Cinnamon Coffee Quotes

The combined aromas of hot cinnamon, ground coffee, and sweet cardamom intoxicated her, and as she brewed and smiled and served and chatted, a deep contentment welled up. It was a glowing warmth she’d never experienced before, and she liked it. She liked it a great deal.

It is inhumane, in my opinion, to force people who have a genuine medical need for coffee to wait in line behind people who apparently view it as some kind of recreational activity. I bet this kind of thing does not happen to heroin addicts. I bet that when serious heroin addicts go to purchase their heroin, they do not tolerate waiting in line while some dilettante in front of them orders a hazelnut smack-a-cino with cinnamon sprinkles.

My mother was good at reading books, making cinnamon biscuits, and coloring in a coloring book. Also she was a good eater of popcorn and knitter of sweaters with my initials right in them. She could sit really still. She knew how to believe in God and sing really loudly. When she sneezed our whole house rocked. My father was a great smoker and driver of vehicles..He could hold a full coffee cup while driving and never spill a drop, even going over bumps. He lost his temper faster than anyone.

One of Francie's favorite stores was the one which sold nothing but tea, coffee, and spices. It was an exciting place of rows of lacquered bins and strange, romantic, exotics odors. There were a dozen scarlet coffee bins with adventurous words written across the front in black China ink: Brazil! Argentine! Turkish! Java! Mixed Blend! The tea was in smaller bins: beautiful bins with sloping covers. They read: Oolong! Formosa! Orange Pekoe! Black China! Flowering Almond! Jasmine! Irish Tea! The spices were in miniature bins behind the counter. Their names marches in a row across the shelves: cinnamon-- cloves-- ginger-- all-spice-- ball nutmeg--curry-- peppercorns-- sage-- thyme-- marjoram.

COFFEE Ingredients : 1 cup brewed organic coffee 1 tablespoon organic grass-fed butter 1 tablespoon MCT oil (I prefer Dave Asprey’s Brain Octane) 1 teaspoon cocoa powder A generous sprinkling of cinnamon Method

GO BACK TO DALLAS!” the man sitting somewhere behind us yelled again, and the hold Aiden still had on the back of my neck tightened imperceptibly. “Don’t bother, Van,” he demanded, pokerfaced. “I’m not going to say anything,” I said, even as I reached up with the hand furthest away from him and put it behind my head, extending my middle finger in hopes that the idiot yelling would see it. Those brown eyes blinked. “You just flipped him off, didn’t you?” Yeah, my mouth dropped open. “How do you know when I do that?” My tone was just as astonished as it should be. “I know everything.” He said it like he really believed it. I groaned and cast him a long look. “You really want to play this game?” “I play games for a living, Van.” I couldn’t stand him sometimes. My eyes crossed in annoyance. “When is my birthday?” He stared at me. “See?” “March third, Muffin.” What in the hell? “See?” he mocked me. Who was this man and where was the Aiden I knew? “How old am I?” I kept going hesitantly. “Twenty-six.” “How do you know this?” I asked him slowly. “I pay attention,” The Wall of Winnipeg stated. I was starting to think he was right. Then, as if to really seal the deal I didn’t know was resting between us, he said, “You like waffles, root beer, and Dr. Pepper. You only drink light beer. You put cinnamon in your coffee. You eat too much cheese. Your left knee always aches. You have three sisters I hope I never meet and one brother. You were born in El Paso. You’re obsessed with your work. You start picking at the corner of your eye when you feel uncomfortable or fool around with your glasses. You can’t see things up close, and you’re terrified of the dark.” He raised those thick eyebrows. “Anything else?” Yeah, I only managed to say one word. “No.” How did he know all this stuff? How? Unsure of how I was feeling, I coughed and started to reach up to mess with my glasses before I realized what I was doing and snuck my hand under my thigh, ignoring the knowing look on Aiden’s dumb face. “I know a lot about you too. Don’t think you’re cool or special.” “I know, Van.” His thumb massaged me again for all of about three seconds. “You know more about me than anyone else does.” A sudden memory of the night in my bed where he’d admitted his fear as a kid pecked at my brain, relaxing me, making me smile. “I really do, don’t I?” The expression on his face was like he was torn between being okay with the idea and being completely against it. Leaning in close to him again, I winked. “I’m taking your love of MILF porn to the grave with me, don’t worry.” He stared at me, unblinking, unflinching. And then: “I’ll cut the power at the house when you’re in the shower,” he said so evenly, so crisply, it took me a second to realize he was threatening me… And when it finally did hit me, I burst out laughing, smacking his inner thigh without thinking twice about it. “Who does that?” Aiden Graves, husband of mine, said it, “Me.” Then the words were out of my mouth before I could control them. “And you know what I’ll do? I’ll go sneak into bed with you, so ha.” What the hell had I just said? What in the ever-loving hell had I just said? “If you think I’m supposed to be scared…” He leaned forward so our faces were only a couple of inches away. The hand on my neck and the finger pads lining the back of my ear stayed where they were. “I’m not

On the evening of her eighteenth birthday, Maddy opened her journal and made a list of the jewels and precious stones she'd held. Gold, diamond, emerald; ruby, turquoise, pearl; amber, jade, marble… There were some she had forgotten. Beneath these she listed what she thought were the most perfect tastes and smells. Coffee, cinnamon, peaches; vanilla, honey, basil; baking bread, fresh bread, toasting bread.

Actually, it’s cinnamon coffeecake—” “Oh Lord … I bet you actually put coffee grounds in it, didn’t you?

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Any drink ICED ~ a refined twist—add ½ bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits Thimblets ~ crunchy nut & fruit delicacies—2 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

lost-in-your-favorite-book good, sun-on-your-face good, the-perfect-cup-of–coffee good.

In Hungary, in Szentendre, there is a cafe they call Nostalgia. They serve coffee with cinnamon there, and I seem to be having cinnamon in my coffee more and more often.

His kiss was a heady mix of cinnamon, coffee, and the sharp bite of betrayal. I’d just kissed the devil, and I could already feel my soul burning up, destined to turn to ashes—all because of one man: Alexsei Romaniev. My husband.

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.

Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs. It is a cinnamon macaron, pressed together with dark chili chocolate ganache. The result is surprisingly delicious- spicy, sweet, lingering long in your mouth, like a bowl of Aztec hot chocolate. It tastes best with a shot of the blackest coffee.

Yesterday I just felt like eating my ass off so I did. I ate two Chef Boyardee pizzas, a Fifth Avenue candy bar, an entire package of fun size Snickers (that was fun!), several cherry sours (not the entire package, there are still a few left), an apple (apples don’t taste as good as they used to), several Slim Jims, a slice of burnt garlic toast, white cheddar popcorn and microwave popcorn. Today I will drink black coffee, eat a bowl of oatmeal (old school, boiled on the stove but no butter but lots of cinnamon and brown sugar) and dance to various YouTubes. I need to buy a pair of gloves, get my ass to the boxing gym and learn to love protein shakes. Also, I want to run a marathon. Then I want to get a backpack, stuff it with trail mix and the like and take to the road like the chick in that Wild book.

The trend is for the following new coffee drinks: espresso, a shot of hot strong caffè served in a small cup with hot cream and sweetener; cappuccino, a blend of espresso and steamed and foamed hot milk; caffè latte, same ingredients as cappuccino but with more steamed and less foamed milk; and cafe mocha, mostly steamed milk with a shot of espresso and mocha syrup. All these coffees may have cinnamon, chocolate, plus additional flavors added.Δ

street just outside his Crown Victoria, leaned up against the passenger’s side door. In his hands are coffee and a cinnamon roll, just a stone’s throw away from the stereotypical doughnut cops are notorious for eating, though slightly more refined. As he waves at me, I get the sense that he’s been watching me the entire time, watching as I watch Otto leave. He tips his hat at me. I wave at him through the car window. What I usually do at this point in

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,

Please wait here. "Annoying yet romantic," she said aloud. She sat down on the folding chair and peered inside the paper bag. A handful of tiny jam-filled donuts dusted with cinnamon and sugar sent up an intoxicating scent. The bag was warm in her hands, flecked with little bits of oil seeping through. Luce popped one into her mouth and took a sip from the tiny white cup, which contained the richest, most delightful espresso Luce had ever tasted. "Enjoying the bombolini?" Daniel called from below. Luce shot to her feet and leaned over the railing to find him standing at the back of a gondola painted with images of angels. He wore a flat straw hat bound with a thick red ribbon, and used a broad wooden paddle to steer the boat slowly toward her. Her heart surged the way it did each time she first saw Daniel in another life. But he was here. He was hers. This was happening now. "Dip them in the espresso, then tell me what it's like to be in Heaven," Daniel said, smiling up at her. "How do I get down to you?" she called. He pointed to the narrowest spiral staircase Luce had ever seen, just to the right of the railing. She grabbed the coffee and bag of donuts, slipped the peony stem behind her ear, and made for the steps. She could feel Daniel's eyes on her as she climbed over the railing and slinked down the stairs. Every time she made a full rotation on the staircase, she caught a teasing flash of his violet eyes. By the time she made it to the bottom, he had extended his hand to help her onto the boat. There was the electricity she'd been yearning for since she awoke. The spark that passed between them every time they touched. Daniel wrapped his arms around her waist and drew her in so that there was no space between their bodies. He kissed her, long and deep, until she was dizzy. "Now that's the way to start a morning." Daniel's fingers traced the petals of the peony behind her ear. A slight weight suddenly tugged at her neck and when she reached up, her hands found a find chain, which her fingers traced down to a silver locket. She held it out and looked at the red rose engraved on its face. Her locket!

As for me: I hadn’t even known that I was hungry until I’d stepped into the hallway, but at that moment, standing there with a rough stomach and a bad taste in my mouth and the prospect of what would be my last freely chosen meal, it seemed to me that I’d never smelled anything quite so delicious as that sugary warmth: coffee and cinnamon, plain buttered rolls from the Continental breakfast. Funny, I thought, going back into the room and picking up the room service menu: to want something so easy, to feel such appetite for appetite itself.

I want to make you so happy, Jane,” he says, voice choked. “I want to bring you coffee with cream in bed every morning, and I want to make you laugh, really belly-laugh the way you hardly ever do, and I want to read books and eat cinnamon buns and know what outfit you like to wear on a Sunday. I want to be part of your routine. I want to stand next to you in a crowded party and hold your hand tight and make you feel safe. I want to know you, all your habits, all the secrets you’ve held in. You’re not on your own now, Jane. You’ve got me. Always

Sugar-cube houses spilled down the last slope toward the sea. A full moon floated above the inky water; the air from the gardens they passed smelled of gardenias and jasmine. She slept as soon as she put her head on the pillow of the small white hotel room. When she opened the creaky blue shutters the following morning, brilliant sunlight fell in through the window and the hum of the bees on the vines below filled the room. The sea was every color of delphinium and larkspur. The smell of food drifted up from the small restaurant below her balcony. Bacon, fresh bread, coffee, cinnamon.

My dad used to say that love is creation, and when I developed this whiskey, I did it with someone very special in mind. The first thing you’ll notice is the smell of coconut. That’s because she’s used coconut oil in her hair since we were kids. You’ll also smell honey because her eyes turn the color of wildflower honey when she’s happy. And cinnamon because she’s exciting but warm. There are sweet notes of vanilla, caramel, and butterscotch because all those colors can be found in her curls when she’s in the sun. But there is also a hit of pink peppercorn and black coffee because she’s more than sweetness. She has an edge and depth. The light smokiness throughout is in reference to her mysteriousness.

HONEY LOAF (Makes 2 loaves) 3½ cups sifted flour ¼ teaspoon salt 1½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground cloves ½ teaspoon ginger 4 eggs ¾ cup sugar 4 tablespoons canola oil 2 cups dark honey ½ cup brewed coffee 1½ cups walnuts, chopped Preheat oven to 325 degrees. In a medium bowl, sift together flour, salt, baking powder, baking soda, and spices. In a large bowl, beat eggs, gradually adding sugar, until light in color and thick. Beat in oil, honey, and coffee. Stir in flour mixture and nuts. Oil two 9-inch loaf pans and turn batter into them. Bake for 50 minutes or until browned, and when tester comes out clean. Cool on rack before removing from pan.

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

HONEY LOAF (Makes 2 loaves) 3½ cups sifted flour ¼ teaspoon salt 1½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground cloves ½ teaspoon ginger 4 eggs ¾ cup sugar 4 tablespoons canola oil 2 cups dark honey ½ cup brewed coffee 1½ cups walnuts, chopped Preheat oven to 325 degrees. In a medium bowl, sift together flour, salt, baking powder, baking soda, and spices. In a large bowl, beat eggs, gradually adding sugar, until light in color and thick. Beat in oil, honey, and coffee. Stir in flour mixture and nuts. Oil two 9-inch loaf pans and turn batter into them. Bake for 50 minutes or until browned, and when tester comes out clean. Cool on rack before removing from pan. FROM

But he was already kissing her, one hand on the side of her face, the other removing the sandwich from her lap and putting it on the seat next to him, and it turned out that little seedling hadn’t been crushed after all, and that first kisses didn’t necessarily require darkness and alcohol, they could happen in the open air, with the sun warm on your face and everything around you honest and real and true and thank God she hadn’t been chewing gum because she would have to have swallowed it quick-smart and she might have missed the fact that Tom tasted exactly the way she always suspected he’d taste: of cinnamon sugar and coffee and the sea. “I was worried we were destined for friendship,” she said when they came up for air. Tom brushed a lock of hair off her forehead and tucked it behind her ear. “Are you kidding? Besides, I’ve got enough friends.

Half the world is made of tiny communities that have grown up around nothing more than a crossroads market, or a good clay pit, or a bend of river strong enough to turn a mill wheel. Sometimes these towns are prosperous. Some have rich soil and generous weather. Some thrive on the trade moving through them. The wealth of these places is obvious. The houses are large and well-mended. People are friendly and generous. The children are fat and happy. There are luxuries for sale: pepper and cinnamon and chocolate. There is coffee and good wine and music at the local inn. Then there are the other sort of towns. Towns where the soil is thin and tired. Towns where the mill burned down, or the clay was mined out years ago. In these places the houses are small and badly patched. The people are lean and suspicious, and wealth is measured in small, practical ways. Cords of firewood. A second pig. Five jars of blackberry preserve.

I sipped my hot, sweet, milky tea, feeling myself settle, center. I couldn't possibly stay in a state of high emotion, and there was a lot to get through in the next few days or weeks. Right this minute, I could enjoy this table in a bakery in a small English village. The place was clearing out, and the chelsea bun beckoned. It was a coil of pastry laced with currants and a hint of lemon zest, quite sweet. I gave it the attention it deserved, since a person couldn't be pigging out on pastries and eggs and bacon all the time. Not me, anyway. Unlike my slender mother, I was built of rounder stuff, and I hadn't been able to walk as much as was my habit. In the meantime, the tea was excellent, served in a sturdy silver pot with a mug that didn't seem to match any other mug on the tables. The room smelled of yeast and coffee and cinnamon and the perfume of a woman who had walked by. Light classical music played quietly. From the kitchen came voices engaged in the production of all the goods in the case. A rich sense of well-being spread through me, and I realized that my leg didn't hurt at all.

Chef Kishen dazzled the table. I, on the other hand, transport people to dazzling places. But I have never been able to cook like him. His touch was precise. As if music. He appraised fruits, vegetables, meats, with astonishment, and grasped them with humility, with reverence, very carefully as if they were the most fragile objects in the world. Before cooking he would ask: Fish, what would you like to become? Basil, where did you lose your heart? Lemon: It is not who you touch, but how you touch. Learn from big elaichi. There, there. Karayla, meri jaan, why are you so prudish? ... Cinnamon was 'hot', cumin 'cold', nutmeg caused good erections. Exactly: 32 kinds of tarkas. 'Garlic is a woman, Kip. Avocado, a man. Coconut, a hijra... Chilies are South American. Coffee, Arabian. "Curry powder" is a British invention. There is no such thing as Indian food, Kip. But there are Indian methods (Punjabi-Kashmiri-Tamil-Goan-Bengali-Hyderabadi). Allow a dialogue between our methods and the ingredients from the rest of the world. Japan, Italy, Afghanistan. Make something new. Channa goes well with artichokes. Rajmah with brie and parsley. Don't get stuck inside nationalities.

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.

I know you're a chocolate lover. I can always tell. I'm about to temper the chocolate. I have my own method; want to watch?" "Could I?" Inside my head, a little voice was reminding me that I had to get back to the office, but it was drowned out by the scent of chocolate, which flooded all my senses with a heady froth of cocoa and coffee, passion fruit, cinnamon and clove. I closed my eyes, and for one moment I was back in Aunt Melba's kitchen with Genie. I opened them to find Kim dancing with a molten river of chocolate. I stood hypnotized by the scent and the grace of her motions, which were more beautiful than any ballet. Moving constantly, she caressed the chocolate like a lover, folding it over and over on a slab of white marble, working it to get the texture right. She stopped to feed me a chocolate sprinkled with salt, which had the fierce flavor of the ocean, and another with the resonant intensity of toasted saffron. One chocolate tasted like rain, another of the desert. I tried tracking the flavors, pulling them apart to see how she had done it, but, like a magician, she had hidden her tricks. Each time I followed the trail, it vanished, and after a while I just gave up and allowed the flavors to seduce me. Now the scent changed as Kim began to dip fruit into the chocolate: raspberries, blackberries, tiny strawberries that smelled like violets. She put a chocolate-and-caramel-covered slice of peach into my mouth, and the taste of summer was so intense that I felt the room grow warmer. I lost all sense of time.

How Etha missed the varied hues of Illinois! The jade of tender corn husks, the violet shadows of distant trees, the furry scarlet spears of sumac. In Oklahoma, the palette was nothing but brown. Brown bridal trains of dust billowed behind tractors. Curtains turned from white to strong coffee. Folks spit river mud after a duster. Washes of beige, cinnamon, and umber bled into the blue sky, depending on which direction the wind blew. The people, the land, the buildings absorbed the dust. All other colors leached away, while brown and its infinite variations remained.

In the pantry she found a jug of olive oil, several bulbs of garlic and onion, some ripe tomatoes, half a lemon, several dates, a big cabbage, some rice, jars of cardamom, tea, pepper, green wheat, sugar, turmeric, salt, nutmeg, fenugreek, dried mint, saffron, cinnamon, oregano, sumac, lentils, and powdered coffee. And behind all this, glowing and sweating, smooth and satiny, black as onyx and fat as a baby, she found an eggplant. Aunt Camille held it up high in the air with both hands like a midwife holds the newly caught infant and announced, "The answer to our prayers!" Thus ensued some scooping and scraping, some slicing and dicing, some stuffing and some baking. She found a few raisins here, a few pine nuts there, did some frying in aliya- the fat of the lamb's tail. She had to experiment a bit with the heat in that fire-hold- and before you knew it, there was a magnificent dish of stuffed eggplant presented on a cobalt-blue glass platter. The fragrance of the dish filled the kitchen and wafted around them as she carried the platter through the forest to the jinn. He hadn't stopped his prayers once in all this time, but as Aunt Camille drew closer, the rich, garlicky, buttery, nuttery, eggplanty flavor swirled around his head until he felt his senses would be lifted right out of his body.

The sharp taste of cinnamon flooded Logan’s mouth along with the faint hint of coffee and something he couldn’t quite pinpoint. Whatever it was, the combination and the fact that it was Tate made it fucking addictive.

Sitting in Atlantic St. grill downing early morning cup of prison-like coffee stale rolls of cinnamon while up above freeways headed for suburban slums Gold Coast dwellers/ruling class sass Goodwill truckdrivers for talkin’ simple talk. No comment on the front page news. Through painful hurt sought desperately the obit page in rage to see if was really true, ‘bout you. Winter come-togethers fill my every thought Billie sings the blues communication complete, Cable (spool) table replete w/french bread apples cheese rhineskeller wine imported elegant tabacco, discussion of ideas politculture peoples lit & art, marxist aesthetics, how best to serve. Now, savoring on Neruda’s notes i think of you & Jimmie/son savoring favorite chocolate M & M’s. Them’s the thoughts i had of you today. No lavish praise no mournful elegy, just one last Vashon Island ferry ride to pray and cast an orchid into Puget Sound to see you safely on your journey to the other side.

I was beginning to taste it. Something bitter, but warm. A flavor that woke me up and let me see things clearly. A flavor that made me feel safe, so I could let those things go. A flavor that held my hand and walked me across to the other side of loss, and assured me that one day, I would be just fine. A flavor for a change of heart- part grief, part hope. Suddenly, I knew what that flavor would be. I padded down to the kitchen and cut a slice of sour cream coffee cake with a spicy underground river coursing through its center, left over from an order that had not been picked up today. One bite and I was sure. A familiar flavor that now seemed utterly fresh and custom-made for me. Cinnamon. The comfort of sweet cinnamon. It always worked. I felt better. Lighter. Not quite "everything is going to be all right," but getting there. One step at a time.

She hadn't bothered to go to bed, since Tuesday was one of the days on which she rose before dawn to bake brioche, scones, cinnamon rolls, and- Tuesdays only- a coffee cake rich with cardamom, orange zest, and grated gingerroot: a cunningly savory sweet that left her work kitchen smelling like a fine Indian restaurant, a brief invigorating change from the happily married scents of butter, vanilla, and sugar (the fragrance, to Greenie, of ordinary life).

You like waffles, root beer, and Dr. Pepper. You only drink light beer. You put cinnamon in your coffee. You eat too much cheese. Your left knee always aches. You have three sisters I hope I never meet and one brother. You were born in El Paso. You’re obsessed with your work. You start picking at the corner of your eye when you feel uncomfortable or fool around with your glasses. You can’t see things up close, and you’re terrified of the dark.” He raised those thick eyebrows. “Anything else?

Tonight's lesson was a breadcrumb cake, and the idea that so many Italian desserts were less about being impressive---as so many French recipes were---than about being resourceful. "After all," I said, "tiramisu is just cookies dipped in coffee and liqueur, layered with custard." For the breadcrumb cake, I walked them through how to make the breadcrumbs. "There's no sense in buying breadcrumbs, not in that quantity." We sliced the crusts off of the bread together, toasted the slices lightly, and ran the bread through the food processor. Afterward, we grated the dark chocolate, peeled and sliced the pears, cracked eggs, and measured cream. The thick batter came together quickly, and we placed them into the ovens. While the cakes baked, I walked them through the pasta fritta alla Siracusa, the angel-hair pasta twirls fried in a shallow amount of oil. We boiled up the pasta, then stirred together honey and candied orange before chopping pistachios and adding some cinnamon. One by one, they dropped the knotted pasta into the oil and cooked them on both sides. After draining them, we drizzled the honey mixture over the top, followed by a sprinkle of the pistachios and cinnamon. The process of frying the pasta bundles, one by one, kept everyone busy until the breadcrumb cakes finished baking.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

You like waffles, root beer, and Dr. Pepper. You only drink light beer. You put cinnamon in your coffee. You eat too much cheese. Your left knee always aches. You have three sisters I hope I never meet and one brother. You were born in El Paso. You’re obsessed with your work. You start picking at the corner of your eye or fool around with your glasses when you feel uncomfortable. You can’t see things up close, and you’re terrified of the dark.” He raised those thick eyebrows. “Anything else?

The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.

Hazel was getting lost-in-your-favorite-book good, sun-on-your-face good, the-perfect-cup-of–coffee good.

Cappuccino Muffins Ingredients 2 cups flour ½ cup sugar ½ cup brown sugar 2 teaspoons baking powder 2 teaspoons instant coffee 1 teaspoon cinnamon, ground ¼ teaspoon salt 1 egg 1 cup milk ½ cup butter, melted before use 1 teaspoon vanilla extract 1 cup semisweet chocolate chips   6 tablespoons flour ¼ cup brown sugar ½ teaspoon ground cinnamon ¼ cup butter, cold Method Preheat the oven to 190°C/375°F/gas 5. Grease muffin cups with oil or nonstick cooking spray. In a bowl, combine the dry ingredients; flour, sugars, baking powder, instant coffee granules, cinnamon and salt. In a mixing bowl (separate) beat the egg, milk, butter and vanilla. Add this mixture into the dry ingredients mixture and stir until moistened. Add in chocolate chips and stir. Place the dough in to the greased muffin cups three-fourths full.

Chocolate makes everything better, in the end,” he announced, and Thayer fully agreed. Thayer gave him a smile of gratitude and watched Castel lift his spoon from the saucer. He dipped it, gracefully, into his coffee and gave it a light stir. “Too many people rush to stir such delicate flavours. Take too long and they will clog together to become a lump of bitterness in your coffee. But take your time and be gentle with them,” Castel explained, quietly, “and they will create a symphony of flavours, to melt in your mouth,” he said, leaning down, just until his nose was over his cup, to take a long inhale. He smiled and straightened, extracting the spoon to place it back on his saucer. “Now try it.” Thayer took a sip and almost felt his toes curl at the luxurious taste. ~ Cinnamon Kiss

Irish Coffee to Remember: Ingredients: 1 Teaspoon Cinnamon ½ Cup Ice Cubes 1 Cup Cabbage (pre-chopped) 1 Cup Chilled Coffee (or 1 Teaspoon Instant Coffee) 3 Tablespoons Honey

MOM’S SOUR CREAM COFFEE CAKE This recipe is another classic from my mom’s kitchen. She liked to make this yummy cake to take to someone who needed their spirits lifted or just to have as a treat. It’s an all-time favorite with my family, too, and, when it’s my turn to host fellowship hour at church, it’s always part of my repertoire!   Ingredients for Cake 1 cup sugar ¼ pound butter (softened) 1 cup sour cream 1 teaspoon vanilla 2 eggs 2 cups flour (sifted) 1 teaspoon baking powder 1 teaspoon baking soda Pinch salt   Ingredients for Topping ½ cup chopped walnuts ½ cup sugar 1 teaspoon cinnamon   Directions Mix topping ingredients together. Set aside. Preheat oven to 350 degrees Fahrenheit. Grease and flour angel-food cake pan. Cream together butter and sugar with electric mixer. Add eggs and sour cream and beat until smooth. Sift together remaining dry ingredients in a separate bowl and blend into mixture. Batter will be thick. Spread half the batter into the angel-food cake pan and sprinkle with half of the sugar, cinnamon, and nut topping. Spread remaining batter on top and sprinkle remaining sugar, cinnamon, and nut mixture. (I gently press down the topping with the back of a spoon.) Bake for 40 minutes or until toothpick comes out clean. Let cool and remove from pan. Enjoy anytime with a hot cup o’ coffee or tea or a big glass of milk!

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

Coffee Body Scrub     Ingredients - 1 cup of ground coffee - 1 Table spoon of salt - 1 Table spoon of ground cinnamon - Approximately 1/3 cup of almond oil or coconut oil - Essentiasl oils: 4 drops peppermint, 8 drops grapefruit and 8 drops orange

Spice Cake in a Cup   Ingredients: 4 tablespoons of all-purpose flour 3 tablespoons of granulated sugar 2 teaspoons of spice-cinnamon or ginger (whichever you prefer) 1/8 of a teaspoon of baking powder 1 medium-sized egg white - lightly-beaten 3 tablespoons of either milk or soy-milk 2 tablespoons of vegetable oil 1/4 of a teaspoon of vanilla extract   Directions: You will need 1 microwavable coffee cup   Mix-together the flour, spice, sugar, & baking powder in the coffee cup. Now mix-in the egg white. Add the milk, vanilla & oil and mix-well   Place the cup into a microwave set on HIGH & cook for about 2&1/2 minutes.   (The cake should be done when it stops rising and sets)

Beans become light brown and begin to pop and loud cracking is heard. They are almost double in size, and the gas inside has reached critical level and splits the bean cell walls. Starches are converted to sugar and caramelization begins. The internal temperature of beans has reached around 350 degrees F. Richness of flavor has not developed. At this stage the roast can be stopped before the first crack stage is complete and what is known as a Cinnamon Roast or sometimes American Roast level is achieved.

Shopping Dana Gioia I enter the temple of my people but do not pray. I pass the altars of the gods but do not kneel Or offer sacrifices proper to the season. Strolling the hushed aisles of the department store, I see visions shining under glass, Divinities of leather, gold, and porcelain, Shrines of cut crystal, stainless steel, and silicon. But I wander the arcades of abundance, Empty of desire, no credit to my people, Envying the acolytes their passionate faith. Blessed are the acquisitive, For theirs is the kingdom of commerce. Redeem me, gods of the mall and marketplace. Mercury, protector of cell phones and fax machines, Venus, patroness of bath and bedroom chains, Tantalus, guardian of the food court. Beguile me with the aromas of coffee, musk, and cinnamon. Surround me with delicately colored soaps and moisturizing creams. Comfort me with posters of children with perfect smiles And pouting teenage models clad in lingerie. I am not made of stone. Show me satins, linen, crepe de chine, and silk, Heaped like cumuli in the morning sky, As if all caravans and argosies ended in this parking lot To fill these stockrooms and loading docks. Sing me the hymns of no cash down and the installment plan, Of custom fit, remote control, and priced to move. Whisper the blessing of Egyptian cotton, polyester, and cashmere. Tell me in what department my desire shall be found. Because I would buy happiness if I could find it, Spend all that I possessed or could borrow. But what can I bring you from these sad emporia? Where in this splendid clutter Shall I discover the one true thing? Nothing to carry, I should stroll easily Among the crowded countertops and eager cashiers, Bypassing the sullen lines and footsore customers, Spending only my time, discounting all I see. Instead I look for you among the pressing crowds, But they know nothing of you, turning away, Carrying their brightly packaged burdens. There is no angel among the vending stalls and signage. Where are you, my fugitive? Without you There is nothing but the getting and the spending Of things that have a price. Why else have I stalked the leased arcades Searching the kiosks and the cash machines? Where are you, my errant soul and innermost companion? Are you outside amid the potted palm trees, Bumming a cigarette or joking with the guards, Or are you wandering the parking lot Lost among the rows of Subarus and Audis? Or is it you I catch a sudden glimpse of Smiling behind the greasy window of the bus As it disappears into the evening rush?

Almonds Allspice, dried Amla berries, dried Apples Artichokes Asparagus Bay leaves, dried Basil, dried Black beans Black chokeberries Black elderberries Black pepper, dried Blackberries Black tea Blueberries Broccoli Capers Caraway seeds, dried Cayenne pepper, dried Celery leaves, dried Cherries Chives, dried Chili, dried Cinnamon bark, dried Clove, dried Cocoa powder Coffee beans Cumin, dried Curry powder Dandelion leaves, dried Dark chocolate Dill, fresh or dried Fennel leaves, dried Fennel seeds, dried Ginger, fresh or dried Green mint, dried Green olives, with stone Green tea Hazelnut Kalamata olives, with stone Lavender, dried Mustard seed, dried Nutmeg, dried Oregano, fresh or dried Paprika, dried Peaches Pecans Peppermint, dried Pistachios Plums Pomegranate, whole Red lettuce Red onion Rose flower, dried Rosemary, fresh or dried Saffron, dried Shallots Spinach Strawberries Tempeh Thyme, dried Turmeric, dried Vanilla seeds Walnuts White beans Wild marjoram leaves, dried

(1) Butterbeer and Ice Cream Floats Treat yourself with the ultimate mug of happiness. It has practically everything we all die for; cream, ice cream, and butterbeer. It serves as an excellent beverage for the table when there are special celebrations around. It's warming and soothing to the core. It does take a little extra time and is made with many ingredients, but it will be all worth it. Makes: 4 Cooking Time: 10 minutes Duration: 20 minutes Ingredient Checklist: For the Dark Butterscotch Caramel Sauce: 1 cup whole milk 1 3/4 cups dark brown sugar ¼ cup butter ½ cup heavy whipping cream 2 teaspoons vanilla extract 1 teaspoon sea salt 2 tablespoons Scotch whiskey 2 tablespoons molasses For the No-Churn Caramel Coconut Ice Cream: 4 cups whole milk 1 ½ cups sugar 2 cups full-fat coconut milk ¼ cup cornstarch 8 egg yolks 4 tablespoons butter ½ teaspoons salt 2 teaspoons vanilla ¼ cup prepared caramel For the Butterbeer: 1 ½ cups carbonated water 1 teaspoon strong black coffee ¼ teaspoon vanilla extract 3 ½ tablespoons prepared caramel 1 tablespoon whipping cream ½ teaspoons cocoa powder 3 - 4 drops cider vinegar 1 dash salt 1 dash nutmeg 1 dash cinnamon 1 dash ginger HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH How to Cook: For the Caramel: Mix brown sugar with milk, butter, cream, salt and molasses in a saucepan on medium heat. Boil the mixture and stir cook for 10 minutes until it darkens. Stir in bourbon then reduce the heat. Cook for 5 minutes. Add vanilla and mix well. Allow it cool and store in a sealed container. For the No-Churn Coconut Caramel Ice Cream: Beat egg yolks with sugar in a large bowl. Stir in salt, cornstarch, and milk. Transfer the mixture to a cooking pan. Stir cook for 8 minutes on low heat then turns off the heat. Add vanilla, caramel, and butter and mix well. Strain the mixture through the mesh strainer into a container. Refrigerate for 30 minutes. Meanwhile, beat coconut milk until fluffy. Pour the cream into ice cream mixture and mix well. Freeze overnight. For the Butterbeer Floats: Mix all the ingredients for butterbeer except carbonated water at the bottom of a mug. Add a cup of carbonated water and place 2 scoops of coconut ice cream. Serve immediately.

No wonder she dated Asher. They probably did weirdly specific things together at weirdly specific times. Coffee at exactly 7:03 a.m. Double-toasted cinnamon raisin bagels with extra cream cheese at 8:26 a.m. Hot yoga at 10:17 a.m. Avocado toast and aragula salad at 1:34 p.m. Dinner at that vegan place down the street at 7:35 p.m. Sex at 9:48 p.m. Everyone loves a well-planned kink, right? ''I'm scheduling you at eleven o'clock, baby. You know what happens if you're late''.

Her gaze fell upon the bottle sitting on the coffee table directly in front of her. The label declared it to be something called cinnamon whiskey. The bottle was half full. She unscrewed the top, and took a long pull. The fire went directly to her sphincter. Recovery was slow. She couldn’t believe the little man presently busy praying in the bathroom couldn’t hear her gasping for air. She replaced the cap and studied the bottle’s label. What the hell is cinnamon whiskey anyway? Whoever this little prick is, he is definitely tougher than he looks.

I assembled the breakfast while Sam set up the coffee urns. I arranged one platter beautifully, with peach rolls, apple cider doughnuts, mixed fruit turnovers, and healthy slices of cinnamon streusel coffee cake. On the other, breakfast burritos---Eddie's favorite---mini spinach and crab quiches, and bagels with smoked salmon, cream cheese, and chives.

hates coffee. In fact, she says the smell of it gags her. But here she stands, cinnamon mocha latte in hand, as I snap a photo with her smartphone. She extends her left arm because it has to look like a selfie. A perfect selfie, which is where I come in. A normal selfie is subject to silly things like an arm’s length and faulty lighting, so we have to

Bacon because you love it. Fruit and yogurt because they’re sweet like you. Blueberry bagel with cinnamon spread because Cara said it’s your favorite. And tea because coffee makes your stomach hurt.

From north to south, the island is just ten miles long, but it feels like a continent in its own right. There are bays and inlets, coves and mudflats, a winery, a berry farm, a llama farm, sixteen restaurants, a café that makes homemade cinnamon rolls and the best coffee I've ever tasted, and a market whose wares include locally produced raspberry wine and organic Swiss chard picked just hours before making its appearance in the produce section.

My halo-halo chia seed parfait and ube scones with coconut jam were specifically requested, as well as some sort of cake. Instead of my usual calamansi chia seed muffins, I could try a calamansi lavender loaf, to advertise our spring menu. Though if it's for breakfast, maybe coffee cake would be more appropriate. Coffee cakes usually had streusel and cinnamon, so a salabat streusel would be quick and easy to whip up.

Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison. But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast! This flavor isn't something that could be created with regular chestnuts. It's a deliciousness made possible precisely because he chose to use sweet chestnuts! "He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!" Soma's Chestnut Sauce Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer. "Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors! Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!" "That would be the coffee." "What?!" "Coffee?" "Yep! You guessed it! That's the Divine Tongue for you. One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest... So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison... ... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce! This is a Yukihira Original and a brand-new French dish. I call it... ... Charcoal-Grilled Venison Thigh with Chestnut Sauce." In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents. Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes. But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French! It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...

Later, over his favorite grand crème in the Café des Marauds, he was listening with half an ear to Joséphine as she told him the story of the village's first chocolate festival and the resistance it had met from the church. The coffee was good, sprinkled with shavings of dark chocolate and with a cinnamon biscuit by the side of the cup. Narcisse was sitting opposite with his usual seed catalogue and a café-cassis.

As soon as the girls were in the kitchen, Beth and Eddie started to giggle. “What?” asked Caroline. “Do you know what looks like cinnamon?” said Eddie. “Chili powder.” Caroline gave a little squeak of delight. “And do you know what looks like chocolate sprinkles?” asked Beth. “What?” Carolina asked again. “I don’t know,” said Beth. “What does?” The sisters looked through Mother’s cupboards. The closest thing they could find to chocolate sprinkles was cracked pepper. “Now here’s the thing—we’ve got to mix them so the guys won’t get suspicious. Caroline, you mix a little cinnamon and chili powder together, Beth, you do the chocolate sprinkles and cracked pepper, and I’ll get the coffee for Mr. and Mrs. Hatford.” “Ha! Wally wanted both the chocolate and cinnamon. He’s going to get a double dose!” laughed Caroline. Was this a good party or what?

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

He went through the back door into the long narrow kitchen, feeling as he always did the sudden onslaught of time, enthralled by the myriad smells of the kitchen: coffee and cloves and cinnamon, the heavy fruity odor of basketed apples and the faintly sour smell of dried peaches, and some other odor, rich and dark and mysterious, that was the odor of time itself, of days the old woman had stacked into years as carefully as a mason lays one stone atop another to construct a wall.

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.

The word “beat” in drama tends to be somewhat vague. Actors sometimes use the term to designate a pause, as in “I want to take a beat after I pick up the knife but before going after my victim.” Writers may use the term to define a series of events, big (a murder) or small (taking a tomato out of the refrigerator). For example, a writer might decide to create six beats to show a meeting between the two soon-to-be lovers: Beat #1: A cute guy comes into a café. Beat #2: A gorgeous waitress asks him if he wants a cinnamon cappuccino or a mint latte. Beat #3: She brings him his coffee. Beat #4: She knocks it over. Beat #5: They both jump to clean up the mess. Beat #6: They bang heads; their eyes meet under the table, and it’s clear this is love at first sight.

Sour Cream Coffee Cake 12 3” X 3” servings Ingredients Filling/topping 1/3 cup brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/3 cup finely chopped pecans or walnuts Cake 1/2 cup butter 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sour cream Preparation Preheat oven to 325 degrees F. Grease a 9” x 13” pan. Blend all the ingredients for the filling/topping and set aside. In a large bowl, cream butter and the sugars together. Add eggs one at a time and mix well. Add the vanilla and mix again. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add one-third of the dry mix to the wet mix and blend. Then add half of the sour cream and blend. Add another third of the dry ingredients and stir again. Add the rest of the sour cream, stir, and then add the remaining flour mixture. Blend everything one last time. Pour half the batter into the prepared pan. Then use half of the filling/topping mixture to cover the batter. Add the rest of the batter to the pan and cover it with the remaining filling/topping mixture. Bake for about 40 minutes—until the topping is brown and the cake begins to pull away from the sides of the pan. If in doubt, insert a toothpick and if it comes out clean, the cake is done.

CIAMBELLONE Ciambellone is a cross between a cake and a bread, with a nice texture well suited to be served at breakfast or with coffee. The smell of a baking ciambellone is said to turn a scowl into a smile. 4 cups flour 3 eggs 1 teaspoon vanilla 1 cup sugar 1 cup milk 1 teaspoon cinnamon 1/2 cup oil 1 teaspoon baking powder zest from 1 lemon, finely chopped garnish: milk, coarsely granulated sugar Make a mound with the flour on a board, creating a well in the center. Using your fingers, begin alternating the liquid and other dry ingredients into the well, mixing until all the ingredients are combined, adding additional flour as needed and kneading to make a smooth dough. Divide into 2 parts and shape into fat rings. Brush the tops with milk and sprinkle with sugar. Place the coils on a buttered baking sheet and bake at 350° F for about 40 minutes or until golden brown.

Those of us who have found ourselves stuck here in Paris Village are part of a tribe, a cluster of people made of plaster and mud, an intermixing of races bound by common troubles. We make up a color wheel of faces from alabaster, ivory, beige, and khaki, to russet, cinnamon, mahogany, and coffee. Yes, we are an assorted box of chocolates, white to dark, fruits and nuts included.

scent of freshly roasted coffee, chocolate and cinnamon permeated the room. This

First you need a seasoned coffee pot, but anything will do. You add the water and mix in the coffee and extra milk packages.” He held up a plastic bottle. “This is honey, you squeeze in about a tablespoon. Next you add a dash of vanilla extract, a dash of cinnamon and finally a dash of nutmeg. You bring to a boil and there you have it. Spanish coffee!” He stirred the contents of the pot and placed it on top of