Brown Sugar Quotes

It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.

I took a bite of cookie and chewed. “Hmmm,” I said, trying not to spit crumbs. “Clear vanilla notes, too-sweet chocolate chips, distinct flavor of brown sugar. A decent cookie, not spectacular. Still, a good-hearted cookie, not pretentious.” I turned to Fang. “What say you?” “It’s fine.” Some people just don’t have what it takes to appreciate a cookie.

black women were created of brown sugar and warm honey. the sweetest thing to bless the earth. be wary of anyone who tells you otherwise.

I spent 33 years and four months in active military service and during that period I spent most of my time as a high class muscle man for Big Business, for Wall Street and the bankers. In short, I was a racketeer, a gangster for capitalism. I helped make Mexico and especially Tampico safe for American oil interests in 1914. I helped make Haiti and Cuba a decent place for the National City Bank boys to collect revenues in. I helped in the raping of half a dozen Central American republics for the benefit of Wall Street. I helped purify Nicaragua for the International Banking House of Brown Brothers in 1902-1912. I brought light to the Dominican Republic for the American sugar interests in 1916. I helped make Honduras right for the American fruit companies in 1903. In China in 1927 I helped see to it that Standard Oil went on its way unmolested. Looking back on it, I might have given Al Capone a few hints. The best he could do was to operate his racket in three districts. I operated on three continents.

So we're going to keep getting mega-hits like this?" Tomas's dark brown eyes sparkled as they landed on Sienna's down-bent head. "Not that I don't appreciate it, sugar, but it did make me 'hyper,' according to my mother.

We never thought some guy would deliberately fill our hearts with brown sugar and then pour hot water all over it.

...en route to the final destination, which was always to get trashed, wasted, hammered, crunked up, bombed, wrecked, sloshed, fried, flapjacked, fucked-up, or get plainlong fucked, laid, drained, get some ass, get some head, some skull, a lube job, get your oil changed, get some brown sugar, quiff, goo, pussy...

I went up to the terrace again and looked out on the tawny, many-alleyed city. At night it looked carved from brown sugar.

Life’s like brown sugar sprinkled on shit. Sure it tastes great, if you don’t mind the smell.

I don't know what happened. One minute, I was dreamin' about a fat piece of George Clooney and a hot date with some brown sugar pound cake, and the next thing I knew, the house was coming down on us.

So if you were dating the UPS guy, he could buy you whatever the hell he wanted. But I cant."well...yes, but I'd never date the UPS guy. Those brown shorts are just not a turn-on for me.

SWEET: granular, powdered, brown, slow like honey or molasses. The mouth-coating sugars in milk. Once, when we were wild, sugar intoxicated us, the first narcotic we craved and languished in. We’ve tamed, refined it, but the juice from a peach still runs like a flash flood.

Don't you know sugar is brown first? White folks couldn't stand the fact that something so sweet shared the same color as the people who cut the cane, slopped the hogs and picked the cotton. So they bleached it to resemble them, and now they done gone and fooled everybody. You included.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

The little country mouse looked at the trap. Then he looked at his cousin. “I think I will go home,” he said. “I’d rather have barley and grain and eat it in peace, than have brown sugar and cheese and eat in fear.” The two mice shook hands. The country mouse happily went back to his home. And there he stayed for the rest of his life.

Early Morning in Your Room It's morning. The brown scoops of coffee, the wasp-like Coffee grinder, the neighbors still asleep. The gray light as you pour gleaming water-- It seems you've traveled years to get here. Finally you deserve a house. If not deserve It, have it; no one can get you out. Misery Had its way, poverty, no money at least. Or maybe it was confusion. But that's over. Now you have a room. Those lighthearted books: The Anatomy of Melancholy, Kafka's Letter to his Father, are all here. You can dance With only one leg, and see the snowflake falling With only one eye. Even the blind man Can see. That's what they say. If you had A sad childhood, so what? When Robert Burton Said he was melancholy, he meant he was home.

There is good a cup of tea is when you are feeling low. Thin, and plenty of milk, and brown sugar in the crystal, in a big cup so that when your mouth is used to the heat you can drink instead of sipping. Every part of you inside you that seems to have gone to sleep comes lively again. A good friend of mine is a cup of tea, indeed. When

But in the end, she could not resist. She ate the stew, every hot and savory bite of it, then flaky rolls, plums in syrup, egg pudding, and a rum cake thick with raisins and brown sugar.

The second man I meet is Andrew, and he has dirty fingernails so I can't notice if he is nice or not. I can even eat my brown sugar and butter crêpes because, oy gevalt, I'm so distracted by these fingernails. I mean, what was he doing before he came on this date? Competitive gardening? Burying the last woman he dated?

Someone knocked on the back door. He push back the chair and had to pause. The wolf was angry that someone had breached his sanctuary. Not even his pack had been brave enough the past few days to approch him in his home. By the time he stalked into the kitchen, he had it mostly under control. He jerked open the back door and expect to see one of his wolves. But it was Mercy. She didn't look cheerful—but then, she seldom did when she had to come over and talk to him. She was tough and independent and not at all happy to have him interfere in any way with that independence. It had been a long time since someone had bossed him around the way she did—and he liked it. More than a wolf who'd been Alpha for twenty years ought to like it. She smelled of burnt car oil, Jasmine from the shampoo she'd been using that month, and chocolate. Or maybe that last was the cookies on the plate she handed him. "Here," she said stiffly. And he realize it was shyness in the corner of her mouth. "Chocolate usually helps me regain my balance when life kicks me in the teeth." She didn't wait for him to say anything, just turned around and walked back to her house. He took the cookies back to the office with him. After a few minutes, he ate one. Chocolate, thick and dark, spread across his tongue, it's bitterness alleviated by a sinfull amount of brown sugar and vanilla. He'd forgotten to eat and hadn't realized it. But it wasn't the chocolate or the food that made him feel better. It was Mercy's kindness to someone she viewed as her enemy. And right at that moment, he realized something. She would never love him for what she could do for her. He ate another cookie before getting up to make himself dinner.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping 1 tablespoon flour ⅔ cup brown sugar 1 cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour and brown sugar, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first. AUTHORS’ NOTES JENNIFER FINNEY BOYLAN

Making me think I am a worthy crown When all I really was … just brown

What are you thinking? Sandwiches?” Finn asked in a hopeful voice. “No. I’m in the mood for something sweet.” I grabbed the butter out of the fridge, then rummaged through the cabinets. Flour, oats, dried apricots, golden raisins, brown sugar, vanilla. I pulled them out, along with some mixing cups, a baking pan, a spatula, and a bowl. Finn settled himself at the kitchen table and drank his coffee while I worked. By the time Jo-Jo walked back into the kitchen, I was sliding the batter into the oven. “Whatcha making?” the dwarf asked, pouring herself a cup of coffee. “Apricot bars,

I love you, Nell, sugar. I love you with no demands. Nothing held back. I love you to the exclusion of all others. I love you now, when you are the most beautiful woman I've ever seen. I loved you when you were a tree. I will love you when you grow gray haired and your leaves are brittle and brown. I want to make love to you. When you happen to be ready. When you know you love me that exact same way.

Tis the voice of the Lobster: I heard him declare "You have baked me too brown, I must sugar my hair.

I sprinkled brown sugar onto my porridge and watched it melt into sickly golden pools.

I take a bubble bath and do all my rituals: face mask, loofah, brown sugar-lavender scrub.

She hands over Chloe’s usual Starbucks order: iced matcha latte with two pumps of brown sugar syrup and one pump of vanilla

Lindsey There is the usual hive of activity in the Brannon household this morning. Mrs Brannon is busy making breakfast for her daughter, Lindsey, making it just as she likes it: two slices of toast with home-made raspberry jam, a hard-boiled egg, shell peeled and the egg cut into slices, a cup of fresh Earl Grey tea with one brown sugar and a touch of milk, with a glass of freshly-squeezed orange juice on the side – oranges bought from the greengrocer down the road. The same breakfast she has lovingly made for her daughter for over forty years.

Children see God every day; they just don't call it that. It's the summer sky painted with cumulus clouds by day and sequined with a million stars by night. It's the sweet whispers of sweet gum trees and the sounds riding the tops of honeysuckle-scented breezes. Children feel God stuffed into brown fluffy dogs with stitches strong enough to withstand a good squeeze, and on the lips of round women who can't get enough sugar from Chocolate. I began to believe that God is us and nature, beauty and love, mystery and majesty, everything right and good.

The great chasm of memory from her childhood in the intimate country surroundings of Cossethay and the Marsh Farm—she remembered the servant Tilly, who used to give her bread and butter sprinkled with brown sugar, in the old living-room where the grandfather clock had two pink roses in a basket painted above the figures on the face—and now when she was travelling into the unknown with Birkin, an utter stranger—was so great, that it seemed she had no identity, that the child she had been, playing in Cossethay churchyard, was a little creature of history, not really herself.

I spent 33 years and 4 months in active military service . . . And during that period I spent most of my time as a high-class muscle man for Big Business, for Wall Street and the bankers. In short, I was a racketeer, a gangster for capitalism. Thus, I helped make Mexico and especially Tampico safe for American oil interests in 1914. I helped make Haiti and Cuba a decent place for the National City Bank boys to collect revenues in. I helped in the raping of half a dozen Central American republics for the benefit of Wall Street. I helped purify Nicaragua for the international banking house of Brown Brothers in 1902–1912. I brought light to the Dominican Republic for American sugar interests in 1916. I helped make Honduras right for American fruit companies in 1903. In China in 1927, I helped see to it that Standard Oil went on its way unmolested. Our boys were sent off to die with beautiful ideals painted in front of them. No one told them that dollars and cents were the real reason they were marching off to kill and die.

For dinner Jade microwaves some Stars-n-Flags. They're addictive. They put sugar in the sauce and sugar in the meat nuggets. I think also caffeine. Someone told me the brown streaks in the Flags are caffeine. We have like five bowls each. After dinner the babies get fussy and Min puts a mush of ice cream and Hershey's syrup in their bottles and we watch The Worst That Could Happen, a half hour computer simulation of tragedies that have never actually occurred but theoretically could. A kid gets hit by a train and flies into a zoo, where he's eaten by wolves. A man cuts his hand off chopping wood and while he's wandering around screaming for help is picked up by a tornado and dropped on a preschool during recess and lands on a pregnant teacher.

She’d never seen the ocean before. It was so vast compared to the rivers she’d seen. The sand resembled brown sugar. The seagulls leaped up and down as if they were at the ends of yo-yos. The waves made the sound of someone biting into an apple. When they crashed, they were a hundred thousand chorus girls raising up their dresses at once. And then the water receded again like the train of a jilted bride walking off into the distance.

Bennie's corner of Brooklyn looked different every time Sierra passed through it. She stopped at the corner of Washington Avenue and St. John's Place to take in the changing scenery. A half block from where she stood, she'd skinned her knee playing hopscotch while juiced up on iceys and sugar drinks. Bennie's brother, Vincent, had been killed by the cops on the adjacent corner, just a few steps from his own front door. Now her best friend's neighborhood felt like another planet. The place Sierra and Bennie used to get their hair done had turned into a fancy bakery of some kind, and yes, the coffee was good, but you couldn't get a cup for less than three dollars. Plus, every time Sierra went in, the hip, young white kid behind the counter gave her either the don't-cause-no-trouble look or the I-want-to-adopt-you look. The Takeover (as Bennie had dubbed it once) had been going on for a few years now, but tonight its pace seemed to have accelerated tenfold. Sierra couldn't find a single brown face on the block. It looked like a late-night frat party had just let out; she was getting funny stares from all sides--as if she was the out-of-place one, she thought. And then, sadly, she realized she was the out-of-place one.

In his book Human Universals, Donald E. Brown lists traits that people in all places share. The list goes on and on. All children fear strangers and prefer sugar solutions to plain water from birth. All humans enjoy stories, myths, and proverbs. In all societies men engage in more group violence and travel farther from home than women. In all societies, husbands are on average older than their wives. People everywhere rank one another according to prestige. People everywhere divide the world between those inside their group and those outside their group. These tendencies are all stored deep below awareness.

I was amused and surprised by the odd, visceral details that returned to me with each work: Pa bringing the girls real white sugar wrapped in brown paper in Little House in the Big Woods, Sally J. Freeman having a man-o-war wrapped around her foot (who even know what a man-o-war was?), Claudia choosing macaroni at the Automat in From the Mixed Up Files of Mrs. Basil E. Frankweiler. These strong, charged images that have never left me - they're often stronger than memories I have of my old life.

Resurrection plants are usually tiny, no bigger than your fist. They are ugly and small and useless and special. When it rains, their leaves puff up but do not become green for forty-eight hours because it takes time for photosynthesis to start up. During those strange days of its reawakening the plant lives off of pure concentrated sugar, an intense sustained infusion of sweetness, a year's worth of sucrose coursing through its veins in just one day. This little plant has done the impossible: it has transcended the wilted brown of death. The miracle is not sustainable, of course, and within a day or two things will inevitably go back to normal. Such a crazy life takes its toll, and in the long term, even a resurrection plant withers and dies completely. But for a brief, glorious moment it knows something that no other plant has ever known: how to grow without being green.

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.

Harvest Time When Daddy's garden is ready it is filled with words that make me laugh when I say them -- pole beans and tomatoes, okra and corn sweet peas and sugar snaps, lettuce and squash. Who could have imagined so much color that the ground disappears and we are left walking through an autumn's worth of crazy words that beneath the magic of my grandmother's hands become side dishes.

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.

There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails- the smell of hope, the kind of smell that brought people home. Tonight it was the comfort of browning butter and the excitement of lemon zest.

We think we know the ones we love. Our husbands, our wives. We know them - we are them, sometimes; when separated at a party we find ourselves voicing their opinions, their taste in food or books, telling an anecdote that never happened to us but happened to them. We watch their tics of conversation, of driving and dressing, how they touch a sugar cube to their coffee and stare as it turns white to brown, then drop it, satisfied, into the cup. I watched my own husband do that every morning; I was a vigilant wife. We think we know them. We think we love them. But what we love turns out to be a poor translation, a translation we ourselves have made, from a language we barely know. We try to get past it to the original, but we never can. We have seen it all. But what have we really understood? One morning we awaken. Beside us, that familiar sleeping body in the bed: a new kind of stranger. For me, it came in 1953. That was when I stood in my house and saw a creature merely bewitched with my husband's face. Perhaps you cannot see a marriage. Like those giant heavenly bodies invisible to the human eye, it can only be charted by its gravity, its pull on everything around it. That is how I think of it. That I must look at everything around it, all the hidden stories, the unseen parts, so that somewhere in the middle - turning like a dark star - it will reveal itself at last.

And in what business is there not humbug? “There’s cheating in all trades but ours,” is the prompt reply from the boot-maker with his brown paper soles, the grocer with his floury sugar and chicoried coffee, the butcher with his mysterious sausages and queer veal, the dry goods man with his “damaged goods wet at the great fire” and his “selling at a ruinous loss,” the stock-broker with his brazen assurance that your company is bankrupt and your stock not worth a cent (if he wants to buy it,) the horse jockey with his black arts and spavined brutes, the milkman with his tin aquaria, the land agent with his nice new maps and beautiful descriptions of distant scenery, the newspaper man with his “immense circulation,” the publisher with his “Great American Novel,” the city auctioneer with his “Pictures by the Old Masters”—all and every one protest each his own innocence, and warn you against the deceits of the rest. My inexperienced friend, take it for granted that they all tell the truth—about each other! and then transact your business to the best of your ability on your own judgment.

His finger poked at the top of my sports bra. “Honey tits?” I burst out laughing. “What did I tell you?” “Sorry. Is honey melons any better?” “No.” I shook my head. “Nectar juice boxes.” “Stop.” “Sugar suckies.” “You’re feeling better, huh?” “I will.” He stabbed at the hidden packages again, his eyebrow lifting.

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.

At the Sugar Oaks Plantation, there are lawn jockeys at attention on the clipped lawn in front of the clubhouse. They are not black so much as they are tan—not exactly white, but rather some reassuring shade of brown, the universal color of good service. They are meant as a reminder that somebody, somewhere, is working harder than you.

She could tell when a woman was pregnant — even before the woman herself might know — just from the way she smelled: a combination of brown sugar and Stargazer lilies. Happiness had a pungent scent, like the sourest lime or lemon. Broken hearts smelled surprisingly sweet. Sadness filled the air with a salty, sea-like redolence; death smelled like sadness.

When it comes to things such as sugar and rice, most people believe that brown is superior to white. But when it comes to human beings, they believe that the opposite is true.

Oh, yes, Alice did know that she forgot things, but not how badly, or how often. When her mind started to dazzle and to puzzle, frantically trying to lay hold of something stable, then she always at once allowed herself -- as she did now -- to slide back into her childhood, where she dwelt pleasurably on some scene or other that she had smoothed and polished and painted over and over again with fresh colour until it was like walking into a story that began, 'Once upon a time there was a little girl called Alice, with her mother, Dorothy. One morning Alice was in the kitchen with Dorothy, who was making her favourite pudding, apple with cinnamon and brown sugar and sour cream, and little Alice said, 'Mummy, I am a good girl, aren't I?

At home I walked through a haze of belongings that knew, at least vaguely, who they belonged to. Grampar’s chair resented anyone else sitting on it as much as he did himself. Gramma’s shirts and jumpers adjusted themselves to hide her missing breast. My mother’s shoes positively vibrated with consciousness. Our toys looked out for us. There was a potato knife in the kitchen that Gramma couldn’t use. It was an ordinary enough brown-handled thing, but she’d cut herself with it once, and ever after it wanted more of her blood. If I rummaged through the kitchen drawer, I could feel it brooding. After she died, that faded. Then there were the coffee spoons, rarely used, tiny, a wedding present. They were made of silver, and they knew themselves superior to everything else and special. None of these things did anything. The coffee spoons didn’t stir the coffee without being held or anything. They didn’t have conversations with the sugar tongs about who was the most cherished. I suppose what they really did was physiological. They confirmed the past, they connected everything, they were threads in a tapestry.

Yesterday I just felt like eating my ass off so I did. I ate two Chef Boyardee pizzas, a Fifth Avenue candy bar, an entire package of fun size Snickers (that was fun!), several cherry sours (not the entire package, there are still a few left), an apple (apples don’t taste as good as they used to), several Slim Jims, a slice of burnt garlic toast, white cheddar popcorn and microwave popcorn. Today I will drink black coffee, eat a bowl of oatmeal (old school, boiled on the stove but no butter but lots of cinnamon and brown sugar) and dance to various YouTubes. I need to buy a pair of gloves, get my ass to the boxing gym and learn to love protein shakes. Also, I want to run a marathon. Then I want to get a backpack, stuff it with trail mix and the like and take to the road like the chick in that Wild book.

The Pop-Tarts page is often aflutter. Pop-Tarts, it says as of today (February 8, 2008), were discontinued in Australia in 2005. Maybe that's true. Before that it said that Pop-Tarts were discontinued in Korea. Before that Australia. Several days ago it said: "Pop-Tarts is german for Little Iced Pastry O' Germany." Other things I learned from earlier versions: More than two trillion Pop-Tarts are sold each year. George Washington invented them. They were developed in the early 1960s in China. Popular flavors are "frosted strawberry, frosted brown sugar cinnamon, and semen." Pop-Tarts are a "flat Cookie." No: "Pop-Tarts are a flat Pastry, KEVIN MCCORMICK is a FRIGGIN LOSER notto mention a queer inch." No: "A Pop-Tart is a flat condom." Once last fall the whole page was replaced with "NIPPLES AND BROCCOLI!!!!!

Her color was high and her brown eyes were shining. Her gorgeous red hair was a thick mass of curls that fell down her back. She looked like a painting, fragile, caught in a moment she couldn't get out of.

As the Laurel-wreathed boxes come down to Gamma, I think about how clever it really is. They won’t let us win the Laurel. They don’t care that the math doesn’t work. They don’t care that the young scream in protest and the old moan their same tired wisdoms. This is just a demonstration of their power. It is their power. They decide the winner. A game of merit won by birth. It keeps the hierarchy in place. It keeps us striving, but never conspiring. Yet despite the disappointment, some part of us doesn’t blame the Society. We blame Gamma, who receives the gifts. A man’s only got so much hate, I suppose. And when he sees his children’s ribs through their shirts while his neighbors line their bellies with meat stews and sugared tarts, it’s hard for him to hate anyone but them. You think they’d share. They don’t.

Ox Cart Man In October of the year, he counts potatoes dug from the brown field, counting the seed, counting the cellar's portion out, and bags the rest on the cart's floor. He packs wool sheared in April, honey in combs, linen, leather tanned from deerhide, and vinegar in a barrel hoped by hand at the forge's fire. He walks by his ox's head, ten days to Portsmouth Market, and sells potatoes, and the bag that carried potatoes, flaxseed, birch brooms, maple sugar, goose feathers, yarn. When the cart is empty he sells the cart. When the cart is sold he sells the ox, harness and yoke, and walks home, his pockets heavy with the year's coin for salt and taxes, and at home by fire's light in November cold stitches new harness for next year's ox in the barn, and carves the yoke, and saws planks building the cart again.

1 C real butter (2 sticks) ¼ t salt ½ C powdered sugar 2 C flour   Grease 10” x 13” pan well. Blend above ingredients and press into pan. Bake at 350° F for 30 minutes (until lightly browned).   4 eggs 2 C sugar 5 T lemon juice 4 T flour Grated lemon rind (optional)   Mix above ingredients and pour over first mixture. Bake 20-30 minutes at 350° F or until solid. Cool and then dust with powdered sugar and cut into squares.

Leaning over the tray he inhaled deeply, letting the steam-laden aroma flood all the way through him. The soft green clouds with the most delicate golden crusts smelled as perfect as they looked. Pistachio with a hint of saffron. was there even such a thing as a hint of saffron? It was the loudest understated spice, like a soft-spoken person you couldn't stop listening to. Like the hidden lilts inside a well-held aria. Like the beauty within making what someone looked like on the outside meaningless, slowly, one encounter at a time. No matter how subtle you tried to make it, saffron always shone through, it became the soul of your preparation. He nodded at Rajesh, who stood at the ready with the cashews DJ had candied to perfection with butter and brown sugar. He started to arrange three at the center of each ramekin in a clover of paisleys, then tucked a sugarwork swirl next to it to top things off just so.

RECIPE FOR NOVEMBER CAKES Ingredients for the cake: 1 cup milk ½ cup water ¼ cup vegetable oil 1 tablespoon butter 2 eggs 3 ½ cups flour 1 ½ teaspoons salt 3 tablespoons sugar 3 teaspoons (1 packet) active dry yeast for the filling: 3 tablespoons melted butter ¼ teaspoon orange extract for the glaze: ½ cup honey 8 tablespoons butter ¾ cup brown sugar 2 tablespoons whipping cream ½ teaspoon vanilla extract for the icing: ½ cup powdered sugar 1 tablespoon melted butter 1 tablespoon water

At home he went about in his socks. That way he could avoid disturbing the neighbors and also indulge in the occasional shoeless swoop across the room, as when one is preparing a breakfast of oatmeal and the oatmeal wants raisins and brown sugar, which are in the cupboard at the other end of the room. To glide with sock-swaddled feet over a world of glossy planes: that would be a wondrous thing! But Unwin’s apartment was smallish at best, and the world is unkind to the shoeless and frolicsome.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Loaves of fig and pepper bread, of course. But there was also lasagna cooked in miniature pumpkins, and pumpkin-seed brittle. Roasted red pepper soup, and spiced caramel potato cakes. Corn muffins and brown sugar popcorn balls and a dozen cupcakes, each with a different frosting, because what was first frost without frosting? Pear beer and clove ginger ale in dark bottles sat in the icy beverage tub. They ate well into the afternoon, and the more they ate, the more food there seemed to be. Pretzel buns and cranberry cheese and walnuts appearing, just when they thought they'd tasted everything.

Around 6:30, I fire up one of the playlists that my husband, Phil, has made. Nina Simone starts to sing and my movements become more fluid. I love to dance. Guests might see me on the line and think I’m cooking, but I’m really feeling the music, feeling the timing—dancing and cooking at the same time.

Chinese Pot Roast 1 chuck roast, about 4 lb. 2 garlic cloves, minced A dash of nutmeg and cinnamon 2 tbsp. brown sugar 1 tbsp. sherry or red wine ¼ cup soy sauce 1¼ cups water 3 peeled and sliced carrots 3 potatoes, peeled and cubed 1 celery stalk, sliced 2 tbsp. cornstarch   Marinate the meat in the next six ingredients for at least 3 hours. Place the meat in a roasting pan at 325 degrees for 2 hours. Add the vegetables 45 minutes before cooking time ends. Voila!   Tory Simmons’ Simmering Family Cookbook Chapter 14   Tory was putting a Chinese pot roast in the oven when she heard a car pull into the drive.

SARSAPARILLA SYRUP ENOUGH FOR 1 GALLON BREWED SARSAPARILLA 41⁄2 cups water 5 ounces dried sarsaparilla root, chopped 1 ounce dried sassafras root, chopped 1⁄4 ounce dried wintergreen leaves 4 cups dark brown sugar 2 tablespoon maltodextrin (optional) Combine the water, sarsaparilla, sassafras, and wintergreen in a large saucepan. Bring to a simmer over medium heat, stirring occasionally; let simmer, uncovered, for 15 minutes. Blend the brown sugar and maltodextrin (if using), and gradually add the mixture to the simmering root infusion, stirring until the sugar dissolves. Then remove from the heat, let cool to room temperature, and strain. This syrup will keep in the refrigerator for up to 2 months.

Yet despite the disappointment, some part of us doesn’t blame the Society. We blame Gamma, who receives the gifts. A man’s only got so much hate, I suppose. And when he sees his children’s ribs through their shirts while his neighbors line their bellies with meat stews and sugared tarts, it’s hard for him to hate anyone but them. You think they’d share. They don’t.

From blossoms comes this brown paper bag of peaches we bought from the boy at the bend in the road where we turned toward signs painted Peaches. From laden boughs, from hands, from sweet fellowship in the bins, comes nectar of the roadside, succulent peaches we devour, dusty skin and all, comes the familiar dust of summer, dust we eat. O, to take what we love inside, to carry within us an orchard, to eat not only the skin, but the shade, not only the sugar, but the days, to hold the fruit in our hands, adore it, then bite into the round jubilance of peach. There are days we live as if death were nowhere in the background; from joy to joy to joy, from wing, from blossoms to blossom to impossible blossom, to sweet impossible blossom.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

By my fifth sip, I am sooooo glad I splurged thirty-five delicious Euros. That’s right math whizzes, the Red Beach set me back over fifty American dollars. Who cares if I have to eat Top Ramen when I get home? I’ll gladly pilfer condiment packages from fast food restaurants to survive if it means I get to sit in ZPlage and sip Red Beaches with anorexic Russian models and their playboy sugar daddies.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true.

There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating, the Faun began to talk. He had wonderful tales to tell of life in the forest. He told about the midnight dances and how the Nymphs who lived in the wells and the Dryads who lived in the trees came out to dance with the Fauns; about long hunting parties after the milk-white stag who could give you wishes if you caught him; about feasting and treasure-seeking with the wild Red Dwarfs in deep mines and caverns far beneath the forest floor; and then about summer when the woods were green and old Silenus on his fat donkey would come to visit them, and sometimes Bacchus himself, and then the streams would run with wine instead of water and the whole forest would give itself up to jollification for weeks on end.

only children know God. Children see God every day; they just don’t call it that. It’s the summer sky painted with cumulus clouds by day and sequined with a million stars by night. It’s the sweet whispers of sweet gum trees and the sounds riding the tops of honeysuckle-scented breezes. Children feel God stuffed into brown fluffy dogs with stitches strong enough to withstand a good squeeze, and on the lips of round women who can’t get enough sugar from Chocolate.

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.

I was amused and surprised by the odd, visceral details that returned to me with each work: Pa bringing the girls real white sugar wrapped in brown paper in Little House in the Big Woods, Sally J. Freeman having a man-o-war wrapped around her foot (who even know what a man-o-war wa?), Claudia choosing macaroni at the Automat in From the Mixed Up Files of Mrs. Basil E. Frankweiler. These strong, charged images that have never left me - they're often stronger than memories I have of my old life.

Breakfast was Bond’s favourite meal of the day. When he was stationed in London it was always the same. It consisted of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex, of which he drank two large cups, black and without sugar. The single egg, in the dark blue egg-cup with a gold ring round the top, was boiled for three and a third minutes. It was a very fresh, speckled brown egg from French Marans hens owned by some friend of May in the country. (Bond disliked white eggs and, faddish as he was in many small things, it amused him to maintain that there was such a thing as the perfect boiled egg.) Then there were two thick slices of wholewheat toast, a large pat of deep yellow Jersey butter and three squat glass jars containing Tiptree ‘Little Scarlet’ strawberry jam; Cooper’s Vintage Oxford marmalade and Norwegian Heather Honey from Fortnum’s. The coffee pot and the silver on the tray were Queen Anne, and the china was Minton, of the same dark blue and gold and white as the egg-cup.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

My mom's Busy Day Cake," Nellie said, lifting the carrier slightly. "With lemon frosting and some violets from the garden I sugared." Her mother had often made the cake for social gatherings, telling Nellie everyone appreciated a simple cake. "It's only when you try to get too fancy do you find trouble," Elsie was fond of saying, letting Nellie lick the buttercream icing from the beaters as she did. Some might consider sugaring flowers "too fancy," but not Elsie Swann- every cake she made carried some sort of beautiful flower or herb from her garden, whether it was candied rose petals or pansies, or fresh mint or lavender sugar. Elsie, a firm believer in the language of flowers, spent much time carefully matching her gifted blooms and plants to their recipients. Gardenia revealed a secret love; white hyacinth, a good choice for those who needed prayers; peony celebrated a happy marriage and home; chamomile provided patience; and a vibrant bunch of fresh basil brought with it good wishes. Violets showcased admiration- something Nellie did not have for the exhausting Kitty Goldman but certainly did for the simple deliciousness of her mother's Busy Day Cake.

The tattoos around his eyes burned as he scanned the surrounding area. No one but him probably noticed, but the plumes of darkness branching in every direction were writhing and groaning, desperate to avoid the light of the moon and street lamps. Come to me, he beseeched them. They didn’t hesitate. As if they’d merely been waiting for the invitation, they danced toward him, flattening against his car, shielding it—and thereby him—from prying eyes. “Freaks me out every damn time you do that,” Rowan said as he crawled into the front passenger seat. For the first time, Sean’s friend had accompanied him to “keep you from doing something you’ll regret.” Not that Gabby had known. Rowan had lain in the backseat the entire drive. “I can’t see a damn thing.” “I can.” Sean’s gaze could cut through shadows as easily as a knife through butter. Gabby was in the process of settling behind the wheel of her car. Though more than two weeks had passed since their kiss, they hadn’t touched again. Not even a brush of fingers. He was becoming desperate for more. That kiss . . . it was the hottest of his life. He’d forgotten where he was, what—and who—was around him. He’d never, never, risked discovery like that. But that night, having Gabby so close, those lush lips of hers parted and ready, those brown eyes watching him as if he were something delicious, he’d been unable to stop himself. He’d beckoned the shadows around them, meshed their lips together, touched her in places a man should only touch a woman in private, and tasted her. Oh, had he tasted her. Sugar and lemon. Which meant she’d been sipping lemonade during her breaks. Lemonade had never been sexy to him before. Now he was addicted to the stuff. Drank it every chance he got. Hell, he sported a hard-on if he even spotted the yellow fruit. At night he thought about pouring lemon juice over her lean body, sprinkling that liquid with sugar, and then feasting. She’d come, he’d come, and then they could do it all over again. Seriously. Lemonade was like his own personal brand of cocaine now—which he’d once been addicted to, had spent years in rehab combating, and had sworn never to let himself become so obsessed with a substance again. Good luck with that. “I’m getting nowhere with her,” Rowan said. “You, she watches. You, she kissed.” “Yeah, I’ve been meaning to talk to you about that.” Gabby’s car passed his and he accelerated, staying close enough to her that anyone trying to merge into her lane wouldn’t clip his car because they couldn’t see him. Not that anyone was out and about at this time of night. “She’s mine. I don’t want you touching her.” “Finally. The truth. Which is a good thing, because I already called Bill and told him you were gonna be the one to seduce her.” “Thanks.” This was one of the reasons he and Rowan were such good friends. “But I thought you were here tonight to keep me from her.” “First, you’re welcome. Second, I lied.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

A primary goal of food science is to create products that are more attractive to consumers. Nearly every food in a bag, box, or jar has been enhanced in some way, if only with additional flavoring. Companies spend millions of dollars to discover the most satisfying level of crunch in a potato chip or the perfect amount of fizz in a soda. Entire departments are dedicated to optimizing how a product feels in your mouth—a quality known as orosensation. French fries, for example, are a potent combination—golden brown and crunchy on the outside, light and smooth on the inside. Other processed foods enhance dynamic contrast, which refers to items with a combination of sensations, like crunchy and creamy. Imagine the gooeyness of melted cheese on top of a crispy pizza crust, or the crunch of an Oreo cookie combined with its smooth center. With natural, unprocessed foods, you tend to experience the same sensations over and over—how’s that seventeenth bite of kale taste? After a few minutes, your brain loses interest and you begin to feel full. But foods that are high in dynamic contrast keep the experience novel and interesting, encouraging you to eat more. Ultimately, such strategies enable food scientists to find the “bliss point” for each product—the precise combination of salt, sugar, and fat that excites your brain and keeps you coming back for more. The result, of course, is that you overeat because hyperpalatable foods are more attractive to the human brain. As Stephan Guyenet, a neuroscientist who specializes in eating behavior and obesity, says, “We’ve gotten too good at pushing our own buttons.” The modern food industry, and the overeating habits it has spawned, is just one example of the 2nd Law of Behavior Change: Make it attractive. The more attractive an opportunity is, the more likely it is to become habit-forming.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

What are you smiling about?" Rider asked. Willow glanced at him and flushed. "That must have been some daydream you were having." If you only knew, Willow thought. "Come on, Freckles, it's time you get back to the ranch. I have work to do." His big work-roughened hand swallowed hers as he helped her to her feet. Against her will, her body responded to its warmth. She snatched her hand away, garnering a searching expression in his dark brown eyes. She quickly excused her reaction with a flirty smile. "I promised not to touch you, remember?" "Yes,but I dont't recall promising not to touch you." He wiggled his brows in a comical imitation of an evil villain in a bad play. She laughed and shook her head. "Help me mount Sugar before I decide to wipe that grin off your face." "And how do you propose to do that?" he asked, retrieving the horses and returning to he side. He bent down, cupped his hands, and boosted her into the mare's saddle. "You weren't planning on slapping my face again, I hope," he said, reaching for Sultan's reins. "Oh,no, nothing like that." She batted her lashes coquettishly, the affect intensified by the naughty twinkle in her eyes. "You better stop looking at me like that, or I'll have to follow Sultan's example and break down your door tonight." "I don't think Juan would be too happy about making me two new doors. It wasn't easy explaining what happened to the first one!

Camille's eyes fluttered and then closed. The cake was warm and her fork went down again. "Oh," she said quietly. There was a time I cared: a meat, a vegetable, a starch, some cake. Life had an order, but now the point only seemed to be eating. Here was my daughter, eating, devouring, she was almost through with the cake. "Did you make this with honey?" Camille asked. There was something in her voice I nearly recognized. It sounded like interest, kindness. "I did." "Because sometimes-" She couldn't finish her sentence without stopping for another bite. "You use brown sugar?" "It's another recipe." "I like the honey." "The problems they're having with bees these days," Sam began, but I held up my hand and it silenced him. There was too much pleasure in the moment to hear about the plight of the bees. My mother took a long, last sip of her drink and then went to the counter to get the cake, the knife, and three more plates. "First the two of you are having a drink on a Tuesday, now we're all eating cake before we finish our dinner." She cut four pieces and gave the first one to Camille, whose plate was empty. "It's madness. Anarchy. It must make you wonder what's coming next," Sam said. My mother handed me my plate. I don't eat that much cake, but I never turn down a slice. The four of us ate, pretending it was a salad course. Camille was right to pick up on the honey. It was the undertone, the melody of the cake. It was not cloying or overly sweet but it lingered on the tongue after the bite had been swallowed. I didn't miss the frosting at all, though it would have been cream cheese. I could beat cream cheese longer than most people would have thought possible. I could beat it until it could pass for meringue.

PREACHER’S WIFE PINEAPPLE CASSEROLE (Betts Hager) Ingredients 2 (20-ounce) cans pineapple chunks packed in juice, well-drained 3/4 cup sugar 6 tablespoons self-rising flour (see Note below) 2 cups grated Cheddar cheese 4 ounces Ritz crackers 1 stick butter, melted NOTE: Be sure to use self-rising flour, not all-purpose, as it already has the other necessary ingredients included. Instructions Preheat oven to 350 degrees F. Spray a 2-quart or 8 x 8-inch baking dish with cooking spray. In a medium bowl, mix the sugar and flour. Then, add pineapple and cheese and stir until there are no more dry particles. Spoon this mixture into the prepared baking dish. Crush crackers by pulsing in a food processor and add the melted butter with the machine running until it has the texture of wet sand. Add the crushed cracker mixture to the top of the casserole. Bake about 25 minutes until the top is lightly browned.

he herself will serve them coffee in tiny, cracked cups of precious porcelain and little sugar cakes. The hobbledehoys sit with a spilling cup in one hand and a biscuit in the other, gaping at the beautiful Countess in her satin finery as she pours from a silver pot and chatters distractedly to put them at their fatal ease. A certain desolate stillness of her eyes indicates she is inconsolable. She would like to caress their lean, brown cheeks and stroke their ragged hair. When she takes them by the hand and leads them to her bedroom, they can scarcely believe their luck. Afterwards, her governess will tidy the remains into a neat pile and wrap it in its own discarded clothes. This mortal parcel she then discreetly buries in the garden. The blood on the Countess' cheeks will be mixed with tears; her keeper probes her fingernails for her with a little silver toothpick, to get rid of the fragments of skin and bone that have lodged there.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

Nut Cake 3½ cups plain flour, not self-rising ½ pound salted butter, room temperature 3 cups sugar 6 large eggs 1 cup heavy whipping cream 3 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325°F. Generously grease a tube pan with Crisco and lightly flour. Sift flour three times and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream. Repeat with 1 cup flour then ½ cup whipping cream. Add 1 cup flour. Coat pecans with remaining ½ cup flour. Carefully fold pecans into batter. Fold in vanilla and lemon extracts. Add batter to pan, level it, and knock bottom of pan on the edge of the counter, once, to get out the air bubbles. Place in the center of the oven and bake for 1 hour and 15 minutes, or until it’s medium brown on top and begins to pull away from the sides of the pan.* Remove from oven. Wait 10 minutes and invert on a cake plate. Do not cover until cool to touch.

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.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

she picked up a jug of distilled water and poured it into a flask, plugging the flask with a stopper outfitted with a tube wriggling from its top. Next, she clipped the flask onto one of two metal stands that stood between two Bunsen burners and struck a strange metal gadget that sparked like flint striking steel. A flame appeared; the water began to heat. Reaching up to a shelf, she grabbed a sack labeled “C8H10N4O2,” dumped some into a mortar, ground it with a pestle, overturned the resulting dirtlike substance onto a strange little scale, then dumped the scale’s contents into a 6- x 6-inch piece of cheesecloth and tied the small bundle off. Stuffing the cheesecloth into a larger beaker, she attached it to the second metal stand, clamping the tube coming out of the first flask into the large beaker’s bottom. As the water in the flask started to bubble, Mrs. Sloane, her jaw practically on the floor, watched as the water forced its way up the tube and into the beaker. Soon the smaller flask was almost empty and Elizabeth shut off the Bunsen burner. She stirred the contents of the beaker with a glass rod. Then the brown liquid did the strangest thing: it rose up like a poltergeist and returned to the original flask. “Cream and sugar?” Elizabeth

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.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

Rachael Ray was in the middle of making small lemon bars, which reminded me almost immediately of a new recipe for lemon drop cookies I'd been wanting to try and maybe serve at an upcoming children's birthday party I had scheduled. Like I say, cooking can be like therapy for me when I'm real upset, and no sooner had I grabbed a bag of lemon drop candy in the cabinet, wrapped the nuggets in a towel, and begun beating them to bits with a hammer than I calmed down and concentrated on making the batter just right. Butter, sugar, grated lemon rind, heavy cream, an egg, flour baking powder and salt, the crushed candy- the ingredients couldn't have been simpler. What I wondered about was whether the candy would melt during the baking, and I got my answer after the cookies had been in the oven about twelve minutes, and I finally bit into a cooled one, and noticed a slight crunch that was one of the most wonderful sensations I'd ever experienced. Yeah, the cookies were out of this world, and I knew the kids would love 'em, but since I personally like most of my cookies to be kinda chewy, I did decide then and there that the next time I baked a batch, I'd test the texture after only ten minutes of baking- or till just the edges of the cookies browned. I also decided these cookies could give Miss Rachael Ray's lemon bars a good run for their money, and that they should have me on that program doing something a little different. I mean, anybody can make ordinary lemon bars.

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

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.