Cherry On Top Quotes

I am not plain, or average or - God forbid - vanilla. I am peanut butter rocky road with multicolored sprinkles, hot fudge and a cherry on top.

To be acceptable is for one to ignore his weakness while knowing his strength, to cover the scar even though it's always there, however, to be impossible is for one to see his weakness as, not an adversary, but the cherry on top of his strength, to rearrange the scar so that it compliments his features.

This party is turning out to be the turd-encrusted cherry on the top of my shit-shake of a day.

So what are you in the mood for? (Sunshine) How about naked Sunshine al dente covered in whipped cream and chocolate? We could even put a cherry on top. (Talon)

I think the tingles are important. They are real, and I am in favor of their survival. But they are not the basis for a satisfactory marriage. I am not suggesting that on should marry without the tingles. Those warm, excited feelings, the chill bumps, that sense of acceptance, the excitement of the touch that make up the tingles serve as the cherry on top of the sundae. But you cannot have a sundae with only the cherry.

I am not plain or average or- god forbid- vanilla. I am peanut butter rocky road with multicolored sprinkles, hot fudge, and a cherry on top.

Excuses are merely the cherry topping of an E.coli-infested sundae.

That’s basically the cherry on top of this week’s sundae of suck.

He looked down at the keys and played a gentle chord. Jesper wondered at how he could have mistaken Kuwei for Wylan. Their hands were completely different, the shape of the fingers, the knuckles. “Jes,” Wylan said, “did you mean what you told my father? Will you stay with me? Will you help?” Jesper leaned back on the pianoforte, resting on his elbows. “Let’s see. Live in a luxurious merch mansion, get waited on by servants, spend a little extra time with a budding demolitions expert who plays a mean flute? I guess I can manage it.” Jesper’s eyes traveled from the top of Wylan’s red-gold curls to the tips of his toes and back again. “But I do charge a pretty steep fee.” Wylan flushed a magnificent shade of pink. “Well, hopefully the medik will be here to fix my ribs soon,” he said as he headed back into the parlor. “Yeah?” “Yes,” said Wylan, glancing briefly over his shoulder, his cheeks now red as cherries. “I’d like to make a down payment.” Jesper released a bark of laughter. He couldn’t remember the last time he’d felt this good. And no one was even shooting at him.

But you’re out of another world old kid … You ought to live on top of the Woolworth Building in an apartment made of cutglass and cherry blossoms.

pretty please, with a cherry on top of me!

I am not plain, or average or - God forbid - vanilla. I am peanut butter rocky road with multicolored sprinkles, hot fudge and a cherry on top.

There are few things more blasphemous than a preacher who compliments the unbeliever on the wonderful life he has made for himself, extolling all that he has achieved, and then adding that he lacks one thing: he needs Jesus to make it all complete. This was not the attitude of the apostle Paul, who counted even the most splendid things in his previous life to be dung in comparison to Christ.11 We should never present Christ to the unbeliever as the cherry on top of an already wonderful life. The unbeliever must see that he has no life, and that all his personal achievements prior to Christ are monuments to his own vanity: made of sand and quickly passing.

Twas the night before Christmas, when all through the house Not a creature was stirring, not even a mouse; The stockings were hung by the chimney with care, In hopes that St. Nicholas soon would be there; The children were nestled all snug in their beds; While visions of sugar-plums danced in their heads; And mamma in her 'kerchief, and I in my cap, Had just settled our brains for a long winter's nap, When out on the lawn there arose such a clatter, I sprang from my bed to see what was the matter. Away to the window I flew like a flash, Tore open the shutters and threw up the sash. The moon on the breast of the new-fallen snow, Gave a lustre of midday to objects below, When what to my wondering eyes did appear, But a miniature sleigh and eight tiny rein-deer, With a little old driver so lively and quick, I knew in a moment he must be St. Nick. More rapid than eagles his coursers they came, And he whistled, and shouted, and called them by name: "Now, Dasher! now, Dancer! now Prancer and Vixen! On, Comet! on, Cupid! on, Donder and Blixen! To the top of the porch! to the top of the wall! Now dash away! dash away! dash away all!" As leaves that before the wild hurricane fly, When they meet with an obstacle, mount to the sky; So up to the housetop the coursers they flew With the sleigh full of toys, and St. Nicholas too— And then, in a twinkling, I heard on the roof The prancing and pawing of each little hoof. As I drew in my head, and was turning around, Down the chimney St. Nicholas came with a bound. He was dressed all in fur, from his head to his foot, And his clothes were all tarnished with ashes and soot; A bundle of toys he had flung on his back, And he looked like a pedler just opening his pack. His eyes—how they twinkled! his dimples, how merry! His cheeks were like roses, his nose like a cherry! His droll little mouth was drawn up like a bow, And the beard on his chin was as white as the snow; The stump of a pipe he held tight in his teeth, And the smoke, it encircled his head like a wreath; He had a broad face and a little round belly That shook when he laughed, like a bowl full of jelly. He was chubby and plump, a right jolly old elf, And I laughed when I saw him, in spite of myself; A wink of his eye and a twist of his head Soon gave me to know I had nothing to dread; He spoke not a word, but went straight to his work, And filled all the stockings; then turned with a jerk, And laying his finger aside of his nose, And giving a nod, up the chimney he rose; He sprang to his sleigh, to his team gave a whistle, And away they all flew like the down of a thistle. But I heard him exclaim, ere he drove out of sight— “Happy Christmas to all, and to all a good night!

Oh.” I thought it was chocolate fudge brownie sex that we had, with a cherry on the top. But hey, what do I know?

So I mixed him an ‘End of the World Delight.’ I gave him about a half-pint of créme de menthe in a hollowed-out pineapple, with whipped cream and a cherry on top.

Now, my brothers are bustin' their asses to cover our shit, and you race to the bathroom like you're fifteen, we're in your bedroom, I just popped your cherry, and your Dad's at the door. Babe, I get you got issues but on top of all our other shit, we gotta spend some time sortin' those out.

When Jordan was a baby he sat on top of me much as a fly rests on a hill of dung. And I nourished him as a hill of dung nourishes a fly, and when he had eaten his fill he left me. Jordan... I should have named him after a stagnant pond and then I could have kept him, but I named him after a river and in the flood-tide he slipped away.

Loved me. How over the top and dramatic can one person get? I mean, hell. Lust at seventeen, sure. Sex buddies at eighteen, shit yeah. But love? Love doesn’t enter anyone’s life until you turn forty-two, add fifty pounds to your body, and start complaining about the younger generations. Once someone can put up with your forty-two-year-old annoying ass and nasty farts, you know that’s real love.

What a night, I'm telling you. Odious. Odious with cherries on top.

Your life should always come with hot fudge, whipped cream, and a cherry on top.

The headstone is placed on top of the whole affair, like the cherry on a death-denial sundae.

Instead of a cherry on top of a milkshake, why not a duck riding a unicycle? It makes more sense than your decision to try to VOTE your way to FREEDOM.

There is nothing firm or stable in a life spent between larking about together and quarrelling, exuberant one moment, aggrieved and resentful the next. You are forever pondering pros and cons, endlessly absorbed in questions of gain and loss. And on top of delusion comes drunkenness, and in that drunkenness you dream.

Grabbing her close to him, he spun her around and pushed her against the wall. They needed something solid to keep them steady, because he didn’t see himself giving up those lips any time soon. He would kiss her until she lost her breath and it was only his lips on hers that kept her upright. Only the kiss that kept her breathing.

[T]he parent-child relationship was one way, you gave them all your love and they were under no obligation to pay a penny back. Of course, if they did love you then that was the icing on the cake with cherries on top. And chocolate shavings and those little silver balls that cracked your fillings.

Shit," he said. "I don't know why you're feeling sorry for yourself because you ain't had to fight a war. You're lucky. Shit, all you had was that damn Desert Storm. Should have called it Dessert Storm because it just made the fat cats get fatter. It was all sugar and whipped cream with a cherry on top. And besides that, you didn't even have to fight in it. All you lost during that was was sleep because you stayed up all night watching CNN.

And he kissed her. Slow, hot and oh so heavy. It wasn’t a kiss of love or romance. It wasn’t probing or questioning. It was simple; conquer. He kissed her like it was all he wanted. He kissed her like it was all that she needed and in that moment it was.

Nephilim were guarded, Nephilim were arrogant, Nephilim were to be avoided. Even the Shadowhunters Magnus had met and liked had been, every one, a trouble sundae with dark secret cherries on top.

What exactly do you thing I'm doing? I love my mother to death. Out of all mothers, she was top of the line.

Vomit will always be vomit even if drizzled with chocolate, sliced almonds, and a cherry on top (2 Peter 2:21-22). When the temptation to see sin as what it is not arrives, the Scriptures are our light, our final truth, our escape out of the shadow moving toward our feet. The Word of God and not the word of the enemy is where we see the true identity of sin.

And The Cherry On Top Of The Cake A MAN!

Sex is like the cherry on the top of a sundae, but you need to make the sundae first, if you get my drift.

Everyone thinks women should be thrilled when we get crumbs, and I want women to have the cake, the icing, and the cherry on top, too.” —BILLIE JEAN KING

It was the bitter freaking maraschino cherry on top of the shit sundae I’ve been shoveling down for the last three weeks.

Sensuality was not meant to be sexy. It was meant to authentic. And sexiness, well, that’s just a cherry on top.

Not fair let me see your anal gland pretty please with a cherry on top!

And falling for Sam Lloyd was the don’t-you-dare cherry on top of a worst-idea sundae.

fuck about Raphael Visconti’s love life, but the fact that he fucks-and-chucks women is just the cherry on top of his obnoxious cake.

Making out with Logan was just the cherry on top. New Jeanie liked cherries.

And trust me, none of those boys – including Julien – will give you a hard time about poppin’ that sweet cherry of yours, in case you get the urge again.” I laughed some more at her over-the-top style.

But that, right there, is why embracing our dirty dessert secrets matters so much. On the surface, they are just hilarious indulgences, but dig down a little deeper than the whipped cream and cherry on top and you'll see that they are powerful reminders to cultivate and celebrate our inner selves as fiercely as we do our LinkedIn profiles and Instagram feeds. Because what good, really, is all that public success and admiration without the private joy at the center?

Patricia and Carla look like they're sleeping. I can't see the whites of their eyes. We look like a matchbox. Sticks on top of each other. A human cake. I'm the cherry on top, the smallest one riding on the carpet. I'm Aladdin. I finally made it through the desert.

Each boat-shaped dish held scoops of vanilla and chocolate ice cream beneath thick blankets of chocolate syrup and creamy marshmallow sauce. Mounds of whipped cream rose on top, with a juicy red maraschino cherry at the very peak. Crunchy cookies poked like wings from each side.

Jes,” Wylan said, “did you mean what you told my father? Will you stay with me? Will you help?” Jesper leaned back on the pianoforte, resting on his elbows. “Let’s see. Live in a luxurious merch mansion, get waited on by servants, spend a little extra time with a budding demolitions expert who plays a mean flute? I guess I can manage it.” Jesper’s eyes traveled from the top of Wylan’s red-gold curls to the tips of his toes and back again. “But I do charge a pretty steep fee.” Wylan flushed a magnificent shade of pink. “Well, hopefully the medik will be here to fix my ribs soon,” he said as he headed back into the parlor. “Yeah?” “Yes,” said Wylan, glancing briefly over his shoulder, his cheeks now red as cherries. “I’d like to make a down payment.” Jesper released a bark of laughter. He couldn’t remember the last time he’d felt this good. And no one was even shooting at him.

It was just a quick touch of his lips and it left her breathless, as always. In that moment his kiss infuriated her. This was only supposed to happen in the movies! It was a feeling designed by books! She wasn’t supposed to feel her lungs seize and butterflies were not supposed to run rampant in her stomach, just because a man pressed his lips to her lips

Big Jason walked into the club, stared at the band beginning their sound check and quickly walked over to the bar. Lily looked up from her rinsing and smiled. "Big Jason Gulliver, back in town. Raquel said Godzilla returned to Tokyo, I wondered how soon you'd drop by here". "Front me a soda, Lily. How's the night club racket?" Jason barked over the noisy band. "Guys still hitting on me, including your stupid friend King Steve", Lily shot a jet of soda pop from her beverage gun into a water glass. Jason chortled. "He's slow on the draw. You're a fuckin' dyke but a cool fuckin' dyke. I don't even care if you sleep with my girl". "Why thank you, Caveman", Lily smiled, handing him the soda with a cherry on top.

He was sinfully yummy, like hot fudge melted all over a hot brownie, topped with whipped cream and a maraschino cherry. - Siren Song

POPPY: Not bad. I’d put you in the top three on my list of possible cherry poppers. EMMETT: No way. Unless your list is me, myself, and I, you’ve only got one name on that list.

No way. I swear I wasn’t thinking anything … inappropriate.” “Really? What were you thinking?” A faint blush crept into Josh’s cheeks and across the tops of his ears. “I was thinking that I would really like to talk to you again, without worrying about anyone overhearing us.” “That’s all?” “Pretty much.” “That wouldn’t trigger the curse.” Josh’s ears and cheeks went from pink to cherry red. “Well, I might have … sort of … maybe … been thinking that you look really nice today.

Let the word go forth from this time and place,” Taylor pronounced. “There is no secret unit operating in Mexico City, and it gets everything it needs from you. If Keller asks you for something, you don’t ask ‘why,’ you ask ‘when.’ If Keller wants a large pizza smothered with chocolate ice cream, French fries, and a cherry on top, you deliver it faster than Domino’s, no questions asked. You have any questions, come to me, but don’t have any questions. Are there any questions?

Pan and the Cherries I RECOGNIZED him by his skips and hops, And by his hair I knew that he was Pan. Through sunny avenues he ran, And leapt for cherries to the red tree-tops. Upon his fleece were pearling water drops Like little silver stars. How pure he was! And this was when my spring was arched with blue. Now, seeing a cherry of a smoother gloss, He seized it, and bit the kernel from the pulp. I watched him with great joy ... I came anigh ... He spat the kernel straight into my eye. I ran to kill Pan with my knife! He stretched his arm out, swirled-- And the whole earth whirled! Let us adore Pan, god of all the world!

He wanted to give her more than that. Sex with him would never be just another thing she ticked off her list. It would be all-consuming and no matter how they ended up, this woman would always remember her nights with him as some of the best she’d ever had. His pride demanded nothing less. His love for her could give nothing less.

I needed a story. Something local, but juicy. And more than just newsworthy. I was holding out for gasp-worthy. And I found it. Or rather, it found me. Yup, your humble J-school grad was pretty much handed a tale that had it all: sex and drugs (not the regular kinds), multiple deaths (untimely, natch), rich folks and rituals and loads o' lawsuits- even a celebrity cherry on top. My newbie journo peers might be settling for three inches of coyotes in the subway, some spry centenarian's weightlifting regime or a bucket of campylobacter in the church supper salad, but I was planning to debut large and with oomph. The story was mine. I just had to figure out how to tell it.

Fold up the maps and put away the globe. If someone else had charted it, let them. Start another drawing with whales at the bottom and cormorants at the top, and in between identify, if you can, the places you have not found yet on those other maps, the connections obvious only to you. Round and flat, only a very little has been discovered.

We passed the Irish club, and the florist’s with its small stiff pink-and-white carnations in a bucket, and the drapers called ‘Elvina’s’, which displayed in its window Bear Brand stockings and knife-pleated skirts like cloth concertinas and pasty-shaped hats on false heads. We passed the confectioner’s – or failed to pass it; the window attracted Karina. She balled her hands into her pockets, and leant back, her feet apart; she looked rooted, immovable. The cakes were stacked on decks of sloping shelves, set out on pink doilies whitened by falls of icing sugar. There were vanilla slices, their airy tiers of pastry glued together with confectioners’ custard, fat and lolling like a yellow tongue. There were bubbling jam puffs and ballooning Eccles cakes, slashed to show their plump currant insides. There were jam tarts the size of traffic lights; there were whinberry pies oozing juice like black blood. ‘Look at them buns,’ Karina would say. ‘Look.’ I would turn sideways and see her intent face. Sometimes the tip of her tongue would appear, and slide slowly upwards towards her flat nose. There were sponge buns shaped like fat mushrooms, topped with pink icing and half a glace cherry. There were coconut pyramids, and low square house-shaped chocolate buns, finished with a big roll of chocolate-wrapped marzipan which was solid as the barrel of a cannon.

Can I have your pineapple upside-down cake recipe?” “Sure, darling. It’s just yellow box cake with Del Monte pineapple and brown sugar and a maraschino cherry on top. Just make sure you get the rings and not the chunks.” This cake sounds horrible. I try to nod in a diplomatic way, but Stormy is onto me. Crossly she says, “Do you think I had time to sit around baking cakes from scratch like some boring old housewife?” “You could never be boring,” I say on cue, because it’s true and because I know it’s what she wants to hear. “You could do with a little less baking and a little more living life.” She’s being prickly, and she’s never prickly with me. “Youth is truly wasted on the young.

Not so. Fold up the maps and put away the globe. If someone else had charted it, let them. Start another drawing with whales at the bottom and cormorants at the top, and in between identify, if you can, the places you have not found yet on those other maps, the connections obvious only to you. Round and flat, only a very little has been discovered.

She handed me one of the finished mendiants. A fat black cherry made for the nose; a candied lemon slice for the mouth. She had made all her chocolates into little faces. Features added in gold leaf; almonds, raisins, poppy seeds. All of the chocolates different, all of them marked with her signature: Love me. Feed me. Free me- And all of the chocolates were smiling.

I explored the literature of tree-climbing, not extensive, but so exciting. John Muir had swarmed up a hundred-foot Douglas Spruce during a Californian windstorm, and looked out over a forest, 'the whole mass of which was kindled into one continuous blaze of white sun-fire!' Italo Calvino had written his The Baron in the Trees, Italian editionmagical novel, The Baron in the Trees, whose young hero, Cosimo, in an adolescent huff, climbs a tree on his father's forested estate and vows never to set foot on the ground again. He keeps his impetuous word, and ends up living and even marrying in the canopy, moving for miles between olive, cherry, elm, and holm oak. There were the boys in B.B.'s Brendan Chase, who go feral in an English forest rather than return to boarding-school, and climb a 'Scotch pine' in order to reach a honey buzzard's nest scrimmed with beech leaves. And of course there was the realm of Winnie the Pooh and Christopher Robin: Pooh floating on his sky-blue balloon up to the oak-top bee's nest, in order to poach some honey; Christopher ready with his pop-gun to shoot Pooh's balloon down once the honey had been poached....

Before World War II, when physics was primarily a European enterprise, physicists used the Greek language to name particles. Photon, electron, meson, baryon, lepton, and even hadron originated from the Greek. But later brash, irreverent, and sometimes silly Americans took over, and the names lightened up. Quark is a nonsense word from James Joyce’s Finnegan’s Wake, but from that literary high point, things went downhill. The distinctions between the different quark types are referred to by the singularly inappropriate term flavor. We might have spoken of chocolate, strawberry, vanilla, pistachio, cherry, and mint chocolate chip quarks but we don’t. The six flavors of quarks are up, down, strange, charmed, bottom, and top. At one point, bottom and top were considered too risqué, so for a brief time they became truth and beauty.

The most exciting things to happen in Dullsville in my lifetime, in chronological order: 1. The 3:10 train jumped its tracks, spilling boxes of Tootsie Rolls, which we devoured. 2. A senior flushed a cherry bomb down the toilet, exploding the sewage line, closing school for a week. 3. On my sixteenth birthday a family rumored to be vampires moved into the haunted mansion on top of Benson Hill! -Vampire Kisses: The Beginning

KUNDALINI DANCE Dark and cold and wet were Her hands I felt Her chilly breath inside my throat Her claws deep inside trying to find traces of Fear within me I stayed still Accepting Opening Receiving Within a moment She was inside Two fingers below My belly button In there She found no traces of shivers no traces of resistance, no traces of weakness just clear pure Passage-Way Then She grew into Her most powerful Self She stood undisturbed, unmoved, unchanged Totally free and She screamed AAAAAUUUUUUMMM From the centre of the earth, Through the tunnels of the caves, To the surface of the volcanoes AAAAUUUUUUMMMM To open: Mountain tops untouched by clouds and rain Cherry fields in their full blossom A dog running after a train filled with the excitement A witch laughing at passers-by mirroring their paranoia Death looking us in the eyes searching for the chosen Few Capable to see the Key behind Her magic veil

Meditteranean Summer Salad Serves:  5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice

Oh! I also made a late-late night dinner for us,” she exclaimed, reaching for the picnic basket. Now, I don’t want you to be offended by how amazing my food is. I know you’re used to being the best chef in town, but I think I might have topped you with this one.” She reached into the basket and pulled out a container holding peanut butter and jelly sandwiches. I laughed. “No way! You made this?” "Fully from scratch. Except for the peanut butter, jam, and bread.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

There are vanishingly few of them, those days when the game can still surprise us. When it does happen, it comes without warning; we just have to trust that we’ll recognize it. So when the echo of the skates cutting into the ice bounds up the banks of seating, Sune stops and pauses for a moment before casting one final glance over his shoulder again. He sees the fifteen-year-old turn, holding his stick lightly in his hand, then set off again at blistering speed, and Sune will remember this as one of the true blessings in his life: seeing the impossible happen in Beartown for a third time. The caretaker looks up from the screws in the railing and sees the old coach sink onto one of the seats on the top row. At first he seems to be seriously ill. Then the caretaker realizes that it’s because he’s never seen the old man laugh before. Sune is breathing through his nose with tears in his eyes, and the whole rink smells of cherry blossom.

Mr. Nord, bald and boring, sold equipment to hospitals and was gone a lot on overnight trips. Mrs. Nord wore eye shadow and headbands that matched her shell tops and Bermudas. For lunch she made us foods she’d seen in the pages of her women’s magazines: baked hot dogs coated in crushed Special K; English muffin pizzas; Telstar coolers (lemonade and club soda afloat with a toothpick-speared maraschino cherry—a sort of edible satellite that jabbed your lip as you drank).

Brian orders us both Grandpa's Turtle Sundaes, a classic with vanilla ice cream, hot fudge, caramel sauce, whipped cream and nuts, topped with a house-made turtle candy instead of a cherry. Sigh. So much for getting out of the elastic waistband pants anytime soon. But the thing is, it works. Decadent, insane, over the top, but so freaking delicious. Cold ice cream, fluffy whipped cream, the mingling richness of fudge and caramel, perfectly tempered with the salt and crunch of toasted pecans and peanuts. A weirdly perfect food.

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

The next day, I started getting dressed at three for the rehearsal. The beautiful cherry red suit had black stitching, and I had taken the skirt to a seamstress to have it shortened to a sexy upper-midthigh length--an unfortunate habit I’d picked up while watching too much Knots Landing in the late 1980s. I was relatively slender and not the least bit stacked on top, and my bottom was somewhat fit but wildly unremarkable. If I was going to highlight any feature of my anatomy, it would have to be my legs. When I arrived at the rehearsal at the church, my grandmother kissed me, then looked down and said, “Did you forget the other half of your suit?” The seamstress had gotten a little overzealous.

I can taste hints of coarse-ground cinnamon, cumin, cardamom and cloves!" "Not only that, he used apple wood for his smoke chips! Compared to cherry and other fruit trees, apple wood gives off a milder, sweeter smoke." "Aha! I see! So that's how he was able to smoke the ingredients without overpowering the curry spices!" "Correct! That was the perfect wood to use to highlight the coarse-ground spices he chose." "I added the spice mix to my curing compound too. You should be able to taste the curry spices in all of the smoked ingredients." "The toppings also show an excellent hand! The smoked egg was soft boiled to perfection, its umami flavors delectably concentrated. The yolk is practically jelly!

The Brinkmans take to reading, when they're alone together. And, together, they're alone most of the time. ... In place of children, then, books...Ray's shelves are organized by topic; Dorothy's, alphabetical by author. He prefers state-of-the-art books with fresh copyrights. She needs to communicate with the distant dead, alien souls as different from her as possible... Once any given volume enters the house, it can never leave. For Ray, the goal is readiness: a book for every unforeseeable need. Dorothy strives to keep loyal independent booksellers afloat and save neglected gems from the cutout bin. Ray thinks: You never know when you might finally get around to reading that tome you picked up five years ago. And Dorothy: Someday you'll need to take down a worn-out volume and flip to that passage on the lower right-hand face, ten pages from the end, that fills you with such sweet and vicious pain. The conversion of their house into a library happens too slowly to see. The books that won't fit she lays on their sides, on top of the existing rows. This warps the covers and makes him crazy. For a while they solve the problem with more furniture. A pair of cherry cases to set between the windows in his downstairs office. A large walnut unit in the front room, in the space traditionally reserved for the television altar. Maple in the guest room. He says, "That should hold us for a while." She laughs, knowing from every novel she has ever read, how brief a while a while can be.

God took His time to carve out the perfect place, Sam remembered her grandma always saying. Indeed, the hilltop was akin to a real cherry on top of a stunningly picturesque sundae. Bayview Point was home to two of northern Michigan's most popular orchards and tourist stops: Very Cherry Orchards and her family's Orchard and Pie Pantry. The first half of the hill was dense with rows of tart cherry trees, and the limbs of the small, bushy trees were bursting with cherries, red arms waving at Sam as if to greet her home. In the spring, these trees were filled with white blossoms that slowly turned as pink as a perfect rosé, their beauty so tender that it used to make Sam's heart ache when she would run through the orchards as part of her high school cross-country training. Often, when Sam ran, the spring winds would tear at the tender flowers and make it look as though it were snowing in the midst of a beautiful warm day. Like every good native, Sam knew cherries had a long history in northern Michigan. French settlers had cherry trees in their gardens, and a missionary planted the very first cherry trees on Old Mission Peninsula. Very Cherry Orchards grew nearly 100 acres of Montmorency tart cherries in addition to Balaton cherries, black sweet cherries, plums, and nectarines. They sold their fruit to U-Pickers as well as large companies that made pies, but they had also become famous for their tart cherry juice concentrate, now sold at grocery and health food stores across the United States. People loved it for its natural health benefits, rich in antioxidants.

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

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

You're beautiful." The words dropped from his lips before he could stop them. She was wearing a cherry red dress with white polka dots that hugged all her curves and dipped low at the top, giving him a delicious glimpse of the soft swell of her breasts. "Thank you." Her gaze dropped and she pulled her phone out of a small red purse that matched her shoes. Liam had never thought much about a woman's shoes before, but Daisy's shoes demanded to be noticed. Curvy and round with bows on top and a big, graceful heel that made his mouth water, they were sweet and sexy all at once---the kind of shoes a man could admire when his lover was bent over his table in her fancy dress, skirt flipped up, and... fuck, why had he locked his helmet to his bike? Shrugging off his leather jacket, he held it discreetly in front of him and forced his mind back to the conversation because, holy hell, when had he ever let his Daisy fantasies get this out of control?

My sour cherry liqueur is especially popular, though I feel a little guilty that I cannot remember the cherry's name. The secret is to leave the stones in. Layer cherries and sugar one on the other in a widemouthed glass jar, covering each layer gradually with clear spirit (kirsch is best, but you can use vodka or even Armagnac) up to half the jar's capacity. Top up with spirit and wait. Every month, turn the jar carefully to release any accumulated sugar. In three years' time the spirit has bled the cherries white, itself stained deep red now, penetrating even to the stone and the tiny almond inside it, becoming pungent, evocative, a scent of autumn past. Serve in tiny liqueur glasses, with a spoon to scoop out the cherry, and leave it in the mouth until the macerated fruit dissolves under the tongue. Pierce the stone with the point of a tooth to release the liqueur trapped inside and leave it for along time in the mouth, playing it with the tip of the tongue, rolling it under, over, like a single prayer bead. Try to remember the time of its ripening, that summer, that hot autumn, the time the well ran dry, the time we had the wasp's nests, time past, lost, found again in the hard place at the heart of the fruit...

A grown woman tasting a spoonful of Georgia's Mousse au Citron at a late afternoon lunch, then suddenly standing and announcing that she needed to reconcile with her estranged sister before it was too late. She'd hastened away, leaving her coat, one hundred euros to pay the bill, and the mostly uneaten mousse at the table. After devouring Georgia's beet and goat cheese tart one bitter winter evening, an American man with an engagement ring nestled on top of a slice of Georgia's cherry clafoutis looked across the table at his girlfriend and said later that he could suddenly see clearly that she was not the love of his life. He'd hastened back to the kitchen to remove the ring from the dessert where it was waiting to be served at the right moment. They left the restaurant with the ring in his pocket and his girlfriend in tears. There had been others. Many others, now that she thought of it. It had been a bit of a joke among the kitchen staff, that Georgia's dishes could cause more breakups and engagements and family feuds and reconciliations than the restaurant had ever seen. She'd never really put it all together before, but now that she thought of it... "I think my cooking might give people clarity somehow," Georgia said in surprise.

Desperately. Tally searched her brain for a prayer. Any prayer. Now I lay me down to sleep... No! Not that one. Hail Mary something, something. She wasn't Catholic. Oh, God, she should've gone to church more often. And Jesus, now definitely wasn't the time to blaspheme. Fingers completely numb from gripping the chair, she kept her gaze pinned, with manic attention, on the pirate's large, strong hands on the wheel. Backlit eerily by the red lights on the instrument panel, those few teeny, tiny red lights were all that held her together. She hated the dark. Hated, hated, hated it. She wasn't that fond of roller coasters, either, and this was about seven hundred times worse. Putting the two together was overkill and proved that God had a sense of humor. Maybe she didn't want to pray after all. The boat hit a trough with the force of a ten-ton cement truck slamming into a granite mountain. Every bone in her body jarred. Dear God, how long could the pirate ship last in this onslaught? Her brain pulled up every water movie she'd ever seen. Titanic. The Abyss. The Deep. Jaws... Oh, Lord. The Perfect Storm... There were things she still wanted to do in her life. Off the top of her head she couldn't think of a one right now. But topping her list was dying in her own bed in Chicago. Dry. Of old age.

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

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

Not only was the four-poster- a lofty structure that would have put princesses and peas to shame- a place of rest and relaxation but it was, and had been for quite some time now, a portal for her magic carpet escapades. It was there that Estelle first began to practice what Marjan had called "eating at the edge of a ready 'sofreh'." Estelle always followed the same routine when assembling her dinner 'sofreh' on her bed. First, she would spread the paisley blanket Marjan had given her, tucking the fringed ends in tight around the sides of her mattress. Then, having already wetted a pot of jasmine tea, she would dig a trivet into the blanket's left corner and place the piping pot on top of it. Following the Persian etiquette of placing the main dishes at the center of the 'sofreh', Estelle would position the plate of saffron 'chelow' (with crunchy 'tadig'), the bowl of stew or soup that was the day's special, and the 'lavash' or 'barbari' bread accordingly. She would frame the main dishes with a small plate of 'torshi', pickled carrots and cucumbers, as well as a yogurt dip and some feta cheese with her favorite herb: balmy lemon mint. Taking off her pink pom-pom house slippers, Estelle would then hoist herself onto her high bed and begin her ecstatic epicurean adventure. She savored every morsel of her nightly meal, breathing in the tingle of sumac powder and nutmeg while speaking to a framed photograph of Luigi she propped up on its own trivet next to the tea. Dinner was usually Persian, but her dessert was always Italian: a peppermint cannoli or marzipan cherry, after which she would turn on the radio, always set to the 'Mid-West Ceili Hour', and dream of the time when a young Luigi made her do things impossible, like when he convinced her to enter the Maharajah sideshow and stand on the tallest elephant's trunk during carnival season in her seaside Neapolitan town.

Their eyes met. For a split second she caught a glimpse of heat in his eyes. Then Jake banked the flame and broke out of her embrace. Marnie felt a hot blush rise from her toes to her nose. It took a moment for her eyes to focus and her brain to function. Bewildered, she looked up to find him watching her. His heavy-lidded eyes held a strange desperation as he reached back and unhooked the vice of her ankles from around his wiast. Her legs dropped. Her heels thumped against the cabinet. Beneath his hawklike gaze she felt stripped bare and vulnerable. He studied her face, seeming to see more than her features. He seemed to delve into her mind, to touch things deep and frightening—parts of herself Marnie was still exploring. The muscles in his jaw knotted and unknotted. After a moment he stepped back and casually, but with difficulty, adjusted his jeans Heat flooded her cheeks. Legs splayed, nipples peaked to his clinical gaze, she’d never experienced such acute embarrassment in her life. Her breath hitched as she jumped off the counter, tugging her top down and her pants up. At a loss for hers, she half laughed. “I have absolutely no idea what to say.” Which was a reasonable start, she guessed. It was rare for her to be speechless. But then, this was a day of firsts. “I told you you weren’t my type.” The brass button on his jeans closed like the clasp of a miser’s purse. Other than a faint flush on the ridge of his cheekbones and what looked like a painful erection, he seemed totally unaffected by what had just happened. She stared at him. “Not your t—What do you call what just happened?” Marnie was confused. It was out of character for her to be sexually aggressive. But now that she’d done it, she wasn’t sorry. “What part of ‘I don’t want you’ didn’t you understand?” He’d wanted her. He might lie about it, but his body had been honest. He was as hard as petrified wood. “Then what”—she pointed—“is that?” He ignored the bulge in his jeans. “Just because I have it doesn’t mean I intend to use it.” Marnie stepped forward and touched his arm. He jerked away from her as if she’d used a cattle prod. “Was it something I said?” she asked quietly, dropping her hand to her side. “Look, I have a tendency to sort of speak without running the words through my brain first. But I know I didn’t give out mixed signals just now. I wanted to make love with you. It was very good. No, darn it, it was excellent. So if you have some sort of medical condition, let’s talk about i—” He moved backward, almost tripping over Duchess sprawled on the floor. The dog rose to hover anxiously between them. Jake’s eyes turned as he said, “I do not have a medical condition.” Marnie backed up—mentally as well as physically. Her hip bumped the counter. “Good.” He scowled and swore under his breath. “That is good, isn’t it?” she asked tentatively.

A box sat on top of Jade’s pillows, wrapped in green paper with a white bow. He frowned slightly. Who would’ve left a gift on Jade’s bed? “You have a present.” “What?” Jade turned her head when he gestured toward the box. Confusion filled her eyes. She sat up and reached for the box. “I don’t understand.” Zach sat by her again and wrapped his arm around her waist. “Maybe there’s a card.” After searching beneath the large white bow, Jade pulled out a small envelope. Zach looked over her shoulder as she withdrew the card and read it aloud. “‘To Mom and Zach. Have fun tonight. Bre.’” Zach chuckled, both at Breanna’s card and at Jade’s blush. “Your daughter has quite a sense of humor.” “My daughter deserves to be spanked.” She lifted the box onto her lap. “I’m afraid to open it.” “Would you like me to? It’s addressed to both of us.” “I’m even more afraid for you to open it.” “Go ahead. It can’t be that bad.” “You don’t know my daughter.” Untying the bow, Jade raised the lid and pulled apart the bright green tissue paper. Several sex toys lay in the box. She gasped. “Oh, my God. I can’t believe she did this!” She started to push the tissue paper back over the contents, but Zach held her hand to stop her. “Wait. Let’s see what she bought.” “I am going to kill her, after I beat her.” Chuckling, Zach dug through the box, lifting the different items as he came to them. “Cock ring. Chocolate body paint. Stay-hard gel.” He looked into Jade’s eyes. “I don’t think I’ll need that tonight.” Her cheeks turned a deep pink. He dropped a kiss on her lips before beginning to explore again. “Anal beads. Ben-Wa balls. Fur-lined handcuffs. Nipple clamps. Lemon-flavored nipple cream.” His gaze dipped to her breasts. “Interesting.” She huffed out a breath. “Can we close the box now?” “Not yet. I like it when you blush.” Zach grinned when Jade scowled at him. “This is completely spoiling the mood.” “I won’t have any problem getting hard again.” “Zach!” Ignoring her outraged tone, he continued to sift through the items. “Lifelike dildo.” He held it up to eye level. “Close, but not quite as big as I am.” Jade covered her eyes with one hand. “I don’t believe this,” she muttered. “Butt plug. Wait, I’m wrong. It’s a vibrating butt plug. Very interesting. I hope you have batteries. Never mind. Breanna included several packages.” “Okay, that’s enough.” Jade tried to jerk the box out of his reach, but Zach held on to the side. “There’re only a couple more items. We might as well see what they are.” “I don’t care what they are.” “You might care about one of them.” Zach held up a large box of condoms. “Oh.” He turned the box in his hand. “I’m flattered, but I don’t think I’ll be able to use one hundred of these tonight.” “One hundred?” “All different types, sizes, and colors.” Jade laughed. “Oh, Bre.” She pushed her hair behind one ear. “What’s the last thing?” “Cherry-flavored lubricant. It looks like she thought of everything.” “You must think my daughter is crazy.” “I think your daughter loves you very much and wants you to be happy.” “That’s true. But we won’t use all this…stuff.” “Who says we won’t?

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

I am not plain, or average or - God forbid - vanilla. I am peanut butter rocky road with multicolored sprinkles, hot fudge and a cherry on top

CREAM CHEESE PUFFS Hannah’s Note: If you’re not going to serve these right away, you can mix up the cream cheese part and refrigerate it until it’s time to spread it on the crackers.   8-ounce package cream cheese (the firm kind, not the whipped) 2 Tablespoons ( 1/8 cup) mayonnaise (We used Hellmann’s***) 3 Tablespoons minced green onion OR 3 Tablespoons minced dried onion OR 3 Tablespoons minced shallots 1 beaten egg   A box of salted crackers (We used Ritz Crackers and they were great!)   Unwrap the cream cheese and put it in a microwave-safe bowl. Nuke it on HIGH for 30 seconds, or until it begins to soften.   Mix in the mayonnaise and stir until the mixture is smooth.   Mix in the onion. (If you use green onion instead of shallots or dried onion, you can use up to one inch of the stem.)   Mix in the beaten egg.   Lay out the crackers on a broiler pan, salt side up. (We used a disposable broiler pan so we could trash it at Granny’s Attic and we wouldn’t have to carry it back to The Cookie Jar.)   Spread the cream cheese mixture on top of the cracker in a circle that reaches the edges. Mound it slightly in the center. Use about two teaspoons of cheese mixture per cracker.   Position the rack approximately three inches below the coil of the broiler and turn it on HIGH. Broil the crackers (with the oven door open to the first latch so the broiler doesn’t kick on and off) until the cream cheese puffs up and is just starting to turn golden. This should take about 90 seconds if the rack is correctly positioned.   Let cool for a minute or two, so your guests won’t burn their tongues. Transfer the Cream Cheese Puffs to a platter and serve.   Yield: Approximately 2 dozen hot and yummy hors d’oeuvres.  

Sometimes details can make a difference. For example, a sugarcoated cherry on the top of a cupcake. If we eat the cherry at first, we will have a plain cupcake, but if we left it until the end, we could say that we ate a cupcake with a cherry, which is quite different than a cherry and a simple cupcake apart.

He pulled out a couple of mugs while she warmed up the cocoa. He chuckled and she turned to see what was funny and nearly had a heart attack. He was holding one hot pink and white mug while reading it, the other sitting on the counter: Men should be like my curtains, easy to pull and well hung. Her lips parted, she had to have turned cherry red, and she turned away quickly before she burned the cocoa. Now what? Explain that a friend had given them to her when her last boyfriend and she had parted company? Or just ignore the fact that they were drinking out of those cups while she was having hot cocoa with him and pretend she wasn’t embarrassed to the tip of her toes? He brought the mugs over. “Anything else?” “There’s a can of whipped cream in the fridge, if you want some.” “Real cream,” he said, eyeing the can. “Looks good.” He gave it to her, and he lifted the mugs. She shook up the can and pointed it at the right mug, pushed the nozzle, and the cream dripped and fizzled. Not to be thwarted, she shook it again, hoping that it wasn’t defective. And then the whipped cream swirled around with perfect ridges in a twirl on top with a cute little pointy peak. Perfect. Then she turned to the other mug, shook the can again, and pushed the nozzle. It was working great until halfway through her little mountain of whipped cream twirling to perfection, when the nozzle malfunctioned again and spewed whipped cream everywhere. In horror, she stopped what she was doing and stared at the white cream splattered all over Allan’s chest and a few that had dotted his boxer briefs. Her mouth agape, she glanced up at him. His eyes sparkled with mirth and he laughed. “Oh, oh, let me get something to wipe it up,” she said, belatedly, and set the can of whipped cream on the counter. She grabbed some paper towels and wetted them, then rushed back to wipe the mess up. He was still holding onto both hot pink mugs of cocoa. She had every intention of taking one of the mugs and letting him clean himself, but he just moved his arms apart as if to say she made the mess, she could wash it up. She thought she was going to die. Yes, he was totally hot. And yes, she’d fantasized about making love to him—since they were both unattached, and she truly liked him. But in her wildest dreams she would never have imagined making him cocoa in the middle of the night in her duplex while he stood in sexy silk briefs, not baggy, but nice and form fitting, and then she proceeded to splatter him with whipped cream. All over his tanned chest and those black briefs.

First he goes to work and he takes some pineapple syrup and he puts it in a glass, and then he puts in just a liddle, lid-dle bit of that juice off them bottles full of red cherries, and then he puts in the gin and the ginger ale, and then he gets him a big, long piece of pineapple and he lays that in, and then when he gets the orange in and puts that old red cherry on top—well! That’s the way Horace does when he fixes a mint julep.” The

It’s the daily love of listening, forgiving, caring, respecting, and being sensitive to the other person that builds a great marriage. If you get to go out on a date night—that’s the cherry on top!

He was ruining it. Five minutes before, he’d looked at her with desire and she’d thought finally. Finally, someone saw her. Finally, someone wanted her and she would know what it was like to be a woman. She would know what it felt like to have another person’s hands on her. But now he looked at her with misplaced compassion. As if she were so desperate to get laid she had missed something. As if there was some man waiting in the wings. There wasn’t. This was it, her final chance for pleasure and with every question, with every word, he ruined it.

Brötchen There’s nothing more German than this recipe. A staple for all true Schmidt bakers. These are best hot out of the oven with butter or cherry jam. That’s the way Mom did it. Here, I’ll give you Oma’s cherry jam recipe too. 2½ to 3 cups all-purpose flour 1 packet active dry yeast (rapid) 1 teaspoon sugar 1 cup warm water 1 tablespoon oil 1 teaspoon salt 1 egg white Put 2½ cups flour into a large bowl and make a well in the middle. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup) into the well. Mix yeast, sugar, and water in the well, but don’t mix in the flour yet. Cover the bowl with a cloth and set it in a warm place for 15 minutes until it proofs. Add the rest of the water and oil, and beat in the salt and flour good. Turn out the dough on a floured wooden board, and knead. Add the remaining ½ cup flour as needed to make it smooth. Put dough in a greased bowl, cover, and let it rise until it doubles in size. About an hour in that same warm spot. Punch down, then split it into 12 pieces. Shape into rolls and place 3 inches apart on a greased and floured baking tray. Cover and let rise one more time until they double again. Cut a cross on top of each. Beat egg white and 1 teaspoon water with a fork until frothy and brush the rolls. (Oh, I forgot—should have preheated the oven to 450°F already.) Then you bake for 15 to 20 minutes until the tops are golden.

In that moment, the possibly deceased naked cowboy was the cherry on top of the dung cake that was her life.

I definitely got that. I’d been just where she was, and only a few hours ago. Which made it easy to get the fact that however freaked out I’d been about what I’d seen Rachel do, Rachel was freaked out squared. With a cherry on top.

The main protagonist in the Christmas menu is the meat, which is either roast pork or duck—often both. It will be accompanied by boiled potatoes, or caramelized potatoes, stewed sweet-and-sour red cabbage, gravy, and pickled gherkins. Some have cream-stewed cabbage, sausages, and various types of bread, too. To complete the feast, we have a truly Danish invention: risalamande (it comes from the French ris à l’amande, and this makes it sound fancier) is half part-whipped cream, half part-boiled rice, with finely chopped almonds and topped with hot cherry sauce. Eating risalamande is not just a delicious experience, though. It is very much social. Because hidden in the big bowl of dessert is one whole almond.

Zen practice stresses the focus on the here and now, sitting with whole awareness, and immersing the mind with unity of all things. This practice gives way to a feeling of spaciousness, where extreme emotions subside and new insights reveal the nature of one’s true self. Zen aesthetics that apply to Japanese haiku often contain one or more of these qualities: Wabi–simplicity, imperfection Sabi–the beauty of loneliness or tranquility Mono no aware-the "ah-ness" of things, as in the transience of the falling cherry blossom petals. Yugen-a mystery deep within things, such as a mountain-top glimpsed through haze. Makoto-sincerity: intense, spontaneous emotional responses.[ 12]

cherry turnovers Ingredients 3 cups all-purpose flour 3 tablespoons granulated sugar 1½ teaspoons salt ½ teaspoon ground cinnamon 1¼ cups shortening 5 to 6 tablespoons cold water 1 can cherry pie filling (add 3 tablespoons granulated sugar) OR 1 pound fresh cherries, pitted and chopped (add granulated sugar to taste) Directions Preheat the oven to 425°F. In a large mixing bowl, combine the flour, sugar, salt, and cinnamon. Cut in the shortening with a pastry blender until the mixture is pea-sized in consistency (don’t over-blend; make sure the mixture remains loose). Sprinkle mixture with cold water, 1 tablespoon at a time, until the dough has formed. Form the dough into a ball. Divide the dough in half. Using a floured rolling pin, roll each ball of dough into a 10 × 15-inch rectangle on a floured surface. Cut into six 5-inch squares. Put 2 tablespoons of fruit in the center of each square. Moisten the edges with water and fold over to form a triangle. Seal with a fork and prick the top to vent. Place the turnovers on an ungreased cookie sheet and bake 12 to 15 minutes or until lightly golden. Serves 6 to 8