Tomatoes Baby Quotes

What peaches and what penumbras! Whole families shopping at night! Aisles full of husbands! Wives in the avocados, babies in the tomatoes!--and you, Garcia Lorca, what were you doing down by the watermelons?

Every life has a soundtrack. There is a tune that makes me think of the summer I spent rubbing baby oil on my stomach in pursuit of the perfect tan. There's another that reminds me of tagging along with my father on Sunday morning to pick up the New York Times. There's the song that reminds me of using fake ID to get into a nightclub; and the one that brings back my cousin Isobel's sweet sixteen, where I played Seven Minutes in Heaven with a boy whose breath smelled like tomato soup. If you ask me, music is the language of memory.

On Wednesday, for variety, he accosted Andrew as Andrew went out to check the state of the garden walls and presented a further cardboard box containing ten kilos of tomatoes and a squash like a deformed head of a baby.

Wives in the avocados, babies in the tomatoes! -and you, García Lorca, what were you doing by the watermelons?

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.

On the final night, Adam Sandler told me the following season would be a rough, divisive one, and he wanted to know which side I’d take. I told him I wanted to be on the side of the guy who had shoved the baby tomatoes up his ass. Adam smiled.

The fact is, I was born an incurable dreamer, which is in and of itself fundamentally rebellious. No status quo for me. Waiting just around the next corner was something better, I was certain of it.

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.

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.

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.

home, it’s different. I mean yes, you want money and a job, but there’s a hundred other things you do for getting by, especially older people and farmers with the crops, tomato gardens and such. Hunting and fishing, plus all the woman things, making quilts and clothes. Whether big or small, you’ve always got the place you’re living on. I’ve known people to raise a beef in the yard behind their rented trailer. I was getting the picture now on why June’s doom castle had freaked me out. Having some ground to stand on, that’s our whole basis. It’s the bags of summer squash and shelly beans everybody gives you from their gardens, and on from there. The porch rockers where the mammaws get together and knit baby clothes for the pregnant high school girls. Sandwiches the church ladies pack for the hungrier kids to take home on weekends.

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!

There before her was a plate of perfectly fried green tomatoes and fresh cream-white corn, six slices of bacon, with a bowl of baby lima beans on the side and four huge light and fluffy buttermilk biscuits.

WE ALL DO IT, YOU know. Distract ourselves from noticing how time’s passing. We throw ourselves into our jobs. We focus on keeping the blight off our tomato plants. We fill up our gas tanks and top off our Metro cards and do the grocery shopping so that the weeks look the same on the surface. And then one day, you turn around, and your baby is a man. One day, you look in the mirror, and see gray hair. One day, you realize there is less of your life left than what you’ve already lived. And you think, How did this happen so fast? It was only yesterday when I was having my first legal drink, when I was diapering him, when I was young. When this realization hits, you start doing the math. How much time do I have left? How much can I fit into that small space? Some of us let this realization guide us, I guess. We book trips to Tibet, we learn how to sculpt, we skydive. We try to pretend it’s not almost over. But some of us just fill up our gas tanks and top off our Metro cards and do the grocery shopping, because if you only see the path that’s right ahead of you, you don’t obsess over when the cliff might drop off. Some of us never learn. And some of us learn earlier than others. —

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.

We all do it, you know. Distract ourselves from noticing how time’s passing. We throw ourselves into our jobs. We focus on keeping the blight off our tomato plants. We fill up our gas tanks and top off our Metro cards and do the grocery shopping so that the weeks look the same on the surface. And then one day, you turn around, and your baby is a man. One day, you look in the mirror, and see gray hair. One day, you realize there is less of your life left than what you’ve already lived. And you think, How did this happen so fast? It was only yesterday when I was having my first legal drink, when I was diapering him, when I was young.

● Cabbage ● Cactus (nopal) ● Cauliflower ● Celery ● Chayote squash ● Cucumber ● Eggplant ● Garlic ●     Greens: beet, collard, dandelion, mustard, spinach, kale, chard, turnip greens, spinach, watercress, bok choy, arugula, etc. ● Tomatillo ● Tomato ● Green beans ● Kohlrabi ● Leek ● Lettuce: endive, escarole, iceberg, romaine, “baby” greens, etc. ● Mushroom ● Okra ● Onion (all types)

Old people need to see children every once in a while,” she whispered confidentially. “It lifts their spirits. Some of these real old ladies they have out here just sit in their wheelchairs all hunched over…but when the nurses give them a baby doll to hold, you’d be surprised at how they just sit right up, holding on to their dolls. Most of them think it’s their own babies they’ve got.

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.

WE ALL DO IT, YOU know. Distract ourselves from noticing how time’s passing. We throw ourselves into our jobs. We focus on keeping the blight off our tomato plants. We fill up our gas tanks and top off our Metro cards and do the grocery shopping so that the weeks look the same on the surface. And then one day, you turn around, and your baby is a man. One day, you look in the mirror, and see gray hair. One day, you realize there is less of your life left than what you’ve already lived. And you think, How did this happen so fast? It was only yesterday when I was having my first legal drink, when I was diapering him, when I was young. When this realization hits, you start doing the math. How much time do I have left? How much can I fit into that small space? Some of us let this realization guide us, I guess. We book trips to Tibet, we learn how to sculpt, we skydive. We try to pretend it’s not almost over. But some of us just fill up our gas tanks and top off our Metro cards and do the grocery shopping, because if you only see the path that’s right ahead of you, you don’t obsess over when the cliff might drop off. Some of us never learn. And some of us learn earlier than others.

Fair?' Bev said. 'Poor baby. Look, you're really sayin' that the ways of life are glum and grim and nasty, and I guess you want to turn crybaby about that, but what's on my mind is, Whoever misled you things were otherwise, hon? What sugar factory spun you out with such silly candy-assed notions? For cryin' out loud. There's other staples I'll break to you right now, too: The sun gives life but you'd be an ash flake if you got too close to it, you got to swallow water to live but sometimes it kills you, Uncle Sam don't truly count you as any relation, and God has gone blank on your name and face.

So in the long run, it didn't matter at all if you had bee good or not. The girls in high school who had "gone all the way" had not wound up living in back alleys in shame and disgrace, like she thought they would; they wound up happy or unhappily married, just like the rest of them. So all the struggle to stay pure, the fear of being touched, the fear of driving a boy mad with passion by any gesture, and the ultimate fear - getting pregnant - all that wasted energy was for nothing. Now, movie stars were having children out of wedlock by the dozen and naming them names like Moonbeam or Sunfeather.

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.

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.

Reader, it gives me no pleasure to inform you that behind me was a floor-to-ceiling display, museum, of Tony Packo’s–branded gender pickles—and no, not those gender pickles. There is a second brand of gender pickles, and they are even hornier. It absolutely wrenches my guts to let you know that after ordering the Hungarian hot dog, which I will foreshadow is terrific, I carefully inspected every aggressively anthropomorphized heterosexual pickle, pepper, sausage, and tomato. It makes me sick to know it is my duty as the sole chronicler of This Sort of Thing to disclose what I have learned. It feels awful to share that there appears to be a storyline to this wall of pickles and mustard, a love story I will retell as faithfully as possible. With deepest regrets, this is the story of how the Tony Packo’s pickle and the Tony Packo’s pepper fucked each other and had a baby.

I learned to baby the rabbit in sour cream, tenderer than chicken and less forgiving of distraction, as well as the banosh the way the Italians did polenta. You had to mix in the cornmeal little by little while the dairy simmered - Oksana boiled the cornmeal in milk and sour cream, never water or stock - as it clumped otherwise, which I learned the hard way. I learned to curdle and heat milk until it became a bladder of farmer cheese dripping out its whey through a cheesecloth tied over the knob of a cabinet door; how to use the whey to make a more protein-rich bread; how to sear pucks of farmer cheese spiked with raisins and vanilla until you had breakfast. I learned patience for the pumpkin preserves - stir gently to avoid turning the cubes into puree, let cool for the runoff to thicken, repeat for two days. How to pleat dumplings and fry cauliflower florets so that half the batter did not remain stuck to the pan. To marinate the peppers Oksana made for my grandfather on their first day together. To pickle watermelon, brine tomatoes, and even make potato latkes the way my grandmother made them.

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.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

KATHLEEN: I think I’m falling for Garner Bradford. ROSE: What! Hang on a minute. Let me pass the baby to Henry so I can concentrate on this conversation. One sec. Okay. I’m in my bedroom with the door closed. You’re falling for Garner Bradford? KATHLEEN: I’ve been trying hard not to and I’ve been doing an okay job of it, but the company held one of its family barbecue picnics this afternoon. I went and he was there with his girls and it melted me. Seeing him with them. ROSE: More details, please. KATHLEEN: I was talking with one of the women from accounting when I spotted him getting into the food line with the girls. I excused myself and hurried over because it looked like he could use an extra hand. He can’t very well hold three plates at once, right? ROSE: Right. KATHLEEN: I ended up filling his daughter Willow’s plate. ROSE: Which one is Willow? KATHLEEN: The older one. She’s four. Nora, the younger one, is two. After I carried Willow’s plate to their table, Garner was sort of honor-bound to invite me to join them. So I sat down, and when I looked across the table, I saw that Garner had a burger exactly like mine. We both chose the bun with sesame seeds. We both put tomatoes and pickles and grilled onions and ketchup and mustard on ours. ROSE: Let me guess. Neither one of your burgers had lettuce. KATHLEEN: Exactly! No lettuce. ROSE: It sounds like fate. KATHLEEN: That’s what I thought. It felt more and more like fate the longer I sat there. Willow is serious and quiet. Nora is sweet and busy. They’re gorgeous little girls, Rose. ROSE: I’m sure they are. KATHLEEN: And Garner was wonderful with them. He used a wet wipe to clean their hands. He cut their hot dogs into tiny pieces. He brought their sippy cups out of his bag. He redid Willow’s ponytail when it started to sag. The girls look at him like he hung the moon. ROSE: And by the time you finished your lettuce-free hamburger, you were looking at him like he hung the moon, too. KATHLEEN: Yes. ROSE: Mm-hmm. KATHLEEN:

Sesame Crackers We love crackers in my house, where they serve as both a tasty snack and a baby weaning tool! They are so easy to make, I just take a portion off my pizza dough when I’m getting ready to make pizza and roll out the cracker shapes. The boys love cutting the crackers into fun shapes and munching on them when they’re still warm. serves 4 for lunch ¼ quantity of pizza dough • 100g sesame seeds flour for sprinkling to serve cheese and sliced tomato or hummus or tabbouleh Method Preheat a fan oven to 210°C and line a baking tray with greaseproof paper. Sprinkle a clean, flat surface with flour. Roll out the dough as flat as you can get it. Sprinkle the sesame seeds on top and roll again so that they are embedded into the dough. Cut the dough into shapes and place on the lined baking tray. Bake in the oven until golden brown. The time it takes will depend on how thinly you roll your dough. Make sure your oven light is on and watch the baking tray closely. Mine take about 7 minutes to bake. Cool on a wire rack and then serve with your chosen topping. The crackers will keep in a dry airtight container for up to three days.

In the final years of his life, Francis spent most days on the back porch, eyeing his tomato patch with good-natured suspicion, listening to his teams lose on the radio, and smoking his pipe. He did these things, and he held Brianne. Right against his chest. Francis had nothing cute or remotely entertaining to offer babies; he didn’t say anything to them at all. Instead he gave them his heartbeat. Put their little heads on his chest and went about his day. Even the fussiest babies seemed to know better than to cut short their time with Francis via undue crying or excessive pooping.

Chicken ‘Doner’ Serves 4 Cooking Time 20-25 minutes   Ingredients: 1 tbsp Worcestershire sauce/A1 steak sauce 1 tsp dried oregano 2 tbsp olive oil 3 garlic cloves, crushed Zest & juice of ½ lemon 500g/1lb 2oz free range skinless chicken breast, cut into 2cm/ 1inch cubes 1 onion, sliced 1 red pepper, deseeded & sliced 4 large pitta breads 1 baby gem/romaine lettuce shredded 2 large tomatoes, sliced Salt & pepper to taste   Method: If your hot air fryer has a temperature control set it to 180C/350F. Combine together the Worcestershire sauce, oregano, olive oil & garlic along with the juice and zest of ½ lemon in a large bowl. Add the cubed chicken, cover and leave to marinate for an hour or two. Remove the marinated meat from the bowl, place in the hot air fryer along with the onions and sliced peppers and cook for 20-25 or until the chicken is cooked through. Pile the meat and peppers into the pitta breads along with the lettuce & sliced tomatoes.   Some hot sauce makes a good addition to this dish. Add as much as you dare!

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Chocolate Chili Makes: 3 servings Ingredients: l  1/2 lb dried small red beans l  1/2 cup diced baby carrots l  1/2 yellow onion, diced l  2 cloves garlic, chopped l  1/2 Tbsp sugar l  1 1/2 Tbsp chili powder l  1/4 Tbsp ground chipotle chili l  1/2 tsp of each: paprika, dried oregano, ground cumin, kosher salt l  14 oz canned crushed tomatoes l  1/4 cup brewed coffee l  1/4 cup water l  1/2 oz unsweetened baking chocolate

Dilly Onion Rings This is Ellie Kuehn’s recipe. She tried serving it on a sausage pizza out at Bertanelli’s and it was really good!   One large mild or sweet onion (a red onion is nice—more colorful) 1/3 cup white (granulated) sugar 2 teaspoons salt 1 teaspoon fresh baby dill (it’s not as good with dried dill weed) ½ cup white vinegar ¼ cup water   4 large ripe tomatoes as an accompaniment (optional)   Cut the onion in thin slices. Separate the slices into rings and put them in a bowl. Combine the sugar, salt, dill, white vinegar, and water. Pour the liquid over the onion rings. Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so. Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped

L'AMUSE-BOUCHE Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil L'ENTRÉE Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers OU Cream of Wild Asparagus Soup OU Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce LE PLAT PRINCIPAL Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto OU Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes OU Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes LA SALADE ET LE FROMAGE Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette Selection of the Château's Cheeses LE DESSERT Crème Brûlée with a Trio of Strawberries and Cognac

To help get you ready for pregnancy, I came up with a list of “brain foods” that are designed to counteract some of the biggest threats to a healthy pregnancy in the typical American diet—too much sugar, too much saturated fats, and too much inflammation. These brain foods include beans, eggs, nuts and seeds, olive oil, Alaskan wild salmon, yogurt and kefir, whole grains, spinach, collards, kale, broccoli, prunes, raisins, blueberries, oranges, red bell peppers, and tomatoes.

Menu Amuse-Bouche Biscotte with a Caviar of Tomatoes and Strawberries Entrées Chilled Zucchini Basil and Mint Velouté Ou Pan-Seared Foie Gras served on Toast with Grilled Strawberries Plat Principal Gigot d'agneau, carved tableside Served with your choice of Pommes de Terre Sarladaise or Mille-Feuilles de Pommes de Terre Served with Greens and Lemon Garlic Shallot Vinaigrette and Multicolored Braised Baby Carrots Ou Lemon Chicken Tajine with Almonds and Prunes Served with Couscous and Seasonal Vegetables Ou Panko-Encrusted Filet de Limande Served with Wild Rice and Grilled Seasonal Vegetables Ou Quinoa, Avocado, and Sweet Potato Timbale (vegan) Served with Rosemary Potatoes

dragons are nothing more than defective looms or broken carts. As if baby dragons just need a little prodding and fixing to be useful. The shadow again, this time casting them into darkness for long enough that Luna wondered if that was the end of the human story. But at length it lifted again. Now she was in a field of tall green plants. All around her, humans picked interestingly small tomatoes and peapods, filling baskets and chatting as they worked. The blue sky soared overhead, sunlit and peaceful. Dusky lifted his snout and took a deep breath; through their scales, she could feel his heartbeat slow a little bit, despite all the humans around them. Then a terrifying roar split the air, a wordless howl of fury that felt like all of Luna’s worst days rolled together and set on fire. Three dragons burst out of the forest. They flew low to the ground,

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

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.

Remember to put some cruciferous vegetables into that raw green salad: shredded red or green cabbage, baby kale, arugula, watercress, Chinese cabbage, or baby bok choy. Also, add some thinly sliced red onion or scallion, maybe some tomato or pomegranate kernels, and then top it off with one of the dressings you will learn about, made by blending whole nuts and seeds (instead of oil) with other savory ingredients. I use the Russian Fig Dressing made with almonds, tomato sauce, and fig vinegar the most.

Breakfast Burrito Serves: 2 ½ cup chopped onion 1 cup chopped green bell pepper 1 cup sliced mushrooms 1 cup diced tomatoes 3 cups baby spinach or baby kale 8 ounces (½ block) firm tofu (or 3 eggs whites, see Note) 1 tablespoon nutritional yeast 1 teaspoon MatoZest*, Mrs. Dash, or other no-salt seasoning blend to taste 2 (100% whole grain) flour tortillas Water-sauté onions, peppers, mushrooms, and tomatoes until onion is translucent. Add greens and continue cooking until just wilted. Squeeze out as much water as possible from the tofu, then crumble it over the vegetable mixture and cook until tofu is just starting to turn golden. Stir in nutritional yeast and seasoning. Spread the cooked mixture on the tortillas and roll up to form burritos. Note: This recipe can be made with egg whites instead of or in addition to the tofu. Blend egg whites with ¼ cup nondairy milk, pour over the vegetable tofu mixture, and cook until eggs are done. PER SERVING: CALORIES 370; PROTEIN 26g; CARBOHYDRATE 50g; TOTAL FAT 9.6g; SATURATED FAT 1.5g; SODIUM 234mg; FIBER 12.4g; BETA-CAROTENE 9832mcg; VITAMIN C 199mg; CALCIUM 377mg; IRON 6.7mg; FOLATE 69mcg; MAGNESIUM 67mg; ZINC 1.8mg; SELENIUM 4.4mcg

Savory Steel Cut Oats Serves: 4 1 small onion, chopped 1 cup mushrooms 1 cup steel cut oats 2 cups water or low-sodium vegetable broth 1 cup unsweetened soy, hemp, or almond milk 2 tablespoons nutritional yeast 2 dashes of turmeric 1½ teaspoons Cajun, southwest, or spicy no-salt seasoning of choice Dash of black pepper Dash of chipotle chili powder, or to taste 1 ounce unsulfured, no-salt-added dried tomatoes, soaked until softened, and chopped 3 cups fresh baby spinach Dry sauté onions in a nonstick pan for 1 to 2 minutes, then add mushrooms and continue to sauté until vegetables are tender. Add onion and mushroom mixture and remaining ingredients except spinach to a pot, heat to boiling, reduce heat, and simmer, stirring occasionally, until the water is absorbed and the oats are creamy, about 20 minutes. Stir in the spinach; take off the burner, cover, and let sit a bit until the spinach is soft. If desired, garnish with chopped red bell pepper. PER SERVING: CALORIES 148; PROTEIN 9g; CARBOHYDRATE 23g; TOTAL FAT 3.2g; SATURATED FAT 0.5g; SODIUM 58mg; FIBER 5g; BETA-CAROTENE 1346mcg; VITAMIN C 11mg; CALCIUM 127mg; IRON 7.4mg; FOLATE 57mcg; MAGNESIUM 54mg; ZINC 1.6mg; SELENIUM 5mcg

THE AUTHORITARIAN PLAYBOOK has no chapter on failure. It does not foresee the leader’s own people turning against him, from military men he trained to young people he indoctrinated to women he rewarded for having babies. It has no pages on how to deal with becoming a national disgrace, someone who is pelted with tomatoes and eggs when he appears in public after leaving office, like Pinochet, or forced into exile, like Amin.

In the summer of 2002, I embarked on a mission that had been a goal of mine for many years. That mission was to write about a group of American servicemen who fought for our country. I was naturally drawn to WWII as a subject. I had read numerous accounts of how America led the effort to defeat the twin evils of Hitler’s Germany and Tojo’s Japan. A visit to a local bookstore, however, opened my eyes to two realities: 1) many books have been written about the heroes of WWII; 2) few books have been written about the heroes of the Vietnam War. The reasons for this discrepancy were obvious to me. Conventional wisdom tells us that the men and women of WWII were heroes who won our last great war. The deeds of our heroes should be recorded for posterity. Conventional wisdom is correct. Yet, that same “wisdom” has two faces. The men of WWII were treated as heroes. The men of the Vietnam War were not. Instead of receiving ticker tape parades, many were greeted with shouts of “baby killer” and “war monger”. Thrown tomatoes, rocks, profanities and,in some cases, being spat on by fellow Americans was a common occurrence. That “wisdom” tells us that the men and women who fought in Vietnam were not heroes. They fought an immoral war, a war which they did not “win”. Not only were they immoral, they were losers as well. The conventional wisdom about the men and women who fought in Vietnam could not be more wrong. The heroes of Vietnam fought for the same reasons as every other American in every other war: for freedom, for country, for family and for the buddy holding the line next to him. That visit to the bookstore opened my eyes. My mission was crystal clear: I was to write a book about the heroes of the Vietnam War. That book was to tell a true account of combat, an account that had been ignored by historians up to that point. I wanted to tell a story that might be lost to posterity forever but for my efforts. The book was to set the record of “conventional wisdom” straight for good: that the men and women of Vietnam were and are heroes who won the war they were told to fight. That, as heroes, their deeds should be recorded for posterity. Conventional wisdom should get it right. Lions of Medina is a true account of Marine courage at its best. Courage in the face of overwhelming odds. Courage that defined the generation of men and women who fought in Vietnam. This book is a tribute to those who fought the Vietnam War, a reminder that freedom is never free, and a testament to the valor of the American soul. Doyle D. Glass May, 2007 Acknowledgments Lions of Medina would not have been possible without the contributions of many dedicated individuals.

I caught the attention of the bartender. He was older than I’d thought. Maybe in his early seventies. But he looked good. Like an in-shape grandpa. I said, “Can I grab my bill?” He shook his head. “You don’t get a bill. Thank you for your service.” Holy cow, did I need to hear something like that about now. I laid a ten-dollar tip on the bar. I was a little choked up and couldn’t speak. That surprised me. The bartender said, “This too shall pass. That’s what they told me when I came back from Vietnam. No one gave a damn about me. I remember walking through East Harlem in my uniform and someone threw a tomato at me. Another woman called me a baby killer. But they all came around. It may have taken twenty-five years, but people finally understood that we were just doing our duty. You’ll see. The same attitude will come around about cops. In the meantime, stay safe.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

Biscuits and tomato Lay’s were a perfectly acceptable dinner some nights. And (this might’ve been the magic of converting an impossibility into the illusion of choice) she wouldn’t have done well with babies, primarily because she just didn’t like them very much.

I recommend eating one organic orange, red bell pepper, or tomato, at least once a day.

There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.

On top of a goodly helping of baby lettuce, Grace placed a neat rectangle of grilled salmon, and then precisely five cherry tomatoes, five broccoli florets, five baby carrots, five cucumber slices, and five slices of green bell pepper. She liked the balance and symmetry of the meal she had made. Still, she liked almonds more, and daring to disrupt the balance of the universe, she threw in a spoonful of an unknown number.

I know I’ve been nothing but a pain to you ever since I came here.” “Not true,” I said, kissing her palm. “You’ve helped me and healed me. Fed me more bacon than any one man—or wolf—ought to eat in one sitting…” “Victor…” She laughed at that and I was glad to see the smile on her face. “Come on, it was only three packs.” “But now I got nothing to make BLTs with,” I complained. “So that’s what the lettuce and tomato in the fridge are for,” she said. “I thought maybe they were for salad.” “Salad? No fucking way.” I grinned at her. “I’m a wolf, baby—I can’t live on bunny food.” “How about a steak then?” She looked at the clock on the bedside table. “It’s almost dinnertime and I thought I saw one in there. Let me make you something to eat.” “The only thing I want to eat right now…” I started and saw her creamy cheeks flush red. “Victor…” “Is a big juicy medium rare steak,” I finished. Taylor slapped me on the chest. “Now stop that—you’re making me embarrassed.” “What?” I spread my hands innocently. “I was just saying how hungry I am. So yes, I’d love a steak. Uh, do you know how to cook though?” “I’ve only been a vampire for six years,” she reminded me. “I’m an excellent cook.” “Go to it, then, woman.” I pointed at the door. “Go make me a steak.” “Yes, sir!” She gave me a little salute and giggled, a soft sound that made me want to take her down to the bed and kiss her and tickle her until she made that sound again—as well as a lot of others.

In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.

up to the last five minutes, when we leap up, dress and go. I love eating scrambled egg on toast with oozings of tomato sauce (our big weakness) from a plate on my lap, while watching DVDs of Star Wars or Planet Earth with Francis for the hundredth time after a long, busy day. I love making sushi and trying to keep up with the demand. And I love adorning trays of pizza with multicoloured and textured toppings. Sushi? Pizza? We will talk about those in the next book! Here you will find my

and Kulsum, and to Ollie’s dad next door. I love waking up each school morning, and making a breakfast tray to take back to bed so that Francis and I can cuddle, eat and read right up to the last five minutes, when we leap up, dress and go. I love eating scrambled egg on toast with oozings of tomato sauce (our big weakness) from

Masala paste 2 teaspoons garam masala or curry powder 2 teaspoons red pepper flakes 2 teaspoons smoked paprika 1 teaspoon cumin seeds, toasted and ground 1 teaspoon coriander seed, toasted and ground 3/4-inch piece fresh ginger, peeled and grated 1 tablespoon peanut oil 2 tablespoons tomato paste Salt and pepper A handful of fresh cilantro Curry 11/2 tablespoons peanut oil 1 red onion, diced 1 clove garlic, minced 2 tablespoons masala paste (from above) One 14-ounce/400g can diced tomatoes 1 cup/250ml vegetable stock 7 ounces/200g red lentils, rinsed 7 ounces/200g baby spinach leaves 2 tablespoons unflavored low-fat yogurt Rye Barley Roti (recipe follows), for serving Pulse the masala paste ingredients in a mini food processor till well combined and fairly smooth.

ripe medium tomatoes, cored, cut into 1-inch pieces 1 pound fresh mozzarella, cut into ½-inch cubes 4 packed cups coarsely chopped fresh baby spinach leaves 1½ teaspoons kosher salt ¼ cup extra-virgin olive oil 3 tablespoons red-wine vinegar 1 teaspoon dried oregano     Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl.

Papaya, 1 small Parsnips, 2 Red-skinned potatoes, 1¼ pounds Romaine lettuce, 1 bunch Russet (baking) potatoes, 2 pounds Salad greens of choice, at least 6 cups (kale and/or spinach and/or arugula) (if you can find it, baby kale is more tender so it’s a nice choice for salads) Scallions, 1 bunch Spinach, 1 large bunch Strawberries, 1 pound Sweet potato, 4 medium Swiss chard, 1 bunch Tomatoes, grape, 1 small box Tomatoes, plum, 1½ pounds

1. Give your toddler some large tubular pasta and a shoelace.  Show her how to thread the shoelace through the pasta. 2. Take an empty long wrapping paper tube and place one end on the edge of the sofa and the other end on the floor.  Give him a small ball such as a Ping Pong ball to roll down the tube.   3. Give her some individually wrapped toilet tissues, some boxes of facial tissue or some small tins of food such as tomato paste.  Then let her have fun stacking them.     4. Wrap a small toy and discuss what might be inside it.  Give it to him to unwrap. Then rewrap as he watches.  Have him unwrap it again.    5. Cut  such fruits as strawberries and bananas into chunks.  Show her how to slide the chunks onto a long plastic straw.  Then show her how you can take off one chunk at a time, dip it into some yogurt and eat it.   6. Place a paper towel over a water-filled glass.  Wrap a rubber band around the top of the glass to hold the towel in place.  Then place a penny on top of the paper towel in the centre of the glass.  Give your child a pencil to poke holes in the towel until the penny sinks to the bottom of the glass.   7. You will need a small sheet of coarse sandpaper and various lengths of chunky wool.  Show him how to place these lengths of wool on the sandpaper and how the strands stick to it.   8. Use a large photo or picture and laminate it or put it between the sheets of clear contact paper.  Cut it into several pieces to create a puzzle.   9. Give her two glasses, one empty and one filled with water.  Then show her how to use a large eyedropper in order to transfer some of the water into the empty glass.   10. Tie the ends/corners of several scarves together.  Stuff the scarf inside an empty baby wipes container and pull a small portion up through the lid and then close the lid.  Let your toddler enjoy pulling the scarf out of the container.   11. Give your child some magnets to put on a cookie sheet.  As your child puts the magnets on the cookie sheet and takes them off, talk about the magnets’ colours, sizes, etc.   12. Use two matching sets of stickers. Put a few in a line on a page and see if he can match the pattern.  Initially, you may need to lift an edge of the sticker off the page since that can be difficult to do.    13. You will need a piece of thin Styrofoam or craft foam and a few cookie cutters.  Cut out shapes in the Styrofoam with the cookie cutters and yet still keep the frame of the styrofoam intact.  See if your child can place the cookie cutters back into their appropriate holes.        14. Give her a collection of pompoms that vary in colour and size and see if she can sort them by colour or size into several small dishes. For younger toddlers, put a sample pompom colour in each dish.   15. Gather a selection of primary colour paint chips or cut squares of card stock or construction paper.  Make sure you have several of the same colour.  Choose primary colours.  See if he can match the colours.  Initially, he may be just content to play with the colored chips stacking them or making patterns with them.

EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.

It was a pretty great picnic, if I do say so myself. I’d helped Mrs. B prepare it, and I enjoyed listening to Karina and my father ooh and ah as I took out tiny cherry tomatoes stuffed with spicy cheese filling; avocado, spinach, and red onion sandwiches with walnut oil vinaigrette on seven grain bread; mozzarella sandwiches with roasted red peppers and pickled mushrooms on Italian bread; peanut butter and apple butter sandwiches on whole wheat bread; new potato salad with dill; and grapes and strawberries and kiwi fruit salad with poppy seed dressing. Plus granola bars for snacks. “And for dessert we have cheesecake with raspberry sauce,” I announced, taking the last bottle of sparkling water out of the cooler.

What did the daddy tomato say to the baby tomato? Catch up!

-  What did the daddy tomato say to the baby tomato? Catch up!

I grabbed a menu and looked at the selections. There were several tempting salads, including one with field greens, goat cheese, pecans, raisins, and fresh sliced apple. The tuna salad also looked good- albacore, diced celery, onion, capers, and mayonnaise, served on mixed greens. Capers? I'd never heard of putting capers in tuna salad. It sounded interesting. Farther down the menu I saw sandwiches. Rare roast beef and Brie with sliced tomato on a toasted French baguette. That sounded great, but I'd have to forgo the Brie- too much cholesterol. But then, without the Brie, what did you really have but just another roast beef sandwich? The chicken salad sandwich also looked good, with baby greens, tomato, sprouts, grapes, and crumbled Gorgonzola, but there was the issue of the cheese again. Then I saw something that really caught my eye- the Thanksgiving Special. Oven-roasted turkey breast, savory stuffing, and fresh cranberry sauce on whole wheat bread. Perfect.

Spring flew by and summer quickly arrived; my belly grew right alongside the daylilies, zinnias, and tomatoes Marlboro Man’s mom had helped me plant in a small garden outside the house. For Marlboro Man, the coming of the baby proved to be an effective diversion from the aftermath of the previous fall’s market woes. More and more, it looked like Marlboro Man might have to sell some of his land in order to keep the rest of the ranch afloat. As someone who didn’t grow up on a ranch, I failed to feel the gravity of the situation. You have a problem, you have an asset, you sell the asset, you solve the problem. But for Marlboro Man, it could never be that simple or sterile. For a ranching family, putting together a ranch takes time--sometimes years, even generations of patiently waiting for this pasture or that to become available. For a rancher, the words of Pa in Gone With the Wind ring beautifully and painfully true: Land is the only thing worth working for…worth fighting for, worth dying for. Because it’s the only thing that lasts…The thought of parting with a part of the family’s ranch was a painful prospect; Marlboro Man felt the sting daily. To me it seemed like an easy fix; to Marlboro Man, it was a personal failure. There was nothing I could do to make it better except to be there to catch him in my arms every night, which I willingly and eagerly did. I was a soft, lumpy pillow. With heartburn and swollen ankles.

HEARTY MINESTRONE SOUP SERVES 3 1 tablespoon olive oil 1 small yellow onion, chopped 1 cup diced carrots 1 cup diced celery 1 cup diced zucchini 2 garlic cloves, minced 1 teaspoon minced fresh thyme 1 (14-ounce) can chopped tomatoes 3 to 4 cups chicken stock 1 bay leaf 1½ teaspoons salt, plus more to taste ½ teaspoon pepper ½ can white beans, drained and rinsed 2 to 3 large handfuls of fresh baby spinach 2 tablespoons fresh lemon juice In a large pan, heat the oil over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, until the veggies begin to soften. Add the zucchini, garlic, and thyme and cook for another 3 to 5 minutes. Add the tomatoes, 3 cups of the stock, the bay leaf, 1½ teaspoons salt, and the pepper and stir to combine. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes. Discard the bay leaf. Add the beans and heat through. Add more stock if needed. Just before serving, add the spinach and stir until wilted. Stir in the lemon juice and add salt to taste. Ladle into a bowl and serve.

The restaurant owner brought them wine, pale and golden and cool. There were just four oysters each, and when they were all gone they turned their attention to the cecinella. After the soft shapeless texture of the oysters these were almost the opposite: hard, crunchy skeletons whose flavor was all on the outside, a crisp bite of garlic and peperone that dissolved to nothing in your mouth. The ricci, or sea urchins, were another taste again, salty and exotic and rich. It was hard to believe that he had once thought they could be an austerity measure. After that they were brought without being asked a dish of baby octopus, cooked with tomatoes and wine mixed with the rich, gamey ink of a squid. For dessert the owner brought them two peaches. Their skins were wrinkled and almost bruised, but the flesh, when James cut into it with his knife, was unspoiled and perfectly ripe, so dark it was almost black. He was about to put a slice into his mouth when Livia stopped him. "Not like that. This is how we eat peaches here." She cut a chunk from the peach into her wine, then held the glass to his lips. He took it, tipping the wine and fruit together into his mouth. It was a delicious, sensual cascade of sensations, the sweet wine and the sweet peach rolling around his mouth before finally, he had to bite it, releasing the fruit's sugary juices. It was like the oyster all over again, a completely undreamt-of experience, and one that he found stirringly sexual, in some strange way that he couldn't have defined.

I take the roasting pan of braised chicken thighs with shallots and tomatoes and mushrooms in a white wine Dijon sauce out of the fridge and pop it in the oven to reheat. I dump the celery root potato puree out of its tub and into my slow cooker to gently warm, then grab the asparagus that I steamed yesterday and set it on the counter to take the chill off. I pull the butter lettuce I bought at Whole Foods out and separate the leaves into a bowl, filling it with cool water as I go, and when they are clean, I pop them into my salad spinner and whizz the crap out of them. They go into the big wooden salad bowl I got in Morocco. When dinnertime comes I'll chop the asparagus and add it to the salad along with some tiny baby marinated artichokes, no bigger than olives, toss with a peppery vinaigrette. The sourdough baguette I picked up goes into the table intact; I love to just let guests tear pieces off at the table. The three cheeses I snagged at the cheese counter get set to the side so that they will be appropriately room temp by the time I serve them after dinner. I might not be French, but all those years there have stuck, and I simply cannot have dinner without some cheese after.

In the U.S., to have a personal relationship with a Japanese chef across the counter, you have to go for sushi. I enjoy sitting at a sushi bar, but there is always the whiff of haute cuisine in the air (or, if you pick the wrong sushi place, the whiff of something worse). You can visit an expensive, artisan counter in Tokyo and order unusual and impeccable seafood, but come on: tempura is fried stuff. You drink frothy mugs of cheap beer and call for more food any time you like. Bacon-wrapped cherry tomatoes on a stick, tempura-fried? Sure, we had that. A bowl of dozens of whole baby sardines, called shirasu? Absolutely. (Iris claimed these for herself.) Why aren't there tempura bars in every city in America?

SHOPPING LIST PANTRY •Balsamic vinegar •Bay leaves •Black beans, low-sodium (1 [15-ounce] can) •Black pepper, freshly ground •Broth, low-sodium vegetable (4 cups) •Brown sugar •Canola oil •Capers •Cayenne pepper •Chili powder •Cornstarch •Crackers, whole-grain •Cumin, ground •Lentils (1 [15-ounce] can) •Olive oil •Paprika •Quinoa •Rice, long-grain brown •Salsa •Salt •Soy sauce, low-sodium FRESH PRODUCE •Basil (1 bunch) •Cucumbers, Kirby or Persian (4) •Garlic (3 cloves) •Ginger (2-inch piece) •Lemons (2) •Mushrooms, brown cremini or baby bella (10 ounces) •Onions, yellow (2) •Parsley (1 bunch) •Peppers, red bell (4) •Scallions (1 bunch) •Tomatoes, plum (1 pound) PROTEIN •Beef, top sirloin (1 pound) •Chicken, skinless, boneless breast (6 ounces) •Eggs, large (5) •Salmon, smoked (5 ounces) DAIRY •Cheese, Monterey Jack or Cheddar (5 ounces)

In the garden of my childhood my mother grew corn and asparagus, beans, zucchini, and more, but the thing I remember most is the cherry tomatoes, bushy in their cages, the leaves slightly sticky, funny smelling. My mother wore long-sleeve shirts to weed the tomatoes. I remember her plucking them off the bush, my brother and me opening our mouths like baby birds for her to pop them in. I closed my eyes to experience the exact moment my teeth pierced the smooth skin and the tomato exploded in a burst of acid sweet, the seeds slightly bitter in their jelly pouches. The sensation was so unexpected each time it happened that my eyes flew open. And there was my mother, smiling at me. That is what I remember. My mother did not smile often. We have pictures where she is smiling, me or my brother nestled on her lap. You can tell she loves us. Her body language shows it. But mostly we knew she loved us because of how hard she worked for us. Usually elsewhere. But the garden—the garden was her project. In the little time she had not devoted to work and cleaning and trying to hold her small world together, my mother grew food. My brother and I didn't help in the garden, but we were usually playing nearby. We always wanted to be nearby when she was home. I remember her letting us crawl through the dried cornstalks after the ears had been harvested. I remember running my hands through the asparagus that had been allowed to go to seed. I remember eating plums from the old tree that lived in the corner of the yard. I remember her feeding us tomatoes fresh off the vine and still warm from the sun. When I think of those tomatoes, it is not the flavor that moves me. They were shockingly sweet and tangy, but that is not what I remember the most. It is not what I yearned for. Eating cherry tomatoes meant my mother was home; it meant she was smiling at me.

My bedroom looked very different the morning of my eighteenth birthday. It looked lonely. I opened my eyes just as the sun started creeping through the window, and I stared at the white chest of drawers that had greeted me every morning since I could remember. Maybe it’s stupid to think that a piece of furniture had feelings, but then again, I’m the same girl who kept my tattered old baby doll dressed in a sweater and knitted cap so she wouldn’t get cold sitting on the top shelf of my closet. And this morning that chest of drawers was looking sad. All the photographs and trophies and silly knickknacks that had blanketed the top and told my life story better than any words ever could were gone, packed in brown cardboard boxes and neatly stacked in the cellar. Even my pretty pink walls were bare. Mama picked that color after I was born, and I’ve never wanted to change it. Ruthis Morgan used to try to convince me that my walls should be painted some other color. ‘Pink’s just not your color, Catherine Grace. You know as well as I do that there’s not a speck of pink on the football field.’ There was nothing she could say that was going to change my mind of the color on my walls. If I had I would have lost another piece of my mama. And I wasn’t letting go of any piece of her, pink or not. Daddy insisted on replacing my tired, worn curtains a while back, but I threw such a fit that he spent a good seven weeks looking for the very same fabric, little bitsy pink flowers on a white -and-pink-checkered background. He finally found a few yards in some textile mill down in South Carolina. I told him there were a few things in life that should never be allowed to change, and my curtains were one of them. So many other things were never going to stay the same, and this morning was one of them. I’d been praying for this day for as long as I could remember, and now that it was here, all I wanted to do was crawl under my covers and pretend it was any other day. . . . I know that this would be the last morning I would wake up in this bed as a Sunday-school-going, dishwashing, tomato-watering member of this family. I knew this would be the last morning I would wake up in the same bed where I had calculated God only knows how many algebra problems, the same bed I had hid under playing hide-and-seek with Martha Ann, and the same bed I had lain on and cried myself to sleep too many nights after Mama died. I wasn’t sure how I was going to make it through the day considering I was having such a hard time just saying good-bye to my bed.

In the pantry she found a jug of olive oil, several bulbs of garlic and onion, some ripe tomatoes, half a lemon, several dates, a big cabbage, some rice, jars of cardamom, tea, pepper, green wheat, sugar, turmeric, salt, nutmeg, fenugreek, dried mint, saffron, cinnamon, oregano, sumac, lentils, and powdered coffee. And behind all this, glowing and sweating, smooth and satiny, black as onyx and fat as a baby, she found an eggplant. Aunt Camille held it up high in the air with both hands like a midwife holds the newly caught infant and announced, "The answer to our prayers!" Thus ensued some scooping and scraping, some slicing and dicing, some stuffing and some baking. She found a few raisins here, a few pine nuts there, did some frying in aliya- the fat of the lamb's tail. She had to experiment a bit with the heat in that fire-hold- and before you knew it, there was a magnificent dish of stuffed eggplant presented on a cobalt-blue glass platter. The fragrance of the dish filled the kitchen and wafted around them as she carried the platter through the forest to the jinn. He hadn't stopped his prayers once in all this time, but as Aunt Camille drew closer, the rich, garlicky, buttery, nuttery, eggplanty flavor swirled around his head until he felt his senses would be lifted right out of his body.

Spring had come to the market as well. Everywhere there were young green things, the tips of asparagus, young leeks no bigger than scallions. There was crisp arugula, curled and tangled, and fresh green peas, plump in their pods. I had no idea what I wanted to make for dinner. This didn't pose a problem; on the contrary, it was an opportunity, a mini adventure. The season's new ingredients brought new ideas. The first baby tomatoes were coming in from Sicily. I bought a box of small red globes still on the vine and a red onion in my favorite childhood shade of royal purple. Maybe I would make a salsa for the dorade I'd picked up at the fishmonger. I imagined a bright confetti, the tomatoes mixed with freshly chopped coriander, maybe a sunny mango.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

Walking without seeing where I’m going is a strange sensation, but it’s a lot like cutting those tomatoes with his hand cupping mine. Maybe this is what trust feels like.