Cakes And Sweets Quotes

You have filled my tea with lumps of sugar, and though I asked most distinctly for bread and butter, you have given me cake. I am known for the gentleness of my disposition, and the extraordinary sweetness of my nature, but I warn you, Miss Cardew, you may go too far.

You wanna tell me, sweetness, how dessert for seventeen people translates into seven pies and two cakes?” Brock asked.

I needed to say something. Something romantic! Something to sweep her off her feet. "You’re like a potato!" I shouted after her. "In a minefield." She froze in place. Then she spun on me, her face lit by a half-grown fruit. “A potato,” she said flatly. “That’s the best you can do? Seriously?” “It makes sense,” I said. “Listen. You’re strolling through a minefield, worried about getting blown up. And then you step on something, and you think, ‘I’m dead.’ But it’s just a potato. And you’re so relieved to find something so wonderful when you expected something so awful. That’s what you are. To me.” “A potato.” “Sure. French fries? Mashed potatoes? Who doesn’t like potatoes?” “Plenty of people. Why can’t I be something sweet, like a cake?” “Because cake wouldn’t grow in a minefield. Obviously.” She stared down the hallway at me for a few moments, then sat on an overgrown set of roots. Sparks. She seemed to be crying. Idiot! I thought at myself, scrambling through the foliage. Romantic. You were supposed to be romantic, you slontze! Potatoes weren’t romantic. I should have gone with a carrot.

You’re my safe harbor in an endless stormy sea. You’re my shady willow on a sunny day. You’re sweet music in a distant room. You’re unexpected cake on a rainy day. You’re my bright penny on the roadside, you are worth more than the moon on the long night walk. You are sweet wine in my mouth, a song in my throat and laughter in my heart.

Intimacy without commitment, like icing without cake, can be sweet, but it ends up making us sick.

You know, people always warn children about taking candy from strange adults. But they never warn us adults about taking candy from strange children. All those sweet-looking kids who sell boxes of candy bars on the street to help pay for schooling - how do we know what's in those bars? And don't even get me stated on that nefarious institution designed to lure unsuspecting customers into buying mysterious frosted goodies: the bake sale. Adults, be warned: if a child wanted to poison you it would be a piece of cake! Literally a piece of cake.

love does not look like a person love is our actions love is giving all we can even if it's just the bigger slice of cake love is understanding we have the power to hurt one another but we are going to do everything in our power to make sure we don't love is fighting out all the kind sweetness we deserve and when someone shows up saying they will provide it as you do but their actions seem to break you rather than build you love is knowing whom to choose

It was like she was MADE of cake, light and pretty and decorated on the outside-with her sweet laugh and pink streak to her hair-but it was anyone's guess what was on the inside.

The area was encompassed in a bubble of warm, fragrant steam from the funnel cake deep fryers. It smelled like sweet vanilla cake batter you licked off a spoon.

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

Daydream delusion, limousine eyelash Oh baby with your pretty face Drop a tear in my wineglass. Look at those big eyes See what you mean to me Sweet-cakes and milkshakes I'm a delusion angel I'm a fantasy parade. I want you to know what I think Don't want you to guess anymore You have no idea where I came from We have no idea where we're going Lodged in life Like branches in a river Flowing downstream Caught in the current I carry you, You'll carry me That's how it could be Don't you know me? Don't you know me by now?

what love looks like what does love look like the therapist asks one week after the breakup and i’m not sure how to answer her question except for the fact that i thought love looked so much like you that’s when it hit me and i realized how naive i had been to place an idea so beautiful on the image of a person as if anybody on this entire earth could encompass all love represented as if this emotion seven billion people tremble for would look like a five foot eleven medium-sized brown-skinned guy who likes eating frozen pizza for breakfast what does love look like the therapist asks again this time interrupting my thoughts midsentence and at this point i’m about to get up and walk right out the door except i paid too much money for this hour so instead i take a piercing look at her the way you look at someone when you’re about to hand it to them lips pursed tightly preparing to launch into conversation eyes digging deeply into theirs searching for all the weak spots they have hidden somewhere hair being tucked behind the ears as if you have to physically prepare for a conversation on the philosophies or rather disappointments of what love looks like well i tell her i don’t think love is him anymore if love was him he would be here wouldn’t he if he was the one for me wouldn’t he be the one sitting across from me if love was him it would have been simple i don’t think love is him anymore i repeat i think love never was i think i just wanted something was ready to give myself to something i believed was bigger than myself and when i saw someone who probably fit the part i made it very much my intention to make him my counterpart and i lost myself to him he took and he took wrapped me in the word special until i was so convinced he had eyes only to see me hands only to feel me a body only to be with me oh how he emptied me how does that make you feel interrupts the therapist well i said it kind of makes me feel like shit maybe we’re looking at it wrong we think it’s something to search for out there something meant to crash into us on our way out of an elevator or slip into our chair at a cafe somewhere appear at the end of an aisle at the bookstore looking the right amount of sexy and intellectual but i think love starts here everything else is just desire and projection of all our wants needs and fantasies but those externalities could never work out if we didn’t turn inward and learn how to love ourselves in order to love other people love does not look like a person love is our actions love is giving all we can even if it’s just the bigger slice of cake love is understanding we have the power to hurt one another but we are going to do everything in our power to make sure we don’t love is figuring out all the kind sweetness we deserve and when someone shows up saying they will provide it as you do but their actions seem to break you rather than build you love is knowing who to choose

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.

When you're stressed, you eat ice cream, cake, chocolate and sweets. Why? Because stressed spelled backwards is desserts.

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.

You don't notice the dead leaving when they really choose to leave you. You're not meant to. At most you feel them as a whisper or the wave of a whisper undulating down. I would compare it to a woman in the back of a lecture hall or theater whom no one notices until she slips out.Then only those near the door themselves, like Grandma Lynn, notice; to the rest it is like an unexplained breeze in a closed room. Grandma Lynn died several years later, but I have yet to see her here. I imagine her tying it on in her heaven, drinking mint juleps with Tennessee Williams and Dean Martin. She'll be here in her own sweet time, I'm sure. If I'm to be honest with you, I still sneak away to watch my family sometimes. I can't help it, and sometimes they still think of me. They can't help it.... It was a suprise to everyone when Lindsey found out she was pregnant...My father dreamed that one day he might teach another child to love ships in bottles. He knew there would be both sadness and joy in it; that it would always hold an echo of me. I would like to tell you that it is beautiful here, that I am, and you will one day be, forever safe. But this heaven is not about safety just as, in its graciousness, it isn't about gritty reality. We have fun. We do things that leave humans stumped and grateful, like Buckley's garden coming up one year, all of its crazy jumble of plants blooming all at once. I did that for my mother who, having stayed, found herself facing the yard again. Marvel was what she did at all the flowers and herbs and budding weeds. Marveling was what she mostly did after she came back- at the twists life took. And my parents gave my leftover possessions to the Goodwill, along with Grandma Lynn's things. They kept sharing when they felt me. Being together, thinking and talking about the dead, became a perfectly normal part of their life. And I listened to my brother, Buckley, as he beat the drums. Ray became Dr. Singh... And he had more and more moments that he chose not to disbelieve. Even if surrounding him were the serious surgeons and scientists who ruled over a world of black and white, he maintained this possibility: that the ushering strangers that sometimes appeared to the dying were not the results of strokes, that he had called Ruth by my name, and that he had, indeed, made love to me. If he ever doubted, he called Ruth. Ruth, who graduated from a closet to a closet-sized studio on the Lower East Side. Ruth, who was still trying to find a way to write down whom she saw and what she had experienced. Ruth, who wanted everyone to believe what she knew: that the dead truly talk to us, that in the air between the living, spirits bob and weave and laugh with us. They are the oxygen we breathe. Now I am in the place I call this wide wide Heaven because it includes all my simplest desires but also the most humble and grand. The word my grandfather uses is comfort. So there are cakes and pillows and colors galore, but underneath this more obvious patchwork quilt are places like a quiet room where you can go and hold someone's hand and not have to say anything. Give no story. Make no claim. Where you can live at the edge of your skin for as long as you wish. This wide wide Heaven is about flathead nails and the soft down of new leaves, wide roller coaster rides and escaped marbles that fall then hang then take you somewhere you could never have imagined in your small-heaven dreams.

If you want something sweet, order the pound cake. Anybody who puts sugar in the corn bread is a heathen who doesn't love the Lord, not to mention Southeastern Conference football.

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

I nearly had a cakegasm at the table. My eyes rolled back in my head, and I moaned. "Sweet Christ." I opened my eyes to find Hunter watching me with the strangest expression on his face. "What? It's really good; you should try some," I said, pushing the plate at him. It was a testament of how embarrassed I was about the cakegasm that I was even sharing at all. "I swear, if there weren't a table between us, I would be kissing you right now. And none too gently." I put my form down and swallowed so I wouldn't choke. "You didn't seem to mind about the recliner," I said. "True. But there wan't an audience, and that's a very ugly recliner. This is a very nice table. Also there is glass and sharp things I wouldn't want hurting you." "Good point. Please, have some." "If you're going to make that noise and that face again, I don't know if I can let you have any more." "I'll be good. I swear." "You're not good. That's the problem." "You're right. I'm not," I said, giving him my own smirk. "I do try, though." "Cruel. That's the word to describe you right now." "Just have some cake.

It was sort of like Macbeth, thought Fat Charlie, an hour later; in fact, if the witches in Macbeth had been four little old ladies and if, instead of stirring cauldrons and intoning dread incantations, they had just welcomed Macbeth in and fed him turkey and rice and peas spread out on white china plates on a red-and-white patterned plastic tablecloth -- not to mention sweet potato pudding and spice cabbage -- and encouraged him to take second helpings, and thirds, and then, when Macbeth had declaimed that nay, he was stuffed nigh unto bursting and on his oath could truly eat no more, the witches had pressed upon him their own special island rice pudding and a large slice of Mrs. Bustamonte's famous pineapple upside-down cake, it would have been exactly like Macbeth.

Then Elizabeth came, bearing a tray of cakes and sweets, and finally Harriet, who carried with her a small sheaf of paper—her current opus, Henry VIII and the Unicorn of Doom . “I’m not certain Frances is going to be appeased by an evil unicorn,” Anne told her. Harriet looked up with one arched brow. “She did not specify that it must be a good unicorn.” Anne grimaced. “You’re going to have a battle on your hands, that’s all I’m going to say on the matter.” Harriet shrugged, then said, “I’m going to begin in act two. Act one is a complete disaster. I’ve had to rip it completely apart.” “Because of the unicorn?” “No,” Harriet said with a grimace. “I got the order of the wives wrong. It’s divorced, beheaded, died, divorced, beheaded, widowed.” “How cheerful.” Harriet gave her a bit of a look, then said, “I switched one of the divorces with a beheading.” “May I give you a bit of advice?” Anne asked. Harriet looked up. “Don’t ever let anyone hear you say that out of context.

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.

Tell her. Confess. If I told her now, she might not give me cake. Daniel, confess. But... cake. No cake until you confess. Shit.

Or, at the very least, turn me little again.' He wiped his eyes with a sleeve, and stared at the plate of mung bean cakes. 'Little enough that all I wanted to reach for was the banquet table. When all I knew to desire was a sweet cake. And even if everyone punished me, or yelled at me, or hated me, at least back then I didn’t know why. If you can’t turn me into a fish, at least turn me little.

Whenever a state or an individual cited 'insufficient funds' as an excuse for neglecting this important thing or that, it was indicative of the extent to which reality had been distorted by the abstract lens of wealth. During periods of so-called economic depression, for example, societies suffered for want of all manner of essential goods, yet investigation almost invariably disclosed that there were plenty of goods available. Plenty of coal in the ground, corn in the fields, wool on the sheep. What was missing was not materials but an abstract unit of measurement called 'money.' It was akin to a starving woman with a sweet tooth lamenting that she couldn't bake a cake because she didn't have any ounces. She had butter, flour, eggs, milk, and sugar, she just didn't have any ounces, any pinches, any pints. The loony legacy of money was that the arithmetic by which things were measured had become more valuable than the things themselves.

Love does not look like a person love is our actions love is giving all we can even if it's just the bigger slice of cake love is understanding we have the power to hurt one another but we are going to do everything in our power to make sure we don't love is figuring out all the kind sweetness we deserve

The women are young, young, young, liquidy and sweet-looking; they are batter, and I am the sponge cake they don't know they'll become. I stand here, a lone loaf, stuck to the pan.

I … There is no one I want more; there is nothing I want more than to be overwhelmed by you.” “But you don’t want to kiss me?” He inhaled slowly, trying to bring order to his thoughts. This was all wrong. “In Fjerda—” he began. “We’re not in Fjerda.” He needed to make her understand. “In Fjerda,” he persisted, “I would have asked your parents for permission to walk out with you.” “I haven’t seen my parents since I was a child.” “We would have been chaperoned. I would have dined with your family at least three times before we were ever left alone together.” “We’re alone together now, Matthias.” “I would have brought you gifts.” Nina tipped her head to one side. “Go on.” “Winter roses if I could afford them, a silver comb for your hair.” “I don’t need those things.” “Apple cakes with sweet cream.” “I thought drüskelle didn’t eat sweets.” “They’d all be for you,” he said. “You have my attention.” “Our first kiss would be in a sunlit wood or under a starry sky after a village dance, not in a tomb or some dank basement with guards at the door.

A perfect invitation to use and abuse her, a wanton lust for what she knows comes next. I have no idea how any of this can work. But I think I just hit the jackpot. I can have my sweet cake and beat it too.

If Mrs. Charles were a color, she'd be yellow - bright, cheerful, golden rays of sunshine. A ripe banana, a fresh highlighter, sweet like pineapples, tart like lemons, you could lose her in a field of dandelions. One drop of her coloring could turn plain buttercream frosting into the sweetest Easter cake. But one drop of another color could spoil her brightness. Leave her out in the heat too long and her banana peel would start to rot. The tip of her highlighter blackens with wear. The prickling of her pineapple skin sometimes leaves her impossible to open. And dandelions are nothing but pretty weeds." -Claudia

Torma means “offering cake.” You offer the torma to your don. You feed the ghost that does you harm, “that which possesses you.” Giving it a little something sweet is a way of saying, Thank you for the pain you caused me, because that pain woke me up. It hurt enough to make me change. “Wish for more pain,” a friend’s therapist once told her, “because that’s how you’ll change.” It has to hurt so much that you have to do something differently. The pain forces your hand.

They wear their secrets like glittering diamonds, embroidery woven through their lavish buba tops and wrapped iro skirts. Their lies and lily-scented perfumes taint the honeyed aroma of sweet cakes I am no longer allowed to eat.

When I was a boy of seven or eight I read a novel untitled "Abafi" — The Son of Aba — a Servian translation from the Hungarian of Josika, a writer of renown. The lessons it teaches are much like those of "Ben Hur," and in this respect it might be viewed as anticipatory of the work of Wallace. The possibilities of will-power and self-control appealed tremendously to my vivid imagination, and I began to discipline myself. Had I a sweet cake or a juicy apple which I was dying to eat I would give it to another boy and go through the tortures of Tantalus, pained but satisfied. Had I some difficult task before me which was exhausting I would attack it again and again until it was done. So I practiced day by day from morning till night. At first it called for a vigorous mental effort directed against disposition and desire, but as years went by the conflict lessened and finally my will and wish became identical.

I'm also getting a piece of chocolate cake... "Can I have a bite?" he asked, his voice smooth and sexy. A bite of what? she wanted to ask, but didn't. She wasn't ready for that level of flirting. "Get your own slice, Gallagher." "I can do that, Blake. I'm in the mood for something sweet it seems.

Have your fun, my dear; but if you must earn your bread, try to make it sweet with cheerfulness, not bitter with the daily regret that it isn't cake.

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.

And how many people under Heaven were really fortunate enough to know happiness? Happiness was a side dish, like the sweet, sticky rice cakes Mother made during the festivals, or the glutinous balls stuffed with rich sesame paste. But revenge—that was the salt of life. Necessary.

If ever the witch in the Hansel and Gretel existed, then Molly was looking at her tonight…and her house made of sweets and cakes was not too far away in the forest. And in that house of goodies was a Nazi oven.

She put her hand on his shoulder and gave a soft squeeze. She did not know what else to do. First her mother, then her father and Fanen, and finally Hilfred—they were all gone. Mauvin was slipping away as well. The boy who loved his sword more than Wintertide presents, sweet chocolate cake, or swimming on a hot day refused to touch it anymore. The eldest son of Count Pickering, who had once challenged the sun to a duel because it had rained on the day of a hunt, spent his days watching ducks.

Such heaped up platters of cakes of various and almost indescribable kinds, known only to experienced Dutch housewives! There was the doughty doughnut, the tender oly koek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-piggledy, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst-- Heaven bless the mark!

Did we bring a lunch?' asked Tacy. 'Yes,' said Betsy. 'It's under the seat. There are chicken sandwiches and hard-boiled eggs and potato salad and watermelon and chocolate cake and sweet pickles and sugar cookies and ice cream.' 'It ought to be plenty,' Tacy said.

Is this too dressy?" is Southern Lady code for: I look fabulous and it would be in your best interest to tell me so. "I'm not crazy about it" is code for: I hate that more than sugar-free punch. "What do you think about her?" is code for: I don't like her. "She's always been lovely to me" is code for: I don't like her either. "She has a big personality" means she's loud as a T. rex. "She's the nicest person" means she's boring as pound cake. "She has beautiful skin" means she's white as a tampon. "She's old" means she's racist as Sandy Duncan in Roots. "You are so bad!" is Southern Lady code for: That is the tackiest thing I've ever heard and I am delighted that you shared it with me. "No, you're so bad!" is code for: Let's snitch and bitch. "She's a character" means drunk. "She has a good time means slut. "She's sweet" means Asperger's. "She's outdoorsy" means lesbian. "Hmm" is Southern Lady code for: I don't agree with you but am polite enough not to rub your nose in your ignorance. "Nice talking with you" is code for: Party's over, now scoot.

He breathed in her hair, the sweet-smelling thickness of it. My father usually agreed with her requests, because stamped in his two-footed stance and jaw was the word Provider, and he loved her the way a bird-watcher's heart leaps when he hears the call of the roseate spoonbill, a fluffy pink wader, calling its lilting coo-coo from the mangroves. Check, says the bird-watcher. Sure, said my father, tapping a handful of mail against her back.

One can hardly do anything productive when one knows there is cake in the fridge.

Ladies bathed before noon, after their three o-clock naps, and by nightfall were like soft tea-cakes with frosting of sweat and sweet talcolm.

Country is lemons—not sour, but sugar sweet and tangy. Lemon cake icing, cool, fresh lemonade! Lemon, lemon, lemon! Love it.

I'll take my chances. It has you." And when a great man says something smart like that a smart woman just shuts up.

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 smiled as she poured tea into his cup. “I hope you find your rooms comfortable?” “Quite.” He took a too-hasty sip of tea and scalded his tongue. “The view is to your liking?” He had a view of a brick wall. “Indeed.” She fluttered her eyelashes at him over the rim of her teacup. “And the bed. Is it soft and… yielding?” He nearly choked on the bite of cake he’d just taken. “Or do you prefer a firmer bed?” she asked sweetly. “One that refuses to yield too soon?” “I think”—he narrowed his eyes at her—“whatever mattress I have on the bed you gave me is perfect. But tell me, my lady, what sort of mattress do you prefer? All soft goose down or one that’s a bit… harder?” It was very fast, but he saw it: Her gaze flashed down to the juncture of his thighs and then up again. If there hadn’t been anything to see there before, there certainly was now. “Oh, I like a nice stiff mattress,” she purred. “Well warmed and ready for a long ride.

love does not look like a person love is our actions love is giving all we can even if it’s just the bigger slice of cake love is understanding we have the power to hurt one another but we are going to do everything in our power to make sure we don’t love is figuring out all the kind sweetness we deserve

I waved away a fly that buzzed in my ear, my hand caked with blood both my own and foreign. I’d always thought death would be some sort of peaceful homecoming—a sweet, sad lullaby to usher me into whatever waited afterward. I crunched down with an armored boot on the flagpole of a Loyalist standard-bearer, smearing red mud across the tusked boar embroidered on its emerald flag. I now wondered if the lullaby of death was not a lovely song, but the droning of flies. If flies and maggots were all Death’s handmaidens.

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.

Jerry took a large slice of wheaten bread, spread with golden butter, and bit into it with her small white teeth. It was a natural gesture - she was very hungry indeed - but to Sam, there was something symbolic about it. Jerry was like bread, he thought. She was like good wholesome wheaten bread, spread thick with honest farm butter; and the thought crossed his mind, that a man might eat bread forever and ever, and not tire of it, and it would never clog his palate like sweet cakes or pastries or chocolate éclairs.

Her freckles were delectable. Most fellows didn't care for freckles as a rule, thinking they were tough-looking. But Betty's were appealing. Like cake batter you could wipe off with your thumb, buttery and sweet.

Despite what Ben Daisy said about her love of cakes and sugar, I did not think a woman who could drown a man in her arms lived in anything as sweet as fresh water. Her domain was brackish. She would live in salt.

Laila’s desserts, though absent of Forging, were like edible magic. Her cakes took the shape of ballerinas with outstretched arms—their hair spun sugar and edible gold, their skin pale as cream and strewn with sweet pearl dust.

did jesus have a baby sister? was she bitter? was she sweet? did she wind up in a convent? did she end up on the street? on the run? on the stage? did she dance? did he have a sister? a little baby sister? did jesus have a sister? did they give her a chance? did he have a baby sister? could she speak out by and large? or was she told by mother mary ask your brother he’s in charge he’s the whipped cream on the cake did he have a sister? a little baby sister? did jesus have a sister? did they give her a break? her brother’s birth announcement was pretty big pretty big i guess while she got precious little notice in the local press her mother was the virgin when she carried him carried him therein if the little girl came later then was she conceived in sin? and in sorrow? and in shame? did jesus have a sister? what was her name? and did she long to be the savior saving everyone she met? and in private to her mirror did she whisper saviorette? saviorwoman? saviorperson? save your breath! did he have a sister? a little baby sister? did jesus have a sister? was she there at his death? and did she cry for mary’s comfort as she watched him on the cross? and was mary too despairing ask your brother he’s the boss he’s the chief he’s the man he’s the show did he have a sister? a little baby sister? did jesus have a sister? doesn’t anyone know?

The creature touched me and suddenly feathers covered my arms, he bound them behind me and forced me down to the underworld, the house of darkness, the home of the dead, where all who enter never return to the sweet earth again. Those who dwell there squat in the darkness, dirt is their food, their drink is clay, they are dressed in feathered garments like birds, they never see light, and on door and bolt the dust lies thick. When I entered that house, I looked, and around me were piles of crowns, I saw proud kings who had ruled the land, who had set out roast meat before the gods and offered cool water and cakes for the dead.

He looked round once more at the piled boxes, glass dishes, fondants, ribbons, rosettes, cracknels, violet creams, mocha blanc, dark rum truffle, chili squares, lemon parfait, and coffee cake on the countertop with an expression of slightly blank amazement.

Instructions for Dad. I don't want to go into a fridge at an undertaker's. I want you to keep me at home until the funeral. Please can someone sit with me in case I got lonely? I promise not to scare you. I want to be buried in my butterfly dress, my lilac bra and knicker set and my black zip boots (all still in the suitcase that I packed for Sicily). I also want to wear the bracelet Adam gave me. Don't put make-up on me. It looks stupid on dead people. I do NOT want to be cremated. Cremations pollute the atmosphere with dioxins,k hydrochloric acid, hydrofluoric acid, sulphur dioxide and carbon dioxide. They also have those spooky curtains in crematoriums. I want a biodegradable willow coffin and a woodland burial. The people at the Natural Death Centre helped me pick a site not for from where we live, and they'll help you with all the arrangements. I want a native tree planted on or near my grave. I'd like an oak, but I don't mind a sweet chestnut or even a willow. I want a wooden plaque with my name on. I want wild plants and flowers growing on my grave. I want the service to be simple. Tell Zoey to bring Lauren (if she's born by then). Invite Philippa and her husband Andy (if he wants to come), also James from the hospital (though he might be busy). I don't want anyone who doesn't know my saying anything about me. THe Natural Death Centre people will stay with you, but should also stay out of it. I want the people I love to get up and speak about me, and even if you cry it'll be OK. I want you to say honest things. Say I was a monster if you like, say how I made you all run around after me. If you can think of anything good, say that too! Write it down first, because apparently people often forget what they mean to say at funerals. Don't under any circumstances read that poem by Auden. It's been done to death (ha, ha) and it's too sad. Get someone to read Sonnet 12 by Shakespeare. Music- "Blackbird" by the Beatles. "Plainsong" by The Cure. "Live Like You Were Dying" by Tim McGraw. "All the Trees of the Field Will Clap Their Hands" by Sufian Stevens. There may not be time for all of them, but make sure you play the last one. Zoey helped me choose them and she's got them all on her iPod (it's got speakers if you need to borrow it). Afterwards, go to a pub for lunch. I've got £260 in my savings account and I really want you to use it for that. Really, I mean it-lunch is on me. Make sure you have pudding-sticky toffee, chocolate fudge cake, ice-cream sundae, something really bad for you. Get drunk too if you like (but don't scare Cal). Spend all the money. And after that, when days have gone by, keep an eye out for me. I might write on the steam in the mirror when you're having a bath, or play with the leaves on the apple tree when you're out in the garden. I might slip into a dream. Visit my grave when you can, but don't kick yourself if you can't, or if you move house and it's suddenly too far away. It looks pretty there in the summer (check out the website). You could bring a picnic and sit with me. I'd like that. OK. That's it. I love you. Tessa xxx

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.

Pat-a-cake, pat-a-cake, baker’s man . . .” Evie chanted as she played with Stephen in the Challons’ private railway carriage. They occupied one side of a deep upholstered settee, with Sebastian lounging in the other corner. The baby clapped his tiny hands along with his grandmother, his rapt gaze fastened on her face. “Make me a cake as fast as you can . . .” The nursery rhyme concluded, and Evie cheerfully began again. “Pat-a-cake, pat-a-cake—” “My sweet,” Sebastian interrupted, “we’ve been involved in the manufacture of cakes ever since we set foot on the train. For my sanity, I beg you to choose another game.” “Stephen,” Evie asked her grandson, “do you want to play peekaboo?” “No,” came the baby’s grave answer. “Do you want to play ‘beckoning the chickens?’” “No.” Evie’s impish gaze flickered to her husband before she asked the child, “Do you want to play horsie with Gramps?” “Yes!” Sebastian grinned ruefully and reached for the boy. “I knew I should have kept quiet.” He sat Stephen on his knee and began to bounce him, making him squeal with delight.

I think how heavenly it must be to nibble on tiny cakes and swirled caramels and plum ginger puffs all day. Tea with lemon petit fours in the afternoon; after-dinner mint truffles with butterscotch coffee in the evening. My mind swims with the notion of it. The easy, sugar-induced lull that would follow me into candy-tinted dreams each night. Life here, in Valentine's Town, would surely be simple and uncomplicated.

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.

love does not look like a person love is our actions love is giving all we can even if it's just the bigger slice of cake love is understanding we have the power to hurt one another but we are going to do everything in our power to make sure we don't love is figuring out all the kind sweetness we deserve and when someone shows up saying they will provide as you do but their actions seem to break you rather than build you love is knowing whom to choose

In my mind, I gave the woman gifts. I gave her a candle stub. I gave her a box of wooden kitchen matches. I gave her a cake of Lifebuoy soap. I gave her a ceilingful of glow-in-the-dark planets. I gave her a bald baby doll. I gave her a ripe fig, sweet as new wood, and a milkdrop from its stem. I gave her a peppermint puff. I gave her a bouquet of four roses. I gave her fat earthworms for her grave. I gave her a fish from Roebuck Lake, a vial of my sweat for it to swim in.

Strawberries in June are ordinary. Still, they are luscious and sweet, all the same. But I was just that: a June strawberry, one of many in a fragrant basket. Not the choicest Chilean import which would grace the cake of a December wedding, or a particularly succulent one, singled out to sweeten a fruity cocktail drink in a swanky bar.

Country is lemons—not sour, but sugar sweet and tangy. Lemon cake icing, cool, fresh lemonade! Lemon, lemon, lemon!

Amidst life's storms, a delicious brownie brings the sweet solace of happiness to even the lowest of days.

Skyrim-inspired sweet rolls and classic BioShock cream-filled cakes and maraschino truffle odes to Pac-Man cherries.

Told the afternoon before that his wife and two of his children were alive, Reed had stayed up through the night, baking sweet cakes for them.

Ladies bathed before noon, after their three o'clock naps, and by nightfall were like soft tea-cakes with frostings of sweat and sweet talcolm.

Ladies bathed before noon, after their three o'clock naps, and by nightfall were like soft tea-cakes with frostings of sweat and sweet talcum.

Best to keep it friendly and light, like a frothy meringue for dessert—enough sweet to end the meal on a happy note, without the substance to make you feel stuffed.

A sweet wedding cake does not guarantee a sweet marriage.

The smile on his face said, pure and simple, those honey cakes came with a price. And his price was answers.

I think I just hit the jackpot. I can have my sweet cake and beat it too.

Is there anything sweet? Cake? Cookies? A motherfucking HoHo?

We’re southerners, for chrissake. You’re invited inside and insulted over a glass of sweet tea and a slice of cake. Doors are not slammed in your face.

Before the sparrow arrived, you had almost stopped thinking about flight. Then, last winter, it soared through the sky and landed in front of you, or more precisely on the windowsill of the covered balcony adjoining your bedroom. You knew the grimy window panes were caked with dead ants and dust, and smelt as sour as the curtains. But the sparrow wasn’t put off. It jumped inside the covered balcony and ruffled its feathers, releasing a sweet smell of tree bark into the air. Then it flew into your bedroom, landed on your chest and stayed there like a cold egg.

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!

If you bake a cake without sugar, you can't expect it to be sweet. Same with your life. You can't expect to live a life of values if you keep telling yourself that one day later you'll live them.

paths. Curiosities lurked around every corner. A man belched flames from a podium. The scent of fried cakes and popcorn hung sweet and heavy on the air, tantalizing until it became sickening. And

It’s irrational to think that a cake baked without sugar will come out of the oven tasting sweet. In life and business, bake your values in from the start. Value your time, don't time your values.

You’re not ready to tell Poppy you love her, and that’s fine,” he calls after me. “You’re not ready to tell me either, and that’s also fine. God knows you’re not ready for a big happily ever after with commitment, and babies, and that chocolate lava cake in Aruba! But I’m gonna get you ready because I’m an insufferable fucking asshole who’s too Leo to function, and I love you, Lukas Novikov!

The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavoir when System 2 is busy, and it has a sweet tooth.

hands and transported by animal effort, eight dollars, ten dollars, sixteen dollars a ton. They were piled beside the railroad tracks as each section was built farther west. Hills of bones, mountains of blind skulls, loaded onto railroad cars and shipped back east to process sugar. So it was, every teaspoon of sugar that was stirred into a cup or baked into a pudding was haunted by the slave trade and the slaughter of the buffalo. Just as now, into every teaspoon, is mixed the pragmatic nihilism of industrial sugar farming and the death of our place on earth. This is the sweetness that pricks people’s senses and sparkles in a birthday cake and glitters on the tongue. Price guaranteed, delicious, a craving strong as love.

The timer rang and I went to take two more sweet potato cakes out of the oven. There was a pot of sweet potatoes simmering on the stove. The kitchen was a warm and steamy place that smelled of cinnamon and nutmeg. A tropical rain forest of baking.

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.

Gently boiling potatoes make a sound not unlike a small stream moving quickly over rocks. I thought it would be perfect for one of those ambient-noise tapes: The Ocean; Wind in the Pine Trees; Boiling Potatoes. It was very soothing. I measured baking powder to its dulcet tones.

In every office I’ve worked, word of complimentary cake races through the ranks of the cubicle class like it’s a rumor about the Wells Fargo wagon showing up in River City, Iowa. Free break room cake is a blessing, a gift from some benevolent force that asks nothing of you in return. Free break room cake offers you an opportunity to share a portion of some other person’s joy, both literally and figuratively. In a space built on capitalist power structures, free break room cake reminds you that you don’t need to produce anything to be deserving of a little sweetness.

You’re going to turn into a funnel cake at this rate.” He gingerly removed a piece under my watchful eye. “You’d like that, wouldn’t you? Then you could eat me up.” I sucked my sweetly coated thumb. “You don’t have to be funnel cake for that.” He leaned in and planted a kiss on the curve of my neck.

That's the other reason I came actually," Rhys continued. " I need to ask a favor." My eyebrows went up in surprise. "Okay, I'm listening." "Can you teach me how to bake a cake?" he asked. "My mom's birthday is next week , and I want to do something special." Be still my heart. This guy was something else.

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

Silver sparkles from inside caught in the air and rolled in the wind past her. She took a deep breath, and it made her stand up straighter. Sugar and vanilla and butter. That relentless scent had been following her around all her life. Sometimes she could see it, like this, but most of the time she felt it. When she was a kid, she could be sitting in class at school, or walking her dog Chester, or in the middle of a dreary violin lesson with her older brother, and the smell would suddenly appear out of nowhere and make her inexplicably restless. Even now, sometimes she would wake up at night and swear someone was baking a cake in the house.

But then she met Nick, who told her she was beautiful, and whenever he toucher her, it was as if his touch were actually making her as beautiful as he seemed to believe she was. So why would she deny herself a second piece of mud cake or glass of champagne if Nick was there with the knife or the bottle poised, grinning evilly and saying "You only live once," as if every day were a celebration. Nick had little boy's sweet tooth, and an appreciation of good food, fine wine and beautiful weather; eating and drinking with Nick in hot sunshine was like sex. He made her feel like a well-fed happy cat: plump, sleek, purring with sensual satisfaction.

At five minutes to five,Jim walked into Mary's office, wearing his gray sweater and balancing four pieces of birthday cake on two plates. He put the plates down on Mary's empty desk and glanced at the doorway to Nick's office. "Where's Mary?" he asked. "She left almost an hour ago," Lauren said. "She said to tell you that the nearest fire extinguisher is beside the elevators-whatever that means. I'll be right back.I have to take these letters in to Nick." As she got up and started around the desk, she was looking down at the letters in her hand,and what happened next stunned her into immobility. "I miss you,darling," Jim said, quickly pulling her into his arms. A moment later he released her so suddenly that Lauren staggered back a step. "Nick!" he said. "Look at the sweater Lauren gave me for my birthday. She made it herself.And I brought you a piece of my birthday cake-she made that too." Seemingly oblivious to Nick's thunderous countenance,he grinned and added, "I have to get back downstairs." To Lauren he said, "I'll see you later, love." And then he walked out. In a state of shock, Lauren stared at his retreating back.She was still staring after him when Nick spun her around to face him. "You viindictive little bitch,you gave him my sweater! What else has he gotten that belongs to me?" "What else?" Lauren repeated, her voice rising. "What are you talking about?" His hands tightened. "Your delectiable body, my sweet.That's what I'm talking about." Lauren's amazement gave way to comprehension and then to fury. "How dare you call me names, you hypocrite!" she exploded, too incensed to be afraid. "Ever since I've known you, you've been telling me that there's nothing promiscuous about a woman satisfying her sexual desires with any man she pleases.And now-" she literally choked on her wrath "-and now,when you think I've done it,you call me a dirty name. You of all people-you,the United States contender for the bedroom Olympics!

This was why love was so dangerous. Love turned the world into a garden, so beguiling it was easy to forget that rose petals sails appeared charmed. They blazed red in the day and silver at night, like a magician’s cloak, hinting at mysteries concealed beneath, which Tella planned to uncover that night. Drunken laughter floated above her as Tella delved deeper into the ship’s underbelly in search of Nigel the Fortune-teller. Her first evening on the vessel she’d made the mistake of sleeping, not realizing until the following day that Legend’s performers had switched their waking hours to prepare for the next Caraval. They slumbered in the day and woke after sunset. All Tella had learned her first day aboard La Esmeralda was that Nigel was on the ship, but she had yet to actually see him. The creaking halls beneath decks were like the bridges of Caraval, leading different places at different hours and making it difficult to know who stayed in which room. Tella wondered if Legend had designed it that way, or if it was just the unpredictable nature of magic. She imagined Legend in his top hat, laughing at the question and at the idea that magic had more control than he did. For many, Legend was the definition of magic. When she had first arrived on Isla de los Sueños, Tella suspected everyone could be Legend. Julian had so many secrets that she’d questioned if Legend’s identity was one of them, up until he’d briefly died. Caspar, with his sparkling eyes and rich laugh, had played the role of Legend in the last game, and at times he’d been so convincing Tella wondered if he was actually acting. At first sight, Dante, who was almost too beautiful to be real, looked like the Legend she’d always imagined. Tella could picture Dante’s wide shoulders filling out a black tailcoat while a velvet top hat shadowed his head. But the more Tella thought about Legend, the more she wondered if he even ever wore a top hat. If maybe the symbol was another thing to throw people off. Perhaps Legend was more magic than man and Tella had never met him in the flesh at all. The boat rocked and an actual laugh pierced the quiet. Tella froze. The laughter ceased but the air in the thin corridor shifted. What had smelled of salt and wood and damp turned thick and velvet-sweet. The scent of roses. Tella’s skin prickled; gooseflesh rose on her bare arms. At her feet a puddle of petals formed a seductive trail of red. Tella might not have known Legend’s true name, but she knew he favored red and roses and games. Was this his way of toying with her? Did he know what she was up to? The bumps on her arms crawled up to her neck and into her scalp as her newest pair of slippers crushed the tender petals. If Legend knew what she was after, Tella couldn’t imagine he would guide her in the correct direction, and yet the trail of petals was too tempting to avoid. They led to a door that glowed copper around the edges. She turned the knob. And her world transformed into a garden, a paradise made of blossoming flowers and bewitching romance. The walls were formed of moonlight. The ceiling was made of roses that dripped down toward the table in the center of the room, covered with plates of cakes and candlelight and sparkling honey wine. But none of it was for Tella. It was all for Scarlett. Tella had stumbled into her sister’s love story and it was so romantic it was painful to watch. Scarlett stood across the chamber. Her full ruby gown bloomed brighter than any flowers, and her glowing skin rivaled the moon as she gazed up at Julian. They touched nothing except each other. While Scarlett pressed her lips to Julian’s, his arms wrapped around her as if he’d found the one thing he never wanted to let go of. This was why love was so dangerous. Love turned the world into a garden, so beguiling it was easy to forget that rose petals were as ephemeral as feelings, eventually they would wilt and die, leaving nothing but the thorns.

God has made different religions to suit different aspirations, 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.

In the old days (not so old, I remind myself) there would have been a celebration last night. All Hallows' Eve: a magical time; a time of secrets and of mysteries; of sachets to be sewn in red silk and hung around the house to ward off evil; of scattered salt and spiced wine and honey cakes left on the sill; of pumpkin, apples, firecrackers, and the scent of pine and woodsmoke as autumn turns and old winter takes the stage. There would have been songs and dancing round the bonfire; Anouk in greasepaint and black feathers, flitting from door to door with Pantoufle at her heels, and Rosette with her lantern and her own totem- with orange fur to match her hair- prancing and preening in her wake.

What would you like for your own life, Kate, if you could choose?” “Anything?” “Of course anything.” “That’s really easy, Aunty Ivy.” “Go on then.” “A straw hat...with a bright scarlet ribbon tied around the top and a bow at the back. A tea-dress like girls used to wear, with big red poppies all over the fabric. A pair of flat, white pumps, comfortable but really pretty. A bicycle with a basket on the front. In the basket is a loaf of fresh bread, cheese, fruit oh...and a bottle of sparkly wine, you know, like posh people drink. “I’m cycling down a lane. There are no lorries or cars or bicycles. No people – just me. The sun is shining through the trees, making patterns on the ground. At the end of the lane is a gate, sort of hidden between the bushes and trees. I stop at the gate, get off the bike and wheel it into the garden. “In the garden there are flowers of all kinds, especially roses. They’re my favourite. I walk down the little path to a cottage. It’s not big, just big enough. The front door needs painting and has a little stained glass window at the top. I take the food out of the basket and go through the door. “Inside, everything is clean, pretty and bright. There are vases of flowers on every surface and it smells sweet, like lemon cake. At the end of the room are French windows. They need painting too, but it doesn’t matter. I go through the French windows into a beautiful garden. Even more flowers there...and a veranda. On the veranda is an old rocking chair with patchwork cushions and next to it a little table that has an oriental tablecloth with gold tassels. I put the food on the table and pour the wine into a glass. I’d sit in the rocking chair and close my eyes and think to myself... this is my place.” From A DISH OF STONES

Twas the night before Christmas, and all through the base Only sentries were stirring--they guarded the place. At the foot of each bunk sat a helmet and boot For the Santa of Soldiers to fill up with loot. The soldiers were sleeping and snoring away As they dreamed of “back home” on good Christmas Day. One snoozed with his rifle--he seemed so content. I slept with the letters my family had sent. When outside the tent there arose such a clatter. I sprang from my rack to see what was the matter. Away to the window I flew like a flash. Poked out my head, and yelled, “What was that crash?” When what to my thrill and relief should appear, But one of our Blackhawks to give the all clear. More rattles and rumbles! I heard a deep whine! Then up drove eight Humvees, a jeep close behind… Each vehicle painted a bright Christmas green. With more lights and gold tinsel than I’d ever seen. The convoy commander leaped down and he paused. I knew then and there it was Sergeant McClaus! More rapid than rockets, his drivers they came When he whistled, and shouted, and called them by name: “Now, Cohen! Mendoza! Woslowski! McCord! Now, Li! Watts! Donetti! And Specialist Ford!” “Go fill up my sea bags with gifts large and small! Now dash away! Dash away! Dash away, all!” In the blink of an eye, to their trucks the troops darted. As I drew in my head and was turning around, Through the tent flap the sergeant came in with a bound. He was dressed all in camo and looked quite a sight With a Santa had added for this special night. His eyes--sharp as lasers! He stood six feet six. His nose was quite crooked, his jaw hard as bricks! A stub of cigar he held clamped in his teeth. And the smoke, it encircled his head like a wreath. A young driver walked in with a seabag in tow. McClaus took the bag, told the driver to go. Then the sarge went to work. And his mission today? Bring Christmas from home to the troops far away! Tasty gifts from old friends in the helmets he laid. There were candies, and cookies, and cakes, all homemade. Many parents sent phone cards so soldiers could hear Treasured voices and laughter of those they held dear. Loving husbands and wives had mailed photos galore Of weddings and birthdays and first steps and more. And for each soldier’s boot, like a warm, happy hug, There was art from the children at home sweet and snug. As he finished the job--did I see a twinkle? Was that a small smile or instead just a wrinkle? To the top of his brow he raised up his hand And gave a salute that made me feel grand. I gasped in surprise when, his face all aglow, He gave a huge grin and a big HO! HO! HO! HO! HO! HO! from the barracks and then from the base. HO! HO! HO! as the convoy sped up into space. As the camp radar lost him, I heard this faint call: “HAPPY CHRISTMAS, BRAVE SOLDIERS! MAY PEACE COME TO ALL!

While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

Patrick thought about the meals around Geraldine and Stephen's kitchen table. The roast chickens fragrant with tarragon and lemon, the rich casseroles, Stephen's tangy, oozing blue-cheese burgers. The mismatched crockery, the casual, relaxed conversation. Something Hannah had baked- raspberry roulade, apple strudel, sour-cream coffee cake- usually rounding off the meal.

Ode to the Beloved’s Hips" Bells are they—shaped on the eighth day—silvered percussion in the morning—are the morning. Swing switch sway. Hold the day away a little longer, a little slower, a little easy. Call to me— I wanna rock, I-I wanna rock, I-I wanna rock right now—so to them I come—struck-dumb chime-blind, tolling with a throat full of Hosanna. How many hours bowed against this Infinity of Blessed Trinity? Communion of Pelvis, Sacrum, Femur. My mouth—terrible angel, ever-lasting novena, ecstatic devourer. O, the places I have laid them, knelt and scooped the amber—fast honey—from their openness— Ah Muzen Cab’s hidden Temple of Tulúm—licked smooth the sticky of her hip—heat-thrummed ossa coxae. Lambent slave to ilium and ischium—I never tire to shake this wild hive, split with thumb the sweet- dripped comb—hot hexagonal hole—dark diamond— to its nectar-dervished queen. Meanad tongue— come-drunk hum-tranced honey-puller—for her hips, I am—strummed-song and succubus. They are the sign: hip. And the cosign: a great book— the body’s Bible opened up to its Good News Gospel. Alleluias, Ave Marías, madre mías, ay yay yays, Ay Dios míos, and hip-hip-hooray. Cult of Coccyx. Culto de cadera. Oracle of Orgasm. Rorschach’s riddle: What do I see? Hips: Innominate bone. Wish bone. Orpheus bone. Transubstantiation bone—hips of bread, wine-whet thighs. Say the word and healed I shall be: Bone butterfly. Bone wings. Bone Ferris wheel. Bone basin bone throne bone lamp. Apparition in the bone grotto—6th mystery— slick rosary bead—Déme la gracia of a decade in this garden of carmine flower. Exile me to the enormous orchard of Alcinous—spiced fruit, laden-tree—Imparadise me. Because, God, I am guilty. I am sin-frenzied and full of teeth for pear upon apple upon fig. More than all that are your hips. They are a city. They are Kingdom— Troy, the hollowed horse, an army of desire— thirty soldiers in the belly, two in the mouth. Beloved, your hips are the war. At night your legs, love, are boulevards leading me beggared and hungry to your candy house, your baroque mansion. Even when I am late and the tables have been cleared, in the kitchen of your hips, let me eat cake. O, constellation of pelvic glide—every curve, a luster, a star. More infinite still, your hips are kosmic, are universe—galactic carousel of burning comets and Big Big Bangs. Millennium Falcon, let me be your Solo. O, hot planet, let me circumambulate. O, spiral galaxy, I am coming for your dark matter. Along las calles de tus muslos I wander— follow the parade of pulse like a drum line— descend into your Plaza del Toros— hands throbbing Miura bulls, dark Isleros. Your arched hips—ay, mi torera. Down the long corridor, your wet walls lead me like a traje de luces—all glitter, glowed. I am the animal born to rush your rich red muletas—each breath, each sigh, each groan, a hooked horn of want. My mouth at your inner thigh—here I must enter you—mi pobre Manolete—press and part you like a wound— make the crowd pounding in the grandstand of your iliac crest rise up in you and cheer.

Grandma ladled out oatmeal for the three of us. She and I took our bowls into the dining area, and Bob ate his in the kitchen. When Grandma and I went back to the kitchen, Bob’s bowl was empty. The cardboard box that used to hold the cake was also empty. “Guess Bob’s got a sweet tooth,” Grandma said. I shook my finger at him. “That was rude. And besides, you’ll get fat.” Bob wagged his tail.

But she drew in a breath and asked with saccharine sweetness, “Trace, are you ready?” No, he wasn’t ready. Somehow he had to regain control of this situation. Right now she had the upper hand, and that was untenable. With the perfect plan in mind, Trace shook his head, but said with what he hoped sounded like indifference, “Quit stalling.” And then he pulled out his cell phone. This time, she was all but naked. What little material covered her proved mere decoration, like icing on a very sweet cake—a cake he wouldn’t mine eating, slowly, top to toes and everywhere in between. Priss stood with her hands on her generous hips, her feet apart, shoulders back. How such a small woman packed so many perfect curves, he didn’t know. But she managed it with flair. Boy, did she ever. “Good enough.” When she smiled at him, he lifted the cell phone and used it to take a picture. Squawking, Priss leaped behind the curtain and her face went up in flames. “What do you think you’re doing?” “Suddenly shy?” Content with her appalled tone and burning-red face, Trace looked down at the phone. Oh, yeah, that’d do. He pushed a few buttons, then put the cell phone away. “Don’t worry, honey. I emailed it to myself.” His smile felt like a leer. “No one else will see it.” Unappeased by that promise, she glared at him. “You—!” “Now, Priss. Modesty at this late date is more than suspicious. You wanted my approval.” He shrugged—and struggled to keep his attention on her face and off the curves that showed even beneath the curtain she clutched to her chin. “You’ve got it, with my admiration, too.

I let all the tastes play in my mouth. The cupcake was light and creamy and subtly infused with aromatic cardamom. It was covered in a luscious rose-cardamom frosting. There were rose petals in the cake and on top, red and pink. They were fragrant and sweet and the tiniest bit salty. "Joy and sorrow. Laughter and tears," I said. "These cupcakes do taste like love. And love that you wished you still had.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

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

Lizzie was leaving for Ever After High, and Shuffle was going with her, like it or not. Good-bye, family. Good-bye, hedgerow. Good-bye, tea cakes, sugar hearts, and Cheshire chocolates! Shuffle's dream about that fateful day faded away and was replaced by the image of a big bowl of Farmer-in-the-Dell brand granola. Granola was so boring! But ever since coming to Ever After High, Lizzie had insisted that Shuffle eat healthy snacks.

Eliminate simple carbohydrates—sugar, candy, cookies, muffins, cakes, breads, pasta, crackers, white potatoes, grains, soft drinks (both regular and diet, since artificial sweeteners disrupt your gut health), fruit juices, alcohol, processed foods, and anything with high-fructose corn syrup. As you limit your intake of simple carbohydrates, you’ll be surprised to find that you fairly quickly lose your desire for sweet-tasting food.

There had been a method to bake fruit cake amongst the receipts I found in Peg's quarters at Delafosse; written inside that book of hers titled Mother Eve's Secrets. For an unthinking moment, I thought I'd found something of worth amongst Peg's hoard. She had always been a fine pastry cook, her puddings dripping with hot syrup, her desserts as light as sugared clouds, her tea-board a never-ending array of ratafias, cakes, and tarts.

How was your journey?" he asked. "You don't have to make small talk with me," she said. "I don't like it, and I'm not very good at it." They paused at the shade of portico, beside a sweet-scented bower of roses. Casually Lord St. Vincent leaned a shoulder against a cream-painted column. A lazy smile curved his lips as he looked down at her. "Didn't Lady Berwick teach you?" "She tried. But I hate trying to make conversation about weather. Who cares what the temperature is? I want to talk about things like... like..." "Yes?" he prompted as she hesitated. "Darwin. Women's suffrage. Workhouses, war, why we're alive, if you believe in séances or spirits, if music has ever made you cry, or what vegetable you hate most..." Pandora shrugged and glanced up at him, expecting the familiar frozen expression of a man who was about to run for his life. Instead she found herself caught by his arrested stare, while the silence seemed to wrap around them. After a moment, Lord St. Vincent said softly, "Carrots." Bemused, Pandora tried to gather her wits. "That's the vegetable you hate most? Do you mean cooked ones?" "Any kind of carrots." "Out of all vegetables?" At his nod, she persisted, "What about carrot cake?" "No." But it's cake." A smile flickered across his lips. "Still carrots." Pandora wanted to argue the superiority of carrots over some truly atrocious vegetable, such as Brussels sprouts, but heir conversation was interrupted by a silky masculine voice. "Ah, there you are. I've been sent out to fetch you." Pandora shrank back as she saw a tall msn approach in a graceful stride. She knew instantly that he must be Lord Sy. Vincent's father- the resemblance was striking. His complexion was tanned and lightly time-weathered, with laugh-lines at the outer corners of his blue eyes. He had a full head of tawny-golden hair, handsomely silvered at the sides and temples. Having heard of his reputation as a former libertine, Pandora had expected an aging roué with coarse features and a leer... not this rather gorgeous specimen who wore his formidable presence like an elegant suit of clothes. "My son, what can you be thinking, keeping this enchanting creature out in the heat of midday?

Simple carbohydrates such as sponge cake, rice, or pasta make it through to the small intestine pretty quickly. There, they are digested and rapidly cause an increase in the levels of sugar in our blood. The doorman detains proteins and fats in the stomach for considerably longer. A piece of steak may easily be churned about for six hours before all of it has disappeared into the small intestine. This explains why we often fancy a sweet dessert after eating meat or fatty, fried foods. Our blood sugar levels are impatient and want to rise quickly, and dessert provides a quick blood sugar fix. Meals rich in carbohydrates may perk us up more quickly, but they do not keep us feeling full for as long as meaty or fatty meals. Small Intestine When the mini-morsels reach the small intestine, the real process of digestion begins. As it passes through this tube, the motley cake mush will almost completely disappear into its walls—a bit like Harry Potter on Platform 9¾. The small intestine pluckily pounces on the piece of cake. It squeezes it, hashes it up from all sides, wiggles its villi in what we might now call the cake chyme, and when it is thoroughly mixed, moves it on down the digestive line. Under the microscope we can see that even the microvilli help it along! They move up and down like tiny trampling feet.

I have an idea," Annabelle said, "Let's go to the kitchen and peek in the larder. I bet there's still some gooseberry cake left from dessert. Not to mention the strawberry jam trifle." Lillian lifted her head and blotted her wet nose on her sleeve. "Do you really think a plate of sweets will make me feel better?" Annabelle smiled. "It can't hurt, can it?" Lillian considered the point. "Let's go," she said, and allowed her friend to pull her up from the bench.

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

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

What have you been eating?" "Jalebis." Anika held up a bright orange, pretzel-shaped sweet similar to a funnel cake. "Yesterday, we helped Dadi make chocolate peda," Zaina informed her, using the Urdu term for "paternal grandmother." "And the day before that we made burfi, and before that we made-" "Peanut brittle." Anika grinned. Layla bit back a laugh. Her mother had a sweet tooth, so it wasn't surprising that she'd made treats with her granddaughters in the kitchen.

By day I taught Sahjara, who brought me unceasing small presents ranging from orange flower cakes to bouquets of jolly red berries; by night, I imagined my employer making the sort of inappropriate advances which would have made most governesses flee the estate forthwith, and in graphic detail, complete with bare thighs and calloused fingers and the diagonal notches which rest so sweetly above the hipbones when a gentleman is in training, as I had no doubt whatsoever Mr. Thornfield was.

This is actually the first time I've ever tried buttercream.' No doubt because it had been refrigerated until very recently, the cream retained a certain firmness. As it melted under the heat of her tongue, the sweet butter expanded lusciously, rousing all the cells across her body capable of apprehending its rich goodness. The dense sponge saturated with the rich, weighty aroma of milk made her think that she would never again be satisfied by fluffy shortcake with its sweet and sour tang.

I made some mistakes: my lemon bars were a little too mouth-puckering, and my lava cakes didn't ooze. But then I made black pepper almond brittle ("astounding," according to Vik), chocolate mint wafers ("invigorating"), and apple sage cakes ("inspiring"). Vik helped me think of ways to make them all better. We discussed herbs, spices, and flavorings, and I taught Vik about the million miraculous ways to use eggs, including a cool way to make sugar-dusted herbs and flowers with meringue powder.

Imagine that you are asked to retain a list of seven digits for a minute or two. You are told that remembering the digits is your top priority. While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam

Bibingka had a soft and spongy texture, like a chiffon cake, but with a flavor all its own. Modern bibingka was simply baked in an oven, but it's traditionally grilled using charcoal. Lola Flor had a grill behind the restaurant that she used for occasions like this, and her bibingka was miles ahead of any other version I'd tried. My sweet tooth preferred the simplicity of the sugar-topped ones, but the complexity of the salted duck eggs against the other ingredients made me keep reaching for another piece.

She replaced her wardrobe with marvels of the season bought from boutiques of the Palais-Royal and rue de la Chaussee-d'Antin. Outfits for a ball detailed in the fashion pages of the January 1839 edition of Paris Elegant describe dresses of pale pink crépe garnished with lace and velvet roses and accessorized with white gloves, silk stockings, and white cashmere or taffeta shawls. In the spring of that year, misty tulle bonnets came into fashion worn with capes of Alencon lace - “little masterpieces of lightness and freshness.“ Her bed was her stage, raised on a platform and curtained with sumptuous pink silk drapes. The adjoining cabinet de toilette was also a courtesan’s natural habitat, its dressing table a jumble of lace, bows, ribbons, embossed vases, crystal bottles of scents and lotions, brushes and combs of ivory and silver. She indulged her sweet tooth with cakes from Rollet the patissier, glaceed fruit from Boissier, and on one occasion sent for twelve biscuits, macaroons, and maraschino liqueur.

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.

Epictetus explained what becoming a Cynic would entail: “You must utterly put away the will to get, and must will to avoid only what lies within the sphere of your will: you must harbour no anger, wrath, envy, pity: a fair maid, a fair name, favourites, or sweet cakes, must mean nothing to you.” A Cynic, he explained, “must have the spirit of patience in such measure as to seem to the multitude as unfeeling as a stone. Reviling or blows or insults are nothing to him.”2 Few people, one imagines, had the courage and endurance to live the life of a Cynic. The

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.

I'm no expert when it comes to confectionery, but I understand that unsalted butter is used as standard in baking. By contrast, the West buttercream uses salted butter. That salinity really brings out the overall sweetness of the cake, adding depth to its richness. The sponge has a satisfying density to it, declaring itself roughly on the tongue, scented like eggs and flour. The Christmas cakes I've eaten up until now have all been shortcakes, and it's always seemed to me that the delicate, fluffy whipped cream and the sweet sourness of the strawberries obliterate the aroma and the texture of the sponge.

He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.

Kings of a bakery? The very suggestion was laughable. How easy it was to assume that elsewhere was infinitely better than where you stood. Sometimes at night, she dreamed of the TEXAS, U.S.A. magazine advertisement, envisioning a land with row upon row of fat loaves laden with jeweled fruits; bread cubes sodden with thick lamb stew; sugar-dusted sweet breads, ginger-spiced cookies, and fat wedges of chocolate cake soaked in Kirschwasser. She’d awake with cold drool down her chin. Regardless of the family’s lack of resources, one of Papa’s famous Black Forest cakes had miraculously prevailed. Dressed in a layer of bittersweet chocolate shavings

Our cake represents the best our families' bakeries Salt and Sugar have to offer," Pedro says, addressing the audience. "Two layers. There's the savory, nourishing quality of Parmesan corn and the sweetness of a guava-drizzled cake that's a reinterpretation of bolo de rolo. Two flavors that are dominant by themselves, meeting to complement each other." He points at each layer. "Salt and Sugar. Just like our families' bakeries." The judge smiles. "Thank you, kids. And what do you call your cake?" I meet Pedro's eyes. Deciding on the name wasn't hard. But saying it out loud in front of our families could go either way. "Romário and Julieta," we say in unison.

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.

then they walked back to the wicker picnic basket and sat on a plaid blanket eating cold fried chicken, salt-cured ham and biscuits, and potato salad. Sweet and dill pickles. Slices of four-layer cake with half-inch-thick caramel icing. All homemade, wrapped in wax paper. He opened two bottles of Royal Crown Cola and poured them into Dixie cups—her first drink of soda pop in her life. The generous spread was incredible to her, with the neatly arranged cloth napkins, plastic plates and forks. Even minuscule pewter salt and pepper shakers. His mother must have packed it, she thought, not knowing he was meeting the Marsh Girl. They talked softly of sea things—pelicans

Several psychological studies have shown that people who are simultaneously challenged by a demanding cognitive task and by a temptation are more likely to yield to the temptation. Imagine that you are asked to retain a list of seven digits for a minute or two. You are told that remembering the digits is your top priority. While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

My passion for cooking grew as my mother taught me how to make her chewy cranberry bread, Dijon mustard vinaigrette, and Nantucket quahog chowder thickened with chopped clams, potatoes, and sweet onions. Then it reached new heights in college when I took a year off to study French cooking at Le Cordon Bleu in Paris, where I learned to master a mean spinach soufflé, make a perfect sauce Bordelaise, and craft authentic shiny chocolate-topped éclairs. When I was hired as the sous-chef at Le Potiron (The Pumpkin), a Parisian restaurant near Les Halles, I used my newfound skills to transform tough cuts of beef into tender stews, improvise with sweetbreads, and bake cakes from memory.

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

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.

They set aside the quills and inspected the roasted pear, which was filled with mascarpone and scattered with pistachios. Leo considered. "The mascarpone's a good idea," he said. "It's not sweet. There's some cardamom in there too." Britt nodded. The tuiles that accompanied the pear were caramelized and sparkling with coarse dark sugar. He took a bite of pear and mascarpone and a bite of tuile and chewed, still nodding. Leo took one more bite. "That's actually really good. I hate a mushy pear, but this is just right." They moved on to the sour cherry cake, which was moist and fragrant with almond and some herbal note that quieted both of them. They sat, tasting and thinking, for several seconds, until Leo said, "Hyssop.

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!

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

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

My mother had been baking more often in general, but she took plates of desserts to the carpentry studio, where her boss, thank God, had a sweet tooth. He just loved the cheesecake, she'd tell me, shining. He ate all of my oatmeal cookies. Some charmed combination of the woodwork, and the studio people, and the splinter excising time with her son kept her going back to Silver Lake even when she hit her usual limits, and every night, tucked into bed, I would send out a thank-you prayer to the carpentry boss for taking in what I could not. But this morning I was the only one, and it was the weekend, and carpentry rested, and the whole kitchen smelled of hometown America, of Atlanta's orchards and Oregon's berry bushes, of England's pie legacy, packed with the Puritans over the Mayflower.

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.

Imagine sitting down at a table with two cups of flour, three eggs, a tablespoon of vanilla, one cup of sugar, one teaspoon of baking powder and a few other ingredients. You taste the sugar and it is good, but when you taste the baking powder it is bitter. You continue to taste the ingredients, some tasty and some downright gross. This is like life. Some of the events in your life are sweet like the sugar, others dry like the flour, and others still that you do not like at all. However, using Jesus’ perfect recipe, all of the events of your life will be mixed together and put through some intense heat—and then you will rise. Just as a cake would not be the same if you left out some of the ingredients, so Jesus wants to use all of your life experiences to make you complete and able to be used for His glory.

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

I knew how to bake. The first thing I was sure of was that this was all about cake. Pies, tarts and tartlets, a dozen different kinds of gorgeous cookies, soufflés- they all spun through my head and I dismissed them all. I was going to specialize. It also seemed to me that there was no single cake that could really represent what I could do. I got on my hands and knees and emptied out a low cupboard until I found a set of six-inch cake pans. With these it would be reasonable to take every restaurant three different kinds of cakes, one chocolate, one fruit, and one wild card, like the sweet potato cake or the scarlet empress. I had a Bundt pan that held about three cups of batter, and I thought of an almond cake surrounded by little marzipan birds, tiny yellow buntings asleep at the base. I was a fool for marzipan.

You see, Spuddy, my dear,” said Ralph, speaking with great kindness and with care that Laurie shouldn’t be hurt, “you have a very sweet nature, really, and you let it ride you a bit sometimes. You say this boy has guts, but what you’re trying to do for him is to keep him like a mid-Victorian virgin in a world of illusion where he doesn’t know he’s alive. He mustn’t be told he’s a passenger when human decency’s fighting for survival, in case it upsets his religion. He mustn’t be told he’s a queer, in case he has to do a bit of hard thinking and make up his mind. He mustn’t know you’re in love with him, in case he feels he can’t go on having his cake and eating it. If he amounts to anything, he won’t really want to be let off being human. And if he does want it, then he isn’t worth all this, Spud. I’m sorry, but there it is.

I close my eyes and hear wind rushing through palm trees again. And then laughter. The scene is foggy at first, and then it comes into sharp focus. I am standing in a kitchen. It's one of those big, well-appointed spaces you see in magazines, but this one is well loved, not just staged. A cake bakes in the oven. Carrot. There are matches and a box of birthday candles at the ready by the stove. Stan Getz's smoky-sweet saxophone filters from a speaker somewhere nearby. I'm stirring a pot of marinara sauce; a bit has splattered onto the marble countertop, but I don't care. I take a sip of wine and sway to the music. A little girl giggles on the sofa. I don't see her face, just her blond ponytail. And then warm, strong arms around my waist as he presses his body against me. I breathe in the scent of rugged spice, fresh cotton, and love.

Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake. Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.

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.

We make the delicate liqueur chocolates, the rose-petal clusters, the gold-wrapped coins, the violet creams, the chocolate cherries and almond rolls, in batches of fifty at a time, laying them out onto greased tins to cool. Hollow eggs and animal figures are carefully split open and filled with these. Nests of spun caramel with hard-shelled sugar eggs are each topped with a triumphantly plump chocolate hen; pie-bald rabbits heavy with gilded almonds stand in rows, ready to be wrapped and boxed; marzipan creatures march across the shelves. The smells of vanilla essence and cognac and caramelized apple and bitter chocolate fill the house. And now there is Armande's party to prepare for, too. I have a list of what she wants on order from Agen- foie gras, champagne, truffles and fresh chanterelles from Bordeaux, plateaux de fruits de mer from the traitor in Agen. I will bring the cakes and chocolates myself.

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.

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.

See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.

I've lived my whole life across the street from the Molinas, but this is the first time I set foot in Sugar. The theme inside is very gaudy. Twinkling lights shaped like icicles hanging from the ceiling. Red walls, just like the facade, the shade of Santa Claus's clothes. Glass shelves and counters polished until they sparkle, not one sign of fingerprints or kids' fogged breaths. There's a translucent wall in the back with display slots. Most are empty by now, but an assortment of bolos de rolo, Seu Romário's famous cakes, takes the main spot at the center. The special lighting shows off the traditionally super thin spiral layers--- twenty layers in this roll cake, he claims--- filled with guava and sprinkled with sugar granules that glisten like a dusting of crystals. The shelves to the right and left are packed with jujubas, bright candies, condensed milk puddings, cookies, broas, and sweet buns, filling the air with a strong, sweet perfume, the type you can actually taste. It's like being inside a candy factory.

The variety of wares was staggering: stacks of brown haddock fried in batter, pea soup crowded with chunks of salt pork, smoking-hot potatoes split and doused with butter, oysters roasted in the shell, pickled whelks, and egg-sized suet dumplings heaped in wide shallow bowls. Meat pasties had been made in half-circle shapes convenient for hand carrying. Dried red saveloy and polony sausages, cured tongue, and cuts of ham seared with white fat were made into sandwiches called trotters. Farther along the rows, there was an abundance of sweets: puddings, pastries, buns crossed with fat white lines of sugar, citron cakes, chewy gingerbread nuts dabbed with crackled icing, and tarts made with currants, gooseberries, rhubarbs, or cherries. Ransom guided Garrett from one stand to the next, buying whatever caught her interest: a paper cone filled with hot green peas and bacon, and a nugget of plum dough. He coaxed her to taste a spicy Italian veal stew called stuffata, which was so delicious that she ate an entire cup of it.

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

She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound books and sheafs of cooking notes, she packs them in a carton that came to this kitchen holding boxes of Italian pasta. She examines the fanciful designs on a container of sugar imported from Turkey, a favorite finish for the surface of cookies: bearclaws, butter wafers. The large, faceted granules glitter like bluish rhinestones; children always choose those cookies first. She wonders if she will be able to get this sugar anymore, if borders will tighten so austerely that she will lose some of her most precious, treasured ingredients: the best dried lavender and mascarpone, pomegranate molasses. But in the scheme of things, does it matter? She comes upon her collection of vinegars, which she uses to brighten the character of certain cakes, to hold the line between sweet and cloying. She takes down a spicy vinegar she bought at a nearby farm; inside the bottle, purple peppers, like sleeping bats, hang from the surface of the liquid. Greenie used it in a dark chocolate ice cream and molasses pie.

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.

Well, I don’t know about you girls,” Patti called out, “but I’m starving. You wanna help me throw everything together before I go check on the chicken?” The twins shared uncertain expressions. “Sure, we’ll help,” I answered for them. “What do you need us to do?” “All right, how about you and Marna make the salad, and Ginger can help me bake this cake.” Their eyes filled with horror. “You mean like chopping things?” Marna whispered. “Yeah. It’s not hard. We’ll do it together.” At my prompting they stood but made no move toward the kitchen with me. “I’m not sure you ought to trust me with a knife,” Marna said. “Or me with baked goods,” Ginger added. I’d never seen her so unsure of herself. If it were just me making the request, she’d tell me to go screw myself, but neither girl seemed to know how to act around Patti. They fidgeted and glanced at the kitchen. Patti came over and took Ginger by the arm. “You’ll both be fine,” Patti insisted. “It’ll be fun!” The seriousness of the twins in the kitchen was comical. They took each step of their jobs with slow, attentive detail, checking and double-checking the measurements while Patti ran out to flip the chicken. Somewhere halfway through, the girls loosened up and we started chatting. Patti put Ginger at ease in a way I’d never seen her. At one point we were all laughing and I realized I’d never seen Ginger laugh in a carefree way, only the mean kind of amusement brought on at someone else’s expense. Usually mine. Ginger caught me looking and straightened, smile disappearing. Patti watched with her keen, wise eyes. She wasn’t missing the significance of any gesture here. When she returned from getting the chicken off the grill, Ginger said, “Oh, that smells divine, Miss Patti.” Who was this complimenting girl? Patti smiled and thanked her. Ginger was so proud of the cake when it was finished that she took several pictures of it with her phone. She even wanted a picture of her and Patti holding the cake together, which nearly made Patti burst with motherly affection. I couldn’t even manage to feel jealous as Patti heaped nurture on Ginger. It was so sweet it made my eyes sting. Marna kept sending fond glances at her sister. “I did that part right there all by myself,” Ginger said to Marna, pointing to the frosting trim. “Brilliant, isn’t it?” “Bang-up job, Gin.” Marna squeezed her sister around the shoulder.

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

How did I discover saccharin? Well, it was partly by accident and partly by study. I had worked a long time on the compound radicals and substitution products of coal tar... One evening I was so interested in my laboratory that I forgot about my supper till quite late, and then rushed off for a meal without stopping to wash my hands. I sat down, broke a piece of bread, and put it to my lips. It tasted unspeakably sweet. I did not ask why it was so, probably because I thought it was some cake or sweetmeat. I rinsed my mouth with water, and dried my moustache with my napkin, when, to my surprise the napkin tasted sweeter than the bread. Then I was puzzled. I again raised my goblet, and, as fortune would have it, applied my mouth where my fingers had touched it before. The water seemed syrup. It flashed on me that I was the cause of the singular universal sweetness, and I accordingly tasted the end of my thumb, and found it surpassed any confectionery I had ever eaten. I saw the whole thing at once. I had discovered some coal tar substance which out-sugared sugar. I dropped my dinner, and ran back to the laboratory. There, in my excitement, I tasted the contents of every beaker and evaporating dish on the table.

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

About a mile beyond Tumbleweed he parked in a grove of willow trees beside a narrow stream. The grounds were set with many long wooden tables and benches, and overhead were strings of small electric lights. “Come on, gals,” said Tex. “We’re goin’ to put on a big feed!” He led them toward a long serving table. Four men passed by, each carrying a shovel bearing a big burlap-wrapped package. These were dumped onto the table. “There goes the meat,” said Bud. “It’s been buried in the barbecue pit since last night.” “Cookin’ nice an’ slow over hot stones,” Tex added. “When the burlap fell away, the fragrance of the steaming meat was irresistible. All the girls enjoyed generous servings, with a spicy relish and potato salad. By the time they had finished their desserts of ice cream and Nancy’s chocolate cake, the colored lights overhead came on. A stout middle-aged man mounted the dance platform in the center of the grove and announced that he was master of ceremonies. Seeing Bud’s guitar, he called on him for some cowboy songs. Bud played “I’m a Lonesome Cowboy,” and everyone joined in enthusiastically. He followed with a number of other old favorites. Finally he strummed some Gold Rush songs, including “Sweet Betsy from Pike.

One of the things I loved about Chris was his sense of humor, which seemed perfectly matched with mine, even at its most offbeat. April Fools’ Day was always a major highlight. A month before our daughter was due, I woke him up in the middle of the night. “Don’t panic,” I told him, “but I think I’m going into labor.” “Do we have a bag?” he asked, jumping up immediately. “No, no, don’t worry.” I slipped out of bed and went to take a shower. Chris immediately got dressed and, calmly but very quickly, gathered my clothes and packed a suitcase. “I’m ready!” he announced, barging into the bathroom. “Babe, do you know what day it is?” I asked sweetly. It was two A.M., April 1. “Are you kidding me?” he said, disbelieving. I laughed and plunged back into the shower. He quickly got revenge by flushing the toilet, sending a burst of cold water across my body. In retrospect, maybe I’d been a little cruel, but we did love teasing each other. At our wedding, we’d smooshed cake into each other’s faces. That began a tradition that continued at each birthday--whether it was ours or not. The routine never seemed to get old. We’d giggle and laugh, chasing each other as if we were crazy people. Our friends and neighbors got used to it--and learned to stay out of the line of fire.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut. Buko (boo-koh)--- Young coconut Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Lambanog (lahm-bah-nohg)--- Filipino coconut liquor Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)--- Fish sauce Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies. Salabat (sah-lah-baht)--- Filipino ginger tea Tuyo (too-yoh)--- Dried, salted fish (usually herring) Ube (oo-beh)--- Purple yam

Today I've prepared roasted quail spiced with sumac, coriander, and chili, atop sweet corn cachapas, which, as you see, are griddle cakes made from corn. I've also battered and fried fresh courgette blossoms stuffed with farmer's cheese." Elijah swallowed again. It was a deceptively simple dish. The cachapas were perhaps the least complicated, and possibly something royalty might find rather humble, but his uncle Jonathan had gotten the recipe on a voyage that had put in at a port in Venezuela long ago, and Elijah had perfected it over the years whenever he could get enough sweet corn. Princess Adelaide eyed the dish, as though surprised it didn't look more elaborate. She looked up at him with a quizzical expression. He kept his gaze steady. He'd always thought that food was a great equalizer, for whatever someone's creed or race or religion, every person had to eat to survive. This exhibition seemed to confirm his belief. The Royal Exhibition was showcasing the different cultures and cuisines of over thirty countries, and from what Elijah had seen, everyone was welcome, no matter where they hailed from in the world. Elijah's first instinct had been to make something from his food culture, something that would subtly---or perhaps, not so subtly---say, I'm Jewish and there shouldn't be anything wrong with that.

She looked up to see a knob of canary-yellow butter being carried towards her in a glass-lidded container. 'All this butter just for me, when there's a national shortage...' Hearing Rika mumbling these words, the maitre d' smiled and lifted the lid of the dish. 'This butter had been flown in especially from overseas. Pleas help yourself to as much as you'd like.' Confronted with an overwhelming selection of different kinds of bread on the trolley, Rika chose the simplest option she could see--- a piece of baguette. Once again, she thought that she should have come with Reiko. Reiko would have told her which to choose. Rika spread a thick layer of butter on the bread. The butter, of a firmness that would break apart slowly on the tongue, went sinking into the crumb of the baguette. That alone was enough to make Rika glad she'd come. The next course to be served was a chilled dish of avocado and snow crab stacked delicately like layer cake, topped with a generous helping of caviar. The acidity of the pomegranate seeds that exploded juicily in her mouth accentuated the creamy richness of the avocado and the sweetness of the crab flesh. Their unabashed scarlet hue brought the color palette of the whole plate to life. Chased by the champagne, the taste of the crab and the caviar expanded like light suffusing her mouth.

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

...and the smells, you know, the smells- I mean, if only our customers knew; they haven't got a clue about the greatness of these things when they buy them the next morning; you see, when the muffins come down the conveyor belt, and they're thrown from their pockets in the rack pans as the belt turns down-well, this paddlewheel action, if you're standing right there, flings this absolutely amazing hot aroma right into your face-from the Oat Brans, from the Banana-Rhubarbs, especially from the Double Double Chocolates; and then the muffins themselves are so warm and nice-shaped, like these great little trumpet mutes of cake like texture, and you're feeling this kind of glistening inside your cheeks, this liquidy glowing, and you're thinking that these muffins would, you know, just fit so well right in your fist, where you could take them and shove them sugar-warm right into your face-just fill up your mouth and chew and chomp, densely, sweet-texturedly, liquidly ... ; and then, you know, while you're sweet-chomping, it would be like you could smell them with your entire mouth, with your entire sinuses, with your pores...; but all this is gone by the time the muffins are distributed to the delis and diners in the morning, all dead and cold and dry; in fact, no one out there even has the beginning of a clue how good this shit is;

What a gentle, pleasing flavor! It's as if I've taken a bite of powdery snow! Using that special explosion oven, she baked thin sheets of piecrust at a high temperature until they were nice and crispy... layering them together to create a mille-feuille! One bite and they crumble into delicate flakes... which then meld with the elegantly smooth and sweetly rich meringue created by the blades of her chain carving knife! "Excellently done! With every bite I take... ... my mouth fills with flavorful joy. It's so good I can't help but writhe in my seat!" What?! Out of nowhere... my tongue was assaulted with an explosion of thick, full-bodied sweetness? "Ah! There are flakes of chocolate in between the mille-feuille layers?" "I call those my CLUSTER CHOCO CHIPS. I mixed almond powder and mint leaves into chocolate and then chilled it until it was good and hard." Crushing that chocolate with a sledgehammer, I deployed the fragments into the piecrust, set to explode with just enough firepower! Protected by the layers of crust, the chocolate didn't melt during baking and was instead tempered... resulting in chocolate chips that have the crunch and richness of baking chocolate! The more you eat, the more you trip, setting off a chain of explosions... ... as if triggering a cluster bomb! "These are the specs of what I have dubbed... ... my CLUSTER BOMB CAKE!

Immigrants' resistance to formal and informal pressures to Americanize their food habits varied. Only the most frugal could resist taking advantage of the greater availability of high-status foods which had rarely graced their tables in Europe. They commonly ate more meat in America, particularly beef but also poultry, lamb, and pork. They also indulged more in sweets, particularly sweet cakes and rolls, something many regarded as a peculiarly American habit. Coffee drinking, which perplexed reformers, was in most cases an American-acquired habit. In much of central, eastern, and southern Europe coffee was a high status drink which the poor, especially the peasants, could hardly afford. Slavic immigrants seem to have manifested a particular weakness for coffee. In their homes it was customary to have a pot of coffee on the stove all day long, with members of the family helping themselves at will. Asked if she had changed her diet upon coming to America, a Polish woman replied, 'Naturally, at home everyone had soup for breakfast, and here everyone has coffee and bread.' A Czech immigrant who arrived in 1914 perhaps exemplified the most common attitude toward the presence of all of these old-country luxuries on the table when he recalled that his family thought that in America 'we ate like kings, compared to what we had over there. Oh, it was really heaven.

I came across the writings of the Buddhist teacher Chögyam Trungpa. As a man, he was problematic. He drank too much, slept around, and didn’t live as we’d expect a great, wise teacher to live. But every teacher is human. Likewise, parents are not wise oracles—they’re just people trying to shepherd other people through the world. We may know the right path to take, but knowing the way and consistently walking it are two different things. Everything we learn, we learn from someone who is imperfect. Trungpa writes about torma and don. “Possession” is the closest translation for the Tibetan word don—a ghost that causes misfortune, anger, fear, sickness. When you have a don, you are the possession. The anger possesses—owns—you. Torma means “offering cake.” You offer the torma to your don. You feed the ghost that does you harm, “that which possesses you.” Giving it a little something sweet is a way of saying, Thank you for the pain you caused me, because that pain woke me up. It hurt enough to make me change. “Wish for more pain,” a friend’s therapist once told her, “because that’s how you’ll change.” It has to hurt so much that you have to do something differently. The pain forces your hand. When I read Trungpa, I thought about my own ghosts differently. Fear isn’t inside me, I’m inside it. Anger isn’t something I’m holding; it’s something that’s held me, possessed me. And being possessed is the opposite of being free.

I worked and worked, and before I knew it, my collage was finished. Still damp from Elmer’s glue, the masterpiece included images of horses--courtesy, coincidentally, of Marlboro cigarette ads--and footballs. There were pictures of Ford pickups and green grass--anything I could find in my old magazines that even remotely hinted at country life. There was a rattlesnake: Marlboro Man hated snakes. And a photo of a dark, starry night: Marlboro Man was afraid of the dark as a child. There were Dr Pepper cans, a chocolate cake, and John Wayne, whose likeness did me a great favor by appearing in some ad in Golf Digest in the early 1980s. My collage would have to do, even though it was missing any images depicting the less tangible things--the real things--I knew about Marlboro Man. That he missed his brother Todd every day of his life. That he was shy in social settings. That he knew off-the-beaten-path Bible stories--not the typical Samson-and-Delilah and David-and-Goliath tales, but obscure, lesser-known stories that I, in a lifetime of skimming, would never have hoped to read. That he hid in an empty trash barrel during a game of hide-and-seek at the Fairgrounds when he was seven…and that he’d gotten stuck and had to be extricated by firefighters. That he hated long pasta noodles because they were too difficult to eat. That he was sweet. Caring. Serious. Strong. The collage was incomplete--sorely lacking vital information.

Probably, we should all hate you,” he was saying to Cade. “Illinois played against Northwestern that year for our homecoming, and you totally slaughtered us—” He broke off at the sound of a knock on the interior door to the suite. A woman in her early twenties, dressed in a skirt and a black T-shirt with “Sterling Restaurants” in red letters, walked into the suite pushing a three-tiered dessert cart. “Sweet Jesus, it’s here,” Charlie whispered reverently. Brooke fought back a smile. The dessert cart was something Sterling Restaurants had introduced a year ago, as a perk for all of the skyboxes and luxury suites at the sports arenas they collaborated with. Needless to say, it had been a huge success. Four kinds of cake (chocolate with toffee glaze, carrot cake, traditional cheesecake, and a pineapple-raspberry tart), three types of cookies (chocolate chip, M&M, and oatmeal raisin), blond brownies, dark chocolate brownies, lemon squares, peach cobbler, four kinds of dessert liquors, taffy apples, and, on the third tier, a make-your-own sundae bar with all the fixings. “Wow. That is some spread,” Vaughn said, wide-eyed. Simultaneously, the men sprang forward, bulldozed their way through the suite door, and attacked the cart like a pack of starving Survivor contestants. All except for one. Cade stayed right there, on the terrace. He leaned back against the railing, stretching out his tall, broad-shouldered frame. “Whew. I thought they’d never leave

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!

In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves. From the sixteenth to the nineteenth centuries, about 10 million African slaves were imported to America. About 70 per cent of them worked on the sugar plantations. Labour conditions were abominable. Most slaves lived a short and miserable life, and millions more died during wars waged to capture slaves or during the long voyage from inner Africa to the shores of America. All this so that Europeans could enjoy their sweet tea and candy – and sugar barons could enjoy huge profits. The slave trade was not

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

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!

Dear Kitty, Another birthday has gone by, so now I’m fifteen. I received quite a lot of presents. All five parts of Sprenger’s History of Art, a set of underwear, a handkerchief, two bottles of yoghurt, a pot of jam, a spiced gingerbread cake, and a book on botany from Mummy and Daddy, a double bracelet from Margot, a book from the Van Daans, sweet peas from Dussel, sweets and exercise books from Miep and Elli and, the high spot of all, the book Maria Theresa and three slices of full-cream cheese from Kraler. A lovely bunch of peonies from Peter, the poor boy took a lot of trouble to try and find something, but didn’t have any luck. There’s still excellent news of the invasion, in spite of the wretched weather, countless gales, heavy rains, and high seas. Yesterday Churchill, Smuts, Eisenhower, and Arnold visited French villages which have been conquered and liberated. The torpedo boat that Churchill was in shelled the coast. He appears, like so many men, not to know what fear is—makes me envious! It’s difficult for us to judge from our secret redoubt how people outside have reacted to the news. Undoubtedly people are pleased that the idle (?) English have rolled up their sleeves and are doing something at last. Any Dutch people who still look down on the English, scoff at England and her government of old gentlemen, call the English cowards, and yet hate the Germans deserve a good shaking. Perhaps it would put some sense into their woolly brains. I hadn’t had a period for over two months, but it finally started again on Saturday. Still, in spite of all the unpleasantness and bother, I’m glad it hasn’t failed me any longer. Yours, Anne

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

Camille's eyes fluttered and then closed. The cake was warm and her fork went down again. "Oh," she said quietly. There was a time I cared: a meat, a vegetable, a starch, some cake. Life had an order, but now the point only seemed to be eating. Here was my daughter, eating, devouring, she was almost through with the cake. "Did you make this with honey?" Camille asked. There was something in her voice I nearly recognized. It sounded like interest, kindness. "I did." "Because sometimes-" She couldn't finish her sentence without stopping for another bite. "You use brown sugar?" "It's another recipe." "I like the honey." "The problems they're having with bees these days," Sam began, but I held up my hand and it silenced him. There was too much pleasure in the moment to hear about the plight of the bees. My mother took a long, last sip of her drink and then went to the counter to get the cake, the knife, and three more plates. "First the two of you are having a drink on a Tuesday, now we're all eating cake before we finish our dinner." She cut four pieces and gave the first one to Camille, whose plate was empty. "It's madness. Anarchy. It must make you wonder what's coming next," Sam said. My mother handed me my plate. I don't eat that much cake, but I never turn down a slice. The four of us ate, pretending it was a salad course. Camille was right to pick up on the honey. It was the undertone, the melody of the cake. It was not cloying or overly sweet but it lingered on the tongue after the bite had been swallowed. I didn't miss the frosting at all, though it would have been cream cheese. I could beat cream cheese longer than most people would have thought possible. I could beat it until it could pass for meringue.

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

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.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

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

When Florence Allen took a bite of her dessert the expression on her face changed completely. She looked puzzled at first, as if she wasn't at all sure it was cake that she was eating. She cut herself another bite and then held up her fork and looked at it for a minute before slipping it into her mouth. She chewed slowly, as if she were a scientist engaged in an important experiment. She lifted up her plate and held it up to the light, studied it from different angles. Then she dipped down her nose and inhaled the cake. "This is sweet potato." I dabbed at my eyes again and told her that it was. "Sweet potatoes and raisins and... rum? That's a spiked glaze?" I nodded. She took another bite and this time she ate it like a person who knew what she was getting into. She closed her eyes. She savored. "This is," she said. "This is..." "Easy," I said. "I can give you the recipe." She opened up her eyes. She had lovely dark eyes. "This is brilliant. This is a brilliant piece of cake." In my family people tended to work against the cake. They wished it wasn't there even as they were enjoying it. But Florence Allen's reaction was one I rarely saw in an adult: She gave in to the cake. She allowed herself to love the cake. It wasn't that she surrendered her regrets (Oh well, I'll just have to go to the gym tomorrow, or, I won't have any dinner this week). She had no regrets. She lived in the moment. She took complete pleasure in the act of eating cake. "I'm glad you like it," I said, but that didn't come close to what I meant. "Oh, I don't just like it. I think this is-" But she didn't say it. Instead she stopped and had another bite. I could have watched her eat the whole thing, slice by slice, but no one likes to be stared at. Instead I ate my own cake. It was good, really. Every raisin bitten gave a sweet exhalation of rum. It was one of those cakes that most people say should be made for Thanksgiving, that it was by its nature a holiday cake, but why be confined? I was always one to bake whatever struck me on any given day. Florence Allen pressed her fork down several times until she had taken up every last crumb. Her plate was clean enough to be returned to the cupboard directly. "I've made sweet potato pies," she said. "I've baked them and put them in casseroles, but in a cake? That never crossed my mind." "It isn't logical. They're so dense. I think of it as the banana bread principle.

That the life of Man is but a dream has been sensed by many a one, and I too am never free of the feeling. When I consider the restrictions that are placed on the active, inquiring energies of Man; when I see that all our efforts have no other result than to satisfy needs which in turn serve no purpose but to prolong our wretched existence, and then see that all our reassurance concerning the particular questions we probe is no more than dreamy resignation, since all we are doing is to paint our prison walls with colourful figures and bright views – all of this, Wilhelm, leaves me silent. I withdraw into myself, and discover a world, albeit a notional world of dark desire rather than one of actuality and vital strength. And everything swims before my senses, and I go my way in the world wearing the smile of the dreamer. All our learned teachers and educators are agreed that children do not know why they want what they want; but no one is willing to believe that adults too, like children, wander about this earth in a daze and, like children, do not know where they come from or where they are going, act as rarely as they do according to genuine motives, and are as thoroughly governed as they are by biscuits and cake and the rod. And yet it seems palpably clear to me. I gladly confess, since I know the reply you would want to make, that they are the happiest who, like children, live for the present moment, drag their dolls around and dress and undress them, and watchfully steal by the drawer where Mama has locked away the cake, and, when at last they get their hands on what they want, devour it with their cheeks crammed full and cry, ‘More!’ – They are happy creatures. And those others, who give pompous titles to their beggarly pursuits and even to their passions, and chalk them up as vast enterprises for the good and well-being of mankind, they too are happy. – It is all very well for those who can be like that! But he who humbly perceives where it is all leading, who sees how prettily the happy man makes an Eden of his garden, and how even the unhappy man goes willingly on his weary way, panting beneath his burden, and that all are equally interested in seeing the light of the sun for one minute more – he indeed will be silent, and will create a world from within for himself, and be happy because he is a man. And then, confined as he may be, he none the less still preserves in his heart the sweet sensation of freedom, and the knowledge he can quit this prison whenever he wishes.

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

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