Cookie Crumble Quotes

Chelsea clapped her hand over her heart, melodramatically. "Using my love of chocolate against me. I have no choice but to crumble like a...chocolate cookie. Or whatever," She said when Laurel eyed her. "My metaphors suck. Let's go.

Give that boy a cookie!" Now really wasn't the time to think about food. And where was she keeping them? In her pockets? They'd be all crumbled. "I don't want one. Thank you." Eyebrows raised, she wrinkled her nose - I must have insulted her by not accepting her offer.

I mean, I haven’t done anything wrong, except maybe now I’m aiding and abetting, but that’s just how the cookie crumbles when the love of your life is so good at killing people.

I know they say that’s the way the cookie crumbles and all. But you can’t help but wonder why there’s any cookie-crumbling going on in the first place.

That's the way it crumbles, cookie-wise

Be that as it may, but even the toughest cookies can crumble.

That's the way the cookie crumbles and the biscotti sops.

Screw the wedding—crap. Hold on... No, honey, of course I still want to get married! I was talking to Stella about the, um, wedding planner…no, don’t fire her. She’s great. I was just frustrated in the moment. Bridal nerves, you know. I’m fine now. Yes, I promise...why did I call for you? Uh, I’m craving those new raspberry lemon cookies from Crumble & Bake. Can you please run down and get some for me? Thank you! Love you. Sorry about that. Alex has been so on edge about the wedding. He made our florist cry the other day... We’re working on his interpersonal skills.

My love is like a crumbly cookie. It’s very hard to give all of it to just one person. Try as I might to give it all to just one woman, crumbs break off here and there in meaningless crushes and kisses and—but what am I saying? Baby, you know you’re the only one I’ve given my cookie to. Can I get you a tall glass of milk?

Chapter 1 I was sitting in Tina's Sunset Restaurant, watching the outriggers shuffle lazily through the clear waters of Sabang Bay, when Tomboy took a seat opposite me, ordered a San Miguel from Tina's daughter, and told me someone else had to die. It was five o'clock in the afternoon, there wasn't a cloud in the sky, and up until that point I'd been in a good mood. I told him I didn't want to kill people anymore, that it was a part of my past I didn't want to be reminded of, and he replied that he understood all that, but once again we needed the money. 'It's just the way the cookie crumbles.' he added, with the sort of bullshit 'I share your suffering' expression an undertaker might give to one of his customer's relatives. Tomboy Darke was my business partner and a man with a cliche for every occasion, including murder.

God made us all beautiful, but it was the slave owners who messed it all up by having all those coffee, cookie crumble, caramel, milky, yellow, and tan babies and then treating those lighter ones better than the deep dark ones.

The parents are the worst! They completely lose their minds, like academic bridezillas, focused on getting their precious mini-me into college and never for a minute thinking about what happens when the poor bastards actually get there, not to mention when they get out! God forbid they learn to fend for themselves or trust their own judgment or fail and struggle and succeed on their own terms. No! Everything has to be smoothed out and landscaped for Tiffany and Kody and Jasmine and Joshua, and if regular people get run over in the process, then that's how the cookie crumbles!

I know you're undead, but that drink might kill you." "I have seen empires rise like the slow, bright dawn and crumble to dust like a cookie in a clenched fist. I am as ancient as the foundations of the Earth itself. This won't hurt me." "You're fifty-three, Sapphire. You were turned two decades ago.

We went into an instant art panic. It was getting dangerously late to be in the house, the roof was about to fall. "THIS ARTIST IS MORE FAMOUS!" Howard yanked a painting go the wall. "BUT THIS ONE'S WORTH MORE!" I grabbed another. We hadn't much time. "NO TAKE THIS ONE! IT'S OLDER!" Howard pulled one down. "BUT LOOK AT THESE BRUSHSTROKES." "NO! THIS ONE." "GIMME THEM ALL. I'LL CARRY THEM ALL!" I realised it was completely ridiculous to be standing there fighting over art while the house was beginning to crumble in flames.

Loaded Bread Dip 1 1⁄2 cups mayonnaise 1 1⁄2 cups sour cream 1 cup grated Parmesan cheese 1⁄2 onion, diced 1 clove garlic, mashed 1 cup cooked, crumbled bacon 3 cups shredded cheddar cheese 1 round loaf artisan bread* Preheat oven to 350 degrees. In a large bowl, combine all ingredients except the bread. Hollow out a round loaf of artisan bread, reserving the bread removed from the center. Spoon the dip into the bread and bake on a cookie sheet for 40 minutes. When done, use the bread you removed to eat the dip. Serves 4. *Use smaller rounds of bread for individual dips.

It was quite a cake. Three layers of cake interspersed with layers of jam and frosting- no, not frosting, lemon cheesecake, according to the caption- and topped with pickled strawberry icing and a ring of what looked like crumbled cookies. "It's- it's Christina Tosi, isn't it?" she asked shyly. "The exposed sides of the cake. That's her thing. And the milk crumbs on top. I recognize them, from the Momofuku Milk Bar cookbook." Henry looked closer- she was right. They weren't cookies. "Milk crumbs?" he asked, trying to imagine what a milk crumb could be. "They're made with milk powder and white chocolate. Really good. You're not supposed to eat them on their own, I don't think, they mostly go in or on other things, but they're so good I always save a few to snack on. What flavor's the cake?" "Strawberry lemon.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

CoQ10.

If just one more crazy thing had happened, I'd have started mumbling about pufferfish cookies: how to align the eggs, milk and sugar pixel by pixel on the crafting table in a purrfect way to achieve a five star rating from the International Minecraftian Baker's Society, in not only consistency but form and texture, the lightness of the bread, crisp yet never crumbling, with each tiny cube of sugar and baked pufferfish spread evenly throughout the biscuits to achieve a pastry both magnificent to the eye and simply bursting with flavor. But then I wasn't sure if the International Minecraftian Baker's Society had such a refined taste as a Nether Kitten's, and soon I began to wonder if any of them would appreciate the elegance of a cookie made of equal parts sugar and fish.

promyelocytic

arsenic trioxide.

arsenic

Arsine

As for the spy balloons, until we stop sending our own spy balloons to watch our enemies, I don’t think we can really complain. That’s how the game works. We have no moral high ground here.

This was a conversation we kept circling around and around on. I was embarrassed at the dire straits I’d managed to get myself into financially. It would take time to dig myself out.

I give up and smirk at them. “That’s right. You smell icing. And peppermint cookies. Cranberry and white chocolate cookies. And vanilla cookies—made with real vanilla bean. I ate them all, nearly two dozen of them, and some I crumbled onto the body of the superhot incubus I spent the day with and ate them off him. Because my life is just that great, bitches.

oat soup recipe. Ah, heck. I’ll give you the recipe anyway. Bring twelve cups of chicken stock to a boil. Add six sliced carrots, three sliced parsley roots, one cup of peas, one cup of diced onion, two tablespoons of canola oil, two tablespoons of soy sauce, two mashed garlic cloves, and two cups of rolled oats. Simmer for forty minutes and add salt and pepper to taste. I bet even Baby Bear would love it.

The sunken gray sky seemed to be closing in on the ground. The edges of the world on which they stood crumbled into the abyss. They could hear it fracture around them like glaciers splintering off into the frigid deep. "What do you three want?" Eros asked with flippant annoyance. Loki chimed in, "We don't want any of your Girl Scout Cookies…" Eros closed his eyes and pressed his lips together. "-unless you have Samoas,” Loki amended.

I saw myself as I’d just been captured for posterity. Little old lady with possum-gray hair falling across her face. Baja T-shirt scrunched up to expose little-old-lady midriff. Toothy shark slipper raised in elderly menace. How soon would the photo show up on the internet? Like a California-road version of those strange “Walmart People” pictures that are always popping up on Facebook. Would I be displayed between a droopy-jeans man bent over to expose a crack the size of the San Andreas fault and an oversized woman bulging out of a thong as she licked a carton of strawberry ice cream?

I had no idea how robot vacuum cleaners were supposed to behave, so I didn’t know if what this one had done today was aberrant robot conduct or not.

Younger Officer got to his feet, his back side plastered with flowers like some long-ago flower child about to start singing Kumbaya. Loose, there seemed to be a lot more flowers than there were when in the vase. More water too. He brushed the flowers away with his free hand, but a spray of baby’s breath clung to the hair behind his ear.

wondered if I should hand him a pillow from the sofa for concealing purposes.

Police officer training, thorough as it is, perhaps doesn’t cover situations such as stray flowers and wet blotches. I was glad I hadn’t also been in the pathway of the tumbling vase or I might be walking stiff legged too.

No, honey, of course I still want to get married! I was talking to Stella about the, um, wedding planner…no, don’t fire her. She’s great. I was just frustrated in the moment. Bridal nerves, you know. I’m fine now. Yes, I promise…why did I call for you? Uh, I’m craving those new raspberry lemon cookies from Crumble & Bake. Can you please run down and get some for me? Thank you! Love you.

No second tries. No buying him out. That's the way the cookie crumbles.

First you want someone around you that has morals. Although they may struggle in their walk with God, they are pressing forward nonetheless. Next, you need someone that you can trust. A person that you know beyond a shadow of a doubt will be there when the cookie starts to crumble. If they can be there when you are at the top of your game, but not when things get hard, that’s not your true friend. How many of us know someone like that?

Women who make "cookie cutter" families are often disappointed when the "cookies" don't turn out perfect and everything crumbles.

Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)

Corn Chowder This recipe is from Marjorie Hanks. She used to make it on the stove, but now that Luanne got her a slow cooker, she makes it this way.   ½ cup diced cooked ham (or 6 slices bacon, cooked and crumbled) 2 cups peeled, diced potatoes ½ cup chopped onion 2 ten-ounce packages frozen whole-kernel corn 1 can (16-ounces) cream-style corn 1 Tablespoon brown sugar 1 teaspoon Tabasco sauce 1 teaspoon Season Salt (see Mrs. Knudson’s recipe on backmatter) ½ teaspoon black pepper 1 cup chicken broth   Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well. Cover and cook on LOW for 6 to 7 hours. Yield: Makes 4 hearty servings.

If the crookies don't crumble, you don't try other pastries

In the kitchen, her family nibbled Helen’s lemon squares. Melanie urged brownies on the nurses. “Take these,” she told Lorraine. “We can’t eat them all, but Helen won’t stop baking.” “Sweetheart,” Lorraine said, “everybody mourns in her own way.” Helen mourned her sister deeply. She arrived each day with shopping bags. Her cake was tender with sliced apples, but her almond cookies crumbled at the touch. Her pecan bars were awful, sticky-sweet and hard enough to break your teeth. They remained untouched in the dining room, because Helen never threw good food away.

It was a chicken. He had flown through the hole in the ceiling, and was flapping down. But he didn’t stop at my floor. He went straight through the hole where the blue block had been. He kept on falling and flapping, all the way down into the treasure room. It looked like my test dummy had found me. He landed gently on the gray square.     Nothing happened. I exhaled with relief.   And then…KABOOM!  Yep, I guess I was right after all. It WAS a booby trap. I thanked my lucky stars that I hadn’t tried it out myself. But then I felt kind of bad for the chicken. That brave (and bird-brained) chicken had saved my life! I will forever remember that chicken as Buster, my crash-test dummy. (I think “dummy” may be an especially accurate description in this case.)   Sadly, the chests didn’t make it. There was only a giant crater where they used to be. So long riches and possibly cookies. That’s the way the cookie crumbles. *sigh*   Monday   Good News: I have five emeralds. Bad News: I think another librarian doesn’t like me.   Whew! My pack mule days are finally done. Over the past couple of days, I gathered the last ten blocks of wool I needed to trade for a saddle, and dragged them back to the village. Then, one-by-one I grabbed the blocks of wool from the library, and gave them to the farmer. I don’t think the librarian was too pleased with me. She strung together about nine “Hurrrs” while I removed my blocks of wool. I’ve never heard villagers speak so much. In my experience, that’s usually not a good thing. (Think: Mr. Rimoldi.)   Anyway, it was totally worth it. My wooly trade with the farmer went down without a hitch. Tomorrow I get a saddle!

I slid the cookie platter in front of them, which contained the four holiday cookies I'd come up with as well as peach-mango crumble cookies, my special of the day. The buttery, sweet base was topped with a dollop of my homemade peach mango jam, shortbread crumbles, and a generous dusting of powdered sugar.

No one expects their life to crumble like mushy baby cookies. But sometimes that’s what happens. No one sits around thinking, Hey, maybe I’ll just throw out the last fifteen years and start over. But sometimes you have to. We breathe. We live. We love. We die. We own our decisions.

halogen,

glass laminated with polyvinyl- butyryl,

Miss Chemistry,

polymers

no one knew exactly what sort of forces held the small molecules together, so Carothers applied himself to solving the problem. He quickly concluded that there was no great mystery. Scientists already understood that atoms in molecules were held together by the sharing of electrons. Such covalent bonds could also be forged, Carothers surmised, between atoms of different molecules, creating a long chain.

amines

amides,

In 1928, within weeks of moving to DuPont, Carothers decided to prove his theory about the bonding in giant molecules by building one. One of the best-known reactions in organic chemistry involves creating compounds called esters by joining together certain acids and alcohols. Carothers hypothesized that molecules that had acid functions on both ends could be reacted with molecules that had alcohol groupings on both ends in order to form long chains. He was right: Carothers had invented polyesters

We can be sad and we can be hurt and we can even be killed, but the world keeps turning, and the things we’re supposed to do keep needing to be done. It’s time to get up, Jacqueline Wolcott. It’s time to remember what needs to be done for this cookie to crumble the way you want it to.

What we are suggesting is that indigenous doctrines of individual liberty, mutual aid and political equality, which made such an impression on French Enlightenment thinkers, were neither (as many of them supposed) the way all humans can be expected to behave in a State of Nature. Nor were they (as many anthropologists now assume) simply the way the cultural cookie happened to crumble in that particular part of the world. This is not to say there is no truth whatsoever in either of these positions. As we’ve said before, there are certain freedoms – to move, to disobey, to rearrange social ties – that tend to be taken for granted by anyone who has not been specifically trained into obedience (as anyone reading this book, for instance, is likely to have been).Still, the societies that European settlers encountered, and the ideals expressed by thinkers like Kandiaronk, only really make sense as the product of a specific political history: a history in which questions of hereditary power, revealed religion, personal freedom and the independence of women were still very much matters of self-conscious debate, and in which the overall direction, for the last three centuries at least, had been explicitly anti-authoritarian.

Recipe: Easiest Peanut Butter Cookies Ever Renee’s note: and they’re gluten free! 1 cup peanut butter 1 cup sugar 1 egg 1 tsp vanilla extract Mix everything together. Roll dough into 1-inch balls and lay out on a cookie sheet. Flatten each ball with a fork in a crisscross pattern. Bake for 10 mins at 325 degrees F and let completely cool before getting them off the pan. Eat or crumble on top of vanilla ice cream. :D

That’s how the cookie crumbled. What can you do?

Put that in your icing bag and pipe it!

He puffed some more and was about to deal the first hand when he stopped and looked at Mrs. Zimmermann with a mischievous smile. "Oh, by the way," he said, "you might bring Lewis a glass of iced tea, and get me a refill. No sugar. And bring out another plate of chocolate-chip cookies." Mrs. Zimmermann stood up and clasped her hands subserviently in front of her. "How would you like your cookies, sir? Stuffed down your throat one by one, or crumbled up and sifted into your shirt collar?

There are two types of people in the world. Those who eat the cookie when it crumbles—and those who choke.

Cake Pops A cake and frosting confection dipped in candy coating and served on a stick. 1 cake (9 x 13) or 18 cupcakes (out of liners) 2 cups buttercream or cream cheese frosting 2 packages of candy melts 30 lollipop sticks (large thick ones) 1 large foam block In a large bowl, crumble up the cake into very small pieces. Using a rubber spatula, stir in the frosting until it is well mixed; it should be the consistency of truffles. Roll the cake frosting mixture into walnut-sized balls and place on a cookie sheet coated with wax paper. Once all the cake has been rolled, put it in the fridge to harden a bit. Melt the candy in a double boiler or a microwave according to the manufacturer’s instructions. Take the cake balls out of the fridge and dip the end of a lollipop stick into the melted candy. Slide a cake ball about half an inch down onto the candy-tipped stick. Now dip the whole cake ball into the melted candy, tapping it very gently on the side of the bowl to get rid of the excess. Stand the cake pop up by pushing the non-cake end into the foam block. If you’re decorating with sprinkles, sugars, or coconut, now is the time to do it, as the candy will harden fairly quickly. Repeat until you’re out of cake balls and melted candy.

Sheba, who didn’t especially like me, although she did serve me cookies when I was here before. I’d managed to get rid of them. My mother’s cookies had spoiled me for anyone else’s. I think I crumbled up Sheba’s and tossed them off the porch. “How are you, Mr. Queen? I’m real sorry to

hops,

The Sumerians, living five thousand years ago in what is now Iran, are commonly believed to be the world’s first civilization.

3-methyl-2-butene-1-thiol.

And that is why beer is sold in brown bottles. The brown pigment in the glass filters out the wavelengths of light that cause the skunky smell.

A study published in The British Medical Journal examined the beer-drinking habits of a group of people who had suffered heart attacks and the beer-drinking habits of a group randomly selected from the Czech population. The Czech Republic is especially appropriate for such a study, because it is a country where beer is the beverage of choice. Perhaps surprisingly, in both groups the lowest risk of heart attack was found among the men who drank nine to twenty pints a week. Their risk was a third of that seen in the men who never drank beer. But if they drank more, they lost that protection and developed problems. Dark beer seems to be especially protective. Researchers discovered that it even reduces the potential harm caused by the notorious heterocyclic aromatic amines (HAAs) that form when food is heated to a high temperature. Serving dark beer at a barbecue is a good idea. Maybe Benjamin Franklin was on to something when he said, “Beer is proof that God loves us and wants us to be happy.â€

The hangover is actually multifactorial. Dehydration plays an important role, as does hypoglycemia caused by the alcohol-mediated loss of sugar in the urine. But, in all likelihood, the greatest contributor to the hangover is methanol. This alcohol is found in small concentrations in many beverages; it’s a by-product of fermentation. Methanol is metabolized by the same enzymes as ethanol, but the products this time are formaldehyde and formic acid, which produce the hangover symptoms. Why does this happen only the morning after? Because the enzymes prefer to work on ethanol instead of methanol. Only when all the ethanol has been metabolized do they switch to methanol. This then explains the “hair of the dog†hangover remedy. A drink in the morning supplies ethanol for the enzymes to act upon so they’ll leave the methanol alone. As the enzymes busily metabolize the ethanol, methanol is excreted in the urine without being converted to formic acid. A Bloody Mary may be the best choice here, because vodka contains very little methanol. Confirmation of the critical role methanol plays in hangovers comes from a study showing that treatment with 4-methylpyrazole, a drug that blocks the breakdown of methanol, can eliminate the symptoms.

So why do some manufacturers bottle their product in clear glass bottles? Chemical ingenuity has made this nuance possible. Through the process of hydrogenation — much like the one we use for margarine — we can alter slightly the molecular structure of iso-humulone, making it stable in light.

Alcohol can be an extremely destructive beverage. It is probably more damaging to society than all illicit drugs combined. Cirrhosis of the liver, strokes, breast cancer, oral cancers, domestic violence, and sexual assault have all been linked to alcohol abuse. In North America, there is an alcohol-related car accident every thirty seconds. And, as if that wasn’t frightening enough, excessive alcohol can shrink the genitals and have feminizing effects on men. The male drinker produces less testosterone, so his sex drive flags. But, for those who want to look on the bright side, less testosterone means less likelihood of baldness.

biotechnology is the provision of useful products and services from biological processes. It does not necessarily involve scientists in white lab coats hovering over petri dishes. In fact, biotechnology goes back thousands of years. It probably began the first time someone used yeast to convert sugars and starches to alcohol. Yeast is a little living machine that takes in food and produces excrement. But don’t pooh-pooh that excrement. Many humans like it. It’s called alcohol. Molds are also neat little machines that produce a variety of by-products. When the ancient Egyptians applied moldy bread to wounds as a poultice, they were exploiting biotechnology. The mold probably churned out penicillin — which, of course, the ancients did not recognize as such — and it helped heal the wound.

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

GERMAN CHOCOLATE CAKE COOKIES Do not preheat oven yet—make cookie dough first COOKIE DOUGH: 1 cup butter (2 sticks) 1 cup milk chocolate chips 2 cups white (granulated) sugar 2 eggs ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla 3 cups flour (no need to sift) FROSTING: ½ cup firmly packed brown sugar ¾ cup tightly packed coconut ½ cup chopped pecans ¼ cup chilled butter (½ stick) 2 egg yolks, beaten In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it’s fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover the dough and set it aside while you make the frosting. Combine the sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Separate the yolks, place them in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorporated. (If you don’t have a food processor, you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position. Chill the frosting while the oven’s preheating. It’ll make it easier to work with. This will be especially true if you’ve made the frosting by hand and haven’t chopped the coconut into shorter shreds. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board’s around, use the bowl of a small spoon.) Pat the frosting into ½-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees F. for 10 to 12 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. Yield: 5 to 6 dozen, depending on cookie size. Chapter Fifteen By the end of the day, Hannah’s feet were aching.

In the middle 1800s, North American doctors frequently diagnosed their patients with a condition they labeled “neurasthenia.” It was a catch-all term that described occasional fatigue, insomnia, depression, and achy muscles — in other words, the symptoms of life.

syncope

Deglutition syncope is a rare condition that can be caused by drinking cold, carbonated beverages; the drinker faints after guzzling a soft drink too rapidly. In some way, the cold drink stimulates the esophagus to put out a signal that affects the heart, causing it to beat more slowly. Blood pressure drops, dizziness and confusion set in, and, in extreme cases, the subject faints. Yet soft drinks can sometimes have a beneficial effect on the esophagus. Some unfortunate people suffer from a narrowed esophagus, and their food gets stuck on the way down. Often, a physician has to insert a scope into the patient’s esophagus to clear the blockage. Occasionally, however, the patient can solve the problem by simply drinking a fizzy beverage. The drink penetrates the stuck food, and the escaping carbon dioxide then dislodges it. A good burp, and the food slides right down the pipe.

Coke can do other useful things. Phosphate from phosphoric acid is a great rust remover, forming a soluble complex with iron. Coke can therefore be used to loosen rusty bolts. You can remove rust spots on a chrome bumper with aluminum foil dipped in Coke. In a pinch, you can use it to clean a toilet bowl as well.

Fructose metabolism has a higher requirement for chromium and copper than the metabolism of other sugars, and this can conceivably lead to a drop in chromium and copper blood levels. Rats fed a high-fructose/low-copper diet routinely develop higher cholesterol, triglycerides, and blood sugar.

Chromosomes

Progress always comes at a cost, but if we fear the unknown, we will never get anywhere. Nothing in life is risk-free.

in 1974, scientists made a breakthrough. For the first time, they isolated and copied genes — those little segments of DNA molecules, found in the nucleus of every cell, that direct an organism to carry out its myriad functions. In other words, they cloned them. This created the potential for inserting genes into the DNA of a target cell. Here the genes would be incorporated into the cell’s genetic machinery and direct the cell to carry out some desired function. The scope of possibilities seemed almost unlimited. We could now guide plants to synthesize the insecticidal proteins or enzymes critical for the formation of natural anticancer substances.

subsist

osteomalacia

A recent survey showed that a third of all Europeans believe that only genetically engineered tomatoes contain genes. Otherwise, the fruits are “gene-free,” and, presumably, “risk-free.

The ancient Greeks did not have a good grasp of genetics.

cod liver oil,

Oh, by the way,” he said, “you might bring Lewis a glass of iced tea, and get me a refill. No sugar. And bring out another plate of chocolate-chip cookies.” Mrs. Zimmermann stood up and clasped her hands subserviently in front of her. “How would you like your cookies, sir? Stuffed down your throat one by one, or crumbled up and sifted into your shirt collar?

Scallop Spinach Salad with Bacon FOR THE SALAD: 1 onion 1 teaspoon extra virgin olive oil 6 tablespoons grated Parmesan cheese 6 sea scallops Salt and pepper to taste 3 slices bacon 1 bunch of spinach FOR THE DRESSING: 3 tablespoons good-quality balsamic vinegar 1 teaspoon maple syrup 2 garlic cloves, minced 2 tablespoons extra virgin olive oil Mix the dressing ingredients in a small bowl, adding the oil last, and set aside. Begin by caramelizing the onion, since this will take a while. Slice the onion to the desired thickness (making ⅛-inch slices will prevent them from drying out) and toss with the olive oil in a small bowl. Place in a frying pan over low heat and allow the onion to caramelize for approximately 40 minutes, stirring occasionally. Preheat the oven to 350 ° F. Put a piece of parchment paper on a cookie sheet, top with 6 mounds of grated Parmesan cheese (1 tablespoon for each scallop) and bake until golden brown. Watch closely because it only takes about 5 minutes for these to crisp up! Take the Parmesan crisps out of the oven and set aside. Note: You can caramelize the onions and make the Parmesan crisps the day before—just store in airtight containers overnight. You can use these for other salads as well. Reduce the oven to 250 ° F. Lay the scallops on paper towels, add salt and pepper to taste, and allow to dry thoroughly. While the scallops are drying, cut the bacon into small pieces and crisp them in a frying pan over medium heat. When the bacon is crisp, set it on paper towels to drain. Drain all but 1 teaspoon of the bacon grease from the frying pan and return to the burner over medium heat. When the pan is screaming hot, place the scallops in the pan and sear on both sides until golden brown. Place the scallops in an ovenproof pan (or keep them in an ovenproof frying pan) and place them in the oven for about 6 minutes while you assemble the remainder of the salad. Place the dressing in the bottom of a large salad bowl and top with the spinach, Parmesan crisps, crumbled bacon, and caramelized onions. Toss the salad with the dressing and top with the cooked scallops.

Salt is what makes things taste bad when it isn’t in them.

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physical exercise retards brain deterioration.

At one time, people also preserved meat by soaking it in a brine solution or by covering it with whole grains of salt (which were known as “corn,” hence the origin of “corned beef”).

So what is saturated fat? Think of it this way. Fats are made of a framework of carbon and oxygen atoms, with hydrogen atoms attached to the carbon chains. A fat that contains as many hydrogen atoms as the carbon skeleton can support is referred to as being “saturated” with hydrogen. In the case of unsaturated fat, instead of joining to hydrogen atoms, some of the carbon atoms forge additional linkages to each other. We call these fats “unsaturated” because they contain less than their full complement of hydrogen atoms. The shape of these molecules is also different. They are decidedly kinky at the position of the missing hydrogens. The molecules are bent, and they cannot be packed together as closely as the straight saturated fats. Closely packed fats are what make for crumbly cookies and flaky pastry. They also make for clogged arteries.

food processors had long insisted that their cookies wouldn’t crumble properly if they made them with vegetable oil, and that unsaturated vegetable fats did not meet the requirements for high-volume fast-food frying. Then, all of a sudden, these major technical difficulties appeared to be licked; suddenly, we could relax and dine on fatty cookies and french fries, our blood gushing freely through our clean arteries. Well, we shouldn’t have allowed ourselves to relax quite so fast. While the food-processing industry did, for the most part, switch from saturated to unsaturated fat, we must bear in mind that all unsaturated fats are not the same. Some actually behave like saturated fats in the body. Here’s the story. We can solidify an unsaturated vegetable oil so that it will behave more like a saturated fat — that is, we can “partially hydrogenate” it. Treatment with hydrogen gas allows some hydrogen atoms to be inserted into the molecule. Unfortunately, not only does this process make the fat more saturated, but it also converts some of the unsaturated fat molecules into a slightly different, although still unsaturated, form. These so-called trans-fatty acids have had the “molecular kink” taken out of them, and their long straight chains can now cluster together, behaving just like the infamous saturated fats we use in cookies and fried foods. So, in a sense, we have leapt out of the frying pan and into the fire. Consumers may gain confidence by reading labels assuring them that a food contains no saturated fats, but that confidence wavers when they are confronted with the issue of trans-fatty acids. The bottom line is that trans-fatty acids, which on a product label can fall under the “unsaturated” umbrella, may be just as damaging to arteries as the notorious saturated fats. They may have taken the kink out of the molecule, but the hype about reduced saturated fats is still pretty kinky.

Gluten is a three-dimensional network of protein molecules that forms when we knead dough with water. By adding water, we cause the proteins in the flour to unravel from their natural coiled position and form cross-links to each other. This sets up the molecular scaffold that supports the other ingredients. If the scaffold is strong, with many connections, the resulting texture is tough. High-gluten flour is great for bread, because for that we need a sturdy texture, but it is not suitable for cakes or cookies.

Clostridium botulinum bacterium.

The human gastrointestinal tract harbors numerous species of bacteria, which all compete for food; luckily for us, botulinum bacteria do not fare well in this contest, and they cannot establish themselves. Unless, of course, there are relatively few competing bacteria, as is the case with the gastrointestinal tracts of infants. That’s why children younger than twelve months old should not be fed bee regurgitation — that is, honey.

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soap or detergent molecules forge a link between the oil and the water; one end of the soap or detergent molecule binds to the oil, the other to the water. When we rinse the fabric, the stain lifts from its surface.