Bake Shop Quotes

You should date a girl who reads. Date a girl who reads. Date a girl who spends her money on books instead of clothes, who has problems with closet space because she has too many books. Date a girl who has a list of books she wants to read, who has had a library card since she was twelve. Find a girl who reads. You’ll know that she does because she will always have an unread book in her bag. She’s the one lovingly looking over the shelves in the bookstore, the one who quietly cries out when she has found the book she wants. You see that weird chick sniffing the pages of an old book in a secondhand book shop? That’s the reader. They can never resist smelling the pages, especially when they are yellow and worn. She’s the girl reading while waiting in that coffee shop down the street. If you take a peek at her mug, the non-dairy creamer is floating on top because she’s kind of engrossed already. Lost in a world of the author’s making. Sit down. She might give you a glare, as most girls who read do not like to be interrupted. Ask her if she likes the book. Buy her another cup of coffee. Let her know what you really think of Murakami. See if she got through the first chapter of Fellowship. Understand that if she says she understood James Joyce’s Ulysses she’s just saying that to sound intelligent. Ask her if she loves Alice or she would like to be Alice. It’s easy to date a girl who reads. Give her books for her birthday, for Christmas, for anniversaries. Give her the gift of words, in poetry and in song. Give her Neruda, Pound, Sexton, Cummings. Let her know that you understand that words are love. Understand that she knows the difference between books and reality but by god, she’s going to try to make her life a little like her favorite book. It will never be your fault if she does. She has to give it a shot somehow. Lie to her. If she understands syntax, she will understand your need to lie. Behind words are other things: motivation, value, nuance, dialogue. It will not be the end of the world. Fail her. Because a girl who reads knows that failure always leads up to the climax. Because girls who read understand that all things must come to end, but that you can always write a sequel. That you can begin again and again and still be the hero. That life is meant to have a villain or two. Why be frightened of everything that you are not? Girls who read understand that people, like characters, develop. Except in the Twilight series. If you find a girl who reads, keep her close. When you find her up at 2 AM clutching a book to her chest and weeping, make her a cup of tea and hold her. You may lose her for a couple of hours but she will always come back to you. She’ll talk as if the characters in the book are real, because for a while, they always are. You will propose on a hot air balloon. Or during a rock concert. Or very casually next time she’s sick. Over Skype. You will smile so hard you will wonder why your heart hasn’t burst and bled out all over your chest yet. You will write the story of your lives, have kids with strange names and even stranger tastes. She will introduce your children to the Cat in the Hat and Aslan, maybe in the same day. You will walk the winters of your old age together and she will recite Keats under her breath while you shake the snow off your boots. Date a girl who reads because you deserve it. You deserve a girl who can give you the most colorful life imaginable. If you can only give her monotony, and stale hours and half-baked proposals, then you’re better off alone. If you want the world and the worlds beyond it, date a girl who reads. Or better yet, date a girl who writes.

We walked on the beach, fed blue corn ships to the seagulls, and munched on blue jelly beans, blue saltwater taffy and all the other free samples my mom brought home from work. I guess I should explain the blue food. See, Gabe had once told my mom there was no such thing. They had this fight, which seemed like a really small thing at the time. But ever since, my mom went out of her way to eat blue. She baked blue birthday cakes. She mixed blueberry smoothies. She bought blue-corn tortilla chips and brought home blue candy from the shop.

Me, and thousands of others in this country like me, are half-baked, because we were never allowed to complete our schooling. Open our skulls, look in with a penlight, and you'll find an odd museum of ideas: sentences of history or mathematics remembered from school textbooks (no boy remembers his schooling like the one who was taken out of school, let me assure you), sentences about politics read in a newspaper while waiting for someone to come to an office, triangles and pyramids seen on the torn pages of the old geometry textbooks which every tea shop in this country uses to wrap its snacks in, bits of All India Radio news bulletins, things that drop into your mind, like lizards from the ceiling, in the half hour before falling asleep--all these ideas, half formed and half digested and half correct, mix up with other half-cooked ideas in your head, and I guess these half-formed ideas bugger one another, and make more half-formed ideas, and this is what you act on and live with.

I wished that my job was baking muffins in a muffin shop, where all I'd have to do was crack eggs and measure flour and make change, and nobody could abuse me, and where they'd even expect me to be fat. Every flab roll and cellulite crinkle would serve as testimony to the excellence of my baked goods

This butt is courtesy of baked goods and there’s no getting around it—that fact or my ass.

i wanted to take your hand and run with you together toward ourselves down the street to your street i wanted to laugh aloud and skip the notes past the marquee advertising “women in love” past the record shop with “The Spirit In The Dark” past the smoke shop past the park and no parking today signs past the people watching me in my blue velvet and i don’t remember what you wore but only that i didn’t want anything to be wearing you i wanted to give myself to the cyclone that is your arms and let you in the eye of my hurricane and know the calm before and some fall evening after the cocktails and the very expensive and very bad steak served with day-old baked potatoes after the second cup of coffee taken while listening to the rejected violin player maybe some fall evening when the taxis have passed you by and that light sort of rain that occasionally falls in new york begins you’ll take a thought and laugh aloud the notes carrying all the way over to me and we’ll run again together toward each other yes?

I was in the local shop today, getting something to eat for lunch, when I suddenly had the strangest sensation—a spontaneous awareness of the unlikeliness of this life. I mean, I thought of all the rest of the human population—most of whom live in what you and I would consider abject poverty—who have never seen or entered such a shop. And this, this, is what all their work sustains! This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries—this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show—and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for—that was the great experiment. I thought I would throw up. Of course, a feeling like that can’t last. Maybe for the rest of the day I feel bad, even for the rest of the week—so what? I still have to buy lunch. And in case you’re worrying about me, let me assure you, buy lunch I did.

Why are places to eat called coffee shops?” I ask him. “Well, coffee’s the most important thing they sell because most of us need it to keep us going, like gas in the car.” Ma only drinks water and milk and juice like me, I wonder what keeps her going. “What do kids have?” “Ah, kids are just full of beans.” Baked beans keep me going all right but green beans are my enemy food.

Nothing seemed to be going on but the clocks, and they had such drowzy faces, such heavy lazy hands, and such cracked voices that they surely must have been too slow. The very dogs were all asleep, and the flies, drunk with moist sugar in the grocer's shop, forgot their wings and briskness, and baked to death in dusty corners of the window.

So what's your doll's name?" Boo asked me. "Barbie," I said. "All their names are Barbie." "I see," she said. "Well, I'd think that would get boring, everyone having the same name." I thought about this, then said, "Okay, then her name is Sabrina." "Well, that's a very nice name," Boo said. I remember she was baking bread, kneading the dough between her thick fingers. "What does she do?" "Do?" I said. "Yes." She flipped the dough over and started in on it from the other side. "What does she do?" "She goes out with Ken," I said. "And what else?" "She goes to parties," I said slowly. "And shopping." "Oh," Boo said, nodding. "She can't work?" "She doesn't have to work," I said. "Why not?" "Because she's Barbie." "I hate to tell you, Caitlin, but somebody has to make payments on that town house and the Corvette," Boo said cheerfully. "Unless Barbie has a lot of family money." I considered this while I put on Ken's pants. Boo started pushing the dough into a pan, smoothing it with her hand over the top. "You know what I think, Caitlin?" Her voice was soft and nice, the way she always spoke to me. "What?" "I think your Barbie can go shopping, and go out with Ken, and also have a productive and satisfying career of her own." She opened the oven and slid in the bread pan, adjusting its position on the rack. "But what can she do?" My mother didn't work and spent her time cleaning the house and going to PTA. I couldn't imagine Barbie, whose most casual outfit had sequins and go-go boots, doing s.uch things. Boo came over and plopped right down beside me. I always remember her being on my level; she'd sit on the edge of the sandbox, or lie across her bed with me and Cass as we listened to the radio. "Well," she said thoughtfully, picking up Ken and examining his perfect physique. "What do you want to do when you grow up?" I remember this moment so well; I can still see Boo sitting there on the floor, cross- legged, holding my Ken and watching my face as she tried to make me see that between my mother's PTA and Boo's strange ways there was a middle ground that began here with my Barbie, Sab-rina, and led right to me. "Well," I said abruptly, "I want to be in advertising." I have no idea where this came from. "Advertising," Boo repeated, nodding. "Okay. Advertising it is. So Sabrina has to go to work every day, coming up with ideas for commercials and things like that." "She works in an office," I went on. "Sometimes she has to work late." "Sure she does," Boo said. "It's hard to get ahead. Even if you're Barbie." "Because she wants to get promoted," I added. "So she can pay off the town house. And the Corvette." "Very responsible of her," Boo said. "Can she be divorced?" I asked. "And famous for her commercials and ideas?" "She can be anything," Boo told me, and this is what I remember most, her freckled face so solemn, as if she knew she was the first to tell me. "And so can you.

Howard was almost as fond of this hall as he was of his own shop. The Brownies used it on Tuesdays, and the Women's Institute on Wednesdays. It had hosted jumble sales and Jubilee celebrations, wedding receptions and wakes, and it smelled of all of these things: of stale clothes and coffee urns, and the ghosts of home-baked cakes and meat salads; of dust and human bodies; but primarily of aged wood and stone.

outside the watchmaker shop. It was sandwiched between a deli and a bakery and only time would tell if a condiment store would strap on in its place.

The whole thing smelled like a thrift shop that had been baked in a low oven and felt like a too-tight and too-long hug by a rejected Muppet.

There’s a fabulous book, Beauty Shop Politics: African American Women’s Activism in the Beauty Industry by Tiffany M. Gill, about African American hair salons and their owners during the 1960s—women who changed the entire social landscape of the South.

They walked on with him until they came to a dirty shop window in a dirty street, which was made almost opaque by the steam of hot meats, vegetables, and puddings. But glimpses were to be caught of a roast leg of pork bursting into tears of sage and onion in a metal reservoir full of gravy, of an unctuous piece of roast beef and blisterous Yorkshire pudding, bubbling hot in a similar receptacle, of a stuffed fillet of veal in rapid cut, of a ham in a perspiration with the pace it was going at, of a shallow tank of baked potatoes glued together by their own richness, of a truss or two of boiled greens, and other substantial delicacies.

Back then, come July, and the blazers would again make their way out of the steel trunks and evenings would be spent looking at snow-capped mountains from our terrace and spotting the first few lights on the hills above. It was the time for radishes and mulberries in the garden and violets on the slopes. The wind carried with it the comforting fragrance of eucalyptus. It was in fact all about the fragrances, like you know, in a Sherlock Holmes story. Even if you walked with your eyes closed, you could tell at a whiff, when you had arrived at the place, deduce it just by its scent. So, the oranges denoted the start of the fruit-bazaar near Prakash ji’s book shop, and the smell of freshly baked plum cake meant you had arrived opposite Air Force school and the burnt lingering aroma of coffee connoted Mayfair. But when they carved a new state out of the land and Dehra was made its capital, we watched besotted as that little town sprouted new buildings, high-rise apartments, restaurant chains, shopping malls and traffic jams, and eventually it spilled over here. I can’t help noticing now that the fragrances have changed; the Mogra is tinged with a hint of smoke and will be on the market tomorrow. The Church has remained and so has everything old that was cast in brick and stone, but they seem so much more alien that I almost wish they had been ruined.’ ('Left from Dhakeshwari')

I pick up one neat quarter of my raisin-bran muffin. How lovely. It’s fresh. Isn’t it interesting that this shop bakes goods in the late afternoon? You wouldn’t think many people would choose muffins in the afternoon, but there you have it. Perhaps there are others out there in the world just like me. People are a mystery that can never be solved.

The streets were very clean, very sunny, very empty, and very dull. A few idle men lounged about the two inns, and the empty market-place, and the tradesmen’s doors, and some old people were dozing in chairs outside an alms-house wall; but scarcely any passengers who seemed bent on going anywhere, or to have any object in view, went by; and if perchance some straggler did, his footsteps echoed on the hot bright pavement for minutes afterwards. Nothing seemed to be going on but the clocks, and they had such drowzy faces, such heavy lazy hands, and such cracked voices that they surely must have been too slow. The very dogs were all asleep, and the flies, drunk with moist sugar in the grocer’s shop, forgot their wings and briskness, and baked to death in dusty corners of the window.

Just let me grab my thinking cap,” she told him, heading for her locker. The long floppy hat was required during midterms, designed to restrict Telepaths and preserve the integrity of the tests—not that anything could block Sophie’s enhanced abilities. But after the exams, the hats became present sacks, and everyone filled them with treats and trinkets and treasures. “I’ll need to inspect your presents before you open them,” Sandor warned as he helped Sophie lift her overstuffed hat. “That’s perfect,” Fitz said. “While he does that, you can open mine.” He pulled a small box from the pocket of his waist-length cape and handed it to Sophie. The opalescent wrapping paper had flecks of teal glitter dusted across it, and he’d tied it with a silky teal bow, making her wonder if he’d guessed her favorite color. She really hoped he couldn’t guess why. . . . “Hopefully I did better this year,” Fitz said. “Biana claimed the riddler was a total fail.” The riddle-writing pen he’d given her last time had been a disappointment, but . . . “I’m sure I’ll love it,” Sophie promised. “Besides. My gift is boring.” Sandor had declared an Atlantis shopping trip to be far too risky, so Sophie had spent the previous day baking her friends’ presents. She handed Fitz a round silver tin and he popped the lid off immediately. “Ripplefluffs?” he asked, smiling his first real smile in days. The silver-wrapped treats were what might happen if a brownie and a cupcake had a fudgey, buttery baby, with a candy surprise sunken into the center. Sophie’s adoptive mother, Edaline, had taught her the recipe

In many different ways those of us living a simpler life are all walking the path less travelled. We see what is considered ‘normal’ now, we know that consumption is the ‘standard’ way and we have decided to reject it. Instead of buying all that is new and shiny, we are standing our ground and going back to basics. It’s comfortable there. It’s warm oats soaked overnight and cooked slowly rather than cornflakes; it’s home-baked bread instead of sliced white in plastic wrap; it’s ‘come over and I’ll teach you how to knit’ instead of ‘let’s go shopping’. Instead of buying fast food, we have it slow and easy bubbling away in the oven when the family comes home in the evening. Even the smell of that home-cooked food in the air when they walk through the door tells your family that someone loves them enough to make it all happen. It’s sitting around the table, talking about today and tomorrow. It’s really knowing your friends and family instead of just knowing what they tell you.

I thought of all the rest of the human population – most of whom live in what you and I would consider abject poverty – who have never seen or entered such a shop. And this, this, is what all their work sustains! This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries – this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show – and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for – that was the great experiment.

Anna practically leapt out of bed and skidded across the floor in her bare feet. She didn't bother looking in the mirror. Her long red hair, which she had unbraided the night before, couldn't be that messy, could it? Hmmm... maybe she'd give it a quick glance before she pulled off her nightdress. She looked in the mirror. Not good. Her hair looked like a bird's nest. Did she have time to fix it? She had to fix it. Where was her brush? It should have been on the desk like it always was, but it wasn't there. Where was it? Think, Anna. She remembered brushing her hair the morning before at the window seat, because it had the best view of Arendelle. Looking at Arendelle made her start dreaming about Arendelle and what she'd do when she someday moved there. She'd have her own bake shop, of course, and her cookies would be so popular that people would be lined up day and night to purchase them. She'd meet new people and make friends, and it all sounded so glorious she had started singing and spinning around the room with the hairbrush... Oh! Now she remembered where she had flung it.

Chicago. August. A brilliant day, hot, with a brutal staring sun pouring down rays that were like molten rain. A day on which the very outlines of the buildings shuddered as if in protest at the heat. Quivering lines sprang up from baked pavements and wriggled along the shining car-tracks. The automobiles parked at the kerbs were a dancing blaze, and the glass of the shop-windows threw out a blinding radiance. Sharp particles of dust rose from the burning sidewalks, stinging the seared or dripping skins of wilting pedestrians. What small breeze there was seemed like the breath of a flame fanned by slow bellows.

If you run a bakery, you need a baker, a shop assistant to sell the cakes, and someone to oversee the finances. Would you employ the same person to do all three jobs? Of course not. Your financial wizard may know nothing about baking, but he will keep your accounts in perfect order. Your shop assistant may know nothing about finances, but he understands how to treat his customers. Each brings a unique skill to his job. In the same way, you may know enough about each set of skills to be able to manage a team of people, but you aren’t necessarily the best person to actually do the baking, even if you have a rough knowledge of it.

prospective buyer who knocked on their door in January and found her in a chenille robe, a World War II trench coat, a pair of rubber garden boots, a man’s felt hat, and what appeared to be Uncle Billy’s flannel pajama bottoms. As far as the frozen caller could tell, there was no heat in the house. Being a caring soul, he inquired around and was told that the Presbyterian church had filled up Miss Rose’s oil tank in November, and, on last inspection, it was still full. Most people knew, too, that the old couple walked to Winnie Ivey’s bake shop every afternoon, always hand in hand, to pick up what was left over. Winnie, however, was not one to give away the store. She carefully portioned out what she thought they would eat that night and the next morning, and no more. She didn’t like the idea of Miss Rose feeding her perfectly good day-old Danish to the birds. After their visit to the bake shop, Miss Rose and Uncle Billy, walking very slowly due to arthritis and a half dozen other ailments, dropped by to see what Velma had left at the Main Street Grill. Usually, it was a few slices of bacon and liver mush from breakfast, or a container of soup and a couple of hamburger rolls from lunch. Occasionally, she might add a little chicken salad that Percy had made, himself, that very morning. On balance, it was said, Miss Rose and Uncle Billy fared

i was in the local shop today, getting something to eat for lunch, when suddenly i had the strangest sensation — a spontaneous awareness of the unlikeliness of this life. i mean, i thought if all the rest of the human population — most of whom live in what you and i would consider abject poverty — who have never seen or entered such a shop. and this, this, is what all their work sustains! this lifestyle, for people like us! all the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries — this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking and work on coffee farms and sugar plantations. all for this! this convenience shop! i felt dizzy thinking about it. i mean i really felt ill. it was as if i suddenly remembered that my life was all part of a television show — and every day people died making the show, we’re ground to death in the most horrific ways, children, women, and all so that i could choose from various lunch options, each packaged in multiple layers of single-use plastic. that was what they died for — that was the great experiment. i thought i would throw up. of course, a feeling like that can’t last. maybe for the rest of the day i feel bad, even for the rest of the week — so what? i still have to buy lunch. and in case you’re worrying about me, let me assure you, buy lunch i did.

For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is essential, the kind with a taste, I have brought a supply from London.) Green peppers would have been a happy addition only the village shop (about two miles pleasant walk) could not provide them. (No one delivers to far-off Shruff End, so I fetch everything, including milk, from the village.) Then bananas and cream with white sugar. (Bananas should be cut, never mashed, and the cream should be thin.) Then hard water-biscuits with New Zealand butter and Wensleydale cheese. Of course I never touch foreign cheeses.

This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries—this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show—and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for—that was the great experiment.

But then I don’t begin to understand a lot of things about Sweden and Norway. It’s as if they are determined to squeeze all the pleasure out of life. They have the highest income-tax rates, the highest VAT rates, the harshest drinking laws, the dreariest bars, the dullest restaurants, and television that’s like two weeks in Nebraska. Everything costs a fortune. Even the purchase of a bar of chocolate leaves you staring in dismay at your change, and anything larger than that brings tears of pain to your eyes. It’s bone-crackingly cold in the winter and it does nothing but rain the rest of the year. The most fun thing to do in these countries is walk around semi-darkened shopping centers after they have closed, looking in the windows of stores selling wheelbarrows and plastic garden furniture at prices no one can afford. On top of that, they have shackled themselves with some of the most inane and restrictive laws imaginable, laws that leave you wondering what on earth they were thinking about. In Norway, for instance, it is illegal for a barman to serve you a fresh drink until you have finished the previous one. Does that sound to you like a matter that needs to be covered by legislation? It is also illegal in Norway for a bakery to bake bread on a Saturday or Sunday. Well, thank God for that, say I. Think of the consequences if some ruthless Norwegian baker tried to foist fresh bread on people at the weekend. But the most preposterous law of all, a law so pointless as to scamper along the outer margins of the surreal, is the Swedish one that requires motorists to drive with their headlights on during the daytime, even on the sunniest summer afternoon. I would love to meet the guy who thought up that one. He must be head of the Department of Dreariness. It wouldn’t surprise me at all if on my next visit to Sweden all the pedestrians are wearing miners’ lamps.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

per hour. Handbrake knew that he could keep up with the best of them. Ambassadors might look old-fashioned and slow, but the latest models had Japanese engines. But he soon learned to keep it under seventy. Time and again, as his competitors raced up behind him and made their impatience known by the use of their horns and flashing high beams, he grudgingly gave way, pulling into the slow lane among the trucks, tractors and bullock carts. Soon, the lush mustard and sugarcane fields of Haryana gave way to the scrub and desert of Rajasthan. Four hours later, they reached the rocky hills surrounding the Pink City, passing in the shadow of the Amber Fort with its soaring ramparts and towering gatehouse. The road led past the Jal Mahal palace, beached on a sandy lake bed, into Jaipur’s ancient quarter. It was almost noon and the bazaars along the city’s crenellated walls were stirring into life. Beneath faded, dusty awnings, cobblers crouched, sewing sequins and gold thread onto leather slippers with curled-up toes. Spice merchants sat surrounded by heaps of lal mirch, haldi and ground jeera, their colours as clean and sharp as new watercolor paints. Sweets sellers lit the gas under blackened woks of oil and prepared sticky jalebis. Lassi vendors chipped away at great blocks of ice delivered by camel cart. In front of a few of the shops, small boys, who by law should have been at school, swept the pavements, sprinkling them with water to keep down the dust. One dragged a doormat into the road where the wheels of passing vehicles ran over it, doing the job of carpet beaters. Handbrake honked his way through the light traffic as they neared the Ajmeri Gate, watching the faces that passed by his window: skinny bicycle rickshaw drivers, straining against the weight of fat aunties; wild-eyed Rajasthani men with long handlebar moustaches and sun-baked faces almost as bright as their turbans; sinewy peasant women wearing gold nose rings and red glass bangles on their arms; a couple of pink-faced goras straining under their backpacks; a naked sadhu, his body half covered in ash like a caveman. Handbrake turned into the old British Civil Lines, where the roads were wide and straight and the houses and gardens were set well apart. Ajay Kasliwal’s residence was number

Tomally had always wanted children of her own. Unfortunately, she'd never been able to conceive. Tomally said she had made her peace with it years ago, but Iduna suspected there was still a part of her that longed to be a mother. Iduna had always thought Tomally would make an exceptional one... and now she'd have the chance. Tomally loved hearing stories about Anna's spunk- Tomally had been just like her when they were young- and expressed delight whenever Iduna wrote about Anna doing something precocious. Iduna knew they'd get along well. She could just picture Tomally and Anna baking in their shop. Anna loved to bake and was always so proud of her krumkaker. Tomally would have to be the one to teach her new recipes now and help her keep up with her studies and learn about the world around her. It wasn't the childhood Iduna had envisioned for Anna, but it would still be a good life and excellent training for her future as a princess. When Elsa someday ascended to the throne, it would be Anna who understood their people and could help her sister relate to their kingdom. Their relationship would be much like the one she and Tomally had shared when they were children.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

The school is teeming with activity. The rooms are small and large, many are special-purpose rooms, like shops and labs, but most are furnished like rather shabby living or dining rooms in homes: lots of sofas, easy chairs, and tables. Lots of people sitting around talking, reading, and playing games. On an average rainy day—quite different from a beautiful suddenly snowy day, or a warm spring or fall day—most people are inside. But there will also be more than a few who are outside in the rain, and later will come in dripping and trying the patience of the few people inside who think the school should perhaps be a “dry zone.” There may be people in the photo lab developing or printing pictures they have taken. There may be a karate class, or just some people playing on mats in the dance room. Someone may be building a bookshelf or fashioning chain mail armor and discussing medieval history. There are almost certainly a few people, either together or separate, making music of one kind or another, and others listening to music of one kind or another. You will find adults in groups that include kids, or maybe just talking with one student. It would be most unusual if there were not people playing a computer game somewhere, or chess; a few people doing some of the school’s administrative work in the office—while others hang around just enjoying the atmosphere of an office where interesting people are always making things happen; there will be people engaged in role-playing games; other people may be rehearsing a play—it might be original, it might be a classic. They may intend production or just momentary amusement. People will be trading stickers and trading lunches. There will probably be people selling things. If you are lucky, someone will be selling cookies they baked at home and brought in to earn money. Sometimes groups of kids have cooked something to sell to raise money for an activity—perhaps they need to buy a new kiln, or want to go on a trip. An intense conversation will probably be in progress in the smoking area, and others in other places. A group in the kitchen may be cooking—maybe pizza or apple pie. Always, either in the art room or in any one of many other places, people will be drawing. In the art room they might also be sewing, or painting, and some are quite likely to be working with clay, either on the wheel or by hand. Always there are groups talking, and always there are people quietly reading here and there. One

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

You should date a girl who reads. Date a girl who reads. Date a girl who spends her money on books instead of clothes, who has problems with closet space because she has too many books. Date a girl who has a list of books she wants to read, who has had a library card since she was twelve. Find a girl who reads. You’ll know that she does because she will always have an unread book in her bag. She’s the one lovingly looking over the shelves in the bookstore, the one who quietly cries out when she has found the book she wants. You see that weird chick sniffing the pages of an old book in a secondhand book shop? That’s the reader. They can never resist smelling the pages, especially when they are yellow and worn. She’s the girl reading while waiting in that coffee shop down the street. If you take a peek at her mug, the non-dairy creamer is floating on top because she’s kind of engrossed already. Lost in a world of the author’s making. Sit down. She might give you a glare, as most girls who read do not like to be interrupted. Ask her if she likes the book. Buy her another cup of coffee. Let her know what you really think of Murakami. See if she got through the first chapter of Fellowship. Understand that if she says she understood James Joyce’s Ulysses she’s just saying that to sound intelligent. Ask her if she loves Alice or she would like to be Alice. It’s easy to date a girl who reads. Give her books for her birthday, for Christmas, for anniversaries. Give her the gift of words, in poetry and in song. Give her Neruda, Pound, Sexton, Cummings. Let her know that you understand that words are love. Understand that she knows the difference between books and reality but by god, she’s going to try to make her life a little like her favorite book. It will never be your fault if she does. She has to give it a shot somehow. Lie to her. If she understands syntax, she will understand your need to lie. Behind words are other things: motivation, value, nuance, dialogue. It will not be the end of the world. Fail her. Because a girl who reads knows that failure always leads up to the climax. Because girls who read understand that all things must come to end, but that you can always write a sequel. That you can begin again and again and still be the hero. That life is meant to have a villain or two. Why be frightened of everything that you are not? Girls who read understand that people, like characters, develop. Except in the Twilight series. If you find a girl who reads, keep her close. When you find her up at 2 AM clutching a book to her chest and weeping, make her a cup of tea and hold her. You may lose her for a couple of hours but she will always come back to you. She’ll talk as if the characters in the book are real, because for a while, they always are. You will propose on a hot air balloon. Or during a rock concert. Or very casually next time she’s sick. Over Skype. You will smile so hard you will wonder why your heart hasn’t burst and bled out all over your chest yet. You will write the story of your lives, have kids with strange names and even stranger tastes. She will introduce your children to the Cat in the Hat and Aslan, maybe in the same day. You will walk the winters of your old age together and she will recite Keats under her breath while you shake the snow off your boots. Date a girl who reads because you deserve it. You deserve a girl who can give you the most colorful life imaginable. If you can only give her monotony, and stale hours and half-baked proposals, then you’re better off alone. If you want the world and the worlds beyond it, date a girl who reads. Or better yet, date a girl who writes.

Hints of gingerbread scents were in the air as Chloe opened the Christmas Shop door. Shelly was no less baking in the back and Chloe was determined to help decorate the cookies. Or houses. Whichever.

Even after baking that afternoon while Dre covered the counter, she'd been left with very few cupcakes to refrigerate overnight, as she routinely did, selling them as day olds the next day, for a reduced price. She still had fresh frozen extra batches of unfrosted cupcakes, her base vanilla bean cake and semi-sweet chocolate, which she'd thaw, then pipe fresh frosting on in the morning. Even with those she'd still be behind with her freshly baked trademark flavors, no matter how early a start she got. She'd whipped up some of those frostings this evening, but everything else would have to be made fresh from scratch in the morning. She should be in bed, sleeping. Not standing in the shop kitchen, experimenting with a pavlova roulade she didn't need and couldn't sell. But therapy was therapy, and she needed that, too.

Antonio spotted the owner, Signora DelAbate, who was coating the sides of a Trionfo di Gola cake with chopped pistachios. Trionfo di Gola, or Triumph of Gluttony was a very old cake recipe passed down from nuns over the centuries. The batter was divided among three different-sized round cake pans. After the individual cakes were baked, filling was spread on top of each layer, and then they were stacked one on top of the other. Once the cake was assembled, it was then frosted with marzipan paste, and the finishing touch was the coating of the chopped pistachios around the cake. The cake's tall, pyramid shape gave it a unique, impressive appearance. Rosalia had wanted to make a cake that was more elaborate than a typical wedding cake.

I brainstormed names and investigated graphics. I made plans for a nature trail, a library, a ceramics studio, a yarn café, a bake shop, a butterfly garden.

Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?

I walked out onto the stage and I started telling the tale of the “Untold Story of the Origin of Zombies.” And it went like this: Where do Zombies come from? Not many people know. But after some extensive investigative Zombie journalism, we’ve discovered the truth. It all began when the human government decided that they wanted to create stronger soldiers. They had lost too many battles, and now they wanted to win every war that they fought. So they approached some soldiers in their army to join a special secret project. The only requirement was that the soldiers they chose had no living relatives. This way, no one could claim their bodies in case something went wrong. So, they exposed these soldiers to an experimental virus to enhance their abilities and make them into super soldiers. The experiment seemed to be working. But then, something terrible happened... The soldiers went crazy, and they were horribly disfigured. Ultimately, the experiment claimed their lives. But, when the soldiers were being prepared for burial, they suddenly came to life. They were not only walking, but they had enhanced strength, enhanced sense of smell and enhanced hearing. They attacked the soldiers in charge of burying them. And the recently bitten soldiers also transformed into the living dead. Before long, the entire army base was contaminated with the virus. Once everyone in the base was exposed, the virus mutated and the soldiers began having an overwhelming craving for something warm and mushy. They longed for brains! Soon, the army of the living dead found their way to the next unsuspecting town in search of brains. They attacked that town, biting anything that moved both human and animal. Soon that town was overrun. The virus spread from town to town, and city to city, until the entire world was contaminated. It was the first Zombie Apocalypse. After hundreds of years had passed, the Zombies started to evolve and began developing intelligent thoughts. They began forming villages, and then towns, and then entire cities of Zombies were created. The Zombies made great advances in health and science, and became highly advanced technologically. But, eventually the Zombies’ appetite for brains and warm flesh gave way to an even greater craving... The craving for CAKE! Their overwhelming desire for cake resulted in an explosive rise in the baking industry. Cake shops began springing up on every corner of every Zombie city street. They just couldn’t get enough! The human race began growing again, too. Human villages of farmers and miners began springing up. And because the Zombies were a peaceful race, they coexisted with the humans by staying away from them. But soon, the Zombie’s resources began to become scarce, especially the cake. So Zombies began scaring villagers in order to get the supplies they needed, especially the highly valued resource of cake. Now Zombies send their kids to Scare School to train their children from a very young age. They train them on how to effectively scare humans in order to get their needed supplies, especially cake. And so it has been until today. Thank you.

To tell you the truth, I'm curious about this place now. I wouldn't mind exploring. What do you know about it?" "I haven't been in here in years," he said. "I liked coming here as a kid. There was always something to eat, always something interesting to look at, like a puzzle of bent nails or one of Magnus's boxes, things made of beeswax from the local hives." "Isabel said her grandmother used to be in charge of the shop." Gratefully she buried her nose in the fleecy lining of his jacket. 'I'm such a goner,' she thought, lost in the scent of him. "During the harvest season, it was a busy place. Eva sold produce from the orchards, local honey, baked goods, freshly pressed cider.... Man, I'll never forget her cider and homemade donuts.

I still couldn't believe how creative Annie was in coming up with the different flavors and embellishments for each cupcake; the finished products looked like huge jewels that sparkled appealingly in the counter display and on the black lacquer trays passed by the waitstaff. Annie had had her nose to the grindstone for days, as focused as I'd ever seen her, dicing apples and pears until they looked like nuggets of gold- as well they should, considering what that fruit cost!- and tasted like pure, sweet, warm explosions of flavor baked into the cakes. Annie's dexterity, precision, and speed with a knife had been a sight to behold. My contributions to the cupcakery's opening night were decidedly more mundane: I'd interviewed and hired the night's waitstaff, overseen the completion of the various construction and design projects, and ordered all of the noncooking supplies the shop needed. Treat glowed with sexy, low-lit energy; laughter and music filled the space; hip, beautiful people bit into cupcake after cupcake. If the shop had been in the Marina instead of the Mission, it was just the sort of place I would have visited frequently. But there was no use crying over that spilled buttercream.

The sweet smell of baking crust rolled under her nose from the Four-and-Twenty Blackbird Pie Shop, though Cedar knew for a fact that the pies were made from pumpkin, apple, or pomegranate meringue and not birds. If you bought a pie, stuck in your thumb, and pulled out a plum, you won a tinsel crown.

Many Union soldiers had money, and since 45,000 prisoners moved through Andersonville in the span of about 14 months, there was actually a free market among the prisoners. Since rations, clothing, and shelter were substandard, many shopkeepers and merchants set up shop inside the stockade and sold fresh vegetables of every kind. Thorp recounted this market: “The authorities at Andersonville allowed supplies to be sold to the prisoners for Federal money. Numerous small restaurants flourished in the stockade. From small clay ovens they supplied fresh bread and baked meats. Irish and sweet potatoes, string beans, peas, tomatoes, melons, sweet corn, and other garden products were abundantly offered for sale. New arrivals were amazed to find these resources in the midst of utter destitution and starvation

You have such amazing abilities. Doesn’t it gall you to spend your days baking loaves of bread?” “Should it? Is baking bread less worthy than other work?” “No, but I wouldn’t call it suited to your talents.” “I’m very good at it,” she said. “Chava, I’ve no doubt you’re the best baker in the city. But you can do so much more! Why spend all day making bread when you can lift more than a man’s weight, and walk along the bottom of a river?” “And how would I use these abilities without calling attention to myself? Would you have me at a construction pit, hauling blocks of stone? Or should I license myself as a tugboat?” “All right, you have a point. But what about seeing other’s fears and desires? That’s a more subtle talent, and might be worth a lot of money.” “Never,” she said flatly. “I would never take advantage like that.” “Why not? You’d make an excellent fortune-teller, or even a confidence-woman. I know a dozen shops on the Bowery that would—” “Absolutely not!” Only then did she see the smile hidden at the corner of his mouth. “You’re teasing me,” she said. “Of course I’m teasing. You’d make a terrible confidence-woman. You’d warn off all the marks.” “I’ll take that as a compliment. Besides, I like my job. It suits me.

Are you gluten-free?” “No.” “Great. That means our entire menu is open to you.” “Can’t wait.” He chose to ignore the sarcasm. “You look like a vanilla person.” Okay, maybe he hadn’t ignored it. Her lifted eyebrow said she’d caught the shot. “Is that the best this shop can offer?

Caterina's townhouse sat a couple of blocks from a well-stocked grocery store. At about ten each morning, I bundled up, walked down, and purchased whatever ingredients amused me. Back in Caterina's kitchen, I baked chocolate babkas with quinoa flour, tartlets with cream and lychee fruit, roasted vegetables with poached eggs on top.

On this particular day, the family had planned to take a walk along Lord Street, which was the main shopping boulevard in the centre of town. Della loved the buzz of the town centre and watched in awe as the horse-drawn carriages flew by with men hanging off all sides. The smell of sweet pastries and freshly baked bread from the boulangerie mixed with the stench of oil, hot dirt and horses from the street, and Della was intoxicated. She tilted her chin up towards the sun and felt its warm kisses glaze over her cheeks. After a deep breath, she overheard her mother complaining. "Where is that girl?" Della heard a few sharp footsteps heading in her direction before a firm grip took hold of her arm. "Off in fantasy land again, I see!" her mother huffed as she dragged her into Mr Lacey's shoe store. Della day-dreamed as she was forced to try on basically every pair of shoes in the shop, even ones that weren't in her size. It seemed her mother was aware of how painfully insufferable she found shoe shopping and wanted to drag it out as long as possible. After leaving the store, each with a pair of shoes they didn't like, Della and Mabel were instructed by their mother to collect everything else on the shopping list. She had bumped into a friend and made it clear that she favoured spending the day gossiping and tittle-tattling, over trudging her unruly daughters through town. She handed them a small leather purse that jingled with coins and sent them on their way. Della perked up with this request since, like her mother, she much preferred their time apart. Spending time with Mabel, on the other hand, was at the top of her list of favourite things to do. Together, the two sisters flew out of their mother's sight and headed towards the most central point in town.

Gruyère and Black Pepper Popovers This recipe was inspired by Jodi Elliott, a former co-owner and chef of Foreign & Domestic Food and Drink and the owner of Bribery Bakery, both in Austin, Texas. Butter for greasing the popover pans or muffin tins 2 cups whole milk 4 large eggs 1½ teaspoons salt ½ teaspoon freshly ground black pepper 2 cups all-purpose flour Nonstick cooking spray ¾ cup Gruyère cheese (5 ounces), cut into small cubes, plus grated Gruyère cheese for garnishing (optional) 1. Place the oven rack in the bottom third of the oven and preheat the oven to 450°F. 2. Prepare the popover pans or muffin tins (with enough wells to make 16 popovers) by placing a dot of butter in the bottom of each of the 16 wells. Heat the pans or tins in the oven while you make the popover batter. 3. Warm the milk in a small saucepan over medium heat. It should be hot, but do not bring it to a boil. Remove from the heat. 4. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Stir in the reserved warm milk. 5. Add the flour to the egg mixture and combine. The batter should have the consistency of cream. A few lumps are okay! 6. Remove the popover pans or muffin tins from the oven. Spray the 16 wells generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each well. Place several cubes of cheese on top of the batter in each well. 7. Reduce the oven temperature to 350°F. Bake the popovers until the tops puff up and are golden brown, about 40 minutes. Remember not to open the oven door while baking. You don’t want the popovers to collapse! 8. Remove the popovers from the oven and turn them onto a wire cooling rack right away to preserve their crispy edges. Using a sharp knife, pierce the base of each popover to release the steam. Sprinkle grated Gruyère over the finished popovers, if desired, and serve immediately. Makes 16 popovers

Dina hummed to herself as she pulled out an empty jam jar from a busy cupboard. It was still labeled "Apricot Jam" from the batch her mum had made for her last year--- jam that tasted like bottled sunshine. There wasn't an exact science to the magic, but Dina often found that the best tea blends were ones she put into secondhand jars, ones that had been full of delicious, wonderful things. She clipped her curls out of her face and headed into the pantry. The walls were lined floor-to-ceiling with all manner of jars and boxes, all individually labeled in Dina's messy handwriting. She kept her spices together, along with other baking essentials like fish vanilla, cake flour, and a tin that was labeled "Eye of Newt" but actually contained nutmeg. Her tea selection had several shelves dedicated to it. Aside from the specialty blends she made for the shop, Dina kept a collection of tea and tisane ingredients, which she could mix into more personal blends at a moment's notice. Dina never felt more in her element as a kitchen witch than when she was looking through her pantry. Scott's tea blend needed to be something that encapsulated his energies yet also helped him in some way. A tea to drink in the middle of a long work day, Dina decided. She twirled a curl around her finger as she focused. She hadn't met any of his fellow curators yet, but from what Scott had told her they could be a bit of a handful. So the kind of tea that would help him get through a long meeting. Something to sharpen a tired mind. Dina knew just the thing for it. She scooped up several jars and laid them out on the counter before her. Black tea--- a full-bodied assam, cacao nibs, dried ginger and... it was missing something. Dina stepped back into the pantry and surveyed her shelves with her hands on her hips. She knew that this would need one more ingredient to be perfect for Scott. Lion's mane mushroom? Perhaps a little too earthy. Clove? Too heavy. It would overpower the other flavors. As her eyes skirted over the rows of jars, she spotted it. A small glass jar with a dark red powder in it. Dried beetroot! Perfect! Energizing yet slightly sweet and smooth, and it would make Scott look like he was drinking some kind of red-velvet-themed drink. Which was also his favorite cake flavor.

room that Angie wanted

A shopping bag from a local hobby store contained kits for making buzzers and doorbells. Jugs of liquid resin and rolls of plastic food wrap sat beside the bag, and a mini-loaf baking pan was wedged between the jugs. Plastic sewing kits were stacked next to X-Acto knives, and so many arts and crafts supplies Amy could open a hobby shop. The

We are no different today, friends. We get caught up in the season, busily making preparations for Christmas. We decorate, bake cookies, shop, and wrap presents, and yet we aren't truly ready. We aren't waiting with great expectations. Our hearts aren't prepared to receive this holy guest, this heavenly visitor.

In the kitchen, her family nibbled Helen’s lemon squares. Melanie urged brownies on the nurses. “Take these,” she told Lorraine. “We can’t eat them all, but Helen won’t stop baking.” “Sweetheart,” Lorraine said, “everybody mourns in her own way.” Helen mourned her sister deeply. She arrived each day with shopping bags. Her cake was tender with sliced apples, but her almond cookies crumbled at the touch. Her pecan bars were awful, sticky-sweet and hard enough to break your teeth. They remained untouched in the dining room, because Helen never threw good food away.

Draw a line in the sand As you get going, keep in mind why you’re doing what you’re doing. Great businesses have a point of view, not just a product or service. You have to believe in something. You need to have a backbone. You need to know what you’re willing to fight for. And then you need to show the world. A strong stand is how you attract superfans. They point to you and defend you. And they spread the word further, wider, and more passionately than any advertising could. Strong opinions aren’t free. You’ll turn some people off. They’ll accuse you of being arrogant and aloof. That’s life. For everyone who loves you, there will be others who hate you. If no one’s upset by what you’re saying, you’re probably not pushing hard enough. (And you’re probably boring, too.) Lots of people hate us because our products do less than the competition’s. They’re insulted when we refuse to include their pet feature. But we’re just as proud of what our products don’t do as we are of what they do. We design them to be simple because we believe most software is too complex: too many features, too many buttons, too much confusion. So we build software that’s the opposite of that. If what we make isn’t right for everyone, that’s OK. We’re willing to lose some customers if it means that others love our products intensely. That’s our line in the sand. When you don’t know what you believe, everything becomes an argument. Everything is debatable. But when you stand for something, decisions are obvious. For example, Whole Foods stands for selling the highest quality natural and organic products available. They don’t waste time deciding over and over again what’s appropriate. No one asks, “Should we sell this product that has artificial flavors?” There’s no debate. The answer is clear. That’s why you can’t buy a Coke or a Snickers there. This belief means the food is more expensive at Whole Foods. Some haters even call it Whole Paycheck and make fun of those who shop there. But so what? Whole Foods is doing pretty damn well. Another example is Vinnie’s Sub Shop, just down the street from our office in Chicago. They put this homemade basil oil on subs that’s just perfect. You better show up on time, though. Ask when they close and the woman behind the counter will respond, “We close when the bread runs out.” Really? “Yeah. We get our bread from the bakery down the street early in the morning, when it’s the freshest. Once we run out (usually around two or three p.m.), we close up shop. We could get more bread later in the day, but it’s not as good as the fresh-baked bread in the morning. There’s no point in selling a few more sandwiches if the bread isn’t good. A few bucks isn’t going to make up for selling food we can’t be proud of.” Wouldn’t you rather eat at a place like that instead of some generic sandwich chain?

Pizzerias in big cities benefit from Italian natives or descendants thereof, people who understand that real pizza comes from Naples where the crusts are thin and the toppings simple. Samantha’s favorite was Lazio’s, a hole-in-the-wall in Tribeca where the cooks yelled in Italian as they baked the crusts in brick ovens. Like most things in her life these days, Lazio’s was far away. So was the pizza. The only place in Brady to get one to go was a sub shop in a cheap strip mall. Pizza Hut, along with most other national chains, had not penetrated deep into the small towns of Appalachia.

Heck, now that there’s more herring (with cream, with onions, with curry sauce), and even more salmon (thick-cut Scottish loins, gravlax, pastrami-style, organic double-smoked Danish), and even sandwiches like the now-famous Super Heebster (whitefish and baked salmon salad, horseradish cream cheese, wasabi-roe), you could argue Russ & Daughters keeps getting better. Especially for those who shopped for 40 years before the place started toasting the bagels. (“Yes, we toast!” says the sign.)

I wanted to ask you if you could help me with it,” she said, her voice shaking. “You know, give me a few tips. Tell me what I should do.” “What?” I said. “There’s no reason for you to help me. But you know how to bake, and you’re a good business woman. I’ve sunk my life’s savings into this shop, and if it goes under, I don’t know what I’m going to do, Cinnamon.” I couldn’t believe what she was saying. How could she be asking me for my help after what she’d done? Because as much as she wanted to sell me on that whole I wouldn’t have destroyed your life if I didn’t think he was the one bit, I knew better.

I pass the bakery on the corner, the smells hitting me before I reach the shop itself. They are thick and sweet. Cars are double-parked down our street, locals dashing from the passenger doors to pick up their breakfast. A long queue snakes from the entrance. Inside there are piles of pork buns, slices of dark honey cake, rolls topped with pork floss, bread with ham laid on top and stuck fast with melted cheese. It is a different smell from bakeries back home. I tried a loaf of bread once, but the slices are thin and sugary.

Once the apartment was ready, Portia had begun to plan out what foods they would showcase in this little glimpse into a Glass Kitchen world. Her sisters couldn't help her with this part. Portia had let go, and dishes had come to her, all of which she wrote down and prepared to make. Then, at eight that morning, she got to work. Olivia and Cordelia served as sous-chefs; they started by making a decadent beef bourguignon. Olivia and Cordelia washed and chopped as Portia browned layer after layer of beef, bacon, carrots, and onion, folding in the beef stock and wine, then putting it in to slow bake as they dove into the remaining dishes. They opened all the windows and ran four swiveling fans Portia had bought and found that pushed the scent of the baking and cooking out onto the sidewalk. Then they had put up a fairly discreet sign in the window, hand-painted by Olivia: THE GLASS KITCHEN. Portia had gotten the idea while walking down Broadway and passing the French soap store. Scents had spilled into the street from the shop- lavender and primrose, musk and sandalwood- luring passersby inside. Portia had realized that the best way to get investors interested was to show them a version of The Glass Kitchen. The food. The aromas. She had realized, standing there on Broadway, that she needed to create a mini version of her grandmother's restaurant to lure people in.

Clients weren’t always nice young girls in bake shops. They could be selfish old ladies who were hard to love.

When everyone had been shooed out of the shop - which took a while, in the case of Miss McGrammar - I went back into the kitchen, just in time to be accused of murder.

One of the most neglected virtues of our daily existence is appreciation. Somehow, we neglect to praise our son or daughter when he or she brings home a good report card, and we fail to encourage our children when they first succeed at baking a cake or building a birdhouse. Nothing pleases children more than this kind of parental interest and approval. The next time you enjoy a filet mignon at the club, send word to the chef that it was excellently prepared, and when a tired salesperson shows you unusual courtesy, please mention it. Every minister, lecturer and public speaker knows the discouragement of pouring himself or herself out to an audience and not receiving a single ripple of appreciative comment. What applies to professionals applies doubly to workers in offices, shops and factories and our families and friends. In our interpersonal relations we should never forget that all our associates are human beings and hunger for appreciation. It is the legal tender that all souls enjoy. Try leaving a friendly trail of little sparks of gratitude on your daily trips. You will be surprised how they will set small flames of friendship that will be rose beacons on your next visit.

The shops of Palo Alto's Sorcerer Square are in plain sight, but this ordinary-seeming plaza has a secret side. My favorite is my parents' shop, of course, where they sell the most energizing, freshly made tea in the city---with a hint of a joy charm. Plus there's Ana's bakery, where her just-baked cinnamon streusel cupcakes brighten up her customers' days and give them a shot of courage. We've also got what looks like a pharmacy (but it is truly an apothecary for everything from bottled charms to elixirs that fix spells that go wrong); a clothing store (useful when you need jeans that have real pockets---and magical ones to hide charms and enchanted vials); an ensorcelled vegetarian South Indian restaurant with the most fragrant spice mixes ever; a cozy gem store filled with healing crystals and magic-gathering mood rings; and an enchanted fruit shop with dragon fruit that burns with a sugary fire.

You do know scones are not donuts, right?" Nina wasn't one to pass up any baked goods, but a donut was a donut. No scone would do. "This is not your white, British-royals high tea, my friend. This is Highland Park high tea. It opened a month ago, and I think we're about to have our whole world rocked." The Jam's exterior was black-and-white---- if you blinked you'd miss it. But when they went inside Nina immediately spotted a colorful mural of dinosaurs seated on velvet cushions, eating donuts and drinking out of porcelain cups. A pristine glass display case on the opposite wall featured rows and rows of endless donuts--- a happy welcoming committee of frosting and dough. "We'll be having tea for two," Jasmine said at the counter. "And for my donut, could I get the Swirly Rosewater, please?" As soon as she saw the names and flavors of the donuts, she instantly knew two things: one, she was going to love these, and two, Leo would absolutely hate them. Nina suddenly felt sympathy for Leo any time a contestant created a unique flavor pairing on the show. She raced to find the donut her friend had ordered in the case, and landed on a frosted pink cake donut that had a lemon rosewater glaze topped with roasted pistachios. "You live your life in pink, Jas." "No better color. So from what I read online, the deal is that instead of scones, they do vegan donuts---" Nina's eyes narrowed, and Jasmine glared right back. "Don't judge. What are you going to get?" "I need chocolate," Nina said. She scanned the rows in search of the perfect solution. "May I recommend our Chocolate from the Crypt donut?" the saleswoman suggested from behind the display. Her sharp bangs and blunt ponytail bobbed as she explained, "It's our fall-themed donut--- chocolate cake with a chocolate glaze, and it's got a kick from the cayenne pepper and cinnamon we add in." "Oh, my donut," Nina said. In the case was an absolutely gorgeous chocolate confection--- the cayenne and cinnamon flakes on the outside created a black-and-orange effect. "I am sold." "You got it." The saleswoman nodded and rang them up. A narrow hallway covered in murals of cartoon animals drinking tea led them to the official tearoom. Soaring ceilings revealed exposed beams and brick walls, signaling that the building was likely older and newly restored. Modern, barrel-back walnut chairs were clustered around ultrasleek Scandinavian round tables. Nina felt like she'd followed Jasmine down a rabbit hole and emerged into the modern interpretation of the Mad Hatter's tea party. "This is like..." Nina began. "It's a fun aesthetic." "I know, right?" Jasmine replied as they sat down. "It makes me feel like I'm not cool enough to be here, but glad I got invited." Nina picked up the prix fixe high tea menu on the table. The Jam's version of finger sandwiches were crispy "chicken" sliders, potato-hash tacos and mini banh mi, and in lieu of scones, they offered cornbread with raspberry jam and their signature donuts. "And it's all vegan...?" "Yes, my friendly carnivore, and hopefully delicious.

Briar waved a hand and gave a tinkling happy laugh. He flinched. This was unbearable. The lass was as fresh and pretty as a daisy and seemed just as oblivious to her own charms as a garden flower was, too. She smelled much better than a daisy, however. Daisies were highly overrated flowers. When you got up close to one, they smelled disappointingly like manure. No, Briar Blakeley smelled like something delicious. Like something you wouldn’t mind popping straight into your mouth. Like cake baked with vanilla and cinnamon. Or a confectionary’s shop. She was sweet as honey, probably twice as naive, and something about her was making his blood pound and his loins tighten. The sooner he could get rid of her the better.

Alex gawked at the baked goods. He sat down on one of the metal barstools. "Feeling stressed out, I see." "Yeah." I passed the platter toward him. "Help yourself to the peach rolls or turnovers. I made them last night, so they're fresh." "We okay?" I nodded. He didn't hesitate. "God, Marygene," he groaned around a mouthful, an expression of awe on his face. "There is nothing like your baked goods. I mean it. I've eaten pastries in all the best shops in Savannah, and nothing compares to yours." Well, that was a real nice compliment. There were ample high-end pastry shops in Savannah.

quickly wiped it up with her fingertip, popping

She spent her childhood watching her mother bake because the Church Ladies would not be impressed if she didn’t, and that had cured her of any desire to turn out cakes and biscuits when she could buy them from a shop. She’d rather be reading, or gardening. So that’s what she does.

Thus my peripatetic starving-artist years passed without hunger. The always-unpopular chicken tights and pork shoulder, combined with an untranslated pantry and daily effort, made me richer, though unemployed, than an assistant professor. Tofu, ruined for most by baking, quadrupled the meat in stir-fries. No. 9 thin spaghetti could be lo mein, otherwise found in undersized pouches under "Ethnic." Peeled broccoli stems, cut on the diagonal, had the crispness of water chestnuts, minus the can. Picked animal bones could be simmered into broth; to discard them was a crime. Yesterday's rice, fried with frozen peas, an egg, and yesterday's ham, made lunchtime new. Ugly leaves could hide in pot stickers, on whose beauty many held forth, with none left over. Scallion whites would not be privileged over greens. Rice bowls had to be emptied. Thus my freedom--provided I made semi-annual trips to gather basics, from whatever Asian grocery store could be found. In some towns the shop would be Mexican; each helped the other out. In any cased I could never get everything. Items were regionals, names slightly off. Neither I nor the owner nor the food being local, no one could explain. I'm reticent anyway in these contests, speaking too little of what might be the wrong language, knowing only the look and taste of the finished dish, not what to call it. But what I kept going back, wish list in hand, never thinking of starvation, only of creativity: that which I wanted to make, and that which had made me.

shoulder

All summer, her parents treated her like she was made of glass, and she didn’t understand why until it was over and they were packing the car full of pillows and boxes and books. Unlike Ruby, Jane had siblings—two brothers and a sister, all younger than she was. Like Ruby, Jane had had no idea what it meant for her parents to have their oldest child get ready to leave home. Leave home! It sounded so final. At the time, Jane had thought her mother was experiencing some very prolonged kind of stroke, where she was always blinking back tears and staring at Jane like she was the new episode of Dallas. But she understood it now. Children wanted to go. Children knew that they were old enough—it was prehistoric, baked-in knowledge. Only the parents still thought they were kids. Everyone else—tobacco, the voting booth, porn shops—said otherwise. Jane moved

The kitchen looked like something from a living museum of the Victorian era. There was a genuine black Arga, brass pots and pans that hung from hooks screwed into the ceiling, and a large square butcher’s block right in the middle. Through the windows, Lacey could make out a large lawn. On the other side of the elegant French doors was a patio, where a rickety table and chair set had been put out. Lacey could just picture herself sitting there, eating freshly baked croissants from the patisserie while drinking organic Peruvian coffee from the independent coffee shop.

Every single day we're alive, we're choosing this life and this persona. We choose to be the stay-at-home mom who loves baking and Pilates. We choose to be a hipster who loves coffee shops and artisan goods. We choose to be a lawyer who runs marathons and only eats organic. Every single aspect of our persona, no matter how long we've rocked it, is a choice we make every day.

Since we are always changing and - I hope - growing, a rule does not need to be perfect or complete. Remember it is a provisional document, neither a constricting garment we can outgrow nor a rulebook to be consulted anxiously before every move. Rather, I prefer to treat my rule of life as I treat my grocery list. I organize it meticulously, separating dairy from produce, and baked goods from cleaning products. If I am feeling especially fussy, I organize the menu according to the layout of the supermarket: fruit and vegetables along the near wall, meat and poultry in the middle, dairy along the far wall. Then I go off to shop and leave the list on the kitchen counter. I already know what's in it.

You should date a girl who reads. Date a girl who reads. Date a girl who spends her money on books instead of clothes, who has problems with closet space because she has too many books. Date a girl who has a list of books she wants to read, who has had a library card since she was twelve. ▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ Find a girl who reads. You’ll know that she does because she will always have an unread book in her bag. She’s the one lovingly looking over the shelves in the bookstore, the one who quietly cries out when she has found the book she wants. You see that weird chick sniffing the pages of an old book in a secondhand book shop? That’s the reader. They can never resist smelling the pages, especially when they are yellow and worn. ▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ She’s the girl reading while waiting in that coffee shop down the street. If you take a peek at her mug, the non-dairy creamer is floating on top because she’s kind of engrossed already. Lost in a world of the author’s making. Sit down. She might give you a glare, as most girls who read do not like to be interrupted. Ask her if she likes the book. 카톡【ACD5】텔레【KKD55】 ♡♡♡우선 클릭해 주셔셔 정말 감사합니다 ♡♡♡ 신용과 신뢰의 거래로 많은VIP고객님들 모시고 싶은것이저희쪽 경영 목표입니다 믿음과 신뢰의 거래로 신용성있는 비즈니스 진행하고있습니다 비즈니스는 첫째로 신용,신뢰 입니다 믿고 주문하시는것만큼 저희는 확실한제품으로 모시겠습니다 믿고 주문해주세요~저희는 제품판매를 고객님들과 신용과신뢰의 거래로 하고있습니다. 24시간 문의상담과 서울 경기지방은 퀵으로도 가능합니다 믿고 주문하시면좋은인연으로 vip고객님으로 모시겠습니다. 원하시는제품있으시면 추천상으로 구입문의 도와드릴수있습니다 ☆100%정품보장 ☆총알배송 ☆투명한 가격 ☆편한 상담 ☆끝내주는 서비스 ☆고객님 정보 보호 ☆깔끔한 거래 참고로 저희는 고객님들과 저희들의 안전을 첫째로 모든거래 진행하고있습니다, 돈도 돈이지만 안전을 기본으로 한분의 고객님이라도 저희쪽 단골분으로 모셔셔 그분들과 안전하고 깔끔한 장기간 거래원하는 업체입니다 ▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼ ◀경영항목▶ 수면제,낙태약,여성최음제,ghb물뽕,여성흥분제,남성발기부전치유제,비아그라,시알리스,88정,드래곤,99정,바오메이,정력제,남성성기확대제,카마그라젤,비닉스,센돔,꽃물,남성조루제,네노마정 등많은제품 판매중입니다 ▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼ You will smile so hard you will wonder why your heart hasn’t burst and bled out all over your chest yet. You will write the story of your lives, have kids with strange names and even stranger tastes. She will introduce your children to the Cat in the Hat and Aslan, maybe in the same day. You will walk the winters of your old age together and she will recite Keats under her breath while you shake the snow off your boots. Date a girl who reads because you deserve it. You deserve a girl who can give you the most colorful life imaginable. If you can only give her monotony, and stale hours and half-baked proposals, then you’re better off alone. If you want the world and the worlds beyond it, date a girl who reads.

As Corcoran's Bake Shop boasted no back garden, and had no need for parking space thanks to its owner's preference for wheelbarrow delivery, the arrangement was a sound one for both parties. Benny Corcoran never minded having to share his alley space, encouraged it even, as the sharing allowed him proximity to his primary source of inspiration, Layla Aminpour's rosewater and cinnamon scent. Ever since the Babylon Café's opening, that first day when Benny crossed paths with Layla on his way from Fadden's Mini-Mart, the baker had been on a steady chrysalis-like course of transformation. Not only had he tripled his hot cross bun production and experimented with a black yeast and soda water ferment that pumped his sugar loaves to near Blarney Stone proportions, but he had dedicated himself to the rigors of an exercise regime that found him running up and down Croagh Patrick's stony path once a week, showers notwithstanding. Metamorphosis would have been an exaggeration had it been anyone but Benny Corcoran; the once puffy baker had turned his body and libido into a sinewy machine of redheaded virility- a development that did not bode well for his wife Assumpta's version of the marriage sacrament.

Next thing she knew, Portia hurried into the Fairway Market on Broadway. The grocery store was unlike anything she had seen in Texas. Bins of fruit and vegetables lined the sidewalk, forming narrow entrances into the market. Inside, the aisles were crowded, no inch of space wasted. In the fresh vegetables and fruit section she was surrounded by piles of romaine and red-leaf lettuce, velvety thick green kale that gave away to fuzzy kiwi and mounds of apples. Standing with her eyes closed, Portia waited a second, trying not to panic. Then, realizing there was no help for it, she gave in to the knowing, not to the fluke meal inspired by Gabriel Kane, but to the chocolate cake and roast that had hit her earlier. She started picking out vegetables. Cauliflower that she would top with Gruyere and cheddar cheeses; spinach she would flash fry with garlic and olive oil. In the meat department, she asked for a standing rib roast to serve eight. Then she stopped. "No," she said to the butcher, her eyes half-closed in concentration, "just give me enough for four." Portia made it through the store in record time. Herbs, spices. Eggs, flour. Baking soda. A laundry of staples. At the last second, she realized she needed to make a chowder. Crab and corn with a dash of cayenne pepper. Hot, spicy.

There was also an amazing scent of fresh-baked... something. Baking wasn't a thing under the sea. When Ariel lived at the castle with Eric she had tried breads, cakes, pies, rolls, and sweets, and found them all mystifying (though delicious). They were like nothing she had ever eaten before and sometimes came to her plate still warm, which was also an odd way to eat food. Eric had bought her twelve different kinds of pie at a fancy shop in town and laughed as she had a bite of each, savoring.

Back in the day, Marguerite had worked from lists all the time. She had made daily pilgrimages to Dusty's fish shop, and to the Herb Farm for produce; the meat had been delivered. She had prepared stocks, roasted peppers, baked bread, cultivated yogurt, rolled out crusts, whipped up custards, crushed spices. Les Parapluies was unique in that Marguerite had served one four-course menu- starter, salad, entrée, dessert- that changed each day.

On the stages at the Cannery and Ghirardelli malls, busking was not only tolerated, it was encouraged; free performances lured shoppers and buskers enjoyed freedom from police interference. Out on the streets, it was a different story. Business owners—worried that performers were literally and figuratively stealing the show—filed complaints with the city. “Whenever somebody who’s paying for a business license and paying taxes on his property sees a crowd of people facing away from him, they immediately assume that business is being lost,” says tap dancer Rosie Radiator. “Now, art being the glue of all of us, it was, of course, the street performers who were drawing the people to the location. They weren’t coming for the trinkets in the shops as much as they were coming for the artisans on the sidewalks and the street performers who gave it ambiance and personality and the fun aspects of a destination.

Just before they reached Happy Jack’s corner, they passed a bake shop, and Sara said, “How would it be if we brought him a little something for his tea?” “You do get ideas, don’t you?” said Andrew. “Let’s.” They went in and, after some discussion, passed up the penny buns and jam tarts and ended up with a slice of lardy cake, all sugared and stuffed with raisins and heavy enough to sink a man-of-war.

According to you, I'm manly because I play football, but I'm unmanly because I own a cupcake shop. Which is it? I'm the same person." Dude's mouth flopped open like a guppy's. August still didn't care. "Also, according to you, baking is women's work, which means it's beneath a man to do. Did you know cupcakes is a three-billion-dollar industry? You know who made that happen? Women. Women who knew that bringing joy to people's lives was a worthy endeavor." He unleashed all the words he bottled up every time he spoke to his dad. "You think men have to live up to this ridiculous, harmful definition of what being a man is. Heaven forbid people be happy and do what they want. My partners-- also manly football players, by the way-- and I decided to open a shop because the women in our lives shared the joy of baking with us, and in our small way we're continuing and honoring their legacy. We are doing our damnedest to be men the women in our lives can be proud of. So I suggest you go and try and to do the same.

Mortar shells whizzed through Martyrs’ Square, adding a few more martyrs to a long list. Mortar shells landed on hospitals, where the sick got sicker and pregnant women gave birth to premature babies. Mortar shells fell on holy places, where people prayed this would not be their last day. A barrage of mortar shells fell on schools, on marketplaces, on shops and shoppers, and on banks. Panic, horror, and hysteria took hold of the city. Those who were inside buildings rushed out, and those in the streets frantically hurried into buildings. The injured and the dead were left lying in the streets. Run for your life or join the dead. Everyone was searching for a way out: by car, by bus, on a truck, on a cart, on a bike. Looting was pervasive. Robberies were many. There was no water, no electricity, and no fuel. No ovens to bake a loaf of bread, or shops to buy food from—or, for that matter, banks from which to withdraw money.

An example of a particularly well-known yōkai is the Tanuki, depicted as a partially anthropomorphic raccoon dog, which is also called tanuki; the term bake-danuki is thus used to refer specifically to the supernatural being. Statues of Tanuki are popular adornments for homes, shops and taverns. The earliest reference to the supernatural tanuki, or a similar being, under the essentially interchangeable term mujina, which strictly refers to the Japanese badger, is in the Nihongi, which in the annals for the year 627 CE speaks of the appearance of a mujina who transformed into a man and sang, demonstrating the antiquity of Atsutane’s category of transmuted animal tengu. The bake-danuki subsequently has a long history in folklore, often as a shapeshifting trickster, occasionally malevolent, but most often as an object of humor. At the same time, bake-danuki continue to be experienced into contemporary times as the source of what in the West are termed ‘paranormal’ events, as in a story Foster recounts (190f) from the 1930s, in which no visible bake-danuki appeared, but a man’s uncanny experience of being transported far from his home in a single night on a nonexistent locomotive is attributed locally to the actions of a tanuki. In such fashion, although yōkai are regarded as occurring near the bottom of the hierarchy stretching from the kami to ordinary humans, Their ability to continually interject Themselves into mundane existence in surreal fashion appears greater, one of the paradoxes, perhaps, of the status of ‘unworshiped’ kami, if indeed that is what They are.

He wasn't wearing a shirt. Alert, alert! August Hodges was not wearing a shirt. Her greedy eyes inhaled the wall of delicious flesh that defined his magnificent back. Muscles rippled in perfect synchronized motions as he lifted his arm. Scrumptious, delicious brown skin her lips and tongue longed to taste. Dampness instantly settled between her legs. She must have made a whimper full of intense hunger, or maybe he just sensed he was no longer alone--- and she was going to go with the second, less embarrassing option--- because he turned. Holy fuck! The front was better than the back. He was a professional athlete who took his fitness seriously (even though he owned a cupcake shop franchise), so she shouldn't be shocked by how fucking good he looked. But it was one thing to be intellectually aware of something and another to be confronted with it up close and personal. A quick perusal registered an eight-pack. A trail of hair bisected his abs and led to... She jerked her eyes upward. His eyebrows lifted. "Sloane?" His tone was amused. No doubt her tongue was hanging out her mouth like a dog eagerly tracking the bowl of water its parent carried. Dignity. She needed to find it, and soon. She lifted a hand as he reached for the teal Sugar Blitz polo on his desk. Let a mocking, flirty smile spread across her lips. "Please stop on my behalf." He shot her a look. "I do so appreciate being treated like a piece of meat." The finest, rarest cut of beef. Filet mignon.

They know you're a football player and part owner of a cupcake shop. But that's what you do, not who you are." Beautiful, impactful words from a beautiful, impactful woman. She stopped when she noticed him watching her. "Sorry, I talk with my hands. It helps me think." He knew. She was in her element. It was the sexiest thing he'd ever been fortunate to witness. "I'm going to give them that," she continued. "And that's going to lead to them coming down here to buy cupcakes and put money in y'all's pockets. You want to be a star, right?" No. "Yes." But he was committed. It was time for him to come out of the shadows. Time to take control of his life and make himself worthy of... His eyes flickered to Sloane. Make himself worthy of someone to love.

Atul Bakery – Where every bite is a taste of tradition, warmth, and quality baked with love.

Cook your own food from fresh ingredients. No prepared meals, no frozen food. Shop at your local farmers’ market. Buy produce in season. Bake your own bread. Avoid all processed food.