Cake Cutting Quotes

Come on, it's almost midnight. Let's go watch them cut the cake.

Words are not enough. Not mine, cut off at the throat before they breathe. Never forming, broken and swallowed, tossed into the void before they are heard. It would be easy to follow, fall to my knees, prostrate before the deli counter. Sweep the shelves clear, scatter the tins, pound the cakes to powder. Supermarket isles stretching out in macabre displays. Christmas madness, sad songs and mistletoe, packed car parks, rotten leaves banked up in corners. Forgotten reminders of summer before the storm. Never trust a promise, they take prisoners and wishes never come true. Fairy stories can have grim endings and I don’t know how I will face the world without you.

In both marriage and war you must cut up the things people say like a cake and eat only what you can stomach.

Suicide isn't cowardly. I'll tell you what is cowardly; treating people so badly that they want to end their lives.

In the beginning, I was put off by the harshness of German. Someone would order a piece of cake, and it sounded as if it were an actual order, like, 'Cut the cake and lie facedown in that ditch between the cobbler and the little girl'.

Destiny cuts the cake of love, Three slices to some, To others, a crumb.

It was a moment he remembered for years after, as though a special small slice had been cut from the cake of time. If nothing fires between two people, such an instant simply falls back into the general wrack of memory.

You didn't get to bring a date because the type of girl you'd pick would want to liven things up with a group orgy before cutting the cake," I pointed out. His smile was shameless. 'Exactly.

I may not be physically present to stand by you while you cut your cake, but you’ll be in my thoughts today! Happy Birthday.

This is an ode to all of those that have never asked for one. A thank you in words to all of those that do not do what they do so well for the thanking. This is to the mothers. This is to the ones who match our first scream with their loudest scream; who harmonize in our shared pain and joy and terrified wonder when life begins. This is to the mothers. To the ones who stay up late and wake up early and always know the distance between their soft humming song and our tired ears. To the lips that find their way to our foreheads and know, somehow always know, if too much heat is living in our skin. To the hands that spread the jam on the bread and the mesmerizing patient removal of the crust we just cannot stomach. This is to the mothers. To the ones who shout the loudest and fight the hardest and sacrifice the most to keep the smiles glued to our faces and the magic spinning through our days. To the pride they have for us that cannot fit inside after all they have endured. To the leaking of it out their eyes and onto the backs of their hands, to the trails of makeup left behind as they smile through those tears and somehow always manage a laugh. This is to the patience and perseverance and unyielding promise that at any moment they would give up their lives to protect ours. This is to the mothers. To the single mom’s working four jobs to put the cheese in the mac and the apple back into the juice so their children, like birds in a nest, can find food in their mouths and pillows under their heads. To the dreams put on hold and the complete and total rearrangement of all priority. This is to the stay-at-home moms and those that find the energy to go to work every day; to the widows and the happily married. To the young mothers and those that deal with the unexpected announcement of a new arrival far later than they ever anticipated. This is to the mothers. This is to the sack lunches and sleepover parties, to the soccer games and oranges slices at halftime. This is to the hot chocolate after snowy walks and the arguing with the umpire at the little league game. To the frosting ofbirthday cakes and the candles that are always lit on time; to the Easter egg hunts, the slip-n-slides and the iced tea on summer days. This is to the ones that show us the way to finding our own way. To the cutting of the cord, quite literally the first time and even more painfully and metaphorically the second time around. To the mothers who become grandmothers and great-grandmothers and if time is gentle enough, live to see the children of their children have children of their own. To the love. My goodness to the love that never stops and comes from somewhere only mothers have seen and know the secret location of. To the love that grows stronger as their hands grow weaker and the spread of jam becomes slower and the Easter eggs get easier to find and sack lunches no longer need making. This is to the way the tears look falling from the smile lines around their eyes and the mascara that just might always be smeared with the remains of their pride for all they have created. This is to the mothers.

He told me how special you are," he said, flashing Shay an unfriendly smile. "Because of your great-great-times-a-hundred-grandmother Eira who got us into this mess when she became a demon's mistress." "Thanks for reminding me," Shay said. "So now you know why you and Calla were supposed to cut my throat instead of a cake at your wedding. Too bad that didn't happen." Ren Stiffened. "I'm not sorry you made it out of Vail alive. As for the rest of it ... we'll see how that turns out, won't we?

Birthday marks the beginning of a new year, new hopes and new dreams! So, we should never blow out the candle before cutting the cake on such a day. Let the candle burn! Let it spread light everywhere!

He made a good salary but he did not flaunt it. He’d been raised in Chicago proper by a Lithuanian Jewish mother who had grown up in poverty, telling stories, often, of extending a chicken to its fullest capacity, so as soon as a restaurant served his dish, he would promptly cut it in half and ask for a to-go container. Portions are too big anyway, he’d grumble, patting his waistline. He’d only give away his food if the corners were cleanly cut, as he believed a homeless person would just feel worse eating food with ragged bitemarks at the edges – as if, he said, they are dogs, or bacteria. Dignity, he said, lifting his half-lasagna into its box, is no detail.

Cut cakes, not wrists

If I have time, I can schedule a panic attack right before the cake cutting.

For it is a mad world and it will get madder if we allow the minorities, be they dwarf or giant, orangutan or dolphin, nuclear-head or water conservationalist, pro-computerologist or Neo-Luddite, simpleton or sage, to interfere with aesthetics. The real world is the playing ground for each and every group, to make or unmake laws. But the tip of the nose of my book or stories or poems is where their rights end and my territorial imperatives begin, run and rule. If Mormons do not like my plays, let them write their own. If the Irish hate my Dublin stories, let them rent typewriters. If teachers and grammar school editors find my jawbreaker sentences shatter their mushmilk teeth, let them eat stale cake dunked in weak tea of their own ungodly manufacture. If the Chicano intellectuals wish to re-cut my "Wonderful Ice Cream Suit" so it shapes "Zoot," may the belt unravel and the pants fall.

Before she cut her birthday cake, she cast a wish, then blew the candles out from his eyes.

Most inexperienced cooks believe, mistakenly, that a fine cake is less challenging to produce than a fine souffle or mousse. I know, however, that a good cake is like a good marriage: from the outside, it looks ordinary, sometimes unremarkable, yet cut into it, taste it, and you know that it is nothing of the sort. It is the sublime result oflong and patient experience, a confection whose success relies on a profound understanding of compatibilities and tastes; on a respect for measurement, balance, chemistry and heat; on a history of countless errors overcome.

While she pleaded for him not to cut through her name, he sliced enormous pieces of cake and plopped them on paper plates. Staring into each other’s eyes, they broke off bites and stuffed them in their mouths. Smacking loudly. Licking fingers. Laughing through icing-smeared grins. Eating cake the way it should be eaten, the way everybody wants to eat it.

Equality is what happens when the people who decide how to cut the cake (senators, for example) can't rig the division to favor themselves.

You’re so sharp you’ll cut yourself if you don’t look out,

At some point, a cake was produced, with red and gold Gryffindor icing, and twelve pink candles. When Remus cut it open (all the while encouraged to make a wish, but not able to think of one single thing he wanted) he was amazed to find that it was made up of four different flavours – a quarter chocolate, a quarter lemon drizzle, a quarter Victoria sponge and a quarter coffee and walnut. “Like your toast.” Sirius grinned, looking thrilled at the expression of surprise on Remus’ face, “Thought you might get bored if it was all one flavour.

Julia", I answered breathlessly. "Chloe, are you in the bathroom fucking that nice slice of man cake?" "I'll be there in a second, okay?" I ended the call and shoved the phone back into my bag. I looked up at him, feeling my rational side return after the small interruption. "I should go." "Look, I-" He was cut off as my phone rang again. I answered without bothering to look at the screen. "God, Julia! I’m not in here fucking the piece of man cake!" "Chloe?" Joel's confused voice sounded through the phone. "Oh... hi." Shit. This could not be happening to me.

His father is out cutting wood, so he goes to his mother. 'Mother, I must away and see the world, or I shall go mad.' Says his mother, 'If you must go, go you must, and God go with you! I will bake you a cake. Will you have a little cake with my blessing, or a big cake with my cursing?' Says Jack, 'Make me a big cake, mother. It will last longer.' His mother makes him a big cake, and he sets out. And she is standing on the roof of the house, calling curses after him as far as she can see him.

Just slip on something black and low-cut, carve yourself the biggest goddamn slice of whatever cake they said you couldn't have, and be a VILLAIN for a night! Come on. You know they deserve it. You know they ALL deserve it. What's the use of all that rage you got if you don't take it out for spin?

But what my car needs is gas, not memories! How can you make a car go on memories?' B.D. scratched under her Admiral's hat. 'What'd you think gas was, girl? 'Course there's all sorts of fuel, wind and wishes and chocolate cake and collard greens and water and brawn, but you're wanting the kind that burns in an engine. That kind of gas is nothing more than the past stored up and fermented and kept down in the cellar of the earth till it's wanted. Gas is saved-up sunlight. Giant ferns and apples of immortality and dimetrodons and cyclopses and werewhales drank up the sun as it shone on their backs a million years ago and used it to be a bigger fern or make more werewhales or drop seeds of improbability.' Her otter's paws moved quick and sure, selecting a squat, square bottle here and a round rosy one there. 'It so happens sunshine has a fearful memory. It sticks around even after its favorite dimetrodon dies. Gets hard and wily. Turns into something you can touch, something you can drill, something you can pour. But it still remembers having one eye and slapping the ocean's face with a great heavy tail. It liked making more dinosaurs and growing a frond as tall as a bank. It likes to make things alive, to make things go.

After a breakup, I'll conduct the normal breakup rituals. I'll cut up photographs, erase voice mails, gather his dark concert T-shirts I once slept in and douse them with bleach before I use them to clean my bathtub.

Mont Blanc confronted us, dazzling, immense, cut sharp out of the bue sky; more prosterous than the most baroque wedding cake, more convincing than the best photograph. It fairly took my breath away. It made me want to laugh.

He was rowed down from the north in a leather skiff manned by a crew of trolls. His fur cape was caked with candle wax, his brow stained blue by wine - though the latter was seldom noticed due to the fox mask he wore at-all times. A quill in his teeth, a solitary teardrop a-squirm in his palm, he was the young poet prince of Montreal, handsome, immaculate, searching for sturdier doors to nail his poignant verses on. In Manhattan, grit drifted into his ink bottle. In Vienna, his spice box exploded. On the Greek island of Hydra, Orpheus came to him at dawn astride a transparent donkey and restrung his cheap guitar. From that moment on, he shamelessly and willingly exposed himself to the contagion of music. To the secretly religious curiosity of the traveler was added the openly foolhardy dignity of the troubadour. By the time he returned to America, songs were working in him like bees in an attic. Connoisseurs developed cravings for his nocturnal honey, despite the fact that hearts were occasionally stung. Now, thirty years later, as society staggers towards the millennium - nailing and screeching at the while, like an orangutan with a steak knife in its side - Leonard Cohen, his vision, his gift, his perseverance, are finally getting their due. It may be because he speaks to this wounded zeitgeist with particular eloquence and accuracy, it may be merely cultural time-lag, another example of the slow-to-catch-on many opening their ears belatedly to what the few have been hearing all along. In any case, the sparkle curtain has shredded, the boogie-woogie gate has rocked loose from its hinges, and here sits L. Cohen at an altar in the garden, solemnly enjoying new-found popularity and expanded respect. From the beginning, his musical peers have recognized Cohen´s ability to establish succinct analogies among life´s realities, his talent for creating intimate relationships between the interior world of longing and language and the exterior world of trains and violins. Even those performers who have neither "covered" his compositions nor been overtly influenced by them have professed to admire their artfulness: the darkly delicious melodies - aural bouquets of gardenia and thistle - that bring to mind an electrified, de-Germanized Kurt Weill; the playfully (and therefore dangerously) mournful lyrics that can peel the apple of love and the peach of lust with a knife that cuts all the way to the mystery, a layer Cole Porter just could`t expose. It is their desire to honor L. Cohen, songwriter, that has prompted a delegation of our brightest artists to climb, one by one, joss sticks smoldering, the steep and salty staircase in the Tower of Song.

I've never been to the ocean, never heard the waves lick the sand in that quiet shushing you read about in books. I've never been to the zoo, smelled the elephant piss, and heard the cries of the monkeys. I've never had frozen yogurt from one of those places where you pull on the handle and fill your own cup with whatever you like. I've never eaten dinner at a restaurant with napkins that you set on your lap and silverware that isn't plastic. I've never painted my nails like the other girls at school, in bright neons and decadent reds. I've never been more than ten miles from home. Ten miles. It's like I live in the forever ago, not where buses rumble and trains have racks. I've never had a birthday cake, though I've wanted one very much. I've never owned a bra that is new, and had to cut the tags off with the scissors from the kitchen drawer. I've never been loved in a way that makes me feel as if I was supposed to be born, if only to feel loved. I've never, I've never, I've never. And it's my own fault. The things that we never do because someone makes us fearful of them, or makes us believe we don't deserve them. I want to do all my nevers-- alone or with someone who matters. I don't care. I just want to live.

The bathroom was jungle-fogged, flooded with puddles, piled with soaked towels; cakes of soap with long strands of blonde baked in. A girl in pieces: Barbie-thin ankles, a shaving cut on her knee; hipbones she could stab you with; white hands gelled with strawberry body lotion.

I watched my best friend fall in love with the same girl a million times in the same minute.  She had vivid eyes, a warm smile, and a streak of purple in her hair.  They were too drunk to notice I was watching; I was too sober to not realize what was happening.  Someone kept cutting off the oxygen in the room every time their faces got close.  But I knew if it were for just a few more inches, they would have kissed.  I also knew that it was because of the fact that she had a boyfriend that they didn't.  Even I could feel his heart racing as she licked off the birthday cake icing off his right cheek.  I saw his eyes light up; it was much more than the effects of inebriation.  There was suddenly a different kind of gravity present in the room.  And I then I realized: The same forces that bring two people together are the same ones that pull them apart.  But I knew from the way he looked at her.  I knew what he felt.  I knew how much she meant to him.  And in that moment, I finally understood.  Because that's the exact same way I look at you.  (I have learned to see gravity; it is the colour of your skin.)

Weddings are friendship deal breakers if the friendship is weak. There are too many favors, too many tasks, too much required devotion and Aqua Net for imposters like me. I tried to make eye contact with Francine, to give her a knowing good-bye smile like a ghost of a loved one in a movie. It was no usue, I decided to cut my final pink wire. There would be no more yearly "happy birthdays" and certainly no more bonding with the girl in the duct tape dress. That ship had sailed.

Louie's mother, Louise, took a different tack. Louie was a copy of herself, right down to the vivid blue eyes. When pushed, she shoved; sold a bad cut of meat, she'd march down to the butcher, frying pan in hand. Loving mischief, she spread icing over a cardboard box and presented it as a birthday cake to a neighbor, who promptly got the knife stuck. When Pete told her he'd drink his castor oil if she gave him an empty candy box. "You only asked for the box, honey," she said with a smile. "That's all I got." And she understood Louie's restiveness. One Halloween, she dressed as a boy and raced around town trick-or-treating with Louie and Pete. A gang of kids, thinking she was one of the local toughs, tackled her and tried to steal her pants. Little Louise Zamperini, mother of four, was deep in the melee when the cops picked her up for brawling.

Life isn't that simple. People aren't that simple. You can't cut them into slices like a cake, then throw away the bits you don't like.

It was a moment he remembered for years after, as though a special small slice had been cut from the cake of time.

With zero hope of ever having a six pack and a jaw that will never cut through anything at all, I’m more side character material. The funny one. The friend.

I think we should all just worship cake.

Carrot, to whom the word irony meant something to do with metal, picked up his pike and after a couple of impressive rebounds managed to cut the cake into approximately four slices.

I was about to admit to the twins how much braver they were than me, when Gabe cut in quietly. “You never talk about your mom.” The twins watched me try to form a response. “It’s because I miss her. So every time I talk about her, I get sad.” As Gabe took my hand, Gracie stood, sending the last bits of funnel cake scattering onto the ground. “We’re your family now.

Somewhere after the dinner was served and before the cake was cut, Isabella lost Ben. Everyone at their table was up dancing and mingling. Isabella sat there and drank wine. She felt like a fool.

Short on firewood? Make a Swedish Flame. Make your cuts like you’re slicing a cake. Leave about six inches at the base. Throw about half a cap of fuel oil in. It will burn for two to three hours.

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious.

This morning's pastry poses challenges. To assemble the tiny mosaic disks of chocolate flake and candied ginger, Avis must execute a number of discrete, ritualistic steps: scraping the chocolate with a fine grater, rolling the dough cylinder in large-grain sanding sugar, and assembling the ingredients atop each hand-cut disk of dough in a pointillist collage. Her husband wavers near the counter, watching. "They're like something Marie Antoinette would wear around her neck. When she still had one." "I thought she was more interested in cake," Avis says, she tilts her narrow shoulders, veers around him to stack dishes in the sink.

By now I was feeling the shame but also defiance. Like here, I'm carrying the banner for all of you who cut off a little piece of cake wanting a big one, who spend a good third of your waking hours feeling bad about your desires, who infect those with whom you work and live with your judgements and pronouncements, you on the program who tally points all day long, every day, let's see, 7 for breakfast, I'm going to need only 3 or 4 for lunch, what the hell can I have for so little, oh, I know, broth and a salad with very little dressing. And broth is good! Yes! So chickeny! That's what we tell ourselves, we who cannot eat air without gaining, we who eat the asparagus longing for the potatoes au gratin, for the fettucine Alfredo, for the pecan pie. And if you're one of those who doesn't, stop right here, you are not invited to the rest of this story.

I doubt it's possible to have a baby and not imagine what you want for it. If I were to ever fall pregnant, I would wonder what the sex of the baby is. Celebrations that center expectations around gender depress me, though. I don't think I am what someone would envision if they cut into a cake and saw pink. If I saw photos of my mom, teary-eyed at the thought of me being a girl, I would feel even more guilty for being born the way I am.

My wife and I had called on Miss Stein, and she and the friend who lived with her had been very cordial and friendly and we had loved the big studio with the great paintings. I t was like one of the best rooms in the finest museum except there was a big fireplace and it was warm and comfortable and they gave you good things to eat and tea and natural distilled liqueurs made from purple plums, yellow plums or wild raspberries. Miss Stein was very big but not tall and was heavily built like a peasant woman. She had beautiful eyes and a strong German-Jewish face that also could have been Friulano and she reminded me of a northern I talian peasant woman with her clothes, her mobile face and her lovely, thick, alive immigrant hair which she wore put up in the same way she had probably worn it in college. She talked all the time and at first it was about people and places. Her companion had a very pleasant voice, was small, very dark, with her hair cut like Joan of Arc in the Boutet de Monvel illustrations and had a very hooked nose. She was working on a piece of needlepoint when we first met them and she worked on this and saw to the food and drink and talked to my wife. She made one conversation and listened to two and often interrupted the one she was not making. Afterwards she explained to me that she always talked to the wives. The wives, my wife and I felt, were tolerated. But we liked Miss Stein and her friend, although the friend was frightening. The paintings and the cakes and the eau-de-vie were truly wonderful. They seemed to like us too and treated us as though we were very good, well-mannered and promising children and I felt that they forgave us for being in love and being married - time would fix that - and when my wife invited them to tea, they accepted.

931.A third grade girl was expelled for a year because her grandmother sent her a birthday cake to school along with a knife to cut it. The teacher used the knife to cut the cake, and then reported the girl to the authorities for having a dangerous weapon.

Grandma Rosa's Ricotta Cheesecake   1 box of yellow cake mix 2 pounds ricotta cheese, drained (the whole milk kind works best) 4 eggs ¾ cup granulated sugar ¼ teaspoon vanilla extract   Preheat oven to 350 degrees Fahrenheit. Prepare the cake mix according to directions on the box, and pour into a 13x9 inch greased pan. Mix together all the other ingredients. Pour ricotta mixture over the cake mix, leaving the outside edge open. Bake at 350 degrees for one hour. Sprinkle with confectioners' sugar and cut into cubes.       *

Coconut teased him with tropical deliciousness; then the vanilla he so often smelled on Lou's neck wafted up. He ached to hold her, smell that spot right behind her ear. The cake, frosted and covered with toasted coconut, beckoned, wanting to be cut and eaten immediately.

Lou took a deep breath, inhaling the scent of just-cut flowers, fresh tamales from the food stands, and sunshine. She preferred the West Allis farmers' market to all others in the area, with its open sides, wide walkways, and rows of stalls. More recently, small tents serving hot sandwiches and fresh Mexican food had popped up outside the brick walls. It all looked so good, she'd learned long ago to come with limited funds or she would buy more produce than she could possibly use. She relished talking to the farmers, learning about what they grew and where. She liked to search for farmers growing something new and interesting she could use at Luella's. But today's visit was personal, not business. Sue had dragged her out to West Allis for a little lunch and some girl time with fall squash and Honeycrisp apples.

With the money my mother earned from selling cakes, my father cut a deal with Mangochi and bought one pail of maize. My mother took it to the mill, saved half the flour for us, and used the rest for more cakes. We did this every day, taking enough to eat and selling the rest. It was enough to provide our one blob of nsima each night, along with some pumpkin leaves. It was practically nothing, yet knowing it would be there somehow made the hunger less painful. "As long as we can stay in business," my father said, "we'll make it through. Our profit is that we live.

All day I had sipped and sipped and sipped when what I wanted was to let magic sink its teeth in one of these guys and rip out chunks of soul-meat to quiet the steady grumbling in my poor stomach. Snacking like this was worse than crunching rice cakes to fill the hole where a thick-cut T-bone ought to be.

But it wasn't the photograph that caught her attention. It was what was tucked into the frame. Dominic's eyes followed hers. And a tinge of color appeared in his cheeks. Walking over, the butterflies skittering about her stomach, Sylvie reached out and touched the intricate little silhouette portrait of her own face. Her eyes lifted to Dominic's in-the-flesh face, which was currently much stiffer than that paper. "Pet," he said. "She cut a couple of portraits in here one day when we were talking about Operation Cake. Yours and Mariana's." "Yes. I saw Mariana's after you gave it to her." She ran her fingers around the paper contour of her plait, dropped her hand to the desk. "You didn't give me mine, though." "No, I didn't." "Because... we didn't get along? And you wanted to keep Pet's artwork?" "I did want to have some of Pet's art." Dominic's jaw ticked. "And somewhere along the line, I wanted that one in particular." Sylvie swallowed.

Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that’s what we’re often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

Hey.’ Annabeth slid next to me on the bench. ‘Happy birthday.’ She was holding a huge misshapen cupcake with blue icing. I stared at her. ‘What?’ ‘It’s August eighteenth,’ she said. ‘Your birthday, right?’ I was stunned. It hadn’t even occurred to me, but she was right. I had turned sixteen this morning – the same morning I’d made the choice to give Luke the knife. The prophecy had come true right on schedule, and I hadn’t even thought about the fact that it was my birthday. ‘Make a wish,’ she said. ‘Did you bake this yourself?’ I asked. ‘Tyson helped.’ ‘That explains why it looks like a chocolate brick,’ I said. ‘With extra-blue cement.’ Annabeth laughed. I thought for a second then blew out the candle. We cut it in half and shared, eating with our fingers. Annabeth sat next to me and we watched the ocean. Crickets and monsters were making noise in the woods, but otherwise it was quiet. ‘You saved the world,’ she said. ‘We saved the world.’ ‘And Rachel is the new Oracle, which means she won’t be dating anybody.’ ‘You don’t sound disappointed,’ I noticed. Annabeth shrugged. ‘Oh, I don’t care.’ ‘Uh-huh.’ She raised an eyebrow. ‘You got something to say to me, Seaweed Brain?’ ‘You’d probably kick my butt.’ ‘You know I’d kick your butt.’ I brushed the cake off my hands. ‘When I was at the River Styx, turning invulnerable … Nico said I had to concentrate on one thing that kept me anchored to the world, that made me want to stay mortal.’ Annabeth kept her eyes on the horizon. ‘Yeah?’ ‘Then up on Olympus,’ I said, ‘when they wanted to make me a god and stuff, I kept thinking –’ ‘Oh, you so wanted to.’ ‘Well, maybe a little. But I didn’t, because I thought – I didn’t want things to stay the same for eternity, because things could always get better. And I was thinking …’ My throat felt really dry. ‘Anyone in particular?’ Annabeth asked, her voice soft. I looked over and saw that she was trying not to smile. ‘You’re laughing at me,’ I complained. ‘I am not!’ ‘You are so not making this easy.’ Then she laughed for real, and she put her hands around my neck. ‘I am never, ever going to make things easy for you, Seaweed Brain. Get used to it.’ When she kissed me, I had the feeling my brain was melting right through my body.

she glimpsed Levi cutting through the crowd to get to her. Smoothing her hair and finding a smile, she greeted him as if nothing out of the ordinary had happened. “Would you like a piece of cake?” Levi peered down at her, concern lining his face. “Are you all right?” “Yes, of course. I’m fine.” She tugged on her sleeve as if it could conceal the evidence of the sheriff’s touch and reached for a clean plate. “You should try some of Chloe’s lemon pound cake. It’s delicious.” Levi stroked her arm, his caress a soothing balm after the sheriff’s manhandling. “Eden, look at me.” She did, and all pretense fell away. “Did he hurt you?” “No.” Eden sighed.

the field, she catches a flash of silver: the bride’s sisters and friends are dancing with knives. “They’re dancing with knives.” He turns. “They’re about to cut the cake. That’s to let him know they can handle knives. That he should be good to their sister. That they will protect her.” “A warning.” “Kurds aren’t known for being subtle.

Hampshire was dressed in scarlet and brilliant orange, the hounds were out four mornings a week, and the last baskets of fruit had been harvested from heavy-laden trees. Now that the hay had been cut, the raucous corn-cakes had left the fields, their clamor replaced by the liquid notes of song-thrushes and the chatter of yellow buntings.

It seemed that having girlfriends was a sign of innocence and a boundless capacity to care about other women. The hearts in that photograph and multiple strings attached to multiple other hearts. Everything was less about cliché and more about camaraderie. We weren't out for ourselves, we were out for each other. When had I forgotten that? When had I cut the pink wire?

How old is she now?” “Oh, she’s twenty now.” She hesitated. She was obligated to end our little chat with a stylized flourish. The way it’s done in serial television. So she wet her little bunny mouth, sleepied her eyes, widened her nostrils, patted her hair, arched her back, stood canted and hip-shot, huskied her voice and said, “See you aroun’, huh?” “Sure, Marianne. Sure.” Bless them all, the forlorn little rabbits. They are the displaced persons of our emotional culture. They are ravenous for romance, yet settle for what they call making out. Their futile, acne-pitted men drift out of high school into a world so surfeited with unskilled labor there is competition for bag-boy jobs in the supermarkets. They yearn for security, but all they can have is what they make for themselves, chittering little flocks of them in the restaurants and stores, talking of style and adornment, dreaming of the terribly sincere stranger who will come along and lift them out of the gypsy life of the two-bit tip and the unemployment, cut a tall cake with them, swell them up with sassy babies, and guide them masterfully into the shoal water of the electrified house where everybody brushes after every meal. But most of the wistful rabbits marry their unskilled men, and keep right on working. And discover the end of the dream. They have been taught that if you are sunny, cheery, sincere, group-adjusted, popular, the world is yours, including barbecue pits, charge plates, diaper service, percale sheets, friends for dinner, washer-dryer combinations, color slides of the kiddies on the home projector, and eternal whimsical romance—with crinkly smiles and Rock Hudson dialogue. So they all come smiling and confident and unskilled into a technician’s world, and in a few years they learn that it is all going to be grinding and brutal and hateful and precarious. These are the slums of the heart. Bless the bunnies. These are the new people, and we are making no place for them. We hold the dream in front of them like a carrot, and finally say sorry you can’t have any. And the schools where we teach them non-survival are gloriously architectured. They will never live in places so fine, unless they contract something incurable.

When he had finished the second slice, he looked at the Trunchbull, hesitating. “Eat!” she shouted. “Greedy little thieves who like to eat cake must have cake! Eat faster boy! Eat faster! We don’t want to be here all day! And don’t stop like you’re doing now! Next time you stop before it’s all finished you’ll go straight into The Chokey and I shall lock the door and throw the key down the well!” The boy cut a third slice and started to eat it. He finished this one quicker than the other two and when that was done he immediately picked up the knife and cut the next slice. In some peculiar way he seemed to be getting into his stride. Matilda, watching closely, saw no signs of distress in the boy yet. If anything, he seemed to be gathering confidence as he went along. “He’s doing well,” she whispered to Lavender. “He’ll be sick soon,” Lavender whispered back. “It’s going to be horrid.” When Bruce Bogtrotter had eaten his way through half of the entire enormous cake, he paused for just a couple of seconds and took several deep breaths. The Trunchbull stood with hands on hips, glaring at him. “Get on with it!” she shouted. “Eat it up!

Is anyone else coming?” I asked him when he didn’t say anything after setting his glass back down on the table. I’d overheard a couple of the guys talking about Rip’s half-hearted invitation when I had taken a bathroom break, but I hadn’t heard more than that. His gaze hadn’t left mine from the moment he had spotted me, and it didn’t go anywhere as he shrugged and said, “Doubt it.” I must have made a face because he added, casually, “I’m not exactly anybody’s favorite, Luna.” The smile fell right off my mouth, and I couldn’t help but frown at him. At the harshness of his words. At the… fact-like nature of them. That wasn’t very nice for him to assume. That wasn’t very nice to assume at all, and it bothered me… even if it was true that Mr. Cooper was my favorite person at the shop. And I was his. And Miguel’s— Crap. “I’m sure—“ I started before getting cut off. “I’m not,” he told me, tapping his short fingernails against the glass. Rip tipped his chin up a millimeter, giving me a slightly better view of the shading tucked up against his jawline. He swallowed, everything about his body language saying that he was telling me these words in this way because it wasn’t a big deal to him. He didn’t care. Why should he? His body said. His next words confirmed it. “I’m not around to be anybody’s friend.” All righty then. I wanted to tell him something that would make it seem that it wasn’t like anyone hated him or disliked him. Most of the guys were just… wary. Even I was wary, and he didn’t scare or intimidate me… unless I screwed up. But I didn’t know what to say to that comment. I hated liars as much as I hated aggressive drunk people and cooked carrots. So I did the only thing I could think of: I smiled at him and shrugged. He didn’t look even a little put out or hurt by what he’d been saying. Who was I to make it a big deal if he claimed he didn’t care? “Did you like your cake?

Then Dummling said: 'Father, do let me go and cut wood.' The father answered: 'Your brothers have hurt themselves with it, leave it alone, you do not understand anything about it.' But Dummling begged so long that at last he said: 'Just go then, you will get wiser by hurting yourself.' His mother gave him a cake made with water and baked in the cinders, and with it a bottle of sour beer.

I got up and took the cake out from under its cake-shaped cover. I had made it at three o'clock in the morning in a desperate attempt to comfort myself. And it was an enormous comfort, standing alone in the kitchen in my nightgown, sifting fresh ground nutmeg with allspice and cloves by the little light over the sink. I peeled the apples with ridiculous care, taking the skins off in long, even ribbons that spiraled down to the floor without breaking. I didn't think of any of them while I peeled those apples. I didn't work anything out in my mind. I just relaxed into the creaming of butter and sugar, the sweet expansion of every egg. I had hoped the mixer wouldn't wake anyone up.The last thing I had wanted was company. I cut off big, hulking slices and slid them onto dessert plates. The apples were soft and golden, the cake was a rust color.

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

What you need to do is know who you are, and where you are at all times. This is about you finding and keeping your center. This is how you can take on a wave. Then you might find that you need to practice more, or there's a storm swell coming in, or the wave is simply too much for you. You might even decide that you're just not cut out for the surfing and that's all right, too. But you cannot know which of these is true unless you go out there with your head in the right place.

We are none of us born into Eden,” Doc said reasonably. “World’s plenty evil when we get here. Question is, what’s the best way to play a bad hand? Abolitionists thought that all they had to do to right an ancient wrong was set the slaves free.” He looked at Morg. “Trouble was, they didn’t have a plan in the world for what came next. Cut ‘em loose. That was the plan. Let ‘em eat cake, I guess.” He was muttering now, eyes on the bridge. “Four years of war. Hundreds of thousands of casualties...All so black folks in the South could be treated as bad as millworkers in the North! Pay as little as you can. Work ‘em ‘til they’re too old or sick or hurt to do the job. Then cut ‘em loose! Hire a starvin’ Irish replacement! That’s abolitionist freedom for you ...Heartless bastards ... ‘Free the slaves’ sounds good until you start wonderin’ how Chainey and Wilson would make a livin’ when they were already so old they couldn’t do a lick of work. What was a little child like Sophie Walton supposed to do? No kin who’d care for her ...” He looked up. “I doubt the abolitionists anticipated the Ku Klux Klan either, but here it is, makin’ life worse than ever for black folks.

We are none of us born into Eden,” Doc said reasonably. “World’s plenty evil when we get here. Question is, what’s the best way to play a bad hand? Abolitionists thought that all they had to do to right an ancient wrong was set the slaves free.” He looked at Morg. “Trouble was, they didn’t have a plan in the world for what came next. Cut ‘em loose. That was the plan. Let ‘em eat cake, I guess.” He was muttering now, eyes on the bridge. “Four years of war. Hundreds of thousands of casualties...All so black folks in the South could be treated as bad as millworkers in the North! Pay as little as you can. Work ‘em ‘til they’re too old or sick or hurt to do the job. Then cut ‘em loose! Hire a starvin’ Irish replacement! That’s abolitionist freedom for you ...Heartless bastards ... ‘Free the slaves’ sounds good until you start wondering’ how Chainey and Wilson would make a livin’ when they were already so old they couldn’t do a lick of work. What was a little child like Sophie Walton supposed to do? No kin who’d vare for her ...” He looked up. “I doubt the abolitionists anticipated the Lu Klux Klan either, but here it is, makin’ life worse than ever for black folks.

They spent the next hour nibbling their way through the food stalls, sharing spiral-cut potatoes, pork sandwiches, and cream puffs. They found a table in one of the many shaded beer gardens, and Lou retrieved some ice-cold Summer Shandys to go with their food. The beer had a light lemon edge that offset the malt, making it an ideal hot-summer-day drink. The potato spirals, long twirls coated in bright orange cheese, combined the thin crispiness of a potato chip with a French fry. And the cream puffs... The size of a hamburger on steroids, the two pate a choux ends showcased almost two cups of whipped cream- light, fluffy, and fresh.

People like Mrs. Lee were used to only one kind of Chinese wedding banquet—the kind that took place in the grand ballroom of a five-star hotel. There would be the gorging on salted peanuts during the interminable wait for the fourteen-course dinner to begin, the melting ice sculptures, the outlandish floral centerpieces, the society matron invariably offended by the faraway table she had been placed at, the entrance of the bride, the malfunctioning smoke machine, the entrance of the bride again and again in five different gowns throughout the night, the crying child choking on a fish ball, the three dozen speeches by politicians, token ang mor executives and assorted high-ranking officials of no relation to the wedding couple, the cutting of the twelve-tier cake, someone’s mistress making a scene, the not so subtle counting of wedding cash envelopes by some cousin,* the ghastly Canto pop star flown in from Hong Kong to scream some pop song (a chance for the older crowd to take an extended toilet break), the distribution of tiny wedding fruitcakes with white icing in paper boxes to all the departing guests, and then Yum seng!†—the whole affair would be over and everyone would make the mad dash to the hotel lobby to wait half an hour for their car and driver to make it through the traffic jam.

On your left you can see the Stationary Circus in all its splendor! Not far nor wide will you find dancing bears more nimble than ours, ringmasters more masterful, Lunaphants more buoyant!” September looked down and leftward as best she could. She could see the dancing bears, the ringmaster blowing peonies out of her mouth like fire, an elephant floating in the air, her trunk raised, her feet in mid-foxtrot—and all of them paper. The skin of the bears was all folded envelopes; they stared out of sealing-wax eyes. The ringmaster wore a suit of birthday invitations dazzling with balloons and cakes and purple-foil presents; her face was a telegram. Even the elephant seemed to be made up of cast-off letterheads from some far-off office, thick and creamy and stamped with sure, bold letters. A long, sweeping trapeze swung out before them. Two acrobats held on, one made of grocery lists, the other of legal opinions. September could see Latin on the one and lemons, ice, bread (not rye!), and lamb chops on the other in a cursive hand. When they let go of the trapeze-bar, they turned identical flips in the air and folded out into paper airplanes, gliding in circles all the way back down to the peony-littered ring. September gasped and clapped her hands—but the acrobats were already long behind them, bowing and catching paper roses in their paper teeth.

You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.

After that, we don't talk much until she brings out a ginger cake from the larder. "An old family recipe," she says. "I've been experimenting with the quantities of cloves and Jamaica ginger. Tell me what you think." And she pushes a slice toward me. I try not to gobble for it, for I am starving. "The most important thing with this cake is to beat in every ingredient, one by one, with the back of a wooden spoon," she says. "Simply throwing everything in together and then beating produces a most unsuccessful cake. I know because my first attempt was as heavy as a brick---quite indigestible!" She gives a rueful smile and asks if I think it needs more ginger. I feel the crumb, dense and dark, melt on my tongue. My mouth floods with warmth and spice and sweetness. As I swallow, something sharp and clean seems to lift through my nose and throat until my head swims. "I can see you like it." Miss Eliza watches me and smiles. And then I blurt something out. Something I know Reverend Thorpe and his wife would not like. But it's too late, the words jump from my throat of their own accord. "I can taste an African heaven, a forest full of dark earth and heat." The smile on Miss Eliza's face stretches a little wider and her eyes grow brighter. And this gives me the courage to ask a question that's nothing to do with my work. "What is the flavor that cuts through it so keenly, so that it sings a high note on my tongue?" She stares at me with her forget-me-not eyes. "It's the lightly grated rinds of two fresh lemons!

With the whip adequately cracked, the three of them formed an assembly line to fill each mold with dough and sweetened pineapple before pinching the edges together and placing the little cakes onto a cookie sheet that slid promptly into the oven. They crowded around to watch the squares turn golden until Waipo deemed them ready. She let them cool a touch before cutting one into thirds for them to taste. "They're hot," she cautioned. Andie took the smallest of bites. "Holy cow. This is incredible." The filling burned Charlie's tongue, but he had to agree. Waipo's pineapple cakes were the stuff of legend, and this particular batch tasted extra special. The crust was perfectly flaky, and the filling had hit that sweet spot of not too sugary and not too tart.

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill. The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée.

There are countless differences between the lives of people with money and people without. One is this: without the means to pay experts, it’s necessary to evolve a complex system of useful amateurs. When Charlie’s dad got what the doctor told him was a skin cancer, he drank a fifth of Maker’s Mark and asked a butcher friend to cut a divot out of his shoulder, because there was no way he could afford a surgeon. When Charlie’s friend’s cousin got married, they asked Mrs. Silva from three blocks over to make their wedding cake, because she loved to bake and had fancy pastry pipping doodads. And if the buttercream was a little grainy or one of the layers was a bit overbaked, well it was still sweet and just as tall as a cake in a magazine, and it only cost the price of supplies.

Catherine glimpsed him again, leaning against the wall, arms folded. People passed back and forth between them, but she caught flashes of his face. His expression was tense and unhappy and his eyes still focused on her. She ducked behind a large man to hide and chatted with various people to keep the distance of a room between them. She’d known Jim would probably be here tonight and she’d planned to greet him politely as a teacher would treat a student since everyone knew she was tutoring him anyway. But that smoldering look he’d given her had changed everything. The way he looked and the way she felt, surely if they got within a foot of each other the entire town would see the combustible attraction between them as if they’d shouted it aloud. No. Better to accept a dance with some white-bearded farmer who would swing her around hard enough to tear her bodice seam. Better to help Mrs. Hildebrandt cut one of the cakes at the refreshment table and gush over Polly Flint’s new baby or spend a moment in the coatroom fixing Jennie’s straggling curls. Better to chat or dance with every member of the Broughton community than admit to the fact that Jim was standing solitary and friendless in his brand new suit, waiting for her to acknowledge him At one point it seemed he might approach her as he moved through the crowd in her direction. But when Catherine flitted away, putting more distance between them, he stopped and stationed himself by the wall once more, leaving it up to her to come to him. To her infinite shame, she didn’t—not even to say a quick “hello,” and when she next stole a surreptitious glance toward him, he was gone. She scanned the room. He’d left the building. She had no idea how long he’d been gone.

Whose acts are greater, man’s or God’s?” Rabbi Akiva answered that man’s acts are greater. Turnus Rufus responded that the heavens and earth are God’s creations which man cannot equal. Rabbi Akiva then brings sheaves of wheat and cakes and says to Turnus Rufus, “The sheaves of wheat were made by God while these cakes were made by man.” He explains that man is not meant to eat wheat as it grows from the ground but rather to process and develop it into a complete product. Rabbi Akiva then says, “Why does a child come out with an umbilical cord until the mother cuts it?” Rabbi Akiva is trying to communicate to Turnus Rufus that natural, God-created states are not necessarily perfect. Judaism does not believe in taking the natural world as it is; humans are meant to take the materials God provided and improve on them. There are imperfections in the world, and we need to perfect them. Successful

And across the trench he drove the purebred team with a rough exultant laugh as comrades cheered, crowding in his wake. And once they reached Tydides' sturdy lodge they tethered the horses there with well-cut reins, hitching them by the trough where Diomedes' stallions pawed the ground, champing their sweet barley. Then away in his ship's stem Odysseus stowed the bloody gear of Dolon, in pledge of the gift they'd sworn to give Athena. The men themselves, wading into the sea, washed off the crusted sweat from shins and necks and thighs. And once the surf had scoured the thick caked sweat from their limbs and the two fighters cooled, their hearts revived and into the polished tubs they climbed and bathed. And rinsing off, their skin sleek with an olive oil rub, they sat down to their meal and dipping up their cups from an overflowing bowl, they poured them forth - honeyed, mellow wine to the great goddess Athena.

Happy birthday, Kya,” he said. “You’re fifteen.” A two-tiered bakery cake, tall as a hatbox and decorated with shells of pink icing, rose from the basket. Her name scripted on top. Presents, wrapped in colorful paper and tied with bows, surrounded the cake. She stared, flabbergasted, her mouth open. No one had wished her happy birthday since Ma left. No one had ever given her a store-bought cake with her name on it. She’d never had presents in real wrapping paper with ribbons. “How’d you know my birthday?” Having no calendar, she had no idea it was today. “I read it in your Bible.” While she pleaded for him not to cut through her name, he sliced enormous pieces of cake and plopped them on paper plates. Staring into each other’s eyes, they broke off bites and stuffed them in their mouths. Smacking loudly. Licking fingers. Laughing through icing-smeared grins. Eating cake the way it should be eaten, the way everybody wants to eat it.

Another time, the power cut out and we dug up a headlamp and a few candles from one of the still-unpacked moving boxes. While the storm went on outside, we went round and placed the candles at various guiding points throughout the house. When I lit them in the kitchen, it smelled briefly of birthday cakes. I remember cooking a simple dinner, pulling the skins off the tomatoes in the near darkness, going by feel rather than by sight. Laurie had put the record player on, and danced slowly and achingly in front of the cat, who continued to glower from her cushion on the floor. We could barely see the food on the table, noticing only the shapes and textures of the vegetables in their bowls. I had taken the washing in and sheets were hung and draped over the rack, a ladder, a glass door. Outside, w could hear that the wind was strong, but inside it was still. I remembered thinking, as we ate, how such happiness could come from such simple things." (71)

On the way to the cake shop I kept stopping to shake the wet leaves off the soles of my brown suede Whistles boots. I bought them at Sue Ryder, the charity shop in Camden Town. [...] I know how to find good clothes in those places. First scan the rails for an awkward colour, anything that jumps out as being a bit ugly, like dirty mustard, salmon pink or olive green with a bit too much brown in it. A print with an unusual combination of colours – dark green and pink, bright orange and ultramarine – is also worth checking out. If the quality of the fabric is good, pull the garment out and check the label. Well-cut clothes can look misshapen on a hanger because they're cut to look good on the body. I'll buy a good piece if it fits, even if it doesn't sometimes. Even if it's not my style or has short sleeves, or I don't like the shape or the buttons. I learn to love it. I never tire of clothes I've bought that I've had to adjust to. It's the compromise, the awkward gap that has to be bridged that makes something, someone, lovable.

He was forever wallowing in the mire, dirtying his nose, scrabbling his face, treading down the backs of his shoes, gaping at flies and chasing the butterflies (over whom his father held sway); he would pee in his shoes, shit over his shirt-tails, [wipe his nose on his sleeves,] dribble snot into his soup and go galumphing about. [He would drink out of his slippers, regularly scratch his belly on wicker-work baskets, cut his teeth on his clogs, get his broth all over his hands, drag his cup through his hair, hide under a wet sack, drink with his mouth full, eat girdle-cake but not bread, bite for a laugh and laugh while he bit, spew in his bowl, let off fat farts, piddle against the sun, leap into the river to avoid the rain, strike while the iron was cold, dream day-dreams, act the goody-goody, skin the renard, clack his teeth like a monkey saying its prayers, get back to his muttons, turn the sows into the meadow, beat the dog to teach the lion, put the cart before the horse, scratch himself where he ne’er did itch, worm secrets out from under your nose, let things slip, gobble the best bits first, shoe grasshoppers, tickle himself to make himself laugh, be a glutton in the kitchen, offer sheaves of straw to the gods, sing Magnificat at Mattins and think it right, eat cabbage and squitter puree, recognize flies in milk, pluck legs off flies, scrape paper clean but scruff up parchment, take to this heels, swig straight from the leathern bottle, reckon up his bill without Mine Host, beat about the bush but snare no birds, believe clouds to be saucepans and pigs’ bladders lanterns, get two grists from the same sack, act the goat to get fed some mash, mistake his fist for a mallet, catch cranes at the first go, link by link his armour make, always look a gift horse in the mouth, tell cock-and-bull stories, store a ripe apple between two green ones, shovel the spoil back into the ditch, save the moon from baying wolves, hope to pick up larks if the heavens fell in, make virtue out of necessity, cut his sops according to his loaf, make no difference twixt shaven and shorn, and skin the renard every day.]

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon. The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista. The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes.

Avocado Brownies   Vegetables have always been used in desserts, but this avocado brownie is truly special because the avocado gives it a lot of moisture and a smooth, creamy consistency. Just a square of this and your taste buds will be in heaven.   Yields: 10 servings   Ingredients: 2 ripe avocados, mashed 1 cup dark chocolate (72% cocoa), melted 1/4 cup coconut oil 1/2 cup agave syrup 2 brown eggs 1 cup almond flour 1/4 cup organic unsweetened cocoa powder 1 pinch salt 1 teaspoon baking soda   Directions: 1. In a bowl, mix the avocados with the melted chocolate, then stir in the eggs, agave syrup and coconut oil. 2. Fold in the almond flour, cocoa powder, salt and baking soda. 3. Spoon the batter into a baking pan lined with parchment paper and bake in a preheated oven at 350F for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If it comes out with traces of batter, the cake needs a few more minutes in the oven. 4. When done, remove from the oven and let it cool completely before cutting in smaller portions.   Nutritional information per serving   Calories: 280 Fat: 20.6g Protein: 5g Carbohydrates: 24.7g

We are none of us born into Eden,” Doc said reasonably. “World’s plenty evil when we get here. Question is, what’s the best way to play a bad hand? Abolitionists thought that all they had to do to right an ancient wrong was set the slaves free.” He looked at Morg. “Trouble was, they didn’t have a plan in the world for what came next. Cut ‘em loose. That was the plan. Let ‘em eat cake, I guess.” He was muttering now, eyes on the bridge. “Four years of war. Hundreds of thousands of casualties...All so black folks in the South could be treated as bad as millworkers in the North! Pay as little as you can. Work ‘em ‘til they’re too old or sick or hurt to do the job. Then cut ‘em loose! Hire a starvin’ Irish replacement! That’s abolitionist freedom for you ...Heartless bastards ... ‘Free the slaves’ sounds good until you start wonderin’ how Chainey and Wilson would make a livin’ when they were already so old they couldn’t do a lick of work. What was a little child like Sophie Walton supposed to do? No kin who’d vare for her ...” He looked up. “I doubt the abolitionists anticipated the Ku Klux Klan either, but here it is, makin’ life worse than ever for black folks.

The cake did look fantastic, though. There were photos. Shane cut into the thing, groaned at the sight of the chocolate cake beneath the vanilla frosting, but he took a piece – the King Kong piece – and ate it anyway. Michael gave him a present of a set of silver-coated throwing stars, which Shane greatly admired until Eve sharply reminded him they were not for home use, except in emergencies; Eve’s present was a t-shirt with an insulting graphic on it, of course. Claire saved her present for last. He unwrapped it and raised his eyebrows. “A book,” he said. “It’s a how-to book,” she said, “on how to kill zombies. But there’s a chapter at the end on vampires, too. Oh, and mummies, but we don’t see a whole lot of those around here.” “Useful,” he said, and started to put it aside. Then he frowned and flipped through it. There was a marker in the middle, and he pulled it out – a man’s silver bracelet. In the middle were engraved his initials. He turned it in the light, admiring it, then put it on and reached out for her hand to pull her closer. She got a kiss, a long, sweet one, and he brushed her hair back as he whispered, “I love you.” “Happy birthday,” she said. “And next time? Eat the stupid cupcake.

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

Lady Rose, you grow lovelier every time I see you.” Had it been a stranger who spoke she might have been flustered, but since it was Archer, Grey’s younger brother, she merely grinned in response and offered her hand. “And your eyesight grows poorer every time you see me, sir.” He bowed over her fingers. “If I am blind it is only by your beauty.” She laughed at that, enjoying the good-natured sparkle in his bright blue eyes. He was so much more easy-natured than Grey, so much more full of life and flirtation. And yet, the family resemblance could not be denied even if Archer’s features were a little thinner, a little sharper. How would Grey feel if she found a replacement for him in his own brother? It was too low, even in jest. “Careful with your flattery, sir,” she warned teasingly. “I am trolling for a husband you know.” Archer’s dark brows shot up in mock horror. “Never say!” Then he leaned closer to whisper. “Is my brother actually fool enough to let you get away?” Rose’s heart lurched at the note of seriousness in his voice. When she raised her gaze to his she saw only concern and genuine affection there. “He’s packing my bags as we speak.” He laughed then, a deep, rich sound that drew the attention of everyone on the terrace, including his older brother. “Will you by chance be at the Devane musicale next week, Lord Archer?” “I will,” he remarked, suddenly sober. “As much as it pains me to enter that viper’s pit. I’m accompanying Mama and Bronte. Since there’s never been any proof of what she did to Grey, Mama refuses to cut the woman. She’s better than that.” Archer’s use of the word “cut” might have been ironic, but what a relief knowing he would be there. “Would you care to accompany Mama and myself as well?” He regarded her with a sly smile. “My dear, Lady Rose. Do you plan to use me to make my brother jealous?” “Of course not!” And she was honest to a point. “I wish to use your knowledge of eligible beaux and have you buoy my spirits. If that happens to annoy your brother, then so much the better.” He laughed again. This time Grey scowled at the pair of them. Rose smiled and waved. Archer tucked her hand around his arm and guided her toward the chairs where the others sat enjoying the day, the table before them laden with sandwiches, cakes, scones, and all kinds of preserves, cream, and biscuits. A large pot of tea sat in the center. “What are you grinning at?” Grey demanded as they approached. Archer gave his brother an easy smile, not the least bit intimidated. “Lady Rose has just accepted my invitation for both she and her dear mama to accompany us to the Devane musicale next week.” Grey stiffened. It was the slightest movement, like a blade of grass fighting the breeze, but Rose noticed. She’d wager Archer did too. “How nice,” he replied civilly, but Rose mentally winced at the coolness of his tone. He turned to his mother. “I’m parched. Mama, will you pour?” And he didn’t look at her again.

sighed. “I can’t say that you weren’t expected.” “I’m just going to be walking around here and taking some measurements. It says here… you own eighty acres? That is one of the most gorgeous mansions I have ever seen,” he rambled on. “It must have cost you millions. I could never afford such a beauty. Well, heck, for that matter I couldn’t afford the millions of dollars in taxes a house like this would assess, let alone such a pricey property. Do you have an accountant?” Zo opened her mouth to respond, but he continued, “For an estate this size, I would definitely have one.” “I do have an accountant,” she cut in, with frustration. “Furthermore, I have invested a lot of money bringing this mansion up to speed. You can see my investment is great.” “Of course, it would be. The fact of the matter is, Mrs. Kane, a lot of people are in over their heads in property. You still have to pay up, or we take the place. Well, I’ll get busy now. Pay no mind to me.” He walked on, taking notes. “Clairrrrre!” Zo called as soon as she entered the house. “Bring your cell phone!” Two worry-filled months went by and many calls were made to lawyers, before Zoey finally picked one that made her feel confident. And then the letter came with the totals and the due date. “There is no way we can pay this, Mom, even if we sold off some of our treasures, because a lot of them are contracted to museums anyway. I am feeling awfully poor all of a sudden, and insecure.” “Yes, and I did some research, thinking I’d be forced to sell. It’s unlikely that anyone else around here can afford this place. It looks like they are going to get it all; they aren’t just charging for this year. What we have here is a value about equal to a little country. And all the new construction sites for housing developments suddenly popping up on this side of the river, does not help. Value is going up.” Zo put her head in her hands. “Ohhh, oh, oh, oh!” “Yeah, bring out the ice-cream and cake. I need comforting,” sighed Claire. The cell phone rang. “Yes, tonight? You guys have become pretty good to us, haven’t you?! You know, Bob, Mom and I thought we were just going to pig out on ice cream and cake. We found out we are losing this estate and are going to be poor again and we are bummed out.” There was a long pause. “No, that’s okay, I understand. Yeah, okay, bye.” “Well?” Zo ask dryly. “He was appropriately sorry, and he got off the phone fast, saying he remembered he had other business to take care of. Do you want to cry? I do…” “I’ll get the cake and dish the ice cream. You make our tea and we’ll cry together.” A pitter patter began to drum on the window. “Rain again. It seems softer though, dear.” “I thought you said this was going to be a softer rain!” It started to pour. “At least this is not a thunder storm… What was that?” “Thunder,” replied Claire, unmoved and resigned. An hour had gone by when there was a rapping at the door. “People rarely use the doorbell, ever notice that?” Zo asked on the way to the door. She opened it to reveal two wet guys holding a pizza, salad, soft drink, and giant chocolate chip cookies in a plastic container. In a plastic

We end up at an outdoor paintball course in Jersey. A woodsy, rural kind of place that’s probably brimming with mosquitos and Lyme disease. When I find out Logan has never played paintball before, I sign us both up. There’s really no other option. And our timing is perfect—they’re just about to start a new battle. The worker gathers all the players in a field and divides us into two teams, handing out thin blue and yellow vests to distinguish friend from foe. Since Logan and I are the oldest players, we both become the team captains. The wide-eyed little faces of Logan’s squad follow him as he marches back and forth in front of them, lecturing like a hot, modern-day Winston Churchill. “We’ll fight them from the hills, we’ll fight them in the trees. We’ll hunker down in the river and take them out, sniper-style. Save your ammo—fire only when you see the whites of their eyes. Use your heads.” I turn to my own ragtag crew. “Use your hearts. We’ll give them everything we’ve got—leave it all on the field. You know what wins battles? Desire! Guts! Today, we’ll all be frigging Rudy!” A blond boy whispers to his friend, “Who’s Rudy?” The kid shrugs. And another raises his hand. “Can we start now? It’s my birthday and I really want to have cake.” “It’s my birthday too.” I give him a high-five. “Twinning!” I raise my gun. “And yes, birthday cake will be our spoils of war! Here’s how it’s gonna go.” I point to the giant on the other side of the field. “You see him, the big guy? We converge on him first. Work together to take him down. Cut off the head,” I slice my finger across my neck like I’m beheading myself, “and the old dog dies.” A skinny kid in glasses makes a grossed-out face. “Why would you kill a dog? Why would you cut its head off?” And a little girl in braids squeaks, “Mommy! Mommy, I don’t want to play anymore.” “No,” I try, “that’s not what I—” But she’s already running into her mom’s arms. The woman picks her up—glaring at me like I’m a demon—and carries her away. “Darn.” Then a soft voice whispers right against my ear. “They’re already going AWOL on you, lass? You’re fucked.” I turn to face the bold, tough Wessconian . . . and he’s so close, I can feel the heat from his hard body, see the small sprigs of stubble on that perfect, gorgeous jaw. My brain stutters, but I find the resolve to tease him. “Dear God, Logan, are you smiling? Careful—you might pull a muscle in your face.” And then Logan does something that melts my insides and turns my knees to quivery goo. He laughs. And it’s beautiful. It’s a crime he doesn’t do it more often. Or maybe a blessing. Because Logan St. James is a sexy, stunning man on any given day. But when he laughs? He’s heart-stopping. He swaggers confidently back to his side and I sneer at his retreating form. The uniformed paintball worker blows a whistle and explains the rules. We get seven minutes to hide first. I cock my paintball shotgun with one hand—like Charlize Theron in Fury fucking Road—and lead my team into the wilderness. “Come on, children. Let’s go be heroes.” It was a massacre. We never stood a chance. In the end, we tried to rush them—overpower them—but we just ended up running into a hail of balls, getting our hearts and guts splattered with blue paint. But we tried—I think Rudy and Charlize would be proud

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!

We danced to John Michael Montgomery’s “I Swear.” We cut the seven-tiered cake, electing not to take the smear-it-on-our-faces route. We visited and laughed and toasted. We held hands and mingled. But after a while, I began to notice that I hadn’t seen any of the tuxedo-clad groomsmen--particularly Marlboro Man’s friends from college--for quite some time. “What happened to all the guys?” I asked. “Oh,” he said. “They’re down in the men’s locker room.” “Oh, really?” I asked. “Are they smoking cigars or something?” “Well…” He hesitated, grinning. “They’re watching a football game.” I laughed. “What game are they watching?” It had to be a good one. “It’s…ASU is playing Nebraska,” he answered. ASU? His alma mater? Playing Nebraska? Defending national champions? How had I missed this? Marlboro Man hadn’t said a word. He was such a rabid college football fan, I couldn’t believe such a monumental game hadn’t been cause to reschedule the wedding date. Aside from ranching, football had always been Marlboro Man’s primary interest in life. He’d played in high school and part of college. He watched every televised ASU game religiously--for the nontelevised games, he relied on live reporting from Tony, his best friend, who attended every game in person. “I didn’t even know they were playing!” I said. I don’t know why I shouldn’t have known. It was September, after all. But it just hadn’t crossed my mind. I’d been a little on the busy side, I guess, getting ready to change my entire life and all. “How come you’re not down there watching it?” I asked. “I didn’t want to leave you,” he said. “You might get hit on.” He chuckled his sweet, sexy chuckle. I laughed. I could just see it--a drunk old guest scooting down the bar, eyeing my poufy white dress and spouting off pickup lines: You live around here? I sure like what you’re wearing… So…you married? Marlboro Man wasn’t in any immediate danger. Of that I was absolutely certain. “Go watch the game!” I insisted, motioning downstairs. “Nah,” he said. “I don’t need to.” He wanted to watch the game so badly I could see it in the air. “No, seriously!” I said. “I need to go hang with the girls anyway. Go. Now.” I turned my back and walked away, refusing even to look back. I wanted to make it easy on him. I wouldn’t see him for over an hour. Poor Marlboro Man. Unsure of the protocol for grooms watching college football during their wedding receptions, he’d darted in and out of the locker room for the entire first half. The agony he must have felt. The deep, sustained agony. I was so glad he’d finally joined the guys.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

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

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

I am speaking of the evenings when the sun sets early, of the fathers under the streetlamps in the back streets returning home carrying plastic bags. Of the old Bosphorus ferries moored to deserted stations in the middle of winter, where sleepy sailors scrub the decks, pail in hand and one eye on the black-and-white television in the distance; of the old booksellers who lurch from one ϧnancial crisis to the next and then wait shivering all day for a customer to appear; of the barbers who complain that men don’t shave as much after an economic crisis; of the children who play ball between the cars on cobblestoned streets; of the covered women who stand at remote bus stops clutching plastic shopping bags and speak to no one as they wait for the bus that never arrives; of the empty boathouses of the old Bosphorus villas; of the teahouses packed to the rafters with unemployed men; of the patient pimps striding up and down the city’s greatest square on summer evenings in search of one last drunken tourist; of the broken seesaws in empty parks; of ship horns booming through the fog; of the wooden buildings whose every board creaked even when they were pashas’ mansions, all the more now that they have become municipal headquarters; of the women peeking through their curtains as they wait for husbands who never manage to come home in the evening; of the old men selling thin religious treatises, prayer beads, and pilgrimage oils in the courtyards of mosques; of the tens of thousands of identical apartment house entrances, their facades discolored by dirt, rust, soot, and dust; of the crowds rushing to catch ferries on winter evenings; of the city walls, ruins since the end of the Byzantine Empire; of the markets that empty in the evenings; of the dervish lodges, the tekkes, that have crumbled; of the seagulls perched on rusty barges caked with moss and mussels, unϩinching under the pelting rain; of the tiny ribbons of smoke rising from the single chimney of a hundred-yearold mansion on the coldest day of the year; of the crowds of men ϧshing from the sides of the Galata Bridge; of the cold reading rooms of libraries; of the street photographers; of the smell of exhaled breath in the movie theaters, once glittering aϱairs with gilded ceilings, now porn cinemas frequented by shamefaced men; of the avenues where you never see a woman alone after sunset; of the crowds gathering around the doors of the state-controlled brothels on one of those hot blustery days when the wind is coming from the south; of the young girls who queue at the doors of establishments selling cut-rate meat; of the holy messages spelled out in lights between the minarets of mosques on holidays that are missing letters where the bulbs have burned out; of the walls covered with frayed and blackened posters; of the tired old dolmuşes, ϧfties Chevrolets that would be museum pieces in any western city but serve here as shared taxis, huϫng and puϫng up the city’s narrow alleys and dirty thoroughfares; of the buses packed with passengers; of the mosques whose lead plates and rain gutters are forever being stolen; of the city cemeteries, which seem like gateways to a second world, and of their cypress trees; of the dim lights that you see of an evening on the boats crossing from Kadıköy to Karaköy; of the little children in the streets who try to sell the same packet of tissues to every passerby; of the clock towers no one ever notices; of the history books in which children read about the victories of the Ottoman Empire and of the beatings these same children receive at home; of the days when everyone has to stay home so the electoral roll can be compiled or the census can be taken; of the days when a sudden curfew is announced to facilitate the search for terrorists and everyone sits at home fearfully awaiting “the oϫcials”; CONTINUED IN SECOND PART OF THE QUOTE

FACT 4 – There is more to the creation of the Manson Family and their direction than has yet been exposed. There is more to the making of the movie Gimme Shelter than has been explained. This saga has interlocking links to all the beautiful people Robert Hall knew. The Manson Family and the Hell’s Angels were instruments to turn on enemy forces. They attacked and discredited politically active American youth who had dropped out of the establishment. The violence came down from neo-Nazis, adorned with Swastikas both in L.A. and in the Bay Area at Altamont. The blame was placed on persons not even associated with the violence. When it was all over, the Beatles and the Rolling Stones were the icing on this cake, famed musicians associated with a racist, neo-Nazi murder. By rearranging the facts, cutting here and there, distorting evidence, neighbors and family feared their own youth. Charles Manson made the cover of Life with those wide eyes, like Rasputin. Charles Watson didn’t make the cover. Why not? He participated in all the killings. Manson wasn’t inside the house. Manson played a guitar and made records. Watson didn’t. He was too busy taking care of matters at the lawyer’s office prior to the killings, or with officials of Young Republicans. Who were Watson’s sponsors in Texas, where he remained until his trial, separate from the Manson Family’s to psychologically distance him from the linking of Watson to the murders he actually committed. “Pigs” was scrawled in Sharon Tate’s house in blood. Was this to make blacks the suspects? Credit cards of the La Bianca family were dropped intentionally in the ghetto after the massacre. The purpose was to stir racial fears and hatred. Who wrote the article, “Did Hate Kill Tate?”—blaming Black Panthers for the murders? Lee Harvey Oswald was passed off as a Marxist. Another deception. A pair of glasses was left on the floor of Sharon Tate’s home the day of the murder. They were never identified. Who moved the bodies after the killers left, before the police arrived? The Spahn ranch wasn’t a hippie commune. It bordered the Krupp ranch, and has been incorporated into a German Bavarian beer garden. Howard Hughes knew George Spahn. He visited this ranch daily while filming The Outlaw. Howard Hughes bought the 516 acres of Krupp property in Nevada after he moved into that territory. What about Altamont? What distortions and untruths are displayed in that movie? Why did Mick Jagger insist, “the concert must go on?” There was a demand that filmmakers be allowed to catch this concert. It couldn’t have happened the same in any other state. The Hell’s Angels had a long working relationship with law enforcement, particularly in the Oakland area. They were considered heroes by the San Francisco Chronicle and other newspapers when they physically assaulted the dirty anti-war hippies protesting the shipment of arms to Vietnam. The laboratory for choice LSD, the kind sent to England for the Stones, came from the Bay Area and would be consumed readily by this crowd. Attendees of the concert said there was “a compulsiveness to the event.” It had to take place. Melvin Belli, Jack Ruby’s lawyer, made the legal arrangements. Ruby had complained that Belli prohibited him from telling the full story of Lee Harvey Oswald’s murder (another media event). There were many layers of cover-up, and many names have reappeared in subsequent scripts. Sen. Philip Hart, a member of the committee investigating illegal intelligence operations inside the US, confessed that his own children told him these things were happening. He had refused to believe them. On November 18, 1975, Sen. Hart realized matters were not only out of hand, but crimes of the past had to be exposed to prevent future outrages. How shall we ensure that it will never happen again? It will happen repeatedly unless we can bring ourselves to understand and accept that it did go on.