Butter Wouldn't Melt Quotes

You lie like butter wouldn't melt in your mouth, Edward." He smiled. "I don't lie to you." "Really," I said. The smile became a grin. "Okay, not most of the time, anymore." His face sobered. "I'm not lying now.

It's just crazy, isn't it? Here she sits at a table, like butter wouldn't melt, yet in my ear, I'm the one that's melting like butter!

Sitting there with a lovely smile on her face, as though butter wouldn't melt. Fuck melting butter! She plays the innocent so well, that I actually think she could prevent ice cream from melting on a really hot day!

Abortion is not allowed because apparently it is against the law of god. Yes, that butter-wouldn't-melt deity who ordered babies to be slaughtered, killed all the first-born in Egypt And caused an entire human race to drown. From: "Gesels van een imaginaire god" (Scourges of an imaginary god)

My unlucky star had destined me to be born when there was much talk about morality and, at the same time, more murders than in any other period. There is, undoubtedly, some connection between these phenomena. I sometime ask myself whether the connection was a priori, since these babblers are cannibals from the start - or a connection a posteriori, since they inflate themselves with their moralizing to a height which becomes dangerous for others. However that may be, I was always happy to meet a person who owed his touch of common sense and good manners to his parents and who didn't need big principles. I do not claim more for myself, and I am a man who for an entire lifetime has been moralized at to the right and the left - by teachers and superiors, by policemen and journalists, by Jews and Gentiles, by inhabitants of the Alps, of islands, and the plains, by cut-throats and aristocrats - all of whom looked as if butter wouldn't melt in their mouths.

The use of charm as a tool made her hackles rise. She respected a more direct approach. A battering ram approach. At least one knew where one stood with the battering ram, none of this butter-wouldn't-melt nonsense that could mean yes, no, or maybe.

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

Butter wouldn't have melted my smile, I swear.

It just makes me want to puke, Vic. I see that guy sitting on his desk and looking out at me like butter wouldn't melt in his mouth, taking a big bit of that cereal with the runny dye in it and saying, 'Nope, nothing wrong here,' and I get sick to my stomach. Physically sick to my stomach. I'm glad the projectionist had to go. If I watched them one more time, I'd have to do it with an airsick bag in my lap.

I grabbed a cloud-shaped oven mitt, opened the oven door, and took out the apricot bars. The smell of warm fruit, sugar, and melted butter filled the kitchen, along with a blast of heat. A combination I never grew tired of, especially on a cold, gray night like this one. I grabbed another oven mitt, set it on the table, then put the pan on top of it. Finn’s fingers crept toward the edge of the container, but I smacked his hand away. “I’m not done with them yet,” I said. “Come on, Gin,” he whined. “I just want a taste.” “And you’re just going to have to wait, like the rest of us.” Jo-Jo chuckled, amused by our squabbling. I moved over to the cabinets and got out four bowls, some spoons, and a couple of knives. I also grabbed a gallon of vanilla bean ice cream out of the freezer. After the apricot bars had cooled enough so they wouldn’t immediately fall apart, I cut out big chunks of the bars, dumped them in the bowls, and topped them all with two scoops of the ice cream. My own version of a quick homemade cobbler. Jo-Jo swallowed a mouthful of the confection and sighed. “Heaven, pure, sweet heaven.

Leo! Scusi, Nonna." But he still managed to get a good, quiet curse or two out as he backed his way gingerly through the swinging door. "Here.I got it." Tina took the beer and glass from me. "Ya know them?" I nodded. "She looks like butter wouldn't melt.But her kid..." She pursed brilliantly pink lips. "All that and a bag of baked tofu chips?" I had to smile a little at the image. "No.He's not...He doesn't act like..." I wasn't entirely sure why I was defending him.He hadn't exactly been the Prince Charming of Dinner Orders. Come to think of it, I couldn't completely vouch for Alex Bainbridge being Prince Charming of Anything. Except my own little Villink fantasy. "Maybe." "Cute,though." "Yeah." "Yeah?" I have no idea what is was Tina saw in my face. Something. "Aw, sweetie." She sighed. "Want me to shake up Daddy's beer a little?" "No," I answered. "but thanks for the offer.

As priest he asked himself whether he took this woman to be his wedded wife, and as bridegroom he answered in the affirmative, he slipped the ring upon her finger. As priest he invoked a blessing, and as groom he knelt to receive it. It was a fantastic ceremony; but in defiance of law and custom, of Church and state, they chose to believe in its validity. Loving one another, they knew that, in the sight of God, they were truly married.* In the sight of God, perhaps—but most certainly not in the sight of men. So far as the good people of Loudun were concerned, Madeleine was merely the latest of their parson’s concubines—a little sainte nitouche, who looked as though butter wouldn’t melt in her mouth, but in fact was no better than she should be; a prude who had suddenly revealed herself as a whore and was prostituting her body in the most shameless manner to this cassocked Priapus, this goat in a biretta. Among

It's crazy that her tester pancake turned out to be perfect," I finally said. "Her what?" Cat chuckled. "You know, the tester pancake," I explained, hoping that the preceding glasses of wine wouldn't make this analogy impossible to follow. "Like, when you're making pancakes, you don't just start off by dumping all the pancake batter onto the griddle and assuming everything will be okay. You have to start with one and then test it out to see--- is the griddle hot enough? Is the batter not too thick or not too loose? Does the butter melt at the right sizzle? Does the batter have the right ratio of blueberries---" "You mean chocolate chips---" she interjected. "I mean blueberries for my fictional theoretical pancakes, thank you very much. Anyway," I said, clearing my throat, "you need the tester pancake to help you adjust. Not to mention you might spend years refining your pancake recipe to get to the one you want." "But sometimes the tester just works," Cat argued wholeheartedly. Such a hidden sap. It made no sense, since she---like me--- had essentially been single since college. But I knew she was a softie beneath her badass consulting and math-brain exterior. "Besides," she said, "they always say when you know, you know.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

What did you say was chasing you?” Liz sighed in frustration. Apparently the Kindred weren’t big into stuffed animals. “It was this little fuzzy blue thing that came at me when I was in the kitchen—what you called the food-prep area,” she clarified, seeing his confusion. “At first I thought it was cute and tried to pet it. But then it opened its mouth and it had these long, sharp—Omigod! There it is!” She pointed behind Baird where the bright blue teddy bear had suddenly appeared. “Where?” He turned at once, putting himself between her and the perceived threat. Liv couldn’t help noticing he moved with incredible speed for such a large man. She waited breathlessly for the murderous teddy bear to attack but nothing happened. Then, to her dismay, Baird began to laugh. It was a deep, rumbling noise that came from the bottom of his chest and it might have been nice to hear if it wasn’t so obviously directed at her. “What?” Liv glared at him. “Would you mind telling me what’s so damn funny?” “I’m sorry, Olivia. It’s just…I can’t believe you were scared of Bebo.” Baird laughed again. “Bebo? What the hell is a Bebo?” Liv demanded, still keeping her distance from the bright blue teddy bear which was eyeing her mistrustfully. “Bebo’s his name. He’s a zicther—an animal native to my home world, Rageron.” “Rageron?” Liv frowned, wondering why the name of his home planet evoked strange images in her head. Baird nodded. “It’s a jungle planet with a helluva lot more scary animals than Bebo here.” He crouched down to scratch the little animal under its chin. Its large eyes closed and it made a sort of grunting purr as it submitted to his caress. “A jungle planet,” Liv murmured. “Only instead of green, most of the vegetation is blue.” “That’s right.” Baird looked up from where he was crouched on the floor, a startled expression on his chiseled features. “How did you know that?” “I saw it in a dream.” Liv blushed and looked down. “One of the dreams we shared I think. I saw you…never mind.” She shook her head. “Anyway, that accounts for his bright blue fur. I still don’t understand why he tried to attack me though.” “He tried to attack you?” Though he was clearly trying to keep the skepticism from his voice, Baird wasn’t succeeding too well. “Well, he bared his teeth at me!” Liv said, irritated. Of course now that its master was home the little animal was acting like butter wouldn’t melt in its alien mouth. Its alien mouth filled with shark teeth, she reminded herself. “That’s just a greeting stance. He probably did it because he was meeting you for the first time.” Baird rose and dusted blue feathery fur off his large hands. “I’m sorry if he scared you. He’s not dangerous though, just curious.” “Curious

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

BAKED HOT CHOCOLATE It’s crucial to use the best quality chocolate you can find. Don’t put anything in this dessert you wouldn’t eat directly. And don’t overbake. You want a delicate crust on top of a warm, silken interior. 9 ounces of dark semi-sweet chocolate, chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs 1/4 cup sugar whipped cream or vanilla ice cream to taste Preheat oven to 350 degrees. Arrange six small ovenproof mugs or custard cups in a baking pan. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk until smooth and set aside. Whisk eggs and sugar together in a mixing bowl, then set the bowl over simmering water and stir constantly until warm to the touch. Remove from heat. Beat egg mixture with an electric mixer until light and fluffy. Fold egg mixture into chocolate mixture. Spoon the batter into cups. Add enough hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, about fifteen minutes. Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream that has been lightly sweetened and spiked with Cointreau. (Source: Adapted from a recipe by Heidi Friedlander, former pastry chef of the Cleveland bistro Moxie)

Choochiness is yet another British term that has no precise meaning, but, like pornography, you know it when you see it. The way I have things stacked up, choochiness is a particularly British amalgam of cuddlywuddliness, cutesypiedness, and butter-wouldn’t-melt-in-my-mouthedness that embraces everything from shops named The Ketch to Hugh Grant’s stammer. It is a grating and often maddening behavioral pattern that makes others want to reach out and pinch the choochster’s cheeks while secretly longing to stuff a hand grenade right down his throat. “Paul McCartney is choochy; John Lennon is not,” says my brother-in-law, Max, who fled England for France in 1976, largely to escape from rampant choochiness. “Paul McCartney: choochy. John Lennon: not choochy. That’s the difference.” THERE

I schooled my countenance to convey my respect for their wisdom, my regard for their position, and the possibility that butter wouldn’t melt in my mouth.

He’s obviously very well trained. He’s probably just confused about being handed around a bit and is acting out.” Ryder didn’t think Tiny was confused at all. That dog was smart as hell. He knew exactly what he was doing. He was enjoying putting Ryder through the ringer then acting all butter-wouldn’t-melt whenever a chick walked by in case he got to lick a cleavage or two. He was evil. An evil fucking genius.

Sally was demonstrating trout mousse rolled inside salmon fillets and napped- such a nice word- with hollandaise sauce. She made the hollandaise on her hot plate and handed it to me to keep warm on our back-table hot plate. When I took the pan from her, smiling for the audience, I could see that it had curdled; little bits of hard yolk were visible up close. I wasn't exactly sure what to do about it. I certainly didn't want to point it out to her, but I knew she wouldn't want to use it as it was. So I made another one. I melted butter on my hot plate and crouched under the skirted table with the butter, egg yolks, lemon juice, and the blender. I waited for Sally to turn on the food processor to puree the trout, and then, knowing the processor would drown me out, I turned on the blender and whirred yolks, butter, and lemon juice into a perfect hollandaise and put it in a pan identical to the one Sally had handed to me. I saved hers just in case she was planning to discuss curdling, but when I handed her the newly made one, she just gave me that schoolgirl grin and said, "Nice work" and went back to the demonstration.

She smiled at him as if butter wouldn’t melt

The ménage à trois was completed by their secretary, Herminia, who followed them around like a loyal dog wherever they went and whom we all nicknamed Lady Venom because, although she looked as if butter wouldn’t melt in her mouth, she was as trustworthy as a rattlesnake in heat.

The cellists don't look. Butter wouldn't melt in their mouths. They are fucking their cellos with their fingers, stroking music out, promising the ghost yodels and Patsy Cline and funeral marches and whole cities of music and music to eat and music to put on and wear like clothes. It isn't music Louise has ever heard before. It sounds like a lullaby, and then it sounds like a pack of wolves, and then it sounds like a slaughterhouse, and then it sounds like a motel room and a married man saying I love you and the shower is running at the same time. It makes her teeth ache and her heart rattle.

Butter wouldn’t melt in my mouth when I smile.

that kind of girl brings trouble wherever she works. Oh, I’m not saying she isn’t nice enough to speak to. So polite and nice butter wouldn’t melt. But I always say these tropics can do something to nice girls to make them forget their upbringing, and forget plain decency.