Cake Makers Quotes

I still think of Oregon Trail as a great leveler. If, for example, you were a twelve-year-old girl from Westchester with frizzy hair, a bite plate, and no control over your own life, suddenly you could drown whomever you pleased. Say you have shot four bison, eleven rabbits, and Bambi's mom. Say your wagon weighs 9,783 pounds and this arduous journey has been most arduous. The banker's sick. The carpenter's sick. The butcher, the baker, the algebra-maker. Your fellow pioneers are hanging on by a spool of flax. Your whole life is in flux and all you have is this moment. Are you sure you want to forge the river? Yes. Yes, you are.

...We have seven people who knew the skewers were there: the wedding planner, the reception hall manager, the dressmaker, the florist, the veil-maker, the cake-maker, and the caterer. I haven't ruled out the butcher, the baker, and the candlestick maker, either.

This year there will be an eclipse of the Moon on the fourth day of August.9 Saturn will be retrograde; Venus, direct; Mercury, variable. And a mass of other planets will not proceed as they used to.10 As a result, crabs this year will walk sideways, rope-makers work backwards, stools end up on benches, and pillows be found at the foot of the bed;11 many men’s bollocks will hang down for lack of a game-bag;12 the belly will go in front and the bum be the first to sit down; nobody will find the bean in their Twelfth Night cake; not one ace will turn up in a flush; the dice will never do what you want, however much you may flatter them;13 and the beasts will talk in sundry places.

You're an entertainer at best. Not a baker." -- Dominic De Vere, maker of cakes, eater of crow

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.

The sensor did not seem to be restricted to my mother's food, and there was so much to sort through, a torrent of information, but with George there, sitting in the fading warmth of the filtered afternoon springtime sun spilling through the kitchen windows, making me buttered toast which I ate happily, light and good with his concentration and gentle focus, I could begin to think about the layers. The bread distributor, the bread factory, the wheat, the farmer. The butter, which had a dreary tang to it. When I checked the package, I read that it came from a big farm in Wisconsin. The cream held a thinness, a kind of metallic bumper aftertaste. The milk- weary. All of those parts distant, crowded, like the far-off sound of an airplane, or a car parking, all hovering in the background, foregrounded by the state of the maker of the food.

To Harry James Potter,’” he read, and Harry’s insides contracted with a sudden excitement, “‘I leave the Snitch he caught in his first Quidditch match at Hogwarts, as a reminder of the rewards of perseverance and skill.’” As Scrimgeour pulled out the tiny, walnut-sized golden ball, its silver wings fluttered rather feebly, and Harry could not help feeling a definite sense of anticlimax. “Why did Dumbledore leave you this Snitch?” asked Scrimgeour. “No idea,” said Harry. “For the reasons you just read out, I supposed . . . to remind me what you can get if you . . . persevere and whatever it was.” “You think this a mere symbolic keepsake, then?” “I suppose so,” said Harry. “What else could it be?” “I’m asking the questions,” said Scrimgeour, shifting his chair a little closer to the sofa. Dusk was really falling outside now; the marquee beyond the windows towered ghostly white over the hedge. “I notice that your birthday cake is in the shape of a Snitch,” Scrimgeour said to Harry. “Why is that?” Hermione laughed derisively. “Oh, it can’t be a reference to the fact Harry’s a great Seeker, that’s way too obvious,” she said. “There must be a secret message from Dumbledore hidden in the icing!” “I don’t think there’s anything hidden in the icing,” said Scrimgeour, “but a Snitch would be a very good hiding place for a small object. You know why, I’m sure?” Harry shrugged. Hermione, however, answered: Harry thought that answering questions correctly was such a deeply ingrained habit she could not suppress the urge. “Because Snitches have flesh memories,” she said. “What?” said Harry and Ron together; both considered Hermione’s Quidditch knowledge negligible. “Correct,” said Scrimgeour. “A Snitch is not touched by bare skin before it is released, not even by the maker, who wears gloves. It carries an enchantment by which it can identify the first human to lay hands upon it, in case of a disputed capture. This Snitch”—he held up the tiny golden ball—“will remember your touch, Potter. It occurs to me that Dumbledore, who had prodigious magical skill, whatever his other faults, might have enchanted this Snitch so that it will open only for you.” Harry’s heart was beating rather fast. He was sure that Scrimgeour was right. How could he avoid taking the Snitch with his bare hand in front of the Minister? “You don’t say anything,” said Scrimgeour. “Perhaps you already know what the Snitch contains?” “No,” said Harry, still wondering how he could appear to touch the Snitch without really doing so. If only he knew Legilimency, really knew it, and could read Hermione’s mind; he could practically hear her brain whirring beside him. “Take it,” said Scrimgeour quietly. Harry met the Minister’s yellow eyes and knew he had no option but to obey. He held out his hand, and Scrimgeour leaned forward again and placed the Snitch, slowly and deliberately, into Harry’s palm. Nothing happened. As Harry’s fingers closed around the Snitch, its tired wings fluttered and were still. Scrimgeour, Ron, and Hermione continued to gaze avidly at the now partially concealed ball, as if still hoping it might transform in some way. “That was dramatic,” said Harry coolly. Both Ron and Hermione laughed. “That’s all, then, is it?” asked Hermione, making to prise herself off the sofa. “Not quite,” said Scrimgeour, who looked bad-tempered now. “Dumbledore left you a second bequest, Potter.” “What is it?” asked Harry, excitement rekindling. Scrimgeour did not bother to read from the will this time. “The sword of Godric Gryffindor,” he said. Hermione and Ron both stiffened. Harry looked around for a sign of the ruby-encrusted hilt, but Scrimgeour did not pull the sword from the leather pouch, which in any case looked much too small to contain it.

My mouth- always so active, alert- could now generally identify forty of fifty states in the produce or meat I ate. I had taken to tracking those more distant elements on my plate, and each night, at dinner, a U.S. map would float up in my mind as I chewed and I'd use it to follow the nuances in the parsley sprig, the orange wedge, and the baked potato to Florida, California, and Kansas, respectively. I could sometimes trace eggs to the county. All the while, listening to my mother talk about carpentry, or spanking the bottle of catsup. It was a good game for me, because even though it did command some of my attention, it also distracted me from the much louder and more difficult influence of the mood of the food maker, which ran the gamut. I could be half aware of the conversation, cutting up the meat, and the rest of the time I was driving truck routes through the highways of America, truck beds full of yellow onions. When I went to the supermarket with my mother I double-checked all my answers, and by the time I was twelve, I could distinguish an orange slice from California from an orange slice from Florida in under five seconds because California's was rounder-tasting, due to the desert ground and the clear tangy water of far-flung irrigation.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

The Big Ben Problem suggests that introducing a limited time window may encourage people to seize opportunities for treats. Imagine you’ve just gotten a gift certificate for a piece of delicious cake and a beverage at a high-end French pastry shop. Would you rather see the gift certificate stamped with an expiration date two months from today, or just three weeks from now? Faced with this choice, most people were happier with the two-month option, and 68 percent reported that they would use it before this expiration date.25 But when they received a gift certificate for a tasty pastry at a local shop, only 6 percent of people redeemed it when they were given a two-month expiration date, compared to 31 percent of people who were given the shorter three-week window. People given two months to redeem the certificate kept thinking they could do it later, creating another instance of the Big Ben Problem—and leading them to miss out on a delicious treat. Several years ago, Best Buy reported gaining $43 million from gift certificates that went unredeemed,26 propelling some consumer advocates and policy makers to push for extended expiration dates. But this strategy will likely backfire. We may have more success at maximizing our happiness when treats are only available for a limited time.

During dessert Vikki finally managed to edge in one complaint. “It was our first anniversary last month,” she said, “and do you know what my newlywed besotted husband bought me? A food processor! Me—a food processor!” “It was a hint, Viktoria.” Vikki theatrically rolled her eyes. Richter just rolled his. Trying not to smile, Alexander glanced at Tania, who was loving on her death-by-chocolate cake and hardly paying attention. She embraced electric gadgets with all her heart. There was not an electric can opener, a blender, a coffee maker that did not get his wife wildly enthusiastic. She window shopped for these items every Saturday, read their manuals in the store and then at night regaled Alexander with their technical attributes, as if the manuals she was reciting were Pushkin’s poetry. “Tania, darling, my closest friend,” said Vikki, “please tell me you agree. Don’t you think a food processor is extremely unromantic?” After thinking carefully, her mouth full, Tatiana said, “What kind of food processor?” For Christmas, Alexander bought Tatiana a Kitchen-Aid food processor, top of the line, the best on the market. Inside it she found a gold necklace. Despite a very full house, and Anthony right outside on the couch, she made love to Alexander that Christmas night in candlelight wearing nothing but the necklace, perched and posted on top of him, her soft silken hair floating in a mane and her warm breasts swinging into his chest.

Someone very clever once said that ordinary luminous matter is little more than a thin icing on a massive and dark cosmic cake. The dark matter is probably distributed throughout the universe, maybe evenly in some regions, maybe clusters in others. Soon after the Big Bang, regions that were slightly denser than others may have pulled in dark matter which clumped together and eventually collapsed into something resembling flat pancakes. Where these pancakes intersect you get long strands of dark matter filaments.

having a friend in the Met was enough of a payment. That, and he kept nagging her to start competing — said she kicked like a horse, and that once she had her grapple game on point, she could probably go pro.  Jamie knew having a pro fighter coming out of a gym was a great way to bring in new business, as well as get another taste of the big time. But she wasn’t interested in that. She just needed to know how to handle herself. And she did. Though it didn’t hurt to stay sharp, and Cake was one of the few people she could stand to be around for prolonged periods. ‘We’ve still got six minutes,’ she said, looking at the clock on the wall herself. Her accent had all but gone now, but anyone with a keen ear would know she wasn’t a British native.  And the blonde hair and blue eyes, along with her second name, would be enough to tip off anyone with any sense to her Scandinavian heritage.  ‘You earned it,’ Cake said, heading for the office. ‘And plus, I don’t think my arms could take anymore.’ He chuckled, his broad shoulders bouncing as he stepped off the raised matt and onto the rubber-tiled floor.  Jamie cast a glance over at the heavy-bag in the corner, thought maybe she could get some more hits in. But her shin was starting to throb. Maybe she should ice it. Probably a good idea. She pulled the sparring gloves off and unstrapped the kick-guards, wincing a little as they came away from her ankle.  Yeah, she’d definitely need to ice it.  The smell of coffee beckoned her towards the office and she followed her nose, entering to see Cake standing over a hotplate, a stove-top coffee maker steaming away on it.  He was a simple man, easy to talk to. Everyone wanted something. Except Cake. All he wanted was for people to treat him with respect. And Jamie did. He would always go on about it. People don’t have

One committee member even served as “brand girl” for cake-mix maker Duncan Hines and then as the official Crisco “brand girl” before going on to help write the official Dietary Guidelines for Americans.55

The customer quickly turned the lock on the front door before following Mike to the workstation and watching as the butcher slid a fat smoked ham back and forth, back and forth across the razor-sharp blade of the meat-slicing machine. Mike caught each thin slice and piled it on the round, sesame-seeded bread that lay split open on the counter. He repeated the process with salami, depositing it on the ham. Next a layer of capicola, followed by pepperoni, Swiss cheese, and provolone. "Looking good," said the customer, observing from the other side of the counter. "Thanks again for this." "No problem," said Mike. "We Royal Street folks have to help each other out when we can." "How many muffs do you think you've made in your life?" asked the customer, setting a shopping bag on the floor. The sandwich maker laughed. "I couldn't even begin to tell you." He reached for the glass container of olive spread he had mixed himself. Finely chopped green olives, celery, cauliflower, and carrot seasoned with extra-virgin olive oil, all left to marinate overnight.

The nutrition recommendations of the American Cancer Society (ACS) are formulated by registered dietitians trained in the food pyramid (read: Big Agriculture) model. Their corporate sponsors are the American Dairy Association, Abbott Nutrition (maker of seasonal vaccines and ibuprofen), and PepsiCo. The “quick and easy” snacks they recommend to people undergoing cancer treatment include angel food cake, cookies, doughnuts, ice cream, and microwavable snacks.16 (We are not kidding; visit their website and see for yourself.) These recommendations turn a blind eye to the many important studies (not to mention the suppressed work of Otto Warburg, PhD, MD, and Thomas Seyfried, PhD, in the field of the metabolic theory of cancer, which we detail in chapter 4; see “How Cancer Cells Gobble Glucose: The Warburg Effect”) that have proven that sugar causes—or, at the very least, can stimulate—cancer. Even a mainstream 2016 study from the University of Texas MD Anderson Cancer Center concluded that diets high in sugar are “a major risk factor” for certain types of cancers, especially breast cancer. We simply must reverse the dismissive attitude toward the role that diet and lifestyle play in cancer prevention or progression. Because it may very well be our only hope.

Mom sends me another text with pictures of cakes she found on Pinterest for a gender reveal party. “How do you feel about having a gender reveal party?” Iask. “What is that?” Archer gets up to make a pot of coffee. “Basically a party announcing if the baby is a boy or girl. You don’t tell anyone until the end, and you pop a balloon with pink or blue confetti in it or something.” “And it’s a thing people donow?” “Yeah. If you have a halfway decent Instagram following and you don’t do one, people will wonder what’s wrong withyou.” Archer chuckles. “I don’t really care either way. Any excuse to have a party is good in my book. Do you want to haveone?” “I know they’re a little lame, but yeah.” I bite my lip, looking at the photos my mom sent. I haven’t told anyone besides my family and Marissa about the baby. I’m a modern woman with a successful job, and shouldn’t worry about people judging me over having a baby when I’m not married. But I do, just abit. “Then let’s doit.” Archer’s words make me smile. “My mom is going to go crazy over this. She wants to know where to have the party?” It’s a simple question, but I know it raises the same concerns to Archer too. He turns on the coffee maker and comes back to the table. “If you’re going to take impressive Instagram pictures, your parents’ farm has the perfect setting.” “I’m glad you have your priorities in check.” He nods. “I gotcha, babe. We’ll make sure to have everything posed perfectly. I’ll even take pictures of all my food before I eat it. Actually, we could invest in some of that realistic-looking fake food. I hear it photographs better.” I look at Archer, a big smile on my face. He makes it so easy tofall. “Good idea. Anything for the likes.” “Exactly. The number of likes is a direct correlation to how loved this baby is. We really have to step itup.

Strangely enough, the Japanese base most of their traditional desserts on beans. Called an, this smooth chocolatey-looking paste is made from azuki beans boiled in sugar and water. I encountered it for the first time one afternoon when I helped myself to a traditional Kyoto sweet resembling a triangular ravioli stuffed with fudge. What a shock to find a center made from azuki beans, instead of cocoa beans! Sometimes sweet makers choose chestnuts or white kidney beans to make the an, which they craft into dainty flowers, leaves, and fruits that look just like marzipan. Using special tools and food coloring, they fashion such masterpieces as prickly green-jacketed chestnuts with dark brown centers, winter white camellias with red stamens, and pale pink cherry blossoms with mint-colored leaves to commemorate the flower's arrival in April. The bean fudge also fills and frosts other confections, including pounded glutinous rice taffy called mochi and bite-size cakes, made from flour, water, and eggs that are baked until golden. These moist confections go by the name of namagashi and are always served before the thick whipped green tea at the tea ceremony.

her flesh was fat and white, when it had melted I added a bottle of cologne, and after a long time on the boil I was able to make some most acceptable creamy soap. I gave bars to neighbours and acquaintances. The cakes, too, were better: that woman was really sweet.