Cakes For Christmas Quotes

Words are not enough. Not mine, cut off at the throat before they breathe. Never forming, broken and swallowed, tossed into the void before they are heard. It would be easy to follow, fall to my knees, prostrate before the deli counter. Sweep the shelves clear, scatter the tins, pound the cakes to powder. Supermarket isles stretching out in macabre displays. Christmas madness, sad songs and mistletoe, packed car parks, rotten leaves banked up in corners. Forgotten reminders of summer before the storm. Never trust a promise, they take prisoners and wishes never come true. Fairy stories can have grim endings and I don’t know how I will face the world without you.

I admit I have Mental Illness so please no more 'Fruit Cakes' for Christmas Please

I want your babies, and your anger, and your cold blue eyes … “ I choke on my words and I am the one to look away. I bring my gaze back to her face and realize that if I can’t convince her now, I’m never going to be able to. “I want to go on anniversary dinners with you, I want to wrap Christmas presents with you. I want to fight with you about stupid things and then hold you down in my bed and make it up to you. I want to have more cake batter fights and camping trips. I want your future, Olivia. Please come back to me.

I was told The average girl begins to plan her wedding at the age of 7 She picks the colors and the cake first By the age of 10 She knows time, And location By 17 She’s already chosen a gown 2 bridesmaids And a maid of honor By 23 She’s waiting for a man Who wont break out in hives when he hears the word “commitment” Someone who doesn’t smell like a Band-Aid drenched in lonely Someone who isn’t a temporary solution to the empty side of the bed Someone Who’ll hold her hand like it’s the only one they’ve ever seen To be honest I don’t know what kind of tux I’ll be wearing I have no clue what want my wedding will look like But I imagine The women who pins my last to hers Will butterfly down the aisle Like a 5 foot promise I imagine Her smile Will be so large that you’ll see it on google maps And know exactly where our wedding is being held The woman that I plan to marry Will have champagne in her walk And I will get drunk on her footsteps When the pastor asks If I take this woman to be my wife I will say yes before he finishes the sentence I’ll apologize later for being impolite But I will also explain him That our first kiss happened 6 years ago And I’ve been practicing my “Yes” For past 2, 165 days When people ask me about my wedding I never really know what to say But when they ask me about my future wife I always tell them Her eyes are the only Christmas lights that deserve to be seen all year long I say She thinks too much Misses her father Loves to laugh And she’s terrible at lying Because her face never figured out how to do it correctl I tell them If my alarm clock sounded like her voice My snooze button would collect dust I tell them If she came in a bottle I would drink her until my vision is blurry and my friends take away my keys If she was a book I would memorize her table of contents I would read her cover-to-cover Hoping to find typos Just so we can both have a few things to work on Because aren’t we all unfinished? Don’t we all need a little editing? Aren’t we all waiting to be proofread by someone? Aren’t we all praying they will tell us that we make sense She don’t always make sense But her imperfections are the things I love about her the most I don’t know when I will be married I don’t know where I will be married But I do know this Whenever I’m asked about my future wife I always say …She’s a lot like you

I want your babies, and your anger, and your cold blue eyes … I want to go on anniversary dinners with you, I want to wrap Christmas presents with you. I want to fight with you about stupid things and then hold you down in my bed and make it up to you. I want to have more cake batter fights and camping trips. I want your future, Olivia

Are you a witch?” I ask, reaching in and taking a bite of one. It’s like Monster Cake, the Sequel—freaking Christmas in my mouth. I already want more before I’ve even managed to chew.

Coincidentally, a good age for a Japanese girl is younger than twenty five, because that's when she turns into a 'Christmas Cake'. Christmas cakes, as everyone knows, are desirable before the twenty fifth but afterward quickly become stale and are put on the shelf.

Glen had a disability more disfiguring than a burn and more terrifying than cancer. Glen had been born on the day after Christmas. "My parents just combine my birthday with Christmas, that's all," he explained. But we knew this was a lie. Glen's parents just wrapped a couple of his Christmas presents in birthday-themed wrapping paper, stuck some candles in a supermarket cake, and had a dinner of Christmas leftovers.

You know how some people were absolutely never children, but just came from a catalog fully grown, while other people you don’t even have to squint to imagine them charging down the stairs on Christmas morning in superhero pajamas? Mik’s the latter. It’s not that he’s “boyish,” though I guess he is a little—but only a little—it’s just that there’s something direct and real and electric and pure that hasn’t been lost, the intense, undiluted emotion of childhood. Most people lose it

How to be jolly even when times are bad 1. Eat more gingerbread, chocolate, jam and cake. 2. Say the word ‘Christmas’. 3. Give someone a present. Like a toy, or a book, or a kind word, or a big hug. 4. Laugh, even if there is nothing to laugh about. Especially then. 5. Think of a happy memory. Or a happy future. 6. Wear something red. 7. Believe. (extract from How to Be Jolly: The Father Christmas Guide to Happiness)

I want your babies, and your anger, and your cold blue eyes … “ I choke on my words and I am the one to look away. I bring my gaze back to her face and realize that if I can’t convince her now, I’m never going to be able to. “I want to go on anniversary dinners with you, I want to wrap Christmas presents with you. I want to fight with you about stupid things and then hold you down in my bed and make it up to you. I want to have more cake batter fights and camping trips. I want your future, Olivia.

Gingerbread houses with gumdrops and peppermint and marshmallow snow. My stomach rumbles. Plates of cookies, cake, and fudge. Christmastime is here.

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

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

You sure you don't want me to come over? We could make a snowman in the garden, or one in front of the hotel for the guests' arrival tomorrow. Or we could build snow forts and have a snowball fight. Surefire way to wear you out and make you sleepy. Then we could have cocoa with marshmallows on top. And I've been dying to have a piece of that seven-layer chocolate cake. I can't quit thinking about it.

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.

it occurs to me to wonder why it is that the House gives a greater variety of objects to the Other than to me, providing him with sleeping bags, shoes, plastic bowls, cheese sandwiches, notebooks, slices of Christmas cake etc., etc., whereas me it mostly gives fish. I think perhaps it is because the Other is not as skilled in taking care of himself as I am. He does not know how to fish. He never (as far as I know) gathers seaweed, dries it and stores it to make fires or a tasty snack; he does not cure fish skins and make leather out of them (which is useful for many things). If the House did not provide all these things for him, it is quite possible that he would die. Or else (which is more likely) I would have to devote a great deal of my time to caring for him.

Ottilie was used to boldly smiling at men; but now her smile was fragmentary, it clung to her lips like cake crumbs.

Miep has made a lovely Christmas cake, on which was written 'Peace 1944' ''.

Soap looked pale. Sophronia hadn’t thought that possible. Normally her Soap was dark as Christmas cake and just as full of nutty goodness. He seemed flat and empty now.

Christmas in Barbados I miss being in Barbados in December, That is a time I always remember, The smell of varnish on the wooden floors and the smell of paint on the wooden floors. The smell of cloves as the ham was baked And the smell of the rum in mother’s fruit cake The smell of coconut as she bake de sweetbread, And the smell of the cloth, as she made up de bed

Identical to religious people who worship God, Danes worship their country; and they even place the national flag, similar to a religious symbol, on birthday cakes and Christmas trees.

continually amazed at just how many skills and crafts could go into making “a lovely home”—the patchwork quilts you could sew, the curtains you could ruffle, the cucumbers you could pickle, the rhubarb you could make into jam, the icing-sugar decorations you could create for your Christmas cake—which you were supposed to make in September at the latest (for heaven’s sake)—and at the same time remember to plant your indoor bulbs so they would also be ready for “the festive season,” and it just went on and on, every month a list of tasks that would have defeated Hercules and that was without the everyday preparation of meals,

When our mothers die, we are on our own; there is no one to call for help, no one to blame, and no one left who has a copy of your grandmother’s recipe for the traditional Christmas coffee cake, which you can’t find anywhere. Her

That evening I glanced back at the TV as Bella poured half a bottle of the finest brandy into her bowl of cake batter, I waited for tinselly anticipation to land like snowflakes all around me, but I felt nothing. Even when she produced what she described as 'a winter landscape for European cheeses', sprigged with holly and a frosty snow scene, I failed to get my fix. 'Ooh, this is a juicy one,' she said, biting seductively at a maraschino cherry she'd earlier described as 'divinely kitsch'. She swallowed the cherry whole, giggled girlishly and raised a flute of champagne. 'Why have cava when Champagne is sooo much more bubbly? Cheers!' she said, taking a large sip of vintage Krug.

It was a strange looking statue that I hadn’t seen before. I took a bite of cake and strolled over to the back door. I opened it up and looked at the statue. It looked like some sort of gnome or elf, with a pigs face. I hadn’t noticed it before and it looked out of place.

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.

I have never been one of those girls who's always dreamed of Paris. Of being proposed to at Disneyland, getting trussed up like a Christmas cake on their wedding day, of a nice white kitchen with a French bulldog. It must be nice to want everything you're supposed to want.

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!

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

I didn’t know much about God, ’cept that if you pissed Him off, He’d getcha one day. My momma knew God—she was raised a Methodist. In fact, her daddy was a Methodist preacher. Still, Momma said she wanted more from God, so for the past couple of years she’d been searching for more. I got to go with her on some of those searches. First, we tried the Jehovah’s Witnesses. They were cool, till I learned they didn’t celebrate Christmas. God or no God, I wasn’t giving up Christmas! Then we tried the Muslims (or the “Black Muslims,” as Momma called them). I didn’t like them because when we got to their church (which they called a mosque), they made us change our clothes and put on some of their clothes: floor-length dresses and material to wrap our heads in so our hair wouldn’t show. And they searched us too, which pissed me off. But Momma seemed to understand; she said it was because white folks thought the Muslims were militant, so white folks was always messing with ’em—you know, harassing them, arresting them, threatening them. Momma said the Muslims had to be careful so that’s why they were searching folks. uring Momma’s God search, we tried a few other religions. I never really did care one way or the other. I never really seriously thought about God because, no matter what the religion, they all wanted you to be perfect. And I knew I was far from perfect. So I figured God wouldn’t wanna mess with me. I don’t know which religion Momma finally decided on. Maybe she realized she didn’t need a particular religion to know and love God or for God to know and love her. Whatever she decided, she also decided that she wasn’t going to choose for me. She wanted to wait until I was old enough and then let me decide my religion.

and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy,

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.

Driven by heartache, she beat the eggs even more vigorously until the glossy meringue quickly formed into stiff, bird's beak peaks. "Philippe, do you have any orange liqueur?" Marie asked, rummaging through her brother's pantry. "Here it is," Philippe said, handing a corked bottle to her. "What are you making?" "A bûche de Noël," Danielle said, concentrating on her task. Carefully measuring each rationed ingredient, she combined sugar and flour in another bowl, grated orange zest, added the liqueur, and folded the meringue into the mixture. "It's not Christmas without a traditional Yuletide log." Marie ran a finger down a page of an old recipe book, reading directions for the sponge cake, or biscuit. "'Spread into a shallow pan and bake for ten minutes.'" "I wouldn't know about that," Philippe said. "I don't celebrate your husband's holiday," he said pointedly to Marie. "Let's not dredge up that old argument, mon frère," Marie said, softening her words with a smile. "I converted for love." A knock sounded at the front door. Danielle threw a look of concern toward Philippe, who hurried to answer it. "Then we'll cool it," Danielle said, trying to stay calm. "And brush the surface with coffee liqueur and butter cream frosting, roll it like a log, and decorate." She thought about the meringue mushrooms she had made with Nicky last year, and how he had helped score the frosting to mimic wood grains.

All my hard work had come to fruition that day: the new fireplace housed a might Yule log that warmed the room, casting reflections across the crystal and silver. I admired the forest green of the brocaded furniture, and the holly gathered in red ribbons hung about the walls. I decided that whatever temper Michael might be in, I would not let him spoil our first Christmas. The new damask cloth was spread with a fine repast: Peg's own Yule cakes looked even daintier than those I had already sampled. A great wheel of cheese had pride of place, beside magnificent pies of game and fruit. On a great round platter was a salamagundy salad as fresh as a bouquet of flowers; concentric rings of every delight: eggs, chicken, ham, beetroot, anchovies, and orange.

Lillian lifted the cake pans from the oven and rested them on metal racks on the counter. The layers rose level and smooth from the pans; the scent, tinged with vanilla, traveled across the room in soft, heavy waves, filling the space with whispers of other kitchens, other loves. The students food themselves leaning forward in their chairs to greet the smells and the memories that came with them. Breakfast cake baking on a snow day off from school, all the world on holiday. The sound of cookie sheets clanging against the metal oven racks. The bakery that was the reason to get up on cold, dark mornings; a croissant placed warm in a young woman's hand on her way to the job she never meant to have. Christmas, Valentine's, birthdays, flowing together, one cake after another, lit by eyes bright with love.

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.

I think the desire to create will last all my life – I realize that the time for me to be that person has not been available, or should I say right – I have become aware that the young stage of my children’s life is passing and there will be more time for me later – it’s too easy to be a “want it now” person. But I am so glad that I will have more time very soon. Without doubt though, as luck would have it, the very best thing I have ever made is my children. I feel my spirit rise as I listen to Elizabeth’s words, and so I reach over and take the bowl… Before I had children I had a dream. A dream of the sort of mama I wanted to be. One who always had a homemade cake in a pretty tin and a jar of homemade cookies, a stylish handmade home with French-print curtains, a carefully tended cottage garden, lots of time to play together outside and making all our own Christmas presents. Happy children, happy stay-at-home mama and a beautiful life.

I owe so much to the Other’s generosity. Without him I would not sleep snug and warm in my sleeping bag in Winter. I would not have notebooks in which to record my thoughts. That being said, it occurs to me to wonder why it is that the House gives a greater variety of objects to the Other than to me, providing him with sleeping bags, shoes, plastic bowls, cheese sandwiches, notebooks, slices of Christmas cake etc., etc., whereas me it mostly gives fish. I think perhaps it is because the Other is not as skilled in taking care of himself as I am. He does not know how to fish. He never (as far as I know) gathers seaweed, dries it and stores it to make fires or a tasty snack; he does not cure fish skins and make leather out of them (which is useful for many things). If the House did not provide all these things for him, it is quite possible that he would die. Or else (which is more likely) I would have to devote a great deal of my time to caring for him.

Cookies are the cornerstone of pastry. But for many of us, they are also at the core of our memories, connecting our palate to our person. Cookies wait for us after school, anxious for little ones to emerge from a bus and race through the door. They fit themselves snugly in boxes, happy to be passed out to neighbors on cold Christmas mornings; trays of them line long tables, mourning the loss of the dearly departed. While fancy cakes and tarts walk the red carpet, their toasted meringue piles, spun sugar, and chocolate curls boasting of rich rewards that often fail to sustain, cookies simply whisper knowingly. Instead of pomp and flash, they offer us warm blankets and cozy slippers. They slip us our favorite book, they know the lines to our favorite movies. They laugh at our jokes, they stay in for the night. They are good friends, they are kind words. They are not jealous, conceited, or proud. They evoke a giving spirit, a generous nature. They beg to be shared, and rejoice in connection. Cookies are home.

Nut Cake 3½ cups plain flour, not self-rising ½ pound salted butter, room temperature 3 cups sugar 6 large eggs 1 cup heavy whipping cream 3 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325°F. Generously grease a tube pan with Crisco and lightly flour. Sift flour three times and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream. Repeat with 1 cup flour then ½ cup whipping cream. Add 1 cup flour. Coat pecans with remaining ½ cup flour. Carefully fold pecans into batter. Fold in vanilla and lemon extracts. Add batter to pan, level it, and knock bottom of pan on the edge of the counter, once, to get out the air bubbles. Place in the center of the oven and bake for 1 hour and 15 minutes, or until it’s medium brown on top and begins to pull away from the sides of the pan.* Remove from oven. Wait 10 minutes and invert on a cake plate. Do not cover until cool to touch.

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.

Everything felt like a stage set: she kept viewing herself as if from the outside. Instead of just acting, just doing, just running or speaking or playing or collecting, she would feel this sense of externalization: And so, a voice inside her head would comment, you are running. Do you need to run? Where are you going? You’re picking up that rock but do you want it, do you really need it, are you going to carry it home? Certain things she’d always loved, like lighting the dinner-table candles or stirring a cake mix alongside her mother or sitting up on the roof to play her accordion or decorating the Christmas tree or collecting the eggs in the morning, felt suddenly hollow, distant, staged. It was as if someone had dimmed the lights, as if she was viewing her existence from behind a glass wall. And her body! Some mornings she woke and it was as if lead weights had been attached to her limbs by some ill-meaning fairy. Even if she had the urge to walk across the paddock to feed the neighbors’ horses—which she hardly ever did anymore, she didn’t know why—she wouldn’t have the energy, the sap in her, to do it. She wanted it returned to her, Marithe did, that sense of security in her life, of certainty, of knowing who she was and what she was about. Would it ever come back?

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

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!

You look a bit fatigued, Sophie.” St. Just studied her with a brooding frown, all hint of teasing gone. His brows knit further as his gaze went to the hearth. “Is that a pair of my favorite socks set out to dry? They’re a bit large for you, aren’t they?” Westhaven emerged from the back hallway, a small box in his hand. “Somebody has decimated my stash of marzipan. If His Grace has given up crème cakes for German chocolate, I’ll be naming my seconds.” Valentine returned from the corridor. “Somebody left my favorite mug in the linen closet. I thought you favored more delicate crockery, Sophie.” In the ensuing moment of silence, Sophie was casting around desperately for plausible reasons why all this evidence of Vim’s presence in the house was yet on hand, when the back door opened and slammed shut. “Sophie, love! I’m back. Come here and let me kiss you senseless, and then, by God, we’re going to talk.” Oh dear. Oh, good heavens. Vim emerged from the darkness looking weary, handsome, and very pleased—until his gaze traveled to each of the three men glowering at him. “Who the hell are you?” Westhaven’s voice was soft, but he did not sound sensible in the least. “And what makes you think you’re going to be kissing my sister?” St. Just added, hands on his hips. “And what on earth could you have to speak with Lady Sophia about?” Valentine asked, crossing his arms.

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

GM: What are the foods you recommend that have sufficient calorie density that make you feel full? What are the best foods to make the staples of your diet? PP: Whole grains, legumes, and starchy vegetables. More broadly, I tell people to make the staples of their diet the four food groups, which are whole grains, legumes, fruits, and vegetables. We have our own little pyramid that we use here at The Wellness Forum. Beans, rice, corn, and potatoes are at the bottom of the pyramid. Then steamed and raw vegetables and big salads come next, with fruits after that. Whole grains, or premade whole grain foods like cereals and breads, are all right to eat. Everything else is either optional or a condiment. As for high-fat plant foods—nuts, seeds, avocados, olives—use them occasionally or when they’re part of a recipe, but don’t overdo it; these foods are calorie-dense and full of fat. No oils, get rid of the dairy, and then, very importantly, you need to differentiate between food and a treat. I don’t think you can get through to people by telling a twenty-five-year-old that she can’t have another cookie or a piece of cake for the rest of her life. Where you can gain some traction is to say, “Look, birthday parties are a good time for cake, Christmas morning is a good time for cookies, and Valentine’s Day is a good time for chocolate, but you don’t need to be eating that stuff all the time.” People end up in my office because they’re treating themselves several times a day.

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!

My mother had a passion for all fruit except oranges, which she refused to allow in the house. She named each one of us, on a seeming whim, after a fruit and a recipe- Cassis, for her thick black-currant cake. Framboise, her raspberry liqueur, and Reinette after the reine-claude greengages that grew against the south wall of the house, thick as grapes, syrupy with wasps in midsummer. At one time we had over a hundred trees (apples, pears, plums, gages, cherries, quinces), not to mention the raspberry canes and the fields of strawberries, gooseberries, currants- the fruits of which were dried, stored, made into jams and liqueurs and wonderful cartwheel tarts on pâte brisée and crème pâtissière and almond paste. My memories are flavored with their scents, their colors, their names. My mother tended them as if they were her favorite children. Smudge pots against the frost, which we base every spring. And in summer, to keep the birds away, we would tie shapes cut out of silver paper onto the ends of the branches that would shiver and flick-flack in the wind, moose blowers of string drawn tightly across empty tin cans to make eerie bird-frightening sounds, windmills of colored paper that would spin wildly, so that the orchard was a carnival of baubles and shining ribbons and shrieking wires, like a Christmas party in midsummer. And the trees all had names. Belle Yvonne, my mother would say as she passed a gnarled pear tree. Rose d'Aquitane. Beurre du Roe Henry. Her voice at these times was soft, almost monotone. I could not tell whether she was speaking to me or to herself. Conference. Williams. Ghislane de Penthièvre. This sweetness.

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.

Yes, Ann and I had everything to be proud of this year.

Ann, being quite forward and a bit cheeky, asked her outright.

Wish upon a Christmas cake!

He had reacted by cheating.

It’s not like Johnny Depp has a pirate sword and a long black wig in his back pocket is it?

There was so much to enjoy about baking cakes then decorating them, it was an art in itself, and I got to do it on a daily basis.

happiness. Jack

for Christmas.

Once, complaining that his mother tried to do things that blind people should not attempt, like lighting candles at Christmas, he said, “My mother wants to have her blindness and eat it, too.” I imagined Phil’s mother spooning blindness into her own open mouth like devil’s food cake. But without texture or weight. Bittersweet and rich. Another time he said, regarding his father’s late support checks, that calling him in Texas wouldn’t help, it would just make the checks even later. “It’s a vicious circus,” Phil said. When I asked if he thought that perhaps writing a letter, explaining their situation—the mortgage payment late again, the electric company calling—might help, he said, “I’m virtuously certain it wouldn’t,” looking martyred and older than his years.

By contrast, think about how much time we take planning for other stuff. We talk to people, check out things on Google, and weigh our options on everything from the type of wedding cake we want to which career looks most promising. We analyze our health benefits, test-drive cars, and peek in the crawl spaces of our houses. When children come along, we buy books about what to name them, how to toilet train them, and what we should do when they announce that they don’t need us anymore and they’re leaving home to follow a rock-’n’-roll band. And don’t get me started on pets! I spent more time researching what type of dog to get Johnnie for Christmas than I ever spent thinking about his casket — despite walking past it almost every single day (it was the one he would never let us sell, since it had a ding in the mahogany paneling).

Sam said it was always you for him, Katie.

My own Grandmother and Mother are anti gadget. One time I saw my Mom using the kindle I got her for Christmas as a bookmark in a paperback book.

want your babies, and your anger, and your cold blue eyes … “ I choke on my words and I am the one to look away. I bring my gaze back to her face and realize that if I can’t convince her now, I’m never going to be able to. “I want to go on anniversary dinners with you, I want to wrap Christmas presents with you. I want to fight with you about stupid things and then hold you down in my bed and make it up to you. I want to have more cake batter fights and camping trips. I want your future, Olivia. Please come back to me.

this attractive coffee cake at a holiday brunch or on Christmas morning for a surefire crowd pleaser. To eat, pull off sugary, orange-crusted rounds of sweet bread, one at a time. DOUGH SMALL SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 1 teaspoon MEDIUM SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 1 teaspoon LARGE SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 2 teaspoons 1. Place dough ingredients, including the grated lemon rind, in bread pan, select Dough setting, and press Start. 2. When the dough has risen long enough, the machine will beep. Turn off

Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)

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

The Christmas Cake (Bessie’s Apple Cake) Cream together ½ cup of butter and 2 cups of sugar Add 2 eggs and 2 teaspoons of vanilla mixing well Mix in the finely grated zest and the juice of one large orange Add 2 cups of flour, 2 teaspoons of baking soda and ½ teaspoon of nutmeg mixing well Add 4 cups of chopped apples (do not peel) and 2 cups of broken pecans or walnuts mixing everything well Pour into a greased and floured Bundt pan and bake at 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

CHRISTMAS EVE MENU Foie Gras with Caramelized Apples Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce Moules à la Plancha with Chorizo Selection of the Château's Cheeses Three Varieties of Bûche de Noël The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling." Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud." "How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season. "Twenty?" I answered. "Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut." "No alcohol?" I asked. "Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.

CROWN OF INDIA written by: Zaki Ansari @ZakiAshkim Sweets of Eid and holy Christmas cake and langar at Gurudwara everything pleasant for me Hindu, Muslim or belong to any religion loving humankind is pleasant for me there is a bit of suffocation in the new atmosphere somebody spreading the poison of hatred now, it seems to me of course, we may have new things. There is no averse but the old form of my nation is more pleasant for me any religion, any faith or anyone Everyone loves this soil It’s a mother for everyone dwell affection among all the children a mother feels happy, it seems to me blood stain of children on the land no mother can like it, it seems to me what will our generation’s inheritance be? it depends on us What kind of nation do we want to build? it depends on us but we all have to keep that in mind That’s most relevant, it seems to me the only crown of culture & etiquette of ganga jamuni suits on India’s head & it’s pleasant for me Hindu, Muslim or belong to any religion loving humankind is pleasant for me the only crown of culture & etiquette of ganga jamuni suits on India’s head & it’s pleasant for me Hindu, Muslim or belong to any religion loving humankind is pleasant for me

Sorry for the scare," Elinor gently told mothers as she handed out cakes and meat from the baskets. "Thank you for your service," Fergus roared at fathers, handing out oats and salt and candles. "These are my favorite," Merida added, giving the children some of Aileen's ginger biscuits. "They bite you back." Through it all, the triplets kept singing lustily as they threw candies at other boys, and eventually the villagers joined in, too, with the familiar old songs. As the stars shone hard and cold above, Gille Peter and the others put out wood and set the big Christmas bonfire alight at the end of the main street. They'd brought enough timber to burn a bonfire straight through to the late winter dawn, and soon, dozens of people were gathered around it, singing and laughing, voices raised high and joyful, all of it a bulwark against the dark and cold and loneliness and violence. Magic, magic, magic. A very different type of magic than the Cailleach's or Ferdach's. A magic that Merida liked an awful lot. The mundane, generous magic of her family. She liked them an awful lot.

dozen home-baked mince pies, some Christmas cake and a box of nut brittle.

CHRISTMAS IN BARBADOS I miss being in Barbados in December, That is a time I always remember. The smell of varnish on the wooden floors and the smell of paint on the wooden doors. The smell of cloves as the ham was baked and the smell of the rum, in my mudda fruit cakes. The smell of coconut as she baked de sweetbread and the smell of the cloth as she made up de bed. The sounds of "Moussa" as he played "Nat King Cole" The sounds of "Lassie" as he played…"Coming in from de cold". The hustling and the bustling of the Bajans buying Christmas gifts, The sights of Taxis, giving Bajan Yankees a lift. The barrels on top of the lorries and the vans, The cases of sweet drinks and the baking pans The young people in town buying a new Christmas dress, The smell of hair that yuh mudda just press. The crowds in de Supermarket buying up the rum, And the music blasting, “Puh Rup a Pum Pum”. I am usually glad when de New Year begins,. A month later, "Courts and Manning come back fuh the things.

CHRISTMAS FUSS IN BARBADOS IN THE 70’S 1.BUY A BOTTLE OF FALERNUM 2.PUT DOWN CONGOLEUM IN THE SHEDROOF, AFTER SCRUBBING/VARNISHING THE FLOOR 3.WASH DOWN THE HOUSE AND CLEANED THE WINDOWS 4.BAKE GREAT CAKE AND PUDDING 5.GRATE COCONUTS TO MAKE SWEETBREAD 6.HUNG UP CURTAIN RODS/ NEW CURTAINS ON CHRISTMAS EVE 7.TRUST CREAM SACHETS IN FANCY BOTTLES/BIG WHEEL COLOGNE, SKIN SOFTENERS FROM AVON LADY 8.BUY ENGLISH APPLES AND A SHADDOCK FROM THE MARKET 9.WEED AROUND THE HOUSE 10. A CASE OF SOFT DRINKS-JU-C, FRUTEE, BIM, BBC GINGER, COKES 11.GO TO ELLIS QUARRY AND GET SOME MARL 12.PICK GREEN PEAS 13.STEEP SORREL 14.CHANGE THE CUSHION COVERS 15.SANDPAPER THE MAHOGANY CHAIRS 16.CLEAN THE CABINET AND WASHED ALL THE FINE CHINA 17.BUY HAM IN WHITE BURLAP BAG 18.DECANTER OF PORT WINE 19.PICK UP CLOTHES FROM THE NEEDLE WORKER 20.WASH AND PRESS HAIR 21.BUY PIECE OF FRESH PORK 2016

It feels like Christmas morning and summer vacation and every wish you ever made over candles on your birthday cake as a little kid come true. It feels like finding something you didn’t even know you’d lost and then wondering how you ever lived without it. It feels like lightning. Like fire. But also like the world’s most comfortable bed. It feels like everything you could ever want but know you don’t deserve and will never be worthy of. It feels, prick, like magic.

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

Her voice was rough but it had some sweet flavour, like Christmas cake with stones in it.

It smelled of baking cakes, which sent her back to the kitchen of her childhood, coming home from school to find her mother in the kitchen, making cookies... but it also smelled medicinal, and that made her think of being ill and being looked after when she was tucked in bed. Then there were spices, and a faint hint of Christmas---nutmeg, perhaps, and cloves---but underneath all of those was something else, something insidiously smooth and emollient, like vanilla or eucalyptus. She had a sudden memory of kissing her father's cheek as he bent to say good night, the rasp of his five-o'clock shadow and that smell... She had it now: it was the smell of his cologne, the smell of his business suits, the smell of her parents' bedroom and the big double bed and the terrifying, dark thought of what went on there. But after another moment she relaxed. There were comforting smells in there too: apples and brandy and crisp butter pastry and cinnamon.

Better to be by yourself than with someone unsuitable.

I’ll be the first to agree that we’re not paid nearly enough money to deal with parents. The kids are fucking cake in comparison.

"I MISS" (From the notebook of Elizabeth Douglas, 1923) I miss my mother's pastry. I miss Aunt Lucy's boiled beef and dumplings. I miss watching my grandfather eating pickled walnuts. I miss Annie's sticky ginger cake. I miss my grandmother's potato scones. I miss my grandfather making rum punch at Christmas. I miss helping my mother to make a trifle and both running our fingers around the mixing bowls.

When you’re feeling all at sea, don’t ever underestimate the power of the simple things, darling. Those are the things that can get us through the darkest days. Watch nature do her thing, listen to your favourite songs, talk to a kind friend, bake a delicious cake. These are the little things that will lift your spirits.

towel!’ ‘Take a break,’ suggests Colly. ‘Do some Christmas cooking. Make one yummy thing a day.’ ‘Good idea,’ says Ruby. But it’s not. She burns the Christmas cake and drops the shortbread while she’s pulling the tray out of the oven. Colly snorts at the shortbread disaster. ‘Desperate times call for desperate measures!’ She hands a teaspoon each to Ruby, Mu and me. We sit on the kitchen floor, scooping the broken bits into our mouths, laughing and spraying crumbs over each other. In the end, it’s not so much a disaster as a picnic. But when Ruby’s plum pudding escapes from its cloth and turns to mush in the pot of boiling water, she sits in the corner of the

Mama, is that Aunt Eula’s chicken recipe?” Emily tore into a drumstick with enough fervor for both of them. “Sure is.” Her aunts had been up since before dawn cooking. The sweets table was piled with pies and sponge cake with fresh berries and Aunt Marline’s divinity fudge. She picked at her chicken, feeling her appetite improving with each bite of familiar cooking. “Can I have seconds, Mama?” “Of course. let me get some for you.” Alaine took Em’s plate to the buffet, still loaded with more food than an army could do away with. She chose a drumstick from the plate of chicken, then froze. “Now, Stella, it’s quaint,” Mrs. Mark Grafton, Pierce’s mother. Alaine stiffened. “They’ve done the best they can— and I think they rather expected us to enjoy a country luncheon.” “But chicken fricassee? For a wedding luncheon? Are they going to have us dance a reel next?” A woman younger than Mrs. Grafton, but bearing the same sharp dark eyes, tittered quietly. “I told Pierce they should have a fish course, at least. And a consommé. Of course I knew an aspic would be asking far too much.” “Pierce always did have an independent streak.” Stella said this as though it were a blight. “Marrying some country nobody when the Harris girls or Georgia Lawson would have—” “Not polite to speak of it now, dear,” Mrs. Grafton said with a tone that told Alaine it was only propriety keeping her from joining. Alaine seethed. Delphine wasn’t a nobody— she was better than any of these Perrysburg ninnies. “Pierce has his career to consider, that’s all I’m saying. She can’t go blundering about, mucking that up. After all, we stand to catch the ill effects of any mistakes she makes.” “I’ve advised Pierce how to handle himself, and he’ll make sure she knows her place. You needn’t concern yourself with your brother’s affairs.” Mrs. Grafton swept away in a wake of heady perfume, but not before Alaine heard her add in a sharp whisper, “He didn’t listen to me about marrying the girl, why do you think he’d listen about a fish course?” Neither Grafton woman had noticed Alaine; they were, Alaine presumed, well practiced in ignoring anything that didn’t benefit them specifically. Country nobody, indeed— Del would show them all up before Christmas. If the best chicken in the county wasn’t good enough for the Graftons, she would enjoy it double.


Harold was fascinated about how babies were made. Not the actual sex act. Meaning how easy and simple it was and how any two jerks could do it. He saw people who had made children and he knew they couldn't change the battery in a car or build a fence or would take 40 minutes to untangle a set of Christmas lights. He knew it was easier to make a baby than it was to make a cake.

Life wasn’t butter icing. You couldn’t just spread it over the cracks of the cake and make it look pretty and hope nobody would be any the wiser.

The French take their bûche de Noël, the traditional Christmas Yule log cake, much more seriously. Gwendal had been training at school, and he came back with snapshots of his gleaming white glaçage, slick as black ice, decorated with a forest of bitty spun-sugar pine trees and spotted meringue mushrooms. Who knew my husband had such talents? I was bordering on jealous when he came home with a foolproof recipe for proper Parisian macaroons. We decided to use one of our signature flavors, honey and fresh thyme, for the outside of our bûche, with a layer of tonka-bean mousse and a center of apricot sorbet for acidity and pizzazz.

Made with Angelica , Saffron, almonds, Walnut, Pican,Hazel and whipped cream, Kashmirian's love this cake so much they nicknamed it "the world's best cake". jkmpic@gmail.com

It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with pastry cream, bound together with luscious, glistening strands of caramel and chocolate into a conical, colorful Christmas-tree shape that rose proudly high over the heads of the delighted newlyweds. 'Chef de Patisserie' Pettibone had covered his 'piece montee' with a lustrous white-chocolate marzipan roses and dusted ever so lightly in twenty-four-karat gold.

Puritans had sought to eliminate Christmas mince pies as “idolatry in crust”; the minions of the French Revolution came down hard on bakers who dared term their Epiphany treats “Galette des rois” in honor of the Three Kings. Didn’t they know France was now a regicide nation with no time for royalty? “King Cakes” perforce became “Liberty Cakes

My dad was always tough to please. He thought pushing me would make me a man, but I was never man enough. All I ever wanted from him was a word of praise, a proud smile.” “What about your mother?” He smiled tenderly. “God, she was incredible. She always loved him, no matter what. And I didn’t have to do anything to make her think I was a hero. If I fell flat on my face she’d just beam and say, ‘Did you see that great routine of Ian’s? What a genius!’ When I was in that musical, she thought I was the best thing to hit Chico, but my dad asked me if I was gay.” He chuckled. “My mom was the best-natured, kindest, most generous woman who ever lived. Always positive. And faithful?” He laughed, shaking his head. “My dad could be in one of his negative moods where nothing was right—the dinner sucked, the ball game wasn’t coming in clear on the TV, the battery on the car was giving out, he hated work, the neighbors were too loud… And my mom, instead of saying, ‘Why don’t you grow the fuck up, you old turd,’ she would just say, ‘John, I bet I have something that will turn your mood around—I made a German chocolate cake.’” Marcie smiled. “She sounds wonderful.” “She was. Wonderful. Even while she was fighting cancer, she was so strong, so awesome that I kept thinking it was going to be all right, that she’d make it. As for my dad, he was always impossible to please, impossible to impress. I really thought I’d grown through it, you know? I got to the point real early where I finally understood that that’s just the kind of guy he was. He never beat me, he hardly even yelled at me. He didn’t get drunk, break up the furniture, miss work or—” “But what did he do, Ian?” she asked gently. He blinked a couple of times. “Did you know I got medals for getting Bobby out of Fallujah?” She nodded. “He got medals, too.” “My old man was there when I was decorated. He stood nice and tall, polite, and told everyone he knew about the medals. But he never said jack to me. Then when I told him I was getting out of the Marine Corps, he told me I was a fuckup. That I didn’t know a good thing when I had it. And he said…” He paused for a second. “He said he’d never been so ashamed of me in his whole goddamn life and if I did that—got out—I wasn’t his son.” Instead of crumbling into tears on his behalf, she leaned against him, stroked his cheek a little and smiled. “So—he was the same guy his whole stupid life.” Ian felt a slight, melancholy smile tug at his lips. “The same guy. One miserable son of a bitch.” “There’s

Slightly further afield, you will find Baroque palaces such as Nymphenberg and Schlossheim, with wonderful parks and art galleries. On a slightly darker note, Dachau Concentration Camp is around 10 miles from town. Trains go there from Munich’s main train station every ten minutes and the journey takes less than 15 minutes. Transport in Munich is well organised with a network of trains – S‐Bahn is the suburban rail; U‐Bahn is underground and there are trams and buses. The S‐Bahn connects Munich Airport with the city at frequent intervals depending on the time of day or night. Munich is especially busy during Oktoberfest, a beer festival that began in the 19th century to celebrate a royal wedding, and also in the Christmas market season, which runs from late November to Christmas Eve. Expect wooden toys and ornaments, cakes and Gluwien. The hot mulled wine stands require a deposit for each mug. This means that locals stand chatting at the stalls while drinking. As a result, the solo traveller is never alone. The downside of Munich is that it is a commercial city, one that works hard and sometimes has little patience for tourists. Natives of Munich also have a reputation for being a little snobbish and very brand conscious. To read: The Book Thief by Markus Zusak. Narrated by death himself, this novel tells of a little girl sent to a foster family in 1939. She reads The Grave Diggers Handbook each evening with her foster father and, as her love of reading grows, she steals a book from a Nazi book burning. From this, her renegade life begins.

Aunt Lucy, sitting beside her on the settee, glanced at Amelia. “Is something wrong, my dear? You just heaved a very mournful sigh and you’re looking quite flushed and bothered.” Amelia flashed her godmother an apologetic smile. “No, Aunt Lucy, I’m fine. Just a trifle, um, hot.” Her gaze drifted back to Nigel. He was crouched down, his green robe flared out in a dramatic sweep, as he spoke with little Ned Haythrop. Ned’s ancient spaniel had died only last week and, according to his grandmother, Lady Peterson, he’d been inconsolable. But Nigel got him smiling and soon drew a giggle from the boy with a joke about swallowing the bean in the Twelfth Night cake. Even Amelia’s sister, Penelope, who at fourteen considered herself too old for such things as holiday pantomimes, had clearly fallen victim to Nigel’s quiet charm. As had Amelia. She’d only been too stupid to realize it until it bashed her over the head. Aunt Lucy looked at her skeptically but didn’t probe. Like Amelia, she turned to watch Nigel laughing with Ned and Lady Peterson. “He does make a splendid Father Christmas, doesn’t he?” her godmother said with approval. “Much better than Philbert. That man carried on as if he were about to submersed in a vat of flaming wassail. Just between us, I suspect his twisted ankle might be more imaginary than real. Philbert can be so dramatic.” Amelia blinked. One could characterize Philbert as rather mysterious, but dramatic? “Er, I’m sure you’re right, Aunt Lucy, and I agree about Mr. Dash. He’s a perfectly splendid, considerate man. He didn’t blink an eyelash when Lord Broadmore so rudely made fun of his costume.” She scowled at the memory of his lordship’s jeers when Nigel came into the drawing room dressed as Father Christmas, leading Thomas the footman who carried the large tray of treats. Amelia thought Nigel looked wonderful in the dark velvet robe. The ermine trim brought out the cobalt depths in his eyes and the mistletoe wreath looked positively kingly atop his thick brown hair. Amelia had helped him with the wreath, and when he’d bent down a bit so she could adjust the fit, she’d been tempted to stroke her fingers through his silky locks. She’d blushed madly when he straightened up and thanked her with a teasing smile. Aunt

While Nigel helped her rearrange the contents of the basket, the door to the drawing room opened and Lord Broadmore came charging out. “Amelia, I must insist that you remain with me in the drawing room. You’re making a cake of yourself and I don’t like it one blasted bit.” Nigel’s eyes narrowed in warning as he took a step forward. Amelia shot out a hand to stop him. “I do not appreciate your tone of voice, my lord, nor your ungenerous implication,” she said. “I have my aunt’s approval. I certainly do not need yours.” Broadmore drew himself up to his full, outraged height. For once, Amelia didn’t care if she offended him. She was tired of his rudeness and resented his assumption that they were already engaged. “Amelia,” Broadmore said through clenched teeth, “I will not countenance this sort of behavior from the woman I expect to marry. Everyone will think you prefer Dash’s company to mine, which is bloody ridiculous. Even you can’t be that much of a birdwit.” Amelia sucked in a harsh breath, dumbfounded by the vile insult. She darted a quick glance at Nigel, expecting to find a seething male. Nigel’s blue eyes had gone so cold and flinty it made her shiver, but instead of ripping up at Broadmore he seemed to be waiting for her to respond. His eyebrows arched in polite inquiry as if to say to her, well, what are you going to do about that? It took Amelia a few moments to realize Nigel was deferring to her judgment instead of simply assuming the right to defend her regardless of her feelings. Good for you, dear Mr. Dash. She handed Nigel the sweets basket, then faced Broadmore. “My lord, I have had quite enough of your outrageously rude behavior. Rest assured that I will be escorting Mr. Dash upstairs to see my sister, and you are not to say another word about it.” Then, giving into an impulse that had been building within her for a long time, she jabbed Broadmore sharply in the chest with her index finger. “Please go back into the drawing room and do not dare to pass judgment on my behavior to anyone. In fact, if you say another word about this I will never speak to you again.” Then she whirled around, her anger propelling her like a cannonball up the staircase. Nigel caught up to her outside the nursery. “Well done, Miss Easton.” It sounded like he was choking back laughter. “You routed the enemy with commendable aplomb.” Amelia let her forehead thunk against the thick oak panel of the door. Now that her anger was cooling, her display of temper mortified her. “You must think me completely mad, Mr. Dash. I apologize for acting so disgracefully.” When he leaned in to whisper in her ear, she shivered at the exhalation of his breath on her neck. “Actually, I thought you quite splendid, Miss Easton. I was hard-pressed not to give a resounding cheer.” She tilted her head sideways to look at him. His eyes, tender and amused, smiled back at her. “Shall we?” he asked. Reaching around her, he opened the door. Amelia

This year I am doing praline pecans, an old favorite family favorite, easy and addictive. And a festive holiday dark chocolate loaf cake, with pistachios and dried cherries and white chocolate chips. I get out my huge seven-quart KitchenAid mixer, and head to the basement, where I have ten pounds of gorgeous halved pecans in the chest freezer, and a pallet of organic eggs from Paulie's Pasture in the commercial refrigerator I use for entertaining and overflow. Upstairs, I focus on separating eggs, reserving the yolks for making pasta or custard later. Beating whites, melting butter, I can feel my shoulders unclench as the scent of toasted sugar pecans caramelizing fills the house.

It was almost Christmas, and Renzo was preparing all the delicacies Florentines must eat at the festival: roast eels, goose, fancy cakes with marzipan frills, and a kind of minced pie they call Torta di Lasagna, stuffed with meats and raisins and nuts.

JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)

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

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

There's still a hefty amount of protocol, and even if the bride and groom look like they've respectively stepped out of The Nightmare Before Christmas and an Archie comic, the royal tradition is---" "The brandy-soaked, raisin spotted, intestine-clogging brick known as fruitcake," Pet interrupted. "Will look and taste the same whether it was made yesterday or two decades ago. And at no time during its lengthy existence will anyone want to eat it. I've told you, the bride likes chocolate cake. Specifically and vitally, she apparently likes your Death by Chocolate fudge cake. Very little about this couple conforms to royal standards, which is half the reason the bookies are already taking revolting odds on how long the marriage will last, or if they'll actually make it to the altar. Rose is infamously a strong personality and a massive pain in her family's arse. I guarantee that however she has to bend to tradition, she'll wrangle final say over details like the inside of her cake.