Cinnamon Roll Quotes

You done with work? Yep, at home waiting for you. Now that's a nice visual... Prepare yourself, I'm taking bread out of the oven. Don't tease me woman...zucchini? Cranberry orange. Mmmm... No woman has ever done breakfast bread foreplay the way you do. Ha! When you coming? Can't. Drive. Straight. Can we have one conversation when you're not twelve? Sorry, I'll be there in 30 Perfect, that will give me time to frost my buns. Pardon me? Oh, didn't I tell you? I also made cinnamon rolls. Be there in 25.

Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.

C'mon, Amy, cinnamon rolls are calling us." Dan put a hand to his ear. "Do you hear? 'Amy? Dan?'" he squeaked. "'Come and get my sugary, sticky goodness!

I’m getting fat … as I planned. Luckily, my gut is intentional. I’m actually preparing for a big role. Sure, it’s a cinnamon roll, but I want there to be room for it.

Do you want to come in? I was warming up cinnamon rolls for dinner." "What, you don't eat seven-course meals every night?" "Only on Sundays.

How to announce the return of comfort and well-being except by cooking something fragrant. That is what her mother always did. After every calamity of any significance she would fill the atmosphere of the house with the smell of cinnamon rolls or brownies, or with chicken and dumplings, and it would mean, This house has a soul that loves us all, no matter what. It would mean peace if they had fought and amnesty if they had been in trouble. It had meant, You can come down to dinner now, and no one will say a thing to bother you, unless you have forgotten to wash your hands. And her father would offer the grace, inevitable with minor variations, thanking the Lord for all the wonderful faces he saw around his table.

But it was nothing compared to when he tilted my chin like a cinnamon roll hero would and kissed me.

I hate Diane. I fling her cinnamon roll out into the pasture—I will not eat the bread of my enemies,

Mr. Responsible Media was looking rebellious, but this was my country. I was the Cinnamon Roll Queen and most of those assembled were my devoted subjects.

Her hands continued their burning climb up my arm and onto my chest. Bold moves for her. Echo's breasts rose and fell at a faster rate. "I want to stay with you tonight." "Are you sure?" "Yes." Tender hands move into my hair, guiding my head to hers. I inhaled her delicious, warm scent: cinnamon rolls, straight out of the oven. The first taste of her lips didn't disappoint. Sweet sugar teased my tongue, heightening my awareness of the gift Echo offered to me. This girl owned my soul and stole my heart. She'd opened her self to me, giving me love and never asked anything in return. I deepened our kiss, the words i love you stuck in my mind.

With great power... comes great need to take a nap. Wake me up later." - Nico Di Angelo a.k.a Cinnamon RoLL

cinnamon roll

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.

I went back in and grabbed my running clothes, then changed in the bathroom. I opened the door to the bathroom, stopping when I saw Kaidan's toiletry bag on the sink. I was overcome with curiosity about his cologne or aftershave, because I'd never smelled it on anyone else before. Feeling sneaky, I prodded one finger into the bag and peeked. No cologne bottle. Only a razor, shaving cream, toothbrush, toothpaste, and deodorant. I picked up the deodorant, pulled off the lid, and smelled it. Nope, that wasn't it. The sound of Kaidan's deep chuckle close to the doorway made me scream and drop the deodorant into the sink with a clatter. I smacked one hand to my chest and grabbed the edge of the sink with the other. He laughed out loud now. “Okay, that must have looked really bad.” I spoke to his reflection in the mirror, then fumbled to pick up the deodorant. I put the lid on and dropped it in his bag. “But I was just trying to figure out what cologne you wear.” My face was on fire as Kaidan stepped into the small bathroom and leaned against the counter, crossing his arms over his chest. I stepped away. He seemed entertained by my predicament. “I haven't been wearing any cologne.” “Oh.” I cleared my throat. “Well, I didn't see any, so I thought it might be your deodorant, but that's not it either. Maybe it's your laundry detergent or something. Let's just forget about it.” “What is it you smell, exactly?” His voice took on a husky quality, and it felt like he was taking up a lot of room. I couldn't bring myself to look at him. Something strange was going on here. I stepped back, hitting the tub with my heel as I tried to put the scent into words. “I don't know. It's like citrus and the forest or something...leaves and tree sap. I can't explain it.” His eyes bored into mine while he wore that trademark sexy smirk, arms still crossed. “Citrus?” he asked. “Like lemons?” “Oranges mostly. And a little lime, too.” He nodded and flicked his head to the side to get hair out of his eyes. Then his smile disappeared and his badge throbbed. “What you smell are my pheromones, Anna.” A small, nervous laugh burst from my throat. “Oh, okay, then. Well...” I eyed the small space that was available to pass through the door. I made an awkward move toward it, but he shifted his body and I stepped back again. “People can't usually smell pheromones,” he told me. “You must be using your extra senses without realizing it. I've heard of Neph losing control of their senses with certain emotions. Fear, surprise...lust.” I rubbed my hands up and down my upper arms, wanting nothing more than to veer this conversation out of the danger zone. “Yeah, I do have a hard time reining in the scent sometimes,” I babbled. “It even gets away from me while I sleep now and then. I wake up thinking Patti's making cinnamon rolls and it ends up being from someone else's apartment. Then I'm just stuck with cereal. Anyway...” “Would you like to know your own scent?” he asked me. My heart swelled up big in my chest and squeezed small again. This whole scent thing was way too sensual to be discussed in this small space. Any second now my traitorous body would be emitting some of those pheromones and there'd be red in my aura. “Uh, not really,” I said, keeping my eyes averted. “I think I should probably go.” He made no attempt to move out of the doorway. “You smell like pears with freesia undertones.” “Wow, okay.” I cleared my throat, still refusing eye contact. I had to get out of there. “I think I'll just...” I pointed to the door and began to shuffle past him, doing my best not to brush up against him. He finally took a step back and put his hands up by his sides to show that he wouldn't touch me. I broke out of the confined bathroom and took a deep breath.

What's in here? That hurt.” He reached into the bag, frowning. “It better not be body parts.” He pulled out the huge cinnamon roll and eyed it. “Ay, caramba. My village will not starve this year. We are very grateful, grasshopper.” He bowed, holding up the pastry. “A debt repaid is a blessing on us all, my child.

He was now suddenly hot, as hot as if he’d been in a kitchen baking cinnamon rolls in August. I already knew vampires could sweat, under certain conditions, like being chained to a wall of a house with sunlight coming in through the windows. He was sweating again now. Some of his sweat fell on me. I’ve always rather liked sweat. On other occasions when I’ve had a naked, sweating male body up against mine, I’ve tended to feel that it meant he was getting into what was going on. This usually produces a similar enthusiasm in me. Not that there was anything going on…exactly. Yet. Remember how fast and suddenly this was all happening. And if he was in shock so was I. Maybe my brain hadn’t fully come with me in that zap through the void, like my clothes manifestly hadn’t. With a truly masterful erection now pressed against me I turned my head again and licked his sweating shoulder. What happened next probably lasted about ten seconds. Maybe less. I don’t think I heard the sound he made; I think I only felt it. He moved his hands again, to tip my face toward him, and kissed me. I can’t say I noticed any fangs. I had the lingering vestige of sense not to try anything clever with my teeth, which with a human lover I would have. But I was nonetheless busy with tongue and hands. I wriggled a little under him. I kissed him back as he tangled his fingers in my hair. I arched up off the floor a trifle to press myself more thoroughly against him. I was undoubtedly making some noises of my own…

Reyes,” she said, stars in her eyes. “He likes my cinnamon rolls.” “I can’t believe this. You’re cheating on me with Reyes? You’ve been making him your famous cinnamon rolls while I’ve been stuck in a hell dimension, longing for the ability to chew my toenails just for something to do?” Amber whisked by us. “And enchiladas. He loves her enchiladas.” “Cook!” The sting of a thousand traitorous daggers pierced my heart. “I’m telling Uncle Bob.

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 ~

I mean, if you’re going to go all over the country looking for where you belong, I could have told you years ago you belong in front of a cinnamon roll.

Muffin cups in my bakery were real sorcerer’s apprentice material, like the dough for the cinnamon rolls every morning could have stood in for The Blob.

Even a bad cinnamon roll is still a good cinnamon roll.

I’ve been looking for home and not realizing that home is where the cinnamon roll is.

Did you see the dessert bar?” I ask. “Yeah,” he says. “I was gonna grab something, but honestly, I like breakfast sweets much better. Cheese danishes, for instance. Or cinnamon rolls.

It’s found in a Bible verse: “And do not be conformed to this world, but be transformed by the renewing of your mind” (Romans 12:a). In this verse Paul tells us that change begins on the inside, through the renewing of the mind. So the best way to approach weight loss isn’t to focus on saying no to the cinnamon roll. It’s to focus on changing the thoughts that make us want to say yes.

I think you're sweet and warm and soft and no one else - maybe not even you - can see it." He sighed. Though she'd just described a cinnamon roll and not him, he delighted in the certainty of her tone.

An orange day, a happy day, a brand-new day in the secret language that only the three of us seemed to understand. "Mmmmm," Daddy said, taking a bite of his roll. "Orange wakes you up, but cinnamon makes you remember.

I still dream in pictures and color, always the world of my childhood. I see the purple Judas trees at Easter lighting up the roadsides and terraces of the town. Ochre cliffs made of cinnamon powder. Autumn clouds rolling along the ground of the hills, and the patchwork of wet oak leaves on the grass. The shape of a rose petal. And my parents' faces, which will never grow any older. "But it is strange how scent brings it all back too. I only have to smell certain aromas, and I am back in a certain place with a certain feeling." The comforting past smelled of heliotrope and cherry and sweet almond biscuits: close-up smells, flowers you had to put your nose to as the sight faded from your eyes. The scents of that childhood past had already begun to slip away: Maman's apron with blotches of game stew; linen pressed with faded lavender; the sheep in the barn. The present, or what had so very recently been the present, was orange blossom infused with hope.

Never Get Lost Oatmeal Cookies, great for hikes or adventures. Orange You Glad Cake, an orange loaf with buttercream icing, certain to cheer up the day. Sin No More Cinnamon Rolls, delicious and sticky, good for both the well behaved and the unruly.

Nobody tried to follow me when I left the coffeehouse at ten, or at least nobody but some of the overweight so-called wildlife that hangs around the pedestrian precinct and tries to cadge handouts from the weak-willed. They know a white bakery bag when they see one, and I was carrying a dozen cinnamon rolls. I swear some of our sparrows are too fat to fly, but the feral cats are too fat to catch them. And the squirrels should have had teeny-weeny skateboards to keep their bellies off the ground.

Looking across the square at the chocolaterie, its bright window, the boxes of pink and red and orange geraniums at the balconies and at either side of the door, I feel the insidious creeping of doubt in my mind, and my mouth fills at the memory of its perfume, like cream and marshmallow and burnt sugar and the heady mingling of cognac and fresh-ground cocoa beans. It is the scent of a woman's hair, just where the nape of joins the skull's tender hollow, the scent of ripe apricots in the sun, of warm brioche and cinnamon rolls, lemon tea and lily of the valley.

It’s not just that,” Chief Porter said. “A guy who once would have raped and killed a woman, now a lot of times he also has to cut off her lips and mail them to us or take her eyes for a souvenir and keep them in his freezer at home. There’s more flamboyant craziness these days.” Giving the buttered cinnamon roll a reprieve, Ozzie said, “Maybe it’s all these superhero movies with all their supervillains. Some psychopath who used to be satisfied raping and murdering, these days he thinks that he should be in a Batman movie, he wants to be the Joker or the Penguin.” “No real-life bad guy wants to be the Penguin,” I assured him. “Norman Bates was happy just dressing up like his mother and stabbing people,” Chief Porter said, “but Hannibal Lecter has to cut off their faces and eat their livers with fava beans. The role models have become more intense.

When Elisa arrives at McDonald’s, the manager unlocks the door and lets her in. Sometimes the husband-and-wife cleaning crew are just finishing up. More often, it’s just Elisa and the manager in the restaurant, surrounded by an empty parking lot. For the next hour or so, the two of them get everything ready. They turn on the ovens and grills. They go downstairs into the basement and get food and supplies for the morning shift. They get the paper cups, wrappers, cardboard containers, and packets of condiments. They step into the big freezer and get the frozen bacon, the frozen pancakes, and the frozen cinnamon rolls. They get the frozen hash browns, the frozen biscuits, the frozen McMuffins. They get the cartons of scrambled egg mix and orange juice mix. They bring the food upstairs and start preparing it before any customers appear, thawing some things in the microwave and cooking other things on the grill. They put the cooked food in special cabinets to keep it warm.

So... your idea is... a heist. You want us to pull off a heist." August gestures helplessly at Niko, who has given up on his meal with a quarter left to go. "Niko can't even pull off that cinnamon roll." Niko pats his stomach. "It was really filling." "It's not a heist," Myla hisses. "It's... an elaborate, planned crime." "That's a heist.

I could taste his dominance from here, and yet he was also giving off cinnamon-roll vibes.

Loving her in secret was becoming his new favorite thing.

August stares at her across the table. "So...your idea is...a heist. You want us to pull off a heist." August gestures helplessly at Niko, who has given up on his meal with a quarter left to go. "Niko can't even pull off that cinnamon roll." Nike pats his stomach. "It was really filling." "It's not a heist," Myla hisses. "It's...an elaborate, planned crime." "That's a heist.

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

Her Instagram feed filled up with gorgeous photos of her creations displayed alongside books, some of their links tenuous at best. Double chocolate cookies made with huge chunks of Valrhona chocolate found their American-Parisian mash-up reference in Alcott's Little Women. Currant cinnamon rolls as big as a baby's head were paired with The Secret Garden. Her lemon-blueberry muffins posed alongside a favorite childhood picture book, Blueberries For Sal.

Margo missed cooking for people- really cooking. Here family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.

Take it from me, dude – don’t get wrapped up in the labels yet. Sexuality is…” She looked around for a metaphor, then lifted what was left of her cinnamon roll. “Like this cinnamon roll. You see it, you think, ‘Damn, that looks good,’ so you eat it. If you like it, you do it again. Everything else – whether you’re pi or pan or sapiosexual or whatever the hell – that’s about labels, and politics, and creating shorthands for other people. That can be useful, and important for society, but you don’t have to pick a flag right out the gate. Just let yourself like who you like.

Cayenne, marjoram, cinnamon." The names of lost and fabulous cities through which storms of spice bloomed up and dusted away. He tossed the cloves that had traveled from some dark continent where once they had spilled on milk marble, jack-stones for children with licorice hands. And looking at one single label on a jar, he felt himself gone round the calendar to that private day this summer when he had looked at the circling world and found himself at its center. The word on the jar was RELISH. And he was glad he had decided to live. RELISH! What a special name for the minced pickle sweetly crushed in its white-capped jar. The man who had named it, what a man he must have been. Roaring, stamping around, he must have tromped the joys of the world and jammed the in this jar and writ in a big hand, shouting, RELISH! For its very sound meant rolling in sweet fields with roistering chestnut mares, mouths bearded with grass, plunging your head fathoms deep in trough water so the sea poured cavernously through your head. RELISH!

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.

Break the cinnamon in half.' The cinnamon stick was light, curled around itself like a brittle roll of papyrus. Not a stick at all, Lillian remembered as she look closer, but bark, the meeting place between inside and out. It crackled as she broke it, releasing a spiciness, part heat, part sweet, that pricked her eyes and nose, and made her tongue tingle without even tasting it.

Last of his toothpaste, last of his Wheat Chex, last of his 5-Quick-Cinnamon-Rolls-With-Icing, his Pop Secret Microwave Pop- corn, his Deluxe Fudge Brownie Mix next to my Casbah Nutted Pilaf on the sparser shelf, I'm using it all up. Chanting: he'd-want-me- to-he'd-want-me-to. To consume loss like a hydra-headed meal of would-have-dones accompanied by missed-shared-delight. What can I tell you?

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

I’m setting up the American flag centerpiece, watching John lug a table closer to the center of the room at Stormy’s direction, when Alicia sidles up beside me, and then we’re both watching him. “You should date him.” “Alicia, I told you, I just got out of a relationship,” I whisper back. I can’t take my eyes off him in that uniform with that side part. “Well, get into a new one. Life is short.” For once, Alicia and Stormy are on the same page. Stormy is now straightening John’s tie, his little hat. She even licks her finger and tries to smooth his hair, but he ducks away. Our eyes meet, and he makes a frantic face like, Help me. “Save him,” Alicia says. “I’ll finish the table. My internment camp display is already done.” She’s set that up by the doors, so it’s the first thing you see when you walk in. I hurry over to John and Stormy. Stormy beams at me. “Doesn’t she look like an absolute doll?” She swans off. With a straight face John says, “Lara Jean, you’re an absolute doll.” I giggle and touch the top of my head. “A cinnamon roll-headed doll.

Margo missed cooking for people- really cooking. Her family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.

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.

We have snacks, everybody!” “Where’d you get them from, Delaware?” Ben asked. He was glaring behind me, where Sage leaned casually against the wall. “Practically,” I said. “My fault-I was dying for Red Hots. Pretty much impossible to find. So what movie are we watching?” Back in the cave, Sage had told me I wasn’t much of an actress, and apparently he was right. I thought I put on a brilliant show, but Ben’s eyes were filled with suspicion, Rayna looked like she was ready to pounce, and Sage seemed to be working very hard to stifle his laughter. Rayna yawned. “Can’t do it. I’m so tired. I’m sorry, but I have to kick you guys out and get some sleep.” She wasn’t much better at acting than I was. I knew she wanted to talk, but the idea of being away from Sage killed me. “No worries,” I said. “I can bring he snacks to the guys’ room. We can watch there and let you sleep.” “Great!” Ben said. Rayna gaped, and in the space of ten seconds, she and I had a full conversation with only our eyes. Rayna: “What the hell?” Me: “I know! But I want to hang out with Sage.” Rayna: “Are you insane?! You’ll be with him for the rest of your life. I’m only with you until morning!” I couldn’t fight that one. She was right. “Actually, I’m pretty tired too,” I said. I even forced a yawn, though judging from Sage’s smirk, it wasn’t terribly convincing. “You sure?” Ben asked. He was staring at me in a way that made me feel X-rayed. “Positive. Take some snacks, though. I got dark chocolate M&Ms and Fritos.” “Sounds like a slumber party!” Rayna said. “Absolutely,” Sage deadpanned. “Look out, Ben-I do a mean French braid.” Ben paid no attention. He had moved closer and was looking at me suspiciously, like a dog whose owner comes from after playing with someone else’s pet. I almost thought he was going to smell me. “G’night,” he said. He had to brush past Sage to get to the door, but he didn’t say a word to him. Sage raised an amused eyebrow to me. “Good night, ladies,” he said, then turned and followed Ben out. It hurt to see him go, like someone had run an ice cream scoop through my core, but I knew that was melodramatic. I’d see him in the morning. We had our whole lives to be together. Tonight he could spend with Ben. I laughed out loud, imagining the two of them actually cheating, snacking, and French braiding each other’s hair as they sat cross-legged on the bed. Then a pillow smacked me in the side of the head. “’We can watch there and let you sleep’?” Rayna wailed. “Are you crazy?” “I know! I’m sorry. I took it back, though, right?” “You have two seconds to start talking, or I reload.” Before now, if anyone had told me that I could have a night like tonight and not want to tell Rayna everything, I’d have thought they were crazy. But being with Sage was different. It felt perfectly round and complete. If I said anything about it, I felt like I’d be giving away a giant scoop of it that I couldn’t ever get back. “It was really nice,” I said. “Thanks.” Rayna picked up another pillow, then let it drop. She wasn’t happy, but she understood. She also knew I wasn’t thanking her just for asking, but for everything. “Ready for bed?” she asked. “We have to eat the guys to breakfast so they don’t steal all the cinnamon rolls.” I loved her like crazy.

A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.

I lift the lid of the chest. Inside, the air is musty and stale, held hostage for years in its three-foot-by-four-foot tomb. I lean in to survey the contents cautiously, then pull out a stack of old photos tied with twine. On top is a photo of a couple on their wedding day. She's a young bride, wearing one of those 1950's netted veils. He looks older, distinguished- sort of like Cary Grant or Gregory Peck in the old black-and-white movies I used to watch with my grandmother. I set the stack down and turn back to the chest, where I find a notebook, filled with handwritten recipes. The page for Cinnamon Rolls is labeled "Dex's Favorite." 'Dex.' I wonder if he's the man in the photo. There are two ticket stubs from 1959, one to a Frank Sinatra concert, another to the movie 'An Affair to Remember.' A single shriveled rosebud rests on a white handkerchief. A corsage? When I lift it into my hand, it disintegrates; the petals crinkle into tiny pieces that fall onto the living room carpet. At the bottom of the chest is what looks like a wedding dress. It's yellowed and moth-eaten, but I imagine it was once stark white and beautiful. As I lift it, I can hear the lace swishing as if to say, "Ahh." Whoever wore it was very petite. The waist circumference is tiny. A pair of long white gloves falls to the floor. They must have been tucked inside the dress. I refold the finery and set the ensemble back inside. Whose things are these? And why have they been left here? I thumb through the recipe book. All cookies, cakes, desserts. She must have loved to bake. I tuck the book back inside the chest, along with the photographs after I've retied the twine, which is when I notice a book tucked into the corner. It's an old paperback copy of Ernest Hemingway's 'The Sun Also Rises.' I've read a little of Hemingway over the years- 'A Moveable Feast' and some of his later work- but not this one. I flip through the book and notice that one page is dog-eared. I open to it and see a line that has been underscored. "You can't get away from yourself by moving from one place to another." I look out to the lake, letting the words sink in. 'Is that what I'm trying to do? Get away from myself?' I stare at the line in the book again and wonder if it resonated with the woman who underlined it so many years ago. Did she have her own secret pain? 'Was she trying to escape it just like me?

A chair down the row from mine shifted and my mouth watered from the aroma of hot cinnamon rolls. I snuck a peek and noticed red, silky, curly hair. I knew her. Echo Emerson. Not a cinnamon roll in sight, but damn if she didn’t smell like one. We had several of our main courses together and last semester one of our free periods. I didn’t know much about her other than she kept to herself, she was smart, a redhead and she had big tits. She wore large, long-sleeved shirts that hung off her shoulders and tank tops underneath that revealed just enough to get the fantasies flowing. Like always, she stared straight ahead as if I didn’t exist. Hell, I probably didn’t exist in her mind. People like Echo Emerson irritated the crap out of me. “You’ve got a f*cked-up name,” I mumbled. I didn’t know why I wanted to rattle her, I just did. “Shouldn’t you be getting high in the bathroom?” So she did know me. “They installed security cameras. We do it in the parking lot now.” “My bad.” Her foot rocked frantically back and forth. Good, I’d succeeded in getting under that perfect facade. “Echo … echo … echo …” Her foot stopped rocking and red curls bounced furiously as she turned to face me. “How original. I’ve never heard that before.” She swept up her backpack and left the office. Her tight ass swayed side to side as she marched down the hallway.

I fell asleep at nine that night and didn’t move until nine the next morning, waking up still dressed and wrapped like a pupa in the Park Hyatt’s comforter. Marlboro Man wasn’t in the room; I was disoriented and dizzy, stumbling to the bathroom like a drunk sorority girl after a long night of partying. But I didn’t look like a sorority girl. I looked like hell, pale and green and drawn; Marlboro Man was probably on a flight back to the States, I imagined, after having woken up and seen what he’d been sleeping to all night. I made myself take a warm shower, even though the beautiful marble bathroom was spinning like a top. The water hitting my back made me feel better. When I came out of the bathroom, refreshed and wearing the Park Hyatt robe, Marlboro Man was sitting on the bed, reading an Australian paper, which he’d picked up down the street along with some orange juice and a cinnamon roll for me in hopes it would make me feel better. “C’mere,” he said, patting the empty spot on the bed next to him. I obliged. I curled up next to him. Like clockwork our arms and legs began to wrap around each other until we were nothing but a mass of flesh again. We stayed there for almost an hour--him rubbing my back and asking me if I was okay…me, dying from bliss with each passing minute and trying to will away the nausea, which was still very much hovering over our happiness.

I took a cinnamon roll and waved it under her nose. “Mmmm,” she said, her eyes still closed. I waved it around some more, totally amused that I was messing with her dreams. “AAAH!” I screamed as Rayna’s head zipped forward and she chomped down on the roll. “Excellent!” she said, sitting up. “Thanks!” “Rayna! You almost bit my finger off!” “You asked for it.” She took another bite. “Mmmm. Oh my God, this is totally better than sex.” She looked at me pointedly. “Would you agree?” “Whoa, subtle much?” “You don’t have to talk about it if you don’t want to.” She knew it was the right thing to say, but her eyes were so clearly dying to know that I laughed out loud. I actually wanted to talk about it now, just to keep it alive in my head. I told her everything. Watching her reactions was like watching a silent movie: Her face registered every detail in IMAX-size emotions. “Am I allowed to have a moment of “ew” for my poor deflowered passenger seat?” she asked when I was finished. I winced and buried my head in my hands. “Um…yeah.” “Thank you.” She paused a moment, then grinned and burst out, “Clea, oh my God!!” “I know. I know.” “So what happens now?” “We go to Tokyo, just like we’d planned.” “What about Ben?” she asked. “Are you going to tell Ben?” I looked at her like she was crazy. “Hello! Not like everything you told me, just-are you going to let him know you’re together?” “I don’t know,” I admitted. “I don’t think so…” “You really think you’re going to be able to hide it?

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

Decorated in exotic tones of saffron, gold, ruby, and cinnamon with accent walls representing the natural movement of wind and fire, and a cascading waterfall layered with beautiful landscaped artificial rocks and tiny plastic animals, the restaurant was the embodiment of her late brother's dream to re-create "India" in the heart of San Francisco. The familiar scents- cinnamon, pungent turmeric, and smoky cumin- brought back memories of evenings spent stirring dal, chopping onions, and rolling roti in the bustling kitchen of her parents' first restaurant in Sunnyvale under the watchful army of chefs who followed the recipes developed by her parents. What had seemed fun as a child, and an imposition as a teenager, now filled her with a warm sense of nostalgia, although she would have liked just one moment of her mother's time.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Night by night, he led her through Saturnus's gardens, describing the dishes that might come from each one. 'Poached collops of venison,' he whispered in her ear. 'A quaking pudding with raisins, honey and saffron. Custards flavored with conserve of roses and a paste of quinces. Beef wrapped about a mash of artichoke and pistachio, then hollowed manchet rolls filled with minced eggs, sweet herbs and cinnamon...' He described the foaming forcemeat of fowls then set before her a dish. He watched her scoop up a little of the pale orange mash. 'I confess that to this poor palate your forcemeats taste strongly of turnips.' 'Ah, but I have not yet described the seasonings of cumin and saffron, the beaten egg whites and the folding of the forcemeats into the pipkin.' He scooped more of the turnip mash and held out the spoon. 'Taste again, your ladyship. Imagine the spices...

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

GERMAN APPLE PANCAKE ••• 2 tart cooking apples (Granny Smiths are good) 1 lemon ½ stick (4 tablespoons) unsalted butter ¼ cup brown sugar ½ teaspoon cinnamon Small grating of nutmeg 3 eggs ¾ cup flour Pinch of salt 1 tablespoon sugar 1 cup milk Sugar for sprinkling Rum or cognac (optional) Peel the apples, core them, and slice them thinly. Shower them with about 2 tablespoons of lemon juice. Melt half the butter (2 tablespoons) in a medium skillet, and stir in the brown sugar, cinnamon, and nutmeg. Add the apple slices and cook over medium-high heat for about 8 minutes, until they’ve become quite darkly caramelized and smell impossibly delicious. Remove them from the heat. Meanwhile, beat the eggs. Gently whisk in the flour, salt, and sugar. Add the milk. The batter should be thin. Melt a couple of teaspoons of butter in an 8-inch skillet, and when it’s hot, pour in a third of a cup of batter, tilting the pan so that it covers the entire surface, making a thin crepe. Cook just until set, about 2 minutes. Evenly distribute a third of the apples over the crepe, pour another third of a cup of batter over the apples, then turn the pancake (this is easiest if you have two pancake turners) and allow the bottom to brown. Turn out onto a large plate, sprinkle generously with sugar, and roll the pancake up like a jelly roll. Sprinkle with a bit more sugar and, if you like, a splash of lemon juice. Repeat this until you have three plump rolled pancakes. If you want to flame your creations, lightly warm a few tablespoons of rum or cognac for each pancake in a pan, add the pancakes, spoon the liquor over the top, and set the pancakes on fire. Serves 6

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

Show me." He looks at her, his eyes darker than the air. "If you draw me a map I think I'll understand better." "Do you have paper?" She looks over the empty sweep of the car's interior. "I don't have anything to write with." He holds up his hands, side to side as if they were hinged. "That's okay. You can just use my hands." She smiles, a little confused. He leans forward and the streetlight gives him yellow-brown cat eyes. A car rolling down the street toward them fills the interior with light, then an aftermath of prickling black waves. "All right." She takes his hands, runs her finger along one edge. "Is this what you mean? Like, if the ocean was here on the side and these knuckles are mountains and here on the back it's Santa Monica, Beverly Hills, West L.A., West Hollywood, and X marks the spot." She traces her fingertips over the backs of his hands, her other hand pressing into the soft pads of his palm. "This is where we are- X." "Right now? In this car?" He leans back; his eyes are black marble, dark lamps. She holds his gaze a moment, hears a rush of pulse in her ears like ocean surf. Her breath goes high and tight and shallow; she hopes he can't see her clearly in the car- her translucent skin so vulnerable to the slightest emotion. He turns her hands over, palms up, and says, "Now you." He draws one finger down one side of her palm and says, "This is the Tigris River Valley. In this section there's the desert, and in this point it's plains. The Euphrates runs along there. This is Baghdad here. And here is Tahrir Square." He touches the center of her palm. "At the foot of the Jumhurriya Bridge. The center of everything. All the main streets run out from this spot. In this direction and that direction, there are wide busy sidewalks and apartments piled up on top of shops, men in business suits, women with strollers, street vendors selling kabobs, eggs, fruit drinks. There's the man with his cart who sold me rolls sprinkled with thyme and sesame every morning and then saluted me like a soldier. And there's this one street...." He holds her palm cradled in one hand and traces his finger up along the inside of her arm to the inner crease of her elbow, then up to her shoulder. Everywhere he touches her it feels like it must be glowing, as if he were drawing warm butter all over her skin. "It just goes and goes, all the way from Baghdad to Paris." He circles her shoulder. "And here"- he touches the inner crease of her elbow-"is the home of the Nile crocodile with the beautiful speaking voice. And here"- his fingers return to her shoulder, dip along their clavicle-"is the dangerous singing forest." "The dangerous singing forest?" she whispers. He frowns and looks thoughtful. "Or is that in Madagascar?" His hand slips behind her neck and he inches toward her on the seat. "There's a savanna. Chameleons like emeralds and limes and saffron and rubies. Red cinnamon trees filled with lemurs." "I've always wanted to see Madagascar," she murmurs: his breath is on her face. Their foreheads touch. His hand rises to her face and she can feel that he's trembling and she realizes that she's trembling too. "I'll take you," he whispers.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

As if on cue, Roo strolled out of the bakery, carrying a huge cinnamon roll in one hand and a giant cappuccino in the other. She wore a black taffeta miniskirt, black tights, black ballet slippers, and a black tank top over a purple T-shirt. Watching her a moment, Parker turned to the others and sighed. “Look at her. Fashion Goddess of the Dark Realm.” “She’s creative,” Ashley emphasized. “And her realm isn’t always a bad place to be.” “Neither is hell. If you’re the Antichrist.” This earned Parker a slug on the arm. Grinning, he pulled Ashley close and kissed her. “Don’t even ask,” Roo announced as she joined them. “These are mine, and I’m not sharing.” Gage promptly tore off a fourth of the cinnamon roll and popped it in his mouth. Etienne took a third of what was left. Roo stood there looking down at her practically empty napkin. “You didn’t need that, anyway,” Ashley insisted. “All those calories.” Parker gave Roo a serious once-over. “Since when has Roo cared about calories? No, wait. Since when has Roo cared about clothes? No, wait. Since when has Roo cared about how she looks?” He stared at Gage. Gage stared at Etienne. Etienne stared at Parker. “Since when has Roo cared about anything?” they all asked in unison. Feeling a little envious, Miranda observed the good-natured teasing. The kids back home hadn’t shared this kind of camaraderie. Not that they hadn’t been close--their own special group of girls and guys--but what Miranda saw here was different. Stronger, somehow. Like a real family. Miranda refocused on the three boys. Roo didn’t seem the least bit bothered by their comments. As Gage reached for the last bite of cinnamon roll, Roo stuffed it quickly into her mouth. Etienne just as quickly snatched the cappuccino from her other hand.

As Gage reached for the last bite of cinnamon roll, Roo stuffed it quickly into her mouth. Etienne just as quickly snatched the cappuccino from her other hand. Giving Etienne a shove, Roo gestured knowingly in Miranda’s direction. “I told you she’d forget.” “I didn’t forget,” Miranda defended herself for the second time. “I told you she’d be late.” “Okay,” Miranda grumbled. “I’ll give you that one.” Roo looked smugly pleased. She took back her cappuccino. “I think we should get started.” Ashley, as usual, seized command of the situation. “Did y’all come up with any good ideas? I brought stuff for us to take notes with.” Parker grudgingly accepted the pad and pen she handed him. “Wow. Just what I always wanted.” “You’ll thank me when you get an A on the project.” “I can think of other things I’d rather thank you for.” A memo pad came down on his head. Wincing, he rubbed his scalp and shot Ashley an injured look.

Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

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.

contacts list. Unfortunately there wasn’t a whole lot of online info about the former pastor turned college professor. A grainy photo on the Eastern Michigan University website, a brief and seemingly outdated bio of Dr. Neal Townsend, and the words “associate professor” underneath. Luke had even pushed the boundaries on crazy and paid for a background check, but the guy was a saint. Not even a traffic ticket. The mystery of Maranatha House was all but over. This Neal still bothered Luke though. He couldn’t put his finger on why, but it did. Luke scanned the sandwich shop for Felicity. They were meeting for dinner and a movie, and he was so nervous he’d ended up getting there early. This was their third official date, not counting the cinnamon rolls in her office. It wasn’t until halfway through their

All the royal tales got their own special festivals. In honor of the Sleeping Beauty tale, Ever After High held the yearly Beauty Sleep Festival. Everyone put on their pajamas and lay down on their beds, and a magical sleep spell rained over the castle, putting them into a restful slumber for two days. Briar rolled her eyes. "I'd prefer my story got a dance festival with some kicky music and a chocolate fountain." "It's kind of like a massive slumber party, so that's cool," said Ashlynn. "Kinda," said Briar. "But the best part of a slumber party isn't the part where you're unconscious. I'm already facing a hundred years of sleep. Worst. Festival. Ever." "You recall that the royal festival for the Cinderella story is basically just an excuse to get the students to clean the high school," said Ashlynn. Briar laughed, putting her arm around Ashlynn. "That's true! But at least your Spring Cleaning Festival ends with a Ball." Apple always enjoyed the Apple Festival in her story's honor- so many pies and turnovers and breads, and none of them poisoned. The whole school smelled of cinnamon and nutmeg for days. The Spring Cleaning Festival was an excellent opportunity to clean out her sock drawer and then wear a ball gown and dance till midnight. The Little Mermaid Festival took place every summer at Looking Glass Beach with swimming, beach volleyball, and a clam dig.

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).

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.

Can I ask you something?” “Sure.” “Can you think of any reason I shouldn’t grab one of those kitchen knives and stab you in the fucking neck?” Carolyn pursed her lips, considering. “You might get blood on the cinnamon rolls.

Oh my God,” she breathed. “You’re him.” He blinked. “Him who?” “The CinnaMan. Your cinnamon rolls are famous!

that moment, he shook his head. “Come on. You can’t fool me.” Isaac managed to spit out the truth. His brother’s mocking laughter filled the air. “Cinnamon buns? You looked all”—Andrew lowered his lids halfway and assumed a dreamy expression. “D-did not.” “Jah, you did.” In a falsetto voice, Andrew warbled, “Ach, Sovilla, you are the most beautiful girl I’ve ever seen.” He exhaled a long, shuddery breath. For the first time in his life, Isaac longed to punch his brother in the stomach. How dare he make fun of Sovilla! And of the tender feelings Isaac held for her. Andrew laughed. “You look like Mamm’s teakettle.” Huh? “All steamed.” With a snicker, he danced out of Isaac’s reach. That was probably for the best. Isaac would never forgive himself if he hit his twin. But he needed to find a way to get these feelings under control. If even remembering her cinnamon rolls made him as dreamy eyed as his brother said, he had to erase Sovilla from his mind. Yet the harder he tried, the more it proved impossible. In fact, he woke at dawn on Thursday hungering for cinnamon rolls and a glimpse of the angel who baked them. Her name replayed as a lilting melody. Sovilla, Sovilla, Sovilla. Had he ever heard a prettier name? Or seen a lovelier face? At breakfast, he missed his plate when he dished out scrambled eggs and almost knocked over his glass of milk when he tried to scoop up the slippery mess. “Goodness, Isaac, what’s gotten into you this morning?” Mamm peered at him over the top of her glasses. “Don’t mind him, Mamm. He’s in love.” Andrew sang the last word. Daed’s stern glance sobered Andrew, but everyone else stared at Isaac. He shook his head and lowered his gaze to his plate. “Leave your brother alone.” Mamm passed a bowl of applesauce. “Eat up so you won’t be late to market.” To Isaac’s relief, Daed turned the conversation to a new brand of chicken feed he’d heard about at the market. Mamm asked questions, and his brothers and sisters concentrated on eating. In his eagerness to see Sovilla again, Isaac practically inhaled his breakfast. Once they reached the auction, he waited impatiently for a chance. He intended to slip off without being noticed, but Andrew spied him and Snickers edging in the direction of the market. “Bet you’re going to get a cinnamon bun, right?” His brother waggled his eyebrows. “I’m hungry for one too.” Pinching his lips together as Andrew walked beside him, Isaac stewed.

All Might on the other hand wondered at how the bubbly cinnamon roll seemed to earn the friendship of both the quiet and the noisy in class alike, creating a kind of unity and trust between teens who would never have spoken otherwise. He had never been able to do that. With Izuku, Toshinoris and Aizawas laughed together.

Granny’s Granola Bars Serves: 10 bars 2 ripe bananas 1 Granny Smith apple, chopped into small pieces 1 cup raisins 1 cup chopped walnuts ½ cup raw sunflower seeds ¼ cup unhulled sesame seeds 1 teaspoon cinnamon or pumpkin pie spice 2 cups old-fashioned rolled oats Preheat the oven to 300˚F. Mash bananas to a soft consistency. Add remaining ingredients. Add a small amount of nondairy milk if needed to ease stirring. Lightly oil a 9 × 9-inch baking pan or glass dish. Pour mixture into baking dish and press to firm consistency. Bake mixture for 40 minutes. Remove from oven and let cool. Cut into bars. Wrap with aluminum foil and place in the fridge or freezer. PER SERVING: CALORIES 272; PROTEIN 7g; CARBOHYDRATE 34g; TOTAL FAT 14g; SATURATED FAT 1.5g; SODIUM 3mg; FIBER 5g; BETA-CAROTENE 15mcg; VITAMIN C 4mg; CALCIUM 63mg; IRON 5.6mg; FOLATE 37mcg; MAGNESIUM 66mg; ZINC 1mg; SELENIUM 6mcg

Nutritarian Granola Serves: 10 ½ cup raw almond or cashew butter 1 medium apple, peeled and quartered 1 ripe banana 1½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg 1½ teaspoons alcohol-free vanilla flavoring 4 cups old-fashioned rolled oats 1 cup chopped raw walnuts or pecans ½ cup raw pumpkin seeds ¼ cup unhulled sesame seeds ⅓ cup unsweetened shredded coconut 1 cup currants Preheat the oven to 225˚F. Place the nut butter, apple, banana, cinnamon, nutmeg, and vanilla flavoring in a high-powered blender and blend until smooth and creamy. In a large bowl, mix the oats, nuts, seeds, and coconut. Add the blended mixture and toss to combine. Transfer the mixture to two parchment-lined baking pans. Do not overcrowd the pans so the granola can bake evenly. Bake for 30 minutes, stirring occasionally. After baking, stir in currants. Allow to cool, then store in an airtight container. PER SERVING: CALORIES 337; PROTEIN 9g; CARBOHYDRATE 38g; TOTAL FAT 19.1g; SATURATED FAT 4g; SODIUM 5mg; FIBER 6.4g; BETA-CAROTENE 15mcg; VITAMIN C 2mg; CALCIUM 58mg; IRON 8.9mg; FOLATE 19mcg; MAGNESIUM 91mg; ZINC 1.7mg; SELENIUM 3.7mcg

Rye: A cereal grain with less gluten than wheat, the rye berry can be boiled whole or used in cereals in the rolled form, like oats. You can coarsely grind it in a blender and then soak it and use it to give a nice flavor to coarse breads and crackers. Sorghum: Hearty, chewy sorghum doesn’t have an inedible hull so you can eat it with all its outer layers, thereby retaining the majority of its nutrients. Use it in its whole grain form as an addition to vegetable salads or cooked dishes. It has a mild flavor that won’t compete with the delicate flavors of other food ingredients. For best results, soak it in water overnight, then cook it for about an hour. Teff: Tiny, whole grain teff has been a staple of Ethiopian cooking for thousands of years. It is the smallest grain in the world; about 100 grains are the size of a kernel of wheat. It has a mild, nutty flavor, cooks quickly, and is a good source of calcium and iron. Serve it with fruit and cinnamon for a hot breakfast cereal or add it to stews, baked goods, or veggie burgers.

I get straight to work preparing my yeast, mixing it with a splash of milk and warming it in a pan as an image of a Swedish cardamom twist comes into my head. With its elaborate plaiting, it's like a cinnamon roll but more complex. I love a bread tied in knots. I'll make mine savory. That will be interesting. I turn off the burner and rush to my designated sage-green refrigerator on the side of the tent. It's stocked to the brim, stuffed full of fresh produce, exotic fruits, and dairy from local farms. I get to work, sorting through my options. What is this? Spring onion? No, chives. That'll be perfect. I'll dice them and mix them with olive oil, so they crisp up in the cracks of the bread, along with some mature cheddar. I dig deeper in the dairy compartment and find a log of expensive goat cheese. Even better! Then I'll add a ton of fresh-ground black pepper and top with some flaky sea salt. My mouth is already watering. Pair a few of these freshly baked buns with a crisp, mineral white and aperitvo is served!

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 ~

I threw out my hands, not giving him any warning as I cast a forceful gust of air to try and knock him onto his back. He was so fast to react that he blocked it before it even got close to holding him down. I cursed as he launched himself at me, trying to scramble away but I wasn’t fast enough. I didn’t even really try to fight him off as he threw his weight down, pinning me to the ground with his entire body. “You're supposed to use magic,” I said breathlessly, his throat bobbing as his mouth hovered an inch from mine. The scent of cinnamon rolled over me and fire reached deep into my belly, making me consider leaning in for a kiss. We’d made a solid decision to stay away from each other and look where we’d ended up already? Great effort. “Maybe brute force is just as efficient sometimes,” he said in a rumbling tone which delved into my chest and sent a hungry shudder through me. “You said no physical contact,” I whispered as his muscles hardened, keeping me caged beneath him. I was losing my mind. I should have tried to fight him off, but I didn't want him to go anywhere. And from the intense look he was giving me, I could tell how close he was to crossing this line again himself. “What if I’m having second thoughts?” he growled. “You're fickle,” I pointed out. “And confusing.” “I don't mean to be.” He dipped his head so his mouth was by my ear and goosebumps rose to meet the heat of his breath. “I can't think straight around you,” he said heavily, his hand clawing into the earth beside my head. “I could have lost you in that battle, or I could have died without ever knowing how this might have played out…” My throat thickened and I almost gave in to the craving rising in me. But there was too much at stake for the sake of lust. It was stupid. He could lose his job and be 'power-shamed' and I could lose my place at the Academy. “I owe you my life,” he breathed and my heart nearly detonated as he pressed his lips to my cheek. “Thank you.” “The rest of Solaria aren’t feeling so grateful,” I said as he drew away, leaving a burning mark on my skin. “Not after that Vulpecula guy printed that article.” “Fuck what he said,” Orion growled then he frowned as he realised he shouldn’t have said it. ... "I need a new Liaison,” I said through the gnawing lump in my throat. He nodded stiffly, looking boyish and broken for a moment as he hung his head. A magnetic energy hung in the air, trying to force me toward him. It was so powerful I had to consciously take another step back to try and shake it away. “This has to stop,” I said firmly then turned away and marched off through the meadow, not daring to look back even though my heart pounded painfully in my chest. As I made it into the woods I started running, racing in the direction of Aer House, needing to hide away until I smothered this desperate longing in my heart. I was panting by the time I reached my room, hurrying inside and twisting the lock. I sank down against the door, knocking my head back against the wood as my pounding heart started to slow. My Atlas pinged and I took it out of my bag, my gut fraying as I found a private message waiting for me from Orion. Lance: What if I don't want it to stop? (darcy)

Maybe every adult should take a few steps back every once in awhile to connect to the things they love and miss the most about growing up.

We've done the grilled tomato and peach pizza at Le Papillon Sauvage. We've served the beet and peach soup. And the peach and cucumber salsa over the chicken. The tarts. The cobblers. The homemade ice cream. I don't know. I'm tapped out for ideas." Phillipa rolled a peach on a cutting board, massaging it. "Pork," she said. "Peaches and pork would taste amazing together. Or pan-seared foie gras? What do you think?" "If you can come up with something interesting, I'm all for it." "Me?" she asked. "But you're the chef. And I want to be inspired by you." "That makes two of us," I said. "You're doing amazing things." Phillipa halved a peach, cut into it, and then handed over a slice. "Eat this, savor it. Find your inspiration!" she said, and as I bit into it, I tried, able to focus only on the texture. As the juices from the slice ran across my tongue and down my throat, the sensation transported me to my childhood, to the teachings of my grand-mère in this kitchen, and her recipe for a peach crumble. The way she taught me to knead the flour, butter, and sugar into flaky crumbs, working her gentle hands with mine. I could almost feel her next to me, smell her cinnamon and nutmeg scent.

Do you consider yourself an alpha, beta, cinnamon roll, alphahole or rake?

And try as I might - I will be honest with you, I have tried not to fall in love with him - but I have.

If you ever feel down, talk to me, because it means I'm not doing my job, and that is to make you happy.

I call this the Black 'n' Blue," she explained. "It's a freshly made pie with blackberries and blueberries and a buttery double crust. I'd say one piece will do the trick, but if you find yourself in a creative lull, I'd add a scoop of vanilla ice cream on top." Anna picked up a dessert neatly wrapped in plastic and tied with a bow. "Laughter and delight are guaranteed with this Mexican chocolate cinnamon roll.

She hummed under her breath as she rolled out and began kneading the proved dough for the cinnamon buns. Usually, this was when Dina would lace a spell into the bake. For something like a cinnamon bun or a muffin, she might put in that feeling you get of wrapping yourself in a soft, woolly blanket. Baking magic worked best when it was peppered throughout the process.

Whatever the opposite of wanderlust is—that’s what I have. Stay home lust. Leave me alone lust. For why lust.

brittle bones for my soup.” She pokes me in the arm, loses her good host expression, and scrunches her nose. “I bet you’d be too sinewy. Chewy. Will need to slow cook. Mm, yes. No charring for you. ’Twould be a waste.

Thumbprint Cookies These wheat-free cookies will rock your world, but they won’t mess with your diet. • 1 cup raw almonds • 1 cup rolled oats • 1 cup organic spelt flour • 1/2 teaspoon cinnamon • 1/2 teaspoon powdered ginger • 1/8 teaspoon nutmeg • 1/4 teaspoon sea salt • 1/2 cup canola oil • 1/2 cup honey • 1 teaspoon vanilla extract • Overnight Jam for filling Preheat oven to 350 degrees, and line a cookie pan with parchment paper. Use a food processor with metal blade to grind almonds into coarse flour, about 2 minutes. Add oats, flour, cinnamon, ginger, nutmeg, and sea salt, and process for 1 more minute. Add oil, honey, and vanilla extract, and continue to process until dough forms a ball. Wrap dough in plastic wrap and set aside for 15 minutes at room temperature. Using a tablespoon of dough, form balls and place on cookie sheet. Make a thumbprint in each cookie and fill with Overnight Jam. Bake about 15 minutes, until cookie bottoms are browned.

1 cup milk (more or less, depending on how thick you like your oatmeal) ½ cup quick-cook rolled oats ¼ cup canned pumpkin puree ¼ teaspoon pumpkin pie spice ¼ teaspoon cinnamon ¼ teaspoon salt ½ banana, sliced ¼ cup walnuts, chopped 2 tablespoons maple syrup Whipped cream (optional) Bring the milk to a boil in a saucepan. Add the oats, then stir in the pumpkin, spices, and salt. Cook, stirring constantly, about 2 minutes (or as indicated by the package directions on the rolled oats). Pour the oatmeal into a bowl and add sliced banana, walnuts, maple syrup, and whipped cream (if desired).

Cinnamon Twists   1/2 cup sugar 2 teaspoons cinnamon 1 package refrigerated biscuits 1/4 cup margarine, melted 2 tablespoons walnuts, chopped   Combine sugar and cinnamon in a bowl. Let biscuits sit out for 10 to 15 minutes until they are easy to work with. Roll each biscuit into a 9” long rope. Using the 2 ends of the rope, pinch them together to form a circle. Dip each rope into margarine, then in the sugar cinnamon mix. Twist in shape of an 8. Place on greased baking sheet. Sprinkle with nuts. Bake at 450 degrees F for 10 minutes.

Many hands were willing to perform the last tender ministrations. It is characteristic of the small town and rural districts. Sympathy there takes concrete form. It becomes cakes and cinnamon rolls and sitting up nights, husking corn and washing dishes and closing the eyes of the neighboring dead.

Oh, my! Well . . . that

feeding her cinnamon roll to the tabby

APPLE CRISP This recipe was always a favorite in our house when I was growing up—and still is for my family. It was passed down from my mom (although she always credited my aunt Pete with its origin). It’s yummy and very easy—especially if you don’t have the time or energy to roll out pie crusts.   Ingredients   5¼ tablespoons butter (melted) 8–9 apples (I use Macs) 1 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder Dash of salt ½ teaspoon cinnamon 1 egg   Directions   Melt butter and set aside. Peel, core, and slice apples to almost fill an 11x7 baking dish. Preheat oven to 375 degrees Fahrenheit. Sift together all dry ingredients in mixing bowl and break one egg into mixture. Blend with a pastry blender until evenly crumbly and spread on top of apples. Spoon melted butter over topping in rows. Bake for 30-40 minutes or until golden brown. Serve with vanilla ice cream! Yum!!!