Cookies For Breakfast Quotes

You missed breakfast," Jason announced as Trevor stepped into the large busy kitchen filled with Bradfords and food. "That's fine. I'm not really hungry," he said, barely aware or caring that all activity in the busy kitchen suddenly stopped as every Bradford in the room, even one year old Cole stopped trying to climb onto the counter to get at the large platter of cookies his mother made to stare at him in disbelief.

IT was the time of day when Lake Eden residents decided it was too late for a breakfast cookie and too early for a lunch cookie.

To: Anna Oliphant From: Etienne St. Clair Subject: HAPPY CHRISTMAS Have you gotten used to the time difference? Bloody hell,I can't sleep. I'd call,but I don't know if you're awake or doing the family thing or what. The bay fog is so thick that I can't see out my window.But if I could, I am quite certain I'd discover that I'm the only person alive in San Francisco. To: Anna Oliphant From: Etienne St. Clair Subject: I forgot to tell you. Yesterday I saw a guy wearing an Atlanta Film Festival shirt at the hospital.I asked if he knew you,but he didn't.I also met an enormous,hair man in a cheeky Mrs. Claus getup. he was handing out gifts to the cancer patients.Mum took the attached picture. Do I always look so startled? To: Anna Oliphant From: Etienne St. Clair Subject: Are you awake yet? Wake up.Wake up wake up wake up. To: Etienne St. Clair From: Anna Oliphant Subject: re: Are you awake yet? I'm awake! Seany started jumping on my bed,like,three hours ago. We've been opening presents and eating sugar cookies for breakfast. Dad gave me a gold ring shaped like a heart. "For Daddy's sweetheart," he said. As if I'm the type of girl who'd wear a heart-shaped ring. FROM HER FATHER. He gave Seany tons of Star Wars stuff and a rock polishing kit,and I'd much rather have those.I can't beleive Mom invited him here for Christmas. She says it's because their divorce is amicable (um,no) and Seany and I need a father figure in our lives,but all they ever do is fight.This morning it was about my hair.Dad wants me to dye it back, because he thinks I look like a "common prostitute," and Mom wants to re-bleach it.Like either of them has a say. Oops,gotta run.My grandparents just arrived,and Granddad is bellowing for his bonnie lass.That would be me. P.S. Love the picture.Mrs. Claus is totally checking out your butt. And it's Merry Christmas, weirdo. To: Anna Oliphant From: Etienne St. Clair Subject: HAHAHA@ Was it a PROMISE RING? Did your father give you a PROMISE RING? To: Etienne St. Clair From: Anna Oliphant Subject: Re: HAHAHA! I am so not responding to that.

We live in an age in which saving is subterfuge for spending. No doubt you sincerely believe that there is margarine in your refrigerator because it is more economical than butter. But you are wrong. Look in your bread drawer. How many boxes of cute snack crackers are there? How many packages of commercial cookies reeking of imitation vanilla badly masked with oil of coconut? How many presweetened breakfast cereals? Tell me now that you bought the margarine because you couldn't afford butter. You see - you can't. You bought the bread drawer of goodies because you were conned into them; and you omitted the butter because you were conned out of it. The world has slipped you culinary diagrams instead of food. It counts on your palate being not only wooden, but buried under ten coats of synthetic varnish as well. Therefore, the next time you go to check out of the supermarket, simply put back one box of crackers, circle round the dairy case again, swap your margarine for a pound of butter and walk up to the checker with your head held high, like the last of the big spenders. This is no time for cost-counters: It is time to be very rich or very poor - or both at once.

A fantastic librarian can help you find what you are looking for, and not just if it is a book. A fantastic librarian can help you find a hobby or an occupation, a cure or a challenge, a quiet fact or a loud opinion, or a small town where you might hide for months. A fantastic librarian knows more about what you are looking for than you do, the way a cookie in a bakery knows you want to eat it before you even know it is out of the oven, and like a good cookie, a fantastic librarian doesn’t show off about it, just waits silently for you to open your mouth.

The next morning we experienced our very first “full English breakfast,” which consisted of tea, orange juice, cookies, oatmeal, granola, berries, bananas, croissants, grapes, pineapples, prunes, yogurt, five kinds of cold cereal, eggs, hash browns, back bacon, sausage, smoked salmon, tomatoes, mushrooms, beans, toast, butter, jam, jelly, and honey. I don’t know how the British do it.

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

Books, however, are just one part of a library. A proper library has at least one fantastic librarian, preferably more than one, so if the fantastic librarian goes out to lunch or falls into a tar pit, there will be a spare. A fantastic librarian can help you find what you are looking for, and not just if it is a book. A fantastic librarian can help you find a hobby or an occupation, a cure or a challenge, a quiet fact or a loud opinion, or a small town where you might hide for months. A fantastic librarian knows more about what you are looking for than you do, the way a cookie in a bakery knows you want to eat it before you even know it is out of the oven, and like a good cookie, a fantastic librarian doesn't show off about it, just waits silently for you to open your mouth.

Mom promised she’d buy groceries today, but it looks like we’re out of luck. Again. I’ll worry about dinner later. Annie ate most of her giant slice of pizza plus a cookie, so she’ll probably be fine for another hour or so. I plop onto our sagging couch, replaying the scene from this afternoon in my mind one more time. “Robin,” my mother said as she pressed a bill into my hand, “take your sister to the mall. This should cover the bus ride and lunch at the food court.” A million questions popped into my head, but I was speechless at this unprecedented gift. I forced myself to close my gaping mouth. “I’ll be out late, kiddo. Take care of supper.” Placated by her familiar words, I nodded. When she says she’ll be out late, that can mean she’ll arrive home shortly after the bars close, or sneak in just in time for breakfast.

I had come to understand that sugar, while fun, is nutritionally expensive. Why would I want to waste my allotment of it on vending machine cookies or breakfast cereal? Why not save it for that something truly special? Americans instead simply decide to have it all—the good, the bad, the ugly—and then are tragically surprised when health ramifications ensue. No one ever told them sugar could be really, truly harmful.

I found him in the kitchen, at the table in the bay window, already eating his cereal. “I was going to fix you breakfast,” I said. He grinned. “I wouldn’t want you to put yourself out.” “No one can pour cereal like I can. That’s true.” I crossed the kitchen. He scooted his chair back, and I sat on his lap and put my arms on his shoulders. “Good morning,” I said, right before I kissed him. Oh, yes, this was definitely the way to start the day. “We’re in the house,” he said when we stopped kissing. “Thought we had a rule about not kissing in the house.” “Yeah, we also had a house rule--no falling for the player living with us. You see how good I am at following rules.” He grinned. “Lucky for me. Why don’t you come to Ruby Tuesday for lunch?” “Okay.” “Then practice.” “Definitely.” “Maybe we could do something afterward.” “Absolutely.” He kissed me again. He tasted like bran flakes and raisins and bananas. Me, I tasted like chocolate chip cookie dough. It was an odd combination but it somehow worked.

You have one energy resource that is used for all kinds of acts for self-control. That includes not just resisting food temptations, but also controlling your thought processes, controlling your emotions, all forms of impulse control, and trying to perform well at your job or other tasks. Even more surprisingly, it is used for decision making, so when you make choices you are (temporarily) using up some of what you need for self-control. Hard thinking, like logical reasoning, also uses it.” Over the course of a day, dealing with traffic, frustrating bosses, and bickering children, plus—more insidiously—electronic temptations that are as alluring as fresh-baked chocolate chip cookies, a person’s supply of willpower is simply used up.

Lillian lifted the cake pans from the oven and rested them on metal racks on the counter. The layers rose level and smooth from the pans; the scent, tinged with vanilla, traveled across the room in soft, heavy waves, filling the space with whispers of other kitchens, other loves. The students food themselves leaning forward in their chairs to greet the smells and the memories that came with them. Breakfast cake baking on a snow day off from school, all the world on holiday. The sound of cookie sheets clanging against the metal oven racks. The bakery that was the reason to get up on cold, dark mornings; a croissant placed warm in a young woman's hand on her way to the job she never meant to have. Christmas, Valentine's, birthdays, flowing together, one cake after another, lit by eyes bright with love.

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.

I’m hot-gluing white bric-a-brac around a heart as I wonder aloud, “Should we do a special breakfast for Daddy? We could buy one of those juicers at the mall and make fresh-squeezed pink grapefruit juice. And I think I saw heart waffle makers online for not very expensive.” “Daddy doesn’t like grapefruit,” Kitty says. “And we barely use our regular waffle maker as it is. How about we just cut the waffle into the shape of a heart instead?” “That would look so cheap,” I scoff. But she’s right. There’s no sense in buying something we’d only ever use once a year, even if it only costs $19.99. As Kitty gets older, I see that she is far more like Margot than me. But then she says, “What if we use our cookie cutter to make heart-shaped pancakes instead? And put in red food coloring?” I beam at her. “Attagirl!” So maybe she’s got a little bit of me in her after all. Kitty continues. “We could put red food coloring in the syrup, too, to make it look like blood. A bloody heart!” No, never mind. Kitty is all her own.

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.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

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.