Yolk Quotes

By the Angel, Bridget’s depressing,” said Henry, setting down his newspaper directly on his plate and causing the edge to soak through with egg yolk. Charlotte opened her mouth as if to object, and closed it again. “It’s all heartbreak, death and unrequited love.” “Well, that is what most songs are about,” said Will. “Requited love is nice, but it doesn’t make much of a ballad.

Home is where the heart is, I thought now, gathering myself together in Betty's Luncheonette. I had no heart any more, it had been broken; or not broken, it simply wasn't there any more. It had been scooped neatly out of me like the yolk from a hard-boiled egg, leaving the rest of me bloodless and congealed and hollow. I'm heartless, I thought. Therefore I'm homeless.

The sun had become a light yellow yolk and was walking with red legs across the sky.

Trauma waits for stillness. Lydia feels like a cracked egg, and she doesn’t know if she’s the shell or the yolk or the white. She is scrambled.

It's crazy how lonely it is to be in a family.

I find that the more I hide, the more presentable I am to the world

People don’t really want to know how you’re doing. They want to wait until you’re done telling them so they can tell you how they’re doing.

She wore a cantilevered, augmented-breast-skimming satin dress the colour of egg-yolk. Somewhere in deepest Nebraska, a prom queen two sizes smaller than Selena was wondering where the fuck her outfit had disappeared to.

I’m frightened of eggs, worse than frightened, they revolt me. That white round thing without any holes … have you ever seen anything more revolting than an egg yolk breaking and spilling its yellow liquid? Blood is jolly, red. But egg yolk is yellow, revolting. I’ve never tasted it.

We all have the same boring problems. Sometimes the best thing you can do is talk about it.

It's easier to watch myself be sad than actually feel sad.

What if people really did that - sent their love through the mail to get rid of it? What would it be that they sent? A box of chocolates with centers like the yolks of turkey eggs. A mud doll with hollow eye sockets. A heap of roses slightly more fragrant than rotten. A package wrapped in bloody newspaper that nobody would want to open.

There was more than one type of perfectionist. And that I qualified because the kind of perfectionist I was, was the kind that abandoned everything if I wasn’t good enough at it. And that’s why I couldn’t finish tasks.

It was April the season of blood oranges, emotion running like the stream behind my house upstate, turbulent and thawing. I thought about how fragile people get when they withdraw from anything, how they become bloody yolks protected only by the thinnest shell

Maddock stabbed his fried egg with his fork, and bright yellow yolk bled all over his plate like a sunshine hemorrhage.

Featherweight by Suzy Kassem One evening, I sat by the ocean and questioned the moon about my destiny. I revealed to it that I was beginning to feel smaller compared to others, Because the more secrets of the universe I would unlock, The smaller in size I became. I didn't understand why I wasn't feeling larger instead of smaller. I thought that seeking Truth was what was required of us all – To show us the way, not to make us feel lost, Up against the odds, In a devilish game partitioned by An invisible wall. Then the next morning, A bird appeared at my window, just as the sun began Spreading its yolk over the horizon. It remained perched for a long time, Gazing at me intently, to make sure I knew I wasn’t dreaming. Then its words gently echoed throughout my mind, Telling me: 'The world you are in – Is the true hell. The journey to Truth itself Is what quickens the heart to become lighter. The lighter the heart, the purer it is. The purer the heart, the closer to light it becomes. And the heavier the heart, The more chained to this hell It will remain.' And just like that, it flew off towards the sun, Leaving behind a tiny feather. So I picked it up, And fastened it to a toothpick, To dip into ink And write my name.

Sisters never stand a chance to be friends. We're pitted against each other from the moment we are born. A daughter is a treasure. Two is a tax.

Maddie took the top of her egg off. The hot bright yolk was like summer sun breaking through cloud. The first daffodil in the snow. A gold sovereign wrapped in a white silk handkerchief. She dipped her spoon in it and licked it.

Normality in our part of the world is a bit like a boiled egg: its humdrum surface conceals at its heart a yolk of egregious violence. It is our constant anxiety about that violence, our memory of its past labours and our dread of its future manifestations, that lays down the rules for how a people as complex and as diverse as we continue to coexist – continue to live together, tolerate each other and, from time to time, murder one another. As long as the centre holds, as long as the yolk doesn’t run, we’ll be fine. In moments of crisis it helps to take the long view.

His eyes were eggy with blue yolks.

Love’s like an egg. Break it, and you might still have almost every bit of yolk and white, but there’s no way you’re getting that back in the shell. And even if you could, there’d be still all the cracks.

Everything about my existence feels like a costume.

What's the point? The planet is on fire and everything is random.

People aren't abandoning you just because they go.

Under the magic of the Dionysian, not only does the bond between man and man lock itself in place once more, but also nature itself, no matter how alienated, hostile, or subjugated, rejoices again in her festival of reconciliation with her prodigal son, man. The earth freely offers up her gifts, and the beasts of prey from the rocks and the desert approach in peace. The wagon of Dionysus is covered with flowers and wreaths; under his yolk stride panthers and tigers.

I know what it's like to want to leave. How it feels when the home you have is a mirage, an illusion. But I know that wherever I am, if June's around, I'll be ok.

If you combed through enough fairy tales, untangled their roots, and shook out their branches, you would find that they are infested with oaths. Oaths are brittle things, not unlike an egg. Though they go by different names depending on the myth— troths and geis, vows and tynged— there is one thing they all share: they must be broken for there to be a story. Only a shattered promise yields a rich, glittering yolk of a tale.

Live or die, but don't poison everything... Well, death's been here for a long time -- it has a hell of a lot to do with hell and suspicion of the eye and the religious objects and how I mourned them when they were made obscene by my dwarf-heart's doodle. The chief ingredient is mutilation. And mud, day after day, mud like a ritual, and the baby on the platter, cooked but still human, cooked also with little maggots, sewn onto it maybe by somebody's mother, the damn bitch! Even so, I kept right on going on, a sort of human statement, lugging myself as if I were a sawed-off body in the trunk, the steamer trunk. This became perjury of the soul. It became an outright lie and even though I dressed the body it was still naked, still killed. It was caught in the first place at birth, like a fish. But I play it, dressed it up, dressed it up like somebody's doll. Is life something you play? And all the time wanting to get rid of it? And further, everyone yelling at you to shut up. And no wonder! People don't like to be told that you're sick and then be forced to watch you come down with the hammer. Today life opened inside me like an egg and there inside after considerable digging I found the answer. What a bargain! There was the sun, her yolk moving feverishly, tumbling her prize -- and you realize she does this daily! I'd known she was a purifier but I hadn't thought she was solid, hadn't known she was an answer. God! It's a dream, lovers sprouting in the yard like celery stalks and better, a husband straight as a redwood, two daughters, two sea urchings, picking roses off my hackles. If I'm on fire they dance around it and cook marshmallows. And if I'm ice they simply skate on me in little ballet costumes. Here, all along, thinking I was a killer, anointing myself daily with my little poisons. But no. I'm an empress. I wear an apron. My typewriter writes. It didn't break the way it warned. Even crazy, I'm as nice as a chocolate bar. Even with the witches' gymnastics they trust my incalculable city, my corruptible bed. O dearest three, I make a soft reply. The witch comes on and you paint her pink. I come with kisses in my hood and the sun, the smart one, rolling in my arms. So I say Live and turn my shadow three times round to feed our puppies as they come, the eight Dalmatians we didn't drown, despite the warnings: The abort! The destroy! Despite the pails of water that waited, to drown them, to pull them down like stones, they came, each one headfirst, blowing bubbles the color of cataract-blue and fumbling for the tiny tits. Just last week, eight Dalmatians, 3/4 of a lb., lined up like cord wood each like a birch tree. I promise to love more if they come, because in spite of cruelty and the stuffed railroad cars for the ovens, I am not what I expected. Not an Eichmann. The poison just didn't take. So I won't hang around in my hospital shift, repeating The Black Mass and all of it. I say Live, Live because of the sun, the dream, the excitable gift.

Her imagination was such that she could hear the song of the bird when it was still but a yolk in an egg.

When the sun touched the earth, it spread out along the horizon like a giant yolk oozing free of its skin.

You're only as sick as your secrets. The second you talk about it, pfth. She blows a raspberry and waggles her fingers into the air. It all starts to get a little better. Humans need to share their darkest parts. Unburdening makes you closer to everyone.

He holds me longer than I’d expected him to. I leech everything I can out of the hug. Bleed it.

You know how it is, church-folk are all up in your business until that shit actually gets dark. Then, they just think you’re contagious.

Marriages are the original tiny cult.

New York is just a place. It's the people who will become a home for you.

I sat in a room the color of egg yolk for two hours while the officer got my story down. The whole time I was thinking about Natalie going to autopsy, and how I would like to sneak in and put a fresh Band-Aid on her knee.

The daughter of Lithuanian immigrants, born with a precocious scientific intellect and a thirst for chemical knowledge, Elion had completed a master's degree in chemistry from New York University in 1941 while teaching high school science during the day and preforming her research for her thesis at night and on the weekends. Although highly qualified, talented, and driven, she had been unable to find a job in an academic laboratory. Frustrated by repeated rejections, she had found a position as a supermarket product supervisor. When Hitchings found Trudy Elion, who would soon become on of the most innovative synthetic chemists of her generation (and a future Nobel laureate), she was working for a food lab in New York, testing the acidity of pickles and the color of egg yolk going into mayonnaise. Rescued from a life of pickles and mayonnaise…

The night sky was distended in my dreams, sinking to earth with the weight of destructive glory behind it. In one of those dreams I reached up and touched it gently with a fingertip, and it burst like a yolk, releasing a deluge of light.

When I recognize people, it lets me hope that maybe they recognize me, too.

that no one’s ever looking at me. Really looking.

I'm thrilled at the devastation. Destroying beautiful things so carelessly and so fast.

You crack it, you owe us some yolk.

Humans need to share their darkest parts. Unburdening makes you closer to everyone. There’s that thing that all addicts have, that you’re a piece of shit in the center of the universe. That everybody’s obsessed with the ways you fall short. But the truth is, we all have the same, boring problems. Sometimes the best thing you can do is talk about it. It makes no sense, but glory if it doesn’t work like a charm.

Mother Nature’s no dingbat. She didn’t package the good stuff with bad stuff so she could watch us struggle for thousands of years until the invention of Egg Beaters.

Back in the market, people collapsed, then got up, their hands pressed to their wounds, as if they had smashed eggs against their bodies in hypnotic agreement and were unsure about what to do with the runny, bloody yolk. Most

This infantile sense of order tended to infect my life at large. Up at 5:30 a.m., coffee, oatmeal, perhaps sausage (homemade), and fresh eggs giving one of the yolks to Lola. Listening to NPR and grieving more recently over the absence of Bob Edwards who was the sound of morning as surely as birds. Reading a paragraph or two of Emerson or Loren Eiseley to raise the level of my thinking. Going out to feed the cattle if it was during our six months of bad weather.

When You Return Fallen leaves will climb back into trees. Shards of the shattered vase will rise and reassemble on the table. Plastic raincoats will refold into their flat envelopes. The egg, bald yolk and its transparent halo, slide back in the thin, calcium shell. Curses will pour back into mouths, letters un-write themselves, words siphoned up into the pen. My gray hair will darken and become the feathers of a black swan. Bullets will snap back into their chambers, the powder tamped tight in brass casings. Borders will disappear from maps. Rust revert to oxygen and time. The fire return to the log, the log to the tree, the white root curled up in the un-split seed. Birdsong will fly into the lark’s lungs, answers become questions again. When you return, sweaters will unravel and wool grow on the sheep. Rock will go home to mountain, gold to vein. Wine crushed into the grape, oil pressed into the olive. Silk reeled in to the spider’s belly. Night moths tucked close into cocoons, ink drained from the indigo tattoo. Diamonds will be returned to coal, coal to rotting ferns, rain to clouds, light to stars sucked back and back into one timeless point, the way it was before the world was born, that fresh, that whole, nothing broken, nothing torn apart.

It is likely your own eyes were closed when you were born, so that you left the safe place of your mother’s womb—or, if you are a seahorse, your father’s yolk sac—and joined the treachery of the world without seeing exactly where you were going.

Don’t stop,’ said Lymond pleasantly. ‘You’ve my father, my brother, my late sister and a whole clecking of aunts to get through. Auntie May is a good one to start with. Fifteen stone, and every spring she goes broody; and we find her out in the hen run on a clutch of burst yolks; except the year mother got there first and hard-boiled them.

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.

It’s dazzling how disposable we all are.

we’ve been obsessed with calories for so long that we’ve forgotten what’s supposed to come with our calories: nutrients.

In the cowshed, my head hard against the floor, Natan broke the very yolk of my soul.

Why's your name Yolk?' 'Er... don't know. Was my father's name... I guess.' 'Think you're the best part of the egg, do you, Yolk?

His eyes were glowing egg yolks, burning Scut Farkus eyes to make your kidneys cringe.

Was there supposed to be a moment of blinding clarity when the path through the thicket appeared, brightly illuminated, and Good, Bad, and Morally Neutral all sorted themselves out, slightly messy but completely unambiguous, like egg yolk and egg white and shell? If so, I missed it

The Key lime pie is very simple to make. First you line a 9-inch pie plate with a graham cracker crust. Then beat 6 egg yolks. Add I cup lime juice (even bottled lime juice will do), two 14-ounce cans sweetened condensed milk, and I tablespoon grated lime rind. Pour into the pie shell and freeze. Remove from freezer and spread with whipped cream. Let sit five minutes before serving.

history tells us of the case of a man living under the peculiar delusion that he was a fried egg. Quite how or when this idea had entered his head, no one knew, but he now refused to sit down anywhere for fear that he would ‘break himself’ and ‘spill the yolk’. His doctors tried sedatives and other drugs to appease his fears, but nothing seemed to work. Finally, one of them made the effort to enter the mind of the deluded patient and suggested that he should carry a piece of toast with him at all times, which he could place on any chair he wished to sit on, and thereby protect himself from breaking his yolk. From then on, the deluded man was never seen without a piece of toast handy, and was able to continue a more or less normal existence.

While the egg yolks cooled, he directed the beaters at the egg whites, setting the mixer on high speed that sent small bubbles giggling to the side of the bowl, where a few became many until they were a white froth rising up and then lying down again in patters and ridges, leaving an intricate design like the ribs of a leaf in the wake of the beaters

The thought of doing all of this over makes my soul leave my body. I can't imagine how tiring it's going to be. But I also love the idea of June's name looking after both of us.

I have literal fucking cancer but we both know… we both know that you’re sicker than me.

Have you ever considered that it isn’t a place that will improve your life? That there is no such thing as a geographic cure?

Don't you find it fascinating that we don't know what we don't know?" -Jayne "It is fascinating. Knowing that we don't know everything leaves room for mindfulness. It opens up the possibility that thoughts and feelings can change. Perception is a lot more subjective that anyone feels in the moment." -Gina

The only thing more infuriating than finding out that we’ve been lied to is finding out that we’ve been eating those lies for breakfast, lunch, and dinner, day in and day out, for decades.

It is likely that your own eyes were closed when you were born, so that you left the safe place of your mother's womb - or, if you are a seahorse, your father's yolk sac - and joined the treachery of the world without seeing exactly where you were going.

The official erasure of any existence before enslavement – as if black Americans did not exist before the yolk and the chains and whip – has always created a passion for us. Black people need to find out. We have to find out Who We Are and Where We Come From.

Like she had broken her own heart. Kestrel felt the pieces of her heart suddenly, as if love had been an object, something as frail as a bird’s egg, its shell an impossible cloudy pink. She saw the shock of its bloody yolk. She felt the shards of shell pricking her throat and lungs.

Fernweh is rooted in pain, or sickness and sadness,” says Gina. “It’s directly translated as ‘far pain’ or ‘far sickness’ as opposed to ‘heimweh’ or ‘homesickness.’ But it’s also longing for the unknown, since the familiar is stifling or challenging. The foreign can seem fantastic, exalted, since its possibilities are infinite. We have no data or experience around it. But once we arrive and the faraway is known and becomes familiar, then what? You’ve got all that energy and longing and possibility that no longer has anywhere to go. It’s got nowhere to be invested, nowhere to live.

I thought a polished appearance and stellar behavior would be the passport to belonging. And when I inevitably failed at perfection, I could at least wilfully do everything in my power to be kicked out before anyone left me.

Little of that makes for love, but it does pump desire. The woman who churned a man's blood as she leaned all alone on a fence by a country road might not expect even to catch his eye in the City. But if she is clipping quickly down the big-city street in heels, swinging her purse, or sitting on a stoop with a cool beer in her hand, dangling her shoe from the toes of her foot, the man, reacting to her posture, to soft skin on stone, the weight of the building stressing the delicate, dangling shoe, is captured. And he'd think it was the woman he wanted, and not some combination of curved stone, and a swinging, high-heeled shoe moving in and out of sunlight. He would know right away the deception, the trick of shapes and light and movement, but it wouldn't matter at all because the deception was part of it too. Anyway, he could feel his lungs going in and out. There is no air in the City but there is breath, and every morning it races through him like laughing gas brightening his eyes, his talk, and his expectations. In no time at all he forgets little pebbly creeks and apple trees so old they lay their branches along the ground and you have to reach down or stoop to pick the fruit. He forgets a sun that used to slide up like the yolk of a good country egg, thick and red-orange at the bottom of the sky, and he doesn't miss it, doesn't look up to see what happened to it or to stars made irrelevant by the light of thrilling, wasteful street lamps. That kind of fascination, permanent and out of control, seizes children, young girls, men of every description, mothers, brides, and barfly women, and if they have their way and get to the City, they feel more like themselves, more like the people they always believed they were.

Ars Poetica" If you dissect the poem, this is what you will find: a handful of broken glass, salt bedding routes into our cheeks. If you crack an egg, something spills. The rabbit is limp & yet, the moon continues to glow. The rabbit is limp & yet, here I am, mouth stupid and dry. Palm of river & yellow yolk. Skin deep as plums, tender & smooth. A cartographer composed entirely of incidental histories. Thin slices of lemon. Pink belly & dive. When we must, we learn what we are capable of.

Apply the cook’s brain and visualize that fried egg on the plate. Do you want it to be burned around the edges? Do you want to see craters on the egg white? Should the yolk look as if you’d need a hammer to break into it? The answer to all three questions should be no. Yet the majority of people still crack an egg and drop it into searingly hot oil or fat and continue to cook it on high heat. You need to insert earplugs to reduce the horrific volume of the sizzle. And the result, once served up in a pool of oil, is an inedible destruction of that great ingredient—the egg. Maybe that’s how you like it, in which case carry on serving your disgusting food.

Because those are all things we’re not supposed to do, and yet inside of me was a kernel of the inexplicable from which dark things bloom, something I couldn’t understand or justify. I knew better than to romanticize my captor, but there it was—sick and twisted and disgusting as it was. And it scared me. It scared me because I saw a glimmer of all the terrifying things we’re capable of, because the human psyche is such a fragile thing, a yolk contained within a brittle shell—one crack and out it spills: a neighbor goes on a suicide mission, tribes massacre tribes, countries turn their faces away from injustices. And it all starts within, because within is where all things begin.

Within five minutes of leaving the reunion, I'd undone the double wrapping and eaten all six rugelach, each a snail of sugar-dusted pastry dough, the cinnamon-lined chambers microscopically studded with midget raisins and chopped walnuts. By rapidly devouring mouthful after mouthful of these crumbs whose floury richness - blended of butter and sour cream and vanilla and cream cheese and egg yolk and sugar - I'd loved since childhood, perhaps I'd find vanishing from Nathan what, according to Proust, vanished from Marcel the instant he recognized "the savour of the little madeleine": the apprehensiveness of death. "A mere taste," Proust writes, and "the word 'death' ... [has] ... no meaning for him." So, greedily I ate, gluttonously, refusing to curtail for a moment this wolfish intake of saturated fat, but, in the end, having nothing like Marcel's luck.

derelict. my voice cracked and yolk poured out. wind chimes rigid, no breeze, no song. my wings found hidden in your suitcase. pleas for help mistaken for a swan song. i'm stuffing pages from my journal down my throat as kindling. hoping the smoke will get the taste of you out of my mouth. he looks at me from across the room and all i want is to push him against the wall. ravage. ravage. carnage has never been more vogue. is it still art if it doesn't bring you to your knees? lover, let me prey at your altar. let me bare my fangs in praise. don't i look so pretty in a funeral shroud? i keep time with the click of my creaking bones. dance with me under the milky translucence of a world suffocating. how did you find me? i buried myself beneath the cicadas. is a girl trapped in glass still a prize? let me get under your skin. i want to know what your fears taste like. i want to consume.

The planet is on fire and everything is random.

Когато си млад, хем умът ти сече като бръснач, хем големи глупости вършиш.

The calories in natural, unprocessed, real foods are more than just calories. They’re full of more magic than a Disney Princess convention.

A dead man passed us in a hearse heaped with blooms, followed by two carriages with drawn blinds and by more cheerful carriages for friends. The friends looked out at us with the tragic eyes and short upper lips of south-eastern Europe, and I was glad that the sight of Gatsby’s splendid car was included in their somber holiday. As we crossed Blackwell’s Island a limousine passed us, driven by a white chauffeur, in which sat three modish Negroes, two bucks and a girl. I laughed aloud as the yolks of their eyeballs rolled toward us in haughty rivalry.

But you can draw people’s faces, can’t you? I’m sure lots of women here in Etten would like to have their portraits painted. There’s a living in that.” “Yes, I suppose so. But I’ll have to wait until my drawing is right.” His mother was breaking eggs into a pan of sour cheese she had strained the day before. She paused with half the shell of an egg in each hand and turned from the stove. “You mean you have to make your drawing right so the portraits will be good enough to sell?” “No,” replied Vincent, sketching rapidly with his pencil, “I have to make my drawing right so that my drawing will be right.” Anna Cornelia stirred the yolks into the white cheese thoughtfully and then said, “I’m afraid I don’t understand that, son.” “Neither do I,” said Vincent, “but anyway it’s so.

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.

A really great omelette has two whole eggs and one extra yolk, and by the way, the same thing goes for scrambled eggs. As for egg salad, here’s our recipe: boil eighteen eggs, peel them, and send six of the egg whites to friends in California who persist in thinking that egg whites matter in any way. Chop the remaining twelve eggs and six yolks coarsely with a knife, and add Hellmann’s mayonnaise and salt and pepper to taste.

But,” she said sadly, “I could not become an Indian.” “Of course not,” said Dr. Mukhtar. “There is a whole world of signs, symbols and spirits which all must be absorbed from birth. You could not hope to grasp the meanings except by living the entire life.” She could not, she explained to Dr. Mukhtar, express affection except by teaching, holding out books as tokens of love. When at last light the doctor, exhausted from listening, stood to go to his room above for the night and pinched out the candle, she begged him to leave the curtains and the window open. The door closed gently and she could look at the moon, a blood-streaked egg yolk rolling in the shell of sky. •

I have now traveled so far south that I find myself come to a place where our common expression “white as snow” has no useful meaning. Here, one who wishes his words to make plain sense had better say “white as cotton.” I will not say that I find the landscape lovely. We go on through Nature to God, and my Northern eye misses the grandeur that eases that ascent. I yearn for mountains, or at least for the gentle ridges of Massachusetts; the sweet folds and furrows that offer the refreshment of a new vista as each gap or summit is obtained. Here all is obvious, a song upon a single note. One wakes and falls asleep to a green sameness, the sun like a pale egg yolk, peering down from a white sky. And the river! Water as unlike our clear fast-flowing freshets as a fat broody hen to a hummingbird. Brown as treacle, wider than a harbor, this is water sans sparkle or shimmer. In places, it roils as if heated below by a hidden furnace. In others, it sucks the light down and gives back naught but an inscrutable sheen that conceals both depth and shallows. It is a mountebank, this river. It feigns a gentle lassitude, yet coiled beneath are currents that have crushed the trunks of mighty trees, and swept men to swift drownings…

Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem.

but here is the best peach pie we made: Put 1 ¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and ⅓ cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350° and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

Still, we permit the appearance of our meats, sauces, fruits, and vdgetables to dominate our tongues until it is difficult to divide a twist of lemon or squeeze of lime from the colors of their rinds or separate yellow from its yolk or chocolate from the quenchless brown which seems to be the root, shoot, stalk, and bloom of it. Yet I hardly think the eggplant's taste is as purple as its skin. In fact, there are few flavors at the violet end, odors either, for the acrid smell of blue smoke is deceiving, as is the tooth of the plum, though there may be just a hint of blue in the higher sauces. Perceptions are always profound, associations deceiving. No watermelon tastes red. Apropos: while waiting for a bus once, I saw open down the arm of a midfat, midlife, freckled woman, suitcase tugging at her hand like a small boy needing to pee, a deep blue crack as wide as any in a Roquefort. Split like paper tearing. She said nothing. Stood. Blue bubbled up in the opening like tar. One thing is certain: a cool flute blue tastes like deep well water drunk from a cup.

BOWLS OF FOOD Moon and evening star do their slow tambourine dance to praise this universe. The purpose of every gathering is discovered: to recognize beauty and love what’s beautiful. “Once it was like that, now it’s like this,” the saying goes around town, and serious consequences too. Men and women turn their faces to the wall in grief. They lose appetite. Then they start eating the fire of pleasure, as camels chew pungent grass for the sake of their souls. Winter blocks the road. Flowers are taken prisoner underground. Then green justice tenders a spear. Go outside to the orchard. These visitors came a long way, past all the houses of the zodiac, learning Something new at each stop. And they’re here for such a short time, sitting at these tables set on the prow of the wind. Bowls of food are brought out as answers, but still no one knows the answer. Food for the soul stays secret. Body food gets put out in the open like us. Those who work at a bakery don’t know the taste of bread like the hungry beggars do. Because the beloved wants to know, unseen things become manifest. Hiding is the hidden purpose of creation: bury your seed and wait. After you die, All the thoughts you had will throng around like children. The heart is the secret inside the secret. Call the secret language, and never be sure what you conceal. It’s unsure people who get the blessing. Climbing cypress, opening rose, Nightingale song, fruit, these are inside the chill November wind. They are its secret. We climb and fall so often. Plants have an inner Being, and separate ways of talking and feeling. An ear of corn bends in thought. Tulip, so embarrassed. Pink rose deciding to open a competing store. A bunch of grapes sits with its feet stuck out. Narcissus gossiping about iris. Willow, what do you learn from running water? Humility. Red apple, what has the Friend taught you? To be sour. Peach tree, why so low? To let you reach. Look at the poplar, tall but without fruit or flower. Yes, if I had those, I’d be self-absorbed like you. I gave up self to watch the enlightened ones. Pomegranate questions quince, Why so pale? For the pearl you hid inside me. How did you discover my secret? Your laugh. The core of the seen and unseen universes smiles, but remember, smiles come best from those who weep. Lightning, then the rain-laughter. Dark earth receives that clear and grows a trunk. Melon and cucumber come dragging along on pilgrimage. You have to be to be blessed! Pumpkin begins climbing a rope! Where did he learn that? Grass, thorns, a hundred thousand ants and snakes, everything is looking for food. Don’t you hear the noise? Every herb cures some illness. Camels delight to eat thorns. We prefer the inside of a walnut, not the shell. The inside of an egg, the outside of a date. What about your inside and outside? The same way a branch draws water up many feet, God is pulling your soul along. Wind carries pollen from blossom to ground. Wings and Arabian stallions gallop toward the warmth of spring. They visit; they sing and tell what they think they know: so-and-so will travel to such-and-such. The hoopoe carries a letter to Solomon. The wise stork says lek-lek. Please translate. It’s time to go to the high plain, to leave the winter house. Be your own watchman as birds are. Let the remembering beads encircle you. I make promises to myself and break them. Words are coins: the vein of ore and the mine shaft, what they speak of. Now consider the sun. It’s neither oriental nor occidental. Only the soul knows what love is. This moment in time and space is an eggshell with an embryo crumpled inside, soaked in belief-yolk, under the wing of grace, until it breaks free of mind to become the song of an actual bird, and God.

The culturalists tried to make the idea more appealing by pointing out that even in modern languages we use idioms that are rather imprecise about color. Don’t we speak of “white wine,” for instance, even if we can see perfectly well that it is really yellowish green? Don’t we have “black cherries” that are dark red and “white cherries” that are yellowish red? Aren’t red squirrels really brown? Don’t the Italians call the yolk of an egg “red” (il rosso)? Don’t we call the color of orange juice “orange,” although it is in fact perfectly yellow? (Check it next time.)

I've heard of a crustacean that eats just the corneas of sharks until the sharks are blinded, and butterflies in the Amazon that drink the tears of turtles---yet these animals aren't demons, they're just animals, and many people believe them to have been made the way they are by God. Of course, there are also animals that survive on blood; and others that crack open eggs and eat the young, or the runny yolk inside; and others that eat their own young; and, then, humans too eat meat and eggs and blood, only in specific ways, in specific shapes, with specific herbs, and these animals and humans are not demons.

Quite as agreeable was the arrival of a fresh supply of red-currant fool, and as this had been heralded a few minutes before by a loud pop from the butler's pantry, which looked on to the lawn, Miss Mapp began to waver in her belief that there was no champagne in it, particularly as it would not have suited the theory by which she accounted for the Major's unwonted good humour, and her suggestion that the pop they had all heard so clearly was the opening of a bottle of stone ginger-beer was not delivered with conviction. To make sure, however, she took one more sip of the new supply, and, irradiated with smiles, made a great concession. "I believe I was wrong," she said. "There is something in it beyond yolk of egg and cream. Oh, there's Boon; he will tell us." She made a seductive face at Boon, and beckoned to him. "Boon, will you think it very inquisitive of me," she asked archly, "if I ask you whether you have put a teeny drop of champagne into this delicious red-currant fool?" "A bottle and a half, Miss," said Boon morosely, "and half a pint of old brandy. Will you have some more, Miss?" Miss Mapp curbed her indignation at this vulgar squandering of precious liquids, so characteristic of Poppits. She gave a shrill little laugh.

For my part, I’d come for the textbook and was glad to have it. Betta’s tortellini are now in my head and my hands. I follow her formula for the dough—an egg for every etto of flour, sneaking in an extra yolk if the mix doesn’t look wet enough. I’ve learned to roll out a sheet until I see the grain of the wood underneath. I let it dry if I’m making tagliatelle; I keep it damp if I’m making tortellini. I make a small batch, roll out a sheet, then another, the rhythm of pasta, each movement like the last one. My mind empties. I think only of the task. Is the dough too sticky? Will it tear? Does the sheet, held between my fingers, feel right? But often I wonder what Betta would think, and, like that, I’m back in that valley with its broken-combed mountain tops and the wolves at night and the ever-present feeling that the world is so much bigger than you, and my mind becomes a jumble of associations, of aunts and a round table and laughter you can’t hear anymore, and I am overcome by a feeling of loss. It is, I concluded, a side effect of this kind of food, one that’s handed down from one generation to another, often in conditions of adversity, that you end up thinking of the dead, that the very stuff that sustains you tastes somehow of mortality.

Since leptin is what gives us a feeling of satiety when we’re full, our hunger can become excessive and relentless, just as it can when we restrict food. Fatigue can become debilitating. Weight loss becomes impossible and weight gain inevitable. It’s all about the hormones. Hormones, not lack of willpower, drive hunger and overeating in response to dieting and food restriction.

To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.

RECIPE FOR MAKING WONKA-VITE Take a block of finest chocolate weighing one ton (or twenty sackfuls of broken chocolate, whichever is the easier). Place chocolate in very large cauldron and melt over red-hot furnace. When melted, lower the heat slightly so as not to burn the chocolate, but keep it boiling. Now add the following, in precisely the order given, stirring well all the time and allowing each item to dissolve before adding the next: THE HOOF OF A MANTICORE THE TRUNK (AND THE SUITCASE) OF AN ELEPHANT THE YOLKS OF THREE EGGS FROM A WHIFFLE-BIRD A WART FROM A WART-HOG THE HORN OF A COW (IT MUST BE A LOUD HORN) THE FRONT TAIL OF A COCKATRICE SIX OUNCES OF SPRUNGE FROM A YOUNG SLIMESCRAPER TWO HAIRS (AND ONE RABBIT) FROM THE HEAD OF A HIPPOCAMPUS THE BEAK OF A RED-BREASTED WILBATROSS A CORN FROM THE TOE OF A UNICORN THE FOUR TENTACLES OF A QUADROPUS THE HIP (AND THE PO AND THE POT) OF A HIPPOPOTAMUS THE SNOUT OF A PROGHOPPER A MOLE FROM A MOLE THE HIDE (AND THE SEEK) OF A SPOTTED WHANGDOODLE THE WHITES OF TWELVE EGGS FROM A TREE-SQUEAK THE THREE FEET OF A SNOZZ-WANGER (IF YOU CAN’T GET THREE FEET, ONE YARD WILL DO) THE SQUARE-ROOT OF A SOUTH AMERICAN ABACUS THE FANGS OF A VIPER (IT MUST BE A VINDSCREEN VIPER) THE CHEST (AND THE DRAWERS) OF A WILD GROUT When all the above are thoroughly dissolved, boil for a further twenty-seven days but do not stir. At the end of this time, all liquid will have evaporated and there will be left in the bottom of the cauldron only a hard brown lump about the size of a football. Break this open with a hammer and in the very centre of it you will find a small round pill. This pill is WONKA-VITE.

I spent another sleepless night in my apartment and in the early hours of the morning I snuck once more into my little kitchen, to prepare a huge torta di ricotta. I needed a cheesecake: it was the only thing that could give me the peace of mind I craved. Had I been too hasty in offering to give l'Inglese lessons? I asked myself, as I ground green almonds with my pestle. The power of my wrist quickly turned the almonds to powder. If only I could grind my worries away as easily. I beat the ricotta, egg yolks, honey, sugar, lemon juice, and rind into the almonds. I beat and beat and beat the mixture until a sweat formed on my brow and my body began to glow with warmth. Even then I did not stop beating. I welcomed the exhaustion that began to creep up on me: I could feel the healing power of my cooking. Really I knew nothing about l'Inglese. Nothing at all. Except that everything about him spelled danger to an inexperienced woman like me. I was afraid of him, yet could not bear the thought of not seeing him again. I was always thinking of him, imagining our next meeting: amusing myself with every possible scenario. I whisked the egg whites into peaks in a matter of seconds. I reasoned that I had been right to speak out to him when I did. I knew how I would have hated myself if I had let the moment slip by. I knew how wretched and foolish I would have felt at my impotence, and yet this turbulence inside me was almost as bad. Acrobatic butterflies fluttered in my stomach, however much I tried to feed them into submission. When the torta had baked to a golden, angel-scented crust, and after waiting impatiently for it to cool, I helped myself to a large slice with a thick dollop of cream. Ooh, it was good. I mopped up every crumb from the plate with my finger. Then I switched out the lights and climbed back into bed. I resigned myself to the thought that what was done could not be undone and drifted into a lemon-flavored sleep.

Our neighborhood ramen place was called Aoba. That's a joke. There were actually more than fifty ramen places with in walking distance of our apartment. But this one was our favorite. Aoba makes a wonderful and unusual ramen with a mixture of pork and fish broth. The noodles are firm and chewy, and the pork tender and almost smoky, like ham. I also liked how they gave us a small bowl for sharing with Iris without our even asking. What I really appreciated about this place, however, were two aspects of ramen that I haven't mentioned yet: the eggs and the dipping noodles. After these two, I will stop, but there's so much more to ramen. Would someone please write an English-language book about ramen? Real ramen, not how to cook with Top Ramen noodles? Thanks. (I did find a Japanese-language book called State-of-the-Art Technology of Pork Bone Ramen on Amazon. Wish-listed!) One of the most popular ramen toppings is a soft-boiled egg. Long before sous vide cookery, ramen cooks were slow-cooking eggs to a precise doneness. Eggs for ramen (ajitsuke tamago) are generally marinated in a soy sauce mixture after cooking so the whites turn a little brown and the eggs turn a little sweet and salty. I like it best when an egg is plunked whole into the broth so I can bisect it with my chopsticks and reveal the intensely orange, barely runny yolk. A cool egg moistened with rich broth is alchemy. Forget the noodles; I want a ramen egg with a little broth for breakfast. Finding hot and cold in the same mouthful is another hallmark of Japanese summer food, and many ramen restaurants, including Aoba, feature it in the form of tsukemen, dipping noodles. Tsukemen is deconstructed ramen, a bowl of cold cooked noodles and a smaller bowl of hot, ultra-rich broth and toppings. The goal is to lift a tangle of noodles with your chopsticks and dip them in the bowl of broth on the way to your mouth. This is a crazy way to eat noodles and, unless you've been inculcated with the principles of noodle-slurping physics from birth, a great way to ruin your clothes.

Prior to my second stint in Perpignan, I was a fine diner and as I saw it, food was art. At vocational school, I was being taught how to cook, but I was frustrated by how basic the dishes were. I was like a kid who had grown up listening to Chopin, then showed up at music school, never having actually played an instrument. I mean, when you listen to Chopin all the time, you want to become Chopin. And then you go to music school and all you're doing is plunking out do...re... mi for hours at a time. It's boring as hell, and not why you enrolled. I was impatient to create great meals and not so excited about starting with the basics. Why were we spending hours learning how to hold a knife or mine a shallot when we could be making nouvelle cuisine? True, I didn't know how to cut a chicken in eight pieces or make a bechamel. But in the two- and three-start restaurants I had been to, they were way over the bechamel. Still, there I was, in school, making the most basic of dishes--salade Nicoise, potato-leek soup, an omelette.

She arranged the bacon on a platter and then debated what to do with the ten-inch biscuit that had actually been four small biscuits when she’d placed the pan in the oven. Deciding not to break it into irregular chucks, she placed the entire biscuit neatly in the center of the bacon and carried the platter over to the table, were Ian had just seated himself. Returning to the stove, she tried to dig the eggs out of the skillet, but they wouldn’t come loose, so she brought the skillet and spatula to the table. “I-I thought you might like to serve,” she offered formally, to hide her growing trepidation over the things she had prepared. “Certainly,” Ian replied, accepting the honor with the same grave formality with which she’d offered it: then he looked expectantly at the skillet. “What have we here?” he inquired sociably. Scrupulously keeping her gaze lowered, Elizabeth sat down across from him. “Eggs,” she answered, making an elaborate production of opening her napkin and placing it on her lap. “I’m afraid the yolks broke.” “It doesn’t matter.” When he picked up the spatula Elizabeth pinned a bright, optimistic smile on her face and watched as he first tried to lift, and then began trying to pry the eggs from the skillet. “They’re stuck,” she explained needlessly. “No, they’re bonded,” he corrected, but at least he didn’t sound angry. After another few moments he finally managed to pry a strip loose, and he placed it on her plate. A few moments more and he was able to gouge another piece loose, which he placed on his own plate. In keeping with the agreed-upon truce they both began observing all the polite table rituals with scrupulous care. First Ian offered the platter of bacon with the biscuit centerpiece to Elizabeth. “Thank you,” she said, choosing two black strips of bacon. Ian took three strips of bacon and studied the flat brown object reposing on the center of the platter. “I recognize the bacon,” he said with grave courtesy, “but what is that?” he asked, eyeing the brown object. “It looks quite exotic.” “It’s a biscuit,” Elizabeth informed him. “Really?” he said, straight-faced. “Without any shape?” “I call it a-a pan biscuit,” Elizabeth fabricated hastily. “Yes, I can see why you might,” he agreed. “It rather resembles the shape of a pan.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.