Cinnamon Christmas Quotes

He tastes like cinnamon and Christmas. And there is something shocking how thirsty I am for him to shove me around to do whatever the hell he wants.

Behind her, the glow of the hotel’s fireplace mixed with the aroma of nuts cooking in a cinnamon glaze. Although it was

He gave us taste buds, then filled the world with incredible flavors like chocolate and cinnamon and all the other spices. He gave us eyes to perceive color and then filled the world with a rainbow of shades. He gave us sensitive ears and then filled the world with rhythms and music. Your capacity for enjoyment is evidence of God's love for you. He could have made the world tasteless, colorless, and silent. The Bible says that God "richly provides us with everything for our enjoyment." He didn't have to do it, but he did, because He loves us.

I just didn't want Christmas in my Hanukkah, the same way I didn't want to dip a grilled cheese in my cinnamon roll latte. Both were delicious, but I didn't want them together.

Cinnamon is not a controlled substance.

First, I see her catch the scent. It's a combination of many things; the Christmas tree in the corner; the musty aroma of old house; orange and clove; ground coffee; hot milk; patchouli; cinnamon- and chocolate, of course; intoxicating, rich as Croesus, dark as death. She looks around, sees wall hangings, pictures, bells, ornaments, a dollhouse in the window, rugs on the floor- all in chrome yellow and fuchsia-pink and scarlet and gold and green and white. It's like an opium den in here, she almost says, then wonders at herself for being so fanciful. In fact she has never seen an opium den- unless it was in the pages of the Arabian Nights- but there's something about the place, she thinks. Something almost- magical.

Morally Grey, Enemies to Lovers, Grumpy-slash-Sunshine,’ he read off the other candle labels. ‘Slow Burn, at least that one makes sense for a candle.’ He set the last candle down and found Kira laughing at him. ‘Here, this one suits you best,’ she said, handing him a candle with Cinnamon Roll written on the side. He sniffed it. ‘Smells good. Still don’t get what any of that means, though.

Christmas Eve Punch   Ingredients 2 cups water ¾ cup sugar ½ teaspoon ground cinnamon 4 cups chilled cranberry/apple juice 1 46-ounce can chilled pineapple juice 1 liter chilled ginger ale In a large saucepan bring your water, sugar, and cinnamon to a boil, stirring to dissolve the sugar. Chill. Before you serve, add the sugar water mixture, chilled juices, and ginger ale to a large punch bowl. Serve in party glasses over ice.

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,

Despite all the commotion, and to Calla's surprise, Guthrie kissed her. His lips were warm and masculine and tasted like wassail. Cinnamon, apple cider, and oranges. She licked his mouth to enjoy more of the taste and he licked hers back, smiling. then he deepened the kiss. Oh my God! She hadn't felt this naughty in forever! The men were going to move the tree soon, and here she and Guthrie would be. Kissing. In front of several members of his pack. She pushed her arms through the branches, trying to wrap them around his neck. She tangled her tongue with his, his cock hardening against her belly, and she felt deliciously wicked hidden beneath the half-decorated tree.

Figgy Pudding Cupcakes 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. cardamom 1/2 tsp. ground cloves 250g all-purpose flour 25g unsweetened cocoa powder 1/2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 100g unsalted butter 100g molasses 50g sugar 2 eggs 1 tsp. vanilla 1 tsp. brandy 100ml milk Preheat oven to 340°F and butter cupcake pan. Combine dry ingredients and sift; set aside. Cream butter, molasses and sugar on medium-high speed until fluffy. Add eggs, one at a time, beating until each is incorporated, then add vanilla and brandy. Mix in the dry ingredients in three batches, alternating with two additions of milk, and beating until combined after each. Bake for about 20–22 minutes. Ice if you like with brandy butter icing.

Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.

The road climbs curving out of wet ground thick with cedars, and up onto a plateau meadow where Jersey cows, beautiful as deer, watching them with Juno eyes. Along the trail the ferns are dense, drooping with wet, twenty kinds of them. Again he does not know them (in my experience, ferns are an exclusively feminine expertise), and she tells him: hayscented fern, wood fern, sensitive fern, cinnamon fern, ostrich fern, interrupted fern, Christmas fern, bracken, maidenhair - names that are as pleasant to his ear as the woods smells are to his nose. In the intervals between clumps of spruce, the moss spreads a green carpet, inches thick, feather-soft, with candles of ground pine and the domes of spotted orange mushrooms rising out of it... Those aren't toadstools, Those are mushrooms. Deadly Amanita mushrooms. Ne mangez pas. You know everything that grows here. That's wonderful." Not so wonderful. I grew up here. I grew up in Sewickley, Pennsylvania, too, but I couldn't tell you the name of one thing that grows there. One, maybe Lilacs. You didn't grow up with my mother.

You own a sweet shop?” St. Just fell in step beside Westhaven, all bonhomie and good cheer. “Diversification of assets, Kettering calls it. Get your own sweet shop, why don’t you?” “My brother, a confectioner. Marriage has had such a positive impact on you, Westhaven. How long have you owned this fine establishment?” It was a fine establishment, which was to say, it was warm. The scents of chocolate and cinnamon thick in the air didn’t hurt, either. Westhaven waited silently while St. Just peered around the place with unabashed curiosity. There was a prodigious amount of pink in the decor, and ribbon bows and small baskets and tins artfully decorated. “You own a bordello for sweets,” St. Just observed in a carrying voice likely honed on the parade grounds of Spain. “It’s charming.” “Unlike you.” “You’re just cold and missing your countess. One must make allowances.” Mercifully, those allowances meant St. Just kept quiet while Westhaven purchased a quantity of marzipan. “You aren’t going to tell the troops to carry on, God Save the King, and all that?” St. Just asked as they left the shop. He reached over and stuffed his fingers into the bag of sweets Westhaven was carrying. “Help yourself, by all means.” “Can’t leave all the heavy lifting to my younger brothers.

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.

Recipe 3: Hot Cider Nog Ingredients: • 1 cup apple cider • 1 cup milk • 2 cups half-and-half • 2 large eggs • 1/2 cup sugar • 1/4 tsp ground cinnamon • 1/8 tsp ground nutmeg • 1/8 tsp salt • 1/2 cup whipping cream, whipped Whisk all ingredients except whipping cream in a saucepan over medium-low heat. Whisk occasionally until mixture thickens and coats a spoon (around 15 minutes). Top with whipping cream. Garnish with a cinnamon

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

The Baxter house sparkled with multicolored lights and evergreen garlands draped with icicles. The piney scent of a real Christmas tree mixed with the aroma of cinnamon from the gingerbread cookies reminded me of . . . nothing. Christmas Eve was not like this in Cuba.

Raw persimmon is an acquired taste," he said, handing me a slice, "but I have a feeling you'll like this one." I resisted the urge to roll my eyes. 'I'm a baker, Ogden,' I wanted to say. 'Of course I know what persimmon tastes like.' I bit into the fruit. It had the texture of a firm heirloom tomato and a heady, semisweet taste as though infused with a tiny drop of honey. I nodded and made a sound of approval. "You didn't order any, but I brought you a few to try anyway. I wondered if maybe they might inspire a new cupcake flavor for the holidays," Ogden said. He kept his serious brown eyes trained on the persimmon in his hand while he spoke, a gesture that seemed oddly bashful and entirely unlike him. "You'll have to excuse me if that sounds presumptuous. I'll be the first to admit I know nothing about the recipe creation process." I took another bite of persimmon, considering. Ogden held himself very still as he watched me chew, and I appreciated the restraint he showed in not jumping in to fill the silence. I knew it couldn't have been easy for him. "You have good instincts," I said finally. "A persimmon cupcake could be a great addition to the menu. Add some chocolate, a little cinnamon and cardamom, some sweet vanilla icing, and I think we'd have a new Christmas favorite." "You don't think persimmon is too adventurous for your patrons?" "Nah," I said. It was actually nice to talk to someone who took food as seriously as I did- I only wished he could do so without sounding so pompous. "But we might have to lead with the chocolate. Chocolate Persimmon Spice. That wouldn't offend you, would it? If I promised to use organic chocolate?" "I think my ego can handle a little organic chocolate," Ogden said.

Mon Dieu, that’s good hot chocolate. What’s in it?’ ‘The secret is to put a couple of cinnamon sticks in with the milk as you heat it. It adds that certain je ne sais quoi.

The tiny cramped cellar always smelled dry and musty, the air heavy with the odors of parched curling paper, mingled with the richer aroma of old leather bindings and dusty cobwebs. He loved the smell; he always thought it was warm and comforting, like the scents of cinnamon and spices that he associated with Christmas.

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

Holly Berries A Confederate Christmas Story by Refugitta There was, first, behind the clear crystal pane, a mammoth turkey, so fat that it must have submitted to be killed from sheer inability to eat and move, hung all around with sausage balls and embowered in crisp white celery with its feathered tops. Many a belated housekeeper or father of a family, passing by, cast loving glances at the monster bird, and turned away with their hands on depleted purses and arms full of brown paper parcels. Then there were straw baskets of eggs, white and shining with the delightful prospect of translation into future eggnogs; pale yellow butter stamped with ears of corn, bee hives, and statuesque cows with their tails in an attitude. But these were all substantials, and the principal attraction was the opposition window, where great pyramids of golden oranges, scaly brown pineapples, festoons of bananas, boxes of figs and raisins with their covers thrown temptingly aside, foreign sauces and pickles, cheeses, and gilded walnuts were arranged in picturesque regularity, jut, as it seemed, almost within reach of one’s olfactories and mouth, until a closer proximity realized the fact of that thick plate glass between. Inside it was just the same: there were barrels and boxes in a perfect wilderness; curious old foreign packages and chests, savory of rare teas and rarer jellies; cinnamon odors like gales from Araby meeting you at every turn; but yet everything, from the shining mahogany counter under the brilliant gaslight, up to the broad, clean, round face of the jolly grocer Pin, was so neat and orderly and inviting that you felt inclined to believe yourself requested to come in and take off things by the pocketful, without paying a solitary cent. I acknowledge that it was an unreasonable distribution of favors for Mr. Pin to own, all to himself, this abundance of good things. Now, in my opinion, little children ought to be the shop keepers when there are apples and oranges to be sold, and I know they will all agree with me, for I well remember my earliest ambition was that my papa would turn confectioner, and then I could eat my way right through the store. But our friend John Pin was an appreciative person, and not by any means forgetful of his benefits. All day long and throughout the short afternoon, his domain had been thronged with busy buyers, old and young, and himself and his assistant (a meager-looking young man of about the dimensions of a knitting needle) constantly employed in supplying their demands. From the Southern Illustrated News.

Joseph tipped his face up and saw a sprig of mistletoe some wag had hung over a signboard. On the square, a seasonal street chorus launched into a jaunty version of Handel’s “Hallelujah Chorus.” And that gladdened his heart yet more. Before common sense or some other overrated commodity could stop him, Joseph brushed his lips to Louisa’s cheek, treating himself to a goodly dose of cinnamon, cloves, and female warmth. “Happy Christmas, Louisa Windham.” He stole that Christmas kiss for himself—he’d been an exceedingly good fellow in the previous year—though he expected at least a scolding for his troubles. “Rascal.” Louisa ducked her face and led him off down the street, not the least daunted, bless her. “I’m out of practice. When my brothers were underfoot, no one was safe from their infernal kisses this time of year. They will soon be visiting and I can assure you by the New Year, you’ll have to be much quicker to catch me under the mistletoe.” As

Look, I messed up really bad,” she said. “If it’s any consolation, there’s not a day that goes by that I don’t wish it could have been avoided. But you have to understand, I thought… I thought he was the one. I wouldn’t have wrecked your marriage if it was just a fling, Cinnamon.” “Is that supposed to make me feel better? Because it really—” “I am so sorry, Cinnamon,” she said, suddenly gripping my arm with her cheap plastic nails. “If I could go back and make different decisions, I would. In a heartbeat. I really never wanted to hurt you. It was a horrible thing that I did.

I wanted to ask you if you could help me with it,” she said, her voice shaking. “You know, give me a few tips. Tell me what I should do.” “What?” I said. “There’s no reason for you to help me. But you know how to bake, and you’re a good business woman. I’ve sunk my life’s savings into this shop, and if it goes under, I don’t know what I’m going to do, Cinnamon.” I couldn’t believe what she was saying. How could she be asking me for my help after what she’d done? Because as much as she wanted to sell me on that whole I wouldn’t have destroyed your life if I didn’t think he was the one bit, I knew better.

I found my truck where I had left it, parked with the rear against a juniper. Water in the jugs had frozen. A mouse trap in the back still hadn’t caught the mouse who was living in my wool socks and eating holes in my plastic bags. I drove north. By the time the Milky Way was out I had reached the foot of the Book Cliffs and the remains of Thompson, Utah. The train comes through the town and was heading out for Christmas. I was an hour late. The train is customarily two hours late. I still had time to set pennies on the tracks. This was the only time I had seen another customer in the Silver Grill Cafe. Through the window he sat at one end of the counter gesturing toward the gray-haired woman who runs the place, sitting at the other end. I once ordered a cinnamon roll in there, and she peeled open a box she had gone all the way to Moab City Market a couple days earlier to purchase. By telling me this, she was emphasizing the fact that the cinnamon rolls were fresh. She put it in the microwave for me. Gave me an extra pat of butter, the kind with foil around it. I spent an hour once just up the street talking to the post mistress and her cat. I checked the WANTED bulletins, then ran when the train came through. If you are not standing at the tracks in Thompson, the Amtrak will not stop. They call it a whistle stop. One of the few left in the country. The gray-haired woman shut down the cafe, clicked off the front lights. Electricity was buzzing out of the single street light, so I opened the truck door and turned on the tape deck. After a while I shut it off because my battery has never proved itself to be resilient. A couple of freight trains tore through with the impact of sudden cataclysm, flattening my pennies. Then the buzzing of the street light. Then the coyotes. They were yelping and howling up Sego Canyon, where there are pre-Anasazi paintings on the walls—big, round eyes, huge and red, looking over the canyon. The train was three hours late. I stood nearly on the tracks so they couldn’t miss me with that blinding, drunken light. The conductor threw open the steel door. “Shoot,” he yelled. “It’s dark out here!” I dove through and tackled him with my backpacks, flashing a ticket in his face. He quickly announced that I had too many pieces, but the train was already moving. I looked back out. Utah was black. He pulled the door closed and the train began to rock along the tracks. When I came down the aisle I saw a few passengers who were still awake, on their way to San Francisco or Las Vegas. Overhead lights were trained on paperbacks in their laps. They were staring out their windows into absolute darkness. I knew what they were thinking; there is nothing out there.

Cinnamon, folks. That’s the key to triggering my happiest memories, and if there is one thing I’ve found in my thirty years on earth, it’s that cinnamon is also the key to unlocking almost anyone’s holly jolly side,

Promptly, I order a box filled with the doughnuts I know she loves, every autumn recipe rebelling against the Christmas flavors that shouldered their way in the day after Thanksgiving. No chocolate and peppermint or gingerbread and eggnog for Kate. She loves pumpkin pie and spiced apples, cinnamon and maple syrup, everything that reminds her of the grandeur of turning leaves, the cozy joy of starlit bonfires and sipping mugs of cider, the quiet beauty of waking up to a misty autumn morning.

Walking Dead Sugar Cookies 2 1⁄3 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄4 teaspoon salt 1 1⁄4 cups granulated sugar 1 cup (2 sticks) softened butter 1 egg 2 teaspoons vanilla extract Cookie Icing: 1 cup confectioners’ sugar 2 to 3 teaspoons milk 1⁄2 teaspoon vanilla extract 3 to 4 drops red food color

PEPPER COOKIES WITH ICING SUGAR The baking of pepper cookies in close collaboration with a child is a permanent feature in any household with a kid in the lead-up to Christmas. 150 grams of sugar, 250 grams of syrup, ½ teaspoon of pepper, 2 teaspoons of ginger, 2 teaspoons of cinnamon, ½ teaspoon of cloves, 125 grams of butter, 1 egg, 2 teaspoons of baking soda, 400 grams of flour. Mix the sugar, syrup and butter and bring to simmering point. Mix in the baking soda with all the spices, pepper, ginger, cinnamon and cloves. Then add the egg and flour. Keep 1–2 cups of flour to knead the dough. Knead the dough on the table with the child. Roll out the dough and let the child cut out the shapes him/herself (Santa Clauses, Christmas trees, bells, angels and reindeer) and decorate the cookies with the icing. Icing: 125 grams of icing sugar and 1–1½ egg whites mixed well together. Colour according to taste.

1 package (3.4 oz.) instant French vanilla pudding mix 2 tablespoons sugar ½ teaspoon nutmeg ½ teaspoon cinnamon ⅛ teaspoon ginger ⅛ teaspoon allspice 5 cups milk (whole or 2%) ¾ cup heavy cream 4 tablespoons pure maple syrup ½ teaspoon vanilla extract ¼ teaspoon rum extract (optional) Combine dry pudding mix, sugar, nutmeg, cinnamon, ginger, and allspice; mix together well. Combine milk, cream, maple syrup, vanilla, and rum extract in a large bowl. Slowly hand whisk dry ingredients into wet ingredients until mixed thoroughly. (Do not use a blender.) Refrigerate for at least one hour to thicken (two or three hours is better). Stir well. (If the consistency is thicker than desired, add ½ to 1 cup milk to thin.) Pour into cups, garnish each with a spoonful of cinnamon whipped cream (next page), sprinkle with freshly ground nutmeg, and enjoy!

2 cups milk (whole milk preferred) 1 cup heavy cream 5 ounces quality dark chocolate, chopped (approximately 72% cocoa) 2 tablespoons light brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract ¾ cup quality caramel sauce, divided (Torani brand, if available) 4–5 gingersnap cookies, crushed Whipped cream Mix milk and heavy cream in a medium saucepan and heat on medium-low, stirring occasionally, until just before the mixture simmers (the edges will barely begin to bubble). Use a large enough saucepan to ensure it isn’t more than half full. Add chopped chocolate and whisk until melted. Whisk in brown sugar, cinnamon, vanilla, and ½ cup of the caramel sauce. Continue to heat for two or three minutes, whisking occasionally. It will thicken slightly. (If it begins to boil, turn down the heat.) Ladle hot cocoa into mugs until they are half to three- quarters full. Top with whipped cream and sprinkle generously with gingersnap crumbles. Drizzle with remaining caramel sauce. Enjoy!

4 tablespoons powdered sugar 1 teaspoon cinnamon ½ teaspoon nutmeg 1 cup cream In a small bowl, mix together powdered sugar, cinnamon, and nutmeg. In a separate bowl, whip cream with beaters or hand whisk while slowly adding dry ingredients. Whip until soft peaks form. (Don’t over whip.) Makes 6 to 8 servings.

For the Eggnog Cupcakes - 6 tablespoons (85 grams) unsalted butter, softened - ¾ cup sugar - ¼ cup sour cream - 2 teaspoons vanilla extract - 3 large egg whites at room temperature - 1 ¼ cup all-purpose flour - 2 teaspoons baking powder - ½ teaspoon nutmeg (I use speculaaskruiden, which has cinnamon, nutmeg, and cloves) - ¼ teaspoon salt - ½ cup eggnog - 2 teaspoons water For the espresso frosting - ½ cup salted butter - ½ cup shortening - 4 cups powdered sugar - 2 tablespoons hot water - 1 tablespoon instant espresso coffee - 2-3 tablespoons eggnog Directions Make the Cupcakes Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a muffin tin with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each batch.  Combine dry ingredients (flour, baking powder, nutmeg, and salt) in a separate bowl. Combine the eggnog and water in a small cup. Add half of the dry ingredients to the batter and mix until well combined. Add the eggnog mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. Make the frosting Combine butter and shortening in a large mixing bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Dissolve the powdered espresso in the hot water, then add about half of the espresso mixture to the frosting and mix until smooth. Add the remaining powdered sugar and mix until smooth. Add the remaining espresso mixture and eggnog as needed and mix until you have the desired frosting consistency. Decorate cupcakes with frosting as desired.

I took it all in. The soft snores, the flicker of flames on each of the lit candles swaying to a draft I couldn't feel, the cinnamon sticks simmering in a pot atop the stove, their aroma adding to the coziness. How is it possible, I asked myself, that I'd arrive at a place in life where everything felt perfect? A man like me, who had made so many bad choices and mistakes, was waylaid by detours and false hopes, and wasn't always smart enough to get out of the way of the Mack trucks full of crazy? The snow had turned everything into a wonderland, but I knew it would one day melt. I knew that Will might not make it to another Christmas, and that, yes, Atticus was getting older as well, and would eventually leave me behind. Yet I felt blessed. p168

Trixie, Hattie, and Birdie.

Gourmet Mexican Hot Chocolate Courtesy of Ivy Bay’s mother, Carlotta Reina Bay Make 4 cups 8 oz. of dark chocolate, such as 70% Lindt or other 2 cups of whole milk 2 cup heavy cream 1/2 cup light or dark brown sugar (Piloncillo is traditional, or Turbinado) 1 tsp vanilla extract 4-inch Ceylon cinnamon sticks Optional: 1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste) Dash of nutmeg 1 cup whipped cream (recipe below) In a medium saucepan, combine milk, sugar, and vanilla. Heat over medium until the mixture steams, stirring occasionally, about 5 minutes. While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated. Heat over medium, stirring occasionally. Watch closely, and do not boil. When chocolate is melted, and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved. Serve with a cinnamon stick in a mug. If desired, garnish with whipped cream and a dash of nutmeg on top. Enjoy! Whipped Cream 1 cup heavy cream 1 tsp vanilla extract

Simple Traditional Mexican Hot Chocolate Makes 4 cups 4 cups of whole milk 4 cinnamon sticks 1 1/2 round tablets of Mexican chocolate, also known as rustic chocolate de mesa (such as Abuelita or Ibarra brand, or others) Optional: 1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste) Break up chocolate in a saucepan and add milk. Add chili powder if desired. Heat on medium, stirring occasionally. Do not boil. When chocolate is melted, and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved. Serve with a cinnamon stick in a mug, and enjoy!

(140°C), or a gas oven, in which case preheat to level 2. Then, place the cinnamon stars on the baking sheets, on the middle rack, for 7–8 minutes. Afterward, they should still be very light in color and soft on the inside.

Her cheeks and nose were flushed a cinnamon-sweet red from the cold—or excitement, perhaps.

And just like that, Morgan’s world reclined. Ali tasted of Christmas, her mouth still warm from the mulled wine. Cinnamon, cloves, nutmeg. Snow hit Morgan’s cheeks, but she hardly noticed.

Even spooning her and inhaling her sweet cinnamon scent feels like getting decades of birthday and Christmas gifts I never knew I needed.

It was too early in the morning for this level of insanity.