Sublime

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I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed

Imperial Hospitality

There’s a nosy pleasure in that,

invective

She was a harbinger of the sub rosa, the new world awaiting me in just a few weeks.

onerous

And, like many modern people—modern women, especially—I had catapulted out of my context…The successes [of the writers] gave me hope, of course, yet it was the desperate bits I liked best. I was looking for directions, gathering clues.