Bowl Full Of Cherries Quotes

You are just a bowl full of cherries,” Cynthia snatched the phone away and started dialing. “No my dear doctor friend, you are confused with someone who wants to blow smoke up your furry butt. What I am is a bowl full of wake the hell up and smell the roses.

Twas the night before Christmas, when all through the house Not a creature was stirring, not even a mouse; The stockings were hung by the chimney with care, In hopes that St. Nicholas soon would be there; The children were nestled all snug in their beds; While visions of sugar-plums danced in their heads; And mamma in her 'kerchief, and I in my cap, Had just settled our brains for a long winter's nap, When out on the lawn there arose such a clatter, I sprang from my bed to see what was the matter. Away to the window I flew like a flash, Tore open the shutters and threw up the sash. The moon on the breast of the new-fallen snow, Gave a lustre of midday to objects below, When what to my wondering eyes did appear, But a miniature sleigh and eight tiny rein-deer, With a little old driver so lively and quick, I knew in a moment he must be St. Nick. More rapid than eagles his coursers they came, And he whistled, and shouted, and called them by name: "Now, Dasher! now, Dancer! now Prancer and Vixen! On, Comet! on, Cupid! on, Donder and Blixen! To the top of the porch! to the top of the wall! Now dash away! dash away! dash away all!" As leaves that before the wild hurricane fly, When they meet with an obstacle, mount to the sky; So up to the housetop the coursers they flew With the sleigh full of toys, and St. Nicholas too— And then, in a twinkling, I heard on the roof The prancing and pawing of each little hoof. As I drew in my head, and was turning around, Down the chimney St. Nicholas came with a bound. He was dressed all in fur, from his head to his foot, And his clothes were all tarnished with ashes and soot; A bundle of toys he had flung on his back, And he looked like a pedler just opening his pack. His eyes—how they twinkled! his dimples, how merry! His cheeks were like roses, his nose like a cherry! His droll little mouth was drawn up like a bow, And the beard on his chin was as white as the snow; The stump of a pipe he held tight in his teeth, And the smoke, it encircled his head like a wreath; He had a broad face and a little round belly That shook when he laughed, like a bowl full of jelly. He was chubby and plump, a right jolly old elf, And I laughed when I saw him, in spite of myself; A wink of his eye and a twist of his head Soon gave me to know I had nothing to dread; He spoke not a word, but went straight to his work, And filled all the stockings; then turned with a jerk, And laying his finger aside of his nose, And giving a nod, up the chimney he rose; He sprang to his sleigh, to his team gave a whistle, And away they all flew like the down of a thistle. But I heard him exclaim, ere he drove out of sight— “Happy Christmas to all, and to all a good night!

I swear to God, if you do not put Mom on the line I’m going to choke you in your sleep.” “With your bare hands or your pretentious infinity scarf?” Rell joked.

At his leisure, the lieutenant allowed the unforgettable spectacle to engrave itself upon his mind. With one hand he fondled the hair, with the other he softly stroked the magnificent face, implanting kisses here and there where his eyes lingered. The quiet coldness of the high, tapering forehead, the closed eyes with their long lashes beneath faintly etched brows, the set of the finely shaped nose, the gleam of teeth glimpsed between full, regular lips, the soft cheeks and the small, wise chin… Wherever the lieutenant's eyes moved his lips faithfully followed. The high, swelling breasts, surmounted by nipples like the buds of a wild cherry, hardened as the lieutenant's lips closed about them. The arms flowed smoothly downward from each side of the breast, tapering toward the wrists, yet losing nothing of their roundness or symmetry…The natural hollow curving between the bosom and the stomach carried in its lines a suggestion not only of softness but of resilient strength, and while it gave forewarning to the rich curves spreading outward from here to the hips it had, in itself, an appearance only of restraint and proper discipline. The whiteness and richness of the stomach and hips was like milk brimming in a great bowl, and the sharply shadowed dip of the navel could have been the fresh impress of a raindrop, fallen there that very moment. Where the shadows gathered more thickly, hair clustered, gentle and sensitive, and as the agitation mounted in the now no longer passive body there hung over this region a scent like the smoldering of fragrant blossoms, growing steadily more pervasive… Passionately they held their faces close, rubbing cheek against cheek…Their breasts, moist with sweat, were tightly joined, and every inch of the young and beautiful bodies had become so much one with the other that it seemed impossible there should ever again be a separation…From the heights they plunged into the abyss, and from the abyss they took wing and soared once more to dizzying heights…As one cycle ended, almost immediately a new wave of passion would be generated, and together -with no trace of fatigue- they would climb again in a single breathless movement to the very summit.

I was struck with how full a silence could be: a Carolina wren sang from the eave of the shed; cedar waxwings carried on whispery bickerings up in the cherry; a mockingbird did an odd jerky dance, as if seized by the bird spirit, out on the driveway. The pea bowl rang like an insistent bell as we tossed in our peas.

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

It is a fact that every day this time of year,at twenty-three seconds after 4:18, the entire Parthenon of animistic godlings and demons,trolls and sprites of dead chiefs that predated Muhammad, flex their bronzy thews and proceed to gang-piss on Assama. The earliest invaders clocked their movements by it; the lighting,the thunder, and the rain are the sole consistencies of this drowsy, turbulent land,ceaselessly full of surprises, none of them pleasant, all of them keeping you from ever feeling at home.

It was almost too much to hope. He’d met someone cool. Through Tyler. He’d met someone cool through Tyler.

Black Forest Cupcakes A rich chocolate cupcake with cherry filling and vanilla cream frosting. 1⅓ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs 1 teaspoon vanilla extract 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the vanilla. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Vanilla Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners’ sugar 2 tablespoons milk 1 can cherry pie filling Chocolate shavings 12 fresh cherries with stems In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed and adding milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Using a melon baller, scoop out the center of the cooled cupcakes no more than halfway down. Spoon in the cherry pie filling. Using a pastry bag, pipe the vanilla cream over the tops of the cupcakes. Garnish each with chocolate shavings and a fresh cherry on top.

Pineapple Upside-Down Cupcakes A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry. ½ cup butter (1 stick), softened ¾ cup sugar 2 eggs 1 teaspoon vanilla extract 1⅔ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 can crushed pineapple, undrained Topping: 12 pineapple rings 12 maraschino cherries Brown sugar Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, and salt. Alternately add the flour mixture and the crushed pineapple to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Place one pineapple ring and one cherry on top of each cupcake. Bake for 17 to 22 minutes until golden brown. After cupcakes cool, sprinkle brown sugar on top of the pineapple ring and use a kitchen torch to caramelize the sugar and pineapple. Makes 12. Leave plain or top with vanilla buttercream.