Bakery Small Quotes

I think I want a house of my own," I start, the words a discovery as they leave my mouth. "Something small, so I don't have much housework, but enough room for a proper library. I want a lot of books. And I wouldn't mind a good old dog to walk with me. And a bakery I go to every morning where they know my name.

One minute it was Ohio winter, with doors closed, windows locked, the panes blind with frost, icicles fringing every roof, children skiing on slopes, housewives lumbering like great black bears in their furs along the icy streets. And then a long wave of warmth crossed the small town. A flooding sea of hot air; it seemed as if someone had left a bakery door open. The heat pulsed among the cottages and bushes and children. The icicles dropped, shattering, to melt. The doors flew open. The windows flew up. The children worked off their wool clothes. The housewives shed their bear disguises. The snow dissolved and showed last summer's ancient green lawns. Rocket summer. The words passed among the people in the open, airing houses. Rocket summer. The warm desert air changing the frost patterns on the windows, erasing the art work. The skis and sleds suddenly useless. The snow, falling from the cold sky upon the town, turned to a hot rain before it touched the ground. Rocket summer. People leaned from their dripping porches and watched the reddening sky. The rocket lay on the launching field, blowing out pink clouds of fire and oven heat. The rocket stood in the cold winter morning, making summer with every breath of its mighty exhausts. The rocket made climates, and summer lay for a brief moment upon the land....

I think I want a house of my own," I start, the words a discovery as they leave my mouth. "Something small, so I don't have much housework, but enough room for a proper library. I want a lot of books. And I wouldn't mind a good old dog to walk with me. And a bakery I go to every morning where they know my name." "And you don't want anyone with you?" Sim asks, raising her head. "No family?" "I want friends," I say. "Good friends, that make up a different kind of family.

A fantastic librarian can help you find what you are looking for, and not just if it is a book. A fantastic librarian can help you find a hobby or an occupation, a cure or a challenge, a quiet fact or a loud opinion, or a small town where you might hide for months. A fantastic librarian knows more about what you are looking for than you do, the way a cookie in a bakery knows you want to eat it before you even know it is out of the oven, and like a good cookie, a fantastic librarian doesn’t show off about it, just waits silently for you to open your mouth.

Reading for me, was like breathing. It was probably akin to masturbation for my brain. Getting off on the fantasy within the pages of a good novel felt necessary to my survival. If I wasn't asleep, knitting, or working, I was reading. This was for several reasons, all of them focused around the infititely superior and enviable lives of fictional heroines to real-life people. Take romans for instance. Fictional women in romance novels never get their period. They never have morning breath. They orgasm seventeen times a day. And they never seem to have jobs with bosses. These clean, well-satisfied, perm-minty-breathed women have fulfilling careers as florists, bakery owners, hair stylists or some other kind of adorable small business where they decorate all day. If they do have a boss, he's a cool guy (or gal) who's invested in the woman's love life. Or, he's a super hot billionaire trying to get in her pants. My boss cares about two things: Am I on time ? Are all my patients alive and well at the end of my shift? And the mend in the romance novels are too good to be true; but I love it, and I love them. Enter stage right the independently wealthy venture capitalist suffering from the ennui of perfection until a plucky interior decorator enters stage left and shakes up his life and his heart with perky catch phrases and a cute nose that wrinkles when she sneezes. I suck at decorating. The walls of my apartment are bare. I am allergic to most store-bought flowers. If I owned a bakery, I'd be broke and weigh seven hundred pounds, because I love cake.

Was it tacky to get a cake during a hostage crisis? What was the protocol? She pictured chocolate frosting with white lettering: HAPPY BIRTHDAY, HOPE YOUR DAUGHTER ISN’T DEAD. But this year was her fiftieth, a year with a zero. Veronica had to do something. So on her way to the condo she’d swung by a bakery and picked up a small German chocolate cake. It was her mom’s favorite—or at least it had been, a decade ago.

She moaned in playful disappointment. "You shouldn't have canceled. It would be fund to take a picture. You'll be laughing at this years from now.

Was it tacky to get a cake during a hostage crisis? What was the protocol? She pictured chocolate frosting with white lettering: HAPPY BIRTHDAY, HOPE YOUR DAUGHTER ISN’T DEAD. But this year was her fiftieth, a year with a zero. Veronica had to do something. So on her way to the condo she’d swung by a bakery and picked up a small German chocolate cake. It was her mom’s favorite—or at least it had been, a decade ago.-page 218 of The Thousand Dollar Tan Line

I think I want a house of my own,” I start, the words a discovery as they leave my mouth. “Something small, so I don’t have much housework, but enough room for a proper library. I want a lot of books. And I wouldn’t mind a good old dog to walk with me. And a bakery I go to every morning where they know my name.” “And you don’t want anyone with you?” Sim asks, raising her head. “No family?” “I want friends,” I say. “Good friends, that make up a different kind of family.” “That sounds lonely.” “It wouldn’t be lonely,” I reply. “I’d like to be on my own, but not alone.

I soon learned that everyone in Paris was like that. You would go into a bakery and be greeted by some vast sluglike creature with a look that told you you would never be friends. In halting French you would ask for a small loaf of bread. The woman would give you a long, cold stare and then put a dead beaver on the counter. “No, no,” you would say, hands aflutter, “not a dead beaver. A loaf of bread.” The sluglike creature would stare at you in patent disbelief, then turn to the other customers and address them in French at much too high a speed for you to follow, but the drift of which clearly was that this person here, this American tourist, had come in and asked for a dead beaver and she had given him a dead beaver and now he was saying that he didn’t want a dead beaver at all, he wanted a loaf of bread. The other customers would look at you as if you had just tried to fart in their handbags, and you would have no choice but to slink away and console yourself with the thought that in another four days you would be in Brussels and probably able to eat again.

Since the moment I saw you, all I can think about is ways to get you out of that dress." Squeezing her perfectly rounded ass, he softly growled. "So yeah, I like it.

One of the ways in which cooperatives rectify the injustices of capitalism is by instituting a relatively equal compensation-scheme for their members. While in the U.S. the average ratio of CEO compensation in the Fortune 500 companies to the ordinary worker’s has recently been reported as 344:1,49 in co-ops the pay-differential between management and the average worker rarely exceeds 4:1. In collectives, everyone is usually paid the same amount. For example, a British study from the 1980s reports that all of the dozens of small co-ops it researched had lower pay-differentials than conventional businesses, and most had little or no differential at all.50 At Arizmendi Bakery everyone currently receives about 20 dollars an hour plus a percentage of the year’s profits. The worker-owners of Mondragon Bookstore and Coffeehouse in Canada earn the same rate of pay. At Equal Exchange, a relatively large co-op, there is a 4:1 pay ratio.

After he left the planet with his brothers, he'd imagined he'd live out his life alone. That was until he met Annabelle. His memory lingered back to the day he stepped into her bakery. His brothers were still unpacking when he decided to take a walk into town. The first time he saw her, she was placing muffins into a customer's bag. Even with her messy hair bun and stained pink apron, she was pure perfection. His entire body warmed when he got a backside peek at her pink tank top and itty bitty jean shorts. Before he knew what was happening, he'd gone inside and sat down in the same booth he sat in now. And when she came to the table to take his order, she'd bit down on her bottom lip. He'd known then those lips would complicate his life, but he had no idea just how much.

potatoes, melons, and fruit trees in the long backyards behind their houses. He gave out seeds and bulbs. The town came to life. The Rosetans began raising pigs in their backyards and growing grapes for homemade wine. Schools, a park, a convent, and a cemetery were built. Small shops and bakeries and restaurants and bars opened along Garibaldi Avenue. More than a dozen factories sprang up making blouses for the garment trade. Neighboring Bangor was largely Welsh and English, and the next town over was overwhelmingly German, which meant—given

He couldn’t, Haymitch. He never heard me sing that song.” “Not you. Your father. He heard him singing it one day when he came to trade at the bakery. Peeta was small, probably six or seven, but he remembered it because he was specially listening to see if the birds stopped singing,” says Haymitch.

At the bakery it's just me. It's a small place. Just me and the raspberry horns and the tourtiere pies and my cigarette going in the ashtray near the black sink. Every once in a while a car passes through the dark street outside the storefont windows, but that's pretty much all I see of people while I'm there, until the end of my shift at eight when Monica shows up to open the store for the day. A solid twelve hours by myself, nothing but the radio to keep me company, and I like it just fine, being alone. It's even better in the winter, during a storm, when the snow piles up outside and no cars come by at all. Inside the bakery it's warm and there's plenty to keep my hands busy. Times like that, for all I can tell I'm the only person left on earth. I could go on making pies and watching the snow pile up until the end of time, so long as there was enough coffee on hand. I don't need company like some people seem to.

We would wake and have smoothies every morning with fresh whole-grain bread from the small bakery in town, then run and climb and take walks together, and catch up on e-mail in the evening before we went to bed and talk about food and music and life and death and meaning and love. We fell asleep to the rushing of the stream and the cool spring breeze wafting through the window.

Books, however, are just one part of a library. A proper library has at least one fantastic librarian, preferably more than one, so if the fantastic librarian goes out to lunch or falls into a tar pit, there will be a spare. A fantastic librarian can help you find what you are looking for, and not just if it is a book. A fantastic librarian can help you find a hobby or an occupation, a cure or a challenge, a quiet fact or a loud opinion, or a small town where you might hide for months. A fantastic librarian knows more about what you are looking for than you do, the way a cookie in a bakery knows you want to eat it before you even know it is out of the oven, and like a good cookie, a fantastic librarian doesn't show off about it, just waits silently for you to open your mouth.

Tate and Marty exchanged indignant looks. Tate pointed to the kitchen door behind Marty, then hooked a thumb at the back door and gave Marty a nod. Before Mel could figure out what they were up to, they were both lying on the floor of the kitchen, blocking the exits. “What is this? Occupy Fairy Tale Cupcakes?!” Angie asked. “What do you think you’re doing?” “We’re in protest mode.” Tate said. “We’re going to limp and we’re going to lie here until you agree to let us come along.” “Are you kidding me?” Mel asked. “What if I don’t give in? Are you going to hold your breath until you turn blue?” She watched Tate lift his head and look at Marty. He raised his eyebrows in silent question, and Marty gave him a small nod. “Thanks for the idea,” The kitchen door slammed into his side, and Marty grunted but still held his ground. The kitchen door didn’t budge. “Hey, the door is stuck,” Oz yelled from the other side.

Have you ever played Killer Bunnies?” she asked. “Killer Bunnies?” he repeated, blinking the way people always did when they didn’t follow her brain’s train. “It’s a card game. Not spades and clubs, kings and jacks cards. It’s like a board game, with cards instead of a board. Here. I’ll show you.” She stretched up to the top shelf beside her TV and pulled down a bright blue box. “But I have to warn you, I never hesitate to use the nuclear warheads or the anti-matter raisins. Your bunnies are going down.

If we don’t get in your car and start driving, right now, I’m going to be tempted to take you into that alcove, right over there” – he paused to turn his chin toward the small, bricked archway leading up to the bakery’s side door, cloaked by just enough shadow to keep it hidden to anyone passing by on the street – “undo this infernal sweater of yours, and put my mouth on you until you come so hard, you can’t stand up. So, please. Can we get out of here?” “Mmm.” Charlie arched against him for just a split second before using the leverage of her hands on his shoulders to swing him around. But rather than head toward her car, now a dozen paces from where they stood on the sidewalk, she turned in the other direction, away from the street. “Where are you going?” Parked asked, his confusion turning to shock a beat later as her destination became clear. Charlie paused in front of the archway leading into the shadows. “I’ve been dying for you to make me come all night,” she said over one shoulder, a sweetly wicked gleam in her eyes. “If you think I’m going to turn down a promise like that, you’re out of your mind.

and Anna could smell sushi, baked bread, and frying hot dogs. She could even catch the faint tang of Indian spices- not the kinds of spices she was used to, of course, the very specific kind in pandhi curry or masala crab, but then she had never come across those flavors outside the small, beautiful corner of India that her mother had once called home. That said, this place did smell yummy. There was food everywhere she looked: street vendors, bakeries, cafés, take-out places, you name it. Hungry Heart Row, that's what this neighborhood was called, and it seemed its residents had taken that very seriously.

I sipped my hot, sweet, milky tea, feeling myself settle, center. I couldn't possibly stay in a state of high emotion, and there was a lot to get through in the next few days or weeks. Right this minute, I could enjoy this table in a bakery in a small English village. The place was clearing out, and the chelsea bun beckoned. It was a coil of pastry laced with currants and a hint of lemon zest, quite sweet. I gave it the attention it deserved, since a person couldn't be pigging out on pastries and eggs and bacon all the time. Not me, anyway. Unlike my slender mother, I was built of rounder stuff, and I hadn't been able to walk as much as was my habit. In the meantime, the tea was excellent, served in a sturdy silver pot with a mug that didn't seem to match any other mug on the tables. The room smelled of yeast and coffee and cinnamon and the perfume of a woman who had walked by. Light classical music played quietly. From the kitchen came voices engaged in the production of all the goods in the case. A rich sense of well-being spread through me, and I realized that my leg didn't hurt at all.

A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.

I came from a place where everyone was friendly, where even funeral directors told you to have a nice day as you left to bury your grandmother – but I soon learned that everyone in Paris was [rude]. You would go into a bakery and be greeted by some vast slug-like creature with a look that told you you would never be friends. In halting French you would ask for a small loaf of bread. The woman would give you a long, cold stare and then put a dead beaver on the counter. ‘No, no,’ you would say, hands aflutter, ‘not a dead beaver. A loaf of bread.’ The slug-like creature would stare at you in patent disbelief, then turn to the other customers and address them in French at much too high a speed for you to follow, but the drift of which clearly was that this person here, this American tourist, had come in and asked for a dead beaver and she had given him a dead beaver and now he was saying that he didn’t want a dead beaver at all, he wanted a loaf of bread. The other customers would look at you as if you had just tried to fart in their handbags, and you would have no choice but to slink away and console yourself with the thought that in another four days you would be in Brussels and probably able to eat again.

Pumpkin Cupcakes with Whipped Cream Frosting 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon nutmeg 1 cup packed light-brown sugar 1 cup granulated sugar 2 sticks unsalted butter, melted 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. In a large bowl, mix together brown sugar, granulated sugar, melted butter, and eggs. Add dry ingredients, and mix until smooth. Lastly, mix in the pumpkin until thoroughly blended. Scoop the batter evenly into the cupcake liners. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool before frosting. Makes 24. Whipped Cream Frosting ½ cup heavy whipping cream, chilled 4 tablespoons powdered sugar In a medium bowl, whip heavy cream on medium-high speed for 3 minutes. In a small bowl, sift powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. Frosting should be able to stand on its own. Garnish idea: Sprinkle with nutmeg or cinnamon.

If the global pie stayed the same size, there was no margin for credit. Credit is the difference between today’s pie and tomorrow’s pie. If the pie stays the same, why extend credit? It would be an unacceptable risk unless you believed that the baker or king asking for your money might be able to steal a slice from a competitor. So it was hard to get a loan in the premodern world, and when you got one it was usually small, short-term, and subject to high interest rates. Upstart entrepreneurs thus found it difficult to open new bakeries and great kings who wanted to build palaces or wage wars had no choice but to raise the necessary funds through high taxes and tariffs. That was fine for kings (as long as their subjects remained docile), but a scullery maid who had a great idea for a bakery and wanted to move up in the world generally could only dream of wealth while scrubbing down the royal kitchen’s floors. The Magic Circle of the Modern Economy It was lose-lose. Because credit was limited, people had trouble financing new businesses. Because there were few new businesses, the economy did not grow. Because it did not grow, people assumed it never would, and those who had capital were wary of extending credit. The expectation of stagnation fulfilled itself.

My mother worked as a saleslady at the well-known Five Corner bakery in Journal Square during the day. Her orders were that I do at least one page of homework for every one of my subjects before she came home. It didn’t matter what my teachers would assign, those were her rules and I didn’t dare to violate them! However, I usually allowed others to make the rules and then decide whether I would follow them. Turning on our small Bakelite radio, I would ignore my mother’s rules and listen to my favorite adventure shows. “Jack Armstrong, the All-American Boy, Superman, who could leap tall buildings in a single bound, and Tom Mix were my favorite daily half-hour radio programs during the week. Tom Mix was forever solving some mystery that I could help him with, since I had a decoder badge that cost only 10 cents, along with a box top from a Ralston Purina’s “Wheat Chex” cereal box. Since it tasted like straw, wanting to get a decoder badge was the only way I would eat this blah cereal for breakfast. The radio shows were way too exciting, and my homework always took second place. When my mother finally came home and saw that I had not done my work, she would get quite upset and make me do twice as much, seated at the kitchen table where she could keep her eye on me. Being under her direct supervision wasn’t much fun, but I would sit there until she was satisfied that I had finished my assignments. My mother showed no mercy! If my father found out about my being lax, there would be hell to pay! For whatever reason, I never seemed to learn…. Oh, woe is me, woe is me…. I was in trouble again… No, I was still in trouble!

Quickly she shredded the cabbage on the chopping block and tossed it along with the onion and tomatoes in a blue Pyrex bowl. Then she slid the lamb chops, encrusted with fresh rosemary, into the oven. While the lamb baked, she brushed her hair in the washroom and pinned it back again. Then she zipped on a silk floral dress she'd purchased in Bristol and retrieved her grandmother's rhinestone necklace, one of the few family heirlooms her mother packed for her, to clasp around her neck. At the foot of the bed was the antique trunk she'd brought from her childhood home in Balham more than a decade ago. Opening the trunk, she removed her wedding album along with her treasured copy of 'The Secret Garden' and the tubes of watercolors her father had sent with her and her brother. Her father hoped she would spend time painting on the coast, but Maggie hadn't inherited his talent or passion for art. Sometimes she wondered if Edmund would have become an artist. Carefully she took out her newest treasures- pieces of crystal she and Walter hd received as wedding presents, protected by pages and pages of her husband's newspaper. She unwrapped the crystal and two silver candlesticks, then set them on the white-cloaked dining table. She arranged the candlesticks alongside a small silver bowl filled with mint jelly and a basket with sliced whole-meal bread from the bakery. After placing white, tapered candles into the candlesticks, she lit them and stepped back to admire her handiwork. Satisfied, she blew them out. Once she heard Walter at the door, she'd quickly relight the candles. When the timer chimed, she removed the lamb chops and turned off the oven, placing the pan on her stovetop and covering it with foil. She'd learned a lot about housekeeping in the past decade, and now she was determined to learn how to be the best wife to Walter. And a doting mother to their children. If only she could avoid the whispers from her aunt's friends.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

Vegan Chocolate Cupcake A chocolate cupcake with a soy milk base and organic chocolate frosting. 1 cup soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup all-purpose organic flour ⅓ cup cocoa powder, unsweetened ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ¾ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Chocolate Frosting 1 cup cocoa powder, unsweetened ¾ cup organic margarine, softened 1 teaspoon vanilla 1 cup agave nectar In a small bowl, mix together the cocoa powder, margarine, vanilla, and agave nectar. Beat until it is smooth. Spread on top of cupcake with a rubber spatula. Vegan Vanilla Cupcake A vanilla cupcake with a soy milk base and an organic vanilla frosting. 1 cup vanilla soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 2 teaspoons vanilla extract 1 cup all-purpose organic flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, and vanilla extract to the soy milk mixture and beat with an electric mixer until foamy. In another bowl, sift together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ⅔ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Vanilla Frosting 6 tablespoons vanilla soy milk 2 tablespoons Trader Joe’s Vanilla Bean Paste ¼ cup organic margarine 1 16-ounce package organic powdered sugar, sifted In a small bowl, mix together soy milk, vanilla bean paste, and margarine. Slowly beat in the sugar until frosting is smooth. Spread on top of cupcake with a rubber spatula.

As they made their way from the small marina across the campsite and through the town gate to the bakery, an orc came toward them carrying an armful of baguettes. It was accompanied by an elf dressed up as Legolas, its eyes glued to its iPhone.

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Her father and grandfather were two of the most romantic, caring, generous men she knew. And neither of them had ever had more than a couple thousand bucks in the bank at one time. They'd both lived paycheck to paycheck--her dad still did--but they still provided a safe, happy, loving home and treated their wives like queens. Just queens without jewels or gold or servants. That was what Josie wanted. Just to be loved with someone's whole heart.

It was also Grant testing her to see how much she would do for him, how far she'd let him push her. The answer--very far. He was her greatest adventure.

He kissed her hungrily but also slow and deep as if he was savoring. Much the way she ate strawberry pie, come to think of it. She didn't rush through that. She appreciated every bite. She kept it on her tongue as long as possible. She licked the tines of the fork to be sure she didn't miss a bit. Dax was definitely kissing her like that. Like he didn't want to miss even the slightest bit. Like he wanted to drag it out.

There was butternut squash soup from Providence, crispy rice and sour-pork salad from Lum Ka Naad, prawns with black vinegar dressing from Kato, Wagyu beef prepared by n/naka, crispy fried chicken from Dulan's, duck tartare from Animal, barrio tacos from Teddy's and miniconchas from La Favorita Bakery that were so small and delicate that it was hard to just eat one... or six.

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

Shelves were jam-packed with orange and brown packaged treats: chocolate-covered Cheerios, chocolate-covered cornflakes, chocolate-covered raisins and pretzels and espresso beans. Chocolate malt balls, chocolate almonds, and giant 2.2-pound "Big Daddy" chocolate blocks. There was caramel corn, peanut brittle, mudslide cookie mixes, and tins of chocolate shavings so you could try replicating Jacques's über-rich hot chocolate at home- anything the choco-obsessed could dream was crammed in the small space. An L-shaped counter had all manner of fresh, handcrafted temptations: a spread of individual bonbons with cheeky names like Wicked Fun (chocolate ganache with ancho and chipotle chilies), Love Bug (key lime ganache enveloped in white chocolate), and Ménage à Trois (a mystery blend of three ingredients). Platters of double chocolate chip cookies and fudge brownies. And there were his buttery croissants and pain au chocolat, which duked it out in popularity with the French bakery across the street, Almondine.

Rising Loaf, one of Ernakulam's greatest bakeries, creates handcrafted premium made-to-order baked delicacies free of preservatives and additives. Custom cakes, superb gourmet sweets, and delicacies are available. Our blends are one-of-a-kind because they combine a lot of skill and expertise with natural baking ingredients to give you the best sweetness and taste experience possible. Sandwich Bread Supplier in Ernakulam are committed to making the highest-quality breads with no artificial preservatives, colors, or flavors. We take pride in providing an exceptional experience to all of our clients, big and small.

Sour starch, Parmesan cheese, water, vegetable oil, milk, eggs... And salt, of course," he reads aloud the ingredients we'll need today. "We're making pão de queijo and packaging fresh fruits this afternoon." This cheese bread has always been a favorite at Salt, pairing well with hot, chocolatey coffee. Growing up, I used to linger in the kitchen watching Grandma roll the dough into small balls with her hands. Once in the oven, they'd filled the entire bakery with a strong cheesy aroma that attracted customers all the way from Alto da Sé.

The best and most interesting food in America was inseparable from the landscapes that produced it. It was all right there, in country diners and small-town grocers’ shops; in roadside dinner houses and bakeries. All you needed to do was look.

Get a small pan and fill it with water. Add some vanilla extract and cinnamon and put it on the stove. Your house will smell like a delicious bakery in no time.

I assured myself that great things start with small beginnings.

Pariva was a small village, unimportant enough that it rarely appeared on any maps of Esperia. Bordered by mountains and sea, it seemed untouched by time. The school looked the same as she remembered; so did the market and Mangia Road---a block of eating establishments that included the locally famous Belmagio bakery---and cypress and laurel and pine trees still surrounded the local square, where the villagers came out to gossip or play chess or even sing together. Had it really been forty years since she had returned? It seemed like only yesterday that she'd strolled down Pariva's narrow streets, carrying a sack of pine nuts to her parents' bakery or stopping by the docks to watch the fishing boats sail across the glittering sea. Back then, she'd been a daughter, a sister, a friend. A mere slip of a young woman. Home had been a humble two-storied house on Constanza Street, with a door as yellow as daffodils and cobblestoned stairs that led into a small courtyard in the back. Her father had kept a garden of herbs; he was always frustrated by how the mint grew wild when what he truly wanted to grow was basil. The herbs went into the bread that her parents sold at their bakery. Papa crafted the savory loaves and Mamma the sweet ones, along with almond cakes drizzled with lemon glaze, chocolate biscuits with hazelnut pralines, and her famous cinnamon cookies. The magic the Blue Fairy had grown up with was sugar shimmering on her fingertips and flour dusting her hair like snow. It was her older brother, Niccolo, coaxing their finicky oven into working again, and Mamma listening for the crackle of a golden-brown crust just before her bread sang. It was her little sister Ilaria's tongue turning green after she ate too many pistachio cakes. Most of all, magic was the smile on Mamma's, Papa's, Niccolo's, and Ilaria's faces when they brought home the bakery's leftover chocolate cake and sank their forks into a sumptuous, moist slice. After dinner, the Blue Fairy and her siblings made music together in the Blue Room. Its walls were bluer than the midsummer sky, and the windows arched like rainbows. It'd been her favorite room in the house.

Irie stepped out into streets she’d known her whole life, along a route she’d walked a million times over. If someone asked her just then what memory was, what the purest definition of memory was, she would say this: the street you were on when you first jumped in a pile of dead leaves. She was walking it right now. With every fresh crunch came the memory of previous crunches. She was permeated by familiar smells: wet woodchip and gravel around the base of the tree, newly laid turd underneath the cover of soggy leaves. She was moved by these sensations. Despite opting for a life of dentistry, she had not yet lost all of the poetry in her soul, that is, she could still have the odd Proustian moment, note layers upon layers, though she often experienced them in periodontal terms. She got a twinge – as happens with a sensitive tooth, or in a ‘phantom tooth’, when the nerve is exposed – she felt a twinge walking past the garage, where she and Millat, aged thirteen, had passed one hundred and fifty pennies over the counter, stolen from an Iqbal jam-jar, in a desperate attempt to buy a packet of fags. She felt an ache (like a severe malocclusion, the pressure of one tooth upon another) when she passed the park where they had cycled as children, where they smoked their first joint, where he had kissed her once in the middle of a storm. Irie wished she could give herself over to these past-present fictions: wallow in them, make them sweeter, longer, particularly the kiss. But she had in her hand a cold key, and surrounding her lives that were stranger than fiction, funnier than fiction, crueller than fiction, and with consequences fiction can never have. She didn’t want to be involved in the long story of those lives, but she was, and she found herself dragged forward by the hair to their denouement, through the high road – Mali’s Kebabs, Mr Cheungs, Raj’s, Malkovich Bakeries – she could reel them off blindfold; and then down under pigeon-shit bridge and that long wide road that drops into Gladstone Park as if it’s falling into a green ocean. You could drown in memories like these, but she tried to swim free of them. She jumped over the small wall that fringed the Iqbal house, as she had a million times over, and rang the doorbell. Past tense, future imperfect.

Irie stepped out into streets she’d known her whole life, along a route she’d walked a million times over. If someone asked her just then what memory was, what the purest definition of memory was, she would say this: the street you were on when you first jumped in a pile of dead leaves. She was walking it right now. With every fresh crunch came the memory of previous crunches. She was permeated by familiar smells: wet woodchip and gravel around the base of the tree, newly laid turd underneath the cover of soggy leaves. She was moved by these sensations. Despite opting for a life of dentistry, she had not yet lost all of the poetry in her soul, that is, she could still have the odd Proustian moment, note layers upon layers, though she often experienced them in periodontal terms. She got a twinge – as happens with a sensitive tooth, or in a ‘phantom tooth’, when the nerve is exposed – she felt a twinge walking past the garage, where she and Millat, aged thirteen, had passed one hundred and fifty pennies over the counter, stolen from an Iqbal jam-jar, in a desperate attempt to buy a packet of fags. She felt an ache (like a severe malocclusion, the pressure of one tooth upon another) when she passed the park where they had cycled as children, where they smoked their first joint, where he had kissed her once in the middle of a storm. Irie wished she could give herself over to these past-present fictions: wallow in them, make them sweeter, longer, particularly the kiss. But she had in her hand a cold key, and surrounding her lives that were stranger than fiction, funnier than fiction, crueller than fiction, and with consequences fiction can never have. She didn’t want to be involved in the long story of those lives, but she was, and she found herself dragged forward by the hair to their denouement, through the high road – Mali’s Kebabs, Mr Cheungs, Raj’s, Malkovich Bakeries – she could reel them off blindfold; and then down under pigeon-shit bridge and that long wide road that drops into Gladstone Park as if it’s falling into a green ocean. You could drown in memories like these, but she tried to swim free of them. She jumped over the small wall that fringed the Iqbal house, as she had a million times over, and rang the doorbell. Past tense, future imperfect.

But I had the ability to impact on peoples’ lives, if only in a small way, just by being myself – and that was enough.

On my honor, I ain’t ever tasting another woman’s sexual favors. Even if the bakery offers ’em up in a cupcake wrapper and calls ’em whipped dreams.

Supplying buns to McDonald’s was the break of a lifetime for many of these men. Mary Ann Bakery, for example, was a small organization when it started dealing with us. Now it has a plant with a quarter-mile-long conveyor belt for cooling buns after they’re baked. The firm uses more than a million pounds of flour a month to make buns for us. Mary Ann also has a trucking company that services McDonald’s.

What Is True Prayer? Spiritual exercises are the way to become more aware of this life. Spiritual exercises, contemplation, and prayer of the right kind are all the same. Basically, it’s opening your heart to God or the Holy Spirit and listening. Correct prayer is listening to God. If a person is going to err in prayer, it’s through too much telling or talking to God. There’s nothing wrong with telling or asking; there’s nothing wrong with talking to God. But after you’ve asked your question, listen. Be quiet and listen. Listening is true prayer, prayer of the highest sort. Even prayer where you’re asking God something is of a high sort, or it can be. But sometimes people carry it to extremes. When I was a child, my parents had us say our childhood prayers at bedtime. As I grew up and went to divinity school, I would still say my prayers at night. Not that those of us at divinity school were very righteous. A very small percentage were truly pious, and the rest of us were about average. We got along. We knew God was there. We did our lessons; we did our Bible study and science and math. There were also those in divinity school who were quite nonpious. I used to say my prayers nightly, but away from home I could try out my wings a little bit. Some nights I’d just lie there and ask God for all kinds of things. I’d ask God for riches. I’d ask God to get rid of my toothaches. They came from all the sugar I ate; I hadn’t made the connection between sugar and tooth decay. Every Sunday I’d go to the bakery and buy all this wonderful chocolate, all these jelly-filled rolls—I’d just stuff myself. I’d buy enough for my friends too. It took me years to figure out what I was doing, and I think the toothaches helped. Life has a way of teaching us better. This is what I learned about prayer, that sometimes there is a wrong sort of prayer: you ask God to take away a toothache when basically you should stop eating the things that give you the toothache. But that’s how we learn. People ask God to make them rich, and at the same time they squander their money. They have done this their whole lives. What kind of a prayer is that? It’s a prayer of irresponsibility. You’re not taking responsibility for your own welfare. I’m not talking about people who through the circumstances of life find themselves in a bad situation or after being retired for twenty years find that inflation has eaten into their savings and it’s very difficult for them to take care of themselves. These are very real problems. If these people ask God for help, you would expect that. But mostly, true prayer is listening to God.

choose three others: creamy St-Félicien, which is so ripe it quivers at the slightest movement; brebis corse, a Corsican speciality made from sheep’s milk and rolled in rosemary and thyme; a chèvre—not too dry but tasty, I specify. A lot of the sec goat cheeses have a powdery texture, which I dislike, whereas the younger chèvres can be milky and a bit tasteless. He recommends the small discs of Picodon from the Drôme region. There might be six bakeries on Rue Montorgueil but I’m also particular about where I go for bread.

Champagne Cupcakes A light fluffy cake topped with champagne frosting. ½ cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1¾ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup sour cream ½ cup champagne Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a small bowl, whisk together the sour cream and the champagne. It will fizz a bit. Alternately add the flour mixture and the champagne mixture to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Champagne Frosting 1 cup champagne 1 cup butter, softened 2½ cups confectioners’ sugar 1 tablespoon champagne Simmer one cup of champagne in a small saucepan until reduced to two tablespoons. Allow to cool. In a small bowl, cream together the butter and confectioners’ sugar until thick and creamy. Add the reduced champagne plus one tablespoon champagne. Whip together until light and fluffy. Decorate the cupcakes with the frosting using a pastry bag. Garnish with champagne-colored pearlized sprinkles.

Bourbon Cupcakes Rich chocolate bourbon cupcake with chocolate buttercream frosting with bourbon glaze. 1½ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs ¼ cup bourbon 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the bourbon. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Chocolate Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 3 cups sifted confectioners’ sugar 1 cup unsweetened cocoa powder 2 tablespoons milk In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar and cocoa powder, one cup at a time, beating well on medium speed. Add milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Use a pastry bag to pipe frosting onto the cooled cupcakes. Bourbon Glaze Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes. ¾ cup bourbon ½ cup brown sugar In a small sauce pot over medium heat, whisk bourbon and sugar together. Simmer the mixture until it is reduced to half, about 10 to 15 minutes. Cool completely. Drizzle over the frosted cupcakes.

Saginaw and Weinzweig had no interest in pursuing acquisitions or moving to another location, and they knew of no alternative growth strategies for small companies like theirs. So they did a lot of reading, thinking, and talking—meeting regularly to discuss their ideas at a picnic table next to the deli. They wrote vision statements and then rewrote them, soliciting input from people inside and outside the business. By 1994, the outlines of a grand design had emerged. It was called the Zingerman’s Community of Businesses, or ZCoB, for short. Weinzweig and Saginaw envisioned a company comprised of twelve to fifteen separate businesses by 2009. The new businesses would be small and located in the Ann Arbor area. Each would bear the Zingerman’s name but would have its own specialty and identity, and all would be designed to enhance the quality of food and service offered to Zingerman’s customers while improving the financial performance of ZCoB and its components. There was already a bakery, Zingerman’s Bakehouse, as well as the deli. There could also be a training company, a mail order business, a caterer, a creamery, a restaurant or two, a vegetable stand—you name it.

Brownies in Ernakulam One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience. Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.

Elane Photography’s owners were fined more than $6,000 for declining on religious grounds to photograph a same-sex commitment ceremony. A small family bakery was fined $135,000 for refusing to bake the wedding cake for a same-sex wedding. And seventy-year-old Barronelle Stutzman was sued for declining to make floral arrangements for a same-sex wedding.8 Stutzman, who has employed gays and lesbians since opening her store, had for ten years designed arrangements for the couple that sued her. Her only objection was to lending her artistic talents to their wedding celebration. Here

A stew of potatoes, kidney beans, and chopped greens and onions simmered atop the small cast-iron range. The appetizing scent filled the cottage and drifted out the open windows. Remembering the many times she had made the dish for her father, Victoria smiled wistfully. Her father had never been a great lover of food, regarding it solely as a necessity for the body rather than something to be enjoyed. On the rare occasions when Victoria had made plum pudding, or brought currant buns from the bakery, he had nibbled at the treats and quickly lost interest. The only times she had ever seen him eat heartily, and with obvious enjoyment, was when she had made vegetable stew.

Heaven’s Bakery help them all.

But he knew how to kiss a woman until she needed his kisses more than she needed to breathe. Until her bones melted. Until she gave him exactly what he wanted.

Is he nice?” one whispered over her gum paste roses for this weekend’s wedding cakes. “Um, obviously,” Kimmie said. “You’re why he’s always coming around? I know he’s hot stuff in Chicago, but he always seems so stiff when he comes here,” another added from the sink. “Honey, you want them stiff,” a third said…

Right on time, sugar.” Josh draped his arm around her shoulders and steered her through the lobby. “Traffic okay?” “Yeah, except when that alien spaceship landed on I-90 and then all those crickets jumped out to perform Beethoven’s Fifth on kazoos. Otherwise, clear sailing.

Are those the Edible Undies cupcakes?” one of the women in the kitchen asked. “They’re the Nipple Lickers,” Kimmie answered. “Without the nipples.” “I heard you perfected the Sex on a Peach cupcakes,” another feminine voice said. “Can you squeeze me in for a double order of Spank Me Strawberries the weekend before Knot Fest?

You’re doing this for Kimmie for free.” “I’d do anything for Kimmie.” “Including bury a body?” “Especially bury a body.

Speaking of cupcakes, Will wants two dozen off your special menu to take on the road after the wedding.” “The, erm, peach kind?” “The peach kind,” Lindsey said. “I like the peach kind,” Josh said. Mikey had named them Sex on a Peach. And they were Kimmie’s second biggest seller, after the Hairy Dicks, which were coconut cake balls strategically placed with Dahlia’s chocolate-covered, ice cream-filled bananas. And Josh’s frown had disappeared, and now he was grinning as if he knew it. All of it.

Josh squeezed her arm. “I’ll behave,” he murmured. “For now.” She’s going to pickle your cucumbers.” “He has more than one?” Natalie whispered. “That’s between me and Kimmie,” Josh replied.

His eyes were growing darker. They dipped to her lips. “Make any dirty cupcakes this week?” “Yes. Two orders.” “What flavors?” “No.” “No?” “I don’t want to tell you.” She totally wanted to tell him. She wanted to watch his eyes go darker when she said the dirty words. And she wanted him to keep touching her cheek. And then touch her in other places. “You should stop.” “Probably.

Her eyes slid closed, her secret places pulsed in anticipation, and his lips settled onto the skin beneath her ear. That was magic. She held perfectly still. He pressed a kiss to her neck. Then another, lower. A third, even lower. She squirmed. He dropped his hands. “Sorry. I---“ “Don’t stop,” Kimmie whispered.

deciding how best to play with Bambi before taking her down. Fallyn met his gaze, refusing to feel small in his presence, though in her bare feet, she was exactly that. “Your whole family spat on my mother’s casket, but you’re bringing me flowers?” “Papa D left the family business to me, and I’m tired of burying people. Aren’t you?” “Well, yeah. I’ve been trying to make peace for years, but you never seemed up for it. Now you’re bringing me flowers?” Tired of holding onto the declaration of a truce, Vince laid the bouquet on the employee desk. “I guess I am. You’re well within your rights to open a store here. Killian and I have an understanding. I trust you’re keeping everything above board?” Fallyn raised her chin defiantly, knowing her sass made her look every bit the twelve years younger than him she was. “Our family never dealt.” His lower lip tightened. “I’m well aware. I was talking about the loan sharking. None of that going on through here?” Fallyn took a steadying breath. “Killian’s moving the family business away from sharking so he can dole out more reasonable loans, and I was never involved in any of that when we did. You know that. It’s just a bakery, nothing more.” “We stopped dealing, too. I was just checking.” “You can check with Killian. You know he’s in charge.” “Yes, but I can tell if you’re lying to me or not. With them, it’s anybody’s guess. I want things to stay peaceful. With one look, you’re an open book.” He motioned around the kitchen. “More things like this happening is what I want.” He lowered his gaze to hers, piercing her with his icy stare that was both scrutinizing and superior. “Joey told me he was here last week. Did he cause any trouble?” “No, but he probably should stay away for a bit. He showed up fishing for trouble, and Danny and Carrigan almost gave him exactly that.

there would suddenly be a package of bologna to fry up, some thin slices of American cheese, or a jar of mayonnaise and a couple of pieces of bread, even though he had eaten his fill of mayonnaise sandwiches. Some Saturdays, he woke to Spam fried to golden beside scrambled eggs and a chunk of fresh Italian bread from the bakery in Ridgewood where he and his friends snuck to some nights, reaching beneath the half-closed grate to steal warm loaves off the cooling rack. He wondered, as his hand reached into the bakery’s darkness and clasped the bread, why the grate was left half-opened. Was there a science to the cooling? Or was this some small act of kindness from the Italian bakers—a gift to hungry brown children sneaking up to Ridgewood in the middle of the night. He

Learned and lovely,” he said. “I see now why you’ve been spending time with her, Falco. Just because she cannot be your bride doesn’t mean she cannot be your muse.” Cass’s good mood faded instantly. Even in the dingy taverna, the reality was obvious to everyone. She and Falco could never be together. “Let’s get out of here, my lovely muse,” Falco said, as if sensing that Paolo’s words had upset her. He pulled her chair back for her, and she stood and adjusted her skirts. Cass bid the other artists good night and let Falco lead her to the door. “Falco.” Paolo’s sharp voice cut through the hazy darkness. Falco turned around. “Yes?” “I trust she knows little of your line of work?” Cass felt Falco’s body tense up momentarily, and then relax. “We’ve spoken briefly about the work I do for Tommaso, if that’s what you mean.” Paolo stared at Falco without speaking. Nicolas and Etienne looked up as well. Cass could have sworn they were having an entire conversation without words. “Let’s go.” Falco broke the spell by turning away. He pulled Cass through the door and out into the night. “What was that about?” she asked, shivering in the damp air. Falco put an arm around her and pulled her close. “Who knows,” he said. “Paolo feels the need to make himself a pain to everybody. I just let him pretend he’s in charge.” Falco led Cass behind the bakery where a small batèla was tied. “Are you ready for our next adventure?” he asked, untying the ropes of the wooden rowboat as though he stole boats every night of his life. “Skulking about the outskirts of a few wealthy palazzos should be child’s play compared with some of the work we’ve done.

Something sharp slashed at Cass’s left arm and she cried out. Snapping her head around, she searched for her assailant, but the crowded alleyway blurred into a sea of arms and hands all reaching out toward her. She gasped, beginning to panic, struggling against the current of faceless flesh. “What? What is it?” Falco pulled her from the tangle of sweaty bodies and pressed her up against the side of a small bakery shop. Cass looked down at the sleeve of her teal chemise. Someone or something had sliced right through the silky fabric. Falco separated the torn material to examine Cass’s skin beneath. He lifted her arm to show her the swollen pink line just below her elbow. “Look, no blood,” he said. “You probably just got your sleeve caught on a sword hilt or belt buckle.” Or a knife. Cass searched the crowd again, but no one was paying her any attention. Falco’s hand felt hot on her flesh, almost burning. She pulled her arm away, turning to look back at the entrance to the alleyway. It seemed impossibly far away. Unreachable. Falco traced his finger along one of the delicate fishbone braids that framed her face. “It was just an accident,” he said. Cass felt the blood return to her face. She glanced down at her torn sleeve. The scratch on her arm was already starting to fade. “Sorry,” she murmured. “I’m being silly. It just scared me, that’s all.” “It’s all right,” Falco said. His voice was surprisingly gentle. Cass had been certain he would mock her for being a child, a spoiled little aristocrat afraid of her own shadow.

Cake Pops A cake and frosting confection dipped in candy coating and served on a stick. 1 cake (9 x 13) or 18 cupcakes (out of liners) 2 cups buttercream or cream cheese frosting 2 packages of candy melts 30 lollipop sticks (large thick ones) 1 large foam block In a large bowl, crumble up the cake into very small pieces. Using a rubber spatula, stir in the frosting until it is well mixed; it should be the consistency of truffles. Roll the cake frosting mixture into walnut-sized balls and place on a cookie sheet coated with wax paper. Once all the cake has been rolled, put it in the fridge to harden a bit. Melt the candy in a double boiler or a microwave according to the manufacturer’s instructions. Take the cake balls out of the fridge and dip the end of a lollipop stick into the melted candy. Slide a cake ball about half an inch down onto the candy-tipped stick. Now dip the whole cake ball into the melted candy, tapping it very gently on the side of the bowl to get rid of the excess. Stand the cake pop up by pushing the non-cake end into the foam block. If you’re decorating with sprinkles, sugars, or coconut, now is the time to do it, as the candy will harden fairly quickly. Repeat until you’re out of cake balls and melted candy.

Corn Cupcakes with a Honey Brown Butter Frosting 1¼ cups flour 1/3 cup cornmeal 2 teaspoons baking powder ¾ teaspoon kosher salt 3 tablespoons sour cream ½ cup canned whole corn kernel ½ cup unsalted butter, softened 1¼ cups sugar 3 large eggs 1 teaspoon vanilla extract Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a medium bowl, mix together sour cream, corn, butter, sugar, eggs, and vanilla. Mix the wet ingredients into the dry mixture. Scoop the batter evenly into paper liners. Bake 20 to 25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cool before frosting. Makes 12. Honey Brown Butter Frosting 4 tablespoons butter, browned 1 cup sifted confectioners’ sugar 1 teaspoon pure vanilla extract 1 to 2 tablespoons honey In a small saucepan, melt butter over medium-high heat until nut brown in color. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind. Once it has cooled completely, add sugar, vanilla, and 1 tablespoon honey. Stir until smooth. If the icing is too thick, add the remaining tablespoon of honey, a little at a time, until frosting is at the desired consistency. Garnish idea: Sprinkle with 2–3 fresh corn kernels.