Adventure Dessert Quotes

Most people live their lives laying prostrate before a false god, waiting for a cue to rise. There are no cues, only decisions. Shall I have dessert? Shall I have the best of the wine? Shall I love the person next to me? They can all be brought to your table. Rise, I say, rise and look within to the truth, to the light, and tell it your decision.

I did that once when I was a student at MIT. I got sick and tired of having to decide what kind of dessert I was going to have at the restaurant, so I decided it would always be chocolate ice cream, and never worried about it again—I had the solution to that problem.

Like Desserts, books come in all kinds of tasty treats!

back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

Inarguably, a successful restaurant demands that you live on the premises for the first few years, working seventeen-hour days, with total involvement in every aspect of a complicated, cruel and very fickle trade. You must be fluent in not only Spanish but the Kabbala-like intricacies of health codes, tax law, fire department regulations, environmental protection laws, building code, occupational safety and health regs, fair hiring practices, zoning, insurance, the vagaries and back-alley back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

Not only was the four-poster- a lofty structure that would have put princesses and peas to shame- a place of rest and relaxation but it was, and had been for quite some time now, a portal for her magic carpet escapades. It was there that Estelle first began to practice what Marjan had called "eating at the edge of a ready 'sofreh'." Estelle always followed the same routine when assembling her dinner 'sofreh' on her bed. First, she would spread the paisley blanket Marjan had given her, tucking the fringed ends in tight around the sides of her mattress. Then, having already wetted a pot of jasmine tea, she would dig a trivet into the blanket's left corner and place the piping pot on top of it. Following the Persian etiquette of placing the main dishes at the center of the 'sofreh', Estelle would position the plate of saffron 'chelow' (with crunchy 'tadig'), the bowl of stew or soup that was the day's special, and the 'lavash' or 'barbari' bread accordingly. She would frame the main dishes with a small plate of 'torshi', pickled carrots and cucumbers, as well as a yogurt dip and some feta cheese with her favorite herb: balmy lemon mint. Taking off her pink pom-pom house slippers, Estelle would then hoist herself onto her high bed and begin her ecstatic epicurean adventure. She savored every morsel of her nightly meal, breathing in the tingle of sumac powder and nutmeg while speaking to a framed photograph of Luigi she propped up on its own trivet next to the tea. Dinner was usually Persian, but her dessert was always Italian: a peppermint cannoli or marzipan cherry, after which she would turn on the radio, always set to the 'Mid-West Ceili Hour', and dream of the time when a young Luigi made her do things impossible, like when he convinced her to enter the Maharajah sideshow and stand on the tallest elephant's trunk during carnival season in her seaside Neapolitan town.

Mmmhmm, you don't even like your little sister and brother—" "Well… that's true, but I do love them. And someday, when they aren't four-year-old aliens, I may even come to like them. So what do you say? Please… please… please?" "Okay, okay… we'll go to Grampa's workshop tomorrow, and we'll open the box there." Patti clapped her hands. "Sweet! And I promise, Carly, not even if someone ties me up and tortures me by eating all of my fave desserts in front of me, I - will - not – crack." She zipped her lips and threw away the key.

Sadie had learned the rules of Revelare magic while growing up at her grandmother’s feet, her grubby little toddler hands searching for earthworms as Gigi explained why mustard seed helped people talk about their feelings and how star anise could bond two people together. The sweet tang of tangerine rinds scented the air as her little fingernails were perpetually stained orange. And always, Gigi warned her how their creations would speak to them. If you were in love, things tended to turn out too sweet. If dinner was bland, you needed some adventure. And if you burned a dessert—well, something wicked this way comes. Sadie listened to those lessons among the bitter rutabagas and wild, climbing sweet peas, drinking in every word, and letting them take root in her heart. She grew up comfortable with the knowledge that she was strange, weaving the magic around her like ribbons on a maypole.

At this time, Paris formed, for a man like Aristide Saccard, a most interesting spectacle. The Empire had just been proclaimed, after that famous journey during which the Prince President had succeeded in arousing the enthusiasm of some Bonapartist departments. Silence reigned both at the tribune and in the press. Society, saved once more, was congratulating itself and indolently resting, now that a strong government was protecting it and relieving it even of the trouble of thinking and of attending to its own business. The great preoccupation of society was to know in what way it should kill time. As Eugène Rougon so happily expressed it, Paris was dining and anticipating no end of pleasure at dessert. Politics produced an universal scare, like some dangerous drug. The wearied minds turned to pleasure and money-making. Those who had any of the latter brought it out, and those who had none sought in all the out-of-the-way places for forgotten treasures. A secret quiver seemed to run through the multitude, accompanied by a nascent jingling of five-franc pieces, by the rippling laughter of women, and the yet faint clatter of crockery and murmur of kisses. Amidst the great silence of the reign of order, the profound peacefulness brought by the change of government, there arose all sorts of pleasant rumours, gilded and voluptuous promises. It was as though one were passing in front of one of those little houses, the carefully drawn curtains of which reveal no more than the shadows of women, and where one can overhear the jingling of gold on the marble mantelpieces. The Empire was about to turn Paris into the bagnio of Europe. The handful of adventurers who had just stolen a throne needed a reign of adventure, of shadowy business transactions, of consciences sold, of women bought, of furious and universal intoxication. And, in the city where the blood of December was scarcely wiped away, there slowly uprose, timidly as yet, that mad desire for enjoyment which was destined to bring the country to the lowest dregs of corrupt and dishonoured nations.

It cannot be denied that the fortune cookie is an odd member of the Chinese dessert family. Traditional Chinese desserts, as any Chinese-American child will tell you, are pretty bad. There is a reason Chinese cuisine has a worldwide reputation for wontons, and not for pastries.