Tomato Red Quotes

Then a miracle occurred in the form of a plate of sandwiches. Geryon took three and buried his mouth in a delicious block of white bread filled with tomatoes and butter and salt. He thought about how delicious it was, how he liked slippery foods, how slipperiness can be of different kinds. I am a philosopher of sandwiches, he decided. Things good on the inside.

Glancing up at Jude, I found him looking at me, staring at me like he couldn't help it. Maybe that's because I could have updated my heritage status from Caucasian to Tomato Red.

Shouts of dismay rose as the red flesh splattered against the table. It was only a tomato, but one would think I was pulping a decaying heart by the noise the big, strong FIB officers were making.

When bananas blush, they turn brown, not red. And when tomatoes blush, you’ve probably said something really naughty.

Q: Why did the tomato turn red? A: Because it saw the salad dressing.

He says I'm beautiful as a red tomato

I fucking hate tomato juice! It’s like drinking red snot.

I had been born shoved to the margins of the world, sure, but I had volunteered for the pits.

I think one of our cardinal fuckups is how we insist that even vicious whimsical crazy shit needs to make sense, add up, belong to a reason. We lay this pain on ourselves--there must be a reason behind this horror, there must, but I ain't adequate to findin' it, and that's my fault, so torture me some more.

They came here on Sunday, 30th June, 1940, after bombing us two days before. They said they hadn't meant to bomb us; they mistook our tomato lorries on the pier for army trucks. How they came to think that strains the mind. They bombed us, killing some thirty men, women, and children - one among them was my cousin's boy. He had sheltered underneath his lorry when he first saw the planes dropping bombs, and it exploded and caught fire. They killed men in their lifeboats at sea. They strafed the Red Cross ambulances carrying our wounded. When no one shot back at them, they saw the British had left us undefended. They just flew in peaceably two days later and occupied us for five years.

GEOLOGY, n. The science of the earth's crust --to which, doubtless, will be added that of its interior whenever a man shall come up garrulous out of a well. The geological formations of the globe already noted are catalogued thus: The Primary, or lower one, consists of rocks, bones or mired mules, gas-pipes, miners' tools, antique statues minus the nose, Spanish doubloons and ancestors. The Secondary is largely made up of red worms and moles. The Tertiary comprises railway tracks, patent pavements, grass, snakes, mouldy boots, beer bottles, tomato cans, intoxicated citizens, garbage, anarchists, snap-dogs and fools.

I, myself, often wished to be spared the expectation of better days ahead or such.

The chaplain glanced at the bridge table that served as his desk and saw only the abominable orange-red, pear-shaped, plum tomato he had obtained that same morning from Colonel Cathcart, still lying on its side where he had forgotten it like an indestructible and incarnadine symbol of his own ineptitude.

The pleasures of my life here are simple – simple, inexpensive and democratic. A warm hill of Marmande tomatoes on a roadside vendor’s stall. A cold beer on a pavement table of the Café de France – Marie Thérèse inside making me a sandwich au camembert. Munching the knob of a fresh baguette as I wander back from Sainte-Sabine. The farinaceous smell of the white dust raised by a breeze from the driveway. A cuckoo sounding the perfectly silent woods beyond the meadow. A huge grey, cerise, pink, orange and washed-out blue of a sunset seen from my rear terrace. The drilling of the cicadas at noon – the soft dialing-tone of the crickets at dusk slowly gathers. A good book, a hammock and a cold, beaded bottle of blanc sec. A rough red wine and steak frites. The cool, dark, shuttered silence of my bedroom – and, as I go to sleep, the prospect that all this will be available to me again, unchanged, tomorrow.

They sat in a row on the couches and in wheelchairs listening to the radio, their faded eyes fixed on the fish or on nothing or something they saw a long time ago. Francis would always remember the shuffle of feet on linoleum in the hot and buzzing day, and the smell of stewed tomatoes and cabbage from the kitchen, the smell of old people like meat wrappers dried in the sun, and always the radio.

Your palms break sweat and you sit there, needy, while your work ethic and character are available for comment from strangers you wouldn’t share a joint with at a blues festival.

Just then he noticed that Amy had that look, as though she wanted the street to buckle and split so she could fall right in. Dan saw the cool crowd from her school hanging at a table in the front. So that was why she didn't want to go in. Evan Tolliver was at the head of the table. Dan sighed. Even, the human supercomputer, was Amy's dream crush. Whenever Evan was near, she got her stutter back. "Oh, excuse me, I didn't notice Luke Skywalker," Dan said. "Or is it Darth Vader?" "Shhh," Amy said. Her cheeks were red. "He's coming." "You mean Evan Tolliver himself is about to set his foot on the sidewalk? Did you bring the rose petals?" "Cut it out, dweeb!" Amy said fiercely. "Hi, Amy," Evan said from behind her. Amy's color went from summer rose to summer tomato. She shot Dan a look that told him he was in serious trouble. "Hey, Evan," he said. "I'm Amy's little brother, Dweeb. Nice to meet you, man.

Vespers In your extended absence, you permit me use of earth, anticipating some return on investment. I must report failure in my assignment, principally regarding the tomato plants. I think I should not be encouraged to grow tomatoes. Or, if I am, you should withhold the heavy rains, the cold nights that come so often here, while other regions get twelve weeks of summer. All this belongs to you: on the other hand, I planted the seeds, I watched the first shoots like wings tearing the soil, and it was my heart broken by the blight, the black spot so quickly multiplying in the rows. I doubt you have a heart, in our understanding of that term. You who do not discriminate between the dead and the living, who are, in consequence, immune to foreshadowing, you may not know how much terror we bear, the spotted leaf, the red leaves of the maple falling even in August, in early darkness: I am responsible for these vines.

Nobody cares for getting belittled by a person you’ve had sex with. A person you’ve licked all over. Nobody wants to sit there and get run down too far by somebody who gives them a hard-on.

A person has to show some spirit -- fate just about never shines on chickenshits.

The special was a tomato salad with bacon, basil, and blue cheese. It was a work of art. Fiona had found a rainbow of heirloom tomatoes- red, orange, yellow, green, purple, yellow with green stripes- and she stacked them on the plate in a tower as colorful as children's blocks.

The boat was vacuum-packed with Albanians, four generations to a family: great-grandmother, air-dried like a chilli pepper, deep red skin and a hot temper; grandmother, all sun-dried tomato, tough, chewy, skin split with the heat; getting the kids to rub olive oil into her arms; mother, moist as a purple fig, open everywhere - blouse, skirt, mouth, eyes, a wide-open woman, lips licking the salt spray flying from the open boat. Then there were the kids, aged four and six, a couple of squirs, zesty as lemons.

He sees his world in black and white: Filthy snow, a hollow sky, the gray cement of the walls - water stains, like giant ink spills, eating into them - and his own skin, an ashy patina enveloping his body. Even the wounds on his feet, hardened and crusted, have lost their red. He has come to think of colour as something fantastic that exists only in his mind - the red of a tomato sliced and salted at the lunch table, the deep blue of a lapis lazuli on Farnaz's finger, the honey hue of his daughter's hair in the sun.

... 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.

I can count on one hand the number of people I trust—and Simon Barrister, 4th Earl of Ellington, is one of them. He greets me with a back-smacking hug and a glowing smile. And when I say glowing, I mean literally—his face is bright tomato red, and crispy around the edges. “What the hell happened to your face?” “Damn Caribbean sun hates me. No matter how much sunscreen I used, it found a way to fry me like a chip!” He elbows me. “Made for a creative honeymoon, if you know what I mean. Burn ointment can be quite sensual.

I reckon I always had been huntin' for a place to plant my feet and go down swinging.

I ain’t shit! I ain’t shit! shouts your brain, and this place proves the point.

I slept for over a full day, as you know, but I won’t say I rested.

He’s got that ‘born to lose and lose violently’ air about him. That’s good.

I hate to fall back on weird to describe them, but goofy is too weak, and strange sounds too sensible.

And I like all the colors in the salsa. Yellow and green chiles, the red of the chopped tomatoes, the little purple flecks of onion…sort of looks like confetti.

Lying, like marksmanship and tomato growing, got easier with practice. He

-  What’s red and moves up and down? A tomato in an elevator.

(I was clearly the tomato since tomatoes are red and don’t have arms and Zion was the lettuce since lettuce is all wilty).

The sandwiches were beautiful pinwheels of color: avocado, tomato and bacon, goat cheese and roasted red pepper, roast beef, cucumber, and horseradish cream.

GREEK STRAPATSADA EGGS In heated olive oil reduce peeled, chopped tomatoes, onions, sugar, salt, and pepper to a thick sauce. Add beaten eggs to the tomatoes and stir vigorously until eggs set into a small, fine curd. Serve with grilled country bread drizzled with olive oil.

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.

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

You will know if you are too acidic if you get sick often, get urinary tract infections, suffer from headaches, and have bad breath and body odor (when you do not use antiperspirant). Acidosis is the medical term for a blood alkalinity of less than 7.35. A normal reading is called homeostasis. It is not considered a disease; although in and of itself it is recognized as an indicator of disease. Your blood feeds your organs and tissues; so if your blood is acidic, your organs will suffer and your body will have to compensate for this imbalance somehow. We need to do all we can to keep our blood alkalinity high. The way to do this is to dramatically increase our intake of alkaline-rich elements like fresh, clean air; fresh, clean water; raw vegetables (particularly their juices); and sunlight, while drastically reducing our intake of and exposure to acid-forming substances: pollution, cigarettes, hard alcohol, white flour, white sugar, red meat, and coffee. By tipping the scales in the direction of alkalinity through alkaline diet and removal of acid waste through cleansing, and acidic body can become an alkaline one. "Bear in mind that some substances that are alkaline outside the body, like milk, are acidic to the body; meaning that they leave and acid reside in the tissues, just as many substances that are acidic outside the body, like lemons and ripe tomatoes, are alkaline and healing in the body and contribute to the body's critical alkaline reserve.

All at once the hard, cold earth seemed to explode. The brown surface of the world dissolved and in its place was an impossible, an inconceivable, an unbelievable profusion of color: green grass and purple and red flowers; sprays of lily; white baby's breath that covered the hills; nodding fields of bright yellow daffodils; rich purple moss. The trees burst forth with new leaves. The weeping willow tree was a mass of tiny pale green leaves, thousands of them, which whispered and sighed together as the wind moved through its branches. There were fat heads of lettuce in the fields, and cucumbers lying like jewels among them, and enormous red tomatoes surrounded by thick, knotted vines. And for the first time in 1,728 days, the clouds broke apart and there was dazzling blue sky, and light beyond what anyone could remember. The sun had come out at last.

Ever since, two summers ago, Joe Marino had begun to come into her bed, a preposterous fecundity had overtaken the staked plans, out in the side garden where the southwestern sun slanted in through the line of willows each long afternoon. The crooked little tomato branches, pulpy and pale as if made of cheap green paper, broke under the weight of so much fruit; there was something frantic in such fertility, a crying-out like that of children frantic to please. Of plants, tomatoes seemed the most human, eager and fragile and prone to rot. Picking the watery orange-red orbs, Alexandra felt she was cupping a giant lover’s testicles in her hand.

Tomato Salad — SERVES 4 — 8 small ripe tomatoes (quartered or halved, depending upon their size) 1 garlic clove, halved A glug of EVOO A small handful of basil leaves, torn A splash of red wine vinegar (optional) Coarse salt Place the cut tomatoes in a bowl with the garlic, olive oil, basil, and vinegar, if using. Toss. Salt a few minutes before serving. (Adding it too soon will draw the water out of the tomatoes and dilute the dish.)

Remember guls," preached Mrs. Gulbenk, always holding the most perfect red tomato in her hand for all of us to admire, "you can fry 'em, bake 'em, stew 'em, and congeal 'em. A good wife and mutha will always have a tomata on hand.:

Taggin’ that name on you, that was like casting a curse on you. Oh, baby, your ma made a sorry, shitty prediction on your whole life and hung a name on you that would help the sorry, shitty stuff come true.” “You ain’t bringin’ me any news.

If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.

Valère laughed. The waiter, a young man with freckles and dark-red hair, walked in and announced the amuse-bouche, 'Peekytoe crab in a cucumber roll,' placing dishes in front of each diner, 'with smoked corn chowder and a yellow-tomato sorbet with balsamic vinegar.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

Peering down the hallway, she saw Wolf hunkered over a counter, holding a tin can. Stepping into the galley’s light, Scarlet saw that the can was labeled with a picture of cartoon-red tomatoes. Judging from the enormous dents in its side, Wolf had been trying to open it with a meat tenderizer. He glanced up at her, and she was glad that she wasn’t the only one red faced. “Why would they put food in here if they were going to make it so hard to open?

We're at a dinner party in an apartment on Rue Paul Valéry between Avenue Foch and Avenue Victor Hugo and it's all rather subdued since a small percentage of the invited guests were blown up in the Ritz yesterday. For comfort people went shopping, which is understandable even if they bought things a little too enthusiastically. Tonight it's just wildflowers and white lilies, just W's Paris bureau chief, Donna Karan, Aerin Lauder, Ines de la Fressange and Christian Louboutin, who thinks I snubbed him and maybe I did but maybe I'm past the point of caring. Just Annette Bening and Michael Stipe in a tomato-red wig. Just Tammy on heroin, serene and glassy-eyed, her lips swollen from collagen injections, beeswax balm spread over her mouth, gliding through the party, stopping to listen to Kate Winslet, to Jean Reno, to Polly Walker, to Jacques Grange. Just the smell of shit, floating, its fumes spreading everywhere. Just another conversation with a chic sadist obsessed with origami. Just another armless man waving a stump and whispering excitedly, "Natasha's coming!" Just people tan and back from the Ariel Sands Beach Club in Bermuda, some of them looking reskinned. Just me, making connections based on fear, experiencing vertigo, drinking a Woo-Woo.

Different things are different colors because they absorb some wavelengths of the visible light spectrum, while others bounce off. So the tomato’s skin is soaking up most of the short and medium wavelengths—blues and violets, greens, yellows and oranges. The remainder, the reds, hit our eyes and are processed by our brains. So, in a way, the color we perceive an object to be is precisely the color it isn’t: that is, the segment of the spectrum that is being reflected away.

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 sat there trying to avoid certain thoughts--the kind that'll chew the meat clean out of your head if you open their cage.

Before all that long, you start telling those near to you that you went on interviews that turned out sorry when factually you never even made the phone call.

A person has to show some spirit--fate just about never shines kindly on chickenshits.

Grunt work is my main calling, but I like to be dead when I do it.

Can't none of this be new to you.

I described Ba's dream of making soy sauce a staple for Western cooks. "He makes a stellar boeuf bourguignon with light soy sauce in place of salt," I told the girl. The delicate flavors of our sauce enhanced the rich umami taste of the meat. Our sauce rounded out the stock, highlighting the bright, acidic tomatoes, preventing the red wine from overwhelming the dish.

Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove sliced in two, 1 cup chopped fresh basil leaves, salt and hot red pepper flakes. Let sit for a couple of hours, then remove the garlic. Boil one pound of linguine, drain and toss with the cold tomato mixture. Serve immediately.

maybe we will meet again in another place- a place where forgiveness grows as lovely as the tomatoes you used to grow in your garden. - the shiny red hope that gets me through late nights.

We want to walk into our local grocery store any time of the day, any day of the week, and pick up a red tomato. We want the certainty of knowing that a tomato is always within reach. In much the same way, we want the certainty of knowing that the answers to life’s questions are always within reach. When a problem or choice presents itself, we don’t want go through the growing process; we want an answer immediately. So just like we’re content with mealy, prepackaged tomatoes because they’re easy and readily available, we’re also content with mealy, prepackaged answers because they’re easy and readily available. But humility teaches us a better way. Humility teaches us to wait for God for answers. Humility teaches us to let knowledge ripen on the vine.

I got my face close up to the man still standing. I let him understand that there was oodles of danger in me; my head wobbled loose, three ticks off center. This scary face is all them such as me has to show this other world, the world in charge of our world, that musters any authority, gets any reluctant respect at all. If us lower elements didn't show our teeth plenty and act fast to bite, we'd just be soft, loamy dirt anybody could walk on, anytime, and you know they would, too, since even with a show of teeth there's a grassless path worn clear across our brains and backs.

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.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

The fella had wandered over to where I could totally see him, face on, in decent light, and how he looked—well, it ain’t easy for me to say out loud. He’s the kind of fella that if he was to make it to the top based only on his looks you’d still have to say he deserved it. Hoodoo sculptors and horny witches knitted that boy, put his bone and sinew in the most fabulous order. Dark-haired, green-eyed, with face bones delicate and dramatic both. If your ex had his lips you’d still be married. His size was somewhat smallish, but he was otherwise for certain the most beautiful boy I ever had seen. I’m afraid “beautiful” is the only word I can make work here, and I’m not bent or nothin’, but beautiful is the truth.

Another common recommendation is to turn lights off when you leave a room, but lighting accounts for only 3% of household energy use, so even if you used no lighting at all in your house you would save only a fraction of a metric ton of carbon emissions. Plastic bags have also been a major focus of concern, but even on very generous estimates, if you stopped using plastic bags entirely you'd cut out 10kg CO2eq per year, which is only 0.4% of your total emissions. Similarly, the focus on buying locally produced goods is overhyped: only 10% of the carbon footprint of food comes from transportation whereas 80% comes from production, so what type of food you buy is much more important than whether that food is produced locally or internationally. Cutting out red meat and dairy for one day a week achieves a greater reduction in your carbon footprint than buying entirely locally produced food. In fact, exactly the same food can sometimes have higher carbon footprint if it's locally grown than if it's imported: one study found that the carbon footprint from locally grown tomatoes in northern Europe was five times as great as the carbon footprint from tomatoes grown in Spain because the emissions generated by heating and lighting greenhouses dwarfed the emissions generated by transportation.

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

Remember, guls,” preached Mrs. Gulbenk, always holding the most perfect red tomato in her hand for all of us to admire, “you can fry ’em, bake ’em, stew ’em, and congeal ’em. A good wife and mutha will always have a tomata on hand.” I can still hear those words rumbling around my head some nights when I'm lying in bed and can't sleep. And the worst part, the really tragic part of it all, is that now, all grown up, I always have a couple of tomatoes sitting on the kitchen counter. That's just how strong a hold the tomato can have over a Southern girl.

Julian presented the food. A fillet of sea bass with perfect griddle marks and a scattering of fennel picked from a nearby hedgerow. There were caramelized carrots, baby la ratte potatoes and a garnish of roasted tomatoes that had made a brief appearance in a painting that afternoon.

As for the linguine alla cecca, it’s a hot pasta with a cold tomato and basil sauce, and it’s so light and delicate that it’s almost like eating a salad. It has to be made in the summer, when tomatoes are fresh. Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove sliced in two, 1 cup chopped fresh basil leaves, salt and hot red pepper flakes. Let sit for a couple of hours, then remove the garlic. Boil one pound of linguine, drain and toss with the cold tomato mixture. Serve immediately.

THE BEET IS THE MOST INTENSE of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can't squeeze blood out of a turnip . . . The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. The beet was Rasputin's favorite vegetable. You could see it in his eyes. In Europe there is grown widely a large beet they call the mangel-wurzel. Perhaps it is mangel-wurzel that we see in Rasputin. Certainly there is mangel-wurzel in the music of Wagner, although it is another composer whose name begins, B-e-e-t——. Of course, there are white beets, beets that ooze sugar water instead of blood, but it is the red beet with which we are concerned; the variety that blushes and swells like a hemorrhoid, a hemorrhoid for which there is no cure. (Actually, there is one remedy: commission a potter to make you a ceramic asshole—and when you aren't sitting on it, you can use it as a bowl for borscht.) An old Ukrainian proverb warns, “A tale that begins with a beet will end with the devil.” That is a risk we have to take.

Usually, we think of an apple as being red. This is not the same red as that of a cherry or tomato. A lemon is yellow and an orange like that of its name. Bricks vary from beige to yellow to orange, and from ochre to brown to deep violet. Foliage appears in innumerable shades of green. In all these cases the colors named are surface colors. In a very different was, distant mountains appear uniformly blue, no matter whether covered with green trees or consisting of earth and rocks. The sun is glaring white in daytime, but it is full red at sunset. The white ceiling of houses surrounded by lawns or the white-painted eaves of a roof on a sunny day appear in bright green, which is reflected from the grass on the ground. All these cases present film colors. They appear as a thin, transparent, translucent layer between the eye and an object, independent of the object's surface color.

She heard a crash from the galley as soon as she pulled it open. Peering down the hallway, she saw Wolf hunkered over a counter, holding a tin can. Stepping into the galley's light, Scarlet saw that the can was labeled with a picture of cartoon-red tomatoes. Judging from the enormous dents in its side, Wolf had been trying to open it with a meat tenderizer. He glanced up at her, and she was glad that she wasn't the only one red faced. "Why would they put food in here if they were going to make it so hard to open?" She bit her lip against a weak smile, not sure if it was from pity or amusement. "Did you try a can opener?

Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

When light shines on a leaf, or a daub of paint, or a lump of butter, it actually causes it to rearrange its electrons, in a process called "transition." There the electrons are, floating quietly in clouds within their atoms, and suddenly a ray of light shines on them. Imagine a soprano singing a high C and shattering a wineglass, because she catches its natural vibration. Something similar happens with the electrons, if a portion of the light happens to catch their natural vibration. It shoots them to another energy level and that relevant bit of light, that glass-shattering "note," is used up and absorbed. The rest is reflected out, and our brains read it as "color.".... The best way I've found of understanding this is to think not so much of something "being" a color but of it "doing" a color. The atoms in a ripe tomato are busy shivering - or dancing or singing, the metaphors can be as joyful as the colors they describe - in such a way that when white light falls on them they absorb most of the blue and yellow light and they reject the red - meaning paradoxically that the "red" tomato is actually one that contains every wavelength except red. A week before, those atoms would have been doing a slightly different dance - absorbing the red light and rejecting the rest, to give the appearance of a green tomato instead.

I thought you'd left me," he said. "Monday is shopping night," she replied. "Yeah, but I thought you left me. I was so scared," he rasped, face folding. Two pints of milk, two tubs of Greek yoghurt, Parmesan, and smoked mackerel for the fridge. "Well, I haven't," she said. "I went shopping." Whole wheat spaghetti, two tins of chickpeas, two tins of tomatoes, and red lentils for the cupboard. "Are you OK?" he asked. Garlic, sweet potatoes, and red onions for the bottom drawer. "Darling, please talk to me," he begged. Bananas, apples, and Comte pears for the fruit bowl. "Darling, please. I can't have you not talking to me." A bar of 85 percent Green and Black's and Kettle Chips for the top cupboard.

To prevent the growth and spread of cancerous cells in your body, consume more of these foods and drinks: apples, artichokes, blueberries, bok choy, broccoli, green tea, kale, lemons, mushrooms, raspberries, red grapes, red wine, salmon, strawberries, and tomatoes. Also consider eating ingredients commonly used for flavor that have cancer-fighting potential: cinnamon, garlic, nutmeg, parsley, and turmeric.

It's been over a year since they've visited their son's market. As they walk through the parking lot they take in a number of improvements. Brian admires the raised garden beds made of cedar planks that flank the sides of the lot. There are stalks of tomatoes, staked beans, baskets of green herbs- oregano, lavender, fragrant blades of lemongrass and pointed curry leaf. The planter of baby lettuces has a chalkboard hung from its side: "Just add fork." A wheelbarrow parked by the door is heaped with bright coronas of sunflowers, white daisies, jagged red ginger and birds-of-paradise. Avis feels a leap of pride as they enter the market: the floor of polished bamboo, the sky-blue ceiling, the wooden shelves- like bookshelves in a library. And the smells. Warm, round billows of baking bread, roasting garlic and onions and chicken.

The story was simple: a child named Amanda Pine, who enjoyed food in a way some therapists consider significant, was eating Madeline’s lunch. This was because Madeline’s lunch was not average. While all the other children gummed their peanut butter and jelly sandwiches, Madeline opened her lunch box to find a thick slice of leftover lasagna, a side helping of buttery zucchini, an exotic kiwi cut into quarters, five pearly round cherry tomatoes, a tiny Morton salt shaker, two still-warm chocolate chip cookies, and a red plaid thermos full of ice-cold milk. These contents were why everyone wanted Madeline’s lunch, Madeline included. But Madeline offered it to Amanda because friendship requires sacrifice, but also because Amanda was the only one in the entire school who didn’t make fun of the odd child Madeline already knew she was.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

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

You see the insides of a classier world like that and it sets your own to spinning off-balance, and a tireless gnawing discontent gets to snacking on your guts and spirit. This caliber of a place makes you want to discriminate against yourself, basically, as it reveals you as such a loser. A tiny mote of nothin’ much just here to muss up the planet these worthies lived so grandly on and wished they could keep clean of you and yours. I ain’t shit! I ain’t shit! shouts your brain, and this place proves the point. Oh,

Our gardening forebears meant watermelon to be the juicy, barefoot taste of a hot summer's end, just as a pumpkin is the trademark fruit of late October. Most of us accept the latter, and limit our jack-o'-latern activities to the proper botanical season. Waiting for a watermelon is harder. It's tempting to reach for melons, red peppers, tomatoes, and other late-summer delights before the summer even arrives. But it's actually possible to wait, celebrating each season when it comes, not fretting about its being absent at all other times because something else good is at hand.

THE POWER OF FIVE These portions contain roughly 5 grams of carbohydrates. Food groups are arranged in the general order in which they should be added. Vegetables 3/4 cup cooked spinach 1/2 cup red peppers 1 medium tomato 2/3 cup cooked broccoli 8 medium asparagus 1 cup cauliflower 1/3 cup chopped onions 1/2 California avocado 2/3 cup summer squash Dairy 5 ounces farmer's cheese or pot cheese 5 ounces mozzarella cheese 1/2 cup cottage cheese 2/3 cup ricotta cheese 1/2 cup heavy cream Nuts and Seeds 1 ounce of: macadamias (approximately ten to twelve nuts) walnuts (approximately fourteen halves) almonds (approximately twenty-four nuts) pecans (approximately thirty-one nuts) hulled sunflower seeds (three tablespoons) roasted shelled peanuts (approximately twenty-six nuts) 1/2 ounce of cashews (approximately nine nuts) Fruits 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries 1/4 cup cantaloupe, honeydew Juices 1/4 cup lemon juice 1/4 cup lime juice 1/2 cup tomato juice Convenience Foods You can select from the variety of convenience foods (bars and shakes are the two most available), but be sure to determine the actual number of digestible carbohydrate in any particular product (see Chapter 8, page 68).

Ingredients 2–3 cans dark red kidney beans (drained) 2 stalks celery, chopped 2 onions, chopped 2 green peppers, chopped 2–3 T olive oil 1 28-oz. can whole tomatoes 3–4 cloves garlic 3–4 T chili powder 1–2 T cumin 2–3 T fresh parsley 2–3 T oregano 1 can beer 1 cup cashews 1/2 cup raisins (optional) Heat oil in large pot; sauté onions until clear, then add celery, green pepper, and garlic; cook for 5 minutes or so. Add tomatoes (with juice; break the tomatoes into small chunks) and kidney beans; reduce to simmer. Add chili powder, cumin, parsley, oregano, beer, cashews, and raisins (opt.). Simmer as long as you want. Garnish with fresh parsley or grated cheddar cheese.

Tonight they had been presented with a heavily spiced and scented barbecue lamb; rabbits stewed in fermented grape-juice with red peppers and whole cloves of garlic; meat-balls stuffed with brown truffles which literally melted in the mouth; a harder variety of meat-balls fried in coriander oil and served with triangular pieces of chilli-paste fried in the same oil; a large container full of bones floating in a saffron-coloured sauce; a large dish of fried rice; miniature vol-au-vents and three different salads; asparagus, a mixture of thinly sliced onions, tomatoes, cucumbers, sprinkled with herbs and the juice of fresh lemons, chick-peas soaked in yoghurt and sprinkled with pepper.

YOU’RE NO ANGEL, you know how this stuff comes to happen: Friday is payday and it’s been a gray day sogged by a slow ugly rain and you seek company in your gloom, and since you’re fresh to West Table, Mo., and a new hand at the dog-food factory, your choices for company are narrow but you find some finally in a trailer court on East Main, and the coed circle of bums gathered there spot you a beer, then a jug of tequila starts to rotate and the rain keeps comin’ down with a miserable bluesy beat and there’s two girls millin’ about that probably can be had but they seem to like certain things and crank is one of those certain things, and a fistful of party straws tumble from a woven handbag somebody brung, the crank gets cut into lines, and the next time you notice the time it’s three or four Sunday mornin’ and you ain’t slept since Thursday night and one of the girl voices, the one you want most and ain’t had yet though her teeth are the size of shoe-peg corn and look like maybe they’d taste sort of sour, suggests something to do, ’cause with crank you want something, anything, to do, and this cajoling voice suggests we all rob this certain house on this certain street in that rich area where folks can afford to wallow in their vices and likely have a bunch of recreational dope stashed around the mansion and goin’ to waste since an article in The Scroll said the rich people whisked off to France or some such on a noteworthy vacation. That’s how it happens. Can’t none of this be new to you.

The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP

YOU WEREN’T born choking on no silver spoon, you know how it goes when you go looking for a job and you need one: You wait in the first indifferent room, ink in the forms, apply in another room with linoleum that’s waxy and squeaks and overhead lights that don’t miss a thing; then there’s the desk and the person behind it who thinks he’s an admiral, or it’s a she and she thinks she’s now in line for the throne to somewhere, and next you’re kissing ass and aw-shucksing toward the desk, telling how bad all your life you’ve been wanting to be night janitor in a chemical plant, or hog wrangler in a slaughterhouse, or pizza delivery boy, how you’ve laid awake in bed gettin’ goose bumps just from imagining how high and wide your life might someday be lived if ever you could average five dollars and forty cents an hour. But

My eye keeps escaping towards the big blue lacquered door that I've had painted in a trompe-l'oeil on the back wall. I would like to call Mrs. Cohen back and tell her there's no problem for her son's bar mitzvah, everything's ready: I would like to go through that door and disappear into the garden my mind's eye has painted behind it. The grass there is soft and sweet, there are bulrushes bowing along the banks of a river. I put lime trees in it, hornbeams, weeping elms, blossoming cherries and liquidambars. I plant it with ancient roses, daffodils, dahlias with their melancholy heavy heads, and flowerbeds of forget-me-nots. Pimpernels, armed with all the courage peculiar to such tiny entities, follow the twists and turns between the stones of a rockery. Triumphant artichokes raise their astonished arrows towards the sky. Apple trees and lilacs blossom at the same time as hellebores and winter magnolias. My garden knows no seasons. It is both hot and cool. Frost goes hand in hand with a shimmering heat haze. The leaves fall and grow again. row and fall again. Wisteria climbs voraciously over tumbledown walls and ancient porches leading to a boxwood alley with a poignant fragrance. The heady smell of fruit hangs in the air. Huge peaches, chubby-cheeked apricots, jewel-like cherries, redcurrants, raspberries, spanking red tomatoes and bristly cardoons feast on sunlight and water, because between the sunbeams it rains in rainbow-colored droplets. At the very end, beyond a painted wooden fence, is a woodland path strewn with brown leaves, protected from the heat of the skies by a wide parasol of foliage fluttering in the breeze. You can't see the end of it, just keep walking, and breathe.

Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.

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?

Cacciatore means “hunter” in Italian. Allegedly, in the olden days, if a hunter were to return home empty-handed, his wife would go kill a chicken. This uncommon dish is centered on the common ingredients of chicken and vegetables. 2 tablespoons extra-virgin olive oil 3½ to 4 pounds chicken thighs 1 onion, sliced 1 red bell pepper, seeded and sliced 8 ounces button mushrooms, sliced 2 garlic cloves, sliced ⅓ cup white wine 1 (28-ounce) can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano Salt Freshly ground black pepper 1 In a Dutch oven over medium heat, heat the olive oil. Working in batches, cook the chicken pieces, skin-side down, until evenly browned, about 5 minutes. Turn over and repeat. Transfer to a platter and continue with the next batch. 2 Drain off all but 2 tablespoons of fat. Add the onion, pepper, and mushrooms to the pot. Increase the heat to medium-high. Cook about 10 minutes, stirring frequently, or until the onions

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.

One night, Abby, who knows I understand life best through metaphors, said this: “Glennon, I want us to think of our love as an island. On our island is you, me, the kids—and real love. The kind of love novels are written about and people spend lifetimes trying to find. The holy grail. The most precious thing. The thing. We have it. It’s still young and new, so we’re going to protect it. Imagine that we’ve surrounded our island with a moat filled with alligators. We will not lower the drawbridge to let anyone’s fear onto our island. On our island is only us and love. Leave anything else on the other side of the moat. Over there, it can’t hurt us. We’re here, happy on our island. Let them scream fear or hate, whatever. We can’t even hear it. Too much music. Only love in, babe.” Every time an internet troll, journalist, or fundamentalist minister shared self-righteous judgment, I’d smile and imagine his tomato-red face screaming on the other side of the moat, while Abby, the kids, and I kept dancing on our island. None of it could touch us.

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

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.

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.

Joe had always pretended indifference to flowers. He preferred fruit trees, herbs and vegetables, things to be picked and harvested, stored, dried, pickled, bottled, pulped, made into wine. But there were always flowers in his garden all thee same. Planted as if on an afterthought: dahlias, poppies, lavender, hollyhocks. Roses twined among the tomatoes. Sweet peas among the bean poles. Part of it was camouflage, of course. Part of it a lure for bees. But the truth was that Joe liked flowers, and was reluctant even to pull weeds. Jay would not have seen the rose garden if he had not known where to look. The wall against which the roses had once been trained had been partly knocked down, leaving an irregular section of brick about fifteen feet long. Greenery had shot up it, almost reaching the top, creating a dense thicket in which he hardly recognized the roses themselves. With the shears he clipped a few briars free and revealed a single large red rose almost touching the ground. "Old rose," remarked Joe, peering closer. "Best kind for cookin'. You should try makin' some rose petal jam. Champion." Jay wielded the shears again, pulling the tendrils away from the bush. He could see more rosebuds now, tight and green away from the sun. The scent from the open flower was light and earthy.

Lucifer Sansfoi Varlet Sansfoi Omer Perdiu I.B.Perdie Billy Perdy I'll unwind your guts from Durham to Dover and bury em in Clover-- Your psalms I'll 'ave engraved in your toothbone-- Your victories nilled-- You jailed under under a woman's skirt of stone-- Stone blind woman with no guts and only a scale-- Your thoughts & letters Shandy'd about in Beth (Gaelic for grave) Your philosophies run up your nose again-- Your confidences and essays bandied in ballrooms from switchblade to switchblade --Your final duel with sledge hammers-- Your essential secret twinned to buttercups & dying-- Your guide to 32 European cities scabbed in Isaiah --Your red beard snobbed in Dolmen ruins in the editions of the Bleak-- Your saints and Consolations bereft --Your handy volume rolled into an urn-- And your father And mother besmeared at thought of you th'unspent begotless crop of worms --You lay there, you queen for a day, wait for the "fun- sucked frogs" to carp at you Your sweety beauty discovered by No Name in its hidingplace till burrs Part from you from lack of issue, sinew, all the rest-- Gibbering quiver graveryard Hoo! The hospital that buries you be Baal, the digger Yorick, & the shoveler groom-- My rosy tomatoes pop squirting from your awful rotten grave-- Your profile, erstwhile Garboesque, mistook by earth- eels for some fjord to Sheol-- And your timid voice box strangled by lie-hating earth forever. May the plighted Noah-clouds dissolve in grief of you-- May Red clay be your center, & woven into necks, of hogs, boars, booters & pilferers & burned down with Stalin, Hitler & the rest-- May you bite your lip that you cannot meet with God-- or Beat me to a pub --Amen The Almoner, his cup hat no bottom, nor I a brim. Devil, get thee back to the russet caves.