Bread Toast Quotes

You run a grave risk, my boy," said the magician, "of being turned into a piece of bread, and toasted.

Of what value is a civilization that can't toast a piece of bread as ordered?

Dip a slice of bread in batter. That's September: yellow, gold, soft and sticky. Fry the bread. Now you have October: chewier, drier, streaked with browns. The day in question fell somewhere in the middle of the french toast process.

Eating plain toast will detonate her. "I'll have some honey." When the bread is done I scrape on a microscopic layer of it and pour a cup of coffee, black. She pretends not to listen or watch as I crunch through my breakfast. I pretend that I don't notice her pretending.

Maybe I should give him a taste of the Bailey special.” “Cow tongue on toasted bread.” “No. it’s Moldova but with my hands on his chest.” “Don’t you fucking dare.” “You don’t want me to kiss him.” “Your call on that. But Moldova is mine.

Our father, who art in heaven, hallowed be thy name, hollow be thy promises and shallow be thy shame. Thy kingdom come. Thy will be done on earth as it is in heaven. On a scale from on to ten, our Lord is totally eleven. Give us this day our daily bread, toasted close to dawn, and forgive us our trespasses as we shoot those who trespass on our lawn, and lead us not into temptation, such as pot or porno, but deliver us from evil (if not delivery, then DiGiorno).

Being mindful of Aunt Kathy’s presence, I turned to reading the Bible while sitting in the living room. It was my way ofkeeping my aunt at bay. Yet, my facade didn’t sustain me for long. I got called to the dining table anyway. Next, I was told to follow Jerry’s instructions once we left the house. Then to my surprise, Aunt Kathy made breakfast for me anyway. Immediately, I was on high alert! “Oh hell, how do I get beyond this meal!” There I was staring at bread blackened on one side and too soggy to fall off the plate. The bacon was two inches thick and fried hard enough to be a shoe insert. The grits had settled to a pace. My eggs were a perfect substitute for popcorn. Even though I had no appetite, I had to gobble something down or risk being ridiculed by my aunt. Aunt Kathy made her own homemade peach preserves. It was extremely sweet and more concentrated than Playdough. I knew if she saw me using her sauce, she’d overlook the other items I left untouched. If lucky, thefermentation was potent enough to buzz me all day long. So, I made sure she’ll see me spreading that paste all over my charcoal toast. Of course, I made the yummy sound “yums” as I took bite after bite. Fortunately, Aunt Kathy fell hook, line, and sinker for my facade. “I seeyou love that jelly! But I’m not going to let you eat all my jam! People will pay lots of money for that good stuff!” “Yes Ma’am,” I said. Simply amazing! Being she had food she thought I liked, there was a limit.   But if I hated something then I had to be force-fed. As Aunt Kathy talked, I fumbled and moved my food around as she gave me directives for the day. “When school is over, make sure to wait on the steps for your brother.” “Yes Ma’am,” I said once again.

The toaster (lacking real bread) would pretend to make two crispy slices of toast. Or, if the day seemed special in some way, it would toast an imaginary English muffin.

But just as a toaster used as a doorstop is still a machine designed to toast bread, you – whatever you choose to do with your life – are still a machine designed to propagate your genes. All of us are. It’s what the priests, the sages and philosophers searched for in vain: the ultimate explanation for our existence.

Ever make toast? The act of browning bread. Apply butter or maybe jam afterward. Once finished, you can’t unmake it. You can’t change it back to bread. That’s what love is. Toast.

He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a clasp-knife, poured his tea into his saucer, and was happy.

'Adult life is a series of compromises, Adrien.' 'Yeah, only you're negotiating with the Devil.' Still not looking at me, he growled, 'Oh, go to hell.' I raised my water in a toast. 'Sure. I'll follow the trail of bread crumbs you're scattering.'

[The Toaster] A silver-scaled dragon with jaws flaming red sits at my elbow and toasts my bread. I hand him fat slices, then one by one he hands them back when he sees they are done.

I don’t want to live my life in such a hurry that I’m always closing the fridge door with my foot and scribbling out birthday cards in my car at the last minute. I want to make bread, or at least find the time to toast it.

You're so bread," Art finally said. "I can't wait to see you toasted.

Hafez wrote: Slipping on my shoes, boiling water, toasting bread, buttering the sky, That should be enough contact With God in one day To make everyone “crazy.

People will eat more salad if there's a chance the next bite will contain a toasted nut.

I need bruschetta (that's "broo-SKET-uh," not "brushetter," a slender piece of ciabatta toasted and brushed with garlic and oil and covered in fresh tomato and basil-- the chunks inevitably fall off the bread and the olive oil runs over your lips and down your chin. The whole thing is delicious, deeply physical and delightfully undignified, and a woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that)

The more glucose we deliver to our body, the more often glycation happens. Once a molecule is glycated, it's damaged forever - which is why you can't untoast a piece of bread. The long term consequences of glycated molecules range from wrinkles and cataracts to heart disease and Alzheimer's disease. Since browning is aging and aging is browning, slowing down the browning reaction in your body leads to a longer life.

Madeleine was enraptured by Garrison's tan complexion, which greatly differed from the pale boys of London. It wasn't actually the boys' fault, as the whole of the United Kingdom was under a cloud for much of the year. But at that moment, Madeleine decided that boys, like bread, were better toasted.

Around them, the dawn gently wakes Borg like someone breathing into the ear of someone they love. With sun and promises. Tickling light falls over warm duvets, like the smell of freshly brewed coffee and toasted bread. It shouldn't be doing this. It's the wrong day to be beautiful, but the dawn doesn't care.

On the evening of her eighteenth birthday, Maddy opened her journal and made a list of the jewels and precious stones she'd held. Gold, diamond, emerald; ruby, turquoise, pearl; amber, jade, marble… There were some she had forgotten. Beneath these she listed what she thought were the most perfect tastes and smells. Coffee, cinnamon, peaches; vanilla, honey, basil; baking bread, fresh bread, toasting bread.

Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.

No matter how much I scream at them to make my toast as crispy as possible, I have never once gotten it the way I want it. I can't imagine why. What with Japanese industriousness and high-tech culture and the market principles that the Denny's chain is always pursuing, it shouldn't be that hard to get crispy toast, don't you think? So, why can't they do it? Of what value is a civilization that can't toast a piece of bread as ordered?

I couldn't toast a piece of bread with the heat they were putting on you.

John Adair had little liking for the simple life; he said it was not simple, but the most damnably complicated method of wasting time that had every existed. He liked a constant supply of hot water, a refrigerator, an elevator, an electric toaster, a telephone beside his bed, central heating and electric fires, and anything whatever that reduced the time spent upon the practical side of living to a minimum and left him free to paint. But Sally [his daughter] did not want to be set free for anything, for it was living itself that she enjoyed. She liked lighting a real fire of logs and fir cones, and toasting bread on an old-fashioned toaster. And she liked the lovely curve of an old staircase and the fun of running up and down it. And she vastly preferred writing a letter and walking with it to the post to using the telephone and hearing with horror her voice committing itself to things she would never have dreamed of doing if she'd had the time to think. "It's my stupid brain," she said to herself. "I like the leisurely things, and taking my time about them. That's partly why I like children so much, I think. They're never in a hurry to get on to something else.

Tickling light falls over warm duvets, like the smell of freshly brewed coffee and toasted bread. It shouldn't be doing this. It's the wrong day to be beautiful, but the dawn doesn't care.

Now tell me, briefly, what the word ‘homosexuality’ means to you, in your own words." "Love flowers pearl, of delighted arms. Warm and water. Melting of vanilla wafer in the pants. Pink petal roses trembling overdew on the lips, soft and juicy fruit. No teeth. No nasty spit. Lips chewing oysters without grimy sand or whiskers. Pastry. Gingerbread. Warm, sweet bread. Cinnamon toast poetry. Justice equality higher wages. Independent angel song. It means I can do what I want.

Are you sure you wouldn't like some toast, Phyllis? Toast is one of the triumphs of our civilisation. It must be made with very fresh bread, thickly cut; then toasted very quickly and buttered at once, so the butter is half-melted. Unsalted butter, of course; you sprinkle it with salt afterwards. Sea salt, preferably.

While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.

What is toast?” says Snowman to himself, once they’ve run off. Toast is when you take a piece of bread – What is bread? Bread is when you take some flour – What is flour? We’ll skip that part, it’s too complicated. Bread is something you can eat, made from a ground-up plant and shaped like a stone. You cook it . . . Please, why do you cook it? Why don’t you just eat the plant? Never mind that part – Pay attention. You cook it, and then you cut it into slices, and you put a slice into a toaster, which is a metal box that heats up with electricity – What is electricity? Don’t worry about that. While the slice is in the toaster, you get out the butter – butter is a yellow grease, made from the mammary glands of – skip the butter. So, the toaster turns the slice of bread black on both sides with smoke coming out, and then this “toaster” shoots the slice up into the air, and it falls onto the floor . . . Forget it,” says Snowman. “Let’s try again.” Toast was a pointless invention from the Dark Ages. Toast was an implement of torture that caused all those subjected to it to regurgitate in verbal form the sins and crimes of their past lives. Toast was a ritual item devoured by fetishists in the belief that it would enhance their kinetic and sexual powers. Toast cannot be explained by any rational means. Toast is me. I am toast.

Cromwell raised a brow. "You can't even boil an egg, son." He paused. "Or toast bread without burning it." I couldn't help it, I laughed. "Nice." Hayden frowned at me. "I can toast bread." "You tried to shove a fork in the toaster to get your bread out- that was only a few years ago." "Oh. Wow." I grinned at Hayden. "Thanks, Dad." Hayden pushed himself off the counter.

she’d braved a trip to the supermarket that morning, where her fellow housewives were acting practically feral, grabbing for the last loaf of bread or gallon of milk or four-pack of toilet paper, as if everyone’s snow-day plans included French toast and diarrhea.

Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.

there is excellent provision made of dainty new bread, crusty twists, cool fresh butter, thin slices of ham, tongue, and German sausage, and delicate little rows of anchovies nestling in parsley, not to mention new-laid eggs, to be brought up warm in a napkin, and hot buttered toast. For

Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?" "You may indeed." When you slice the rich, buttery bread topped with crunchy bits of pearl sugar, you get a swirl of white chocolate, which now also has hints of caramel flavor from having been roasted, and chunks of apricot. It is a good one. Herman loved it and immediately said we would have it in the rotation all summer and to order more apricots. Bubbles hands me two thick pieces of my bread, lightly toasted and lavished with butter. It is delicious, if I do say so myself.

Bread addiction is little different from that of alcohol or cocaine or heroin addiction, and sometimes it seems even more dangerous. Did you ever see a fat man praying for the soul of some poor alcoholic or drug addict? Yet he couldn’t stop his own helping of whole wheat toast for breakfast to save his soul.

It was the best omelet Adrienne had ever eaten. Perfectly cooked so that the eggs were soft and buttery. Filled with sautéed onions and mushrooms and melted Camembert cheese. There were three roasted cherry tomatoes on the plate, skins splitting, oozing juice. Nutty wheat toast. Thatch had brought butter and jam to the table. The butter was served like a tiny cheesecake on a small pedestal under a glass dome. The jam was apricot, homemade, served from a Ball jar.

So anything she crafts and imbues with her power becomes a new Trove. At this point, I wouldn’t so much as eat a piece of bread if she’d toasted it.

Even two steps back, I could feel the heat of his anger. If I'd had some bread, I could have stuck it on a fork and toasted it. Least that way I'd have got something to eat.

Of what value is a civilization that can’t toast a piece of bread as ordered?” Mari

I couldn't toast a piece of bread with the amount of heat they were putting on you

grabbing for the last loaf of bread or gallon of milk or four-pack of toilet paper, as if everyone’s snow-day plans included French toast and diarrhea.

Colette picked up a piece of the bread and stared at it suspiciously. “This toast feels raw,” she said. “Is it safe to eat raw toast?” “Of course not,” Hugo said. “I bet that baby is trying to poison us.” “Actually,

Much like the electricity meter outside your house or apartment, the pupils offer an index of the current rate at which mental energy is used. The analogy goes deep. Your use of electricity depends on what you choose to do, whether to light a room or toast a piece of bread. When you turn on a bulb or a toaster, it draws the energy it needs but no more. Similarly, we decide what to do, but we have limited control over the effort of doing it.

She'll bake bread and make jam, because she likes those made her way, but she says she cooked a good meal from scratch every night of her marriage, and now if she wants to live mainly off toasted sandwiches and ready meals, she has the right.

most delicious of his dishes ‒ a simple breakfast of his homemade bread, toasted, drizzled with thick, dark olive oil and spread generously with the pulp of the freshest tomatoes he could source. They had all converted from scrambled eggs and bacon sandwiches

I crack open two eggs and beat them in a bowl with some rice milk, pouring a few tablespoons of cinnamon and sugar, then some brown sugar and nutmeg. After putting some Cap'n Crunch cereal into a small sandwich bag, I take a frying pan and beat the bag until the pieces are all smashed and powdery, like a great dry rub. I pick up a piece of bread and dip it in my French toast mix. Then I dip it in the crushed Cap'n Crunch and cook it in the frying pan until it's a nice, golden brown and ready to flip on the other side.

You may say ‘I’ve never had the sense of being helped by an invisible Christ, but I often have been helped by other human beings.’ That is rather like the woman in the first war who said that if there were a bread shortage it would not bother her house because they always ate toast.

The best description of this book is found within the title. The full title of this book is: "This is the story my great-grandfather told my father, who then told my grandfather, who then told me about how The Mythical Mr. Boo, Charles Manseur Fizzlebush Grissham III, better known as Mr. Fizzlebush, and Orafoura are all in fact me and Dora J. Arod, who sometimes shares my pen, paper, thoughts, mind, body, and soul, because Dora J. Arod is my pseudonym, as he/it incorporates both my first and middle name, and is also a palindrome that can be read forwards or backwards no matter if you are an upright man in the eyes of God or you are upside down in a tank of water wearing purple goggles and grape jelly discussing how best to spread your time between your work, your wife, and the toasted bread being eaten by the man you are talking to who goes by the name of Dendrite McDowell, who is only wearing a towel on his head and has an hourglass obscuring his “time machine”--or the thing that he says can keep him young forever by producing young versions of himself the way I avert disaster in that I ramble and bumble like a bee until I pollinate my way through flowery situations that might otherwise have ended up being more than less than, but not equal to two short parallel lines stacked on top of each other that mathematicians use to balance equations like a tightrope walker running on a wire stretched between two white stretched limos parked on a long cloud that looks like Salt Lake City minus the sodium and Mormons, but with a dash of pepper and Protestants, who may or may not be spiritual descendents of Mr. Maynot, who didn’t come over to America in the Mayflower, but only because he was “Too lazy to get off the sofa,” and therefore impacted this continent centuries before the first television was ever thrown out of a speeding vehicle at a man who looked exactly like my great-grandfather, who happens to look exactly like the clone science has yet to allow me to create

GABLE’S CHEESE FONDUE Reduce white wine and crushed garlic, add grated Gruyère and Emmentaler cheese, whisk over medium heat until melted. Stir in cornstarch slurry, more wine to taste, and reheat (do not boil) until fondue is creamy and thick. Serve with lightly toasted, cubed country bread.

Cheese and rice on garlic toast,” Violet says while palming her face, though I have no idea why she’s randomly discussing an odd food combination. “Mac and cheese on mayo and bread,” Anna jumps back in. “Nope. That tactic doesn’t work. Now I think it was the Cookie Monster in the library with the candlestick who done it,” she adds.

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.

To illustrate toaster righteousness, let’s say God decides to use toasters to spread His messages. He incorporates his love into an LLC called God’s Toasters, LLC. Toasters are now the legal and spiritual messengers of God. Different toaster brands are made all over the world. It doesn’t matter where the toasters are introduced in the world, some people support them and others oppose them. It is God’s will to have different toasters made in different countries. Toaster Righteousness comes into play when people start believing that if we do not eat a specific bread recipe and shaped bread, we cannot receive authentic holy toast. Exceptions are made with pita lovers, but everyone else in the world is doomed to live in eternal burnt-toast hell, not golden-brown toast heaven. Throughout history, bread is a staple of peoples’ diets. The introduction of toasters is supposed to support show us how to eat bread better, being grateful for the bread we are given, sharing toast with one’s neighbor, and not killing in the name of bread.

In the end they settled down for the night in a far-flung field belonging to a lonely farm, from which they had managed to obtain eggs and bread. “It’s not stealing, is it?” asked Hermione in a troubled voice, as they devoured scrambled eggs on toast. “Not if I left some money under the chicken coop?” Ron rolled his eyes and said, with his cheeks bulging, “’Er-my-nee, ’oo worry ’oo much. ’Elax!

There are certain things that you have to be British, or at least older than me, or possibly both, to appreciate: skiffle music, salt-cellars with a single hole, Marmite (an edible yeast extract with the visual properties of an industrial lubricant), Gracie Fields singing “Sally,” George Formby doing anything, jumble sales, making sandwiches from bread you’ve sliced yourself, really milky tea, boiled cabbage, the belief that household wiring is an interesting topic for conversation, steam trains, toast made under a gas grill, thinking that going to choose wallpaper with your mate constitutes a reasonably fun day out, wine made out of something other than grapes, unheated bedrooms and bathrooms, erecting windbreaks on a beach (why, pray, are you there if you need a windbreak?), and cricket. There may be one or two others that don’t occur to me at the moment.

Migraines are described as “one of the most common” pain syndromes, affecting as much as 12 percent of the population.63 That’s common? How about menstrual cramps, which plague up to 90 percent of younger women?64 Can ginger help? Even just one-eighth of a teaspoon of ginger powder three times a day dropped pain from an eight to a six on a scale of one to ten, and down further to a three in the second month.65 And these women hadn’t been taking ginger all month; they started the day before their periods began, suggesting that even if it doesn’t seem to help much the first month, women should try sticking with it. What about the duration of pain? A quarter teaspoon of ginger powder three times a day was found to not only drop the severity of menstrual pain from about seven down to five but decrease the duration from a total of nineteen hours in pain down to about fifteen hours,66 significantly better than the placebo, which were capsules filled with powdered toast. But women don’t take bread crumbs for their cramps. How does ginger compare to ibuprofen? Researchers pitted one-eighth of a teaspoon of powdered ginger head-to-head against 400 mg of ibuprofen, and the ginger worked just as effectively as this leading drug.67 Unlike the drug, ginger can also reduce the amount of menstrual bleeding, from around a half cup per period down to a quarter cup.68 What’s more, ginger intake of one-eighth of a teaspoon twice daily started a week before your period can yield a significant drop in premenstrual mood, physical, and behavioral symptoms.69 I like sprinkling powdered ginger on sweet potatoes or using it fresh to make lemon-ginger apple chews as an antinausea remedy. (Ever since I was a little kid, I’ve suffered from motion sickness.) There is an array of powerful antinausea

Max claimed his own plate full of juicy steak, potatoes, gravy, and bread.  When he reached the table, the others toasted him again, one of them handing him a mug of ale to join them.  He spent a leisurely hour eating and drinking, accepting praise and good-natured criticism from the other dwarves as they passed his blade around.  The dwarf across from him, was just saying, “Ach!  This blade be defective!  I can see me reflection in it, but I can’t be this ugly!

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Our Father Our father, who art in heaven, hallowed be thy name, hollow be thy promises and shallow be thy shame. Thy kingdom come. Thy will be done on earth as it is in heaven. On a scale from one to ten, our Lord is totally eleven. Give us this day our daily bread, toasted close to dawn, and forgive us our trespasses as we shoot those who trespass on our lawn, and lead us not into temptation, such as pot or porno, but deliver us from evil (if not delivery, then DiGiorno).

During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn’t quite see or recognize. It wasn’t me. I was spaced out on the ceiling. I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn’t feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan. I’d add a large amount of salt — I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn’t look like my hand holding the frying-pan handle and I am sure it was someone else’s eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands would flip the omelette on to a plate and I’d spread the remainder of the butter on the toast when the two slices of bread leapt from the toaster. ‘Delicious,’ he’d say, commenting on the food before even trying it.

Toast is when you take a piece of bread—What is bread? Bread is when you take some flour—What is flour? We’ll skip that part, it’s too complicated. Bread is something you can eat, made from a ground-up plant and shaped like a stone. You cook it... Please, why do you cook it? Why don’t you just eat the plant? Never mind that part—Pay attention. You cook it, and then you cut it into slices, and you put a slice into a toaster, which is a metal box that heats up with electricity—What is electricity? Don’t worry about that. While the slice is in the toaster, you get out the...

The forno in Cortona bakes a crusty bread in their wood oven, a perfect toast. Breakfast is one of my favorite times because the mornings are so fresh, with no hint of the heat to come. I get up early and take my toast and coffee out on the terrace for an hour with a book and the green-black rows of cypresses against the soft sky, the hills pleated with olive terraces that haven't changed since the seasons were depicted in medieval psalters. Sometimes the valley below is like a bowl filled up with fog. I can see hard green figs on two trees and pears on a tree just below me.

All she wants is a cup of tea properly made, or an egg properly boiled, or a slice of bread properly toasted. But she never finds any servant or any friend who can do these simple things "properly" -- because her "properly" conceals an insatiable demand for the exact, and almost impossible, palatial pleasures which she imagines she remembers from the past; a past described by her as "the days when you could get good servants" but known to us as the days when her senses were more easily pleased and she had pleasures of other kinds which made her less dependent on those of the table.

I love the caraway seeds in the classic rye bread, but I wonder if the rich dough might not also hold up to other flavors. I jot down some notes. Aniseed. Fennel seed. Orange zest. Golden raisins. Coarse salt? Maybe if Herman doesn't come down when I am working on the dough, I can use a small batch for a little experiment. I'm thinking rolls, not loaves. The kind of rolls you want to smear with cold sweet butter at dinner, or split and toast and spread with cream cheese for breakfast. Savory and sweet. Maybe semolina on the bottom instead of the coarser cornmeal we use for the regular rye loaves.

These are some of my favorite smells: toasting bagel, freshly cut figs, the bergamot in good Earl Grey tea, a jar of whole soybeans slowly turning beneath a tropical sun. You'd expect the latter to smell salty, meaty, flaccid- like what you'd smell if you unscrewed the red cap of the bottle on a table in your neighborhood Chinese restaurant and stuck your nose in as far as it would go. But real, fermenting soybeans smell nothing like sauce in a plastic bottle. Tangy and pungent, like rising bread or wet earth, these soybeans smell of history, of life, of tiny, patient movements, unseen by the naked eye.

There was a bag of coffee beans beneath a harpoon gun and a frozen hunk of spinach, but there was no way to grind the beans into tiny pieces to make coffee. Near a picnic basket and a large bag of mushrooms was a jug of orange juice, but it had been close to one of the bullet holes in the trunk, and so had frozen completely solid in the cold. And after Sunny moved aside three chunks of cold cheese, a large can of water chestnuts, and an eggplant as big as herself, she finally found a small jar of boysenberry jam, and a loaf of bread she could use to make toast, although it was so cold it felt more like a log than a breakfast ingredient.

The woman is in what may be called the ‘All-I-want’ state of mind. All she wants is a cup of tea properly made, or an egg properly boiled, or a slice of bread properly toasted. But she never finds any servant or any friend who can do these simple things ‘properly’—because her ‘properly’ conceals an insatiable demand for the exact, and almost impossible, palatal pleasures which she imagines she remembers from the past; a past described by her as ‘the days when you could get good servants’ but known to us as the days when her senses were more easily pleased and she had pleasures of other kinds which made her less dependent on those of the table.

When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze.

I make a great fried egg sandwich. Want to try it?" Chloe stared at her with an encouraging smile until Josey finally laughed and nodded. "Okay." "Great!" Chloe put on a pair of disposable gloves, then she took butter and two eggs from the under-the-counter fridge. "Go ahead and take a business card. You can call me here if you want. And the bottom number is my cell." She plopped a pat of butter onto the grill. When the butter melted, she cracked the eggs into it, close enough for their whites to merge. While they sizzled, she buttered two slices of sourdough bread and put them on the grill. "I didn't know this place was called Red's," Josey said, reading the card. Chloe smiled when she thought of her great-grandfather. "Another family tradition. My great-grandfather had red hair. So did my mother." Chloe sprinkled the eggs with salt and pepper and a pinch of dill, then turned them over with her spatula. She flipped the quickly toasting bread too. She'd spent her childhood watching her great-grandfather do this, and here at the shop was the only time she felt him near anymore. "Do you want this for here or to go?" "To go." Chloe sprinkled a little more salt and pepper on the eggs, made sure the yolks had firmed ever so slightly, then topped them with cheese. She let the cheese melt before scooping the eggs up and putting them on the buttered sourdough.

We begin to hear stories that one group of bread makers are not makers of bread but bakers of terror – and that the ingredients in their bread recipe are ingredients of war, not peace. Now what? Uh oh, we have a grain war on our hands. Processed wheat grain goes against self-proclaimed one hundred percent stone-ground-seven-grain-faith. What the toaster and his Maker stand for is no longer relevant. Mankind disrupts faith. Claims of “Our bread recipe keeps you regular! Yours oppresses digestion! Our bread has all the right ingredients, yours does not!” A holy grain war begins in the effort to limit what kind of bread can be turned into holy toast. This is Righteous Toaster consciousness.

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

I grab the nonstick skillet, put it on the stove, and fetch four slices of bread from the breadbox. I've been playing with a new bread recipe, a cross between sourdough and English muffin, baked in a sliceable loaf. Makes fantastic toast, and I've been craving grilled cheese with it since I brought it home yesterday. I literally butter all four slices all the way to each edge, place them butter-side down in the skillet, and top each with a thick slice of American cheese. That way, as the pan slowly heats up, the cheese starts to melt, and by the time the outsides are crunchy and crispy, the cheese is a goo-fest, and nothing gets burnt. And I always make two, because one grilled cheese sandwich is never enough.

White bread in Japan is a steroidal megaloaf called shokupan. Brioche-like and great for toasting, shokupan is sold in bags of four, six, or eight perfectly square slices, without heels. Where do the heels go? Out back with the imperfect vegetables? I bought shokupan several times before figuring out why the four-, six, and eight-slice sacks all sold for the same price. It's the same loaf, cut into thicker or thinner slices. Eight-slice shokupan is similar in thickness to Wonder bread. Six-slice shokupan is like what we buy in Seattle as Texas Toast (the fresh kind, not the frozen garlic bread). A piece of four-slice shokupan is like a Stephen King paperback. It would make a slot toaster cry out in pain. Iris and I liked the six-slice bread best and usually ate it toasted with melted butter and a sprinkle of sea salt.

The sensor did not seem to be restricted to my mother's food, and there was so much to sort through, a torrent of information, but with George there, sitting in the fading warmth of the filtered afternoon springtime sun spilling through the kitchen windows, making me buttered toast which I ate happily, light and good with his concentration and gentle focus, I could begin to think about the layers. The bread distributor, the bread factory, the wheat, the farmer. The butter, which had a dreary tang to it. When I checked the package, I read that it came from a big farm in Wisconsin. The cream held a thinness, a kind of metallic bumper aftertaste. The milk- weary. All of those parts distant, crowded, like the far-off sound of an airplane, or a car parking, all hovering in the background, foregrounded by the state of the maker of the food.

Enjoying the taste of toasted raisin bread or the humor in a cartoon may not seem like much, but simple pleasures like these ease emotional upsets, lift your mood, and enrich your life. They also provide health benefits, by releasing endorphins and natural opioids that shift you out of stressful, draining reactive states and into happier responsive ones. As a bonus, some pleasures—such as dancing, sex, your team winning a game of pick-up basketball, or laughing with friends—come with energizing feelings of vitality or passion that enhance long-term health. Opportunities for pleasure are all around you, especially if you include things like the rainbow glitter of the tiny grains of sand in a sidewalk, the sound of water falling into a tub, the sense of connection in talking with a friend, or the reassurance that comes from the stove working when you need to make dinner.

Always toast in a single layer, stir often, and pull bits and pieces as they are done. Toast thin slices of bread, to be smeared with chicken liver paste or fava bean purée at medium-low heat (about 350°F) so they don’t burn or dry out, which will result in mouth-damaging shards. Thicker slices of bread, to be topped with poached eggs and greens or tomatoes and ricotta, can be toasted at high heat (up to 450°F), or on a hot grill, so they brown quickly on the surface and remain chewy in the center. At 450°F and above, coconut flakes, pine nuts, and bread crumbs will go from perfect to burnt in the time it takes to sneeze. Knock 50 to 75°F off the temperature, and you’ll buy yourself the luxury of time. If a sneezing fit hits, your toasted foods will be safe. And when you deem the toastiness of these delicate foods sufficient, remove them from their hot trays (not doing so may lead to carryover and your perfectly toasted food will blacken while your back is turned).

For the second day running you have burnt my toast!” Let me explain this ludicrous remark. You were this particular prefect’s fag. That meant you were his servant, and one of your many duties was to make toast for him every day at teatime. For this, you used a long three-pronged toasting fork, and you stuck the bread on the end of it and held it up before an open fire, first one side, then the other. But the only fire where toasting was allowed was in the library, and as teatime approached, there were never less than a dozen wretched fags all jostling for position in front of the tiny grate. I was no good at this. I usually held it too close and the toast got burnt. But as we were never allowed to ask for a second slice and start again, the only thing to do was to scrape the burnt bits off with a knife. You seldom got away with this. The prefects were expert at detecting scraped toast. You would see your own tormentor sitting up there at the top table, picking up his toast, turning it over, examining it closely as though it were a small and very valuable painting. Then he would frown, and you knew you were for it. So now it was night-time and you were down in the changing room in your dressing gown and pajamas, and the one whose toast you had burnt was telling you about your crime. “I don’t like burnt toast.” “I held it too close. I’m sorry.” “Which do you want? Four with the dressing gown on, or three with it off.” “Four with it on,” I said. It was traditional to ask this question. The victim was always given a choice. But my own dressing gown was made of thick brown camel’s hair, and there was never any question in my mind that this was the better choice. To be beaten in pajamas only was a very painful experience, and your skin nearly always got broken. But my lovely dressing gown stopped that from happening. The prefect knew, of course, all about this, and therefore whenever you chose to take an extra stroke and kept the dressing gown on, he beat you with every ounce of his strength. Sometimes he would take a little run, three or four neat steps on his toes, to gain momentum and thrust, but either way, it was a savage business.

Gadgetry will continue to relieve mankind of tedious jobs. Kitchen units will be devised that will prepare ‘automeals,’ heating water and converting it to coffee; toasting bread; frying, poaching or scrambling eggs, grilling bacon, and so on. Breakfasts will be ‘ordered’ the night before to be ready by a specified hour the next morning. Communications will become sight-sound and you will see as well as hear the person you telephone. The screen can be used not only to see the people you call but also for studying documents and photographs and reading passages from books. Synchronous satellites, hovering in space will make it possible for you to direct-dial any spot on earth, including the weather stations in Antarctica. [M]en will continue to withdraw from nature in order to create an environment that will suit them better. By 2014, electroluminescent panels will be in common use. Ceilings and walls will glow softly, and in a variety of colors that will change at the touch of a push button. Robots will neither be common nor very good in 2014, but they will be in existence. The appliances of 2014 will have no electric cords, of course, for they will be powered by long- lived batteries running on radioisotopes. “[H]ighways … in the more advanced sections of the world will have passed their peak in 2014; there will be increasing emphasis on transportation that makes the least possible contact with the surface. There will be aircraft, of course, but even ground travel will increasingly take to the air a foot or two off the ground. [V]ehicles with ‘Robot-brains’ … can be set for particular destinations … that will then proceed there without interference by the slow reflexes of a human driver. [W]all screens will have replaced the ordinary set; but transparent cubes will be making their appearance in which three-dimensional viewing will be possible. [T]he world population will be 6,500,000,000 and the population of the United States will be 350,000,000. All earth will be a single choked Manhattan by A.D. 2450 and society will collapse long before that! There will, therefore, be a worldwide propaganda drive in favor of birth control by rational and humane methods and, by 2014, it will undoubtedly have taken serious effect. Ordinary agriculture will keep up with great difficulty and there will be ‘farms’ turning to the more efficient micro-organisms. Processed yeast and algae products will be available in a variety of flavors. The world of A.D. 2014 will have few routine jobs that cannot be done better by some machine than by any human being. Mankind will therefore have become largely a race of machine tenders. Schools will have to be oriented in this direction…. All the high-school students will be taught the fundamentals of computer technology will become proficient in binary arithmetic and will be trained to perfection in the use of the computer languages that will have developed out of those like the contemporary “Fortran". [M]ankind will suffer badly from the disease of boredom, a disease spreading more widely each year and growing in intensity. This will have serious mental, emotional and sociological consequences, and I dare say that psychiatry will be far and away the most important medical specialty in 2014. [T]he most glorious single word in the vocabulary will have become work! in our a society of enforced leisure.

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

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

Cèpes aux Lardons (WILD MUSHROOMS WITH LARDONS) YIELD: 4 SERVINGS I OFTEN MAKE this type of recipe in the summer when wild mushrooms are plentiful. I must emphasize that you should pick only those mushrooms that you can identify with certainty. Join a mycological society in your area if you want to learn about them. A reminder: wild mushrooms should be well cooked—some may cause intestinal problems unless well done—so be sure to cook them for a minimum of 15 minutes. If cèpes are unavailable, large white mushrooms from the supermarket will work well in this recipe. 4 ounces pancetta, lean cured pork, or salt pork, cut into ½-inch pieces (¾ cup) 2 cups water 3 tablespoons good olive oil 1 pound fresh cèpes, cleaned and cut into 1-inch pieces ⅓ cup minced scallions 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh chives 1 tablespoon unsalted butter 4 slices French bread, brushed with olive oil and toasted Place the pancetta or cured or salt pork in a skillet with the water. Bring to a boil, boil for 10 minutes, then drain and rinse under cool water. Return these lardons to the skillet with the olive oil, and sauté them for about 1 minute. Add the cèpes to the skillet, and cook them, covered, over high heat for about 15 minutes, stirring occasionally, until they are nicely browned on all sides and have a leathery, chewy texture. Add the scallions, thyme, salt, and pepper, and cook over high heat, uncovered, for 2 to 3 minutes. Add the chives and butter, toss to combine them with the other ingredients, and serve immediately on the toasted bread.

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

fromage fort, a concoction put together from various leftover cheeses, which are puréed in a food processor with the addition of garlic and white wine. This “strong cheese” is excellent spread on bread, toasted under the broiler, and served with a salad.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

The fire was blazing, and in front of the fire guard were propped two bulging stockings. I could see bars of chocolate and fudge, packets of Turkish Delight, and tangerines in silver foil. Next to them were piles of presents, beautifully wrapped in tissue paper and ribbon. The room was festooned with green, spicy boughs, and breakfast was laid out on the low table next to the sofa: muffins and bread ready to be toasted, and eggs and bacon still steaming.

This is Giselda’s recipe: Acquacotta from the Maremma Ingredients: Two or three large onions; green vegetables (like cabbage or spinach); tomatoes; one egg per person, toasted bread, some grated pecorino cheese. Put a generous amount of good olive oil from the Maremma into a big pan. Add two or three large onions sliced up and gently fry them. Then turn down the heat and cook until the onions almost go mushy. Add tomatoes cut into pieces and continue to cook, adding herbs such as basil, and some chopped-up celery. When this has all cooked add water (but if there is good broth available, this is better). Boil for fifteen minutes. Fry some toasted slices of bread in a frying pan and sprinkle grated pecorino cheese on top. Add one egg per person (making sure they don’t all join together, so break them into the pan gently). After about one or two minutes, when the eggs begin to set, remove the pan from the fire. Pour the soup into dishes and put the bread and egg on top. We all LOVED the scrummy sweet Fritelle di San Giuseppe that we finished off supper with. Ingredients: Two glasses of water; two dessert spoons of very good olive oil; three dessert spoons of sugar; 250 grams of wheat flour; two whole eggs; one sachet of vanilla sugar (one gram); a pinch of salt; half a teaspoon of bicarbonate of soda, the grated zest of one lemon. In a pan, heat up water, sugar, salt, grated lemon zest and the oil. When it is boiling, remove from the heat and add all the flour immediately and all in one go. Stir very well and until well mixed (this will take about ten minutes). Leave the mix to cool down and then add both eggs one at a time. Mix well. ONLY AT THIS STAGE, add the bicarbonate of soda and vanilla and mix again for another two or three minutes. Pour plenty of oil into a frying pan and heat to boiling point and throw in the mix little by little (about the size of a large walnut). Fry – if the mixture has been properly prepared, it will swell in size immediately – and turn it with a fork so it cooks evenly. Remove from the heat and toss it in sugar immediately and then put on a cloth (to absorb extra fat) and eat when still warm and never cold!

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

The point Molly brought out was that the great American breakfast, eggs and toast and bacon and coffee, is about a deadly combination. Molly said that doctor proved that the yeast of bread and the albumen of egg and the fat of bacon and what caffeine you get in coffee would kill a guinea pig in short order. It seems that you may eat all the eggs you want cooked any conceivable way, but you must not take them in combination with the yeast of bread and the acids of meat. You may eat all the starch you please at one meal; but you must not take it in combination with the acids of meat or albumen. You must keep the bread and potatoes and starchy things confined to one meal.

The point Molly brought out was that the great American breakfast, eggs and toast and bacon and coffee, is about a deadly combination. Molly said that doctor proved that the yeast of bread and the albumen of egg and the fat of bacon and what caffeine you get in coffee would kill a guinea pig in short order.

TOAST IS BRILLIANT. Whoever thought, "This bread we've already cooked, yeah? I reckon we should try cooking it again." was a genius,

I don't remember all our duties, but they included making tea, coffee and chocolate, fetching meals from the kitchen, wines from the cellar, and fruit and so forth from the dining-room, slicing bread, making toast, rolling pats of butter, measuring jam, opening milk-cans, counting lumps of sugar, boiling eggs, cooking porridge, pounding ice, grinding coffee - all this for from a hundred to two hundred customers. (...)

For every day I have known her, she has eaten the same breakfast: sourdough toast with butter and whipped honey. She slices the golden brown toasted bread into four small squares and places them on a paper towel she has folded in half. A generous smear of softened butter goes on each piece, as thick as frosting on a cupcake, and each is then topped by a good-size dollop of whipped honey. As a child, I watched her do this hundreds of times, and now, when I'm sick, sourdough toast with butter and honey is like medicine.

There was a bottleneck up ahead at the boulangerie. A wrought-iron cart, a more elegant version of the pretzel vendors' on the streets of New York, was posted outside. In addition to croissants and pains au chocolat, it was loaded with flattish ovals of yeasted bread. Some were covered with grated Gruyère cheese and bacon, some with a tangle of caramelized onions and anchovies. The script on the chalkboard sign said Fougasse, which I took to be a type of local focaccia. I leaned toward one topped with toasted walnuts, pungent with the smell of recently melted Roquefort cheese.

For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.

< div id =" app" > < button v-on:click =" toast" > Toast bread button > div > As for the JavaScript, write the following: new Vue({ el:'# app', methods:{ toast(){ alert(' Tosted!')}}}) Run the code! An event listener will be installed on the button.

Here in Greece, I am now surrounded by ancient memories in slabs of stone, cold and lifeless and enduring, but where I grew up, my memories could have been warm as a toast, fluffy as freshly baked muffins, and as homey as the smell of bread wafting from the ovens.

But why are you taking him?” Monya added a wrapped blueberry pie and three loaves of day-old bread to the box of food items she was packing. Then she looked over at Percy. “Why do you care?” she asked, squinting slightly as she studied her chef, then pointing. “And you’re burning your toast.” “Shoot,” Percy said, and dropped the toast from singed fingers. Then he glared at Monya. “I care. We all care. This guy just shows up and waltzes in here from… wherever, and you just start taking up with him, just like that? It’s not like you. I mean, what do you even know about him?” “I know he kisses like a…” “Gah,” Percy made a pained noise. “You’re burning my ears.

White-gloved footmen would bring out marvelous dishes... platters heaped with succulent red-and-white shrimp, called pandles by locals, still smoking-hot from the gridiron... tureens of bisque sprinkled with tender shreds of Chichester lobster... Amberley trout spangled with toast almond slices, served directly from the pan onto the plates. There were endless varieties of fresh vegetables, and salads chopped as fine as confetti, and bread served with newly churned butter, and platters of local cheese and hothouse fruit for dessert.