Apron Kitchen Quotes

Right, sure. Because there's no girls in politics! I have no interest. Voting? What? I forgot my apron. I think I ought to be in the kitchen right now, actually. My rolling pin-

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

Zed and Sky had stayed behind and were chatting with Will, Sky sitting on Zed's knee as if nothing was going to get them apart again in a hurry. Victor and Uriel were playing cards at the kitchen table. Trace looked cute in an apron, chopping vegetables with a surgeon's precision.

Gilded sin is so much more interesting than ragged sin,” she reflected. “Scandal dressed in ermine and purple is much more salacious than scandal in overalls or a kitchen apron.

These women lived their lives happily. They had been taught, probably by loving parents, not to exceed the boundaries of their happiness regardless of what they were doing. But therefore they could never know real joy. Which is better? Who can say? Everyone lives the way she knows best. What I mean by 'their happiness' is living a life untouched as much as possible by the knowledge that we are really, all of us, alone. That's not a bad thing. Dressed in their aprons, their smiling faces like flowers, learning to cook, absorbed in their little troubles and perplexities, they fall in love and marry. I think that's great. I wouldn't mind that kind of life. Me, when I'm utterly exhausted by it all, my skin breaks out, on those lonely evenings when I call my friends again and again and nobody's home, then I despise my own life - my birth, my upbringing, everything. I feel only regret for the whole thing.

Pip, dear old chap, life is made of ever so many partings welded together, as I may say, and one man’s a blacksmith, and one’s a whitesmith, and one’s a goldsmith, and one’s a coppersmith. Diwisions among such must come, and must be met as they come. If there’s been any fault at all to-day, it’s mine. You and me is not two figures to be together in London; nor yet anywheres else but what is private, and beknown, and understood among friends. It ain’t that I am proud, but that I want to be right, as you shall never see me no more in these clothes. I’m wrong in these clothes. I’m wrong out of the forge, the kitchen, or off th’ meshes. You won’t find half so much fault in me if you think me in forge dress, with my hammer in my hand, or even my pipe. You won’t find half so much fault in me if, supposing as you should ever wish to see me, you come and put your head in at the forge window and see Joe the blacksmith, there, at the old anvil, in the old burnt apron, sticking to the old work. I’m awful dull, but I hope I’ve beat out something nigh the rights of this at last. And so God bless you, dear old Pip, old chap, God bless you!

Pino ignored her, focusing instead on the locomotive in an apron chugging out of the kitchen

So after some instruction, Joseph put on the apron and started carefully polishing the clean dishes even though it made no sense to him. Over the course of the day, he learned how to wash the floors and clean the windows and empty out the iron stove. Soon the kitchen smelled of lemons and spices, fresh bread and soap. There was a short break for lunch before resuming work. The light shifted during the afternoon and cascaded through the clean windows, burnishing the room with gold. Joseph was so focused on the work, on the patters of the silverware and the curve of the handles on the ancient pitchers and measuring cups, that he forgot for a little while about his parents, and St. Anthony's, and the fire, and losing Blink. He felt a kind of pride in being allowed to touch all the delicate glassware, plates, and bowls, and he hadn't broken a single thing.

Fine!" she shouted at it. "Okay!" shouted a man in a nearby booth at a stain on his tie. In the kitchen, another man, in a floral apron and a hairnet, nodded at a tub of soaking dishes "Yep," he said. People often found themselves assenting to inanimate objects in the Moonlight All-Nite.

Let us consider the farmer who makes his straw hat his sweetheart; or the old woman who makes a floor lamp her son; or the young woman who has set herself the task of scraping her shadow off a wall.... Let us consider the old woman who wore smoked cows’ tongues for shoes and walked a meadow gathering cow chips in her apron; or a mirror grown dark with age that was given to a blind man who spent his nights looking into it, which saddened his mother, that her son should be so lost in vanity.... Let us consider the man who fried roses for his dinner, whose kitchen smelled like a burning rose garden; or the man who disguised himself as a moth and ate his overcoat, and for dessert served himself a chilled fedora....

He was barefoot. Wearing an apron. In her kitchen. It’s true what they said about porn: you know it when you see it.

Perhaps if I warn't a blacksmith's wife, and (what's the same thing) a slave with her apron never off I should have been to hear the carols

I snuck through the front door. Shooing Coop before me, I beelined for the stairs and the safety of my bedroom. I hoped to avoid notice for a few minutes—my clothes were dirty and smoke-tinged, my hair a tangled mess. But it was not to be. Whitney swung from the kitchen before I could blink. “Tory!” Smiling brightly, she smoothed her apron with manicured fingers. “I was just about to wonder what you’d gotten up to!” Whitney winked to assure me she was joking, but the cloying attempt at humor annoyed me anyway. It made me want to actually tell her. I was out on Loggerhead, fighting with a group of genetic freaks, when a black-ops military attack squad tried to capture me. Oh, and Ben and I made out on his boat. You? I smothered the suicidal notion.

Umm, Ren? We have something important we need to discuss. Meet me on the veranda at sundown, okay?” He froze with his sandwich halfway to his mouth. “A secret rendezvous? On the veranda? At sundown?” He arched an eyebrow at me. “Why, Kelsey, are you trying to seduce me?” “Hardly,” I dryly muttered. He laughed. “Well, I’m all yours. But be gentle with me tonight, fair maiden. I’m new at this whole being human business.” Exasperated, I threw out, “I am not your fair maiden.” He ignored my comment and went back to devouring his lunch. He also took the other half of my discarded peanut butter sandwich and ate that too, commenting, “Hey! This stuff’s pretty good.” Finished, I walked over to the kitchen island and began clearing away Ren’s mess. When he was done eating, he stood to help me. We worked well together. It was almost like we knew what the other person was going to do before he or she did it. The kitchen was spotless in no time. Ren took off his apron and threw it into the laundry basket. Then, he came up behind me while I was putting away some glasses and wrapped his arms around my waist, pulling me up against him. He smelled my hair, kissed my neck, and murmured softly in my ear, “Mmm, definitely peaches and cream, but with a hint of spice. I’ll go be a tiger for a while and take a nap, and then I can save all my hours for you this evening.” I grimaced He was probably expecting a make-out session, and I was planning to break up with him. He wanted to spend time with a girlfriend, and my intention was to explain to him how we weren’t meant to be together. Not that we were ever officially together. Still, it felt like a break-up. Why does this have to be so hard? Ren rocked me and whispered, “’How silver-sweet sound lovers’ tongues by night, Like soft music to attending ears.’” I turned around in his arms, shocked. “How did you remember that? That’s Romeo and Juliet!” He shrugged. “I paid attention when you were reading it to me. I liked it.” He gently kissed my cheek. “See you tonight, iadala,” and left me standing there. The rest of the afternoon, I couldn’t focus on anything. Nothing held my attention for more than a few minutes. I rehearsed some sentences in front of the mirror, but they all sounded pretty lame to me: “It’s not you, it’s me,” “There are plenty of other fish in the sea,” “I need to find myself,” “Our differences are too big,” “I’m not the one,” “There’s someone else.” Heck, I even tried “I’m allergic to cats.

Inside my best friend’s kitchen, blood spatters cover every surface—the kitchen table, including the pepper mill, the wall behind the table and much of the tile floor. Even their cat, Psycho, has a blood spatter across her white fur. My eyes, open wide with horror, take in each gruesome detail. Lying on the blood-spattered floor with a cleaver buried in his chest is my best friend’s dad, Mr. Taylor. He’s wearing his chef’s apron from Chez Gourmet, but the apron is more red than white. A trickle of blood leaks from the side of his mouth and drips into his beard, then onto the sticky floor.

From the moment we're born, women are brainwashed to prioritize motherhood and marriage over intellect and personal fulfillment. We're handed baby dolls and aprons and told our greatest contributions are accomplished in the nursery and the kitchen. But that lie is as damaging as it is degrading, because a kingdom is only as strong as its weakest citizen! And a society with unjust limitations is less likely to prevail than a country of equal opportunity When a nation segregates any percentage of its population, it only segregates a percentage of its potential! So for the sake of the kingdom, it is time for women to stand together and demand a new government that values every citizen's thoughts, ideas, and morals. Then and only then will our country journey into realms of prosperity it has never seen before.

The kitchen is your natural setting as a woman and you should look beautiful, not bedraggled, in it. Whether you go to work or work at home- or both- take advantage of the opportunity the kitchen offers for expressing your wifely qualities in what you wear. Pinafores, organdies, and aprons look wonderful, as do gay cotton wrap-arounds that slip on over your dress while you make breakfast. Too much attention is paid to kitchen equipment and decor; too little to what is worn in this setting. Why look like Cinderella's crotchety stepmother when you can be a lyrical embodiment of all that a home and hearth means!

She walked over to the tomato bushes, the centerpiece of the spectacular garden plot. In her mind's eye she could see her mother in a house dress that somehow looked pretty on her, a green-sprigged apron, bleached Keds with no socks, a straw hat to keep the sun from her eyes. Mamma never hurried in the garden, and she used all her senses while tending it. She would hold a tomato in the palm of her hand, determining its ripeness by its softness and heft. Or she would inhale the fragrance of pepperoncini or bell peppers, test a pinch of flat leaf parsley or mint between her teeth. Everything had to be at its peak before Mamma brought it to the kitchen.

PEACHES" I imagine even peaches have bad days, their fuzzy bodies plucked before their prime and left to rot on a kitchen tray, their pudgy meat soft to the touch-tattoo of my finger checking for a pulse—nothing. Tia Marisol spends her days at the stove stirring chicken broth into a copper pot; a flowered apron hugs her waist. There is no more talk about a lover coming to take her north. These days she keeps to herself, a seed inside a green-peach shell, hard, bitter and tart.

For an instant, I’m transported to Lala’s kitchen and the herbal smell of her sofrito simmering as part of some guisado. A symphony of garlic, onions, and peppers play among the pots and pans, and I find myself longing for her arms tying an apron around my waist.

Still, each morning, she took a deep breath, tied her apron, fixed her face into a smile. She thought of her daughter and swallowed her humiliation. She bit her tongue even during her first week, when she’d stepped out of the kitchen to find Early Jones sitting at the counter.

In the kitchen reigned confusion and despair. One edition of jelly was trickled from pot to pot, another lay upon the floor, and a third was burning gaily on the stove. Lotty, with Teutonic phlegm, was calmly eating bread and currant wine, for the jelly was still in a hopelessly liquid state, while Mrs. Brooke, with her apron over her head, sat sobbing dismally.

He walked into the house, smelling baked cookies. Now if that didn't make a house a home, nothing would. "Mmm!" he said loudly to announce his presence. "Something smells good!" Cricket poked her head out of the kitchen. "Come poach a cookie or two." "Yes, ma'am." He strolled into the kitchen and was pleased to see Suzy dressed in a pretty pink apron with red hearts on it. "Hello, Priscilla," he said. "Hi, Suzy.

I wish you could have seen the kitchen when I was done: It looked like a hurricane had blown right in the door! But I cleaned it all up, and when Mother came home the whole house smelled warm and spicy, Bing Crosby was singing "White Christmas" on the radio, I was wearing a clean apron, and she called me her "little homemaker." What would you think about tomato mincemeat cookies? I bet no one else will think of that!

The clatter of pans stopped when I walked into the kitchens. A smaller selection of our staff worked on the sojourn ship than in Noavek manor, but I recognized some of the faces. And the gifts, too--one of the scrubbers was making the pots float, suds dripping on the backs of his hands, and one of the choppers was doing the task with her eyes closed, the knife strokes clean and even. Otega had her head in the coldbox. When silence fell, she straightened, and wiped her hands off on her apron. “Ah, Cyra,” she said. “No one makes a room quiet like you.” The other staff stared openly at her for her familiarity, but I only laughed a little. Even when I hadn’t seen her in a while--I had surpassed her capacity to teach me last season; now we saw each other only rarely, in passing--she fell back into our old rhythms without trouble. “It’s a unique talent,” I replied.

For soon in the hot midday when the bees hum round the hollyhocks my lover will come. He will stand under the cedar tree. To his one word I shall answer my one word. What has formed in me I shall give him. I shall have children; I shall have maids in aprons; men with pitchforks; a kitchen where they bring the ailing lambs to warm in baskets, where the hams hand and the onions glisten. I shall be like my mother, silent in a blue apron locking up the cupboards.

I was thrown together with Florence, or 'Florawns' as she was called, a pert girl of nineteen who worked in our kitchen and was sent out to help me. First, I followed her to a butcher where fat sausages hung from the ceiling like aldermen's chains, and I could choose the best of plump ducks, sides of beef, and chops standing guard like sentries on parade. Once the deal was done Florence paid him, gave me a wink and cast a trickle of coins into her apron pocket. So it seemed that serving girls will pay themselves the whole world over. The size of the Paris market made Covent Garden look like a tinker's tray. And I never before saw such neatness; the cakes arranged in pinks and yellows and greens like an embroidery, and the cheeses even prettier, some as tiny as thimbles and others great solid cartwheels. As for the King Cakes the French made for Twelfth Night, the scents of almond and caramelled sugar were to me far sweeter than any perfumed waters.

It is easy to lose hope when all is lost. We do not realise that is just the beginning. That is just the catalyst. That is when we have to spread our wings like a butterfly. The rainy days will come but so will 'the botanical drawings' of life. Of kitchen tables, our mother's apron strings, cabbage roses and toys if we want to become the women our mothers were. There are so many careers for women to choose from today. Wherever they find themselves women will always find an abundance.

It is easy to lose hope when all is lost. We do not realise that is just the beginning. That is just the catalyst. That is when we have to spread our wings like a butterfly. The rainy days will come but so will 'the botanical drawings' of life. Of kitchen tables, our mother's apron strings, cabbage roses and toys if we want to become the women our mother's were. There are so many careers for women to choose from today. Wherever they find themselves women will always find an abundance.

Pip, dear old chap, life is made of ever so many partings welded together, as I may say, and one man’s a blacksmith, and one’s a whitesmith, and one’s a goldsmith, and one’s a coppersmith. Diwisions among such must come, and must be met as they come. If there's been any fault at all to-day, it's mine. You and me is not two figures to be together in London; nor yet anywheres else but what is private, and beknown, and understood among friends. It ain't that I am proud, but that I want to be right, as you shall never see me no more in these clothes. I'm wrong in these clothes. I'm wrong out of the forge, the kitchen, or off th'meshes. You won't find half so much fault in me if you think of me in my forge dress, with my hammer in my hand, or even my pipe. You won't find half so much fault in me if, supposing as you should ever with to see me, you come and put your head in at the forge winder and see Joe the blacksmith, there, at the old anvil, in the old burnt apron, sticking to the old work.

For months beforehand, I fielded calls from British media. A couple of the reporters asked me to name some British chefs who had inspired me. I mentioned the Roux brothers, Albert and Michel, and I named Marco Pierre White, not as much for his food as for how—by virtue of becoming an apron-wearing rock-star bad boy—he had broken the mold of whom a chef could be, which was something I could relate to. I got to London to find the Lanesborough dining room packed each night, a general excitement shared by everyone involved, and incredibly posh digs from which I could step out each morning into Hyde Park and take a good long run around Buckingham Palace. On my second day, I was cooking when a phone call came into the kitchen. The executive chef answered and, with a puzzled look, handed me the receiver. Trouble at Aquavit, I figured. I put the phone up to my ear, expecting to hear Håkan’s familiar “Hej, Marcus.” Instead, there was screaming. “How the fuck can you come to my fucking city and think you are going to be able to cook without even fucking referring to me?” This went on for what seemed like five minutes; I was too stunned to hang up. “I’m going to make sure you have a fucking miserable time here. This is my city, you hear? Good luck, you fucking black bastard.” And then he hung up. I had cooked with Gordon Ramsay once, a couple of years earlier, when we did a promotion with Charlie Trotter in Chicago. There were a handful of chefs there, including Daniel Boulud and Ferran Adrià, and Gordon was rude and obnoxious to all of them. As a group we were interviewed by the Chicago newspaper; Gordon interrupted everyone who tried to answer a question, craving the limelight. I was almost embarrassed for him. So when I was giving interviews in the lead-up to the Lanesborough event, and was asked who inspired me, I thought the best way to handle it was to say nothing about him at all. Nothing good, nothing bad. I guess he was offended at being left out. To be honest, though, only one phrase in his juvenile tirade unsettled me: when he called me a black bastard. Actually, I didn’t give a fuck about the bastard part. But the black part pissed me off.

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

Ugh,” Turner groans from the kitchen. “That skinny tramp can go fuck herself. She doesn't stand a chance. Even if I wasn't fucking committed to marrying your ass making tiny Turner babies, she's a little below my usual standards.” Naomi's eyes narrow, and I can't hold back my smile. God, I love the shit out of these stupid assholes. I hope they buy a house down the street from me, so I can watch Naomi throwing Turner's stuff out on the lawn every other Christmas. I don't admit to myself that in that fantasy, Lola Saints is in the kitchen with nothing but an apron on.

My life in the kitchen began with my grandmother in the village of Champvert in the Tarn-et-Garonne department of southwestern France, the town so small you'd need a magnifying glass to find it on the map. I'd sit on a tall wooden stool, wide-eyed, watching Grand-mère Odette in her navy-blue dress and black ballerina flats, her apron adorned with les coquelicots (wild red poppies), mesmerized by the grace with which she danced around her kitchen, hypnotized by all the wonderful smells- the way the aromas were released from the herbs picked right from her garden as she chopped, becoming stronger as she set them in an olive oiled and buttered pan. She'd dip a spoon in a pot or slice up an onion in two seconds, making it look oh so easy, and for her it was. But my favorite part was when she'd let me taste whatever delight she was cooking up, sweet or savory. I'd close my eyes, lick my lips, and sigh with happiness. Sometimes Grand-mère Odette would blindfold me, and it wasn't long before I could pick out every ingredient by smell. All the other senses came to me, too- sight (glorious plating), taste (the delight of the unknown), touch (the way a cherry felt in my hand), and hearing (the way garlic sizzled in the pan).

This kitchen had been the home to my beloved kitchen utensils too. There was the hundred-year-old pestle and mortar that belonged to my late grandmother, a container made of Japanese cypress that I'd used for keeping rice, a Le Creuset enamel pot I'd bought with my first pay cheque, a set of long-serving chopsticks with extra fine tips I'd found in a specialty shop in Kyoto, an Italian paring knife given to me on my twentieth birthday by the owner of an organic-vegetables shop, a comfortable cotton apron, jade gravel I used for making pickled aubergine, and the traditional cast-iron nambu frying pan I'd travelled as far north as Morioka to buy. It was a collection of quality items built to last a lifetime.

They walked quickly through the kitchen. A woman in a blue salwar kameez skewered bright orange pieces of chicken to go into the tandoor. An older woman was peeling and slicing a bag of onions. Two cooks in white aprons stirred pots full of spicy potatoes, braised lamb, and chunks of paneer swimming in creamy spinach. At the back of the kitchen, the cook who had glared at him when he had come to talk to Nasir used a giant paddle to stir a vat of what appeared to be goat curry. Sam breathed in the sweet mixed aroma of cardamom, turmeric, garam masala, and fresh chilies as Daisy led him past the stainless steel counters. It was the smell of his mother's kitchen last night when they'd had dinner together. The scent of home.

Recipe for a Funeral From the Kitchen of Lila Reyes Ingredients: One grieving family. One coffin (it must be white like flour and sugar). One cathedral. One white apron. One abuela, gone, dressed in her favorite blue vestido. Preparation: Sit between your boyfriend and best friend as they try to hold you upright in the pew. Clutch a white apron tightly on your lap. Watch your parents weeping one row ahead, and your sister leaning on your mother’s shoulder. Look back once over the massive cathedral, marveling at the crowd that came for her. *Leave out actually seeing your abuela laid out so lovingly in the white coffin. She is not there. Instead, cry, kneeling during the private viewing with your eyes secretly pressed closed. Cooking temp: 100 degrees Fahrenheit. The coldest your oven goes.

I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission. Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.

But now, sitting on this airplane on my way back to the life I went on to fashion after she left, I think of her differently. I see her so many ways: sitting back on her heels at the side of the bathtub, singing softly as she washes Sharla and my backs; watching at the window for the six o’clock arrival of our father; wrapping Christmas presents on the wide expanse of her bed; biting her lip as she stood before the open cupboards, making out the grocery list; leaning out the kitchen window that last summer to call Sharla and me in for supper. Most clearly, though, I see her sitting at the kitchen table, in her old, usual spot. There is a cup of coffee before her, but she doesn’t drink it. Instead, she stares out the window. I see the sharp angle of her cheekbone, the beautiful whitish down at the side of face, illuminated by the sun. Her hands are quiet, resting in the cloth bowl of her apron. She sits still as a statue - waiting, I can see now; she was always waiting. -What We Keep

Girlfriend!" Blue repeated, and he felt a disconnected thrill to hear her say the word. "How about friend-friend?" "I thought we were friend-friends." "Are we? Friends talk. You go walking to the Pentagon and I find out from Gansey! Your dad's a jerk and I find out from Gansey! Noah knows everything. Ronan knows everything." "They don't know everything. They know what they were there for. Gansey knows because he was there." "Yeah, and why wasn't I?" "Why would you be?" "Because you'd invited me," Blue said. The world tilted. He blinked; it straightened. "But there wasn't any reason for you to be there." "Right, sure. Because there's no girls in politics! I have no interest. Voting? What? I forgot my apron. I think I ought to be in the kitchen right now, actually. My rolling pin -" "I didn't know that you -" "That's my point! Did it even occur to you?" It had not. "You wouldn't have gone someplace without Gansey, though," Blue snapped. "You two make a grand couple! Kiss him!" Adam cocked his head witheringly. "Well, I don't want to be just someone to kiss. I want to be a real friend, too. Not just someone who's fun to have around because - because I have breasts!

I worked on a new dish while you were away. A pudding." She ties her apron tight around her waist. "Milk, cream, vanilla, eggs, and sugar." "Oh," I say, slightly unsettled at the jauntiness of her tone, at its certainty. "A custard? Did it curdle?" She ignores my question and tells me that she garnished her pudding with branches of preserved barberries. She asks if I would like to see it. But before I can answer she scuttles to the pantry, returning with a clean pudding cloth over one arm, and my best platter----on which wobbles a custard as large and pale as a harvest moon. Atop are woven branches of barberries that wink like garnets. For a second I am speechless. Her creation---for it is nothing less---is picture-perfect. She offers me an egg spoon and jabs at the platter. "Go on, Miss Eliza. I saved it for you to taste first." I dip the spoon into the custard's wrinkled rind and lift it swiftly, curiously, to my lips. As I do so, I'm aware of a sense of serenity washing through me. My anguish over dedications, the lurking accusatory voice that lives inside my head, all of it slips away. And there is only cream and vanilla. It occurs to me that although this glorious pudding is her creation, Ann is partly my creation, and I am partly her creation. Cooking and tasting have provided their own stage and we are performing on it at this very moment.

Everyone looks at us expectantly when we emerge from the downstairs, and I’m sure it’s just my imagination but I can’t help but feel that a suspicious hush has fallen over the room. I wave, like an idiot. “Hey. Sorry I fell asleep.” I point behind me, down the stairs. “After we were talking. And playing cards. You know.” Miles screws his face up. “Thanks for the update.” He tugs at the strap of a floral apron around his neck and picks up a can opener. Granted, it’s a sort of fancy version of a regular can opener, but my brother turns it around in his hands like it’s a complicated rocket engine part salvaged from NASA. Are we really entrusting this fetus with dinner preparation for thirteen people? Andrew starts to explain to him how to use it, but I stop him with a hand on his arm. “No. He will learn through the suffering.” I turn to give the same warning look to my mom, but she seems perfectly content at the kitchen table with a glass of wine in one hand and a paperback in the other. Miles looks like he would very much like to give me the finger, but then his expression clears and a smirk pulls at his mouth. “Dude.” He points upward. “You two are under the mistletoe.” In unison, Andrew and I turn our faces up to the doorway overhead. Miles is right. The festive sprig is now hanging from a red ribbon pinned into the doorway. “I didn’t know that was there,” I burst out defensively

I met [Martin] Amis once, after arriving too early for a party at a bar in Manhattan. He was smaller than I expected, with a tall, handsome head... He glanced at the Roth novel I had on me, When She Was Good. ‘He stumbled there’, he said. And then he proceeded to do what’s not really done anymore at literary parties, if it ever was, and intoned verbatim: She was so deeply imbedded in my consciousness that for the first year of school I seem to have believed that each of my teachers was my mother in disguise. As soon as the last bell had sounded, I would rush off for home, wondering as I ran if I could possibly make it to our apartment before she had succeeded in transforming herself. Invariably she was already in the kitchen by the time I arrived, and setting out my milk and cookies. Instead of causing me to give up my delusions, however, the feat merely intensified my respect for her powers. And then it was always a relief not to have caught her between incarnations anyway – even if I never stopped trying; I knew that my father and sister were innocent of my mother’s real nature, and the burden of betrayal that I imagined would fall to me if I ever came upon her unawares was more than I wanted to bear at the age of five. I think I even feared that I might have to be done away with were I to catch sight of her flying in from school through the bedroom window, or making herself emerge, limb by limb, out of an invisible state and into her apron. And it went on. He had the first few pages of Portnoy’s Complaint to hand like a hip flask.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

The long year passed slowly. Then one day, as October winds blew golden leaves around the farm, Autumn heard his mother say that even though her son was gone she would bake a pumpkin pie for Halloween. And of course she would need a pumpkin. At last an idea came to Autumn. If he could just get his mother to the barn and up to the loft she would find the magic pumpkin. Autumn began to pull at his mother’s apron. “What’s wrong with you today?” cried his mother. “I have many things to do and I have no time for playing.” But Autumn kept pulling on her apron until she was out of the house and in the barnyard. Then he ran into the barn, barking louder than he ever had. His mother followed him into the barn, where it was so dark she could not see the little dog. “Now where have you gone?” she cried. Autumn began barking again and it seemed to come from above her. She looked up and dimly saw Autumn at the top of the loft ladder, barking wildly. “What are you carrying on about up there? There’s nothing up in that old loft.” But Autumn did not stop barking. “All right, all right, I’ll come up and take a look,” she said as she began to climb the ladder. When she got to the top, the morning light lit up the corner of the loft where Autumn, smiling as much as a dog can smile, stood next to a very large pumpkin. It was one of the largest pumpkin she had ever seen. “Now, how did this pumpkin get up here?” Of course there was no one there to answer her question except Autumn and he could not talk. So she decided to use the pumpkin for the pie she planned to bake. She pulled at it and rolled it, and finally after a great effort she managed to get the magic pumpkin down the ladder and into the kitchen, where Autumn ran barking around the table. “Calm down, Autumn, and let me get to work on this pie.” As she was about to cut the stem from the pumpkin, she thought of the days when her husband carved the jack-o’-lantern for Angus. “Well, maybe I’ll just do the same.” She went to Angus’s room and found one of his old drawings. She traced a jack-o’-lantern face onto the pumpkin. Then, taking a large kitchen knife, she cut into the pumpkin. When only one eye was carved, there were streams of light. And when she carved the nose, and the smiling mouth, great shafts of light like sunbeams filled the room. Again Autumn began to bark. But when she turned to quiet him, there, standing in the wonderful light, was her son.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Gray burst into the galley. “Miss Turner is not eating.” The cramped, boxed-in nature of the space, the oppressive heat-it seemed an appropriate place to take this irrational surge of resentment. If only his emotion could dissipate through the ventilation slats as quickly as steam. “And good morning to you, too.” Gabriel wiped his hands on his apron without glancing up. “She’s not eating,” Gray repeated evenly. “She’s wasting away.” He didn’t even realize his knuckled cracked. He flexed his fingers impatiently. “Wasting away?” Gabriel’s face split in a grin as he picked up a mallet and attacked a hunk of salted pork. “Now what makes you say that?” “Her dress no longer fits properly. The neckline of her bodice is too loose.” Gabriel stopped pounding and looked up, meeting Gray’s eyes for the first time since he’d entered the galley. The mocking arch of the old man’s eyebrows had Gray clenching his teeth. They stared at each other for a second. Then Gray blew out his breath and looked away, and Gabriel broke into peals of laughter. “Never thought I’d live to see the day,” the old cook finally said, “when you would complain that a beautiful lady’s bodice was too loose.” “It’s not that she’s a beautiful lady-“ Gabriel looked up sharply. “It’s not merely that she’s a beautiful lady,” Gray amended. “She’s a passenger, and I have a duty to look out for her welfare.” “Wouldn’t that be the captain’s duty?” Gray narrowed his eyes. “And I know my duty well enough,” Gabriel continued. “It’s not as though I’m denying her food, now is it? I’m thinking Miss Turner just isn’t accustomed to the rough living aboard a ship. Used to finer fare, that one.” Gray scowled at the hunk of cured pork under Gabriel’s mallet and the shriveled, sprouted potatoes rolling back and forth with each tilt of the ship. “Is this the noon meal?” “This, and biscuit.” “I’ll order the men to trawl for a fish.” “Wouldn’t that be the captain’s duty?” Gabriel’s tone was sly. Gray wasn’t sure whether the plume of steam swirling through the galley originated for the stove or his ears. He didn’t care for Gabriel’s flippant tone. Neither did he care for the possibility of Miss Turner’s lush curves disappearing when he’d never had any chance to appreciate them. Frustrated beyond all reason, Gray turned to leave, wrenching open the galley door with such force, the hinges creaked in protest. He took a deep breath to compose himself, resolving not to slam the door shut behind him. Gabriel stopped pounding. “Sit down, Gray. Rest your bones.” With another rough sigh, Gray complied. He backed up two paces, slung himself onto a stool, and watched as the cook grabbed a tin cup from a hook on the wall and filled it, drawing a dipper of liquid from a small leather bucket. Then Gabriel set the cup on the table before him. Milk. Gabriel stared it. “For God’s sake, Gabriel. I’m not six years old anymore.” The old man raised his eyebrows. “Well, seeing as how you haven’t outgrown a visit to the kitchen when you’re in a sulk, I thought maybe you’d have a taste for milk yet, too. You did buy the goats.

After all, everyone cooks for matters of the heart. We're all in the kitchen because it fullfills a longing inside, whether it's for grace, survival, a renewed sense of self, or just the thrill of it all.

Do you always cook for yourself?’ she asks. ‘I live alone. If I don’t cook, no one will.’ ‘I hate cooking. I guess I should learn.’ ‘Why? If you really hate it, marry a man who cooks.’ Together they contemplate the picture: the young wife with the daring clothes and gaudy jewellery striding through the front door, impatiently sniffing the air; the husband, colourless Mr Right, apronned, stirring a pot in the steaming kitchen. Reversals: the stuff of bourgeois comedy.

What I love the most is that, unlike the world itself in the kitchen you get what you give. If I find a solid recipe, gather nice ingredients, and follow the instructions, I will produce something good to eat. Life may be unpredictable, but pasta puttanesca is not.

The simple act of borrowing sugar and breaking bread turns into bonding over cellulite, sex, fertility, finances, adultery, mortality, and everything else we need to say and hear, as girlfriends do.

My mom was a devoted wife and mother. The first up every morning, she would don her very practical apron, which was usually made out of floral feed-sack material and went over her head and buttoned or tied behind her back. She'd prepare lunches for my five sisters and me, and one for Dad, too... About three o'clock in the afternoon, Mom would straighten the house, vacuuming and dusting, and by the time we walked in from school, she'd be in the kitchen with her apron on, preparing the evening meal. Every dinner was complete with meat, potatoes, salad, two vegetables, and bread and butter. And the dining table was always set with a vase of fresh flowers or green cuttings. When dinner was just about ready, she'd go freshen up, changing clothes and putting on makeup. When one of my sisters once asked her how come she "got ready" and changed clothes right before dinner, Mom smiled and said, "Because my husband is coming home." When our father walked into the house from work, he was greeted with a delicious home-cooked meal on the table and Mom, all decked out in a fresh, pretty apron. [Dick Amman]

apron back on, and I washed all the dishes while she sat on her wooden stool and watched. I told her just sit, I’ve got this. Miss Betsy acted like she’d never seen a man clean up a kitchen before, which maybe she hadn’t. I wanted to keep her talking about Angus, so I asked

So, I did some illustrations." Turning the laptop around again, I explain each drawing as I click through them. I've drawn a couple of the most recent dishes and also ones from the most popular episodes of Lily's, Katherine's, and Nia's series---baba ghanoush and samosas from World on a Plate, Easy Peasy Split Pea Soup and Julia Child's Play Boeuf Bourguignon from Fuss-Free Foodie, and a baked Alaska and cannoli cheesecake from Piece of Cake. I've also done some minimalist illustrations of each of the Friends, highlighting their respective settings and personal style with mostly solid colors and basic shapes. Since Rajesh's show takes him to a lot of different restaurants around the country, I've drawn him with wavy black hair and brown skin, standing under a generic restaurant sign and wearing a graphic T-shirt and the green backpack he always carries on his travels. Seb and Aiden are side by side in the FoF studio, in their white and red aprons, respectively, and looking like the little culinary angel and devil on your shoulder. And I've depicted Katherine standing in one of the prep kitchens with her hands on her hips and her wild auburn hair piled in a bun atop her head. She's surrounded by plates of miscellaneous food and the yellow notepad she jots her recipes down on, using the most basic steps and terms, and then displays on camera at the end of each episode.

When Corie Mae came back inside, Maggie handed her the ten-dollar bill Mrs. Lewis had given her.  “Here, Mama, maybe this will pay some on the bills.  I wish I had some way to make more money, but at least I can do this much.” Corie Mae put the money in her apron pocket and walked into the front room without saying anything.  Maggie stared into the darkness outside the kitchen window and listened to the wind whipping through the bare trees.  I thought she’d at least say “thank you.

Mother's Apron There's a great old skit called "Mother's Apron" that touts the many household uses of the apron. This basic skit, with its infinite individual variations, has been performed by women's church and community clubs for generations. Below is a version remembered by Bernice Esau that was presented by her mother, probably originally in Low German, the common language of the rural Minnesota community where it was performed, hence the slightly lilting, old-fashioned sound to it: Do you remember Mother's aprons? Always big they were, and their uses were many. Besides the foremost purpose, the protection of the dress beneath, it was a holder for removal of hot pans from the oven. It was wonderful for drying children's tears and, yes, even for wiping small noses. From the henhouse it carried eggs, fuzzy chicks, ducklings, or goslings, and sometimes half-hatched eggs to be finished in the warming oven. Its folds provided an ideal hiding place for shy children, and when guests lingered on chilly days, the apron was wrapped about Mother's arms. Innumerable times it wiped a perspiring brow bent over a hot wood-burning stove. Corncobs and wood kindlings came to the kitchen stove in that ample garment, as did fresh peas and string beans from the garden. Often they were podded and stemmed in the lap the apron covered. Windfall apples were gathered in it, and wildflowers. Chairs were hastily dusted with its corners when unexpected company was sighted. Waving it aloft was as good as a dinner bell to call the men from the field. Big they were, and useful. Now I wonder, will any modern-day apron provoke such sweet and homesick memories?

Now we need to put buttercream on the sides, since we're not doing a naked cake..." She put a hand to her mouth. Oh, hell. He'd---barely---managed to keep quiet when she found excuses to touch him, but he wasn't going to let that go. He put down the spatula. "Did you say something about naked cakes?" Yes, Lindsay had mentioned naked cakes. clearly, she hadn't been thinking straight. This wasn't the best topic of conversation around Ryan Kwok, but it was difficult to think clearly in his presence----especially when he was wearing that dark T-shirt that clung to his muscles----so she just opened her mouth and words came out. "Naked cakes are...well...they've become popular in the past several years. You don't put frosting on the outside, so you can see all the different layers. There are also semi-naked cakes, which are..." To her horror, she'd forgotten. She wasn't even sure she'd be able to make chocolate ganache right now. Ryan's lips quirked in a way that said, I know exactly what you're thinking. "What are semi-naked cakes, Lindsay? Is that what happens when I take off my shirt before I eat some cake?" He reached around to the knot he'd tied at the back of his apron. Oh God. Did he intend to get semi-naked in the kitchen?

She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.

We visited Gwangjang Market in one of Seoul's oldest neighborhoods, squeezing past crowds of people threading through its covered alleys, a natural maze spontaneously joined and splintered over a century of accretion. We passed busy ajummas in aprons and rubber kitchen gloves tossing knife-cut noodles in colossal, bubbling pots for kalguksu, grabbing fistfuls of colorful namul from overbrimming bowls for bibimbap, standing over gurgling pools of hot oil, armed with metal spatulas in either hand, flipping the crispy sides of stone-milled soybean pancakes. Metal containers full of jeotgal, salt-fermented seafood banchan, affectionally known as rice thieves, because their intense, salty flavor cries out for starchy, neutral balance; raw, pregnant crabs, floating belly up in soy sauce to show off the unctuous roe protruding out from beneath their shells; millions of minuscule peach-colored krill used for making kimchi or finishing hot soup with rice; and my family's favorite, crimson sacks of pollack roe smothered in gochugaru, myeongnanjeot.

He set a raspberry cheese slice wrapped in parchment paper on the counter and she slid it off, biting off the corner with an "mmm." Her eyes closed as she chewed and swallowed, taking another large bite with an even more audible sigh. "That is indecent," Steph said. He wished he could figure out the rest of their names, but at least time was on his side again. "It is indecent in the very best way," she said. "Everything tastes ten times better than it ever did before." She held out the pastry to each of her friends so they could taste, all nodding in agreement. Most patrons didn't eat their treats while still in the building, and it was wildly satisfying to witness her enjoyment, titillating even. Parts of him tightened that hadn't tightened in response to another person in much too long. One of the friends pointed out the fleck of glaze perched on her lip and she licked it into her mouth. Talk about indecent. He placed both of his hands on top of the pastry case to steady himself, his knees suddenly unstable like he'd spent a morning moving bags of flour from the kitchen to the cellar. He was grateful the apron covered the front of him.

The concept at Halden of staff “being on the same side” as the inmates is not how most people would describe the dynamics within prisons. But it’s exactly what I see as Warden Høidal and I continue our tour of the Halden grounds. We pass the prison’s print shop, where staff and men are working together, unfurling the posters they’ve designed as they emerge from machines, assessing them with admiration and critique. Warden Høidal introduces me to a group of the men. One man asks a question in Norwegian, gesturing at me. Høidal nods, and the man bustles away. I look at the warden quizzically. “They would like to give you a gift,” he explains as the man returns. Smiling, the man hands me an apron and a cookbook, both emblazoned with the name of the prison and a wry image of a magnetic kitchen knife strip from which hang two kitchen knives, a carving fork, and a pair of handcuffs. The name of the cookbook is in Norwegian, but Høidal tells me with a chuckle that it translates as Honest Food from Halden Prison.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

leaving me in the kitchen with a stained apron, sweating over a three-course gourmet meal for my husband and his floozy. Only then does it occur to me that maybe I didn’t think this through.

Ifemelu stood there mesmerized. Obinze’s mother, her beautiful face, her air of sophistication, her wearing a white apron in the kitchen, was not like any other mother Ifemelu knew. Here, her father would seem crass, with his unnecessary big words, and her mother provincial and small.

She’d been trying to put distance between them, afraid that the strange attraction she felt for him would somehow be noticed and he’d think her incapable of doing her job. And all this time, he was in love with her! This would never do. Polly took a deep breath as she entered the kitchen. What if Mitch was there? What was she supposed to say? Mitch, I got your note, and, against my better judgment, I am finding myself very attracted to you, but I cannot imagine how a romance between us would work? Preposterous. That’s what it was. How could she even consider falling in love with a man who would keep her tied down to a family that… “Good morning, Polly!” Five cheerful voices greeted her as she entered the kitchen. They were all seated at the kitchen table, working on their…lessons? Isabella held up a slate. “I wite name!” Someone had clearly written Isabella on her slate, and underneath, Isabella had scribbled. “I’ve already done my spelling,” Louisa said. “And the other children are still working on theirs, but we should be ready for the rest of our lessons soon.” Then she held up a book. “Pastor, er, Uncle Frank said it was all right to borrow something from his study. I thought this looked interesting.” Robinson Crusoe. Not something Polly would have picked for the girl, but if she wanted to read it… “That sounds just fine.” Polly looked around the spotless kitchen. “Where’s Maddie?” Maddie came in the back door, drying her hands on her apron. “Just out finishing up a few things. I don’t know what you did to these children, but they’ve been well behaved all morning. Said they wanted you to get your rest and helped me with the washing up, then got right to their lessons.” Polly stared at them. “Really?” “Oh, yes,” Clara said, her smile filling her face. “We like you best of all of our nannies, and since the other ones left

Isnuck through the front door. Shooing Coop before me, I beelined for the stairs and the safety of my bedroom. I hoped to avoid notice for a few minutes—my clothes were dirty and smoke-tinged, my hair a tangled mess. But it was not to be. Whitney swung from the kitchen before I could blink. “Tory!” Smiling brightly, she smoothed her apron with manicured fingers. “I was just about to wonder what you’d gotten up to!” Whitney winked to assure me she was joking, but the cloying attempt at humor annoyed me anyway. It made me want to actually tell her. I was out on Loggerhead, fighting with another group of genetic freaks, when a black-ops military attack squad tried to capture me. Oh, and Ben and I made out on his boat. You? I smothered the suicidal notion. Mad impulses had stirred the pot enough for one night. “Studying.” The one line they always seemed to buy. “Practice test in a few days.

since the accident. I don’t know what her problem was. After all, I was a “hero.” At least the newspaper said so. “Hey, Alex,” she said, twirling her ponytail with her pencil. “Oh, hi,” I stammered, looking down at my burger. “You guys sounded really great in the talent show. I didn’t know you could sing like that.” “Uhh, thanks. It must be all the practice I get with my karaoke machine.” Oh God, did I just tell her I sing karaoke? Definitely not playing it cool, I thought to myself. TJ butted in, “Yeah, Small Fry was ok, but I really carried the show with my awesome guitar solo.” He smiled proudly. “Shut up, TJ,” I said, tossing a fry at him, which hit him between the eyes. “Hey, watch it, Baker. Just because you’re a ‘hero’ doesn’t mean I won’t pummel you.” “Yeah, right,” I said, smiling. Emily laughed. “Maybe we could come over during Christmas break and check out your karaoke machine. Right, Danielle?” Danielle rolled her eyes and sighed. “Yeah, whatever.” I gulped. “Uhhh…yeah…that sounds great.” “Ok, give me your hand,” she said. “My hand,” I asked, surprised. “Yep,” she said, grabbing my wrist and opening my palm. “Here’s my number,” she said, writing the numbers 585-2281 in gold glitter pen on my palm.” I will never wash my hand again, I thought to myself. “Text me over break, ok?” she said, smiling brightly. “Yeah, sure,” I nodded, as she walked away giggling with Danielle. “Merry Christmas to me!” I whispered to TJ and Simon. “Yeah, there’s just one problem, Dufus,” TJ said. “Oh yeah, what’s that, TJ? That she didn’t give you her number?” I asked. “No, Dork. How are you going to text her if you don’t have a cell phone?” He smiled. “Oh, right,” I said, slumping down in my seat. “That could be a problem.” “You could just call her on your home phone,” Simon suggested, wiping his nose with a napkin. “Yeah, sure,” TJ chuckled. “Hi Emily, this is Alex Baker calling from the year 1984.” He held his pencil to his ear like a phone.  “Would you like to come over to play Atari? Then maybe we can solve my Rubik’s Cube while we break dance ….and listen to New Kids on the Block.” He was cracking himself up and turning bright red. “Maybe I’ll type you a love letter on my typewriter. It’s so much cooler than texting.” “Shut up, TJ,” I said, smiling. “I’m starting to remember why I didn’t like you much at the beginning of the year.” “Lighten up, Baker. I’m just bustin’ your chops. Christmas is coming. Maybe Santa will feel sorry for your dorky butt and bring you a cell phone.” Chapter 2 ePhone Denied When I got home from school that day, it was the perfect time to launch my cell phone campaign. Mom was in full Christmas mode. The house smelled like gingerbread. She had put up the tree and there were boxes of ornaments and decorations on the floor. I stepped over a wreath and walked into the kitchen. She was baking sugar cookies and dancing around the kitchen to Jingle Bell Rock with my little brother Dylan. My mom twirled Dylan around and smiled. She was wearing the Grinch apron that we had given her last Christmas. Dylan was wearing a Santa hat, a fake beard, and of course- his Batman cape. Batman Claus. “Hey Honey. How was school?” she asked, giving Dylan one more spin. “It was pretty good. We won second place in the talent show.” I held up the candy cane shaped award that Ms. Riley had given us. “Great job! You and TJ deserved it. You practiced hard and it payed off.” “Yeah, I guess so,” I said, grabbing a snicker-doodle off the counter. “And now it’s Christmas break! I bet your excited.” She took a tray of cookies out of the oven and placed

The man behind the counter was Middle Eastern, middle-aged, with a paunch hinting that he indulged in his own fare. But the apron over his expansive middle was clean, as was the serving counter and what Kincaid could see of the kitchen.

but before he can elaborate, that door which separates Emile’s kitchen from the rest of the world swings open. It is Andrey, as prompt as ever, with his Book in hand and a pair of spectacles resting on the top of his head. Like a brigand after a skirmish, Emile slips his chopper under the tie of his apron and then looks expectantly at the door, which a moment later swings again. With the slightest turn of the wrist the shards of glass tumble into a new arrangement. The blue cap of the bellhop is handed from one boy to the next, a dress as yellow as a canary is stowed in a trunk, a little red guidebook is updated with the new names of streets, and through Emile’s swinging door walks Count Alexander Ilyich Rostov—with the white dinner jacket of the Boyarsky draped across his arm. One minute later, sitting at the table in the little office overlooking the kitchen were Emile, Andrey, and the Count—that Triumvirate which met each day at 2:15 to decide the fate of the restaurant’s staff, its customers, its chickens and tomatoes. As was customary, Andrey convened the meeting by resting his reading glasses on the tip of his nose and opening the Book. “There are no parties in the private rooms tonight,” he began, “but every table in the dining room is reserved for two seatings.” “Ah,” said Emile with the grim smile of the commander who prefers to be outnumbered. “But you’re not going to rush them, eh?” “Absolutely not,” assured the Count. “We’ll simply see to it that their menus are delivered promptly and their orders taken directly.” Emile nodded in acknowledgment. “Are there any complications?” asked the Count of the maître d’. “Nothing out of the ordinary.” Andrey spun the Book so that his headwaiter could see for himself.

I loathe unsolicited advice—not from everyone but from strangers. Like, if you want to cook in my damned kitchen, and change my recipe, then I better be the one to hand you an apron first . . . and you better know how to cook better than I do. You know what I mean?

I walked into the living room and remembered the summer she died, right before I left for Wilder. When it was all over, Abe stayed in his room, coming out only to get food from the kitchen, where a parade of women left a continuously replenished supply. Manny handled everything at the store, and I was alone and rudderless. A few of my high school friends were still around, but no one knew what to say to me, and I didn’t want to talk to them either. The only person I wanted to talk to was Abe. Whenever I heard him come out of his bedroom, I would place myself in his path. Talk to me, I wanted to say but never did. When he finally emerged after eight days, he bagged up my mother’s things, and when he was done, he put on his apron and went back to work.

The kitchen smelled amazing. Turkey-apple sausage sizzled in a blackened iron skillet on the sturdy old eight-burner gas range. Thick slices of bread toasted in a shiny vintage Toastmaster. Hair tied back, sleeves rolled up on her blouse, apron around her waist, Grace tossed a handful of pecans into the skillet and let them brown with the sausage while she flipped a cheddar-filled omelet in another pan. The heady aroma of freshly ground black dark-roast coffee filled the kitchen.

I popped the tape into the VCR and watched a pretty, middle-aged Italian woman in a flowered housedress and frilly apron hold up various fish and shellfish as she spoke to the tape in rapid, enthusiastic Italian, espousing the virtues of the seafood. She was standing at a battered wooden table in what appeared to be her own kitchen. After she finished showing off the fish, she beheaded and eviscerated them, and then washed them in a chipped white enamel bowl full of water that sat on the table. She put the cleaned pieces on a brightly painted platter, chosen, I'm sure, with less deliberation than our Jonathan would have required. She poured olive oil into a large, slightly dented pot that sat on a small two-burner stove and then in a flash chopped a couple of onions and a good amount of garlic and put them in the oil. While the aromatics became, well, aromatic, she cut up a half dozen fresh tomatoes and a healthy amount of herbs and added them to the pot. She stirred everything around, and before long she had all the fish and shellfish in the pot.

She gave Cooper a quick nod, indicating she was going out the back, and didn’t wait around to see if he understood her meaning. She pushed through the swinging doors to the small kitchen in the back, snagged the keys to her truck from the hook, and replaced them with her apron. She gave a quick glance to the grill, making sure Sandy hadn’t left anything to burn on it when he’d been pulled out front, but everything looked in order. Stop stalling. She sighed, shook her head, but the rueful smile that accompanied the movement was fleeting. For what might be the first time in her life, she had absolutely no idea how she was going to handle what came next. “Only one way to find out,” she murmured. Tightening her grip on her keys, if not her emotions, she let herself out the back door of the pub and found herself staring straight up into the crystalline blue eyes of Cooper Jax.

For this was the age of The Girl. We had come out of the back parlor, out of the kitchen and nursery, we turned our backs upon the blackboards, shed aprons and paper cuffs. A war had freed us and given women a new kind of self-respect. The adjective poor no longer preceded the once disreputable "working girl". It was honorable, it was jolly, it was even superior to be a "career girl".

She looked over to where he was, seated at the other end of the kitchen table in the light which, since his arrival, she had blocked by curtains because of his sensitive eyes. He concentrated on polishing spoons with a silver cloth: six teaspoons from a great-aunt. One leg was slung over the other, which would have looked strange enough, but he was also wearing a flowered apron fastened around his waist, and it contrasted stunningly with his large, muscular green body, his nobly massive head. Dorothy thought he looked, as always, wonderful.

Madame Escoffier," he said. In his white apron, he was again the man she loved. The gentle man who only spoke in whispers. "I am sorry," she said. "I am not." He leaned over and kissed her. His lips tasted of tomatoes, sharp and floral. The moment, filled with the heat of a reckless summer, brought her back to the gardens they had grown together in Paris in a private courtyard behind Le Petit Moulin Rouge. Sweet Roma tomatoes, grassy licorice tarragon, thin purple eggplants and small crisp beans thrived in a series of old wine barrels that sat in the tiny square. There were also violets and roses that the 'confiseur' would make into jellies or sugar to grace the top of the 'petit-fours glacés,' which were baked every evening while the coal of the brick ovens cooled down for the night. "No one grows vegetables in the city of Paris," she said, laughing, when Escoffier first showed her his hidden garden, "except for Escoffier." He picked a ripe tomato, bit into it and then held it to her lips. "Pomme d'amour, perhaps this was fruit of Eden." The tomato was so ripe and lush, so filled with heat it brought tears to her eyes and he kissed her. "You are becoming very good at being a chef's wife." "I love you," she said and finally meant it. 'Pommes d'amour.' The kitchen was now overflowing with them.

How would you feel about doing a little something in the kitchen?" Avis asks tentatively. Brian laughs. He used to assist her before they had children, before she hired helpers, but she was impatient with him: he made mistakes- forgot to time the roasting almonds, or failed to sift the cake flour, or let the chocolate seize. Still, he accepts an apron and ties it on, smiling at the sense of the occasion. He rests his knuckles on his hips. "Ready as I'll ever be." The first recipe is ancient, written on a card in her mother's sloping hand- though her mother never actually made it. A list: eggs, brown sugar, vanilla, flour, chocolate chips. Over the course of the day, Avis and Brian fill the cooling racks with cookies: oatmeal raisin, molasses, butterscotch, peanut butter, and chocolate chip. Humble, crude, lightly crisp and filigreed at the edges, butter, salt, and sweetness at the centers. Avis samples batches with Brian. They stand near each other, immersed in the good, clean silence of work.

4 scallions, green parts only, thinly sliced 3 garlic cloves, minced Two 28-ounce cans crushed tomatoes in puree 4 cups whole milk 4 cups heavy cream ⅓ cup all-purpose flour, sifted ⅓ cup dill fronds, torn into tiny sprigs Sea salt and freshly ground pepper to taste 1 cup grated white cheddar cheese, for serving Melt 2 tablespoons of the butter in a skillet over medium-low heat. Add the onion, shallots, scallions, and garlic. Cook, stirring occasionally, until the vegetables are softened and translucent, about 4 minutes. Transfer the mixture to the top of a double boiler over boiling water. If you don’t have a double boiler, fill a large saucepan with water and bring to a boil. Set a large heatproof bowl to fit tightly on top of the pan and transfer the mixture to the bowl. Using a wooden spoon, further crush the tomatoes into small pieces. Add the crushed tomatoes and puree, milk, and cream to the vegetable mixture and bring to a simmer, stirring

often. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter over low heat. Gradually whisk in the flour. Cook, whisking almost constantly, to make a roux, for about 3 minutes. Be careful not to brown it. Whisk about 1½ cups of the hot tomato mixture into the roux, then pour the roux mixture into the top of the double boiler and stir until blended. Reduce the heat to low and simmer for about 35 minutes to allow the flavors to blend and thicken the soup. Turn off the heat and then add the dill, salt, and pepper. Serve hot, topping each serving with about 2 tablespoons of grated cheese. The soup can be prepared up to 2 days ahead, cooled completely, covered, and refrigerated. It should last for 4 to 5 days. The soup will thicken when chilled; when reheating, thin the heated soup with milk to the desired thickness. Do not freeze the soup.

I am cooking without a recipe, singing without the words, and dancing badly by myself.

When life gets confusing, go back to the basics. The rest is noise!

She holds the acceptance letter in her hand; the sweet smell of the bird cherry tree wafts in through the open kitchen window. Her mother's apron is covered in black and purple flowers. Maya shuts her eyes, breathes in the spicy aroma of bird cherry blossoms.

Hey, Kevin?” Christine interrupted. “Yes?” “What the heck is up with that apron?” Kevin looked down at his apron. It was mostly black, except for the very front on his chest, which depicted a desolate desert landscape with many cooking knives embedded into the ground. Likewise, the sky was made up of many steel pots and pans. Within the center of these knives was a blond-haired, blue-eyed chibi figure holding a kitchen knife in each hand, one black and the other white. It was obviously Kevin. Above the chibi were the words: “I am the bone of my skillet.

Shit.” He suddenly sets down the carver. “You know what I need?” “What?” “An apron.” He disappears into the pantry adjacent to the kitchen then sticks his head out. “Do you want one too?” Lord. Can I handle him in an apron? “Um, sure.” Tripp is pulling one over his neck when he walks back out, a basic black canvas getup he’s tying around his waist. Has an identical one for me. Standing in front of me, mere inches away, he slides the thin straps over my head, pulls it down and sizes it. Creates a fold in front so it’s not too long, then slides his arms behind my back, loops it around once, and ties it in a bow at my belly button. “Well then. Aren’t you fucking adorable.” He leans forward, kissing me on the tip of the nose. What the what has gotten into him? What the hell is in this wine?

Strangers think Jus and me are twins, because we’re both cursed with messy red hair and a truckload of freckles, not to mention we’re both thirteen. But his real twin is his sister Liberty, even though she looks nothing like him, being a blond and, well…a girl. Liberty sauntered in, joining Justice and me in the kitchen. She slouched against the counter and tossed her baseball from hand to hand. Baseball was to Liberty like oxygen was to the rest of us. “That dumb ol’ skeleton is all people have on their brains this morning.” “You’re just mad the police won’t let you on the baseball field,” Justice said. Liberty spit into the trash can. She was a southern belle. Minus the belle part. She also ran faster and slugged harder than anyone else in Windy Bottom. “It’s probably just some soldier left over from the Civil War.” Justice tied on an apron and grabbed a tub filled with dirty dishes. “Nuh-uh. Dad said there wasn’t hardly any war fought in this part of Georgia.” Liberty rolled her eyes. “That doesn’t mean there was nothing. Maybe he crawled home to die.” “Come on, Lib,” I said, tossing her an apron. “We all got kitchen duty—not just Justice and me.

In the scrubbed and gleaming kitchen, here mother's rolled-out pasta dough used to cover the entire top of the chrome and Formica table. Rosa could still picture the long sleek muscles in her mother's arms as she wielded the red-handled rolling pin, drawing it in smooth, rhythmic strokes over the butter-yellow dough. The reek of the burnt-out motor was a corruption here, in Mamma's world. The smell of her baking ciambellone used to be so powerful it drew the neighbors in, and Rosa could remember the women in their aprons and scuffs, sitting on the back stoop, sharing coffee and Mamma's citrusy ciambellone, fresh from the oven.

Toward the end of the shift, when the orders from the waitresses had slowed to a trickle and the cleaning up of the kitchen had begun, J.T. picked a CD and slipped it into the CD player the cooks kept on top of a reach-in refrigerator. He cranked the volume to seven and hit Play. Offspring doing "Bad Habit." It was one of the kitchen staff standards. They favored seriously hard-edged rock at the end of a tough night. The worse the night, the wilder the music. Skeet, one of the other cooks, heard the opening bars and gave J.T. a wink. "It wasn't that bad of a night," she said. "Oh, Skeet, you think every night is a Melissa Etheridge night," J.T. teased. He waltzed over, took Skeet by the waist, and drew her into a completely incongruous dance, as if they were keeping time to a different piece of music. "First time you've danced with a guy, Skeet?" "No, only I prefer guys with some idea of rhythm," Skeet said. J.T. released her, laughing. "Come on, Tom," he said, inviting the fry cook to dance. "Let's go." "Yeah, when pigs fly," Tom said. "No one wants to dance," J.T. complained. Then he spotted Lianne coming through the swinging doors. "Lianne! Dance with me." He snapped his fingers. "I got dancin' feet." "Dance to this?" Lianne said, turning up her nose. "Skeet! Stick in Rihanna," J.T. ordered. Seconds later Rihanna came on. But still Lianne refused. "J.T., you're at work," she said. She gave him a peck on the cheek and went back to the dining room just as Marquez passed through the door. J.T. retreated a bit, stepping back behind the line and pretending to go back to work. Marquez started to do side work, dipping tartar sauce into little plastic cups, but J.T. knew her too well to think she could ignore the music. Within seconds he could see the effect-- a motion beginning with her head, swaying just slightly at first, translated down her neck to her shoulders, her bottom, her legs, topped off by a little twirl with the tartar sauce spoon still in her hand. J.T. smiled ruefully. The future Harvard girl. The future corporate lawyer. There wasn't anything wrong in dancing with his former girlfriend, was there? After all, a moment earlier he'd been dancing with Skeet. He'd even asked Tom, although the fry cook was unlikely to be seen as a threat by Lianne. No, he should stick to his work. Marquez was now dancing far more than she was filling cups of tartar sauce. J.T. whipped off his apron. Screw it. He had dancin' feet. What was he supposed to do? He took the spoon from Marquez and set it down. "Crank it, Skeet," he said. By the time Lianne reappeared in the kitchen, Marquez was up on the stainless steel counter, hands in the air over her head, hips thrusting, hair loose and flying, doing death-defying moves. J.T. was dancing more sedately below her, choosing to keep his feet on the ground. "Is this really--" Lianne began, but the music drowned her out. She caught J.T.'s eye. He gave her a wan grin and tried to draw her into the moment. But Lianne just looked angry and hurt.

Strong women don’t just happen.

old, my mother took us to a production of Hair, a mirage of music, revolution, and raw penis; we gave it a standing ovation. By third grade, I wrote screenplays, confessionals, and fan letters to reporters at the New York Times. I played Suzuki-method violin and picked up the bassoon because it was so awkward and oafish that I felt bad for it. I acted and danced,

But then Donny called her name from the kitchen, and she remembered rules number one and two. She said, “Do you see how I’m wearing this apron? It means I’m working. For a living.” The unconcerned expression didn’t flag. He said, “I’ll take care of it.” She echoed, “Take care of it?” “Yeah. How much do you make in an hour? I’ll take care of it. And I’ll talk to your manager.” For a moment, Blue was actually lost for words. She had never believed people who claimed to be speechless, but she was. She opened her mouth, and at first, all that came out was air. Then something like the beginning of a laugh. Then, finally, she managed to sputter, “I am not a prostitute.” The Aglionby boy appeared puzzled for a long moment, and then realization dawned. “Oh, that was not how I meant it. That is not what I said.” “That is what you said! You think you can just pay me to talk to your friend? Clearly you pay most of your female companions by the hour and don’t know how it works with the real world, but … but …” Blue remembered that she was working to a point, but not what that point was. Indignation had eliminated all higher functions and all that remained was the desire to slap him. The boy opened his mouth to protest, and her thought came back to her all in a rush. “Most girls, when they’re interested in a guy, will sit with them for free.

measuring tools into a tall cabinet at the back of the large, industrial kitchen. I returned for the six-quart mixer, hoisting it in my arms and stumbling under its weight. The click of her heels grew closer and I knew I didn’t have time to hide the machine like I wanted, so I lowered it to the ground and covered it with my apron, spinning around just as my momma appeared in the doorway. “Thank goodness.” Her hands were

While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any. They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots. Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.

Full of confidence, I jab at the ON button and wait for the machine to spring into action. When nothing happens, I flip the switch back and forth impatiently. Come on! What is wrong with the damn thing? As I try desperately to get the blender to work, Pearl carries on with her class regardless. Starting to panic that she has now moved on to caramelising the berries, I give the blender a hard whack on the side. For a split second, it begins to whirr before fizzling out into silence. Grabbing the rolling pin in frustration, I repeatedly hit the blender until my arm starts to throb. Suddenly it kicks into action, only my heavy bashing has knocked the lid clean off, resulting in sticky, butter soaked crumbs flying all over the kitchen. Letting out an alarmed squeal, I duck under the table to shield myself from the debris. Pieces of biscuit whiz past my eyes like a scene out of a cartoon. And to think this started so well. Tearing off my hairnet, I dig my mobile out of the pocket of my apron and hit speed dial before letting out an exasperated sigh. ‘Hi,

Good evening, all.” The warm room was empty. Only the crackling fire and waiting furniture greeted him. His perfect posture dropped half an inch. So much for a triumphal entry.  He closed the door and removed his hat. “Did you all hear I was coming and decide to hide?” “Good evening, Nathaniel.” Kitty stepped into the parlor from the kitchen, removing her striped apron to reveal a yellow, rose-dotted dress that molded to her curves in a way Nathaniel hadn’t thought possible. Simple ringlets bobbed at her neck and an alluring grin threatened to topple his well-placed line of defense.  “Good evening, lovely lady.” Extinguishing every spark of emotion with the skill of a perfect marksman, Nathaniel draped himself in his cloak of dramatic charm and bowed deeply. He closed his eyes and inhaled through his nose. “Aw, Kitty, you have done it again. All I must do is savor that aroma to know this evening’s meal will very likely be the best I’ve ever tasted.” If he stayed jocular he wouldn’t be at risk of succumbing to the emotions that toyed with him so carelessly. Kitty rolled her eyes and started toward the fire. “Oh, Nathaniel. You’re always full of exaggerated compliments, though I thank you just the same.” The grin behind her eyes toyed with his humor. “Are you calling me a liar, Miss Campbell?” He stepped forward. Her lips twitched as if she held back a smile that yearned for exposure. “Should I be?” Before

She was sleek and stylish, every hair in place, slim and elegant. When preparing meals in the kitchen or baking a cake, she never appeared disheveled, never a dab of flour on her face. Even her aprons were stylish, not merely to protect her from spills or splashes. They matched whatever she was wearing.

We were just turning to leave when she batted though the pantry door wearing an apron. “Come in!” she said. “I’ve just baked myself a birthday cake!” (The fact that she was turning ninety that day makes this all the more admirable.) The Lonely Palate, Laura Calder

The fragrance of sweet tangerines reached Claudia's nose. She saw Sorella Agata squeezer tangerine into what looked like a cake batter. Immediately, Claudia's mouth watered. She'd never had a cake made out of tangerines. Orange, yes. She and her father had made both orange and lemon cakes throughout her childhood. Why hadn't either of them ever thought about making a cake out of tangerines? It was brilliant. For tangerines were even sweeter than oranges. "Ah! Claudia!" Sorella Agata stopped what she was doing and quickly patted her face with a kitchen towel, making sure to turn her back toward Claudia. "I'm getting warm with the ovens turned on." She took off her apron and fanned her face with it. Claudia was surprised at the nun's small lie. "Those tangerines smell wonderful, Sorella Agata. I take it you're making a cake?" "Si. Torta al Mandarino. This is the second most popular cake we sell at the shop after my famous cassata cake. It's very sweet, but most of the flavor comes from the ripest, juiciest tangerines in season and not from too much sugar.

Reluctantly, she perched on the edge of a kitchen chair, ready to flee. ‘I didn’t want to say in front of Liesbeth, because it wouldn’t have been fair,’ began her mother, smoothing down her faded floral apron. ‘Mr and Mrs Foppen have kindly offered to help us if it becomes necessary. They have a large attic where the three of us can sleep safely until the danger passes.’ ‘But there have been rumours about the Germans for weeks and nothing’s happened. What makes them so sure something’s going to happen now?’ Sofie was irritated and just wanted to escape. Something in her mother’s expression made her stop. She’d never cried in front of her daughter but her eyes were full of tears. She blinked and then almost as quickly they were gone. Had Sofie imagined it? ‘We don’t need to do anything just yet. But we have to be ready, just in case.

As Ross entered the kitchen, he saw Ernest sitting at the scrubbed wooden table. The boy wolfed down a plate of breakfast as if it were the first decent meal he'd had in months. Sophia stood at the range with the scrawny cook-maid, apparently showing her how to prepare the morning's fare. "Turn them like this," Sophia was saying, expertly flipping a row of little cakes on a griddle pan. The kitchen atmosphere was especially fragrant today, spiced with frying bacon, coffee, and sizzling batter. Sophia looked fresh and wholesome, the trim curves of her figure outlined by a white apron that covered her charcoal-gray dress. Her gleaming hair was pinned in a coil at the top of her head and tied with a blue ribbon. As she saw him standing in the doorway, a smile lit her sapphire eyes, and she was so dazzlingly pretty that Ross felt a painful jab low in his stomach. "Good morning, Sir Ross," she said. "Will you have some breakfast?" "No, thank you," he replied automatically. "Only a jug of coffee. I never..." He paused as the cook set a platter on the table. It was piled with steaming batter cakes sitting in a pool of blackberry sauce. He had a special fondness for blackberries. "Just one or two?" Sophia coaxed. Abruptly it became less important that he adhere to his usual habits. Perhaps he could make time for a little breakfast, Ross reasoned. A five-minute delay would make no difference in his schedule. He found himself seated at the table facing a plate heaped with cakes, crisp bacon, and coddled eggs. Sophia filled a mug with steaming black coffee, and smiled at him once more before resuming her place at the range with Eliza. Ross picked up his fork and stared at it as if he didn't quite know what to do with it. "They're good, sir," Ernest ventured, stuffing his mouth so greedily that it seemed likely he would choke. Ross took a bite of the fruit-soaked cake and washed it down with a swallow of hot coffee. As he continued to eat, he felt an unfamiliar sense of well-being. Good God, it had been a long time since he'd had anything other than Eliza's wretched concoctions. For the next few minutes Ross ate until the platter of cakes was demolished. Sophia came now and then to refill his cup or offer more bacon. The cozy warmth of the kitchen and the sight of Sophia as she moved about the room caused a tide of unwilling pleasure inside him.