Cake Was Delicious Quotes

Romance novels are birthday cake and life is often peanut butter and jelly. I think everyone should have lots of delicious romance novels lying around for those times when the peanut butter of life gets stuck to the roof of your mouth.

A slice of cake never made anyone fat. You don't eat the whole cake. You don't eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that's safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what is served on the happiest days of your life.

What did I do?" he said. "Cake! It's cake! Delicious cake!

You look…” he shook his head looking her up and down, “You look delicious. If I don’t get you out of here, I’m going to devour you like it’s my birthday, and you’re my cake.

Tea at the Ritz is the last delicious morsel of Edwardian London. The light is kind, the cakes are frivolous and the tempo is calm, confident and leisurely.

Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline; that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what’s served on the happiest days of your life. This is a story of how my life was saved by cake, so, of course, if sides are to be taken, I will always take the side of cake.

It would have been better to do what everyone else does, neither taking life too seriously nor seeing it as merely grotesque, choosing a profession and practicing it, grabbing one's share of the common cake, eating it and saying, "It's delicious!" rather than following the gloomy path that I have trodden all alone; then I wouldn’t be here writing this, or at least it would have been a different story. The further I proceed with it, the more confused it seems even to me, like hazy prospects seen from too far away, since everything passes, even the memory of our most scalding tears and our heartiest laughter; our eyes soon dry, our mouths resume their habitual shape; the only memory that remains to me is that of a long tedious time that lasted for several winters, spent in yawning and wishing I were dead

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.

Birthdays were wretched, delicious things when you lived in Beau Rivage. The clock stuck midnight, and presents gave way to magic. Curses bloomed. Girls bit into sharp apples instead of birthday cake, chocked on the ruby-and-white slivers, and collapsed into enchanted sleep. Unconscious beneath cobweb canopies, frozen in coffins of glass, they waited for their princes to come. Or they tricked ogres, traded their voices for love, danced until their glass slippers cracked. A prince would awaken, roused by the promise of true love, and find he had a witch to destroy. A heart to steal. To tear from the rib cage, where it was cushioned by bloody velvet, and deliver it to the queen who demanded the princess's death. Girls became victims and heroines. Boys became lovers and murderers. And sometimes... they became both.

I explained birthday cake as a spongy mattress of awesome with hidden rivers of delicious goo to celebrate having stayed alive a whole year.

There is nothing, she would think, more delicious that the icing of bought chocolate cake, eaten in the silence and privacy of the night.

She walks away, and I am too stunned to follow her. At the end of the hallways she turns and says, "Have a piece of cake for me, all right? The chocolate. It's delicious." She smiles a strange, twisted smile, and adds," I love you, you know." And then she's gone. I stand alone in the blue light coming from the lamp above me, and I understand: She has been to the compound before. She remembered this hallways. She knows about the initiation process. My mother was a dauntless.

She’d heard my theory on funnel cake and celery stalker men before. Most men were either like funnel cake: delicious and interesting, but who at the end of the day just aren’t good for the heart or complexion. Or they were celery: a sensible, healthy choice that didn’t really bring much to the table but an occasional crunch. If you OD on celery, you end up bingeing on cake behind closed doors. Funnel cake, while warm and delicious, is difficult to make. But you go there because you long for it like the double-twist stomach-dropping roller coaster as soon as you arrive at the amusement park. Wet ribbons of batter crackle and pop until golden and crisp, yielding in the center. The steamy swirls of tender yellow dough absorb confectioners’ sugar like pores. When the luxurious fat melts on your tongue, you exhale. You’ve got sticky batter, dribbling down spouts, leaving rings on your clean countertops, splattering oil growing darker and beginning to smoke. Layers of paper towels and oil-draining weapons clutter your space. With funnel cake, you’ve got steps to follow. Procedures. Rules. No one makes rules about celery. It’s always around for the snacking. You choose it when you’re dieting or trying not to consume too many wings over football. Come to think of it, you don’t even bother eating it when you diet. Instead it’s a conduit for blue cheese. You use it to make stocks and stuffing. It becomes filler, pantry almost.

She had fat arms, the type of arms that held sailors and soldiers and thieves. The kind of arms that held someone who was going away to jail for ten years. They were the arms of a woman who had eaten a hundred delicious cakes and pastries to get them this comfortable.

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.

I left my novels for better times, when I could dedicate the energy and enjoy the inspiration I feel while planning them; like the most delicious cherries on a cake one left for later so they can be savored to the utmost.

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.

People get so caught in how they don’t like one part of themselves; nose, thighs, tummy, whatever. Things like flour and baking powder go into cakes and those things are gross alone, but the cake is pretty damn delicious.

It was full of the most delicious displays, piled high with pink and white fancies, cakes piped with cream and scattered with nuts, and absolutely heaps of swirled golden-brown buns. They were studded with raisins and dripping with syrup. My mouth watered. It had been hours since those train sandwiches, their cheese slightly warm and their chutney gluey. Beyond the buns I saw tables full of people enjoying splendid teas. My stomach gurgled.

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

The next two weeks of class focused on cooking and I used my flour baby to make a pineapple upside-down cake. My baby was delicious.

Tea had been set out on the table, ready for our arrival. It was simple but delicious: muffins, ham, boiled eggs, and toast and butter, with Christmas cake for dessert.

He was like dessert without the calories. He was cake and chocolate and everything delicious in the universe. She wanted more, and she had no problem asking for it.

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.

I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.

Harvard neuroscientists Jason Mitchell and Diana Tamir found that disclosing information about the self is intrinsically rewarding. In one study, Mitchell and Tamir hooked subjects up to brain scanners and asked them to share either their own opinions and attitudes (“I like snowboarding”) or the opinions and attitudes of another person (“He likes puppies”). They found that sharing personal opinions activated the same brain circuits that respond to rewards like food and money. So talking about what you did this weekend might feel just as good as taking a delicious bite of double chocolate cake.

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.

delicious dinner of spring lamb, rice and mushrooms, fresh peas and chocolate angel cake with vanilla ice cream, the conversation revolved around the railroad bridge mystery and then the haunted Twin Elms mansion.

My birthday cake was her latest project because it was not from a mix but instead built from scratch- the flour, the baking soda, lemon-flavored because at eight that had been my request; I had developed a strong love for sour. We'd looked through several cookbooks together to find just the right one, and the smell in the kitchen was overpoweringly pleasant. To be clear: the bite I ate was delicious. Warm citrus-baked batter lightness enfolded by cool deep dark swirled sugar.

Never Get Lost Oatmeal Cookies, great for hikes or adventures. Orange You Glad Cake, an orange loaf with buttercream icing, certain to cheer up the day. Sin No More Cinnamon Rolls, delicious and sticky, good for both the well behaved and the unruly.

Like I said last time, the world our parents grew up in is history. All the old rules, we've thrown them out. We're the ones making the future. We're the founding fathers. Hand us universal Wi-Fi and soup dumplings and we'll fix the world. So how do you fit in? What if you can't code? What if you've never been able to build anything more than a birdhouse? It doesn't matter. You've got skills that you probably disniss as tricks. That dance you can do, that song you can sing, the painting hanging in your room, those are all skills we need. See there's a reason my status online is recruiting for the future. We broke some eggs and we baked a cake. It was delicious, really amazing cream cheese frosting. I saved you a piece, but I don't want to give it to you. I want to teach you how to bake your own cake from scratch. Only, instead of flour and water and eggs, I want you to make something with oil paints, yarn, peptides, or computer parts. The revolution is now. Welcome aboard. And, uh, get ready to create...

I am thirty,” Ignatius said condescendingly. “You got a job?” “Ignatius hasta help me at home,” Mrs. Reilly said. Her initial courage was failing a little, and she began to twist the lute string with the cord on the cake boxes. “I got terrible arthuritis.” “I dust a bit,” Ignatius told the policeman. “In addition, I am at the moment writing a lengthy indictment against our century. When my brain begins to reel from my literary labors, I make an occasional cheese dip.” “Ignatius makes delicious cheese dips,” Mrs. Reilly said.

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

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.

Alice made a simple supper of Welsh rarebit (toast points smothered in a sauce of cheddar, cream, dry mustard, and spices) with tomato slices, from Nellie's cookbook, and barbecued sausages, along with a "fluffy white cake" that turned out not to be that fluffy but was still delicious.

Humans can’t fly. The Earth isn’t flat. Her mother couldn’t lie. Three facts Aisha Malik would have been willing to bet her life on. Good thing she hadn’t, because her mother, in an attempt to secure a marriage proposal for her, had just told a lie. Aisha was an adequate cook as far as preparing normal, everyday meals was concerned, but making mind-blowing desserts, like the delicious chocolate cake everyone was generously praising? That was far beyond her culinary expertise. Contrary to what her mother had just said to impress their guests, that chocolate cake was not baked by Aisha. It was made in a bakery.

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

This wrap! It's made of rice! Now I get it... it's a variation on a Bánh Xèo!" BÁNH XÈO Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake. The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe. Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside. I see the concept behind this dish now! It's mixing piping-hot rice with juicy fried chicken! Fried chicken and rice have always been a golden combination. Here they've recreated that in a form that's easy to eat on the go and just as delicious. And they even managed to do it in an innovative and eye-catching way!

The brain interprets the nerve impulses to form an image. It is not until that happens that we really see the piece of cake. This delicious news is then passed on to the systems that control salivation, with mouth-watering results. Similarly, the mere sight of a yummy treat also causes the stomach to produce some digestive juices in anticipation.

Proportion is the rule in all things. If a joke goes to malicious bounds, or if, for example, admiration turns to jealousy, nobody can stomach them. These things are like rice-cake, which is delicious toasted but horrible if it's burned black. Country people don't have the ability to make this kind of distinction and have no idea where to draw the line.

Yes, I need to recover as soon as possible. Please give me lots food.” The mayor laughed. “I see. Okay! I’ll have Bob cook up a storm for you.” Later that night, Bob returned home from work and cooked up some of the most delicious food ever. I had steak with potatoes, rabbit stew, pumpkin pie, and some cake. I’ve never felt so full. The mayor and Emily stayed over

And is immortality necessarily good?" Roisin asked mildly. "What will happen when everyone you love is gone? When you're alone, and nothing matters any longer because you don't have the prospect of your own mortality to give it weight?" "Listen, I understand you've got an argument to make, but never in my life have I thought, 'You know what really makes this lemon cake delicious? Knowing that one day I will die.

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.

tore off the tape holding the top flap down and lifted it up to reveal a giant cake dripping with chocolate icing inside. “OH MY FREAKING GOD.” “It’s chocolate cake with chocolate icing and chocolate chips baked into the cake,” Evan said. “You like?” I had just died and gone to a chocolate-filled heaven. “That is the most disgusting thing I have ever seen,” Philip declared, his scorn popping my happy chocolate daydream. I sucked in a sharp breath, picked up the box, and marched over to another table. “Anyone who wants to admire my beautiful cake can come over to this table.” I glared at Philip. “Heathens can stay over there.” “Whatever,” he said with a roll of his eyes. “Clearly you’re not human,” I continued. “What human looks at this and thinks it’s disgusting?” I seriously wanted to shove my face into the cake, that’s how delicious it looked. “It’s chocolate. There’s nothing wrong with chocolate, Phil!

Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t, she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline, that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what’s served on the happiest days of your life.

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,

Hey, we should do a Sound of Music night!” “Sure,” I say. “This movie sounds terrible,” Kitty says. “What kind of name is Georg?” We ignore her. Daddy says, “Tonight? I’ll make tacos al pastor!” “I can’t,” I say. “I’m going over to Belleview.” “What about you, Kitty?” Daddy asks. “Sophie’s mom is teaching us how to make latke cakes,” Kitty says. “Did you know that you put applesauce on top of them and it’s delicious?” Daddy’s shoulders slump. “Yes, I did know that. I’m going to have to start booking you guys a month in advance.

Al and Lou had arrived at the Wisconsin State Fair by nine in the morning for fresh egg omelettes in the Agriculture Building and some apple cider donuts. They'd nibbled their donuts and wandered the stalls celebrating various products grown and raised in Wisconsin. You could sample and buy anything, from honey-filled plastic sticks to ostrich steaks to cranberry scones. They followed up their breakfast with a stop at the milk barn, where Lou had forced him to try root beer-flavored milk. While he'd been skeptical, it tasted delicious and precisely like a root beer float.

SOOOOOOOO… THESE ARE DISAPPOINTING.” Keefe took a second bite from a round Digestive biscuit and crinkled his nose. “Are they supposed to suck up all the spit in your mouth and turn it into a paste? Is that, like, something humans find delicious?” “Maybe you’re supposed to dunk them in milk?” Sophie suggested, trying not to spray crumbs as she struggled to swallow the bite she’d taken. They really did win the prize for Driest. Cookies. Ever. “Actually, I think you’re supposed to eat them with tea.” “You think?” Keefe asked, shaking his head and stuffing the rest of the Digestive into his mouth. “You’re failing me with your human knowledge, Foster.” “For the thousandth time, I grew up in the U.S., not the U.K.!” she reminded him. “We had Chips Ahoy! and Oreos and E.L. Fudges!” “Hm. Those do sound more fun than a Digestive,” Keefe conceded. “I’m sure you’d especially enjoy the E.L. Fudges,” Sophie told him. “They’re shaped like tiny elves.” Keefe dropped the package of Jaffa Cakes he’d been in the process of opening and scanned the beach in front of them. “Okay, where’s the nearest cliff? You need to teleport me somewhere to get some of those immediately.

My mom's Busy Day Cake," Nellie said, lifting the carrier slightly. "With lemon frosting and some violets from the garden I sugared." Her mother had often made the cake for social gatherings, telling Nellie everyone appreciated a simple cake. "It's only when you try to get too fancy do you find trouble," Elsie was fond of saying, letting Nellie lick the buttercream icing from the beaters as she did. Some might consider sugaring flowers "too fancy," but not Elsie Swann- every cake she made carried some sort of beautiful flower or herb from her garden, whether it was candied rose petals or pansies, or fresh mint or lavender sugar. Elsie, a firm believer in the language of flowers, spent much time carefully matching her gifted blooms and plants to their recipients. Gardenia revealed a secret love; white hyacinth, a good choice for those who needed prayers; peony celebrated a happy marriage and home; chamomile provided patience; and a vibrant bunch of fresh basil brought with it good wishes. Violets showcased admiration- something Nellie did not have for the exhausting Kitty Goldman but certainly did for the simple deliciousness of her mother's Busy Day Cake.

Breathing deeply, she whispered, "You don't taste the way you smell." Dominic shifted, his own fingers trailing down her neck, skimming a tantalizing path over her breast that made her legs shake. "I'm not sure how to respond to that." His voice was deep. Husky. "The sugar scents cling to your hair and the fibers of your clothes." She moved her head, gently nuzzling into the silvering hair at his temple. "I thought you might taste like cake twenty-four seven." Less husky. "I do brush my teeth." "I know. Minty fresh. Delicious," she assured him. "I'm just saying, I like cake. It would have been nice.

Of course! It’s just around the corner,” Cinderella replied gratefully. She pointed at the cobblestoned path that led to the garden. As Cinderella walked back into the house, she heard another knock—this time coming from the back door. She hurried to answer it. “Now surely that’s the baker,” she said as she ran back to the kitchen. “I hope Stepmother didn’t hear the second knock. I don’t want her to come downstairs until all of the cakes are gone—and the new rosebush is planted!” Sure enough, the baker was standing at the kitchen door. He looked very nervous. “Hello,” he said. “Is the dessert ready?” “Yes, it is,” Cinderella replied with a smile. “Come in. I hope you’re pleased with what we’ve done. I think that it really turned out wonderful! The baker stepped into the large kitchen. His eyes grew wide as he took in the sight: dozens of beautifully decorated cakes that almost looked too good to eat! “How—how did you do it?” he said with a gasp. “It’s not possible . . .” “Oh, I had a little help from some very good friends,” Cinderella said. She glanced over at Gus and winked. “May I try one?” the baker asked, pointing to one of the cakes. “They look delicious.” He licked his lips in anticipation.

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.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

As if the parents we were born to weren't always a matter of happenstance: an elbow jostled at a bar, a muscular hand smoothing the hair away from a blue-shadowed eye, a quick decision that this girl looks hot or that guy seems safe. We are never guaranteed that the people who fit together so deliciously in the heat of a moment can building a lasting love. And it is love, the breadth and force of being wholly, unabashedly loved — not just having two parents who look like the wax figures on a wedding cake — that affirms and redeems us. Poverty alone doesn't always spark violence. And a two-parent home isn't always the antidote. The urge to obliterate is as dark and unknowable as the hollows of our bones.

No one ever warns you about the complicated and political decisions regarding lessons and classes and sports you’ll have to make when you become a parent. When I was in eighth grade everyone in Home Economics had to care for flour-sack babies for two weeks to teach us about parenting and no one ever mentioned enrolling your flour baby in sports. Basically, everyone got a sealed paper sack of flour that puffed out flour dust whenever you moved it. You were forced to carry it around everywhere because I guess it was supposed to teach you that babies are fragile and also that they leave stains on all of your shirts. At the end of the two weeks your baby was weighed and if it lost too much weight that meant you were too haphazard with it and were not ready to be a parent. It was a fairly unrealistic child-rearing lesson. Basically all we learned about babies in that class was that you could use superglue to seal your baby’s head after you dropped it. And that eighth-grade boys will play keep-away with your baby if they see it so it’s really safer in the trunk of your car. And that you should just wrap your baby up in plastic cling wrap so that its insides don’t explode when it’s rolling around in the trunk on your way home. And also that if you don’t properly store your baby in the freezer your baby will get weevils and then you have to throw your baby in the garbage instead of later making it into a cake that you’ll be graded on. (The next two weeks of class focused on cooking and I used my flour baby to make a pineapple upside-down cake. My baby was delicious. These are the things you never realize are weird until you start writing them down.)

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.

My Lover Who Lives Far..... My lover, who lives far away, opens the door to my room and offers supper in a bowl made of his breath. The stew has boiled and I wonder at the cat born from its steam. The cat is in the bedroom now, mewling. The cat is indecent and I, who am trying to be tidy, I, who am trying to do things the proper way, I, who am sick from the shedding, I am undone. My lover, who lives far away, opens the door to my room and offers pastries in a basket spun from his vision. It is closely woven, the kind of container some women collect. I have seen these in many colors, but the basket he brings is simple: only black, only nude. The basket he brings is full of sweet scones and I eat even the crumbs. As if I've not dined for days. My lover, who lives far away, opens the door to my room and offers tea made from the liquid he's crying. I do not want my lover crying and I am sorry I ever asked for tea. My lover, who lives far away, opens the door to my room pretending he never cried. He offers tea and cold cakes. The tea is delicious: spiced like the start of our courtship, honeyed and warm. I drink every bit of the tea and put aside the rest. My lover, who lives far away, opens the door to my room like a man loving his strength. The lock I replaced this morning will not keep him away. My lover, who lives far away, opens the door to my room and brings me nothing. Perhaps he has noticed how fat I've grown, indulged. Perhaps he is poor and sick of emptying his store. It is no matter to me any longer, he has filled me, already, so full. My lover who is far away opens the door to my room and tells me he is tired. I do not ask what he's tired from for my lover, far away, has already disappeared. The blankets are big with his body. The cat, under the covers, because it is cold out and she is not stupid, mews.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

So it is hopeless. Is that what you are saying?” Archer smiled. “Nothing is hopeless, but if he means enough to you that you are willing to put up with him, then I will do what I can to help you.” “Why would you do that?” She took a nibble of delicious frosting as her heart thudded hard in her chest. “You don’t even know me.” But what if he could help her convince Grey to rejoin the world? He raised a cake of his own, the frosting stark white against the tan of his fingers. “Because you are the only woman with the exception of my mother and sister who knows my brother intimately and for some reason still likes him. That’s good enough for me. Now, eat some of that cake I was kind enough to fetch you. I wouldn’t want you to tell Grey I was a poor companion.” Rose’s smile caught on her lips. “Are you suggesting I use you to make your brother jealous?” Archer laughed. “My dear girl, it will take better men than me to drive Grey into action.” His expression turned positively rakish. “But I’m as good a place to start as any.

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.

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

Below us was a frozen lake. It was perfectly round, a great gleaming eye in which the moon and stars were mirrored. Lanterns glowing the same cold white as the aurora dangled from the lake's edge to a scattering of benches and merchant-stands, draped in bright awnings of opal and blue. Delicious smells floated on the wind---smoked fish; fire-roasted nuts and candies; spiced cakes. A winter fair.* * Outside of Russia, almost all known species of courtly fae, and many common fae also, are fond of fairs and markets; indeed, such gatherings appear in stories as the interstitial spaces between their worlds and ours, and thus it is not particularly surprising that they feature in so many encounters with the Folk. The character of such markets, however, varies widely, from sinister to benign. The following features are universal: 1) Dancing, which the mortal visitor may be invited to partake in; 2) A variety of vendors selling foods and goods which the visitor is unable to recall afterwards. More often than not, the markets take place at night. Numerous scholars have attempted to document these gatherings; the most widely referenced accounts are by Baltasar Lenz, who successfully visited two fairs in Bavaria before his disappearance in 1899.

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.

The slim chestnut-haired woman had been battering an assailant twice her size with precisely aimed strikes of her cane. Ethan had loved the way she'd done it, as if attending to some necessary task, like carrying a household bin out to the rubbish carter. Her face had been unexpectedly young, her complexion clean-scrubbed and as smooth as a tablet of white soap. All cheekbones and cool green eyes, with a sharp little rampart of a chin. But amidst the elegant angles and edges of her features, there was a valentine of a mouth, tender and vulnerable, the upper lip nearly as full as the lower. A mouth with such pretty curves that it did something to Ethan's knees every time he saw it. After that first encounter, Ethan had taken care to avoid Garrett Gibson, knowing she would be trouble for him, possibly even worse than he would be for her. But last month he'd gone to visit her at the medical clinic where she worked, for information concerning one of her patients, and his fascination had ignited all over again. Everything about Garrett Gibson was... delicious. The dissecting gaze, the voice as crisp as the icing on a lemon cake. The compassion that drove her to treat the undeserving poor as well as the deserving. The purposeful walk, the relentless energy, the self-satisfaction of a woman who neither concealed nor apologized for her own intelligence. She was sunlight and steel, spun into a substance he'd never encountered before. The mere thought of her left him like a stray coal on the hearth.

But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!" "Oh, the answer to that is in the flavoring I used." "Soy sauce?!" "Oh my gosh, she added soy sauce to a dessert?!" "I used it at the very end of the recipe. To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce. Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes. All of that made the brown sugar in the cake both taste and look even cuter than it did before." "Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet.. ... and by comparison the sweetness will stand out on the tongue even more strongly. She's created a new and unique dessert topping- Soy Sauce Whipped Cream!" "Soy sauce whipped cream, eh? I see! So that's how it works!" Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium. The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce! "Without brown sugar as the main component, this exquisite deliciousness would not be possible!" "It tastes even yummier if you try some of the various fruits in between each bite of cake. The candy sculptures are totally edible too. If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy." How wonderfully surprising! Each and every bite... ... is an invitation to a land of dreams!

The sparkles that came from the firecracker are coffee crumbles!" Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans! "How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together... ... is this cream that's coating the outer layer of bark!" "Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature." "Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake." The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole! Now I see. "That must be the other reason why you chose not to use any dairy or added sugars in the cake! Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!" "Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!" "This is a gem of a dish that will captivate everyone, young and old!

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!" ?! The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness! "How were you able to create such a uniquely beautiful flavor?" "See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient... Mashed Japanese mountain yam! That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well. Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling. *Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach. * I made the dark cream I used to frost the cake by adding cocoa powder to the white cream." "I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!" "What?!" "He didn't put in any sugar at all?!" "But why go to all that time and effort?!" "For the people patiently waiting to eat it, of course. This cake was made especially for these people and for this season. When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy. I mean, that's the kind of cake I'd want in this weather.

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

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.

The last cake in his hand, he turned to her. “Alexandra.” Placing the candle on the side table, she knelt to retrieve the cloth. “We missed you at the last few meals. But you could have asked if you wanted more.” She straightened, setting the cloth on the table, too. “I’d have sent them to you in the workshop.” He tilted his head, giving her a look so calculatedly innocent—his smile vague, his eyes deliberately blank—that she laughed again. “I’m going to tell everyone you’re a sweet thief.” The cake fell from his fingers and landed with a little plop on the carpet. “Alexandra,” he repeated and reached for her, dragging her into his arms. Though stunned, she went willingly. With their faces just a hair’s breadth apart, he hesitated, making her shiver with anticipation. Then their lips met—she couldn’t tell who closed the gap—and her heart rolled over in her chest. The way they were pressed together from shoulder down to navel seemed incredibly intimate and thrilling—and very different from the friendly or sisterly sort of embrace she was used to. She could feel the searing heat of his skin through the fine fabric of his dressing gown. He wrapped his arms around her back. She buried her hands in his soft hair. He tasted of sugar and chocolate and Tris, a deliciously sweet combination. No, make that dangerously sweet. It took a herculean effort to retreat the barest inch. “We cannot,” she whispered. The look he gave her was so odd and intense, it seemed to go right through her. “I—I need to go back to my room,” she stammered, removing herself from his arms. When he didn’t reply, she added, “I’m sorry,” even though she wasn’t sure what she was apologizing for. He nodded, his lips curving in a sad almost-smile. “We should both go back to our rooms,” she said more firmly. “Good night.” “’Night,” he echoed and turned to exit the far end of the room. Almost against her will, she followed him to the doorway and watched him slowly traverse the long length of the torchlit great hall, standing there until he disappeared into the dark corridor that led to the guest chambers. He didn’t look back. She released a long, shuddering breath before retrieving her candle

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.

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

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

cheese danish cups Makes 8 1 tube refrigerated crescent roll dough (8 pieces) 8 ounces light cream cheese ¼ cup powdered sugar ½ teaspoon vanilla 1 egg yolk 4−6 tablespoons strawberry jam Regular 1. Preheat oven to 400°F, and prepare 8 regular muffin cups. 2. Place one crescent roll in each cup, with the thin pointy side of the triangle coming out of the cup and the opposite side in the bottom of the cup. Then wrap and tuck the long pointy end around the sides of the cup, pressing it and the bottom edge so the entire cup is lined. 3. Mix cream cheese, sugar, vanilla, and egg yolk, until completely combined. 4. Divide cream cheese mixture among cups and use your thumb or a spoon to create a big indent in the middle of each. 5. Place about ½ to ¾ tablespoon strawberry jam in each indentation. 6. Bake for 10−12 minutes, until filling is set and roll is golden brown. Who knew making Danish could be so incredibly simple? Try it with different flavors of jams. CALORIES 213 calories FAT 10.5 grams PROTEIN 4.6 grams SODIUM 358 mg

You have a delicious round birthday cake. How many equal-sized pieces can you cut the cake into by making only three straight slices with a knife and without moving any of the pieces?

slightly

stuffed mushrooms Makes 12–20, depending on mushroom size 10 ounces baby bella or white mushrooms, stems removed and reserved ¼ cup seasoned bread crumbs 1 tablespoon light cream cheese Salt and pepper 1 tablespoon grated Parmesan cheese, plus additional for topping Pinch dry mustard ½ teaspoon Italian seasoning ½ small garlic clove 1 tablespoon shredded part-skim mozzarella cheese 2 tablespoons grated fontina cheese 1 tablespoon olive oil 1 tablespoon melted unsalted butter 1 tablespoon frozen spinach, defrosted and squeezed dry Mini 1. Preheat oven to 400°F, and prepare as many mini muffin cups as you have mushrooms (since sizes vary) by spraying with cooking spray. 2. Place one mushroom cap in each muffin cup. 3. Place remaining ingredients and 4 mushroom stems in food processor and pulse until completely mixed. 4. Divide mixture among the mushroom caps. 5. Cover with foil and bake 20 minutes, until mushrooms are cooked through. 6. Remove from oven, remove foil, and

savory cheesecakes Makes 24 ½ cup seasoned bread crumbs 2 tablespoons melted unsalted butter 1 8-ounce package light cream cheese 1 egg ½ cup grated Gruyère cheese 1 teaspoon Dijon mustard ½ cup grated Parmesan cheese ¼ teaspoon paprika Salt and pepper ½ 10-ounce package of frozen chopped spinach, defrosted and squeezed dry Green part of 1 scallion, chopped Mini 1. Preheat oven to 350°F, and prepare 24 mini muffin cups by spraying with cooking spray. 2. Mix bread crumbs and unsalted butter and then press into bottoms of muffin tins. 3. Mix all other ingredients in a bowl and divide among muffin tins. 4. Bake for 20 minutes until set and slightly brown and serve warm. Great leftover idea: These are good reheated and crumbled over salads the next day. CALORIES 62 calories FAT 4 grams PROTEIN 3.3 grams SODIUM 159 mg CARBOHYDRATES 3 grams

SODIUM 407 mg CARBOHYDRATES 12.1 grams SUGARS 3.5 grams FIBER 0.4 gram shrimp with polenta Makes 6 2¾ cups water 1 cup cornmeal Salt and pepper 4 tablespoons unsalted butter, divided 1 small clove garlic, chopped ¾ pound shrimp, peeled 1 teaspoon fresh rosemary 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 1 teaspoon cornstarch 1 tablespoon chopped fresh parsley Jumbo 1. Bring water to a boil then add cornmeal and dash of salt. Reduce heat to low and simmer for about 15 minutes, until thick. 2. Stir in 1 tablespoon butter. Take off heat and set polenta aside.

SUGARS 0 grams FIBER 0.1 gram Chapter 2 Breakfast Muffin tins will revolutionize the way you make breakfast. No more standing over a stove, stirring and flipping! Eggs cook beautifully in muffin tins as do ham and sausage. Starting your morning with a lovely little breakfast completely contained in a muffin cup is a wonderful beginning to the day. Many of these recipes can be assembled the night before and refrigerated until you’re ready to pop them in the oven. Be sure to check Chapter 8, Muffins and Breads, for other breakfast ideas, since muffins also make great breakfasts. egg crescent pockets Makes 8 1 package of 8 crescent rolls dough 4 large slices of deli ham, cut in half ½ cup herbed goat cheese (or cheese of your choice) Dried thyme, to taste 8 eggs Salt and pepper Regular 1. Preheat oven to 375°F. 2. Place 8 muffin cup liners in a regular muffin tin and spray the inside of them with cooking spray. 3. Follow the instructions for crescent roll dough in “Crescent Roll Crusts” in the Introduction. 4. Take half a piece of ham and fold it so it fits inside the liner. 5. Place the goat cheese on top of the ham, and add a pinch of thyme. 6. Crack an egg and place it in the liner. 7. Sprinkle with salt and pepper to taste. 8. Bake for 20 minutes, until egg whites are completely set and crescent rolls are browned. Allow each to rest for a few minutes before lifting the cups out of the muffin pan. Try this with salami instead of ham and provolone instead of goat cheese, for a different flavor. This is great with some fruit salad at brunch.

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.

Basic Formula for Delicious Candy or Cake Dough 1 cup any nuts 1 cup any dried fruits 1 tablespoon oil to make it stick together Spices (optional) Mix in a food processor. Roll candies or use as crust layers for the cake. Yield: 2 cups of delicious dough

Maddie darted a nervous glance in his direction. Her green eyes were bright. Too bright. He frowned. She’d been crying. He leaned closer to her, reaching across the table to close the gap between them. His thumb stroking her hand, he asked, “Are you all right, Maddie?” The muscles in her neck worked as she swallowed. “Sure, I’m great.” Before he could press, Gracie butted in and plopped a plate down in front of Maddie with about half of the cake. She pulled her hand away from him and her fingers traced the faded, blue flowered porcelain edge. “Thank you, this looks delicious.” Mitch glowered at Gracie, mentally listing the different ways he could wring her neck. Maddie

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake. GLAZE ¾ cup powdered sugar, sifted or put through a strainer 5 teaspoons orange juice Once the cake is cooled, mix the sugar with the orange juice and either drizzle the glaze randomly over the cake or put it into a squeeze bottle and do a controlled drizzle. AUTHOR’S NOTE This is a work of fiction.

Tasty Chocolate Cake

She and Becky had been on their hands and knees scrubbing the kitchen floor when he'd come in with an ear-to-ear grin, his skin glowing and his hair damp, unruly, and deliciously tousled. With him around, getting any work done had been impossible. He'd been munching an apple, prowling the kitchen like a restless cat, and driving Juliet insane with his playful feints to her face, to the wall, to the leg of a chair. "Would you stop?" she'd finally cried, looking up at him and laughing as she'd swatted him away. "Can't," he'd said and, winking at Becky, leaned down and kissed Juliet fully on the lips. He'd tasted of sweet apples and sunshine, and she'd felt a rush of desire for him that had made her wish Becky was anywhere but in their kitchen. "What's got you in such a good mood?" she'd managed after he finally broke the kiss and straightened up, leaving her breathless and flushed, her hand to her suddenly pounding heart. "Oh, nothing."  Another playful feint to her shoulder. "Nothing at all, dearest!" "The way you're acting, one might think you were going to the fight tonight." His eyebrows had risen, and then he'd laughed, loudly. "Well, maybe I am," he'd said, cheerfully; then, saluting her with his apple, he'd swung back out the door. Juliet had watched him as he crossed the lawn and headed toward the manor house, his stride cocky and giving him the appearance of owning the world. When she'd turned back to Becky, the other girl was simply sitting back on her heels and shaking her head in amusement. "Men!  They just never grow up, do they?" "Do you know, Becky ... I hope that one never does. He can make me laugh when all I want to do is cry. He can make me see the good in a situation when all I see is the bad. He knows when life should be taken seriously — and when it shouldn't. He's delightful and funny and clever — and not afraid to make a total cake of himself."  She had smiled and given a little sigh. "No, I never want him to grow up ... not if it means seeing him change into something other than what he currently is." Becky

CAKE AUX LARDONS ET FROMAGE BLEU

gâteau au yaourt (Yogurt Cake) 2 six-ounce containers plain whole-milk (not reduced-fat) yogurt. Use the empty containers to measure the other ingredients 2 eggs 2 containers sugar (or just one, depending on how sweet you like it) 1 teaspoon vanilla Just under 1 container vegetable oil 4 containers flour 1 1⁄2 teaspoons baking powder Crème fraîche (optional) Preheat oven to 375oF. Use vegetable oil to grease a 9-inch round cake pan or a loaf pan. Gently combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the wet ingredients; mix gently until ingredients are just combined (don’t overmix). You can add 2 containers frozen berries, a container of chocolate chips, or any flavoring you like. Bake for 35 minutes, then five minutes more if the cake doesn’t pass the knife test. It should be almost crispy on the outside, but springy on the inside. Let it cool. The cake is delicious served with tea and a dollop of crème fraîche.

I don’t know how you eat that healthy pizza . . . it tastes like wet cardboard topped with dried celery.” Julie smiles and says, “It’s delicious the way that Nick makes it.” He smiles at her apologetically.

And with one final bite of the most eye-opening dessert date I may have ever had, I realized this feeling had a name: discontentment. He shows up at your doorstep just like mine, eager to step inside and make himself at home. But instead of only coming for short visits on rare occasion, he refuses to leave, spreading his baggage everywhere, filling up corners of your space that you thought you’d locked up to this odious intruder. He comes. He lingers. He robs you of your years. Then before you know it, you’ve missed out on the joys in the journey, the growth that comes from battling through the difficulties, the sweet and savory experience of creating the memories. I snapped out of my momentary trance and looked down at my plate. No more full bites left. Just chocolate syrup lacing the bottom, along with tiny crumbs of spongy cake dotted with miniscule dollops of whipped cream. With new resolve I started scraping up everything I could salvage, not wanting to leave behind any part of this delicious experience. Mmmmm. It had been worth all the hard work. Tasted just as good as the first. Glad I didn’t miss anything on my plate. Promising never again to miss anything in my life.

We have seventy of Chicago's most passionate foodies descending on us in an hour, the maximum our space can handle. Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pâtés de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchon, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.

Yum, yum!” I said, cutting myself a big slice of cake. “Alex, no!” Professor Quigley yelled. “Don’t eat that!” But it was too late; the slice of cake was already making its way down into my belly. “What’s wrong?” I asked. “Was that cake poisoned?” “Worse!” said Professor Quigley. “That’s monster cake!” “Um, what’s monster cake?” asked Robo-Steve. But then his question was answered, as the cake on the table stood up on little cake legs, two angry red eyes and a mouth full of sharp teeth appearing on its side. It had grown two arms as well, with hands with big claws on them. The claws and teeth looked like they were made from icing. “Rrrrraaagggghhh!!!!” yelled the monster cake. “Why… why would you create a monster cake?” Robo-Steve asked Professor Quigley. “I don’t know, sometimes I get bored,” said Professor Quigley. “I like to invent things.” The monster cake jumped towards me, grabbing my ears. “Waaaa!!!!” I yelled, trying to pull the cake off of me. “You eat me!” the monster cake yelled. “Now I eat you!” “Get it off!” I yelled. “Robo-Steve, hit it with your sword!” I wasn’t normally one to panic, but come on… it’s not every day that a cake comes alive and tries to eat you. “I can’t hit it without hitting you!” said Robo-Steve. “Then I guess I have no choice,” I said. “I’ll have to eat it.” “Alex, I don’t think that’s a great idea,” said Robo-Steve. Robo-Steve and Charles grabbed the cake and tried to pull it off me, but it was holding onto my ears too tightly. “Eat you!” the cake screamed. “Eat you!!!” “No, my delicious friend,” I said. “It is I who will be eating you!

I carried to my lips a spoonful of the tea in which I had let soften a bit of madeleine. But at the very instant when the mouthful of tea mixed with cake crumbs touched my palate, I quivered, attentive to the extraordinary thing that was happening inside me. A delicious pleasure had invaded me, isolated me, without my having any notion as to its cause. It had immediately rendered the vicissitudes of life unimportant to me, its disasters innocuous, its brevity illusory, acting in the same way that love acts, by filling me with a precious essence: or rather this essence was not merely inside me, it was me.

We passed an array of stalls selling Belgian chocolates, German sweets, and then French pastries. "The yogashi are the Western-style confections like cakes and pastries. Some of the biggest names from all over the world have stalls here, like Ladurée from France and Wittamer from Belgium. I love going to the depachika for treats. It can be like a cheat weekend trip to Paris or Brussels." "What do the Ex-Brats have when they eat here?" "Hard to say because the Ex-Brats rotation changes all the time. I'm the only girl in our class who has been at ICS-Tokyo for more than five years. People are always moving away. Of the current crew, I never take Ntombi or Jhanvi here. They're always on a diet. So lame. When Arabella was here, we'd come to eat in the Din Tai Fung restaurant one level down. They make these dumplings with purple yams or sweet red bean paste that are just sick they're so delicious." Yams sounded great. I found a food stall I liked and picked out a grilled yam and some fried tempura for lunch. I didn't need Imogen to help me translate. I just pointed at the items I wanted, the counter worker smiled and packaged everything, then showed me a calculator with the amount I owed. I placed my Amex card on the tray the worker handed me, relieved to have had my morning 7-Eleven experience so I was able to observe the proper paying etiquette in front of Imogen. She bought an egg salad sandwich, which was packaged so beautifully you'd think it was jewelry from Tiffany's. It was in a cardboard box that had a flower print on its sides and was wrapped in tight, clear plastic at the top so you could see the sandwich inside. The sandwich had the crusts removed and was cut into two square pieces standing upright in the box, with pieces of perfectly cut fruit arrayed on the side.

Sure you don't want another helping?" I made a classic French blanquette de veau, an old-school veal stew with a white wine sauce, served over wide pappardelle noodles that I tossed with butter, lemon zest, and chives, and some steamed green beans. I also made a loaf of crusty bread using the no-knead recipe that everyone is doing these days and is so simple and so delicious. "I think three plates is plenty!" Glenn laughs. "Besides, I'm pretty sure I saw some dessert in there, so I had better leave a sliver of room." "You got me there." I made a fallen chocolate soufflé cake filled with chocolate mousse. Mrs. O'Connor always talked about being married to a chocoholic: apparently Glenn believes that if it isn't chocolate, it isn't dessert. While he will happily eat any dessert placed in front of him, from fruit pies to vanilla ice cream, if there is no chocolate, he will literally stop on the way home for a Hershey bar or a drive-through chocolate milk shake.

He feels like a delicious secret that is just for me. Like the little treat chefs hide in the kitchen for themselves for after the party is over... the oysters of the chicken, the ends of the brisket, the last piece of bacon, the corner brownie. Kissing Shawn feels like licking the bowl of frosting once the cake is finished, or eating the last spoonfuls of still-warm risotto in the pan while you are cleaning up. Extra special, private, the littlest bit naughty.

Mei reached into her pocket and took out another steamed egg cake, this one topped with a dark red date. "How about a treat for the loyal guardian?" ShiShi's fur bristled, and his tail became stiff and straight. "Absolutely not. I won't be fooled into accepting food from you." "Fine, your loss." Mei took a bite. "Mmm. So delicious. I always thought guardians had a weakness for sweets." "Or spirits." Liwei snickered. "Where do you think all those gourds of rice wine go when you leave them for your ancestors at the altar?

For Robo-Steve," Carl agreed. "For Robo-Steve," said Dave. Alex wiped the tears from her eyes. "For Robo-Steve," she said. "Now come on, let's go and get some delicious cake to cheer us up.