Cookies Short Quotes

Mom brought me some peanut butter cookies and a biography of Judy Garland. She told me she thought my problem was that I was too impatient, my fuse was too short, that I was only interested in instant gratification. I said, “Instant gratification takes too long.” The glib martyr.

Cookie had taken her daughter amber to school then walked the thirty-something feet to work earlier. Our business was on the second floor of Calamity's, my dad's bar, which sat right in front of our apartment building. The short commute was nice and rarely invloved rabid raccoons.

I had one elegantly folded cookie—a short paper nerve baked in an ear.

Father Mike was popular with the church widows. They liked to crowd around him, offering him cookies and bathing in his beatific essence. Part of this essence came from Father Mike's perfect contentment at being five foot four. His shortness had a charitable aspect to it, as though he had given away his height.

And if all else fails, I try to obey this message I got in a Chinese fortune cookie (which I have since taped to my laptop): “Avoid compulsively making things worse.

Ten short years ago, nobody had ever heard of a selfie. But today every decent cell phone has not one but two cameras, so you can take idiotic duck face pictures. And don't forget the billion dollar selfie-stick industry. Capitalism has found a whole new way to turn our vanity into profit.

As a leftover sixties liberal, I believe that the long arm and beady eyes of the government have no place in our bedrooms, our kitchens, or the backseats of our parked cars. But I also feel that the immediate appointment of a Special Pastry Prosecutor would do much more good than harm. We know the free market has totally failed when 89 percent of all the tart pastry, chocolate-chip cookies, and tuiles in America are far less delicious than they would be if bakers simply followed a few readily available recipes. What we need is a system of graduated fines and perhaps short jail sentences to discourage the production of totally depressing baked goods. Maybe a period of unpleasant and tedious community service could be substituted for jail time.

Many a false step was made by standing still.” –Fortune cookie

The woman pulled a gun on them. Said she’d shoot ‘em, castrate ‘em, and feed their balls to her dogs.” She laughed, even though it sounded forced. “With a mom like that, that kid’s gonna grow up to be one tough cookie.

So many books I keep meaning to read. I move the titles from one to-do list to another. I don’t bother listing Proust anymore. I’ve read the opening pages about the madeleine cookie soaked in linden flower tea so many times, I’ve come to think of In Search of Lost Time as a short lyric. I get the picture, if not the story. I have time for vignettes, but not for narrative arcs. I start a novel, but keep breaking off to check my iPhone. I-Phone indeed—the busyness of me myself and I.

But that’s not even what she’s asking. Cassie wants to know if I’ll still walk home with her after school every day, if I’ll watch movies with her that I miss hald of because I’m answering her bizarre questions; if I’ll still tolerate her mindless chatter and scattered conversations. If I’ll still be nice to her. This girl who speaks slowly and runs awkwardly, who can only manage short spurts of eye contact and stiffens under anyone’s touch, who struggles to match appropriate emotions with situations. Who finds joy in the simplest of things, who will never sit at a cafeteria table or in a bathroom and say mean things behind people’s back. Who understands more than most people give her credit for. Who’s heart can’t seem to hold animosity, even towards those who have been cruel to her. Who only ever wanted to be a friend to me since the moment she stepped out of her mom’s car with a bag of cookies. “Of course, I will,” I promise. “Yeah, okay.” She finally looks up to offer me a wide grin and a nod. “Are you going to eat those Junior Mints?

It was haunting to be entangled in this obnoxious cycle. I want to get out of this viciousness. That pizza is staring at me. I think that slice of pie might hurt me. Thirty-five calories for an Oreo cookie; 75caloriesfor a slice of bread; 285 for a slice of pizza; 350for a plate of pasta. You know, maybe I’ll just study the digits of eggs, wheat, vegetables, apples, oranges. Ugh! Stop. It all hurts so much. That’s it. Make it stop. Please, I beg you. Just make it stop. I felt like the walking and living encyclopedia of numbers and digits.

That’s all I need for now, Nadine. You can wait in the living area. We’ll return your electronics shortly.” “Come on, Dallas. You said I’d have the story.” “And you will. But I need a minute with my partner.” “Fine. I’m taking the cookies.” Sadly, Peabody watched the cookies leave with Nadine. “They looked good.

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.

Did you need Jordan for something, Cookie?" Gavin asked with thinly veiled impatience. Hands back in his pockets, he took a step away from Jordan. "Or do you merely excel at crappy timing?" "Sorry, Chief." Cookie's short purple-and-blue hair stuck out in a hundred different directions, and she winked when she peeked out from behind the swinging door.... "It's a gift." "That's not what I would call it," he grumbled.

...the process of transformation starts with decay..." "And then you have something beautiful?" asks Alma. "But first you have something ugly, my love. Foul and fair always live together," replies Ma. "And then you have a butterfly who...for all its beauty, will only live a few days," says Cookie Auntie. "Beauty is ephemeral," agrees Ma... "Ephemeral": short-lived, brief. Alma considers it. "But beauty will exist for the person who sees it. And after they have seen it, the person will not forget having seen it." ..."Beauty can live on. In memory, or a story, in language and words, in music," agrees Ma.

I closed up the bar. I was thinking about a short drink before calling it a night. How about you? Wanna come down for a little while?” “For a drink?” He shrugged. “Whatever you want.” He peered past her. “He asleep?” “Out like a light, despite an overdose of cookies.” “Yeah, I probably gave him too many. Sorry.” “Don’t worry—he loves making them. If he makes them, he has to eat them. It’s fun—sometimes that’s more important than nutrition.” “I’ll do whatever you say,” Preacher said. “I could cut him back. He likes ’em though. He especially likes burning his mouth on them. He doesn’t wait so good.” “I know,” she said, smiling.

Exhibit D: The Cots (or, If You Give a Librarian a Closet) If you give a librarian a closet, she will probably fill it with junk. If she fills it with junk, some of the junk will be books in need of repair. If some of the junk is books, and the closet is off of a back room anyway, she will hide more books there, books that she thinks are crap like the Stormy Sisters series, but which her boss thinks the library should keep. If she hides crappy books there, she will be in no rush to clean the closet, since she would then be out a hiding place. If she goes ten months without cleaning it, she will go to great lengths to hide the mess from her alcoholic and temperamental boss. If she wants to hide the mess from her boss, she will stuff the front of the closet with cots that were once used for nap hour of the short-lived library day care, circa 1996. If she stuffs the closet with cots… the closet will fester unopened for months. If the closet festers unopened for months, the librarian will probably decorate the closet door with cartoons and posters in an effort to distract her fellow librarians from the thought of ever opening the closet. If a librarian decorates a closet door, she will use such items as a Conan the Librarian cartoon, a large stocker that says “the world is quiet here,” a poster of If You Give a Mouse a Cookie, a CPR chart, and a bookstore café napkin signed by Michael Chabon. If she uses these items, her boss will ask, “What the hell does this mean, ‘The world is quiet here’? Is it political?” And her boss will also ask, “you’re not filing Michael Chabon in the children’s section, are you?” but her boss, distracted by these items, will never think to open the door. If her boss never opens the door, she will forget she has given the librarian a closet and will, by the end of the year, offer the librarian a second closet. If she gives the librarian a second closet, the librarian will probably fill it with junk.

Get your sticky fingers away from my cookies,” Ben ordered, without turning his head, to see Jaxton trying to steal one from the cooking tray. “You weren't saying that last night,” Jaxton retaliated, coming up to Ben's side, to give him a nudge. They were both smiling, while looking down at the counter, where Ben was making his delicious rosemary cookies. “In fact, I seem to remember you grabbing my sticky fingers and putting them in your mouth,” he teased, speaking quietly, so that Lyon wouldn't hear them at the other side of the room. Ben turned to Jaxton and abandoned his baking, to catch his face in flour covered hands and plant a deep kiss on his lips. Jaxton opened his mouth, in acceptance of his kiss. ~ From the Heart

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.

The bottom drawer. Last chance. Camping equipment. Vuarnet sunglasses, three pairs without cases. She had three, six, ten of everything. Except! Except! And there it was. There it was. The gold. His gold. At the bottom of the bottom drawer, where he should have begun in the first place, in among a jumble of old schoolbooks and more teddy bears, a simple Scotties box, design of white, liliac, and pale green flowers on a lemony-white background "Each box of Scotties offers the softness and strength you want for your family..." You're no fool, D. Handwritten label on the box read, "Recipes." You cunning girl. I love you. Recipes. I'll give you teddy bears up the gazoo! Inside the Scotties box were her recipes - "Deborah's Sponge Cake," "Deborah's Brownies", "Deborah's Chocolate Chip Cookies," "Deborah's Divine Lemon Cake" - neatly written in blue ink in her hand. A fountain pen. The last kid in America to write with a fountain pen. You won't last five minutes in Bahia. A short, very stout woman was standing in the doorway of Deborah's bedroom screaming.

I learned very early on that a human is not merely comprised of only one thing. We are two parts that make up the whole. We have our conscious, which includes our mind, our soul, and all the intangible parts. And we have our physical being, which is the machine that our conscious relies on for survival. If you fuck with the machine, you will die. If you neglect the machine, you will die. If you assume your conscious can outlive the machine, you will die shortly after learning you were wrong. It's very simple, really. Take care of your physical being. Feed it what it needs, not what the conscience tells you it wants. Giving in to cravings of the mind that ultimately hurt the body is like a weak parent giving in to her child. "Oh, you had a bad day? Do you want an entire box of cookies? Okay, sweetie. Eat it. And drink this soda while you're at it." Caring for your body is no different from caring for a child. Sometimes it's hard, sometimes it sucks, sometimes you just want to give in, but if you do, you'll pay for the consequences eighteen years down the road.

A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.

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

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

Arrange for supplies to be delivered every day. You’ll have to write up a schedule for the men. Have Cookie plan a menu this afternoon.” Frank’s eyes widened. He looked as if someone had just run over his favorite dog. “Boss, you’re not taking Cookie with you.” It was more of a plea than a question. “No one else can cook for shit. What am I supposed to feed them?” “But without Cookie, one of the boys will have to cook for those of us left behind.” “There’s enough stuff frozen to get everyone through a week.” “Ah, jeez.” Frank’s shoulders slumped. “Why’d you have to take Cookie with you?” Zane ignored the question. Frank knew he was stuck on the ranch. With Zane gone, Frank would be in charge. “I’ll have the two-way radios with me. With the new tower in place, you’ll be able to reach me any time.” Frank was still grumbling about losing the ranch cook for a week. “Want to trade?” Zane asked flatly. His foreman pressed his lips together. They both knew taking ten novice riders out on a fake cattle drive through wilderness was nothing short of five kinds of hell. June weather was usually good, but there was always the possibility of a freak snowstorm, a sizable flash flood, spooked cattle, bears, runaway horses, snakebite and saddle sores. Frank slapped him on the back. “You have a fine time out there, boss. The boys and I will keep things running back here.” “Somehow I knew you were going to say that.

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

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

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

Cookies. I need to bake cookies. It's the next best thing to running. Not really, but I do love cookies and I don't like the shit they sell in packages, which is what Margot buys. Oreos are acceptable. Because they're Oreos and no matter what you do, you can't replicate them. Trust me on this one. I've spent more than a few days in my kitchen, trying to do just that. It's never going to happen. So Oreos get a pass, but factory-sealed chocolate chip cookies that are shelf-stable for up to six months are another story. Life really is too short for that.

Try to enjoy every day, but know that you will not. Try to forgive others and yourself. Forget the bad stuff, remember the good. Eat cookies, but not too many. Challenge yourself to do more, to see more. Make plans, celebrate when they pan out, persevere when they don’t. Laugh when things are good, laugh when things are bad. Love with abandon, love selflessly. Life is simple, life is complex, life is short. Your only real currency is time—use it wisely.

The words looped in my head. Download it for free. Cheerful, triumphant. Download it for free! What a freaking bargain. “I’m sorry,” I said. “She found what?” "That website. Meems, what was the name again? Bongo or something?” Mimi looked up from her iPad. “What are you talking about?” “That website where you found Sarah’s book.” "Oh,” she said. “Bingo. Haven’t you heard of it? It’s like an online library. You can download almost anything for free. It’s amazing.” My hands were shaking. I set down Jen’s phone, and then I set down the wineglass next to it. Without a coaster. "You mean a pirate site,” I said. “Oh God, no! I would never. It’s an online library.” "That’s what they call it. But they’re just stealing. They’re fencing stolen goods. Easy to do with electronic copies.” "No. That’s not true.” Mimi’s voice rose a little. Sharpened a little. “Libraries lend out e-books.” “Real libraries do. They buy them from the publisher. Sites like Bingo just upload unauthorized copies to sell advertising or put cookies on your phone or whatever else. They’re pirates.” There was a small, shrill silence. I lifted my wineglass and took a long drink, even though my fingers were trembling so badly, I knew everyone could see the vibration. "Well,” said Mimi. “It’s not like it matters. I mean, the book’s been out for years and everything, it’s like public domain.” I put down the wineglass and picked up my tote bag. “So I don’t have time to lecture you about copyright law or anything. Basically, if publishers don’t get paid, authors don’t get paid. That’s kind of how it works.” "Oh, come on,” said Mimi. “You got paid for this book.” "Not as much as you think. Definitely not as much as your husband gets paid to short derivatives or whatever he does that buys all this stuff.” I waved my hand at the walls. “And you know, fine, maybe it’s not the big sellers who suffer. It’s the midlist authors, the great names you never hear of, where every sale counts … What am I saying? You don’t care. None of you actually cares. Sitting here in your palaces in the sky. You never had to earn a penny of your own. Why the hell should you care about royalties?” I climbed out of my silver chair and hoisted my tote bag over my shoulder. “It’s about a dollar a book, by the way. Paid out every six months. So I walked all the way over here, gave up an evening of my life, and even if every single one of you had actually bought a legitimate copy, I would have earned about a dozen bucks for my trouble. Twelve dollars and a glass of cheap wine. I’ll see myself out.

The front door led directly into the reception area, fondly referred to as Cookie's God Danged Office so Keep Your Dirty Feet off the Stinkin' Furniture. Or CGDOSKYDFOTSF for short.

When Mrs. Freeman sent her a box of cookies that December with a note that read, “The home is woman’s paradise,” Sylvia wrote to Aurelia, “No doubt she considers herself a missionary, converting the wayward.”71 Plath would always fight against the collective pressure to sublimate her creative identity.

Persistence leaves room for success, even in the face of overbooked schedules and home-baked cookies, allowing us to take pride in what we achieved despite the challenges instead of crying over where we’ve fallen short. We’re inclined to trust Voltaire in thinking perfect is the enemy of good—especially since the desire

Business was booming for Tiffany & Co. in the late 1990s, thanks to the introduction of a new affordable silver jewellery line. The $110 silver charm bracelet inscribed with the Tiffany name was coveted by teenage girls, causing sales of the new silver product line to skyrocket 67% between 1997 and 2002. By 2003, company earnings had doubled and the silver jewellery line accounted for a third of Tiffany’s U.S. sales. And yet the queues of excited girls didn’t fill the store managers with joy. Sure, sales were up and stores were busy, but the people close to the brand, who understood its heritage, began to worry that this lower price point would forever change how the brand was perceived by its high-end customers. “We didn’t want the brand to be defined by any single product.” —Michael Kowalski, CEO, Tiffany & Co. Despite some unease from investors, Tiffany raised prices on their most popular silver products by 30% over the next three years and managed to halt the growth of their highly profitable silver line. And so the company sacrificed short-term gain and profits for the long-term good of the brand by telling the story they wanted customers to believe—that Tiffany’s represents something special. A client recently told me about her friend’s excited engagement announcement on Facebook. All she did was post a photo of the Tiffany blue box—not a picture of the ring in sight. The box alone was enough to say everything she wanted to say. QUESTIONS FOR YOU How are you least like the competition?

On the East Coast, the wire always runs the short length of the box; on the West Coast, it runs the long way.

What happened, man?   Gerry and Ginsberg are cold, and dead, in the ground. Kesey’s stoned, and out of town. We’ve come to the end of the brotherhood song.   The children brandish knives upon each other’s throats, and their loaded 45’s sit snug in lunch boxes nestled safely between Oreo cookies and a ham sandwich.   Where are you now, oh ancient hipsters? Raggedy Beats beat down and broken wheel raggedy wheelchairs down ghostly geriatric wards. Where are you now, oh day-glow dreamers? Have you gotten off the bus and into your Mercedes? Did you get that second mortgage, and bear your fattened little babies? Where is that girl with flowers in her hair? Where is the man with revolution in his veins?   We ask ourselves “where did we go wrong?” But there is no we. There is you,  and then there is I. You do what you need to survive, And I do what I must to stay alive. We stand here Bleeding, slicing each other’s wrists With the icy ridges of hardened jagged hearts, Cassandra’s

I've had a rough year. I screwed up some pretty big things, I've worked too hard, and I'm tired. But life is short. Too short. I'm going to learn to eat some the cookies I bake instead of giving them all away to guests. I'm going to read sappy books with happy-ever-after endings instead of book club reads that make me want to kill myself. I'm going to sing in the rain and jump in the puddles no matter what shoes I'm wearing. In fact, I'm going to do it barefoot without worrying about getting a gangrene infection from a cut. I'm going to live life to the fullest, Sean. No regrets.

Strive to be all good, but know that you are not,” I said. “Try to enjoy every day, but know that you will not. Try to forgive others and yourself. Forget the bad stuff, remember the good. Eat cookies, but not too many. Challenge yourself to do more, to see more. Make plans, celebrate when they pan out, persevere when they don’t. Laugh when things are good, laugh when things are bad. Love with abandon, love selflessly. Life is simple, life is complex, life is short. Your only real currency is time—use it wisely.

Cookie, I thought when I looked at Ellie. Not that I wanted to eat her. I wasn't a cannibal or anything. But she reminded me of the cookies my mother baked when her bridge group came to our house. The smell of them in the oven was all rich vanilla and spice, oh-so-sweet. Ellie was a little shorter than me, with endless curves that swooped and dipped, creamy skin sprinkled with cinnamon freckles up and down her arms and across her round cheeks. Her short hair fell in soft honey-colored curls, and her big blue eyes... well, that's where the whole cookie idea fell down, but they made me think of my favorite pair of worn-out jeans. But back to those cookies. Every time, I'd tiptoe to the cooling rack and reach for one perfectly round, warm cookie when I thought Mom wasn't looking. And every time, out of nowhere, she'd slap my grubby hand away, snapping, "Not for you." Ellie may have looked warm and round, but she had "not for you" written all over her.

You’re not the monster that you describe yourself to be.’ I couldn’t watch him suffer. ‘I didn’t say I am a monster. But a monster does lie inside me, and I’m not talking about the Cookie Monster this time. I can be both a glacier and an active volcano at the same time, Prince Charming and The Big Bad Wolf in a blink of an eye. I’m not like Brax, always determined to be made of stone, or Cole who needs obedience and adrenaline for his world to keep functioning. I can’t provide stability, except for the material one. Because, when it comes to my emotions, I don’t even know what’s going to happen next. I have no idea if I’ll wake up wanting to rule the world or burn it to the ground. But I do know one thing. I don’t want to lose you. I meant what I said. I want you here with me, in both my darkest and my brightest hours.’ He took a short pause, giving me a little space to hear the difficult part, ‘But I also know that I’ll only manage to hurt you along the way.’ ‘What if I consider it’s worth it?

Shortly after Range came out, Ruth Brennan Morrey—a former college soccer co-captain and pro triathlete, Olympic Trials marathon qualifier, and psychology PhD—tagged me in an apt tweet: “Listening to @DavidEpstein ‘Range’ in the car with 12 year old daughter. ‘Mom, why do we make “What I want to be when I grow up” signs on the first day of school? We should make “Top 5 things I want to learn about this year” signs.’ Smart cookie. :-)” I think I’ll borrow the twelve-year-old’s idea.

When you have spent so much of your life in baseball that it becomes your life—when you have managed thousands of games and thousands of players—you see the timeline and transformation of the game from a unique point of privilege. You see the changing strike zone and the current mania over pitch count that never existed when Koufax and Gibson and Ryan were going at it during your own formative years. You see the dawn of sweet little cookie-cutter parks where a guy can hit a home run into the short porch in left simply by flicking his wrists.

But life is short. Too short. I’m going to learn to eat some of the cookies I bake instead of giving them all away to guests. I’m going to read sappy books with happy-ever-after endings instead of book club reads that make me want to kill myself. I’m going to sing in the rain and jump in the puddles no matter what shoes I’m wearing. In fact, I’m going to do it barefoot without worrying about getting a gangrene infection from a cut. I’m going to live life to the fullest, Sean. No regrets.

perfect

We are two parts that make up the whole. We have our conscience, which includes our mind, our soul, and all the intangible parts. And we have our physical being, which is the machine that our conscience relies on for survival. If you fuck with the machine, you will die. If you neglect the machine, you will die. If you assume your conscience can outlive the machine, you will die shortly after learning you were wrong. It’s very simple, really. Take care of your physical being. Feed it what it needs, not what the conscience tells you it wants. Giving in to cravings of the mind that ultimately hurt the body is like a weak parent giving in to her child. “Oh, you had a bad day? Do you want an entire box of cookies? Okay, sweetie. Eat it. And drink this soda while you’re at it.” Caring for your body is no different from caring for a child. Sometimes it’s hard, sometimes it sucks, sometimes you just want to give in, but if you do, you’ll pay for the consequences eighteen years down the road.

the weekend Ma took us to the beach. I thought it was going to be a fun day. It wasn’t. Here’s what went wrong: 1. I couldn’t find my new board-shorts so had to wear an old pair with Big Bird on the front and Cookie Monster on the back.

That cliché you ignored like a throwaway fortune cookie? Suddenly it makes sense and moves mountains. Conversely, things you initially found enlightening might run their course, like a wonderful high school coach who needs to hand you off to a college coach for you to reach the next level.

It’s a cookie cutter high school. Except for the putrid color of the walls and the name on the sign, it’s an exact replica of the last one I attended. Margot—she made me drop the aunt part because it makes her feel old—turns down the radio she’s been blaring the entire way here. Thankfully it’s a short ride, because loud sounds make me edgy.

Carmen Sandiego,

TikTok.

Aaron.

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

That cliché you ignored like a throwaway fortune cookie? Suddenly it makes sense and moves mountains

In short, we each have one reservoir of will and discipline, and it is depleted by any act of conscious self-regulation—whether that’s resisting a cookie, solving a puzzle, or doing anything else that requires effort. “The

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

Steve didn’t fear death. Maybe that was part of his secret for being so gifted with wildlife. He had such perfect love for every animal, and especially crocodiles, that there didn’t seem to be any room left over for fear. But this didn’t mean that Steve didn’t have his share of close calls. One day I was feeding Cookie, Wes was feeding Mary, and our crew member Jan was backing up Wes. Steve talked to the zoo visitors about our big male, Agro, partially submerged in the water near Steve. Steve was so intent on getting his message across about crocodiles that he might have been a bit distracted. It had poured rain that day, leaving the grass wet and slippery. Agro took full advantage when Steve’s back was to the water. He powered forward like a missile, out of the water and halfway up the bank. As he came out, Wes yelled. Agro had Steve backed against the fence. Steve couldn’t move. I looked across the enclosure and saw the look on Steve’s face--it wasn’t fear, it was resolve. A big male saltwater croc was about to grab him. But for some unknown reason, Agro hesitated for a split second. Maybe he just couldn’t believe his luck. Or he was distracted by Wes, running over to save his best friend. Steve darted sideways and ran down the fence line. He was safe. The audience erupted in excited chatter. “Nothing short of a miracle,” a crowd member said about Steve’s escape. Was it? Was it his sixth sense? Was it his mate, Wes? That night we lay in bed and I stroked his face, tracing the lines that were starting to form around the corners of his eyes, waiting for his breathing to become more regular as he fell asleep. “I thought for a minute there he had me,” Steve said softly in the dark. Steve was never one to panic, and that kind of levelheaded thinking allowed him to return the favor to Wes in a much closer call during cyclone season in March 2001.