Butters Best Quotes

Life is like butter - when things cool down it can be reshaped

These are delicious! What are they?" "Double chocolate chip with peanut butter filling." "They're the second best thing I've ever tasted." I laughed. "You said the same thing at dinner." "I recently readjusted the ranking.

I am trying to see things in perspective. My dog wants a bite of my peanut butter chocolate chip bagel. I know she cannot have this, because chocolate makes dogs very sick. My dog does not understand this. She pouts and wraps herself around my leg like a scarf and purrs and tries to convince me to give her just a tiny bit. When I do not give in, she eventually gives up and lays in the corner, under the piano, drooping and sad. I hope the universe has my best interest in mind like I have my dog’s. When I want something with my whole being, and the universe withholds it from me, I hope the universe thinks to herself: "Silly girl. She thinks this is what she wants, but she does not understand how it will hurt.

believe that this way of living, this focus on the present, the daily, the tangible, this intense concentration not on the news headlines but on the flowers growing in your own garden, the children growing in your own home, this way of living has the potential to open up the heavens, to yield a glittering handful of diamonds where a second ago there was coal. This way of living and noticing and building and crafting can crack through the movie sets and soundtracks that keep us waiting for our own life stories to begin, and set us free to observe the lives we have been creating all along without ever realizing it. I don’t want to wait anymore. I choose to believe that there is nothing more sacred or profound than this day. I choose to believe that there may be a thousand big moments embedded in this day, waiting to be discovered like tiny shards of gold. The big moments are the daily, tiny moments of courage and forgiveness and hope that we grab on to and extend to one another. That’s the drama of life, swirling all around us, and generally I don’t even see it, because I’m too busy waiting to become whatever it is I think I am about to become. The big moments are in every hour, every conversation, every meal, every meeting. The Heisman Trophy winner knows this. He knows that his big moment was not when they gave him the trophy. It was the thousand times he went to practice instead of going back to bed. It was the miles run on rainy days, the healthy meals when a burger sounded like heaven. That big moment represented and rested on a foundation of moments that had come before it. I believe that if we cultivate a true attention, a deep ability to see what has been there all along, we will find worlds within us and between us, dreams and stories and memories spilling over. The nuances and shades and secrets and intimations of love and friendship and marriage an parenting are action-packed and multicolored, if you know where to look. Today is your big moment. Moments, really. The life you’ve been waiting for is happening all around you. The scene unfolding right outside your window is worth more than the most beautiful painting, and the crackers and peanut butter that you’re having for lunch on the coffee table are as profound, in their own way, as the Last Supper. This is it. This is life in all its glory, swirling and unfolding around us, disguised as pedantic, pedestrian non-events. But pull of the mask and you will find your life, waiting to be made, chosen, woven, crafted. Your life, right now, today, is exploding with energy and power and detail and dimension, better than the best movie you have ever seen. You and your family and your friends and your house and your dinner table and your garage have all the makings of a life of epic proportions, a story for the ages. Because they all are. Every life is. You have stories worth telling, memories worth remembering, dreams worth working toward, a body worth feeding, a soul worth tending, and beyond that, the God of the universe dwells within you, the true culmination of super and natural. You are more than dust and bones. You are spirit and power and image of God. And you have been given Today.

My idea of Heaven has nothing to do with fluffy clouds or angels. In my Heaven there's butter pecan ice cream and swimming pools and baseball games. The Brooklyn Dodgers always win, and I have the best seat in the house, right behind the Dodger's dugout. That's the only advantage that I can see about being dead: You get the best seat in the house.

I like bread, and I like butter - but I like bread with butter best.

Well, you get my point: You've go one life with zero guarantees, so you do your best, adapt if possible, and keep on breathing. I recommend striving for happiness, but many opt for duty and responsibility. Mileage varies.

You should never debate an idiot, Shallan. No more than you’d use your best sword to spread butter.

Two days wrong!" sighed the Hatter. "I told you butter wouldn't suit the works!" he added, looking angrily at the March Hare. "It was the best butter," the March Hare meekly replied.

Figs are delicious with soft cheese and ham, Toast is quite scrumptious with butter and jam, Eggs are improved by parsley and salt, But milkshakes are best with strawberries and malt.

Today is your big moment. Moments, really. The life you’ve been waiting for is happening all around you. The scene unfolding right outside your window is worth more than the most beautiful painting, and the crackers and peanut butter that you’re having for lunch on the coffee table are as profound, in their own way, as the Last Supper. This is it. This is life in all its glory, swirling and unfolding around us, disguised as pedantic, pedestrian non-events. But pull of the mask and you will find your life, waiting to be made, chosen, woven, crafted. Your life, right now, today, is exploding with energy and power and detail and dimension, better than the best movie you have ever seen. You and your family and your friends and your house and your dinner table and your garage have all the makings of a life of epic proportions, a story for the ages. Because they all are. Every life is. You have stories worth telling, memories worth remembering, dreams worth working toward, a body worth feeding, a soul worth tending, and beyond that, the God of the universe dwells within you, the true culmination of super and natural. You are more than dust and bones. You are spirit and power and image of God. And you have been given Today.

Howidoono?” Dee tries to ask, but there’s a mound of Brown Butter Almond Brittle ice cream on her tongue. “How did you know I needed this?” He gives her an “oh please” look. “I have a sister and a girl best friend. This is not amateur hour.

The best dog training was based on the reward system. You did not punish a dog for doing wrong, you rewarded the dog for doing right. The dog did something you wanted, you reinforced the behavior with a reward - pet'm, tell'm they're a good dog, let'm play with a toy. The standard reward for a K-9 working dog was a hard plastic ball with a hole drilled through it where Leland liked to smear a little peanut butter.

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

Big food companies flatter us by telling us how busy we are and they simultaneously convince us that we are helpless. I am moderately busy, but not all that helpless. Neither are you.

Tripp was my best friend, my lover, my confidant, my soul mate. He was the salt to my pepper. He was the peanut butter to my chocolate. He gave me love and hope and joy. Together we created our three beautiful girls and together we looked at the world as ours to conquer. In short, he was my other half; the part that completed me.

What would you say to a loved one if you had only a few seconds to impart a last message? What language does love speak? Some of you speak love with wine and roses. For other, "I love you," is best said by breakfast in bed, carefully set aside sport sections, or night out at the movies, complete with buttered popcorn. Children spell love T-I-M-E. So, I think, do older folks. Teenagers spell it T-R-U-S-T. Sometimes parents spell love N-O. But no matter what the letters, the emotion beneath the wording must be tangible, demonstrable, and sincere.

I do nothing, with as little shame as satisfaction. It is the state that suits me best. I write the odd poem when it is there, that is the only thing worth doing. There is an ecstasy of accidia — will-less in a grey tumult of idées obscures. There is an end to the temptation of light, its polite scorchings & consolations. It is good for children & insects. There is an end of making up one's mind, like a pound of tea, an end of patting the butter of consciousness into opinions. The real consciousness is the chaos, a grey commotion of mind, with no premises or conclusions or problems or solutions or cases or judgments.

Your mom said to say I could have just one peanut butter square but not til after they cool down.

My attention was like cooking butter, not spreadable at the best of times. And when it was spreadable, it could destroy your toast by setting it ablaze. I was unpredictable, even to myself.

As winter went on, longer than long, we both freaked out. My mania grew to insane proportions. I sat in the study room at night, wildly typing out Dali-esque short stories. I sat at my desk in our room, drinking tea, flying on speed. She'd bang into the room in a fury. Or, she'd bang into the room, laughing like a maniac. Or, she'd bang into the room and sit under the desk eating Nutter-Butters. She was a sugar freak. She'd pour packets of sugar down her throat, or long Pixie-Stix. She was in constant motion. At first I wondered if she too had some food issues, subsisting mostly on sugar and peanut butter-and-jelly sandwiches on Wonder Bread, but my concern (as she pointed out) was “total transference, seriously, Max. Maybe you're just hungry.” Some Saturdays, we'd go to town together, buy bags and bags of candies, Tootsie Rolls (we both liked vanilla best; she always smelled delicious and wore straight vanilla extract as perfume, which made me hungry), and gummy worms and face- twisting sour things and butterscotch. We'd lie on our backs on the beds, listening to The Who and Queen, bellowing, “I AM THE CHAMPION, YES I AM THE CHAMPION” through mouths full of sticky stuff, or we'd swing from the pipes over the bed and fall shrieking to the floor.

In Port William, more than anyplace else I had been, this religion that scorned the beauty and goodness of this world was a puzzle to me. To begin with, I don’t think anybody believed it. I still don’t think so. Those world-condemning sermons were preached to people who, on Sunday mornings, would be wearing their prettiest clothes. Even the old widows in their dark dresses would be pleasing to look at. By dressing up on the one day when most of them had leisure to do it, they had signified their wish to present themselves to one another and to Heaven looking their best. The people who heard those sermons loved good crops, good gardens, good livestock and work animals and dogs; they loved flowers and the shade of trees, and laughter and music; some of them could make you a fair speech on the pleasures of a good drink of water or a patch of wild raspberries. While the wickedness of the flesh was preached from the pulpit, the young husbands and wives and the courting couples sat thigh to thigh, full of yearning and joy, and the old people thought of the beauty of the children. And when church was over they would go home to Heavenly dinners of fried chicken, it might be, and creamed new potatoes and hot biscuits and butter and cherry pie and sweet milk and buttermilk. And the preacher and his family would always be invited to eat with somebody and they would always go, and the preacher, having just foresworn on behalf of everybody the joys of the flesh, would eat with unconsecrated relish.

With backyard eggs, you can serve homemade eggnog at a holiday party with almost complete confidence that you won't make anyone sick--from Salmonella, anyway. Because drink enough homemade eggnog, and the race is on between heart failure and liver disease, unless a stroke fells you first. But life is short. Especially if you drink eggnog.

Terence's idea of roughing it consisted of pork pie, veal pie, cold roast beef, a ham, pickles, pickled eggs, pickled beets, cheese, bread and butter, ginger beer and a bottle of port. It was possibly the best meal I had ever had in my life.

The sun was shining on the sea, Shining with all his might: He did his very best to make The billows smooth and bright-- And this was odd, because it was The middle of the night. The moon was shining sulkily, Because she thought the sun Had got no business to be there After the day was done-- "It's very rude of him," she said, "To come and spoil the fun!" The sea was wet as wet could be, The sands were dry as dry. You could not see a cloud, because No cloud was in the sky: No birds were flying over head-- There were no birds to fly. The Walrus and the Carpenter Were walking close at hand; They wept like anything to see Such quantities of sand: "If this were only cleared away," They said, "it WOULD be grand!" "If seven maids with seven mops Swept it for half a year, Do you suppose," the Walrus said, "That they could get it clear?" "I doubt it," said the Carpenter, And shed a bitter tear. "O Oysters, come and walk with us!" The Walrus did beseech. "A pleasant walk, a pleasant talk, Along the briny beach: We cannot do with more than four, To give a hand to each." The eldest Oyster looked at him. But never a word he said: The eldest Oyster winked his eye, And shook his heavy head-- Meaning to say he did not choose To leave the oyster-bed. But four young oysters hurried up, All eager for the treat: Their coats were brushed, their faces washed, Their shoes were clean and neat-- And this was odd, because, you know, They hadn't any feet. Four other Oysters followed them, And yet another four; And thick and fast they came at last, And more, and more, and more-- All hopping through the frothy waves, And scrambling to the shore. The Walrus and the Carpenter Walked on a mile or so, And then they rested on a rock Conveniently low: And all the little Oysters stood And waited in a row. "The time has come," the Walrus said, "To talk of many things: Of shoes--and ships--and sealing-wax-- Of cabbages--and kings-- And why the sea is boiling hot-- And whether pigs have wings." "But wait a bit," the Oysters cried, "Before we have our chat; For some of us are out of breath, And all of us are fat!" "No hurry!" said the Carpenter. They thanked him much for that. "A loaf of bread," the Walrus said, "Is what we chiefly need: Pepper and vinegar besides Are very good indeed-- Now if you're ready Oysters dear, We can begin to feed." "But not on us!" the Oysters cried, Turning a little blue, "After such kindness, that would be A dismal thing to do!" "The night is fine," the Walrus said "Do you admire the view? "It was so kind of you to come! And you are very nice!" The Carpenter said nothing but "Cut us another slice: I wish you were not quite so deaf-- I've had to ask you twice!" "It seems a shame," the Walrus said, "To play them such a trick, After we've brought them out so far, And made them trot so quick!" The Carpenter said nothing but "The butter's spread too thick!" "I weep for you," the Walrus said. "I deeply sympathize." With sobs and tears he sorted out Those of the largest size. Holding his pocket handkerchief Before his streaming eyes. "O Oysters," said the Carpenter. "You've had a pleasant run! Shall we be trotting home again?" But answer came there none-- And that was scarcely odd, because They'd eaten every one.

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

Maycomb County's home to me, honey. It's the best place I know to live in. I've built up a good record here from the time I was a kid. Maycomb knows me, and I know Maycomb. Maycomb trusts me, and I trust Maycomb. My bread and butter comes from this town, and Maycomb's given me a good living. But Maycomb asks certain things in return. It asks you to lead a reasonably clean life, it asks that you join the Kiwanis club, to go to church on Sunday, it asks you to conform to its ways ---

You've brought out your best butter." [you're laying on the flattery thickly]

Lillian comes out of the kitchen carrying an artefact, the blue metal tin marked Danish Butter Cookies that if I didn't know better I would swear had been in the family for generations - when the Jews left Egypt, they took with them the tins of Danish Butter Cookies. And tins, which as best as I could tell never included Danish Butter Cookies, traveled from house to house, but always, always found their way back to Lillian.

I'll never walk again, will I?" I asked, looking woefully down at my ravaged feet. "You will," Jesse said. "Just not for a day or two. Those burns look very painful. They'll need butter." "Butter?" I wrinkled my nose. "The best treatment for burns like those is butter," Jesse said. "Uh," I said. "Maybe back in 1850. Now we tend to rely on the healing power of Neosporin. There's a tube of it in my medicine cabinet behind you.

Sometimes,” he said, “life does seem to be unfair. Do you know the story of Elijah and the Rabbi Jachanan?” “No,” said the Wart. He sat down resignedly upon the most comfortable part of the floor, perceiving that he was in for something like the parable of the looking-glass. “This rabbi,” said Merlyn, “went on a journey with the prophet Elijah. They walked all day, and at nightfall they came to the humble cottage of a poor man, whose only treasure was a cow. The poor man ran out of his cottage, and his wife ran too, to welcome the strangers for the night and to offer them all the simple hospitality which they were able to give in straitened circumstances. Elijah and the Rabbi were entertained with plenty of the cow’s milk, sustained by home-made bread and butter, and they were put to sleep in the best bed while their kindly hosts lay down before the kitchen fire. But in the morning the poor man’s cow was dead.” “Go on.” “They walked all the next day, and came that evening to the house of a very wealthy merchant, whose hospitality they craved. The merchant was cold and proud and rich, and all that he would do for the prophet and his companion was to lodge them in a cowshed and feed them on bread and water. In the morning, however, Elijah thanked him very much for what he had done, and sent for a mason to repair one of his walls, which happened to be falling down, as a return for his kindness. “The Rabbi Jachanan, unable to keep silence any longer, begged the holy man to explain the meaning of his dealings with human beings. “ ‘In regard to the poor man who received us so hospitably,’ replied the prophet, ‘it was decreed that his wife was to die that night, but in reward for his goodness God took the cow instead of the wife. I repaired the wall of the rich miser because a chest of gold was concealed near the place, and if the miser had repaired the wall himself he would have discovered the treasure. Say not therefore to the Lord: What doest thou? But say in thy heart: Must not the Lord of all the earth do right?’

Well, well, I call her ‘little’ because her mother’s name is Mary. But, as I was saying, she takes Mary in a coaxing sort of way, and ‘Mary,’ says she, ‘what should you think if I sent for you some day and made a lady of you?’ So I could not stand such talk as that to my girl, and I said, ‘Thou’d best not put that nonsense i’ the girl’s head I can tell thee; I’d rather see her earning her bread by the sweat of brow, as the Bible tells her she should do, ay, though she never got butter to her bread, than be like a do-nothing lady, worrying shopmen all morning, and screeching at her pianny all afternoon, and going to bed without having done a good turn to any one of God’s creatures but herself.

Larry smiled a trifle ruefully. "Like Rolla [who is?], I've come too late into a world too old. I should have been born in the Middle Ages when faith was a matter of course; then my way would have been clear to me and I'd have sought to enter the order. I couldn't believe. I wanted to believe, but I couldn't believe in a God who wasn't better than the ordinary decent man. The monks told me that God had created the world for his glorification. That didn't seem to me a very worthy object. Did Beethoven create his symphonies for his glorification? I don't believe it. I believe he created them because the music in his soul demanded expression and then all he tried to do was to make them as perfect as he knew how. I used to listen to the monks repeating the Lord's Prayer; I wondered how they could continue to pray without misgiving to their heavenly father to give them their daily bread. Do children beseech their earthly father to give them sustenance? They expect him to do it, they neither feel gratitude to him for doing so nor need to, and we have only blame for a man who brings children into the world that he can't or won't provide for. It seemed to me that if an omnipotent creator was not prepared to provide his creatures with the necessities, material and spiritual, of existence he'd have done better not to create them." "Dear Larry," I said, "I think it's just as well you weren't born in the Middle ages. You'd undoubtedly have perished at the stake." He smiled. "You've had a great deal of success," he went on. "Do you want to be praised to your face?" "It only embarrasses me." "That's what I should have thought. I couldn't believe that God wanted it either. We didn't think much in the air corps of a fellow who wangled a cushy job out of his C.O. By buttering him up. It was hard for me to believe that God thought much of a man who tried to wangle salvation by fulsome flattery. I should have thought the worship most pleasing to him was to do your best according to your lights.

but here is the best peach pie we made: Put 1 ¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and ⅓ cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350° and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

The room filled with the smell of warming butter and sugar and lemon and eggs, and at five, the timer buzzed and I pulled out the cake and placed it on the stovetop. The house was quiet. The bowl of icing was right there on the counter, ready to go, and cakes are best when just out of the oven, and I really couldn't possibly wait, so I reached out to the side of the cake pan, to the least obvious part, and pulled off a warm spongy chunk of deep gold. Iced it all over with chocolate. Popped the whole thing into my mouth.

I'm gonna go ahead a fast-forward the story a bit here. Because, basically some boring stuff happened and then some very exciting stuff happened, and I think it's best to just skip the crust and go straight to the peanut butter and jelly, if you know what I mean.

I want to apologize to you,” she says calmly. “Oh yeah? For what?” I don’t have time for this. We don’t have time for this. I push away thoughts of what will happen to Hana even if I manage to escape. She’ll be here, in the house . . . My stomach is clenching and unclenching. I’m worried the bread will come straight back up. I have to stay focused. What happens to Hana isn’t my concern, and it isn’t my fault, either. “For telling the regulators about 37 Brooks,” she says. “For telling them about you and Alex.” Just like that, my brain powers down. “What?" “I told them.” She lets out a tiny exhalation, as though saying the words has given her relief. “I’m sorry. I was jealous.” I can’t speak. I’m swimming through a fog. “Jealous?” I manage to spit out. “I—I wanted what you had with Alex. I was confused. I didn’t understand what I was doing.” She shakes her head again. I have a swinging, seasick feeling. It doesn’t make any sense. Hana—golden girl Hana, my best friend, fearless and reckless. I trusted her. I loved her. “You were my best friend.” “I know.” Again she looks troubled, as though trying to recall the meaning of the words. “You had everything.” I can’t stop my voice from rising. The anger is vibrating, ripping through me like a live current. “Perfect life. Perfect grades. Everything.” I gesture to the spotless kitchen, to the sunshine pouring over the marble counters like drizzled butter. “I had nothing. He was my one thing. My only—” The sickness surges up and I take a step forward, clenching my fists, blind with rage. “Why couldn’t you let me have it? Why did you have to take it? Why did you always take everything?

It’s like my grandpa always used to say, ‘A butter knife would make a deadlier weapon than a melting stick of butter.’”
 “Your grandpa never said that.”
 “No, but he should have. He was a damn fool not to have uttered those words.”
 “My grandpa was a janitor, in the Great Depression. The greatest thing he ever said was, ‘Greg, I just Gregged all over your floor. Do you have a mop I can use to clean it up?’”
 “Who’s Greg?”
 “I don’t know.”
 “What the shit kind of story is that? That story is bullshit. Greg doesn’t exist. Nobody knows nobody named Greg. It’s a unicorn name—it’s complete mythology.”
 “What about Lou Greg, the baseball player?”
 “Lou who? Lou Gehrig?”
 “Here’s a Lou for you. Greg Louganis.”
 “Bah, Greg Louganis doesn’t exist. He was a myth created by the Soviets to push their divers to perfection. The Russians realized they couldn’t be the best until they deceived their divers into believing there was someone who was always better.”
 “I’ve seen Greg Louganis, and he’s as real as you or me.”
 “You’ve seen what they wanted you to see. They gave you a blindfold to wear and convinced you it would improve your eyesight.”


When she was a girl, and still growing, ravenous, whenever there had been a cake - a sponge cake, dusted with sugar, which Mrs. Hill had conjured up out of eggs and flour and creamy butter - Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; event to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

Dear parents, It has cucumber to my attention that several students are causing absolute haddock in the dining room through the mindless act of trying and failing to spin plates. What's more, despite serious prawnings that action would be taken, these students have continued to fishobey me. As the bread teacher of this school I shouldn't have to waste my thyme writing letters about such nonsense, butter the situation has gotten serious. Peas tell your children that they mustard stop doing this immediately, otherwise they will have their lunch privileges bacon away from them. Best fishes, Mr. SouperTheDayMan

when it comes to the bread and butter of human misery, try a major depression. It can be life-threatening, it can destroy lives, demolish the families of sufferers. And it is dizzyingly common—the psychologist Martin Seligman has called it the common cold of psychopathology. Best estimates are that from 5 to 20 percent of us will suffer a major, incapacitating depression at some point in our lives, causing us to be hospitalized or medicated or nonfunctional for a significant length of time. Its incidence has been steadily increasing for decades—by the year 2020, depression is projected to be the second leading cause of medical disability on earth.

meekly replied. “Yes, but some crumbs must have got in as well,” the Hatter grumbled: “you shouldn’t have put it in with the bread-knife.” The March Hare took the watch and looked at it gloomily: then he dipped it into his cup of tea, and looked at it again: but he could think of nothing better to say than his first remark, “It was the best butter, you know.

Big food companies make hot dogs with mechanically separated meat (msm) that, as described matter-of-factly by the [USDA], is "a paste-like and batter-like meat product produced by forcing bones with attached edible meat under high pressure through a sieve or similar device to separate the bone from the edible meat tissue.". I read that and wanted to unread it.

In The Ethics of Our Fathers, a book of the Talmud, Rabbi Tarfon says: "You are not obligated to complete the work, but neither are you free to abandon it." By the end, this is how I came to feel about my work. Dismantling the rise of fascism is best not left to lone vigilantes, nor to the punitive mechanisms of the state, but to people working together to stamp out hate wherever it arises. In the meantime, I cook like a Jew: paprika, dill, onions, garlic, warm broth, and company. The herring is optional, but love is not optional. It is what we must marshal to break the back of the beast. To do so, we must break bread together: a prickle of salt, a pat of melting butter, a bite, a kiss, a homily in the mouth about what's worth fighting for.

Thou'd best not put that nonsense i' the girl's head I can tell thee; I'd rather see her earning her bread by the sweat of brow, as the Bible tells her she should do, ay, though she never got butter to her bread, than be like a do-nothing lady, worrying shopmen all morning, and screeching at her pianny all afternoon, and going to bed without having done a good turn to any one of God's creatures but herself.

At one-thirty in the deep dark morning, the cooking odors blew up through the windy corridors of the house. Down the stairs, one by one, came women in curlers, men in bathrobes, to tiptoe and peer into the kitchen- lit only by fitful gusts of red fire from the hissing stove. And there in the black kitchen at two of a warm summer morning, Grandma floated like an apparition, amidst bangings and clatterings, half blind once more, her fingers groping instinctively in the dimness, shaking out spice clouds over bubbling pots and simmering kettles, her face in the firelight red, magical, and enchanted as she seized and stirred and poured the sublime foods. Quiet, quiet, the boarders laid the best linens and gleaming silver and lit candles rather than switch on electric lights and snap the spell. Grandfather, arriving home from a late evening's work at the printing office, was startled to hear grace being said in the candlelit dining room. As for the food? The meats were deviled, the sauces curried, the greens mounded with sweet butter, the biscuits splashed with jeweled honey; everything toothsome, luscious, and so miraculously refreshing that a gentle lowing broke out as from a pasturage of beasts gone wild in clover. One and all cried out their gratitude for their loose-fitting night clothes.

Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer. Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares. Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.

Dear Pinterest, When we first started dating, you lured me in with Skittles-flavored vodka and Oreo-filled chocolate chip cookies. You wooed me with cheesy casseroles adjacent to motivational fitness sayings. I loved your inventiveness: Who knew cookies needed a sugary butter dip? You did. You knew, Pinterest. You inspired me, not to make stuff, but to think about one day possibly making stuff if I have time. You took the cake batter, rainbow and bacon trends to levels nobody thought were possible. You made me hungry. The nights I spent pinning and eating nachos were some of the best nights of my life. Pinterest, we can’t see each other anymore. You see, it’s recently come to my attention that some people aren’t just pinning, they are making. This makes me want to make, too. Unfortunately, I’m not good at making, and deep down I like buying way more. Do you see where I’m going with this? I’m starting to feel bad, Pinterest. I don’t enjoy you the way I once did. We need to take a break. I’m going to miss your crazy ideas (rolls made with 7Up? Shut your mouth). This isn’t going to be easy. You’ve been responsible for nearly every 2 a.m. grilled cheese binge I’ve had for the past couple of years, and for that I’ll be eternally grateful. Stay cool, Pinterest. PS. You hurt me. PPS. I’m also poor now. Xo Me 10

Basic Cornbread Recipe 1 cup cornmeal ½ tsp. salt ½ tsp. baking soda 2 tsp. baking powder 1/3 cup flour 2 tbsp. melted butter 2 eggs 1 cup buttermilk (fresh or from powder)   Combine the dry ingredients. Add the butter, beaten eggs, and buttermilk. {For maple: add 1/3 cup maple syrup. For spicy: add 2 Tbs. chopped jalapeños and 1 cup cheddar cheese.} Stir. Pour into a greased pan and bake for 20 minutes at 450 degrees. A cast iron skillet works best.

Oh! I also made a late-late night dinner for us,” she exclaimed, reaching for the picnic basket. Now, I don’t want you to be offended by how amazing my food is. I know you’re used to being the best chef in town, but I think I might have topped you with this one.” She reached into the basket and pulled out a container holding peanut butter and jelly sandwiches. I laughed. “No way! You made this?” "Fully from scratch. Except for the peanut butter, jam, and bread.

When a Negro girl learns to cook, to wash dishes, to sew, or write a book, or a Negro boy learns to groom horses, or to grow sweet potatoes, or to produce butter, or to build a house, or to be able to practise medicine, as well or better than some one else, they will be rewarded regardless of race or colour. In the long run, the world is going to have the best, and any difference in race, religion, or previous history will not long keep the world from what it wants.

How did you find me?” He unclenched his jaw to answer. “When Wheatgerm returned to the stables, I followed her tracks until they disappeared. And then I heard someone bellowing nonsense, and I knew it must be you.” “Who the blazes is Wheatgerm?” “The horse you stole from the abbey,” he said as if talking to a simpleton. “You mean Butter. And I didn’t steal her. I borrowed her. I take it she’s safe?” “Cold and tired, but safe in the stables eating like she’s half starved. Which she probably is, thanks to you. And her name isn’t Butter.” “It is now.” “She’s not yours to name.” “She’s mine in spirit now that we’ve had an adventure together. And her name suits her. She’s soft and yellow, like butter.” He made a disgusted sound. “If we all had names to suit us, you’d be called Thorn in My Backside. Or Plague of the Gods.” I prickled at his scathing tone. “And you’d be Miserable Blockhead.” “Is that the best you can do?” “Give me time. I’m half frozen.

A kiss with Lenore is a scenario in which Iskate with buttered soles over the moist rink of lower lip, sheltered from weathers by the wet warm overhang of upper, finally to crawl between lip and gum and pull the lip to me like a child’s blanket and stare over it with beady, unfriendly eyes out at the world external to Lenore, of which I no longer wish to be part. That I must in the final analysis remain part of the world that is external to and other from Lenore Beadsman is to me a source of profound grief. That others may dwell deep, deep within the ones they love, drink from the soft cup at the creamy lake at the center of the Object of Passion, while I am fated forever only to intuit the presence of deep recesses while I poke my nose, as it were, merely into the foyer of the Great House of Love, agitate briefly, and make a small mess onthe doormat, pisses me off to no small degree. But that Lenore finds such tiny frenzies, such conversations just inside the Screen Door of Union, to be not only pleasant and briefly diverting but somehow apparently right, fulfilling, significant, in some sense wonderful, quite simply and not at all surprisingly makes me feel the same way, enlarges my sense of it and me, sends me hurrying up the walk to that Screen Door in my best sportjacket and flower in lapel as excited as any schoolboy, time after time, brings me charging to the cave entrance in leopardskin shirt, avec club, bellowing for admittance and promising general kickings of ass if I am impeded in any way.

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

What is the perfect peanut butter and jelly sandwich, exactly?” Tess asked, pursing her lips. Erin knew it was her attempt at making light of a heavy situation. “You know, just the right amount of jelly where it doesn’t squish out when you bite into it. Not so much peanut butter that you get all goopy-mouthed. Making the perfect PBJ is an art form. And it has to be fresh white bread, and the best grape jelly and creamy peanut butter on the market. No exceptions.” Tess bobbed her head. “Ah, yes. The dreaded goopy mouth.

bread pudding recipe when we left, and I’m going to throw it in because it’s the best bread pudding I’ve ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 ½ cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350° for 2 hours, stirring after the first hour. Serve warm with hard sauce.

Such are the people who today, with sickly kindness, will tolerate teachers of error in our pulpits because they are such smooth-mannered and amiable gentlemen. They would rather allow error to be preached and souls to be deceived than hurt the preacher’s feelings. Let Baal be worshipped rather than drought come! Let the cancer kill its victim rather than the cruel surgeon use the knife! … The best thing that could happen to some so-called Christian ministers of today is that they should be denounced in God’s name by their hearers.

Picture a summer stolen whole from some coming-of-age film set in the small-town 1950s. This is none of Ireland's subtle seasons mixed for a connoisseur's palate, watercolor nuances within a pinch-sized range of cloud and soft rain; this is summer full-throated and extravagant in a hot pure silkscreen blue. This summer explodes on your tongue tasting of chewed blades of long grass, your own clean sweat, Marie biscuits with butter squirting through the holes and shaken bottles of red lemonade picnicked in tree houses. It tingles on your skin with BMX wind in your face, ladybug feet up your arm; it packs every breath full of mown grass and billowing wash lines; it chimes and fountains with birdcalls, bees, leaves and football-bounces and skipping-chants, One! two! three! This summer will never end. It starts every day with a shower of Mr. Whippy notes and your best friend's knock at the door, finishes it with long slow twilight and mothers silhouetted in doorways calling you to come in, through the bats shrilling among the black lace trees. This is Everysummer decked in all its best glory.

Step 7. Alter Your Coping Mechanisms Instead of gorging on chocolate pie when you’re hungry, angry, lonely, or tired, fill up on leftover Mexican Potato Salad or “Fried” Rice. Better yet, go for a walk; play your favorite sport; start working on an enjoyable project or hobby; visit a friend or go to a movie (and eat popcorn without butter). The best responses are those that involve physical activity, since they do double duty by reducing intake of fat calories and increasing calorie expenditure. If you must alleviate your frustration by eating, eat the right foods.

The Buried Bishop’s a gridlocked scrum, an all-you-can-eat of youth: ‘Stephen Hawking and the Dalai Lama, right; they posit a unified truth’; short denim skirts, Gap and Next shirts, Kurt Cobain cardigans, black Levi’s; ‘Did you see that oversexed pig by the loos, undressing me with his eyes?’; that song by the Pogues and Kirsty MacColl booms in my diaphragm and knees; ‘Like, my only charity shop bargains were headlice, scabies, and fleas’; a fug of hairspray, sweat and Lynx, Chanel No. 5, and smoke; well-tended teeth with zero fillings, revealed by the so-so joke — ‘Have you heard the news about Schrodinger’s Cat? It died today; wait — it didn’t, did, didn’t, did…’; high-volume discourse on who’s the best Bond … Sartre, Bart Simpson, Barthes’s myths; ‘Make mine a double’; George Michael’s stubble; ‘Like, music expired with the Smiths’; and futures all starry; fetal think-tankers, judges, and bankers…power and money, like Pooh Bear and honey, stick fast — I don’t knock it, it’s me; and speaking of loins, ‘Has anyone told you you look like Demi Moore from Ghost?’; roses are red and violets are blue, I’ve a surplus of butter and Ness is warm toast.

A story about the Jack Spratts of medicine [was] told recently by Dr. Charles H. Best, co-discoverer of insulin. He had been invited to a conference of heart specialists in North America. On the eve of the meeting, out of respect for the fat-clogs-the-arteries theory, the delegates sat down to a special banquet served without fats. It was unpalatable but they all ate it as a duty. Next morning Best looked round the breakfast room and saw these same specialists—all in the 40-60 year old, coronary age group—happily tucking into eggs, bacon, buttered toast and coffee with cream.

Dear Lara Jean, I will give you your letter back on one condition. You have to make a solemn unbreakable vow that you will return it to me after you’re done reading it. I need physical proof that a girl liked me in middle school, otherwise who would ever believe it? And for what it’s worth, that peanut butter chocolate cake you baked was the best I ever ate. I never had another cake quite like that one, with my name written in Reese’s Pieces. I still think about it sometimes. A guy doesn’t forget a cake like that. I have one question for you. How many letters did you write? Just wondering how special I should feel. John

When light shines on a leaf, or a daub of paint, or a lump of butter, it actually causes it to rearrange its electrons, in a process called "transition." There the electrons are, floating quietly in clouds within their atoms, and suddenly a ray of light shines on them. Imagine a soprano singing a high C and shattering a wineglass, because she catches its natural vibration. Something similar happens with the electrons, if a portion of the light happens to catch their natural vibration. It shoots them to another energy level and that relevant bit of light, that glass-shattering "note," is used up and absorbed. The rest is reflected out, and our brains read it as "color.".... The best way I've found of understanding this is to think not so much of something "being" a color but of it "doing" a color. The atoms in a ripe tomato are busy shivering - or dancing or singing, the metaphors can be as joyful as the colors they describe - in such a way that when white light falls on them they absorb most of the blue and yellow light and they reject the red - meaning paradoxically that the "red" tomato is actually one that contains every wavelength except red. A week before, those atoms would have been doing a slightly different dance - absorbing the red light and rejecting the rest, to give the appearance of a green tomato instead.

Ooh, but the most surprising dish of all was Mr. Tsukasa's four shades of Green Tea Puree! He pureed each type of tea leaf together with the vegetables, mushrooms or beans that best complemented it and then wove them together into a single, harmonious dish!" He boiled the chickpeas. And for the asparagus and artichoke, he cleaned and sliced them before sautéing them in butter. Once all were gently heated through, he teamed them up with their specific tea leaf, placed them in a food processor and pureed them! He seasoned the resulting puree with just a touch of salt, pepper and butter and then plated them in spinning-wheel arrangement, making an elegant dish of the gently shifting flavors of green tea!

Fish roe and butter makes for a truly exquisite pairing! By adding butter to pollock roe, with its clusters of firm little orbs just like miniature egg yolks, you take away any unpleasant fishiness from the roe, instead producing a sauce with an inexplicable fullness of taste that forms a perfect coating for the carbohydrates, setting off their plumpness and texture like a dream. Perhaps best of all is the pretty pink hue of the roe, like a gorgeous spring evening (you may know by now that pink is my favorite color!). The butter and rosy-colored roe combination coats each and every spaghetti strand, bringing out that delicious semolina scent and generating a flavor that feels like a wave of kindness rising up uncontrollably from inside your chest.

The March Hare took the watch and looked at it gloomily: then he dipped it into his cup of tea, and looked at it again: but he could think of nothing better to say than his first remark, 'It was the best butter, you know.' Alice had been looking over his shoulder with some curiosity. 'What a funny watch!' she remarked. 'It tells the day of the month, and doesn't tell what o'clock it is!' 'Why should it?' muttered the Hatter. 'Does your watch tell you what year it is?' 'Of course not,' Alice replied very readily: 'but that's because it stays the same year for such a long time together.' 'Which is just the case with mine,' said the Hatter. Alice felt dreadfully puzzled. The Hatter's remark seemed to have no sort of meaning in it, and yet it was certainly English. 'I don't quite understand you,' she said, as politely as she could. 'The Dormouse is asleep again,' said the Hatter, and he poured a little hot tea upon its nose. The Dormouse shook its head impatiently, and said, without opening its eyes, 'Of course, of course; just what I was going to remark myself.' 'Have you guessed the riddle yet?' the Hatter said, turning to Alice again. 'No, I give it up,' Alice replied: 'what's the answer?' 'I haven't the slightest idea,' said the Hatter. 'Nor I,' said the March Hare. Alice sighed wearily. 'I think you might do something better with the time,' she said, 'than waste it in asking riddles that have no answers.' 'If you knew Time as well as I do,' said the Hatter, 'you wouldn't talk about wasting it.

A kiss with Lenore is a scenario in which I skate with buttered soles over the moist rink of lower lip, sheltered from weathers by the wet warm overhang of upper, finally to crawl between lip and gum and pull the lip to me like a child’s blanket and stare over it with beady, unfriendly eyes out at the world external to Lenore, of which I no longer wish to be part. That I must in the final analysis remain part of the world that is external to and other from Lenore Beadsman is to me a source of profound grief. That others may dwell deep, deep within the ones they love, drink from the soft cup at the creamy lake at the center of the Object of Passion, while I am fated forever only to intuit the presence of deep recesses while I poke my nose, as it were, merely into the foyer of the Great House of Love, agitate briefly, and make a small mess on the doormat, pisses me off to no small degree. But that Lenore finds such tiny frenzies, such conversations just inside the Screen Door of Union, to be not only pleasant and briefly diverting but somehow apparently right, fulfilling, significant, in some sense wonderful, quite simply and not at all surprisingly makes me feel the same way, enlarges my sense of it and me, sends me hurrying up the walk to that Screen Door in my best sportjacket and flower in lapel as excited as any schoolboy, time after time, brings me charging to the cave entrance in leopardskin shirt, avec club, bellowing for admittance and promising general kickings of ass if I am impeded in any way.

Natiya’s questions ranged from how old I was to wondering which food I liked the best, but when she asked, “Are you really a princess?” the chatter in the tent stopped and they all looked at me, waiting. Was I? I had abdicated that role weeks ago when I left Civica and banished the phrase “Her Royal Highness” from Pauline’s vocabulary. I certainly didn’t look like or act like one now. Yet I had just pulled the title out of exile quite readily when it suited me. I recalled Walther’s words: You’ll always be you, Lia. I reached out and cupped her chin and nodded. “But no more than you are for bringing me this meal. I am truly grateful.” She smiled and lowered her long dark lashes, a blush warming her cheeks. The chatter resumed, and I went back to my last butter tart. *

Happy Camper Tip #10   Veggie Pancakes—These are delicious, healthier than regular pancakes, and can be made ahead and warmed up. Grate two cups of zucchini and one cup of carrots. Add one cup of corn—frozen works best. Stir in one egg, two tablespoons of plain yogurt, one half teaspoon of salt and one eighth teaspoon of pepper. Combine one half cup of flour, one half cup of corn meal and two teaspoons of baking powder and add to veggie mixture. Stir well and add one half cup of cheese. In a skillet with a small amount of oil, use a scant quarter cup of batter for each pancake and flatten slightly with a fork. Cook about three minutes on a side and drain on paper towels. Store in the refrigerator between layers of waxed paper and reheat in the microwave. Excellent with butter and syrup or ranch dressing.

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

By the time Herman appears at six thirty, I've done a double batch of my version of an upgraded pinwheel, making a homemade honey oat graham cookie base, a piped swirl of soft vanilla honey marshmallow cream, and a covering of dark chocolate mixed with tiny, crunchy Japanese rice pearls. I've made a test batch of a riff on a Nutter Butter, two thin, crisp peanut butter cookies with a layer of peanut butter cream sandwiched between them. My dad always loved Nutter Butters; he could sit in his office for hours working on briefs, eating them one after another. I figured he would be my best taster, so might as well try them and bring some with me later today. And I've just pulled a new brownie out of the oven: a deep, dark chocolate base with a praline pecan topping, sort of a marriage of brownie and that crispy top layer of a good pecan pie.

When she was a girl, and still growing, ravenous, whenever there had been a cake – a sponge cake, dusted with sugar, which Mrs Hill had conjured up out of eggs and flour and creamy butter – Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; even to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

The Majoon, or Hemp confection, is a compound of sugar, butter, flour, milk and sidhee or bang. The process has been repeatedly performed before me by Ameer, the proprietor of a celebrated place of resort for Hemp devotees in Calcutta, and who is considered the best artist in his profession. Four ounces of sidhee, and an equal quantity of ghee are placed in an earthen or well-tinned vessel, a pint of water added, and the whole warmed over a charcoal fire. The mixture is constantly stirred until the water all boils away, which is known by the crackling noise of the melted butter on the sides of the vessel. The mixture is then removed from the fire, squeezed through cloth while hot—by which an oleaginous solution of the active principles and colouring matter of the Hemp is obtained—and the leaves, fibres, &c. remaining on the cloth are thrown away. The green oily solution

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

Oh, are you doing magic? Let’s see it, then.’ She sat down. Ron looked taken aback. ‘Er – all right.’ He cleared his throat. ‘Sunshine, daisies, butter mellow, Turn this stupid, fat rat yellow.’ He waved his wand, but nothing happened. Scabbers stayed grey and fast asleep. ‘Are you sure that’s a real spell?’ said the girl. ‘Well, it’s not very good, is it? I’ve tried a few simple spells just for practice and it’s all worked for me. Nobody in my family’s magic at all, it was ever such a surprise when I got my letter, but I was ever so pleased, of course, I mean, it’s the very best school of witchcraft there is, I’ve heard – I’ve learnt all our set books off by heart, of course, I just hope it will be enough – I’m Hermione Granger, by the way, who are you?’ She said all this very fast. Harry looked at Ron and was relieved to see by his stunned face that he hadn’t learnt all the set books off by heart either.

this in mind, she felt this was the best possible thing she could give someone who was every bit as lost. A soccer pitch. She could hear voices through the open door of the pizzeria, but she didn’t go in. It was best that way, she felt. The recreation center was empty, but the door of the refrigerator was ajar. The rat teeth marks on the rubber seal of the door made it clear enough what had happened. The cellophane over the plate had been chewed away and every last crumb of peanut butter and Nutella on it had been licked clean. On its way out the rat had stumbled on Britt-Marie’s tin of baking soda, overturning it on the dish rack. There were tracks in the white dust. Two pairs, in fact. The rat had been there on a date, or a meeting, or whatever they called it these days. Britt-Marie sat on one of the stools for a long time, with a towel in her lap. Then she mopped her face and cleaned the kitchen. Washed up and disinfected and made sure everything was spotless. Patted the coffee machine, which had once been damaged

But now be so kind as to tell me: what does a baby smell like when he smells the way you think he ought to smell? Well?’ ‘He smells good,’ said the wet nurse. ‘What do you mean, “good”?’ Terrier bellowed at her. ‘Lots of things smell good. A bouquet of lavender smells good. Stewed meat smells good. The gardens of Arabia smell good. But what does a baby smell like, is what I want to know?’ The wet nurse hesitated. She knew very well how babies smell, she knew precisely – after all she had fed, tended, cradled and kissed dozens of them … She could find them at night with her nose. Why, right at that moment she bore that baby smell clearly in her nose. But never until now had she described it in words. ‘Well?’ barked Terrier, clicking his fingernails impatiently. ‘Well it’s – ’ the wet nurse began, ‘it’s not all that easy to say, because … because they don’t smell the same all over, although they smell good all over, Father, you know what I mean? Their feet for instance, they smell like a smooth warm stone – or no, more like curds … or like butter, like fresh butter, that’s it exactly. They smell like fresh butter. And their bodies smell like … like a pancake that’s been soaked in milk. And their heads, up on top, at the back of the head, where the hair makes a cowlick, there, see where I mean, Father, there where you’ve got nothing left …’ And she tapped the bald spot on the head of the monk who, struck speechless for a moment by this flood of detailed inanity, had obediently bent his head down. ‘There, right there, is where they smell best of all. It smells like caramel, it smells so sweet, so wonderful, Father, you have no idea! Once you’ve smelled them there, you love them whether they’re your own or somebody else’s. And that’s how little children have to smell – and no other way. And if they don’t smell like that, it they don’t have any smell at all up there, even less than cold air does, like that little bastard there, then … you can explain it however you like, Father, but I’ – and she crossed her arms resolutely beneath her bosom and cast a look of disgust towards the basket at her feet as if it contained toads – ‘I, Jeanne Bussie, will not take that thing back!

She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound books and sheafs of cooking notes, she packs them in a carton that came to this kitchen holding boxes of Italian pasta. She examines the fanciful designs on a container of sugar imported from Turkey, a favorite finish for the surface of cookies: bearclaws, butter wafers. The large, faceted granules glitter like bluish rhinestones; children always choose those cookies first. She wonders if she will be able to get this sugar anymore, if borders will tighten so austerely that she will lose some of her most precious, treasured ingredients: the best dried lavender and mascarpone, pomegranate molasses. But in the scheme of things, does it matter? She comes upon her collection of vinegars, which she uses to brighten the character of certain cakes, to hold the line between sweet and cloying. She takes down a spicy vinegar she bought at a nearby farm; inside the bottle, purple peppers, like sleeping bats, hang from the surface of the liquid. Greenie used it in a dark chocolate ice cream and molasses pie.

She sent a serving girl out to fetch some food. A beef pie, bread and butter and plenty of the sweet stuff that she loved. She devoured a treacle pudding, closing her eyes to savor every sticky crumb. Sugar. How she had craved the stuff. Though her belly was full, still she helped herself from a paper bag of sugarplums, globes of candied fruits that made her cheeks bulge. Was this happiness, she wondered? She was full of food again, and as sleepy as a suckled child. She pictured a well-stocked larder, and the chance to make all the delights in Mother Eve's Secrets. She would help herself to the best, of course, for she who stirs the pot never starves. A comfortable future lay before her, all for the taking. Mrs. Quin bustled back into the room and began to dress her face. Gone were the worst of the bran-specks and flaking red sores. Instead, she had the prettiness of a portrait on an enameled tin; a smudgy confection of pink and cream. "A rosy blush," Mrs. Quin said benignly, "is the fashion nowadays." While Mrs. Quin deposited her half a crown in a locked trunk, Mary slipped a bottle of Pear's Almond Bloom and a tin of White Imperial Powder into her skirts.

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

It's rich. And smooth. And thick. And fatty, but in a good way. Like butter, but with a deeper, fuller, nuttier flavor." Max's inky black pupils start to dilate as he gazes down at me, his mouth cracked open, like he's hypnotized and intrigued at once. I cease breathing. He clears his throat. "Damn..." I nod quickly. "On hot, crusty bread, it is divine. You need to try it." He nods right back, like he's in a trance. I'm in a trance too. I can't seem to stop looking at him as I wax poetic about one of my favorite food combinations. "How is it served?" he asks, his voice between a groan and a growl. "The marrow, I mean." I watch, mesmerized at the slow movement along his stubbled throat. I swear I can feel my skin tingling as my internal temperature rises. Who knew talking about bone marrow could get me this worked up? "Sometimes they cut the bone lengthwise and you can just scrape your knife along the hollow part of the bone and out comes the marrow," I say. "And sometimes they cut it into chunks and the marrow's in the middle, so you scrape out as much as you can, but there's almost always some left, so the best way to get it out is to just put the bone in your mouth and suck it out, really get your tongue in the hole and lick and...

I always had trouble with the feet of Jón the First, or Pre-Jón, as I called him later. He would frequently put them in front of me in the evening and tell me to take off his socks and rub his toes, soles, heels and calves. It was quite impossible for me to love these Icelandic men's feet that were shaped like birch stumps, hard and chunky, and screaming white as the wood when the bark is stripped from it. Yes, and as cold and damp, too. The toes had horny nails that resembled dead buds in a frosty spring. Nor can I forget the smell, for malodorous feet were very common in the post-war years when men wore nylon socks and practically slept in their shoes. How was it possible to love these Icelandic men? Who belched at the meal table and farted constantly. After four Icelandic husbands and a whole load of casual lovers I had become a vrai connaisseur of flatulence, could describe its species and varieties in the way that a wine-taster knows his wines. The howling backfire, the load, the gas bomb and the Luftwaffe were names I used most. The coffee belch and the silencer were also well-known quantities, but the worst were the date farts, a speciality of Bæring of Westfjord. Icelandic men don’t know how to behave: they never have and never will, but they are generally good fun. At least, Icelandic women think so. They seem to come with this inner emergency box, filled with humour and irony, which they always carry around with them and can open for useful items if things get too rough, and it must be a hereditary gift of the generations. Anyone who loses their way in the mountains and gets snowed in or spends the whole weekend stuck in a lift can always open this special Icelandic emergency box and get out of the situation with a good story. After wandering the world and living on the Continent I had long tired of well-behaved, fart-free gentlemen who opened the door and paid the bills but never had a story to tell and were either completely asexual or demanded skin-burning action until the morning light. Swiss watch salesmen who only knew of “sechs” as their wake-up hour, or hairy French apes who always required their twelve rounds of screwing after the six-course meal. I suppose I liked German men the best. They were a suitable mixture of belching northerner and cultivated southerner, of orderly westerner and crazy easterner, but in the post-war years they were of course broken men. There was little you could do with them except try to put them right first. And who had the time for that? Londoners are positive and jolly, but their famous irony struck me as mechanical and wearisome in the long run. As if that irony machine had eaten away their real essence. The French machine, on the other hand, is fuelled by seriousness alone, and the Frogs can drive you beyond the limit when they get going with their philosophical noun-dropping. The Italian worships every woman like a queen until he gets her home, when she suddenly turns into a slut. The Yank is one hell of a guy who thinks big: he always wants to take you the moon. At the same time, however, he is as smug and petty as the meanest seamstress, and has a fit if someone eats his peanut butter sandwich aboard the space shuttle. I found Russians interesting. In fact they were the most Icelandic of all: drank every glass to the bottom and threw themselves into any jollity, knew countless stories and never talked seriously unless at the bottom of the bottle, when they began to wail for their mother who lived a thousand miles away but came on foot to bring them their clean laundry once a month. They were completely crazy and were better athletes in bed than my dear countrymen, but in the end I had enough of all their pommel-horse routines. Nordic men are all as tactless as Icelanders. They get drunk over dinner, laugh loudly and fart, eventually start “singing” even in public restaurants where people have paid to escape the tumult of

I don't want to give up my prime position over here by the cookies," she shouted back. "Are they good? The cookies?" "They're great!" This was the loudest conversation Rosie had ever had about cookies. "Really good, tight crumb structure. You can tell the butter is high quality. And each cookie is so consistent. And the piping!" She picked up another one, aware that she'd already eaten way too many of them but was probably about to eat another. "The piping on the front is beautiful, but the frosting still tastes good." "Thank you." He grinned. "Did you make these?" Rosie asked, surprised. "Yeah! I love Halloween." "You love Halloween." Rosie couldn't believe he'd made all of these. Firstly, they were so identical, they looked like they'd been made by a machine. But what she really couldn't believe was that Bodie Tal was exhibiting the same level of Halloween enthusiasm that Owen had abandoned several years ago because he'd decided he was too old for it. "Halloween is the best holiday ever. Costumes? Sugar? The sick orange-and-black color scheme? What's not to like?" Rosie laughed as he reached over her to grab a cookie and took a bite. She could smell his aftershave, again. She took half a step back. "Do you think they're too salty?" he asked, chewing. "No, the salt cuts the butter. You need it to balance the richness. You did it perfectly, actually.

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.

After wandering the world and living on the Continent I had long tired of well-behaved, fart-free gentlemen who opened the door and paid the bills but never had a story to tell and were either completely asexual or demanded skin-burning action until the morning light. Swiss watch salesmen who only knew of “sechs” as their wake-up hour, or hairy French apes who always required their twelve rounds of screwing after the six-course meal. I suppose I liked German men the best. They were a suitable mixture of belching northerner and cultivated southerner, of orderly westerner and crazy easterner, but in the post-war years they were of course broken men. There was little you could do with them except try to put them right first. And who had the time for that? Londoners are positive and jolly, but their famous irony struck me as mechanical and wearisome in the long run. As if that irony machine had eaten away their real essence. The French machine, on the other hand, is fuelled by seriousness alone, and the Frogs can drive you beyond the limit when they get going with their philosophical noun-dropping. The Italian worships every woman like a queen until he gets her home, when she suddenly turns into a slut. The Yank is one hell of a guy who thinks big: he always wants to take you the moon. At the same time, however, he is as smug and petty as the meanest seamstress, and has a fit if someone eats his peanut butter sandwich aboard the space shuttle. I found Russians interesting. In fact they were the most Icelandic of all: drank every glass to the bottom and threw themselves into any jollity, knew countless stories and never talked seriously unless at the bottom of the bottle, when they began to wail for their mother who lived a thousand miles away but came on foot to bring them their clean laundry once a month. They were completely crazy and were better athletes in bed than my dear countrymen, but in the end I had enough of all their pommel-horse routines. Nordic men are all as tactless as Icelanders. They get drunk over dinner, laugh loudly and fart, eventually start “singing” even in public restaurants where people have paid to escape the tumult of the world. But their wallets always waited cold sober in the cloakroom while the Icelandic purse lay open for all in the middle of the table. Our men were the greater Vikings in this regard. “Reputation is king, the rest is crap!” my Bæring from Bolungarvík used to say. Every evening had to be legendary, anything else was a defeat. But the morning after they turned into weak-willed doughboys. But all the same I did succeed in loving them, those Icelandic clodhoppers, at least down as far as their knees. Below there, things did not go as well. And when the feet of Jón Pre-Jón popped out of me in the maternity ward, it was enough. The resemblances were small and exact: Jón’s feet in bonsai form. I instantly acquired a physical intolerance for the father, and forbade him to come in and see the baby. All I heard was the note of surprise in the bass voice out in the corridor when the midwife told him she had ordered him a taxi. From that day on I made it a rule: I sacked my men by calling a car. ‘The taxi is here,’ became my favourite sentence.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

What about childhood? What did you like to do?” I ask, fishing for any commonality now. “Take pictures of moss. Collect stickers. Pretend that the sticks I found were a wand, and I was Hermione Granger.” I pause and glance at her. “You’re a Potter head?” She grips the edge of the table. “Please, for the love of all that is holy, please tell me that you’re a Potter head as well.” “Eh, not so much.” She groans. “Ughhh, really?” “No, I actually am.” “Stop, are you?” she asks. “Yes, and I read some of the books when they were first released. That’s how old I am compared to you. I have some first editions.” “You’re a liar,” she yells, excitement bustling in her eyes. “Seriously?” “Yes, they’re my prized possessions. Have you been to Harry Potter World?” “No,” she bemoans. “But when I graduate, I plan on going. I’m assuming since you’re rich and can do whatever you want when you’re not playing, you’ve been?” “I have.” “Is the butter beer everything I think it would be?” “And then some,” I answer. “Harry Potter World is probably one of the best things that has ever happened to fandom. It feels so real.” “Urrghh, I’m so jealous. Did you get sorted into a house?” “Yeah, Gryffindor.” “Of course. You seem like an overachiever. I know I’m Hufflepuff through and through, and I’m damn proud of it.” “Do you ever feel bad for people who get Ravenclaw?” I ask. “No one ever talks about it. Gryffindor is clearly superior, Slytherin has its own merit because it’s evil, and then Hufflepuff is for all the fun-loving people. What about Ravenclaw?” “You know, now that you mentioned it, I don’t think I ever hear anyone claim they’re from Ravenclaw. That’s sad.” “It is.” She tilts her head to the side. “I think we figured out what we bonded over.

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

I was told love should be unconditional. That's the rule, everyone says so. But if love has no boundaries, no limits, no conditions, why should anyone try to do the right thing ever? If I know I am loved no matter what, where is the challenge? I am supposed to love Nick despite all his shortcomings. And Nick is supposed to love me despite my quirks. But clearly, neither of us does. It makes me think that everyone is very wrong, that love should have many conditions. Love should require both partners to be their very best at all times. Unconditional love is an undisciplined love, and as we all have seen, undisciplined love is disastrous. You can read more about my thoughts on love in Amazing. Out soon! But first: motherhood. The due date is tomorrow. Tomorrow happens to be our anniversary. Year six. Iron. I thought about giving Nick a nice pair of handcuffs, but he may not find that funny yet. It's so strange to think: A year ago today, I was undoing my husband. Now I am almost done reassembling him. Nick has spent all his free time these past months slathering my belly with cocoa butter and running out for pickles and rubbing my feet, and all the things good fathers-to-be are supposed to do. Doting on me. He is learning to love me unconditionally, under all my conditions. I think we are finally on our way to happiness. I have finally figured it out. We are on the eve of becoming the world's best, brightest nuclear family. We just need to sustain it. Nick doesn't have it down perfect. This morning he was stroking my hair and asking what else he could do for me, and I said: 'My gosh, Nick, why are you so wonderful to me?' He was supposed to say: You deserve it. I love you. But he said, 'Because I feel sorry for you.' 'Why?' 'Because every morning you have to wake up and be you.' I really, truly wish he hadn't said that. I keep thinking about it. I can't stop. I don't have anything else to add. I just wanted to make sure I had the last word. I think I've earned that.

Mr. Bredon had been a week with Pym's Publicity, and had learnt a number of things. He learned the average number of words that can be crammed into four inches of copy; that Mr. Armstrong's fancy could be caught by an elaborately-drawn lay-out, whereas Mr. Hankin looked on art-work as waste of a copy-writer's time; that the word “pure” was dangerous, because, if lightly used, it laid the client open to prosecution by the Government inspectors, whereas the words “highest quality,” “finest ingredients,” “packed under the best conditions” had no legal meaning, and were therefore safe; that the expression “giving work to umpteen thousand British employees in our model works at so-and-so” was not by any means the same thing as “British made throughout”; that the north of England liked its butter and margarine salted, whereas the south preferred it fresh; that the Morning Star would not accept any advertisements containing the word “cure,” though there was no objection to such expressions as “relieve” or “ameliorate,” and that, further, any commodity that professed to “cure” anything might find itself compelled to register as a patent medicine and use an expensive stamp; that the most convincing copy was always written with the tongue in the cheek, a genuine conviction of the commodity's worth producing—for some reason—poverty and flatness of style; that if, by the most far-fetched stretch of ingenuity, an indecent meaning could be read into a headline, that was the meaning that the great British Public would infallibly read into it; that the great aim and object of the studio artist was to crowd the copy out of the advertisement and that, conversely, the copy-writer was a designing villain whose ambition was to cram the space with verbiage and leave no room for the sketch; that the lay-out man, a meek ass between two burdens, spent a miserable life trying to reconcile these opposing parties; and further, that all departments alike united in hatred of the client, who persisted in spoiling good lay-outs by cluttering them up with coupons, free-gift offers, lists of local agents and realistic portraits of hideous and uninteresting cartons, to the detriment of his own interests and the annoyance of everybody concerned.

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.

Areli kicked her dragon upwards and followed Aquilina and Fides through the lanterns and rock, out into clean mountain air. Aquilina had picked only the two, whom she said were hands down the greatest riders on the team, to ride with her. Areli didn’t know how to respond to that, except to turn red and cover her mouth with surprise. And now she was flying, not in an arena, but in free air, a privilege given to only the best professional riders. They flew over the city. The buildings looked like small blocks and the carriages looked like gold-colored ants roaming about. The sweep of the cool air was refreshing against Areli’s face. They flew over the trees leading to Emperor Abhiraja’s forest, which looked like nothing but a tossed salad from their view. And then they were over Emperor Abhiraja’s trees. Back at the boarding facility, before they left, Aquilina told them there was only one rule if they were to ride with her . . . keep up. Aquilina veered down towards the trees. Fides took after her and Areli followed. Areli sat hard into her seat and pulled the reins to her right. She leaned her leg into Kaia’s left shoulder and held on tight to the saddle horn. Kaia leaned her body and they knifed through the air. Areli shifted her legs and hands, chasing after Fides and Aquilina. They slipped through a tiny gap in the tops of the massive trees. Areli saw the red of Fidelja’s dragon ahead of her, and then it disappeared. She saw shades of brown and green coming up fast. Areli pulled on the reins, keeping her hands light, and sunk into the seat, leveling off their descent into the forest. She immediately started kicking Kaia forward as she saw Fides dragon’s tail wrap past a tree. Areli commanded Kaia in a way she never had before. Using every skill she ever learned, she cued Kaia right, then left, then into a roll to get through two narrowly placed trees, and then up, always following the blur of red in front of her. They came out above the trees again and then they swooped back down. This time it was into the Columns of Abhi. They curved around the large rock structures like a knife full of butter caressing a freshly baked roll. Areli didn’t think she could feel this exhilarated. But there was something utterly breathtaking about flying without walls, without spectators or trainers. This was true freedom, according to Areli. Freedom from homework, freedom from fears, freedom from worries. This was the place where she could be . . . just to be.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

Knock, knock. Who's there? A: Lettuce Q: Lettuce who? A: Lettuce in, it's freezing out here.. . 2. Q: What do elves learn in school? A: The elf-abet . 3. Q: Why was 6 afraid of 7? A: Because: 7 8 9 . . 4. Q. how do you make seven an even number? A. Take out the s! . 5. Q: Which dog can jump higher than a building? A: Anydog – Buildings can’t jump! . 6. Q: Why do bananas have to put on sunscreen before they go to the beach? A: Because they might peel! . 7. Q. How do you make a tissue dance? A. You put a little boogie in it. . 8. Q: Which flower talks the most? A: Tulips, of course, 'cause they have two lips! . 9. Q: Where do pencils go for vacation? A: Pencil-vania . 10. Q: What did the mushroom say to the fungus? A: You're a fun guy [fungi]. . 11. Q: Why did the girl smear peanut butter on the road? A: To go with the traffic jam! . 11. Q: What do you call cheese that’s not yours? A: Nacho cheese! . 12. Q: Why are ghosts bad liars? A: Because you can see right through them. . 13. Q: Why did the boy bring a ladder to school? A: He wanted to go to high school. . 14. Q: How do you catch a unique animal? A: You neak up on it. Q: How do you catch a tame one? A: Tame way. . 15. Q: Why is the math book always mad? A: Because it has so many problems. . 16. Q. What animal would you not want to pay cards with? A. Cheetah . 17. Q: What was the broom late for school? A: Because it over swept. . 18. Q: What music do balloons hate? A: Pop music. . 19. Q: Why did the baseball player take his bat to the library? A: Because his teacher told him to hit the books. . 20. Q: What did the judge say when the skunk walked in the court room? A: Odor in the court! . 21. Q: Why are fish so smart? A: Because they live in schools. . 22. Q: What happened when the lion ate the comedian? A: He felt funny! . 23. Q: What animal has more lives than a cat? A: Frogs, they croak every night! . 24. Q: What do you get when you cross a snake and a pie? A: A pie-thon! . 25. Q: Why is a fish easy to weigh? A: Because it has its own scales! . 26. Q: Why aren’t elephants allowed on beaches? A:They can’t keep their trunks up! . 27. Q: How did the barber win the race? A: He knew a shortcut! . 28. Q: Why was the man running around his bed? A: He wanted to catch up on his sleep. . 29. Q: Why is 6 afraid of 7? A: Because 7 8 9! . 30. Q: What is a butterfly's favorite subject at school? A: Mothematics. Jokes by Categories 20 Mixed Animal Jokes Animal jokes are some of the funniest jokes around. Here are a few jokes about different animals. Specific groups will have a fun fact that be shared before going into the jokes. 1. Q: What do you call a sleeping bull? A: A bull-dozer. . 2. Q: What to polar bears eat for lunch? A: Ice berg-ers! . 3. Q: What do you get from a pampered cow? A: Spoiled milk.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

The sun was shining on the sea, Shining with all his might: He did his very best to make The billows smooth and bright — And this was odd, because it was The middle of the night. The moon was shining sulkily, Because she thought the sun Had got no business to be there After the day was done — "It's very rude of him," she said, "To come and spoil the fun." The sea was wet as wet could be, The sands were dry as dry. You could not see a cloud, because No cloud was in the sky: No birds were flying overhead — There were no birds to fly. The Walrus and the Carpenter Were walking close at hand; They wept like anything to see Such quantities of sand: If this were only cleared away,' They said, it would be grand!' If seven maids with seven mops Swept it for half a year, Do you suppose,' the Walrus said, That they could get it clear?' I doubt it,' said the Carpenter, And shed a bitter tear. O Oysters, come and walk with us!' The Walrus did beseech. A pleasant walk, a pleasant talk, Along the briny beach: We cannot do with more than four, To give a hand to each.' The eldest Oyster looked at him, But never a word he said: The eldest Oyster winked his eye, And shook his heavy head — Meaning to say he did not choose To leave the oyster-bed. But four young Oysters hurried up, All eager for the treat: Their coats were brushed, their faces washed, Their shoes were clean and neat — And this was odd, because, you know, They hadn't any feet. Four other Oysters followed them, And yet another four; And thick and fast they came at last, And more, and more, and more — All hopping through the frothy waves, And scrambling to the shore. The Walrus and the Carpenter Walked on a mile or so, And then they rested on a rock Conveniently low: And all the little Oysters stood And waited in a row. The time has come,' the Walrus said, To talk of many things: Of shoes — and ships — and sealing-wax — Of cabbages — and kings — And why the sea is boiling hot — And whether pigs have wings.' But wait a bit,' the Oysters cried, Before we have our chat; For some of us are out of breath, And all of us are fat!' No hurry!' said the Carpenter. They thanked him much for that. A loaf of bread,' the Walrus said, Is what we chiefly need: Pepper and vinegar besides Are very good indeed — Now if you're ready, Oysters dear, We can begin to feed.' But not on us!' the Oysters cried, Turning a little blue. After such kindness, that would be A dismal thing to do!' The night is fine,' the Walrus said. Do you admire the view? It was so kind of you to come! And you are very nice!' The Carpenter said nothing but Cut us another slice: I wish you were not quite so deaf — I've had to ask you twice!' It seems a shame,' the Walrus said, To play them such a trick, After we've brought them out so far, And made them trot so quick!' The Carpenter said nothing but The butter's spread too thick!' I weep for you,' the Walrus said: I deeply sympathize.' With sobs and tears he sorted out Those of the largest size, Holding his pocket-handkerchief Before his streaming eyes. O Oysters,' said the Carpenter, You've had a pleasant run! Shall we be trotting home again?' But answer came there none — And this was scarcely odd, because They'd eaten every one.

There is an art to the business of making sandwiches which it is given to few ever to find the time to explore in depth. It is a simple task, but the opportunities for satisfaction are many and profound: choosing the right bread for instance. The Sandwich Maker had spent many months in daily consultation and experiment with Grarp the baker and eventually they had between them created a loaf of exactly the consistency that was dense enough to slice thinly and neatly, while still being light, moist and having that fine nutty flavour which best enhanced the savour of roast Perfectly Normal Beast flesh. There was also the geometry of the slice to be refined: the precise relationships between the width and height of the slice and also its thickness which would give the proper sense of bulk and weight to the finished sandwich: here again, lightness was a virtue, but so too were firmness, generosity and that promise of succulence and savour that is the hallmark of a truly intense sandwich experience. The proper tools, of course, were crucial, and many were the days that the Sandwich Maker, when not engaged with the Baker at his oven, would spend with Strinder the Tool Maker, weighing and balancing knives, taking them to the forge and back again. Suppleness, strength, keenness of edge, length and balance were all enthusiastically debated, theories put forward, tested, refined, and many was the evening when the Sandwich Maker and the Tool Maker could be seen silhouetted against the light of the setting sun and the Tool Maker’s forge making slow sweeping movements through the air trying one knife after another, comparing the weight of this one with the balance of another, the suppleness of a third and the handle binding of a fourth. Three knives altogether were required. First there was the knife for the slicing of the bread: a firm, authoritative blade which imposed a clear and defining will on a loaf. Then there was the butter-spreading knife, which was a whippy little number but still with a firm backbone to it. Early versions had been a little too whippy, but now the combination of flexibility with a core of strength was exactly right to achieve the maximum smoothness and grace of spread. The chief amongst the knives, of course, was the carving knife. This was the knife that would not merely impose its will on the medium through which it moved, as did the bread knife; it must work with it, be guided by the grain of the meat, to achieve slices of the most exquisite consistency and translucency, that would slide away in filmy folds from the main hunk of meat. The Sandwich Maker would then flip each sheet with a smooth flick of the wrist on to the beautifully proportioned lower bread slice, trim it with four deft strokes and then at last perform the magic that the children of the village so longed to gather round and watch with rapt attention and wonder. With just four more dexterous flips of the knife he would assemble the trimmings into a perfectly fitting jigsaw of pieces on top of the primary slice. For every sandwich the size and shape of the trimmings were different, but the Sandwich Maker would always effortlessly and without hesitation assemble them into a pattern which fitted perfectly. A second layer of meat and a second layer of trimmings, and the main act of creation would be accomplished.