Best 38 quotes of Crystal King on MyQuotes

Aelia, please stop worrying. You look beautiful. We've had large parties before and you haven't been nervous." There was the clink of cosmetic pots and bottles of nard used to perfume the forehead. "I wasn't nervous until you mentioned Ovid would be coming," Aelia said. Aelia was not alone in her love of Ovid's poetry. Passia had read every word the man had ever written. He was considered to be one of Rome's experts on both love and beauty, and most women I knew owned several of his books. When Passia heard he would be in attendance I thought she might swoon. There was the ruffle of a scroll being unraveled. "Could this be one of the sources of your concern? Women's Facial Cosmetics?" I remembered the book. Apicius had bought it and other Ovid titles for Aelia two years earlier as a Saturnalia gift. "I know, I shouldn't worry. But if he didn't know so much, how could he write it down? It is as though he were the mouthpiece for Venus herself!

Ambrosial!" Apicius said to me yet again one afternoon as we chopped beets for the evening meal. The knife revealed dark rings with every slice. There was something precious to me about black food- sinister yet seductive. Oh, how the beet juice would look in glass goblets, the torchlight glinting off the black surface! Apicius loved beet juice, and the rumors about its powers as an aphrodisiac were always a wonderful source of conversation with his guests.

A woman I didn't recognize tapped my arm. She was elderly, but still stood tall, her dark eyes bright with sadness. She wore a black brocade gown edged with red. She held out a bouquet of red carnations and white narcissus. She stepped forward and placed the flowers on Bartolomeo's headstone, then stepped back and slipped into the crowd so fast I could not see where she went. I stared down at the flowers. Narcissus was a common spring flower at funerals, but red carnations meant only love, deep abiding love. I had never seen her before. Who was she?

, Bartolomeo Scappi thought. Never have I seen a woman so perfect, so angelic, so impossible for me to attain. "Bella," he breathed when air filled his lungs once again. Even Ippolito d'Este's presence at the dining table could not mar his giddiness. The girl was so beautiful she glowed like a painting of the Madonna, making everyone around her seem colorless in comparison. She was clearly a principessa of a grand house, sitting between Ippolito's father, the Duke of Ferrara, on one side, and a woman most likely to be her mother on the right. Bartolomeo sought to memorize every feature of this goddess with golden hair that shone with glints of red in the last rays of the day's sunlight. Her eyes were dark chestnut, rich and deep, while her lips were pink, like the inside of a seashell. Her hair was braided, but much of it flowed loose over shoulders, teasing her pale skin. She wore a dress of red, with sleeves billowing white. Rubies and pearls spilled across her delicate collarbone toward her beautiful breasts. Scappi painted her picture in his mind and stored it deep within the frame of his heart. That evening, while staring at the sky, his thoughts lost in the memory of the signorina, a shooting star passed across his vision. "Stella," he said under his breath. I will call her Stella. My shining star.

But his eyes were kind and he treated Bartolomeo as an equal, which surprised the apprentice, who helped the secondo stuff thick slabs of tuna with grated cheese, cinnamon, cloves, nutmeg, and saffron. They dusted them in fennel flour, then cooked them over the fire with a bit of garlic.

Eat up, sweet one. And if you ask, I am sure Thrasius will make a pear patina tonight." Apicius's voice always held a special warmth when he addressed his daughter. "Please, Thrasius! I love it when you make the pears pretty!" I laughed at her description of the fruit, honey, and egg dish. I always added an extra layer of pears on top, and I had to admit, they did look pretty once they were cooked and shining with oil. "I would be pleased to make that for you, little Domina." Spontaneously, Apicata ran around the table and gave me a big hug.

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope's meals. For noonday, we made barley soup, apples, and a little cheese and bread. For the evening meal, we prepared the same soup with bits of roasted capons, and I made a zabaglione egg dish with a little malmsey wine. I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. And at best, perhaps he would recognize the joy of food God gifted to us. Once we had finished the general preparations, Antonio helped me bake a crostata to take to the Palone house that evening. He set to work making the pastry as I cleaned the visciola cherries- fresh from the market- and coated them with sugar, cinnamon, and Neapolitan mostaccioli crumbs. I nestled the biscotti among several layers of dough that Antonio had pressed into thin sheets to line the pan. Atop the cherries, I laid another sheet of pastry cut into a rose petal pattern. Antonio brushed it with egg whites and rosewater, sugared it, and set the pie into the oven to bake. Francesco joined us just as I placed the finished crostata on the counter to cool. The cherries bubbled red through the cracks of the rose petals and the scalco gave a low whistle. "Madonna!" Antonio and I stared at him, shocked at the use of the word as a curse. Francesco laughed. "That pie is so beautiful I think even our Lord might swear." He clapped me on the shoulder. "It is good to see you cooking something besides barley soup, Gio. It's been too long since this kitchen has seen such a beautiful dessert." The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked.

If you had any ingredients at your disposal, what would you make?" "You said it was a small dinner?" "Yes," he affirmed. "In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus. Apicius licked his lips. "Yes, yes, go on." "Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia." "Perfect. Simple and the flavors would blend nicely at the beginning of the meal.

I loved Vinalia. Every year Passia and I looked forward to the first feast of the three-day festival. Aelia would line up the servants on both sides of the long hallway leading from the front door through the atrium. Together Apicius, Apicata, and Aelia would walk the lines and place a grape on the tongue of each slave and say a blessing to the lady Venus. Then Apicius would have ten jars of his best Falernian wine brought up from the cellar and he would give them to his most loyal servants. I would make sweet curds and honey tarts for the whole household, slaves included, and we would read poetry and listen to music.

I made a sticky mock ambrosia cake from honey and apples, to be served by one of the prettiest slaves, dressed as a handmaiden to Venus. I hoped when people left they would be raving about both the atmosphere and the food. "I came to go over the menu," Apicius said, jolting me out of my thoughts. He was like an eager child just given a fresh plum. Sotas settled on a stool near the door and raised a hand in greeting. "Of course. I can make a variety of dishes and cut them up for easy sampling. I wanted to start with roasted hyacinth bulbs, some soft cheese drenched in raisin wine with bread, and slices of sow's udder with garum and lovage. I thought we could serve the Lucanian sausage I made earlier this week. And remember my hard egg mice with the almond ears and the clove eyes? I think those might go over well." "Perfect! The mice will delight the ladies!

I made the little girl all of her favorite dishes, and carved her little animals out of vegetables to adorn her plate. When she saw them, she ran to me and gave me a giant hug and told me how much she missed me. I hugged her for a long time and said nothing when I saw she was trying very hard not to cry. When I went to the market that day, I bought a honey cake from the temple of Ceres, paying extra for a protection blessing from the priestess. I gave it to Apicata with her afternoon meal, and while surely she had seen temple protection cakes and knew what they were, she ate it without a word.

I might be young, but cooking has always come easily to me," I said, hoping my voice didn't waver. I raised my eyes again, but not my head. "I have always had an intense palate. When flavors blend well, it is like harmony in the mouth. I think about how the components can come together to make each dish sing.

In Scappi's cookbook we see the first Italian recipes ever published that rely heavily on dairy, particularly butter and cheeses. There are also numerous recipes for pasta. Turkey makes its first appearance in an Italian cookbook. And many of us today are familiar with a recipe first found in L'Opera: zabaglione. The flavors that are prevalent in the cookbook are a little cloying to modern audiences, relying heavily on rosewater, sugar, pepper, ginger, nutmeg, and cinnamon. These flavors make sense in the variety of flaky pastries that are described in the book, but can be a little more off-putting when incorporated into a savory pasta dish.

Today I saw the most beautiful girl in the world... She is the most beautiful girl in the world, Bartolomeo Scappi thought. Never have I seen a woman so perfect, so angelic, so impossible for me to attain. "Bella," he breathed when air filled his lungs once again. Even Ippolito d'Este's presence at the dining table could not mar his giddiness. The girl was so beautiful she glowed like a painting of the Madonna, making everyone around her seem colorless in comparison. She was clearly a principessa of a grand house, sitting between Ippolito's father, the Duke of Ferrara, on one side, and a woman most likely to be her mother on the right. Bartolomeo sought to memorize every feature of this goddess with golden hair that shone with glints of red in the last rays of the day's sunlight. Her eyes were dark chestnut, rich and deep, while her lips were pink, like the inside of a seashell. Her hair was braided, but much of it flowed loose over shoulders, teasing her pale skin. She wore a dress of red, with sleeves billowing white. Rubies and pearls spilled across her delicate collarbone toward her beautiful breasts. Scappi painted her picture in his mind and stored it deep within the frame of his heart. That evening, while staring at the sky, his thoughts lost in the memory of the signorina, a shooting star passed across his vision. "Stella," he said under his breath. I will call her Stella. My shining star.

I was so caught up in the discussion that I almost didn't notice Apicata sneaking shy glances at young Casca. Celera had, however, and was watching with amusement. She winked at me when she saw I had also noticed their interest. As Casca mouthed a sweet nothing to Apicata, Celera seized the moment. "Apicata, I understand you have begun reading the Histories of Herodotus. Tell me, how do you like them?" She almost choked on her honey water, not expecting to be addressed. Casca averted his eyes when he saw me looking in his direction and both of them turned as red as the cushions upon which we were seated. Apicata recovered quickly. "I've almost finished them. Father was entertaining Annaeus Seneca and when he heard I had not yet read it, he sent me a copy." "Have you reached the part about how the Ethiopians bury their dead in crystal coffins?" Casca asked, turning his body to rest his chin on both hands and stare at her directly. "Oh, yes, I'm long past that! I'm reading about how Xerxes had the waters of Hellespont whipped for not obeying him." Her eyes sparkled. "Wait till you reach the Battle of Thermopylae. What a heroic story!" The exchange continued for a few minutes with additional commentary from the others, who were oblivious to the undercurrent between the youths.

Neptune's bounty was followed by that of Diana. I had staged a "hunt" to take place while the diners ate. Several of the bigger slaves were dressed like bears, and hunters with bows chased them playfully around the couches while nymphs tried to hinder their progress. They ran carefully around the slaves serving trays of pork cracklings, mushrooms marinated in wine, stuffed dormice, and figs soaked in milk and honey.

Oh, my dear Apicata, how you have changed since we last met!" Apicata didn't respond, or if she did we couldn't hear her. "Apicata has been studying philosophy," Aelia said, trying to be conversational. "Apicata, recite for us some Plato, will you?" I could hear a waver in her voice, although it was slight. I wondered if Apicius could hear it too. "Yes, Mother." She was as obedient as you would ever hope a well-educated Roman child to be. She cleared her throat and her voice rang out in a loud, clear tone. "From his Republic: 'The man who finds that in the course of his life he has done a lot of wrong often wakes up at night in terror, like a child with a nightmare, and his life is full of foreboding; but the man who is conscious of no wrongdoing is filled with cheerfulness and with the comfort of old age." Oh, I could not have had more pride than I did then. Our little bird had spread her wings and let her voice take flight. I wished I could see the look on Sejanus's face. There was silence, then a brief flurry of applause. "Lovely, my dear!" Aelia crowed, clearly pleased with her daughter's choice of words. "Oh, Sejanus, I'm sure you would be even more delighted by her poetry.

Pepper, dr, dri, dried onion, cumin, love, love, love..." She fought to say the word lovage. In our practice, I would have helped her finish the word, but at that moment, hearing her say what I was feeling was almost too much for me to bear.

She moved closer to me. I put my arm around her, marveling at the smoothness of her skin. "Thrasius..." "Passia?" She paused, and I realized that she was gathering her courage to speak. "That night, in your cubiculum, I..." I took her hands and held them together between my own. "It's all right, Passia. You don't have to say anything." "You surprised me," she blurted out. "I surprised myself. It took everything I had not to keep you there with me." She leaned forward until our faces were close. "I know." There was nothing to do but kiss her, with all the passion I had harbored from the moment when she first appeared in the kitchen on the day of my arrival. Her lips were soft, and sweet like fresh Iberian honey. I ran my hands along her back and up into the tangle of her hair. My thumbs stroked the flesh of her neck and cheeks, and when they pulled away, her lips. We fell into the sand, twining together our summer-tanned limbs. Our hands roamed up and down the length of each other, slowly removing each article of clothing. I delighted in feeling the way the measure of my passion made my skin tingle with desire from head to toe. "Apicius always says you are the answer to his prayers. I think he is wrong. I think you are the answer to mine," she whispered in my ear before I entered her and we both cried aloud. The sound was washed away by the crash of waves beyond us.

Six horses waited, adorned in the red and black of the Company of Cooks and harnessed to an open, canopied wagon festooned with ribbons. Upon it lay Bartolomeo's casket, draped with a cloth embroidered with the company's coat of arms. A bear was on the left side of the crest and a stag on the right. Below the central chevron and its two red stars were the tools of the company's trade, a crossed knife and a butcher's knife. The banner beneath bore a Latin phrase coined by Horace- ab ovo usque ad mala- embroidered in gold. From eggs to apples, beginning to end. Roman meals had always begun with eggs and ended with fruit.

So many things had gone well for me since I'd come to Baiae from Maximus's villa in Pompeii. Apicius increasingly turned to me for advice on his affairs, even outside the kitchen. Aelia and Apicata had become as close as family. The kitchen slaves respected me and worked hard to gain both my favor and Apicius's. My love for Passia had bloomed in the sun of this festive town. Truly, I thought, I had found a form of Elysium here in Baiae, made all the more sweet by the fact that at any time it could have been swept away-

Tell me what you can bring to this family. Does your father agree with this union?" Casca didn't waver. "He does. He has remarked to me many times how much he would like to see our families united." Apicius responded with an incline of his head and his mouth turned up at the edges in a thoughtful smile. "Explain to me, then, why are you here instead of him?" "He doesn't have my conviction- that you would find me more suitable than Dolabella or Narses." I was surprised at the audacity of this young man. Apicius was also surprised. He didn't respond right away, which was unusual. When he did, he sounded amused and- although Casca couldn't know it- impressed. "And why do you think I would find you more suitable?" "It is quite simple." Casca looked at me, then at Apicius. "I love your daughter. They do not." Apicius snorted. "Love is not a prerequisite to marriage." "Quite true. However, I bring to you both power and influence- through my father now, but also in my future as I follow in his footsteps. I will continue to bring you and your family honor, and precious votes in the elections. And what I can do that Dolabella and Narses cannot is assure you I will take care of your daughter with every fiber of my being." "Go on," Apicius said, intrigued. I was glad I had decided to bring Casca here on such impulse. "I have watched you with Apicata over these many months. I know how you dote on her, how you hold her close to your heart. She is as important to you as your love for culinary delights," he remarked. Good, I thought. The boy had a sense of how to stroke Apicius's ego, though I knew the truth that Casca- and likely even Apicius- did not. Food and fame would always be first in Apicius's heart. "I can promise you that your daughter will have love and laughter. Narses and Dolabella care not for her as much as they do for your money. My motives are pure. Few in this world have the chance to marry for love. Let your daughter be one of them.

The entire meal had a bird and egg theme, including magnificent castles with birds that flew out when the tower tops were cut off, roasted peacocks that still looked alive, swans made of sugar paste, and hundreds of eggs dyed black in the water of walnut hulls. I would have loved to have seen such a sight!

The evening Bartolomeo left her the radish rose, he also ignored the words of her gray-haired mother and gave Stella an extra serving of pappardelle, made fresh from ricotta, eggs, and goat milk, fried to perfection and dusted in sugar. They were called "gobble-ups" for a good reason, and the principessa was pleased to indulge, that is until her mother bade Bartolomeo to take the plate away. She glared at her mother and snatched one last fritter. Sugar coated the edge of her pretty lips and Bartolomeo thought he might swoon. He would give anything to kiss the sweetness away. The rose was gone when he went to clear the plates. He could only hope she had secreted it away in the finely embroidered saccoccia hanging at her hip.

The priest pointed to the sky, and all eyes turned to the bright comet streaking across their vision. It burned with a stunning white blue nucleus and a shimmering tail of silver and red. It was still small, but larger than the day I first saw it, the day of Bartolomeo's funeral. The crowd murmured exclamations of fear. I did not feel afraid when I gazed at the comet. I felt only the warmth of Bartolomeo's light. I could no think of the orb as anything other than his presence shining into our world from the one above. I thought of the type of salad he might have served- it might have been bitter chicory, true, but sweetened with fennel and pea shoots, drizzled with a bit of oil and vinegar, mixed with some sugar and spices, and topped with a little pepper or cheese.

There are other men who would be better suited to marrying Apicata. But I admire your gall. Give me one more reason why I should consider your petition, though it will likely not sway me." Casca paused, his eyes glancing somewhere in the vicinity of Apicius's knees. I thought he was going to falter but then he lifted his gaze, and when he spoke I knew that if Cupid was not with him, Venus certainly was. "Apicius, I should marry your daughter because we are meant to be. We are like rose wine and oysters, like truffles and pepper, like lentils and chestnuts or crane with turnip. We belong together like mullet and dill, milk and snails, suckling pig and silphium. You know the truth of their pairings and it is that truth I hold up to you now. Apicata and I are like spoon and plate. One is worth little without the other.

The second course would feature six butter statues, one of which was an elephant, and another Hercules fighting the legendary monster Cerebus. A monstrous pastry stag was the centerpiece of that course, with red wine gelatin bleeding from where an arrow had pierced its side. The final course included six monstrous statues made of pastry: Helen of Troy; a nude Venus; a camel with a king upon its back; a unicorn with its horn in the mouth of a serpent; Hercules holding open the mouth of a lion; and Poseidon and his mighty trident. There were 361 bowls and plates of candied fruits: coconuts, apricots, grapes, pears, and melons, as well as plates of almonds, pistachios, pine nuts, and a variety of cheeses.

The sound of trumpets rang out, signaling the arrival of the first course. A parade of glittering slaves trotted forward, some carrying decorations of the sea, statues made of shells, ribbons of blue and silver, or wearing costumes turning them into fish or mermaids. These slaves wandered among the diners as they ate, entertaining them with music or dances reminiscent of the sea. In the midst of these spectacles were the slaves carrying the food on massive trays covered in snow from the mountains, topped with stuffed mussels, lobster mince wrapped in grape leaves, and sea urchins boiled, honeyed, and served open in their own spiny husks.

The table before the emperor was spread with an entire city of sugar, a city so resplendent it was as though a door had opened into heaven itself. Groves of trees dotted the the table's landscape with beautiful painted castles nestled among hills of pale green. Stars hung from the trees and graced the castle flags. From the ceiling, many dozens of gold and silver stars hung by ribbons over the table, creating a fantastical sky. Amid this wondrous landscape there were sculptures of ancient Roman gods in various scenes: Jupiter on a mountain, lightning bolt in hand; Venus born from a sea of blue; Bacchus in drunken debauchery in a grove of delicate green vines. Ever one to be in control, Michelangelo had insisted he not only develop the many dozen molds but that he also be the one to pour the sugar and finalize the details with sugar paste.

Vatia was no longer looking at me; she was rolling a round of dough around one of the hams, which had been scored, smeared with honey, and stuffed with figs. Her method was precise and the dough formed perfectly around the meat in a way I had never been able to achieve before. "I see what you mean about chilling the dough," I said, amazed. "This is what I wanted to show you." She directed my gaze toward a few strangely cut pieces of dough in front of her. "I don't understand." "Watch." She picked up the pieces and attached them to the pastry-wrapped ham, her thin fingers carefully sealing the pieces of dough to the ham by dipping them in water. In a few moments she sat back. "It's a pig!" I exclaimed, pleased with the ears and snout she had added to the ham. "I hoped you would like it," she said, her voice filling with pride. "I had the idea when you first told me what we were doing. I had a pig pictured in my mind and thought it might be pleasing to guests if I could re-create it." "Do you think they will bake without issue?" I asked, worried. "They should. Also, I thought I would brush them with egg so they are shiny when they come out of the oven." "Please do." I could not take my eyes off the little pig. It was brilliant and I wished I had thought of it.

We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?" I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying." "How long did you work for Maximus?" "I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus? Apicius raised an eyebrow at me. "Can you make roasted peacock?" "Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow. "What do you consider your specialty?" "There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.

What's next?" he asked. "We need to grind some pepper." I pushed the mortar toward him, then poured a generous handful of peppercorns into the stone basin. "And silphium?" I gave him a genuine smile then. Silphium was a precious herb I used in many of my dishes, but in recent years it had become quite scarce and costly. It had a taste that was reminiscent of leeks, garlic, and fennel, but smoother and more aromatic. It was one of Apicius's flavors. "Definitely silphium.

When I returned from the triclinium, where the guests were finishing their honey cakes and drinking from jeweled goblets of pear juice, a woman entered the kitchen from a side door. Out of all the surprises I'd had that day, she was the most surprising of all. The vision of her dark eyes, waves of auburn curls, and the sylphlike curve of her hips would haunt me in the days to come. "I came for Apicata's meal," she said. Her voice floated across the room, undulations of sound washing over my skin. This was the woman Aelia had said would come for the tray. Passia. The name glittered in my mind as I made the connection. "Is that it?" She pointed, one long finger tipped with carefully curved, pink-pale nails. I had been standing like a statue, stunned by my close proximity to what I thought might be the physical manifestation of Venus herself. "That's the plate, yes, over there. There." Suddenly I wished she would leave. If not, all would be lost. I wouldn't be able to complete the cena, wouldn't be able to direct the servers, and would end up under the lash as the result of my gloomy failure to live up to Apicius's expectations. Inside my head, I said a prayer to Venus that Passia would go, but in the same breath, I begged the goddess that Passia would remember me, as I knew I would remember every sumptuous detail about the moments she stood before me.

When I saw the flash of her stola in the entryway, my heart would beat like a temple drum. Passia! Her name was a song in my mind. Whenever she came into the kitchen I thought I might faint with desire. Everything about her was perfect. Her long auburn hair was perfect against her tanned skin. Her eyes were a perfect ebony brown, her wrists perfect and delicate, her voice a melody that I wished I could hear every waking moment of my life.

While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.

Your daughter is delightful!" Sejanus was saying to Aelia. I gripped the edge of the bench and bit my tongue as he spoke. "She is a living testament to the good looks that seem to follow the gens Aelia." Aelia smiled. "Cousin, you flatter me." Sejanus had set the tone for the evening with the clear slight against the Gavia clan. "It's only a shame I share the name through adoption- not blood- or who knows how much more attractive I might have been!" Nearby guests laughed at the joke but to me it seemed the true intent was to point out that Apicius had, at least at one time, found him attractive. Sejanus looked directly at Apicius directly as he spoke, a smile on his face. Apicius gave away nothing. He waved a boy over with a tray. "Have you tried the fried hare livers, Sejanus?" Apicata jumped up and down and smiled at her father. "May I? May I?" Her father smiled. Apicata could always melt his heart. "Only one and don't share with Perseus!" The serving boy lowered the tray so she could reach for the liver but not so low that the jumping puppy could steal treats for himself. She snatched a morsel and popped it into her mouth. I knew what she tasted, a sublime mixture of textures, the crispy breaded exterior and the smooth, sumptuous richness of the liver itself. The combination is unexpected. When I first introduced the recipe, it immediately became a family favorite. Apicata turned to Sejanus. She did not appear to recognize him from the market. "Oh, you must try! These are my favorite!" "If you say so, I must try!" Sejanus reached for the tray. He took a bite of the liver and surprise registered in his eyes. Sejanus reached for another liver. "Where on earth did you find your cook?" "Baiae." Aelia reached for her own sample. "Thrasius's cooking is always exceptional. Wait until you try the hyacinth bulbs!" "Hyacinth bulbs are one of my favorites." Sejanus ran his fingers affectionately through Apicata's hair as he talked. I stared, wondering what his intentions were. My right eye began to twitch. Apicius nodded at Passia to come forward and collect Apicata and her puppy. The girl went begrudgingly and only after Sejanus had planted a kiss on her forehead and promised he would visit again soon.

Your Majesty, the next course will be cold dishes. An insalata of fennel and one of thistles with salt and pepper; fresh split almonds; muscatel pears; stuffed dates; pear and pistachio pastries; a prune and visciola cherry tourte; wine-soaked cherries in sugar; and finally, ricotta and almond fritters.