Water Lettuce Quotes

When you plant lettuce, if it does not grow well, you don't blame the lettuce. You look for reasons it is not doing well. It may need fertilizer, or more water, or less sun. You never blame the lettuce. Yet if we have problems with our friends or family, we blame the other person. But if we know how to take care of them, they will grow well, like the lettuce. Blaming has no positive effect at all, nor does trying to persuade using reason and argument. That is my experience. No blame, no reasoning, no argument, just understanding. If you understand, and you show that you understand, you can love, and the situation will change

The Chair I’m writing to you, who made the archaic wooden chair look like a throne while you sat on it. Amidst your absence, I choose to sit on the floor, which is dusty as a dry Kansas day. I am stoic as a statue of Buddha, not wanting to bother the old wooden chair, which has been silent now for months. In this sunlit moment I think of you. I can still picture you sitting there-- your forehead wrinkled like an un-ironed shirt, the light splashed on your face, like holy water from St. Joseph’s. The chair, with rounded curves like that of a full-figured woman, seems as mellow as a monk in prayer. The breeze blows from beyond the curtains, as if your spirit has come back to rest. Now a cloud passes overhead, and I hush, waiting to hear what rests so heavily on the chair’s lumbering mind. Do not interrupt, even if the wind offers to carry your raspy voice like a wispy cloud.

Of course, if I had misbehaved that day, my dinner was a salad made entirely out of iceberg lettuce, with water on top instead of dressing. It was like cabbage soup without the dignity.


Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven

Occasionally, a dog will be presented as some training method for having a baby. "My girlfriend and I got a dog. We are going to see if we can handle that before we have kids." This is a little like testing the waters of being a vegetarian by having lettuce on your burger. Okay, maybe that metaphor doesn't make sense, but neither does using a dog as a training method for having a baby.

What bothers me today is the lack of, well, I guess you'd call it authentic experience. So much is a sham. So much is artificial, synthetic, watered-down, and standardized. You know, less than half a century ago there were sixty-three varieties of lettuce in California alone. Today, there are four. And they are not the four best lettuces, either; not the most tasty or nutritious. They are the hybrid lettuces with built-in shelf life, the ones that have a safe, clean, consistent look in the supermarket. It's that way with so many things. We're even standardizing people, their goals, their ideas. The sham is everywhere.

Xav sprinkled olive oil on his lettuce. 'Lola was very particular that it all had to fit properly.' 'Lola?' squeaked Diamond. I wanted to warn her not to rise to the bait Xav was dangling in front of her but it was too late. Xav added some Parmesan and pepper. 'Suspicious, Diamond? You should be. This is a bachelor party I'm organizing, not a school outing, and it is going to tick all of Trace's boxes. Lola is either a very efficient water sports instructor or an exotic dancing girl; I'll leave it your imagination.' I rolled my eyes at Diamond. 'Myabe she's both. I mean the guys will really go for that, I guess. Don't worry,Di, Luigi and his crew will not disappoint us girls.' Luigi was in fact Contessa Nicoletta's little bespectacled chef with whom I had been consulting about the menu for Friday, but the Benedicts weren't to know that. 'He has promised to provide something suitably spicy for our tastes.

…   not my own opinion, but my wife’s: Yesterday, when weary with writing, I was called to supper, and a salad I had asked for was set before me. ‘It seems then,’ I said, ‘if pewter dishes, leaves of lettuce, grains of salt, drops of water, vinegar, oil and slices of eggs had been flying about in the air for all eternity, it might at last happen by chance that there would come a salad.’ ‘Yes,’ responded my lovely, ‘but not so nice as this one of mine.

I’d like to be a nest if you were a little bird. I’d like to be a scarf if you were a neck and were cold. If you were music, I’d be an ear. If you were water, I’d be a glass. If you were light, I’d be an eye. If you were a foot, I’d be a sock. If you were the sea, I’d be a beach. And if you were still the sea, I’d be a fish, and I’d swim in you. And if you were the sea, I’d be salt. And if I were salt, you’d be lettuce, an avocado or at least a fried egg. And if you were a fried egg, I’d be a piece of bread. And if I were a piece of bread, you’d be butter or jam. If you were jam, I’d be the peach in the jam. If I were a peach, you’d be a tree. And if you were a tree, I’d be your sap… and I’d course through your arms like blood. And if I were blood, I’d live in your heart.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

THE SPRING IS BEAUTIFUL in California. Valleys in which the fruit blossoms are fragrant pink and white waters in a shallow sea. Then the first tendrils of the grapes, swelling from the old gnarled vines, cascade down to cover the trunks. The full green hills are round and soft as breasts. And on the level vegetable lands are the mile-long rows of pale green lettuce and the spindly little cauliflowers, the gray-green unearthly artichoke plants.

Roses climbed the shed, entwined with dark purple clematis, leaves as glossy as satin. There were no thorns. Patience's cupboard was overflowing with remedies, and the little barn was often crowded with seekers. The half acre of meadow was wild with cosmos and lupine, coreopsis, and sweet William. Basil, thyme, coriander, and broad leaf parsley grew in billowing clouds of green; the smell so fresh your mouth watered and you began to plan the next meal. Cucumbers spilled out of the raised beds, fighting for space with the peas and beans, lettuce, tomatoes, and bright yellow peppers. The cart was righted out by the road and was soon bowed under glass jars and tin pails of sunflowers, zinnias, dahlias, and salvia. Pears, apples, and out-of-season apricots sat in balsa wood baskets in the shade, and watermelons, some with pink flesh, some with yellow, all sweet and seedless, lined the willow fence.

...-and this may surprise you," she said, picking up a slab of top sirloin, "---meat is about seventy-two percent water." "Like lettuce," Harriet whispered. "Obviously not like lettuce," Elizabeth said, "which contains far more water---....

Once we obtain high-quality foods, we still must prepare them properly. The first step in nontoxic food preparation is to wash or peel foods in order to remove agricultural chemicals, bacteria and molds. Waxed foods (such as most cucumbers, eggplant, turnips and apples) definitely should be peeled, because the wax often is covering surface residues of pesticides and fungicides that are applied before the wax is applied; also, questions abound about the safety of some of the waxes. For foods that cannot be peeled, washing under running water for a minute or two does a relatively good cleaning job; using a pure, liquid castile soap (a mild soap made from olive oil and sodium hydroxide) cleans even better. For foods like lettuce,

Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven!

When you plant lettuce, if it does not grow well, you don’t blame the lettuce. You look into the reasons it is not doing well. It may need fertilizer, or more water, or less sun. You never blame the lettuce. Yet if we have problems with our friends or our family, we blame the other person. But if we know how to take care of them, they will grow well, like lettuce. Blaming has no positive effect at all, nor does trying to persuade using reason and arguments. That is my experience. No blame, no reasoning, no argument, just understanding. If you understand, and you show that you understand, you can love, and the situation will change.” Thích Nhat Hanh

On stormy days, when the boat traffic was light, we would slip off our bathing suits and skinny-dip, letting the rush of water and sea lettuce caress our bodies. Our glee was punctuated with high-pitched squeals as one or the other hit a cold spot or chanced a foot on the sandy bottom, where crabs lay in wait to nibble on our toes. We

And there were so many places to go. Thickets of bramble. Fallen trees. Ferns, and violets, and gorse, paths all lined with soft green moss. And in the very heart of the wood, there was a clearing, with a circle of stones, and an old well in the middle, next to a big dead oak tree, and everything- fallen branches, standing stones, even the well, with its rusty pump- draped and festooned and piled knee-high with ruffles and flounces of strawberries, with blackbirds picking over the fruit, and the scent like all of summer. It wasn't like the rest of the farm. Narcisse's farm is very neat, with everything set out in its place. A little field for sunflowers: one for cabbages; one for squash; one for Jerusalem artichokes. Apple trees to one side; peaches and plums to the other. And in the polytunnels, there were daffodils, tulips, freesias; and in season, lettuce, tomatoes, beans. All neatly planted, in rows, with nets to keep the birds from stealing them. But here there were no nets, or polytunnels, or windmills to frighten away the birds. Just that clearing of strawberries, and the old well in the circle of stones. There was no bucket in the well. Just the broken pump, and the trough, and a grate to cover the hole, which was very deep, and not quite straight, and filled with ferns and that swampy smell. And if you put your eye to the grate, you could see a roundel of sky reflected in the water, and little pink flowers growing out from between the cracks in the old stone. And there was a kind of draught coming up from under the ground, as if something was hiding there and breathing, very quietly.

At the moment that target was eating tacos his mother had brought in despite hospital orders against outside food. “Oh, God, this is good,” Sam said as juicy beef and crisp lettuce dribbled out onto the tray on his lap. “Still not tired of eating?” Connie asked him. “I will never be tired of eating. I’m going to eat until I’m huge. Food, hot water, clean sheets. At least I’ll get those three in prison.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Nils's gardens no longer bore any relationship to the needs of the house. Each spring he plowed and planted acres of vegetables and flowers. The coming up of the asparagus shoots was the signal for a hopeless race between the vegetables and Mrs. Garrison's table. Nils, embittered by the waste that he himself was the author of, came each evening to the kitchen door to tell the cook that unless they are more peas, more strawberries, more beans, more lettuce, more cabbages, the magnificent vegetables that he had watered with his sweat would rot. - The Common Day

They have twenty-four one-hour sittings every day with only one table per sitting." Sam groaned as he closed his laptop. "I'd better grab some sandwiches on the way. It sounds like the kind of place you only get two peas and a sliver of asparagus on a piece of butter lettuce that was grown on the highest mountain peak of Nepal and watered with the tears of angels." "Not a fan of haute cuisine?" She followed him down the stairs and out into the bright sunshine. "I like food. Lots of it." He stopped at the nearest café and ordered three Reuben sandwiches, two Cobb salads, and three bottles of water. "Would you like anything?" he asked after he placed his order. Layla looked longingly as the server handed over his feast. "I don't want to ruin my appetite." She pointed to the baked-goods counter. "You forgot dessert." "I don't eat sugar." "Then the meal is wasted." She held open her handbag to reveal her secret stash. "I keep emergency desserts with me at all times- gummy bears, salted caramel chocolate, jelly beans, chocolate-glazed donuts- at least I think that's what they were, and this morning I managed to grab a small container of besan laddu and some gulab jamun.

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

Your father says the boy lost his mother,” she said. She was washing lettuce in the sink and shouting above the water. “No, not quite. She made a suicide attempt, but she’s okay.” Marta shook her head. “Oh, they always succeed sooner or later. How hard can it be? This is a crazy country, that people want to kill themselves. Other countries, people struggle to stay alive every day, they run between the bullets, they eat five little pieces of rice, and here the people say, Oh, stay alive in this beautiful country with lots to eat? No thank you, not for me.” I was sure there were plenty of suicides back in the country that invented Russian roulette, but now was not the time to say

SERVES 3 1 mango, peeled, pitted, and cubed 2 tablespoons chopped fresh cilantro 4 green onions, thinly sliced 1 medium red bell pepper, seeded and chopped ½ cup frozen corn, thawed, or fresh corn off the cob 3 cups cooked black beans or 2 (15-ounce) cans no- or low-salt black beans, drained and rinsed 3 tablespoons fresh lime juice 1 teaspoon minced fresh garlic 1 teaspoon dried oregano 1 teaspoon ground cumin dash chili powder 9 cups chopped romaine lettuce If using fresh corn, water sauté for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce. Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.

A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.

When she was finished with the mailbox, Lisey trudged back down the driveway with her buckets in the long evening light. Breakfast had been coffee and oatmeal, lunch little more than a scoop of tuna and mayo on a scrap of lettuce, and dead cat or no dead cat, she was starved. She decided to put off her call to Woodbody until she had some food in her belly. The thought of calling the Sheriff's Office—anyone in a blue uniform, for that matter—hadn't yet returned to her. She washed her hands for three minutes, using very hot water and making sure any speck of blood was gone from under her nails. Then she found the Tupperware dish containing the leftover Cheeseburger Pie, scraped it onto a plate, and blasted it in the microwave. While she waited for the chime, she hunted a Pepsi out of the fridge. She remembered thinking she'd never finish the Hamburger Helper stuff once her initial lust for it had been slaked. You could add that to the bottom of the long, long list of Things in Life Lisey Has Been Wrong About, but so what? Big diddly, as Cantata had been fond of saying in her teenage years. "I never claimed to be the brains of the outfit," Lisey told the empty kitchen, and the microwave bleeped as if to second that. The reheated gloop was almost too hot to eat but Lisey gobbled it anyway, cooling her mouth with fizzy mouthfuls of cold Pepsi. As she was finishing the last bite, she remembered the low whispering sound the cat's fur had made against the tin sleeve of the mailbox, and the weird pulling sensation she'd felt as the body began, reluctantly, to come forward. He must have really crammed it in there, she thought, and Dick Powell once more came to mind, black-and-white Dick Powell, this time saying And have some stuffing! She was up and rushing for the sink so fast she knocked her chair over, sure she was going to vomit everything she'd just eaten, she was going to blow her groceries, toss her cookies, throw her heels, donate her lunch. She hung over the sink, eyes closed, mouth open, midsection locked and straining. After a pregnant five-second pause, she produced one monstrous cola-burp that buzzed like a cicada. She leaned there a moment longer, wanting to make absolutely sure that was all. When she was, she rinsed her mouth, spat, and pulled "Zack McCool"'s letter from her jeans pocket. It was time to call Joseph Woodbody.

Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.

In fact, there is much crossover between these categories of research. If we can learn how to counteract the devastating impact of bone loss in microgravity, the solutions may well be applied to osteoporosis and other bone diseases. If we can learn how to keep our hearts healthy in space, that knowledge will be useful for heart health on Earth. The effects of living in space look a lot like those of aging, which affect us all. The lettuce we will grow later in the year is a study for future space travel—astronauts on their way to Mars will have no fresh food but what they can grow—but it is also teaching us more about growing food efficiently on Earth. The closed water system developed for the ISS, where we process our urine into clean water, is crucial for getting to Mars, but it also has promising implications for treating water on Earth, especially in places where clean water is scarce. This overlapping of scientific goals isn’t new—when Captain Cook traveled the Pacific it was for the purpose of exploration, but the scientists traveling with him picked up plants along the way and revolutionized the field of botany. Was the purpose of Cook’s expedition scientific or exploratory? Does it matter, ultimately? It will be remembered for both, and I hope the same is true of my time on the space station.

BLOKHIN’S KOREAN BARBECUED RIBS Rinse flanken-style ribs in cold water. In a separate bowl, mix soy sauce, brown sugar, rice wine, sesame oil, black pepper, and cayenne. Combine onion, garlic, pears, and ginger, and process to a smooth purée, then add to the soy mixture. Add toasted sesame seeds and a splash of water to thin. Pour marinade over ribs and toss to cover. Chill overnight, then bring to room temperature and discard marinade. Grill or broil until caramelized. Serve on lettuce leaves with ssamjang paste, pickled peppers, kimchi, cucumber salad, and steamed rice.

Baba Ghanoush over Mixed Greens Serves: 4 1 (1½-pound) eggplant 1 cup cooked garbanzo beans or low-sodium or no-salt-added canned garbanzo beans 2 tablespoons raw tahini or unhulled sesame seeds 2 tablespoons fresh lemon juice 2 cloves garlic, finely chopped ⅓ cup water 1 teaspoon Bragg Liquid Aminos 5 ounces romaine lettuce, chopped 5 ounces mixed baby greens Preheat the oven to 350˚F. Prick eggplant, place on baking sheet, and bake for 45 minutes, turning occasionally, until soft. Let it cool and then peel. In a high-powered blender, combine eggplant, garbanzo beans, tahini, lemon juice, garlic, water, and Bragg Liquid Aminos. Blend until smooth. Combine romaine and mixed baby greens and serve baba ghanoush on a bed of greens. Baba ghanoush and greens can also be served in a whole wheat pita or wrap. PER SERVING: CALORIES 155; PROTEIN 8g; CARBOHYDRATE 23g; TOTAL FAT 5.1g; SATURATED FAT 0.7g; SODIUM 83mg; FIBER 9.2g; BETA-CAROTENE 3954mcg; VITAMIN C 13mg; CALCIUM 104mg; IRON 2.5mg; FOLATE 190mcg; MAGNESIUM 61mg; ZINC 1.4mg; SELENIUM 2.4mcg

French Minted Pea Soup Serves: 3 10 ounces frozen green peas 1 small onion, chopped 1 clove garlic, chopped 3 tablespoons VegiZest*, or other no-salt seasoning, adjusted to taste 3 cups water 1 bunch fresh mint leaves (save a few leaves for garnish) 3 regular dates, pitted ½ cup raw cashews ½ tablespoon Spike no-salt seasoning, or other no-salt seasoning, to taste 4 teaspoons fresh lemon juice 4 cups shredded romaine lettuce or chopped baby spinach 2 tablespoons fresh snipped chives Simmer peas, onions, garlic, and seasonings in water for about 7 minutes. Pour pea mixture into a high-powered blender or food processor. Add remaining ingredients except for the lettuce and chives. Blend until smooth and creamy. Add lettuce or spinach and let it wilt in hot liquid. Pour into bowls and garnish with chives and mint leaves. PER SERVING: CALORIES 313; PROTEIN 14g; CARBOHYDRATE 45g; TOTAL FAT 11.4g; SATURATED FAT 1.9g; SODIUM 153mg; FIBER 11.6g; BETA-CAROTENE 4496mcg; VITAMIN C 39mg; CALCIUM 192mg; IRON 9mg; FOLATE 210mcg; MAGNESIUM 156mg; ZINC 3mg; SELENIUM 8.1mcg

Do/Do Not I sniff the blooming tiger lily, two tongues sprung open from one mouth. I poison the river unintentionally. I walk on the designated paths. I splice the mountain, its body and mouth gaping. I collect rainwater in a wheelbarrow. I line the whale’s belly with gifts until they rupture its stomach. I water the strawberries. Again I fill my gas tank with dead things, generations spun together until shiny. I feed the ducks fresh lettuce. I maneuver the dead squirrel on the road, mark the moment when creature becomes meat. I accept that my love is a poisonous flower, routinely fatal. I calculate the force of loving in each glittering death. All day on this land, in the deep forest, the electric greens and still-wet mud writhe with life. The pond gurgles and whispers. Everyone here knows to shudder when they see me coming. The mangos arrive unbruised at the grocery store. The wolves should start running.

His mouth watered at the scent of grilled meat—two all-beef patties, special sauce, lettuce, cheese—and salty fries.

giant rhubarb and New Zealand ferns taller than a grown man, water lettuce and camellias, thickets of bamboo and palms.

Muddy Waters he play in the river Joan Rivers she play in the mud Swami guru play in a big salad bowl Counting lettuce and chewing his cud

1 cup shredded romaine lettuce ½ cup broccoli heads 1 medium sized apple ½ orange ½ cup distilled water 1 cup ice cubes

LOW-HISTAMINE SUBSTITUTES Instead of . . . Choose . . . Refined sugar Maple sugar or maple syrup Vinegar-based salad dressing Olive oil with sea salt Cheese Macadamia-nut butter Wheat Rice, oats, or corn (yeast-free) Coffee Chamomile tea Alcohol Smoothies Pepper or chili Seasoning with sea salt and oregano, garlic, sage, or rosemary Wheat cereal Oatmeal with maple syrup Wheat pasta Brown-rice pasta or brown rice Processed milks that contain pesticides, carrageenan, and other additives Macadamia milk (in a blender, blend macadamia nuts or macadamia-nut butter with water; oat milk and rice milk are also healthful and low in histamine, provided they are free of preservatives, carrageenan, and other additives) Spinach or arugula Kale or other lettuces Eggplant Squash A candy bar A brown-rice cake with maple syrup and macadamia-nut butter Canned soups Fresh vegetable soup, made with filtered water, pureed vegetables, garlic, and salt

It makes good sense to peel fruits if possible, and not to eat potato skins unless you are able to purchase pesticide-free potatoes. Remove and discard the outermost leaves of lettuce and cabbage if not organically grown; other surfaces that cannot be peeled can be washed with soap and water or a commercial vegetable wash. Washing with plain water removes 25 to 50 percent of the pesticide residue.

Of course, I keep discovering new stories. For example, one of my friends who moved into a care facility was able to convince the facility’s owner to let her supervise the growing of fresh vegetables for the residents. When I visited Kay in March, the halls around her room were filled with organic plants and grow lights. Kay could water these plants from her wheelchair. By July, when we toured the outdoor garden, she was providing kale, lettuce, carrots, and green beans to the kitchen. Fresh corn was on the way. When Kay told me how much the residents liked homegrown tomatoes, she beamed with pride and pleasure.

6 large eggs 1/4 cup chopped fresh basil leaves 1/2 cup crumbled goat cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 2 cups sliced baby bella mushrooms 1 small yellow onion, peeled and diced 1 cup water 1 In a medium bowl, whisk together eggs, basil, goat cheese, salt, and pepper. Set aside. 2 Press the Sauté button on the Instant Pot®. Heat oil 30 seconds and stir-fry mushrooms and onions 5 minutes until onions are translucent. 3 Transfer cooked mushroom mixture to a 7-cup glass bowl greased with either oil or cooking spray and set aside to cool 5 minutes. Pour

The theory is also relevant to the foods we eat; plants that are stressed have higher concentrations of xenohormetic molecules that may help us engage our own survival circuits. Look for the most highly colored ones because xenohormetic molecules are often yellow, red, orange, or blue. One added benefit: they tend to taste better. The best wines in the world are produced in dry, sun-exposed soil or from stress-sensitive varietals such as Pinot Noir; as you might guess, they also contain the most resveratrol.30 The most delectable strawberries are those that have been stressed by periods of limited water supply. And as anyone who has grown leaf vegetables can attest, the best heads of lettuce come when the plants are exposed to a one-two combo punch of heat and cold.31 Ever wonder why organic foods, which are often grown under more stressful conditions, might be better for you?

A plate of lobster rolls came next, followed by a romaine lettuce salad in a cut-glass bowl topped with fresh pear slices, walnuts, cranberries, and blue cheese crumbles. Glasses of sparkling water. "Apple dumplings for dessert," said Amelia, as she settled on the chair Cade held for her. She gave him a soft smile, patted his hand. "Help yourselves.

Peanut-Lime Dressing Makes about 1 3/4 cups 1/4 cup freshly squeezed lime juice 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1 teaspoon soy sauce 1 tablespoon finely grated ginger 1/4 cup peanut butter 1/2 jalapeño pepper, stemmed and sliced 3 tablespoons neutral-tasting oil 1 garlic clove, sliced Optional: 1/4 cup coarsely chopped cilantro leaves Place all the ingredients in a blender or food processor and blend until smooth. Thin with water to desired consistency—leave it thick to use as a dip, and thin it out to dress salads, vegetables, or meat. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days. Ideal for cucumbers, rice or soba noodles, romaine, and serving alongside grilled or roasted chicken, steak, or pork.

Serena slid her tray along the metal counter, choosing a lemon yogurt and skipping all the hot lunch selections until she came to the hot-water dispenser, where she filled up a cup with hot water and placed a Lipton tea bag, a slice of lemon, and a packet of sugar on the saucer. Then she carried her tray over to the salad bar, where she filled up a plate with a pile of romaine lettuce and poured a small puddle of bleu cheese dressing beside it. She would have preferred a toasted ham-and-cheese sandwich in the Gare du Nord in Paris, eaten in a hurry before leaping onto her London train, but this was almost as good. It was the same lunch she’d eaten at Constance every day since sixth grade.

Serena slid her tray along the metal counter, choosing a lemon yogurt and skipping all the hot lunch selections until she came to the hot-water dispenser, where she filled up a cup with hot water and placed a Lipton tea bag, a slice of lemon, and a packet of sugar on the saucer. Then she carried her tray over to the salad bar, where she filled up a plate with a pile of romaine lettuce and poured a small puddle of bleu cheese dressing beside it. She would have preferred a toasted ham-and-cheese sandwich in the Gare du Nord in Paris, eaten in a hurry before leaping onto her London train, but this was almost as good.

You know it's Christmas in France when the refrigerator looks like this: the fruit drawer is full of cheese, the cheese drawer is full of foie gras, the four bottles of water on the door have been replaced with champagne, and the lettuce (wrapped loosely in a dish towel) is wedged in over two broad, beady-eyed live crabs (nicknamed Gérard and Gaston).

What’s for lunch, Anne?’ ‘We’ll open a tin of tuna,’ said Anne, ‘and there’s plenty of bread left, and lettuce, which I left in water. And tomatoes. And heaps of fruit.’ ‘Sounds good!’ said George. ‘Dinner, Timmy, dinner!

it’s past our dinner-time, and I’m ravenous! What’s for lunch, Anne?’ ‘We’ll open a tin of tuna,’ said Anne, ‘and there’s plenty of bread left, and lettuce, which I left in water. And tomatoes. And heaps of fruit.’ ‘Sounds good!’ said George. ‘Dinner, Timmy, dinner!

When you plant lettuce, you don’t blame the lettuce if it does not grow well. You look into the reasons why it is not doing well. It may need fertilizer, or more water, or less sun. You never blame the lettuce. Yet if we have problems with our friends or our family, we blame the other person. But if we know how to take care of others, they will grow well, just like the lettuce. Blaming has no positive effect at all, nor does trying to persuade by means of reason or argument. That is my experience. No blame, no reasoning, no argument—just understanding. If you understand, and you show that you understand, you can love, and any difficult situation will improve.

It only takes spinach about a week to go from seed to seedling, and then forty days later, you can expect to harvest your plants and toss them in a salad. In that time, our system will not need to have its water changed so long as the nutrient solution to plant ratio remains at one plant to one gallon. A pH level between 6.0 and 7.5 is necessary. This pH level is mostly within the ranges that lettuce likes as well, and this means that the two plants can be grown together in a single Kratky system, though lettuce will harvest a week or two earlier than spinach does.

In order to manage this in a hydroponic system, you should plan to use a pair of garden shears to prune the plant and keep it at about eight inches tall. That will keep the energy flowing into the peppers so that they taste amazing. Bell peppers will take about 90 days after seedlings start to show. During those 90 days, bell peppers require a lot of light, and you can expect to give them a minimum of 18 hours a day. However, bell peppers can actually handle 24 hours of light, and so it is often more effective just to give them a dedicated light that you never shut off. While bell peppers require a pH level between 6.0 and 6.5, making them similar to lettuce and spinach, they should be grown in their own containers. They’ll need more nutrient solution to drink, and so grow bell peppers at a ratio of one plant to three gallons of water.

My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.

Patrick is with Luke. I’ve left my key on the counter. Keep an eye on my boy for me. Chase sighs, worried that he’s forced Shannon into making a decision she wasn’t comfortable with, but also relieved that Patrick is with his dad at last. And who knows? Maybe she’ll get her shit together and find someone or something that makes her happy. He’ll check in on Patrick tomorrow. Not now. He’s got too much to do. He showers quickly and the cool water brings down his core temperature, making him not want to get out. After dressing, he heads to the kitchen. The house feels eerily quiet as he throws together ham, cheese and some wilting lettuce leaves. It’s a little too quiet. Maybe he liked having house guests. Or maybe he should get a cat. A cat would be someone to talk to in the evenings. He laughs at the thought. “How about you get yourself a damn woman instead?” he says aloud. Settling down to eat in front of the TV, he switches it on and sees the crime scene he just left. It looks busy, but the cameras don’t pick up anything they shouldn’t see. The body has been taken away already.

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.

Earth (north): Alfalfa sprouts, beets, corn, fern, honeysuckle, magnolia, moss, peas, potatoes, turnips, vervain Air (east): Anise, clover, dandelions, goldenrod, lavender, lily of the valley, marjoram, mint, parsley, pine Fire (south): Basil, bay, cactus, chrysanthemum, daylilies, dill, garlic, holly, juniper, marigolds, onions, rosemary, sunflowers Water (west): Aster, blackberries, catnip, cucumbers, daffodils, gardenias, geranium, iris, lettuce, lotus, roses, water lily, willow

I take out salad ingredients, vegetables, herbs and several knives: peeler, smooth-bladed and serrated. I cut half a cucumber into cubes, then move onto the mushrooms which I slice into little slithers, I go back to the cucumber, cutting wafer-thin slices, skip to topping and tailing green beans, pop whole beetroots into the oven, I scoop the flesh out of avocados and grapefruits, and put the chard into boiling water. The whole idea is not to get bored. The theory, because I have a theory about peeling things, is to leave room for random opportunities. With cooking, as with everything else, we tend to curb our instincts. Speed and chaos allow for a slight loss of control. Cutting vegetables into different shapes and sizes encourages combinations which might not have been thought of otherwise. In a salad of mushrooms, cucumber and lamb's lettuce, the chervil needs to stay whole, in sprigs, to make a contrast because the other ingredients are so fine, almost transparent, and slippery. If its thin stems and tiny branches didn't contradict the general sense of languor- accentuated by the single cream instead of olive oil in the dressing- the whole thing would descend into melancholy.

Lettuce Wrap Tacos 1 pound lean ground beef (preferably 97 percent lean) ½ to ⅓ package low-sodium taco seasoning Bibb lettuce TOPPINGS: Sliced avocado Light or fat-free sour cream 2 percent shredded Mexican-blend cheese Salsa Diced tomatoes Diced jalapeño peppers Chopped fresh cilantro Premade pepper mix (see this page) Brown the beef and drain. Add the taco seasoning with water, following the directions on the package. Grab a big leaf of Bibb lettuce and fill with the seasoned beef. Fill up the lettuce with your favorite toppings, then roll up the lettuce.

Romaine and Gorgonzola Salad Wash two heads of romaine lettuce in cold water, discarding the tough outer leaves. Shake dry and tear into bite-sized pieces. Add basil sprigs and cherry tomatoes, cut in half. Right before serving, toss the lettuce with Gorgonzola vinaigrette. Gorgonzola Vinaigrette 1/ 4 cup white wine vinegar + 1/ 4 cup apple juice 1 Tablespoon minced shallots 2 Tablespoons mustard 2 teaspoons chopped basil 2 Tablespoons toasted pine nuts (pinones) 1/ 4 cup walnut oil + 3 Tablespoons olive oil 2 Tablespoons crumbled Gorgonzola—preferably the aged variety from Monferrato freshly ground black pepper Put everything in a jar and shake well. Makes about 1 cup. Store in the fridge for up to 5 days.

In Defense of Our Overgrown Garden" Last night the apple trees shook and gave each lettuce a heart Six hard red apples broke through the greenhouse glass and Landed in the middle of those ever-so-slightly green leaves That seem no mix of seeds and soil but of pastels and light and Chalk x’s mark our oaks that are supposed to be cut down I’ve seen the neighbors frown when they look over the fence And see our espalier pear trees bowing out of shape I did like that They looked like candelabras against the wall but what’s the sense In swooning over pruning I said as much to Mrs. Jones and I swear She threw her cane at me and walked off down the street without It has always puzzled me that people coo over bonsai trees when You can squint your eyes and shrink anything without much of A struggle ensued with some starlings and the strawberry nets So after untangling the two I took the nets off and watched birds With red beaks fly by all morning at the window I reread your letter About how the castles you flew over made crenellated shadows on The water in the rainbarrel has overflowed and made a small swamp I think the potatoes might turn out slightly damp don’t worry If there is no fog on the day you come home I will build a bonfire So the smoke will make the cedars look the way you like them To close I’m sorry there won’t be any salad and I love you

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

It’s a waste to season pasta water with fleur de sel or make tomato sauce with Maldon salt. Instead, sprinkle these salts atop delicate garden lettuces, rich caramel sauces, and chocolate chip cookies as they go into the oven so you can enjoy the way they crunch in your mouth.

Sit back, take a gulp of air as fresh as water from a mountain spring; feel the sun's fingers stroking the top of your head all the way down your back; relax on that patchwork picnic blanket of rolling hills in greens, yellows and browns; survey the horses grazing in the fields below you; see the dogs and cats resting peacefully on that blanket with you; watch the hens nonchalantly pecking the ground about you; appreciate the picnic of bright red, fresh tomatoes, duck pate, crisp lettuce, freshly baked French bread and golden eggs laid out before you; then let your spirit rise up above the Pyrenees in the distance. You are now ready to read.

Don’t you think that if SPYDER wants me to be part of an operation, it’d make sense for me to know what that operation is?” “Not necessarily.” Murray took a bite of his sandwich. It was ostensibly bacon, lettuce, and tomato, but it was really more like bacon, lettuce, bacon, tomato, and more bacon. Murray had been consuming an absolutely astonishing amount of bacon since getting out of prison, as well as astonishing amounts of soda, ice cream, candy, cake, and sausage, too. Even though he’d been at Hidden Forest for only a few days, he seemed to have gained several pounds in that time. Across the room, Ashley hopped out of the pool and headed for the water slide. “Why would SPYDER want to keep its agents in the dark?” I asked. Murray said, “When the Allies were about to invade France on D-day in World War Two, do you think the generals told everyone what the plan was? No. Because they knew that if they did, someone might blab it. Not on purpose, mind you. But it happens. People talk. One guy shoots his mouth off, and the next thing you know, the Allies show up on Normandy Beach to find the entire Nazi army waiting to massacre them.” Murray’s comparing SPYDER to the Allied Forces made me feel uneasy. After all, if SPYDER was anyone in a World War II scenario, it was the Nazis. “I get the need for secrecy, but at some point before D-day, the Allies told the soldiers what the plan was. They didn’t just drop them off on the beach and say, ‘Surprise! You’re invading France today!’ ” “And you will find out. When the time is right.” Murray took another bite of his sandwich. The single slice of tomato he’d put on it slipped out and plopped into the hot tub, where it quickly disappeared beneath the bubbles. Murray didn’t seem

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.