Cake Shop Quotes

I feel good with my husband: I like his warmth and his bigness and his being-there and his making and his jokes and stories and what he reads and how he likes fishing and walks and pigs and foxes and little animals and is honest and not vain or fame-crazy and how he shows his gladness for what I cook him and joy for when I make him something, a poem or a cake, and how he is troubled when I am unhappy and wants to do anything so I can fight out my soul-battles and grow up with courage and a philosophical ease. I love his good smell and his body that fits with mine as if they were made in the same body-shop to do just that. What is only pieces, doled out here and there to this boy and that boy, that made me like pieces of them, is all jammed together in my husband. So I don't want to look around any more: I don't need to look around for anything.

A tiny dark object came sailing out of the window and landed at the giant's feet. Polybotes yelled, "Grenade!" He covered his face. His troops hit the ground. When the thing did not explode, Polybotes bent down cautiously and picked it up. He roared in outrage. "A Ding Dong? You dare insult me with a Ding Dong?" He threw the cake back at the shop, and it vaporized in the light.

We walked on the beach, fed blue corn ships to the seagulls, and munched on blue jelly beans, blue saltwater taffy and all the other free samples my mom brought home from work. I guess I should explain the blue food. See, Gabe had once told my mom there was no such thing. They had this fight, which seemed like a really small thing at the time. But ever since, my mom went out of her way to eat blue. She baked blue birthday cakes. She mixed blueberry smoothies. She bought blue-corn tortilla chips and brought home blue candy from the shop.

I had a lot of things I wanted to do… I want to be a teacher…I also want to be an astronaut…and also make my own cake shop…I want to go to the sweets bakery and say “I want one of everything”, ohhhh I wish I could live life five times over…Then I’d be born in five different places, and I’d stuff myself with different food from around the world…I’d live five different lives with five different occupations…and then, for those five times…I’d fall in love with the same person…

When is cake ever for hunger? It's for flavor and, in this case, comfort.

shop-bought cakes are a sign of sluttish housewifery.

It is something they will see everywhere - a disregard for danger, a companionship with death. By the end of a year they will know it well: the antic bravado, the fatal games, the coffin shop beside the cantina, the sugar skulls on the frosted cake.

But we knew that when one goes into a shop and buys a cake one gets nothing but a cake, which may be very good, but is only a cake; whereas if one goes into the kitchen and makes a cake because some people one respects and probably likes are coming to eat at one’s table, one is striking a low note on a scale that is struck higher up by Beethoven and Mozart.

For most of my life, I would have automatically said that I would opt for conscientious objector status, and in general, I still would. But the spirit of the question is would I ever, and there are instances where I might. If immediate intervention would have circumvented the genocide in Rwanda or stopped the Janjaweed in Darfur, would I choose pacifism? Of course not. Scott Simon, the reporter for National Public Radio and a committed lifelong Quaker, has written that it took looking into mass graves in former Yugoslavia to convince him that force is sometimes the only option to deter our species' murderous impulses. While we're on the subject of the horrors of war, and humanity's most poisonous and least charitable attributes, let me not forget to mention Barbara Bush (that would be former First Lady and presidential mother as opposed to W's liquor-swilling, Girl Gone Wild, human ashtray of a daughter. I'm sorry, that's not fair. I've no idea if she smokes.) When the administration censored images of the flag-draped coffins of the young men and women being killed in Iraq - purportedly to respect "the privacy of the families" and not to minimize and cover up the true nature and consequences of the war - the family matriarch expressed her support for what was ultimately her son's decision by saying on Good Morning America on March 18, 2003, "Why should we hear about body bags and deaths? I mean it's not relevant. So why should I waste my beautiful mind on something like that?" Mrs. Bush is not getting any younger. When she eventually ceases to walk among us we will undoubtedly see photographs of her flag-draped coffin. Whatever obituaries that run will admiringly mention those wizened, dynastic loins of hers and praise her staunch refusal to color her hair or glamorize her image. But will they remember this particular statement of hers, this "Let them eat cake" for the twenty-first century? Unlikely, since it received far too little play and definitely insufficient outrage when she said it. So let us promise herewith to never forget her callous disregard for other parents' children while her own son was sending them to make the ultimate sacrifice, while asking of the rest of us little more than to promise to go shopping. Commit the quote to memory and say it whenever her name comes up. Remind others how she lacked even the bare minimum of human integrity, the most basic requirement of decency that says if you support a war, you should be willing, if not to join those nineteen-year-olds yourself, then at least, at the very least, to acknowledge that said war was actually going on. Stupid fucking cow.

Courtney Durham was molested in a cake shop today.

look, mate, it’s a job, the making of cakes and the washing of sheets, the coordination of laundry with PE lessons, the handling of the Christmas shopping and the girls’ dental appointments, and the fact that your wife does it on top of her paid work without you noticing does not make you clever.

Are you sure that I’ll be enough? These places can get pretty rough. You walk into a cake shop and then some gunslinger tells you, ‘You ain’t from around here, partner,’ and the next thing you know, you’re in the middle of the street, your horse is dead, the bad guy’s got your girl by her hair, and you’re down to one bullet.” “What is going on in your head?” “It’s a dark, lawless place, Catalina. So dark.

We would never go shopping together or eat an entire cake while we complained about men. He'd never invite me over to his house for dinner or a barbecue. We'd never be lovers. But there was a very good chance that one of us would be the last person the other saw before we died. It wasn't friendship the way most people understood it, but it was friendship. There were several people I'd trust with my life, but there is no one else I'd trust with my death. Jean-Claude and even Richard would try to hold me alive out of love or something that passed for it. Even my family and other friends would fight to keep me alive. If I wanted death, Edward would give it to me. Because we both understand that it isn't death that we fear. It's living.

He would go to the bakery for a cake, and somewhere in the shop-I had never discovered where; it was one of the few secrets I had not fathomed-he kept a candle, which came out on this day every year, was lit, and which I blew out, with as good an impression of happiness as I could muster. Then we ate the cake, with tea, and settled down to quiet digestion and cataloging.

Howard was almost as fond of this hall as he was of his own shop. The Brownies used it on Tuesdays, and the Women's Institute on Wednesdays. It had hosted jumble sales and Jubilee celebrations, wedding receptions and wakes, and it smelled of all of these things: of stale clothes and coffee urns, and the ghosts of home-baked cakes and meat salads; of dust and human bodies; but primarily of aged wood and stone.

Three days passed before Andrée could find time to see me again; we arranged to meet at the tea shop at Au Printemps. All around me, women wearing perfume ate cakes and talked about the cost of living. Since the day she was born, Andrée was destined to be like them: but she wasn’t

Strike up a conversation with a complete stranger. For instance, as you wait in line at a coffee shop, comment on the pastries and then ask your neighbor an open-ended question, such as: “I’m trying to decide which is the most sinful: the muffin, the brownie, or the cake. How would you rank them?

Addiction is all about seeking external relief from mental pain; whether you use cocaine, online poker, shopping, sex, razors, cake or exercise.

I think we did love each other. In our own way. But we simply didn't love each other enough.

When is cake ever for hunger? It’s for flavor and, in this case, comfort.

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Keir had never suspected it was possible for a woman to wear so much clothing. After they'd gone to Merritt's bedroom, he'd unfastened the back of her velvet dress and she'd stepped out of it to reveal a profusion of... Christ, he didn't know the names for them... frilly lace-trimmed undergarments that fastened with tiny hooks, ribbons, and buttons. They reminded him of the illustrations pasted on the walls of the Islay baker's shop, of wedding cakes decorated with sugar lace and marzipan pearls, and flowers made of icing. He adored the sight of her in all those pretty feminine things.

When life gives you lemon, don’t just make lemonade…make lemon meringue pie…make lemon tart…make lemon chiffon cake…make lemon liqueur…make lemon vinaigrette…make lemon pickle…Then set up shop and make your millions.

If you, the reader, really, REALLY, want to know what was going on in Little Turtle, go feed your dog or your neighbor’s dog some chili, slathered in hot sauce and maybe throw in some chocolate cake. Okay wait for it, WAIT. Now about a half hour later, your dog’s innards are pretty much going to rupture, so make sure he’s outside. Now while this steaming pile of shit is still warm and fetid, place it in a plastic shopping bag—DON’T TIE IT UP! Now place the carrying handles one on each ear and inhale deeply. You must walk around with this bag draped across your face continually. Is this starting to punch through? Now, every time the dog crap begins to harden up and lose some of its edge, go grab yourself another refreshing pile of fresh dog offal. While you are breathing deeply of this savory concoction, try to eat some enchiladas or maybe some lasagna. Oh hell, just try to sleep with that thing affixed to your face.

We were always eating expired things. Milk, bread, biscuits, cake. We forgot about them as they sat around the house and just as they had gone bad, we put them in our mouths. Chocolates I brought back with me from Australia, cheeses in last year's Christmas hamper, juice from the last time someone decided to go grocery shopping. We didn't always realize they tasted funny – not everything curdles and a two-month-old orange can be just as sweet. When we did, it was usually too late. Sometimes it wasn't. We finished what we had started anyway.

If I ever have kids, this is what I'm going to do with them: I am going to give birth to them on foreign soil—preferably the soil of someplace like Oostende or Antwerp—destinations that have the allure of being obscure, freezing, and impossibly cultured. These are places in which people are casually trilingual and everyone knows how to make good coffee and gourmet dinners at home without having to shop for specific ingredients. Everyone has hip European sneakers that effortlessly look like the exact pair you've been searching for your whole life. Everything is sweetened with honey and even the generic-brand Q-tips are aesthetically packaged. People die from old age or crimes of passion or because they fall off glaciers. All the woman are either thin, thin and happy, fat and happy, or thin and miserable in a glamorous way. Somehow none of their Italian heels get caught in the fifteenth-century cobblestone. Ever.

Back then, come July, and the blazers would again make their way out of the steel trunks and evenings would be spent looking at snow-capped mountains from our terrace and spotting the first few lights on the hills above. It was the time for radishes and mulberries in the garden and violets on the slopes. The wind carried with it the comforting fragrance of eucalyptus. It was in fact all about the fragrances, like you know, in a Sherlock Holmes story. Even if you walked with your eyes closed, you could tell at a whiff, when you had arrived at the place, deduce it just by its scent. So, the oranges denoted the start of the fruit-bazaar near Prakash ji’s book shop, and the smell of freshly baked plum cake meant you had arrived opposite Air Force school and the burnt lingering aroma of coffee connoted Mayfair. But when they carved a new state out of the land and Dehra was made its capital, we watched besotted as that little town sprouted new buildings, high-rise apartments, restaurant chains, shopping malls and traffic jams, and eventually it spilled over here. I can’t help noticing now that the fragrances have changed; the Mogra is tinged with a hint of smoke and will be on the market tomorrow. The Church has remained and so has everything old that was cast in brick and stone, but they seem so much more alien that I almost wish they had been ruined.’ ('Left from Dhakeshwari')

It can feel so lonely, to see strangers out in the day, shopping, on a day that is not a good one. On this one: the day I returned from the emergency room after having a fit about wanting to remove my mouth. Not an easy day to look at people in their vivid clothes, in their shining hair, pointing and smiling at colorful woven sweaters. I wanted to erase them all. But I also wanted to be them all, and I could not erase them and want to be them at the same time. At home, Joseph was nicer to me than usual and we played a silent game of Parcheesi for an hour in the slanted box of remaining sunlight on the carpet. Dad came by and brought me a pillow. Mom went to take a nap. Joseph won. I went to bed early. I woke up the same.

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?

Molds are driven by fantasy and a desire for the spectacular, and our sense of spectacle changes over time. Medieval gingerbread molds, hand carved from wood, might depict harts and does, wild boars and saints. The stock of images available to us now is far larger; but our imaginations are often smaller. In kitchen shops today, you can buy a large cake mold resembling a giant cupcake.

I was thrown together with Florence, or 'Florawns' as she was called, a pert girl of nineteen who worked in our kitchen and was sent out to help me. First, I followed her to a butcher where fat sausages hung from the ceiling like aldermen's chains, and I could choose the best of plump ducks, sides of beef, and chops standing guard like sentries on parade. Once the deal was done Florence paid him, gave me a wink and cast a trickle of coins into her apron pocket. So it seemed that serving girls will pay themselves the whole world over. The size of the Paris market made Covent Garden look like a tinker's tray. And I never before saw such neatness; the cakes arranged in pinks and yellows and greens like an embroidery, and the cheeses even prettier, some as tiny as thimbles and others great solid cartwheels. As for the King Cakes the French made for Twelfth Night, the scents of almond and caramelled sugar were to me far sweeter than any perfumed waters.

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.

[Emerson] saw, in the beginning, no difference between abolitionism and the institutionalized religion he had rejected in the Divinity School address. They were both ways of discouraging people from thinking for themselves. "Each 'Cause,' as it is called," he wrote in 1842, explaining why the Transcendentalists were not a "party," "—say Abolition, Temperance, say Calvinism or Unitarianism, --becomes speedily a little shop, where the article, let it have been at first never so subtle and ethereal, is now made up into portable and convenient cakes, and retailed in small quantities to suit purchasers.

If you run a bakery, you need a baker, a shop assistant to sell the cakes, and someone to oversee the finances. Would you employ the same person to do all three jobs? Of course not. Your financial wizard may know nothing about baking, but he will keep your accounts in perfect order. Your shop assistant may know nothing about finances, but he understands how to treat his customers. Each brings a unique skill to his job. In the same way, you may know enough about each set of skills to be able to manage a team of people, but you aren’t necessarily the best person to actually do the baking, even if you have a rough knowledge of it.

His eyes light up. “Wait, this is a sakura mochi. How did you remember—" I glance down and curse internally at the faintly pink, round dessert, pale as a cherry blossom petal. How did I remember his favorite? His mom used to take us, Cam, and Remy down to San Jose to go around Japantown, picking up bentos from a homey restaurant to eat at the park, and then we’d stop at Shuei-Do Manju Shop. Every time, without fail, Jack would choose sakura mochi. The times that there was only one left in stock, the rest of us purposefully ordered other sweets, just so Jack could get his favorite. And his eyes would shine with delight as he munched on the pink rice cake, the way he’s smiling now.

I looked at R. I needed only to lean slightly in his direction for us to be touching. He raised his hand and brushed away a tear at the corner of my eye with his fingers. They were warm. I watched as my tears fell on his hand. And then he took me in his arms. The silence of the night had returned. It suddenly seemed unbelievable that less than an hour ago the doorbell had rung and boots had stomped across the floor above his room. Now I could feel his heart through his sweater. He embraced me gently, his hands encircling my back as though holding a cloud, and at last my tears stopped. Everything that had happened-shopping in the market, the death of the fish, lighting the candles on the cake, opening the music box, the burning of the datebook-seemed like memories from the distant past. We were entirely in the present. There, behind your heartbeat, have you stored up all my lost memories? I thought this to myself, cheek pressed against R’s chest. If I could, I would have liked to take them out and line them up in front of me one by one. I was sure that any memories that remained inside him would be very much alive, so different from my own, which were few in number and very pale-sodden flower petals sinking into the waves at the bottom of the incinerator.

I’ve downed two shots and a tumbler of whiskey by the time Racer and Tucker show up. The House of Reardon, our go-to bar, isn’t very far from where we all live, kind of in the middle, but given my race to get some alcohol into my system, I’m a few drinks in already. “I brought reinforcements,” Racer says as he tosses a box of Swiss Rolls in front of me. I can always count on Racer to bring Little Debbie snacks, our sacred lover. “Your text made it seem like you needed to suckle at Debbie’s teet tonight.” “I do.” I rip open the box, tear open a wrapper, and pop an entire roll in my mouth in seconds. “I guess so,” Racer says, a little astonished. “Tucker close?” “Right here,” Tucker says, pulling up a chair next to me at the bar. He pats my shoulder and tosses a box of Zebra Cakes in front of me. My boys know me well. “Zebra Cakes? Dude, I brought Swiss Rolls. Zebra Cakes are piss when it comes to times like this.” “It’s all I had left. Emma’s been eating all my Nutty Bars.” “Why even buy Zebra Cakes? You know that frosting turns into a paste.” From the corner of my eye, I see Tucker run his hand over his face. “Emma got them. When she shops, she literally doesn’t consider which ones she buys; it’s just a sweep of her arm over the shelf. Can’t complain about that.” “I guess you can’t.

I’m sorry,” said the kitty. “I’ve wrecked your broomstick ride.” “No matter,” said Witch Mildred. “We’re here. Let’s go inside!” The clock atop the castle read twenty after eight, but the promised buffet table held only emptied plates! “No eye or newt? No sautéed slug? No pickleworm pate? No casserole of cockroach! No spiderweb soufflé! Those greedy gobbling goblins left zilch for us to eat.” Said the starving skeleton, “Why don’t we trick-or-treat?” They passed a lighted cottage, from which rose song and laughter. The mummy boldly rang the bell, All others traipsing after. The children squealed and giggled as they greeted their new guests, for of all the trick-or-treaters, these costumes were the best! The hostess asked the callers to join them at their party. “Check out this spread!” the mummy said. The hostess said, “Eat hearty.” “Taffy apples! Candy corn! Purple punch, ice-cold! My tongue’s not touched such tastiness since I was six years old!” In the corner of the kitchen Witch Mildred found a mop. “I think this will do nicely while my broom is in the shop.” “May I, please?” asked Mildred, and seated her new friends. With a loud “Thank you!” away they flew, in loopy swoops and bends. That night Witch Mildred dreamed of cakes and lemonade, but far more sweet than party treats were the friendships she had made!

Signor Renzo's lodge stood on a grassy knoll near the crest of the hill. It was a modest place, just a low stone hut, before which stretched a woven ceiling of vines. My dinner was cooked on an open fire by the table. This was no banquet, but what the cook called a pique-nique, a meal for hunters to take outdoors. After Renzo had chosen two fat ducklings from his larder, he spitted them over the fire. Then he made a dish of buttery rice crowned with speckled discs of truffle that tasted powerfully of God's own earth. 'Come sit with me,' I begged, for I did not like him to wait on me. So together we sat beneath the vines as I savored each morsel and guessed at the subtle flavorings. 'Wild garlic?' I asked, and he lifted his brows in surprise as he ate. 'And a herb,' I added, 'sage?' 'For a woman, you have excellent taste.' For a woman, indeed! I made a play of stabbing him with my knife. It was most pleasant to eat our pique-nique and drink the red wine, which they make so strong in that region that they call it black or nero. I asked him to speak of himself, and between a trial of little dishes of wild leaves, chestnut fritters, and raisin cake, Signor Renzo told me he was born in the city and had worked at a pastry's cook shop as a boy, where he soon discovered that good foods mixed with ingenious hands made people happy and free with their purses.

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.

A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way? At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero. I wandered by a collection of things on sticks: yakitori at one stand, kushiage at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.

Mama made the coach stop at a barber shop around the corner from their house. 'Go in there,' she told Francie, 'and get your father’s cup.' Francie didn't know what she meant. 'What cup?' she asked. 'Just ask for his cup.' Francie went in. There were two barbers but no customers. One of the barbers sat on one of the chairs in a row against the wall. His left ankle rested on his right knee and he cradled a mandolin. He was playing 'O, Sole Mio.' Francie knew the song. Mr. Morton had taught it to them saying the title was 'Sunshine.' The other barber was sitting in one of the barber chairs looking at himself in the long mirror. He got down from the chair as the girl came in. 'Yes?' he asked. 'I want my father’s cup.' 'The name?' 'John Nolan.' 'Ah, yes. Too bad.' He sighed as he took a mug from the row of them on a shelf. It was a thick white mug with 'John Nolan' written on it in gold and fancy block letters. There was a worn-down cake of white soap at the bottom of it and a tired-looking brush. He pried out the soap and put it and the brush in a bigger unlettered cup. He washed Johnny’s cup. While Francie waited, she looked around. She had never been inside a barber shop. It smelled of soap and clean towels and bay rum. There was a gas heater which hissed companionably. The barber had finished the song and started it over again. The thin tinkle of the mandolin made a sad sound in the warm shop. Francie sang Mr. Morton’s words to the song in her mind. Oh, what’s so fine, dear, As a day of sunshine. The storm is past at last. The sky is blue and clear. Everyone has a secret life, she mused.

When you buy from an independent, locally owned business, as opposed to nationally owned businesses, you strengthen the economic base of our city. And of course there’s no doubt that you’ll receive a better quality product or service. I share John Roeser’s amazement that people today tend to prefer saving a dollar or too two on a birthday cake, for example, by purchasing a sub-par cake made with artificial, cheap ingredients from a mass retailer, when Roeser’s Bakery offers some of the most delectable, housemade cakes in the world. How could anyone step into a fast food joint when we live in a city that has Lem’s barbecque rib tips, Kurowski’s kielbasa, Manny’s matzo ball soup, and Lindy’s chili within reach? You can’t even compare the products and services of the businesses featured in this book with those of mass retailers, either: Jjust try putting an Optimo hat on your head—you’ll ooze with elegance. Burn a beeswax lambathe from Athenian Candle and watch it glow longer than any candle you’ve ever lit. Bite into an Andersonville coffeecake from the Swedish Bakery—and you’ll have a hard time returning to the artificial ingredient– laden cakes found at most grocers. Equally important, local, family- owned businesses keep our city unique. In our increasingly homogenized and globalized world, cities that hold on tightly to their family-owned, distinctive businesses are more likely to attract visitors, entrepreneurs, and new investment. Chicago just wouldn’t be Chicago without these historic, one-of-a-kind places, and the people that run them from behind the scenes with nothing but love, hard work, and pride.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

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

With the news that he would soon be a daddy again, Steve seemed inspired to work even harder. Our zoo continued to get busier, and we had trouble coping with the large numbers. The biggest draw was the crocodiles. Crowds poured in for the croc shows, filling up all the grandstands. The place was packed. Steve came up with a monumental plan. He was a big fan of the Colosseum-type arenas of the Roman gladiator days. He sketched out his idea for me on a piece of paper. “Have a go at this, it’s a coliseum,” he declared, his eyes wide with excitement. He drew an oval, then a series of smaller ovals in back of it. “Then we have crocodile ponds where the crocs could live. Every day a different croc could come out for the show and swim through a canal system”--he sketched rapidly--“then come out in the main area.” “Canals,” I said. “Could you get them to come in on cue?” “Piece of cake!” he said. “And get this! We call it…the Crocoseum!” His enthusiasm was contagious. Never mind that nothing like this had ever been done before. Steve was determined to take the excitement and hype of the ancient Roman gladiators and combine it with the need to show people just how awesome crocs really were. But it was a huge project. There was nothing to compare it to, because nothing even remotely similar had ever been attempted anywhere in the world. I priced it out: The budget to build the arena would have to be somewhere north of eight million dollars, a huge expense. Wes, John, Frank, and I all knew we’d have to rely on Steve’s knowledge of crocodiles to make this work. Steve’s enthusiasm never waned. He was determined. This would become the biggest structure at the zoo. The arena would seat five thousand and have space beneath it for museums, shops, and a food court. The center of the arena would have land areas large enough for people to work around crocodiles safely and water areas large enough for crocs to be able to access them easily. “How is this going to work, Steve?” I asked, after soberly assessing the cost. What if we laid out more than eight million dollars and the crocodiles decided not to cooperate? “How are you going to convince a crocodile to come out exactly at showtime, try to kill and eat the keeper, and then go back home again?” I bit my tongue when I realized what was coming out of my mouth: advice on crocodiles directed at the world’s expert on croc behavior. Steve was right with his philosophy: Build it, and they will come. These were heady times. As the Crocoseum rose into the sky, my tummy got bigger and bigger with our new baby. It felt like I was expanding as rapidly as the new project. The Crocoseum debuted during an Animal Planet live feed, its premiere beamed all over the world. The design was a smashing success. Once again, Steve had confounded the doubters.

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

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

Even after baking that afternoon while Dre covered the counter, she'd been left with very few cupcakes to refrigerate overnight, as she routinely did, selling them as day olds the next day, for a reduced price. She still had fresh frozen extra batches of unfrosted cupcakes, her base vanilla bean cake and semi-sweet chocolate, which she'd thaw, then pipe fresh frosting on in the morning. Even with those she'd still be behind with her freshly baked trademark flavors, no matter how early a start she got. She'd whipped up some of those frostings this evening, but everything else would have to be made fresh from scratch in the morning. She should be in bed, sleeping. Not standing in the shop kitchen, experimenting with a pavlova roulade she didn't need and couldn't sell. But therapy was therapy, and she needed that, too.

Antonio spotted the owner, Signora DelAbate, who was coating the sides of a Trionfo di Gola cake with chopped pistachios. Trionfo di Gola, or Triumph of Gluttony was a very old cake recipe passed down from nuns over the centuries. The batter was divided among three different-sized round cake pans. After the individual cakes were baked, filling was spread on top of each layer, and then they were stacked one on top of the other. Once the cake was assembled, it was then frosted with marzipan paste, and the finishing touch was the coating of the chopped pistachios around the cake. The cake's tall, pyramid shape gave it a unique, impressive appearance. Rosalia had wanted to make a cake that was more elaborate than a typical wedding cake.

The fragrance of sweet tangerines reached Claudia's nose. She saw Sorella Agata squeezer tangerine into what looked like a cake batter. Immediately, Claudia's mouth watered. She'd never had a cake made out of tangerines. Orange, yes. She and her father had made both orange and lemon cakes throughout her childhood. Why hadn't either of them ever thought about making a cake out of tangerines? It was brilliant. For tangerines were even sweeter than oranges. "Ah! Claudia!" Sorella Agata stopped what she was doing and quickly patted her face with a kitchen towel, making sure to turn her back toward Claudia. "I'm getting warm with the ovens turned on." She took off her apron and fanned her face with it. Claudia was surprised at the nun's small lie. "Those tangerines smell wonderful, Sorella Agata. I take it you're making a cake?" "Si. Torta al Mandarino. This is the second most popular cake we sell at the shop after my famous cassata cake. It's very sweet, but most of the flavor comes from the ripest, juiciest tangerines in season and not from too much sugar.

But what really intrigued Gianni was the one dessert that all of his friends had been baffled by- the cassata- a Sicilian cake, originating from Palermo and Messina, that consisted of sponge cake dipped in liqueur, layered with ricotta cheese and candied peel, and covered with a marzipan shell and icing; candied fruit in the shape of cherries and slices of citrus fruit topped the cake.

I will take care of everything," I whispered, as if words might be enough to lure him back. I promised him that I'd open an Iraqi pastry shop. I lied. "We will sell the vanilla cake with pomegranate sauce, the date truffles, the cardamom cookies, the sharkrlama." All the things he loved. Things we had served night after night at the restaurant.

I raced around getting ingredients on the recipe Victoria had given me. I started making the dough for the Iraqi pita, which Violet on YouTube said would need two hours to rise. I used whole-wheat flour, though I'd never seen my mother touch anything but all-purpose or cake; I wasn't taking any chances. I'd do it right. I went to three different bodegas before I finally found mangoes for pickling. They were small and hard as rocks, but I'd try leaving them in a paper bag with a dozen apples to hurry up the ripening. If that didn't work, I'd read something about microwaving them until they were soft, but I was a little worried about ending up with mango mousse. I bought Meyer lemons, thinking the sweetness could be nice, but as soon as I got home, I thought of my mother, her mouth shrinking into a knot: You used Meyer lemons? Like she'd never understand why I did the things I did. I went back out, got snowed on again, bought real lemons on the corner, and then went home and pickled them with ginger, paprika, garlic, and salt. I hoped they'd taste like they'd been marinating for months but I was starting to have a bad feeling. Things weren't exactly working out. I cut myself twice, accidentally, trying to use the mandoline to slice the onions "as thin as a breath." I made a bed of them that looked like a lattice. I sprinkled thyme on top. The whole thing looked like the side of a house in Scotland where roses grew like weeds. I hoped my mother liked Scotland, but I'd never asked her. I minced garlic until my hand was shaking.

All she could think about was the beautiful cake she had decorated, and she began envisioning a new design she would create next time. She could see it vividly before her- whipped cream rosettes, a few raspberry marzipans, maybe even a few petals from actual flowers.

Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?

Madre Carmela brought the covered bowl over to Rosalia. A subtle, sweet aroma reached Rosalia's nose. Her mouth watered in anticipation of whatever culinary surprise Madre Carmela had for her today. Instead of waiting for the sister to unfold the napkin, Rosalia pulled it back herself and almost gasped when she saw what delights were in store for her. Puffy clusters of dough in vanilla and chocolate were piled one on top of the other to form a misshapen pyramid. Chocolate and vanilla cream oozed from a few of the pastries. "Ha-ha! I see you couldn't wait," Madre Carmela gently teased Rosalia, who quickly looked up, her cheeks turning the same hot pink hue as the sugar roses the nuns had painstakingly created this morning for a wedding cake. "That's all right, my child. I'm happy to see you are feeling more comfortable here. Go ahead. Have as many as you like." Rosalia wondered which one she should try first- the chocolate or the vanilla. She'd always loved anything vanilla, so she opted for one of those first. Instead of taking a small, tentative bite out of the pastry, as she would have done her first few weeks at the convent, she popped the whole sweet at once into her mouth, eliciting another hearty laugh from Madre Carmela. But this time, Rosalia wasn't embarrassed. She closed her eyes, savoring the pastry's airy, flaky crust and the rich sweetness of the vanilla cream.

You need tea and cake?" "I'm not hungry," Cora says, following Etta upstairs. "Oh, my dear." Etta laughs, the sound humming around her. "When is cake ever for hunger? It's for flavor and, in this case, comfort." Behind her grandmother, Cora smiles. They walk into the kitchen and Etta flicks on the kettle. On the counter sits a large chocolate cake, icing shining and dotted with cherries. The room is filled with the thick scent of chocolate. "It's beautiful," Cora says. "You're the best grandma a girl could hope for." "Hardly." Etta sets out two plates and begins cutting the cake. "Anyway, it's not that cherry pie you love so much, but it will have to do.

I walked out onto the stage and I started telling the tale of the “Untold Story of the Origin of Zombies.” And it went like this: Where do Zombies come from? Not many people know. But after some extensive investigative Zombie journalism, we’ve discovered the truth. It all began when the human government decided that they wanted to create stronger soldiers. They had lost too many battles, and now they wanted to win every war that they fought. So they approached some soldiers in their army to join a special secret project. The only requirement was that the soldiers they chose had no living relatives. This way, no one could claim their bodies in case something went wrong. So, they exposed these soldiers to an experimental virus to enhance their abilities and make them into super soldiers. The experiment seemed to be working. But then, something terrible happened... The soldiers went crazy, and they were horribly disfigured. Ultimately, the experiment claimed their lives. But, when the soldiers were being prepared for burial, they suddenly came to life. They were not only walking, but they had enhanced strength, enhanced sense of smell and enhanced hearing. They attacked the soldiers in charge of burying them. And the recently bitten soldiers also transformed into the living dead. Before long, the entire army base was contaminated with the virus. Once everyone in the base was exposed, the virus mutated and the soldiers began having an overwhelming craving for something warm and mushy. They longed for brains! Soon, the army of the living dead found their way to the next unsuspecting town in search of brains. They attacked that town, biting anything that moved both human and animal. Soon that town was overrun. The virus spread from town to town, and city to city, until the entire world was contaminated. It was the first Zombie Apocalypse. After hundreds of years had passed, the Zombies started to evolve and began developing intelligent thoughts. They began forming villages, and then towns, and then entire cities of Zombies were created. The Zombies made great advances in health and science, and became highly advanced technologically. But, eventually the Zombies’ appetite for brains and warm flesh gave way to an even greater craving... The craving for CAKE! Their overwhelming desire for cake resulted in an explosive rise in the baking industry. Cake shops began springing up on every corner of every Zombie city street. They just couldn’t get enough! The human race began growing again, too. Human villages of farmers and miners began springing up. And because the Zombies were a peaceful race, they coexisted with the humans by staying away from them. But soon, the Zombie’s resources began to become scarce, especially the cake. So Zombies began scaring villagers in order to get the supplies they needed, especially the highly valued resource of cake. Now Zombies send their kids to Scare School to train their children from a very young age. They train them on how to effectively scare humans in order to get their needed supplies, especially cake. And so it has been until today. Thank you.

The walls were painted a robin's-egg blue. Antique wood-and-glass display cases had mottled milk chocolate-brown marble countertops. Antique iron-and-glass stands would make the future little cakes (under their glass domes) pop up and down on the counter like jaunty hats. From the top of the left wall of the bakery, Gavin had hung a canvas curtain and arranged a display area in front of it. Both the curtain and display would change each month- as would, of course, the colors and flavors we showcased. The idea was to sell not only cakes, but also cake stands, serving pieces, plates, paper napkins, and other goodies, so once your little cakes got home, they'd look as good as they did in my bakery. One-stop shopping. On the right, Gavin had arranged a seating area with dark bentwood chairs and cafe tables. It looked like a tea salon in Paris. I sighed with delight. But I wanted to see where I would spend most of my time. The work and storage areas were screened off in the back, although I would have been happy to show off my two Vulcan convection-ovens-on-wheels and the big stainless steel worktable with the cool marble slab at one end for chocolate work. The calm milk-chocolate plaster walls, stainless steel, and white marble made the workspace look like a shrine to the cake baker's art.

It was right about then that a drink dropped down in front of me on the table, Brant sliding into the open chair to my side. "You know I can't have..." I started, big-eying him so I didn't have to say it. "Raspberry mocha shake with skim milk but full fat whipped cream," he explained, popping the little piece of paper topper off the straw. "Not a damn bit of actual coffee in it," he said, looking disgusted at the very prospect. "Oh, and here," he said, pulling my phone out of his pocket. "You know, you can't pull the 'pregnancy' card every time your phone has an issue and you don't want to go to Verizon." "True," I agreed, taking a long sip of the shake he made and closing my eyes on a sigh. "But I can for the next eight or so months," I concluded, giving him a saucy smile. He chuckled at that, reaching for the piece of paper I had in front of me with the design for the macaron wedding cake. "Macarons, huh?" he asked, looking excited. It didn't matter how many different recipes I came up with, he never seemed to get sick of them. "It's not too soon," he informed me, reading my thoughts as I looked down at the perfect princess cut ring. "It hasn't even been a year," I had insisted, shaking my head. "Sweetheart, I knew this was where we were heading that first time you moaned like a porn star over your break-up frappe." I looked around my mother's and mine and Brant's little shop, feeling it down to my soul: peace. Then I looked over at Brant, feeling it down to my bones: love. And finally, to the plate at the center of the table where Brant and I reached toward simultaneously and grabbed one each: macarons. It was all I would ever need.

If, on the other hand, you’re in a relationship and you’re not having a good time, honey, it’s time to hit the road. Don’t let that dream package--dress, ring, cake, ceremony, handsome man, children--turn into a blindfold. As Grits, instinct is our greatest asset. You know it when you’re getting less than you deserve, and there’s no teaching old dogs new tricks. If he’s not putting up, it’s you who should be shutting up--shutting up shop and movin’ on to the next town, that is!

We would never go shopping together or eat an entire cake while we complained about men. He’d never invite me over to his house for dinner or a barbecue. We’d never be lovers. But there was a very good chance that one of us would be the last person the other saw before we died. It wasn’t friendship the way most people understood it, but it was friendship. There were several people I’d trust with my life, but there is no one else I’d trust with my death.

I still couldn't believe how creative Annie was in coming up with the different flavors and embellishments for each cupcake; the finished products looked like huge jewels that sparkled appealingly in the counter display and on the black lacquer trays passed by the waitstaff. Annie had had her nose to the grindstone for days, as focused as I'd ever seen her, dicing apples and pears until they looked like nuggets of gold- as well they should, considering what that fruit cost!- and tasted like pure, sweet, warm explosions of flavor baked into the cakes. Annie's dexterity, precision, and speed with a knife had been a sight to behold. My contributions to the cupcakery's opening night were decidedly more mundane: I'd interviewed and hired the night's waitstaff, overseen the completion of the various construction and design projects, and ordered all of the noncooking supplies the shop needed. Treat glowed with sexy, low-lit energy; laughter and music filled the space; hip, beautiful people bit into cupcake after cupcake. If the shop had been in the Marina instead of the Mission, it was just the sort of place I would have visited frequently. But there was no use crying over that spilled buttercream.

In the evenings, my father and I ate dinner quietly in front of the TV together. Wednesday night, Thursday. Frozen dinners I'd picked out at the grocery store, greatest hits by my favorite factories. One of the best ones, in Indiana, prided itself on a no touch food assembly, which meant every step was monitored by robotic arms, ones that placed the tortillas into the dish, layered them with cheese, dropped dollops of tomato sauce on top, and shoved it all into the giant oven, thus producing an utterly blank enchilada.

But I don't want you to have any respite from me.

I parallel park in front of Shuei-Do Manju Shop, one of the best traditional Japanese sweet shops in the area. They’re known for their manju and mochi, soft and chewy rice cakes stuffed with tasty fillings ranging from peanut butter to traditional red bean. It’s so good that the emperor of Japan ate manju from their shop during a visit to the US.

After ten minutes with no young people in gray coveralls with weapons entering, Shonda tried to blend in more, as if she were shopping. She wandered down the aisles trying to look indecisive for almost an hour. She found the extreme heights of cakes and breads possible at such a low gravity engaging for a few minutes. Several unmarked bins full of strange produce that could have been grains or nuts kept her attention for a few more.

Parisians swing by the markets every day for the ripest fruit and vegetables, and they frequent specialty shops for cheese, fish, meat, poultry, and wine. And cake. I like the cake shops the best.

Dina hummed to herself as she pulled out an empty jam jar from a busy cupboard. It was still labeled "Apricot Jam" from the batch her mum had made for her last year--- jam that tasted like bottled sunshine. There wasn't an exact science to the magic, but Dina often found that the best tea blends were ones she put into secondhand jars, ones that had been full of delicious, wonderful things. She clipped her curls out of her face and headed into the pantry. The walls were lined floor-to-ceiling with all manner of jars and boxes, all individually labeled in Dina's messy handwriting. She kept her spices together, along with other baking essentials like fish vanilla, cake flour, and a tin that was labeled "Eye of Newt" but actually contained nutmeg. Her tea selection had several shelves dedicated to it. Aside from the specialty blends she made for the shop, Dina kept a collection of tea and tisane ingredients, which she could mix into more personal blends at a moment's notice. Dina never felt more in her element as a kitchen witch than when she was looking through her pantry. Scott's tea blend needed to be something that encapsulated his energies yet also helped him in some way. A tea to drink in the middle of a long work day, Dina decided. She twirled a curl around her finger as she focused. She hadn't met any of his fellow curators yet, but from what Scott had told her they could be a bit of a handful. So the kind of tea that would help him get through a long meeting. Something to sharpen a tired mind. Dina knew just the thing for it. She scooped up several jars and laid them out on the counter before her. Black tea--- a full-bodied assam, cacao nibs, dried ginger and... it was missing something. Dina stepped back into the pantry and surveyed her shelves with her hands on her hips. She knew that this would need one more ingredient to be perfect for Scott. Lion's mane mushroom? Perhaps a little too earthy. Clove? Too heavy. It would overpower the other flavors. As her eyes skirted over the rows of jars, she spotted it. A small glass jar with a dark red powder in it. Dried beetroot! Perfect! Energizing yet slightly sweet and smooth, and it would make Scott look like he was drinking some kind of red-velvet-themed drink. Which was also his favorite cake flavor.

there’s a silver lining. The Van Rapists are still on the loose. I’m going to look for them. Not yet, but soon. I’m going to take the cleaver. Been itching to try it out. I wonder if it’s brought down hard enough on a limb whether it will sever completely or just in half. Depends how much force is applied, I suppose. There are some things I remember from school science class. Also, Dan Wells’s mother, in conjunction with the police, has put up a £20,000 reward for information into the circumstances of his death (i.e. who cut his cock off). No one has come forward thus far but this is a trifle worrying. Not a full cause for concern yet but it has definitely put me back in the woods. AJ wanted to go to The Basement for lunch, which is a student hang-out with a sticky floor, tub-thumping house music and where they serve smoothies, tuna melts and syphillis. I suggested The Roast House – an independent coffee shop in Periwinkle Lane, more befitting to my sensitive tastes. They play soft jazz, have comfy seat cushions and, if you can handle the constant gnashing of dentures on stale fruit cake, it’s a nice place to just sit and watch the world. They don’t have fancy barista machines so there isn’t the incessant clanking or pissing steam that you get in the chains. It was a nice day so we sat and had a coffee then grabbed some sausage and caramelised onion ‘sangers’, and took them over to the churchyard. I told him about the tramp

It’s a patisserie,” Winifred would say primly. “Insisting that I can’t call it a patisserie just because I’m not French is racist, Vera.” “It’s not because you’re not French, Winifred; it’s because you don’t serve French pastries. Your cake shop serves Chinese pastries.” “Many of them are French-influenced!” “Just because you call your taro bun petit pain au taro does not make it French influenced.

[Someone had left the lid off the big tin of fairies and, if they were to be used up before they went off then lovely, moist, stale-fairy cakes were the only option. Nota bene, years later all of the magic would be taken out of these little confections and they would become known in “global” “English” rather more drearily as “cupcakes”. This is why you can no longer buy tins of either fresh or dried fairies except in speciality comestible shops.]

is that you only get one life. We pass this way just once, Fay. Make the most of it.

I’m so jealous,’ said Keri. ‘No more work, living with Mark Tipene . . . Shopping with Mark Tipene’s credit card . . .’ ‘That’s right,’ I said, wiping my eyes. ‘I’ll just float from lunch date to hair appointment to Pilates class.’ ‘You might want to wash the cow shit off your neck first,’ Nick said. ‘Pass the pizza, would you, Richard?’ ‘I’ve been in the clinic all afternoon,’ I said. ‘Could you not have mentioned the cow shit earlier?’ ‘It’s only a little smear. And it brings out your eyes.’ ‘Thank you. That’s so sweet.

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.

I was left an orphan while I was still a child, and we were very poor. Sometimes I would stand for hours on end in ecstasy outside a baker’s shop, gazing with burning desire at the cakes. I would say to myself, ‘These are not for me. I shall never be able to eat anything like this.’ The Bible brings back these memories. Once again I can see wonderful things, but I know that they are not for me, because I am a Jew. I know that there are Jews who have converted to Christianity in order to marry Romanian girls or to escape anti-Semitic persecution. But I have not yet met a Jew who believes in Jesus.

Beaches & Cream Soda Shop (Disney’s Beach Club Resort) is home to the ultimate Walt Disney World ice cream treat. It’s called the Kitchen Sink and it serves four. The sundae contains eight scoops of ice cream. Other items in the creation include brownies, cookies, cake, banana, whipped cream, and, according to Disney, “every topping we have”. The colossal sundae is served in, you guessed it, a kitchen sink. Beaches & Cream also has other sundaes, and hand scooped ice cream by the cone or cup. Shakes, floats, and ice cream sodas are served as well.

They ate griddle cakes and mulled cider at the Black Holly tea shop across the plaza, and Isyllt explained about Forsythia's murder and the haematurge.

In the kitchen, her family nibbled Helen’s lemon squares. Melanie urged brownies on the nurses. “Take these,” she told Lorraine. “We can’t eat them all, but Helen won’t stop baking.” “Sweetheart,” Lorraine said, “everybody mourns in her own way.” Helen mourned her sister deeply. She arrived each day with shopping bags. Her cake was tender with sliced apples, but her almond cookies crumbled at the touch. Her pecan bars were awful, sticky-sweet and hard enough to break your teeth. They remained untouched in the dining room, because Helen never threw good food away.

I wonder wether it is possible to stay delirious and in love when you've been together for a long time.

It takes time to shop, and it takes time to care for large quantities of expensive high-status artifacts. Time, energy, and money are finite resources, even among high-income generators. Our research indicates that even these top earners cannot have their cake and eat it, too. Dr. North and PAWs in general, on the other hand, allocate their spare time to activities that they hope will enhance their wealth (see Table 3-6 later in chapter). Such activities include studying and planning their investment strategies and managing current investments.

The South: Three-wheeled Piggly Wiggly shopping carts, grease-caked engine blocks, baby strollers with shredded black hoods, Soviet rocket parts, human skulls on spikes and orange-eyed Rottweilers on heavy chains breathing fire...

Cake Shop Accused Of Religious Discrimination For Refusing To Write Anti-Gay Slur On Bible Cake American Voices • Opinion • ISSUE 51•03 • Jan 22, 2015 A bakery in Arizona is facing a religious discrimination complaint after refusing to comply with a customer’s order to decorate a cake shaped like a Bible with the words “God hates gays” and an image of two men holding hands with an “X” over it. What do you think? “A homemade anti-gay cake is more meaningful anyway.

I pass the bakery on the corner, the smells hitting me before I reach the shop itself. They are thick and sweet. Cars are double-parked down our street, locals dashing from the passenger doors to pick up their breakfast. A long queue snakes from the entrance. Inside there are piles of pork buns, slices of dark honey cake, rolls topped with pork floss, bread with ham laid on top and stuck fast with melted cheese. It is a different smell from bakeries back home. I tried a loaf of bread once, but the slices are thin and sugary.

Ahem. Three buckets of milk. One bucket of water. Eight pork chops. Seventy-two eggs. Three hundred and ninety-four barrels of cake.” “Sir, is that really the list of teams?” I asked. “Of course not, it’s the shopping list.” Facepalm.

Now, suppose that in your process of experimentation, you end up creating a cake that is actually quite small. It’s so small you could sell it as a self-contained, single-serving cake, so you put a little wrapper around it. You realize that you’ve actually made supreme chocolate muffins instead of better chocolate cake. At first it might not seem like this is much of a change. The product hasn’t changed much — it’s the same batter— but almost everything else about your business has. Why? Because we changed the mental frame of reference around the product from “cake” to “muffin.” That change in context changes everything about the business: Target buyers and where you sell. Unlike cakes, muffins are sold at coffee shops and diners. Competitive alternatives. You are now competing with donuts, Danishes and bagels. Pricing and margin. Muffins sell for a buck or two, and you will be looking to sell a lot of them. Key product features and roadmap. You are now fighting for the hearts and minds of a noble class of people who eat chocolate for breakfast. They’re likely not worried about gluten or the origin of the salt in your caramel. They might like your muffin larger or with more caramel or maybe they want it deep-fried like a hash brown (you might be laughing, but deep down I think you want to try one of those).

One of the most neglected virtues of our daily existence is appreciation. Somehow, we neglect to praise our son or daughter when he or she brings home a good report card, and we fail to encourage our children when they first succeed at baking a cake or building a birdhouse. Nothing pleases children more than this kind of parental interest and approval. The next time you enjoy a filet mignon at the club, send word to the chef that it was excellently prepared, and when a tired salesperson shows you unusual courtesy, please mention it. Every minister, lecturer and public speaker knows the discouragement of pouring himself or herself out to an audience and not receiving a single ripple of appreciative comment. What applies to professionals applies doubly to workers in offices, shops and factories and our families and friends. In our interpersonal relations we should never forget that all our associates are human beings and hunger for appreciation. It is the legal tender that all souls enjoy. Try leaving a friendly trail of little sparks of gratitude on your daily trips. You will be surprised how they will set small flames of friendship that will be rose beacons on your next visit.

Remembering the careful way the cooks she'd met chose their ingredients--- the snails at L'Ami Louis, Taeb's saffron, Baldwin's asparagus--- Stella thought Django was more like a magician, conjuring dishes out of thin air. By the time George nudged Stella aside to poke his nose in the door, Lucie was strewing crisp breadcrumbs on top of a thick vegetable potage, and Django was stirring a tart lemon pudding. Downstairs, customers lingered, people who had intended on stopping in for a moment stayed on as increasingly seductive scents wafted through the shop. Unwilling to admit that he was pleased, George tasted the pudding and grumbled, "You've used up all the eggs. And I wanted gingerbread for tonight's reading." "Gingerbread!" Django pulled a face. "Nous sommes en France. I will make something more appropriate." Still standing in the doorway, Stella wondered how he would manage this; he'd used everything in the kitchen except an aged pound cake resembling a rock, a handful of desiccated dried apricots, and the sour milk. "We'll make some coffee." Django was tearing up the stale cake. As she watched, he produced curds from the sour milk, cooked the apricots into jam, and soaked the cake in coffee. With a flourish, he pulled a bar of chocolate from his pocket. "J'ai toujours du chocolat sur moi." He melted the chocolate, stirring in the last of the coffee. "I always have chocolate. You never know when you will need it." Against her better judgement, Stella was charmed. Lucie stood close by, watching him layer the coffee-drenched cake with jam, curds, and chocolate, grabbing each spoon as he finished. "Will you make this for my birthday?" she asked. "No." "Please," she begged. "For your birthday I will make something better.

As Piper walked inside, she surmised that the place was part restaurant, part delicatessen, part butcher shop. One long wall was taken up with a sprawling glass-front refrigerated case housing all sorts of meats and cheeses waiting to be sliced. There were aisles of shelves lined with balsamic vinegars, oils, rice, pastas, salts, and seasonings. Customers sat eating sandwiches at several round tables to the side of the room. "What'll it be?" asked the teenager behind the counter. "I'm not sure," said Piper. "What's in a muffuletta?" The young man recited the ingredients. "Salami, pepperoni, ham, capicola, mortadella, Swiss cheese, provolone, and olive salad.

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.

You do know scones are not donuts, right?" Nina wasn't one to pass up any baked goods, but a donut was a donut. No scone would do. "This is not your white, British-royals high tea, my friend. This is Highland Park high tea. It opened a month ago, and I think we're about to have our whole world rocked." The Jam's exterior was black-and-white---- if you blinked you'd miss it. But when they went inside Nina immediately spotted a colorful mural of dinosaurs seated on velvet cushions, eating donuts and drinking out of porcelain cups. A pristine glass display case on the opposite wall featured rows and rows of endless donuts--- a happy welcoming committee of frosting and dough. "We'll be having tea for two," Jasmine said at the counter. "And for my donut, could I get the Swirly Rosewater, please?" As soon as she saw the names and flavors of the donuts, she instantly knew two things: one, she was going to love these, and two, Leo would absolutely hate them. Nina suddenly felt sympathy for Leo any time a contestant created a unique flavor pairing on the show. She raced to find the donut her friend had ordered in the case, and landed on a frosted pink cake donut that had a lemon rosewater glaze topped with roasted pistachios. "You live your life in pink, Jas." "No better color. So from what I read online, the deal is that instead of scones, they do vegan donuts---" Nina's eyes narrowed, and Jasmine glared right back. "Don't judge. What are you going to get?" "I need chocolate," Nina said. She scanned the rows in search of the perfect solution. "May I recommend our Chocolate from the Crypt donut?" the saleswoman suggested from behind the display. Her sharp bangs and blunt ponytail bobbed as she explained, "It's our fall-themed donut--- chocolate cake with a chocolate glaze, and it's got a kick from the cayenne pepper and cinnamon we add in." "Oh, my donut," Nina said. In the case was an absolutely gorgeous chocolate confection--- the cayenne and cinnamon flakes on the outside created a black-and-orange effect. "I am sold." "You got it." The saleswoman nodded and rang them up. A narrow hallway covered in murals of cartoon animals drinking tea led them to the official tearoom. Soaring ceilings revealed exposed beams and brick walls, signaling that the building was likely older and newly restored. Modern, barrel-back walnut chairs were clustered around ultrasleek Scandinavian round tables. Nina felt like she'd followed Jasmine down a rabbit hole and emerged into the modern interpretation of the Mad Hatter's tea party. "This is like..." Nina began. "It's a fun aesthetic." "I know, right?" Jasmine replied as they sat down. "It makes me feel like I'm not cool enough to be here, but glad I got invited." Nina picked up the prix fixe high tea menu on the table. The Jam's version of finger sandwiches were crispy "chicken" sliders, potato-hash tacos and mini banh mi, and in lieu of scones, they offered cornbread with raspberry jam and their signature donuts. "And it's all vegan...?" "Yes, my friendly carnivore, and hopefully delicious.

Briar waved a hand and gave a tinkling happy laugh. He flinched. This was unbearable. The lass was as fresh and pretty as a daisy and seemed just as oblivious to her own charms as a garden flower was, too. She smelled much better than a daisy, however. Daisies were highly overrated flowers. When you got up close to one, they smelled disappointingly like manure. No, Briar Blakeley smelled like something delicious. Like something you wouldn’t mind popping straight into your mouth. Like cake baked with vanilla and cinnamon. Or a confectionary’s shop. She was sweet as honey, probably twice as naive, and something about her was making his blood pound and his loins tighten. The sooner he could get rid of her the better.

The next day was Christmas Eve. In some countries, Christmas Eve is a bigger celebration than Christmas Day. In Canada, Sweden, and Denmark, families open their presents on Christmas Eve. In Italy, they have the Feast of Seven Fishes, during which they eat a lot of fish. Seven, I'd imagine. The French delight in making Buche de Noel, which is a sponge cake frosted and decorated to look exactly like a log. It's a mystery why a dessert masquerading as the limb of a tree would be delightful and appetizing, but they seem to like it. In Russia, on Christmas Eve, they make Kutya, a gloopy mixture of grains, nuts, seeds and honey that is eaten from a communal bowl as a display of unity and a blatant disregard for hygiene. In China, Christmas Eve is the biggest shopping day of the year and they hand each other apples wrapped in cellophane.

Tokyo." Mr. Fuchigami's voice inflates with pride. "Formerly Edo, almost destroyed by the 1923 Great Kantō earthquake, then again in 1944 by nighttime firebombing raids. Tens of thousands were killed." The chamberlain grows silent. "Kishikaisei." "What does that mean?" There's a skip in my chest. We've entered the city now. The high-rises are no longer cut out shapes against the skyline, but looming gray giants. Every possible surface is covered in signs---neon and plastic or painted banners---they all scream for attention. It's noisy, too. There is a cacophony of pop tunes, car horns, advertising jingles, and trains coasting over rails. Nothing is understated. "Roughly translated, 'wake from death and return to life.' Against hopeless circumstances, Tokyo has risen. It is home to more than thirty-five million people." He pauses. "And, in addition, the oldest monarchy in the world." The awe returns tenfold. I clutch the windowsill and press my nose to the glass. There are verdant parks, tidy residential buildings, upmarket shops, galleries, and restaurants. For each sleek, new modern construction, there is one low-slung wooden building with a blue tiled roof and glowing lanterns. It's all so dense. Houses lean against one another like drunk uncles. Mr. Fuchigami narrates Tokyo's history. A city built and rebuilt, born and reborn. I imagine cutting into it like a slice of cake, dissecting the layers. I can almost see it. Ash from the Edo fires with remnants of samurai armor, calligraphy pens, and chipped tea porcelain. Bones from when the shogunate fell. Dust from the Great Earthquake and more debris from the World War II air raids. Still, the city thrives. It is alive and sprawling with neon-colored veins. Children in plaid skirts and little red ties dash between business personnel in staid suits. Two women in crimson kimonos and matching parasols duck into a teahouse.

With a small smile, she pushed open the door. Immediately, a rush of warm, delicious air hit her in the face--the most welcome knockout blow she could imagine. She breathed deep. Interesting how two businesses with similar wares could smell so distinct. Sugar Fair was caramel, candyfloss, popcorn. De Vere's was dark chocolate and bourbon---deep, indulgent, sensual.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

She spent her childhood watching her mother bake because the Church Ladies would not be impressed if she didn’t, and that had cured her of any desire to turn out cakes and biscuits when she could buy them from a shop. She’d rather be reading, or gardening. So that’s what she does.

the chocolates were all wrapped in those red and gold and green metallic colours which are almost better than chocolate itself; and the huge white wedding-cake in the window was somehow at once remote and satisfying, just as if the whole North Pole were good to eat. Such rainbow provocations could naturally collect the youth of the neighbourhood up to the ages of ten or twelve. But this corner was also attractive to youth at a later stage; and a young man, not less than twenty-four, was staring into the same shop window.