Cookies And Coffee Quotes

This is like a cookie, it tastes like a cookie having sex with a doughnut.

I’m hungry,” Jason grumbled as he stared at the empty plates on his small coffee table. Brad groaned, “You practically ate both plates of cookies. How in the hell are you hungry?” Jason shrugged leaning back in his chair to watch the game. “I just am. Leave me the hell alone I’m a growing boy, damn it!” “Yeah, a growing thirty-one year old boy,” Brad mumbled. “I’m still growing damn it so shut the hell up and feed me!” “Order something and stop bitching!” Brad snapped. “You order something. I’m too weak to move.

Cookie&Charley Coffee moments: “You did your dishes with shampoo?” “It was either that or my apricot body scrub.” “No, good call. A little shampoo won’t hurt you.

I have known the evenings, mornings, afternoons, I have measured out my life with coffee spoons.' That's T.S. Eliot, in case you were wondering. An oldie but a goodie. When it came to existential exhaustion, the man was one smart cookie.

Live. And Live Well. BREATHE. Breathe in and Breathe deeply. Be PRESENT. Do not be past. Do not be future. Be now. On a crystal clear, breezy 70 degree day, roll down the windows and FEEL the wind against your skin. Feel the warmth of the sun. If you run, then allow those first few breaths on a cool Autumn day to FREEZE your lungs and do not just be alarmed, be ALIVE. Get knee-deep in a novel and LOSE track of time. If you bike, pedal HARDER and if you crash then crash well. Feel the SATISFACTION of a job well done-a paper well-written, a project thoroughly completed, a play well-performed. If you must wipe the snot from your 3-year old's nose, don't be disgusted if the Kleenex didn't catch it all because soon he'll be wiping his own. If you've recently experienced loss, then GRIEVE. And Grieve well. At the table with friends and family, LAUGH. If you're eating and laughing at the same time, then might as well laugh until you puke. And if you eat, then SMELL. The aromas are not impediments to your day. Steak on the grill, coffee beans freshly ground, cookies in the oven. And TASTE. Taste every ounce of flavor. Taste every ounce of friendship. Taste every ounce of Life. Because-it-is-most-definitely-a-Gift.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

I kept the coffee pot in my office on the pretense of monitoring Cookie's caffeine intake. Actually, it was my answer to potpourri.

My favorite “trick” is to stop writing at a point where I know that I can pick up easily the next day. I’ll stop in mid-paragraph, often in midsentence. It makes getting out of bed so much easier, because I know that all I’ll have to do to be productive is complete the sentence. And by then I’ll be seated at my desk, coffee and Oreo cookie at hand, the morning’s inertia overcome. There’s an added advantage: The human brain hates incomplete sentences. All night my mind will have secretly worked on the passage and likely mapped out the remainder of the page, even the chapter, while simultaneously sending me on a dinner date with Cate Blanchett.

I just don’t think it’s a good idea for you to visit right now. Maybe you can come back later? I’ll bake you some cookies . . .” Okay, that was it. I hadn’t had a chance to use the kitchen for anything more elaborate than coffee and fried eggs, and I’d be damned if some invading monster was going to beat me to it. I stepped into the living room, bat still held in front of me like a poor man’s broadsword. “You are not using my kitchen.

A year later we were in a coffee shop, the kind taking a last stand against Starbucks with its thrift-store chairs, vegan cookies, and over-promising teas with names like Serenity and Inner Peace. I was curled up with a stack of causes, trying to get in a few extra hours of work over the weekend, and Andrew sat with one hand gripping his mug, his nose in The New York Times; the two of us a parody of the yuppie couple of the new millennium. We sat silently that way, though there wasn't silence at all. On top of the typical coffee-shop sounds - the whir of an expresso machine, the click of the cash register, the bell above the door - Andrew was making his noises, an occasional snort at something he read in the paper, the jangle of his keys in his pocket, a sniffle since he was getting over a cold, a clearing of his throat. And as we sat there, all I could do was listen to those Andrew-specific noises, the rhythm of his breath, the in-out in-out, its low whistle. Snort. Jangle. Sniffle. Clear. Hypnotized. I wanted to buy his soundtrack. This must be what love is, I thought. Not wanting his noises to ever stop.

a dozen...chocolate chip cookies...a pot of coffee, and a good book are all I will need for the rainy weekend rolling in.

What are you smiling at?” she snapped at Roarke. “I’m a man, and I’m sitting here having coffee and cookies while two beautiful women snarl at each other. Being a man I’m required to wonder—perhaps imagine—whether there will soon be physical contact. Clothing may be ripped away. Why wouldn’t I smile?” “Not perfect,” Eve muttered. “Shut up for five seconds,” she ordered Nadine, “before we’re in his head naked, oiled up, and rolling around on the floor.” “And my smile grows wider.

What are you smiling at?” she snapped at Roarke. “I’m a man, and I’m sitting here having coffee and cookies while two beautiful women snarl at each other. Being a man I’m required to wonder—perhaps imagine—whether there will soon be physical contact. Clothing may be ripped away. Why wouldn’t I smile?

We go in a skyscraper that's Paul's office, he says he's crazy busy but he makes a Xerox of my hands and buys me a candy bar out of the vending machine. Going down in the elevator pressing the buttons, I play I'm actually inside a vending machine. We go in a bit of the government to get Grandma a new Social Security card because she lost the old one, we have to wait for years and years. Afterwards she takes me in a coffee shop where there's no green beans, I choose a cookie bigger than my face.

One of the most exciting moments of the day: what kind of cookies will we have with our tea and coffee today? Both yesterday and the day before it was the elderly doughnuts. Because of course “we” wouldn’t dream of throwing food away. We’d rather choke to death on it. Friday,

THE HYGGE MANIFESTO 1. ATMOSPHERE Turn down the lights. 2. PRESENCE Be here now. Turn off the phones. 3. PLEASURE Coffee, chocolate, cookies, cakes, candy. Gimme! Gimme! Gimme! 4. EQUALITY “We” over “me.” Share the tasks and the airtime. 5. GRATITUDE Take it in. This might be as good as it gets. 6. HARMONY It’s not a competition. We already like you. There is no need to brag about your achievements. 7. COMFORT Get comfy. Take a break. It’s all about relaxation. 8. TRUCE No drama. Let’s discuss politics another day. 9. TOGETHERNESS Build relationships and narratives. “Do you remember the time we . . . ?” 10. SHELTER This is your tribe. This is a place of peace and security.

It didn’t look like a house they’d just moved into. There were LEGO robots on the stairs and two cats sleeping on the sofa in the living room. The coffee table was stacked with magazines, and a little kid’s winter coat was spread on the floor. The whole house smelled like fresh-baked chocolate-chip cookies. There was jazz music coming from the kitchen. It seemed like a messy, happy kind of home—the kind of place that had been lived in forever.

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.

At many meetings, you will be able to sit there with a cup of coffee and a handful of cookies. How much better do you want your life? You haven't been treated this well since kindergarten. Cookies, coffee, and the story of The Little Junkie That Could. The only thing better would be if it came with a nap.

The next time you come to the Cookie Jar, the coffee’s on me. You could probably bottle that stuff of yours and sell it for rat poison.

Next to coffee, chocolate was her favorite aroma.

Pro tip: If you can't think of anything more interesting to post on social media than a picture of your cup of coffee, you are boring and you have nothing interesting to say.

Fucking delish, I don't care if it's a faggy word, oops, sorry, no offense, sorry again. [i]Delish! Criminy![/i] This is like a cookie, it tastes like a cookie having sex with a doughnut.

Sip tea and coffee with those who say you can, politely stuff with cookies any who say you cannot. Because the stuff they are feeding you, be it the latter, looks strangely a bit like the little chocolate chips.

Maud and Lennart also decide to come along to the hospital. Maud has brought cookies and Lennart decides when he gets to the house’s entrance to bring the coffee percolator, because he’s worried they may not have one at the hospital. And even if they do, Lennart has the feeling it will probably be one of those modern coffeemakers with a lot of buttons. Lennart’s percolator only has one button. Lennart is very fond of that button.

We were brought hot, delicious coffee and fresh butter rolls. Have you ever eaten sugared egg cookies? That’s how good those rolls were. Maybe better. And the coffee! I can’t begin to describe it. A taste of Paradise!

doesn’t matter because his whole demeanor spells p-r-i-c-k. When Cookie opened the cognac to sweeten his coffee, the major had sniffled to himself and said something to the captain sitting next to him. The captain was from the 101st and more or less ignored whatever the major seemed to have on his mind. The captain was looking forward to the same pleasures that we were, and obviously had no interest in engaging in some chickenshit games. Obviously the major’s pique is heightened

What You Need to Cut from Your Diet: 1.   Vegetable oil 2.   Added sugar and honey (to tea, coffee, etc.) 3.   Soda 4.   Juice, except fresh squeezed. (Why not just eat the fruit? It’s got more fiber and more antioxidants!) 5.   Energy bars and “health” bars 6.   Boxed cereals 7.   Fried fast foods 8.   Powdered “proteins,” and powdered milk 9.   Salad dressings made with any kind of vegetable oil, including canola 10. Low-fat products, including milk, cheese, salad dressings, cookies, and other baked goods 11. Snacks and desserts—if you want to lose weight

Per ounce, organic grass-finished beef is cheaper than many common foods like potato chips, red wine, name-brand cookies, popular coffee drinks, fancy donuts, and even fresh strawberries. And if we were to compare price per gram of protein, or per micronutrient, we’d see an even better value.

This actually did happen to a real person, and the real person is me. I had gone to catch a train. This was April 1976, in Cambridge, U.K. I was a bit early for the train. I’d gotten the time of the train wrong. I went to get myself a newspaper to do the crossword, and a cup of coffee and a packet of cookies. I went and sat at a table. I want you to picture the scene. It’s very important that you get this very clear in your mind. Here’s the table, newspaper, cup of coffee, packet of cookies. There’s a guy sitting opposite me, perfectly ordinary-looking guy wearing a business suit, carrying a briefcase. It didn’t look like he was going to do anything weird. What he did was this: he suddenly leaned across, picked up the packet of cookies, tore it open, took one out, and ate it. Now this, I have to say, is the sort of thing the British are very bad at dealing with. There’s nothing in our background, upbringing, or education that teaches you how to deal with someone who in broad daylight has just stolen your cookies. You know what would happen if this had been South Central Los Angeles. There would have very quickly been gunfire, helicopters coming in, CNN, you know… But in the end, I did what any red-blooded Englishman would do: I ignored it. And I stared at the newspaper, took a sip of coffee, tried to do a clue in the newspaper, couldn’t do anything, and thought, What am I going to do? In the end I thought Nothing for it, I’ll just have to go for it, and I tried very hard not to notice the fact that the packet was already mysteriously opened. I took out a cookie for myself. I thought, That settled him. But it hadn’t because a moment or two later he did it again. He took another cookie. Having not mentioned it the first time, it was somehow even harder to raise the subject the second time around. “Excuse me, I couldn’t help but notice…” I mean, it doesn’t really work. We went through the whole packet like this. When I say the whole packet, I mean there were only about eight cookies, but it felt like a lifetime. He took one, I took one, he took one, I took one. Finally, when we got to the end, he stood up and walked away. Well, we exchanged meaningful looks, then he walked away, and I breathed a sigh of relief and st back. A moment or two later the train was coming in, so I tossed back the rest of my coffee, stood up, picked up the newspaper, and underneath the newspaper were my cookies. The thing I like particularly about this story is the sensation that somewhere in England there has been wandering around for the last quarter-century a perfectly ordinary guy who’s had the same exact story, only he doesn’t have the punch line.

A morning cup of coffee, bought at the street cart outside the Spectra building. The feeling of walking outside in the summer with just-washed hair. Bodega snacks, like those Sponch marshmallow cookies, with their tiny white and pink marshmallows clustered atop a biscuit. Watching movies with Jonathan and talking late into the night.

Downstairs, entertaining company, Desdemona heard her son’s clarinet and, as if orchestrating a harmony, let out a long sigh. For the last forty-five minutes Gus and Georgia Vasilakis and their daughter Gaia had been sitting in the living room. It was Sunday afternoon. On the coffee table a dish of rose jelly reflected light from the sparkling glasses of wine the adults were drinking. Gaia nursed a glass of lukewarm Vernor’s ginger ale. An open tin of butter cookies sat on the table.

Tatiasha, my wife, I got cookies from you and Janie, anxious medical advice from Gordon Pasha (tell him you gave me a gallon of silver nitrate), some sharp sticks from Harry (nearly cried). I’m saddling up, I’m good to go. From you I got a letter that I could tell you wrote very late at night. It was filled with the sorts of things a wife of twenty-seven years should not write to her far-away and desperate husband, though this husband was glad and grateful to read and re-read them. Tom Richter saw the care package you sent with the preacher cookies and said, “Wow, man. You must still be doing something right.” I leveled a long look at him and said, “It’s good to know nothing’s changed in the army in twenty years.” Imagine what he might have said had he been privy to the fervent sentiments in your letter. No, I have not eaten any poison berries, or poison mushrooms, or poison anything. The U.S. Army feeds its men. Have you seen a C-ration? Franks and beans, beefsteak, crackers, fruit, cheese, peanut butter, coffee, cocoa, sacks of sugar(!). It’s enough to make a Soviet blockade girl cry. We’re going out on a little scoping mission early tomorrow morning. I’ll call when I come back. I tried to call you today, but the phone lines were jammed. It’s unbelievable. No wonder Ant only called once a year. I would’ve liked to hear your voice though: you know, one word from you before battle, that sort of thing . . . Preacher cookies, by the way, BIG success among war-weary soldiers. Say hi to the kids. Stop teaching Janie back flip dives. Do you remember what you’re supposed to do now? Kiss the palm of your hand and press it against your heart.   Alexander   P.S. I’m getting off the boat at Coconut Grove. It’s six and you’re not on the dock. I finish up, and start walking home, thinking you’re tied up making dinner, and then I see you and Ant hurrying down the promenade. He is running and you’re running after him. You’re wearing a yellow dress. He jumps on me, and you stop shyly, and I say to you, come on, tadpole, show me what you got, and you laugh and run and jump into my arms. Such a good memory. I love you, babe.

Deacon met my glare with an impish grin. “Anyway, did you celebrate Valentine’s Day when you were slumming with the mortals?” I blinked. “Not really. Why?” Aiden snorted and then disappeared into one of the rooms. “Follow me,” Deacon said. “You’re going to love this. I just know it.” I followed him down the dimly-lit corridor that was sparsely decorated. We passed several closed doors and a spiral staircase. Deacon went through an archway and stopped, reaching along the wall. Light flooded the room. It was a typical sunroom, with floor-to-ceiling glass windows, wicker furniture, and colorful plants. Deacon stopped by a small potted plant sitting on a ceramic coffee table. It looked like a miniature pine tree that was missing several limbs. Half the needles were scattered in and around the pot. One red Christmas bulb hung from the very top branch, causing the tree to tilt to the right. “What do you think?” Deacon asked. “Um… well, that’s a really different Christmas tree, but I’m not sure what that has to do with Valentine’s Day.” “It’s sad,” Aiden said, strolling into the room. “It’s actually embarrassing to look at. What kind of tree is it, Deacon?” He beamed. “It’s called a Charlie Brown Christmas Tree.” Aiden rolled his eyes. “Deacon digs this thing out every year. The pine isn’t even real. And he leaves it up from Thanksgiving to Valentine’s Day. Which thank the gods is the day after tomorrow. That means he’ll be taking it down.” I ran my fingers over the plastic needles. “I’ve seen the cartoon.” Deacon sprayed something from an aerosol can. “It’s my MHT tree.” “MHT tree?” I questioned. “Mortal Holiday Tree,” Deacon explained, and smiled. “It covers the three major holidays. During Thanksgiving it gets a brown bulb, a green one for Christmas, and a red one for Valentine’s Day.” “What about New Year’s Eve?” He lowered his chin. “Now, is that really a holiday?” “The mortals think so.” I folded my arms. “But they’re wrong. The New Year is during the summer solstice,” Deacon said. “Their math is completely off, like most of their customs. For example, did you know that Valentine’s Day wasn’t actually about love until Geoffrey Chaucer did his whole courtly love thing in the High Middle Ages?” “You guys are so weird.” I grinned at the brothers. “That we are,” Aiden replied. “Come on, I’ll show you your room.” “Hey Alex,” Deacon called. “We’re making cookies tomorrow, since it’s Valentine’s Eve.” Making cookies on Valentine’s Eve? I didn’t even know if there was such a thing as Valentine’s Eve. I laughed as I followed Aiden out of the room. “You two really are opposites.” “I’m cooler!” Deacon yelled from his Mortal Holiday Tree room

Mr. Clutter enjoyed the chore, and was excellent at it—no woman in Kansas baked a better loaf of salt-rising bread, and his celebrated coconut cookies were the first item to go at charity cake sales—but he was not a hearty eater; unlike his fellow-ranchers, he even preferred Spartan breakfasts. That morning an apple and a glass of milk were enough for him; because he touched neither coffee or tea, he was accustomed to begin the day on a cold stomach. The truth was he opposed all stimulants, however gentle. He did not smoke, and of course he did not drink; indeed, he had never tasted spirits, and was inclined to avoid people who had—a circumstance that did not shrink his social circle as much as might be supposed, for the center of that circle was supplied by the members of Garden City’s First Methodist Church, a congregation totaling seventeen hundred, most of whom were as abstemious as Mr. Clutter could desire.

The loud banging on Himari’s door could only be one person, only one person in the world knocked like that, her neighbor Filippo ben Vincente. “I am not home,” Himari yelled, refusing to leave her nest on the couch. “I have your favorite… amaretti. Still warm from the oven,” Filippo coaxed. Himari looked at the junk food wrappers scattered on the coffee table and thought about her empty kitchen. Filippo’s cookies were divine. “Make me a cappuccino, too?” “Yes, I make you two cappuccino. Come on.” Himari rolled her eyes. She stopped correcting his English, especially when she found it charming. Shuffling to the door, she pulled it open and gave him a reluctant smile. He threw up his hands and said, “Mamma Mia, look at you, eh? What is this you are wearing? It’s the same clothes since two days ago, and they were disgusting then.” “Shut up and give me cookies.” Himari moved past him, seeing his studio door ajar.

When she was finished with the mailbox, Lisey trudged back down the driveway with her buckets in the long evening light. Breakfast had been coffee and oatmeal, lunch little more than a scoop of tuna and mayo on a scrap of lettuce, and dead cat or no dead cat, she was starved. She decided to put off her call to Woodbody until she had some food in her belly. The thought of calling the Sheriff's Office—anyone in a blue uniform, for that matter—hadn't yet returned to her. She washed her hands for three minutes, using very hot water and making sure any speck of blood was gone from under her nails. Then she found the Tupperware dish containing the leftover Cheeseburger Pie, scraped it onto a plate, and blasted it in the microwave. While she waited for the chime, she hunted a Pepsi out of the fridge. She remembered thinking she'd never finish the Hamburger Helper stuff once her initial lust for it had been slaked. You could add that to the bottom of the long, long list of Things in Life Lisey Has Been Wrong About, but so what? Big diddly, as Cantata had been fond of saying in her teenage years. "I never claimed to be the brains of the outfit," Lisey told the empty kitchen, and the microwave bleeped as if to second that. The reheated gloop was almost too hot to eat but Lisey gobbled it anyway, cooling her mouth with fizzy mouthfuls of cold Pepsi. As she was finishing the last bite, she remembered the low whispering sound the cat's fur had made against the tin sleeve of the mailbox, and the weird pulling sensation she'd felt as the body began, reluctantly, to come forward. He must have really crammed it in there, she thought, and Dick Powell once more came to mind, black-and-white Dick Powell, this time saying And have some stuffing! She was up and rushing for the sink so fast she knocked her chair over, sure she was going to vomit everything she'd just eaten, she was going to blow her groceries, toss her cookies, throw her heels, donate her lunch. She hung over the sink, eyes closed, mouth open, midsection locked and straining. After a pregnant five-second pause, she produced one monstrous cola-burp that buzzed like a cicada. She leaned there a moment longer, wanting to make absolutely sure that was all. When she was, she rinsed her mouth, spat, and pulled "Zack McCool"'s letter from her jeans pocket. It was time to call Joseph Woodbody.

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves. From the sixteenth to the nineteenth centuries, about 10 million African slaves were imported to America. About 70 per cent of them worked on the sugar plantations. Labour conditions were abominable. Most slaves lived a short and miserable life, and millions more died during wars waged to capture slaves or during the long voyage from inner Africa to the shores of America. All this so that Europeans could enjoy their sweet tea and candy – and sugar barons could enjoy huge profits. The slave trade was not

When I got back from the nearest pharmacy after buying the biggest bottle of ibuprofen they had, the delivery truck was blocking my driveway. What wasn't already taken up by Jayson's Mercedes, that is. At that point, I was so out of sorts and my head hurt so badly that I was tempted to throw everybody out of my house. As a vampire, I was strong enough—and pissed enough—to accomplish it without much effort. "What the hell are you doing here?" I snapped at Jayson Rome, who sat at my kitchen island, drinking coffee and eating oatmeal cookies with Hank and Trina as if he belonged there. He didn't answer, so I went to the cupboard next to the sink, grabbed a glass, filled it with water and washed down four ibuprofen, hoping that would be enough to stop the pounding in my head. "How did you get out of the bar last night without us seeing you?" Jayson demanded. "You think I'll tell you anything?" I said. "Get out of my house. I paid for it. It doesn't belong to you anymore. Go get some of those women you're so fond of. Do you pay Hank a finder's fee for pointing them in your direction?" "You really did fuck up, didn't you?" Trina eyed Jayson distastefully as she crunched into another oatmeal cookie. "Is it your job to ruin all my friendships?" "Mattress and foundation are on the bed," one of two delivery guys shoved a clipboard in my direction for a signature. "It looks good—I checked," Trina said. "Fine." I signed and handed the clipboard back. "If you all will excuse me, I'm going to put sheets on my bed and then do a faceplant. Please be gone when I wake up." I walked down the hall toward my bedroom.

Saturday is birthday cake day. During the week, the panadería is all strong coffee and pan dulce. But on weekends, it's sprinkle cookies and pink cake. By ten or eleven this morning, we'll get the first rush of mothers picking up yellow boxes in between buying balloons and paper streamers. In the back kitchen, my father hums along with the radio as he shapes the pastry rounds of ojos de buey, the centers giving off the smell of orange and coconut. It may be so early the birds haven't even started up yet, but with enough of my mother's coffee and Mariachi Los Camperos, my father is as awake as if it were afternoon. While he fills the bakery cases, my mother does the delicate work of hollowing out the piñata cakes, and when her back is turned, I rake my fingers through the sprinkle canisters. During open hours, most of my work is filling bakery boxes and ringing up customers (when it's busy) or washing dishes and windexing the glass cases (when it's not). But on birthday cake days, we're busy enough that I get to slide sheet cakes from the oven and cover them in pink frosting and tiny round nonpareils, like they're giant circus-animal cookies. I get to press hundreds-and-thousands into the galletas de grajea, the round, rainbow-sprinkle-covered cookies that were my favorite when I was five. My mother finishes hollowing two cake halves, fills them with candy- green, yellow, and pink this time- and puts them back together. Her piñatas are half our Saturday cake orders, both birthday girls and grandfathers delighting at the moment of seeing M&M's or gummy worms spill out. She covers them with sugar-paste ruffles or coconut to look like the tiny paper flags on a piñata, or frosting and a million rainbow sprinkles.

He returned to the table with a pile of pastries and two coffees. “Hungry?” she asked. “Let’s figure out what you like.” He waved at the pastries. How thoughtful. She picked up a small biscuit cookie to nibble but shook her head. “Too crunchy.” “Try the scone,” he recommended. One bite. “Nope. No scones. Maybe I’m not a pastry person.” “I’m taking notes over here.” He almost spit out his sip of coffee from laughter when she had to empty her mouth into a small napkin after biting into a cheesy sweet concoction. “Sorry.” Her face went hot. “I’ll stick with croissants. What about you? What do you like?” He shrugged. “I’m not picky.” “Is it bad to be picky? Does it mean I’m high maintenance?” “Maybe you’re not into sweets.” “If I dribbled chocolate all over you, I’d lick it off and like it.” She slapped a hand over her mouth. “Did I just say that out loud? Forget I said that.” “No undoing that. It’s stuck in here.” He tapped his head. “Moon madness.” “It’s mid-morning. There’s no moon in the sky.” He peeked out the window. “Maybe not a full moon, but there’s one in the sky. This insanity is our bodies cranking up for the main event later today.” His eyes traveled down her body and back up; he wet his lips with his tongue. Her mind flashed back to the moment his lips were on hers, the way his fingers had dug into her, the desperation flowing from his fingertips. Things were about to get a lot more interesting as the day wore on. In silence, they ate for a while. She leaned back and stared at him. “You may have to answer to someone, but you like what you do most of the time. Why do you do it? Save humans against things that bump in the night?” “I’m cursed to follow orders.” “Sure, you’re forced into some things, but that only goes so far.” He wiped a few crumbs off the table. “Perhaps so. It’s a good cause. Most of the time. Occasionally, the missions we’re ordered on are based on erroneous information.” She reached out and put her hand over his. “I might be as bad as they made me out. I don’t remember. I appreciate you trying to help me figure it out, but if I start to show an inclination toward evil or world domination, do your job.” He rotated his hand to hold hers and stared at their connection. “The fact you considered it means you’re not someone I should kill.” “We don’t know.” She removed her hand from his. “Tell me something about yourself. What pastry do you like? Are you a scones person?” He shook his head. “I’m not into a lot of sweets, but I’ve realized I like chocolate.

My grandfather so throughly considered cooking to be "women's work" that he wouldn't even enter the kitchen to get his own glass of water. My husband, born sixty-one years after my grandfather, shows his love by bringing me coffee every morning and whipping up chocolate-chip cookies for friends' birthday parties. I think it's fair to say that few young men these days feel less masculine for knowing their way around a kitchen.

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

Pantry Staples Our pantry is organized to stock a limited and set amount of jars, which contain either a permanent staple or rotational staple. Permanent staples will vary from family to family. Ours include: • Flour, sugar, salt, baking soda, cornstarch, baking powder, yeast, oatmeal, coffee, dry corn, powdered sugar • Jam, butter, peanut butter, honey, mustard, canned tomatoes, pickles, olives, capers • Olive oil, vegetable oil, apple cider vinegar, wine vinegar, tamari, vanilla extract • A selection of spices and herbs Rotational staples represent groups of foods that we used to buy in many different forms. In the past, our legume collection consisted of chickpeas, lentils, peas, red beans, fava beans, pinto beans, etc. Even though stocking many types of food appears to stimulate variety, the contrary is often the case. Similar to wardrobe items, pantry favorites get picked first while nonfavorites get pushed back and forgotten, take up space, and ultimately go bad (i.e., become rancid or bug infested). Today, instead of storing many versions of a staple, we have dedicated one specific jar and adopted a system of rotation. For example, our rotating jar of grain might be filled with rice one week, couscous another. Our rotating collection includes: • Grain • Pasta • Legume • Cereal • Cookie • Nut • Sweet snack • Savory snack • Tea This system has proved not only to maintain variety in our diet and free up storage space; it has also been efficient at keeping foods from going bad.

Host one or multiple simple “holiday cheer” gatherings. I found that just one afternoon of baking can go a long way. I make large batches of several types of cookies for Scott to share at work and the kids to offer as teachers’ gifts and to host small get-togethers, such as afternoon cocktails with my girlfriends, a coffee hour with my walking group, a mulled-wine evening with the neighbors, and spiced-cider playdates with the kids’ playmates. A minimal effort for maximum impact. No wasted flour there!

When Kate arrived, Alice offered her breakfast: strong coffee, coffee cake made from a sweet yeast dough, and bacon baked on a cookie sheet in the oven. When they finished eating, Alice handed Kate a black-and-white-speckled notebook filled with details about her childhood in North Carolina. With growing interest Kate read about the gentle slope of land upon which Alice's family built their farm and how in the mornings the dew looked like steam rising from the grass. She read about the pigs Alice's family raised, how they were finished on acorns, making their meat unbelievably silky. Kate read about Alice's mother's cooking, how she could turn the humblest ingredients into something magical: creamy chess pies, tender squirrel stew, butter nut cookies at Christmas time that were both salty and sweet.

We dot our floors with microkitchens, pockets where you can grab a coffee, a piece of organic fruit, or a snack, and take a few minutes to relax. Often you’ll see Googlers chatting and comparing notes over a cookie and a chessboard or around a pool table. Sergey once said, “No one should be more than two hundred feet away from food,” but the real purpose of these microkitchens is to do the same thing Howard Schultz tried to create with Starbucks. Schultz saw the need for a “third place” beyond the home and office, where people could relax, refresh, and connect with one another. We try to do the same thing, by giving Googlers a place to meet up that looks and feels different from their desk. And we use the placement of these microkitchens to draw people from different groups together. Often they’ll sit at the border between two different teams, with the goal of having those people bump into one another. At minimum, they might have a great conversation. And maybe they’ll hit on an idea for our users that hasn’t been thought of yet.

We're very excited about our new line of products." John squeezed his wife's hand. "We produce churned butter with sea salt imported from France. And we just started a line of yogurt with cream on top that sold very well at the farmers market." "Try the milk. It's from Ollie, my favorite cow," Jenny interrupted, placing a tray and two glasses on the coffee table. "Did you milk her yourself?" James took a cookie and dipped it in the glass of milk. "My dad says I'm not old enough. Ollie is my best friend. Would you like to meet her?" "I'd love to meet Ollie." James stood up and brushed cookie crumbs from his slacks. "Some of my best friends growing up were cows." James followed Jenny to the barn and Cassie pored over brochures and marketing plans with John and Selma. She liked the design of their butter containers: ceramic pots with black-and-white labels and a cow's hoofprint on the bottom. "And I love the idea of selling your milk in reusable glass bottles." Cassie put down her pen. "We'll have a whole fridge of milk in colored bottles. And we'll put a display of the butter pots next to the bread oven. Customers can sample fresh baked bread with churned butter.

Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie. It's covered in a smooth expanse of ivory fondant decorated with what appear to be natural branches of pale green dogwood but are actually gum paste and chocolate, and with almost-haphazard sheer spheres of silvery blown sugar, as if a child came by with a bottle of bubbles and they landed on the cake. On the top, in lieu of the traditional bride and groom, is a bottle of Dexter's favorite Riesling in a bow tie and a small three-tier traditional wedding cake sporting a veil, both made out of marzipan. It took me the better part of the last three weeks to make this cake. Not to mention the loaves of banana bread, the cellophane bags of pine nut shortbread cookies, and the little silver boxes of champagne truffles in the gift bags. And the vanilla buttermilk panna cottas we're serving with balsamic-macerated berries as the pre-dessert before the cake. And the hand-wrapped caramels and shards of toffee and dark-chocolate-covered candied ginger slices that will be served with the coffee.

Yeah, this place needs a better-quality blueberry muffin." I raised a pointed finger. "And I could provide it." "You sound pretty sure of yourself," Jim said, placing a pat of butter on his baked potato. "And there are always blueberry pies," I said, pausing to think of other possibilities. "Turnovers, cakes, croissants..." I popped the fry into my mouth. "I don't think anybody's done blueberry croissants." "No," Jim said slowly. "I don't think they have." "Of course, I'd sell some other things, too. Can't all be blueberries," I mused as I began to envision the bakery- a tray of lemon pound cake, peach cobbler in a fluted casserole, a basket of pomegranate-and-ginger muffins. I could see myself pulling a baking sheet of cookies from the oven, the smell of melted chocolate in the air. There would be white wooden tables and chairs in the front room, and people could order coffee and sandwiches. Maybe even tea sandwiches, like the ones Gran used to make. Cucumber and arugula. Bacon and egg. Curried chicken.

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

Come on in - I'm in the middle of baking." "How is it?" I asked as I straightened. "Did you remember to add the coffee?" He rolled his eyes but grinned. "Yes." "Did you put in enough cocoa?" "Yep." "Did you grease the pans and put flour in them, so the cakes won't stick?" His eyes went wide. " Oh my God." "Rhys!

who" is your home? Your home is so much more than just an impersonal roof over your head. In fact, the personality of your home "lives with you" and influences you as much as the actual people and pets that share your space. That means it's important to figure out just "who" it is you are living with. So If your home were a persona that woke up next to you every day, stood in the kitchen each morning when you poured your first cup of coffee and waited at the front door when you arrived, who would it be? For me, my home is like a best friend who waits for me at the front door with cookies and flowers, and who greets me in the kitchen with a cheery "Good morning." Nice, eh? (Happy Starts at Home: Getting the Life You Want by Changing the Space You've Got, Rebecca West)

Nancy said, “Let’s all go into the living room and exchange stories. Dad, build a nice cozy fire, will you? It’s chilly.” Soon there was a roaring blaze in the fireplace and the three sat down. Hannah Gruen brought a cup of steaming cocoa and homemade cookies for Nancy, while she and Mr. Drew had second cups of coffee.

RUTH’S CASHEW CHRISTMAS COOKIES ½ cup butter 1 cup brown sugar, firmly packed 1 egg ½ teaspoon real vanilla 1/3 cup dairy sour cream ¾ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon salt 2 cups sifted flour 1 – ¾ cups whole or halves cashew nuts, salted Preheat oven to 400 degrees Fahrenheit. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add sifted dry ingredients alternately with sour cream. Carefully fold in nuts. Drops by teaspoonful onto greased cookie sheet. Bake 10 minutes at 400 degrees. Cool and frost with butter frosting. Top each cookie with a cashew nut. Golden Butter Frosting: ½ cup butter 3 Tablespoons liquid coffee creamer or evaporated milk ¼ teaspoons real vanilla 2 cups sifted confectioners (powdered) sugar

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.

There are three deaths. The first is when the body ceases to function. The second is when the body is consigned to the grave. The third is that moment, sometime in the future, when your name is spoken for the last time. So you wait in this lobby until the third death. There are long tables with coffee, tea, and cookies; you can help yourself.

So you wait in this lobby until the third death. There are long tables with coffee, tea, and cookies; you can help yourself. There are people here from all around the world, and with a little effort you can strike up convivial small talk. Just be aware that your conversation may be interrupted at any moment by the Callers, who broadcast your new friend’s name to indicate that there will never again be another remembrance of him by anyone on the Earth. Your friend slumps, face like a shattered and reglued plate, saddened even though the Callers tell him kindly that he’s off to a better place. No one knows where that better place is or what it offers, because no one exiting through that door has returned to tell us. Tragically, many people leave just as their loved ones arrive, since the loved ones were the only ones doing the remembering. We all wag our heads at that typical timing.

When the Europeans conquered America, they opened gold and silver mines and established sugar, tobacco and cotton plantations. These mines and plantations became the mainstay of American production and export. The sugar plantations were particularly important. In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eight kilograms in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves.

Saturdays meant a hodgepodge of chocolate treats--- chocolate peppermint cocoa, chocolate flavored coffees, éclairs, tarts, turtles, truffles, cookies, fudge, and mini lava cakes. Chocoholics came in on Saturdays to indulge.

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

QUESTIONS FOR YOU What business are you in? Are you selling coffee or lifestyle? Renting rooms online or giving people the opportunity to connect and experience a city in new ways? Or…? What do your customers want from you? Would they like a product or support? Gym membership or improved health and wellness? How do your customers want to feel? Connected, informed, reassured, special, excited, happy, fulfilled, and on and on. Have you asked

When the Europeans conquered America, they opened gold and silver mines and established sugar, tobacco and cotton plantations. These mines and plantations became the mainstay of American production and export. The sugar plantations were particularly important. In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century.

What kind of experience do you want to deliver to your customers? Starbucks wanted to bring the Italian coffee-drinking ritual to customers in the USA and around the world. How do you want to stand out by offering a better experience to your customers? What’s the experience they want to have in every interaction with your brand? Can you craft an experience around how your customers want to feel? Do they want to be delighted, nurtured, listened to, pampered, or something else? How are you going to get them there? How does your customer experience differentiate you from your competitors? Instagram’s simplicity and the fact that social sharing was built into the user interface offered users a different level of engagement with the app than that provided by other photo-sharing apps. How does experiencing your brand, from the first point of contact to the last, make your customers feel? How could you make that experience something that your customers can’t wait to share? Dollar Shave Club customers feel savvy and they want to share the discovery of the secret with their friends.

No amount of marketing will change an experience.” —Brian Solis Customer experience is everything that happens when people encounter your brand. And whether it’s online or offline, you get to design it. Most people don’t put money on the table and hope that they hate the results of their choice. They actually want to fall in love with you and your brand. It’s your job to give them a reason to. The feeling your customer leaves with, as she walks out the door or clicks away from your website, is your best opportunity to differentiate your brand. Commodities are just stuff with a fixed value—until they’re not. The brands you love and talk about are not the ones that competed on price or features. They are the ones that changed how it felt to buy a cup of coffee, slip on a pair of shoes, or open a laptop in a café.

They didn’t, and now the room felt strangely empty without their grandmother rattling in the corners. They had been here before. Averlee couldn’t place it exactly, but the mix of cigarettes and coffee, the rose-scented air freshener was familiar. The cookie jar shaped like a clock on the kitchen counter. She had seen it, tasted lemon wafers from inside it. They had been here before they had enough words to remember it by. And now she’d left them alone. But it wasn’t her grandmother Averlee missed. It was the braided rug in her bedroom at home, smelling like the cherry sucker Quincy broke between her teeth and let fall like slivers of red glass between the seams. Her grandmother’s voice carried down the hall. “Hospital… Snake… These girls.” Averlee liked to flop onto her belly and read on that rug. She

By the time Trevor finished scrubbing the machine oil from his hands, Chassie and Edgard had returned to the kitchen. Chassie said, “Who wants coffee?” “Sounds great, Chass.” “There’s cookies, unless Trev ate them all. The man has a serious sweet tooth.” “Then I oughta munch on you, darlin’, since you’re so durn sweet.” Trevor nibbled the side of her jaw and Chassie squealed. He reached above her head for the coffee cups on the pegs. Trevor turned and saw Edgard staring at them. Not with jealousy, but with longing. Simple affectionate moments had been rare between them and Trevor remembered it was one of the things Edgard had needed that Trevor hadn’t been able to offer him. Why did he feel just as guilty about that shortcoming now as he had back then? Chassie poured the coffee. Trevor automatically grabbed the milk jug from the fridge and set it next to Edgard. He snagged a spoon from the dish rack, passing it and the sugar canister to Edgard, ignoring Chassie’s questioning stare. Didn’t mean a damn thing he remembered exactly how Edgard liked his coffee. Not a damn thing. “So, Edgard, what are you doin’ in our neck of the woods?” “Reliving some old memories. I drove past my grandparents’ place yesterday. With the shabby way it’s looking I’m wishing I would’ve bought it when I had the chance.” He smiled wryly. “I’m kicking myself for letting another thing slip through my fingers.

could always dance with Connell,” Vera said, following Lily’s gaze. It was Lily’s turn to feel embarrassed. “Oh no, I couldn’t.” “Why not?” Vera smiled, a knowing gleam in her eyes. “I’m sure Mr. Heller won’t mind playing another song. And I know Connell wouldn’t say no to the chance to put his hands on your waist and twirl you in his arms.” She wiggled, her insides blushing. She highly doubted Connell would want to twirl her. Connell lowered his head further into his book. “And don’t you dare contradict me, Connell McCormick.” Vera wagged her finger at the man. “What?” He sat up straighter and arched his eyebrows at them, as if it were the first time he’d noticed them in the room all evening. Lily smiled at the feigned innocence on his face. “Now, young man,” Vera scolded, “you’ve had your eyes on Lily all week. Don’t you deny it.” “I’ve been doing what I always do—sitting over here minding my own business and doing my work.” Vera shook her head. “You’re in trouble now, boy. I was going to give you a couple more cookies, but”—she pushed the plate of treats toward Lily—“now only Lily gets more.” The sugary sweet scent of the freshly baked molasses cookies had bathed the room, driving out the lingering acridness of burnt coffee. Lily had already indulged in several in place of the usual fare of beans and salt pork. She picked two more from the plate. “You’re a dear, dear woman.” Connell snorted. Vera’s lips twitched with a smile she was holding back. “That’s enough from you, young man. If you stopped all your nonsense, got up and danced with Lily like a real man, then maybe I’d give you the rest.” Connell sat up taller and eyed the plate that was still heaped with cookies. Lily wanted to giggle but hid the smile behind her hand. Then his eyes lifted to hers, the mirth within them turning the green into the same shade as summer leaves fluttering in a warm breeze. The warmth captured her and drew her in. For a long moment she basked in their private exchange of amusement over Vera’s audacity. But then the green of his eyes darkened and the jollity of his expression faded, replaced with a determination that sent Lily’s heart chugging forward like a locomotive. Without breaking his eye contact, he pushed back from his spot and stood. Would he really listen to Vera’s silly challenge to dance with her? Her heart picked up speed. Everything in his expression said he would—that he wanted to dance with her more than anything. Although she’d been in plenty of situations where she’d had to rebuff the advances of shanty boys, she’d never met one like this man—one she didn’t want to rebuff. Did she actually want his attention? A tingle of fright pushed her off the bench and to her feet. He stopped. “I’d best be heading up to bed,” she said, refusing to meet his gaze.

Dr. Ryley. Mrs. Schneider looked a little surprised, then took on the role of hostess, pouring my coffee, offering sugar, cream. She pressed cookies on me,

eed a gift box? Cover shoe boxes with wrapping paper. Fill them with stationery, a glue stick, small scissors, paper clips, marking pens, memo pads, and thank you notes. You can even add stamps. Any mom, dad, grandparent, or teacher would love such a gift. y motto is "Always be ready for a party." When party supplies go on sale, I stock up. Colored plates, napkins, streamers, little gifts, even party hats. And here's a tip. When you buy candles to use later, store them in your freezer. It helps them burn longer and cleaner. Keep a roll of cookie dough in your freezer, some scone mix in the pantry, and some of those great instant coffees so you'll be ready at any party opportunity. There's nothing like a spontaneous celebration to warm hearts. When you're ready, a party can happen in just a few minutes. You'll be creating memories you and your family and friends will cherish forever.

weeks. It was the same stuff every year. Santa mugs filled with candy canes. Canisters of homemade hot chocolate mix. Starbucks cards she’d never use—not because she didn’t like coffee but because she rarely made the seven-mile drive to the nearest Starbucks. Enough cookies for a bake sale wrapped in various colors of cellophane and tied with ribbons. Garish ornaments that would never hang on her tasteful Victorian tree in the bay window—which she hadn’t even put up this year. The odd handmade scarf in a color outside a palette she would ever don. Spruce Valley was small, with distinct but overlapping social circles. Re-gifting was next to impossible, even if she waited a year, though she might be able to give away the Starbucks cards if she took them out of the envelopes. She might use the hot chocolate mix, though she never found it a bother to make hot cocoa on the stove. At least the mix would keep. She had no appetite for the cookies.

However, the words died on my tongue when I stepped fully onto the rooftop and saw what he’d planned for our first date. Oh my God. A giant standing TV screen dominated one side of the rooftop, kitty-corner to a table covered with every snack one could think of. There were white ceramic dishes filled with M&M’s, pretzels, gummy bears, and other candies I couldn’t identify at this distance; plates groaning with chips, cookies, and sundry snacks; massive bowls containing six different types of popcorn; and a full charcuterie board. A champagne bucket sat next to tea, coffee, and three bottles of wine (one red, one white, one rosé). Beneath the table, a glass-fronted minifridge boasted an assortment of water, juice, and soda. Area rugs and potted plants scattered across the floor, lending the scene a cozy feel. Strategically placed candles and the canopy of lights overhead illuminated the rooftop in lieu of the setting sun while portable heat lamps warded off the cold. However, the real star of the show was the giant mattress laid out in front of the screen. Piled high with pillows, cushions, and cashmere blankets, it looked so cozy I wanted to dive right into the middle and never get up. The entire setup was so cheesy, it looked like something out of a rom-com. And I loved it.

Amos cookies store on Sunset Boulevard. My dad would go there, sit down with Wally Amos himself, have coffee, and talk for hours. Wally was a neighborhood institution, a former talent agent who

Hannah removed three eggs from the refrigerator behind the counter and dropped them, shells and all, into the bowl with the coffee grounds. Then she broke them open with a heavy spoon and added a dash of salt. Once she’d mixed up the eggs and shells with the coffee grounds, Hannah scraped the contents of the bowl into the basket and flipped on the switch to start the coffee.

Through the morning and into the afternoon, the customers continued to come into the bakery, buying boxes and bags of green alligator bread, leprechaun-hat cookies, shamrock-shaped coffee cakes, Irish soda bread, and hot cross buns.

discover it was impossible, but what if they got close enough to see all the lasers and the tiny cameras in the hanging baskets? He will leave a comments book outside the pagoda, and he can spend Monday looking through it. Will people write their names? Perhaps he will leave a space for people’s addresses too. If anyone leaves an unpleasant comment he can send someone to pay them a visit. Lomax sips at his coffee, noticing a couple of cookie crumbs floating on the surface. The coffee is Colombian,

Annie Cookies from The Bakeshop at Pumpkin and Spice 2 C sugar ½ C Lard ½ C milk 2 eggs 8 drops (or 2 tsp) anise oil 1/8 teaspoon salt 1 teaspoon baking powder 7 to 8 cups flour Preheat oven to 450 degrees Fahrenheit. In a large bowl, beat together sugar and lard. Add milk, eggs, anise oil, salt, and baking powder. Mix well. Add flour, one cup at a time, until the dough is stiff. Roll out and cut into your favorite shapes. Bake for 10 to 12 minutes, until lightly browned Icing (optional) 2 cups powdered sugar 1 tablespoon milk 1 tablespoon fresh lemon juice ¼ tsp vanilla extract Food coloring with your favorite colors (optional) Combine all ingredients. Stir in food coloring if desired. Annie cookies taste better as they age and are delicious dunked in coffee. Enjoy!

A Protein Is Not a Protein Companies are touting protein as a cure-all and for weight loss/muscle gain. They’re selling protein shakes, protein cookies, protein snack bars, even protein coffee. It’s true that protein is neither carbohydrate nor sugar nor fat, and you need it to maintain normal growth. However, your kidneys have a limited capacity to excrete the metabolic by-products of protein metabolism, and overexcretion can cause kidney damage. Therefore, protein quality is as important as protein quantity. For example, eggs and beans both contain protein, but are very different in quality. Dietary protein is made up of twenty separate amino acids strung together in different combinations and amounts. One of those amino acids, tryptophan, is rarer and therefore more important than others, because it’s the precursor of serotonin, an important brain neurotransmitter (see Chapter 19). Eggs, poultry, and fish are the best sources of this amino acid, while beans have very little. On the other hand, additional protein is needed if you’re building muscle, especially branched-chain amino acids (BCAAs; leucine, isoleucine, valine), which are 20 percent of muscle (see Chapter 18). BCAAs are in high concentration in corn products, and are what’s in those tubs of protein powder at the health food store. If you’re a bodybuilder, you need them; if you’re not a gym rat and consume excess BCAAs, your liver will take the amino groups off and turn them into organic acids, which will either be diverted into liver fat (through DNL) or into excess glucose, either of which can generate hyperinsulinemia and drive chronic disease. The goal is to get more tryptophan and less BCAAs in the protein you consume.

Carson wakes up every day around noon, brushes her teeth, then pours Kahlua into her coffee or drinks a screwdriver. For lunch, she smokes some weed or eats a magic cookie. Before work, she drinks three shots of espresso and snorts some cocaine. Sometimes that’s too much, she can feel her heartbeat in her throat and her temples and her ass cheeks, so she tempers the high with a Valium. Some days—most days—she hits productive equilibrium. She comes to work and knocks down the crowd like she’s John Dillinger with a machine gun. During work, there’s more espresso and a bump or two in the ladies’ room. After work, the serious drinking begins—a couple of cocktails first, shots, then beer. Then weed and an Ativan or a Valium to fall asleep.

My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced? As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.

We’re doing coffee ice cream with chocolate sauce and shortbread cookies for dessert. Want some?

...My niece Peggy is at camp in the Adirondacks so I am staying in her room. It's essence of teenage girl: soft lilac walls, colored photographs of rock stars, nosegays of artificial flowers, signs on the door: THIS ROOM IS A DISASTER AREA, and GARBAGEDUMP. 'Some ashcan at the world's end...' But this is not my family's story, nor is it Molly's: the coon hound pleading silently for table scraps. The temperature last night dipped into the forties: a record for August 14th. There is a German down pouff on the bed and I was glad to wriggle under it and sleep the sleep of the just. Today is a perfection of blue: the leaves go lisp in the breeze. I wish I were a better traveler; I love new places, the arrival in station after the ennui of a trip. On the train across the aisle from me there was a young couple. He read while she stroked the flank of his chest in a circular motion, motherly, covetous. They kissed. What is lovelier than young love? Will it only lead to barren years of a sour marriage? They were perfect together. I wish them well. This coffee is cold. The eighteen-cup pot like most inventions doesn't work so well. A few days: how to celebrate them? It's today I want to memorialize but how can I? What is there to it? Cold coffee and a ham-salad sandwich? A skinny peach tree holds no peaches. Molly howls at the children who come to the door. What did they want? It's the wrong time of year for Girl Scout cookies. My mother can't find her hair net. She nurses a cup of coffee substitute, since her religion (Christian Science) forbids the use of stimulants. On this desk, a vase of dried blue flowers, a vase of artificial roses, a bottle with a dog for a stopper, a lamp, two plush lions that hug affectionately, a bright red travel clock, a Remington Rand, my Olivetti, the ashtray and the coffee cup....

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes.

A few off-limits foods that fall under the “No baked goods, treats, or re-created junk foods” rule include pancakes, bread, tortillas, biscuits, crepes, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, French fries, and that one recipe where eggs, date paste, and coconut milk are combined with prayers to create a thick, creamy concoction that can once again transform your undrinkable black coffee into sweet, dreamy caffeine.

There were mini Vienna hot dogs with all the classic Chicago toppings. A macaroni 'n' cheese bar with all kinds of fun add-ins. Cold sesame noodles in tiny white cardboard Chinese take-out containers, sliders served with small cones of skinny fries. Fried chicken legs, barbecued ribs, mini gyros in tiny three-inch pitas. All of it the most delicious and perfectly prepared elevated junk food, complete heaven, and just what I love. She gave us each a bamboo tray with a piece of parchment paper on it to use as plates, and large kitchen tea towels instead of napkins. There were cold beers in a tub, endless bottles of rosé, and a massive birthday cake, chocolate with fluffy vanilla frosting, and rainbow sprinkles. And then, after coffee, mini ice-cream sandwiches on chocolate chip cookies.

For breakfast I drink coffee, a glass of milk, and some orange juice with a tablespoon of olive oil in it. Olive oil is great for the arteries and keeps my skin healthy. Lunch is milk and a few cookies, or nothing when I am too busy to eat. I never get hungry because I focus on my work. Dinner is veggies, a bit of fish and rice, and, twice a week, 100 grams of lean meat.

Abbie had survived exam week on nothing but strong coffee and homemade Christmas cookies - the kind that are 97 percent sugar.

Hey, tell the dogs not to be mad at me!” I called to him in the traditional Pirahã way of approaching someone else’s home. “Would you like some coffee? I put a lot of sugar in it! And I have some cookies.

Here are some tips for an anti-inflammatory eating plan, including increasing the diet’s alkalinity:  Add more alkaline foods to your diet when you can. You can find lists of alkaline-/ acid-forming foods online, including my website. You will note that meat, sodas, sugar, coffee, alcohol, and refined carbohydrates (such as those found in cookies, cakes, and other sweets) are high acid formers. Some of the highest alkaline-forming foods are lemons, limes, parsley, kelp, kale, broccoli, and pumpkin seeds.  Eat several servings of vegetables, especially green leafy vegetables, each day, as well as some fruits. Get plenty of raw foods in your diet. Eating a salad each day loaded with raw veggies is a good way to start. You also might want to add a fresh apple cider vinegar dressing to your salad—see my website for recipes.  Get plenty of omega-3 fatty acids, such as those found in fatty fish, fish oil supplements, ground flax, chia, and hemp seeds, and walnuts.  Eliminate trans fats and fried foods.  If you eat animal protein, rely on fish and lean meats, such as chicken or turkey; cut back on red meat and dairy. (Note: There is growing concern about both fish toxicity and the sustainability of popular fishing methods. The Environmental

When I was growing up, the taste of pancakes meant the kind that my great-uncle made for me from Bisquick. If condensed cream of mushroom soup was the Great Assimilator, then this "instant" baking mix was the American Dream. With it, we could do anything. Biscuits, waffles, coffee cakes, muffins, dumplings, and the list continues to grow even now in a brightly lit test kitchen full of optimism. My great-uncle used Bisquick for only one purpose, which was to make pancakes, but he liked knowing that the possibilities, the sweet and the savory, were all in that cheery yellow box. Baby Harper wasn't a fat man, but he ate like a fat man. His idea of an afternoon snack was a stack of pancakes, piled three high. After dancing together, Baby Harper and I would go into his kitchen, where he would make the dream happen. He ate his pancakes with butter and Log Cabin syrup, and I ate my one pancake plain, each bite a fluffy amalgam of dried milk and vanillin. A chemical stand-in for vanilla extract, vanillin was the cheap perfume of all the instant, industrialized baked goods of my childhood. I recognized its signature note in all the cookies that DeAnne brought home from the supermarket: Nilla Wafers, Chips Ahoy!, Lorna Doones. I loved them all. They belonged, it seemed to me, to the same family, baked by the same faceless mother or grandmother in the back of our local Piggly Wiggly supermarket. The first time that I tasted pancakes made from scratch was in 1990, when Leo, a.k.a. the parsnip, made them for me. We had just begun dating, and homemade pancakes was the ace up his sleeve. He shook buttermilk. He melted butter. He grated lemon zest. There was even a spoonful of pure vanilla extract. I couldn't bring myself to call what he made for us "pancakes." There were no similarities between those delicate disks and what my great-uncle and I had shared so often in the middle of the afternoon.

There is a knock at the door and Mom answers it. “Hi, Joe, how are you doing?” “Terrific, I hope you have enough room in your refrigerator for this big bird! The Blisses send their best wishes.” Joe, a very thin wiry man, came close to stumbling over the threshold as he juggled the big, cold, slippery bird through the living room ‘round to our kitchen and into the refrigerator. “Thanks Joe, Happy Thanksgiving to you and all your family. Can you stay for a cup of coffee and some warm cookies?” “No thanks, I’m pressed for time and have a few more stops to make. I’ll see you at Christmas time.” We always saw Joe Lynch every Thanksgiving and Christmas making his rounds with the gift Turkeys from the Blisses. One year we saw him in the grocery store and he asked my Mom, “How many pounds should the bird be this year?” Whether Thanksgiving or Christmas, the gift birds were always appreciated and would always be stuffed with Grandma’s secret recipe dressing passed down from her family in Argentina. One of the secret ingredients is Gulden’s mustard. It just wouldn’t be the holidays without that heavenly aroma teasing our senses for hours.

If I drink only coffee all day, I will allow myself dinner. If I don’t eat dinner, I can eat an oatmeal raisin cookie. I bargain with myself.

Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

In fact, many Italians consider cappuccino or caffelatte to be breakfast; nowadays they’ll give their kids cornflakes or some kind of cereal but they, themselves, as their morning meal will have only caffelatte or cappuccino with a cornetto or some kind of cookies. (Be aware that the genetic word for cookies in Italian is biscotti, and that this has nothing to do with that in the US are now called “biscotti” and which, instead, are an oversized version of the tozzetti or cantuccini some Italians like to dip in vin santo and eat at the end of a meal.

I believe there’s only one person meant for each of us. There isn’t a doubt in my mind that it’s you. Some things you just feel when you see them.

Twenty-three One day you wake up and you’re twenty-three and you can’t remember what it feels like to be seventeen but you still cry to your mother after a bad day and you look a little older but you don’t really feel it. One day you’re twenty-three and your great-aunt is telling you how mature you look and how you grew a little taller but inside you still remember sitting under the oak tree reading with no meetings tomorrow and no rent to pay and the only thing you can think about is how at seventeen you thought at twenty-three you would know everything and now you can’t remember how you got from there to here. But seventeen-year-old you was wrong because you know only some things and not everything. You know that coffee tastes better in the mornings and your home isn’t your home anymore; it’s “Mum and Dad’s.” You know your car needs servicing every six months and groceries are harder to do after breakups. She liked cookie dough and walnuts and strawberry-flavored milk and now every time you go to the store you can’t buy spaghetti without remembering it was a Friday night and she kissed you for the first time and the heat from her skin could have set your entire place on fire. One day you’re twenty-three and you’re trying to explain to a seventeen-year-old all the mistakes you made so they won’t make them too, when all you really want is for someone to realize you still don’t have the first clue.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes. Let them cool on the cookie sheet for 5 minutes and then remove them to a wire rack to complete cooling. These are great dunking cookies. If you want to make them look like biscotti, just dip the tops in melted chips (I use milk chocolate), set them on a piece of waxed paper, and refrigerate them to set the chocolate. Yield: Approximately 4 dozen, depending on cookie size.

Whatever she's concocted tastes creamy and spicy, like cinnamon oatmeal cookies laced with coffee. It hits my system with a welcome kick and runs icy cold down my parched throat.