Bowl Cut Quotes

We've searched our database for all the quotes and captions related to Bowl Cut. Here they are! All 200 of them:

Good kitty" "Why do you encourage them?" "They're good kitties." "They're your minions." "Everyone needs a minion or two" "You won't be so pleased when you find me ground up in their food bowl one day.
Abigail Roux (Stars & Stripes (Cut & Run, #6))
I didn't get to grow up and pull away from her and bitch about her with my friends and confront her about the things I'd wished she'd done differently and then get older and understand that she had done the best she could and realize that what she had done was pretty damn good and take her fully back into my arms again. Her death had obliterated that. It had obliterated me. It had cut me short at the very heigh of my youthful arrogance. It had forced me to instantly grow up and forgive her every motherly fault at the same time that it kept me forever a child, my life both ended and begun in that premature place where we'd left off. She was my mother, but I was motherless. I was trapped by her, but utterly alone. She would always be the empty bowl that no one could full. I'd have to fill it myself again and again and again.
Cheryl Strayed (Wild: From Lost to Found on the Pacific Crest Trail)
In order to eat a pomegranate you need this many things: a pomegranate, a knife, a cutting board, a bowl and a towel. Also, two hands. These help with the making of the pomegranate.
Tahereh Mafi
He missed you like a fish in a bowl misses the open sea.
Catherynne M. Valente (The Girl Who Soared Over Fairyland and Cut the Moon in Two (Fairyland, #3))
Then there came a faraway, booming voice like a low, clear bell. It came from the center of the bowl and down the great sides to the ground and then bounced toward her eagerly. 'You see I am fate,' it shouted, 'and stronger than your puny plans; and I am how-things-turn-out and I am different from your little dreams, and I am the flight of time and the end of beauty and unfulfilled desire; all the accidents and imperceptions and the little minutes that shape the crucial hours are mine. I am the exception that proves no rules, the limits of your control, the condiment in the dish of life.
F. Scott Fitzgerald (The Cut Glass Bowl and Other Stories (Macmillan Readers: Upper Level))
Austerity means to eliminate the comforts and cushions in your life that you have learned to snuggle into and lose wakefulness. Take away anything that dulls your edge. No newspapers or magazines. No TV. No candy, cookies, or sweets. No sex. No cuddling. No reading of anything at all while you eat or sit on the toilet. Reduce working time to a necessary minimum. No movies. No conversation that isn't about truth, love, or the divine. If you take on these disciplines for a few weeks, as well as any other disciplines that may particularly cut through your unique habits of dullness, then your life will be stripped of routine distraction. All that will be left is the edge you have been avoiding by means of your daily routine. You will have to face the basic discomfort and dissatisfaction that is the hidden texture of your life. You will be alive with the challenge of living your truth, rather than hiding form it. Unadorned suffering is the bedmate of masculine growth. Only by staying intimate with your personal suffering can you feel through it to its source. By putting all your attention into work, TV, sex, and reading, your suffering remains unpenetrated, and the source remains hidden. Your life becomes structured entirely by your favorite means of sidestepping the suffering you rarely allow yourself to feel. And when you do touch the surface of your suffering, perhaps in the form of boredom, you quickly pick up a magazine or the remote control. Instead, feel your suffering, rest with it, embrace it, make love with it. Feel your suffering so deeply and thoroughly that you penetrate it, and realize its fearful foundation. Almost everything you do, you do because you are afraid to die. And yet dying is exactly what you are doing, from the moment you are born. Two hours of absorption in a good Super Bowl telecast may distract you temporarily, but the fact remains. You were born as a sacrifice. And you can either participate in the sacrifice, dissolving in the giving of your gift, or you can resist it, which is your suffering. By eliminating the safety net of comforts in your life, you have the opportunity to free fall in this moment between birth and death, right through the hole of your fear, into the unthreatenable openness which is the source of your gifts. The superior man lives as this spontaneous sacrifice of love.
David Deida (The Way of the Superior Man: A Spiritual Guide to Mastering the Challenges of Women, Work, and Sexual Desire)
Can I tell my daughter that I loved her father? This was the man who rubbed my feet at night. He praised the food that I cooked. He cried honestly when I brought out trinkets I had saved for the right day, the day he gave me my daughter, a tiger girl. How could I not love this man? But it was a love of a ghost. Arms that encircled but did not touch. A bowl full of rice but without my appetite to eat it. No hunger. No fullness. Now Saint is a ghost. He and I can now love equally. He knows the things I have been hiding all these years. Now I must tell my daughter everything. That she is a daughter of a ghost. She has no chi . This is my greatest shame. How can I leave this world without leaving her my spirit? So this is what I will do. I will gather together my past and look. I will see a thing that has already happened. The pain that cut my spirit loose. I will hold that pain in my hand until it becomes hard and shiny, more clear. And then my fierceness can come back, my golden side, my black side. I will use this sharp pain to penetrate my daughter's tough skin and cut her tiger spirit loose. She will fight me, because this is the nature of two tigers. But I will win and give her my spirit, because this is a way a mother loves her daughter. I hear my daughter speaking to her husband downstairs. They say words that mean nothing. They sit in a room with no life in it. I know a thing before it happens. She will hear the table and vase crashing on the floor. She will come upstairs and into my room. Her eyes will see nothing in the darkness, where I am waiting between the trees.
Amy Tan (The Joy Luck Club)
He whispered in one long breath, “I have wanted you from the moment you first walked into my bedchamber, bringing me a bowl of broth from the kitchen. I have wanted you every second of every day and every long, long suffering night. It cut me to the bone so deep that I couldn’t control myself. I couldn’t keep away from you, not even in my dreams.
Juliette Cross (Dragon Fire (Vale of Stars #3))
It was astonishing to think that life had once been the sum of her current love-affairs. It was now the sum of her current problems.
F. Scott Fitzgerald (The Cut-Glass Bowl)
Miss Edi: My brother Bertrand is the laziest person in the world. David: Oh yeah? And how lazy is that? Miss Edi: When he was three and saw all his gifts under the Christmas tree, he said, 'Who's going to open them for me?' David: I've heard worse. Miss Edi: When he was six, my father bought him a bicycle and took him out to teach him to ride it. David: And? Miss Edi: Bertrand did very well. My father ran along behind him, holding on, and my brother balanced perfectly. But when my father let go and the bicycle stopped, Bertrand asked why. When my father said he had to push on the pedals, my brother left it lying there in the street, and he never got on a bicycle again. David: Not bad, but I've heard worse. Miss Edi: When he was twelve, my parents took us out to a restaurant, the first one we'd ever been to, and my father ordered steaks for each of us. When my brother's came, he looked at it and asked how he was to eat it. My father showed him how to cut the steak, then how to chew it. My brother called the waiter back and ordered a bowl of mashed potatoes. David: Okay, that's getting up there, but I have heard a few worse. Miss Edi: When he was sixteen, my mother arranged for her beloved son to go to a dance with a very nice young girl. He was to pick her up at six pm. At six-thirty Bertrand was sitting in the living room and my father asked him why he hadn't gone on his date. My brother said, 'Because she hasn't come to get me yet.
Jude Deveraux (Lavender Morning (Edilean, #1))
Immediately when you arrive in Sahara, for the first or the tenth time, you notice the stillness. An incredible, absolute silence prevails outside the towns; and within, even in busy places like the markets, there is a hushed quality in the air, as if the quiet were a conscious force which, resenting the intrusion of sound, minimizes and disperses sound straightaway. Then there is the sky, compared to which all other skies seem fainthearted efforts. Solid and luminous, it is always the focal point of the landscape. At sunset, the precise, curved shadow of the earth rises into it swiftly from the horizon, cutting into light section and dark section. When all daylight is gone, and the space is thick with stars, it is still of an intense and burning blue, darkest directly overhead and paling toward the earth, so that the night never really goes dark. You leave the gate of the fort or town behind, pass the camels lying outside, go up into the dunes, or out onto the hard, stony plain and stand awhile alone. Presently, you will either shiver and hurry back inside the walls, or you will go on standing there and let something very peculiar happen to you, something that everyone who lives there has undergone and which the French call 'le bapteme de solitude.' It is a unique sensation, and it has nothing to do with loneliness, for loneliness presupposes memory. Here in this wholly mineral landscape lighted by stars like flares, even memory disappears...A strange, and by no means pleasant, process of reintergration begins inside you, and you have the choice of fighting against it, and insisting on remaining the person you have always been, or letting it take its course. For no one who has stayed in the Sahara for a while is quite the same as when he came. ...Perhaps the logical question to ask at this point is: Why go? The answer is that when a man has been there and undergone the baptism of solitude he can't help himself. Once he has been under the spell of the vast luminous, silent country, no other place is quite strong enough for him, no other surroundings can provide the supremely satisfying sensation of existing in the midst of something that is absolute. He will go back, whatever the cost in time or money, for the absolute has no price.
Paul Bowles (Their Heads are Green and Their Hands are Blue: Scenes from the Non-Christian World)
Everything has turned sour, I’ll never be carried away with joy again. There’s a terrible clarity dominating everything. As though the world were made of crystal so that you only have to flick part of it with your fingernail for a tiny shudder to run through it all.… And then the loneliness—it’s something that burns. Like hot thick soup you can’t bear inside your mouth unless you blow on it again and again. And there it is, always in front of me. In its heavy white bowl of thick china, dirty and dull as an old pillow. Who is it that keeps forcing it on me? “I’ve been left all alone. I’m burning with desire. I hate what’s happened to me. I’m lost and I don’t know where I’m going. What my heart wants it can’t have … my little private joys, rationalizations, self-deceptions—all gone! All I have left is a flame of longing for times gone by, for what I’ve lost. Growing old for nothing. I’m left with a terrible emptiness. What can life offer me but bitterness? Alone in my room … alone all through the nights … cut off from the world and from everyone in it by my own despair. And if I cry out, who is there to hear me?
Yukio Mishima (Spring Snow (The Sea of Fertility #1))
You would be forgiven for thinking Alex Morningside was a boy. In fact, she would be the first to laugh at this, because, for one thing, she wasn't, and for another, she had an Excellent Sense of Humour. It wasn't that she wanted to be a boy or anything, it was simply that she didn't see much difference in being treated as a girl or boy. Because, after all, everyone is just people. One of the reasons people thought she was a boy was her haircut. Her haircut looked like someone had put a bowl on her head and cut around it. Which is exactly what her uncle had done. Also, they thought she was a boy because her name was Alex. Of course, Alex was short for Alexandra, but neither Alex nor her uncle liked that very much, so they shortened the name. They could have shortened it the other was I suppose - Andra - but she and her uncle preferred Alex.
Adrienne Kress (Alex and the Ironic Gentleman (Alex and the Ironic Gentleman, #1))
Chip the glasses and crack the plates!     Blunt the knives and bend the forks! That’s what Bilbo Baggins hates–     Smash the bottles and burn the corks! Cut the cloth and tread on the fat!     Pour the milk on the pantry floor! Leave the bones on the bedroom mat!     Splash the wine on every door! Dump the crocks in a boiling bowl;     Pound them up with a thumping pole; And when you’ve finished, if any are whole,     Send them down the hall to roll! That’s what Bilbo Baggins hates! So, carefully! carefully with the plates!
J.R.R. Tolkien (The Hobbit)
Where is Sin’s plaid? (Lochlan) Plaid cloth is for people of true Scots blood, Lochlan. They are not for half-blooded Sassenachs. (Aisleen) (He had found Sin later that day, alone in their room. Sin had been sitting in the middle of the floor with his arm cut open while he let blood trail from the wound into a bowl.) What are you doing? (Lochlan) I’m trying to get rid of the English blood in me, but it doesn’t look any different than yours. How can I make it go away when I can’t find the difference? (Sin)
Kinley MacGregor (Born in Sin (Brotherhood of the Sword #3/MacAllister, #2))
Her death had obliterated that. It had obliterated me. It had cut me short at the very height of my youthful arrogance. It had forced me to instantly grow up and forgive her every motherly fault at the same time that it kept me forever a child, my life both ended and begun in that premature place where we’d left off. She was my mother, but I was motherless. I was trapped by her but utterly alone. She would always be the empty bowl that no one could fill. I’d have to fill it myself again and again and again.
Cheryl Strayed (Wild: From Lost to Found on the Pacific Crest Trail)
To pragmatists, the letter Z is nothing more than a phonetically symbolic glyph, a minor sign easily learned, readily assimilated, and occasionally deployed in the course of a literate life. To cynics, Z is just an S with a stick up its butt. Well, true enough, any word worth repeating is greater than the sum of its parts; and the particular word-part Z can, from a certain perspective, appear anally wired. On those of us neither prosaic nor jaded, however, those whom the Fates have chosen to monitor such things, Z has had an impact above and beyond its signifying function. A presence in its own right, it’s the most distant and elusive of our twenty-six linguistic atoms; a mysterious, dark figure in an otherwise fairly innocuous lineup, and the sleekest little swimmer ever to take laps in a bowl of alphabet soup. Scarcely a day of my life has gone by when I’ve not stirred the alphabetical ant nest, yet every time I type or pen the letter Z, I still feel a secret tingle, a tiny thrill… Z is a whip crack of a letter, a striking viper of a letter, an open jackknife ever ready to cut the cords of convention or peel the peach of lust. A Z is slick, quick, arcane, eccentric, and always faintly sinister - although its very elegance separates it from the brutish X, that character traditionally associated with all forms of extinction. If X wields a tire iron, Z packs a laser gun. Zap! If X is Mike Hammer, Z is James Bond. If X marks the spot, Z avoids the spot, being too fluid, too cosmopolitan, to remain in one place. In contrast to that prim, trim, self-absorbed supermodel, I, or to O, the voluptuous, orgasmic, bighearted slut, were Z a woman, she would be a femme fatale, the consonant we love to fear and fear to love.
Tom Robbins
It was a bowl cut, the hairstyle for someone who doesn’t grasp respectable haircuts but suddenly has to have one.
David S. Atkinson (The Garden of Good and Evil Pancakes)
Max: Okay. One day a little boy is sitting on the floor of his living room, playing with some toy trucks. Voom!He shoots one across the carpet, but it goes too far, to the other side of the sofa. And then miraculously, it shoots right back. Surprised, the little boy peers around the sofa to find a girl around his age with a very attractive bowl cut, building a giant Lego castle. She asks him if he wants to play, before popping one of the Legos in her mouth, informing him that if he's hungry, they are made out of chocolate. And the boy had never felt happy in his whole life. They build the most incredible chocolate castle, with dragons and soldiers and moat made of milk. And then they fell asleep side by side. The boy wakes up in his living room, and even though there is no castle or no little girl, he still feels just as happy. And he knows he will see her again. Alice: Was that me? Max: That was you. The first time we met.
Lucy Keating (Dreamology)
I turned from my window. Suddenly it seemed odd for my neighbors on both sides to have visitors while I had none. For the first time, I felt lonely at 'Sconset. "Let's cook," Frannie said energetically. "We will smell so good that they'll all come running." She picked up a bowl, filled it with apples from the barrel, and immediately began to cut them up. I put water to boil, got out cinnamon, cloves, nutmeg, lard, flour, sugar, salt, saleratus, vinegar, and all the other things for apple pies. We both laughed happily. How easy it is, we thought, to make a decision, to implement a remedy, to act.
Sena Jeter Naslund (Ahab's Wife, or The Star-Gazer)
For dinner Jade microwaves some Stars-n-Flags. They're addictive. They put sugar in the sauce and sugar in the meat nuggets. I think also caffeine. Someone told me the brown streaks in the Flags are caffeine. We have like five bowls each. After dinner the babies get fussy and Min puts a mush of ice cream and Hershey's syrup in their bottles and we watch The Worst That Could Happen, a half hour computer simulation of tragedies that have never actually occurred but theoretically could. A kid gets hit by a train and flies into a zoo, where he's eaten by wolves. A man cuts his hand off chopping wood and while he's wandering around screaming for help is picked up by a tornado and dropped on a preschool during recess and lands on a pregnant teacher.
George Saunders (Pastoralia)
[Olive’s] left foot was bleeding through a wide swath of bandages onto the tarp it was resting on. The bowl next to her was full of blood. Olive looked a little pale. “I don’t think I should move,” she said. “What are you doing?” Roger shut the door behind him and stood with his back to it. “I decided I might try to eat my toes,” Olive said, closing her eyes. “But now that I’ve started, I don’t think I should move.” Roger pushed himself off the wall and knelt down next to her. He unbuckled her silver belt and reached with it under her dress. He looped the belt around the top of her leg and tightened it. His hands were not shaking. “Sit on the loose end,” he said, pushing it under her. “I hope that works.” “You brought flowers,” she said, blinking. “Olive,” he said. “You cut off your toes.” She looked down at the bowl. “Are they still toes?” she asked.
Amelia Gray (Museum of the Weird)
Smoke a bowl and you can do this for hours,” one of the guys says. “Just kidding. No drugs in the major leagues.” As we cut the clay, there are no bowls to smoke—though according to one sod farm worker, weed goes well with anything turf-related: “You can’t be a grass man and not be a grass man,” he says—but there is an easy intimacy among the crew, a kind of in-this-together camaraderie, and for a few minutes I feel like one of them, too.
Rafi Kohan (The Arena: Inside the Tailgating, Ticket-Scalping, Mascot-Racing, Dubiously Funded, and Possibly Haunted Monuments of American Sport)
Lilly Marshall's girl?" Julie cut in. "Yes,and presently-your daughter-in-law." The older woman should have been bowled over, but Julie St. John did no more than set down her fork to ask in a somewhat aggrieved tone, "Which one married you?" "Your eldest. It was a brief ceremony performed at sea just last week." A big smile formed on her mother-in-law's face, shocking Rebecca. "I must say, girl, you have succeeded where all others have failed.I commend you!
Johanna Lindsey (A Rogue of My Own (Reid Family, #3))
He put into his one little glass everything he raised to his lips, and it was as if he had always carried in his pocket, like a tool of his trade, this receptacle, a little glass cut with a fineness of which the art had long since been lost, and kept in an old morocco case stamped in uneffaceable gilt with the arms of a deposed dynasty.
Henry James (The Golden Bowl)
Here they brought him more “duffers and dope,” with the addition of a bowl of soup. Many of the prisoners had their meals brought in from a restaurant, but Jurgis had no money for that. Some had books to read and cards to play, with candles to burn by night, but Jurgis was all alone in darkness and silence. He could not sleep again; there was the same maddening procession of thoughts that lashed him like whips upon his naked back. When night fell he was pacing up and down his cell like a wild beast that breaks its teeth upon the bars of its cage. Now and then in his frenzy he would fling himself against the walls of the place, beating his hands upon them. They cut him and bruised him—they were cold and merciless as the men who had built them.
Upton Sinclair (The Jungle)
This is now. Now is. Don’t postpone till then. Spend the spark of iron on stone. Sit at the head of the table. Dip your spoon in the bowl. Seat yourself next to your joy and have your awakened soul pour wine. Branches in the spring wind, easy dance of jasmine and cypress. Cloth for green robes has been cut from pure absence. You’re the tailor, settled among his shop goods, quietly sewing.
Rumi (The Book of Love: Poems of Ecstasy and Longing)
Annie's Soda Bread 4 cps flour 3/4 cp sugar 1 tsp salt 1 tsp baking powder 3 TB caraway seeds 1 cp raisins 1/4 cp butter 1 1/3 cp buttermilk 1 egg 1 tsp baking soda Sift and mix dry ingredients, minus soda. Stir in seeds and raisins. Cut in butter. Combine buttermilk,egg and soda in small bowl. Mix w. dry, turn out and knead. Put in greased pans and bake at 350' for 40 min. Makes two small loaves.
Elizabeth Nielsen (Soda Bread on Sunday)
The bartender is Irish. Jumped a student visa about ten years ago but nothing for him to worry about. The cook, though, is Mexican. Some poor bastard at ten dollars an hour—and probably has to wash the dishes, too. La Migra take notice of his immigration status—they catch sight of his bowl cut on the way home to Queens and he’ll have a problem. He looks different than the Irish and the Canadians—and he’s got Lou Dobbs calling specifically for his head every night on the radio. (You notice, by the way, that you never hear Dobbs wringing his hands over our border to the North. Maybe the “white” in Great White North makes that particular “alien superhighway” more palatable.) The cook at the Irish bar, meanwhile, has the added difficulty of predators waiting by the subway exit for him (and any other Mexican cooks or dishwashers) when he comes home on Friday payday. He’s invariably cashed his check at a check-cashing store; he’s relatively small—and is unlikely to call the cops. The perfect victim. The guy serving my drinks, on the other hand, as most English-speaking illegal aliens, has been smartly gaming the system for years, a time-honored process everybody at the INS is fully familiar with: a couple of continuing education classes now and again (while working off the books) to get those student visas. Extensions. A work visa. A “farm” visa. Weekend across the border and repeat. Articulate, well-connected friends—the type of guys who own, for instance, lots of Irish bars—who can write letters of support lauding your invaluable and “specialized” skills, unavailable from homegrown bartenders. And nobody’s looking anyway. But I digress…
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
This kid, he has to remember, this freaking junior varsity water boy, cut the heads off five men and rolled them across a disco floor like he was duckpin bowling. Guilty feet ain't got no rhythm, Eddie thinks.
Don Winslow (The Cartel (Power of the Dog #2))
To give away flowers you have to literally cut off their life supply: 'Here you go, it's pretty now but it's rapidly dying and will decompose before your eyes.' It's like giving someone a pet fish without the bowl.
Jules Cassard (Dirt Nap Rhapsody)
Things I Used to Get Hit For: Talking back. Being smart. Acting stupid. Not listening. Not answering the first time. Not doing what I’m told. Not doing it the second time I’m told. Running, jumping, yelling, laughing, falling down, skipping stairs, lying in the snow, rolling in the grass, playing in the dirt, walking in mud, not wiping my feet, not taking my shoes off. Sliding down the banister, acting like a wild Indian in the hallway. Making a mess and leaving it. Pissing my pants, just a little. Peeing the bed, hardly at all. Sleeping with a butter knife under my pillow. Shitting the bed because I was sick and it just ran out of me, but still my fault because I’m old enough to know better. Saying shit instead of crap or poop or number two. Not knowing better. Knowing something and doing it wrong anyway. Lying. Not confessing the truth even when I don’t know it. Telling white lies, even little ones, because fibbing isn’t fooling and not the least bit funny. Laughing at anything that’s not funny, especially cripples and retards. Covering up my white lies with more lies, black lies. Not coming the exact second I’m called. Getting out of bed too early, sometimes before the birds, and turning on the TV, which is one reason the picture tube died. Wearing out the cheap plastic hole on the channel selector by turning it so fast it sounds like a machine gun. Playing flip-and-catch with the TV’s volume button then losing it down the hole next to the radiator pipe. Vomiting. Gagging like I’m going to vomit. Saying puke instead of vomit. Throwing up anyplace but in the toilet or in a designated throw-up bucket. Using scissors on my hair. Cutting Kelly’s doll’s hair really short. Pinching Kelly. Punching Kelly even though she kicked me first. Tickling her too hard. Taking food without asking. Eating sugar from the sugar bowl. Not sharing. Not remembering to say please and thank you. Mumbling like an idiot. Using the emergency flashlight to read a comic book in bed because batteries don’t grow on trees. Splashing in puddles, even the puddles I don’t see until it’s too late. Giving my mother’s good rhinestone earrings to the teacher for Valentine’s Day. Splashing in the bathtub and getting the floor wet. Using the good towels. Leaving the good towels on the floor, though sometimes they fall all by themselves. Eating crackers in bed. Staining my shirt, tearing the knee in my pants, ruining my good clothes. Not changing into old clothes that don’t fit the minute I get home. Wasting food. Not eating everything on my plate. Hiding lumpy mashed potatoes and butternut squash and rubbery string beans or any food I don’t like under the vinyl seat cushions Mom bought for the wooden kitchen chairs. Leaving the butter dish out in summer and ruining the tablecloth. Making bubbles in my milk. Using a straw like a pee shooter. Throwing tooth picks at my sister. Wasting toothpicks and glue making junky little things that no one wants. School papers. Notes from the teacher. Report cards. Whispering in church. Sleeping in church. Notes from the assistant principal. Being late for anything. Walking out of Woolworth’s eating a candy bar I didn’t pay for. Riding my bike in the street. Leaving my bike out in the rain. Getting my bike stolen while visiting Grandpa Rudy at the hospital because I didn’t put a lock on it. Not washing my feet. Spitting. Getting a nosebleed in church. Embarrassing my mother in any way, anywhere, anytime, especially in public. Being a jerk. Acting shy. Being impolite. Forgetting what good manners are for. Being alive in all the wrong places with all the wrong people at all the wrong times.
Bob Thurber (Paperboy: A Dysfunctional Novel)
When deception cuts this deep someone has to pay. My father's chance to bring justice to the truly guilty was stolen from him. His only option was to forgive. I have others. They say vengence is a dish best served cold but, sometimes it's as warm as a bowl of soup. My father died an innocent man, betrayed by the woman he loved. When everything you love has been stolen from you. Sometimes all you have left is revenge. Like I said this is not a story about forgiveness.
Emily Thorne
SHRIMP LOUIE SPREAD Hannah’s Note: This is best served well chilled with a basket of crackers on the side. 8 ounces softened cream cheese ½ cup mayonnaise ¼ cup chili sauce (I used Heinz) 1 Tablespoon horseradish (I used Silver Springs) 1/8 teaspoon pepper 6 green onions 2 cups finely chopped cooked salad shrimp*** (measure AFTER chopping) Salt to taste Mix the cream cheese with the mayonnaise. Add the chili sauce, horseradish, and pepper. Mix it up into a smooth sauce.   Clean the green onions and cut off the bottoms. Use all of the white part and up to an inch of the green part. Throw the tops away.   Mince the onions as finely as you can and add them to the sauce. Stir them in well.   Chop the salad shrimp into fine bits. You can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.   Mix in the shrimp and check to see how salty the spread is. Add salt if needed.   Chill the spread in a covered bowl in the refrigerator for at least 4 hours. You can make it in the morning if you plan to serve it that night.   Yield: Makes approximately 3 cups.
Joanne Fluke (Plum Pudding Murder (Hannah Swensen, #12))
I grabbed a cloud-shaped oven mitt, opened the oven door, and took out the apricot bars. The smell of warm fruit, sugar, and melted butter filled the kitchen, along with a blast of heat. A combination I never grew tired of, especially on a cold, gray night like this one. I grabbed another oven mitt, set it on the table, then put the pan on top of it. Finn’s fingers crept toward the edge of the container, but I smacked his hand away. “I’m not done with them yet,” I said. “Come on, Gin,” he whined. “I just want a taste.” “And you’re just going to have to wait, like the rest of us.” Jo-Jo chuckled, amused by our squabbling. I moved over to the cabinets and got out four bowls, some spoons, and a couple of knives. I also grabbed a gallon of vanilla bean ice cream out of the freezer. After the apricot bars had cooled enough so they wouldn’t immediately fall apart, I cut out big chunks of the bars, dumped them in the bowls, and topped them all with two scoops of the ice cream. My own version of a quick homemade cobbler. Jo-Jo swallowed a mouthful of the confection and sighed. “Heaven, pure, sweet heaven.
Jennifer Estep (Web of Lies (Elemental Assassin, #2))
My breath caught. Locks unsnapped. The door yawned open. This would end badly, I knew. “What?” she said. “I’m new,” I answered. “A new freshman.” “Yeah?” Her eyes were pale blue, her hair a black bowl cut. “Dolores Price? This is my dorm. Are you the house mother or something?” She let go a snort of laughter. “I’m the ‘or something.’ You’re a little early, ain’t you?” “I got this letter that said we should arrive somewhere between ten and four. It’s ten after four . . .” “Between ten and four next Thursday.” “I’m sure I have the right date.” I hadn’t gotten the dry heaves over September 7 for nothing. I was surer of that date than anything else in my whole life. “You can come in and put your stuff down for a minute, but you ain’t supposed to be here until next week. I got my orders. There’s no linens or nothing. Buildings and Grounds ain’t even sent over my new mattresses yet.” “Look, I have the right day. I can prove it.” “You do that then,” she said. “But hurry up. I got work to do.” Once you left Easterly, you saw the world was full of these people: ticket sellers, snack-bar clerks. They assumed they were better than you just because they knew their own routines.
Wally Lamb (She's Come Undone)
Driftglass," I said. "You know all the Coca-Cola bottles and cut-crystal punch bowls and industrial silicon slag that goes into the sea?" I know the Coca-Cola bottles." They break, and the tide pulls the pieces back and forth over the sandy bottom, wearing the edges, changing their shape. Sometimes chemicals in the glass react with chemicals in the ocean to change the color. Sometimes veins work their way through in patterns like snowflakes, regular and geometric; others, irregular and angled like coral. When the pieces dry, they're milky. Put them in water and they become transparent again.
Samuel R. Delany (Driftglass)
SECOND AMENDMENT A “well-regulated militia” means regulated by the government. We need prudent regulation for guns. Let’s all accept that. We don’t need anyone to have machine guns. We can wait a little while on a background check (but if you’re white with a bowl cut, then you have to go to the back of the line, Preston). Support prudent legislation designed to keep other guns away from the mentally ill and criminal elements. If you’re paranoid that all these laws are designed to take away your gun, then we’re going to assume you’re mentally ill or criminal. But now let’s be clear: guns rock. Hunting is awesome. Keep your guns. But, like, we gotta regulate ’em, y’all. We have to.
Trae Crowder
There was a bowl of tuna salad. She grabbed two slices of the closest bread and smacked on a gob, squashing it flat. She sliced it with one long cut and dropped down into a chair at the far end of the table. David sat at the other end, one of the old tablets next to him, facedown. "I don't eat tuna salad," he said, grabbing a piece of bread. "It's too mysterious. People sneak things into it. It's a sneak food." "I like it," Hunter said. "We make it at home with sliced-up dill pickle and Old Bay Seasoning." "Good to know," David said. "Nate, where do you come down on tuna salad?: Nate was trying to read and eat some cold mac and cheese in peace. "I don't eat fish," he said. "Fish freak me out.
Maureen Johnson (The Hand on the Wall (Truly Devious, #3))
The dark place with the lousy color TV that unshaven and unemployed men spend the day watching game shows on? Where the piss in the men’s room smells two thousand years old and there’s always a sodden Camel butt unraveling in the toilet bowl? Where the beer is thirty cents a glass and you cut it with salt and the jukebox is loaded with seventy country oldies?
Stephen King (The Shining)
22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.
Andrew Schloss (Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling Waters, Root Beers & Cola Brews, Herbal & Healing Waters, Sparkling ... & Floats, & Other Carbonated Concoctions)
When she woke, she picked up a pair of scissors out of the porcelain bowl, leaned over and began to cut her hair, not concerned with shape or length, just cutting it away—the irritation of its presence during the previous days still in her mind—when she had bent forward and her hair had touched blood in a wound. She would have nothing to link her, to lock her, to death.
Michael Ondaatje (The English Patient)
Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.
Jenny Colgan (Christmas at the Cupcake Cafe)
I was cut off by the azan sounding... I imagined... a neural network spread throughout the entire country and to the Iranian diaspora across the whole planet. I felt very Persian just then, even though I didn't understand the chanting. Even though I wasn't Muslim. I was one tiny pulsar in a swirling, luminous galaxy of years of culture and heritage. There was nothing like it back home. Maybe the Super Bowl.
Adib Khorram (Darius the Great Is Not Okay (Darius The Great, #1))
The male staff all wore gorgeous colored loin cloths that always seem to be about to fall off they’re wonderful hips. Their upper bodies were tanned sculpted and naked. The female staff wore short shorts and silky flowing tops that almost but didn’t expose their young easy breasts. I noticed we only ever encountered male staff, and the men walking through the lobby were always greeted by the female staff. Very ingenious, as Rebecca said later - if we had ticked Lesbians on the form I wonder what would have happened? -There was a place to tick for Lesbians, I said ? -Sexual Persuasion- it was on all the forms -Really. And, how many options were there? -You’re getting the picture, said Jillian. This was not your basic check in procedure as at say a Best Western. Our Doormen/Security Guards , held out our chairs for us to let us sit at the elegant ornate table. Then they poured us tea, and placed before each of us a small bowl of tropical fruit, cut into bite size pieces. Wonderful! Almost immediately a check in person came and sat opposite us at the desk. Again a wonderful example of Island Male talent. (in my mind anyway) We signed some papers, and were each handed an immense wallet of information passes, electronic keys, electronic ID’s we would wear to allow us to move through the park and its ‘worlds’ and a small flash drive I looked at it as he handed it to me, and given the mindset of the Hotel and the murals and the whole ambiance of the place, I was thinking it might be a very small dildo for, some exotic move I was unaware of. -What’s this? I asked him -Your Hotel and Theme Park Guide I looked at it again, huh, so not a dildo.
Germaine Gibson (Theme Park Erotica)
Lancelot spoke lightly, her low, rich voice carefully even. "How did you get past the guard inside? Did you use magic?" Guinevere snorted, lowering her face to Lancelot's shoulder and resting it there. "You do not want to know." "Well, now I want to know more than I have ever wanted to know anything." "I will spare you the details," Guinevere said, breathing deeply of the leather scent of Lancelot's patchwork armor. It cut through the river smell, helping Guinevere combat the fear. "But it involved a full chamber pot." Lancelot laughed, her hands tightening around Guinevere's thighs. "You did not!" "He deserved worse. I only wish it had been Maleagant's face on the receiving end." "I am proud of you. A true warrior can make a weapon of anything. I will have to remember that trick." "I doubt a bowl of piss will be one of the weapon offerings at the next tournament.
Kiersten White (The Guinevere Deception (Camelot Rising, #1))
Of course he burst through the door. It cracked against the massive slabs that formed the stone walls, sending splinters flying, and I didn’t have to try very hard for the startled jump as Lord Pecus strode into the room. I gave a maidenly shriek, and in a moment of truly inspired acting, snatched my dressing gown from the bed to my chest and assumed pose #35, Maidenly Horror. Hands clasped below the breasts and clutching my dressing gown as if to protect girlish modesty, eyes wide- maybe finishing school had been useful for something after all. I thought I might have gone too far, but Lord Pecus, who at my shriek had stopped two strides into the room with a look of horror on his mask, hastily turned his face to the wall. He tried to utter a disjointed apology but I threw one of the pot-pourri bowls at him, and it smashed satisfyingly on the wall, cutting off the attempt.
W.R. Gingell (Masque (Two Monarchies Sequence, #3.5))
Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.
Danielle Walker (Danielle Walker's Against All Grain: Thankful, 20 Thanksgiving Gluten-free and Paleo Recipes)
It was raining and I had to walk on the grass. I’ve got mud all over my shoes. They’re brand-new, too.” “I’ll carry you across the grass on the return trip, if you like,” Colby offered with twinkling eyes. “It would have to be over one shoulder, of course,” he added with a wry glance at his artificial arm. She frowned at the bitterness in his tone. He was a little fuzzy because she needed glasses to see at distances. “Listen, nobody in her right mind would ever take you for a cripple,” she said gently and with a warm smile. She laid a hand on his sleeve. “Anyway,” she added with a wicked grin, “I’ve already given the news media enough to gossip about just recently. I don’t need any more complications in my life. I’ve only just gotten rid of one big one.” Colby studied her with an amused smile. She was the only woman he’d ever known that he genuinely liked. He was about to speak when he happened to glance over her shoulder at a man approaching them. “About that big complication, Cecily?” “What about it?” she asked. “I’d say it’s just reappeared with a vengeance. No, don’t turn around,” he said, suddenly jerking her close to him with the artificial arm that looked so real, a souvenir of one of his foreign assignments. “Just keep looking at me and pretend to be fascinated with my nose, and we’ll give him something to think about.” She laughed in spite of the racing pulse that always accompanied Tate’s appearances in her life. She studied Colby’s lean, scarred face. He wasn’t anybody’s idea of a pinup, but he had style and guts and if it hadn’t been for Tate, she would have found him very attractive. “Your nose has been broken twice, I see,” she told Colby. “Three times, but who’s counting?” He lifted his eyes and his eyebrows at someone behind her. “Well, hi, Tate! I didn’t expect to see you here tonight.” “Obviously,” came a deep, gruff voice that cut like a knife. Colby loosened his grip on Cecily and moved back a little. “I thought you weren’t coming,” he said. Tate moved into Cecily’s line of view, half a head taller than Colby Lane. He was wearing evening clothes, like the other men present, but he had an elegance that made him stand apart. She never tired of gazing into his large black eyes which were deep-set in a dark, handsome face with a straight nose, and a wide, narrow, sexy mouth and faintly cleft chin. He was the most beautiful man. He looked as if all he needed was a breastplate and feathers in his hair to bring back the heyday of the Lakota warrior in the nineteenth century. Cecily remembered him that way from the ceremonial gatherings at Wapiti Ridge, and the image stuck stubbornly in her mind. “Audrey likes to rub elbows with the rich and famous,” Tate returned. His dark eyes met Cecily’s fierce green ones. “I see you’re still in Holden’s good graces. Has he bought you a ring yet?” “What’s the matter with you, Tate?” Cecily asked with a cold smile. “Feeling…crabby?” His eyes smoldered as he glared at her. “What did you give Holden to get that job at the museum?” he asked with pure malice. Anger at the vicious insinuation caused her to draw back her hand holding the half-full coffee cup, and Colby caught her wrist smoothly before she could sling the contents at the man towering over her. Tate ignored Colby. “Don’t make that mistake again,” he said in a voice so quiet it was barely audible. He looked as if all his latent hostilities were waiting for an excuse to turn on her. “If you throw that cup at me, so help me, I’ll carry you over and put you down in the punch bowl!” “You and the CIA, maybe!” Cecily hissed. “Go ahead and try…!” Tate actually took a step toward her just as Colby managed to get between them. “Now, now,” he cautioned. Cecily wasn’t backing down an inch. Neither was Tate.
Diana Palmer (Paper Rose (Hutton & Co. #2))
They wanted you to grow up into some helpless combination of old person and infant. They wanted you to have a house and a family and a refrigerator and a TV, and not know how any of it worked. They wanted you to spend your life working on something that was never concrete, never anything you could see or hold in your hands, and if you didn't do that they wanted to put you in jail. Cutting down forests, poisoning the earth - it was a country driven by stupid, blind impulse. It was a country where nobody knew where their food came from or where their garbage went, they just flushed the bowl, kept eating it and throwing it away, building bombs and computers, cars and TVs, sending people off to Vietnam so they could set it on fire. It was a country that had turned against everyone he knew, cast them out like garbage, and all they could do was smile to themselves at all they'd learned and wait patiently for the fires to start here at home.
Zachary Lazar (Sway)
Julius explained that the palace rooms where they stood were called Wunderkammers, or wonder rooms. Souvenirs of nature, of travels across continents and seas; jewels and skulls. A show of wealth, intellect, power. The first room had rose-colored glass walls, with rubies and garnets and bloodred drapes of damask. Bowls of blush quartz; semiprecious stone roses running the spectrum of red down to pink, a hard, glittering garden. The vaulted ceiling, a feature of all the ten rooms Julius and Cymbeline visited, was a trompe l'oeil of a rosy sky at down, golden light edging the morning clouds. The next room was of sapphire and sea and sky; lapis lazuli, turquoise and gold and silver. A silver mermaid lounged on the edge of a lapis lazuli bowl fashioned in the shape of an ocean. Venus stood aloft on the waves draped in pearls. There were gold fish and diamond fish and faceted sterling silver starfish. Silvered mirrors edged in silvered mirror. There were opals and aquamarines and tanzanite and amethyst. Seaweed bloomed in shades of blue-green marble. The ceiling was a dome of endless, pale blue. A jungle room of mica and marble followed, with its rain forest of cats made from tiger's-eye, yellow topaz birds, tortoiseshell giraffes with stubby horns of spun gold. Carved clouds of smoky quartz hovered over a herd of obsidian and ivory zebras. Javelinas of spotted pony hide charged tiny, life-sized dik-diks with velvet hides, and dazzling diamond antlers mingled with miniature stuffed sable minks. Agate columns painted a medley of dark greens were strung with faceted ropes of green gold. A room of ivory: bone, teeth, skulls, and velvet. A room crowded with columns all sheathed in mirrors, reflecting world maps and globes and atlases inlaid with silver, platinum, and white gold; the rubies and diamonds that were sometimes set to mark the location of a city or a town of conquest resembled blood and tears. A room dominated by a fireplace large enough to hold several people, upholstered in velvets and silks the colors of flame. Snakes of gold with orange sapphire and yellow topaz eyes coiled around the room's columns. Statues of smiling black men in turbans offering trays of every gem imaginable-emerald, sapphire, ruby, topaz, diamond-stood at the entrance to a room upholstered in pistachio velvet, accented with malachite, called the Green Vault. Peridot wood nymphs attended to a Diana carved from a single pure crystal of quartz studded with tiny tourmalines. Jade tables, and jade lanterns. The royal jewels, blinding in their sparkling excess: crowns, tiaras, coronets, diadems, heavy ceremonial necklaces, rings, and bracelets that could span a forearm, surrounding the world's largest and most perfect green diamond. Above it all was a night sky of painted stars, with inlaid cut crystal set in a serious of constellations.
Whitney Otto (Eight Girls Taking Pictures)
BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.
Joanne Fluke (Cream Puff Murder (Hannah Swensen, #11))
Wasim Akram and Waqar could win a World Cup on their own. When Wasim bowled, the ball had a mind of its own. It could be placed on the same spot, repeatedly on a good day, but it also leapt up, cut left, cut right, swung in, swung out. It was as if it was being operated by a remote control. His run-up was reportedly 17 paces, but it felt like six super quick steps and a left arm that was invisible to the eye. He was the combination of every single tape ball bowler in Pakistan’s street cricket history. When Wasim bowled, it felt like anything could happen.
Jarrod Kimber (Test Cricket: The unauthorised biography)
During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn’t quite see or recognize. It wasn’t me. I was spaced out on the ceiling. I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn’t feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan. I’d add a large amount of salt — I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn’t look like my hand holding the frying-pan handle and I am sure it was someone else’s eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands would flip the omelette on to a plate and I’d spread the remainder of the butter on the toast when the two slices of bread leapt from the toaster. ‘Delicious,’ he’d say, commenting on the food before even trying it.
Alice Jamieson (Today I'm Alice: Nine Personalities, One Tortured Mind)
That was my life until Stregobor and that whore Aridea ordered a huntsman to butcher me in the forest and bring back my heart and liver. Lovely, don't you think?” “No. I’m pleased you evaded the huntsman, Renfri.” “Like shit I did. He took pity on me and let me go. After the son of a bitch raped me and robbed me.” Geralt, fiddling with his medallion, looked her straight in the eyes. She didn't lower hers. “That was the end of the princess,” she continued. “The dress grew torn, the cambric grew grubby. And then there was dirt, hunger, stench, stink and abuse. Selling myself to any old bum for a bowl of soup or a roof over my head. Do you know what my hair was like? Silk. And it reached a good foot below my hips. I had it cut right to the scalp with sheep-shears when I caught lice. It's never grown back properly.” She was silent for a moment, idly brushing the uneven strands of hair from her forehead. “I stole rather than starve to death. I killed to avoid being killed myself. I was locked in prisons which stank of urine, never knowing if they would hang me in the morning, or just flog me and release me. And through it all, my stepmother and your sorcerer were hard on my heels, with their poisons and assassins and spells. And
Andrzej Sapkowski (The Last Wish (The Witcher 0.5))
And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.
James Villas (Hungry for Happiness)
The women we become after children, she typed, then stopped to adjust the angle of the paper....We change shape, she continued, we buy low-heeled shoes, we cut off our long hair, We begin to carry in our bags half-eaten rusks, a small tractor, a shred of beloved fabric, a plastic doll. We lose muscle tone, sleep, reason, persoective. Our hearts begin to live outside our bodies. They breathe, they eat, they crawl and-look!-they walk, they begin to speak to us. We learn that we must sometimes walk an inch at a time, to stop and examine every stick, every stone, every squashed tin along the way. We get used to not getting where we were going. We learn to darn, perhaps to cook, to patch knees of dungarees. We get used to living with a love that suffuses us, suffocates us, blinds us, controls us. We live, We contemplate our bodies, our stretched skin, those threads of silver around our brows, our strangely enlarged feet. We learn to look less in the mirror. We put our dry-clean-only clothes to the back of the wardrobe. Eventually we throw them away. We school ourselves to stop saying 'shit' and 'damn' and learn to say 'my goodness' and 'heavens above.' We give up smoking, we color our hair, we search the vistas of parks, swimming-pools, libraries, cafes for others of our kind. We know each other by our pushchairs, our sleepless gazes, the beakers we carry. We learn how to cool a fever, ease a cough, the four indicators of meningitis, that one must sometimes push a swing for two hours. We buy biscuit cutters, washable paints, aprons, plastic bowls. We no longer tolerate delayed buses, fighting in the street, smoking in restaurants, sex after midnight, inconsistency, laziness, being cold. We contemplate younger women as they pass us in the street, with their cigarettes, their makeup, their tight-seamed dresses, their tiny handbags, their smooth washed hair, and we turn away, we put down our heads, we keep on pushing the pram up the hill.
Maggie O'Farrell (The Hand That First Held Mine)
MAKES ABOUT 10 LARGE OR 15 SMALL BISCUITS Cheddar Biscuits Flecks of sharp cheddar cheese add flavor and color to these biscuits. I like to make them smaller, using a 11/2-inch biscuit cutter or small juice glass to cut them out. For a party, these are fantastic filled with ham, fig jam, or my favorite, tomato jam. (For biscuit-making advice, see “Biscuit-Making Tips” on page 259.) 2 cups all-purpose flour plus more for rolling 21/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter, chilled and cut into small cubes 3/4 cup sharp cheddar cheese, shredded 1 cup buttermilk 1/4 cup butter, melted 1. Preheat the oven to 425°F. 2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Cut the cold
Reese Witherspoon (Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits)
Imagine you live on a planet where the dominant species is far more intellectually sophisticated than human beings but often keeps humans as companion animals. They are called the Gorns. They communicate with each other via a complex combination of telepathy, eye movements & high-pitched squeaks, all completely unintelligible & unlearnable by humans, whose brains are prepared for verbal language acquisition only. Humans sometimes learn the meaning of individual sounds by repeated association with things of relevance to them. The Gorns & humans bond strongly but there are many Gorn rules that humans must try to assimilate with limited information & usually high stakes. You are one of the lucky humans who lives with the Gorns in their dwelling. Many other humans are chained to small cabanas in the yard or kept in outdoor pens of varying size. They are so socially starved they cannot control their emotions when a Gorn goes near them. The Gorns agree that they could never be House-Humans. The dwelling you share with your Gorn family is filled with water-filled porcelain bowls.Every time you try to urinate in one,nearby Gorn attack you. You learn to only use the toilet when there are no Gorns present. Sometimes they come home & stuff your head down the toilet for no apparent reason. You hate this & start sucking up to the Gorns when they come home to try & stave this off but they view this as evidence of your guilt. You are also punished for watching videos, reading books, talking to other human beings, eating pizza or cheesecake, & writing letters. These are all considered behavior problems by the Gorns. To avoid going crazy, once again you wait until they are not around to try doing anything you wish to do. While they are around, you sit quietly, staring straight ahead. Because they witness this good behavior you are so obviously capable of, they attribute to “spite” the video watching & other transgressions that occur when you are alone. Obviously you resent being left alone, they figure. You are walked several times a day and left crossword puzzle books to do. You have never used them because you hate crosswords; the Gorns think you’re ignoring them out of revenge. Worst of all, you like them. They are, after all, often nice to you. But when you smile at them, they punish you, likewise for shaking hands. If you apologize they punish you again. You have not seen another human since you were a small child. When you see one you are curious, excited & afraid. You really don’t know how to act. So, the Gorn you live with keeps you away from other humans. Your social skills never develop. Finally, you are brought to “training” school. A large part of the training consists of having your air briefly cut off by a metal chain around your neck. They are sure you understand every squeak & telepathic communication they make because sometimes you get it right. You are guessing & hate the training. You feel pretty stressed out a lot of the time. One day, you see a Gorn approaching with the training collar in hand. You have PMS, a sore neck & you just don’t feel up to the baffling coercion about to ensue. You tell them in your sternest voice to please leave you alone & go away. The Gorns are shocked by this unprovoked aggressive behavior. They thought you had a good temperament. They put you in one of their vehicles & take you for a drive. You watch the attractive planetary landscape going by & wonder where you are going. You are led into a building filled with the smell of human sweat & excrement. Humans are everywhere in small cages. Some are nervous, some depressed, most watch the goings on on from their prisons. Your Gorns, with whom you have lived your entire life, hand you over to strangers who drag you to a small room. You are terrified & yell for your Gorn family to help you. They turn & walk away.You are held down & given a lethal injection. It is, after all, the humane way to do it.
Jean Donaldson (The Culture Clash)
STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.
Joanne Fluke (Cinnamon Roll Murder (Hannah Swensen, #15))
It was a sight full of quick wonder and awe! The vast swells of the omnipotent sea; the surging, hollow roar they made, as they rolled along the eight gunwales, like gigantic bowls in a boundless bowling-green; the brief suspended agony of the boat, as it would tip for an instant on the knife-like edge of the sharper waves, that almost seemed threatening to cut it in two; the sudden profound dip into the watery glens and hollows; the keen spurrings and goadings to gain the top of the opposite hill; the headlong, sled-like slide down its other side;--all these, with the cries of the headsmen and harpooners, and the shuddering gasps of the oarsmen, with the wondrous sight of the ivory Pequod bearing down upon her boats with outstretched sails, like a wild hen after her screaming brood; all this was thrilling.
Ishmael
Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.
Maggie Stiefvater (The Scorpio Races)
Neliss, why is this rug wet?” Legna peeked around the corner to glance at the rug in question, looking as if she had never seen it before. “We have a rug there?” “Did you or did you not promise me you were not going to practice extending how long you can hold your invisible bowls of water in the house? And what on earth is that noise?” “Okay, I confess to the water thing, which was an honest mistake, I swear it. But as for a noise, I have no idea what you are talking about.” “You cannot hear that? It has been driving me crazy for days now. It just repeats over and over again, a sort of clicking sound.” “Well, it took a millennium, but you have finally gone completely senile. Listen, this is a house built by Lycanthropes. It is more a cave than a house, to be honest. I have yet to decorate to my satisfaction. There is probably some gizmo of some kind lying around, and I will come across it eventually or it will quit working the longer it is exposed to our influence. Even though I do not hear anything, I will start looking for it. Is this satisfactory?” “I swear, Magdelegna, I am never letting you visit that Druid ever again.” “Oh, stop it. You do not intimidate me, as much as you would love to think you do. Now, I will come over there if you promise not to yell at me anymore. You have been quite moody lately.” “I would be a hell of a lot less moody if I could figure out what that damn noise is.” Legna came around the corner, moving into his embrace with her hands behind her back. He immediately tried to see what she had in them. “What is that?” “Remember when you asked me why I cut my hair?” “Ah yes, the surprise. Took you long enough to get to it.” “If you do not stop, I am not going to give it to you.” “Okay. I am stopping. What is it?” She held out the box tied with a ribbon to him and he accepted it with a lopsided smile. “I do not think I even remember the last time I received a gift,” he said, leaning to kiss her cheek warmly. He changed his mind, though, and opted to go for her mouth next. She smiled beneath the cling of their lips and pushed away. “Open it.” He reached for the ribbon and soon was pulling the top off the box. “What is this?” “Gideon, what does it look like?” He picked up the woven circlet with a finger and inspected it closely. It was an intricately and meticulously fashioned necklace, clearly made strand by strand from the coffee-colored locks of his mate’s hair. In the center of the choker was a silver oval with the smallest writing he had ever seen filling it from top to bottom. “What does it say?” “It is the medics’ code of ethics,” she said softly, taking it from him and slipping behind him to link the piece around his neck beneath his hair. “And it fits perfectly.” She came around to look at it, smiling. “I knew it would look handsome on you.” “I do not usually wear jewelry or ornamentation, but . . . it feels nice. How on earth did they make this?” “Well, it took forever, if you want to know why it took so long for me to make good on the surprise. But I wanted you to have something that was a little bit of me and a little bit of you.” “I already have something like that. It is you. And . . . and me, I guess,” he laughed. “We are a little bit of each other for the rest of our lives.” “See, that makes this a perfect symbol of our love,” she said smartly, reaching up on her toes to kiss him. “Well, thank you, sweet. It is a great present and an excellent surprise. Now, if you really want to surprise me, help me find out what that noise is.
Jacquelyn Frank (Gideon (Nightwalkers, #2))
CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.
Joanne Fluke (Cherry Cheesecake Murder (Hannah Swensen, #8))
Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.
Amanda Ursell (Amanda Ursell’s Baby and Toddler Food Bible)
Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Yotam Ottolenghi (Plenty: Vibrant Recipes from London's Ottolenghi)
Sauté, stirring regularly, the butter, onions, garlic, baby leaves, thyme, a pinch of salt and few grinds of pepper, until the onions are translucent. Meanwhile, remove the cord, membranes, and any clots from the placenta. Rinse it under cold water. Quarter it, set three quarters aside for another use, and add the remaining quarter to the sauté. Remove placenta when it is cooked through. Slice thin and set aside. Continue cooking the onions, stirring regularly, until they become brown.Add wine and simmer until the liquid evaporates and the onions lose their form. Add flour. Mix well. With a low flame, cook, stirring regularly, for 5 minutes. Add water, beef, placenta or chicken stock, and sliced placenta. Simmer for 10 minutes. Season with salt and pepper to taste. To serve: preheat broiler. In oven-friendly serving bowls or pot, cover the hot soup with cubed sourdough bread and the bread with grated cheese. Broil until the cheese melts
Roanna Rosewood (Cut, Stapled, and Mended: When One Woman Reclaimed Her Body and Gave Birth on Her Own Terms After Cesarean)
I see a direct connection between the Fuenta Magna Bowl and Ogma, I believe the former is an authentic yet misplaced artifact that has its origins in the Middle East as the Irish/Celtic mythology as well. Ogma -being the god/originator of speech and language- carries the syllable of 'Og' in his name (according to a renowned authority on Irish Mythology, James Swagger) which signals some process of initiation through which other members could join into this culture. His family connections were confused (according to, The Dictionary Of Mythology) but it is said that he was the brother of Dagda and Lugh; and Dagda owned a magical cauldron known as Undry, which was always full and used to satisfy his enormous appetite. The [Tales depict Dagda as a figure of immense power, armed with a magic club to kill nine men with one blow]. This symbolism shows another remarkable link, however, to ancient Egypt with the Nine Bows representing its enemies. With Richard Cassaro's work, we now know the significance of the Godself icon which we see on the Fuenta Magna Bowl; and yet my observation and surprise here lies in the fact that the Godself icon could simply refer to Dagda being a figure of immense power, but what is more astounding is when I found that the Latin word caldaria (whence 'cauldron' was taken) means a 'cooking pot'. This is indeed amazing, but that's not all! This Latin word has its etymological roots in the Semitic languages, where the Old Babylonian word 'kid' meaning 'to cut/soften/dissolve' got preserved into Arabic with the same meaning as well and even a new word got derived therefrom: 'kidr'; which literally means a 'cooking pot'. It also happens to refer to one of God's names (in Islam) with the meaning of: Almighty. Moreover, the word 'Undry' could be looked at as if it were composed of two syllables: Un and Dry, with 'Un' signaling a continuous action in present and 'Dry' meaning 'to generate' and 'pour out' in the Semitic language.
Ibrahim Ibrahim (Quotable: My Worldview)
TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!
Joanne Fluke (Blackberry Pie Murder (Hannah Swensen, #17))
CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.
Joanne Fluke (Plum Pudding Murder (Hannah Swensen, #12))
pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.
Joshua McFadden (Six Seasons: A New Way with Vegetables)
Avocado Brownies   Vegetables have always been used in desserts, but this avocado brownie is truly special because the avocado gives it a lot of moisture and a smooth, creamy consistency. Just a square of this and your taste buds will be in heaven.   Yields: 10 servings   Ingredients: 2 ripe avocados, mashed 1 cup dark chocolate (72% cocoa), melted 1/4 cup coconut oil 1/2 cup agave syrup 2 brown eggs 1 cup almond flour 1/4 cup organic unsweetened cocoa powder 1 pinch salt 1 teaspoon baking soda   Directions: 1. In a bowl, mix the avocados with the melted chocolate, then stir in the eggs, agave syrup and coconut oil. 2. Fold in the almond flour, cocoa powder, salt and baking soda. 3. Spoon the batter into a baking pan lined with parchment paper and bake in a preheated oven at 350F for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If it comes out with traces of batter, the cake needs a few more minutes in the oven. 4. When done, remove from the oven and let it cool completely before cutting in smaller portions.   Nutritional information per serving   Calories: 280 Fat: 20.6g Protein: 5g Carbohydrates: 24.7g
Lisa Murphy (Mouth Watering Paleo Desserts: Easy, Delicious Recipes For Busy Moms)
4Paul Gaydos My Books Browse ▾ Community ▾ The Way of the Superior Man Quotes The Way of the Superior Man by David Deida The Way of the Superior Man: A Spiritual Guide to... by David Deida Read Austerity means to eliminate the comforts and cushions in your life that you have learned to snuggle into and lose wakefulness. Take away anything that dulls your edge. No newspapers or magazines. No TV. No candy, cookies, or sweets. No sex. No cuddling. No reading of anything at all while you eat or sit on the toilet. Reduce working time to a necessary minimum. No movies. No conversation that isn't about truth, love, or the divine. If you take on these disciplines for a few weeks, as well as any other disciplines that may particularly cut through your unique habits of dullness, then your life will be stripped of routine distraction. All that will be left is the edge you have been avoiding by means of your daily routine. You will have to face the basic discomfort and dissatisfaction that is the hidden texture of your life. You will be alive with the challenge of living your truth, rather than hiding form it. Unadorned suffering is the bedmate of masculine growth. Only by staying intimate with your personal suffering can you feel through it to its source. By putting all your attention into work, TV, sex, and reading, your suffering remains unpenetrated, and the source remains hidden. Your life becomes structured entirely by your favorite means of sidestepping the suffering you rarely allow yourself to feel. And when you do touch the surface of your suffering, perhaps in the form of boredom, you quickly pick up a magazine or the remote control. Instead, feel your suffering, rest with it, embrace it, make love with it. Feel your suffering so deeply and thoroughly that you penetrate it, and realize its fearful foundation. Almost everything you do, you do because you are afraid to die. And yet dying is exactly what you are doing, from the moment you are born. Two hours of absorption in a good Super Bowl telecast may distract you temporarily, but the fact remains. You were born as a sacrifice. And you can either participate in the sacrifice, dissolving in the giving of your gift, or you can resist it, which is your suffering. By eliminating the safety net of comforts in your life, you have the opportunity to free fall in this moment between birth and death, right through the hole of your fear, into the unthreatenable openness which is the source of your gifts. The superior man lives as this spontaneous sacrifice of love.
David Deida
CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.
Carolyn L. Dean (Bed, Breakfast & Bones (Ravenwood Cove Mystery #1))
English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.
Rose Levy Beranbaum (Rose's Heavenly Cakes)
It took one long, desperate week to prove just how wrong was my prophecy. “The revolution is not over,” Branaric said seriously some ten days later. But even this--after a long, horrible day of real fighting, a desperate run back into the familiar hills of Tlanth, and the advent of rain beating on the tent over our heads--failed to keep Branaric serious for long. His mouth curved wryly as he added, “And today’s action was not a rout, it was a retreat.” “So we will say outside this tent.” Khesot paused to tap his pipeweed more deeply into the worn bowl of his pipe, then he looked up, his white eyebrows quirked. “But it was a rout.” I said indignantly, “Our people fought well!” Khesot gave a stately, measured nod in my direction, without moving from his cushion. “Valiantly, Lady Meliara, valiantly. But courage is not enough when we are so grossly outnumbered. More so now that they have an equally able commander.” Bran sighed. “Why haven’t we heard anything from Gharivar of Mnend, or Chamadis from Turlee, on the border? I know they both hate Galdran as much as we do, and they as much as promised to help.” “Perhaps they have been cut off from joining us, Lord Branaric,” Khesot said, nodding politely this time to Bran. “Cut off by cowardice,” I muttered. My clothes were clammy, my skin cold; I longed to change into my one other outfit, but we had to finish our own war council before facing the riding leaders. So I perched on the hard camp cushion, arms clasped tightly around my legs. Bran turned to me, frowning. “You think they lied to me, then?” “I just think you’re better off not counting on those Court fools. Remember, Papa always said they are experts at lying with a smile, and their treaties don’t last as long as the wine haze after the signing.” Bran’s eyes went serious again under his straight brows. “I know, Mel,” he said, plainly unhappy as he picked absently at a threadbare patch on his cushion. “But if we don’t get help…Well, we’re just not enough.” Leaving us staring at the grinning skull of defeat. I shook my head, shivering when my wet clothes shifted on my back and sent a chill down my flesh. Now Bran looked worn, tired--and defeated--and I was angry with myself for having spoken. “Khesot has the right of it,” I said. “Perhaps they really were cut off.” I looked up, caught a glance of approval in Khesot’s mild brown eyes. Heartened, I said, “Look. We aren’t lying to our people when we say this is a retreat. Because even if we have been routed, we’re still in our own territory, hills we know better than anyone. Meanwhile we’ve evaded Greedy Galdran’s mighty army nearly all winter. A long time! Didn’t Azmus say Galdran promised the Court our heads on poles after two days?” “So Debegri swore,” Bran said, smiling a little. “That means we’ve held out all these weeks despite the enormous odds against us, and word of this has to be reaching the rest of the kingdom. Maybe those eastern Counts will decide to join us--and some of the other grass-backed vacillators as well,” I finished stoutly. Bran grinned. “Maybe so,” he said.
Sherwood Smith (Crown Duel (Crown & Court, #1))
I stopped struggling, going limp in his arms. He reached around us and shoved the door closed, spinning around and facing us toward the kitchen. “I was trying to make you breakfast.” It took a moment for his words and their meaning to sink in. I stared dumbfounded across the room and past the island. There was smoke billowing up from the stove and the window above the sink was wide open. Bowls and spoons littered the island and there was a carton of eggs sitting out. He was trying to cook. He was really bad at it. I started to laugh. The kind of laugh that shook my shoulders and bubbled up hysterically. My heart rate was still out of control, and I took in a few breaths between laughs to try and calm it down. He said something, but I couldn’t hear him because the fire alarm was still going off. I had no doubt half the neighborhood was now awake from the sound. He didn’t bother to put me down, instead hauling me along with him, where he finally set me down, dragged a chair over near the alarm, and climbed up to remove the battery. The noise cut off and the kitchen fell silent. “Well, shit,” he said, staring at the battery in his hand. A giggle escaped me. “Does this always happen when you cook?” He shrugged. “The only time I ever cook is when it’s my turn at the station.” His forehead creased and a thoughtful look came over his face. “The guys are never around when it’s my night to cook. Now I know why.” He snagged a towel off the counter and began waving away the rest of the lingering smoke. I clicked on the vent fan above the stove. There was a pan with half a melted spatula, something that may or may not have once been eggs, and a muffin tin with half-burned, half-raw muffins (how was that even possible?). “Well, this looks…” My words faltered, trying to come up with something positive to say. “Completely inedible?” he finished. I grinned. “You did all this for me?” “I figured after a week of hospital food, you might like something good. Apparently you aren’t going to find that here.” I had the urge to hug him. I kept my feet planted where they were. “Thank you. No one’s ever ruined a pan for me before.” He grinned. “I have cereal. Even I can’t mess that up.” I watched as he pulled down a bowl and poured me some, adding milk. He looked so cute when he handed me the bowl that I lifted the spoon and took a bite. “Best cereal I ever had.” “Damn straight.” I carried it over to the counter and sat down. “After we eat, would you mind taking me to my car? I hope it’s still drivable.” “What about the keys?” “I have a security deposit box at the bank. I keep my spare there in case I ever need them.” “Pretty smart.” “I have a few good ideas now and then.” “Contrary to the way it looks, I do too.” “Thank you for trying to make me breakfast. And for the cereal.” He walked over to the stove and picked up the ruined pan. “You died with honor,” he said, giving it a mock salute. And then he threw the entire thing into the trashcan. I laughed. “You could have washed it, you know.” He made a face. “No. Then I might be tempted to use it again.
Cambria Hebert (Torch (Take It Off, #1))
BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
First, we put some shallow cuts in the meat in a grill pattern... then, we pound it until it's thin! Next, we cover both sides of it with minced onions and let it sit." Covering the meat with onions? I think I read about that somewhere... "Okay, now we scrape off the onions and season the meat with salt and pepper. After searing the steak, we melt a dollop of butter in the same frying pan... ... and caramelize the minced onions in the juices left from the meat, melding the two flavors together! After they're done, we cover the whole top of the steak with the caramelized onions... ... and use the back of a knife to put the grill pattern back into the meat. Put it all on top of some cooked rice... and it's done!" "Oh, yeah! Now I remember! This... IS A CHALIAPIN STEAK!" CHALIAPIN STEAK It was created in 1936, specifically for visiting opera singer Feodor Chaliapin. Bothered by a toothache, the singer requested a dish with "tender steak." This was the result. Accordingly, it is a uniquely Japanese steak, unknown to the rest of the world. "Okay you two, taste it!" "A-all right..." It... It's so tender! "Whoa, now this is tender! I can cut it using my chopsticks! And when I take a bite... ...it practically melts in my mouth!" "Onions have an enzyme in them which breaks down protein, just like honey and pineapple do. That's why the steak is so tender." You'd never believe this was a cheap cut of meat. Its savory flavor fills the mouth with each bite... there's no knocking the combination it makes with the rice, either. Who would've thought of using a steak grilling technique... ... on a beef bowl?
Yuto Tsukuda (Food Wars!: Shokugeki no Soma, Vol. 2)
Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.
Joanne Fluke (Joanne Fluke Christmas Bundle: Sugar Cookie Murder, Candy Cane Murder, Plum Pudding Murder, & Gingerbread Cookie Murder (Hannah Swensen))
Didn’t Azmus say Galdran promised the Court our heads on poles after two days?” “So Debegri swore,” Bran said, smiling a little. “That means we’ve held out all these weeks despite the enormous odds against us, and word of this has to be reaching the rest of the kingdom. Maybe those eastern Counts will decide to join us--and some of the other grass-backed vacillators as well,” I finished stoutly. Bran grinned. “Maybe so,” he said. “And you’re right. The higher Shevraeth drives us, the more familiar the territory. If we plan aright, we can lead them on a fine shadow chase and pick them off as they run. Maybe more traps…” Khesot’s lips compressed, and I shivered again. “More traps? You’ve already put out a dozen. Bran, I really hate those things.” Branaric winced, then he shook his head, his jaw tightening. “This is war. Baron Debegri was the first to start using arrows, despite the Code of War, and now Shevraeth has got us cut off from our own castle--and our supplies. We have to use every weapon to hand, and if that means planting traps for their unwary feet, so be it.” I sighed. “It is so…dishonorable. We have outlawed the use of traps against animals for over a century. And what if the Hill Folk stumble onto one?” “I told you last week,” Bran said, “my first command to those placing the traps is to lay sprigs of stingflower somewhere nearby. The Hill Folk won’t miss those. Their noses will warn them to tread lightly long before their eyes will.” “We are also using arrows,” I reminded him. “So that’s two stains on our honor.” “But we are vastly outnumbered. Some say thirty to one.” I looked up at Khesot. “What think you?” The old man puffed his pipe alight. The red glow in the bowl looked warm and welcome as pungent smoke drifted through the tent. Then he lowered the pipe and said, “I don’t like them, either. But I like less the thought that this Marquis is playing with us, and anytime he wishes he could send his force against us and smash us in one run. He has to know pretty well where we are.” “At least you can make certain you keep mapping those traps, so our folk don’t stumble into them,” I said, giving in. “That I promise. They’ll be marked within a day of being set,” Branaric said. Neither Branaric nor Khesot displayed any triumph as Branaric reached for and carefully picked up the woven tube holding our precious map. Branaric’s face was always easy to read--as easy as my own--and though Khesot was better at hiding his emotions, he wasn’t perfect. They did not like using the traps, either, but had hardened themselves to the necessity. I sighed. Another effect of the war. I’ve been raised to this almost my entire life. Why does my spirit fight so against it? I thrust away the nagging worries, and the dissatisfactions, and my own physical discomfort, as Bran’s patient fingers spread out my map on the rug between us. I focused on its neatly drawn hills and forests, dimly lit by the glowglobe, and tried hard to clear my mind of any thoughts save planning our next action. But it was difficult. I was worried about our single glowglobe, whose power was diminishing. With our supplies nearly gone and our funds even lower, we no longer had access to the magic wares of the west, so there was no way to obtain new glowglobes. Khesot was looking not at the map but at us, his old eyes sad. I winced, knowing what he’d say if asked: that he had not been trained for his position any more than nature had suited Bran and me for war. But there was no other choice.
Sherwood Smith (Crown Duel (Crown & Court, #1))
MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.
Joanne Fluke (Red Velvet Cupcake Murder (A Hannah Swensen Mystery))
All the days of my appointed time will I wait." Job 14:14 A little stay on earth will make heaven more heavenly. Nothing makes rest so sweet as toil; nothing renders security so pleasant as exposure to alarms. The bitter quassia cups of earth will give a relish to the new wine which sparkles in the golden bowls of glory. Our battered armour and scarred countenances will render more illustrious our victory above, when we are welcomed to the seats of those who have overcome the world. We should not have full fellowship with Christ if we did not for awhile sojourn below, for he was baptized with a baptism of suffering among men, and we must be baptized with the same if we would share his kingdom. Fellowship with Christ is so honourable that the sorest sorrow is a light price by which to procure it. Another reason for our lingering here is for the good of others. We would not wish to enter heaven till our work is done, and it may be that we are yet ordained to minister light to souls benighted in the wilderness of sin. Our prolonged stay here is doubtless for God's glory. A tried saint, like a well-cut diamond, glitters much in the King's crown. Nothing reflects so much honour on a workman as a protracted and severe trial of his work, and its triumphant endurance of the ordeal without giving way in any part. We are God's workmanship, in whom he will be glorified by our afflictions. It is for the honour of Jesus that we endure the trial of our faith with sacred joy. Let each man surrender his own longings to the glory of Jesus, and feel, "If my lying in the dust would elevate my Lord by so much as an inch, let me still lie among the pots of earth. If to live on earth forever would make my Lord more glorious, it should be my heaven to be shut out of heaven." Our time is fixed and settled by eternal decree. Let us not be anxious about it, but wait with patience till the gates of pearl shall open.
Charles Haddon Spurgeon (Christian Classics: Six books by Charles Spurgeon in a single collection, with active table of contents)
despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.
Anonymous
STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.
Joanne Fluke (Blackberry Pie Murder (Hannah Swensen, #17))
Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.
Joy Bauer (The 90/10 Weight Loss Cookbook)
Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients: 15 ½ oz. black beans (rinsed) 10 oz. frozen chopped spinach (thawed & squeezed of excess liquid) 1 cup frozen corn 1/2 tsp. ground cumin Kosher salt & black pepper (to taste) 3½ c. salsa 8 (6”) corn tortillas (warmed) 6 c. head romaine lettuce (chopped) 4 radishes (cut into matchsticks) 1/2 c. grape tomatoes (halved) 1/2 cucumber (halved & sliced) 3 tbsp. fresh lime juice 2 tbsp. olive oil Sliced scallions (for serving)   Directions: First, in a medium bowl, squash half the beans. Then, add in the spinach, corn, cumin, the remaining beans, 1/2 teaspoon of salt & 1/4 teaspoon of pepper; mix well to combine. Next, spread the salsa in the bottom of a 4-6 quart slow cooker. Evenly divide, roll up the bean mixture into the tortillas (about 1/2 cup each) & place the rolls seam-side down in the slow cooker, in a single layer. Top it with the remaining salsa. Now, cover & cook on low for about 2½ to 3 hours or until heated through. Before serving in a large bowl; toss the lettuce, radishes, tomatoes, cucumber, lime juice, oil & 1/2 teaspoon each of salt & pepper. Serve it with the enchiladas & sprinkle with the scallions.
Sarah Clark (Vegan Slow Cooker Cook Book: Quick & Easy Slow Cooker Meals For Busy Women)
Melt 3/4 stick of butter in a small bowl.  In a medium casserole dish, place lobster, and pour half the melted butter over and stir to coat.  Add Ritz cracker crumbs and parsley to the remaining melted butter.  Mix well, and then pat over top of lobster meat, until evenly coated. Cut remaining butter into small pieces and dot over top of stuffing. Drizzle
Pamela M. Kelley (Six Months in Montana (Montana Sweet Western Romance, #1))
BAKED HOT CHOCOLATE It’s crucial to use the best quality chocolate you can find. Don’t put anything in this dessert you wouldn’t eat directly. And don’t overbake. You want a delicate crust on top of a warm, silken interior. 9 ounces of dark semi-sweet chocolate, chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs 1/4 cup sugar whipped cream or vanilla ice cream to taste Preheat oven to 350 degrees. Arrange six small ovenproof mugs or custard cups in a baking pan. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk until smooth and set aside. Whisk eggs and sugar together in a mixing bowl, then set the bowl over simmering water and stir constantly until warm to the touch. Remove from heat. Beat egg mixture with an electric mixer until light and fluffy. Fold egg mixture into chocolate mixture. Spoon the batter into cups. Add enough hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, about fifteen minutes. Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream that has been lightly sweetened and spiked with Cointreau. (Source: Adapted from a recipe by Heidi Friedlander, former pastry chef of the Cleveland bistro Moxie)
Susan Wiggs (The Apple Orchard (Bella Vista Chronicles, #1))
Healthy Waldorf Salad Waldorf salad is just one of those recipes that consistently amazes. It’s a great culinary invention and is one of my favorite dishes. It is simple yet it can easily become the best part about a meal. There are many different varieties and ways to customize, all of which are awesome. This recipe cuts out some of the fat, oil, and calories used in other recipes. Instead of using heavy cream and mayo, it uses yogurt and lemon juice. Feel free to customize, however you wish. Ingredients – - 1/4 cup of Yogurt - 1 Tablespoon of Fresh Lemon Juice - 1/2 teaspoon of Salt - 1/2 teaspoon of Pepper - Around 2 cups of Apple or roughly one large Apple, cored and cut into bite size pieces - 1/2 cup of Celery, thinly sliced - 1/2 cup of Grapes, halfed - 1/2 cup of Walnuts, chopped - 3/4 cup of Lettuce - 2 teaspoons of Honey Directions- In a large bowl, whisk together Yogurt and Fresh Lemon Juice. Stir in Salt and Pepper. Mix in Apple, Celery, and Grapes. Toast the Walnuts. Mix in Walnuts and Lettuce. Top salad with Honey. Serve.
Blake "Miles" Roman (Healthy Cookbook: Amazingly Delicious Recipes for a Life of Wellness)
EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.
Joanne Fluke (Red Velvet Cupcake Murder (A Hannah Swensen Mystery))
Dilly Onion Rings This is Ellie Kuehn’s recipe. She tried serving it on a sausage pizza out at Bertanelli’s and it was really good!   One large mild or sweet onion (a red onion is nice—more colorful) 1/3 cup white (granulated) sugar 2 teaspoons salt 1 teaspoon fresh baby dill (it’s not as good with dried dill weed) ½ cup white vinegar ¼ cup water   4 large ripe tomatoes as an accompaniment (optional)   Cut the onion in thin slices. Separate the slices into rings and put them in a bowl. Combine the sugar, salt, dill, white vinegar, and water. Pour the liquid over the onion rings. Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so. Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped
Joanne Fluke (Joanne Fluke Christmas Bundle: Sugar Cookie Murder, Candy Cane Murder, Plum Pudding Murder, & Gingerbread Cookie Murder (Hannah Swensen))
Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)
Joanne Fluke (Joanne Fluke Christmas Bundle: Sugar Cookie Murder, Candy Cane Murder, Plum Pudding Murder, & Gingerbread Cookie Murder (Hannah Swensen))
GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.
Joanne Fluke (Joanne Fluke Christmas Bundle: Sugar Cookie Murder, Candy Cane Murder, Plum Pudding Murder, & Gingerbread Cookie Murder (Hannah Swensen))
Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.
Joanne Fluke (Joanne Fluke Christmas Bundle: Sugar Cookie Murder, Candy Cane Murder, Plum Pudding Murder, & Gingerbread Cookie Murder (Hannah Swensen))
Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.
Kent Smith (Low fat recipes that boosts the metabolism: Free gift inside (best healthy cookbooks Book 1))
Heat 1 inch of vegetable oil in a large skillet or wide, shallow pot to about 365 degrees F. (If you don’t have an oil thermometer, drop a few bread crumbs in. If they sizzle but don’t burn, the oil is ready.) Cut the mozzarella into four slabs, then cut each slab into four pieces, to get sixteen sticks. Spread the flour and the bread crumbs on separate rimmed plates. Put the eggs in a shallow bowl, and lightly beat
Lidia Matticchio Bastianich (Lidia's Italy in America)
ripe medium tomatoes, cored, cut into 1-inch pieces 1 pound fresh mozzarella, cut into ½-inch cubes 4 packed cups coarsely chopped fresh baby spinach leaves 1½ teaspoons kosher salt ¼ cup extra-virgin olive oil 3 tablespoons red-wine vinegar 1 teaspoon dried oregano     Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl.
Lidia Matticchio Bastianich (Lidia's Italy in America)
Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.
Aeri Lee (Aeri's Kitchen Presents a Korean Cookbook)
Method of Preparation: Rinse fish fillets and set on a plate. Cut fish in small pieces and remove any bones. Put eggs in a bowl.  In another bowl put flour and salt. Dip fish fingers
Michael Jessimy (Paleo Dinner Recipes: Gluten free, Delicious, Fast and Easy To Make Paleo Dinner Recipes For Busy People (Ultimate Paleo Recipes Series))
JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)
Susan Wiggs (The Apple Orchard (Bella Vista Chronicles, #1))
9" graham cracker or cookie shell 2 14-ounce cans sweetened condensed milk 1¼ cups fresh lemon juice 2 tablespoons finely grated lemon zest 8 large egg yolks Sweetened whipped cream for topping Lemon slices for garnish In a medium bowl, whisk the condensed milk with the lemon juice. In a separate medium bowl, beat the egg yolks and lemon zest until pale. Gradually add the condensed milk mixture, beating until smooth. Pour the filling into the shell. Bake at 325º for 25 minutes, until the edges are set and the center jiggles only slightly. Chill for at least six hours, preferably overnight. Top with sweetened whipped cream and garnish with lemon slices. For easy cutting, use a hot knife.
Susan Wittig Albert (The Darling Dahlias and the Unlucky Clover)
The french fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes - and cleaning up the mess. Enjoy these treats as often as you're willing to prepare them - chances are good it won't be every day. Pay more, eat less. - Better to pay the grocer than the doctor. Eat when you are hungry, not when you are bored. If you're not hungry enough to eat an apple, then you're not hungry. Food is a costly antidepressant. You should never eat a portion of animal protein bigger than your fist. Another says that you should eat no more food at a meal than would fit into the bowl formed by your hands when cupped together. Better to go to waste than to waist.
Michael Pollan (Food Rules: An Eater's Manual)
Didion writes of lost days pushing cut orchids around in a bowl of water, and also later, in The Year of Magical Thinking, about dying and being left behind, “the relentless succession of moments during which we will confront the experience of meaninglessness itself.”8 Her stand-ins find no reason to go on either, like, “I know something that he never knew. I know what ‘nothing’ means,”9 says Maria, who from her mother “inherited my looks and a tendency to migraine,”10 in Play It As It Lays. I mistook fatalism as the content of her writing when it was always the substrate, all that nothing holding up her words over and over. Her despondency is an outlook. I, too, tried to think of my depression as a critical sensibility, or why I found things interesting but not delightful, but sometimes the reason for malcontent is chemical, and sometimes it attaches to an arbitrary aesthetic fastidiousness, and sometimes it finds a real mark, but when there is a structural, external reason for the estrangement we call it grief or revolution, not depression.
Steffie Nelson (Slouching Towards Los Angeles: Living and Writing by Joan Didion’s Light)
bowl limn yeah see cell yeah who bought who bad sew cat cut a one mass a rough he mass in moo comma put luck seek moo rah mass socket the hill doom ooh do wall doom ooh do wall pay roe Hindi boon tease
Paolo Manalo (E is for Epal: Poems)
Here is a little story that happened three days ago. A poor haberdasher in the Saint-Marceau district was taxed at ten écus for duty on his mastership. He hadn’t the money. They press him and press him again. He asks for time, time is refused. They take away his poor bed and his poor bowl. When he saw himself in this state madness seized his heart; he cut the throats of three children who were in his room. His wife saved the fourth and fled. The poor fellow is in the Châtelet; he will be hanged in a day or two. He says that his only regret is not to have killed his wife and the child she saved. Just think, this is as true as if you had seen it yourself, and since the siege of Jerusalem such a frenzy has never been seen
Marie de Rabutin-Chantal de Sévigné (Selected Letters)
Southern Pecan Bread Ingredients: 1 1/2 cups light brown sugar 1/2 cup granulated sugar 1 1/4 cup butter, melted 4 eggs, lightly beaten 1 teaspoon vanilla 1/2 teaspoon kosher salt 1 1/2 cups self-rising flour 1 1/2 cups chopped pecans Instructions: Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside. In the bowl of your stand mixer using the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth. Turn mixer to low and mix in the flour until just combined. Fold in the pecans. Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden. Cool completely in the pan, and then cut into squares.
Tonya Kappes (Stamped Out (A Mail Carrier Cozy Mystery #1))
Charlotte’s Jammy Biscuits Makes 5 dozen 1 cup shortening 1 cup granulated sugar 1 cup packed brown sugar 2 eggs ¼ cup sour milk or buttermilk 1 teaspoon vanilla 3½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg Blackberry, raspberry, or strawberry jam Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream the shortening and the sugars. Add the eggs, milk, and vanilla; mix till smooth. Stir together the flour, baking powder, baking soda, salt, and nutmeg; stir into the creamed mixture. Cover and chill. On a floured surface, roll the dough to an 1/8-inch thickness. Use a cookie cutter to cut the dough into 1½-inch rounds. Place 1 teaspoon of jam each on half the rounds; use the remaining rounds to top the jam-topped rounds. Lightly seal the edges with a fork. With a sharp knife, cut shallow crisscross slits in the tops of the cookies, to allow the steam to vent during baking. Bake until golden, 10 to 15 minutes.
Nancy Atherton (Aunt Dimity, Vampire Hunter (An Aunt Dimity Mystery, #13))
There was her way with flowers, for instance. At Bourton they always had stiff little vases all the way down the table. Sally went out, picked hollyhocks, dahlias — all sorts of flowers that had never been seen together — cut their heads off, and made them swim on the top of water in bowls
Virginia Woolf (Mrs. Dalloway)
The tulips are too excitable, it is winter here. Look how white everything is, how quiet, how snowed-in. I am learning peacefulness, lying by myself quietly As the light lies on these white walls, this bed, these hands. I am nobody; I have nothing to do with explosions. I have given my name and my day-clothes up to the nurses And my history to the anesthetist and my body to surgeons. They have propped my head between the pillow and the sheet-cuff Like an eye between two white lids that will not shut. Stupid pupil, it has to take everything in. The nurses pass and pass, they are no trouble, They pass the way gulls pass inland in their white caps, Doing things with their hands, one just the same as another, So it is impossible to tell how many there are. My body is a pebble to them, they tend it as water Tends to the pebbles it must run over, smoothing them gently. They bring me numbness in their bright needles, they bring me sleep. Now I have lost myself I am sick of baggage—— My patent leather overnight case like a black pillbox, My husband and child smiling out of the family photo; Their smiles catch onto my skin, little smiling hooks. I have let things slip, a thirty-year-old cargo boat stubbornly hanging on to my name and address. They have swabbed me clear of my loving associations. Scared and bare on the green plastic-pillowed trolley I watched my teaset, my bureaus of linen, my books Sink out of sight, and the water went over my head. I am a nun now, I have never been so pure. I didn’t want any flowers, I only wanted To lie with my hands turned up and be utterly empty. How free it is, you have no idea how free—— The peacefulness is so big it dazes you, And it asks nothing, a name tag, a few trinkets. It is what the dead close on, finally; I imagine them Shutting their mouths on it, like a Communion tablet. The tulips are too red in the first place, they hurt me. Even through the gift paper I could hear them breathe Lightly, through their white swaddlings, like an awful baby. Their redness talks to my wound, it corresponds. They are subtle : they seem to float, though they weigh me down, Upsetting me with their sudden tongues and their color, A dozen red lead sinkers round my neck. Nobody watched me before, now I am watched. The tulips turn to me, and the window behind me Where once a day the light slowly widens and slowly thins, And I see myself, flat, ridiculous, a cut-paper shadow Between the eye of the sun and the eyes of the tulips, And I have no face, I have wanted to efface myself. The vivid tulips eat my oxygen. Before they came the air was calm enough, Coming and going, breath by breath, without any fuss. Then the tulips filled it up like a loud noise. Now the air snags and eddies round them the way a river Snags and eddies round a sunken rust-red engine. They concentrate my attention, that was happy Playing and resting without committing itself. The walls, also, seem to be warming themselves. The tulips should be behind bars like dangerous animals; They are opening like the mouth of some great African cat, And I am aware of my heart: it opens and closes Its bowl of red blooms out of sheer love of me. The water I taste is warm and salt, like the sea, And comes from a country far away as health.
Sylvia Plath (Ariel)
Women say that men objectify them and men try to claim that the objectification of women does not exist... it does exist. Yes, some males do objectify females, but most do not. So, my fellow females... here's a secret. Female objectification will not exist if females do not objectify themselves. You have that choice. If you choose to dress like a tramp, it will not ensure you popularity... it will make you look like a tramp. If males force you to objectify yourself, it's a sex crime. Males, we know that females are also guilty of objectifying you. Do not objectify yourself. If they force you to objectify yourself, it is a sex crime. If nothing else, this statement will hopefully cut down on the number of racy Super Bowl ads.
Monica Murray
Honus took out his healing kit, and set a pot of water to boil. “When the water’s ready,” he said, “I’ll tend your wound.”   Yim touched the cut on her chin. “Is it bad?”   Honus peered at it in the firelight. “No, but you’ll have a scar.”   Yim smiled wryly. “I’m catching up with your collection.”   “I’m keeping apace with you,” replied Honus.   For the first time, Yim noticed that Honus’s shirtsleeve was torn and blood-soaked. She gasped. “Honus! Why didn’t you tell me you were hurt?”   “I didn’t wish to trouble you. Besides, it’s not deep.” He rolled up his right sleeve to reveal a bloody gash on his forearm.   When the water boiled, Honus poured some into a wooden bowl and added powder from a vial in his healing kit. After cleaning the blood from Yim’s face, he wetted a cloth with the solution in the bowl. “This will sting,” he said.   “I remember,” replied Yim. She winced as the solution foamed inside her cut. Glimpsing the concern in Honus’s eyes, she tried to hide her pain. She took a deep breath and said, “I’m glad that’s over.”   Honus cleaned the gash on his arm with the same solution, then asked, “Would you stitch my wound closed? I’d rather not do it left-handed.”   “I’ll try,” said Yim, “but I’ve never done the like before.”   “It’s not hard, and I’m certain your dainty fingers will do finer work than Theodus’s thick ones ever managed.”   “Before you malign his stitching, you should compare it to mine,” said Yim. “As a girl, I was more adept with goats than needlework.”   “Then pretend I’m a goat.”   Honus took out a curved needle and a strand of gut from his kit and dipped them in the cleansin g solution. He declined Yim’s suggestion to prepare a brew for his pain, stating he wanted to stay alert. When Yim nervously sewed his wound, he was absolutely stoic. He guided her stitching calmly, tensing only slightly each time the needle pierced his flesh. The only evidence of his pain was the deep breath he took when Yim was done. Honus gazed at his stitches and smiled. “You underestimate your skill.”   “I’m glad you’re so easily pleased,” Yim replied. “The woman who raised me would’ve made me tear out the seam and restitch it.”   Honus winced. “Let’s talk of food, instead,” he said quickly. “Perhaps this would be a good night to have that cheese we were saving.”   “To celebrate our new scars?’   “To celebrate we’re both alive.
Morgan Howell (Candle in the Storm (Shadowed Path, #2))
we favor: 6 small eggplants cut into cubes ½ cup olive oil ½ cup chopped onion 4 garlic cloves chopped (you might use less if you want to be loved) ½ cup chopped olives (we prefer the wrinkled, strong-tasting ones) fresh oregano fresh mint salt and pepper to taste Preheat the oven to 425°. Salt the eggplant and bake in olive oil until soft (about half an hour). When cool, mix with feta and chopped olives. Mix ½ cup olive oil, juice of one lemon, onion, garlic, oregano, and mint in a small bowl and pour over eggplant mixture. Toss. Serve on rounds of French bread or melba toast.
Lynn Freed (The Last Laugh)
Eddie made up a small bowl with some pieces of bread with peanut butter and a cut-up apple. Not for the first time, Eddie was aware of the preparation and offering of food as a service and an obligation. When you gave an animal food, you weren’t just saying, You look hungry, and I have pity for you at this moment. You were saying, I see you. I acknowledge that you exist, that you are not invisible to me.
Eli Easton (Tender Mercies (Men of Lancaster County, #2))
I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.
Stacey Ballis (Recipe for Disaster)
But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.
Stacey Ballis (Recipe for Disaster)
Chicken Kabobs Makes 8 servings; serving size = 1 kabob Kabobs are my favorite go-to main course when we are having people over for a casual summer barbeque. You can assemble them ahead of time, or you can even allow guests to assemble their own. Because they cook quickly, you won’t be stuck manning the grill while your guests have all the fun. CALORIES: 286 FAT: 12 G CARBOHYDRATE: 14 G PROTEIN: 32 G 2 pounds (900 g) boneless, skinless chicken breast halves 24 small button mushrooms (approximately 8 ounces; 225 g) 1 large yellow onion 2 bell peppers (any color you prefer) ¼ cup (60 ml) avocado oil 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) dried basil ½ teaspoon (2 ml) garlic powder ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) black pepper 8 short kabob skewers (soaked in water if wooden/bamboo) 1. Cut each chicken breast into 8 to 10 chunks of approximately equal size and place in a glass bowl. Wash the mushrooms and trim off the stems. Cut the onion and peppers into large chunks. Place vegetables together in a second bowl. 2. Mix the oil and seasonings. Pour half the mixture into each bowl and stir well to coat. Put both bowls in the refrigerator and allow to marinate for 20 minutes. 3. Assemble the kabobs by alternating the chicken and the vegetables on the skewers. Preheat the grill to medium high. 4. Place the kabobs on the grill (or under a broiler) for approximately 3 minutes per side, rotating to make sure every side gets browned, about 10 to 12 minutes total. Check the chicken with an instant-read thermometer to make sure it is cooked through (internal temperature should be 165°F or 75°C). 5. Transfer the kabobs to a platter and serve. One-
Mark Sisson (The Keto Reset Diet: Reboot Your Metabolism in 21 Days and Burn Fat Forever)
Agnes added the yolks of half a dozen eggs to her stuffing, cracking each one over a small bowl so the white ran into it, then dropping each golden orb into the crumbled mixture, where it gleamed like a small sun. Taking up a long metal spoon, she began to stir the ingredients together, cutting again and again through the mix until it had transformed to a rich yellow-tinged forcemeat.
Janet Gleeson (The Thief Taker)
Gougères Gougères are airy French cheese puffs that originated in France, and are traditionally served this time of year with champagne dry, not brut. 1 cup water 1 stick unsalted butter, cut into small pieces 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups coarsely grated Gruyère cheese Preheat oven to 375°F. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan. Transfer mixture—known as pâte à choux—to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg. Stir the Gruyère into the pâte à choux and drop by tablespoons, about one inch apart, on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.
Susan Wiggs (Snowfall at Willow Lake (Lakeshore Chronicles #4))
You might find a lace doily under a cut-glass fruit bowl on your granny’s sideboard, but you’d be shocked to learn this was a remnant of the micro-dress she got married in at the registrar’s office you’re walking past.
Jane Davis (An Unchoreographed Life: A Novel)
Kolacky Originating as a semisweet wedding dessert from Central Europe, Kolacky make a wonderful treat anytime, although many make them especially for Christmas. Here’s a modern version of a delicious recipe. Kolacky 1/2 cup butter, softened 1 (3oz) pkg. cream cheese, softened 1 1/4 cups flour 1/4 cup strawberry jam (any flavor works) 1/4 cup confectioner's sugar Preheat oven to 375 degrees. Cream butter and cream cheese in a medium bowl. Beat until fluffy.  Add flour then mix well. Roll dough to 1/8 inch thickness on lightly floured surface. Traditionally, the pastry is cut into squares, but you can use a round biscuit cutter or glass if that’s what you have on hand. Place pastries two-inches apart on lightly greased cookie sheet. Spoon 1/4 tsp. jam onto each cookie. Fold opposite sides together. If you have trouble getting the sides to stick, dampen the edge with a drop of milk or water. Bake for 12 minutes. Cool completely on wire racks and sprinkle liberally with confectioner's sugar. It is nearly impossible to eat just one! Yield about 2 dozen.
Shanna Hatfield (The Christmas Calamity (Hardman Holidays, #3))
Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.
Elizabeth Acevedo (With the Fire on High)
Beef and Broccoli Stir Fry Serves 4 Ingredients: 1/2 lb flank steak, cut in strips 3 cups broccoli florets 1 onion, chopped 1 cup white button mushrooms, chopped 1 cup beef broth 1/3 cup cashew nuts 2 tbsp soy sauce 1 tbsp honey 1 tsp lemon zest 1 tsp grated ginger 3 tbsp olive oil 1 tsp cornstarch Directions: Place the meat in the freezer for 20 minutes then cut it in thin slices. Place it in a bowl together with soy sauce, honey, lemon zest and ginger. Stir to coat well and set aside for 30 minutes. Stir fry steak in olive oil over high heat for 2-3 minutes until cooked through. Add and stir fry broccoli, onion, mushrooms and cashews. Stir in spice. Dilute cornstarch into beef broth and add it to the meat mixture. Stir until thickened.
Vesela Tabakova (One-Pot Cookbook: Family-Friendly Everyday Dinner Recipes for Busy People on a Budget (FREE BONUS RECIPES: 10 Ridiculously Easy Jam and Jelly Recipes Anyone Can Make) (Healthy Cookbook Series 23))
After an hour or so, I went to roast a round of tuna steaks. The kitchen was dense with spices and smells. I'd massaged the tuna with cumin and ground coriander, plus lots of chili, serving it with new potatoes and carrots. We mopped up the sauce from our plates with thickly cut bread. We tossed any bones onto the floor, throwing them over our shoulders as was now tradition. The fat and the tomatoes left a thin red tide line around our mouths, which we dabbed at with tissues. After the tuna we had a smaller course of spaghetti puttanesca- served in sundae bowls we'd found in the kitchen. The pasta was a little overcooked, but the fiery anchovy sauce was delicious, finished with an extra drizzle of chili oil, its carmine flecks spitting and popping from the pan.
Lara Williams (Supper Club)
Are these song books approved?” asked Darcy Puig, the regional Inclusiveness Inspector. About 24 and a recent graduate of Notre Dame, where she had majored in Oppression Studies, she had come to Jasper’s First Baptist Church as part of her regular inspections of licensed religious organizations. She was squat and had dyed black hair cut in a bowl shape. A stainless steel spike protruded from her lower lip.
Kurt Schlichter (Indian Country (Kelly Turnbull #2))
The future is terrifying. Marina must find a world in which everyone is a stranger then invent a life from nothing. She is a teenage girl. She has read enough to know what happens to teenage girls who are not protected by stronger, older men. But this is life. She sees that now. Every one of those cows will have its throat cut. The falcon will tear the pigeon apart. Chained women will be dragged from captured cities...Golden bowls and leather-bound books are palliatives and distractions. The lucky ones are those who die young and swiftly and in ignorance.
Mark Haddon (The Porpoise)
Harvest Bread Bread is the quintessential harvest food. Its civilizing influence trails beer. It is almost a cultural universal. Europeans have bread loaves, Mexicans and some Central and South American countries have tortillas, the southern United States has corn bread, India and Pakistan have naan—the varieties, shapes, and forms bread comes in is infinite, as is the artistry in creating it. Ingredients: ¾ cup warm water 1 package active dry yeast 1 teaspoon salt 1½ tablespoons sugar 1 tablespoon vegetable shortening ½ cup milk 3 heaping cups all-purpose flour 1 stick softened butter Preheat oven to 375°F. In a large bowl, add the warm water. Slowly stir in the dry yeast. Continue to stir until the yeast dissolves. Add salt, sugar, shortening, and milk to the bowl. Stir well. Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. You do not need to use up all the flour called for in this recipe, or you may need more flour than is called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed. Turn the dough out onto a floured board and knead it, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Use the softened butter to butter a bowl and a bread pan. Put the dough in the buttered bowl, and turn the dough over to grease all sides evenly. Cover and let rise in a warm spot for 1 hour. Punch down dough. Turn out onto floured board and knead again. Form dough into a loaf and set it in the buttered bread pan. Cover and let rise for about 30 minutes. Before baking, score the dough by cutting three slashes across the top with a sharp knife. Then, put it in oven and bake for about 45 minutes or until golden brown. Turn the bread out of the pan, and let it cool on a rack or a clean dishtowel.
Diana Rajchel (Mabon: Rituals, Recipes & Lore for the Autumn Equinox (Llewellyn's Sabbat Essentials))
I watched my blood well out of the cut and the tightness in my chest began to unwind. As drops fell into the cracked bowl of the sink the more I could feel. I turned on the water and let it just trickle over the cut. Cold water. Warm blood. And a moment of calm.
Mari Stewart
What he saw was her mixing up oil, the smoke, some garlic in a bowl. “They’re just potatoes.” “Not when I’m done with them.” In another bowl, she mixed salt, pepper, more garlic. Then she took one of her little knives and cut wedges out of the potatoes. “Why—” he began, but she just waved him off and put pats of butter in the wedges, then sprinkled the salt stuff in it before fitting the piece she’d cut out back on. “It’s a lot of trouble for—” She made a warning sound, rubbed the potatoes with the oil mixture, used the rest of the seasoning on them, then wrapped them in foil.
Nora Roberts (The Obsession)
On the table beside the bowl, a peach is cut in half, revealing its pit. This use of light may support speculation among art historians that Vermeer used a mechanical optical device, such as a double concave lens mounted in a camera obscura, to help him achieve realistic light patterns in his paintings.
Johannes Vermeer (Masters of Art: Johannes Vermeer)
in the middle. You have to be strong and leave well alone.’ ‘Oh, but suppose it’s a bit too hot and the cakes burn?’ Libby wailed. ‘My mother is a really good cook. It would be awful to give her burnt cake; don’t you think perhaps . . . ?’ ‘Oh, Libby, use your loaf,’ Matthews implored. ‘You can cut burnt off, but there’s nothing you can do if it goes all slimy in the middle and I must say,’ he added, beginning to pile utensils into the yellow bowl, ‘the mixture tastes absolutely delicious. I think raw cake is even nicer than the cooked sort.’ He intercepted Libby’s longing glance towards the oven and chuckled. ‘You start the washing up and I’ll dry, then we’ll put all the things away, and by the time we’ve done that, the cake will very likely be cooked.’ The cake was a great success; Libby lovingly clapped the two halves together with raspberry jam in between, and wrote Welcome, Mummy and Daddy in her very best writing. Icing had not been available since the beginning of the war, but a piece of white card propped up on top of the cake was the next best thing. However, it was only Neil who came striding across the yard halfway through Thursday afternoon. Libby and Matthew had been hanging about the lane all day but as luck would have it had gone back to the house to lay the table for high tea when their visitor arrived. Neil gave a shout, stood his suitcase and bag down and caught Libby as she
Katie Flynn (Such Sweet Sorrow)
With nothing else to do, I sipped my tea and watched the sushi masters. With quick precise strokes, they transformed glistening blocks of fatty tuna and gray mullet into smooth neat rectangles. The morsels shone like jewels, the color, cut, and shape perfectly showcasing the seafood's freshness. The two men snatched handfuls of rice from a wide wooden bowl and shaped them into ovals as if preparing for a snowball fight. They say the most talented sushi masters can form their rice so that every grain points in the same direction.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
I started with a wedge of triple-cream cheese because that seemed like a rich and elegant base that would need little embellishment. I cut a large slice of cheese and stripped off the skin, leaving only the voluptuous center, which I set into a clean bowl. I had noticed that wine went into the best dishes, so I added enough claret to thin the cheese to a mixable consistency. As I beat it together, I watched the pure white turn a murky shade of rose, and the sharp smell of wine overpowered the milky fragrance of cheese. Although such a dramatic change in color and aroma was unexpected, I decided it was not a fatal blow to the plan. The chef had once said that the cornerstones of culinary art were butter and garlic, so I cheerfully whipped in a knob of softened butter and pressed a large clove of garlic. I whisked it all until it was smooth, tested it with a fingertip, and judged it to be not bad. But not bad wasn't good enough for a grand gesture. I stood before the brick oven and pondered what might elevate this concoction from an oddly flavored cheese to something that would make the chef raise his eyebrows with appreciation. The brick oven reminded me of Enrico, who often bragged that his lightly sweetened breads and confections were everyone's favorite. He once said, "Meals are only an excuse to get to the dessert." I wasn't sure that was true, but I had noticed that people usually greeted the dessert course with smiles, even though they had already eaten their fill. Confections always found favor, and so I poured a golden stream of honey into my mélange. After it was well blended, it was rather pretty- smooth and thick, luscious looking, like pudding or custard.
Elle Newmark (The Book of Unholy Mischief)
He was forever wallowing in the mire, dirtying his nose, scrabbling his face, treading down the backs of his shoes, gaping at flies and chasing the butterflies (over whom his father held sway); he would pee in his shoes, shit over his shirt-tails, [wipe his nose on his sleeves,] dribble snot into his soup and go galumphing about. [He would drink out of his slippers, regularly scratch his belly on wicker-work baskets, cut his teeth on his clogs, get his broth all over his hands, drag his cup through his hair, hide under a wet sack, drink with his mouth full, eat girdle-cake but not bread, bite for a laugh and laugh while he bit, spew in his bowl, let off fat farts, piddle against the sun, leap into the river to avoid the rain, strike while the iron was cold, dream day-dreams, act the goody-goody, skin the renard, clack his teeth like a monkey saying its prayers, get back to his muttons, turn the sows into the meadow, beat the dog to teach the lion, put the cart before the horse, scratch himself where he ne’er did itch, worm secrets out from under your nose, let things slip, gobble the best bits first, shoe grasshoppers, tickle himself to make himself laugh, be a glutton in the kitchen, offer sheaves of straw to the gods, sing Magnificat at Mattins and think it right, eat cabbage and squitter puree, recognize flies in milk, pluck legs off flies, scrape paper clean but scruff up parchment, take to this heels, swig straight from the leathern bottle, reckon up his bill without Mine Host, beat about the bush but snare no birds, believe clouds to be saucepans and pigs’ bladders lanterns, get two grists from the same sack, act the goat to get fed some mash, mistake his fist for a mallet, catch cranes at the first go, link by link his armour make, always look a gift horse in the mouth, tell cock-and-bull stories, store a ripe apple between two green ones, shovel the spoil back into the ditch, save the moon from baying wolves, hope to pick up larks if the heavens fell in, make virtue out of necessity, cut his sops according to his loaf, make no difference twixt shaven and shorn, and skin the renard every day.]
François Rabelais (Gargantua and Pantagruel)
FRENCH GARLIC SOUP (SOUPE A L’AIL) Bring chicken stock to a boil. Sauté abundant minced garlic in duck fat (or olive oil), add to the stock along with a bouquet garni, and simmer. Remove the bouquet and add beaten egg whites to the soup, let them set, and remove from the heat. Temper egg yolks, add them to the soup, and season with salt and pepper. Put a slice of day-old country bread in a bowl, sprinkle with Parmesan, then pour soup over. Egg whites can be cut into smaller pieces.
Jason Matthews (Palace of Treason (Red Sparrow Trilogy #2))
Roasted Vegetable Hash with Fried Egg 1 carrot, peeled 1 parsnip, peeled 6 mushrooms ½ onion, peeled 1 zucchini 1 yellow squash 1 butternut squash 1 sweet potato, peeled 2 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon paprika 2 tablespoons minced garlic 1 whole egg 2 egg whites Preheat the oven to 425 ° F. Cut all of the vegetables into bite-size pieces and mix with the olive oil, cumin, paprika, and garlic in a medium bowl. Spread the vegetables on a baking sheet and bake for 20 minutes. Remove from the oven. Fry 1 whole egg and 2 egg whites for each serving that you scoop from the batch of hash, and use as a topping.
Erin Oprea (The 4 x 4 Diet: 4 Key Foods, 4-Minute Workouts, Four Weeks to the Body You Want)
Breakfast of Champions 5 fried egg whites ½ cup cooked old-fashioned oatmeal 5 or 6 strawberries ½ teaspoon brown sugar (optional) Cut up the fried egg whites and mix with the oatmeal in a small bowl. Top with the berries and brown sugar (if using).
Erin Oprea (The 4 x 4 Diet: 4 Key Foods, 4-Minute Workouts, Four Weeks to the Body You Want)
SLOW-COOKER MOROCCAN CHICKEN with Orange Couscous Thanks to a wonderful blend of spices and dried fruit, ordinary chicken gets a Moroccan makeover in this meal-in-one dish. Don’t be put off by the long list of ingredients—this dish is simple to put together. SERVES 6 | 1 cup chicken mixture and ½ cup couscous per serving Cooking spray CHICKEN 2 medium carrots, cut crosswise into ½-inch pieces 1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings 1 large rib of celery, chopped 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1½- to 2-inch cubes ⅓ cup dried plums, coarsely chopped ⅓ cup dried apricots, coarsely chopped ⅓ cup golden raisins ⅓ cup white balsamic vinegar 2 tablespoons all-purpose flour 1 cup dry white wine (regular or nonalcoholic) 3 tablespoons firmly packed light brown sugar 3 medium garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon cayenne 1 15.5-ounce can no-salt-added cannellini beans, white kidney beans, or chickpeas, rinsed and drained COUSCOUS ½ cup water ½ cup fresh orange juice 1 cup uncooked whole-wheat couscous Lightly spray a 3½- or 4-quart slow cooker with cooking spray. Put the carrots, onion, and celery in the slow cooker. Place the chicken cubes over the vegetables. Top with the dried plums, apricots, and raisins. Don’t stir. In a medium bowl, whisk together the vinegar and flour until smooth. Gradually whisk in the wine. Whisk in the remaining chicken ingredients except the beans. Pour over the chicken mixture. Don’t stir. Cook, covered, on low for 5½ to 6½ hours or on high for 2½ to 3 hours, or until the chicken and vegetables are tender. Stir in the beans. Cook, covered, for 5 to 10 minutes (on either low or high), or until the beans are heated through. While the beans are heating, in a small saucepan, bring the water and orange juice just to a boil over high heat. Remove from the heat. Stir in the couscous. Let stand, covered, for 5 minutes. Fluff with a fork. Spoon onto plates. Ladle the chicken mixture over the couscous mixture. PER SERVING calories 450 total fat 2.5 g saturated 0.5 g trans 0.0 g polyunsaturated 0.5 g monounsaturated 0.5 g cholesterol 44 mg sodium 108 mg carbohydrates 76 g fiber 11 g sugars 27 g protein 28 g calcium 99 mg potassium 833 mg dietary exchanges 3 starch 1½ fruit 1 vegetable 2½ very lean meat
American Heart Association (American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet)
3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon table salt 1 teaspoon ground cinnamon bananas (about 3) 2 cups diced overripe bananas 3 beaten eggs 1 cup chopped toasted pecans 1 cup vegetable oil 2 tablespoons honey 1 (8-oz.) can crushed pineapple, drained Preheat oven to 350°. Sift together first 5 ingredients in a large bowl; add the remainder of the ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for about 10 minutes; then remove from pans and place the cakes on wire racks, to cool completely. Browned Butter Frosting 1 cup butter 1 lb. powdered sugar ¼ cup milk 1 tablespoon honey Melt butter in a heavy saucepan over medium heat, stirring constantly for 8 to 10 minutes or until butter begins to turn golden-brown. Remove pan immediately from heat, and pour butter into a small bowl. Chill for an hour or until butter begins to solidify. Beat butter with an electric mixer until fluffy, and add sugar alternately with milk. Stir in the honey. Frost the cake and sprinkle with pecans. Chill for at least 1 hour before serving to make it easier to cut and serve.
Susan Wiggs (The Beekeeper's Ball (Bella Vista Chronicles #2))
Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness
Nicole Taylor (30 Healthy Dinner Recipes for Rapid Weight Loss: Be Beautiful and Healthy! (Best Recipes for Dieters))
Preheat oven to 400 degrees. Separate crescent rolls into 8 triangles. Place 5 triangles in a 9” pie pan, pressing together to form a crust, piercing the bottom 6 - 8 times with a fork. Reserve the other 3 triangles for another use. Cut a section of tin foil so that it covers the crust and weight it down with dried beans, rice, or pie weights. Bake 12 minutes until bottom is slightly brown. Let cool. In a mixing bowl, combine the remaining ingredients and pour the mixture into the crust. Bake for 35-40 minutes until crust is golden brown. Let cool 5 minutes before serving. May be served warm or cold. Enjoy!
Dianne Harman (Marriage & Murder (Cedar Bay Cozy Mystery #4))
The fact is,” said Van Gogh, “the fact is that we are painters in real life, and the important thing is to breathe as hard as ever we can breathe.” So I breathe. I breathe at the open window above my desk, and a moist fragrance assails me from the gnawed leaves of the growing mock orange. This air is as intricate as the light that filters through forested mountain ridges and into my kitchen window; this sweet air is the breath of leafy lungs more rotted than mine; it has sifted through the serrations of many teeth. I have to love these tatters. And I must confess that the thought of this old yard breathing alone in the dark turns my mind to something else. I cannot in all honesty call the world old when I’ve seen it new. On the other hand, neither will honesty permit me suddenly to invoke certain experiences of newness and beauty as binding, sweeping away all knowledge. But I am thinking now of the tree with the lights in it, the cedar in the yard by the creek I saw transfigured. That the world is old and frayed is no surprise; that the world could ever become new and whole beyond uncertainty was, and is, such a surprise that I find myself referring all subsequent kinds of knowledge to it. And it suddenly occurs to me to wonder: were the twigs of the cedar I saw really bloated with galls? They probably were; they almost surely were. I have seen these “cedar apples” swell from that cedar’s green before and since: reddish gray, rank, malignant. All right then. But knowledge does not vanquish mystery, or obscure its distant lights. I still now and will tomorrow steer by what happened that day, when some undeniably new spirit roared down the air, bowled me over, and turned on the lights. I stood on grass like air, air like lightning coursed in my blood, floated my bones, swam in my teeth. I’ve been there, seen it, been done by it. I know what happened to the cedar tree, I saw the cells in the cedar tree pulse charged like wings beating praise. Now, it would be too facile to pull everything out of the hat and say that mystery vanquishes knowledge. Although my vision of the world of the spirit would not be altered a jot if the cedar had been purulent with galls, those galls actually do matter to my understanding of this world. Can I say then that corruption is one of beauty’s deep-blue speckles, that the frayed and nibbled fringe of the world is a tallith, a prayer shawl, the intricate garment of beauty? It is very tempting, but I cannot. But I can, however, affirm that corruption is not beauty’s very heart and I can I think call the vision of the cedar and the knowledge of these wormy quarryings twin fjords cutting into the granite cliffs of mystery and say the new is always present simultaneously with the old, however hidden. The tree with the lights in it does not go out; that light still shines on an old world, now feebly, now bright. I am a frayed and nibbled survivor in a fallen world, and I am getting along. I am aging and eaten and have done my share of eating too. I am not washed and beautiful, in control of a shining world in which everything fits, but instead am wandering awed about on a splintered wreck I’ve come to care for, whose gnawed trees breathe a delicate air, whose bloodied and scarred creatures are my dearest companions, and whose beauty beats and shines not in its imperfections but overwhelmingly in spite of them, under the wind-rent clouds, upstream and down.
Annie Dillard (Pilgrim at Tinker Creek)
Chicken ‘Doner’ Serves 4 Cooking Time 20-25 minutes   Ingredients: 1 tbsp Worcestershire sauce/A1 steak sauce 1 tsp dried oregano 2 tbsp olive oil 3 garlic cloves, crushed Zest & juice of ½ lemon 500g/1lb 2oz free range skinless chicken breast, cut into 2cm/ 1inch cubes 1 onion, sliced 1 red pepper, deseeded & sliced 4 large pitta breads 1 baby gem/romaine lettuce shredded 2 large tomatoes, sliced Salt & pepper to taste   Method: If your hot air fryer has a temperature control set it to 180C/350F. Combine together the Worcestershire sauce, oregano, olive oil & garlic along with the juice and zest of ½ lemon in a large bowl. Add the cubed chicken, cover and leave to marinate for an hour or two. Remove the marinated meat from the bowl, place in the hot air fryer along with the onions and sliced peppers and cook for 20-25 or until the chicken is cooked through. Pile the meat and peppers into the pitta breads along with the lettuce & sliced tomatoes.   Some hot sauce makes a good addition to this dish. Add as much as you dare!
CookNation (The Skinny Hot Air Fryer Cookbook: Delicious & Simple Meals For Your Hot Air Fryer: Discover The Healthier Way To Fry!)
There are these things out there called demons. They'll drag me off to the hell I refuse to believe in, if they get half a chance. They'll eat me alive, starting with fingers and toes. They'll twist me in a knot and use me as a firelighter. They'll cut off my head for a bowling ball. They'll make me eat my own intestines for all eternity.
Donald Hounam (Gifted (Gifted, #1))
Well, good,” he told her. “Because I think you're a spoiled little brat with delusions of being some kind of suburban princess,” he bit out. “And I think you need to realize there's more to life than pink frilly outfits and the perfect shade of lip gloss. If you didn't look like you do, you'd have no friends at all.”               She was still on her knees, head down, determined not to cry. She didn't have friends. His words cut like a knife, but they were all true. It was bad enough her mom wasn't here to watch her movie with her. She didn't need Dylan to make her feel like nothing. After finally getting all of the ruined popcorn back into the bowl, she stood and turned around quickly, avoiding his gaze. She dumped the contents of the bowl in the garbage and marched straight past him and into the living room. Over her shoulder she mustered the ability to shout without a hint of a crack in her voice. “Yeah, well I think you're a pretentious prick who thinks he's too good for everyone since he went to that dumb-ass college!”               Katie flopped down onto the couch, bundled herself up in blankets, and flipped through her DVR to find Legally Blonde. It could at least make her feel better even if her mother wasn't around. A single, solitary tear rolled down her right cheek as she heard Dylan walk behind her, headed for the stairs. She tried as hard as she could to block out the cry-fest she knew was coming until he got to his room where he couldn't hear her, but just when she heard his foot hit the first creaky step, she let out a sniffle and wiped a tear from her face. Katie heard Dylan stop. There were no more creaks on the stairs. Shit, she thought to herself. He heard her.                              
Casey Holman (Romance: The Sitter's Secret)
QUINOA SALAD 6-8 servings (recipe can be doubled. Makes a great workday lunch over arugula and/or spinach—protein, vegetables, vitamins, fiber, AND low-calorie!) 1 c. uncooked quinoa, rinsed very well and drained (the soapy substance tastes bitter if you don’t rinse it off) Vegetable or chicken broth, if desired 1/2 c. chopped green onions, white and pale green parts only (about 2 bunches) ¾ c. chopped fresh parsley 3-4 Tbsp. chopped fresh mint, to taste (optional) 1 clove minced garlic 1 c. grape or cherry tomatoes, cut in halves or quarters ½ cucumber, chopped ½ cup diced red or yellow pepper 1 can black beans, rinsed and drained (optional) ½ tsp. salt, or to taste (less if you are cooking quinoa in a salted broth) ¼ tsp. pepper, or to taste 3-4 Tbsp. extra virgin olive oil 3-4 Tbsp. fresh lemon juice (1-2 lemons) Cook the quinoa as directed on package—normally about 15 minutes. If it is well rinsed, use about 1-3/4 cups water, or vegetable or chicken broth, for 1 cup of quinoa. It is done when the quinoa sprouts little curly “tails.” If all liquid is not absorbed, strain it to remove the liquid. Chill the cooked quinoa if possible; add vegetables and herbs (and beans, if using). Whisk olive oil, lemon juice, salt & pepper in a bowl with a fork until well blended. Add to salad and mix thoroughly. Taste & correct salt & pepper. Chill salad if possible; the flavors will blend as it sits. Other vegetable/herb choices: carrots, zucchini, cilantro (instead of mint).
Rosalind James (Just for Now (Escape to New Zealand, #3))
Makes 12 biscuits 2 cups (250 g) all-purpose flour 4 teaspoons baking powder 1 teaspoon salt ¼ cup (50 g) cold lard or vegetable shortening, cut into bits, plus more for the skillet 1 cup (240 ml) milk • Whisk together the flour, baking powder, and salt in a large bowl. Add the lard and rub it in with your fingers until the mixture is mealy. Add the milk and mix until a smooth dough forms. Divide the dough in half, and form each half into 6 balls. Flatten each ball to be about ¼ inch (6 mm) thick. • Melt a tablespoon or two of lard in a medium castiron skillet over medium-low heat. Add 6 dough pieces and fry on both sides until browned, about 6 minutes per side. Drain on paper towels and repeat with the remaining dough pieces.
Melissa Gilbert (My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours)
I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.
Melissa Gilbert (My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours)
I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.
Melissa Gilbert (My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours)
Strawberry Cheesecake Streusel Muffins Streusel Topping 3 tablespoons White Sugar 3 tablespoons Dark Brown Sugar ½ cup + 3 tablespoons Flour Pinch Coarse Kosher Salt 5 tablespoons butter, melted Cream Cheese Filling 4 ounces cream cheese ⅓ cup white sugar 2 teaspoons beaten egg 1 tsp vanilla extract Muffin Batter 2 cups all purpose flour ½ cup granulated sugar 2 tsp baking powder ½ tsp salt 1 egg ¼ cup canola oil 1 cup whole milk (original recipe used ¾ cup) 1 tsp vanilla extract 1½ cups strawberries, cut into small pieces Instructions cont… Preheat oven to 400. Line a muffin tin with cupcake liners and spray each liner with non-stick spray. Set aside. To make the streusel topping, mix together sugars, flour and salt. Drizzle warm butter over mixture and toss with fork to form pea size pieces. Set aside. To make cream cheese filling, beat cream cheese, sugar, egg and vanilla extract together with an electric mixer in a medium bowl until smooth. Set aside. To make the muffins. Whisk flour, sugar baking powder and salt in a medium bowl. In a separate bowl, whisk the egg, oil, milk and vanilla extract. Add the dry ingredients into the milk mixture. Stir until just incorporated. Do not over mix or you will get a tough muffin. Fold in the strawberries. Scoop a heaping tablespoon of the muffin batter into each cupcake liner. Add a heaping tablespoon of the cream cheese filling. Add another heaping tablespoon on batter onto of the cream cheese filling. I was able to fill the muffin tins full. Sprinkle the streusel topping on the tops. Bake for 25 minutes. Allow to cool in muffin tin for 10 minutes. Remove and chow down.
Sapphire Knight (Gangster)
There you are.  Want some popcorn?” I didn’t wait for an answer but went to the kitchen to get him his own bowl and split the popcorn between the two. In the living room, I set his bowl on the floor within his reach.  Then, I curled into my end of the couch and tucked my feet under him.  With my bowl balanced at my side, I reached for the remote. I’d barely started the movie when he sighed gustily, repositioned himself, and laid his head on my curled legs.  The heat of him relaxed me, and I settled in comfortably, content not to move him.  I ate a piece of popcorn as I watched the intro.  His head shifted on my leg, following the piece of popcorn.  I absently took another piece and offered it to him.  He gently ate it from my fingers.  I offered him a few more pieces, not fully paying attention when he licked the back of my hand. The second movie was more an action-suspense than comedy.  Halfway through the movie, I’d abandoned my bowl of popcorn to the floor.  One of my hands burrowed in the thick fur at Clay’s neck, and the other lightly worried his fuzzy ear.  He didn’t seem to mind my grip as I stared at the screen.  At a particularly suspenseful part, the front door opened.  It scared me so badly that a strangled scream tore through the air.  My scream.  My heart pounded as both Rachel and Clay stared at me. “And that’s why I don’t watch suspense movies,” I said to both of them once I could breathe again.  Clay didn’t stop laughing for two minutes.  Rachel laughed just as hard and thankfully didn’t notice Clay’s reaction. Clay licked my exposed midriff then, finally, settled down. I gently tugged on his ear.  “Cut it out,” I scolded softly. “So
Melissa Haag (Hope(less) (Judgement of the Six #1))
Gnocchi So, the recipe for gnocchi: A little over 1 pound of potatoes suitable for mashing; red potatoes are an option as well. Don’t peel them, so no excess moisture infiltrates the potatoes. Cook them in water with salt until they’re soft but not too soft. Halve and mash with a potato masher. Remove the peel from the masher after each potato. Add flour to the mashed potatoes. This can’t be quantified; add as much as goes in—it depends on the potato, on the degree to which it was cooked, on the moisture in the potato, and on the flour itself. In any case, the mashed potatoes must be warm. Stir until a warm, pleasant dough forms. Coat your hands with flour and form snakes with a diameter of about 1 centimeter (or nearly ½ an inch)—different from the semolina gnocchi rolls. Cut every roll into little pieces, almost 1 inch long—usually each piece should be closer to ½ an inch, but Aviram was afraid that would be too much work for me. Place the gnocchi on a floured tray, leaving some space around each one. Here, too, he spared me some work; I didn’t transfer each gnocco with a fork in order to create slits that would enhance cooking and soaking in the sauce. Drop the gnocchi in several batches, depending on quantity, into a large pot (I didn’t buy one; Michal loaned me a pot on the day of the dress rehearsal) full of water with salt, as when preparing pasta; use 1 tablespoon of salt per 4 cups of water or so, over a large flame. Once the gnocchi float, remove them with a skimmer into a serving bowl, pour the sauce that has been prepared in advance over them, and sprinkle parmesan. You can also prepare them slightly in advance and warm them in the oven.   ***
Aliza Galkin-Smith (The Fat Man's Monologue: Contemporary Fiction for Lovers of Food, Life & Love)
The use of the peace pipe was held sacred by the Indians. Usually it was used in ceremonies of religious, political, or social nature. The decorations on the pipe’s bowl and stem, and even the method of holding or passing the pipe on to the next person, held great ceremonial significance. The pipe was never laid on the ground. To smoke it was a signal that the smoker gave his pledge of honor. It was also believed that the smoke made one think clearly and endowed him with great wisdom. In a treaty ceremony, the pipe usually was passed around to everyone, even before the speeches were made and the problems discussed. Some pipes were made out of wood, clay, or bone. But the most popular and the most treasured were those made of the soft catlinite mined in the pipestone quarries of Minnesota. These red stone quarries were considered sacred by the Dakotas (Sioux), and were traditionally neutral ground for all tribes. Indians traveled many miles to get this pipestone, and it was a medium of barter between various tribes. The stone was so soft that it could be cut and worked into designs with a knife when freshly quarried. Some pipes were inlaid with lead. It is said that some of the Indian raids on small western town newspapers were made by the Indians to get type lead with which to inlay their pipes.
W. Ben Hunt (Indian Crafts & Lore)
As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
But the accompanying steamed rice, pressed into the shape of a chrysanthemum, had a clean, delicate sweetness unlike any rice I had ever tasted. The tray also held a plastic bowl and sipped the savory liquid enriched with diced tofu and emerald wisps of wakame seaweed. In a shallow dish sat a small block of bean curd splashed with soy sauce and topped with pinkish curls of dried bonito that looked like pencil shavings. I cut into the silky white cube and tried to balance the craggy chunk on the slender pieces of wood. It tumbled off. After trying again, success was rewarded with the sweet taste of milky custard mingled with dark soy and smoky fish flakes. There were pickles too, crisp neon-yellow half-moons of sweet daikon radish and crunchy slices of eggplant. Although I had not expected culinary brilliance from a mall restaurant, dinner was exceeding expectations. The ingredients were plain, but exceptional in their purity and freshness.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber. Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt. "To add things is easy; to take them away is the challenge." Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid. "How can we make the ingredient taste more like itself?With heat, with water, with knifework." Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami. "I want to make a message to the guest: this is the best possible way to cook this ingredient." A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more. "The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner." And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
There was some ordinary pork, a heap of pigs' livers and some caul fat. Carenza had been to the market that morning and bought fronds of bronze fennel with their pollen-heavy flowers still on them; sorrel; bitter lettuce. I chose the fennel, went out to the courtyard and picked some marjoram, thyme, parsley and mint. I decided to make some tomacelli, because I liked them and it was the kind of fiddly, absorbing dish I could lose myself in. So I put the livers on to boil, and then cut up some veal haunch. Carenza liked mortadelli and so I'd make her some with the veal. I chopped the veal up finely with a bit of its fat and some lardo, mixed in some parsley and some marjoram. The livers were done, so I drained them and put them in a bowl. Into the mortadella mixture went a handful of grated parmigiana cheese, some cloves, cinnamon and a few threads of saffron. An egg yolk went in too, and then I sank my hands into the cool, slippery mound and mixed it with my fingers. When it was smooth I shaped it into egg-sized balls, wrapped them in pieces of caul and threaded them onto a spit. While the mortadelli sizzled over the flame, I took the livers and crumbled them up, added some minced pancetta, some grated pecorino, marjoram, parsley, raisins, some ginger and nutmeg and pepper. I bound it all together with a couple of eggs and made the stuff into balls, smaller than the mortadelli, wrapped them in more caul and set to frying them in melted lardo.
Philip Kazan (Appetite)
It was also then that the women of Ak&‌ccedil;ah started a new custom. Underneath their garments they wrapped cloth bands around their waists to squeeze them tight. They were so awed by Zekiye's thin waist that, for a while, they ignored Atiye when she reminded them that this waist-thinning method wouldn't work unless they had started very young. But the women kept their waistbands on until the sheep-mating season to see what would happeend. Then they all began to wheeze. They found that in their zeal for having thin waists they had afflicted themselves with shortness of breath, coughing, flushes and sweating. A few had sores on their hands, faces and other parts of their bodies. Three women had problems with their eyes and speech. And when their waists started to swell up like logs, they all took off the cloth bands. "We're well past the age of waist-thinning," they said. All the same, they considered it their duty as mothers to raise their daughters to be as slender as Zekiye. They took lessons in the art of waist-thinning from Atiye and soon discovered that plastic bags were more effective than cloth bands. Thereafter, whenever they had girl babies, they would wash them with three bowls of water as soon as the umbilical cord was cut and then wrap plastic bags around their waists, blowing prayers on them all the while.
Latife Tekin (Sevgili Arsız Ölüm)
Once the food is cool enough, I eat as though I'm starving. The potatoes' skins squeak when I bite into them; the risotto tastes of soft, pungent scapes; the freshly cut asparagus is so crisp and sweet you could almost mistake it for fruit. Merriem smiles at me. We are all holding our stomachs by the time Merriem clears the table and brings out dessert, a bright pink and sticky rhubarb tart dotted with edible flowers. She doles out big scoops of homemade vanilla ice cream with a silver spoon she affectionately refers to as "the shovel," then adds a chunk of honeycomb each of our bowls alongside wedges of the tart.
Hannah Tunnicliffe (Season of Salt and Honey)
It was wrong. It was so relentlessly awful that my mother had been taken from me. I couldn’t even hate her properly. I didn’t get to grow up and pull away from her and bitch about her with my friends and confront her about the things I wished she’d done differently and then get older and understand that she had done the best she could and realize that what she had done was pretty damn good and take her fully back into my arms again. Her death had obliterated that. It had obliterated me. It had cut me short at the very height of my youthful arrogance. It had forced me to instantly grow up and forgive her every motherly fault at the same time that it kept me forever a child, my life both ended and begun in that premature place where we’d left off. She was my mother, but I was motherless. I was trapped by her but utterly alone. She would always be the empty bowl that no one could fill. I’d have to fill it myself again and again and again.
Cheryl Strayed (Wild: From Lost to Found on the Pacific Crest Trail)
While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish. For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag. Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor. Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
As Tomiko and I sank to our knees on floor pillows, her mother filled our sake cups with an amber-green liquid. Called toso, it was a traditional New Year's elixir made from sweet rice wine seasoned with a Chinese herbal-medicine mixture called tososan. Meant to ward off the evil spirits, the drink was honeyed, warm, and laced with cinnamon and peppery sansho. To display the contents of the lacquer boxes, Tomiko's mother had arranged the various layers in the center of the table. The top layer always contains the traditional sweet dishes and hors d'oeuvres, while the second layer holds steamed, boiled, and vinegared offerings. The third box consists of foods that have been grilled or fried. Since not everything fit into the lacquer boxes, Tomiko's mother had placed a long rectangular dish at everyone's place holding three different nibbles. The first one was a small bowl of herring eggs to represent fertility. Waxy yellow in color, they had a plastic pop and mild saline flavor. Next came a miniature stack of sugar- and soy-braised burdock root cut like penne pasta and tossed with a rich nutty cream made from pounded sesame seeds. Called tataki gobo (pounded burdock root), the dish is so named because the gobo (root) symbolizes the hope for a stable, deeply rooted life, while the homonym for tataki (pounded) also means "joy aplenty." The third item consisted of a tiny clump of intensely flavored soy-caramelized sardines that tasted like ocean candy. Called tazukuri, meaning "paddy-tilling," the sticky fish symbolized hopes for a good harvest, since in ancient times, farmers used chopped sardines along with ash for fertilizer.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
Hold on,” Ettrek said. “What qualifies you to be in charge of this mission, anyway?” “I’m better than you,” I said. “At everything.” Teka rolled her eyes. “She knows the target, Trek. You want to charge into Voa to kill a man you don’t understand or know at all?” Ettrek shrugged. “Guess not.” “Everybody take this week to do what you need to get done,” Teka said. “I’ll start getting the ship ready now. I might need a new gravity compressor, and I know we need food.” “And,” I said, thinking of what Isae had used to kill my brother, “maybe some new kitchen knives.” Teka wrinkled her nose, likely remembering the same thing. “Definitely.” “Anyway, we might not be coming back, so…” I shrugged. “Say your good-byes.” “You’re just bursting with optimism, aren’t you,” Ettrek said. “Did you expect the person leading your assassination mission to be cheerful?” I said. “If so, I think you’re in the wrong field.” I set my half-finished bowl of breakfast down, and drew the knife at my hip instead. I leaned across the table and pointed the blade at him. “And by the way, if you call me ‘Scourge’ again, I will cut that stupid knot right off the top of your head.” Ettrek licked his lips, considering my knife. “Okay,” he finally said. “Cyra.
Veronica Roth (The Fates Divide (Carve the Mark, #2))
Okonomiyaki, meanwhile, is to American pancakes what Japanese wrestling is to American wrestling. The basic batter contains flour and water, grated nagaimo (that big slimy yam again), eggs, and diced cabbage. You then augment this base by ordering little bits and nibbles a la carte to be added to the batter. We could not figure out the ordering system, but we listed off ingredients we liked and ended up with two pancakes' worth of batter teeming with squid, octopus, sliced negi, and pickled ginger. The waiter dropped off a big bowl of unmixed pancake fixings and a couple of spatulas and assumed we would know how to do the rest. Every time we did something wrong, he sucked in his breath (a very common sound in Japan, at least in my presence) and intervened. Every time we did something right, he gave the thumbs-up and a Fonzie-like grunt of approval. Now that I've cooked two okonomiyaki and am certified by the Vera Okonomiyaki Napoletana Association, I can tell you how it's done. If your okonomiyaki has a large featured ingredient like strips of pork belly, set it aside to go on top; don't mix it in. Stir everything else together really well. Pour some oil onto the griddle and smooth it out into a thin film with a spatula. Dump the batter onto the griddle and shape it into a pancake about 1/2 to 3/4 inch thick. If you have pork strips, lay them over the top now like you're making bacon-wrapped meatloaf. Now wait. And wait. And wait. If little bits of egg seep out around the edge of your pancake, coax them back in. It takes at least five minutes to cook the first side of an okonomiyaki. Maybe ten. Maybe thirty. If you're not hungry enough to drink a tureen of raw batter, it's not ready. Finally, when it's brown on the bottom, slide two spatulas underneath and flip with confidence. Now wait again. When the center is set and the meat is crispy, cut it into wedges and serve with okonomiyaki sauce, mayo, nori, and fish flakes. If you haven't had okonomiyaki sauce, it's a lot like takoyaki sauce. Sorry, just kidding around. It's a lot like tonkatsu sauce.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
dry not only my sponges but also my cutting boards, colanders, and dishes on my veranda. Sunlight is a good disinfectant, and my kitchen always looks very tidy because I don’t need a dish rack. In fact, I don’t even own a dish rack. I put all the dishes I wash into a large bowl or colander and place this on the veranda to dry. I can wash them in the morning and just leave them outside. This is an excellent solution for people living on their own or for those who don’t use many dishes. Where do you store your oil, salt, pepper, soy sauce, and other seasonings? Many people keep them right beside the stove because they want them close at hand for the sake of convenience. If you are one of these people, I hope you will rescue them right now. For one thing, a counter is for preparing food, not for storing things. Counter space beside the stove, in particular, is exposed to splatters of food and oil, and the seasonings kept here are usually sticky with grease. Rows of bottles in this area also make it much harder to keep clean, and the kitchen area will always be covered in a film of oil. Kitchen shelves and cupboards are usually designed to store seasonings and spices, so put them away where they belong. Quite often, a long, narrow drawer is located next to the oven that can be used for this purpose.
Marie Kondō (The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing (Magic Cleaning #1))
Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
Feelie Box—Cut a hole in a shoebox lid. Place spools, buttons, blocks, coins, marbles, animals, and cars in the box. The child inserts a hand through the hole and tells you what toy she is touching. Or, ask her to reach in and feel for a button or car. Or, show her a toy and ask her to find one in the box that matches. These activities improve the child’s ability to discriminate objects without the use of vision. “Can You Describe It?”—Provide objects with different textures, temperatures, and weights. Ask her to tell you about an object she is touching. (If you can persuade her not to look at it, the game is more challenging.) Is the object round? Cool? Smooth? Soft? Heavy? Oral-Motor Activities—Licking stickers and pasting them down, blowing whistles and kazoos, blowing bubbles, drinking through straws or sports bottles, and chewing gum or rubber tubing may provide oral satisfaction. Hands-on Cooking—Have the child mix cookie dough, bread dough, or meat loaf in a shallow roasting pan (not a high-sided bowl). Science Activities—Touching worms and egg yolks, catching fireflies, collecting acorns and chestnuts, planting seeds, and digging in the garden provide interesting tactile experiences. Handling Pets—What could be more satisfying than stroking a cat, dog or rabbit? People Sandwich—Have the “salami” or “cheese” (your child) lie facedown on the “bread” (gym mat or couch cushion) with her head extended beyond the edge. With a “spreader” (sponge, pot scrubber, basting or vegetable brush, paintbrush, or washcloth) smear her arms, legs, and torso with pretend mustard, mayonnaise, relish, ketchup, etc. Use firm, downward strokes. Cover the child, from neck to toe, with another piece of “bread” (folded mat or second cushion). Now press firmly on the mat to squish out the excess mustard, so the child feels the deep, soothing pressure. You can even roll or crawl across your child; the mat will distribute your weight. Your child will be in heaven.
Carol Stock Kranowitz (The Out-of-Sync Child: Recognizing and Coping with Sensory Processing Disorder)
By late January 2014, Tesla had completed the construction of a cross-country Supercharger corridor that would allow Model S drivers to get from Los Angeles to New York without having to spend a penny on energy. The electric highway took a northern route through Colorado, Wyoming, South Dakota, Minnesota, and Illinois, before approaching New York from Delaware. The path it cut was similar to a trip taken by Musk and his brother, Kimbal, in a beat-up 1970s BMW 320i in 1994. Within days of the route’s completion, Tesla staged a cross-country rally to show that the Model S could easily handle long-distance driving, even in the dead of winter. Two hot-pepper-red Model S’s, driven by members of the Supercharging team, left Tesla’s Los Angeles–based design studio just after midnight on Thursday, January 30. Tesla planned to finish the trip at New York’s City Hall on the night of February 1, the day before Super Bowl XLVIII, which would take place at MetLife Stadium in East Rutherford, New Jersey, just across the state line. Along the way, the cars would drive through some of the snowiest and most frigid places in the country, in one of the coldest weeks of the year. The trip took a little longer than expected. The rally encountered a wild snowstorm in the Rocky Mountains that temporarily closed the road over Vail Pass and then provided an icy entrance to Wyoming. Somewhere in South Dakota, one of the rally’s diesel support vans broke down, forcing its occupants to catch a flight from Sioux Falls to rejoin the rest of the crew in Chicago. And in Ohio, the cars powered through torrential rains as the fatigued crew pressed on for the final stretch. It was 7:30 A.M. on Sunday, February 2, when the Teslas rolled up to New York’s City Hall on a bright, mild morning. The 3,427-mile journey had taken 76 hours and 5 minutes—just over three days. The cars had spent a total of 15 hours and 57 seconds charging along the way,
Hamish McKenzie (Insane Mode: How Elon Musk's Tesla Sparked an Electric Revolution to End the Age of Oil)
The variety of wares was staggering: stacks of brown haddock fried in batter, pea soup crowded with chunks of salt pork, smoking-hot potatoes split and doused with butter, oysters roasted in the shell, pickled whelks, and egg-sized suet dumplings heaped in wide shallow bowls. Meat pasties had been made in half-circle shapes convenient for hand carrying. Dried red saveloy and polony sausages, cured tongue, and cuts of ham seared with white fat were made into sandwiches called trotters. Farther along the rows, there was an abundance of sweets: puddings, pastries, buns crossed with fat white lines of sugar, citron cakes, chewy gingerbread nuts dabbed with crackled icing, and tarts made with currants, gooseberries, rhubarbs, or cherries. Ransom guided Garrett from one stand to the next, buying whatever caught her interest: a paper cone filled with hot green peas and bacon, and a nugget of plum dough. He coaxed her to taste a spicy Italian veal stew called stuffata, which was so delicious that she ate an entire cup of it.
Lisa Kleypas (Hello Stranger (The Ravenels, #4))
Zucchini Gratin Gratin de Courgettes All through that first summer, the zucchini never stopped coming. Often, the vegetables were so abundant we made a full meal of them. 3 pounds of zucchini, cut into ⅛-inch slices 1 red onion, diced ¼ cup olive oil ¼ teaspoon coarse sea salt 1 good pinch cinnamon ¼ cup (packed) dill, chopped, with some stems 1 cup aged sheep’s milk cheese or Parmesan, freshly grated Preheat the oven to 350°F. In a large mixing bowl, toss all the ingredients, except the cheese, together. Transfer to a 9-by-13-inch casserole dish. Bake for 1 hour. The key is to not move the zucchini around, so it takes on the nice layered look of lasagna. Remove from the oven. Let it rest for 10 to 15 minutes. Turn on the broiler. Top the zucchini with the grated cheese—I use an aged sheep’s milk cheese with a texture close to Parmesan. Put the oven rack a bit higher and cook until cheese is melted and beginning to brown, 3 to 4 minutes. You can serve this alongside meat or fish, but we usually eat it as a vegetarian dinner with wild rice. Serves 4 as a side dish, 2 to 3 as a light main course
Elizabeth Bard (Picnic in Provence: A Memoir with Recipes)
Stuffed Quinoa Peppers ½ pound light ground beef or turkey (optional) 1 ½ cups cooked quinoa ½ pack salt-free taco seasoning 6 red bell peppers, halved and seeded ¾ cup low-sodium black beans, drained and rinsed ½ cup finely chopped fresh cilantro 1 cup corn kernels 1 teaspoon garlic powder 1 can green chiles ½ teaspoon onion powder 1 cup diced cherry tomatoes ¼ cup light or fat-free feta cheese ½ cup shredded pepper jack cheese Preheat the oven to 425 ° F. If using beef or turkey, cook it with the taco seasoning. If leaving the beef out, then mix the taco seasoning in with the cooked quinoa. Place the bell pepper halves on a foil-lined baking sheet with the cut side down. Spray the peppers with olive oil (either from a sprayer or a store-bought can) and roast for about 10 minutes. Mix the beef or turkey (if using), quinoa, beans, cilantro, corn, garlic powder, chiles, onion powder, tomatoes, and feta in a large bowl. Flip the peppers, cut side up, and fill with the quinoa mixture. Place back in the oven for another 10 minutes and sprinkle the pepper jack on top for the last minute or so, until melted.
Erin Oprea (The 4 x 4 Diet: 4 Key Foods, 4-Minute Workouts, Four Weeks to the Body You Want)
Scallop Spinach Salad with Bacon FOR THE SALAD: 1 onion 1 teaspoon extra virgin olive oil 6 tablespoons grated Parmesan cheese 6 sea scallops Salt and pepper to taste 3 slices bacon 1 bunch of spinach FOR THE DRESSING: 3 tablespoons good-quality balsamic vinegar 1 teaspoon maple syrup 2 garlic cloves, minced 2 tablespoons extra virgin olive oil Mix the dressing ingredients in a small bowl, adding the oil last, and set aside. Begin by caramelizing the onion, since this will take a while. Slice the onion to the desired thickness (making ⅛-inch slices will prevent them from drying out) and toss with the olive oil in a small bowl. Place in a frying pan over low heat and allow the onion to caramelize for approximately 40 minutes, stirring occasionally. Preheat the oven to 350 ° F. Put a piece of parchment paper on a cookie sheet, top with 6 mounds of grated Parmesan cheese (1 tablespoon for each scallop) and bake until golden brown. Watch closely because it only takes about 5 minutes for these to crisp up! Take the Parmesan crisps out of the oven and set aside. Note: You can caramelize the onions and make the Parmesan crisps the day before—just store in airtight containers overnight. You can use these for other salads as well. Reduce the oven to 250 ° F. Lay the scallops on paper towels, add salt and pepper to taste, and allow to dry thoroughly. While the scallops are drying, cut the bacon into small pieces and crisp them in a frying pan over medium heat. When the bacon is crisp, set it on paper towels to drain. Drain all but 1 teaspoon of the bacon grease from the frying pan and return to the burner over medium heat. When the pan is screaming hot, place the scallops in the pan and sear on both sides until golden brown. Place the scallops in an ovenproof pan (or keep them in an ovenproof frying pan) and place them in the oven for about 6 minutes while you assemble the remainder of the salad. Place the dressing in the bottom of a large salad bowl and top with the spinach, Parmesan crisps, crumbled bacon, and caramelized onions. Toss the salad with the dressing and top with the cooked scallops.
Erin Oprea (The 4 x 4 Diet: 4 Key Foods, 4-Minute Workouts, Four Weeks to the Body You Want)
Roasted Beets 3 medium beets 1 small package chopped walnuts Pinch of salt 1 teaspoon extra virgin olive oil 1 ounce goat cheese Preheat the oven to 425 ° F. Cut the tops and bottoms off the beets and wrap each one in foil. Place on a baking sheet and bake for 45 to 60 minutes. While they bake, toast the walnuts: place the walnuts in a small skillet over medium-high heat, sprinkle with salt, and cook until they are brown. (Keep an eye on them, as they go from brown to burned quickly!) When the beets are done, let cool, unwrap, and place under cold water to slip the skin off easily. Dice the beets and toss them with olive oil in a medium bowl. Combine the beets with crumbled goat cheese and walnuts.
Erin Oprea (The 4 x 4 Diet: 4 Key Foods, 4-Minute Workouts, Four Weeks to the Body You Want)
OYAKI Vegetable bun Serves 4–6 (makes about 20 buns) Preparation time: 2½ hrs Cooking time: 15 mins For the dough 300g (10½ oz) wholemeal flour 50g (1¾ oz) cake/self-raising flour 250ml (8½ fl oz) water For the filling 2kg (4 lb 6 oz) mixed shredded cabbage, finely cut daikon (white radish) and carrot 160g (5½ oz) yellow miso 40g (1½ oz) sugar 4 tbsp vegetable oil 1 tbsp basic dashi or water Vegetable and sweet miso 1 aubergine or daikon, finely sliced For the sweet miso sauce 300g (10½ oz) yellow miso 100g (3½ oz) sugar 50ml (1½ fl oz) vegetable oil 1 tbsp basic dashi or water Sweet potato with sweet red bean paste 2 sweet potatoes, peeled and thinly sliced into rounds 225g (8 oz) red bean paste, sweetened to taste salt, for seasoning 1 Working the dough correctly is key. Combine the two flours in a large bowl and then add the water slowly, mixing with chopsticks, just until combined. Cover with cling film and allow the dough to stand for 2 hours. 2 Meanwhile, prepare the filling. Steam the vegetables in a steamer until just tender but still retaining a bit of bite. Remove, allow to cool, then squeeze out excess liquid. Put the steamed vegetables in a large bowl. 3 In a bowl, combine the miso, sugar, vegetable oil and dashi. Pour the mixture into the bowl with the steamed vegetables and mix well. 4 Divide the vegetable filling into 20 portions and form into balls. Do the same with the dough. 5 To make the buns, take one ball of dough and place on a lightly floured surface. Use the palm of one hand to flatten (or use a rolling pin) into a small circle about 10cm (4 in) in diameter and about 2mm (1/12 in) thick. Try to make the centre of the dough slightly thicker than the edges. 6 Place a ball of filling in the centre. Fold over the dough and shape into a ball, pressing the edges firmly to seal. 7 Steam the oyaki in a metal steamer lined with a damp cloth for 13 minutes, until the dough looks opaque and the centre is cooked through. 8 Once steamed, serve at once. Alternatively you can fry them in a non-stick pan over medium heat for 1–2 minutes, or until each side is lightly golden. For the vegetable and sweet miso 1 Bring a saucepan of water to the boil and blanch the aubergine for a few minutes, until softened. Remove and drain. 2 To make the sweet miso sauce, combine the miso, sugar, vegetable oil, and dashi in a bowl. Spread the miso sauce between two slices of the thinly sliced vegetables like a miso sandwich. For the sweet potato with sweet red bean paste 1 Season the sweet potatoes with salt. 2 Spread red bean paste between two slices of sweet potato, like a miso sandwich.
Lonely Planet Food (From the Source - Japan (Lonely Planet))
She ran her hand through a shell bowl absently, letting the trinkets slide through her fingers. Mostly they weren't cut or polished the way a human jeweler would treat them: they sparkled here and there out of a chunk of brownish rock. A single crystal might shine like the weapon of a god- but be topped by the lumpy bit where it had been prized out of a geode. Ariel regarded the stones with fascination. Of course they were beautiful. Yet she still found the bits and baubles from the human world, made by humans, far more alluring. Why? Why couldn't she be content with the treasures of the sea the way the ocean had made them? What was wrong with them that they had to be altered, or put on something else, or framed, or forced in a bunch onto a necklace, in perfect, unnatural symmetry?
Liz Braswell (Part of Your World)
Jean’s Rosemary, Olive, and Parmesan Sablés Sablés aux Olives, Romarin, et Parmesan I have a real affection for the sandy-textured cookies called biscuits sablés. Here is the savory version that Jean brought to our neighborhood cinema evening. They are extremely easy to make, provided your butter really is at room temperature when you start. Serve them with a glass of white wine and some plump dates; I can’t think of a better beginning to an evening en plein air. 10½ tablespoons unsalted butter 1¼ cups flour 2 scant teaspoons fresh rosemary, finely chopped 1 cup finely grated Parmesan cheese Black pepper 12 cured black olives, pitted and finely chopped An hour or two before you want to bake, take the butter out of the fridge. It needs to be really soft. Preheat the oven to 350°F. Line a large cookie sheet with parchment paper. In a medium mixing bowl, combine flour, rosemary, Parmesan, and a grinding of black pepper. Add the olives and the softened butter cut into three or four chunks. Knead the butter into the flour mixture with your hands until the ingredients are evenly distributed and a ball of dough has formed. Do not overwork the dough. Put the dough in the fridge for 10 minutes. Roll out the dough on a piece of parchment paper to a thickness of about ¼ inch. Using a 2½-inch biscuit cutter (the top of a glass will do just fine), cut 16 rounds. Bake on a sheet of parchment paper until fragrant and highly colored, 15 to 17 minutes. Cool on a wire rack. Store in an airtight container; they keep nicely for 2 to 3 days. Makes 16 cookies
Elizabeth Bard (Picnic in Provence: A Memoir with Recipes)
It's decided! Technique. Knowledge. Creativity. And most of all... ...the strength of will to stand by one's own cooking in the face of all comers! In all of those things, these two dishes stand a cut above! THE HOMECOOKING RESEARCH SOCIETY WINS! THEY SURVIVE! THE DONBURI BOWL SOCIETY WINS! THEY SURVIVE!
Yuto Tsukuda (食戟のソーマ 20 [Shokugeki no Souma 20] (Food Wars: Shokugeki no Soma, #20))
Mother’s yellow station wagon slid like a Monopoly icon along the gray road that cut between fields of Iowa corn, which was chlorophyll green and punctuated in the distance by gargantuan silver silos and gleaming, unrusted tractors glazed cinnamon red. Mother told me how the wealth of these farmers differed from the plight of the West Texas dirt farmers of her Dust Bowl youth, who doled out mortgaged seed from croker sacks. But because I was seventeen and had bitten my cuticles raw facing the prospect of fitting in at the private college we’d reach that night—which had accepted me through some mixture of pity and oversight—and because I was split-headed with the hangover Mother and I had incurred the night before, sucking down screwdrivers in the unaptly named Holiday Inn in Kansas City, I told Mother something like, Enough already about your shitty youth. You’ve told me about eight million times since we pulled out of the garage.
Mary Karr (Lit)
My hands read a Braille map hewn from bone, starting with my hollow breasts threaded with blue-vein rivers thick with ice. I count my ribs like rosary beads, muttering incantations, fingers curling under the bony cage. They can almost touch what’s hiding inside. My skin slopes down over the empty belly, then around the inside sharp curve of my hip bones, bowls carved out of stone and painted with fading pink razor scars. I twist in the glass. My vertebrae are wet marbles piled one on top of the other. My winged shoulder blades look ready to sprout feathers. I pick up the knife. The tendons on the back of my hand tense, ropes holding down a tent while the wind blows. Thin scars etch the inside of my wrist, widening to the ribbons in the crook of my elbow where I cut too deep in ninth grade. I win, I won.   I’m lost.     The music from my bedroom shrieks so loud against the mirror it’s making my ears ring. I stare at the ghost-girl on the other side, her corset bones waiting to be laced even tighter so she can fold in on herself over and over until she disappears past zero.
Laurie Halse Anderson (Wintergirls)
If we go, how long will it be before you find the local hole in Sidewinder? a voice inside him asked. The dark place with the lousy color TV that unshaven and unemployed men spend the day watching game shows on? Where the piss in the men’s room smells two thousand years old and there’s always a sodden Camel butt unraveling in the toilet bowl? Where the beer is thirty cents a glass and you cut it with salt and the jukebox is loaded with seventy country oldies? How long? Oh Christ, he was so afraid it wouldn’t be long at all. “I can’t win,” he said, very softly. That was it. It was like trying to play solitaire with one of the aces missing from the deck.
Stephen King (The Shining (The Shining #1))
Dumplings Serves: 30-40 Preparation Time: 2 hours Total Time: 2 hours, 15 minutes Ingredients 3 pounds bok choy, washed 1 ½ pounds ground pork ⅔ cup rice wine ½ cup vegetable oil 3 tablespoons sesame oil 1 tablespoon salt 3 tablespoons soy sauce ¼ teaspoon white pepper ⅔ cup water 3-4 packages dumpling wrappers Dipping sauce ½ cup soy sauce ½ tablespoon rice vinegar 1 dash hot chili sauce 1 green onion, sliced thinly Directions Cut the bottoms off the bok choy, and blanch it in boiling water. Transfer it immediately to ice cold water. Drain, squeeze the water out gently, and wipe it dry with paper towels. Chop the bok choy finely and place it in a large bowl. Add the ground pork, rice wine, vegetable oil, sesame oil, salt, soy sauce, white pepper, and water, and mix thoroughly. Line a baking sheet with parchment paper, and set it aside. Place a wrapper on a clean surface and spoon about a tablespoon of filling into the center. Moisten the edges with water and fold the circle over, in half. Press the edges together to seal. Fold the edges to get a fan-like shape (about 4 folds). Arrange the dumplings on the baking sheet, not too close so they don’t stick to each other. To store, cover with cling wrap and freeze overnight. Transfer the frozen dumplings to another container or to Ziploc bags and replace in the freezer. The dumplings may be boiled or fried. When boiled, cooked dumplings float to the top when ready. To fry, deep fry until golden brown or pan fry Serve with a dipping sauce made of ½ cup of soy sauce, ½ tablespoon if rice vinegar, and a dash of chili sauce. Add green onions and mix well
Lina Chang (Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home)
1. Music rap beat: The creak of a door wao wao wao. Wao Wao Tum Tum Tum Wao WaoThe smashing sword of feelings cuts the emptiness of reality that feels the powerlessness of the fighter against fate 2. Music rap beat: Tuk tchak tututu tchak tutu tchak tututu tchak tutu tchak tchak tchak tutu tchak.Memory is a palace of photographs and in each room you can watch a video of memories, this palace is on fire, and new photos fly out of your head that rebuild a new castle. 3. Music rap beat: empty drum sound and beat rhythm house here tuka tu dum tuk tutu tuka house. Fake laughter as a simulated orgasm of optimism. 4. Music: Bowl Sound: woo-woo-beat rhythm: Tu-Ta-Ta-Tu-Tu-Doom Remembering, fears, desires, mysterious entities, all of them are in your hotel subconscious where you are just a doorman. 5. Compass of awareness in the hands of the one who is eating in the elevator of consciousness, awareness in the very top. On the higher floors, they will understand that they have not yet grown to logic, and where logic breaks down and the highest level of thinking begins: infinite love. 6. Thinking is life, the death of thinking and philosophy gives birth to a new form of life in a new dimension of thinking. 7. Instincts are fear, therefore we are still part of the animal world, because of fear we live in a cultural ghetto. Intuition is the courage of conscience in the heart. 8. Love is when it is pleasant to dream and think about your beloved person and to receive sincere pleasure taking care of him. 9. A philosopher is a whirling six-barreled machine gun firing thoughts, ideas into people's souls and bullets never end; a slight evil smile of awareness comes from them; everyone realizes the evil joke of reality. 10. Periodically, the light of the stairs illuminates the corridors of the staircases, everything changes and is illuminated by a beacon of good luck for our lives. 11. Insanely laughing psycheFrom disappointment, the soul cannot stop laughing with a frightening uncontrolled laugh, between fear and uncontrolled angry laughter. The smiling, insanely laughing psyche growls and tears to pieces from the high-voltage psychic tension that gives birth to truth, from a smile the philosophy of the psyche breaks into two parts of the duality of the world. A huge smile is visible in the broken mirror of the psyche, and only sometimes the image of a person is reflected in them as a reflection of conscience. 12. Everyone hurries to their graves. 13. Instincts are terrible toys of the subconscious, there is a toy world that is developed at the expense of all lived lives, they call to have fun at the expense of oneself. Author: Musin Almat Zhumabekovich
Musin Almat Zhumabekovich.
Rona soon picked out her own plot of land - one hundred eighty acres that stretched along the bottom of a rocky hill and only a stone's through from the shoreline. Quickly, much more quickly than natural for a man much less a woman - even one of Rona Blackburn's stature - a house appeared. She filled her new home with reminders of her previous one on the Aegean island she had loved so much: pastel seashells and a front door painted a deep cobalt blue - a color the yiayias always claimed had the power to repel evil. Then she set up her bed, made a pit for her fire, and erected two wooden tables. One table she kept bare. The other she covered in tinctures and glass jars of cut herbs and other fermented bits of flora and fauna. On this table, she kept a marble mortar and pestle, the leather sheath in which she wrapped her knives, and copper bowls - some for mixing dry ingredients, some for liquid, and a few small enough to bring to the mouth for sipping. And when the fire was stoked and the table was set, she placed a wooden sign - soon covered in a blanket of late December snow - outside that blue front door. It read one world: Witch.
Leslye Walton (The Price Guide to the Occult)
slices center-cut bacon, halved 1 pound Brussels sprouts, trimmed and halved 1½ tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon dried thyme Preheat the air fryer to 350°F. Arrange the bacon in a single layer in the air fryer basket. Cook for about 10 minutes, until crisp. Transfer the bacon to a plate lined with paper towels to drain, then roughly chop. (For a toaster oven–style air fryer, the temperature remains the same; cook for about 8 minutes.) In a large bowl, toss the Brussels sprouts with the oil. Sprinkle with the salt and thyme and toss well to coat. Working in batches, arrange a single layer of the Brussels sprouts in the air fryer basket. Cook for about 13 minutes,
Gina Homolka (The Skinnytaste Air Fryer Cookbook: The Best Healthy Recipes for Your Air Fryer)
Fideos secos, also known as sopa seca or Mexican “dry soup,” is typically made with thin spaghetti cooked in a guajillo pepper and tomato sauce, topped with avocado, queso fresco, and sometimes chicharrón (fried pork rinds). This grain-free version replaces the pasta with carrots—and I have to say, they just might be the tastiest carrots I’ve ever eaten (and this is coming from a girl who doesn’t really like carrots). Spiralized carrots are great as a pasta swap in dishes like this where you want a noodle with a good bite. Zucchini tends to get watery if cooked too long, but the carrots stay firm, creating a very pasta-like experience. 1 large (13-ounce) carrot (at least 2 inches thick) 2 dried guajillo chiles,* stemmed, split open, and seeded 4 teaspoons olive oil ⅓ cup chopped onion 3 garlic cloves 2 medium tomatoes, quartered 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce) ½ teaspoon ground cumin ¾ teaspoon kosher salt 4 ounces thinly sliced avocado (from 1 small Hass) 2 ounces (scant ½ cup) crumbled queso fresco 1 tablespoon chopped fresh cilantro *Read the label to be sure this product is gluten-free. Using the widest noodle blade of your spiralizer, spiralize the carrot, then cut the “noodles” into 6-inch lengths. Set aside on a plate. Soak the guajillo chiles in a bowl of ½ cup hot water until softened, about 30 minutes. Transfer the chiles and soaking liquid to a blender. Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil, the onion, and garlic and cook, stirring, until the onion is golden brown, 3 to 4 minutes. Transfer the mixture to the blender. Add the tomatoes, adobo sauce, cumin, and ¼ teaspoon of the salt to the blender and blend well. In the same skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add the carrot noodles and the remaining ½ teaspoon salt. Cook, stirring, until softened, about 5 minutes. Pour the sauce from the blender over the carrots, increase the heat to high, and cook, stirring occasionally, until the sauce thickens, about 5 minutes. To serve, divide the carrot noodles between 2 bowls. Top each with half the avocado, queso fresco, and cilantro.
Gina Homolka (Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More)
2 boneless, skinless chicken breasts (8 ounces each) 2 cups low-fat (1%) buttermilk 1½ teaspoons plus ⅛ teaspoon kosher salt Freshly ground black pepper 2 teaspoons red wine vinegar 2 teaspoons olive oil 1 teaspoon Dijon mustard ¼ small red onion, thinly sliced 1¾ cups thinly sliced green cabbage 1 fresh jalapeño pepper, seeded and thinly sliced 2 tablespoons finely chopped fresh parsley 1 cup panko bread crumbs, regular or gluten-free ½ teaspoon cayenne pepper Olive oil spray (I like my Misto or Bertolli) 4 tablespoons light mayonnaise 4 potato rolls, whole wheat (I like Martin’s) or gluten-free Pound out the thicker end of the chicken breasts so that they are evenly thick (about ½ inch). Cut each breast in half so you have 4 thick pieces. In a medium bowl, whisk together the buttermilk, 1 teaspoon of the salt, and pepper to taste. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to cook, in a large bowl, whisk together the vinegar, olive oil, mustard, ⅛ teaspoon of the salt, and pepper to taste. Add the onion, cabbage, jalapeño, and parsley and toss to combine. Cover and refrigerate until ready to assemble the sandwiches. Preheat an air fryer to 375°F. In a shallow bowl, combine the panko, cayenne, remaining ½ teaspoon salt, and black pepper to taste. Dredge the chicken in the panko mixture, shaking off any excess. Place 2 pieces of the coated chicken in the air fryer basket in a single layer and spray the tops with oil. Cook the chicken for 14 to 16 minutes (depending on the thickness), turning halfway. Spray the other side with oil and cook until golden and cooked through (a thermometer inserted in the thickest part of the breast should read 165°F). Repeat with the remaining 2 pieces of chicken. To assemble the sandwiches, spread the mayo on the bottoms of the rolls. Top with the chicken, then pile ½ cup of the slaw on the chicken. Put the tops of the rolls on the slaw and serve.
Gina Homolka (Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More)
On the 12th day of my killing spray, I cut the guy who bad mouthed me on Twitter into six pieces and fed the homeless guy his heart in a bowl of cawl.
Et Imperatrix Noctem
CHOCOLATE OVERLOAD COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position. FOR THE CRUST: 1½ cups flour ¼ cup cocoa powder ¾ cup sugar ¾ cup softened butter (1½ sticks) Mix the dry ingredients together and then cut in the softened butter. (You can also do this in a food processor with a steel blade, using chilled butter that’s been cut into chunks.) Spread the mixture out in the bottom of a greased 9-inch by 13-inch cake pan and press it down with a spatula. Bake at 350 degrees F. for 15 minutes. (Don’t shut off the oven—you’ll need it for the second step.) FOR THE FILLING: 2 eight-ounce packages softened cream cheese (the block type, not the whipped type) 1 cup mayonnaise 1 cup sugar 4 eggs 2 cups melted chocolate chips (12-ounce bag) 2 teaspoons vanilla You can do this by hand, but it’s a lot easier with an electric mixer. Soften the cream cheese and beat it with the mayonnaise until it’s smooth. Gradually add the sugar. Add the eggs, one at a time, beating after each addition. Melt the chocolate chips in a microwave-safe bowl for 3 minutes. (Chocolate chips may retain their shape, so stir them to see if they’re melted.) Let them cool for a minute or two, and then gradually add the chocolate, mixing thoroughly. Then mix in the vanilla. Pour the finished mixture on top of the crust you just baked. Bake at 350 degrees F. for 35 minutes. Let it cool to room temperature and then chill for at least 4 hours. Cut into brownie-size bars. Garnish the bars with strawberries, whipped cream, or powdered sugar if desired. Baking Conversion Chart These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.
Joanne Fluke (Peach Cobbler Murder (Hannah Swensen, #7))
MINNESOTA PEACH COBBLER Preheat oven to 350 degrees F., rack in the middle position. Note: Don’t thaw your peaches before you make this—leave them frozen. Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray. 10 cups frozen sliced peaches (approximately 2½ pounds, sliced) 1/8 cup lemon juice (2 Tablespoons) 1½ cups white sugar (granulated) ¼ teaspoon salt ¾ cup flour (no need to sift) ½ teaspoon cinnamon ½ cup melted butter (1 stick, ¼ pound) Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined. Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DON’T TURN OFF THE OVEN! TOP CRUST: 1 cup flour (no need to sift) 1 cup white sugar (granulated) 1½ teaspoons baking powder ¼ teaspoon cinnamon ½ teaspoon salt ½ stick softened butter (¼ cup, 1/8 pound) 2 beaten eggs (just stir them up in a glass with a fork) Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it’ll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.) Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well—the batter will spread out and fill in as it bakes and result in a crunchy crust.) Bake at 350 degrees F., uncovered, for an additional 50 minutes. Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled.
Joanne Fluke (Peach Cobbler Murder (Hannah Swensen, #7))
STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter
Joanne Fluke (Peach Cobbler Murder (Hannah Swensen, #7))
GERMAN CHOCOLATE CAKE COOKIES Do not preheat oven yet—make cookie dough first COOKIE DOUGH: 1 cup butter (2 sticks) 1 cup milk chocolate chips 2 cups white (granulated) sugar 2 eggs ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla 3 cups flour (no need to sift) FROSTING: ½ cup firmly packed brown sugar ¾ cup tightly packed coconut ½ cup chopped pecans ¼ cup chilled butter (½ stick) 2 egg yolks, beaten In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it’s fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover the dough and set it aside while you make the frosting. Combine the sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Separate the yolks, place them in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorporated. (If you don’t have a food processor, you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position. Chill the frosting while the oven’s preheating. It’ll make it easier to work with. This will be especially true if you’ve made the frosting by hand and haven’t chopped the coconut into shorter shreds. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board’s around, use the bowl of a small spoon.) Pat the frosting into ½-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees F. for 10 to 12 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. Yield: 5 to 6 dozen, depending on cookie size. Chapter Fifteen By the end of the day, Hannah’s feet were aching.
Joanne Fluke (Peach Cobbler Murder (Hannah Swensen, #7))
STRAWBERRY CUSTARD SQUARES Preheat oven to 375 degrees F., rack in the middle position. 1 cup flour (no need to sift) ½ teaspoon salt ½ cup chilled butter (1 stick, ¼ pound) 2 Tablespoons whipping cream (1/8 cup) ½ cup flour (not a misprint—you’ll use 1½ cups in this part of the recipe) ½ cup white (granulated) sugar 3 cups sliced strawberries*** TOPPING: ½ cup white (granulated) sugar 1 Tablespoon flour 2 eggs, beaten (just whip them up in a glass with a fork) 1 cup whipping cream 1 teaspoon vanilla extract (or strawberry if you have it) Spray a 13-inch by 9-inch cake pan with nonstick cooking spray. In a small bowl, combine flour and salt. Cut in the half cup of butter until the resulting mixture looks like coarse sand. (You can do this in the food processor with a steel blade if you like.) Stir in the cream and pat the dough into the bottom of your cake pan. Combine the ½ cup flour and the sugar. Sprinkle it over the crust in the pan and put the sliced strawberries (or other fruit) on top. Topping: Mix the sugar and flour. Stir in the eggs, cream, and vanilla (or other extract). Pour the mixture over the top of the fruit in the pan. Bake at 375 degrees F. for 40 to 45 minutes, or until the top is lightly browned. Cool on a rack, and then refrigerate. Serve warm or chilled, with sweetened whipped cream or ice cream for a topping. Yield: 10 to 12 dessert squares. Chapter Eighteen “Hello, you’ve reached the Rhodes Dental Clinic.
Joanne Fluke (Peach Cobbler Murder (Hannah Swensen, #7))
Other Kinds of Fun LARGE MOTOR SKILLS ♦  Take a walk on a balance beam, along the curb, or even down a line on the sidewalk. ♦  Play catch (start with a large, slightly deflated ball). ♦  Jump over things (anything more than a few inches, though, will be too high for most kids this age). ♦  Throw, kick, roll, and toss balls of all sizes. ♦  Ride a tricycle. ♦  Spin around till you drop. ♦  Pound, push, pull, and kick. ♦  Make music using drums, xylophones, flutes, and anything else you have handy. ♦  Play Twister. SMALL MOTOR SKILLS ♦  Puzzles (fewer than twenty pieces is probably best). You might even want to cut up a simple picture from a magazine and see whether your toddler can put it back together. ♦  Draw on paper or with chalk on the sidewalk. ♦  Sculpt with clay or other molding substance. ♦  Finger paint. ♦  Play with string and large beads. ♦  Pour water or sand or seeds from one container to another. ♦  Get a big box (from a dishwasher or refrigerator), then build, paint and decorate a house together. THE BRAIN ♦  Matching games. ♦  Alphabet and number games (put colorful magnetic letters and numbers on the fridge and leave them low enough for the child to reach). ♦  Lots of dress-up clothes. ♦  Dolls of all kinds (including action figures). ♦  Pretending games with “real” things (phones, computer keyboards). ♦  Imaginary driving trips where you talk about all the things you see on the road. Be sure to let your toddler drive part of the way. ♦  Sorting games (put all the pennies, or all the triangles, or all the cups together). ♦  Arranging games (big, bigger, biggest). ♦  Smelling games. Blindfold your toddler and have him identify things by their scent. ♦  Pattern games (small-big/small-big). ♦  Counting games (How many pencils are there?). A FEW FUN THINGS FOR RAINY DAYS (OR ANYTIME) ♦  Have pillow fights. ♦  Make a really, really messy art project. ♦  Cook something—kneading bread or pizza dough is especially good, as is roasting marshmallows on the stove (see pages 214–20 for more). ♦  Go baby bowling (gently toss your toddler onto your bed). ♦  Try other gymnastics (airplane rides: you’re on your back, feet up in the air, baby’s tummy on your feet, you and baby holding hands). ♦  Dance and/or sing. ♦  Play hide-and-seek. ♦  Stage a puppet show. ♦  If it’s not too cold, go outside, strip down to your underwear, and paint each other top-to-bottom with nontoxic, water-based paints. Otherwise, get bundled up and go for a long, wet, sloppy, muddy stomp in the rain. If you don’t feel like getting wet, get in the car and drive through puddles.
Armin A. Brott (Fathering Your Toddler: A Dad's Guide To The Second And Third Years (New Father Series))
apple turnovers Ingredients for Turnovers 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt ¾ cup shortening ½ cup whole milk 6 medium baking apples, peeled, cored, and cut into quarters 6 tablespoons sugar Ground cinnamon Ground nutmeg Ingredients for Syrup 2 cups granulated sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 cups water ¼ cup unsalted butter Directions for Turnovers Preheat the oven to 375°F. In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening until crumbly. Add the milk and stir until all of the flour is moistened. Form the dough into a ball. Using a floured rolling pin, roll two-thirds of the dough into a 14-inch square on a generously floured, cloth-covered board. Cut into 4 squares. Roll the remaining dough into a 14 × 7-inch rectangle. Cut into 2 squares. Place 4 apple quarters on each pastry square. Sprinkle each square with 1 tablespoon sugar and a sprinkle of cinnamon and nutmeg. Bring the corners of each pastry up over the apple quarters and press together. Directions for Syrup In a medium saucepan over medium-high heat, bring the sugar, cinnamon, nutmeg, and water to a boil. Remove from the heat and stir in the butter. Assembly Place the turnovers in a buttered 9 × 13-inch baking dish. Pour the syrup over the turnovers (reserve some for later). Bake about 45 minutes, until the crust is golden and the apples are tender. Spoon the remaining syrup over the turnovers. Serve warm with Heavenly Homemade Whipped Cream (recipe follows). Serves 6
Viola Shipman (The Recipe Box)
cherry turnovers Ingredients 3 cups all-purpose flour 3 tablespoons granulated sugar 1½ teaspoons salt ½ teaspoon ground cinnamon 1¼ cups shortening 5 to 6 tablespoons cold water 1 can cherry pie filling (add 3 tablespoons granulated sugar) OR 1 pound fresh cherries, pitted and chopped (add granulated sugar to taste) Directions Preheat the oven to 425°F. In a large mixing bowl, combine the flour, sugar, salt, and cinnamon. Cut in the shortening with a pastry blender until the mixture is pea-sized in consistency (don’t over-blend; make sure the mixture remains loose). Sprinkle mixture with cold water, 1 tablespoon at a time, until the dough has formed. Form the dough into a ball. Divide the dough in half. Using a floured rolling pin, roll each ball of dough into a 10 × 15-inch rectangle on a floured surface. Cut into six 5-inch squares. Put 2 tablespoons of fruit in the center of each square. Moisten the edges with water and fold over to form a triangle. Seal with a fork and prick the top to vent. Place the turnovers on an ungreased cookie sheet and bake 12 to 15 minutes or until lightly golden. Serves 6 to 8
Viola Shipman (The Recipe Box)
1 cup Basic Mayonnaise ¼ cup coconut cream 2 tablespoons red wine vinegar 1 tablespoon minced fresh parsley ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon black pepper ¼ teaspoon paprika This thick and creamy, kid-approved ranch is great for basting chicken, fish, or pork; makes a great dipping sauce for raw vegetables; and is perfect on a fresh green salad. Whisk together the mayo, coconut cream, and vinegar in a small bowl. Add the parsley, garlic powder, onion powder, pepper, and paprika and stir until thoroughly combined. This dressing will keep in the refrigerator for 2 to 3 days. ✪Super Snack Prep our Buffalo Sauce, whip up our hot wings, cut up some carrot sticks and celery, and serve with the Ranch Dressing, and you’ve got yourself the perfect sports-watching, New Year–celebrating, or housewarming appetizer.
Melissa Hartwig Urban (The Whole30: The 30-Day Guide to Total Health and Food Freedom)
The sun had slipped past noon, and a slice of heat fell through the tree-house window, firing Laurel's inner eyelids cherry cola. She sat up but made no further move to leave her hiding spot. It was a decent threat- Laurel's weakness for her mother's Victoria sponge was legendary- but an idle one. Laurel knew very well that the cake knife lay forgotten on the kitchen table, missed amid the earlier chaos as the family gathered picnic baskets, rugs, fizzy lemonade, swimming towels, and the new transistor, and burst, stream-bound, from the house. She knew well because when she'd doubled back under the guise of hide-and-seek and sneaked inside the cool, dim house to fetch the package, she'd seen the knife sitting by the fruit bowl, red bow tied around its handle. The knife was a tradition- it had cut every birthday cake, every Christmas cake, every Somebody-Needs-Cheering-Up cake in the Nicolson family's history- and their mother was a stickler for tradition.
Kate Morton (The Secret Keeper)
Directions 1.Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9 inch pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside. 2.In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts. 3.Pour batter into a prepared pan. Bake in the oven for 40 minutes, or until toothpick inserted into the center of cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake. 4.For the honey syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Sharlene Alexander (100 Fun Stories for 4-8 Year Olds (Perfect for Bedtime & Young Readers) (Yellow Series))
then his testicles, then into his belly, so intestines could emerge, long, purple and bloody pulled in a line from him. His belly gaping, his manhood quivering in a bowl, his head was cut off, ending his agony.
G. Lawrence (No More Time to Dance (The Story of Catherine Howard Book 2))