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1 " Eating was still a sore point with Smriti.She failed to understand,when interesting options like mango juice or chocolates were available,why was she forced by her stupid mother to eat boring regular meals?After much contemplation,Nikhil came up with a suggestion'Don't give her food till she herself asks for it'.His idea'starve-to know-the-worth-of -food'made sense to Abhilasha,though it took her a great deal of resolve before she could actually try it out. So on a sunday,the'lady with an iron will'took over from'the soft and kind hearted mother'.she did not give her anything to eat and waited for the golden moment,expecting a hungry Smriti to beg for food.But the much awaited moment never came.Smriti was not at all bothered about her meal and kept playing happily. The day turned into evening and still there was no trace of hunger in her." Aren't you feeling hungry?' now a worried mother had no option but to eat the humble pie and ask the daughter." No Maa. My friend Pinky had brought wafers and chocolates. Those were so yummy that I ate them all......" And that was the end of her'starve-to -know-the-worth-of-food-mission. "
2 " She's still quite fit at ninety, fit enough to chew her food with her own teeth. Apparently she grew up in a house without a bar of soap, let alone tooth powder. Her family didn't have electricity until she started elementary school, and she'd never seen a train until the tracks of the Koumi line were laid in Saku. It's exactly as if she were born in the Edo period. These days, you only have to drive for five minutes to find a sparkling clean convenience store, with bright lights above shelves stocked with everything you could possibly need. Land that used to be fields of mulberry bushes is now crisscrossed by smooth, wide roads lined with video rental stores and fast food restaurants.I would say O-Hatsu has seen more changes in her lifetime than I have. After all, she lived for most of the century when this country was changing faster than it ever had before. Even so, I have a feeling that the inside of her head has remained much the same as when she was a girl. By " the inside of her head" I mean the way she sees the world around her—the language she uses to make sense of it. In my case, the very way I looked at the world and the words I used to understand it had altogether changed. "
3 " ...the restaurant itself is weird especially because of a big raunch mad thicklipped sloppy young Fillipino woman sitting alone at the end of the restaurant gobbling up her food obscenely and looking at us insolently as tho to say " Fuck you, I eat the way I like splashing gravy everywhere (p. 156) "
4 " I was the big sister. I was supposed to set and example and lead the way so people would say, 'Hey, you're Alex's sister, aren't you? You two look exactly alike!' instead of 'Hey, you're Alex's sister, aren't you? Are you crazy, too?'The only example I was ever going to set for her was to always check her food before she ate it. "
― Francesca Zappia , Made You Up
5 " I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods. "
― Stacey Ballis , Off the Menu
6 " She again patted the ground beside her. " Now come. Sit beside me. I will play with your cock while we eat." Elina hadn't even finished chewing the second bite of her food before the dragon suddenly dove into place next to her. A smile on his handsome face, his eyebrows wiggling in anticipation.He was adorably pathetic." Take care of your horse first, Dolt." " Take care of him?" " He cannot spend the all night wearing saddle and equipment." " Aye, but..." " I am not going anywhere. My hands will still be here to play with cock when you get back." " Promise? "