Bowl Of Fruit Quotes

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A table, a chair, a bowl of fruit and a violin; what else does a man need to be happy?
Albert Einstein
Well then," Roen said briskly, "are you sleeping?" "Yes." "Come now. A mother can tell when her son lies. Are you eating?" "No," Brigan said gravely. "I've not eaten in two months. It's a hunger strike to protest the spring flooding in the south." "Gracious," Roen said, reaching for the fruit bowl. "Have an apple, dear.
Kristin Cashore (Fire (Graceling Realm, #2))
I'll be fine. Maybe I should make up a magic milk bath with the Golden Fruit, huh?" I laughed. Kishan considered and grinned. "A giant bowlful of milk with you in the middle might be a little too much for us cats to resist.
Colleen Houck (Tiger's Voyage (The Tiger Saga, #3))
Zach shoveled another spoonful of Fruit Loops cereal with milk into his mouth. “It is not possible!” “How do you know? Just because there’s no proof to prove it, there’s no proof to disprove it either.” “You’re trying to make me crazy, aren’t you?” “Not at all.” Sara put her bowl down. “I’m just saying there could be bunny shifters.” “There are no bunny shifters!” Shaking her head she accused, “You’re a bunny bigot.” Zach threw his spoon back in the near-empty bowl. “And there is no such thing as bunny bigots.
Shelly Laurenston (Pack Challenge (Magnus Pack, #1))
..."Dont marry an orange and expect him to turn into an apple." If you want an orange, great. If not, put him back in the proverbial fruit bowl for someone else to enjoy and move on.
Amy E. Spiegel (Letting Go of Perfect: Women, Expectations, and Authenticity)
You want to see safe hands?' her dad asked. He went to the fruit bowl on the side of the table, took two apples and proceeded to juggle them. 'See? Safe as anything.' 'Are you proposing you juggle our newborn child?' 'Of course not,' he said. 'I'd only be able to juggle her if you'd had twins. Otherwise it would just be throwing.' (...) 'From this moment on, I will be the best father the world has ever seen. Wifey, may I please hold my child?' Valkyrie's mum looked at him suspiciously. 'When you hold a baby, what's the most important thing to remember?' 'Not to drop it,' he said proudly. 'Well, yes, well done dear, but I was thinking more about how you hold the baby.' 'Ah,' he said, 'Of course. The secret to holding a baby is to pick it up by the scruff of its neck.' 'You're thinking of kittens.' 'Pick it up by the ears, then.' 'You're thinking of nothing.' 'Can I please just hold her?' 'I don't think that's wise.' 'A lot of things aren't wise, Melissa. Is crossing the road with your eyes closed wise? No, but I do it anyway.' His wife nodded. 'Stephanie, you are in charge of teaching Alice how to cross the road.
Derek Landy (Death Bringer (Skulduggery Pleasant, #6))
Finn said art isn't about drawing or painting a perfect bowl of fruit. It's about ideas. And you, he said, have enough good ideas to last a lifetime.
Carol Rifka Brunt (Tell the Wolves I'm Home)
Anyway, here.” He handed me a bag. “Thought you might be hungry. Since you’re our guests, it would be impolite if we didn’t share our food with you. That’s your rations for the week. Try to make it last.” At my surprised look, he rolled his eyes. “Not all of us live on oil and electricity, you know.” “What about Ash and Puck?” “Well, I’m pretty sure eating our food won’t melt their insides to gooey paste. But you never know.” (Glitch) ----------------- Puck sat and gazed mournfully into the bowl I handed him. “Not an apple slice to be found,” he sighed, picking through the gooey mess with his fingers. “How can mortals even pass this off as fruit? It’s like a peach farmer threw up in a bowl.” Ash picked up the spoon, gazing at it like it was an alien life form.
Julie Kagawa (The Iron Queen (The Iron Fey, #3))
You're getting better, my lady." "Don't patronize me." "No, really, Your Highness. When you started painting five years ago, I could never tell what it was you were trying to depict." "And this is a painting of . ." Ashe paused. "A bowl of fruit?" he asked hopefully. Sarene sighed in frustration. _______________________________ "Beautifully—which is more than I can say for the painting." He paused for a moment. "It's a horse, right?" Sarene scowled. "A house?" he asked. "It is not a bowl of fruit either, my lord," Ashe said. "I already tried that." "Well, she said it was one of the paintings in this room," Lukel said. "All we have to do is keep guessing until we find the right one." "Brilliant deduction, Master Lukel." Ashe said.
Brandon Sanderson (Elantris (Elantris, #1))
Once upon a time, there was a king who ruled a great and glorious nation. Favourite amongst his subjects was the court painter of whom he was very proud. Everybody agreed this wizzened old man pianted the greatest pictures in the whole kingdom and the king would spend hours each day gazing at them in wonder. However, one day a dirty and dishevelled stranger presented himself at the court claiming that in fact he was the greatest painter in the land. The indignant king decreed a competition would be held between the two artists, confident it would teach the vagabond an embarrassing lesson. Within a month they were both to produce a masterpiece that would out do the other. After thirty days of working feverishly day and night, both artists were ready. They placed their paintings, each hidden by a cloth, on easels in the great hall of the castle. As a large crowd gathered, the king ordered the cloth be pulled first from the court artist’s easel. Everyone gasped as before them was revealed a wonderful oil painting of a table set with a feast. At its centre was an ornate bowl full of exotic fruits glistening moistly in the dawn light. As the crowd gazed admiringly, a sparrow perched high up on the rafters of the hall swooped down and hungrily tried to snatch one of the grapes from the painted bowl only to hit the canvas and fall down dead with shock at the feet of the king. ’Aha!’ exclaimed the king. ’My artist has produced a painting so wonderful it has fooled nature herself, surely you must agree that he is the greatest painter who ever lived!’ But the vagabond said nothing and stared solemnly at his feet. ’Now, pull the blanket from your painting and let us see what you have for us,’ cried the king. But the tramp remained motionless and said nothing. Growing impatient, the king stepped forward and reached out to grab the blanket only to freeze in horror at the last moment. ’You see,’ said the tramp quietly, ’there is no blanket covering the painting. This is actually just a painting of a cloth covering a painting. And whereas your famous artist is content to fool nature, I’ve made the king of the whole country look like a clueless little twat.
Banksy (Wall and Piece)
But where was God now, with heaven full of astronauts, and the Lord overthrown? I miss God. I miss the company of someone utterly loyal. I still don't think of God as my betrayer. The servants of God, yes, but servants by their very nature betray. I miss God who was my friend. I don't even know if God exists, but I do know that if God is your emotional role model, very few human relationships will match up to it. I have an idea that one day it might be possible, I thought once it had become possible, and that glimpse has set me wandering, trying to find the balance between earth and sky. If the servants hadn't rushed in and parted us, I might have been disappointed, might have snatched off the white samite to find a bowl of soup. As it is, I can't settle, I want someone who is fierce and will love me until death and know that love is as strong as death, and be on my side for ever and ever. I want someone who will destroy and be destroyed by me. There are many forms of love and affection, some people can spend their whole lives together without knowing each other's names. Naming is a difficult and time-consuming process; it concerns essences, and it means power. But on the wild nights who can call you home? Only the one who knows your name. Romantic love has been diluted into paperback form and has sold thousands and millions of copies. Somewhere it is still in the original, written on tablets of stone. I would cross seas and suffer sunstroke and give away all I have, but not for a man, because they want to be the destroyer and never the destroyed.
Jeanette Winterson (Oranges Are Not the Only Fruit)
Please go" he said. "Just take my money - take anything - and go" I didn't get why he wanted me to take something, but he seemed really worried about it. So I looked around, and he had a bowl of fruit on the side, so I grabbed an apple, 'cause I always get hungry after I've been drinking. "I'll take this, okay?" Then I left him there, but I took the knives and I hid them in the hall cupboard, just in case.
J.L. Merrow (Muscling Through)
I invited Intuition to stay in my house when my roommates went North. I warned her that I am territorial and I keep the herb jars in alphabetical order. Intuition confessed that she has a ‘spotty employment record.’ She was fired from her last job for daydreaming. When Intuition moved in, she washed all the windows, cleaned out the fireplace, planted fruit trees, and lit purple candles. She doesn’t cook much. She eats beautiful foods, artichokes, avocadoes, persimmons and pomegranates, wild rice with wild mushrooms, chrysanthemum tea. She doesn’t have many possessions. Each thing is special. I wish you could see the way she arranged her treasures on the fireplace mantle. She has a splendid collection of cups, bowls, and baskets. Well, the herbs are still in alphabetical order, and I can’t complain about how the house looks. Since Intuition moved in, my life has been turned inside out.
J. Ruth Gendler (The Book of Qualities)
It was painful to sit and watch him drink glass after glass, so I close my min'd door on him, just as I would always close the door in my room to numb out his voice. When I did this, he had as much life as the bowl of fruit on the table.
Tablo (Pieces of You)
I watched a bowl of fruit on the table remain motionless. Just another example of life imitating art.
Jarod Kintz (This Book is Not for Sale)
Welcome to His poem. His play. His novel. Skip the bowls of fruit and statues. Let the page flick your thumbs. This is His spoken word.
N.D. Wilson (Notes From The Tilt-A-Whirl: Wide-Eyed Wonder in God's Spoken World)
I love the French and Italian church paintings from the Middle Ages. But I'm also interested to learn more about who was the first to make the leap from religious art to secular. That couldn't have been a small feat. Who was brave enough to say, " You know what? Enough of Jesus. I'mma paint me this here bowl of fruit and then I'mma paint my girlfriend... naked!
Jen Lancaster (My Fair Lazy: One Reality Television Addict's Attempt to Discover If Not Being A Dumb Ass Is the New Black, or, a Culture-Up Manifesto)
The first morning I really sat and watched him it was a Tuesday. I know that because Tuesday is trash day for our neighborhood. Unlike me, he leaves gathering up his trash for the morning of pickup instead of doing it the night before. My alarm went off at 6 AM and I went in to start the coffee maker, and as I went about selecting a bit of fruit from the bowl on my kitchen table I looked out the window. It was just a casual glance, and the human eye is attracted to movement.
Benjamin R. Smith (Sketches: An Erotic Collection)
One can't work/by limelight.//A bowlful/right at/one's elbow//produces no/more than/a baleful/glow against/the kitchen table.//The fruit purveyor's/whole unstable/pyramid//doesn't equal/what daylight did.
Kay Ryan
The decor bowled me over. Everywhere I looked, there was something more to see. Botanical prints, a cross section of pomegranates, a passionflower vine and its fruit. Stacks of thick books on art and design and a collection of glass paperweights filled the coffee table. It was enormously beautiful, a sensibility I'd never encountered anywhere, a relaxed luxury. I could feel my mother's contemptuous gaze falling on the cluttered surfaces, but I was tired of three white flowers in a glass vase. There was more to life than that.
Janet Fitch (White Oleander)
Behind every successful woman(author) is a non-demanding husband content with a fruit-bowl.
Andy Paula
These modern analysts! They charge so much. In my day, for five marks Freud himself would treat you. For ten marks, he would treat you and press your pants. For fifteen marks, Freud would let you treat him, and that included a choice of any two vegetables. Thirty dollars an hour! Fifty dollars an hour! The Kaiser only got twelve and a quarter for being Kaiser! And he had to walk to work! And the length of treatment! Two years! Five years! If one of us couldn’t cure a patient in six months we would refund his money, take him to any musical revue and he would receive either a mahogany fruit bowl or a set of stainless steel carving knives. I remember you could always tell the patients Jung failed with, as he would give them large stuffed pandas.
Woody Allen (Getting Even)
What?" Her breathing stuttered at the thought of tasting the sweet cream off his skin. "Nothing." "No, tell me." He stepped closer. She shook her head. "Why mint and peach?" He quirked a crooked smile. "Mint for fresh breath, peach because it's breakfast. You know, fruit." "I don't think peach ice cream counts as fruit." "What's that right there?" He pointed to the hunks of frozen orange buried in the mounds of ice cream overflowing his bowl. "Peach, but--" "Nuh uh. No but. It's peach. Case closed." He lifted the bowl and took a big bite.
Laura Kaye (North of Need (Hearts of the Anemoi, #1))
Now don’t tell anyone,” she says, bustling in and sliding my dinner-table-cum-vanity over my lap. She sets down a paper napkin, plastic fork, and a bowl of fruit that actually looks appetizing, with strawberries, melon, and apple. “I packed it for my break. I’m on a diet. Do you like fruit, Mr. Jankowski?” I would answer except that my hand is over my mouth and it’s trembling. Apple, for God’s sake. She pats my other hand and leaves the room, discreetly ignoring my tears.
Sara Gruen (Water for Elephants)
First, I emptied the closets of your clothes, threw out the bowl of fruit, bruised from your touch, left empty the jars you bought for preserves. The next morning, birds rustled the fruit trees, and later when I twisted a ripe fig loose from its stem, I found it half eaten, the other side already rotting, or—like another I plucked and split open—being taken from the inside: a swarm of insects hollowing it. I’m too late, again, another space emptied by loss. Tomorrow, the bowl I have yet to fill.
Natasha Trethewey
In a moment of panic, he reached back and grasped the large punch bowl, still three quarters full of bright red juice and an assortment of fruit slices. He lifted it above his head and threatened the growing crowd. "Stand back," he said. "I will splash you all.
Christopher Meades (The Last Hiccup)
He’s sitting casually at my kitchen table peeling the skin off an apple with a pocket knife, a red apple that he has quite obviously appropriated from my fruit bowl, might I add.
L.H. Cosway (Tegan's Blood (The Ultimate Power, #1))
Three eggs two slices of toast a cup of coffee an episode of Mr. Ed. A Violin and a bowl of fruit what else does a man need?
Stanley Victor Paskavich
I found my way into the Met one afternoon in early September. I guess I wanted to see what other people had done with their lives, people who had made art alone, who had stared long and hard at bowls of fruit.
Ottessa Moshfegh (My Year of Rest and Relaxation)
Peeling an Orange Between you and a bowl of oranges I lie nude Reading The World’s Illusion through my tears. You reach across me hungry for global fruit, Your bare arm hard, furry and warm on my belly. Your fingers pry the skin of a naval orange Releasing tiny explosions of spicy oil. You place peeled disks of gold in a bizarre pattern On my white body. Rearranging, you bend and bite The disks to release further their eager scent. I say “Stop, you’re tickling,” my eyes still on the page. Aromas of groves arise. Through green leaves Glow the lofty snows. Through red lips Your white teeth close on a translucent segment. Your face over my face eclipses The World’s Illusion. Pulp and juice pass into my mouth from your mouth. We laugh against each other’s lips. I hold my book Behind your head, still reading, still weeping a little. You say “Read on, I’m just an illusion,” rolling Over upon me soothingly, gently unmoving, Smiling greenly through long lashes. And soon I say “Don’t stop. Don’t disillusion me.” Snows melt. The mountain silvers into many a stream. The oranges are golden worlds in a dark dream.
Virginia Adair (Ants on the Melon: a Collection of Poems)
What was that sound? That rustling noise? It could be heard in the icy North, where there was not one leaf left upon one tree, it could be heard in the South, where the crinoline skirts lay deep in the mothballs, as still and quiet as wool. It could be heard from sea to shining sea, o'er purple mountains' majesty and upon the fruited plain. What was it? Why, it was the rustle of thousands of bags of potato chips being pulled from supermarket racks; it was the rustle of plastic bags being filled with beer and soda pop and quarts of hard liquor; it was the rustle of newspaper pages fanning as readers turned eagerly to the sports section; it was the rustle of currency changing hands as tickets were scalped for forty times their face value and two hundred and seventy million dollars were waged upon one or the other of two professional football teams. It was the rustle of Super Bowl week...
Tom Robbins (Skinny Legs and All)
On the banks of the Euphrates find a secret garden cunningly walled. There is an entrance, but the entrance is guarded. There is no way in for you. Inside you will find every plant that grows growing circular-wise like a target. Close to the heart is a sundial and at the heart an orange tree. This fruit has tripped up athletes while others have healed their wounds. All true quests end in this garden, where the split fruit pours forth blood and the halved fruit is a full bowl for travelers and pilgrims. To eat of the fruits means to leave the garden because the fruit speaks of other things, other longings. So at dusk you leave the place you love, not knowing if you can ever return, knowing you can never return by the same way as this. It may be, some other day, that you will open the gate by chance, and find yourself again on the other side of the wall.
Jeanette Winterson (Oranges Are Not the Only Fruit)
You are simply like a bowl of vanilla ice-cream that is being introduced to a bunch of new flavors, including a couple of bananas, fruit toppings, and a whole lot of nuts.
Breanna Hayse (Moving A Little Heart (Little Hearts Book 1))
...and several bowls of artificial fruit which couldn't have been mistaken for the real thing at fifty meters. These Pepsi and Moxie immediately ate.
The Harvard Lampoon (Bored of the Rings: A Parody of J.R.R. Tolkien's Lord of the Rings)
Water be wine,” I said, not thinking and distracted by the surge of magic. “Tears of the heavens, become fruit of the vine.” I felt more than saw Silla and Reese hesitate. But I kept going. “Water be wine. Water be wine. Blood from my body, the power is mine. Water be wine.” With a silent clap of energy, the entire bowl of water transformed into dark wine.
Tessa Gratton (Blood Magic (The Blood Journals, #1))
I was talking out of my arse at this point. My explanation sounded artsy-fartsy at best and delusional mumbo jumbo at worst, but that was the beauty of being a musician. No one could dispute your process, even if it essentially involved sitting on a Chinese takeout joint’s rooftop, stark naked, balancing a fruit bowl on your head while singing “We Are the World”—
L.J. Shen (Midnight Blue)
In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.
Thomas Wolfe (Look Homeward, Angel)
i'm going for, like, depressed lesbian poet who met a hot yoga instructor at a speakeasy who got her super into meditation and pottery, and now she's starting a new life as a high-powered businesswoman selling her own line of hand-thrown fruit bowls
Casey McQuiston (Red, White & Royal Blue)
Darcy’s hand suddenly rammed angrily into a bowl of fruit and grasped an innocent, unsuspecting orange. “Enough. The woman is demented. Our marriage is simply something to which she must become adjusted. She insulted Elizabeth and her family, and in so doing, she insulted me.” With an expression as black as pitch, Darcy commenced to vivisecting the orange. By the time he finished with said orange, it was completely dead, thoroughly dead, with no semblance remaining of its prior orange existence.
Karen V. Wasylowski
It is all about praising. Created to praise, his heart is a winepress destined to break, that makes for us an eternal wine. His voice never chokes with dust when words for the sacred come through. All becomes vineyard. All becomes grape, ripening in the southland of his being. Nothing, not even the rot in royal tombs, or the shadow cast by a god, gives the lie to his praising. He is ever the messenger, venturing far through the doors of the dead, bearing a bowl of fresh-picked fruit.
Rainer Maria Rilke (Sonnets to Orpheus)
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))
As I witness and participate in our visionary efforts to revitalize Detroit and contrast them with the multibillion dollars' worth of megaprojects advanced by politicians and developed that involve casinos, giant stadiums, gentrification, and the Super Bowl, I am saddened by their shortsightedness. At the same time I rejoice in the energy being unleashed in the community by our human-scale programs that involve bringing the country back into the city and removing the walls between schools and communities, between generations, and between ethnic groups. And I am confident just as in the early twentieth century people came from around the world to marvel at the mass production lines pioneered by Henry Ford, in the twenty-first century they will be coming to marvel at the thriving neighborhoods that are the fruit of our visionary programs.
Grace Lee Boggs
It seems a simple task. We all know what water looks like, feels like in our mouth. Water is ubiquitous. Describing a cup of water feels a little like doing a still life painting. As a child I used to wonder: Why do people spend so much time painting bowls of fruit, when they could be painting dragons? Why learn to describe a cup of water, when the story is about cool magic and (well) dragons? It’s a thing I had trouble with as a teenage writer—I’d try to rush through the “boring” parts to get to the interesting parts, instead of learning how to make the boring parts into the interesting parts. And a cup of water is vital to this. Robert Jordan showed me that a cup of water can be a cultural dividing line–the difference between someone who grew up between two rivers, and someone who’d never seen a river before a few weeks ago. A cup of water can be an offhand show of wealth, in the shape of an ornamented cup. It can be a mark of traveling hard, with nothing better to drink. It can be a symbol of better times, when you had something clean and pure. A cup of water isn’t just a cup of water, it’s a means of expressing character. Because stories aren’t about cups of water, or even magic and dragons. They’re about the people painted, illuminated, and changed by magic and dragons.
Brandon Sanderson
FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.
John A. McDougall (The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good!)
Quinces are ripe...when they are the yellow of canary wings in midflight. they are ripe when their scent teases you with the snap of green apples and the perfumed embrace of coral roses. but even then quinces remain a fruit, hard and obstinate--useless...until they are simmered, coddled for hours above a low, steady flame. add honey and water and watch their dry, bone-colored flesh soak-up the heat, coating itself in an opulent orange, not of the sunrises that you never see but of the insides of tree-ripened papayas, a color you can taste. to answer your question__love is not a bowl of quinces yellowing in a blue and white china bowl, seen but untouched__. ~The Book of Salt
Monique Truong
If I may say, Rich, your wife is looking lovelier with each passing day.” “You may,” Rich’s muffled words fell against the large red apple in his mouth. He carried a plate of various fresh fruit and the bowl of spaghetti Jace had pointed out earlier. He set the plates down and took the apple out of his mouth while he munched on a piece. “She can’t hear it enough times with the discomfort, aches, pains, bloating and cramping she feels.” “Why don’t you also share the gas, cravings and the sudden violent tendencies I get, honey?” Joanna said flippantly as she reached for the spaghetti. “Ah!” Rich smacked her hand away and moved the bowl out of her reach. He pushed the fruit bowl forward in its place. “That’s healthier for our kids.” “They want messy pasta right now.” “Tell them they don’t always get what they want.” “Their mother wants messy pasta right now.” “Tell her she doesn’t always get what she wants.” Joanna leaned forward, pursing her lips and raising her eyebrow. “Once the children are born, papa won’t be getting what he wants late at night when he gives me that “I’m in heat” look. I’m sure of that.” Rich’s hand on the apple froze. Slowly he chewed, looking up at Jace and Gael whose gazes had been volleying back and forth on the couple as they spoke. Reluctantly, he pushed the spaghetti bowl forward. He reached for the fruit bowl but winced when Joanna smacked his hand away and pulled both bowls in front of her.
Rae Lori (Within the Shadows of Mortals (Ashen Twilight #2))
In the back of the fridge I checked out some stewed apples destined to fester. I examined them closely and reckoned they had only a day to go, even by my standards. I spooned the apples into tiny bowls, tossed in some dried fruit and sprinkled them with crumble topping. Delicious, they said that night, scraping the bowls so clean they hardly needed to go in the dishwasher. The fools.
Helen Brown (After Cleo)
BOWLS OF FOOD Moon and evening star do their slow tambourine dance to praise this universe. The purpose of every gathering is discovered: to recognize beauty and love what’s beautiful. “Once it was like that, now it’s like this,” the saying goes around town, and serious consequences too. Men and women turn their faces to the wall in grief. They lose appetite. Then they start eating the fire of pleasure, as camels chew pungent grass for the sake of their souls. Winter blocks the road. Flowers are taken prisoner underground. Then green justice tenders a spear. Go outside to the orchard. These visitors came a long way, past all the houses of the zodiac, learning Something new at each stop. And they’re here for such a short time, sitting at these tables set on the prow of the wind. Bowls of food are brought out as answers, but still no one knows the answer. Food for the soul stays secret. Body food gets put out in the open like us. Those who work at a bakery don’t know the taste of bread like the hungry beggars do. Because the beloved wants to know, unseen things become manifest. Hiding is the hidden purpose of creation: bury your seed and wait. After you die, All the thoughts you had will throng around like children. The heart is the secret inside the secret. Call the secret language, and never be sure what you conceal. It’s unsure people who get the blessing. Climbing cypress, opening rose, Nightingale song, fruit, these are inside the chill November wind. They are its secret. We climb and fall so often. Plants have an inner Being, and separate ways of talking and feeling. An ear of corn bends in thought. Tulip, so embarrassed. Pink rose deciding to open a competing store. A bunch of grapes sits with its feet stuck out. Narcissus gossiping about iris. Willow, what do you learn from running water? Humility. Red apple, what has the Friend taught you? To be sour. Peach tree, why so low? To let you reach. Look at the poplar, tall but without fruit or flower. Yes, if I had those, I’d be self-absorbed like you. I gave up self to watch the enlightened ones. Pomegranate questions quince, Why so pale? For the pearl you hid inside me. How did you discover my secret? Your laugh. The core of the seen and unseen universes smiles, but remember, smiles come best from those who weep. Lightning, then the rain-laughter. Dark earth receives that clear and grows a trunk. Melon and cucumber come dragging along on pilgrimage. You have to be to be blessed! Pumpkin begins climbing a rope! Where did he learn that? Grass, thorns, a hundred thousand ants and snakes, everything is looking for food. Don’t you hear the noise? Every herb cures some illness. Camels delight to eat thorns. We prefer the inside of a walnut, not the shell. The inside of an egg, the outside of a date. What about your inside and outside? The same way a branch draws water up many feet, God is pulling your soul along. Wind carries pollen from blossom to ground. Wings and Arabian stallions gallop toward the warmth of spring. They visit; they sing and tell what they think they know: so-and-so will travel to such-and-such. The hoopoe carries a letter to Solomon. The wise stork says lek-lek. Please translate. It’s time to go to the high plain, to leave the winter house. Be your own watchman as birds are. Let the remembering beads encircle you. I make promises to myself and break them. Words are coins: the vein of ore and the mine shaft, what they speak of. Now consider the sun. It’s neither oriental nor occidental. Only the soul knows what love is. This moment in time and space is an eggshell with an embryo crumpled inside, soaked in belief-yolk, under the wing of grace, until it breaks free of mind to become the song of an actual bird, and God.
Rumi (The Soul of Rumi: A New Collection of Ecstatic Poems)
In the center, where the fruit bowl usually is, the cheesecake rests on a pedestal. It's beautiful- perfectly round and smoothed, creamy white with chocolate swirls on a chocolate cookie crust, sitting in a pool of something bright pink. "You didn't make that," Phil challenges. "Sure I did," Fiona says. "What is it?" Jimmy asks. "Chocolate swirl cheesecake with raspberry coulis." She holds up the June issue of Gourmet; the very same cake is pictured on the cover.
Elin Hilderbrand (The Blue Bistro)
Carbohydrate in any form other than fiber is eventually metabolized by the body into sugar. In fact, it starts turning into sugar as soon as it hits the saliva in your mouth. It doesn’t matter if it’s a piece of fruit, a brownie, or a bowl of whole grain cereal, it still turns to sugar, and feeding sugar to a diabetic to lower blood sugar is nonsensical. (There are some carbs that are better for you than others, but nevertheless, any carb that is not fiber eventually ends up as sugar.)
Ron Rosedale (The Rosedale Diet: Turn Off Your Hunger Switch)
I’ve had one or two occasions in my life when the proverbial red mist has descended. I’m not proud of them, but they happen occasionally. This was one of those occasions. I have no memory of getting out of bed, or even of the next few minutes at all, but when, finally, I came to rest, I was standing, panting and in pain, by the window, tangled in tubes, with IV drips on the floor, the fruit bowl in tiny fragments, the window broken, the bedclothes on the floor, and one of the pillows ripped to shreds and bits of it floating everywhere.
Jodi Taylor (No Time Like the Past (The Chronicles of St. Mary's, #5))
1/2 cup plain flour 1 cup caster sugar 3/4 cup desiccated coconut 4 eggs vanilla 125 g butter, melted 1/2 cup flaked almonds 1 cup milk Grease a deep pie dish and preheat the oven to 180 degrees. Put all the ingredients except half the almonds and the milk in a bowl and mix well, then add the milk slowly and beat until you get a cake batter. Pour it into the pie dish, top with the with rest of the almonds. Bake for about 35 minutes. It miraculously turns itself into a spongy sort of layered coconut cake, lovely with stewed fruit and cream.
Kerry Greenwood (Dead Man's Chest (Phryne Fisher, #18))
(3) Insight Surpasses All [The Buddha said to Anāthapiṇḍika:] “In the past, householder, there was a brahmin named Velāma. He gave such a great alms offering as this: eighty-four thousand bowls of gold filled with silver; eighty-four thousand bowls of silver filled with gold; eighty-four thousand bronze bowls filled with bullion; eighty-four thousand elephants, chariots, milch cows, maidens, and couches, many millions of fine cloths, and indescribable amounts of food, drink, ointment, and bedding. “As great as was the alms offering that the brahmin Velāma gave, it would be even more fruitful if one would feed a single person possessed of right view.22 As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred persons possessed of right view, it would be even more fruitful if one would feed a single once-returner. As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred once-returners, it would be even more fruitful if one would feed a single nonreturner. As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred nonreturners, it would be even more fruitful if one would feed a single arahant. As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred arahants, it would be even more fruitful if one would feed a single paccekabuddha.23 As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred paccekabuddhas, it would be even more fruitful if one would feed a single Perfectly Enlightened Buddha ... it would be even more fruitful if one would feed the Saṅgha of monks headed by the Buddha and build a monastery for the sake of the Saṅgha of the four quarters … it would be even more fruitful if, with a trusting mind, one would go for refuge to the Buddha, the Dhamma, and the Saṅgha, and would undertake the five precepts: abstaining from the destruction of life, from taking what is not given, from sexual misconduct, from false speech, and from the use of intoxicants. As great as all this might be, it would be even more fruitful if one would develop a mind of loving-kindness even for the time it takes to pull a cow’s udder. And as great as all this might be, it would be even more fruitful still if one would develop the perception of impermanence just for the time it takes to snap one’s fingers.” (AN 9:20, abridged; IV 393–96) VI.
Bhikkhu Bodhi (In the Buddha's Words: An Anthology of Discourses from the Pali Canon)
Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.
C.S. Lewis (Prince Caspian (Chronicles of Narnia, #2))
Ironically, some anxious evangelicals get even more anxious at the mention of contemplative prayer. Isn't that too Catholic or Eastern Orthodox? Isn't that Buddhist? Isn't that a slippery slope into NEW AGE RELIGION? Evangelicals are terrified of slippery slopes that start out innocent enough. One minute you're doing a downward dog stretch in a yoga studio and then the "eastern religion" slippery slope takes hold. Next thing you know, you're offering a fruit bowl to a pleasant little false idol statue somewhere in Asia. We've all heard that this happened once to a friend of a friend of someone we knew once at a church somewhere.
Ed Cyzewski (Flee, Be Silent, Pray: An Anxious Evangelical Finds Peace with God through Contemplative Prayer)
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)
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)
7 Up soda pop mixed with bright pink grenadine with a chemical-tasting maraschino cherry stuck to the plastic straw. It was one of those drinks marketed for children, but Mandy could see that she wasn’t the only adult ordering one. For some reason or other these old-fashioned restaurants always seemed to attract old ladies ordering strawberry Jell-O with whipped cream, truck drivers ordering “worms and dirt” (chocolate pudding with Oreo cookies squished over the top in a glass bowl, fruit-flavoured gummy worms over the cookie crumbs) and businessmen trying not to get syrup from their hot fudge sundaes on their neckties and tailored suits. Mandy figured that maybe they were all trying to grasp a time way back in the past when they were all little children, excitedly ordering desert for a special occasion under the warm incandescent light from above, cheerful and bouncing music filling their minds. Hurriedly she ate the food, paid the tab and hurried back to her car in the bitter wind, not wanting to stick around for very long.
Rebecca McNutt (Shadowed Skies: The Third Smog City Novel)
But wait. My eyes are almost burned by what I see. There’s a bowl in front of me that wasn’t there before. A brown button bowl and in it some apricots, some small oranges, some nuts, cherries, a banana. The fruits, the colours, mesmerize me in a quiet rapture that spins through my head. I am entranced by colour. I lift an orange into the flat filthy palm of my hand and feel and smell and lick it. The colour orange, the colour, the colour, my God the colour orange. Before me is a feast of colour. I feel myself begin to dance, slowly, I am intoxicated by colour. I feel the colour in a quiet somnambulant rage. Such wonder, such absolute wonder in such an insignificant fruit. I cannot. I will not eat this fruit. I sit in quiet joy, so complete, beyond the meaning of joy. My soul finds its own completeness in that bowl of colour. The forms of each fruit. The shape and curl and bend all so rich, so perfect. I want to bow before it. Loving that blazing, roaring, orange colour ... Everything meeting in a moment of colour and form, my rapture no longer abstract euphoria. It is there in that tiny bowl, the world recreated in that broken bowl. I feel the smell of each fruit leaping into me and lifting me and carrying me away. I am drunk with something that I understand but cannot explain. I am filled with a sense of love. I am filled and satiated by it. What I have waited and longed for has without my knowing come to me, and taken all of me. For days I sit in a kind of dreamy lethargy, in part contemplation and in part worship. The walls seem to be singing. I focus all of my attention on the bowl of fruit. At times I fondle the fruits, at times I rearrange them, but I cannot eat them. I cannot hold the ecstasy of the moment and its passionate intensity. It seems to drift slowly from me as the place in which I am being held comes back to remind me of where I am and of my condition. But my containment does not oppress me. I sit and look at the walls but now this room seems so expansive, it seems I can push the walls away from me. I can reach out and touch them from where I sit and yet they are so far from me.
Brian Keenan (An Evil Cradling)
Certain artists in print or paint flourish, like babies-to-be, in confined spaces. Their narrow subjects may confound or disappoint some. Courtship among the eighteenth-century gentry, life beneath the sail, talking rabbits, sculpted hares, fat people in oils, dog portraits, horse portraits, portraits of aristocrats, reclining nudes, Nativities by the million, and Crucifixions, Assumptions, bowls of fruit, flowers in vases. And Dutch bread and cheese with or without a knife on the side. Some give themselves in prose merely to the self. In science too, one dedicates his life to an Albanian snail, another to a virus. Darwin gave eight years to barnacles. And in wise later life, to earthworms. The Higgs boson, a tiny thing, perhaps not even a thing, was the lifetime's pursuit of thousands. To be bound in a nutshell, see the world in two inches of ivory, in a grain of sand. Why not, when all of literature, all of art, of human endeavour, is just a speck in the universe, of possible things. And even this universe may be a speck in a multitude of actual and possible universes. So why not be an owl poet?
Ian McEwan (Nutshell)
Everybody knows, but many deny, that eating red meat gives one character. Strength, stamina, stick-to-it-iveness, constitution, not to mention a healthful, glowing pelt. But take a seat for a second. Listen. I eat salad. How’s that for a punch in the nuts, ladies? What’s more, as I sit typing this on a Santa Fe patio, I just now ate a bowl of oatmeal. That’s right. Because I’m a real human animal, not a television character. You see, despite the beautifully Ron Swanson–like notion that one should exist solely on beef, pork, and wild game, the reality remains that our bodies need more varied foodstuffs that facilitate health and digestive functions, but you don’t have to like it. I eat a bunch of spinach, but only to clean out my pipes to make room for more ribs, fool! I will submit to fruit and zucchini, yes, with gusto, so that my steak-eating machine will continue to masticate delicious charred flesh at an optimal running speed. By consuming kale, I am buying myself bonus years of life, during which I can eat a shit-ton more delicious meat. You don’t put oil in your truck because it tastes good. You do it so your truck can continue burning sweet gasoline and hauling a manly payload.
Nick Offerman (Paddle Your Own Canoe: One Man's Principles for Delicious Living)
JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and
William Davis (Wheat Belly 10-Day Grain Detox: Reprogram Your Body for Rapid Weight Loss and Amazing Health)
Absence " Then the birds stitching the dawn with their song have patterned your name. Then the green bowl of the garden filling with light is your gaze. Then the lawn lengthening and warming itself is your skin. Then a cloud disclosing itself overhead is your opening hand. Then the first seven bells from the church pine on the air. Then the sun's soft bite on my face is your mouth. Then a bee in a rose is your fingertip touching me here. Then the trees bending and meshing their leaves are what we would do. Then my steps to the river are text to a prayer printing the ground. Then the river searching its bank for your shape is desire. Then a fish nuzzling for the water's throat has a lover's ease. Then a shawl of sunlight dropped in the grass is a garment discarded. Then a sudden scatter of summer rain is your tongue. Then a butterfly paused on a trembling leaf is your breath. Then the gauzy mist relaxed on the ground is your pose. Then the fruit from the cherry tree falling on grass is your kiss, your kiss. Then the day's hours are theatres of air where I watch you entranced. Then the sun's light going down from the sky is the length of your back. Then the evening bells over the rooftops are lovers' vows. Then the river staring up, lovesick for the moon, is my long night. Then the stars between us are love urging its light.
Carol Ann Duffy (Rapture)
...I drag the kids to the farmers' market and fill out the week's cheap supermarket haul with a few vivid bunches of organic produce...Once home, I set out fresh flowers and put the fruit in a jadeite bowl. A jam jar of garden growth even adorns the chartreuse kids' table...I found some used toddler-sized chairs to go around it...It sits right in front of the tall bookcases...When the kids are eating or coloring there, with the cluster or mismatched picture frames hanging just to their left, my son with his mop of sandy hair, my daughter just growing out of babyhood...they look like they could be in a Scandinavian design magazine. I think to myself that maybe motherhood is just this, creating these frames, the little vistas you can take in that look like pictures from magazines, like any number of images that could be filed under familial happiness. They reflect back to you that you're doing it - doing something - right. In my case, these scenes are like a momentary vacation from the actual circumstances of my current life. Children, clean and clad in brightly striped clothing, snacking on slices of organic plum. My son drawing happy gel pen houses, the flourishing clump of smiley-faced flowers beneath a yellow flat sun. To counter the creeping worry that I am a no-good person, I must collect a lot of these images, postage-stamp moments I can gaze upon and think, I can't be fucking up that bad. Can I?
Nina Renata Aron (Good Morning, Destroyer of Men's Souls: A Memoir of Women, Addiction, and Love)
And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.
Viola Shipman (The Recipe Box)
Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.
Amanda Ursell (Amanda Ursell’s Baby and Toddler Food Bible)
ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.
Joanne Fluke (Cinnamon Roll Murder (Hannah Swensen, #15))
STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
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))
are important sources of emotional, creative and spiritual nourishment for me. It seems there is never enough space at our kitchen table; the children need a surface to draw on, between the flowers and fruit bowls, and sometimes it feels like a game of musical chairs to seat everyone
Louise Westerhout (Cook Eat Love Grow: Healthy meals for babies, children and the rest of the family)
the children need a surface to draw on, between the flowers and fruit bowls, and sometimes it feels like a game of musical chairs to seat everyone for meals. It gets noisy too. Cheka
Louise Westerhout (Cook Eat Love Grow: Healthy meals for babies, children and the rest of the family)
between the flowers and fruit bowls, and sometimes it feels like a game of musical chairs to seat everyone for meals. It gets noisy too. Cheka giggles all the way through her three helpings of food, while Francis forsakes his meal because he is so busy entertaining her. It is a joy to bake
Louise Westerhout (Cook Eat Love Grow: Healthy meals for babies, children and the rest of the family)
Papaya-Banana Muffins This recipe is a solution to the problem of too much ripe tropical fruit. These muffins have lovely color and flavor, and are nice and moist. 12⁄3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon freshly grated nutmeg 1 egg 1⁄3 cup oil 3⁄4 cup sugar 1 cup mashed ripe papaya 1⁄2 cup mashed ripe banana (1 large banana) 1⁄4 cup chopped walnuts (optional) 1. Preheat oven to 375°F and grease a medium-sized muffin pan or line it with muffin papers. 2. Combine dry ingredients and set aside. 3. Beat egg with oil, sugar, and mashed papaya and banana in a large bowl. 4. Mix in dry ingredients and walnuts (if using). Scoop mixture into prepared muffin pan. Bake in preheated oven for 18–23 minutes, until toothpick inserted in the middle of a muffin comes out clean. Makes 1 dozen Tips • If the papaya is quite ripe, it will yield a lot of liquid when mashed. Drain off this excess liquid before adding the fruit. • You can make the muffins entirely with papaya if you like; just increase the quantity to 11⁄2 cups. The muffins will have a slightly moister texture and a flatter top.
Ann Vanderhoof (An Embarrassment of Mangoes: A Caribbean Interlude)
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))
I’d like to have a life where people don’t monitor my movements, even accidentally. I’d like to have my own pots and pans. I’d like a table to place a bowl of fruit on. I have an idea of myself walking around markets where butchers and grocers shout prices over the crowds, and where I’ll carefully and slowly choose vegetables and meat, and come home to cook myself meals. I’d like to have breakfast without having to get dressed. I’d like to wander in and out of rooms and take a bath with the door open. And I don’t want to look out the window of a little room and wonder where, in the city, I’ll end up. The most essential quality of hotel life is the thing I want least: a presumption of departure.
Greg Baxter (The Apartment: A Novel)
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))
Ingredients 2 packages blueberry gelatin 1 small clean glass fishbowl ½ cup blueberries ½ cup grapes 1 package gummy fish 1 package gummy sharks 1 package gummy flowers 1 package gummy worms 1 thick pretzel rod 1 package red string licorice Directions 1. In a bowl, prepare gelatin according to directions on package. 2. Refrigerate for one hour. 3. While the Jell-O is gelling, add blueberries and grapes to bottom of fishbowl; these are the rocks on the bottom. 4. While it is still soft, spoon the gelatin over the fruit; this is the water. 5. Push the gummy fish, sharks, and flowers into the gelatin. 6. Place in refrigerator; serve cold. 7. To make a fishing pole, tie some red string licorice to a gummy worm, place a pretzel rod on top of the fishbowl, and attach the red string licorice to it.
Sharon M. Draper (Sassy #4: The Dazzle Disaster Dinner Party)
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))
What if all Americans: ate a large bowl of green salad daily had a large serving of steamed greens daily ate a cup of beans daily had at least an ounce of raw seeds and nuts daily ate at least three fresh fruits daily had some tomatoes, peppers, onions, mushrooms, herbs, and garlic daily
Joel Fuhrman (Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss)
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))
nodded to show I’d heard. “What about free time?” “For all your scintillating hobbies?” Rohan plucked an apple out of the fruit bowl on the table and bit into it. “Yes. As well as the many good works I do.” He arched his eyebrow, miming giving a hand job. “Are you ever going to let that go?” He took another bite. “Not when there are still hours of fun to be had from it. You know you don’t have to jerk the demons off to kill them, right?” “It was one time.” He slapped the table. “Knew it! Baruch owes me twenty.” I groaned at the fact that I’d just confirmed his suspicions. “Don’t feel bad,” he said with a smirk, “I puzzled it out when reaching for the curupira’s dick was your first move.” “I couldn’t not reach for Mount Phallus. He was hung like a horse.” He held up his hands. “If that’s your kink, then hey, no judgment.
Deborah Wilde (The Unlikeable Demon Hunter (Nava Katz, #1))
Bones stared at the cheap melamine plate with an omelet, fruit bowl, and dry toast. "Is something wrong?" Dr. Chu asked. I have the stomach flu, sore throat, tooth abscess, migraine, allergy to gluten . . . . I never eat breakfast on Wednesdays or in closed rooms or during a lunar eclipse, especially in July or when I'm out of deodorant. . . "I'm just not hungry.
Sherry Shahan (Skin and Bones)
It had been a long time since she had been served such exquisite food. The lukewarm offerings at the London soirees and parties couldn't begin to compare to this feast. In the past few months the Peyton household been able to afford much more than bread, bacon, and soup, with the occasional helping of fried sole or stewed mutton. For once she was glad not to have been seated next to a sparkling conversationalist, as it allowed her long periods of silence during which she could eat as much as she liked. And with the servants constantly offering new and dazzling dishes for the guests to sample, no one seemed to notice the unladylike gusto of her appetite. Hungrily she consumed a bowl of soup made with champagne and Camembert, followed by delicate veal strips coated in herb-dressed sauce, and tender vegetable marrow in cream... fish baked in clever little paper cases, which let out a burst of fragrant steam when opened... tiny buttered potatoes served on beds of watercress... and, most delightful of all, fruit relish served in hollowed-out orange rinds.
Lisa Kleypas (Secrets of a Summer Night (Wallflowers, #1))
She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds. On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.
Brian O'Reilly (Angelina's Bachelors)
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)
Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?
Martine Bailey (An Appetite for Violets)
Instead I turned my attention back to the copper of peach jam, releasing its autumnal scent. Peach is perhaps the most perfect fruit for making jam: sweet, yet firm; the golden flesh turning to a darker burnt-orange with cooking. My method allows the pieces of fruit to stay intact during the process, while retaining all the flavor. Today, we will leave the sugar and peach mixture to steep under a sheet of muslin; tomorrow, we will cook it, then ladle it into clean glass jars to put away for the winter. There's something very comforting about the ritual of jam-making. It speaks of cellars filled with preserves; of neat rows of jars on pantry shelves. It speaks of winter mornings and bowls of chocolat au lait, with thick slices of good fresh bread and last year's peach jam, like a promise of sunshine at the darkest point of the year. It speaks of four stone walls, a roof, and of seasons that turn in the same place, in the same way, year after year, with sweet familiarity. It is the taste of home.
Joanne Harris (Peaches for Father Francis (Chocolat, #3))
Every day, I eat a bowl of veggie soup, drink veggie juice, and eat pâté made out of the post-juicing pulp mixed with garlic, lemon juice, kale, spinach, and avocado. I serve it on bananas and other fruits so it looks like sushi. But my favorite concoction, which I created three years ago, is a medley of cabbage, onion, avocado, and pear. It’s incredibly delicious, extremely healthy, and fast to prepare. This dish also gave me a deep insight about eating: there was no way to make food better than this. I felt pride and a surge of energy, realizing that I actually ate the best in the world.
Timothy Ferriss (Tribe of Mentors: Short Life Advice from the Best in the World)
Moving slowly and carefully to avoid bruising the fruit, I combined handfuls of plump raspberries and deep purple blueberries, a healthy cup of sugar, and some spring water into a heavy saucepan. It climbed slowly to a gentle boil while I stirred and folded it carefully onto itself. I lowered the heat and let it form a syrup before adding another handful of raspberries and a splash of raspberry brandy. Avery came back to hover as I was finishing the dish. I puddled the warm berries into the bottom of a bowl and added a scoop of my housemade vanilla bean ice cream. Nestling the bowl onto a white rectangular dish, I added two ceramic shot glasses and poured in the final piece. "What is that?" Tova asked, her voice hushed. "Something I've been tinkering with. It's kind of a hot chocolate meets a pot de crème. Silky, espresso-laced chocolate sauce with a touch of cream and a pinch of freshly grated cinnamon. They can sip it, like a mini-cocktail. I think it will go well with the berries.
Kimberly Stuart (Sugar)
The second course would feature six butter statues, one of which was an elephant, and another Hercules fighting the legendary monster Cerebus. A monstrous pastry stag was the centerpiece of that course, with red wine gelatin bleeding from where an arrow had pierced its side. The final course included six monstrous statues made of pastry: Helen of Troy; a nude Venus; a camel with a king upon its back; a unicorn with its horn in the mouth of a serpent; Hercules holding open the mouth of a lion; and Poseidon and his mighty trident. There were 361 bowls and plates of candied fruits: coconuts, apricots, grapes, pears, and melons, as well as plates of almonds, pistachios, pine nuts, and a variety of cheeses.
Crystal King (The Chef's Secret)
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)
Finn said art isn’t about drawing or painting a perfect bowl of fruit. It’s about ideas.
This point was driven home for me for the first time when I was traveling in Asia in 1978 on a trip to a forest monastery in northeastern Thailand, Wat Ba Pong, on the Thai-Lao border. I was taken there by my meditation teacher, Jack Kornfield, who was escorting a group of us to meet the monk under whom he had studied at that forest hermitage. This man, Achaan Chaa, described himself as a “simple forest monk,” and he ran a hundred-acre forest monastery that was simple and old-fashioned, with one notable exception. Unlike most contemporary Buddhist monasteries in Thailand, where the practice of meditation as the Buddha had taught had all but died out, Achaan Chaa’s demanded intensive meditation practice and a slow, deliberate, mindful attention to the mundane details of everyday life. He had developed a reputation as a meditation master of the first order. My own first impressions of this serene environment were redolent of the newly extinguished Vietnam War, scenes of which were imprinted in my memory from years of media attention. The whole place looked extraordinarily fragile to me. On my first day, I was awakened before dawn to accompany the monks on their early morning alms rounds through the countryside. Clad in saffron robes, clutching black begging bowls, they wove single file through the green and brown rice paddies, mist rising, birds singing, as women and children knelt with heads bowed along the paths and held out offerings of sticky rice or fruits. The houses along the way were wooden structures, often perched on stilts, with thatched roofs. Despite the children running back and forth laughing at the odd collection of Westerners trailing the monks, the whole early morning seemed caught in a hush. After breakfasting on the collected food, we were ushered into an audience with Achaan Chaa. A severe-looking man with a kindly twinkle in his eyes, he sat patiently waiting for us to articulate the question that had brought us to him from such a distance. Finally, we made an attempt: “What are you really talking about? What do you mean by ‘eradicating craving’?” Achaan Chaa looked down and smiled faintly. He picked up the glass of drinking water to his left. Holding it up to us, he spoke in the chirpy Lao dialect that was his native tongue: “You see this goblet? For me, this glass is already broken. I enjoy it; I drink out of it. It holds my water admirably, sometimes even reflecting the sun in beautiful patterns. If I should tap it, it has a lovely ring to it. But when I put this glass on a shelf and the wind knocks it over or my elbow brushes it off the table and it falls to the ground and shatters, I say, ‘Of course.’ But when I understand that this glass is already broken, every moment with it is precious.”5 Achaan Chaa was not just talking about the glass, of course, nor was he speaking merely of the phenomenal world, the forest monastery, the body, or the inevitability of death. He was also speaking to each of us about the self. This self that you take to be so real, he was saying, is already broken.
Mark Epstein (Thoughts Without a Thinker: Psychotherapy from a Buddhist Perspective)
Kiyoaki’s pride was hurt. Satoko, with a boldness that might be construed as unfeminine, had pointed out the dog’s corpse, ignoring its ominous implications. She had adopted a suitably pleasant and straightforward tone of voice, which bore witness to her elegant upbringing; she had the freshness of ripe fruit in a crystal bowl. Kiyoaki was ashamed of his hesitation, and felt cowed by Satoko’s capacity for directness.
Yukio Mishima (Spring Snow)
The meal begins the way all kaiseki meals begin, with hassun, a mixed plate of small bites- fish and vegetables, usually- used to set the tone for the feast to come. In a bowl of pine needles and fallen leaves he hides smoky slices of bonito topped with slow-cooked seaweed, gingko nuts grilled until just tender, a summer roll packed with foraged herbs, and juicy wedges of persimmon dressed with ground sesame and sansho flowers. Autumn resonates in every bite. While the rice simmers away, the meal marches forward: sashimi decorated with a thicket of mountain vegetables and wildflowers; a thick slab of Kyoto-style mackerel sushi, fermented for a year, with the big, heady funk of a washed cheese; mountain fruit blanketed in white miso and speckled with black sesame and bee larvae.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
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)
At the end of the evening, when Winterborne was donning his hat and gloves in the entrance hall, Helen impulsively picked up her potted orchid from a table in the drawing room, and brought it to him. “Mr. Winterborne,” she said earnestly, “I would like very much for you to have this.” He gave her a questioning glance as she pushed the pot into his hands. “It’s a Blue Vanda orchid,” she explained. “What should I do with it?” “You might wish to keep it in a place where you can see it often. Remember that it doesn’t like to be cold and wet, or hot and dry. Whenever it’s moved to a new environment, the Vanda usually becomes distressed, so don’t be alarmed if a flower shrivels and drops off. Generally it’s best not to set it where there may be a draft, or too much sun. Or too much shadow. And never place it next to a bowl of fruit.” She gave him an encouraging glance. “Later, I’ll give you a special tonic to mist over it.” As Winterborne stared at the exotic flower in his hands with perplexed reluctance, Helen began to regret her spontaneous action. He didn’t seem to want the gift, but she couldn’t very well ask to have it back. “You needn’t take it if you don’t want it,” she said. “I would understand--” “I want it.” Winterborne looked into her eyes and smiled slightly. “Thank you.” Helen nodded and watched forlornly as he departed with the orchid caught firmly in his grasp. “You gave him the Blue Vanda,” Pandora said in wonder, coming to stand beside her. “Yes.” Cassandra came to her other side. “The most diabolically temperamental orchid of your entire collection.” Helen sighed. “Yes.” “He’ll kill it within a week,” Kathleen said flatly. “Any of us would.” “Yes.” “Then why did you give it to him?” Helen frowned and gestured with her palms up. “I wanted him to have something special.” “He has thousands of special things from all over the world,” Pandora pointed out. “Something special from me,” Helen clarified gently, and no one asked her about it after that.
Lisa Kleypas (Cold-Hearted Rake (The Ravenels, #1))
It’s a Blue Vanda orchid,” she explained. “What should I do with it?” “You might wish to keep it in a place where you can see it often. Remember that it doesn’t like to be cold and wet, or hot and dry. Whenever it’s moved to a new environment, the Vanda usually becomes distressed, so don’t be alarmed if a flower shrivels and drops off. Generally it’s best not to set it where there may be a draft, or too much sun. Or too much shadow. And never place it next to a bowl of fruit.” She gave him an encouraging glance. “Later, I’ll give you a special tonic to mist over it.” As Winterborne stared at the exotic flower in his hands with perplexed reluctance, Helen began to regret her spontaneous action. He didn’t seem to want the gift, but she couldn’t very well ask to have it back. “You needn’t take it if you don’t want it,” she said. “I would understand--” “I want it.” Winterborne looked into her eyes and smiled slightly. “Thank you.
Lisa Kleypas (Cold-Hearted Rake (The Ravenels, #1))
They sleep late and make a breakfast from the fruit trees and garden in the building's courtyard: sweet oranges, tangerines, tomatoes, grapefruit, avocado. They sit on a fold-out aluminum love seat on his balcony with plates and knives and a bowl of salt. A trail of juice runs along her fingers and Han kisses her palms.
Diana Abu-Jaber (Crescent)
Before heading to our respective baths, Laurie, Iris, and I went to the food court and got lunch. I loved this food court, not because the food was especially good (although it was seventeen times better than the average American food court) but because it was such a perfect microcosm of the Japanese dining landscape. There were three noodle stands (udon, soba, and ramen), a sushi stand, a dessert shop selling soft-serve sundaes with fruit jelly and mochi dumplings, and a Korean stand specializing in rice dishes. I went straight for the Korean place and got myself a dolsot bibimbap, a hot stone bowl of rice topped with beef, assorted vegetables, and Korean hot sauce. Laurie and Iris returned with ramen and gyōza, and we sat together in the main hall in our yukata.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
They camped at night among evergreens, and George showed her how to make use of her herbs for a lentil stew for breakfast. She already was thinking longingly of the food back in the Palace- though, she was ravenous enough to have eaten almost anything. But their fare was plain in the extreme and even though there was quite enough to keep her from feeling hungry, still, images of roast fowl, lamb, bowls of ripe fruit and yogurt, fresh bread and honeycomb, and sweet wine kept intruding between her and her plain flatbread and crumbled goat cheese and olives.
Mercedes Lackey (One Good Knight (Five Hundred Kingdoms, #2))
Spiced cider This recipe is really easy to make and perfect for wassailing. For a non-alcoholic drink, replace the cider with apple juice. You will need 3 apples, grated 1½ litres/2½ pints cider or apple juice 75g/scant ½ cup brown sugar ½ tsp whole nutmeg, grated ¼ tsp ground cloves 3 tsp dried cinnamon stick, grated 2 tsp fresh ginger root, grated Place the apples in a large pan and cover with the cider, then cook for about 5 minutes or until the fruit is soft. Add the sugar and spices and gently simmer for 20 minutes to 1 hour, depending on your taste. Pour into a large cup or bowl to be shared around, while offering the blessing waes hael (‘good health’).
Danu Forest (The Magic of the Winter Solstice: Seasonal celebrations to honour nature's ever-turning wheel)
Easy Ways To Make Your Favorite Foods Healthier So you have decided that it is time to eat healthy. The only thing you know is that it's hard to change something that you have been doing all your life. The tips that you will find in this article will help you lead a nutritious life and to keep with it. To avoid eating too much food at mealtime when dieting, use smaller plates, bowls and cups. It is instinct to fill up your plate so if you use smaller dishes, you will eat less food. Your mind will also let your stomach know you are full since you see a full plate when eating. A great nutritional tip is to subscribe to a magazine devoted to nutrition. There are plenty of publications out there that offer interesting recipes, as well as, the latest information regarding health and nutrition. Having a nutrition magazine like this, can make cooking at home, a lot more exciting. To stay away from sodas and other sugary drinks, you need to find an alternative. It is natural to have cravings for something sweet: why not try fruit juice? Or better yet, mix fruit juice and water. Buy some oranges and squeeze them yourself. You can do the same with a lot of fruits, and combine different kind of juices for flavor. Try buying your fruits and vegetables at a farmer's market near you. Not only do locally-grown foods have a minimal impact on the environment, but they are also better for you, since small farms generally use less harmful chemicals. It's fun to walk around and sample all the delicious fruits and vegetables. Converse with the farmers to ensure you know exactly where and how the food was produced. A good nutrition tip is to stay away from muffins and bagels when you're eating breakfast. Muffins and bagels tend to be high in sugar, and their glycemic index is pretty high. This means that they'll more than likely be stored as fat. Try eating oatmeal instead. Salad is one of the best things that you can put into your body, and can limit the amount of fat that you consume. Instead of eating a hearty meal that is filled with calories and carbohydrates, eat a salad. This will go a long way in your quest for the perfect body. If you are a big coffee drinker, try switching to decaf coffee. Decaf coffee is low in calories and can help you with your coffee cravings. If you need to add items to your coffee, such as sugar or milk, be sure to use the healthiest options available: for example, skim milk or sugar substitute. Liven up your homemade omelet, by including fresh or frozen vegetables. Omelets have an irresistible attraction when they contain fresh or frozen vegetables. Vegetables add interest, as well as, texture, color, flavor and vital nutrients. Just slice some up, saute and then add them to the omelet just before you flip and close it up. As you can see with these tips, switching over to a nutritious lifestyle is not as hard as it first seems. With the simple ideas presented in this article, you will be able to live a healthy and nutritious life. So no matter what kinds of foods you were eating before, if you follow these tips, you will succeed.
Who put poison ivy leaves in the kale salad?” Gabe thundered, pointing at the bowl that had miraculously reappeared yet again on the table. “And laxatives in the fruit cake.” Rafi laughed. I grinned because it hadn’t been me. He might not have stuck around, but Samael had been here. And that made our little holiday celebration complete.
Debra Dunbar (Down The Chimney (Imp #10.5))
You’re just a stupid candy bar!” Holly yelled at the Milky Way. The Milky Way sat on the counter, in between the fruit bowl and the journal, an innocent candy bar representing caloric catastrophe. She could almost feel the bananas giving her the evil eye.
Stephanie Evanovich (Big Girl Panties)
This particular day in May, Fiona has slipped Thatch a note in the hallway between history and music class, a scrap of paper that says, simply, "cheesecake." Last week, she passed him notes that said "quiche" and "meatballs," and the week before it was "bread pudding" and "veal parmigiana." Most of the time the word is enticing enough to get him over right after school- for example, the veal parmigiana. Thatcher and Jimmy and Phil sat at Fiona's kitchen table throwing apples from the fruit bowl at one another and teasing the Kemps' Yorkshire terrier, Sharky, while Fiona, in her mother's frilly, flowered, and very queer-looking apron, dredged the veal cutlets in flour, dipped them in egg, dressed them with breadcrumbs, and then sautéed them in hot oil in her mother's electric frying pan. The boys really liked the frying part- there was something cool about meat in hot, splattering oil. But they lost interest during the sauce and cheese steps, and by the time Fiona slid the baking pan into the oven, Jimmy and Phil were ready to go home. Not Thatcher- he stayed until Fiona pulled the cheesy, bubbling dish from the oven and ate with Fiona and Dr. and Mrs. Kemp. His father worked late and his brothers were scattered throughout the neighborhood (his two older brothers could drive and many times they ate at the Burger King on Grape Road). Thatcher liked it when Fiona cooked; he liked it more than he would ever admit.
Elin Hilderbrand (The Blue Bistro)
Communication is everything to you artists. You can’t look at a landscape or a bowl of fruit without thinking how you will put it on a canvas so that somebody else will see it as your landscape or your bowl of fruit. That is the inescapable vulgarity of art.
Louis Auchincloss (The Rector of Justin: A Novel)
When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.
Joan Crawford (My Way of Life)
Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.
Joan Crawford (My Way of Life)
She watched as he put a few ice cubes in a heavy glass, then expertly curled a strip of grapefruit rind from one of the fruits in a bowl on the bar top. "This must be a favorite," she commented, nodding at the supply of grapefruit nestled in the bowl along with the usual lemons and limes. He poured a generous measure from the black bottle and handed it to her with a cocktail napkin. "See for yourself." Gemma wasn't in the habit of drinking gin neat, so she sniffed, then took a tentative sip. The flavors exploded in her mouth- coriander and juniper and lime and... grapefruit. "Oh, wow," she said, when her eyes stopped watering. "That is amazing. I'm converted.
Deborah Crombie (A Bitter Feast (Duncan Kincaid & Gemma James, #18))
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))
AUNT KITTY’S JAMAICAN RUM BALLS DO NOT preheat oven—these don’t require baking! 4 cups finely crushed vanilla wafers (a 12-ounce box is about 2½ cups crushed—measure after crushing) 1 cup chopped nuts (measure after chopping—I use pecans, but that’s because I really like them—I’ve also used macadamia nuts, walnuts, and cashews) ½ cup Karo syrup (the clear white kind) ½ cup excellent rum (or excellent whiskey, or excellent whatever) 2 Tablespoons Nestle’s sweet dry cocoa (I’m going to use Ghirardelli’s sweet cocoa with ground chocolate the next time I make them) 1 Tablespoon strong coffee (brewed—liquid) COATING: Dry cocoa Powdered (confectioner’s) sugar Chocolate sprinkles Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush them with a rolling pin. Measure them and pour them into a mixing bowl. Chop the nuts finely with a food processor, or with your knife. Measure them and add those. Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended. Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in cocoa, or powdered sugar, or chocolate sprinkles to coat them. Do some of each and arrange them on a plate—very pretty. Refrigerate these until you serve them. They should last for at least a month in the refrigerator. (I’ve never been able to put this to the test, because every time I make them, they’re gone within a week.) Yield: At least 5 dozen, depending on how large you roll the balls. Aunt Kitty’s Jamaican Rum Balls make great gifts when they’re packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use. To make these nonalcoholic, use fruit juice in place of the rum. This should work just fine, but make sure you refrigerate them and eat them within a week. You’ll have to change the name to “No Rum Balls,” but that’s okay. Choose a fruit juice that’ll go well with the chocolate, like peach, orange, or pineapple. Note: I’ve always wanted to try these dipped in melted chocolate. I bet they’d be fantastic!
Joanne Fluke (Peach Cobbler Murder (Hannah Swensen, #7))
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)
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)
Avoid ‘distracting’ meals such as TV dinners and computer lunches. replace the biscuit jar with a fruit bowl. Repackage food into smaller containers. Order half-size portions in restaurants. Replace short wide glasses with tall narrow ones. And get smaller plates.
Bee Wilson (First Bite: How We Learn to Eat)
As for the actual validity of the notion [of] an immovable self, ever-firm, you're there only by half, at best... You'll spend decades trying to will 'same self' into being. But you'll keep shape-shifting. Probably everyone must, so long as the body's treading sod or drawing breath. What's unalterable as bronze is the image of your radiant friend that morning barefoot on the porch, with sun in her rampant hair. She's holding out the bowl of fruit loops, and touching your shoulder as if to bestow the right name upon you: the one you'll bear before you through the world, each letter forged into a gleaming shield.
Mary Karr (Cherry)
I reached for the two beefsteak tomatoes in the grocery bag. The shade of their skins bore a hint of orange, indicating the firmness of the juicy flesh within. My sharp blade sliced into the fruit: dripping, sticky, dotted with the jeweled seeds inside. I cut the flesh into tiny cubes as the scent of sunshine and vines filled the air. I transferred the tomatoes to a ceramic bowl before rinsing the board and knife clean. Using the flat side of the blade, I smashed three cloves of garlic. The fragrant aroma teased my nostrils as I rolled a fat red onion onto the board. The papery amaranthine skin crinkled under my fingertips. According to Ma-ma, the red onion contained too much chi, the reason it caused so many tears. She compared the red onion to Younger Shen- rich in color and bold in flavor. I never questioned her logic, for no other onion induced the same reaction.
Roselle Lim (Natalie Tan's Book of Luck and Fortune)
Tin Win sat at an open window, his head buried in his hands. She called his name, but he did not react. With a shrill whistle blast, the engine started to move. Su Kyi walked along beside the window. The train picked up speed. The wheezing grew louder and stronger. She started to run. Stumbled. Bowled into a man, jumped over a basket of fruit. Then the platform came to an end. The two rear lights shone like tiger’s eyes in the night. Slowly they vanished behind a gentle curve. When Su Kyi turned around the platform was empty.
Jan-Philipp Sendker (The Art Of Hearing Heartbeats)
BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,
Joanne Fluke (Cream Puff Murder (Hannah Swensen, #11))
The 49-year-old Bryant, who resembles a cereal box character himself with his wide eyes, toothy smile, and elongated chin, blames Kellogg's financial woes on the changing tastes of fickle breakfast eaters. The company flourished in the Baby Boom era, when fathers went off to work and mothers stayed behind to tend to three or four children. For these women, cereal must have been heaven-sent. They could pour everybody a bowl of Corn Flakes, leave a milk carton out, and be done with breakfast, except for the dishes. Now Americans have fewer children. Both parents often work and no longer have time to linger over a serving of Apple Jacks and the local newspaper. Many people grab something on the way to work and devour it in their cars or at their desks while checking e-mail. “For a while, breakfast cereal was convenience food,” says Abigail Carroll, author of Three Squares: The Invention of the American Meal. “But convenience is relative. It's more convenient to grab a breakfast bar, yogurt, a piece of fruit, or a breakfast sandwich at some fast-food place than to eat a bowl of breakfast cereal.” People who still eat breakfast at home favor more laborintensive breakfasts, according to a recent Nielsen survey. They spend more time at the stove, preparing oatmeal (sales were up 3.5 percent in the first half of 2014) and eggs (up 7 percent last year). They're putting their toasters to work, heating up frozen waffles, French toast, and pancakes (sales of these foods were up 4.5 percent in the last five years). This last inclination should be helping Kellogg: It owns Eggo frozen waffles. But Eggo sales weren't enough to offset its slumping U.S. cereal numbers. “There has just been a massive fragmentation of the breakfast occasion,” says Julian Mellentin, director of food analysis at research firm New Nutrition Business. And Kellogg faces a more ominous trend at the table. As Americans become more healthconscious, they're shying away from the kind of processed food baked in Kellogg's four U.S. cereal factories. They tend to be averse to carbohydrates, which is a problem for a company selling cereal derived from corn, oats, and rice. “They basically have a carb-heavy portfolio,” says Robert Dickerson, senior packagedfood analyst at Consumer Edge. If such discerning shoppers still eat cereal, they prefer the gluten-free kind, sales of which are up 22 percent, according to Nielsen. There's also growing suspicion of packagedfood companies that fill their products with genetically modified organisms (GMOs). For these breakfast eaters, Tony the Tiger and Toucan Sam may seem less like friendly childhood avatars and more like malevolent sugar traffickers.
6 egg whites, lightly beaten 2 bananas, mashed ⅓ cup raspberries, mashed 2 tablespoons almond butter ¼ teaspoon cinnamon Spray a skillet or griddle with cooking spray. In a large bowl, mix the egg whites, bananas, raspberries, and almond butter until smooth. Pour the batter into the skillet using ½ cup for each pancake. Wait 2 to 3 minutes before flipping the pancakes. Cook an additional 2 to 3 minutes until golden brown. Serve with a sprinkling of cinnamon and/or fresh fruit. Serves 2
John Chatham (Paleo for Beginners: Essentials to Get Started with the Paleo Diet)
Fruit Dip   If you are looking for a slightly healthier alternative, this is a great dip to serve with fruit, and is really easy to make. A summer time favorite!   Prep Time: 10 Minutes (+Refrigerate for 1 hour) Cook Time: None   Ingredients   1 – 8oz Bar of Cream Cheese 1 – Jar (7.5oz) Marshmallow Cream Strawberries, Melons, Bananas, Apples or Grapes.   Preparation Instructions In a medium bowl, mix Cream Cheese, and Marshmallow Cream. Refrigerate for about an hour or until chilled. Serve in a bowl with the fruit of your choice.   Cooking
Michael Thomas (27 Kick Ass Party Dip Recipes)
No-Grain Granola Bars   Time: 2 ½ - 3 ½ hours Servings: 16     Granola bars make perfect breakfasts or afternoon snacks. These delicious granola bars surprisingly don’t contain any grains at all.   Ingredients:   1 cup assorted nuts 1 cup assorted seeds 1 1/2 cups coconut flakes 1 cup assorted dried fruit 1/4 cup almond butter 1/4 cup coconut oil 1/4 tsp. pure vanilla extract 1/2 tsp. cinnamon 1/4 tsp. nutmeg   How to Cook:   Finely chop half of the nuts and seeds with a knife or in the food processor. Roughly chop the rest. Put all the nuts and seeds in a large bowl and add the fruit and coconut. Heat the wet ingredients and spices on medium heat in a pan until the mixture bubbles and then add it to the bowl and stir it together. Spread the mixture into a baking sheet lined with tin foil or parchment paper. Press the mixture into a block with your hands or a spatula. Allow it to cool for 2 to 3 hours and then cut it into rectangular or square granola bars.       Tips: You can use any nuts, seeds and dried fruit you want for this recipe, although the nuts and seeds should be raw or dry roasted without added oil. Experiment until you come up with a flavor combination you enjoy.
Ravi Kishore (Wheat Fast Low Carb CookBook for Weight Loss: Top 49 Wheat Free Beginners Recipes, Who Want to Lose Belly Fat Without Dieting and Prevent Diabetes.)
try to be a fruit loop in a bowl of cheerios
ale barrenechea
I don't know how long I spent wandering about the supermarket creating meals in my mind. Hot roast chicken and mayonnaise sandwiches. Pizzas on crispy bases. Big, heaving bowls of spaghetti Bolognese. Crunchy, cheesy nachos with sour cream. I did a full circle and ended back in the fruit and veg section. Next to the peaches were boxes filled with tomatoes still clinging to their vines. The ripe tomato smell was almost sexual. It filled my nostrils as I lifted the box. There were some slightly rotten ones near the bottom of the box, but the rest were just perfect, thick with the perfume of their green vines, fat and red.
Hannah Tunnicliffe (The Color of Tea)
I looked around and wanted to weep at what I saw. The telephone on the table. A radio. Some fruit in a bowl. The dog snoozing by the window. Compared with North Korea, this was Shangri-La.
Masaji Ishikawa (A River in Darkness: One Man's Escape from North Korea)
HOW TO OPEN A POMEGRANATE Purchase a firm fruit. Keep it refrigerated until use, for freshness. Cut around the center (the “equator,” if you will), inserting the knife about half an inch all the way around; then twist the fruit apart, separating it into two halves. Hold the half pomegranate in your cupped hand, with the cut side down, and position that hand over a large salad bowl. Using the side of a heavy wooden spoon, bang the pomegranate hard all around the top dome, around the middle, and all around the bottom edge close to your hand. Give every square inch a good hit. You should be able to see the skin softening and bending as you smack it, and feel the small red seeds falling past your hand and into the salad bowl. Now take the softened skin and invert it—turn it inside out—to remove any remaining seeds with your fingers. Repeat for the other side. Eat your pomegranate seeds plain, use them in salads and recipes, or freeze them for later use, when they are out of season. There are some great ideas in the recipes at the end of the book to help you enjoy pomegranates often in your eating plan. Interestingly, pomegranates offer significant active protection against breast cancer.
Joel Fuhrman (Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free)
The great chestnut-wood tables groaned under the weight of platters, trays, plates, dishes and bowls. The whole Feast was here, John saw. Every word in the book, every fruit in the gardens, every green thing that grew, every creature that ran or swim or flew. John felt his demon creep forward as a great wave of flavors and tastes washed through him, those his mother had shown him on the slopes joined with others he had never sensed before. He could smell the rich tang of the meats. His head swirled from the steaming fumes of the wine. His jaw ached from the sweets which rose in heaps on silver platters while honeyed syllabubs shivered in their cups. He felt the pastry crunch, shiny with beaten butter. He heard the sugar-pane crackle. The sweetmeats flooded his senses, banishing his hunger and cold. A great procession of dishes floated up out of the pages, all theirs.
Lawrence Norfolk (John Saturnall's Feast)
The food is presented on the finest compilation of their silver trays and bowls. It's as delicate as the floral arrangements and includes Kitty B.'s petits fours and lemon squares as well as Sis's shrimp salad and cucumber sandwiches and Ray's cheese straws, praline pecans, and fruit kebobs dipped in white and dark chocolate.
Beth Webb Hart (The Wedding Machine)
Bara Brith Cake (Recipe inspired by the Welsh Board of Tourism site, 1 pound of self-rising flour 1 teaspoon of spices (allspice, cinnamon, nutmeg, a pinch of clove, ginger) 6 ounces of brown sugar 1 medium-sized egg 1 tablespoon of orange zest (lemon zest works too) 2 tablespoons of orange juice 1 tablespoon of honey (you can substitute 2 tablespoons of marmalade for the juice and honey) 10½ fluid ounces of cold tea 1 pound mixed dried fruit (you can substitute fresh grated ginger for 2 tablespoons of this mixture) Extra honey for glazing Put the mixed dried fruit in a bowl, pour the tea over it, cover, and leave to soak overnight (you can replace ¼ of the tea with whiskey). The next day, mix the sugar, egg, orange juice, orange zest, and honey and add to the fruit mix. Sift in the flour and spices and mix well. Pour the mixture into a 2-pint loaf pan. Bake for 1 hour and 45 minutes at 325 degrees. The cake should be golden and firm to the touch in the middle. Baste the cake with honey while it’s still warm, then allow it to cool.
Aliza Galkin-Smith (The Fat Man's Monologue: Contemporary Fiction for Lovers of Food, Life & Love)
Amanda lost count of the various delicacies that were offered to her. There were four kinds of soup, including turtle and lobster, and several roast turkeys dressed with sausages and herbs. A never-ending parade of servants brought platters of veal in béchamel sauce, capons, sweetbreads, roast quail and hare, venison, swans' eggs, and a dazzling array of vegetable casseroles. Puddings made of exotic fish and game were presented in steaming silver bowls, followed by trays of luxury fruits and salads, and crystal plates laden with truffles in wine. There were even tender stalks of asparagus, well out of season and therefore highly prized at Christmastime.
Lisa Kleypas (Suddenly You)
depiction of God in The Trinity seriously, we have to say, “In the beginning was the Relationship.” This icon yields more fruits the more you gaze on it. Every part of it was obviously meditated on with great care: the gaze between the Three; the deep respect between them as they all share from a common bowl. And note the hand of the Spirit pointing toward the open and fourth place at the table! Is the Holy Spirit inviting, offering, and clearing space? If so, for what?
Richard Rohr (The Divine Dance: The Trinity and Your Transformation)
Severin offered, she paused. She looked from Jock to Severin to the bowl of fruit. “Am I being rewarded for walking?” she asked. “Yes,” Severin said. “Like a pet?” “Yes.” Severin
K.M. Shea (Beauty and the Beast (Timeless Fairy Tales, #1))
Roll over on your side. I would like to cuddle up with someone who is exceedingly pretty and worth some tender regard.” “So I might be inspired to whisper confidences to you?” Ellen asked, shifting carefully in the hammock. Val waited for her to get situated then rolled to his side and began stroking his hand over her shoulders, neck, and back. “The boys said you were not your most sanguine today.” Val felt the tension particularly across her shoulders, exactly where his own usually ached when he’d finished a good round of Beethoven. “Have you confidences to share?” “I do not. You will put me to sleep if you keep that up.” “Then you can dream of me, and I will dream of you—and vegetables.” “Vegetables?” Ellen quirked a glance at him over her shoulder. “Green beans, tomatoes, peppers, you know the kind.” Val kissed her nape. “Fruit helps, but I am beside myself with longing for vegetables. I could write a little rhapsody to the buttered green bean, so great is my torment.” “I understand this torment.” Ellen rolled her shoulders. “By the end of June, I am practically sleeping in my vegetable patch, so desperately do I want that first bowl of crisp, ripe beans. Mine are almost ready.” “And what about you?” Val kissed her nape again. “Are you ready?” His
Grace Burrowes (The Virtuoso (Duke's Obsession, #3; Windham, #3))
At a certain point you have to leave childish things behind, and one of the childish things is a sense that 'Wow, I can draw' or in my case 'Wow, I can read'... You feel you have what's called a talent, but as you become an adult, if you hope to make things, you have to give up the preoccupation with talent otherwise you'll spend your life painting beautiful pictures of fruit bowls that look like fruit bowls.
Zadie Smith
Jack hoped they weren’t going back to Silver Hill, even in daylight. ‘Are we going far?’ Elan laughed. ‘Only to the far end of the kitchen garden, the bushes there are laden with fruit but it will probably take us till lunchtime to pick enough.’ ‘They’re for picking, not eating,’ Nora reminded Camelin. ‘It’s not my fault. It’s not easy picking blackberries with a beak without squashing them. You wouldn’t want me to put squashed fruit in the bowl would you?
Catherine Cooper (The Jack Brenin Collection: The Golden Acorn, Glasruhen Gate, Silver Hill, the Lost Treasure of Annwn, the Oak Lord (+ Bonus Content): The Golden Acorn, Glasruhen Gate, Silver Hill, the Lost Treasure of Annwn, the Oak Lord (+ Bonus Content))
The first time I see him is during lunch. As I’m waiting in the cafeteria food line, Alex is two people in front of me. This girl, Nola Linn, is in between us. And she’s not moving down the line fast enough. Alex’s jeans are faded and torn at the knee. His hair is falling into his eyes and I’m itching to push it back. If Nola wouldn’t be so wishy-washy about her choice of fruit… Alex caught me checking him out. I quickly focus my attention on the soup of the day. Minestrone. “Want a cup or bowl, hon?” Mary, the lunch lady, asks me. “Bowl,” I say, pretending to be totally interested in the way she ladles the soup into the bowl. After she hands it to me, I hurry past Nola and stand by the cashier. Right behind Alex. As if he knows I’m stalking him, he turns around. His eyes pierce mine and for a moment I feel as if the rest of the world is closed out and it’s just the two of us. The urge to jump into his arms and feel the warmth of them surrounding me is so powerful, I wonder if it’s medically possible to be addicted to another human being. I clear my throat. “Your turn,” I say, motioning to the cashier. He moves forward with his tray, a slice of pizza on it. “I’ll pay for hers, too,” he says, pointing at me. The cashier waves her finger at me, “What’d you get? Bowl of minestrone?” “Yeah, but…Alex, don’t pay for me.” “Don’t worry. I can afford a bowl of soup,” he says defensively, handing over three dollars. Colin barges into the line and stands next to me. “Move along. Get your own girlfriend to stare at,” he snaps at Alex, then shoos him off. I pray Alex doesn’t retaliate by telling Colin we kissed. Everyone in line is watching us. I can feel their stares on the back of my neck. Alex takes his change from the cashier and without a backward glance heads for the outside courtyard off the cafeteria where he usually sits. I feel so selfish, because I want the best of both worlds. I want to keep the image I’ve worked so hard to create. That image includes Colin. I also want Alex. I can’t stop thinking about having him hold me again and kiss me until I’m breathless. Colin says to the cashier, “I’ll pay for hers and mine.” The cashier looks at me in confusion. “Didn’t that other boy pay for you already?” Colin waits for me to correct her. When I don’t, he gives me a disgusted look and stomps out of the cafeteria.
Simone Elkeles (Perfect Chemistry (Perfect Chemistry, #1))
For example, if you have the urge to eat ice cream, use the “I don’t” strategy from Principle 1 and say to yourself, “I don’t eat ice cream.” Then, immediately begin focusing on a replacement because what you focus on gets stronger. In this case, you might begin focusing on eating a bowl of sliced fruits instead. Every time you get the urge for ice cream, replace it by eating a bowl of fruits instead. Over time, your negative habit will
Akash Karia (How Successful People Think Differently)
There,” Lucetta proclaimed. “You’re completely buttoned. Now all we have to do is fix your hair, and you’ll be perfect.” “I don’t know how you’re intending to fix my hair, especially since it’s still soaking wet, and . . . stiff with sea salt.” “I’m an actress. Fixing appearances is my specialty.” Lucetta looked a little smug as she adjusted the large hat she’d plopped over her head. “My hair is salt-soaked as well, but no one will notice since I’ve arranged my hat just so, lending me a rather mysterious air.” “You could plop a bowl of fruit on your head and you’d still look mysterious,” Millie said. “I wish I had one of my caps handy. That would solve my hair crisis nicely.” Everett caught Millie’s eye. “I never liked your caps.” “They’re practical.” “And ugly,” Lucetta added, smiling over Millie’s head at him. She pulled a hat from behind her on the seat that was a little squished, and stuck it on Millie’s head, pulling a pin out of the bodice of her dress and sticking it through the hat. “There—you’re adorable.” “I
Jen Turano (In Good Company (A Class of Their Own Book #2))
Bernie Saunders is like a fly buzzing around a bowl of rotten fruit. Long hail this fly!
Marge Simon
A regiment of servants brought out silver platters and trays of champagne, and the guests settled in their chairs to enjoy the repast. They were given individual servings of goose dressed with cream and herbs and covered with a steaming golden crust... bowls of melons and grapes, boiled quail eggs scattered lavishly on crisp green salad, baskets of hot muffins, toast and scones, flitches of fried smoked bacon... plates of thinly sliced beefsteak, the pink strips littered with fragrant shavings of truffle. Three wedding cakes were brought out, thickly iced and stuffed with fruit.
Lisa Kleypas (Tempt Me at Twilight (The Hathaways, #3))
She described tirelessly to me how effective the flat roof was, and how it was useful. I found that the stoch was also used as a place to dry food, such as tomatoes. They used to put the tomatoes on the stoch, when they were cut, crushed, and soaked in large bowls. Soaking them on the roof would cause the fluid content to vaporize. What remained of the fruit was preserved in jars for regular use over time. To the tomatoes, which turned  very thick, we used to add a little salt, and it was enough to preserve them for a long time. They layed it out on the stoch and that was it. I laughed when she added a story from her childhood as well, when she used go up on the stoch with her friends and throw pottery off of it, throwing it down to shatter as a mark of the end of summer.
Nahum Sivan (Till We Say Goodbye)
The pie he put on a shelf over the oven, and he unpacked a fruit salad that looked as if the remains of a lot of Old Fashioneds had been spilled into a wooden bowl.
Ludwig Bemelmans (Dirty Eddie)
Do some little, special thing for yourself each day. Put a candle on the table, set out a bowl of fruit, put a flower by your sink, look at the stars, take a walk, and so on.
Elizabeth B. Brown (Living Successfully with Screwed-Up People)
1. We crave meaty taste because the amphibian brain's hunger for flesh is older than the primate brain's "acquired taste" for fruits and nuts. 2. As it influenced the pursuit, handling, and killing of game, the amygdala also stimulated the release of digestive juices in preparation for eating the kill. Thus, today, hidden aggressiveness in the meat-eater's code makes a sizzling steak more exciting than a bowl of fruit. This explains, in part, why (when possible and affordable) meals throughout the world are planned around a meat dish.
David B. Givens (The NONVERBAL DICTIONARY of gestures, signs and body language cues)
1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice
Jo Frost (Jo Frost's Toddler Rules: Your 5-Step Guide to Shaping Proper Behavior)
If possible, get the ingredients at your local farmer’s market. Food tastes better when you know where it comes from. ⅓ cup honey 2 cups melon cubes ⅓ cup lemon or lime juice 2 cups green seedless grapes 6 fresh mint leaves, 1 cup fresh blueberries finely snipped 1 cup fresh pineapple chunks Use a whisk or hand mixer to whip the honey until it turns thick and opaque. Add the lemon or lime, then stir in the mint leaves. Combine the fruit in a large glass or pottery bowl. Pour the honey mixture over and stir gently to coat. Serve immediately with a clear flute of sparkling water or Prosecco. [Source: Original]
Susan Wiggs (The Beekeeper's Ball (Bella Vista Chronicles #2))
STAY CLOSE, MY HEART Stay close, my heart, to the one who knows your ways; Come into the shade of the tree that allays has fresh flowers. Don't stroll idly through the bazaar of the perfume-markers: Stay in the shop of the sugar-seller. If you don't find true balance, anyone can deceive you; Anyone can trick out of a thing of straw, And make you take it for gold Don't squat with a bowl before every boiling pot; In each pot on the fire you find very different things. Not all sugarcanes have sugar, not all abysses a peak; Not all eyes possess vision, not every sea is full of pearls. O nightingale, with your voice of dark honey! Go on lamenting! Only your drunken ecstasy can pierce the rock's hard heart! Surrender yourself, and if you cannot be welcomes by the Friend, Know that you are rebelling inwardly like a thread That doesn't want to go through the needle's eye! The awakened heart is a lamp; protect it by the him of your robe! Hurry and get out of this wind, for the weather is bad. And when you've left this storm, you will come to a fountain; You'll find a Friend there who will always nourish your soul. And with your soul always green, you'll grow into a tall tree Flowering always with sweet light-fruit, whose growth is interior.
Recipe for March Wassail Drinking wassail is an ancient tradition. Dating back to Saxon times, the word itself comes from the greeting “wæs hæl”, roughly translated as “be you healthy”. In the counties of southern England renowned for cider production, drinking wassail originated as a bit of sympathetic magic to protect and encourage the apple trees to bear fruit. While wassail and other punches were very popular during Regency times, by the later part of the 19th-century, they had been largely supplanted by wines and other spirits. The Marches, however, care much more for their own pleasure than for what is fashionable. They serve their wassail the old-fashioned way, out of an enormous wooden bowl mounted in silver with a roasted apple garnish. Their wassail is, as tradition dictates, served quite hot and is deceptively alcoholic. Proceed with caution. Preheat oven to 350 degrees. Core a dozen small apples. (You will only need ten for the wassail, but leftover roasted apples are delicious with cream, yogurt, or ice cream.) Loosely spoon brown sugar into each apple place in a casserole dish with a small amount of water. Bake until tender, approximately 45 minutes. Meanwhile, gently warm 2 pints hard cider. (This is not available in the juice aisle of the grocery store. It is wonderfully alcoholic and tastes deeply of apples. You can find bottled varieties at wine and liquor stores, but the very best is fermented by apple farmers for their own use. Find one and befriend him. The Marches get their cider at the source from the Home Farm at Bellmont Abbey.) To the warming cider, add four cinnamon sticks, crushed with a mortar and pestle, and four pinches ground cloves. (In a bind, ½ teaspoon ground cinnamon may be substituted for the sticks.) Grate in fresh ginger and fresh nutmeg to taste. Lord March’s secret ingredient is a cup of his very best port, added just in time to heat through. When the apples are plump and bursting from their skins, remove them from the oven. Put one into a heatproof punch glass and ladle the wassail over. The March family recipe calls for a garnish of a fresh cinnamon stick for each glass. This recipe will serve six Marches or ten ordinary folk.
Deanna Raybourn (Silent Night (Lady Julia Grey, #5.5))
I don’t think she likes you,” Jackie said, in a throaty voice filled with coffee and dark amusement. “Inconceivable,” I said. “I don’t think that word means what you think it means,” she said. I sipped my coffee. “It may take a little time,” I said. “But someday she will come to appreciate my many virtues.” “It may take a little longer than usual,” Jackie said. “She really doesn’t like you.” I was sure she was right, but it didn’t seem terribly important—especially since there were three chunks of perfectly ripe cantaloupe left in my fruit bowl, and a full cup of coffee to go with it, so I shrugged it off and finished my breakfast.
Jeff Lindsay (Dexter's Final Cut (Dexter, #7))
What are you eating?” “I don’t know,” she admitted. “She gave it to me.” She pointed at the tall woman who had been standing at the sink and watching their conversation with a worried look on her face. Lock turned to her. “Mumzell? Chara vena Kat Kala ala noosh?” She nodded her head rapidly. “Ja, ja! Shiba ava Kala ala noosh.” Then she hugged Lock and stood on tiptoes to kiss his forehead. “What? What is she saying?” Kat demanded. Deep frowned. “She’s saying you asked for it. She thinks you wanted it because…” He broke off, shaking his head. “Because what? What does it do?” Kat asked, worried. Had she poisoned herself with the strange fruit? Or had she somehow eaten something she wasn’t supposed to eat for religious reasons? Damn it, she didn’t know anything about this stupid planet. She had to get herself some translation bacteria! Lock finally finished speaking to the older woman. He turned back to Kat and spoke in a low voice. “What you ate are Kala fruit—what we call bonding fruit. They have uh…a special significance to our people.” Deep snorted. “That’s an understatement.” “Deep, please.” Lock gave him a warning look. “Will you just let me explain?” “They’re not poisonous or anything, right?” Kat asked. “I mean, I’m sure the nice lady wouldn’t have let me eat them if they were but—” “That ‘nice lady’ is our mother,” Deep said harshly. “And she now believes that you intend to mate with Lock and myself. Immediately. Because why else would anyone eat an entire bowl of bonding fruit in one sitting?” “What?” Kat felt a sudden rush of panic. “No, no,” she said to the woman, shaking her head rapidly. “It’s not like that with us. Really, it’s not.
Evangeline Anderson (Sought (Brides of the Kindred, #3))
Her time on Twin Moons was really getting off to a great start. She hadn’t even been awake for one whole morning and she’d already given a peep show to strangers and eaten a whole bowl full of horny fruit by mistake. What the hell was she going to do tonight?
Evangeline Anderson (Sought (Brides of the Kindred, #3))
What, honey? You can’t just leave a girl hanging like that—what did you eat?” “Bonding fruit,” Kat admitted in a low voice. “Almost a whole bowl full of it. That’s why my guys—uh, Deep and Lock—are being so overprotective. They say I’m giving off some kind of a, uh, scent, because of it.” Piper’s vivid green eyes widened. “You ate a whole bowl in one sitting? Was it a big bowl? How many did you eat?” “Five or six,” Kat said with a sigh. “I’d just woken up from a long, uh, illness, I guess you could call it, and I was famished. But so far I don’t feel any different.” “Oh you will, honey. You will,” Piper assured her. “But if it’s the first time you’ve had bonding fruit, it will probably take a little time to kick in—that’s how it is with us Earth girls. But once it does—watch out! You’re gonna be hotter than a firecracker on the Fourth of July.” “Seriously?
Evangeline Anderson (Sought (Brides of the Kindred, #3))
Putting the fruit in the bowl, he straightened up to see Deep staring moodily up the stairs where Kat had disappeared. The ruined bonding fruit was dripping down his shirt but he didn’t appear to notice or care. “Why do you do that?” he asked, unable to keep his frustration from spilling over. “Why do you antagonize her? Why do you push her away?” Deep turned to look at him. “In case you didn’t notice, Brother, I’m not the only one pushing.” “Kat only pushes you away because you push first,” Lock accused him. “Why don’t you tell her how you really feel? Why don’t you tell her what you did for her? How you took her pain?” Deep was on him in a flash, both hands fisted in Lock’s shirt. “That is not your secret to tell, Brother,” he snarled. “We haven’t come to blows since we were children but I promise if you tell her about the whipping—” “Fine.” Lock pushed him away roughly. “You don’t have to threaten me. I don’t know why you want to keep it from her, but I’ll keep your secret if it means so much to you. I’d no more tell her what you did than I would tell her about Miranda.” “See that you don’t.” Deep frowned and straightened his shoulders. “I’m going to try and get some rest before the party tonight. If you’re smart, you’ll do the same.” “I can’t rest now,” Lock said wearily. “I have to talk to Mumzelle and try to explain that the bonding fruit was a mistake. Then I’ll try to make peace between you and the lady Kat—if that’s even possible.” “Why should you care if we get along or not?” Deep demanded. “Just let it go, Brother. You know the minute we take her back to Mother L’rin she’ll be asking for a way to break the connection between us. Hell, she doesn’t even know it exists and she’s already angry. What is she going to do when she finds out we have a soul bond with her she didn’t ask for?” “I don’t know,” Lock said, running a hand through his hair. “But I don’t think now is the time to tell her. Right now I just want to keep her from hating you. From hating us.” “Too late, Brother.” Turning, Deep left him alone in the kitchen, clutching the last remaining bonding fruit. “Too late.
Evangeline Anderson (Sought (Brides of the Kindred, #3))
Amalendu's crime, Kalpana's crime, is the crime of all those who cannot remain unmoved and inactive in an India where a child crawls in the dust with a begging bowl; where a poor girl can be sold as a rich man's plaything; where an old woman must half-starve herself in order to buy social acceptance from the powers-that-be in her village; where countless people die of sheer neglect; where many are hungry while food is hoarded for profit; where usurers and tricksters extort the fruits of labour from those who do the work; where the honest suffer whilst the villainous prosper; where justice is the exception and injustice the rule; and where the total physical and mental energy of millions of people is spent on the struggle for mere survival.
Rahul Pandita (Hello Bastar)
And on that table was the most impressive assortment of food: salmon mousse in the shape of a salmon; cold chickens; quail; a huge platter of oysters, shrimp and lobster claws; all kinds of salads; fruits and cheese. It was all so beautifully arranged that I hardly dared to touch it. At one end was a huge bowl of peaches.
Rhys Bowen (Above the Bay of Angels)
Our beautiful and spacious skies, Mom and picnics, apple pies. Dig our amber waves of grain, Purple mountains, fruited plain. Broad stripes and bright stars, Super Bowls and fast cars. To the republic for which it stands, Now it’s time to all join hands. “Star-spangled banners wave,
Dan Gutman (Ms. Cuddy Is Nutty! (My Weirdest School #2))
There was loads of food set up on a large picnic table just outside the kitchen door. Potato salad with green beans. Sautéed squash with onions and garlic. Tomatoes on their own, or stuffed with cream cheese, or with rice and peppers. Bowls of salad, dressed and undressed. Fresh bread. Berry pie, berry cobbler, berries and cream. Pretty much everything had been grown by the class, and it was enormously satisfying to eat it all.
Abbi Waxman (The Garden of Small Beginnings)
suite with the bookseller’s bag in hand, he laid the room key quietly on the front table. Down the hall he could see the bedroom door was still closed, so he went into the large sunlit living room. Hanging over the arm of the high-back chair was the half-read copy of the previous day’s Herald. On the coffee table was the bowl of fruit missing an apple and the towering arrangement of flowers. All were precisely where they had been in the smaller room on the second floor. — The previous night, after his meeting in the City, he had gone to a little spot he liked in Kensington where Eve was to meet him for dinner. He had arrived on time and ordered a whiskey and soda assuming she would be a few minutes late. But near the bottom of his second glass, he began to worry. Could she have gotten lost? Had she forgotten the name of the restaurant or the time they were to meet? He considered going back to the hotel, but what if she was already en route? As he was weighing what he should do, the hostess approached with the phone. It was Claridge’s. For the first time in ten years, the manager explained somberly, the hotel’s lift had malfunctioned. Miss Ross had been trapped between floors
Amor Towles (Rules of Civility)
At once my anxiety subsided; it was now no longer (as it had been a moment ago) until to-morrow that I had lost my mother, for my little line was going—to annoy her, no doubt, and doubly so because this contrivance would make me ridiculous in Swann's eyes—but was going all the same to admit me, invisibly and by stealth, into the same room as herself, was going to whisper from me into her ear; for that forbidden and unfriendly dining-room, where but a moment ago the ice itself—with burned nuts in it—and the finger-bowls seemed to me to be concealing pleasures that were mischievous and of a mortal sadness because Mamma was tasting of them and I was far away, had opened its doors to me and, like a ripe fruit which bursts through its skin, was going to pour out into my intoxicated heart the gushing sweetness
Marcel Proust (Swann's Way (In Search of Lost Time, #1))
What Is The Best Shisha Bowl? A hookah bowl is the top of the hookah. It is normally made out of clay, marble or glass and it works by holding the shisha under the coals. So, the heat will be given from the burn coals to the shisha and then will create smoke. Picking the right bowl is required for perfect heat control. If you don’t control the temperature of the bowl you will get dry shisha or burn fast your hookah tobacco. There are many youtube video or social media photo that you see people are using fruits instead of hookah bowls. As a result, is very important to use one of the best hookah bowls available in the hookah market or your town smoke shop.
Tamim Ansary
INGREDIENTS Chocolate Cup Batter 1 cup melted Raw Cacao Butter 2/3 cups Raw Cacao (Chocolate) Powder 1 tbsp. Stevia Powder or more Raw Honey   Optional Variations:  chopped nuts, dry fruit, coconut flakes. INSTRUCTIONS First, shred the cacao butter. Use a cheese grater to break up the solid cacao butter. Cacao butter melts at 34.1 °C (93.4 °F). Now melt the cacao butter by putting the shredded cacao in a bowl, and putting this bowl in a bigger bowl that is filled with warm water. Be patient while it melts. After the cacao is melted, add the dry cacao powder. Add the dry or wet sweetener (I prefer stevia or raw honey here) and mix well. Pour the melted chocolate mix into small silicone cups. Here’s where
Nathalie Lussier (30 Healthy Desserts You Can Eat Every Day)