Cool Whip Quotes

Be kind to dragonswans, for thou art gorgeous when naked and taste good with cool whip. (Channon)

Tack didn’t grin. He tugged on my arm and dragged me down the hall to his bedroom. Dinner was chips and dip, beer and tequila and good company. Dessert was Cool Whip and Tack. In other words, dessert was the bomb!

But as they rode out of Rifthold, that city that had been her home and her hell and her salvation, as she memorized each street and building and face and shop, each smell and the coolness of the river breeze, she didn't see one slave. Didn't hear one whip. And as they passed by the domed Royal Theater, there was music - beautiful, exquisite music - playing within.

My mouth is full of Oreo, ice cream, fudge, and Cool Whip, so I just nod. This is heaven. I'm moving into one of their guest rooms. So, Laur, do you want to come with us tomorrow? You can help me plan out furniture while Nick and Ryan dig for grubs,' she says, licking her fork. Can we keep the rest of this dessert?" She grins. 'Sure.' Then I'll come.' She watches me put another bite in my mouth and close my eyes.'You're pitiful.' No, just a chocoholic.' She shakes her head. 'Same thing.

I whipped and whepped as my blody eyeliner streammed down my cheeks and made cool tears down my feces.

Roth might be a cool demon 99 percent of the time, but I wasn't stupid. Not that I needed the daggers when I had my grace, but I wouldn't just whip out my grace willy-nilly and start a party with it. I'd end a party with it.

Roth might be a cool demon 99 percent of the time, but I wasn't stupid. Not that I needed the daggers when I had mt grace, but I wouldn't just whip out my grace willy-nilly and start a party with it. I'd end a party with it.

Cole steps forward, his fingers reaching around my shoulders, and kisses me. It is sudden and smooth and soft as air against my lips. The wind whips around us, tugging at the fabric of our clothes, but not pulling us apart. And then it's gone, the cool pressure against my lips, and my eyes are open and looking into two gray eyes like river rocks. "/That's/ what you wanted to show me?" "No," he says, his fingers slipping down my arms as he leads me off the path and out, away from Near. "That was just in case.

He kissed my lips, his skin warm in spite of the cool winter wind whipping past us. His whisper would have been lost on me before, but now I heard every word. “What do you want, Raven?

Up here, far away from everybody, the night is peaceful: there's no sound except the hum of the Earth. At school, when I sang the note to Mr Hughes Music he said it was B flat but he laughed when I said it was the note the Earth hummed. He said: You'll be hearing the music of the spheres next, Gwenni. But he doesn't know how the Earth's deep, never-ending note clothes me in rainbow colors, fills my head with all the books ever written, and feeds me with the smell of Mrs. Sergeant Jones's famous vanilla biscuits and the strawberry taste of Instant Whip and the cool slipperiness of glowing red jelly. I could stay up here for ever without the need for anything else in the whole world.

Nope,” she managed. “No other questions.” Eleven centuries of captivity. Hung on his hated enemy’s study wall. Eleven centuries of not touching. Not eating. Not loving. Had he had anyone to talk to? Her face must have betrayed her thoughts, for he startled her by saying softly, “ ’Tis no longer of consequence, lass, but thank you for the compassion. ’Tis nigh over. Seventeen more days, Jessica. That’s all.” For some reason his words brought a sudden hot burn of tears to the backs of her eyes. Not only hadn’t eleven centuries turned him into a monster, he was trying to soothe her, to make her feel better about his imprisonment. “You weep for me, woman?” She turned away. “It’s been a long day. Hell, it’s been a long week.” “Jessica.” Her name was a soft command. She disobeyed it, staring out the window at the rolling hills. “Jessica, look at me.” Eyes bright with unshed tears, she whipped her head around and glared at him. “I weep for you, okay?” she snapped. “For eleven centuries stuck in there. Can I start driving again or do you need something else?” He smiled faintly, raised his hand, and splayed his palm against the inside of the silvery glass. Without an ounce of conscious thought, her hand rose to meet his, aligning on the cool silver, palm to palm, finger to finger, thumb to thumb. And though she felt only a cold hardness beneath her palm, the gesture made something go all warm and soft in her heart. Neither of them spoke or moved for a moment.

In a clean mixing bowl, combine whipping cream, vanilla, and sugar. Beat until soft peaks form. Once pavlova is completely cool, top with whipped cream and strawberries and drizzle with honey.

You speak French?” “Only a little. I can say, like, ‘Chocolat chaud avec chantilly’ and ‘C’est cool mais c’est fou.’ ” “What does that mean?” “ ‘Hot chocolate with whipped cream’ and ‘It’s cool but it’s crazy.

Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Blend. Should look like whipped cream.

After we've been dancing awhile and need a breather, we walk off the dance floor. I whip out my cell and say, "Pose for me." The first picture I take is of him trying to pose like a cool bad boy. It makes me laugh. I take another one before he can strike a pose this time. "Let's take one of the both of us," he says, pulling me close. I press my cheek against his while he takes my cell and puts it as far away as he can reach, then freezes this perfect moment with a click. After the picture is taken, he pulls me into his arms and kisses me.

The summer my daughters were six and four, we were at the beach one day and went for a long walk. It was astonishingly hot, and the sun, bouncing off a clear sea and blinding sand, was relentless. Wearing bikini bottoms but no tops, my children alternated between making sandpiles and running into the sea to cool off. The beach was empty. Eventually a woman and her son appeared in the distance, moving lazily in our direction. The boy seemed to be around the same age. Eventually the children came together, playing in the water with on another but not talking. His mother and I, farther back in each direction, waved and smiled. I thought we would just keep walking, but when we got close to the children, she said loudly, 'You really should put tops on them.' At first, I didn't understand her. 'Thanks,' I replied. 'They're covered in sunscreen.' 'They're girls,' she said. It wasn't until she was near my daughters that she'd realized this. I was dumbfounded. She might have been equally dumbfounded if I had taken the time to explain that her statement was an overtly sexist sexualization. The four children were physically indistinguishable, physically active on a hot beach. When I made no move toward shielding her son from the girls' scary, tempting, and corrupting bodies, she pulled him out of the water by the arm. They rushed down the beach before it crossed my mind to whip off my own top. Aggression takes many forms.

I squeezed through a horde of gum-snapping girls I recognized as seniors from my school. “He did not say that!” “Yes, he did! And you wouldn’t believe what she said!” Please, someone tell me I wouldn’t be that annoying if I had girlfriends. “Sure, you will be.” I whipped around and nearly got a faceful of cotton candy. I moved the purple sugar cloud to the side and glared at my mother. She wore a white, short-sleeved blouse and a patchwork skirt. “You have to stop listening in on my thoughts without my permission, Mom. It’s not cool.” She shoved a piece of cotton candy in my mouth to shut me up. “I didn’t do it on purpose, Clarity. I was strolling along listening in to the crowd.” “Pick up anything interesting?” “Actually, I did. That detective’s son can’t stop checking out your legs. He loves this little pink dress you’ve got on. So much so that he’s actually mad at himself for it.” She shook her head. I blushed. “Did you happen to pick up anything important?” “Like a man walking along thinking, ‘I killed Victoria Happel’?” “Exactly.” “No such luck. But dear, people don’t wander around thinking about their biggest secrets all the time. The killer could be standing right next to me and all I might pick up from him is how he wants to buy some barbequed chicken.” “Have you seen Billy Rawlinson or Frankie Creedon?” I asked. Distaste turned her mouth down. “No. Why are you looking for those scoundrels?” “Billy might be a witness in the case. Or a suspect.” “I’ll keep my eyes out and my mind open.” “Thanks,” I said. “Enjoy invading everyone’s privacy.

Grandma, he had often wanted to say, Is this where the world began? For surely it had begun in no other than a place like this. The kitchen, without doubt, was the center of creation, all things revolved about it; it was the pediment that sustained the temple. Eyes shut to let his nose wander, he snuffed deeply. He moved in the hell-fire steams and sudden baking-powder flurries of snow in this miraculous climate where Grandma, with the look of the Indies in her eyes and the flesh of two warm hens in her bodice, Grandma of the thousand arms, shook, basted, whipped, beat, minced, diced, peeled, wrapped, salted, stirred. Blind, he touched his way to the pantry door. A squeal of laughter rang from the parlor, teacups tinkled. But he moved on into the cool underwater green and wild-persimmon country where the slung and hanging odor of creamy bananas ripened silently and bumped his head. Gnats fizzed angrily about vinegar cruets and his ears. He opened his eyes. He saw bread waiting to be cut into slices of warm summer cloud, doughnuts strewn like clown hoops from some edible game. The faucets turned on and off in his cheeks. Here on the plum-shadowed side of the house with maple leaves making a creek-water running in the hot wind at the window he read spice-cabinet names.

Glaze: While the rolls are cooling, prepare glaze. Mix together honey, butter, and sugar in a heavy saucepan over medium-high heat, stirring constantly. Bring the mixture to a rolling boil for 2 minutes (no skimping) while continuing to stir. Add whipping cream and vanilla, and mix well, keeping the stirring and heat constant until mixed through. Spoon glaze over the rolls. Because of the rolls’ shape, the sides will likely remain glaze-free and the glaze should pool in the dimples and crevices on the top of the buns.

Her body was pushed to its limits as she propelled herself forward by nothing more than sheer willpower. It’s her greatest strength. The cool grass felt soothing beneath her abraded feet, but the terrain quickly changed. The soft grass became taller, whipping its slashing sharp blades against the flesh of her thighs, as she tore through the peaceful meadow. The high plains offered little hope for water, and even less for a place to hide. Increasing the distance between her and her pursuer was her only hope. Toile was hunted." Fire and Flame, coming March 2020 Samantha A. Cole's Suspenseful Seduction World.

For me, what a single firefly can do is this: it can light a memory I thought was long lost in roadsides overrun with Queen Anne’s lace and goldenrod, a peach pie cooling in the window of a distant house. It might make me feel like I’m traveling again to a gathering of loved ones dining seaside on a Greek island, listening to cicada song and a light wind rustling the mimosa trees. A single firefly might be the spark that sends us back to our grandmother’s backyard to listen for whip-poor-wills; the spark that sends us back to splashing in an ice-cold creek bed, with our jeans rolled up to our knees, until we shudder and gasp, our toes fully wrinkled. In that spark is a slowdown and tenderness. Listen: Boom. Can you hear that? The cassowary is trying to tell us something. Boom. Did you see that? A single firefly is, too. Such a tiny light, for such a considerable task. Its luminescence could very well be the spark that reminds us to make a most necessary turn- a shift and a swing and a switch- toward cherishing this magnificent and wondrous planet. Boom. Boom. You might think of a heartbeat- your own. A child’s. Someone else’s. Or some thing’s heart. And in that slowdown, you might think it’s a kind of love. And you’d be right.

In Memory of My Feelings" My quietness has a man in it, he is transparent and he carries me quietly, like a gondola, through the streets. He has several likenesses, like stars and years, like numerals. My quietness has a number of naked selves, so many pistols I have borrowed to protect myselves from creatures who too readily recognize my weapons and have murder in their heart! though in winter they are warm as roses, in the desert taste of chilled anisette. At times, withdrawn, I rise into the cool skies and gaze on at the imponderable world with the simple identification of my colleagues, the mountains. Manfred climbs to my nape, speaks, but I do not hear him, I'm too blue. An elephant takes up his trumpet, money flutters from the windows of cries, silk stretching its mirror across shoulder blades. A gun is "fired." One of me rushes to window #13 and one of me raises his whip and one of me flutters up from the center of the track amidst the pink flamingoes, and underneath their hooves as they round the last turn my lips are scarred and brown, brushed by tails, masked in dirt's lust, definition, open mouths gasping for the cries of the bettors for the lungs of earth. So many of my transparencies could not resist the race! Terror in earth, dried mushrooms, pink feathers, tickets, a flaking moon drifting across the muddied teeth, the imperceptible moan of covered breathing, love of the serpent! I am underneath its leaves as the hunter crackles and pants and bursts, as the barrage balloon drifts behind a cloud and animal death whips out its flashlight, whistling and slipping the glove off the trigger hand. The serpent's eyes redden at sight of those thorny fingernails, he is so smooth! My transparent selves flail about like vipers in a pail, writhing and hissing without panic, with a certain justice of response and presently the aquiline serpent comes to resemble the Medusa.

With the whip adequately cracked, the three of them formed an assembly line to fill each mold with dough and sweetened pineapple before pinching the edges together and placing the little cakes onto a cookie sheet that slid promptly into the oven. They crowded around to watch the squares turn golden until Waipo deemed them ready. She let them cool a touch before cutting one into thirds for them to taste. "They're hot," she cautioned. Andie took the smallest of bites. "Holy cow. This is incredible." The filling burned Charlie's tongue, but he had to agree. Waipo's pineapple cakes were the stuff of legend, and this particular batch tasted extra special. The crust was perfectly flaky, and the filling had hit that sweet spot of not too sugary and not too tart.

The Black Snake" When the black snake flashed onto the morning road, and the truck could not swerve-- death, that is how it happens. Now he lies looped and useless as an old bicycle tire. I stop the car and carry him into the bushes. He is as cool and gleaming as a braided whip, he is as beautiful and quiet as a dead brother. I leave him under the leaves and drive on, thinking about death: its suddenness, its terrible weight, its certain coming. Yet under reason burns a brighter fire, which the bones have always preferred. It is the story of endless good fortune. It says to oblivion: not me! It is the light at the center of every cell. It is what sent the snake coiling and flowing forward happily all spring through the green leaves before he came to the road. Mary Oliver, Twelve Moons. (Back Bay Books August 30, 1979)

Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake. Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.

As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside. As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole." Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

Jack took two steps towards the couch and then heard his daughter’s distressed wails, wincing. “Oh, right. The munchkin.” He instead turned and headed for the stairs, yawning and scratching his messy brown hair, calling out, “Hang on, chubby monkey, Daddy’s coming.” Jack reached the top of the stairs. And stopped dead. There was a dragon standing in the darkened hallway. At first, Jack swore he was still asleep. He had to be. He couldn’t possibly be seeing correctly. And yet the icy fear slipping down his spine said differently. The dragon stood at roughly five feet tall once its head rose upon sighting Jack at the other end of the hallway. It was lean and had dirty brown scales with an off-white belly. Its black, hooked claws kneaded the carpet as its yellow eyes stared out at Jack, its pupils dilating to drink him in from head to toe. Its wings rustled along its back on either side of the sharp spines protruding down its body to the thin, whip-like tail. A single horn glinted sharp and deadly under the small, motion-activated hallway light. The only thing more noticeable than that were the many long, jagged scars scored across the creature’s stomach, limbs, and neck. It had been hunted recently. Judging from the depth and extent of the scars, it had certainly killed a hunter or two to have survived with so many marks. “Okay,” Jack whispered hoarsely. “Five bucks says you’re not the Easter Bunny.” The dragon’s nostrils flared. It adjusted its body, feet apart, lips sliding away from sharp, gleaming white teeth in a warning hiss. Mercifully, Naila had quieted and no longer drew the creature’s attention. Jack swallowed hard and held out one hand, bending slightly so his six-foot-two-inch frame was less threatening. “Look at me, buddy. Just keep looking at me. It’s alright. I’m not going to hurt you. Why don’t you just come this way, huh?” He took a single step down and the creature crept forward towards him, hissing louder. “That’s right. This way. Come on.” Jack eased backwards one stair at a time. The dragon let out a warning bark and followed him, its saliva leaving damp patches on the cream-colored carpet. Along the way, Jack had slipped his phone out of his pocket and dialed 9-1-1, hoping he had just enough seconds left in the reptile’s waning patience. “9-1-1, what’s your emergency?” “Listen to me carefully,” Jack said, not letting his eyes stray from the dragon as he fumbled behind him for the handle to the sliding glass door. He then quickly gave her his address before continuing. “There is an Appalachian forest dragon in my house. Get someone over here as fast as you can.” “We’re contacting a retrieval team now, sir. Please stay calm and try not to make any loud noises or sudden movements–“ Jack had one barefoot on the cool stone of his patio when his daughter Naila cried for him again. The dragon’s head turned towards the direction of upstairs. Jack dropped his cell phone, grabbed a patio chair, and slammed it down on top of the dragon’s head as hard as he could.

Nut Cake 3½ cups plain flour, not self-rising ½ pound salted butter, room temperature 3 cups sugar 6 large eggs 1 cup heavy whipping cream 3 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325°F. Generously grease a tube pan with Crisco and lightly flour. Sift flour three times and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream. Repeat with 1 cup flour then ½ cup whipping cream. Add 1 cup flour. Coat pecans with remaining ½ cup flour. Carefully fold pecans into batter. Fold in vanilla and lemon extracts. Add batter to pan, level it, and knock bottom of pan on the edge of the counter, once, to get out the air bubbles. Place in the center of the oven and bake for 1 hour and 15 minutes, or until it’s medium brown on top and begins to pull away from the sides of the pan.* Remove from oven. Wait 10 minutes and invert on a cake plate. Do not cover until cool to touch.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

Now when I made my way down to the beach, Roscoe followed along. At the bottom, he would run up and down the black sand, bounding into the water and then out again, shaking himself dry only to run out once more. To my surprise, he seemed to understand the game of fetch. Our first time out, he found a stick of driftwood, began tossing it about, and then ran out and dropped it at my feet. Scooting up the beach, he glanced behind him as he went. When I made the connection and threw the stick, his joy seemed boundless. He whipped the stick into the air, threw it about a bit, then walked proudly back toward me with it pinned between his teeth. I laughed. The sound was eerie to my ears. It echoed against the cliff overhang and reverberated back. My first laugh in endless months brought me up short. Did I have the right to laugh or enjoy the day, for I realized I had, in fact, been enjoying the day very much up to that moment. We were one week into July and the sun was warm, but not blistering; the water was cool, but not cold, and it was clear. The gulls circled my head and rested on the cliff face, watching the water for their next meal. Roscoe clowned for my pleasure. Photographs of the day played in my mind and the sensation was pleasant.

Pumpkin Cupcakes with Whipped Cream Frosting 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon nutmeg 1 cup packed light-brown sugar 1 cup granulated sugar 2 sticks unsalted butter, melted 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. In a large bowl, mix together brown sugar, granulated sugar, melted butter, and eggs. Add dry ingredients, and mix until smooth. Lastly, mix in the pumpkin until thoroughly blended. Scoop the batter evenly into the cupcake liners. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool before frosting. Makes 24. Whipped Cream Frosting ½ cup heavy whipping cream, chilled 4 tablespoons powdered sugar In a medium bowl, whip heavy cream on medium-high speed for 3 minutes. In a small bowl, sift powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. Frosting should be able to stand on its own. Garnish idea: Sprinkle with nutmeg or cinnamon.

He's got a cat tied to the seat of the toilet and a bubble bath all set for someone to jump in. I excused myself for a second and went over to the kitchenette and popped a couple of Valiums. I was already loaded on junk but I could see this was going to be strictly from fruit. When I got back in the john he was already naked and in the tub frosted in bubbles . . . the poor cat was still chained to the john seat, yelping away. The guy laid his plan on me. He wants me to whip the cat dead after I first piss on him in his bubble bath, then when the cat has had it I'm to jerk off into his mouth while he's still in the tub. Out from under the bubbles he hands me a whip, a tiny cat size whip with leather fringes laced with broken ends of razors. ... I untied the cat, he tried to get up and stop me, I punched his chump face, he landed back on his ass in the tub and I gave him the whip across the chest . . . a nasty wound. . . . I grabbed his hair, opened his mouth and pissed in it . . . he spit it out, the piss mixing with the blood oozing from his lip from the punch and he let out a slow motion yell at the sting of urine dripping into the cuts on his chest. He sank under water to cool the burn, I rifled his wallet for sixty bucks, picked up the kitty and split.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream. Sprinkle remaining granola and a couple of whole raspberries on top. QUEEN BEE COCKTAIL 1½ teaspoons honey simple syrup (recipe on this page) Club soda 1½ ounces bourbon 1 teaspoon lime juice Sliced lime, for garnish Fill

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

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.

What a lovely day again; were it a new-made world, and made for a summer-house to the angels, and this morning the first of its throwing open to them, a fairer day could not dawn upon that world. Here's food for thought, had Ahab time to think; but Ahab never thinks; he only feels, feels, feels; that's tingling enough for mortal man! to think's audacity. God only has that right and privilege. Thinking is, or ought to be, a coolness and a calmness; and our poor hearts throb, and our poor brains beat too much for that. And yet, I've sometimes thought my brain was very calm—frozen calm, this old skull cracks so, like a glass in which the contents turned to ice, and shiver it. And still this hair is growing now; this moment growing, and heat must breed it; but no, it's like that sort of common grass that will grow anywhere, between the earthy clefts of Greenland ice or in Vesuvius lava. How the wild winds blow it; they whip it about me as the torn shreds of split sails lash the tossed ship they cling to. A vile wind that has no doubt blown ere this through prison corridors and cells, and wards of hospitals, and ventilated them, and now comes blowing hither as innocent as fleeces. Out upon it!—it's tainted. Were I the wind, I'd blow no more on such a wicked, miserable world. I'd crawl somewhere to a cave, and slink there. And yet, 'tis a noble and heroic thing, the wind! who ever conquered it? In every fight it has the last and bitterest blow. Run tilting at it, and you but run through it. Ha! a coward wind that strikes stark naked men, but will not stand to receive a single blow. Even Ahab is a braver thing—a nobler thing that that. Would now the wind but had a body; but all the things that most exasperate and outrage mortal man, all these things are bodiless, but only bodiless as objects, not as agents. There's a most special, a most cunning, oh, a most malicious difference! And yet, I say again, and swear it now, that there's something all glorious and gracious in the wind. These warm Trade Winds, at least, that in the clear heavens blow straight on, in strong and steadfast, vigorous mildness; and veer not from their mark, however the baser currents of the sea may turn and tack, and mightiest Mississippies of the land swift and swerve about, uncertain where to go at last. And by the eternal Poles! these same Trades that so directly blow my good ship on; these Trades, or something like them—something so unchangeable, and full as strong, blow my keeled soul along!

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

WALKING WITH ANGELS IN THE COOL OF THE DAY A short time later I felt someone poke me hard in the left arm. I turned to see who it was, but there was no one there. At the time, I dismissed it and returned my attention to my thoughts. After a minute I was poked again, only this time the poke was accompanied with an audible voice! The Holy Spirit said, “I want to go for a walk with you in the cool of the day.” I jumped up totally flabbergasted. I quickly left the room and grabbed my coat, telling everyone that I was going for a walk in the “cool of the day.” It just happened to be minus 12 degrees Fahrenheit (or minus 24 Celsius)! The moment I walked out the door, the presence of the Holy Spirit fell upon me, and I began to weep again. The tears were starting to freeze on my cheeks, but I did not mind. God began to talk to me in an audible voice. I was walking through the streets of Botwood in the presence of the Holy Ghost. I could also sense that many angels were accompanying us. The angels were laughing and singing as we strolled along the snow-covered streets. It was about 8:00 A.M. The Holy Spirit led me along a road which was on the shore of the North Atlantic Ocean. For the first time since leaving the house, I began to notice that it was very cold. However, it was worth it to be in the presence of the Lord. I was directed to a small breezeway that leads out over the Bay of Exploits (this name truly proved to be quite prophetic) to a tiny island called Killick Island. As we were walking across the breezeway, the wind was whipping off the ocean at about 40 knots. Combined with the negative temperature, the wind was turning my skin numb, and my tears had crystallized into ice on my face and mustache. THE CITY OF REFUGE I said, “Holy Spirit, it is really cold out here, and my face is turning numb.” The Lord replied, “Do not fear; when we get onto this island, there will be a city of refuge.” I had no idea what a city of refuge was, but I hoped that it would be warm and safe. (See Numbers 35:25.) The winter’s day had turned even colder and grayer; there was no sun, and the dark gray sky was totally overcast. Snow was falling lightly, and being blown about by a brisk wind. As we walked onto Killick Island, it got even colder and windier. The Holy Spirit whispered to me, “Do not fear; the city of refuge is just up these steps, hidden in those fir trees.” When I ascended a few dozen steps, I saw a small stand of fir trees to the left. Just before I stepped into the middle of them, a shaft of brilliant bright light, a lone sunbeam, cracked the sky to illuminate the city of refuge. When I entered the little circle of fir trees, what the Holy Spirit had called a “city of refuge,” I encountered the manifest glory of God. Angels were everywhere. It was 8:50 A.M. As we entered, I walked through some kind of invisible barrier. Surprisingly, inside the city of refuge, the temperature was very pleasant, even warm. The bright beam of sunlight slashed into the cold, gray atmosphere. As this heavenly light hit the fresh snow, there appeared to be rainbows of colors that seemed to radiate from the trees, tickling my eyes. Suddenly, the Holy Spirit began to ask me questions. The Lord asked me to “describe what you are seeing.” Every color of the rainbow seemed to dance from the tiny snowflakes as they slowly drifted

you'll wonder again, later, why so many psychologists remain so vocal about having more and better training than anyone else in the field when every psychologist you've ever met but one will also have lacked these identification skills entirely when it seems nearly every psychologist you meet has no real ability to detect deception. You will wonder, later, why the assessment training appears to have been reserved for the CIA and the FBI is it because we as a society don't want to imagine that any other professionals will need the skills? And what about attorneys? What about training programs for guardian ad litems or anyone involved in approving care for all the already traumatized and marginalized children? You'll have met enough of those children after they grow up to know that when a small girl experiences repeated rapes in a series of households throughout her childhood, then that little girl is pretty likely to have some sort of "dysfunction" when she grows up. And you won't have any tolerance for the people who point their fingers at her and demand that she be as capable as they are it is, after all, a free country. We all get the same opportunities. You'll want to scream at all those equality people that you can't ignore the rights of this nation's children you can't ignore them and then get pissed when any raped and beaten little girls and boys grow up to be traumatized and perhaps hurtful or addicted adults. No more pointing fingers only a few random traumatized people stand up later as some miraculous example of perfectly acceptable societal success and if every judgmental person imagines that I would be like that I would be the one to break through the barriers then all those judgmental people need to go back in time and prove it, prove to everyone that life is a choice and we all get equal chances. You'll want anyone who talks about equal chances to go back and be born addicted to drugs in complete poverty and then to be dropped into a foster system that's designed for good but exploited by people who lack a conscience by people who rape and molest and whip and beat tiny little six year olds and then you will want all those people to come out of all that still talking about equal chances and their personal tremendous success. Thank you, dear God, for writing my name on the palm of your hand. You will be angry and yet you still won't understand the concept of evil. You'll learn enough to know that it's not politically correct to call anyone evil, especially when many terrible acts might actually stem from a physiological deficit I would never use the word evil, it's not professional but you will certainly come to understand that many of the very worst crimes are committed by people who lack the capacity to feel remorse for what they've done on any level. But when you gain that understanding, you still will not have learned that these individuals are more likable than most people that they aren't cool and distant that they aren't just a select few creepy murderers or high-profile con artists you won't know how to look for a lack of conscience in noncriminal and quite normal looking populations no clinical professors will have warned you about people who exude charm and talk excessively about protecting the family or protecting the community or protecting our way of life and you won't know that these types would ever stick around to raise kids you will have falsely believed that if they can't form real attachments, they won't bother with raising children and besides most of them will end up in prison you will not know that your assumptions are completely erroneous you won't understand that many who lack a conscience keep their kids close and tight for their own purposes.

CREAM CHEESE PUFFS Hannah’s Note: If you’re not going to serve these right away, you can mix up the cream cheese part and refrigerate it until it’s time to spread it on the crackers.   8-ounce package cream cheese (the firm kind, not the whipped) 2 Tablespoons ( 1/8 cup) mayonnaise (We used Hellmann’s***) 3 Tablespoons minced green onion OR 3 Tablespoons minced dried onion OR 3 Tablespoons minced shallots 1 beaten egg   A box of salted crackers (We used Ritz Crackers and they were great!)   Unwrap the cream cheese and put it in a microwave-safe bowl. Nuke it on HIGH for 30 seconds, or until it begins to soften.   Mix in the mayonnaise and stir until the mixture is smooth.   Mix in the onion. (If you use green onion instead of shallots or dried onion, you can use up to one inch of the stem.)   Mix in the beaten egg.   Lay out the crackers on a broiler pan, salt side up. (We used a disposable broiler pan so we could trash it at Granny’s Attic and we wouldn’t have to carry it back to The Cookie Jar.)   Spread the cream cheese mixture on top of the cracker in a circle that reaches the edges. Mound it slightly in the center. Use about two teaspoons of cheese mixture per cracker.   Position the rack approximately three inches below the coil of the broiler and turn it on HIGH. Broil the crackers (with the oven door open to the first latch so the broiler doesn’t kick on and off) until the cream cheese puffs up and is just starting to turn golden. This should take about 90 seconds if the rack is correctly positioned.   Let cool for a minute or two, so your guests won’t burn their tongues. Transfer the Cream Cheese Puffs to a platter and serve.   Yield: Approximately 2 dozen hot and yummy hors d’oeuvres.  

WATERMELON COOKIES Preheat oven to 325 degrees F., rack in the middle position. 1 package (.16-ounce) watermelon (or any other flavor) Kool-Aid powder (Don’t get the kind with sugar or sugar substitute added.) 1 and ⅔ cup white (granulated) sugar 1 and ½ cups softened butter (2 and ½ sticks, 10 ounces) 2 large eggs, beaten (just whip them up in a glass with a fork) ½ teaspoon salt 1 teaspoon baking soda 3 cups all-purpose flour (pack it down in the cup when you measure it) ½ cup white (granulated) sugar in a bowl Hannah’s 1st Note: When Brandi makes these cookies, she rolls them out on a floured board and uses cookie cutters. Rolled cookies take more time than other types of cookies, so Lisa and I modified Brandi’s recipe for use at The Cookie Jar. Mix the watermelon Kool-Aid with the granulated sugar. Add the softened butter and mix until it’s nice and fluffy. Add the eggs and mix well. Mix in the salt and the baking soda. Make sure they’re well incorporated. Add the flour in half-cup increments, mixing after each addition. Spray cookie sheets with Pam or another nonstick cooking spray. You can also use parchment paper if you prefer. Roll dough balls one inch in diameter with your hands. (We use a 2-teaspoon cookie scooper at The Cookie Jar.) Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet. Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes (mine took 11 minutes) or until they’re just beginning to turn golden around the edges. Don’t overbake. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely. Yield: Approximately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they’re made with Kool-Aid. Hannah’s 2nd Note: Brandi’s mother baked these cookies to send to school on birthdays. She

There’s a dead girl in there who’s not supposed to be, and another girl murdered, and you don’t care. You don’t care about them, or me.” She turned and walked away from him, blinking back tears. “I refuse to be lied to any longer.” What an idiot she was. “Cassandra, wait.” Falco ran after her, grabbing her arm just before she reached the edge of Agnese’s garden. “I do care. Give me two days. That’s all I need. And then I will tell you everything you want to know.” He stared at her. “Please. I’m asking you to trust me.” “Why should I?” Cass asked, her voice barely above a whisper. The breeze rustled through the ivy. Cass watched one leaf whip back and forth. “Last night you told me not to trust you, and tonight you tell me I should. What’s changed?” “What’s changed is that I…” Falco reached for her face, his fingertips caressing her cheekbones. “I’m falling in love with you,” he said, brushing a strand of hair back from her eyes. “For the longest time I couldn’t see it. I didn’t want to see it. So impossible. But I can’t deny my feelings any longer. You’re more than a muse, Cass. I want you to be more. I want you to be mine.” “But you know--” Cass could barely stutter out a sentence; Falco’s words were so unexpected, she could hardly breathe. “But I’m engaged…” “Forget the engagement. Forget what you’re supposed to do. What do you want to do, Cass? What do you need?” Cass felt her resolve melting away. His fingertips were ten individual spots of heat on her cool skin. She was tired of being cold. All she had to do was lean in and let the warmth engulf her. She thought of their bodies pressed together in the old batèla, her hands caressing his bare skin as their mouths met over and over. She realized she was crying. Falco kissed away her tears one at a time. Each time his lips touched her skin, she felt a brightness, like he was making flowers bloom inside of her. “I want to believe you, but it’s not that simple. I--” “It is that simple.” Falco tilted her face upward and pressed his mouth to hers, gently, then harder. Cass didn’t even try to resist. The wind whipped his hair around, and hers, tickling her skin as Falco pressed her against the framework of the trellis that lined the back of her aunt’s garden. Falco leaned into her and Cass could feel their hearts beating against each other. This was what a kiss should feel like. This was real.

Fact was, it was a gorgeous, sunny day outside. The wind was whipping through my hair, cooling off my heated skin. I had Guns blaring on the radio... and a beautiful girl riding shotgun, tapping her toes to the beat.

Fact was, it was a gorgeous, sunny day outside. The wind was whipping through my hair, cooling off my heated skin. I had Guns blaring on the radio... and a beautiful girl riding shotgun, tapping her toes to the beat. Life was good.

Matilde leads us into one of the apartment’s two bedrooms, obviously belonging to Bruno and Luca. Bunk beds are stacked in the corner and the walls are covered in soccer posters. “You can have the bottom bed, Pippa,” Chiara says. “You seem to have a problem with steps.” I snatch a pillow and whip it at her, but she ducks in time, the pillow knocking over a stack of sports magazines. “Girls same as boys.” Matilde laughs as she turns back to the living area. We pull fresh clothes out of our luggage and Chiara heads to the bathroom--the only one in the apartment--closing the door behind her and leaving me to change. I shed my shirt and freshen my deodorant, then fan my skin trying to cool off. I feel wet everywhere. I can still hear Chiara shuffling around in the bathroom, so I quickly change my shorts into ones that are more breathable, and then decide to sprinkle some baby powder down my bra. Just as a little cloud of powder hits my chest, a voice that is neither Chiara’s nor her aunt’s announces its presence in the now open doorway. “You are the American girl who is taking my bed.

I walked to the fridge and slipped the desserts and whipped cream inside, taking a deep breath. "What is that?" I asked, not able to place the smell that still somehow made my stomach growl. "Tacos?" I asked, brows drawn together. "Don't insult me," he said with a smile. "Not an insult. I like tacos." "Okay, next time. This time, we're having wet burritos." "What is a wet burrito?" I asked, propping myself up on the counter and watching as he scooped rice and then a supply of cooked veggies and beans onto the tortilla. "Depends on your taste. But in general, a tortilla filled with rice, veggies, meat, beans, and cheese. Then you roll it up, melt some more cheese on top then add some Pica de Gallo, salsa verde, rojo, or habanero- depending on what heat-level you can take." "That sounds too good to be true," I said, meaning it. "It is. And it goes great with the beer I have cooling in the fridge," he told me, rolling up one burrito and putting a mix of shredded cheeses on top before nuking it for a couple seconds and handing me the plate, gesturing toward the supply of salsas. He wasn't trying to sweep me off my feet with some three-course meal, but he cooked me something that made that frappe foodgasm moan sound tame when I had my first bite. "Oh my God." "I know," he agreed, smiling big at my enjoyment. And I realized with a sort of blinding clarity that I literally couldn't remember the last time I felt quite so content. It wasn't that kind of 'high' you get when something goes right or you achieve something after a long time trying; it was deeper. It was soul deep. I felt it into my marrow. "What's that look for?" he asked as he took my plate and put it beside his on the coffee table. Not sure how to explain it and thinking it was perhaps too soon to even if I could, I took a long swig of my beer and shrugged. "What look?" To that, his lips tipped up devilishly. "You really want to do this again?" "Do what?" I asked as he stood suddenly and walked toward the kitchen. He didn't answer me though as I heard some shuffling before he came walking back with the whipped cream. "Do the 'I am going to get what I want out of you by using sex to do it' thing," he explained as he slammed the can down on the coffee table and moved to stand between it and the couch, reaching down and pulling me onto my feet. "Brant..." I said as his fingers teased up under the material of my tee, running across my lower back and inching it off my skin. "Know what?" he asked as his fingers paused to unclasp my bra. "No, what?" I asked, feeling my chest get heavier as desire started to course through my system. "I'm still hungry," he told me, pulling my shirt until I had no choice but to raise up my hands as he pulled off both my shirt and my bra. "Brant, please..'' "Begging won't help you this time," he informed me as his hands whispered down my belly and unfastened my button and zip before yanking the thick material over my butt then down my thighs. I stepped out of the material as his hands pressed into my hips and pushed me back toward the couch. I had barely sat down before he was grabbing for the whipped cream and shaking the can, eyes devilish, smirk downright sinful. "Lay back," he commanded and I automatically moved to do just that. "Unless you want to end it without all the torture and tell me." Tell him what? I had no idea what I was even supposed to tell him anymore and, honestly, even if I did know what... I was pretty sure I wanted every second of a torment that involved him licking things off my body. I jumped slightly as he circled my nipple with the cold whipped cream, an unexpectedly erotic sensation. He covered both nipples and created a line down the center of my belly and completely covered the skin above my sex. I waited for him to move over me, to kiss me, then move down to my chest.

But then his tongue moved over me and started to lick the whipped cream over my sex, making my legs fall open, swiping the creamy coolness down and over my cleft, making a long, ragged moan escape me, dragging a rumbling sound from his chest that made another rush of wet pool as his mouth closed over my clit and sucked hard. Then he devoured me, drove me up fast and unrelenting until the orgasm started to crest, seeming to start at the base of my spine and exploding outward until it took over whole body, making me cry out his name as he took possession of my clit and sucked it in pulses as the waves washed over me, dragging it out, intensifying everything. As soon as the waves lessened, he released me and licked a line back upward, taking the whipped cream off my breasts then pressing up to balance over me, wicked look in his eyes. "Tell me." "Tell you what?" I asked, brain nothing but sparking misfirings right then. He smiled at that, either delighted with his prowess or glad to torture me more. Or, more likely, both. I grabbed the can of whipped cream as I moved to straddle him, watching as his eyes went knowing just a second before I started making a line down his stomach with the cream, then down the little happy trail, over his balls, and then up the underside of his cock until there was a large amount on the swollen head. Then I tossed the can to the side and gave him a smile before ducking my head and starting my path down, deciding that while foreplay was always good, it was infinitely better with food involved as my tongue licked the cream off his balls then his shaft before closing my lips around the head and licking it off from there as well, making Brant let out a deep, primal groan that spurred me on, made me work him faster, deeper. "Maddy..." he warned, but I didn't need a warning. I wanted to make him come. I wanted to give him the selfless orgasm he gave me. "Fuck," he growled, his hand crushing into the back of my head as he came down my throat. I worked him for a long moment before letting him slide away, looking up at him to find an intense weight in his gaze. "From now on, we only ever eat dessert off of each other," he said a second later, his hand going under my chin and pulling me until I moved to straddle him, bringing my face close to his. "I can get behind that plan," I agreed with a smile before he yanked me forward and our lips crashed together. It wasn't a slow, sweet, post-orgasm kiss. It was still wild, hungry, primal. It said we weren't done. "Come on," he said when he pulled away, a little out of breath. "Let's go take a shower. That was hot as fuck but we're both sticky now." Thank God. I didn't want to complain, but every time I moved, my skin got stuck to his skin and it was weird and decidedly unsexy. I went to move off him, but his arms went to slip around my lower back, holding me to him as he stood and started walking around the house. Then up the stairs. I was generally not the kind of girl who got carried around. I was fit, sure, but I was tall and leggy and most guys wanted to carry around the short, lithe little women. But since Brant was a huge wall of muscle, he didn't seem bothered by my height and less than dainty limbs. He set me on my feet outside the shower and reached in to put the water on, water I knew would take a couple of minutes to warm up. But he stepped in regardless, cursing at the cold spray. "Yeah, I think not," I said when he looked at me expectantly. I should have known to step away. I really should have. But I didn't and the next thing I knew, he was yanking me in with him, making me let out a string of incredibly unladylike curses before I felt the water get warmer against my back.

A flash of light came from deep inside the trees and pulled me to the present. It was so bright the glow kissed the treetops. Within seconds, Torin screeched to a stop beside me. His eyes burned under the glowing runes. “What are you doing?” His voice whipped through the night, and I winced. “Trying to get your attention,” I said. “See, I fixed all the trees you destroyed. Cool, right?” “You do not want to be around me right now, Freckles.” “I disagree. I plan to be around you when you are happy, sad, pissed off, hurting, acting like a jackass, goofing off, or showing off. Whatever and whenever. You and I are a package deal, pal. Equal partners and all that jazz.” I pointed at a nearby tree and moved my finger left and right. The tree swayed. “Any time you want to destroy nature, get me first.” He leaned in until we were eye level. “Go home, Raine.” His voice was mean. “Only if you come with me. You want to stay out here, then I’m staying, too. You want pull a Flash move and sprint to Portland and back, then I’ll either run with you or wait out here until you come back. But I’m not going anywhere without you, Torin St. James.

And stay the night if you want. My bed is on the other side of the house. You won't hear shit. And," I added, leaning forward slightly, watching as her pupils dilated when I was closer. She wanted me alright. "They won't hear anything either," I added with a smirk that made her cheeks heat up again. "You know," I added, wanting to see how red I could make a self-proclaimed 'cool, mature, experienced, metropolitan woman', "you could really get her back with a blowjob story of your own." "Sh!" she said, looking around herself, all paranoid about being overheard. "And I can't do that." "Why not?" "Because we haven't..." she said, waving a hand, eyes big. "Well," I said, feeling my cock twitch at the very idea. "We will have to see what we can do about that, won't we?" I asked, watching her eyes get even more heated. Was there anything fucking hotter than a woman who got off on the idea of going down on you? Wasn't sure there was. I watched as she took a breath, seeming to pull herself together, and gave me a saucy smile, her eyes wicked. "I don't know. Maybe. If you're lucky," she added, walking away. I waited until she was about halfway across the room before I called to her. "I'll make dinner. You bring dessert. Something with some... whipped cream," I said, voice heavy with innuendo, loving watching the confident mask fall again as her eyes went big and she rushed out toward the back while a chorus of chuckles broke out across the space. As she moved into the doorway toward the kitchen, she looked over at me, giving me a 'you're gonna pay for that' look. Quite frankly, I was looking forward to it.

Oatmeal Raisin Crisps Preheat oven to 375° F., rack in the middle position. 1 cup melted butter (2 sticks—½ pound) 2 cups white sugar 2 teaspoons vanilla ½ teaspoon salt 2 teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2 ½ cups flour (no need to sift) 1 cup raisins (either regular or golden, you choose) 2 cups GROUND dry oatmeal (measure before grinding) Melt the butter in a large microwave-safe bowl. Add the sugar and mix. Then mix in the vanilla, salt, and the baking soda. When the mixture has cooled to room temperature, stir in the eggs. Add the flour and stir it all up. Then mix in the raisins. Prepare your oatmeal. (Use Quakers if you have it—the cardboard canister is useful for all sorts of things.) Measure out 2 cups and dump it in the food processor, chopping it with the steel blade until it’s the consistency of coarse sand. Dump it in your dough and mix it all up. (This dough will be fairly stiff.) Roll walnut-sized dough balls with your hands and place them on a greased cookie sheet, 12 to a standard sheet. (If it’s too sticky to roll, place the bowl in the refrigerator for 30 minutes and try again.) Squish the dough balls down with a fork in a crisscross pattern (like peanut butter cookies). Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack to cool completely. Andrea likes these and she’s never liked raisins—go figure. Chapter Ten Andrea shivered as Hannah parked at the end of Vera Olsen’s alley.

Please, allow yourself some king of release, even if it involves eating the whole tub of Cool Whip. A Snickers bar can be very therapeutic. Whatever works for you, whatever makes you feel as if a pin has been stuck inside the stress balloon you've been building up inside. ... Let it out.

She reached under the counter and grabbed a clear bowl. “Behind you, in the pantry with the green and purple door—yeah, that one. Can you grab the powdered sugar?” He opened the door and looked over his shoulder. “So does this make me a pastry chef too?” “It makes you a helper monkey.” He laughed. “Nice.” She dumped in milk and the powdered sugar and hit the glass bowl with her beater. “So that’s how you make Cool Whip?” She clenched the side of the bowl. “You’re so close to getting kicked out of my kitchen.

How he longed for the farm fields, the soft breeze whipping through his hair, making it stand on end, and the soft, cool feel of the fresh air on his face. He closed his eyes, pausing in his walk. The breeze, the sunlight glistening off the long grass as it swayed, moved by an unseen hand. Lifting Violet’s long, brown curls, the ones that always escaped from the kerchief that bound her hair back. Her green eyes trained on him, rimmed with lashes that were dark and long.

Recipe for Laurent’s Chocolate Soufflé There’s nothing overblown about Laurent’s chocolate soufflé. A favorite with the kids and his hip pocket go-to for any dinner party, this recipe is easy to make and always elegant to serve. And the taste? Trust me, Laurent would never let you down with this standard classic. You’ll need: 57 g (2 oz or 4 TB) butter 31¼ g (1.1 oz 4TB) all-purpose flour 360 g (12 fl oz or 1.5 cup) milk 85 g (3 oz) unsweetened baking chocolate 133 g (4.7 oz or 2/3 cup) sugar 4 TB (2 fl oz) hot water 6 eggs, separated 1 tsp (.17 fl oz) vanilla Preheat the oven to 325° F (163° C) 1. Melt the butter, add the flour and then, while stirring constantly, gradually add the milk. Cook until boiling then turn heat off. 2. In a separate pot, melt the chocolate, then add sugar and the 4 TB of hot water and stir until smooth. Combine mixtures, add well-beaten egg yolks and let cool. 3. Stir in vanilla and fold in beaten egg whites. Pour mixture into soufflé dish or small ramekins. 4. Bake for 40 minutes. Serve with whipped cream.

We only have five minutes before dessert's ready," she protests. "I can do a lot to you in five minutes, sweetheart." "Then what are you waiting for, boyfriend?" He moves with purpose, hooking his hands around her thighs so that he can lift her up and lay her down on the kitchen table. The dishes have already been cleared, save for a pair of forks that clink together with the sudden movement. His skillful hands make quick work of the front of her jeans, tugging them off hurriedly before kneeling on the kitchen tile between her thighs. They've already eaten dinner, but he's ravenous. With the time now sitting at four minutes and thirty seconds, he wastes no more time and dips down to enjoy his meal. The sounds she makes. Alexander's so hard, it's almost painful. He teases her with his tongue, his fingers; makes his business her pleasure. Eden reaches her peak just as the timer on the oven beeps. Alexander can't help but smirk at himself. He always knew he worked well under pressure. "Mmph, thank you for that," Eden mumbles. "Sit tight. I'll go get dessert." "I've already had dessert." She rolls her eyes. "Cheesy." Alexander reclaims his seat just as Eden returns with a piping hot baking dish. It's a layer of molten chocolate topped with a gooey marshmallow layer and a buttery graham cracker crust. She also retrieves a tub of vanilla bean ice cream from the fridge and a can of whipped cream... Which she immediately sprays all over his chest. He's momentarily shocked by the cold, but then Eden gets on her knees with that mischievous glint in her eye that he adores so much. "Food needs to cool," she reasons. "We've got time to kill.

She brought the hot chocolate slowly to her lips, breathing on it to cool it down before taking a sip. She sighed dreamily as the thick chocolate slid down her throat, sweet and delicious. "Yum," she said. "Try it again, Jack. You're going to like it." Jack did as he was told, this time taking a much smaller sip. His mouth curled to a grin as he set the cup back down. "Well, that's pretty good," he admitted. "It's like someone took a pile of Halloween candy and melted it down, then added milk." He sniffed the cup. "Thought it'd be better if they used the expired kind. Then we might get some actual curdles." He took another sip, managing to get a blob of whipped cream stuck in his fake beard. Sally giggled, then grabbed the rag to blot his face. "You're a mess," she teased. And he smiled back at her. "I know," he said. "But you love me anyway, right?" Sally felt her cheeks go red and she quickly grabbed her mug again, bringing it to her face to hide it. She knew Jack was just being silly. But the way he was smiling at her--- as if, in that very moment, she was the only other person in the world--- well, it felt far too lovely.

Cooper nodded. “I’d so do this shit, if Farah let me.” Vaughn made the sound of a snapping whip and the whipped guys frowned at him. He just smiled. “Ah, having control over my balls is so wonderful. You boys should beg your women to let you have them back for the night. Maybe if you promise to do the dishes or wash the floor or some other shit job, they’ll agree.” “Vaughn,” Cooper said, giving his enforcer a dark glare, “when you meet a girl and lose your mind over her, we’re going to enjoy mocking you. I mean, it’ll be a fucking sport and we’ll trip over each other to be the next one to screw with you.” “Hell, if I ever lose my mind over a girl, I’ll be too fucking stupid to care what you assholes say. Likely, I’ll have suffered a brain injury or some shit. In that case, you’ll be mocking a disabled man and that’s not cool.” “He has a point,” Tucker said like he was sensitive now. “You’re all idiots,” I muttered. “It’s rather frightening how any of you will carry on your defective genetic material into the future generation.” “Said the guy who got his girlfriend pregnant on accident,” Vaughn said and high fived Tucker.

Ice Cream Bread Recipe From Agnes Seiwell Prep time: 5 minutes. Ingredients: 1 pint (2 cups) ice cream,  softened. Flavor: your choice. 1 ½ cups self-rising flour. Stir together ice cream  and flour just enough so that flour is thoroughly moistened. Spoon  batter  into a greased  and floured 8x4 inch loaf pan. Bake at 350 for 40 to 45 minutes or until a wooden toothpick inserted in center of bread  comes out clean. Remove from pan and cool on a wire rack. This two-ingredient bread  is great any time of day. It can be served as a dessert topped with some whipped cream  and chocolate or other flavored sauce, or toasted  and used as a side dish to a meal.

It’s important for food to be labeled because I should know if the product I’m buying to feed my family contains Polysorbate 60—a chemically-derived emulsifier in Cool Whip that has been linked to organ toxicity, diarrhea, and tumors in laboratory rats. The label also informs me that this fluffy, sweet concoction that looks so appealing in a Jell-O parfait also has synthetic wax, hydrogenated oils, and high fructose corn syrup. I should just eat poison instead.

I’d ask why you don’t want to be whipped, but I sense there’s a long heartfelt story behind it and I’ll feel sorry for you and I’m not really in the mood to feel pity. Maybe after a few more orgasms, I can fake sympathy. We’re just not there yet, champ.” “I like that nickname,” I said, taking her hand between mine. “Stud works too. King Cock is another favorite.” “How about Cock-A-Doodle-Doo?" “Too cartoony. I need something manlier. Cockinator.” Laughing, Raven yanked her hand away. “How about Robo Cock or White Cock Down? Ooh, Cockageddon.” “Independence Cock,” I suggested, laughing as I drank my juice. “Cock Hard or Cocky. You know the third one where Cocky goes to Russia.” Raven snorted. “Cocks on a Plane. No, Planet of the Cocks.” “Kindergarten Cock,” I said and Raven balked. “Did I take that too far?” “Perv. Oh, how about World War C?” “Too subtle.” “Iron Cock or Cock of Steel. You know, if you’re interested in the superhero route.” “Star Trek and superheroes. I sense the nerd is strong in this one.” “Fuck off. I saw the videogames at your stag shack.” “Wanna come over and play sometime?” I asked, giving her a wink. “Then, after we’re done playing, we can do that videogame thing you mentioned.” “Hang out time like you shared with Judd?” Expression hardening, I glared at her. “I never fucked Judd.” “Why? He’s hot.” Unable to keep up the façade, I laughed. “He’s a pretty fucker, ain’t he?” “Oh, yeah,” she sighed and I stopped laughing. Raven noticed and it was her turn to laugh. “He’s got those beautiful eyes.” “They’re beady rat eyes.” “He’s so strong.” “Puny girly man.” Raven licked her lips. “I bet he hung too.” I showed her my pinkie finger. “He’s barely this big when hard.” “And how do you know that if you two never fucked?” “Fine, we fucked, but we were pretty drunk and he is really pretty.” Raven nearly fell off her chair laughing. I felt intensely proud to make her lose her cool so thoroughly. After calming down, Raven threw up her hand and I high fived her. “You win,” she said, catching her breath. “I’ll play videogames at your place after fucking your brains out. Make you forget all about sexy Judd.

The door to my father’s study swung open silently, thanks to new hinges. The entire office had been decimated, but Galen had painstakingly restored it, carefully putting the few things that had survived back in their rightful places. Papa’s desk had been destroyed, but it had been replaced with an almost identical one; other than the fact that the scent of my father--and the feel of years of joy--could never be returned, all was as it should be. Except for one bookcase. I hadn’t noticed because no one entered this room anymore, but Galen would have known where the replacement case belonged--on the inside wall, adjacent to the door. Now it was on an outside wall. My heart thudding, I curiously approached it. Setting the lantern on the floor, I took hold of the bookcase and pulled, but it would not shift. Odd-it had always been freestanding, but was now anchored to the wall. My excitement mounting, I grabbed armfuls of books, haphazardly strewing them on the floor. The back of the case was solid wood, but I pushed between the shelves, trying to make something budge. Nothing yielded. I paused, listening for movement from upstairs, then stuck my head and shoulders into each and every section to knock softly on the backing. With a tiny, exhilarated laugh, I realized the bottom section was hollow. Determination revived, I shoved with all my weight against the wood, kicking over some of the volumes piled behind me as I grappled for leverage. My hands slipped, and my shoulder hit the left side, earning a groan--not from me, but from the bookcase. The right edge shifted toward me, just enough for me to fit my fingers behind and force it open. The gap I had created was large enough for me to squirm through, and I found myself sitting on the dirt floor of a small room behind the wall. It was partially below ground, cool, but not drafty; in fact, it was difficult to breathe in the small, dark, dusty space. I leaned back through the opening in the bookcase and grabbed the lantern. When I could at last see what the room contained, I grinned. Before me were stacked weapons of every sort--daggers, long-knives, swords, bows and arrows, lances, whips--legions and legions of glorious weapons.

GRANDMA GLORIA’S BETTER THAN SEX CAKE 1 heaping cup walnuts, finely chopped 1 cup flour 1 stick butter, softened ¾ cup confectioners’ sugar 1 8-ounce package cream cheese, softened 1 large container Cool Whip, thawed 1 large box instant chocolate pudding 3 cups milk Preheat oven to 350°F. Crust: Mix butter, flour, and most of the nuts together (reserve 2 tablespoons for garnish) and press into a 9 x 13-inch pan. Bake for 20 minutes and cool completely. First Layer: Beat confectioners’ sugar, cream cheese, and 1 cup of Cool Whip with an electric mixer until well blended, and spread carefully over crust. Second Layer: Beat pudding and milk for 2 minutes with an electric mixer and spread over first layer. Third Layer: Spread Cool Whip generously over the pudding layer and garnish with remaining nuts. Refrigerate several hours before serving, and then enjoy! (Alternatively, let the pudding set for a few hours before adding Cool Whip Layer (makes Cool Whip easier to spread). Warning: Aphrodisiac properties well documented. Consume at your own risk!

completely melted. Add the vanilla extract, hot chocolate mix, and sugar, stirring thoroughly until well-blended. Remove from heat and slowly add 1⁄2 cup of the half and half, stirring until smooth. Let cool to room temperature. Place ice, remaining 1 cup of half and half, and chocolate mixture into a blender. Blend until the mixture reaches a smoothie-like consistency. Pour into a large cup and top with whipped cream and chocolate shavings.

Distorted, clawed hands hung the bag of precious herbs around the thick, muscular neck of the wolf, and then the animal took off in a dead run, racing the climbing sun as it burned away the thick cloud covering. Fur began to smoke, and blisters rose beneath the thick pelt. Thunder cracked unexpectedly. Thick black clouds, heavy with rain, blew across the sky, providing Mikhail with dense cover from the sun. The storm rolled in over the forest fast, with wild winds kicking up leaves and swaying branches. A bolt of lightning sizzled across the sky in a fiery whip of dancing light. The sky darkened to an ominous cauldron of boiling clouds. Mikhail bounded into the cave and raced along the narrow maze of passages toward the main chamber, shape-shifting as he ran. Gregori’s cool silver gaze slid over him as Mikhail relinquished the herbs. “It is a wonder you have been able to tie your shoes without me all of these centuries.” Mikhail sank down beside his brother, one hand over his burning eyes. “It is more of a wonder you have stayed alive with your ostentatious displays. Remind me to remove my impressionable brother from your disrespectful presence before your winning ways rub off on him.

Triple-Chocolate Parfait This recipe comes from Michael Lewis-Anderson, the brilliant chocolate stylist from Wittamer in Brussels, who swears he cannot make his parfaits fast enough for chocolate lovers who come from all around the world for his superlative creations. When melting the chocolates, be sure that the bowls are thoroughly dry first. Just a drop of liquid can cause chocolate to become stiff and unmanageable. Since you are making three distinct mousse layers, whip all the cream in one bowl and then separate it into thirds, and do the same with the egg whites. For a change of pace, instead of serving the three mousses as a cake, divide the recipe in half and layer the three mousses in 8 tall wine goblets. They’re especially elegant when topped with shavings of dark, milk, and white chocolate, or perfect berries during the summer. ONE TALL 9-INCH (23-CM) CAKE, 8 TO 10 SERVINGS, OR 8 GOBLETS 9 ounces [255 grams] bittersweet or semisweet chocolate, chopped 9 ounces [255 grams] white chocolate, chopped 9 ounces [255 grams] milk chocolate, chopped 2¼ cups [560 ml] heavy cream 9 large egg whites Chocolate shavings Lightly oil a 9 × 3-inch (23 × 7.5-cm) springform pan and set it on a serving platter. • In three separate medium-sized heatproof bowls, melt each chocolate successively over a saucepan of simmering water (you can use the same saucepan, just melt one after the other). Remove each chocolate from the heat and set aside to cool to lukewarm. • Whip the cream until it holds soft, droopy peaks. It should be relatively stiff but not dry and curdled. You should have about 6 cups (1½ liters) of whipped cream. • Making sure your chocolate is not hot, fold one-third of the whipped cream (about 2 cups [500 ml]) into the dark chocolate in two separate additions. • Divide the remaining whipped cream between the bowls of milk and white chocolate, then fold the cream into each. • In a clean bowl, beat the egg whites until they are thick and hold their shape, but not dry. • Fold one-third of the egg whites (about 2½ cups [625 ml]) into each chocolate mousse filling, folding until smooth. • Pour the dark chocolate mousse into the prepared cake pan and level the top. Add the milk chocolate mousse, spreading it over the dark chocolate mousse and leveling the top. (If the milk chocolate mousse seems thin, freeze the cake for about 30 minutes before adding the white chocolate mousse.) • Finally add the white chocolate mousse to the top. (It will seem thin, but that is fine.) • Chill the parfait cake for at least 6 hours, or freeze, before removing the sides of the cake pan. The cake should be sliced and served either chilled or frozen. Serve it with the chocolate shavings. • If you are concerned about serving uncooked egg whites, pasteurized egg whites are available in most grocery stores.

Mystery Cookies Preheat oven to 350 degrees F., with rack in middle position. ½ cup melted butter (1 stick) 3½ cups white sugar 2 beaten eggs (just whip them up with a fork) 1 can condensed tomato soup (the regular plain kind, not “Cream Of Tomato” or “Tomato with Basil” or anything else fancy—I use Campbell’s) 2 teaspoons cinnamon 2 teaspoons nutmeg (if you grind your own, use 1 teaspoon instead of 2) 2 teaspoons baking soda 2 teaspoons salt 2 cups raisins (either golden or regular) 2 cups chopped walnuts (measure after you chop them) 4½ cups flour (no need to sift) Microwave the butter in your mixing bowl to melt it. Add the sugar, let it cool a bit, and mix in the beaten eggs. Open a can of condensed tomato soup, add that to your mixing bowl, and then mix it all up. Stir in the cinnamon, nutmeg, baking soda, and salt. Then add the raisins and the walnuts, and stir. Measure the flour and add it in one-cup increments, mixing after each addition.   Let the dough sit for ten minutes or so. Drop the dough by teaspoons onto a greased or Pammed cookie sheet, 12 to a standard sheet. (If the dough is too sticky to scoop, you can chill it for a few minutes, or dip your teaspoon into a glass of cold water.)   Bake at 350 degrees F. for 10 to 12 minutes or until the cookies are golden brown on top. Let them sit on the cookie sheet for a minute or two (no longer or they’ll stick) , and then transfer them to a wire rack for complete cooling.   A batch of Mystery Cookies yields about 10 dozen. (I know that’s a lot, but they’ll be gone before you know it.) They’re soft and chewy and a real favorite.

I want the same things out of life you do,” I admit. “I just go about them in a different way. You adapt to your environment, I adapt to mine.” I put my hand back on hers. “Let me show you I’m different. Oye, would you ever date a guy who couldn’t afford to take you to expensive restaurants and buy you gold and diamonds?” “Absolutely.” She slips her hand out from under mine. “But I have a boyfriend.” “If you didn’t, would you give this Mexicano a chance?” Her face turns a deep shade of pink. I wonder if Colin ever makes her blush like that. “I’m not answering that,” she says. “Why not? It’s a simple question.” “Oh, please. Nothing about you is simple, Alex. Let’s not even go there.” She puts the car in first gear. “Can we go now?” “Si, if you want. Are we cool?” “I think so.” I hold my hand out for her to shake. She eyes the tattoos on my fingers, then extends her hand toward mine and shakes it, her enthusiasm apparent. “To hand warmers,” she says with a smile on her lips. “To hand warmers,” I agree. And sex, I add silently. “Do you want to drive back? I don’t know the way.” I drive her back in comfortable silence while the sun sets. Our truce brings me closer to my goals: graduating, the bet…and something else I’m not ready to admit. As I pull her kick-ass car into the dark library parking lot, I say, “Thanks for, you know, lettin’ me kidnap you. I guess I’ll see you around.” Taking my keys out of my front pocket, I wonder if I’ll ever be able to afford a car that isn’t rusted, used, or old. After I step out of her car, I pull out Colin’s picture from my back pocket and toss it on the seat I just vacated. “Wait!” Brittany calls out as I’m walking away. I turn around and she’s right in front of me. “What?” She smiles seductively as if she’s wanting something more than a truce. Way more. Shit, is she gonna kiss me? I’m taken off guard here, which usually doesn’t happen. She bites her bottom lip, as if she’s contemplating her next move. I’m totally game to making out with her. As my brain goes through every scenario, she steps closer to me. And snatches my keys out of my hand. “What do you think you’re doin’?” I ask her. “Getting you back for kidnapping me.” She steps back and with all her might whips my keys into the woods. “You did not just do that.” She backs up, facing me the entire time, as she moves toward her car. “No hard feelings. Payback’s a bitch, ain’t it, Alex?” she says, trying to keep a straight face. I watch in shock as my chem partner gets into her Beemer. The car drives out of the lot without a jolt, jerk, or hitch. Flawless start. I’m pissed off because I’m going to have to either crawl around in the dark woods trying to find my keys or call Enrique to pick me up. I’m also amused. Brittany Ellis bested me at my own game. “Yeah,” I say to her even though she’s probably a mile away and can’t hear me. “Payback is a bitch.” ¡Carajoǃ

You tossed me into the horse trough!” Winnie bellowed. “You got me wet.” The earl towered over her. “So I got you wet.” But then he grinned. “And it’s a hot day, and you look happy in there.” She grinned back and splashed him. “I’m nice and cool,” she cooed, “and you are all hot and miserable, and besides, you won’t fit in the horse trough, so there!” She splashed him again, provoking him to whip off his shirt, splash her back, then advance on her, growling and threatening while she shrieked her delight. Douglas emerged from the barn, his frown clearing at the display of negotiations before him. “So we are back in charity with one another?” he asked as Winnie stood up and pulled her pinny over her head. “We are wet,” Winnie retorted, “because he dunked me, because I… Well, I am wet.” Her pinafore hit the grass with a sodden plop, and she grinned at both men in her short dress. “But I am nice and cool.” “So you are,” Douglas said, “and you’ve very considerately seen to the comfort of the earl, as well. I, however, am going to repair to the house for luncheon and hope there is something left for the two of you, as you must now change before you can come to table.” “Here.” The earl lifted Winnie out and wrapped his shirt around her. “You are turning blue, and while the color goes with your eyes, Miss Emmie will tear a strip off me if you catch a cold.” He

Happy Camper Tip #18   Red and White Oatmeal Bars: Melt two sticks of butter or margarine in a large microwave-safe bowl. Add one cup of white and one cup of brown sugar and stir well. Add two eggs, one teaspoon of vanilla, one-half teaspoon each of baking powder, baking soda, salt, and cinnamon, and one-fourth teaspoon nutmeg and mix. Stir in one cup of white flour, one cup of whole wheat flour, and one and a half cups rolled oats. Add one and a half cups white chocolate chips and one cup dried cranberries. Spread in a greased 9 x 13 pan. Bake at 350 for 35-40 minutes and cut into bars when cool. These store well and are a big hit with adults and kids alike. And like most desserts, they’re even better with ice cream or whipped cream.

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2 eggs 1 teaspoon vanilla 2 cups cake flour 1½ cups sugar 1 teaspoon baking soda ¼ teaspoon salt Grease and flour two 8½ by 4½-inch loaf pans. Put the chocolate, butter, and coffee in a heavy saucepan with a 4½-quart capacity. Place over low heat, stirring constantly, till chocolate is melted, then stir vigorously till mixture is smooth and thoroughly blended. Set aside to cool for at least 10 minutes. Beat in bourbon, eggs, and vanilla. Sift dry ingredients together and beat into the chocolate mixture till well blended. Divide batter between prepared pans and bake in a 275°F oven 45 to 55 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto racks to cool completely. Serve with whipped cream, crème fraîche, or Espresso-Caramel Sauce. ESPRESSO-CARAMEL SAUCE 1 cup sugar ⅓ cup water ½ cup heavy (whipping) cream 3 tablespoons espresso Whisk sugar into water and pour into heavy-bottomed saucepan—preferably one with a white or light-colored interior, so you can keep an eye on the color change of the caramel. Stir over medium heat until sugar is completely dissolved, about 1 minute. Increase heat to high and bring to a boil. Do not stir, but wash down sides of pan frequently with a clean brush dipped in water. Meanwhile, heat cream to a simmer in another pan. When sugar begins to caramelize and turn golden around edges of pan, lift pan very carefully and gently swirl mixture to ensure even caramelization. Boil until syrup is a beautiful, deep amber—3 to 4 minutes. Remove from heat and set pan in sink. Slowly pour in hot cream, whisking to combine. Mixture will bubble up and may splatter. You may want to wear glasses to protect your eyes. Stir in espresso and blend until smooth. If mixture starts to harden, return to low heat and whisk until dissolved. While sauce is still warm, strain through fine-mesh strainer. Makes about 1 cup.

Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

He then turned back to his bride and paused as he noted the welts on her back. Ross recognized them as whip marks at once and it made him stiffen with rage at the thought of anyone touching her so in violence. He hadn’t cared much for her parents; their demeanor was cool and uncaring toward their daughter. He hadn’t seen a single sign of affection for her, but this pushed his feelings for them from indifferent to active dislike. Mouth

The night wind whispered, rattling the bark on the roof. She strained her ears. A footstep? A rustle of leather? She set her rosary aside and crawled to the window. Silver light shifted in the swaying trees along the river, and she felt a cool breeze. Oh, Lordy, her pantalets were gone! She clutched the sill and eased her head through the square. What she saw didn’t surprise her. Hunter sat astride his horse, right out in the open, bold and challenging. The wind caught his hair, whipping it about his carved features. He lifted a powerfully muscled arm to her in silent salute, his fist clutching her wet drawers. For several endless seconds they stared at one another, then he wheeled his horse, his arm still held high, her ruffled underwear fluttering like a flag of glory behind him. Loretta watched long after he rode from sight. I’m dreaming. He wasn’t really there. I’ve just been dreaming. She had nearly convinced herself when her gaze fell to the edge of the roof. Where was her bowl? Had the heathen lowlife swiped that as well? Then she spotted it sitting under the window. She knew then that the Comanche had been there and had stared at her while she dreamed of him. She couldn’t make herself touch the bowl. He had touched it. Oh, mercy. And now he had her drawers. Had he spied on her while she bathed? The thought made her feel naked as sin.

Get away from me!” I snarled as I spun circles of flames in the dark air, batting the whip away from me and almost setting the retiarius net aflame. “Stay back or burn, you jackals!” One girl screamed in alarm as my torch set her tunic hem smoldering, and she quickly fell back, slapping at the cloth. The firebrands flared and flamed in my hands, trailing smoke and embers in the dimachaerus patterns I’d practiced, as my attackers backed off. When I lunged straight at the girl with the whip, she turned and ran, melting back into the night, the other girls following close on her heels. I shouted after them to come back and face me. In truth, I was just as glad they were gone. My arms and legs throbbed as I let the torches drop to my sides. I squeezed my eyes shut to clear the afterglare of fire blindness. When I opened them again and lifted my head to the cool night breeze, I saw a figure, cloaked and hooded, standing on the balcony above the courtyard, watching me. The Lanista. I couldn’t see her face, but I knew it was her. I could feel her gaze on me, sharp and appraising. I straightened up, standing as tall as I could, and met her gaze. She stood there for a long moment. Then she turned without a word and disappeared into the darkness.

If you are easily upset, don’t continue year after year that way. If you allow little things like long lines, the weather, a grumpy salesman, or an inconsiderate receptionist to steal your joy, draw a line in the sand. Say, “You know what? That’s it. I’m not giving away my power anymore. I’m staying calm, cool, and collected. David J. Pollay, author of The Law of the Garbage Truck, was in a New York City taxicab when a car jumped out from a parking place right in front of it. His cabbie had to slam on the brakes, the car skidded, and the tires squealed, but the taxi stopped an inch from the other car. The driver of the other car whipped his head around, and honked and screamed in anger. But David was surprised when his cabbie just smiled real big, and waved at him. David said, “That man almost totaled your cab and sent us to the hospital. I can’t believe you didn’t yell back at him. How were you able to keep your cool?” The cab driver’s response, which David calls, “The Law of the Garbage Truck,” was this: “Many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger, and full of disappointment. As their garbage piles up, they look for a place to dump it. And if you let them, they’ll dump it on you. So when someone wants to dump on you, don’t take it personally. It doesn’t have anything to do with you. Just smile, wave, wish them well, and move on. Believe me, you’ll be happier.” Successful people don’t allow garbage trucks to unload on them. If somebody dumps a load on you, don’t be upset. Don’t be angry. Don’t be offended. If you make that mistake, you’ll end up carrying their loads around and eventually you’ll dump them on somebody else. Keep your lid on. Sometimes you may need to have a steel lid. These days, though, so many people are dumping out poison through criticism, bad news, and anger, you’ll need to keep that lid on tight. We can’t stop people from dumping their garbage, but by keeping our lids on, we can tell them to recycle instead!

He commands winds and spiritual winds that whip the mind into sorcerous inspiration. His voice is the whisper of winds, the calm seduction of the cool breeze, and the roar of storms.

Tell me when to stop,” he murmured, slowly turning her in his arms, so she was facing the warm vents. “And I will keep us where you find it most comfortable.” She shivered, and he could assume it was the depth of his voice in her ear that affected her so. “Arges?” “Yes, kairos?” Perhaps he leaned a little too close. Perhaps he slightly nuzzled his lips against her ear as he said the words. “I’m going to remove my suit. It keeps me warm in cold water, but keeps me cool in warm water. Just the top, but... Will you not look?” She asked the impossible. He had to hold on to her. The currents were far too strong for her to stay in one place without them whipping her away from him. So that meant she would be pressed against him, skin to skin, for the first time. He would surely die remaining still and not looking or touching everything he’d never seen bare. Still, she had asked. And he had promised that he would take care of her.

Her temper sparking, nostrils flaring. The look hooks a chain into the center of my chest and jerks me back, whipping me into the past. Every harsh word, every broken promise, every moment of aching loneliness whether she was next to me or not. She tries to play it cool but that always makes the explosion worse. “Pepper,” she says through clenched teeth, “I’d like you to shut your silly little mouth and listen to what I’m trying to tell you.” “I know what you are trying to tell me. I’m terrible at reading people but I can read you, Mom. You make it so obvious.” That fake smile falls. A deep red rushing up her cheeks to the tips of her ears. “You better knock it off young lady. You are being extremely unlikeable right now. If you’d –“ “I don’t want you to like me, Mom.” I yell, throwing my arms up and gaining more than a few looks. “I don’t give a fuck if anyone finds me likeable. I just want you to care. I want you to care enough about your only child that you have even the tiniest bit of hesitation before hitting me up for money after abandoning me on a random doorstep.” She grips my arm, ripping me into the nearest corner – eyes scanning the room as I garner more attention. “Shut your damn mouth, now, Pepper Ann. I didn’t abandon you.” She spits, face getting close to mine as I shrink under her glare. “You know I’ve always done my best. Have I made mistakes, sure, of course. I’m only human. But I’m not allowed any grace? Any room for error? What about the mistakes you’ve made. I never throw your greed in your face. The way you were always putting on airs. I’d never make you feel bad for that.” “All you’ve ever done in my life is make me feel bad.” I say, with a choked laugh, tears pricking at my eyes, a few falling down my cheeks.

wife wanted to stay at home and cater to our children, do housework, and take care of the home, she could,” he shrugged nonchalantly. “If not, that’s cool, too. Whether she’s whipping up a meal with an apron on, waiting on Daddy to get home, or if she’s walking through the door from chasing a bag at her nine-to-five, I’ma love her and take care of all her needs. Shit makes no difference to me. Supporting my woman on any level isn’t a weakness to me.

The foot-long blades were half green, half brown as they whipped back and forth in the breeze, swaying in violent unison. The sun rose above the hills with a temper, unusual for this time of year. Intermittent cool temperatures had syphoned the green out of the leaves until they browned enough to break free, falling to the ground like Icarus, scorched and devoid of purpose.

Maman’s Cheese Soufflé YIELD: 4 SERVINGS WHEN MY MOTHER got married, she was seventeen and my father was twenty-two. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless. My father liked cheese soufflé, so my mother graciously obliged. She had never made a soufflé before, but a friend told her that it consisted of a white sauce (béchamel), grated cheese, and eggs—a cinch! To the béchamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven. Voilà! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture. Ignorance is bliss, and in this case it was indeed: the soufflé rose to a golden height and became a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard soufflé, it is delicious. 6 tablespoons (¾ stick) unsalted butter, plus more to butter a 6-cup gratin dish 6 tablespoons all-purpose flour 2 cups cold whole milk ½ teaspoon salt ½ teaspoon freshly ground black pepper 5 extra-large eggs 2½ cups grated Swiss cheese, preferably Gruyère (about 6 ounces) 3 tablespoons minced fresh chives Preheat the oven to 400 degrees. Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, add the milk in one stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool. Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese, and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite a while, it is best served immediately.

Rather than focusing on “shattering the gender binary,” I believe we should turn our attention instead to challenging all forms of gender entitlement, the privileging of one’s own perceptions, interpretations, and evaluations of other people’s genders over the way those people understand themselves. After all, whenever we assign values to other people’s genders and sexualities—whether we call them subversive or conservative, cool or uncool, normal or abnormal, natural or unnatural—we are automatically creating or reaffirming some kind of hierarchy. In other words, when we critique any gender as being “good” or “bad,” we are by definition being sexist.

(1) Butterbeer and Ice Cream Floats Treat yourself with the ultimate mug of happiness. It has practically everything we all die for; cream, ice cream, and butterbeer. It serves as an excellent beverage for the table when there are special celebrations around. It's warming and soothing to the core. It does take a little extra time and is made with many ingredients, but it will be all worth it. Makes: 4 Cooking Time: 10 minutes Duration: 20 minutes Ingredient Checklist: For the Dark Butterscotch Caramel Sauce: 1 cup whole milk 1 3/4 cups dark brown sugar ¼ cup butter ½ cup heavy whipping cream 2 teaspoons vanilla extract 1 teaspoon sea salt 2 tablespoons Scotch whiskey 2 tablespoons molasses For the No-Churn Caramel Coconut Ice Cream: 4 cups whole milk 1 ½ cups sugar 2 cups full-fat coconut milk ¼ cup cornstarch 8 egg yolks 4 tablespoons butter ½ teaspoons salt 2 teaspoons vanilla ¼ cup prepared caramel For the Butterbeer: 1 ½ cups carbonated water 1 teaspoon strong black coffee ¼ teaspoon vanilla extract 3 ½ tablespoons prepared caramel 1 tablespoon whipping cream ½ teaspoons cocoa powder 3 - 4 drops cider vinegar 1 dash salt 1 dash nutmeg 1 dash cinnamon 1 dash ginger HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH How to Cook: For the Caramel: Mix brown sugar with milk, butter, cream, salt and molasses in a saucepan on medium heat. Boil the mixture and stir cook for 10 minutes until it darkens. Stir in bourbon then reduce the heat. Cook for 5 minutes. Add vanilla and mix well. Allow it cool and store in a sealed container. For the No-Churn Coconut Caramel Ice Cream: Beat egg yolks with sugar in a large bowl. Stir in salt, cornstarch, and milk. Transfer the mixture to a cooking pan. Stir cook for 8 minutes on low heat then turns off the heat. Add vanilla, caramel, and butter and mix well. Strain the mixture through the mesh strainer into a container. Refrigerate for 30 minutes. Meanwhile, beat coconut milk until fluffy. Pour the cream into ice cream mixture and mix well. Freeze overnight. For the Butterbeer Floats: Mix all the ingredients for butterbeer except carbonated water at the bottom of a mug. Add a cup of carbonated water and place 2 scoops of coconut ice cream. Serve immediately.

Dough 4 egg yolks 2/3 cup white sugar 1 stick of butter (1/2 cup) 1/3 cup of sour cream 1 1/2 cup flour 1 tsp baking powder 1 pinch of salt 1 Tbsp vanilla extract Zest of 1 lemon Filling 3-4 large Granny Smith or other baking apples 1 tsp of cinnamon 1 pinch of flour Meringue: 4 egg whites 2/3 cup white sugar Equipment a mixer springform pan Preheat oven to 350 degrees. Grease a springform pan. I used 2 6-inch ones, because smaller cakes are easier to store, but one 9 or 10 inch springform pan would work as well. Separate egg yolks from egg whites. Refrigerate egg whites. Grate zest from 1 lemon. Peel apples, slice them into 1/2 inch thick slices, add cinnamon and flour. Mix thoroughly. If the apples are on the sweeter side, add a bit of lemon juice. Set aside. Cream 2/3 cups sugar with room temperature butter with a hand mixer. Add egg yolks one by one, mix thoroughly. Add sour cream, vanilla, and lemon zest. Mix. In a separate bowl combine flour, baking powder, and salt. Mix. Add to the wet ingredients and pour into the springform pan. Layer the apples on top. Bake for 30 minutes. After 30 minutes, removed the pan from the oven. Whip egg whites until stiff peaks form. Add sugar a little at a time and continue whipping until meringue forms and the entire 2/3 cup of sugar is gone. Layer meringue on top of the apples. Bake for additional 20 minutes. Meringue should be blush and pretty. Remove from oven and let cool to room temperature. Gently run a knife along the edge of the pan just like Dina did, to cut meringue, otherwise when you release the pan, half of it will come off. Release the pan and lift straight up. Enjoy with tea or your favorite beverage. ALSO BY ILONA ANDREWS Kate Daniels World BLOOD HEIR Kate Daniels Series MAGIC BITES MAGIC BLEEDS MAGIC BURNS MAGIC

I wanted to walk with Lou and not be tortured watching Grandma trying to breathe, but Ken said, Okay man, catch you later bro! Lou put his hair in a ponytail he tied up with his wet shirt. He was wearing flip-flops. Yo Louie, your rosy parker is visible for all the world to see! said Ken. Lou said eat your heart out, cat. Grandma said she wanted to visit Lou later in the evening. He put his head in the car window where Grandma was sitting and said he’d really love that, man. He put his fist in the car to bump but Grandma grabbed it and kissed it. He laughed. He told Grandma he loved her. She loved him too. She said I love you too, Louie, so much, sooooooo much. Oh boy, do I love you boys! Judith, I love you, too! Grandma had taken care of Lou when he was a baby and she was thirteen years old. He was as smart as a whip. She had carried him and carried him when he cried. Why was Lou suffering? He looked naked when he walked away. His hair was piled on top of his head. He only had his shorts and flip-flops on. He had a cool way of walking down the road and nodding at people in their cars. Lou does his thing! said Grandma. Lou does his thing, said Ken. I wondered, What is Lou’s thing? I wanted it to be my thing too.

The rain cooled our burning skin, but Maddox burned us up. The thunder echoed through the trees, but Maddox growled louder. The lightning sizzled in the air, but our chemistry outshone any electrical storm. The wind whipped at our exposed bodies, but Maddox shielded me from all storms but his own.

Macarons (Hint: macarons are best made when the humidity is low and not raining) Gather ingredients: 3 egg whites, at room temperature 1/3 cup granulated sugar 1 cup confectioners’ sugar 1 cup finely ground almond flour 1-2 drops food coloring  Make batter and bake a. Preheat oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper. b. Beat egg whites in a standing mixer or with a hand mixer with a whisk attachment, until loose peaks form.  c. Add granulated sugar in three parts, and beat until sugar is dissolved and stiff peaks form.  d. Sift powdered sugar and almond flour through fine mesh strainer. Fold flour mixture into whipped egg whites, trying to maintain as much volume as possible and do not overmix.  e. Add food coloring until desired color is reached.  f. Transfer to a plastic baggie or piping bag with round tip. If using baggie, snip the tip. Pipe 1-inch rounds onto baking sheets with parchment paper on them. And let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.  g. Bake in preheated oven until ruffled edges (referred to as feet) have formed and macarons are set and not wiggly. 9-13 minutes.  h. Remove sheets from oven and let cool on baking sheet set on wire rack for 15-20 minutes. Transfer macaron to wire rack and cool completely.  Make filling and fill cookies.  1 ½ cups powdered sugar

The shindig lasted into the wee hours. Food tables a disaster zone. Liquor flowing like a faucet. Skee-Balls flying off the table and ping-pong balls being crushed. Then it was time for the hugs and tears. Serge held each of his neighbors by the shoulders, promising never to forget them and that yes, someday he would return. Then it was that moment. Serge and Coleman waved back at everyone gathered outside the condo as they climbed into the Galaxie, speeding off through Key Largo, then onto the “Eighteen-Mile” into Florida City and Homestead, and another long run up Krome Avenue through the endless agricultural expanses with those massive sprinkler machines. Their windows were down, whipping their hair with brisk atmosphere. In the crisp pre-dawn blackness of four a.m., they pulled up to a stoplight at the intersection with the Tamiami Trail. No cars. To the right, the Dade Corners truck stop and airboat culture store. Ahead to the left, the still ridiculously out-of-place Miccosukee casino. The traffic light was unusually long, as was usual, and the cool breeze continued blowing through the open windows. They were at one of those few Florida places that could genuinely be described by any

This time it was a strawberry shortcake with homemade whipped cream. If Angela closed her eyes, she could still remember the fluffy perfection of the shortcake, the ripe flavor of the strawberries, the sweet thickness of the cream. But more than that, she remembered a summer day from her childhood that the cake made her recall. She'd been only seven years old, and on the hottest day of the summer, she and Daddy had gone down to Sweet Creek, which ran right through town, meandering behind houses and through the park, until it emptied into Dove Pond itself. Daddy had loved creeks, and there was nothing he liked better than to roll up his pants and walk barefoot over rocks worn smooth by cool, shimmering water. She'd learned to love that same experience herself. That summer day, the heat of the late afternoon had dissipated as the coolness of the water washed over their feet. They'd held hands as they walked, and had laughed and talked as they splashed and scared off more fish than she could count. Oh, how she relished that memory. And Ella's cake had made it so immediate, so real, that when Angela had finished swallowing the final bite, she'd had to wipe away happy tears. That had been one of the best days of her life. But then that was the beauty of an Ella Dove cake. It wasn't just the flawlessness of the bake, or the richness of the flavors, although they were something to behold themselves. It was the unexpected memories of those perfect combinations of flavor and texture stirred. The glimpses of special, exquisite moments from one's past were astoundingly real and, oh, so precious.

CHOCOLATE MOUSSE 1 egg per person, 1 oz plain or vanilla chocolate per person. Melt the chocolate in a thick pan over a low flame with a tablespoon of water. A tablespoon of rum added will do no harm. Stir the chocolate until it is smooth. Separate the eggs and beat the yolks. Stir the melted chocolate into the yolks. Whip the whites very stiffly and fold them over and over into the chocolate, so that they are perfectly blended, or the chocolate may sink to the bottom. Put the mousse into a soufflé dish so that the mixture just about comes to the top (nothing is sadder than a small amount of mousse hiding at the bottom of a huge glass bowl) and leave it in a cool place to set. Unless in a hurry, don’t put it on the ice, as this tends to make it too hard. Instead of water, the chocolate can be melted in a tablespoon of black coffee. SAINT

Champagne Cupcakes A light fluffy cake topped with champagne frosting. ½ cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1¾ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup sour cream ½ cup champagne Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a small bowl, whisk together the sour cream and the champagne. It will fizz a bit. Alternately add the flour mixture and the champagne mixture to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Champagne Frosting 1 cup champagne 1 cup butter, softened 2½ cups confectioners’ sugar 1 tablespoon champagne Simmer one cup of champagne in a small saucepan until reduced to two tablespoons. Allow to cool. In a small bowl, cream together the butter and confectioners’ sugar until thick and creamy. Add the reduced champagne plus one tablespoon champagne. Whip together until light and fluffy. Decorate the cupcakes with the frosting using a pastry bag. Garnish with champagne-colored pearlized sprinkles.

I’ll have the big one.” I pointed to the giant funnel cake painted on the front of the stand. It was the size of six funnel cakes, had three flavors, red velvet, standard, and churro, and was absolutely drenched in whipped cream, strawberries, and powdered sugar. “Are you getting it for the challenge?” the lady asked as she looked at me dubiously. “There’s a challenge?” I asked because I’d meant to bring it back so we could all share it, but before she could even respond, Eric piped up. “Yeah. if you can eat the whole thing in thirty minutes, it’s free!” He grinned at me. “You can totally do it, Nick.” “I also think you can do it, Starlight,” Aylin added and when I looked at her, I suddenly very much wanted to do it. “Okay, sure!” I smirked. “One challenge.” I smacked my belly. “Nothing like six thousand calories of sugar to rev you up.” “Damn straight!” Eric said with a bounce. “Man, this is gonna be so cool. I watched someone try earlier, and he barfed all over the floor before he was a quarter full.

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

The wind whipped Lucky’s fur and he shivered, crouching low to the ground. The Moon-Dog had vanished, leaving only a scattering of stars to cast their shallow light. He squinted into the darkness. As his eyes adjusted, he realized he was perching on a blade of black rock, a tiny stone island surrounded by water. He took a tentative step over the rock and faltered. The water wasn’t moving—it was frozen to ice. As Lucky lowered his head, he could see white patterns across its surface like spiders’ webs. Ahead, the sky of no-sun was as thick and dark as a storm cloud, yet craning his head Lucky could just make out a circle of amber light. Was it the Sun-Dog rising, or something else? He took a step forward, placing his forepaw on the ice. The freezing cold was sharper than a blast of fire and Lucky whipped away his paw with a howl of pain. He licked it, gazing into the distance. He could still see a light, though now it looked farther away. . . . Somehow he knew he had to reach it, but he didn’t think he’d make it over the long stretches of ice. He backed over the black rock, wondering what to do. He was alone, trapped on the island—and the Ice Wind was coming. He heard hissing and spun around. The ice was clawing its way over the edge of the island. Its touch turned the rock a shiny white, like clear-stone. Lucky’s breath caught in his throat. He threw a frantic look over his shoulder. The ice was creeping onto the land from all sides, fizzing and murmuring with its cool, white tongue, freezing the land beneath its ghostly pelt. Lucky cried out. “Bella! Sweet!” No dog answered his calls. The ice was close now, whispering and crackling at his paws. Lucky watched in horror as it climbed up his legs, searing him with its deathly touch, turning his fur brittle and white as frost. He tried to pull away, but his legs were frozen. He tried to cry out again, but his jaw was locked with cold. Far in the distance, the amber light flickered and died. Now there was only chill and darkness. And then, in the darkness, the furious howls of fighting dogs.

STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter