Burnt Toast Quotes

What are you thinking?" he asks. I know Gage hates it when I cry - he is completely undone by the sight of tears - so I blink hard against the sting. "I'm thinking how thankful I am for everything," I say, "even the bad stuff. Every sleepless night, every second of being lonely, every time the car broke down, every wad of gum on my shoe, every late bill and losing lottery ticket and bruise and broken dish and piece of burnt toast." His voice is soft. "Why, darlin'?" "Because it all led me here to you.

Patience is the only way you can endure the gray periods.

Burnt toast is actually fairly symbolic of Motherhood. If you are the one who burned the toast, you scrape if off and eat it yourself. If they burned it, you eat it because the burned it specially for you.

Okay, listen. From what Shade said, Roag got toasted like a burnt marshmallow. He would have been nearly destroyed, right down to his junk." Wraith grinned. “Which is really fucking funny.

I don't have to tell you I love you. I fed you pancakes.

But one day you're going to wake up to the smell of a friend making burnt toast and warm coffee, and you're going to smile with relief knowing you made it. Knowing somebody found ways to love you.

The decisions that we write off as momentary, insignificant, incidental, everyday encounters are exactly when we have a chance to define ourselves. To find beauty. To engage the world around us. To create memories.

They don't go in for the fancy or exotic, but stick to conventional food like flightless bird embryos, minced organs in intestine skins, slices of hog flesh and burnt ground grass seeds dipped in animal fats; or, as it is known in their patois, egg, sausage, bacon and a fried slice of toast.

Love is an afternoon of fishing when I'd sooner be at the ballet. Love is eating burnt toast and lumpy graving with a big smile. Love is hearing the words 'You're beautiful' as I fail to squeeze into my fat jeans. Love is refusing to bring up the past, even if doing so would be a slam dunk to prove your point. Love is your hand wiping away my tears, trying to erase streaks of mascara. Love is the warm hug that extinguishes an argument. Love is a humbly-uttered apology, even if not at fault. Love is easy to recognize but so hard to define; however, I think it boils down to this... Love is caring so much about the feelings of someone else, you sacrifice whatever it takes to help him or her feel better. In other words, love is my heart being sensitive to yours.

Today's all burnt toast, running late and Dad jokes, has anybody seen my left shoe? Close my eyes, take a bite, grab a ride, laugh-out-loud, there it is up on the roof.

We may have doubts, but we control the present. We always have the choice to move forward with hope and confidence.

Remember Luigi, Toaster Toast Toast." - Mario Hotel "Remember Luigi, Where There Fire, There's Burnt Toast." - Mario Hotel "Greetings Young Traveller, I See That You Have Wandered Into My Store. Would You Like To Partake In One Of My Goods Or Services, I Sell Clothes, Rope, Bombs, You Want It I Got It, As Long As You Have Enough Rupees. Oh, I See You Don't Have Enough Ruppees, Come Back When You're A Bit, Umm, Riche." - The Legend Of Zelda

At home, my father ate all the most burnt pieces of toast. 'Yum!' he'd say, and 'Charcoal! Good for you!' and 'Burnt toast! My favorite!' and he'd eat it all up. When I was much older he confessed to me that he had not ever liked burnt toast, had only eaten it to prevent it from going to waste, and, for a fraction of a moment, my entire childhood felt like a lie, it was as if one of the pillars of belief that my world had been built upon had crumbled into dry sand.

I hope you gaze at cloud art galleries against azure summer skies and pause to gasp at rainbows and watch butterflies fly by; I hope wildflowers make you happy and sad songs make you cry and old books stacked in dusty nooks are gems you can't pass by; I hope burnt toast mornings are little things you handle with a smile and midnight talks and starlit walks keep you up once in awhile; I hope laundry warm from the dryer brings a sigh of contentment and front porch swings on cool evenings offer rest when you are spent; I hope your life is light in sorrow and heavy with laughter and you greet each season of your life like a new favorite chapter; I hope you honor every soul you meet and always go that extra mile and when you think of me, my love, I hope it's with a smile.

She could hear her hair growing. It sounded like something crumbling. A burnt thing crumbling. Coal. Toast. Moths crisped on a light bulb. She remembered reading somewhere that even after people died, their hair and nails kept growing. Like starlight, travelling through the universe long after the stars themselves had died. Like cities. Fizzy, effervescent, simulating the illusion of life while the planet they had plundered died around them.

You can't hide burnt toast.

If you believe that life should be full of adventure , then you have to willing to let your kids have them, too.

We move through the day like two hands of a clock: sometimes we overlap for a moment, then come apart again, carrying on alone. Everyday exactly the same: the tea, the burnt toast, the crumbs, the silence.

For instance, my hair is the unmanageable kind of curly, the color of burnt toast. Imagine waking up every morning looking like the Lion King, or having to spend a disproportionate amount of your allowance on hair products that don’t deliver. Like the ones under my bathroom sink. Row after row of half-empty containers of mousse, gel, and hair tamer standing dejectedly like the third string of a basketball team that rarely gets to play.

Tall and angular, with hair the color of burnt buttered toast pulled back and secured with a pencil, she stood, hands on hips, her lips unapologetically red, her skin luminous, her nose straight. She looked down at him like a battlefield medic assessing whether or not he was worth saving.

Sadly enough, one rarely marries the candlelight and champagne. One marries instead the blue jeans and rumpled t-shirts, the Coca Cola and burnt toast, and one puts away the candlelight and champagne in a magic box. In the long run, I guess Coca Cola and burnt toast are easier to live with

Dougal eyed the breakfast repast. In addition to burnt toast, there was poorly trimmed ham, eggs that looked rubbery enough to bounce off the floor, pathetically dry scones, and small, smoking pieces of something he suspected had once been kippers. Sophia noted Dougal's disgusted expression, and her heart lifted. He looked amazingly handsome this morning, dressed in a pale blue riding coat and white shirt, his dark blond hair curling over his collar, his green eyes glinting as he began to fill his plate. Two scones, a scoop of eggs, and a large piece of blackened ham all went onto his plate. Sophia had eaten earlier in the kitchen with Mary, who had served warm muffins with cream and marmalade, some lovely bacon, and crusty toast, complemented by a pot of hot tea. Sophia hid a smile as Dougal attempted to cut his ham. Too tough for his blade, it tore into uneven pieces under his knife. He lifted a piece and regarded it on the tines of his fork.

At home, my father ate all the most burnt pieces of toast. “Yum!” he’d say, and “Charcoal! Good for you!” and “Burnt toast! My favorite!” and he’d eat it all up. When I was much older he confessed to me that he had not ever liked burnt toast, had only eaten it to prevent it from going to waste, and, for a fraction of a moment, my entire childhood felt like a lie: it was as if one of the pillars of belief that my world had been built upon had crumbled into dry sand.

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

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.

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.

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

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

I want porridge!" she said, exasperated. "That's all. I wanted a bunny before and 'it' appeared, and now I want porridge. The way my aunts used to make it on cold mornings. Warm and buttery, with rich toasted acorns in it." "Acorns? Really? That sounds... um... I mean, it's an interesting gastronomic choice." She rolled her eyes. "We lived in the middle of a 'forest,' Royal Prince. It was what we had. And a real treat in the middle of winter." Then she proceeded to ignore him. She closed her eyes and cupped her hands. She prayed and wished and imagined and begged. Phillip stayed politely silent- though he did look around, sigh a little, and do all sorts of other things to obviously fret over the passage of time. She tried to call up the feel of the wooden bowl in her hands: it warmed almost like flesh where the wood was thin and the heat of her fingers and the hot porridge mingled. She summoned the smell, a mix of dairy and things of the earth and the tall green grass and the woods. Sometimes there was even a dollop of honey on top. She thought so hard she felt like she had to go to the privy. Her concentration faltered for a moment when she distractedly wondered if that ever happened to Maleficent when she was performing an incantation. But after a few seconds she was back in her dream of porridge. Time passed... "GOOD LORD!" The smell in her head was giving to a real scent in her nose now, with even that faint, almost 'un'tasty burnt smell the acorns sometimes gave off. She smiled and opened her eyes. In her hands was a cracked wooden bowl full of porridge, just like she remembered.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

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

The traditional hospital practice of excluding parents ignored the importance of attachment relationships as regulators of the child’s emotions, behaviour and physiology. The child’s biological status would be vastly different under the circumstances of parental presence or absence. Her neurochemical output, the electrical activity in her brain’s emotional centres, her heart rate, blood pressure and the serum levels of the various hormones related to stress would all vary significantly. Life is possible only within certain well-defined limits, internal or external. We can no more survive, say, high sugar levels in our bloodstream than we can withstand high levels of radiation emanating from a nuclear explosion. The role of self-regulation, whether emotional or physical, may be likened to that of a thermostat ensuring that the temperature in a home remains constant despite the extremes of weather conditions outside. When the environment becomes too cold, the heating system is switched on. If the air becomes overheated, the air conditioner begins to work. In the animal kingdom, self-regulation is illustrated by the capacity of the warm-blooded creature to exist in a broad range of environments. It can survive more extreme variations of hot and cold without either chilling or overheating than can a coldblooded species. The latter is restricted to a much narrower range of habitats because it does not have the capacity to self-regulate the internal environment. Children and infant animals have virtually no capacity for biological self-regulation; their internal biological states—heart rates, hormone levels, nervous system activity — depend completely on their relationships with caregiving grown-ups. Emotions such as love, fear or anger serve the needs of protecting the self while maintaining essential relationships with parents and other caregivers. Psychological stress is whatever threatens the young creature’s perception of a safe relationship with the adults, because any disruption in the relationship will cause turbulence in the internal milieu. Emotional and social relationships remain important biological influences beyond childhood. “Independent self-regulation may not exist even in adulthood,” Dr. Myron Hofer, then of the Departments of Psychiatry and Neuroscience at Albert Einstein College of Medicine in New York, wrote in 1984. “Social interactions may continue to play an important role in the everyday regulation of internal biologic systems throughout life.” Our biological response to environmental challenge is profoundly influenced by the context and by the set of relationships that connect us with other human beings. As one prominent researcher has expressed it most aptly, “Adaptation does not occur wholly within the individual.” Human beings as a species did not evolve as solitary creatures but as social animals whose survival was contingent on powerful emotional connections with family and tribe. Social and emotional connections are an integral part of our neurological and chemical makeup. We all know this from the daily experience of dramatic physiological shifts in our bodies as we interact with others. “You’ve burnt the toast again,” evokes markedly different bodily responses from us, depending on whether it is shouted in anger or said with a smile. When one considers our evolutionary history and the scientific evidence at hand, it is absurd even to imagine that health and disease could ever be understood in isolation from our psychoemotional networks. “The basic premise is that, like other social animals, human physiologic homeostasis and ultimate health status are influenced not only by the physical environment but also by the social environment.” From such a biopsychosocial perspective, individual biology, psychological functioning and interpersonal and social relationships work together, each influencing the other.

Just in the last month, he’s told me that I wouldn’t believe a piece of toast that looked “exactly like Darth Vader” (it looked exactly like a burnt piece of toast),

She had fallen in love with the carnelians there and then. They were all different. In the light of the peat fires and wall torches of the hall, some had gleamed like the jewels of her mother’s dream, garnets in milk; others were more like pearls in blood, or amber in wine. But in the sun, they burnt like a living legend, something forged by a god from a dragon’s heart. They were strung on a cord of yellow silk braided with gold, fastened with a cunning interlocking gold clasp, the string long enough for a grown woman to wear around her neck and draped over her breast. Hild wore them wrapped four times around her left wrist. When the sun struck them, the toasted-bread colour of her skin, of the stone, of the gold and yellow silk was like a world she had never dreamt of.

With training or experience, people can encode patterns deep in their memories in vast number and intricate detail—such as the estimated fifty thousand to one hundred thousand chess positions that top players have in their repertoire.20 If something doesn’t fit a pattern—like a kitchen fire giving off more heat than a kitchen fire should—a competent expert senses it immediately. But as we see every time someone spots the Virgin Mary in burnt toast or in mold on a church wall, our pattern-recognition ability comes at the cost of susceptibility to false positives. This, plus the many other ways in which the tip-of-your-nose perspective can generate perceptions that are clear, compelling, and wrong, means intuition can fail as spectacularly as it can work.

Peter said, his voice as dry as burnt toast. “Can we leave?”  Of course they couldn’t leave. Not before she’d crossed the room, planted herself in front

It's darker than the soul of a killer, darker than toast burnt in dragonfire, darker than the empty spaces inside your skull. So dark you can't see your own feet. That's where they lurk . . . scuttling, whispering, sharpening their claws . . .

Burnt toast destroyed my life.

There once was a town. It was a quaint little town, in a quiet valley, where life moved at the pace of snails and the only road in was the only way out, too. There was a candy store that sold the sweetest honey taffy you ever tasted, and a garden store that grew exotic, beautiful blooms year-round. The local café was named after a possum that tormented its owner for years, and the chef there made the best honey French toast in the Northeast. There was a bar where the bartender always knew your name, and always served your burgers slightly burnt, though the local hot sauce always disguised the taste. If you wanted to stay the weekend, you could check-in at the new bed-and-breakfast in town--- just as soon as its renovations were finished, and just a pleasant hike up Honeybee Trail was a waterfall there, rumor had it, if you made a wish underneath it, the wish would come true. There was a drugstore, a grocer, a jewelry store that was open only when Mercury was in of retrograde--- And, oh, there was a bookstore. It was tucked into an unassuming corner of an old brick building fitted with a labyrinthine maze of shelves stocked with hundreds of books. In the back corner was a reading space with a fireplace, and chairs so cozy you could sink into them for hours while you read. The rafters were filled with glass chimes that, when the sunlight came in through the top windows, would send dapples of colors flooding across the stacks of books, painting them in rainbows. A family of starlings roosted in the eaves, and sang different songs every morning, in time with the tolls of the clock tower. The town was quiet in that cozy, sleepy way that if you closed your eyes, you could almost hear the valley breathe as wind crept through it, between the buildings, and was sighed out again.

Burnt like lever got stuck down toast.

She drew a deep breath. Alexa’s subtle fragrance lingered in the air along with… What was that odour, burnt toast?” Excerpt From: C. Fonseca. “Tracing Invisible Threads.

The rain had not stopped for a week, and the roads that led to the inn were little better than rivers of muck. This, at least, is what Captain Frost said when he tramped indoors, coated in the yellow mud peculiar to that part of the city and hollering for his breakfast. The rest of the guests sighed. Perhaps today, they had thought. Perhaps today, their unnatural captivity would end. But the bellowing man calling for eggs and burnt toast meant that, for another day at least, fifteen people would remain prisoners of the river Skidwrack, and the new rivers that had once been roads, and the rain. No wonder Georgie had thought he might like it. Substitute snow for rain and subtract a few people and the author might’ve been writing about Greenglass House. In the book, however, one of the guests, a man named Phin, suggested that they pass the time by telling stories. “In more civilized places, when travelers find themselves sharing a fire and a bottle of wine, they sometimes choose to share something of themselves, too,” Phin told them. “And then, wonder of wonders—no strangers remain. Only companions, sharing a hearth and a bottle.” The wind and rain rattled the windowpanes as the folks gathered in the parlor looked from one to the next: the young girl in her embroidered silk stole; the twin gentlemen with the tattooed faces; the gaunt woman with her nervous gloved hands constantly moving; the other woman, gaunter still and hidden beneath two layers of voluminous shawls, whose red-brown skin showed in small flashes when her wraps did not quite move along with her. “If you will listen,” Phin said, swirling his glass, “I will tell the first tale. Then perhaps, if you find it worth the trade, you will give me one of yours. Listen.

The Rosebud Diner in Somerville was a refurbished trolley car that smelled of strong coffee and burnt toast and employed only geriatric women with foul tempers.

While Hugh glad-hands with his constituents, I continue strolling around the fair, on a quest for clotted cream fudge. I find some at a small stand next to the Ferris wheel, and, with what little cash I have left, I buy three flavors: traditional, peanut butter, and chocolate. The traditional, I discover, is not traditional American fudge, which would be milk chocolate, perhaps studded with with toasted walnuts. Instead, this version is blond in color, with a milky, burnt-sugar flavor, like a square of caramel, only less sticky and with a soft, velvety texture.

It was morning. Sunlight filtered in with the smell of burnt toast.

On the plus side, you have the perception of a burnt piece of toast, so you shouldn’t have too much to worry about! I would watch out for rotten food and poison if I were you, though. Also, steer clear of those Rogue classes, because a Mage-based class with a perception of five will be a bigger mark than Big Mark—a robust Innkeeper who happens to be named Mark, and guess what? Big Mark has way~y~y higher perception than you.

27 Places Where You Won't Find Love 1. The spoon with which you measure salt 2. Plastic plates stacked neatly on a shelf 3. Flowers - marigolds and chrysanthemums and roses - and the shop that sells these 4. Earrings lost in the backseat of a tuktuk while looking for the Malayalam translation of "I love you" in the dark 5. Bookshelves with borrowed books, never read 6. Fifty watches, three of which were for sale 7. Coffee whose flavor was slightly off 8. A red bridge that goes by gold, which has replicas everywhere 9. The replicas themselves 10. The rearview mirror of a car 11. The burnt sienna pavement where you hurt yourself 12. A protein shake whose taste grew on you thanks to someone else. With eggs and coconut and toast 13. An island untouched by civilization 14. Another ravaged by war 15. A declined invitation to brunch 16. Dinner gone cold after a long wait, and thrown away the next day 17. An unacknowledged text message 18. Laughter ringing through a movie hall during a scene that didn't warrant it 19. Retainers stored in a box next to baby oil in the medicine cabinet 20. A gold pendant 21. A white and red cable car 22. A helmet too small for your head and another too large 23. Dreams with their own background score 24. Misplaced affection 25. A smile between strangers, with you standing on the outside looking in 26. Your bed 27. The future

Makes 4 to 6 servings 6 tablespoons (90 g) margarine or butter, melted About 11/2 cups (375 ml) buttermilk 11/2 cups (200 g) all-purpose flour 2 teaspoons (10 g) coarse salt 1 teaspoon (5 g) ground black pepper 1 cup (125 g) crushed cornflakes 1/2 teaspoon (2.5 ml) poultry seasoning, or dried thyme and/or sage One 31/2-pound chicken, cut into 8 to 10 pieces (about 1.5 kg) 1 tablespoon (8 g) paprika, for dusting Preheat the oven to 375°F (190°C). Using about 2 tablespoons (30 ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, cornflakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off the excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up. Drizzle the rest of the margarine evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about 1 hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165°F (74°C). Serve warm. Leftovers reheat nicely in a toaster oven. CHAPTER 2 The Farm on Coldwater Road

Perhaps the accident he had suffered had affected his mind. Perhaps his head was full of the smoke his body had given off when it burned and just as burnt toast changes the way the whole house smells, making it unpleasant, so his smoky brain was producing these black thoughts, turning his usually pleasant words into awful ones.

I guess God decided we weren’t much worth saving this time. He probably gave up on His creation the way you give up a piece of burnt toast when you can’t scrape off enough of the black stuff.