Coat Rack Quotes

the [coat] rack above his head like a javelin. On the other side of the door was Jace. He blinked. "Is that a coatrack?" Jordan slammed the coatrack down on the ground and sighed. "If you'd been a vampire, this would have been a lot more useful." "Yes," said Jace. "Or, you know, just someone with a lot of coats.

He grabbed for the coatrack that stood by the door, ripped the coats off it, and flung the door wide, the rack held above his head like a javelin. On the other side of the door was Jace. He blinked. "Is that a coatrack?

The door buzzer sounded again. The two boys exchanged a single look before both bolting down the narrow hallway to the door. Jordan got there first. He grabbed for the coatrack that stood by the door, ripped the coats off it, and flung the door wide, the rack held aboe his head like a javelin. On the other side of the door was Jace. He blinked. "Is that a coatrack?" Jordan slammed the coatrack down on the ground and sighed. "If you'd been a vampire, this would have been a lot more useful." "Yes," said Jace. "Or, you know, just someone with a lot of coats.

It was a bookstore, and he felt at home in bookstores, and he hadn’t had that feeling much lately. He was going to enjoy it. He pushed his way back through the racks of greeting cards and cat calendars, back to where the actual books were, his glasses steaming up and his coat dripping on the thin carpet. It didn’t matter where you were, if you were in a room full of books you were at least halfway home.

The suspense is killin’ me, Pigeon!” Travis called. I walked out, fidgeting with my dress while Travis stood in front of me, blank-faced. America elbowed him and he blinked. “Holy shit.” “Are you ready to be freaked out?” America asked. “I’m not freaked out, she looks amazing,” Travis said. I smiled and then slowly turned around to show him the steep dip of the fabric in the back of the dress. “Okay, now I’m freakin’ out,” he said, walking over to me “Okay, now I’m freakin’ out,” he said, walking over to me and turning me around. “You don’t like it?” I asked. “You need a jacket.” He jogged to the rack and then hastily draped my coat over my shoulders. “She can’t wear that all night, Trav,” America chuckled. “You look beautiful, Abby,” Shepley said as an apology for Travis’ behavior. Travis’ expression was pained as he spoke. “You do. You look incredible…but you can’t wear that. Your skirt is…wow, your legs are…your skirt is too short and it’s only half a dress! It doesn’t even have a back on it!” I couldn’t help but smile. “That’s the way it’s made, Travis.” “Do you two live to torture each other?” Shepley frowned. “Do you have a longer dress?” Travis asked. I looked down. “It’s actually pretty modest in the front. It’s just the back that shows off a lot of skin.” “Pigeon,” he winced with his next words, “I don’t want you to be mad, but I can’t take you to my frat house looking like that. I’ll get in a fight the first five minutes we’re there, Baby.

Had it been possible for me to fix the plane permanently in the sky, to defy the winds and clouds and all the forces pushing it upward and pulling it earthward, I would have willingly done so. I would have stayed in my seat with my eyes closed, all strength and passion gone, my mind as quiescent as a coat rack under a forgotten hat, and I would have remained there, timeless, unmeasured, unjudged, bothering no one, suspended forever between my past and my future.

It was a pleasant café, warm and clean and friendly, and I hung up my old waterproof on the coat rack to dry and put my worn and weathered felt hat on the rack above the bench and ordered a café au lait. The waiter brought it and I took out a notebook from the pocket of the coat and a pencil and started to write. I was writing about up in Michigan and since it was a wild, cold, blowing day it was that sort of day in the story.

(…) met the owner of this cozy book-and-candle Apt. G, a tall, leggy, striking girl named Bea or maybe just the letter B or maybe the insect Bee, not sure, her long blond hair pulled in a ponytail, her no-doubt banging body effortlessly buried beneath a pile of tights and sweaters and scarves – she is a walking coat rack – and as we shook hands, Bea fixed me with the most alarming blue-eyed stare of my life, the kind of stare in which you think some potent subliminal message is being passed along (Run away with me or maybe just Run away), (…)

It seemed he was the perfect lover, at least for the moment. He did not live where you lived. He did not see you often enough, or for long enough, for you to grow bored, or to feel afraid that you were not feeling love---or worse, that you were. The perfection had a cost, which is that he was not in any true sense a real person. He was a coat you bought off the rack, an unsuperlative fashion statement.

Nick looked for his coat on the rack.I snagged mine and shrugged it on without stopping.I swung open the front door of the restaurant.The frigid night wind blew snow into my eyes. "Hayden," Nick called me. "Close the door," hollered the couples in the booths nearest us. I let go of the door handle, then turned to Nick in the warm room. When he just stood there,staring down at me,I walked back to him. "On second thought,"he said, "I don't know about this." I was not going to get dissed again.I said brightly, "Oh,don't be scared.It's easy!" I jerked his puffy parka down from the rack and held it open for him. "Try one arm at a time." Glaring at me,he took the coat and shrugged it on. "Close the door!" shouted the couples around us as we walked outside.

If we are inclined to forget how much there is in the world besides that which we anticipate, then works of art are perhaps a little to blame, for in them we find at work the same process of simplification or selection as in the imagination. Artistic accounts include severe abbreviations of what reality will force upon us. A travel book may tell us, for example, that the narrator journeyed through the afternoon to reach the hill town of X and after a night in its medieval monastery awoke to a misty dawn. But we never simply 'journey through an afternoon'. We sit in a train. Lunch digests awkwardly within us. The seat cloth is grey. We look out the window at a field. We look back inside. A drum of anxieties resolves in our consciousness. We notice a luggage label affixed to a suitcase in a rack above the seats opposite. We tap a finger on the window ledge. A broken nail on an index finger catches a thread. It starts to rain. A drop wends a muddy path down the dust-coated window. We wonder where our ticket might be. We look back at the field. It continues to rain. At last, the train starts to move. It passes an iron bridge, after which it inexplicably stops. A fly lands on the window And still we may have reached the end only of the first minute of a comprehensive account of the events lurking within the deceptive sentence 'He journeyed through the afternoon'. A storyteller who provides us with such a profusion of details would rapidly grow maddening. Unfortunately, life itself often subscribes to this mode of storytelling, wearking us out with repetitions, misleading emphases[,] and inconsequential plot lines. It insists on showing us Burdak Electronics, the safety handle in the car, a stray dog, a Christmas card[,] and a fly that lands first on the rim and then the centre of a laden ashtray. Which explains the curious phenomenon whereby valuable elements may be easier to experience in art and in anticipation than in reality. The anticipatory and artistic imaginations omit and compress; they cut away the periods of boredom and direct our attention to critical moments, and thus, without either lying or embellishing, they lend to life a vividness and a coherence that it may lack in the distracting woolliness of the present.

Yoko has a refrigerated room, just for keeping her fur coats. She’s got rooms full of those clothes racks like you see at Marks and Spencer.

That night in my apartment, and other nights, too, burrowed under the covers, I watch the shadows on the wall and think of meeting men, meeting men like in movies, and meeting men like Alice and her mysterious friends seem to - seem to at least in Alice’s stories - men met on buses between stops, in the frozen foods aisle, at Woolworth’s when buying a spool of thread, at the newsstand, perusing Look, in hotel lobbies, at supper clubs, while hailing cabs or looking in shop windows. Men with smooth felt hats and pencil mustaches, men with Arrow shirts and shiny hair, men eager to rush ahead for the doors and to steady your arm as you step over a wet patch on the road, men with umbrellas just when you need them, men who hold you up with a firm grip as the bus lurches before you can reach a seat, men with flickering eyes who seem to know just which coat you are trying to reach off the rack in the coffee shop, men with smooth cheeks smelling of tangy lime aftershave who would order you a gin and soda before you even knew you wanted one.

As the shabby section of the audience rose to its feet, waving its hats and food-wrappers, a rich, stale smell wafted through the auditorium. It had something of the fog on the boulevard outside, where the pavements were sticky with rain, but also something more intimate : it suggested old stew and course tobacco, the coat racks and bookshelves of a pawnshop, and damp straw mattresses impregnated with urine and patchouli. It was - as though the set designer had intended some ironical epilogue - the smell of the real Latin Quarter.

The more south we were, the more deep a sky it seemed, till, in the Valley of Mexico, I thought it held back an element too strong for life, and that the flamy brilliance of blue stood off this menace and sometimes, like a sheath or silk membrane, shoed the weight it held in sags. So when later he would fly high over the old craters on the plain, coaly bubbles of the underworld, dangerous red everywhere from the sun, and then coats of snow on the peak of the cones—gliding like a Satan—well, it was here the old priests, before the Spaniards, waited for Aldebaran to come into the middle of heaven to tell them whether or not life would go on for another cycle, and when they received their astronomical sign built their new fire inside the split and emptied chest of a human sacrifice. And also, hereabouts, worshipers disguised as gods and as gods in the disguise of birds, jumped from platforms fixed on long poles, and glided as they spun by the ropes—feathered serpents, and eagles too, the voladores, or fliers. There still are such plummeters, in market places, as there seem to be remnants or conversions or equivalents of all the old things. Instead of racks or pyramids of skulls still in their hair and raining down scraps of flesh there are corpses of dogs, rats, horses, asses, by the roads; the bones dug out of the rented graves are thrown on a pile when the lease is up; and there are the coffins looking like such a rough joke on the female form, sold in the open shops, black, white, gray, and in all sizes, with their heavy death fringes daubed in Sapolio silver on the black. Beggars in dog voices on the church steps enact the last feebleness for you with ancient Church Spanish, and show their old flails of stump and their sores. The burden carriers with the long lines, hemp lines they wind over their foreheads to hold the loads on their backs, lie in the garbage at siesta and give themselves the same exhibited neglect the dead are shown. Which is all to emphasize how openly death is received everywhere, in the beauty of the place, and how it is acknowledged that anyone may be roughly handled—the proudest—pinched, slapped, and set down, thrown down; for death throws even worse in men’s faces and makes it horrible and absurd that one never touched should be roughly dumped under, dumped upon.

There was a rack, just like theirs, in Mrs. Haykin’s hall—but how different it looked! A solitary, curious little bonnet hung from one peg and a grey woollen scarf from another, but the rest were empty. Mary could never remember seeing an empty peg in their own hall at home: if you took a coat off there was always something underneath.

At first Alexander could not believe it was his Tania. He blinked and tried to refocus his eyes. She was walking around the table, gesturing, showing, leaning forward, bending over. At one point she straightened out and wiped her forehead. She was wearing a short-sleeved yellow peasant dress. She was barefoot, and her slender legs were exposed above her knee. Her bare arms were lightly tanned. Her blonde hair looked bleached by the sun and was parted into two shoulder-length braids tucked behind her ears. Even from a distance he could see the summer freckles on her nose. She was achingly beautiful. And alive. Alexander closed his eyes, then opened them again. She was still there, bending over the boy’s work. She said something, everyone laughed loudly, and Alexander watched as the boy’s arm touched Tatiana’s back. Tatiana smiled. Her white teeth sparkled like the rest of her. Alexander didn’t know what to do. She was alive, that was obvious. Then why hadn’t she written him? And where was Dasha? Alexander couldn’t very well continue to stand under a lilac tree. He went back out onto the main road, took a deep breath, stubbed out his cigarette, and walked toward the square, never taking his eyes off her braids. His heart was thundering in his chest, as if he were going into battle. Tatiana looked up, saw him, and covered her face with her hands. Alexander watched everyone get up and rush to her, the old ladies showing unexpected agility and speed. She pushed them all away, pushed the table away, pushed the bench away, and ran to him. Alexander was paralyzed by his emotion. He wanted to smile, but he thought any second he was going to fall to his knees and cry. He dropped all his gear, including his rifle. God, he thought, in a second I’m going to feel her. And that’s when he smiled. Tatiana sprang into his open arms, and Alexander, lifting her off her feet with the force of his embrace, couldn’t hug her tight enough, couldn’t breathe in enough of her. She flung her arms around his neck, burying her face in his bearded cheek. Dry sobs racked her entire body. She was heavier than the last time he felt her in all her clothes as he lifted her into the Lake Ladoga truck. She, with her boots, her clothes, coats, and coverings, had not weighed what she weighed now. She smelled incredible. She smelled of soap and sunshine and caramelized sugar. She felt incredible. Holding her to him, Alexander rubbed his face into her braids, murmuring a few pointless words. “Shh, shh…come on, now, shh, Tatia. Please…” His voice broke. “Oh, Alexander,” Tatiana said softly into his neck. She was clutching the back of his head. “You’re alive. Thank God.” “Oh, Tatiana,” Alexander said, hugging her tighter, if that were possible, his arms swaddling her summer body. “You’re alive. Thank God.” His hands ran up to her neck and down to the small of her back. Her dress was made of very thin cotton. He could almost feel her skin through it. She felt very soft. Finally he let her feet touch the ground. Tatiana looked up at him. His hands remained around her little waist. He wasn’t letting go of her. Was she always this tiny, standing barefoot in front of him? “I like your beard,” Tatiana said, smiling shyly and touching his face. “I love your hair,” Alexander said, pulling on a braid and smiling back. “You’re messy…” He looked her over. “And you’re stunning.” He could not take his eyes off her glorious, eager, vivid lips. They were the color of July tomatoes— He bent to her—

Now that is a sword,” Freddy said in awe as he went to look at an impressive saber hanging from the hat rack near the door. “Stay away from it,” she cautioned. “I’m sure it’s sharper than yours.” As usual, Freddy ignored her. “Just think what I could do with this,” he said as he lifted it off its hook. “So far I haven’t seen you do anything with a sword, my boy,” Oliver remarked dryly. “Though I shudder to think what your cousin would attempt.” Maria glared at Oliver, which only made him laugh. Meanwhile, Freddy unsheathed the saber with a flourish. “Curse it, Freddy, put it back,” Maria ordered. “What a fine piece of steel.” Freddy swished it through the air. “Even the one Uncle Adam gave me isn’t near so impressive.” Maria appealed to Oliver. “Do something, for pity’s sake. Make him stop.” “And get myself skewered for the effort? No, thank you. Let the pup have his fun.” Freddy cast him a belligerent glance. “You wouldn’t call me a pup if I came at you with this.” “No, I’d call you insane,” Oliver drawled. “But you’re welcome to try and see what happens.” Don’t encourage him,” Maria told Oliver. The door opened suddenly, and Freddy whirled with the sword in hand, knocking a lamp off the desk. As the glass chimney shattered, spilling oil in a wide arc, the wick lit the lot, and fire sprang to life. Maria jumped back with a cry of alarm while Oliver leaped out of his chair to stamp it out, first with his boots and then with his coat. A string of curses filled the air, most of them Oliver’s, though Freddy got in a few choice ones as the fire licked at his favorite trousers. When at last Oliver put the flames out and nothing was left but a charred circle on the wood floor, dotted with shards of glass, the three of them turned to the door to find a dark-haired man observing the scene with an expression that gave nothing away. “If you hoped to catch my attention,” he remarked, “you’ve succeeded.” “Mr. Pinter, I presume?” Oliver said, tossing his now ruined coat and singed gloves into a nearby rubbish pail. “I hope you’ll forgive us for the dramatic intrusion. I’m Stonevi-“ “I know who you are, my lord,” he interrupted. “It’s what you’re doing here setting fire to my office that I’m not certain of.

Rookie Cinnamon Sugar Doughnuts* Parental supervision necessary for frying Makes 8 doughnuts and 8 doughnut holes Ingredients Vegetable oil 1 (8-count) tube of premade, large biscuit dough (found in the refrigerated dough aisle at supermarkets) ½ cup sugar ¼ teaspoon ground cinnamon Directions 1. Fill a large saucepan with vegetable oil to a depth of 1 inch. 2. Heat oil over medium heat until it reaches 365°F. You can measure the temperature with a cooking oil thermometer. Or, drop a single kernel of popcorn into the oil as it’s heating. When the kernel pops, you’re ready to fry. 3. While the oil heats, open the biscuit tube and separate the rounds. Use a 1-inch-round cookie cutter to cut a hole in the center of each biscuit. Save the holes. 4. Mix the sugar and cinnamon in a large shallow bowl. 5. Add 2 doughnuts to the hot oil at a time. Cook, turning once, until golden brown—about 1 minute per side. 6. Drain on paper towels and immediately toss in the cinnamon sugar to coat. Cool on a wire rack. Repeat with the remaining doughnuts and holes.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

I’m here to claim you.” The last thing he’d expected was for her to hurl a teaspoon at his forehead. Shit, that actually hurt. “Claim me? Now there’s a fucking joke. I’d rather French kiss a goddamn barracuda than mate with you!” Nick cursed in surprise as Shaya lifted one of the wooden breakfast stools and launched it at him. He barely ducked in time to dodge it. When he stood tall again, it was to see another stool coming at him. He caught that one, using it as a shield against the next stool. Then she was racing out of the room. Before she could escape from the house, Nick dashed after her. But she didn’t open the front door. She reached behind the rack of coats in the hallway, pulled out a baseball bat, turned sharply, and swung it at his head. Motherfucker. He jumped backward, barely avoiding it. “Dammit, Shay!” Where had his sweet mate gone? Having a bad temper was one thing, but the female in front of him was a merciless psycho. Proving that, she swung the bat again—this time at his abdomen. Although he jerked away, he only managed to dull the impact of her swing. It still connected hard with his abdomen, making him instinctively bend over as the breath whooshed out of him. That was when the bat came flying at his head again.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

I was exhausted and had to rely on Herr Schreiner to help me and knew in my soul that God had sent him to my aid. As tired as I was, I couldn’t have handled my luggage alone. Finally another train did pull into the station but in stark contrast to the empty platform we were standing on, the train was completely full of people. Although he wasn’t that big of a man, Herr Schreiner pushed my suitcases up the two steps into the railway car, and I climbed up behind them. As the train left the station, he hung onto the two entrance handles right behind me and I pushed for space, trying to make enough room for him to get into the carriage. With every surge of the train I expected him to lose his grip but with what I am certain was superhuman strength, he hung on as the train picked up speed. Several of the people made snide remarks but I turned a deaf ear to this and pushed as hard as I could, so that he could also get in. With the help of another man pulling on his coat, Herr Schreiner finally managed to squeeze in far enough so that we could close the door behind him. Once safely on the train, someone from his school in Mannheim recognized him. Herr Schreiner had been a very popular, much admired school principal and seeing how tired and bedraggled we now looked, the passenger offered us his window seats and helped to make room so that we could store our suitcases in the luggage rack above our heads. The train didn’t make any more stops and continued east crossing the Rhine River Bridge, which miraculously was still there. I couldn’t believe that everything had come together as well as it had, and that I was on my way back to Überlingen and my children.

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.

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

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

Preheat oven to 425 degrees F. Combine ¼ cup of the olive oil, the rosemary, garlic, and parsley in a large bowl. Let this marinade steep while the potatoes roast. Spread the potatoes on a rimmed baking sheet, then season with the salt and toss with the remaining 3 tablespoons olive oil. Place on the lower rack of the oven, and roast until golden on one side, about 10 minutes. Flip the potatoes, and roast until golden on the other side, cooked through, and very crispy, about 10 minutes more. Immediately dump the hot potatoes into the bowl with the garlic-rosemary mixture, and toss to coat. Season with black pepper, and use tongs to crush the potatoes lightly, so they absorb the flavored oil better. Toss again to let the

BBQ Grills There are a number of gas grills which might be obtainable to the market. Grill professionals from different manufactures point out that the grills can either be propane and none propane BBQ grills can be found. Once the necessity to purchase the brand new grill to switch the outdated one, one has to contemplate security components and the mobility of the grill. Gas out of doors grill are ideal for cooking out that saves the consumer an ideal deal on gas vitality giant, future-laden fuel grills have taken over the barbecue backyard what one has to keep in mind is that a better worth doesn’t guarantee performance. Gasoline grills make the most of propane or natural gasoline as gasoline. They're accessible in various textures and sizes. The commonest type of such a grill is the Cart Grill design mannequin. Infrared grills, however, produce built-in grills infrared warmth to cook dinner meals and are fueled using propane or pure gas. Charcoal bbq grills use charcoal briquettes because the gas supply and it generates high ranges of warmth. Electrical grills are much smaller in dimension and they can be simply placed in the kitchen. They offer nice convenience however are expensive to function compared to the other grill types. A grill is cooking gear that cooks by directly exposing meals to heat. The floor where the meals is placed is an open rack with a source of warmth beneath it. There are a number of forms of grills relying on the type of warmth source used.A barbeque grill is a grill that uses charcoal or wooden as the heat supply. Food produced from BBQ grills have gotten attribute grill marks made by the racks where they had been resting throughout cooking. BBQ grills are often used to cook dinner poultry meat. However they will also be used to cook dinner other forms of meat in addition to fish. Manufactures recommendation the grill customers to depart the grill open when u have completed grilling. The fueled propane grill finally ends up burning itself out after the fuel has been used up within the tank. Typically the regulator can develop a leak which may shortly empty the propane bottle. There are significant variations between the grills fueled by pure gases and the ones with propane. Selecting the best grill all is determined by your self upon the uniqueness of the product.one has to take into concern the security points associated to natural gases. Choosing a good quality barbeque grill could be quite a difficult job. Due to this fact, it is crucial that you understand the advantages and features of the different types of bbq grills. In addition, while making your alternative, you want to consider several features. Test the essential options of the grill including the heat management mechanism, ash cleanup and different points that affect the feel and taste of the food. Guantee that the grill framework accommodates a protecting coating for preventing rust.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until

Why Build a House? When people hear I’m an architect, some ask, “Why would I ever want to build a house? Isn’t that a lot of trouble to go through? Why wouldn’t I just want to buy a house that’s already built?” It’s a great question, and it’s worth spending a moment or two to consider. Essentially, when you design and build a house, you get to adjust the house to fit your needs and desires instead of having to adjust yourself to fit an existing house. It’s a little like going to the clothing store and having a suit custom made for you instead of buying a suit coat off the rack that almost fits. Yes, the custom-made suit costs more, but you feel so good when you wear it. It fits perfectly, it looks great, and you find yourself walking taller

Why Build a House? When people hear I’m an architect, some ask, “Why would I ever want to build a house? Isn’t that a lot of trouble to go through? Why wouldn’t I just want to buy a house that’s already built?” It’s a great question, and it’s worth spending a moment or two to consider. Essentially, when you design and build a house, you get to adjust the house to fit your needs and desires instead of having to adjust yourself to fit an existing house. It’s a little like going to the clothing store and having a suit custom made for you instead of buying a suit coat off the rack that almost fits. Yes, the custom-made suit costs more, but you feel so good when you wear it. It fits perfectly, it looks great, and you find yourself walking taller and being happier just because you’re wearing that beautiful suit.

Of course, I think Colonel Lowe will be happy to become a permanent fixture in Chicago if it means he can stay around Mollie. I’ve never seen a man so awestruck.” His head shot up. “Has he been pestering Mollie?” Zack demanded. Dr. Buchanan had just shoveled a huge bite of makowiec loaf into his mouth, and Zack’s blood began pounding through his system. Why had he been so blind to overlook what would happen when eighteen able-bodied men showed up on Mollie’s doorstep? He’d been letting Mollie lick her wounds in private, but what kind of idiot abandoned her when there were plenty of strapping young men there to take her mind off things? Dr. Buchanan finished eating and wiped his mouth. “I don’t think pester is the right word, although not an hour goes by that he isn’t paying her compliments. Yesterday, Colonel Lowe brought her a basket of oranges, although where he got oranges at this time of year is anyone’s guess.” Zack narrowed his eyes. “Why would Mollie be interested in some old man?” “Colonel Lowe isn’t an old man. I’d guess he’s about your age. Thirty-four, maybe thirty-six. And he’s a handsome fellow, no doubt about that. Miss Mollie seems quite taken by him.” The memory of a blond man sitting beside Mollie in her workshop with drafting paper before them smacked Zack in the face. He shot to his feet. “I’m going over there.” His mother tried to talk sense into him. “Zachariasz, it is cold outside. Sleet! You will catch your death.” He had lived through worse, and he wasn’t about to sit home eating makowiec loaf while the woman he loved was falling prey to some predator out to seduce her. As if diamond powder would impress her when Colonel Lowe was building her a whole new factory! He yanked his coat from the rack in the hall, still wet from his trip home. He’d put up with a lot from Mollie in the past few weeks, but this was the limit. While he was selling his soul to cut a deal for diamond powder this afternoon, she had been eating oranges with Colonel Lowe.

Some items from your home that you might consider your child having access to include.   Cheese grater.  A good starting activity for a four or five year-old is grating bars of soap. Real scissors. Children’s safety scissors are often clumsy to handle and can be difficult to maneuver. Teaching a child to cut with pointed scissors allows them to more quickly master fine motor skills. Utensils for cutting soft fruit and a cutting board. Make sure they are not too sharp, but not so dull that they are ineffective. Always supervise your child. Pots and pans, dishes, etc. for pretend play. Cleaning supplies such as a gentle vinegar and water (50/50) cleaning solution, sponges, dish soap, towels, short broom, dust pan, etc. Plants for daily care. Coat hanging racks placed at shoulder level of the child allow them to not only take responsibility for their own outerwear but to offer to take care of others as well. Sturdy, non-skid step stool or a handy learning tower (the one in the picture actually folds for easy storage). Accessible linens, including those that can be used for play. Encourage your child to make their own bed, even if it might be a bit messy by your standards. Always keep a few towels and washcloths where they can reach them as needed. A big basket that holds a few blankets and pillows allows a child to take some responsibility for their own level of comfort.     This list is by no means all-inclusive, nor are you required to use what is on it. The point is to take a look around your home and think about ways to implement many of your own household items into your routine. It is also meant to point out that even the youngest of children are often ready for a bit more responsibility than we give them credit for.

I don’t empathize with inanimate objects.” He couldn’t argue about the rest. “I’ve seen you apologize to the couch, Casmir.” “Only when I’m absent-mindedly thinking about work and don’t realize what I bumped into.” “Also the coat rack. And the ottoman. You bump into a lot of things around the house.” “I’m absent-minded a lot.

Minimalists tout the idea that nature builds with perfect thrift, when in fact the evidence of her extravagance is everywhere. In what economical world does a fruit fly perform dances or a moose carry a coat rack on its head? Spectacles that require a substantial investment of energy—colorful patterns or exuberant movements—demonstrate that an organism is vigorous enough to afford such a lavish expenditure. Evolutionary theorist Denis Dutton believed that a similar logic applies to all human art forms, from painting to music to the folk patterning so despised by Adolf Loos. Labor-intensive artwork, produced beautifully and abundantly, is like a handmade peacock’s tail. It says that you possess such copious energy and verve that you have plenty left over to devote to the joy of pure embellishment.

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

His mouth slid from hers and dragged roughly along her throat, crossing sensitive places that made her writhe. Blindly turning her face, she rubbed her lips against his ear. He drew in a sharp breath and jerked his head back. His hand came to her jaw, clamping firmly. “Tell me what you know,” he said, his breath searing her lips. “Or I’ll do worse than this. I’ll take you here and now. Is that what you want?” As a matter of fact… However, recalling that this was supposed to be a punishment, a coercion, Beatrix managed a languid, “No. Stop.” His mouth ravished hers again. She sighed and melted against him. He kissed her harder, pressing her back against the slatted side of the stall, his hands roaming indecently. Her body was laced and compressed and concealed in layers of feminine attire, frustrating his attempts to caress her. His garments, however, presented far fewer obstacles. She slid her arms inside his coat, fumbling to touch him, tugging ardently at his waistcoat and shirt. Reaching beneath the straps of his trouser braces, she managed to pull part of his shirt free of the trousers, the fabric warm from his body. They both gasped as her cool fingers touched the burning skin of his back. Fascinated, Beatrix explored the curvature of deep intrinsic muscles, the tight mesh of sinew and bone, the astonishing strength contained just beneath the surface. She found the texture of scars, vestiges of pain and survival. After stroking a healed-over line, she covered it tenderly with her palm. A shudder racked his frame. Christopher groaned and crushed his mouth over hers, urging her body against his, until together they found an erotic pattern, a cadence. Instinctively Beatrix tried to draw him inside herself, pulling at his lips and tongue with her own. Christopher broke the kiss abruptly, panting. Cradling her head in his hands, he pressed his forehead against hers. “Is it you?” he asked hoarsely. “Is it?” Beatrix felt tears slip from beneath her lashes, no matter how she tried to blink them back. Her heart was ablaze. It seemed that her entire life had led to this man, this moment of unexpressed love. But she was too frightened of his scorn, and too ashamed of her own actions, to answer. Christopher’s fingertips found the tear marks on her damp skin. His mouth grazed her trembling lips, lingering at one soft corner, sliding up to the verge of a salt-flavored cheek. Releasing her, he stepped back and stared at her with baffled anger. The desire exerted such force between them that Beatrix belatedly wondered how he could maintain even that small distance. A shaken breath escaped him. He straightened his clothes, moving with undue care, as if he were intoxicated. “Damn you.” His voice was low and strained. He strode out of the stables. Albert, who had been sitting by a stall, began to trot after him. Upon noticing Beatrix wasn’t going with them, the terrier dashed over to her and whimpered. Beatrix bent to pet him. “Go on, boy,” she whispered. Hesitating only a moment, Albert ran after his master. And Beatrix watched them both with despair.

Batteries, Bug repellent, Belts, Bags , Barbecue equipment, Boots, Bath towels. Bikes, Bike rack. C - Cash and credit cards, Cell phones & chargers, Camera and film/memory cards, Coffee pot, Can opener, Cups, Cutlery, Computer, Clock, Cleaning utensils, Clothes and coats, Camping Guides, Condiments (salt, sugar, pepper). D - Dishes, Drainers, Disinfectant. F - First Aid kit, Fire Extinguishers G - Glasses, (drinking, reading, sun), Games. H -Herbs, Hair brushes, Headphones. K -Keys (house, RV, Lockers), Kindle & cable, Kitchen Gadgets. M - Medication. Money belts, Measuring implements, Maps, P - PERSONAL DOCUMENTS: Passports, Health Certificates, Insurance, Driving License, RV documents, Power adapters, Pens, Pets:

They were finally alone. He came up straight behind Kane, not quite touching him, but close. He lifted his right hand to the wine rack. Kane was an inch or so shorter than him, just enough that Avery could lean in and whisper into his ear. He still hadn't touched Kane and that cost him. His cock would certainly make him pay for the denial of even the slightest brush. "Come home with me tonight," Avery whispered on the exhale, and then breathed Kane in on the inhale. Kane's scent coated his senses and ran rampant across his soul, settling squarely in his already hard cock. "You have to feel it. I can't be alone in this." When

Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the personal chef of talk show phenom Maria De Costa, and six years as Patrick's culinary slave, I am nothing if not efficient in the kitchen. I grab eggs, butter, chives, a packet of prosciutto, my favorite nonstick skillet. I crack four eggs, whip them quickly with a bit of cold water, and then use my Microplane grater to grate a flurry of butter into them. I heat my pan, add just a tiny bit more butter to coat the bottom, and let it sizzle while I slice two generous slices off the rustic sourdough loaf I have on the counter and drop them in the toaster. I dump the eggs in the pan, stirring constantly over medium-low heat, making sure they cook slowly and stay in fluffy curds. The toast pops, and I put them on a plate, give them a schmear of butter, and lay two whisper-thin slices of prosciutto on top. The eggs are ready, set perfectly; dry but still soft and succulent, and I slide them out of the pan on top of the toast, and quickly mince some chives to confetti on top. A sprinkle of gray fleur de sel sea salt, a quick grinding of grains of paradise, my favorite African pepper, and I hand the plate to Patrick, who rises from the loveseat to receive it, grabs a fork from the rack on my counter, and heads out of my kitchen toward the dining room. Dumpling followed him, tail wagging, like a small furry acolyte.

I was just starting to calm my nerves when the back door opened. Jordyn waltzed in. Threw her jacket on the coat rack. It fell to the floor. She glared at it, picked it up, and tried again. It stayed up this time. “Ramirez.” “Jordones.” Jordyn smirked and raised her eyebrows. “I’m sorry, what was that?” “Shut up.” “You’re so charming in the morning.” “I haven’t had my coffee,” I lied.

Leave us to our whale," as the whalers say, "and we will leave you to your McDonalds and pork chops." They have a point. If you can have your favorites treats from the factory farm, why on earth can't others have their whale meal, or others their "racks" or ivory or fur coats or macaque brains or whatever? By what moral standard may we condemn any practice? The sole difference - that in the one case we are dealing wit wild animals, and in the other with animals bred and born just for our use - actually works to the favor of the killers. Their prey at least enjoyed some modicum of freedom. Their victims, at least, were not subjected to lives of unremitting pain and privation. And they, at least, were willing to do the job themselves.

On many a night, as he hung his coat and hat on the rack in the vestibule, he felt that rather than coming home, he was checking into a small, elegant, but cold hotel.

Hanging up is a terrific way to keep a variety of items around the house. Using a self-adhesive pad, hanging over a door hook, or attaching to a shelf – you don't always need to drill a hole – is usually all it takes to install a hook. You receive a convenient way to store items that takes up no room on the floor, in drawers, or in cabinets – your items are actually suspended in mid-air, ready to use. That's why clever folks incorporate hooks into their storage strategy. Hooks are often underestimated, but once you examine our assortment of over the door storage organizers, you'll find that they can be easy, stylish, efficient, and even amusing ways to store items. The following are the top three most popular hook: Door Hooks Hanger Over the door Hooks Clothes Storage bag Over the door storage Organizer Coat hooks over the door Hooks are useful for keeping your home tidy and structured, but they may also be used as ornamental elements. Whether you're searching for Door hooks to hang your towels or coat hooks for the hallway, our extensive collection has a broad array of esthetically pleasing hooks in a range of styles. Coat hooks over the door take the following in your home. We have a large selection of gorgeous hook racks in addition to our single wall hooks and coat hooks. Hook racks are ideal for keeping things organised and for families. If you're looking for clothes storage bag for the corridors, hook racks for the bathroom, or even hook racks for the kitchen, you'll find plenty of alternatives here. Which hooks and Coat hooks over the door are the most popular? Hooks and hook racks of various forms and styles can be found in our large selection of storage solutions and organisers. Popular brands like Menu, GUBI, and Muuto offer Door hooks hanger. Contact Us: Unjumbly - Over the door storage organizer Address: 172 Center Street, Suite 202 PO Box 2869 New Jackson, WY 83001 Call Us: +447864166059 Email: info@unjumbly.com

I put my phone away and stare out the window at Japan's countryside, watching the scenery zip by at 320 kilometers per hour. Mount Fuji has come and gone, as have laundry on metal merry-go-racks, houses plastered with party signs, weathered baseball diamonds, an ostrich farm, and now, miles of rice paddy fields tended by people wearing conical hats and straw coats. Japan is dressed in her best this morning, sunny and breezy, with few clouds in the sky as accessories. It's the first official day of spring. Cherry blossoms have disappeared in twists of wind or trampled into the ground. Takenoko, bamboo season, will begin soon.

Leave us to our whale," as the whalers say, "and we will leave you to your McDonalds and pork chops." They have a point. If you can have your favorites treats from the factory farm, why on earth can't others have their whale meal, or others their "racks" or ivory or fur coats or macaque brains or whatever? By what moral standard may we condemn any practice?

a time to obtain a smooth consistency similar to applesauce. Pour the date-maple puree over the oat and fruit mixture and mix thoroughly until all ingredients are coated and sticky. Add the mixture to a parchment-lined 8-or 9-inch square baking pan and press firmly with your fingers or the back of a spatula. It is important to press mixture firmly before baking. Place on the middle rack of the oven and bake for 15–20 minutes, until the edges just start to brown. Remove and cool completely on a cooling rack, and then place in the refrigerator to set, approximately 2–3 hours or overnight, before cutting into individual bars. Store covered in the refrigerator.

She’ll fill your ear. She’s never really liked me. Whatever Tom’s problems, she’ll blame me if she can. Same with his brother. Macon was always coming after Tom for something—a loan, advice, good word in the department, you name it. If I hadn’t stepped in, he’d have sucked Tom dry. You can do me a favor: Take anything they say with a grain of salt.” The disgruntled are good. They’ll tell you anything, I thought. Once in the kitchen, Selma hung her fur coat on the back of a chair. I watched while she unloaded the groceries and put items away. I would have helped, but she waved aside the offer, saying it was quicker if she did it herself. The kitchen walls were painted bright yellow, the floor a spatter of seamless white-and-yellow linoleum. A chrome-and-yellow-plastic upholstered dinette set filled an alcove with a bump-out window crowded with . . . I peered closer . . . artificial plants. She indicated a seat across the table from hers as she folded the bag neatly and put it in a rack bulging with other grocery bags. She moved to the refrigerator and opened the door. “What do you take in your coffee? I’ve got hazelnut coffee creamer or a little half-and-half.” She took out a small carton and gave the pouring spout an experimental sniff. She made a face to herself and set the carton in the sink. “Black’s fine.” “You sure?

IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size

1. Preheat the oven to 400˚ F. Make sure there is enough room for a tall pie—you may need to remove a rack. 2. Remove the dough discs from the refrigerator and set aside. 3. In a large skillet, melt the butter. When the butter is sizzling, toss in the apples and stir so they are coated in the butter. Cook for about 10 minutes over medium heat, stirring occasionally. If you do not have a pan large enough, you can do this in two batches. 4. Remove the apples from the skillet (but not the liquid from the pan) and put them in a large bowl. Toss the apples in the sugar, cornstarch, cinnamon, and nutmeg. Set aside. 5. Brush the inside of the bottom crust with the beaten egg white. Pile the sautéed apples into the crust, then cover with the remaining dough disc. Trim the crusts, then pinch them together. Using your thumbs and index fingers, crimp the crust edge into a pretty pattern. Slice air vents into the top crust. I like to leave my crusts plain, but you can brush the crust with an egg wash (if you like it shiny) or milk (if you like it brown and soft). 6. Turn the oven down to 375˚ F. Place the pie pan on a cookie sheet, and bake until the crust is a deep golden brown and the filling is bubbling, about 50–60 minutes. 7. Let cool completely before serving.

See you tomorrow, sugarplum,” he says then tips his stupid fucking cowboy hat he grabbed off my coat rack like this is some old Western movie

He finally removes his coat and hangs it on the coat rack by the door. He removes his glasses, folds and carefully places them on the coffee table in the sitting area by the entrance, and pushes up his sleeves. “So is there a deadline for you to complete that sex position to-do list, or is it more of a lifetime bucket list?

Grumpy Cutter’s Flaky Square Buttermilk Biscuits 3 cups of all-purpose flour 2 Tbsp sugar 1 tsp salt 4 tsp baking powder ½ tsp baking soda 2 sticks of butter, frozen (16 Tbsps) 1½ cups of buttermilk Preheat oven to 400°F. Prepare a baking sheet with a light spray of oil or cover with parchment. In a bowl, stir together all the dry ingredients: flour, sugar, salt, baking powder, baking soda. Grate the two sticks of butter and add to the dry ingredient mixture. Gently combine until the butter particles are coated. Next add the buttermilk and briefly fold it in. Transfer this dough to a floured spot for rolling and folding. Shape the dough into a square; then roll it out into a larger rectangle. Fold by hand into thirds using a bench scraper. Press the dough to seal it. Use the bench scraper to help shape the dough into flat edges. Turn it 90 degrees and repeat the process of rolling it out to a bigger rectangle and shaping it again. Repeat this process for a total of five times. The dough will become smoother as you go. After the last fold, and if time allows, wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Otherwise, cut the remaining dough into squares and place 1 inch apart on the baking sheet. Brush the tops with melted butter. Bake at 400°F for 20 to 25 minutes. Let cool on a rack before serving—if you can wait that long. Tips to remember: • A buttermilk substitute can be made by adding one teaspoon vinegar to one and a half cups regular milk and letting it stand for a few minutes. • Handle the dough lightly—don’t overwork it. • Freeze the butter. It makes it easier to grate and distribute it throughout the dough. • For the very best results, your bowl and other utensils should be cold. • Rolling and folding the dough 5 times produces the flaky layers—again, don’t get too heavy handed. • Shaping the dough into a square and cutting it into squares avoids waste and rerolling (and overworking) the scraps. • If time allows, let the dough rest for 30 minutes wrapped in plastic wrap in the fridge before you cut into squares. This helps them rise tall in the oven without slumping or sliding. Makes about a dozen biscuits.

Makes 4 to 6 servings 6 tablespoons (90 g) margarine or butter, melted About 11/2 cups (375 ml) buttermilk 11/2 cups (200 g) all-purpose flour 2 teaspoons (10 g) coarse salt 1 teaspoon (5 g) ground black pepper 1 cup (125 g) crushed cornflakes 1/2 teaspoon (2.5 ml) poultry seasoning, or dried thyme and/or sage One 31/2-pound chicken, cut into 8 to 10 pieces (about 1.5 kg) 1 tablespoon (8 g) paprika, for dusting Preheat the oven to 375°F (190°C). Using about 2 tablespoons (30 ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, cornflakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off the excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up. Drizzle the rest of the margarine evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about 1 hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165°F (74°C). Serve warm. Leftovers reheat nicely in a toaster oven. CHAPTER 2 The Farm on Coldwater Road

Your new car has all-wheel drive, winter tires, a V-8 engine, and a ski rack. It’s perfect for going up to the mountains on winter weekends, except the damn doors keep freezing shut overnight. SOLUTION: Before you head up to the winter wonderland, spray the rubber gaskets between the doors and the car body with nonstick cooking spray. This is most effective when applied to a dry surface, so remember to do it before you plunge into the snowstorm. WHY THIS WORKS: Nonstick cooking spray is oily, and the thin film lubricates the surfaces, preventing water from collecting on the rubber and the metal and freezing them together. It’s kind of like coating the surface of a pan with oil—once you do that, when you sprinkle the pan with droplets of water, they’ll just bead up. -HOW TO- BOOST A CAR BATTERY

3. Cranberry Orange Muffins Prep Time: 15 minutes Total Time: 40 minutes Makes:  12 muffins Ingredients: Cooking spray ½ cup of orange juice 1 navel orange, segmented into wedges 1 large egg 1½ cups of all-purpose flour ¾ cup of sugar ¼ cup of vegetable oil 1 tsp of baking soda 1 tsp of baking powder 1 tsp of kosher salt ½ cup of dry cranberries, chopped Directions: Preheat oven at 375°F. Coat a muffin-tin using cooking spray. Blend orange juice, orange wedges, oil and egg in a blender until smooth. Whisk flour, baking soda, baking powder, sugar and salt together in a bowl; whisk to mix well. Make a dig in centre of dry ingredients; pour orange mixture in it; stir to prepare thick batter. Add in cranberries. Divide this mixture into cups of muffin tin, filling up to ¾ full; bake till muffins become golden and bounce when pressed gently, for 20-25 minutes. Let them cool on wire rack and serve warm.

She also knows that a matching set of opaque baskets might be pretty, but it in no way aids us in storing, and may even hinder us in locating, our gloves. To keep things neat, provide an acceptable and convenient method for her to store her coat next to the door. A hook on the wall or a coatrack next to the door where she usually drops her coat might be convenient enough to induce her to hang it up. A low table with a shallow basket next to the coat rack will provide a handy target in which to drop her keys and gloves. None of this will look as neat as a closed closet door, but it creates a system that might actually get used, and

Almond Flatbread Autophagy activators: SP, SA, SU, PO, VIT Makes 4 servings • Prep time: 5 minutes • Cook time: 25 minutes This flatbread uses high-protein almond flour instead of wheat or other grain-based flour, giving you a bread that won’t cause a spike in your blood sugar. Enjoy it with Tahini. 1 cup almond flour 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 4 tablespoons tea seed oil, plus more for brushing ½ large onion, thinly sliced 1 cup finely chopped kale 2 teaspoons chopped fresh rosemary 1. Preheat the oven to 450°F. Put a well-seasoned cast-iron skillet in the oven to preheat. 2. In a large bowl, combine the almond flour, salt, and pepper. While whisking, slowly add 1 cup lukewarm water and whisk to eliminate lumps. Stir in 2 tablespoons of the oil. Cover and let sit while the oven heats, or for up to 12 hours. The batter should have the consistency of heavy cream. 3. Carefully remove the hot pan from the oven, pour the remaining 2 tablespoons oil into the pan, and swirl to coat. Add the onion and return the pan to the oven. Bake, stirring once or twice, until the onion is well browned, 6 to 8 minutes. Add the kale and rosemary and stir to combine. 4. Carefully remove the pan from the oven and transfer the onion-kale mixture to the bowl with the batter. Stir to combine, then immediately pour the batter into the pan. 5. Bake for 10 to 15 minutes, until the edges look set. Remove from the oven and switch the oven to broil, with a rack a few inches away from the heating element. 6. Brush the top of the bread with 1 to 2 tablespoons oil. Broil just long enough for the bread to brown and blister a little on top. 7. Cut the bread into four wedges, and serve hot or warm with some grass-fed ghee or butter. Nutritional analysis per serving (¼ flatbread): fat 28g, protein 6g, carbohydrate 8g, net carbs 4g

Marjan chose a cream dress with a nice scooped collar, one that revealed her slender collarbones and neck. Instead of the high boots of the earlier evening, she slipped on a pair of tan leather pumps over her stocking-clad feet. With her hair tied back and her mother's ruby earrings, she felt just about ready. She took her best coat from the rack and opened the kitchen door. Julian looked at her hungrily as she stepped out of the back gate. "Breathless," he said, shaking his head. "That's what you do to me, Miss Aminpour. Leave me breathless.

Olive oil cooking spray 1½ cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried oregano 2 tablespoons sweet or smoked paprika 1 teaspoon kosher salt ½ cup all-purpose flour ½ teaspoon freshly ground black pepper 2 large eggs 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total) 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s) 6 to 8 slices provolone cheese ¼ cup shredded Parmesan cheese Let’s cook: 1. Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. 2. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. 3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat. 4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. 5. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. 6. Serve hot. Chicken Legs with Fennel & Orange Serves 4 I love the classic pairing of fennel and citrus.