Cake Taste Quotes

Debbie had to get up and slice me a thick piece of cake before she could answer. And I do mean thick. Harry Potter volume seven thick. I could have knocked out a burglar with this piece of cake. Once I tasted it, though, it seemed just the right size.

Writing's a lot like cooking. Sometimes the cake won't rise, no matter what you do, and every now and again the cake tastes better than you ever could have dreamed it would.

I had tasted cake and there was no going back. My tiny body had morphed into a writhing mass of pure tenacity encased in a layer of desperation. I would eat all of the cake or I would evaporate from the sheer power of my desire to eat it.

That cake tasted good. But the cake in the garbage tasted better. It was the best cake I ever ate.

She had a taste for sugar, however, and this meant that a doughnut or a cake might follow the sandwich. She was a traditionally built lady, after all, and she did not have to worry about dress size, unlike those poor, neurotic people who were always looking in mirrors and thinking that they were too big. What was too big, anyway? Who was to tell another person what size they should be? It was a form of dictatorship, by the thin, and she was not having any of it. If these thin people became any more insistent, then the more generously sized people would just have to sit on them. Yes, that would teach them! Hah!

Mia stayed where she was, distrust plain in her eyes. "I've got tea," Mercurio sighed. "And cake." The girl covered her growling belly with both palms. ". . . What kind of cake?" "The free kind." Mia pouted. Licked her lips and tasted blood. "My favorite." And she took the old man's hand.

You're going to have to get to know me better before you taste my cake." "Was that an invitation? Because I'm willing to get to know you in any way possible if that means I get to taste your cake.

Some people when they see cheese, chocolate or cake they don't think of calories.

Mallowmelt turned out to be a gooey cake that tasted like fresh-baked chocolate chip cookies soaked in ice cream and covered in frosting and butterscotch

I'd feed you the cake just to watch your lips wrap around the fork. Then I'd watch your beautiful throat muscles work swallowing the sticky sweetness, fantasizin' about smearin' chocolate frosting down your neck so I could lick it off. Slowly. And when I finished feedin' you, I'd press my mouth to yours for a thorough taste of you and the cake.

. . . his mouth tasted of the divine sweetness of icing on a cake when the sugar isn't overdone. The taste of love before any pain gets in the way.

An hour before his world exploded like a ripe tomato under a stiletto heel, Myron bit into a fresh pastry that tasted suspiciously like urinal cake.

God has made different religions to suit different aspirants, times, and countries. All doctrines are only so many paths; but a path is by no means God himself. Indeed, one can reach God if one follows any of the paths with whole-hearted devotion...One may eat a cake with icing either straight or sidewise. It will taste sweet either way.

She’s really gone, then. The little girl with the back of her shirt sticking out like a duck tail, the one who needed help reaching the dishes, and who begged to see the frosted cakes in the bakery window. Time and tragedy have forced her to grow too quickly, at least for my taste, into a young woman who stitches bleeding wounds and knows our mother can hear only so much.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes.

Put your mouth on mine, Little Raven. I’m ready for a taste of lemon cake,” he said in a deep and tumbling voice. “Maybe I’m not so sweet,” I whispered, wetting my lower lip with a sweep of my tongue. Logan’s eyes followed every movement, and he licked his lips in response. “I want your mouth… on my mouth. Do it, or else I’ll have to find something else to kiss.

She'd always thought of cake as fleeting, pointless, but here in the span of one taste, she'd understood why it mattered. Because life was fleeting and pointless unless you let yourself enjoy it, savour it, down to its lightest, most insignificant moments.

She kept the wish to herself, as she should have, and simply blew out the candle.I clapped and whistled and then dove into my own cupcake, dying to know how my creations tasted. And seeing as I’d done the hard work—frosting and decorating—I felt like I could take credit and call them my creations. All Cassie had done was get the ingredients, come up with the recipe, and do all the measuring and mixing.

Nothing Tastes as Good as Skinny Feels Unless you count your grandmother’s cake, hand mixed while she waits for the sound of your breath at the door. Or if you consider the taste of the sea, arms raised while you enter, salt at your lips. Or maybe you’ve forgotten the taste of a lover, your mouth on his skin. I ask—have you ever tasted the cool swill of freedom? The consuming rush of a quiet, radical love.

While dessert tastes good, woman cannot live on cake alone.

You're going to have to get to know me better before you taste my cake.

Mallowmelt turned out to be a gooey cake that tasted like fresh-baked chocolate chip cookies soaked in ice cream and covered in frosting and butterscotch.

I’ve loved you since that night out on the pier when we looked up at the stars, then I fell in love with you again the next day when you peeked at the sunset from the top of the Ferris wheel, then I fell in love with you again when I saw you in that blue dress, then I fell in love with you again on my kitchen counter, then I fell in love with you again at the cake tasting, then I fell in love with you again at Lauren’s wedding, then I fell in love with you again in that hospital room when you stared at your daughter lying unconscious in that bed…

Why do you hate me?” griped Marcus. Roni barely resisted the urge to whack her mate over the head. “I just want a little taste.” “So get your own.” “You took the last slice.” “There are other cakes.” “But I don’t like them. I like chocolate cake.” When he just stared at her wearing a sulky expression, she sighed. “Let me put this another way. Do you enjoy sex?” “Yes.” “Then you’ll share with me, and you’ll like it.

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

Quaid frequented Organic Life often, boasting about their delicious—a highly debatable point—smoothies, birdseed snack cakes, and muffins that tasted like sandpaper and sadness.

Pain was a difficult concept to conjure in memory, Hoop had said. Like tasting the best cake ever. Such thoughts only really meant anything when the tasting-or the pain- was happening.

She had dreams that shamed her in the morning, dreams where Ronan gave her a white powdered cake, yet spoke in Arin's voice. I made this for you, he said. Do you like it? The powder was so fine that she inhaled its sweetness, but always woke before she could taste.

They don't want to know that you'll never eat birthday cake because you don't want to erase the magical taste of frosting on his lips. That you wake up ever day wondering why you got to live and he didn't.

I had a lot of disasters in the kitchen, even during the long period when I was cooking under my mother's supervision and with the benefit of her experience. I still fail all the time, in particular when I turn to baking. After hundreds of attempts, following dozens of different formulas, I don't think I have ever made what I would consider to be a completely successful pie crust. Disaster is somehow part of the appeal of cooking for me. If that first Velvet Crumb Cake had turned out to be a flop, I don't know if I would have pursued my interest in cooking. But cooking entails stubbornness and a tolerance--maybe even a taste--for last-minute collapse. You have to be able to enjoy the repeated and deliberate following of a more of less lengthy, more or less complicated series of steps whose product is very likely--after all that work, with no warning, right at the end--to curdle, sink, scorch, dry up, congeal, burn, or simply taste bad.

All is flux, nothing stays still, as Heraclitus said. By the time I wrote this, everything has changed in the universe; everything but the taste of the cakes baked at home!

He mashed hundreds of cakes of GI soap into the sweet potatoes just to show that people have the taste of Philistines and don’t know the difference between good and bad.

She tasted like Earl Grey tea and lemon cake, a feast for my senses. It was blasphemy for a creature like me to touch a being as heavenly as her, but I relished the sin.

You may not know the story behind why a song or a garden is so beautiful or why a cake tastes so good but, if you pay enough attention, you can tell how much love is in it.

Mondays taste like split-pea soup, Tuesdays taste like gobbledygook, Wednesdays taste like licorice, Thursdays taste like deep-fried fish, Fridays taste like the color red, Saturdays taste like gingerbread, Sundays taste like chicken breast, But birthdays! Birthdays taste the best! Birthdays taste like chocolate cake, Balloons, presents, and sirloin steak.

Happy smiles were shared between the bride and groom, but it was the cake their guests remembered - the vanilla custard filling, the buttercream finish, the slight taste of raspberries that had surely been added to the batter. No one brought home any slices of leftover cake to place under their pillow, hoping to dream of their future mate; instead, the guests… ate the whole cake and then had dreams of eating it again. After this wedding unmarried women woke in the night with tears in their eyes, not because they were alone, but because there wasn't any cake left.

I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was a fan, especially of the bitter, mushy, overcooked version. Yet sometimes a little bitterness could bring out the best in other flavors. Bitter rhubarb made sunny-day strawberry face the realities of life- and taste all the better for it. As I brushed the cakes with a deep pink glaze made from sweet strawberry and bottled rhubarb bitters, I hoped I would change rhubarb doubters. Certainly, the little Bundt cakes looked as irresistible as anything I had ever seen in a French patisserie.

No, I have to lure him out, like a will-o’-the-wisp, tease him deeper and deeper into the forest until he is lost and doomed. Without the forest or the doom—just the luring. Like a Venus flytrap that says I am a delicious flower come taste me and then snap! Devour. Without the devouring. Well, maybe a little devouring.

Our poor human heart is flawed: it is like a cake without the frosting: the first two acts of the theatre without the climax. Even its design is marred for a small piece is missing out of the side. That is why it remains so unsatisfied: it wants life and it gets death: it wants Truth and it has to settle for an education; it craves love and gets only intermittent euphoria’s with satieties. Samples, reflections and fractions are only tastes, not mouthfuls. A divine trick has been played on the human heart as if a violin teacher gave his pupil an instrument with one string missing. God kept a part of man's heart in Heaven, so that discontent would drive him back again to Him Who is Eternal Life, All-Knowing Truth and the Abiding Ecstasy of Love.

I really need that cake now.” Startled laughter in his blood, unexpected light in the shadows, the taste of snow in her kiss. And he knew that come what may, they’d stand together. In the light and in the terrible darkness.

She nudges her lips against mine, soft but firmer than the gentle sponge of a sweet cake as I return the kiss. She tastes of vanilla and honey with an undercurrent of something dark, that harsh tang of bitterness after the initial redolence of a pomegranate seed.

My sense of smell seemed preternaturally enhanced, so that I could almost taste every dish- the fish grilled in the ashes of the brazier, the roasted goat's cheese, the dark pancakes and the light, the hot chocolate cake, the confit de canard and the spiced merguez...

She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little rosewater. Although our local strawberries weren't in season yet, I had conjured the aroma and taste of juicy berries warmed by the sun. I hoped this flavor would help the two old people return once more to their youth and the carefree feeling of a summer day.

Jamie leaned over. “And your perfect world?” “Mmm,” Helen smiled. “Perfect is complicated. Hard to explain.” “Give it a shot,” I prodded her. “It’s… beautiful is the best word to describe it,” she said. Jamie and I nodded. “Everything that isn’t necessary to getting what we want is gone,” she said, eyes closing, as if she was vividly imagining. “There’s an abundance of it all, thanks to science. Food is everywhere and it overflows and there’s nothing to worry about because we have and we want and we take. We’re, and by we I mean people, we’re everywhere and we spill over into one another and we’re all knit together, physically and mentally. It’s an exquisite landscape of things that don’t ever run out to see and touches and tastes and smells and mating and eating and mindless fighting and eating-mating and fighting-eating and fighting-” “Okay,” I said, interrupting. I paused, then when I couldn’t think of what to say. “Okay.” Helen reached down to her plate, used a fingertip to wipe up a bit of frosting, and popped it into her mouth, sucking it off. “Okay,” I said, still at a bit of a loss for words. “That’s a mental image that’s going to be with me forever,” Jamie said, dropping his head down until his face was in his hands. “I don’t see where ethics come into that world,” I said, more to see Jamie’s reaction than out of curiosity. “No,” Jamie said. “Don’t-” “The closer you get to perfection, the further you get from ethics,” Helen said, as if it was common sense.

I walked back to the front of the bakery to see a knot of people stalking our display for June. Apricot and lavender might seem like an unusual pairing, but it made perfect sense to me. Luscious, sweet apricots taste best when they're baked and the flavor is concentrated. On the other hand, lavender likes it cool; the buds have a floral, almost astringent flavor. Lavender was a line drawing that I filled in with brushstrokes of lush apricot.

~ FRENCH APPLE CAKE WITH ALMONDS ~ I like a mix of apples, some firm and tangy, others soft and sweeter for a bit of variety. Whatever you do, do not spice the cake! Cinnamon and nutmeg do not belong in a French cake. Serve with crème fraîche to be French, but freshly whipped cream or homemade ice cream won't taste bad either.

I messed up," I said to the cake. "If he had a taste of you, he would have agreed to anything I asked." I licked a piece of rum-and-chocolate icing off my finger. "Anything".

He'd never have cake again and not think of her, never drink champagne and not think of her. Every success of his life would taste like Esme.

Half a baked cake may not be enough to feed a wedding party, but it’s enough to taste and leave everyone looking forward to the rest of the cake.

Writing is like making a delicious cake. Use the best ingredients, layer the flavors, and finish it with panache. If your product is made with good taste, people will ask for more.

My soup arrived. Crusted with cheese, golden at the edges. The waiter placed it carefully in front of me, and I broke through the top layer with my spoon and filled it with warm oniony broth, catching bits of soaking bread. The smell took over the table, a warmingness. And because circumstances rarely match, and one afternoon can be a patchwork of both joy and horror, the taste of the soup washed through me. Warm, kind, focused, whole. It was easily, without question, the best soup I had ever had, made by a chef who found true refuge in cooking.

She's really gone, then. The little girl with the back of her shirt sticking out like a duck tail, the one who needed help reaching the dishes, and who begged to see the frosted cakes in the bakery window. Time and tragedy have forced her to grow too quickly, at least for my taste, into a young woman who stitches beeding wounds and knows our mother can hear only so much.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

Bite in! I said. The sound of crackling. Eliza giggled in the back. Her parents did not allow her to eat Doritos. I was her drug dealer, in this way. See? I said. What does it taste like? A Dorito, said a smartass in the front row. Cheese, said someone else. Really? I said. They concentrated on their chips. That good dust stuff, said someone else. Exactly, I said. That good dust stuff.

Both the ferial and the festal cuisine, therefore, must be seen as styles of unabashed eating. Neither attempts to do anything to food other than render it delectable. Their distinction is grounded, not in sordid dietetic tricks, but in a choice between honest frugality or generous expense. Both aim only at excellence; accordingly, neither is suitable for dieting. Should a true man want to lose weight, let him fast. Let him sit down to nothing but coffee and conversation, if religion or reason bid him to do so; only let him not try to eat his cake without having it. Any cake he could do that with would be a pretty spooky proposition - a little golden calf with dietetic icing, and no taste at all worth having. Let us fast, then - whenever we see fit, and as strenuously as we should. But having gotten that exercise out of the way, let us eat. Festally, first of all, for life without occasions is not worth living. But ferially, too, for life is so much more than occasions, and its grand ordinariness must never go unsavored. But both ways let us eat with a glad good will, and with a conscience formed by considerations of excellence, not by fear of Ghosts.

A healthy attitude to eating I am concerned about the current victimisation of food. The apparent need to divide the contents of our plates into heroes and villains. The current villains are sugar and gluten, though it used to be fat, and before that it was salt (and before that it was carbs and . . . oh, I’ve lost track). It is worth remembering that today’s devil will probably be tomorrow’s angel and vice versa. We risk having the life sucked out of our eating by allowing ourselves to be shamed over our food choices. If this escalates, historians may look back on this generation as one in which society’s decision about what to eat was driven by guilt and shame rather than by good taste or pleasure. Well, not on my watch. Yes, I eat cake, and ice cream and meat. I eat biscuits and bread and drink alcohol too. What is more, I eat it all without a shred of guilt. And yet, I like to think my eating is mindful rather than mindless. I care deeply about where my food has come from, its long-term effect on me and the planet. That said, I eat what you might call ‘just enough’ rather than too much. My rule of thumb – just don’t eat too much of any one thing.

Life is like a recipe. What do you want in your life cake? What ingredients do you need to make it rise and taste wonderful? Sometimes the simplest recipe is the best, because the more you add to the mix, the more things can go wrong.

I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee. I could actually taste it, feel it. And now I craved it.

They say the way to a man's heart is through his stomach, right?" I said. "How about Tristan and I make you and Jax a romantic dinner? And you bake him a cake for dessert. We'll warm him up with a gourmet meal, but once he tastes your cake, he'll be putty in your hands.

I bit into the chocolate chip. Slowed myself down. By then, almost a week in, I could sort through the assault of layers a little more quickly. The chocolate chips were from a factory, so they had that same slight metallic, absent taste to them, and the butter had been pulled from cows in pens, so the richness was not as full. The eggs were tinged with a hint of far away and plastic. All of those parts hummed in the distance, and then the baker, who'd mixed the batter and formed the dough, was angry. A tight anger, in the cookie itself.

In no time, I'd beaten cream cheese and butter and confectioners' sugar and more vanilla with my electric hand mixer till the icing was real light and fluffy, and when the cakes were cooled a little, I handed Billy Po a serrated knife, showed him how to level the tops, and we both tasted the rich leftover pieces of cake. "Boy, that's delicious," he exclaimed as he nibbled real slow and his eyes got big. "Know what I love?" I said. "All those different textures. The smooth bananas, the stringy pineapple, and crunchy pecans. Nothing like it.

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.

Take this. When you’re ready, I want to put it on your finger. I want you to meet my son. I want you to let me bring you into my world – because I need you there. The media crap is just PR. Piece of cake for you, trust me. There are a hundred people ready to help us nail it. Let me help you rebuild your faith, because that’s who you are, and I love who you are. ‘Remember last fall, when you needed to be reckless, and I told you to use me? Well, now, it’s time to be fearless. I can’t promise that you won’t be hurt again, because life can suck. And, sometimes, it hurts like hell. I’m asking you to have faith in one thing, for now: the fact that when we’re alone, I’m just Reid, and you’re just Dori, and we’re going to love each other for the rest of our lives.’ She’s staring at me, the velvet-covered box clutched in her hand. I lean forward and kiss her, tasting her tears or my own, I don’t know which. ‘Come to me when you’re ready to be fearless. Unless you can look me in the eye right now and tell me you don’t love me.’ Lower lip trembling, she says nothing, and I kiss her again before I leave.

What I taste, I said, reading from my page, is what I remember from my last Dorito, plus the chemicals that are kind of like that taste, and then my zoned-out mind that doesn't really care what it actually tastes like. Remembering, chemicals, zoning. It is a magical combo. All these parts form together to make a flavor sensation trick that makes me want to eat the whole bag and then maybe another bag. Do you have another bag? asked a skateboard guy, licking his fingers. No, I said. In conclusion, I said, a Dorito asks nothing of you, which is its great gift. It only asks that you are not there.

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

I learned about the yucca plant, and how the Indians made rope and sandals and mats and baskets, even soap from it, and how they boiled its buds and flowers and fruits to eat. I learned about manzanita and piñon nuts and mesquite beans, and how to crush dried acorns in a mortar, then bake them in unleavened cakes. I had even tasted the stuff and wished I hadn’t.

Roy was very modest about his first novel. It was short, neatly written, and, as is everything he has produced since, in perfect taste. He sent it with a pleasant letter to all the leading writers of the day, and in this he told each one how greatly he admired his works, how much he had learned from his study of them, and how ardently he aspired to follow, albeit at a humble distance, the trail his correspondent had blazed. He laid his book at the feet of a great artist as the tribute of a young man entering upon the profession of letters to one whom he would always look up to as his master. Deprecatingly, fully conscious of his audacity in asking so busy a man to waste his time on a neophyte’s puny effort, he begged for criticism and guidance.

She would, on the birthday of Christ, allow herself what she called "an extra helping of prayer." At the time of the Civil War, she would pray for peace. Always, she asked God to spare me and my father. But at Christmas, she talked to God as if He were Clerk of the Acts in the Office of Public Works. She prayed for cleaner air in London. She prayed that our chimneys would not fall over in the January winds; she prayed that our neighbour, Mister Simkins, would attend to his cesspit, so that it would cease its overflow into ours. She prayed that Amos Treefeller would not slip and drown "going down the public steps to the river at Blackfriars, which are much neglected and covered in slime, Lord." And she prayed, of course, that plague would not come. As a child, she allowed me to ask God to grant me things for which my heart longed. I would reply that my heart longed for a pair of skates made of bone or for a kitten from Siam. And we would sit by the fire, the two of us, praying. And then we would eat a lardy cake, which my mother had baked herself, and ever since that time the taste of lardy cake has had about it the taste of prayer.

Tell me, former human, what does cake really taste like? It's so nasty it makes me want to puke, so I don't know. But humans really seem to enjoy it. Donuts and tarts too. What was it like living without fearing fo your life? Not having to be afraid of ghoul investigators or other crazy ghouls? Cmon... Tell me! "Awful?" Gimme a break... Does that mean things have been nothing but awful for me since the moment I was born?!

Tell me, former human, what does cake really taste like? It's so nasty it makes me want to puke, so I don't know. But humans really seem to enjoy it. Donuts and tarts too. What was it like living without fearing for your life? Not having to be afraid of ghoul investigators or other crazy ghouls? Cmon... Tell me! "Awful?" Gimme a break... Does that mean things have been nothing but awful for me since the moment I was born?!

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake. My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, and my mother would find this cake interesting, and Sam wouldn't be crazy about it but he'd be hungry and have a slice anyway. Maybe I could convince Camille it wasn't a cake at all. Maybe I could bring them all together, or at least that's what I dreamed about while I measured out the oil.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

She too looked like a regular lady, living in the world- didn't seem particularly with it or excitable or stellar. But that chicken, bathed in thyme and butter- I hadn't ever tasted a chicken that had such a savory warmth to it, a taste I could only suitably identify as the taste of chicken. Somehow, in her hands, food felt recognized. Spinach became spinach- with a good farm's care, salt, the heat and her attention, it seemed to relax into its leafy, broad self. Garlic seized upon its lively nature. Tomatoes tasted as substantive as beef.

The flavor that came to me was a luscious Suncrest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily. Suncrest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection. The problem was that I didn't have any peach mousse or filling. But I quickly improvised. "You're getting married in August, when peaches are in season," I said. "Taste our browned butter yellow cake with a little apricot and some vanilla-almond buttercream, and see what you think." As they each took a small bite of what I hoped would be their signature cake flavors, I was drawn back into the taste of the peach. It was juicy and sweet, but as I got close to the center of the peach, their was an off flavor of rot. In my mind's eye, I could see a darkened area close to the center that would soon cause the peach to wither. I knew what that meant. I didn't know whose life would be blighted, but these golden days were few. They wouldn't have much time together.

Loaves of fig and pepper bread, of course. But there was also lasagna cooked in miniature pumpkins, and pumpkin-seed brittle. Roasted red pepper soup, and spiced caramel potato cakes. Corn muffins and brown sugar popcorn balls and a dozen cupcakes, each with a different frosting, because what was first frost without frosting? Pear beer and clove ginger ale in dark bottles sat in the icy beverage tub. They ate well into the afternoon, and the more they ate, the more food there seemed to be. Pretzel buns and cranberry cheese and walnuts appearing, just when they thought they'd tasted everything.

Grace had turned to Leeza, Ken, her boyfriend, Brian, and baking. She started by baking the family recipes from her childhood. Cinnamon buns, gingersnaps, saffron bread, and lingonberry pancakes. Grace knew she didn't have her mother's talent, but she tried her best and hoped it might also bring her mother back to earth. Maybe even bring the two of them closer. One afternoon, Grace made a German chocolate cake. She decided to try something different, and added fresh local Door County sour cherries to the batter. When Ken tasted it, he'd fallen on the floor, exclaiming, "I'm dead, but at least I went to heaven: Death by chocolate!

Happy birthday,” he whispered, his breath landing warm and suddenly close to my lips, making my insides flip. And just as quickly as he’d surprised me with the cake, he kissed me, one frosting-covered hand moving from my hair to the back of my neck, the other solid and warm in the small of my back, pressing us together, my chest against his ribs, my hip bones just below his, the tops of our bare summer legs hot and touching. I stopped breathing. My eyes were closed and his mouth tasted like marzipan flowers and clove cigarettes, and in ten seconds the whole of my life was wrapped up in that one kiss, that one wish, that one secret that would forever divide my life into two parts. Up, down. Happy, sad. Shock, awe. Before, after. In that single moment, Matt, formerly known as friend, became something else entirely. I kissed him back. I forgot time. I forgot my feet. I forgot the people outside, waiting for us to rejoin the party. I forgot what happens when friends cross into this space. And if my lungs didn’t fill and my heart didn’t beat and my blood didn’t pump without my intervention, I would have forgotten about them, too. I could have stayed like that all night, standing in front of the sink, Matt’s black apple hair brushing my cheeks, heart thumping, lucky and forgetful…

The Sun burned down in a warm contrasting world of white and black, of white Sun against black sky and white rolling ground mottled with black shadow. The bright sweet smell of the Sun on every exposed square centimeter of metal contrasting with the creeping death-of-aroma on the other side. He lifted his hand and stared at it, counting the fingers. Hot-hot-hot-turning, putting each finger, one by one, into the shadow of the others and the hot slowly dying in a change in tactility that made him feel the clean, comfortable vacuum. Yet not entirely vacuum. He straightened and lifted both arms over his head, stretching them out, and the sensitive spots on either wrist felt the vapors- the thin, faint touch of tin and lead rolling through the cloy of mercury. The thicker taste rose from his feet; the silicates of each variety, marked by the clear separate-and-together touch and tang of each metal ion. He moved one foot slowly through the crunchy, caked dust, and felt the changes like a soft, not quite random symphony. And over all the Sun. He looked up at it, large and fat and bright and hot, and heard its joy. He watched the slow rise of prominences around its rim and listened to the crackling sound of each; and to the other happy noises over the broad face. When he dimmed the background light, the red of the rising wisps of hydrogen showed in bursts of mellow contralto, and the deep bass of the spots amid the muted whistling of the wispy, moving faculae, and the occasional thin keening of a flare, the ping-pong ticking of gamma rays and cosmic particles, and over all in every direction the soft, fainting, and ever-renewed sigh of the Sun's substance rising and retreating forever in a cosmic wind which reached out and bathed him in glory. He jumped, and rose slowly in the air with a freedom he had never felt, and jumped again when he landed, and ran, and jumped, and ran again, with a body that responded perfectly to this glorious world, this paradise in which he found himself.

Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain. At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.

Forgive me,” he said tightly. “That was uncalled for.” “It certainly was,” Maria said. “She was saying nice things about you.” His gaze shot to her. “She was pointing out, yet again, how I’ve failed my family.” “If you don’t like it,” Maria countered, “why don’t you stop failing them?” “Touche, Maria,” Minerva said softly. Gritting his teeth, Oliver turned his gaze out the window, no doubt wishing he could be well away from them all. And as he retreated into himself, Minerva began to tell one story after another about Oliver as a boy. Maria didn’t want to be enchanted by them, but she couldn’t help herself. She laughed at the tale of how he’d fallen into the pond in front of Halstead Hall while trying to “charm” fish into the boat the way Indians charmed snakes out of their baskets. She tried not to laugh at the one where he coaxed Gabe into sharing Gabe’s piece of cake by claiming that it might have been poisoned, requiring Oliver to “taste it and make sure it was safe.” But the tale about some lad pulling five-year-old Minerva’s hair, and Oliver jumping to her rescue by punching Minerva’s attacker, made Maria want to cry. The Oliver who’d defended his sister still existed-she glimpsed him from time to time. So where had the other, carefree Oliver gone? His siblings didn’t seem nearly as bitter over the tragedy of their parents’ deaths as he. Was it simply because he’d been older? Or did something else about it plague him?

When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine. Salty translated to fear and the frantic energy that tries to compensate for or hide it. Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed. Sour usually meant anger and frustration. Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest.

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

Let us see to it that the recollection of those whom we have lost becomes a pleasant memory to us. No man reverts with pleasure to any subject which he will not be able to reflect upon without pain. So too it cannot but be that the names of those whom we have loved and lost come back to us with a sort of sting; but there is a pleasure even in this sting. 5. For, as my friend Attalus used to say: “The remembrance of lost friends is pleasant in the same way that certain fruits have an agreeably acid taste, or as in extremely old wines it is their very bitterness that pleases us. Indeed, after a certain lapse of time, every thought that gave pain is quenched, and the pleasure comes to us unalloyed.” 6. If we take the word of Attalus for it, “to think of friends who are alive and well is like enjoying a meal of cakes and honey; the recollection of friends who have passed away gives a pleasure that is not without a touch of bitterness. Yet who will deny that even these things, which are bitter and contain an element of sourness, do serve to arouse the stomach?” 7. For my part, I do not agree with him. To me, the thought of my dead friends is sweet and appealing. For I have had them as if I should one day lose them; I have lost them as if I have them still. Therefore, Lucilius, act as befits your own serenity of mind, and cease to put a wrong interpretation on the gifts of Fortune. Fortune has taken away, but Fortune has given. 8. Let us greedily enjoy our friends, because we do not know how long this privilege will be ours.

he said the men in the colliers that run up to Newcastle and the fishermen and farm hands don’t behave like ladies and gentlemen and don’t talk like them.” “But why write about people of that character?” said my uncle. “That’s what I say,” said Mrs. Hayforth. “We all know that there are coarse and wicked and vicious people in the world, but I don’t see what good it does to write about them.” “I’m not defending him,” said Mr. Galloway. “I’m only telling you what explanation he gives himself. And then of course he brought up Dickens.” “Dickens is quite different,” said my uncle. “I don’t see how anyone can object to the Pickwick Papers.” “I suppose it’s a matter of taste,” said my aunt. “I always found Dickens very coarse. I don’t want to read about people who drop their aitches.

I knew that sunny citrus helped put things in focus, sharpened the memory, just like a squeeze of lemon juice could sharpen and clarify the taste of sweet fruit. I was also well aware that too much citrus could indicate a corrosive anger. My first wedding at Rainbow Cake had taught me that. But this was a gentle, subdued citrus, like the taste of a Meyer lemon. Spice usually indicated grief, a loss that lingered for a long time, just like the pungent flavor of the spice itself, whether it was nutmeg or allspice or star anise. The more pronounced the flavor, the more recent the loss and the stronger the emotion. So there was some kind of loss or remembrance involved here. Yet there was also a comfort in the remembering, knowing that people had gone before you. That they waited for you on the other side.

Beautiful! Honesty is beautiful Kindness is beautiful Intelligence is beautiful Talent is beautiful Beautiful is a romance with such abundance Beautiful are the flowers that roam the earth Beautiful is awaking to the sound of singing birds Beautiful is a disguise Playing hide and seek inside and outside Beautiful is as naked as the rising sun Beautiful is delightful and truthful Beautiful is the golden daylight that shines And the taste of sweet colored red wine Beautiful was never ever created by mistake Beautiful is the ingredient we bake life's cake When all or nothing is at stake I am beautiful You are beautiful We are beautiful Beautiful is great Beautiful is sweet Beautiful is love Beautiful is power Come to me Mr. & Mrs. Beautiful Let me into your little secret Of why you are so obedient and dutiful

Dismissed as a philistine, a boor, a drunk, and an incompetent, Grant has been subjected to pernicious stereotypes that grossly impede our understanding of the man. As a contemporary newspaper sniffed, Grant was “an ignorant soldier, coarse in his taste and blunt in his perceptions, fond of money and material enjoyment and of low company.”14 In fact, Grant was a sensitive, complex, and misunderstood man with a shrewd mind, a wry wit, a rich fund of anecdotes, wide knowledge, and penetrating insights. Many acquaintances remembered the “silent” Grant as the most engaging raconteur they ever met. His weather-beaten appearance during the war, when he wore simple military dress, often caked with mud, could be misleading, for an inner fineness and delicacy lay beneath the rough-hewn exterior. At the same time, Grant could be surprisingly naive and artless in business and politics.

Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

Did they have all the ingredients for the seed cake, Miss Sophia? The caraway and rye, and the currants for the top?" "Yes," Sophia replied as the cook-maid disappeared into the larder. "But we could find no red currants, and-" Suddenly her words were smothered into silence as Sir Ross pulled her into his arms. His lips descended to hers in a kiss so tender and carnal that she could not help responding. Stunned, she struggled to retain her hatred of him, to remember the wrongs of the past, but his lips were utterly warm and compelling, and her thoughts scattered crazily. The pink rose dropped from her nerveless fingers. Sophia swayed against him, groping for his hard shoulders in a futile bid for balance. His tongue searched her mouth... delicious... sweetly intimate. Sophia inhaled sharply and tilted her head back in utter surrender, her entire existence distilled to this one burning moment. Through the pounding heartbeat in her ears she dimly heard Eliza's concerned voice echoing from the larder. "No red currants? But what will we top the seed cake with?" Sir Ross released Sophia's mouth, leaving her lips moist and kiss-softened. His face remained close to hers, and Sophia felt as if she were drowning in the silver pools of his eyes. His hand came to the side of her face, his fingers curving over her cheek, his thumb brushing the corner of her mouth. Somehow Sophia managed to answer Eliza. "We f-found golden currants instead-" As soon as the words left her mouth, Sir Ross kissed her again, his tongue exploring, teasing. Her groping fingers touched the back of his neck, where the thick black hair curled against his nape. Sensation rustled through her, spurring her pulse to an intemperate pace. Taking advantage of her surrender, he kissed her more aggressively, hunting for the deepest, sweetest taste of her. As her knees weakened, his arms wrapped securely around her, supporting her body as he continued to ravish her mouth. "Golden currants?" came Eliza's dissatisfied voice. "Well, the flavor won't be quite the same, but they will be better than nothing." Sir Ross released Sophia and steadied her with his hands at her waist. While she stared at him blankly, he gave her a brief smile and left the kitchen just as Eliza reemerged from the larder.

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

You’re the only person who doesn’t see the advantage in such a match.” “That’s because I don’t believe in marriages of convenience. Given your family’s history, I’d think that you wouldn’t either.” She colored. “And why do assume it would be such a thing? Is it so hard to believe that a man might genuinely care for me? That he might actually want to marry me for myself?” “Why would anyone wish to marry the reckless Lady Celia, after all,” she went on in a choked voice, “if not for her fortune or to shore up his reputation?” “I didn’t mean any such thing,” he said sharply. But she’d worked herself up into a fine temper. “Of course you did. You kissed me last night only to make a point, and you couldn’t even bear to kiss me properly again today-“ “Now see here,” he said, grabbing her shoulders. “I didn’t kiss you ‘properly’ today because I was afraid if I did I might not stop.” That seemed to draw her up short. “Wh-What?” Sweet God, he shouldn’t have said that, but he couldn’t let her go on thinking she was some sort of pariah around men. “I knew that if I got his close, and I put my mouth on yours…” But now he was this close. And she was staring up at him with that mix of bewilderment and hurt pride, and he couldn’t help himself. Not anymore. He kissed her, to show her what she seemed blind to. That he wanted her. That even knowing it was wrong and could never work, he wanted to have her. She tore her lips from his. “Mr. Pinter-“ she began in a whisper. “Jackson,” he growled. “Let me hear you say my name.” Backing away from him, she cast him a wounded expression. “Y-you don’t have to pretend-“ “I’m not pretending anything, damn it!” Grabbing her by the sleeves, he dragged her close and kissed her again, with even more heat. How could she not see that he ached to take her? How could she not know what a temptation she was? Her lips intoxicated him, made him light-headed. Made him reckless enough to kiss her so impudently that any other woman of her rank would be insulted. When she pulled away a second time, he expected her to slap him. But all she did was utter a feeble protest. “Please, Mr. Pinter-“ “Jackson,” he ordered in a low, unsteady voice, emboldened by the melting look in her eyes. “Say my Christian name.” Her lush dark lashes lowered as a blush stained her cheeks. “Jackson…” His breath caught in his throat at the intimacy of it, and fire exploded in his brain. She wasn’t pushing him away, so to hell with trying to be a gentleman. He took her mouth savagely this time, plundering every part of its silky warmth as his blood pulsed high in his veins. She tasted of red wine and lemon cake, both tart and sweet at once. He wanted to eat her up. He wanted to take her, right here in this room. So when she pulled out of his arms to back away, he walked after her. She didn’t stop backing away, but neither did she turn tail and run. “Last night you claimed this wouldn’t happen again.” “I know. And yet it has.” Like someone in an opium den, he’d been craving her for months. And how that he’d suddenly had a taste of the very thing he craved, he had to have more. When she came up against the writing table, he caught her about the waist. She turned her head away before he could kiss her, so he settled for burying his face in her neck to nuzzle the tender throat he’d been coveting. With a shiver, she slid her hands up his chest. “Why are you doing this?” “Because I want you,” he admitted, damning himself. “Because I’ve always wanted you.” Then he covered her mouth with his once more.

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.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

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

This stuff is kind of gross,” he says, draining his cup and setting it down. “Yes, it is,” I say, staring at what remains in mine. I drink it in one gulp, wincing as the bubbles burn my throat. “I don’t know what the Erudite are always bragging about. Dauntless cake is much better.” “I wonder what the Abnegation treat would have been, if they had one.” “Stale bread.” He laughs. “Plain oatmeal.” “Milk.” “Sometimes I think I believe everything they taught us,” he says. “But obviously not, since I’m sitting here holding your hand right now without having married you first.” “What do the Dauntless teach about…that?” I say, nodding to our hands. “What do the Dauntless teach, hmm.” He smirks. “Do whatever you want, but use protection, is what they teach.” I raise my eyebrows. Suddenly my face feels warm. “I think I’d like to find a middle ground for myself,” he says. “To find that place between what I want and what I think is wise.” “That sounds good.” I pause. “But what do you want?” I think I know the answer, but I want to hear him say it. “Hmm.” He grins, and leans forward onto his knees. He presses his hands to the metal plate, framing my head with his arms, and kisses me, slowly, on my mouth, under my jaw, right above my collarbone. I stay still, nervous about doing anything, in case it’s stupid or he doesn’t like it. But then I feel like a statue, like I am not really here at all, and so I touch his waist, hesitantly. Then his lips are on mine again, and he pulls his shirt out from under my hands so that I am touching his bare skin. I come to life, pressing closer, my hands creeping up his back, sliding over his shoulders. His breaths come faster and so do mine, and I taste the lemon-syrup-fizz we just drank and I smell the wind on his skin and all I want is more, more. I push his shirt up. A moment ago I was cold, but I don’t think either of us is cold now. His arm wraps around my waist, strong and certain, and his free hand tangles in my hair and I slow down, drinking it in--the smoothness of his skin, marked up and down with black ink, and the insistence of the kiss, and the cool air wrapped around us both. I relax, and I no longer feel like some kind of Divergent soldier, defying serums and government leaders alike. I feel softer, lighter, and like it is okay to laugh a little as his fingertips brush over my hips and the small of my back, or to sigh into his ear when he pulls me against him, burying his face in the side of my neck so that he can kiss me there. I feel like myself, strong and weak at once--allowed, at least for a little while, to be both. I don’t know how long it is before we get cold again, and huddle under the blanket together. “It’s getting more difficult to be wise,” he says, laughing into my ear. I smile at him. “I think that’s how it’s supposed to be.

A private car was waiting for us and Renée and I were driven back to the Pleasure Prison. As we rode along I was thinking, “Why do I feel so inflated, so pumped up, so on edge? I have been here eight weeks and worked only eight days.” I mean, talk about mad dogs and Englishmen, the British were incredible. A sixty-year-old makeup man stood for hours each day in the burning sun, just to press ice packs on our necks so we wouldn’t faint, and I was complaining? I was feeling ravaged, all spoiled and puffed up. But, oh, how I was going to miss it. How I was going to miss it. Riding in the car, I said a silent farewell. Farewell to the fantastic breakfasts, the pineapple like I’d never tasted and probably never will taste again. Farewell to the fresh mango and papaya, farewell to the Thai maid and the fresh, clean, cotton sheets on the king-size bed every night. Farewell to the incredible free lunches under the circus tent with fresh meat flown in from America every day. Roast lamb, roast potatoes and green beans at 110 degrees, in accordance with British Equity. Farewell to the cakes and teas and ices at four. Farewell to the Thai driver with the tinted glasses and the Mercedes with the one-way windows. Farewell to the single fresh rose in the glass on my bureau every morning. And just as I was dozing off in the Pleasure Prison, I had a flash. An inkling. I suddenly thought I knew what it was that killed Marilyn Monroe.

Looking back on getting fired from Apple in 1985, Steve Jobs said, “It was awful-tasting medicine, but I guess the patient needed it. Sometimes life hits you in the head with a brick. Don’t lose faith. I’m convinced that the only thing that kept me going was that I loved what I did.” I saw that to do exceptionally well you have to push your limits and that, if you push your limits, you will crash and it will hurt a lot. You will think you have failed—but that won’t be true unless you give up. Believe it or not, your pain will fade and you will have many other opportunities ahead of you, though you might not see them at the time. The most important thing you can do is to gather the lessons these failures provide and gain humility and radical open-mindedness in order to increase your chances of success. Then you press on. My final lesson was perhaps the most important one, because it has applied again and again throughout my life. At first, it seemed to me that I faced an all-or-nothing choice: I could either take on a lot of risk in pursuit of high returns (and occasionally find myself ruined) or I could lower my risk and settle for lower returns. But I needed to have both low risk and high returns, and by setting out on a mission to discover how I could, I learned to go slowly when faced with the choice between two things that you need that are seemingly at odds. That way you can figure out how to have as much of both as possible. There is almost always a good path that you just haven’t discovered yet, so look for it until you find it rather than settle for the choice that is then apparent to you. As difficult as this was, I eventually found a way to have my cake and eat it too. I call it the “Holy Grail of Investing,” and it’s the secret behind Bridgewater’s success.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.