Eli Brown

Is this spirited man the cook?" she shouted. "Are you responsible for this delightful feast? What a piece of luck! _ What is it you say, Mr. Apples?""Like shittin' with the pope.""No, the other thing, less vulgar.""Whistlin' donkey.""Quite! A surprise and a delight like a whistling _ How is it that these phrases make sense when you say them? Anyway, bring him along.

I made an attempt to reach him in his grief. I said, "I've had this pain. To tell you it will go away would be a lie. It will never go away. But, if you live long enough, it will cease to torture and will instead favor you. As we rely on the bitterness of strong tea to wake us, this too will become something you can use.

A knight can fight. As you well know, I fight about as well as a pillow.""That's an insult to pillows. At least they can take a beating.

The proper way is lost to me; my compass spins. I therefore give my entire attention to those works that seem to me most incorruptible: the application of heat, the proportion of seasoning, the arrangement of a plate. When robbed of all pretensions and aspirations, with no proper home nor any knowledge of what discord tomorrow brings, I still may have a pocketful of dignity. The Roman pomp and raiment have fallen away, and I see at last the glory of washed feet and shared bread.

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.

Inside, the box was divided into tiered chambers, each with a lacquered lid, and these held a selection of ground and whole spices: sage, turmeric, cumin, ginger, mustard, cinnamon, asafetida, mace, cayenne, and cloves. I felt like an emperor receiving the treasures of a new country. The odor rising from the box was like a clambering vine wrapping itself thickly around my head, musky with the deep minerals of the earth and dusting my shoulders with a rainbow of pollen.

It is, admittedly, a base foodstuff, but lobster, well prepared, can nevertheless be made to satisfy the distinguished gourmand.