Coloring Sheets With Positive Quotes

Two men enter the room, one old and mustached and the other young and tawny-headed, wearing sweats and a worn T-shirt. He looks like Silas, actually—god, what am I, obsessed? But there really is something of the woodsman in the younger man’s face, with his full lips, his slightly curled hair that turns like tendrils around his ears . . . I look away before studying him too closely. “All right, ladies, are we ready?” the older man says enthusiastically. There’s a loud rustling of paper as well flip the enormous sketchbooks on our easels until we find blank sheets. I draw a few soft lines on my page, unsure what— Non-Silas rips off his T-shirt, revealing lightly defined muscles on his pale chest. I raise an eyebrow just as he tugs at the waist of the sweatpants. They drop to the floor in a fluid, sweeping motion. There’s nothing underneath them. At all. My charcoal slips through my suddenly sweaty fingers. Non-Silas steps out of the puddle of his clothes and moves to the center of the room, fluorescent lights reflecting off his slick abdomen. He’s smiling as though he isn’t naked, smiling as though I didn’t somehow manage to get the seat closest to him. As if I can’t see . . . um . . . everything only a few feet from my face, making my mind clumsily spiral. I squeeze my eyes shut for a moment; he looks like Silas in the face, and because of that I keep wondering if he looks akin to Silas everywhere else. “All right, ladies, this will be a seven-minute pose. Ready?” the older man says, positioning himself behind the other empty easel. The roomful of housewives nod in one hungry motion. I quiver. “Go!” the older man says, starting the stopwatch. Non-Silas poses, something reminiscent of Michelangelo’s David, only instead of marble eyes looking into nothingness, non-Silas is staring almost straight at me. Draw. I’m supposed to be drawing. I grab a new piece of charcoal from the bottom of the easel and begin hastily making lines in my sketchbook. I can’t not look at him, or he’ll think I’m not drawing him. I glance hurriedly, trying to avoid the region my eyes continuously return to. I start to feel fluttery. How long has it been? Surely it’s been seven minutes. I try to add some tone to my drawing’s chest. I wonder what Silas’s chest looks like . . . Stop! Stop stop stop stop stop—” “Right, then!” the older man says as his stopwatch beeps loudly and the scratchy sound of charcoal on paper ends. Thank you, sir, thank you—” “Annnnd next pose!” Non-Silas turns his head away, till all I can see is his wren-colored hair and his side, including a side view of . . . how many times am I going to have to draw this man’s area? What’s worse is that he looks even more like Silas now that I can’t see his eyes. Just like Silas, I bet. My eyes linger longer than necessary now that non-Silas isn’t staring straight at me. By the end of class, I’ve drawn eight mediocre pictures of him, each one with a large white void in the crotch area. The housewives compare drawings with ravenous looks in their eyes as non-Silas tugs his pants back on and leaves the room, nodding politely. I picture him naked again. I sprint from the class, abandoning my sketches—how could I explain them to Scarlett or Silas? Stop thinking of Silas, stop thinking of Silas.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

1930s Functionalism/Modernism Exterior •Facade: Cube shapes and light-color plaster facades, or thin, standing wood panels. •Roof: Flat roof, sometimes clad in copper or sheet metal. •Windows: Long horizontal window bands often with narrow—or no—architraves; large panes of glass without mullions or transoms. Emphasis on the horizontal rather than on the vertical. Windows run around corners to allow more light and to demonstrate the new possibilities of construction and materials. •Outside door: Wooden door with circular glass window. •Typical period details: Houses positioned on plots to allow maximum access to daylight. Curving balconies, often running around the corner; corrugated-iron balcony frontage. Balcony flooring and fixings left visible. The lines of the building are emphasized. Interior •Floors: Parquet flooring in various patterns, tongue-and-groove floorboards, or linoleum. •Interior doors: Sliding doors and flush doors of lamella construction (vaulted, with a crisscross pattern). Masonite had a breakthrough. •Door handles: Black Bakelite, wood, or chrome. •Fireplaces: Slightly curved, brick/stone built. Light-color cement. •Wallpaper/walls: Smooth internal walls and light wallpapers, or mural wallpaper that from a distance resembled a rough, plastered wall. Internal wall and woodwork were light in color but rarely completely white—often muted pastel shades. •Furniture: Functionalism, Bauhaus, and International style influences. Tubular metal furniture, linear forms. Bakelite, chrome, stainless steel, colored glass. •Bathroom: Bathrooms were simple and had most of today’s features. External pipework. Usually smooth white tiles on the walls or painted plywood. Black-and-white chessboard floor. Lavatories with low cisterns were introduced. •Kitchen: Flush cupboard doors with a slightly rounded profile. The doors were partial insets so that only about a third of the thickness was visible on the outside—this gave them a light look and feel. Metal-sprung door latches, simple knobs, metal cup handles on drawers. Wall cabinets went to ceiling height but had a bottom section with smaller or sliding doors. Storage racks with glass containers for dry goods such as salt and flour became popular. Air vents were provided to deal with cooking smells.

I woke up every morning at six to study—because it was easier to focus in the mornings, before I was worn out from scrapping. Although I was still fearful of God’s wrath, I reasoned with myself that my passing the ACT was so unlikely, it would take an act of God. And if God acted, then surely my going to school was His will. The ACT was composed of four sections: math, English, science and reading. My math skills were improving but they were not strong. While I could answer most of the questions on the practice exam, I was slow, needing double or triple the allotted time. I lacked even a basic knowledge of grammar, though I was learning, beginning with nouns and moving on to prepositions and gerunds. Science was a mystery, perhaps because the only science book I’d ever read had had detachable pages for coloring. Of the four sections, reading was the only one about which I felt confident. BYU was a competitive school. I’d need a high score—a twenty-seven at least, which meant the top fifteen percent of my cohort. I was sixteen, had never taken an exam, and had only recently undertaken anything like a systematic education; still I registered for the test. It felt like throwing dice, like the roll was out of my hands. God would score the toss. I didn’t sleep the night before. My brain conjured so many scenes of disaster, it burned as if with a fever. At five I got out of bed, ate breakfast, and drove the forty miles to Utah State University. I was led into a white classroom with thirty other students, who took their seats and placed their pencils on their desks. A middle-aged woman handed out tests and strange pink sheets I’d never seen before. “Excuse me,” I said when she gave me mine. “What is this?” “It’s a bubble sheet. To mark your answers.” “How does it work?” I said. “It’s the same as any other bubble sheet.” She began to move away from me, visibly irritated, as if I were playing a prank. “I’ve never used one before.” She appraised me for a moment. “Fill in the bubble of the correct answer,” she said. “Blacken it completely. Understand?” The test began. I’d never sat at a desk for four hours in a room full of people. The noise was unbelievable, yet I seemed to be the only person who heard it, who couldn’t divert her attention from the rustle of turning pages and the scratch of pencils on paper. When it was over I suspected that I’d failed the math, and I was positive that I’d failed the science. My answers for the science portion couldn’t even be called guesses. They were random, just patterns of dots on that strange pink sheet. I drove home. I felt stupid, but more than stupid I felt ridiculous. Now that I’d seen the other students—watched them march into the classroom in neat rows, claim their seats and calmly fill in their answers, as if they were performing a practiced routine—it seemed absurd that I had thought I could score in the top fifteen percent. That was their world. I stepped into overalls and returned to mine.

a bright point of light. Not blue, just a point of light so bright it had no color at all. Just a bright point in the dark. Like a mathematical proposition. Total light against the total dark of the surrounding sheet metal. Light, the opposite of dark. Dark, the absence of light. Positive and negative. Both propositions were contrasted vividly

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

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