting the pair of you because, while NYU is fab, I will be halfwau through my final year of classics at Cambridge, trying to decide whether I want to be a psychologist or a pastry chef. You," she said sternly to Frankie, "will be drinking appropriate amounds of champagne with your boyfriend, a six-three blond from Helsinki who happens to design for Tory Burch. Ah! Don't say anything. It's my future. You can choose a different designer when it's you go. I want the Tory freebies." She turned to me. "We will be sipping said champagne in the middle of the Gagosian Galley, because it is the opening night of your first solo exhibit. At which everything will sell." She punctuated the sentence by poking the air with a speared black olive. "I love you," I told her. Then, "But that wasn't really about you." "Oh,but it was," she disagreed, going back to her salad. "It's exactly where I want to be. Although" -she grinned over a tomato wedge- "I might have the next David Beckham in tow." "The next David Beckham is a five-foot-tall Welshman named Madog Cadwalader. He has extra teeth and bow legs." "Really?" Sadie asked. Frankie snorted. "No.Not really.

by have a home in the first place? Good question! When I have a tea party for my grandchildren, I'm passing on to them the things my mama passed on to me-the value of manners and the joy of spending quiet time together. When Bob reads a Bible story to those little ones, he's passing along his deep faith. When we watch videos together, play games, work on projects-we're building a chain of memories for the future. These aren't lessons that can be taught in lecture form. They're taught through the way we live. What we teach our children-or any child who shares our lives-they will teach to their children. What we share with our children, they will share with generations to come. friend of mine loves the water, the out doors, and the California sunshine. She says they're a constant reminder of God's incredible creativity. Do you may have a patio or a deck or a small balcony? Bob and I have never regretted the time and expense of creating outdoor areas to spend time in. And when we sit outside, we enhance our experience with a cool salad of homegrown tomatoes and lettuce, a tall glass of lemonade, and beautiful flowers in a basket. Use this wonderful time to contemplate all God is doing in your life. ecome an answer to prayer! • Call and encourage someone today.

Those are the moments I’m proud of. The times I saw through them. The times I made them work to break me, even though I knew they would. The times I questioned the lies being fed to me, though everyone around me believed. I learned early that if everyone around you has their head bowed, their eyes shut tight—keep your eyes open and look around. I’m reflexively suspicious of anyone who stands on a soapbox. Tell me you have the answers and I’ll know you’re trying to sell me something. I’m as wary of certainty as I am of good vibes and positive thinking. They’re delusions that allow you to ignore reality and lay the blame at the feet of those suffering. They just didn’t follow the rules, or think positively enough. They brought it on themselves. I don’t have the answers. Maybe depression’s the natural reaction to a world full of cruelty and pain. But the thing I know about depression is if you want to survive it, you have to train yourself to hold on; when you can see no reason to keep going, you cannot imagine a future worth seeing, you keep moving anyway. That’s not delusion. That’s hope. It’s a muscle you exercise so it’s strong when you need it. You feed it with books and art and dogs who rest their head on your leg, and human connection with people who are genuinely interested and excited; you feed it with growing a tomato and baking sourdough and making a baby laugh and standing at the edge of oceans and feeling a horse’s whiskers on your palm and bear hugs and late-night talks over whiskey and a warm happy sigh on your neck and the unexpected perfect song on the radio, and mushroom trips with a friend who giggles at the way the trees aren’t acting right, and jumping in creeks, and lying in the grass under the stars, and driving with the windows down on a swirly two-lane road. You stock up like a fucking prepper buying tubs of chipped beef and powdered milk and ammo. You stock up so some part of you knows and remembers, even in the dark, all that’s worth saving in this world. It’s comforting to know what happens next. But if there’s one thing I know, it’s that no one fucking knows. And it’s terrifying. I don’t dream of a home and a family, a career and financial stability. I dream of living. And my inner voice, defective though it may be, still tells me happiness and peace, belonging and love, all lie just around the next corner, the next city, the next country. Just keep moving and hope the next place will be better. It has to be. Just around the next bend, everything is beautiful. And it breaks my heart.

There is no single food that affects people as deeply as bacon. Bacon appeals to our basest desires of meat and fat and salt. It elevates everything it touches, transforming a burger into a celebration, taking simple lettuce and tomato and making them more delicious than any salad vegetable has a right to be. Bacon is the ultimate polyamorous food, loving everyone equally, eggs and pancakes, sandwiches and salads, meats and vegetables, mains and sides, savory and sweet. Bacon on grilled cheese? Delicious. Bacon dipped in the maple syrup from your French toast? Sublime. Watch a breakfast buffet, and see where people consistently overindulge. I bet it will be the vat of bacon, which sends its smoky siren song out to everyone.

She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.

MAKES ABOUT 10 LARGE OR 15 SMALL BISCUITS Cheddar Biscuits Flecks of sharp cheddar cheese add flavor and color to these biscuits. I like to make them smaller, using a 11/2-inch biscuit cutter or small juice glass to cut them out. For a party, these are fantastic filled with ham, fig jam, or my favorite, tomato jam. (For biscuit-making advice, see “Biscuit-Making Tips” on page 259.) 2 cups all-purpose flour plus more for rolling 21/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter, chilled and cut into small cubes 3/4 cup sharp cheddar cheese, shredded 1 cup buttermilk 1/4 cup butter, melted 1. Preheat the oven to 425°F. 2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Cut the cold

His antipasto was the classic Roman fritto misto---tiny morsels of mixed offal, including slivers of poached brains and liver, along with snails, artichokes, apples, pears, and bread dipped in milk, all deep-fried in a crisp egg-and-bread-crumb batter. This was to be followed by a primo of rigatoni alla pajata---pasta served with intestines from a baby calf so young that they were still full of its mother's milk, simmered with onions, white wine, tomatoes, cloves, and garlic. For the secondo they would be having milza in umido--- a stewed lamb's spleen, cooked with sage, anchovies, and pepper. A bitter salad of puntarelle al' acciuga---chicory sprouts with anchovy---would cleanse the palate, to be followed by a simple dolce of fragole in aceto, gorella strawberries in vinegar.

By first light, immigrants haul crates of melons and buckets of ice over the narrow cobblestone streets. Old men sell salted capers and branches of wild oregano while the young ones build their fish stands, one silvery torqued body at a time, like an edible art installation. It's a startling scene: gruff young palermitani, foul-mouthed and wreathed in cigarette smoke, lovingly laying out each fish at just the right angle, burrowing its belly into the ice as if to mimic its swimming position in the ocean. Sicilian sun and soil and ingenuity have long produced some of Italy's most prized raw ingredients, and the colors of the market serve as a map of the island's agricultural prowess: the forest green pistachios of Bronte; the Crayola-bright lemons and oranges of Paternò; the famous pomodorini of Pachino, fiery orbs of magical tomato intensity.

Magazine and television advertisements have me subconsciously believing that a sexy airbrushed image can sell a lot more canned tomatoes than without this image. Who’s to say that a dolled up vagina can’t buy me love? Yet this is what we teach our daughters through these images. It’s the makeup, manicures, pedicures, closet full of clothes, the size of our boobs, the perfection of our skin and shininess of our hair – this is what secures us love. We teach our sons to love women who look a certain way. We teach our men to support this belief system, and it’s constantly reinforced by false advertisements. It’s like that one cheesy but lovable song we can’t stop playing. We may forget about it for a while, but the minute we hear it again, it’s on repeat a few hundred times. “How can we be lovers if we can’t be friends?” you may ask. This is a question for Michael Bolton and whoever wrote the lyrics to it.

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

...the more of us who understand the game and see through the lie and forge ahead in support of every other woman's right to a passionate response to life, the more we will hasten the end of our jail term. Women have been imprisoned for ages, and in our cells, our hearts, we have carried our true feelings like sleeping children, our spiritual issuance, our love. The prison walls are melting. We're almost out. And when we fly free, we will carry with us such gifts to the outside world. Our gifts haven't atrophied; they have grown in power. They have been waiting for centuries, and so have we. Let's keep our eyes on the sky. They'll throw tomatoes; they'll lie about us and try to discredit us. When we rise, they'll try to undermine us. But when they do, we'll remember the truth and bless our enemies and find strength in God. The regime of oppression is almost over; its life force is waning, and only its ghost remains. Don't tarry too long to mourn its effects; celebrate and rejoice in the new. The past is over. Wipe the dirt off your feet.

We eat spaghetti all' amatriciana, with a sauce of guanciale, which is the pig's" ---he ran his finger down her cheek, briefly, a touch so fleeting she was hardly aware it had happened---"this part of the pig's face. We fry it in olive oil with a little chile, some tomatoes, and of course some grated pecorino romano, hard cheese. Or if you don't want spaghetti, you could have bucatini, or calscioni, or fettuccine, or pappardelle, or tagliolini, or rigatoni, or linguine, or garganelli, or tonnarelli, or fusilli, or conchiglie, or vermicelli, or maccheroni, but---" he held up a warning finger---"each of them demands a different kind of sauce. For example, an oily sauce goes with dried pasta, but a butter sauce goes better with fresh. Take fusilli." He held up a packet to show her. "People say this pasta was designed by Leonardo da Vinci himself. The spiral fins carry the maximum amount of sauce relative to the surface area, you see? But it only works with a thick, heavy sauce that can cling to the grooves. Conchiglie, on the other hand, is like a shell, so it holds a thin, liquid sauce inside it perfectly.

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

Ahead, a house sits close to the road: a small, single-story place painted mint green. Ivy grows up one corner and onto the roof, the green tendrils swaying like a girl's hair let loose from a braid. In front there's a full and busy vegetable garden, with plants jostling for real estate and bees making a steady, low, collective hum. It reminds me of the aunties' gardens, and my nonna's when I was a kid. Tomato plants twist gently skywards, their lazy stems tied to stakes. Leafy heads of herbs- dark parsley, fine-fuzzed purple sage, bright basil that the caterpillars love to punch holes in. Rows and rows of asparagus. Whoever lives here must work in the garden a lot. It's wild but abundant, and I know it takes a special vigilance to maintain a garden of this size. The light wind lifts the hair from my neck and brings the smell of tomato stalks. The scent, green and full of promise, brings to mind a childhood memory- playing in Aunty Rosa's yard as Papa speaks with a cousin, someone from Italy. I am imagining families of fairies living in the berry bushes: making their clothes from spiderweb silk, flitting with wings that glimmer pink and green like dragonflies'.

How is my English?” Tatiana asked Alexander in English. “It’s good,” Alexander replied in English. It was late morning. They were walking through the dense deciduous riverbank woods a few kilometers from home, with two buckets for blueberries, and they were supposed to be talking only in English, but Tatiana backtracked and said in Russian, “I’m reading much better than I’m talking, I think. John Stuart Mill is simply unreadable now instead of unintelligible.” Alexander smiled. “That’s a fine distinction.” He yanked up a couple of mushrooms. “Tania, can we eat these?” Taking them out of his hands and throwing them back on the ground, Tatiana said, “Yes. But we will only be able to eat them once.” Alexander laughed. She said, “I have to teach you how to pick mushrooms, Shura. You can’t just rip them out of the ground like that.” “I have to teach you how to speak English, Tania,” said Alexander. In English, Tatiana continued, “This is my new husband, Alexander Barrington.” And in English, Alexander replied with a smile of pleasure on his face, “And this is my young wife, Tatiana Metanova.” He kissed the top of her braided head and in Russian said, “Tatiana, now say the other words I taught you.” She turned the color of a tomato. “No,” she stated firmly, in English. “I am not saying them.” “Please.” “No. Look for blueberries.” Still in English. She saw that Alexander couldn’t have been less interested in blueberries. “What about later? Will you say them later?” he asked. “Not now, not later,” Tatiana replied bravely. But she was not looking at him. Alexander drew her to him. “Later,” he continued in English, “I will insist that you please me by using your English-speaking tongue in bed with me.” Struggling slightly against him, Tatiana said in English, “It is good I am not understand what you say to me.” “I will show you what I mean,” said Alexander, putting down his bucket. “Later, later,” she acquiesced. “Now, pick up your backet. Collect blueberries.” “All right,” he said in English, not letting go of her. “And it’s bucket. Come on, Tania. Say the other words.” He held her. “Your shyness is an aphrodisiac to me. Say them.” Tatiana, breathless inside and out, said, “All right,” in English. “Pick up your bucket. Let us go house. I will practice love with you.” Alexander laughed. “Make love to you, Tania. Make love to you.

If any actress best represents the snappy 1930s dame, it’s Joan Blondell. During that era she played a lively assortment of chorus girls, waitresses, golddiggers, reporters and secretaries in a total of 53 movies, 44 of them for Warner Bros. “Yet, for all that overwork,” Mick LaSalle writes in Complicated Women, “Blondell hardly ever had a false moment. Self-possessed, unimpressed, completely natural, always sane, without attitude or pretense … the greatest of the screen’s great broads. No one was better at playing someone both fun-loving yet grounded, ready for a great time, yet substantial, too.” She was fun-loving, but sometimes there were limits. As a flip waitress in Other Men’s Women (1931), Joan puts the breaks on a fresh customer: BLONDELL: Anything else you guys want? CUSTOMER (checking her out as she bends over): Yeah, give me a big slice of you—and some french fried potatoes on the side. BLONDELL: Listen, baby, I’m A.P.O. CUSTOMER (turning to friend): What does she mean, A.P.O.? BLONDELL: Ain’t Putting Out. “I was the fizz on the soda,” she once said. “I just showed my big boobs and tiny waist and acted glib and flirty.” While that’s a fair assessment of most of her early roles, it wasn’t the whole story.

Melinda Pratt rides city bus number twelve to her cello lesson, wearing her mother's jean jacket and only one sock. Hallo, world, says Minna. Minna often addresses the world, sometimes silently, sometimes out loud. Bus number twelve is her favorite place for watching, inside and out. The bus passes cars and bicycles and people walking dogs. It passes store windows, and every so often Minna sees her face reflection, two dark eyes in a face as pale as a winter dawn. There are fourteen people on the bus today. Minna stands up to count them. She likes to count people, telephone poles, hats, umbrellas, and, lately, earrings. One girl, sitting directly in front of Minna, has seven earrings, five in one ear. She has wisps of dyed green hair that lie like forsythia buds against her neck. There are, Minna knows, a king, a past president of the United States, and a beauty queen on the bus. Minna can tell by looking. The king yawns and scratches his ear with his little finger. Scratches, not picks. The beauty queen sleeps, her mouth open, her hair the color of tomatoes not yet ripe. The past preside of the United States reads Teen Love and Body Builder's Annual. Next to Minna, leaning against the seat, is her cello in its zippered canvas case. Next to her cello is her younger brother, McGrew, who is humming. McGrew always hums. Sometimes he hums sentences, though most often it comes out like singing. McGrew's teachers do not enjoy McGrew answering questions in hums or song. Neither does the school principal, Mr. Ripley. McGrew spends lots of time sitting on the bench outside Mr. Ripley's office, humming. Today McGrew is humming the newspaper. First the headlines, then the sports section, then the comics. McGrew only laughs at the headlines. Minna smiles at her brother. He is small and stocky and compact like a suitcase. Minna loves him. McGrew always tells the truth, even when he shouldn't. He is kind. And he lends Minna money from the coffee jar he keeps beneath his mattress. Minna looks out the bus window and thinks about her life. Her one life. She likes artichokes and blue fingernail polish and Mozart played too fast. She loves baseball, and the month of March because no one else much likes March, and every shade of brown she has ever seen. But this is only one life. Someday, she knows, she will have another life. A better one. McGrew knows this, too. McGrew is ten years old. He knows nearly everything. He knows, for instance, that his older sister, Minna Pratt, age eleven, is sitting patiently next to her cello waiting to be a woman.

Even if there is no connection between diversity and international influence, some people would argue that immigration brings cultural enrichment. This may seem to be an attractive argument, but the culture of Americans remains almost completely untouched by millions of Hispanic and Asian immigrants. They may have heard of Cinco de Mayo or Chinese New Year, but unless they have lived abroad or have studied foreign affairs, the white inhabitants of Los Angeles are likely to have only the most superficial knowledge of Mexico or China despite the presence of many foreigners. Nor is it immigrants who introduce us to Cervantes, Puccini, Alexander Dumas, or Octavio Paz. Real high culture crosses borders by itself, not in the back pockets of tomato pickers, refugees, or even the most accomplished immigrants. What has Yo-Yo Ma taught Americans about China? What have we learned from Seiji Ozawa or Ichiro about Japan? Immigration and the transmission of culture are hardly the same thing. Nearly every good-sized American city has an opera company, but that does not require Italian immigrants. Miami is now nearly 70 percent Hispanic, but what, in the way of authentic culture enrichment, has this brought the city? Are the art galleries, concerts, museums, and literature of Los Angeles improved by diversity? Has the culture of Detroit benefited from a majority-black population? If immigration and diversity bring cultural enrichment, why do whites move out of those very parts of the country that are being “enriched”? It is true that Latin American immigration has inspired more American school children to study Spanish, but fewer now study French, German, or Latin. If anything, Hispanic immigration reduces what little linguistic diversity is to be found among native-born Americans. [...] [M]any people study Spanish, not because they love Hispanic culture or Spanish literature but for fear they may not be able to work in America unless they speak the language of Mexico. Another argument in favor of diversity is that it is good for people—especially young people —to come into contact with people unlike themselves because they will come to understand and appreciate each other. Stereotyped and uncomplimentary views about other races or cultures are supposed to crumble upon contact. This, of course, is just another version of the “contact theory” that was supposed to justify school integration. Do ex-cons and the graduates—and numerous dropouts—of Los Angeles high schools come away with a deep appreciation of people of other races? More than half a century ago, George Orwell noted that: 'During the war of 1914-18 the English working class were in contact with foreigners to an extent that is rarely possible. The sole result was that they brought back a hatred of all Europeans, except the Germans, whose courage they admired.

As far as he was concerned, Testaccio, not the Via del Corso or the Piazza del Campidoglio, was the real heart of Rome. For centuries animals had been brought here to be butchered, with the good cuts going to the noblemen in their palazzos and the cardinals in the Vatican. The ordinary people had to make do with what little was left---the so-called quinto quarto, the "fifth quarter" of the animal: the organs, head, feet, and tail. Little osterie had sprung up that specialized in cooking these rejects, and such was the culinary inventiveness of the Romans that soon even cardinals and noblemen were clamoring for dishes like coda all vaccinara, oxtail braised in tomato sauce, or caratella d' abbachio, a newborn lamb's heart, lungs, and spleen skewered on a stick of rosemary and simmered with onions in white wine. Every part of the body had its traditional method of preparation. Zampetti all' aggro were calf's feet, served with a green sauce made from anchovies, capers, sweet onions, pickled gherkins, and garlic, finely chopped, then bound with potato and thinned with oil and vinegar. Brains were cooked with butter and lemon---cervello al limone---or poached with vegetables, allowed to cool, then thinly sliced and fried in an egg batter. Liver was wrapped in a caul, the soft membrane that envelops a pig's intestines, which naturally bastes the meat as it melts slowly in the frying pan. There was one recipe for the thymus, another for the ear, another for the intestines, and another for the tongue---each dish refined over centuries and enjoyed by everyone, from the infant in his high chair to the nonnina, the little grandmother who would have been served exactly the same meal, prepared in the same way, when she herself was a child.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

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