An Ounce Of Honey Quotes

Title: Blue Light Lounge Sutra For The Performance Poets At Harold Park Hotel the need gotta be so deep words can't answer simple questions all night long notes stumble off the tongue & color the air indigo so deep fragments of gut & flesh cling to the song you gotta get into it so deep salt crystalizes on eyelashes the need gotta be so deep you can vomit up ghosts & not feel broken till you are no more than a half ounce of gold in painful brightness you gotta get into it blow that saxophone so deep all the sex & dope in this world can't erase your need to howl against the sky the need gotta be so deep you can't just wiggle your hips & rise up out of it chaos in the cosmos modern man in the pepperpot you gotta get hooked into every hungry groove so deep the bomb locked in rust opens like a fist into it into it so deep rhythm is pre-memory the need gotta be basic animal need to see & know the terror we are made of honey cause if you wanna dance this boogie be ready to let the devil use your head for a drum

The fructose intake of the average American is currently close to 3 ounces (80 grams) a day. Our parents’ generation, consuming just honey on their toast, far fewer processed foods, and a normal amount of fruit, took in no more than ½ to 1 ounce (only around 16 to 24 grams) a day.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping 1 tablespoon flour ⅔ cup brown sugar 1 cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour and brown sugar, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first. AUTHORS’ NOTES JENNIFER FINNEY BOYLAN

What man leaves a girl he just dragged to a strip joint to get interrogated by my dad?” “A smart and still living one.” There wasn’t an ounce of repentance in his reply or grin. “You are a bad cat.” “The baddest, honey. Feel free to punish me anytime.

Mead Dissolve four pounds of honey in a gallon of water, and add an ounce of hops, half an ounce of root ginger, and the pared rind of two lemons. Boil this for threequarters of an hour, pour it into a cask to the brim, and when it is still lukewarm add an ounce of yeast. Leave the mead to ferment, and when this has ended, put in a quarter of an ounce of isinglass and bung the cask tightly. In six months it should be bottled.

Jill wants to buy honey at an outdoor market. One vendor is selling a twenty-six-ounce jar for $3.12. Another vendor is selling a sixteen-ounce jar for $2.40. Which is the better deal, and how much money per ounce will Jill save by choosing it?

Almost everything about bees is amazing. Worker bees fly up to three miles from the hive and visit ten thousand flowers in a day. Their wings beat two hundred times a second, and they perform elaborate dances on the face of the comb to tell other workers where and how far away food sources are. In summer there are fifty thousand of them in the hive, and each dies of exhaustion after about five weeks. In its whole lifetime a worker collects about a quarter of an ounce of honey, less than half a teaspoonful, but the yield from one hive in a good year can be over eighty pounds.

QUEEN BEE COCKTAIL 1½ teaspoons honey simple syrup (recipe on this page) Club soda 1½ ounces bourbon 1 teaspoon lime juice Sliced lime, for garnish Fill a large glass with ice. Add honey simple syrup. Fill glass with club soda. Add bourbon. Squeeze in lime juice and garnish with a lime slice. DO NOT MIX! BEE’S

Honey, I didn’t see a former bartender or a victim. I didn’t see a helpless ‘round-the-way-girl caught up in her circumstances. I saw a victorious lamb, who fought against all odds and beat them by not getting caught up in the legal or social services system as a dependent. I saw a fierce warrior who frustrated me with the spewing of a few words of rejection while making my dick hard delivering them. I saw no horror. Not an ounce of inferiority or fear.

Lemon Water A highly effective way to detoxify the body is to drink two 16-ounce glasses of water on an empty stomach after you wake up, squeezing half of a freshly cut lemon into each glass. The lemon juice activates the water, making it better able to latch onto toxins in your body and flush them out. This is especially effective for cleansing your liver, which works all night while you’re asleep to gather and purge toxins from your body. When you wake up, it’s primed to be hydrated and flushed clean with activated water. After you drink the water, give your liver half an hour to clean up. You can then eat breakfast. If you make this into a routine, your health will improve dramatically over time. For an extra boost, add a teaspoon of raw honey and a teaspoon of freshly grated ginger to the lemon water. Your liver will draw in the honey to restore its glucose reserves, purging deep toxins at the same time to make room.

ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container.

BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks.

How To Detoxify Using Apple Cider Vinegar ACV detox Drink Always try and use organic apple cider vinegar that is raw, unprocessed and unfiltered. Use of any other types of apple cider vinegar like the processed and unfiltered ones is likely to be less effective. You can start the detoxification process by drinking two tablespoons of apple cider vinegar dissolved in water daily. ACV Tea Detox Drink Ingredients 1 tbsp of apple cider vinegar 2 tbsp of lemon juice 1 tsp of cinnamon 12 ounces of filtered water Honey to taste Dash of cayenne pepper Instructions Combine all the ingredients and consume immediately. For best results, drink three times a day. In case you feel that you have taken too much of apple cider vinegar and want a break from all that, you can also detoxify by soaking in a bath. ACV Detox Bath Add one cup of Apple cider vinegar and 1 cup of Epsom salts in your bath. Soak for twenty to thirty minutes to draw out toxins through your skin. This will relieve joints, aching and heal eczema and acne.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container.

She put the slightest bit of pressure on the tops of Brooke's shoulders. “Come on, Honey-B, on your knees for me.”  ​Brooke was thankful that Anna couldn’t see her face with that. She could hear the teasing lilt to Anna’s voice as the words had fallen from her lips. Anna knew what she was doing, but Brooke was figuring out how to play this game right back. And while it was new and still a bit shaky, she wanted to learn and she wanted to test the waters of what it might be. She took a deep breath, conjuring every ounce of confidence she definitely did not possess. “Yes, Chef,” she murmured, her voice sounding foreign to her own ears. She lowered herself to her knees slowly and scooted back, as close to the counter as she could get. 

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first.

Ballerinas don’t eat strawberry shortcake, honey,” Caroline said. “Or ice cream, or cupcakes, or anything that might put an extra ounce on their perfect little bodies.” I sent up a silent prayer of forgiveness to Lina, because I was so fucking done. “She doesn’t eat strawberry shortcake because she’s allergic to strawberries,” Hudson snapped. “Hence why I got her a brownie. She loves chocolate. And before you start in on any more of your bullshit, let’s just get this over with. Her birthday is March seventh. Her favorite movie is Titanic, which I’ve never really understood, but fine, I’ll sit through it again. She prefers Bloch over Capezio for pointe shoes. She’d rather watch sunsets than sunrises, can annoyingly taste the difference between different types of bottled water, and puts sugar in her coffee and milk in her tea. Oh, and she’s only indecisive because too many people tell her what they think she should want, and she likes to make everyone happy at her own expense. Is that enough for you, Caroline?

BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks. PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream. Sprinkle remaining granola and a couple of whole raspberries on top. QUEEN BEE COCKTAIL 1½ teaspoons honey simple syrup (recipe on this page) Club soda 1½ ounces bourbon 1 teaspoon lime juice Sliced lime, for garnish Fill

Take 3 ~ 4 times  in one day, the mixture of one tablespoon of honey, 2 tablespoon of organic apple cider vinegar and 8 ounces of water.

Her lips parted and at last gave up the honey within. Luxuriously he savored her mouth. She was delicious. His tongue flickered over hers and he heard a smothered protest. If he had an ounce of charity in his soul, he'd release her. But her flavor was as addictive as gin to a toper. He'd blithely imagined he'd keep his head during this impromptu lesson. Instead she made a mockery of arrogance. She who had never kissed a man. On a long, languid exploration, he stroked her tongue. This time, he felt faint movement in return. He released a low growl of approval and teased her again. When she tentatively brushed her tongue against his, the surge of arousal nearly blew his head off. He, the worldly libertine, brought to his knees by an innocent's clumsy kiss. Except now she cooperated, she wasn't clumsy. She was sweet and passionate and quick to follow his lead. When his tongue danced along her lips, she copied his action. When he sucked her tongue into his mouth, she gasped with surprise then tasted him so deeply and with such unalloyed pleasure, his heart crashed against his ribs.

Bara Brith Cake (Recipe inspired by the Welsh Board of Tourism site, visitwales.com.) 1 pound of self-rising flour 1 teaspoon of spices (allspice, cinnamon, nutmeg, a pinch of clove, ginger) 6 ounces of brown sugar 1 medium-sized egg 1 tablespoon of orange zest (lemon zest works too) 2 tablespoons of orange juice 1 tablespoon of honey (you can substitute 2 tablespoons of marmalade for the juice and honey) 10½ fluid ounces of cold tea 1 pound mixed dried fruit (you can substitute fresh grated ginger for 2 tablespoons of this mixture) Extra honey for glazing Put the mixed dried fruit in a bowl, pour the tea over it, cover, and leave to soak overnight (you can replace ¼ of the tea with whiskey). The next day, mix the sugar, egg, orange juice, orange zest, and honey and add to the fruit mix. Sift in the flour and spices and mix well. Pour the mixture into a 2-pint loaf pan. Bake for 1 hour and 45 minutes at 325 degrees. The cake should be golden and firm to the touch in the middle. Baste the cake with honey while it’s still warm, then allow it to cool.

The best food to consume immediately after a strength-training workout is 12 ounces of a liquid protein/carbohydrate drink. The drink should consist of 0.7 grams of a high-glycemic-index carb per pound of body weight (about 100 to 140 grams) and 0.2 grams of protein per pound of body weight (about 30 to 40 grams). Carbohydrates should be high-nutritious, high-glycemic-index sources such as fruits (bananas, strawberries, oranges, and so on) and honey. This is the only time I recommend eating a high-glycemic food (more about the glycemic index later). Protein sources can include nonfat milk, nonfat yogurt, soy milk, and protein powder supplements.

Table of Contents Your Free Book Why Healthy Habits are Important Healthy Habit # 1:  Drink Eight Glasses of Water Healthy Habit #2:  Eat a Serving of Protein and Carbohydrates Healthy Habit #3:  Fill Half Your Plate with Vegetables Healthy Habit #4:  Add Two Teaspoons of Healthy Oil to Meals Healthy Habit #5:  Walk for 30 Minutes Healthy Habit #6:  Take a Fish Oil Supplement Healthy Habit #7:  Introduce Healthy Bacteria to Your Body Healthy Habit #8:  Get a “Once a Month” Massage Healthy Habit #9:  Eat a Clove of Garlic Healthy Habit #10:  Give Your Sinuses a Daily Bath Healthy Habit #11:  Eat 25-30 Grams of Fiber Healthy Habit #12:  Eliminate Refined Sugar and Carbohydrates Healthy Habit #13:  Drink a Cup of Green Tea Healthy Habit #14:  Get Your Vitamin D Levels Checked Yearly Healthy Habit #15: Floss Your Teeth Healthy Habit #16: Wash Your Hands Often Healthy Habit #17:  Treat a Cough or Sore Throat with Honey Healthy Habit #18:  Give Your Body 500 mg of Calcium Healthy Habit #19:  Eat Breakfast Healthy Habit #20:  Sleep 8-10 Hours Healthy Habit #21:  Eat Five Different Colors of Food Healthy Habit #22:  Breathe Deeply for Two Minutes Healthy Habit #23:  Practice Yoga Three Times a Week Healthy Habit #24:  Sleep On Your Left Side Healthy Habit #25:  Eat Healthy Fats Healthy Habit #26:  Dilute Juice with Sparkling Water Healthy Habit #27:  Slow Alcohol Consumption with Water Healthy Habit #28:  Do Strength Training Healthy Habit #29:  Keep a Food Diary Healthy Habit #30:  Exercise during TV Commercials Healthy Habit #31:  Move, Don’t Use Technology Healthy Habit #32:  Eat a Teaspoon of Cinnamon Healthy Habit #33:  Use Acupressure to Treat Headache and Nausea Healthy Habit #34:  Get an Eye Exam Every Year Healthy Habit #35:  Wear Protective Eyewear Healthy Habit #36:  Quit Smoking Healthy Habit #37:  Pack Healthy Snacks Healthy Habit #38:  Pack Your Lunch Healthy Habit #39:  Eliminate Caffeine Healthy Habit #40:  Finish Your Antibiotics Healthy Habit #41:  Wear Sunscreen – Over SPF 15 Healthy Habit #42:  Wear a Helmet for Biking or Rollerblading Healthy Habit #43:  Wear Your Seatbelt Healthy Habit #44:  Get a Yearly Physical Healthy Habit #45:  Maintain a First Aid Kit Healthy Habit #46:  Eat a Banana Every Day Healthy Habit #47:  Use Coconut Oil to Moisturize Healthy Habit #48:  Pay Attention to Hunger Cues Healthy Habit #49:  Eat a Handful of Nuts Healthy Habit #50:  Get a Flu Shot Each Year Healthy Habit #51:  Practice Daily Meditation Healthy Habit #52:  Eliminate Artificial Sweeteners Healthy Habit #53:  Sanitize Your Kitchen Healthy Habit #54:  Walk 10,000 Steps a Day Healthy Habit #55:  Take a Multivitamin Healthy Habit #56:  Eat Fish Twice a Week Healthy Habit #57:  Add Healthy Foods to Your Diet Healthy Habit #58:  Avoid Liquid Calories Healthy Habit #59:  Give Your Eyes a Break Healthy Habit #60:  Protect Yourself from STDs Healthy Habit #61:  Get 20 Minutes of Sunshine Healthy Habit #62:  Become a Once a Week Vegetarian Healthy Habit #63:  Limit Sodium to 2,300 mg a Day Healthy Habit #64:  Cook 2+ Home Meals Each Week Healthy Habit #65:  Eat a Half Ounce of Dark Chocolate Healthy Habit #66:  Use Low Fat Salad Dressing Healthy Habit #67:  Eat Meals at the Table Healthy Habit #68:  Eat an Ounce of Chia Seeds Healthy Habit #69:  Choose Juices that Contain Pulp Healthy Habit #70:  Prepare Produce After Shopping

ORANGE, HONEY, AND THYME BISCUITS Hands-on: 23 min. Total: 36 min. Bake biscuits up to a day ahead, and keep in a sealed zip-top plastic bag. 2 ⁄ 3 cup nonfat buttermilk 2 tablespoons clover honey 2 teaspoons chopped fresh thyme 2 teaspoons grated orange rind 10 ounces spelt four (about 2 cups) 5 teaspoons baking powder 1 ⁄ 4 teaspoon kosher salt 1 5 1 ⁄ 2 tablespoons chilled butter, cut into small pieces cooking spray 1. Preheat oven to 425°. 2. Combine the frst 4 ingredients in a small bowl, stirring with a whisk. 3. Weigh or lightly spoon four into dry measuring cups; level with a knife. Combine four, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to four mixture, stirring just until moist. Turn dough out onto a lightly foured surface; pat into a 7 1 ⁄ 2-inch square; cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom. SErVES 12 (serving size: 1 biscuit) CalOriES 162; FaT 6.1g (sat 3.3g, mono 1.4g, poly 0.2g); prOTEiN 4g; CarB 22g; FiBEr 3g; CHOl 14mg; irON 1mg; SODiUM 330mg; CalC 61mg

Helpful Reminders for Fathers and Other Birth Companions REMEMBER THE IMPORTANCE OF:       Protect privacy, turn off phone, close door, restrict visitors. Birth is not a happening/She is not a party hostess.       Observe/anticipate her needs. Don’t ask too many questions.       Respectful silence, or talk to her slowly, softly during contractions.       Use non-verbal signals.       Suggest bath or shower, change in position, walking, voiding.       Encourage sips of a nutritive drink, at least four ounces an hour. Choose sports drinks, tea with honey, juice (not just water/ice chips).

He should have placed Shea in a trance and demanded that she sleep while he did this thing, but the truth was, he simply couldn’t bear their separation, and he wanted her close, where he could protect her. And he wanted her happy. Women! Shea heard his disgruntled complaint clearly in her mind. A small smile tugged at the corners of her reluctant mouth. “Am I complicating your life, Jacques?” she asked sweetly, hopefully. He stopped so abruptly that she was jerked to a halt. Jacques caught her wet hair in his fist and pulled her head back so that the rain ran along her soft skin like honey. “The truth is, Shea, you make me feel so much, I do not know if I can stand it sometimes.” His mouth found hers almost blindly, desperately, feeding voraciously as if he might devour her, take her into his body forever. Nothing can ever happen to you! His hands were biting into her skin, his body taut with tension, his mind a whirling confusion of fear and determination and so much hunger. Almost without thought Shea reacted instinctively, her slender arms circling his neck, her body soft and pliant against the aggression in his, her mind calm and loving, a warm, safe haven for his fragmented, tortured mind. She kissed him without reservation, pouring every ounce of love and support she could into her response. He lifted his head reluctantly and rested his forehead on hers. “Nothing is going to happen to me, Jacques. I think you’re having anxiety attacks.” She tousled his hair as if he were a small boy, gave him a teasing grin. “Do Carpathians have shrinks, too?” He laughed softly, astonished that he could do so when he had been so terrified only moments earlier. “You are as disrespectful as a woman can get.” “I’m not just any woman, silly, I’m a doctor and terribly brilliant. Everybody says so.” “Do they now?” He held her tight against his hard frame, thinking to take her into his very body, his arms protectively sheltering her.

Locust Flower (Acacia) Fritters YIELD: 6 SERVINGS, 12 TO 15 FRITTERS THIS IS A TASTE from my youth that we still enjoy a few times each early summer. Two large locust trees next to our garden supply more fragrant flowers than we can use during the few weeks a year that these blossoms are available. The tiny white flowers have the sweet flavor of honey and a powerful spicy and musky aroma. 4 cups locust flowers, stems removed 4 tablespoons Grand Marnier ¼ cup sugar 1½ cups all-purpose flour 1 can (12 ounces) beer 1 teaspoon pure vanilla extract 2 large egg whites 2½ cups canola oil, for cooking the fritters Confectioners’ sugar, to dust the finished fritters Mix the flowers, Grand Marnier, and sugar together in a bowl, cover, and refrigerate for 1 hour. When ready to cook the fritters, place the flour, about two thirds of the beer, and the vanilla in a bowl. Mix well with a whisk until the batter is smooth, then add the remainder of the beer, and mix well. In a separate bowl beat the egg whites until they form peaks but are not too firm. Using the whisk, combine them with the beer batter. Fold in the locust flower mixture. At serving time, preferably, put enough of the oil in a large saucepan so that it is about 1 inch deep in the pan. Heat to 375 degrees. Using a large spoon or a small measuring cup, pour about ⅓ cup of the batter into the hot oil. Repeat, cooking 4 or 5 fritters at a time in the oil. Cook the fritters for about 4 minutes on one side, then turn with tongs, and cook for 4 minutes on the other side. They should be crisp and nicely browned on both sides. Lift the fritters from the oil with a slotted spoon, and place them on a wire rack. Repeat, making additional fritters with the remaining batter. Dust with confectioners’ sugar before serving. NOTE: If cooking the fritters ahead, recrisp in a 425-degree oven for 5 to 6 minutes, or until crisp and hot, then dust with the confectioners’ sugar just before serving.

I think I better head to bed. Who won?" I squinted at the board. It was blurry, the little pieces swimming around it like they were chasing one another. I hiccupped again. "Me?" "Actually, you owe me two thousand dollars and a house on Tennessee Avenue." Katie laughed, starting to remove the Scottie dog, top hat, and thimble from the board. I yawned, my eyes flickering shut as I took spontaneous one-second naps between blinks. Somewhere in the back of my head, I realized I was being a mess, not at all the brilliant, responsible fiancé Chase wanted me to be. Screw him. I owed him nothing. As long as his family was having fun. "I hope you like fixer-uppers and accept coupons, Katie, because I'm broke as all hell," I snorted out. "That's all right. It's just a game." Katie folded the board and tucked it back into the box as she hummed to herself. She was so agreeable and docile. The opposite of her older brother. Almost like he'd hogged every drop of ferociousness in their DNA pool before he was born. "Yeah, well, I'm flat-out broke in real life too." I snickered. Time to go to bed, Miss Hot Mess Express. I stood up on wobbly feet. My knees felt like jelly, and there was a strange pressure behind my eyes. Knowing I'd be coming face-to-face with Chase made me break out in hives. I'd tried to postpone our reunion as much as I could, hoping --praying, really--he'd fall asleep before I got back to the room. "Not for long." Lori laughed. I laughed too. Then paused. Then frowned. "Wait, how do you mean?" "Well"--Lori offered me a one-shouldered shrug, picking nonexistent lint from her dress pants as Katie put the Monopoly box away--"you're going to marry Chase, honey. And Chase is ... well endowed." Katie choked on her soda, while I used every ounce of my self-control in order to not break into giggles. "Oh, Lori, you have no idea,

Why’d you let me think he was running from me. From Sawyer?” I asked, watching her face for any sign of remorse. “’Cause it was better that way. You ain’t never gonna be nothing but a wall standing between those boys, and right now they need each other. More than ever. I might not be an ideal parent, but I love my boy. I know he needs his brother. You’re sweet and honest. I like you. I really do. You’re nothing like I assumed. But you ain’t good for them boys. They need you out of their lives so they can move on and find a way to deal with this.” She was right. I would always be the one thing standing between them ever mending their fences. I loved Beau. I loved him enough to let him go. “You’re right,” I replied. Honey reached over and patted my arm affectionately. “You’re a good girl with a really big heart. Your mama raised you right. I’m thankful Beau has your love. It makes me feel good inside to know someone like you could love him. Thank you.” I stood up and wrapped my arms around Honey’s shoulders. She stiffened then relaxed, and her arms slowly came around me. I wondered if anyone had ever hugged her. I squeezed her one good time before letting go. “Thank you for putting up with me this week,” I said with emotion clogging my throat. Her hazel eyes were misty as she gave me a sad smile. “I enjoyed the company.” Before I became a blubbering mess, I gave her a small wave and turned to head toward the door. “He’s back in town. Just so you know. I gave him your letters.” I squeezed the brass knob and stared at the old wooden door. I had to let him go. Asking where he was and how long he’d been back would only hurt more. With every ounce of willpower in my body, I turned the knob and pushed the door open. It was time I went home.

Oven-Roasted Spicy Almonds 1 6-ounce bag sliced almonds 1 egg white 1 tablespoon honey 1 tablespoon light brown sugar ½ tablespoon cayenne pepper Preheat the oven to 425 ° F. Mix all of the ingredients in a small bowl. Spray a baking sheet with cooking spray and spread the coated almonds evenly over the sheet. Bake for 8 to 10 minutes. When golden brown, flip all of the almonds and return to the oven to brown the other side. Let the almonds cool and break them apart for easy storage and snacking. Note: These burn easily, so keep a watchful eye on the baking sheet.

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

Stop following me.” “Am I not a gentleman, obligated to see his lady home?” “If you laugh at me one more time, I swear I won’t be responsible for what I do.” Raven became aware of the slinking figures then, the burning eyes following her. Her heart nearly stopped, then began to pound. “Fine!” She whirled around and glared at him. “This is great! Just great, Mikhail. Call in the wolves to eat me alive. I find the idea so ‘you.’ So logical.” He bared his white gleaming teeth at her like a hungry predator and laughed softly, teasingly. “It is not the wolves that would find you delicious.” Raven picked up a broken branch and flung it at him. “Stop laughing, you hyena. This is not funny. Your arrogance is enough to make me want to throw up.” It took every ounce of self-control she had not to laugh. The beast was far too charming for his own good. “Your American colloquialisms are very colorful, little one.” She threw another branch, and then followed it up with a small rock. “Someone needs to teach you the lesson of a lifetime.” She looked like a beautiful little spitfire, all sparks and flame. Mikhail drew in his breath slowly, carefully. She was his, all fire and fury, all independence and courage, all heated passion. She melted his heart with it, entered his soul with her soft laughter. He felt it in her mind, although she was being extremely careful not to allow him to see it. “And you think you are the one to do this thing?” he teased. Another rock came flying at his chest. He caught it easily, and deliberately polished it before dropping it to the forest floor, all the while his dark eyes holding her gaze captive. “Do you think I’m afraid of your wolves?” she demanded. “The only big bad wolf around here is you. Call all your wolves. Go ahead.” She glared into the secret, dark interior of the forest. “Come and get me. What did he say to you about me?” Mikhail pried her fingers loose from the branch she held like a club, allowing it to fall. He curved an arm around her slender waist, brought her small, soft body up against his much larger, rock-hard frame. “I told them you tasted like warm honey.” He whispered the words with his black velvet sorcerer’s voice. Turning her in his arms, he cupped her small, beautiful face in his hands. “Where is all that marvelous respect a man as powerful as myself deserves?

1 large egg 2 pounds pork tenderloin ½ cup almonds, finely chopped ¼ cup coconut flour 2 teaspoons dried rosemary 1 teaspoon freshly ground black pepper ½ teaspoon garlic powder ½ teaspoon salt 2 teaspoons coconut oil, for coating the pan 1 tablespoon ghee One 15-ounce can beets, drained and coarsely chopped 2 cups water ¼ cup seedless black raisins ¼ cup dried cranberries 1 tablespoon apple cider vinegar 1 tablespoon honey (optional) ½ cup cherries, pitted and chopped 1. Preheat the oven to 450°F. 2. In a large bowl, whisk the egg until blended and then place tenderloin in egg mixture to coat. 3. Combine the almonds, coconut flour, rosemary, pepper, garlic powder and salt in a small bowl and mix well. 4. Coat a broiler pan with the coconut oil. Dredge the pork in the almond mixture and place on the

braised pork shanks with borlotti beans stinco di maiale brasato con fagioli borlotti beans ½ pound dried borlotti (cranberry) beans 1 whole garlic head, cloves separated 1 cup extra virgin olive oil 1 Onion Brûlée (recipe follows) 1 carrot, peeled and diced 1 celery rib, diced 4 ounces bacon, cut into large dice 5 fresh flat-leaf parsley stems 3 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of crushed red pepper flakes 1½ quarts chicken stock 1 tablespoon kosher salt 2 tablespoons sherry vinegar brine 1 pound kosher salt 1 cup honey 1 sprig fresh rosemary 5 juniper berries pork Four 1-pound pork hindshanks ½ cup vegetable oil 1 carrot, peeled and cut into large dice 1 celery rib, cut into large dice 2 cups dry white wine ½ cup Stewed Tomatoes (Chapter 3) 1 quart veal stock or chicken stock to serve 1 tablespoon unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the beans, in a large pot, soak the beans in enough cold water to cover by 2 or 3 inches for 6 to 12 hours. Change the water two or three times during soaking, if possible. Drain and set aside. 2 Use a broad knife to crush the garlic cloves, still in their skins. 3 Heat a saucepan over medium heat. Add the olive oil, onion, carrot, celery, bacon, parsley, thyme, rosemary, red pepper, and half of the garlic cloves to the pan and cook, stirring, for about 7 minutes, or until the vegetables soften. 4 Add the drained beans and the stock and bring to a boil over high heat. Reduce the heat and simmer for about 40 minutes, until the beans are tender but not so soft that they lose their shape. 5 Add the salt and vinegar. Stir to mix, remove the beans from the heat. Taste the cooking liquid and season to taste with salt. Let the beans cool in the cooking liquid and then refrigerate until ready to use. 6 To prepare the brine, in a large pot, mix 1 gallon of water with the salt, honey, rosemary, and juniper berries. Bring to a boil over high heat and cook until the salt and honey dissolve. Remove from the heat and let the brine cool to room temperature. 7 To prepare the pork, submerge the pork shanks in the cool brine, cover, and refrigerate for 3 hours. 8 Preheat the oven to 300°F. 9 Lift the shanks from the brine and pat dry. 10 Heat a large ovenproof casserole or braising pan over medium-high heat. When the pan is hot, put the vegetable oil in the pan and sear the pork shanks for 6 to 8 minutes on each side, or until golden brown. 11 Add the carrot, celery, and wine and the remaining garlic cloves and bring to a boil. Cook over medium-high heat for 8 to 10 minutes, or until reduced by half. Add the tomatoes and stock and bring to a boil.