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.

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)

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

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.

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.

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.

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.

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

I was all a-flour making the Christmas cake. It would not have done to give me a hug.

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

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.

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.

When Kate arrived, Alice offered her breakfast: strong coffee, coffee cake made from a sweet yeast dough, and bacon baked on a cookie sheet in the oven. When they finished eating, Alice handed Kate a black-and-white-speckled notebook filled with details about her childhood in North Carolina. With growing interest Kate read about the gentle slope of land upon which Alice's family built their farm and how in the mornings the dew looked like steam rising from the grass. She read about the pigs Alice's family raised, how they were finished on acorns, making their meat unbelievably silky. Kate read about Alice's mother's cooking, how she could turn the humblest ingredients into something magical: creamy chess pies, tender squirrel stew, butter nut cookies at Christmas time that were both salty and sweet.

Her tits pressed into my side and her knee was slung over my thigh. Her breaths against my skin were like a spark. The spark turned into embers, and when she made a soft sigh in her sleep, I was alight

I intended to make her beg so many more times. Enough to fill every nook and cranny of my mind with her words, her whimpers

Fucked up’ isn’t a strong enough phrase to describe that

I’m a grown man, but the threat of calling my mother gets me on my feet

I appreciate any woman who avoids cockblockery

I’m shocked anyone would let you on a team with other normal human beings. Were they afraid you’d kill them in their sleep or something if they didn’t

Opposites in every way, which must have been the reason we fit together perfectly

But if he turns into a controlling asshat, I’ll be disposing of his body in a landfill

Something about providing her with food and warmth soothed whatever masculine ego I possessed

I mean, I feel weird, since I don’t do this sort of thing. And I’m not saying that if you come inside we will definitely … you know. So don’t get that idea

That’s what she does to me—turns off the malfunctioning parts and lights up the good ones. But she doesn’t know me. Not really

I’d spent the day doing some additional creative investigation. Sure, some might call it stalking, but I felt that term only applied to guys with super creepy motives. I wasn’t that guy. Right

Tell me what you want.” “You.

Who on earth would ever trust a skinny baker

I know how you taste. Pretty sure that means we aren’t strangers

Three years couldn’t turn Satan to a saint

I’d always believed that the best predictor of future behavior was past behavior

Bella's Christmas Bake Off' always started in early December and for years had prepared me and the rest of the country for the culinary season ahead. Bella basted beautiful, golden turkeys, cooked crispy roast potatoes, baked magnificent cakes and biscuits, causing power surges throughout the country as people turned on their ovens and baked. She would sprinkle lashings of glitter, special olive oils, the latest liqueurs and all in a sea of Christmas champagne bottles. Bella's style was calm, seductive, and gorgeous. Her very presence on screen made you feel everything was going to be okay and Christmas was on its way. She didn't just stop at delicious food either- her tables were pure art and her Christmas decorations always the prettiest, sparkliest, most beautiful. Bella Bradley had an enviable lifestyle and she kept viewers transfixed all year round, but her Christmases were always special. Her planning and eye for detail was meticulous, from color-matched baubles to snowy landscapes of Christmas cupcakes and mince pies- and soggy bottoms were never on her menu.

When we got back, we opened Bella's posh hamper which contained lovely luxuries that were pointless on their own. But we ate the olive biscuits and the chocolate mints and the jar of cherries in kirsch as well as Christmas cake and Beatrice's Jamaican rum cake and we drank champagne.

I’d always had fantasies of being forced

When she said I owned her, it wasn’t just words. It was the truth

I’m amazing. Because I’m with you

Was I so love starved that I’d just jump into bed with anyone

Where does the will to do the right thing, be a good person, always try to brighten the lives of those around you—where does it come from

Things are more trustworthy. They don’t change. Let’s say I buy a house in the Hamptons. When I go back next summer, it’s still there. It hasn’t left or died or betrayed me. It’s fixed. And, better than that, its value has increased

Just want to make sure you’re happy. That’s the most important thing to me

Though I’d never been much for brawling—getting punched in the face hurts like hell—I knew I’d have no trouble whatsoever fighting for her

Me. When I decided I wanted something, I went all out until I had it. I would work harder, be smarter, and do whatever it took

If I can’t defend it, I don’t deserve it

You are like a stick of dynamite waiting to blow

In that moment, I wanted everything I’d thought I’d never have—a woman I loved, and just maybe, one that loved me back. All that in a single kiss that seared through my hardened heart and spurred it to beat again

You burn bright, but you have a spot of darkness you can’t shake

I want us clean as fast as possible so I can fuck you like a gentleman. In a bed

If I ever raise a hand to you, you have my permission to walk right out on me and never look back. I will live every day with the intention of making you happy. And I will do my best to deserve you, though I never will. But it won’t be all rainbows and roses. I expect we’ll disagree sometimes. And I can be stubborn—

On top of that, I’m jealous. It’s just my nature when it comes to you. I won’t share you. Ever. But I promise you, right here over the world’s best French toast, that I will love you for every moment that my heart beats. It will beat for you and only you

I want to feel you shatter

His confidence was like a special sort of aphrodisiac. I wanted to wrap myself in it like a blanket

I think you know. Falling in love doesn’t mean that you can see clearly, you know. Especially given that he’s never done it before. So he made mistakes—

But I’d prefer to be inside you, if that’s an option

Forgiveness sure is beautiful

What about you? You could be a serial killer, or worse, a dog person

RECIPE FOR APPLESAUCE SPICE CAKE WITH MAPLE FROSTING OR CREAM CHEESE FROSTING CAKE 2½ cups all-purpose flour or cake flour 1 teaspoon salt ¼ teaspoon baking powder 1½ teaspoons baking soda ¾ teaspoon cinnamon ½ teaspoon allspice ½ teaspoon cloves 1¾ cups sugar (scant) 1½ cups unsweetened applesauce ½ cup water ½ cup unsalted butter 2 eggs ½ cup chopped walnuts (optional) ¾ cup raisins (optional) Preheat oven to 350°F. Butter and flour two 8" or two 9" round cake pans or one 9"x13" pan. Mix first 7 dry ingredients in medium bowl. Blend sugar, applesauce, butter, eggs and water in large

bowl. Add dry ingredients and combine on low mixer speed just until blended. Turn mixer to high speed for about 3 minutes. Fold in optional walnuts and/or raisins by hand. Pour batter into pans and bake. Plan on about 30–35 minutes for 9-inch layers and a bit longer for 8-inch layers; 50 to 60 minutes for a rectangular pan. A toothpick or tip of a sharp knife inserted into the center of the cake should come out clean. When the cake is cool, frost with maple frosting or cream-cheese frosting. MAPLE FROSTING 4 tablespoons butter (preferably unsalted) ¼ to cup pure maple syrup 1 teaspoon pure vanilla extract 2½ cups confectioner’s sugar 2 to 3 tablespoons milk (preferably whole) Blend together butter, syrup, vanilla and about a third of the sugar. Alternate milk and sugar. Use as much milk as needed for consistency. If necessary, refrigerate cake before serving to set frosting. CREAM CHEESE FROSTING 8 oz. cream cheese, softened (preferably full fat)

4 tablespoons unsalted butter, softened 2½ to 3 cups confectioner’s sugar 1 teaspoon vanilla (or a bit more to taste) Blend together cream cheese and butter with enough confectioner’s sugar for good spreading consistency. Stir in vanilla. Refrigerate frosted cake before serving.

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.

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.