Baby In The Oven Quotes

We've searched our database for all the quotes and captions related to Baby In The Oven. Here they are! All 46 of them:

The disgraced Usurer Yankel D took the baby girl home that evening... He made a bed of crumpled newspaper in a deep baking pan and gently tucked it in the oven, so that she wouldn't be disturbed by the noise of the small falls outside... When he pulled her out to feed her or just hold her, her body was tattooed with the newsprint... Sometimes he would rock her to sleep in his arms, and read her left to right, and know everything he needed to know about the world. If it wasn't written on her, it wasn't important to him.
Jonathan Safran Foer (Everything is Illuminated)
Live or die, but don't poison everything... Well, death's been here for a long time -- it has a hell of a lot to do with hell and suspicion of the eye and the religious objects and how I mourned them when they were made obscene by my dwarf-heart's doodle. The chief ingredient is mutilation. And mud, day after day, mud like a ritual, and the baby on the platter, cooked but still human, cooked also with little maggots, sewn onto it maybe by somebody's mother, the damn bitch! Even so, I kept right on going on, a sort of human statement, lugging myself as if I were a sawed-off body in the trunk, the steamer trunk. This became perjury of the soul. It became an outright lie and even though I dressed the body it was still naked, still killed. It was caught in the first place at birth, like a fish. But I play it, dressed it up, dressed it up like somebody's doll. Is life something you play? And all the time wanting to get rid of it? And further, everyone yelling at you to shut up. And no wonder! People don't like to be told that you're sick and then be forced to watch you come down with the hammer. Today life opened inside me like an egg and there inside after considerable digging I found the answer. What a bargain! There was the sun, her yolk moving feverishly, tumbling her prize -- and you realize she does this daily! I'd known she was a purifier but I hadn't thought she was solid, hadn't known she was an answer. God! It's a dream, lovers sprouting in the yard like celery stalks and better, a husband straight as a redwood, two daughters, two sea urchings, picking roses off my hackles. If I'm on fire they dance around it and cook marshmallows. And if I'm ice they simply skate on me in little ballet costumes. Here, all along, thinking I was a killer, anointing myself daily with my little poisons. But no. I'm an empress. I wear an apron. My typewriter writes. It didn't break the way it warned. Even crazy, I'm as nice as a chocolate bar. Even with the witches' gymnastics they trust my incalculable city, my corruptible bed. O dearest three, I make a soft reply. The witch comes on and you paint her pink. I come with kisses in my hood and the sun, the smart one, rolling in my arms. So I say Live and turn my shadow three times round to feed our puppies as they come, the eight Dalmatians we didn't drown, despite the warnings: The abort! The destroy! Despite the pails of water that waited, to drown them, to pull them down like stones, they came, each one headfirst, blowing bubbles the color of cataract-blue and fumbling for the tiny tits. Just last week, eight Dalmatians, 3/4 of a lb., lined up like cord wood each like a birch tree. I promise to love more if they come, because in spite of cruelty and the stuffed railroad cars for the ovens, I am not what I expected. Not an Eichmann. The poison just didn't take. So I won't hang around in my hospital shift, repeating The Black Mass and all of it. I say Live, Live because of the sun, the dream, the excitable gift.
Anne Sexton (The Complete Poems)
This is it. I'm dead. Dear Baby Jesus, heat up the oven. I'm having pizza rolls in heaven tonight.
D.M. Guay (The Graveyard Shift (24/7 Demon Mart, #1))
Commala-come-come There’s a young man with a gun. Young man lost his honey When she took it on the run. Commala-come-one! She took it on the run! Left her baby lonely But he baby ain’t done. Commala-come-coo The wind’ll blow ya through. Ya gotta go where ka’s wind blows ya Cause there’s nothin else to do. Commala-come-two! Nothin else to do! Gotta go where ka’s wind blows ya Cause there’s nothin else to do. Commala-come-key Can you tell me what ya see? Is it ghosts or just the mirror That makes ya wanna flee? Commala-come-three! I beg ya, tell me! Is it ghosts or just your darker self That makes ya wanna flee? Commala-come-ko Whatcha doin at my do’? If ya doan tell me now, my friend I’ll lay ya on de flo’. Commala-come-fo’! I can lay ya low! The things I’ve do to such as you You never wanna know. Commala-gin-jive Ain’t it grand to be alive? To look out on Discordia When the Demon Moon arrives. Commala-come-five! Even when the shadows rise! To see the world and walk the world Makes ya glad to be alive. Commala-mox-nix! You’re in a nasty fix! To take a hand in traitor’s glove Is to grasp a sheaf of sticks! Commala-come-six! Nothing there but thorns and sticks! When your find your hand in traitor’s glove You’re in a nasty fix. Commala-loaf-leaven! They go to hell or up to heaven! The the guns are shot and the fires hot, You got to poke em in the oven. Commala-come-seven! Salt and yow’ for leaven! Heat em up and knock em down And poke em in the oven. Commala-ka-kate You’re in the hands of fate. No matter if it’s real or not, The hour groweth late. Commala-come-eight! The hour groweth late! No matter what shade ya cast You’re in the hands of fate. Commala-me-mine You have to walk the line. When you finally get the thing you need It makes you feel so fine. Commala-come-nine! It makes ya feel fine! But if you’d have the thing you need You have to walk the line. Commala-come-ken It’s the other one again. You may know her name and face But that don’t make her your friend. Commala-come-ten! She is not your friend! If you let her get too close She’ll cut you up again! Commala-come-call We hail the one who made us all, Who made the men and made the maids, Who made the great and small. Commala-come-call! He made us great and small! And yet how great the hand of fate That rules us one and all. Commala-come-ki, There’s a time to live and one to die. With your back against the final wall Ya gotta let the bullets fly. Commala-come-ki! Let the bullets fly! Don’t ‘ee mourn for me, my lads When it comes my day to die. Commala-come-kass! The child has come at last! Sing your song, O sing it well, The child has come to pass. Commala-come-kass, The worst has come to pass. The Tower trembles on its ground; The child has come at last. Commala-come-come, The battle’s now begun! And all the foes of men and rose Rise with the setting sun.
Stephen King (Song of Susannah (The Dark Tower, #6))
She'd had a glimpse of a possible future-the pretty cottage, the garden full of flowers and vegetables, bread in the oven, a bowl of strawberries on the table, the happy baby hitched on her hip while she threw corn to the chickens. It would be like a Hardy novel before it all goes wrong.
Kate Atkinson (Case Histories (Jackson Brodie, #1))
January? The month is dumb. It is fraudulent. It does not cleanse itself. The hens lay blood-stained eggs. Do not lend your bread to anyone lest it nevermore rise. Do not eat lentils or your hair will fall out. Do not rely on February except when your cat has kittens, throbbing into the snow. Do not use knives and forks unless there is a thaw, like the yawn of a baby. The sun in this month begets a headache like an angel slapping you in the face. Earthquakes mean March. The dragon will move, and the earth will open like a wound. There will be great rain or snow so save some coal for your uncle. The sun of this month cures all. Therefore, old women say: Let the sun of March shine on my daughter, but let the sun of February shine on my daughter-in-law. However, if you go to a party dressed as the anti-Christ you will be frozen to death by morning. During the rainstorms of April the oyster rises from the sea and opens its shell — rain enters it — when it sinks the raindrops become the pearl. So take a picnic, open your body, and give birth to pearls. June and July? These are the months we call Boiling Water. There is sweat on the cat but the grape marries herself to the sun. Hesitate in August. Be shy. Let your toes tremble in their sandals. However, pick the grape and eat with confidence. The grape is the blood of God. Watch out when holding a knife or you will behead St. John the Baptist. Touch the Cross in September, knock on it three times and say aloud the name of the Lord. Put seven bowls of salt on the roof overnight and the next morning the damp one will foretell the month of rain. Do not faint in September or you will wake up in a dead city. If someone dies in October do not sweep the house for three days or the rest of you will go. Also do not step on a boy's head for the devil will enter your ears like music. November? Shave, whether you have hair or not. Hair is not good, nothing is allowed to grow, all is allowed to die. Because nothing grows you may be tempted to count the stars but beware, in November counting the stars gives you boils. Beware of tall people, they will go mad. Don't harm the turtle dove because he is a great shoe that has swallowed Christ's blood. December? On December fourth water spurts out of the mouse. Put herbs in its eyes and boil corn and put the corn away for the night so that the Lord may trample on it and bring you luck. For many days the Lord has been shut up in the oven. After that He is boiled, but He never dies, never dies.
Anne Sexton
I’m not sure how the ponies happened, though I have an inkling: “Can I get you anything?” I’ll say, getting up from a dinner table, “Coffee, tea, a pony?” People rarely laugh at this, especially if they’ve heard it before. “This party’s ‘sposed to be fun,” a friend will say. “Really? Will there be pony rides?” It’s a nervous tic and a cheap joke, cheapened further by the frequency with which I use it. For that same reason, it’s hard to weed it out of my speech – most of the time I don’t even realize I’m saying it. There are little elements in a person’s life, minor fibers that become unintentionally tangled with your personality. Sometimes it’s a patent phrase, sometimes it’s a perfume, sometimes it’s a wristwatch. For me, it is the constant referencing of ponies. I don’t even like ponies. If I made one of my throwaway equine requests and someone produced an actual pony, Juan-Valdez-style, I would run very fast in the other direction. During a few summers at camp, I rode a chronically dehydrated pony named Brandy who would jolt down without notice to lick the grass outside the corral and I would careen forward, my helmet tipping to cover my eyes. I do, however, like ponies on the abstract. Who doesn’t? It’s like those movies with the animated insects. Sure, the baby cockroach seems cute with CGI eyelashes, but how would you feel about fifty of her real-life counterparts living in your oven? And that’s precisely the manner in which the ponies clomped their way into my regular speech: abstractly. “I have something for you,” a guy will say on our first date. “Is it a pony?” No. It’s usually a movie ticket or his cell phone number. But on our second date, if I ask again, I’m pretty sure I’m getting a pony. And thus the Pony drawer came to be. It’s uncomfortable to admit, but almost every guy I have ever dated has unwittingly made a contribution to the stable. The retro pony from the ‘50s was from the most thoughtful guy I have ever known. The one with the glitter horseshoes was from a boy who would later turn out to be straight somehow, not gay. The one with the rainbow haunches was from a librarian, whom I broke up with because I felt the chemistry just wasn’t right, and the one with the price tag stuck on the back was given to me by a narcissist who was so impressed with his gift he forgot to remover the sticker. Each one of them marks the beginning of a new relationship. I don’t mean to hint. It’s not a hint, actually, it’s a flat out demand: I. Want. A. Pony. I think what happens is that young relationships are eager to build up a romantic repertoire of private jokes, especially in the city where there’s not always a great “how we met” story behind every great love affair. People meet at bars, through mutual friends, on dating sites, or because they work in the same industry. Just once a coworker of mine, asked me out between two stops on the N train. We were holding the same pole and he said, “I know this sounds completely insane, bean sprout, but would you like to go to a very public place with me and have a drink or something...?” I looked into his seemingly non-psycho-killing, rent-paying, Sunday Times-subscribing eyes and said, “Sure, why the hell not?” He never bought me a pony. But he didn’t have to, if you know what I mean.
Sloane Crosley (I Was Told There'd Be Cake: Essays)
Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker.
Jenny Han (Always and Forever, Lara Jean (To All the Boys I've Loved Before, #3))
Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker.
Jenny Han (Always and Forever, Lara Jean (To All the Boys I've Loved Before, #3))
Modern dating is like hosting for a dinner that has been pushed back from 7pm to 9pm. You do not want to put the duck in the oven too early and you don't want to eat a full meal while you're waiting for your late dinner. But you also get hungry in the meantime. You decide to snack. You start out pretty healthy with some baby carrots, then decide those carrots need some ranch, shift to something more substantial like a hotpocket, and next thing you know you're eating nutella out of the jar. The demise in the quality of the food does not sit well with you and suddenly you're wondering why you decided to snack in the first place. Such is the life of the modern single who hopes to find love but not too soon.
Ty Tashiro (Awkward: The Science of Why We're Socially Awkward and Why That's Awesome)
When we’re in line for food, Peter reaches for a brownie and I say, “Don’t--I brought cookies,” and he gets excited. “Can I have one now?” he asks. I pull my Tupperware out of my bag and Peter grabs one. “Let’s not share with anybody else,” he says. “Too late,” I say, because our friends have spotted us. Darrell is singing, “Her cookies bring all the boys to the yard,” as we walk up to the table. I set the Tupperware down on the table and the boys wrestle for it, snatching cookies and gobbling them up like trolls. Pammy manages to snag one and says, “Y’all are beasts.” Darrell throws his head back and makes a beastlike sound, and she giggles. “These are amazing,” Gabe groans, licking chocolate off his fingers. Modestly I say, “They’re all right. Good, but not amazing. Not perfect.” I break a piece off of Peter’s cookie. “They taste better fresh out of the oven.” “Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker. I have a feeling that when I’m Stormy’s age, these everyday moments will be what I remember: Peter’s head bent, biting into a chocolate chip cookie; the sun coming through the cafeteria window, bouncing off his brown hair; him looking at me.
Jenny Han (Always and Forever, Lara Jean (To All the Boys I've Loved Before, #3))
Suenos. Dulces Suenos. He must be painting upstairs. I can feel it. I remember when his father was just a baby and I called her Mama for the first time and she became Mama for all of us; Mama de la casa and his father would wake up in the middle of the night and scream in his crib and nothing would make him stop, nada, and Mama would get so exhausted she would turn her back to me and cry in her pillow. I would smooth her hair-it was black, Basilio, as black as an olive-and I would turn on the radio (electricity, Basilio, in the middle of the night), to maybe calm the baby and listen to something besides the screaming. Mama liked the radio, Basilio, and we listened while your father cried-cantante negra, cantante de almas azules-and it made us feel a little better, helped us make it through. I had to get up early to catch the streetcar to the shipyard, but when the crying finally stopped sometimes the sun would be ready to pop and Mama's breathing would slow down and her shoulders would move like gentle waves, sleeping but still listening, like I can hear her now on this good bed, and Basilio-Mira, hombre, I will not tell you this again-if I moved very close and kissed her shoulders, she would turn to face me and we would have to be quiet Basilio, under the music, very, very quiet.... So this I want to know, Basilio. This, if you want to live on Macon Street for another minute. Can you paint an apple baked soft in the oven, an apple filled with cinnamon and raisins? Can you paint such a woman? Are you good enough yet with those brushes so that she will step out of your pictures to turn on the radio in the middle of the night? Will she visit an old man on his death bed? If you cannot do that, Basilio, there is no need for you to live here anymore.
Rafael Alvarez
Korie: Jase lives right across the street from us, and he and his wife, Missy, have three kids: Reed, Cole, and Mia. Jase and Missy like to joke that our oldest son, John Luke, is like Kramer from Seinfeld. On nights when we’re not cooking at our house, John Luke busts through their front door as soon as he sees the dining room light go on to join them for dinner. He seems to know exactly when Missy pulls the rolls out of the oven. Our baby girl, Bella, and their daughter, Mia, are great friends. We say Mia is like the ghost of our house. She appears in our house at all times. You’ll turn around in your recliner, and she’ll be standing there. As soon as we pull in the driveway, she’s in our house, waiting to play with Bella. Our entire neighborhood is actually family. My parents are next door, along with four aunts and uncles and two grandparents. That’s the absolute best thing about where we live. It’s all about family.
Willie Robertson (The Duck Commander Family)
Sauté, stirring regularly, the butter, onions, garlic, baby leaves, thyme, a pinch of salt and few grinds of pepper, until the onions are translucent. Meanwhile, remove the cord, membranes, and any clots from the placenta. Rinse it under cold water. Quarter it, set three quarters aside for another use, and add the remaining quarter to the sauté. Remove placenta when it is cooked through. Slice thin and set aside. Continue cooking the onions, stirring regularly, until they become brown.Add wine and simmer until the liquid evaporates and the onions lose their form. Add flour. Mix well. With a low flame, cook, stirring regularly, for 5 minutes. Add water, beef, placenta or chicken stock, and sliced placenta. Simmer for 10 minutes. Season with salt and pepper to taste. To serve: preheat broiler. In oven-friendly serving bowls or pot, cover the hot soup with cubed sourdough bread and the bread with grated cheese. Broil until the cheese melts
Roanna Rosewood (Cut, Stapled, and Mended: When One Woman Reclaimed Her Body and Gave Birth on Her Own Terms After Cesarean)
some point over the next few hours, she left some food and water for her children in their room and opened their bedroom window. She wrote out the name of her doctor, with a telephone number, and stuck it to the baby carriage in the hallway. Then she took towels, dishcloths, and tape and sealed the kitchen door. She turned on the gas in her kitchen stove, placed her head inside the oven, and took her own life. 2. Poets die young. That is not just a cliché. The life expectancy of poets, as a group, trails playwrights, novelists, and nonfiction writers by a considerable margin. They have higher rates of “emotional disorders” than actors, musicians, composers, and novelists. And of every occupational category, poets have far and away the highest suicide rates—as much as five times higher than the general population. Something about writing poetry appears either to attract the wounded or to open new wounds—and few have so perfectly embodied that image of the doomed genius as Sylvia Plath.
Malcolm Gladwell (Talking to Strangers: What We Should Know About the People We Don’t Know)
He was sitting at his desk. He had to get some relief from seeing what he did not want to see. The factory was empty. There was only the night watchman who’d come on duty with his dogs. He was down in the parking lot, patrolling the perimeter of the double-thick chain-link fence, a fence topped off, after the riots, with supplemental scrolls of razor ribbon that were to admonish the boss each and every morning he pulled in and parked his car, “Leave! Leave! Leave!” He was sitting alone in the last factory left in the worst city in the world. And it was worse even than sitting there during the riots, Springfield Avenue in flames, South Orange Avenue in flames, Bergen Street under attack, sirens going off, weapons firing, snipers from rooftops blasting the street lights, looting crowds crazed in the street, kids carrying off radios and lamps and television sets, men toting armfuls of clothing, women pushing baby carriages heavily loaded with cartons of liquor and cases of beer, people pushing pieces of new furniture right down the center of the street, stealing sofas, cribs, kitchen tables, stealing washers and dryers and ovens—stealing not in the shadows but out in the open. Their strength is tremendous, their teamwork is flawless. The shattering of glass windows is thrilling. The not paying for things is intoxicating. The American appetite for ownership is dazzling to behold. This is shoplifting. Everything free that everyone craves, a wonton free-for-all free of charge, everyone uncontrollable with thinking, Here it is! Let it come! In Newark’s burning Mardi Gras streets, a force is released that feels redemptive, something purifying is happening, something spiritual and revolutionary perceptible to all. The surreal vision of household appliances out under the stars and agleam in the glow of the flames incinerating the Central Ward promises the liberation of all mankind. Yes, here it is, let it come, yes, the magnificent opportunity, one of human history’s rare transmogrifying moments: the old ways of suffering are burning blessedly away in the flames, never again to be resurrected, instead to be superseded, within only hours, by suffering that will be so gruesome, so monstrous, so unrelenting and abundant, that its abatement will take the next five hundred years. The fire this time—and next? After the fire? Nothing. Nothing in Newark ever again.
Philip Roth (American Pastoral)
But there was more than dullness in the confessional; it was not that by itself that had sickened him or propelled him toward that always widening club, Associated Catholic Priests of the Bottle and Knights of the Cutty Sark. It was the steady, dead, onrushing engine of the church, bearing down all petty sins on its endless shuttle to heaven. It was the ritualistic acknowledgment of evil by a church now more concerned with social evils; atonement told in beads for elderly ladies whose parents had spoken European tongues. It was the actual presence of evil in the confessional, as real as the smell of old velvet. But it was a mindless, moronic evil from which there was no mercy or reprieve. The fist crashing into the baby’s face, the tire cut open with a jackknife, the barroom brawl, the insertion of razor blades into Halloween apples, the constant, vapid qualifiers which the human mind, in all its labyrinthine twists and turns, is able to spew forth. Gentlemen, better prisons will cure this. Better cops. Better social services agencies. Better birth control. Better sterilization techniques. Better abortions. Gentlemen, if we rip this fetus from the womb in a bloody tangle of unformed arms and legs, it will never grow up to beat an old lady to death with a hammer. Ladies, if we strap this man into a specially wired chair and fry him like a pork chop in a microwave oven, he will never have an opportunity to torture any more boys to death. Countrymen, if this eugenics bill is passed, I can guarantee you that never again— Shit
Stephen King ('Salem's Lot)
But there was more than dullness in the confessional; it was not that by itself that had sickened him or propelled him toward that always widening club, Associated Catholic Priests of the Bottle and Knights of the Cutty Sark. It was the steady, dead, onrushing engine of the church, bearing down all petty sins on its endless shuttle to heaven. It was the ritualistic acknowledgment of evil by a church now more concerned with social evils; atonement told in beads for elderly ladies whose parents had spoken European tongues. It was the actual presence of evil in the confessional, as real as the smell of old velvet. But it was a mindless, moronic evil from which there was no mercy or reprieve. The fist crashing into the baby’s face, the tire cut open with a jackknife, the barroom brawl, the insertion of razor blades into Halloween apples, the constant, vapid qualifiers which the human mind, in all its labyrinthine twists and turns, is able to spew forth. Gentlemen, better prisons will cure this. Better cops. Better social services agencies. Better birth control. Better sterilization techniques. Better abortions. Gentlemen, if we rip this fetus from the womb in a bloody tangle of unformed arms and legs, it will never grow up to beat an old lady to death with a hammer. Ladies, if we strap this man into a specially wired chair and fry him like a pork chop in a microwave oven, he will never have an opportunity to torture any more boys to death. Countrymen, if this eugenics bill is passed, I can guarantee you that never again— Shit
Stephen King ('Salem's Lot)
Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.
Susan Wiggs (Summer by the Sea)
Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.
Amanda Ursell (Amanda Ursell’s Baby and Toddler Food Bible)
ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.
Joanne Fluke (Cinnamon Roll Murder (Hannah Swensen, #15))
STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
stuffed mushrooms Makes 12–20, depending on mushroom size 10 ounces baby bella or white mushrooms, stems removed and reserved ¼ cup seasoned bread crumbs 1 tablespoon light cream cheese Salt and pepper 1 tablespoon grated Parmesan cheese, plus additional for topping Pinch dry mustard ½ teaspoon Italian seasoning ½ small garlic clove 1 tablespoon shredded part-skim mozzarella cheese 2 tablespoons grated fontina cheese 1 tablespoon olive oil 1 tablespoon melted unsalted butter 1 tablespoon frozen spinach, defrosted and squeezed dry Mini 1. Preheat oven to 400°F, and prepare as many mini muffin cups as you have mushrooms (since sizes vary) by spraying with cooking spray. 2. Place one mushroom cap in each muffin cup. 3. Place remaining ingredients and 4 mushroom stems in food processor and pulse until completely mixed. 4. Divide mixture among the mushroom caps. 5. Cover with foil and bake 20 minutes, until mushrooms are cooked through. 6. Remove from oven, remove foil, and
Brette Sember (The Muffin Tin Cookbook: 200 Fast, Delicious Mini-Pies, Pasta Cups, Gourmet Pockets, Veggie Cakes, and More!)
baby-sitting their roast in his oven? Who knew what he would be doing for them next?
Lynn Austin (While We're Far Apart: (A World War I Homefront Novel Set in New York))
Sesame Crackers We love crackers in my house, where they serve as both a tasty snack and a baby weaning tool! They are so easy to make, I just take a portion off my pizza dough when I’m getting ready to make pizza and roll out the cracker shapes. The boys love cutting the crackers into fun shapes and munching on them when they’re still warm. serves 4 for lunch ¼ quantity of pizza dough • 100g sesame seeds flour for sprinkling to serve cheese and sliced tomato or hummus or tabbouleh Method Preheat a fan oven to 210°C and line a baking tray with greaseproof paper. Sprinkle a clean, flat surface with flour. Roll out the dough as flat as you can get it. Sprinkle the sesame seeds on top and roll again so that they are embedded into the dough. Cut the dough into shapes and place on the lined baking tray. Bake in the oven until golden brown. The time it takes will depend on how thinly you roll your dough. Make sure your oven light is on and watch the baking tray closely. Mine take about 7 minutes to bake. Cool on a wire rack and then serve with your chosen topping. The crackers will keep in a dry airtight container for up to three days.
Caitriona Redmond (Easy Recipes for Back to School: A short collection of recipes from the cookbook Wholesome: Feed Your Family For Less)
Toddler Muffins   Ingredients required   1 cup flour (all-purpose flour) 2 eggs (beaten) 2 large bananas (mashed) 2 carrots (grated) 1/2 cup brown sugar 1/2 cup butter (softened) 1/2 cup oat bran 4.5 ounce baby food squash 1 tsp pumpkin pie spice 1 tsp baking soda 1/2 teaspoon salt   Method   Set your oven at 375°F - preheat. In a large bowl, whisk together brown sugar and butter. Add to the above - squash, eggs, carrots, mashed bananas,
Alexander Marriot (Breakfast For Kids Recipes : The 10 Greatest Breakfast For Kids Recipes)
Back in the fifties, women were told to master the differences between oven cleaners and floor wax and special sprays for wood; today they’re told to master the differences between toys that hone problem-solving skills and those that encourage imaginative play. This subtle shift in language suggests that playing with one’s child is not really play but a job, just as keeping house once was. Buy Buy Baby is today’s equivalent of the 1950s supermarket product aisle, and those shelves of child-rearing guides at the bookstore are today’s equivalent of Good Housekeeping, offering women the possibility of earning a doctorate in mothering.
Jennifer Senior (All Joy and No Fun: The Paradox of Modern Parenthood)
I take the roasting pan of braised chicken thighs with shallots and tomatoes and mushrooms in a white wine Dijon sauce out of the fridge and pop it in the oven to reheat. I dump the celery root potato puree out of its tub and into my slow cooker to gently warm, then grab the asparagus that I steamed yesterday and set it on the counter to take the chill off. I pull the butter lettuce I bought at Whole Foods out and separate the leaves into a bowl, filling it with cool water as I go, and when they are clean, I pop them into my salad spinner and whizz the crap out of them. They go into the big wooden salad bowl I got in Morocco. When dinnertime comes I'll chop the asparagus and add it to the salad along with some tiny baby marinated artichokes, no bigger than olives, toss with a peppery vinaigrette. The sourdough baguette I picked up goes into the table intact; I love to just let guests tear pieces off at the table. The three cheeses I snagged at the cheese counter get set to the side so that they will be appropriately room temp by the time I serve them after dinner. I might not be French, but all those years there have stuck, and I simply cannot have dinner without some cheese after.
Stacey Ballis (How to Change a Life)
Leroy used to tell hitchhikers his whole life story — about his travels, his hometown, the baby. He would end with a question: “Well, what do you think?” It was just a rhetorical question. In time, he had the feeling that he’d been telling the same story over and over to the same hitchhikers. He quit talking to hitchhikers when he realized how his voice sounded—whining and self-pitying, like some teenage-tragedy song. Now Leroy has the sudden impulse to tell Norma Jean about himself, as if he had just met her. They have known each other so long they have forgotten a lot about each other. They could become reacquainted. But when the oven timer goes off and she runs to the kitchen, he forgets why he wants to do this.
Bobbie Ann Mason (Shiloh and Other Stories)
Our baby was two months old on that warm September evening when the skies turned a disturbing shade of pink. I knew the color well; it’s that of a sky whose oxygen is being sucked away by a distant, ominous force. I knew a storm was coming; I could smell it in the air. Marlboro Man was on a remote section of the ranch, helping Tim process steers. Much stronger now that the baby was sleeping through the night, I’d been catching up on laundry and housework all day. By late afternoon, I had a pot roast in the oven and the black clouds had started to move in. “I’ll be home in an hour,” Marlboro Man said, calling me from his mobile phone. “Is it raining there?” I asked. “It’s eerie here at our house.” “The lightning is striking out here,” he said. “It’s kind of exciting.” I laughed. Marlboro Man loved thunderstorms.
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
I grabbed a menu and looked at the selections. There were several tempting salads, including one with field greens, goat cheese, pecans, raisins, and fresh sliced apple. The tuna salad also looked good- albacore, diced celery, onion, capers, and mayonnaise, served on mixed greens. Capers? I'd never heard of putting capers in tuna salad. It sounded interesting. Farther down the menu I saw sandwiches. Rare roast beef and Brie with sliced tomato on a toasted French baguette. That sounded great, but I'd have to forgo the Brie- too much cholesterol. But then, without the Brie, what did you really have but just another roast beef sandwich? The chicken salad sandwich also looked good, with baby greens, tomato, sprouts, grapes, and crumbled Gorgonzola, but there was the issue of the cheese again. Then I saw something that really caught my eye- the Thanksgiving Special. Oven-roasted turkey breast, savory stuffing, and fresh cranberry sauce on whole wheat bread. Perfect.
Mary Simses (The Irresistible Blueberry Bakeshop & Cafe)
7. ENERGY: The tales of spirited kids I hear from parents are truly amazing, like that of the two-week old baby that “crawled” the entire length of a queen-sized bed and was about to land on the floor when his father found him. Or the toddler who opened the oven door, used it to crawl onto the counter and from there to the top of the refrigerator. Not all spirited kids are climbers and leapers. But they do tend to be busy—fidgeting, taking things apart, exploring, and creating projects—from the time they wake up until they finally fall asleep. Although sometimes viewed as “wild,” their energy is usually focused and has a purpose.
Mary Sheedy Kurcinka (Raising Your Spirited Child: A Guide for Parents Whose Child is More Intense, Sensitive, Perceptive, Persistent, and Energetic)
7. ENERGY: The tales of spirited kids I hear from parents are truly amazing, like that of the two-week old baby that “crawled” the entire length of a queen-sized bed and was about to land on the floor when his father found him. Or the toddler who opened the oven door, used it to crawl onto the counter and from there to the top of the refrigerator. Not all spirited kids are climbers and leapers. But they do tend to be busy—fidgeting, taking things apart, exploring, and creating projects—from the time they wake up until they finally fall asleep. Although sometimes viewed as “wild,” their energy is usually focused and has a purpose. It may surprise you that not all spirited children have a high energy level because for those who do, it is often the energy that first catches a parent’s attention, and that is why I have included it in the subtitle of this book. However, if you look more closely, it is usually the intensity of the motion or the persistence of it rather than the energy itself which is at issue.
Mary Sheedy Kurcinka (Raising Your Spirited Child: A Guide for Parents Whose Child is More Intense, Sensitive, Perceptive, Persistent, and Energetic)
She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.
Jenny Nelson (Georgia's Kitchen)
She went to the basement to get the ancestral ten-quart Dutch oven, and the clutter in the laundry-room cabinets made her furious. She dragged a trash can in from the garage and began to fill it with her mother’s crap. This was arguably helpful to her mother, and so she went at it with abandon. She threw away the Korean barfle-berries, the fifty most obviously worthless plastic flowerpots, the assortment of sand-dollar fragments, and the sheaf of silver-dollar plants whose dollars had all fallen off. She threw away the wreath of spray-painted pinecones that somebody had ripped apart. She threw away the brandy-pumpkin “spread” that had turned a snottish gray-green. She threw away the Neolithic cans of hearts of palm and baby shrimps and miniature Chinese corncobs, the turbid black liter of Romanian wine whose cork
Jonathan Franzen (The Corrections)
I've been studying every aspect of every dish on sauté for the past two months. How the orzo-filled roasted onions accompany the red snapper in a tart broth dotted with hot chili and cilantro oil. How the pheasant, seared skin-side down and flipped, then finished off in the oven, is served with pumpkin risotto, cranberry coulis, and a side of garlic greens. How the grouper, sautéed in olive oil, then butter, and finished in the oven, lies on a mountain of mashed potatoes surrounded by baby turnips and roasted bits of corn, lightly drizzled with a balsamic reduction.
Hannah Mccouch (Girl Cook: A Novel)
Baba Ghanoush over Mixed Greens Serves: 4 1 (1½-pound) eggplant 1 cup cooked garbanzo beans or low-sodium or no-salt-added canned garbanzo beans 2 tablespoons raw tahini or unhulled sesame seeds 2 tablespoons fresh lemon juice 2 cloves garlic, finely chopped ⅓ cup water 1 teaspoon Bragg Liquid Aminos 5 ounces romaine lettuce, chopped 5 ounces mixed baby greens Preheat the oven to 350˚F. Prick eggplant, place on baking sheet, and bake for 45 minutes, turning occasionally, until soft. Let it cool and then peel. In a high-powered blender, combine eggplant, garbanzo beans, tahini, lemon juice, garlic, water, and Bragg Liquid Aminos. Blend until smooth. Combine romaine and mixed baby greens and serve baba ghanoush on a bed of greens. Baba ghanoush and greens can also be served in a whole wheat pita or wrap. PER SERVING: CALORIES 155; PROTEIN 8g; CARBOHYDRATE 23g; TOTAL FAT 5.1g; SATURATED FAT 0.7g; SODIUM 83mg; FIBER 9.2g; BETA-CAROTENE 3954mcg; VITAMIN C 13mg; CALCIUM 104mg; IRON 2.5mg; FOLATE 190mcg; MAGNESIUM 61mg; ZINC 1.4mg; SELENIUM 2.4mcg
Joel Fuhrman (The End of Heart Disease: The Eat to Live Plan to Prevent and Reverse Heart Disease (Eat for Life))
One did not need to know why the ovens were so ugly, so very ugly. A tragically burly insect eight feet tall and made out of rust. Who would want to cook with an oven such as this? Pulleys, plungers, grates and vents were the organs of the machine… The patients, all dead, were delivered on a stretcher-like apparatus. The air thick and warped with the magnetic heat of creation. Thence to the Chamber, where the bodies were stacked carefully and, in my view, counter-intuitively, with babies and children at the base of the pile, then the women and the elderly, and then the men. It was my stubborn belief that it would be better the other way round, because the little ones surely risked injury under that press of naked weight. But it worked. Sometimes, my face rippling peculiarly, with smiles and frowns, I would monitor proceedings through the viewing slit. There was usually a long wait while the gas was invisibly introduced by the ventilation grilles. The dead look so dead. Dead bodies have their own language.
Martin Amis (Time's Arrow)
Tyra has probably never worn sunblock in her life. She looks like she applies baby oil to sunbathe and comes away bronze all over, the kind of golden glow I never see back home. We look like members of two entirely different species: her long-limbed and effortlessly cool in shorts, me pale and puffy in black jeans that only magnify the heat, encasing my lower body like tin foil around an oven-roasted joint
Emma Dibdin (The Room by the Lake)
- I have to go. - No. You don't have to go. - Yes, I do. - No, you have to rest now. - I gotta go. - No, you don't have to go anywhere. You don't need to walk out this door and hire a Pakistani. - I have to go. I got other things to do. - F…g bullshit! We just woke up! And you are bleeding. I tie you to the gas pipe by the oven in the kitchen, girl. You do not go out on that door until you calm down Martina. - I am calm. - No, you need a few hours tied to the gas pipe to think some things over. Meditate a bit. - I want to go. - I don’t give a f..k what do you want right now, Martina, I am serious. You are wrong to think I won’t tie you to that f…g pipe if you don’t calm the f..k down and use your head finally. Apparently you do not know me so well after a year, baby. You are really stupid and you don’t see or hear it when I am telling you nicely. OK. You start to piss me off because you don’t realize it. You didn’t come home here to get Sabrina killed, do you understand? It is time for you now to get yourself together after this terrible year and begin to listen to me before I slap you only once Martina but the wall gives you the second one. Do you understand? Things only get done if I take care of them myself, haven’t you seen or realized that yet? Now, you need to listen to me just this once, Martina, and stay put with your bleeding hand, before I take you to the hospital for some stitches. Do you want stitches in your hand? Shots? - No. - Tough. So sit tight until I clean up this mess, and roll a joint. Here, have a Hennessy. - I don’t want it. - I repeat. I did not ask what do you want the first time in one year. I don’t give a f..k. You are listening to the smarter one. I told you to take a shot so that you calm down before you get yourself in jail for your stupidity thinking that you had to get Sabrina killed for any reason. Who told you this bullshit Martina? No hospital, no doctor, no medication, no stitches, then you need a drink right now. Alcohol. A bit. Internally. And externally. And shut up. Answer when I ask you something. Who told you this bullshit Martina that Sabrina has the club and she has to die? - Nobody. No one told me that. – You are lying. Who told you that Sabrina was your enemy, Martina? – Nobody. You. – Stop playing! I told you she is a f…g loser, a junkie, a bum, a liar, a thief. Do you want me to beat the answers, the living shit out of Adam, or Nicolas? Which one? Both?
Tomas Adam Nyapi (BARCELONA MARIJUANA MAFIA)
DUTCH BABIES Servings: 2 | Prep: 8m | Cooks: 12m | Total: 20m NUTRITION FACTS Calories: 349 | Carbohydrates: 34.7g | Fat: 18.2g | Protein: 11.7g | Cholesterol: 221mg INGREDIENTS • 2 eggs • 1 pinch salt • 1/2 cup milk • 2 tablespoons butter • 1/2 cup sifted all-purpose flour • 2 tablespoons confectioners' sugar for dusting • 1 pinch ground nutmeg DIRECTIONS 1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
Christopher Spohr (Breakfast & Brunch Cookbook: Recipes to Start Your Day)
Creation Myth I'm the great-grandson of a sheep farmer, child of sumacs, trash trees shedding their ancient scales. I'm drawn from fair grass on the north end, my molecules spat from coal and cattle, the Indiana dusk. I'm notes scrawled on freezer paper, the one looped oven mitt Aunt Bev crocheted while the baby lay feverish in its crib. I rise from a day gone thin as Cousin Ceily, who wore her cancer wigs to church. I come from boys unfastening in the 4-H bathroom, the stink of urinal cakes, dirty hands that scratched an itch. I breathe in arc welders and air compressors. I breathe out milk leaking from nurse cows, Uncle Jake's spoiled old bitches. I'm run through with moths and meth labs, a child of the KKK, men who lynched Tom Shipp from a split oak in Marion, August 1930. My cells carry his shadow swaying over uncut grass. They carry my second third cousin cheering in the back. I rise from aphids in honeysuckle, egg yolks flecked with blood. Born one humid summer night, my body hums like a black cricket, transmitting August across the fields. I sing till my throat bleeds. I smoke like a pan of scorched sugar. I'll never forget the miracle of firecrackers, freezer meat, murky gray lemonade. I'm born to thunder in the veins, a child of form, a rusted gasket ring, some disenchanted thing, the promise of a worm.
Bruce Snider (Fruit (Volume 1) (Wisconsin Poetry Series))
When I arrive home, the house is brimming with the scent of Gran’s molasses cookies. One of her specialties. The moment I walk through the door, she tosses me an oven mitt. “Can you watch these for me, Allie Bean? I ran out of butter. There’s a few minutes left on the timer, so when it goes off, check if they’re done. If not, set it for another five minutes. Don’t you let my sugar babies burn.
M.G. Buehrlen (The 57 Lives of Alex Wayfare (Alex Wayfare, #1))
I can't wait for apples... and apple crisp. Her soul suddenly felt as warm as a hot oven, and she again rubbed her stomach. "When I think about apple crisp, the baby kicks," Madge said, her breath coming out in little puffs. "So does mine," Wilbur laughed as Babe came sprinting back up to them, tongue hanging, his face a happy smile. Wilbur reached down and petted the dog. "Attaboy," he said, brushing a layer of snow off the dog. "Gotta learn to be like Babe. Happy and grateful for the smallest things in this world.
Viola Shipman (The Recipe Box)
RECIPE FOR APPLESAUCE SPICE CAKE WITH MAPLE FROSTING OR CREAM CHEESE FROSTING CAKE 2½ cups all-purpose flour or cake flour 1 teaspoon salt ¼ teaspoon baking powder 1½ teaspoons baking soda ¾ teaspoon cinnamon ½ teaspoon allspice ½ teaspoon cloves 1¾ cups sugar (scant) 1½ cups unsweetened applesauce ½ cup water ½ cup unsalted butter 2 eggs ½ cup chopped walnuts (optional) ¾ cup raisins (optional) Preheat oven to 350°F. Butter and flour two 8" or two 9" round cake pans or one 9"x13" pan. Mix first 7 dry ingredients in medium bowl. Blend sugar, applesauce, butter, eggs and water in large
Carla Neggers (Christmas Ever After: A Knights Bridge Christmas/Sweet Silver Bells/Mistletoe, Baby)
I’ve taken in too much baby batter, Beth.  Now I’ve got a cake in the oven.
Robert Kresge (Saving Lincoln)