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As a dinner guest I gratefully eat just about anything that's set before me, because graciousness among friends is dearer to me than any other agenda.
I've swallowed fish-eyes wholelike an endoscope.I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark, inside the cold-blooded womb of yet another shark.
Good food, fresh water, and an occasional sweet and someone to care for. That's what everyone should have. A simplistic and unrealistic view I knew, but it soothed me.
There's a great Lebanese restaurant a few blocks over. They have the best shawarma in the world." "What's shawarma?" "You know what a gyro is?" "No." "Same thing.
You see, most people gain weight because they give into cravings. But when you easily (and without feeling like you're depriving yourself) gain control, the extra weight comes off.
Although he never speaks of how or what or why, I know that his childhood was difficult, that his parents broke his heart. Books and excess poundage are his insulation against pain.
But what little we did know, we brandished wildly like cavemen’s clubs, slinging out stuff we felt tasted good. That was as intricate as ourgame plan ever was—to make food that tasted good.
I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.
Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket