Vegetable Day Celebration Quotes

A world anemic in love needs a day to celebrate love. I am a lover eternal, for me every day is valentine's day.

Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.

Countless Victorian-era engravings notwithstanding, the Pilgrims did not spend the day sitting around a long table draped with a white linen cloth, clasping each other’s hands in prayer as a few curious Indians looked on. Instead of an English affair, the First Thanksgiving soon became an overwhelmingly Native celebration when Massasoit and a hundred Pokanokets (more than twice the entire English population of Plymouth) arrived at the settlement with five freshly killed deer. Even if all the Pilgrims’ furniture was brought out into the sunshine, most of the celebrants stood, squatted, or sat on the ground as they clustered around outdoor fires, where the deer and birds turned on wooden spits and where pottages—stews into which varieties of meats and vegetables were thrown—simmered invitingly.

Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer. Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares. Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.

O that today you would hearken to his voice! —Psalm 95:7 (RSV) MARIA, INSPIRATION BEHIND HOLY ANGELS HOME Maria was nine in 1965 when I first wrote about her, a bright, little girl with an impish smile. Born hydrocephalic, without legs, a “vegetable” who could not survive, she’d dumbfounded experts and become the inspiration behind a home for infants with multiple handicaps. Now I was back at Holy Angels in North Carolina to celebrate Maria’s fiftieth birthday. I had to trot to keep up with Maria’s motorized wheelchair through a maze of new buildings, home now for adults as well as infants. At each stop, Maria introduced me to staff and volunteers who simply exuded joy. And yet the people they were caring for had such cruel limitations! How could everyone seem so happy, I asked, working day after day with people who’ll never speak, never hold a spoon, never sit up alone? “None of us would be happy,” Maria said, “if we looked way off into the future like that.” Here, she explained, they looked for what God was doing in each life, just that one day. “That’s where God is for all of us, you know. Just in what’s happening right now.” How intently one would learn to look, I thought, to spot the little victories. In my life too…. What if I memorized just the first stanza of Millay’s “Renascence”? What if I understood just one more function on my iPhone? What if just one morning I didn’t comment about my husband’s snoring? “Thank you, Maria,” I said as we hugged good-bye, “for showing me the God of the little victories.” Through what small victory, Father, will You show me Yourself today? —Elizabeth Sherrill Digging Deeper: Ps 118:24; Mt 6:34

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

Obesity is so rampant that it seems contagious. It’s an epidemic now, and it’s spreading to other countries— the British are gaining, the Chinese are gaining, even the French are gaining— which makes it a pandemic. There are frantic efforts to make it stop. Weight Watchers and Overeaters Anonymous were just early tactics in a long war that would go on to include the Pritikin Principle, the Scarsdale Medical Diet, Slimfast, the Atkins Diet, the South Beach Diet, The Zone, Nutrisystem, Jenny Craig, the Blood Type Diet, the Mediterranean Diet, the Master Cleanse, the DASH diet, the Cabbage Soup Diet, the Paleo Diet, and the Raw Diet. Americans have eaten fat- burning grapefruits, consumed cabbage soup for seven straight days, calculated their daily points target, followed the easy and customizable menu plan, dialed the 1- 800 number to speak to a live weight- loss counselor, taken cider vinegar pills, snacked strategically, eliminated high- glycemic vegetables during the fourteen- day induction phase, achieved a 40:30:30 calorie ratio, brought insulin and glucagon into balance, sought scientific guidance from celebrities, abstained from the deadly cultural practice known as cooking, tanned and then bled themselves to more fully mimic the caveman state, asked that the chef please prepare the omelet with no yolks, and attained the fat- burning metabolic nirvana known as ketosis. It has all been a terrible, amazing failure.

World is My Valentine (The Sonnet) My first and foremost love is society, Romance 'n things are second priority. My love seeks not to be loved in return, In fact, my love thrives in cold nonreciprocity. Mine is not to reason why, mine is to love and die, There's no greater love than that of a one-sided lover. The world is to me what Julia was to Saint Valentine, And what the impoverished were to Nicholas Santa. A world anemic in love needs a day to celebrate love, I am a lover eternal, for me every day is valentine's day. The world is my valentine, as such it is under my care, It's my duty to protect it from Claudius' mischievous play. I shall stop breathing before I break this pledge of mine. There's no greater power than the pledge of a lover divine.

1 cup Basic Mayonnaise ¼ cup coconut cream 2 tablespoons red wine vinegar 1 tablespoon minced fresh parsley ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon black pepper ¼ teaspoon paprika This thick and creamy, kid-approved ranch is great for basting chicken, fish, or pork; makes a great dipping sauce for raw vegetables; and is perfect on a fresh green salad. Whisk together the mayo, coconut cream, and vinegar in a small bowl. Add the parsley, garlic powder, onion powder, pepper, and paprika and stir until thoroughly combined. This dressing will keep in the refrigerator for 2 to 3 days. ✪Super Snack Prep our Buffalo Sauce, whip up our hot wings, cut up some carrot sticks and celery, and serve with the Ranch Dressing, and you’ve got yourself the perfect sports-watching, New Year–celebrating, or housewarming appetizer.

answered, pulling on his overcoat. All the loneliness of the evening seemed to descend upon her at once then and she said with the suggestion of a whine in her voice, ‘Why don’t you take me with you some Saturday?’ ‘You?’ he said. ‘Take you? D’you think you’re fit to take anywhere? Look at yersen! An’ when I think of you as you used to be!’ She looked away. The abuse had little sting now. She could think of him too, as he used to be; but she did not do that too often now, for such memories had the power of evoking a misery which was stronger than the inertia that, over the years, had become her only defence. ‘What time will you be back?’ ‘Expect me when you see me,’ he said at the door. ‘Is’ll want a bite o’ supper, I expect.’ Expect him at whatever time his tipsy legs brought him home, she thought. If he lost he would drink to console himself. If he won he would drink to celebrate. Either way there was nothing in it for her but yet more ill temper, yet further abuse. She got up a few minutes after he had gone and went to the back door to look out. It was snowing again and the clean, gentle fall softened the stark and ugly outlines of the decaying outhouses on the patch of land behind the house and gently obliterated Scurridge’s footprints where they led away from the door, down the slope to the wood, through which ran a path to the main road, a mile distant. She shivered as the cold air touched her, and returned indoors, beginning, despite herself, to remember. Once the sheds had been sound and strong and housed poultry. The garden had flourished too, supplying them with sufficient vegetables for their own needs and some left to sell. Now it was overgrown with rampant grass and dock. And the house itself – they had bought it for a song because it was old and really too big for one woman to manage; but it too had been strong and sound and it had looked well under regular coats of paint and with the walls pointed and the windows properly hung. In the early days, seeing it all begin to slip from her grasp, she had tried to keep it going herself. But it was a thankless, hopeless struggle without support from Scurridge: a struggle which had beaten her in the end, driving her first into frustration and then finally apathy. Now everything was mouldering and dilapidated and its gradual decay was like a symbol of her own decline from the hopeful young wife and mother into the tired old woman she was now. Listlessly she washed up and put away the teapots. Then she took the coal-bucket from the hearth and went down into the dripping, dungeon-like darkness of the huge cellar. There she filled the bucket and lugged it back up the steps. Mending the fire, piling it high with the wet gleaming lumps of coal, she drew some comfort from the fact that this at least, with Scurridge’s miner’s allocation, was one thing of which they were never short. This job done, she switched on the battery-fed wireless set and stretched out her feet in their torn canvas shoes to the blaze. They were broadcasting a programme of old-time dance music: the Lancers, the Barn Dance, the Veleta. You are my honey-honey-suckle, I am the bee… Both she and

I thought for our last session we should celebrate spring," Lillian said, coming out of the kitchen with a large blue bowl in her hands. "The first green things coming up through soft earth. I've always thought the year begins in the spring rather than January, anyway. I like the idea of taking the first asparagus of the year, picked right that day, and putting it in a warm, creamy risotto. It celebrates both seasons and takes you from one to the next in just a few bites." They passed the bowl around the table, using the large silver spoon to serve generous helpings. The salad bowl came next, fresh Bibb lettuce and purple onions and orange slices, touched with oil and lemon and orange juice. Then a bread basket, heaped high with slices of fragrant, warm bread.

of the Radishes When Spanish explorers brought radishes to Mexico in the 16th century, farmers near the modern-day city of Oaxaca quickly started farming the veggies. Unfortunately, nobody wanted to buy them. Not knowing what to do with all the extra produce, vendors began carving the radishes into ornate shapes and using the vegetable sculptures to lure customers to their produce stands. Amazingly, it worked. The novelty items became so popular that farmers began leaving their radishes in the ground long after harvest season, letting them grow into bizarrely shaped behemoths. Now, December 23 is known as Noche de Rabanos (Night of the Radishes). Oaxacans celebrate it each year by gathering in the town square to display and admire elaborately detailed radishes modeled into saints, nativity scenes, and even the town itself.

Thanksgiving That Thanksgiving has evolved over hundreds of years into a national holiday of eating is rather ironic given the quality of Thanksgiving food. Stuffing and roasting a twenty-pound turkey is, without a doubt, the worst possible way to enjoy a game bird. The whole notion of eating a game bird is to savor those subtleties of flavor that elude the domesticated hen. Partridge, pheasant, quail are all birds that can be prepared in various ways to delight the senses; but a corn-fed turkey that’s big enough to serve a gathering of ten or more is virtually impossible to cook with finesse. The breasts will inevitably become as dry as sawdust by the time the rest of the bird has finished cooking. Stuffing only exacerbates this problem by insulating the inner meat from the effects of heat, thus prolonging the damage. The intrinsic challenge of roasting a turkey has led to all manner of culinary abominations. Cooking the bird upside down, a preparation in which the skin becomes a pale, soggy mess. Spatchcocking, in which the bird is drawn and quartered like a heretic. Deep frying! (Heaven help us.) Give me an unstuffed four-pound chicken any day. Toss a slice of lemon, a sprig of rosemary, and a clove of garlic into the empty cavity, roast it at 425° for sixty minutes or until golden brown, and you will have a perfect dinner time and again. The limitations of choosing a twenty-pound turkey as the centerpiece of the Thanksgiving meal have only been compounded by the inexplicable tradition of having every member of the family contribute a dish. Relatives who should never be allowed to set foot in a kitchen are suddenly walking through your door with some sort of vegetable casserole in which the “secret ingredient” is mayonnaise. And when cousin Betsy arrives with such a mishap in hand, one can take no comfort from thoughts of the future, for once a single person politely compliments the dish, its presence at Thanksgiving will be deemed sacrosanct. Then not even the death of cousin Betsy can save you from it, because as soon as she’s in the grave, her daughter will proudly pick up the baton. Served at an inconvenient hour, prepared by such an army of chefs that half the dishes are overcooked, half are undercooked, and all are served cold, Thanksgiving is not a meal for a man who eats with discernment. So, I had quite happily excused myself from the tradition back in 1988, thereafter celebrating the Pilgrims’ first winter at a Chinese restaurant on Lexington Avenue.