Cream Cheese Quotes

If I had my life to live over... Someone asked me the other day if I had my life to live over would I change anything. My answer was no, but then I thought about it and changed my mind. If I had my life to live over again I would have waxed less and listened more. Instead of wishing away nine months of pregnancy and complaining about the shadow over my feet, I'd have cherished every minute of it and realized that the wonderment growing inside me was to be my only chance in life to assist God in a miracle. I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed. I would have invited friends over to dinner even if the carpet was stained and the sofa faded. I would have eaten popcorn in the "good" living room and worried less about the dirt when you lit the fireplace. I would have taken the time to listen to my grandfather ramble about his youth. I would have burnt the pink candle that was sculptured like a rose before it melted while being stored. I would have sat cross-legged on the lawn with my children and never worried about grass stains. I would have cried and laughed less while watching television ... and more while watching real life. I would have shared more of the responsibility carried by my husband which I took for granted. I would have eaten less cottage cheese and more ice cream. I would have gone to bed when I was sick, instead of pretending the Earth would go into a holding pattern if I weren't there for a day. I would never have bought ANYTHING just because it was practical/wouldn't show soil/ guaranteed to last a lifetime. When my child kissed me impetuously, I would never have said, "Later. Now, go get washed up for dinner." There would have been more I love yous ... more I'm sorrys ... more I'm listenings ... but mostly, given another shot at life, I would seize every minute of it ... look at it and really see it ... try it on ... live it ... exhaust it ... and never give that minute back until there was nothing left of it.

Maybe he was a good a good whitecoat—like Jeb. And maybe the moon was made of cream cheese.

On Saturday, he ate through one piece of chocolate cake, one ice-cream cone, one pickle, one slice of Swiss cheese, one slice of salami, one lollipop, one piece of cherry pie, one sausage, one cupcake, and one slice of watermelon That night he had a stomach ache.

Cream cheese is the perfect blank slate from which to make a flavorless sandwich spread that can serve as an alternative to mayonnaise or butter. Or use it as God intended: on a fresh, toasted bagel.

An ice sculpture in the Sahara makes about as much sense as donkey left open gaping wagon, Sergeant (add cream cheese sparingly).

There’s an organic grocery store just off the highway exit. I can’t remember the last time I went shopping for food.” A smile glittered in his eyes. “I might have gone overboard.” I walked into the kitchen, with gleaming stainless-steel appliances, black granite countertops, and walnut cabinetry. Very masculine, very sleek. I went for the fridge first. Water bottles, spinach and arugula, mushrooms, gingerroot, Gorgonzola and feta cheeses, natural peanut butter, and milk on one side. Hot dogs, cold cuts, Coke, chocolate pudding cups, and canned whipped cream on the other. I tried to picture Patch pushing a shopping cart down the aisle, tossing in food as it pleased him. It was all I could do to keep a straight face.

Eating a plain bagel with no cream cheese is like eating the inner tube of a bicycle tire, and I’d rather ride my roller skates to work.

Where did you find the whipped cream?” he asked. “You had milk, I had science,” said Jack. “It’s amazing how much of culinary achievement can be summarized by that sentence. Cheese making, for example. The perfect intersection of milk, science, and foolish disregard for the laws of nature.

STAY HOME FROM SCHOOL FAUX VOMIT: 1 cup of cooked oatmeal 1.2 cup of sour cream (or buttermilk ranch dressing or anything that smells like rancid, sour milk) 2 chopped cheese sticks (for chunkiness) 1 uncooked egg (for authentic slimy texture) 1 can of split pea soup (for putrid green color) 1/4 cup of raisins (to increase gross-osity) Mix ingredients and simmer over low heat for 2 minutes Let mixture cool to warm vomit temperature Use liberally as needed Makes 4 to 5 cups

I think of all the things I will miss. I think about coffee, red velvet cupcakes with cream cheese frosting, Little Women, and Channing Tatum. Oh, how I will miss Channing Tatum.

No, you're not like me. You're better. A better person, a better goddamn everything. Now, eat your breakfast. And if you open your mouth to say you aren't everything I know you are, I'll stuff that bagel in it. Plain. Without cream cheese. Healthy food--the ultimate threat.

He had lunch with Cecilia that afternoon. They ate their corned beef on rye and cream cheese with lox in a diner peopled by waiters who looked like they´d met with utter disappointment and become attached to it.

Yes," agreed Childermass, "very great harm! For while he was in the pantry he ate three meat-pies." "And two cream cheeses," added Lucas. Mr. Norrell was forced to admit to himself that this did not seem much like the actions of a great magician

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

If my love were a bagel, I’d put cream cheese on it. But it’s not a bagel, so I just put cheddar on top. Would you like to try a sample?

I reached into my bag and pulled out a pumpkin spice muffin with walnuts that was as moist as anything. "It can be plain for breakfast or I can top it with cream cheese frosting. I like a muffin that can go from day to evening." I gave it to her. She sniffed it, nodded, and held it up. "How do I know you're not trying to poison me?" I wasn't expecting that question. "Ms. Morningstar, I swear, if I was going to poison you, I wouldn't ruin a perfectly fine muffin to do it.

I still wake up every day and try again to become a better version of myself. Some days I feel as if I’m getting closer to the best version of me. Other days I eat cream cheese for dinner. But the gift of life is that we get another chance tomorrow.

From the picnic basket, she withdrew a crusty baguette, a wedge of rich, double-cream cheese, two apples, some slices of paper-thin Bayonne ham, and a bottle of Bollinger ’36.

These brothers who I thought I knew were turning out to be a mystery wrapped in an enigma, slathered in conundrum flavored cream cheese.

Some days I feel as if I’m getting closer to the best version of me. Other days I eat cream cheese for dinner. But the gift of life is that we get another chance tomorrow.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping 1 tablespoon flour ⅔ cup brown sugar 1 cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour and brown sugar, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first. AUTHORS’ NOTES JENNIFER FINNEY BOYLAN

She kissed his lips then. They tasted of apples and cheese, of the revelation of things you never imagined going so well together. She tasted meting ice cream, too, melting defenses, herself melting into Russell.

FDR recoiled from the plebeian food foisted on him as president; perhaps no dish was more off-putting to him than what home economists referred to as “salads,” assemblages made from canned fruit, cream cheese, gelatin, and mayonnaise.

Loaded my black patent leather bag with sherry, cream cheese (for grammy’s apricot tarts), thyme, basil, bay leaves (for Wendy’s exotic stews—a facsimile of which now simmers on the stove), golden wafers (such an elegant name for Ritz crackers), apples and green pears. I was getting worried about becoming too happily stodgily practical: instead of studying Locke, for instance, or writing—I go make an apple pie, or study the Joy of Cooking, reading it like a rare novel. Whoa, I said to myself. You will escape into domesticity & stifle yourself by falling headfirst into a bowl of cookie batter.

We feign disinterest and laugh, and creep into the kitchen some nights, a triangle of light spilled on the floor form the fridge, shoveling cold casseroles, ice cream, jelly, cheese, into our mouths, swallowing without chewing as we listen to the steady, echoing tisk-tisk-tisk of the clock. I have done this. Millions of people have done this. There is an empty space in many of us that gnaws at our ribs and cannot be filled by any amount of food. There is a hunger for something, and we never know quite what it is, only that it is a hunger, so we eat.

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms. We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.

And then he bought me coffee and a bagel with cream cheese, drove me all the way to Long Island during 8 am traffic in downtown New York City, walked me up ten floors to my apartment and kissed me at the door, and made me promise to see him on Friday, at the latest.

I'm staying right here," grumbled the rat. "I haven't the slightest interest in fairs." "That's because you've never been to one," remarked the old sheep . "A fair is a rat's paradise. Everybody spills food at a fair. A rat can creep out late at night and have a feast. In the horse barn you will find oats that the trotters and pacers have spilled. In the trampled grass of the infield you will find old discarded lunch boxes containing the foul remains of peanut butter sandwiches, hard-boiled eggs, cracker crumbs, bits of doughnuts, and particles of cheese. In the hard-packed dirt of the midway, after the glaring lights are out and the people have gone home to bed, you will find a veritable treasure of popcorn fragments, frozen custard dribblings, candied apples abandoned by tired children, sugar fluff crystals, salted almonds, popsicles,partially gnawed ice cream cones,and the wooden sticks of lollypops. Everywhere is loot for a rat--in tents, in booths, in hay lofts--why, a fair has enough disgusting leftover food to satisfy a whole army of rats." Templeton's eyes were blazing. " Is this true?" he asked. "Is this appetizing yarn of yours true? I like high living, and what you say tempts me." "It is true," said the old sheep. "Go to the Fair Templeton. You will find that the conditions at a fair will surpass your wildest dreams. Buckets with sour mash sticking to them, tin cans containing particles of tuna fish, greasy bags stuffed with rotten..." "That's enough!" cried Templeton. "Don't tell me anymore I'm going!

Artoo, I'm switching back to regular handwriting. Calligraphy is hard, and I didn't bring my good pens. Or I need more practice. Right now you're sitting across from me, probably writing HAGS 30 times in a row. I know a little bit of a lot of languages, but even so, I struggle to put this into words. Okay. I'm just going to do it. First of all, I need you to know I'm not putting this out there with any hope of reciprocation. This is something I have to get off my chest (cliché, sorry) before we go our separate ways (cliché). It's the last day of school, and therefore my last chance. "Crush" is too weak a word to describe how I feel. It doesn't do you justice, but maybe it works for me. I am the one who is crushed. I'm crushed that we have only ever regarded each other as enemies. I'm crushed when the day ends and I haven't said anything to you that isn't coated in five layers of sarcasm. I'm crushed, concluding this year without having known that you like melancholy music or eat cream cheese straight from the tub in the middle of the night or play with your bangs when you're nervous, as though you're worried they look bad. (They never do.) You're ambitious, clever, interesting, and beautiful. I put "beautiful" last because for some reason, I have a feeling you'd roll your eyes if I wrote it first. But you are. You're beautiful and adorable and so fucking charming. And you have this energy that radiates off you, a shimmering optimism I wish I could borrow for myself sometimes. You're looking at me like you can't believe I'm not done yet, so let me wrap this up before I turn it into a five-paragraph essay. But if this were an essay, here's the thesis statement: I'm in love with you, Rowan Roth. Please don't make too much fun of me at graduation? Yours, Neil P. McNair

Within five minutes of leaving the reunion, I'd undone the double wrapping and eaten all six rugelach, each a snail of sugar-dusted pastry dough, the cinnamon-lined chambers microscopically studded with midget raisins and chopped walnuts. By rapidly devouring mouthful after mouthful of these crumbs whose floury richness - blended of butter and sour cream and vanilla and cream cheese and egg yolk and sugar - I'd loved since childhood, perhaps I'd find vanishing from Nathan what, according to Proust, vanished from Marcel the instant he recognized "the savour of the little madeleine": the apprehensiveness of death. "A mere taste," Proust writes, and "the word 'death' ... [has] ... no meaning for him." So, greedily I ate, gluttonously, refusing to curtail for a moment this wolfish intake of saturated fat, but, in the end, having nothing like Marcel's luck.

Tony smothered the life that me and Ma had built, a furry mould growing over a sweating slab of cheese.

With the fake cheese and fake sour cream and fake meat? Mmm. Delicious.

cinnamon bagel with cream cheese

I rented a dress, but not an address. That I had to buy, though it made my ass look like two sacks of lumpy cream cheese. Who wants a bagel?

My grandfather's short employ at the Ford Motor Company marked the only time any Stephanides has ever worked in the automotive industry. Instead of cars, we could become manufacturers of hamburger platters and Greek salads, industrialists of spanakopita and grilled cheese sandwiches, technocrats of rice pudding and banana cream pie. Our assembly line was the grill; our heavy machinery, the soda fountain.

Wholly homelike was the wedge of apple pie with whipped cream, and a piece of yellow cheese beside it, sharp and dry and crumbly, just right to cut the rich sweetness of the pie filling and the buttery taste of the crust.

It was full of the most delicious displays, piled high with pink and white fancies, cakes piped with cream and scattered with nuts, and absolutely heaps of swirled golden-brown buns. They were studded with raisins and dripping with syrup. My mouth watered. It had been hours since those train sandwiches, their cheese slightly warm and their chutney gluey. Beyond the buns I saw tables full of people enjoying splendid teas. My stomach gurgled.

What we take from granted in the United States as being Mexican, to those from southern Mexico, is almost completely foreign. Rural Mexicans don't have the spare money to drown their food in melted cheese. They don't smother their food in mounds of sour cream. Who would pay for it? They have never seen "nachos." In some regions of the south, they eat soup with bananas; some tribal folks not far from Veracruz eat termite tacos; turkey, when there are turkeys, is not filled with "stuffing"―but with dry pineapples, papaya, pecans. Meat is killed behind the house, or it is bought, dripping and flyblown, off a wooden plank in the village market. They eat cheeks, ears, feet, tails, lips, fried blood, intestines filled with curdled milk. Southerners grew up eating corn tortillas, and they never varied in their diet. You find them eating food the Aztecs once ate. Flour tortillas, burritos, chimichangas―it's foreign food to them, invented on the border. They were alliens before they ever crossed the line.

Ingredients 1 package (8 oz.) cream cheese, softened 1 can (12 oz.) chunk white chicken, drained (you can also use chopped-up leftover roast chicken—about 1–2 cups) 1/2 cup Buffalo wing sauce (my friends prefer it spicy!) 1/2 cup ranch dressing 2 cups shredded cheese (you can go for something like a spicy Havarti, Colby, even cheddar—whatever you like most) Preheat oven to 350 degrees. Spread cream cheese on the bottom of an ungreased baking dish. We used one of my mom’s that’s rectangular and shallow and holds about a quart. On top of the cream cheese, layer your chicken. Then place wing sauce on top, and salad dressing on top of that. Finally, sprinkle cheese on top and bake until you see all the cheese melted and bubbly. It should take about 20 minutes; any longer and it might burn, so keep an eye on it. Go ahead and dip your chips in it; it’s pretty delicious on anything—even bread or a pretzel.

Like I said last time, the world our parents grew up in is history. All the old rules, we've thrown them out. We're the ones making the future. We're the founding fathers. Hand us universal Wi-Fi and soup dumplings and we'll fix the world. So how do you fit in? What if you can't code? What if you've never been able to build anything more than a birdhouse? It doesn't matter. You've got skills that you probably disniss as tricks. That dance you can do, that song you can sing, the painting hanging in your room, those are all skills we need. See there's a reason my status online is recruiting for the future. We broke some eggs and we baked a cake. It was delicious, really amazing cream cheese frosting. I saved you a piece, but I don't want to give it to you. I want to teach you how to bake your own cake from scratch. Only, instead of flour and water and eggs, I want you to make something with oil paints, yarn, peptides, or computer parts. The revolution is now. Welcome aboard. And, uh, get ready to create...

In no time, I'd beaten cream cheese and butter and confectioners' sugar and more vanilla with my electric hand mixer till the icing was real light and fluffy, and when the cakes were cooled a little, I handed Billy Po a serrated knife, showed him how to level the tops, and we both tasted the rich leftover pieces of cake. "Boy, that's delicious," he exclaimed as he nibbled real slow and his eyes got big. "Know what I love?" I said. "All those different textures. The smooth bananas, the stringy pineapple, and crunchy pecans. Nothing like it.

The dining table was covered with platters of food: everything and pumpernickel bagels, everything minibagels, everything flagels, bialys, cream cheese, scallion cream cheese, salmon spread, tofu spread, smoked and pickled fish, pitch-black brownies with white chocolate swirls like square universes, blondies, rugelach, out-of-season hamantaschen (strawberry, prune, and poppy seed), and “salads”—Jews apply the word salad to anything that can’t be held in one’s hand: cucumber salad, whitefish and tuna and baked salmon salad, lentil salad, pasta salad, quinoa salad. And there was purple soda, and black coffee, and Diet Coke, and black tea, and enough seltzer to float an aircraft carrier, and Kedem grape juice—a liquid more Jewish than Jewish blood. And there were pickles, a few kinds. Capers don’t belong in any food, but the capers that every spoon had tried to avoid had found their way into foods in which they really didn’t belong, like someone’s half-empty half-decaf. And at the center of the table, impossibly dense kugels bent light and time around them. It was too much food by a factor of ten. But it had to be.

To begin with, there is the frightful debauchery of taste that has already been effected by a century of mechanisation. This is almost too obvious and too generally admitted to need pointing out. But as a single instance, take taste in its narrowest sense - the taste for decent food. In the highly mechanical countries, thanks to tinned food, cold storage, synthetic flavouring matters, etc., the palate it almost a dead organ. As you can see by looking at any greengrocer’s shop, what the majority of English people mean by an apple is a lump of highly-coloured cotton wool from America or Australia; they will devour these things, apparently with pleasure, and let the English apples rot under the trees. It is the shiny, standardized, machine-made look of the American apple that appeals to them; the superior taste of the English apple is something they simply do not notice. Or look at the factory-made, foil wrapped cheeses and ‘blended’ butter in an grocer’s; look at the hideous rows of tins which usurp more and more of the space in any food-shop, even a dairy; look at a sixpenny Swiss roll or a twopenny ice-cream; look at the filthy chemical by-product that people will pour down their throats under the name of beer. Wherever you look you will see some slick machine-made article triumphing over the old-fashioned article that still tastes of something other than sawdust. And what applies to food applies also to furniture, houses, clothes, books, amusements and everything else that makes up our environment. These are now millions of people, and they are increasing every year, to whom the blaring of a radio is not only a more acceptable but a more normal background to their thoughts than the lowing of cattle or the song of birds. The mechanisation of the world could never proceed very far while taste, even the taste-buds of the tongue, remained uncorrupted, because in that case most of the products of the machine would be simply unwanted. In a healthy world there would be no demand for tinned food, aspirins, gramophones, gas-pipe chairs, machine guns, daily newspapers, telephones, motor-cars, etc. etc.; and on the other hand there would be a constant demand for the things the machine cannot produce. But meanwhile the machine is here, and its corrupting effects are almost irresistible. One inveighs against it, but one goes on using it. Even a bare-arse savage, given the change, will learn the vices of civilisation within a few months. Mechanisation leads to the decay of taste, the decay of taste leads to demand for machine-made articles and hence to more mechanisation, and so a vicious circle is established.

It isn’t normal to live on milk and cream and cheese and ice cream and eggs and chocolate and wheat flour and alcohol. No! Man is a hunter. Most of the wheat flour should be fed to the animals. Let them go through the arduous labor of converting fodder into meat fat. And then eat the animal. That is the smart thing to do.

I wonder how much I can tell Rowan about this. I need another girl’s analysis. My phone pings, and it’s her. RF: Need to skip lunch. Meeting with teacher for Hon French project. You OK? Well, there goes that. I text back that I’m fine. Lunch is grilled cheese, green beans, and Tater Tots. I can already feel my pores clogging, but I didn’t bring anything, and the alternative is ice cream on a stick. I head toward the back of the cafeteria, intending to go outside to sit on the quad and obsess over The Dark’s emails, but I spot Rev and Declan sitting at a table in the corner. Well, I assume it’s Rev. It could be some other broad-shouldered guy in a hoodie, but I doubt it.

Whenever a college athletic program got itself in trouble with the law - big trouble - the NCAA usually steered clear, sticking to how many minutes a week student-athletes are allowed to stretch, the distance they can travel in a car with an alumnus, and whether they are allowed to put cream cheese or jam on their free breakfast bagel. (They are not).

Artoo, I'm switching back to regular handwriting. Calligraphy is hard, and I didn't bring my good pens. Or I need more practice. Right now you're sitting across from me, probably writing HAGS 30 times in a row. I know a little bit of a lot of languages, but even so, I struggle to put this into words. Okay. I'm just going to do it. First of all, I need you to know I'm not putting this out there with any hope of reciprocation. This is something I have to get off my chest (cliché, sorry) before we go our separate ways (cliché). It's the last day of school, and therefore my last chance. "Crush" is too weak a word to describe how I feel. It doesn't do you justice, but maybe it works for me. I am the one who is crushed. I'm crushed that we have only ever regarded each other as enemies. I"m crushed when the day ends and I haven't said anything to you that isn't cloaked in five layers of sarcasm. I'm crushed, concluding this year without having known that you like melancholy music or eat cream cheese straight from the tub in the middle of the night or play with your bangs when you're nervous, as though you're worried they look bad. (They never do.) You're ambitious, clever, interesting, and beautiful. I put "beautiful" last because for some reason, I have a feeling you'd roll your eyes if I wrote it first. But you are. You're beautiful and adorable and so fucking charming. And you have this energy that radiates off you, a shimmering optimism I wish I could borrow for myself sometimes. You're looking at me like you can't believe I'm not done yet, so let me wrap this up before I turn it into a five-paragraph essay. But if it were an essay, here's the thesis statement. I am in love with you, Rowan Roth Please don't make too much fun of me at graduation? Yours, Neil P. McNair

cracker crust and pack it into a 9-inch pie pan. Then mix 12 ounces cream cheese with 4 well-beaten eggs, 1 cup sugar and a teaspoon vanilla. Pour into the pie shell and bake 45 minutes at 350°. Remove and cool 15 minutes. Then spread gently with 2 cups sour cream mixed with ½ cup sugar and bake 10 minutes more. Cool and refrigerate several hours before serving.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

Page took the record that was playing on the turntable off without asking anybody and put on Jimi Hendrix: long tense organic guitar line that made him shiver like frantic electric ecstasy was shooting up from the carpet through his spine straight to the old pleasure center in his cream-cheese brain, shaking his head so that his hair waved all around him, Have You Ever Been Experienced?

Madame Altamont was leaving for a holiday. With her characteristic concern for propriety and orderliness, she emptied her refrigerator and gave the left-overs to the concierge: two ounces of butter, a pound of fresh green beans, two lemons, half a pot of redcurrant jam, a dab of fresh cream, a few cherries, a port of milk, a few bits of cheese, various herbs, and three Bulgarian-flavour yoghurts.

How would this do you, Bingo?" I said at length. "A few plovers' eggs to weigh in with, a cup of soup, a touch of cold salmon, some cold curry, and a splash of gooseberry tart and cream with a bite of cheese to finish?" I don't know that I had expected the man actually to scream with delight, though I had picked the items from my knowledge of his pet dishes, but I had expected him to say something.

trays of pastries from his castle kitchens, cream swans and spun-sugar unicorns, lemon cakes in the shape of roses, spiced honey biscuits and blackberry tarts, apple crisps and wheels of buttery cheese.

waiting for our haystacks, a swim meet favorite of seasoned hamburger, cheese, sour cream, tomatoes, and olives all served with a personal-size bag of Fritos corn chips, the fork sticking out of the top.

It was as soft as a poached egg and, when he punctured it, oozed what appeared to be ivory-colored cream. He tried some. Richness flooded his mouth. The taste was fresh, almost like chewing grass, but filling and slightly sweet.

If, in recommending that Americans avoid meat, cheese, milk, cream, butter, eggs, and the rest, it turns out that nutrition experts made a mistake, it will have been a monumental one. Measured just by death and disease, and not including the millions of lives derailed by excess weight and obesity, it’s very possible that the course of nutrition advice over the past sixty years has taken an unparalleled toll on human history. It now appears that since 1961, the entire American population has, indeed, been subjected to a mass experiment, and the results have clearly been a failure. Every reliable indicator of good health is worsened by a low-fat diet. Whereas diets high in fat have been shown, again and again, in a large body of clinical trials, to lead to improved measures for heart disease, blood pressure, and diabetes, and are better for weight loss. Moreover, it’s clear that the original case against saturated fats was based on faulty evidence and has, over the last decade, fallen apart. Despite more than two billion dollars in public money spent trying to prove that lowering saturated fat will prevent heart attacks, the diet-heart hypothesis has not held up.

found myself looking at a recipe for Chicken Cordon Bleu, a dish that had revolted me even when I ate it back in the seventies. The ingredients – oil, butter, cheese, cream, breadcrumbs – felt like signposts on the way to a heart attack.

Caroline made a steamed fig pudding with brandy hard sauce. Hedy and Jacob brought a platter of dense, moist gingerbread squares studded with chunks of candied ginger and frosted with a lemon cream cheese icing. John and Marie brought a flourless chocolate souffle cake filled with chocolate mousse, glazed with chocolate ganache and decorated with white chocolate swirls. Jag and Nageena brought a really interesting dessert called halwa that is made with carrots. And I brought Gemma's shortbread.

My new friend," she said. "I met him at the farmers' market." Friend? Now there was some code. Suddenly, I realized why Patricia [his grandma] had sex on her mind, and then, just as suddenly, I had this whole new batch of unwanted images and thoughts. "So what do you think, hon? Saturday night, maybe?" Patricia asked my back. I leaned farther into the refrigerator. "Uhhh..." Milk, orange juice, pickles, mustard, canola oil, cream cheese, my grandmother having sex, please God, make it stop-- Hon?

The hospice fridge is filled with cream: ice cream, sour cream, heavy cream, cans and cans of whipped cream. There’s definitely a now or never feeling about food around here, and it makes you wonder what you think you might be waiting for in your own life. I mean, crusty, gooey mac and cheese? Thickly frosted éclairs? Velveeta melted over a plate of potato chips—what the nurses call the house nachos? Eat your kale and blueberries and whatever else, but go ahead. Have some of the good stuff now too. We

The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes.

SHRIMP LOUIE SPREAD Hannah’s Note: This is best served well chilled with a basket of crackers on the side. 8 ounces softened cream cheese ½ cup mayonnaise ¼ cup chili sauce (I used Heinz) 1 Tablespoon horseradish (I used Silver Springs) 1/8 teaspoon pepper 6 green onions 2 cups finely chopped cooked salad shrimp*** (measure AFTER chopping) Salt to taste Mix the cream cheese with the mayonnaise. Add the chili sauce, horseradish, and pepper. Mix it up into a smooth sauce.   Clean the green onions and cut off the bottoms. Use all of the white part and up to an inch of the green part. Throw the tops away.   Mince the onions as finely as you can and add them to the sauce. Stir them in well.   Chop the salad shrimp into fine bits. You can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.   Mix in the shrimp and check to see how salty the spread is. Add salt if needed.   Chill the spread in a covered bowl in the refrigerator for at least 4 hours. You can make it in the morning if you plan to serve it that night.   Yield: Makes approximately 3 cups.

●     Dairy fat: butter, ghee (clarified butter), heavy cream, sour cream, cream cheese, etc. (from pasture-raised/grass-fed animals) ●     Plant fat: olives, coconuts, avocados, nuts, seeds, and any unprocessed oils derived from these foods. (Choose “extra virgin” oils. Plant oils are easily damaged with heat, so avoid cooking at high temperatures, with the exception of coconut or palm oils, which are naturally high in heat-stable saturated fat. Also, be sure to purchase oils packaged in dark glass bottles, not clear plastic, since these delicate fats can even be damaged by exposure to light.)

Hearing the footsteps of his mortality made Steve all the more focused on family. We had a beautiful daughter. Now we wanted a boy. “One of each would be perfect,” Steve said. Seeing the way he played with Bindi made me eager to have another child. Bindi and Steve played together endlessly. Steve was like a big kid himself and could always be counted on for stacks of fun. I had read about how, through nutrition management, it was possible to sway the odds for having either a boy or a girl. I ducked down to Melbourne to meet with a nutritionist. She gave me all the information for “the boy-baby diet.” I had to cut out dairy, which meant no milk, cheese, yogurt, cottage cheese, or cream cheese. In fact, it was best to cut out calcium altogether. Also, I couldn’t have nuts, shellfish, or, alas, chocolate. That was the tough one. Maybe having two girls wouldn’t be bad after all. For his part in our effort to skew our chances toward having a boy, Steve had to keep his nether regions as cool as possible. He was gung ho. “I’m going to wear an onion bag instead of underpants, babe,” he said. “Everything is going to stay real well ventilated.” But it was true that keeping his bits cool was an important part of the process, so he made the sacrifice and did his best.

Creamy-looking custards were followed by beautifully decorated slices of cake. Crisp-shelled pastries were set down next to gooey-centered pies. Dainty little goblets featuring ice cream and sorbet came out on a silver tray, and a pungent aroma rose off a long wooden board that was dotted with more kinds of cheese than Gladys had ever seen,

HERE IS A LIST of foods we discovered in America: Peanut butter. Marshmallows. Barbecue sauce. (You can say, “Can I have BBQ?” to a kid’s mom at potlucks and they’ll know what you mean.) Puppy chow. (Chex cereal covered in melted chocolate and peanut butter and tossed in powdered sugar. They only give it if you win a Valentine friend.) Corn-chip pie (not a pie). (Chili on top of corn chips with cheese and sour cream (not sour).) Some mores. (They say it super fast like s’mores.) Banana puddin. (They don’t say the g. Sometimes they don’t even say the b.) Here is a list of the foods from Iran that they have never heard of here: All of it. All the food. Jared Rhodes didn’t even know what a date was.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

Only now that he’d started reading himself, now that he saw Rebecca browsing the shelves, Mrs. Danvers sitting beside him in the Foyles café, eating a cream-cheese bagel, or Amir and Hassan running up and down between the tables, only now did he realize how lovely it would have been to learn a little more about the world Naina had been occupying, the characters she’d been walking with.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

Maybe we’re feeling left out or defective, ashamed or insecure. The feelings get too big and … for many of us, the fix is to binge on treasure troves of sugar and fat: pizza, ice cream, cookies, cheese, chocolate. For a little while, the chemical relief numbs out the hurt. Hurt? Worry? It’s all shoved deep down beneath layers of chips or donuts. Hidden. Out of sight and out of mind. Until the chemical buzz begins to wear off … and it turns out that the feelings never went away. They’re still here. And worse, now there’s self-loathing and shame to add to the mix. So we punish ourselves … until the hurt gets too big, and the cycle starts again. For those of us who starve ourselves, the story isn’t much different. We’re still trying to escape overwhelming feelings—of being a fraud, not good enough, unworthy, a failure. Instead of indulging in cover-up chaos, undereaters (like I was) discover relief—even a sense of power—in artificial control.

I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

Bethsmane was ugly. There were “For Sale” signs on every other truck and mobile home. It seemed preposterous that someone would choose to live in such a place, inhabit one of the cheap aluminum-sided factory houses, send their children to school in the mornings, drive to work—Where? To do what?—then come home at night to sit on their couches and watch television. That was a sad thought. I pictured family dinners: green bean casserole, macaroni and cheese, glasses of orange soda and cheap beer, chocolate ice cream. That was not how I wanted to live.

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

Despite the challenges, S'Apposentu slowly bloomed into one of Cagliari's most important restaurants. Roberto brought with him the hundreds of little lessons he had learned on the road and transposed them onto Sardinian tradition and terreno. He turned roasted onions into ice cream and peppered it with wild flowers and herbs. He reimagined porceddu, Sardinia's heroic roast pig, as a dense terrine punctuated with local fruits. He made himself into a master: of bread baking, cheese making, meat curing. In 2006, Michelin rewarded him with a star, one of the first ever awarded in Sardinia.

GINGER-ORANGE CHEESECAKE Makes 8 servings 1½ cups graham cracker crumbs ⅓ cup butter, melted ⅓ cup white sugar 32 ounces cream cheese, softened ⅔ cup white sugar, plus 2 tablespoons 1 cup sour cream, divided 1 tablespoon grated orange peel 4 eggs 2 cups clementine wedges ½ cup finely chopped crystallized ginger Preparation Preheat oven to 325 degrees. Mix graham cracker crumbs, butter, and ⅓ cup sugar together. Press on bottom of 9² x 3² springform pan and just enough up sides to seal bottom. Place cream cheese, ⅔ cup sugar, ½ cup sour cream, and orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust. Bake 1 hour 20 minutes, or until center is set. Cool on wire rack for 15 minutes. Using spatula around edges to loosen, remove side of pan. Refrigerate uncovered 3 hours or until chilled, then cover and continue refrigerating at least 4 hours, but not longer than 48 hours. Mix ½ cup sour cream and 2 tablespoons sugar and spread over top of cheesecake. Top with fresh fruit and crystallized ginger. Store uneaten portion covered with foil in fridge. TWELVE BIANCA Though I wanted to turn and bolt, I didn’t.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

For the weekend before, we had had a blowout of tarts, a tart bender, tart madness- even, I dare say, a Tart-a-pa-looza, if you will forgive one final usage of the construction before we at last bury that cruelly beaten dead pop-culture horse. Tarte aux Pêches, Tarte aux Limettes, Tarte aux Poires, Tarte aux Cerises. Tarte aux Fromage Frais, both with and without Pruneaux. Tarte aux Citron et aux Amandes, Tarte aux Poires à la Bourdalue, and Tarte aux Fraises, which is not "Tart with Freshes," as the name of the Tarte aux Fromage Frais ("Tart with Fresh Cheese," of course) might suggest, but rather Tart with Strawberries, which was a fine little French lesson. (Why are strawberries, in particular, named for freshness? Why not blackberries? Or say, river trout? I love playing amateur- not to say totally ignorant- etymologist....) I made two kinds of pastry in a kitchen so hot that, even with the aid of a food processor, the butter started melting before I could get it incorporated into the dough. Which work resulted in eight tart crusts, perhaps not paragons of the form, but good enough. I made eight fillings for my eight tart crusts. I creamed butter and broke eggs and beat batter until it formed "the ribbon." I poached pears and cherries and plums in red wine.

Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.

The first day Ma made cheese, Laura tasted the whey. She tasted it without saying anything to Ma, and when Ma turned around and saw her face, Ma laughed. That night while she was washing the supper dishes and Mary and Laura were wiping them, Ma told Pa that Laura had tasted the whey and didn’t like it. “You wouldn’t starve to death on Ma’s whey, like old Grimes did on his wife’s,” Pa said. Laura begged him to tell her about Old Grimes. So, though Pa was tired, he took his fiddle out of its box and played and sang for Laura: “Old Grimes is dead, that good old man, We ne’er shall see him more, He used to wear an old gray coat, All buttoned down before. “Old Grimes’s wife made skim-milk cheese, Old Grimes, he drank the whey, There came an east wind from the west, And blew Old Grimes away.” “There you have it!” said Pa. “She was a mean, tight-fisted woman. If she hadn’t skimmed all the milk, a little cream would have run off in the whey, and Old Grimes might have staggered along. “But she skimmed off every bit of cream, and poor Old Grimes got so thin the wind blew him away. Plumb starved to death.” Then Pa looked at Ma and said, “Nobody’d starve to death when you were around, Caroline.” “Well, no,” Ma said. “No, Charles, not if you were there to provide for us.” Pa was pleased.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

The great cheeses of Europe were born during the Middle Ages- Cheddar in southern England in the twelfth century, Gouda in the Netherlands not long after; Parmigiano-Reggiano, the king of Italian cheeses, emerged as a staple of the cuisine of Emilia in the thirteenth and fourteenth centuries. From there, cheese began its inexorable march toward diversification, from sharp, funky blue cheeses aged in caves to unpasteurized triple creams to tangy pucks of goat cheese rolled in lavender and fennel pollen. By some estimates, more than four thousand varieties of cheeses are produced today- a thousand in France alone- made from a dozen different kinds of milk: cow, sheep, yak, reindeer, even human.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

Not every change is so subtle. There are chefs in Rome taking the same types of risks other young cooks around the world are using to bend the boundaries of the dining world. At Metamorfosi, among the gilded streets of Parioli, the Columbian-born chef Roy Caceres and his crew turn ink-stained bodies into ravioli skins and sous-vide egg and cheese foam into new-age carbonara and apply the tools of the modernist kitchen to create a broad and abstract interpretation of Italian cuisine. Alba Esteve Ruiz trained at El Celler de Can Roca in Spain, one of the world's most inventive restaurants, before, in 2013, opening Marzapane Roma, where frisky diners line up for a taste of prawn tartare with smoked eggplant cream and linguine cooked in chamomile tea spotted with microdrops of lemon gelée.

It never ceased to surprise him how many of her dishes were cooked without meat. Her pasta sauces often consisted of just one or two ingredients, such as garlic and oil, or grated lemon zest and cream. Many more were based on a vegetable, with peperone, anchovy or cheese providing a subtle kick. Often it didn't occur to him that he hadn't eaten meat until after the meal was over. His very favorite dish was her melanzane alla parmigiana, but it was only as his palate became more trained that he realized this, too, contained nothing more substantial than dense chunks of eggplant. As for gravy, he had never missed it once. He mentioned this to her, and she laughed. "We've never had a lot of meat to spare in Campania. Even before the war, it was expensive. So we had to learn to use our ingenuity.

Dear Kitty, Another birthday has gone by, so now I’m fifteen. I received quite a lot of presents. All five parts of Sprenger’s History of Art, a set of underwear, a handkerchief, two bottles of yoghurt, a pot of jam, a spiced gingerbread cake, and a book on botany from Mummy and Daddy, a double bracelet from Margot, a book from the Van Daans, sweet peas from Dussel, sweets and exercise books from Miep and Elli and, the high spot of all, the book Maria Theresa and three slices of full-cream cheese from Kraler. A lovely bunch of peonies from Peter, the poor boy took a lot of trouble to try and find something, but didn’t have any luck. There’s still excellent news of the invasion, in spite of the wretched weather, countless gales, heavy rains, and high seas. Yesterday Churchill, Smuts, Eisenhower, and Arnold visited French villages which have been conquered and liberated. The torpedo boat that Churchill was in shelled the coast. He appears, like so many men, not to know what fear is—makes me envious! It’s difficult for us to judge from our secret redoubt how people outside have reacted to the news. Undoubtedly people are pleased that the idle (?) English have rolled up their sleeves and are doing something at last. Any Dutch people who still look down on the English, scoff at England and her government of old gentlemen, call the English cowards, and yet hate the Germans deserve a good shaking. Perhaps it would put some sense into their woolly brains. I hadn’t had a period for over two months, but it finally started again on Saturday. Still, in spite of all the unpleasantness and bother, I’m glad it hasn’t failed me any longer. Yours, Anne

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

Camille's eyes fluttered and then closed. The cake was warm and her fork went down again. "Oh," she said quietly. There was a time I cared: a meat, a vegetable, a starch, some cake. Life had an order, but now the point only seemed to be eating. Here was my daughter, eating, devouring, she was almost through with the cake. "Did you make this with honey?" Camille asked. There was something in her voice I nearly recognized. It sounded like interest, kindness. "I did." "Because sometimes-" She couldn't finish her sentence without stopping for another bite. "You use brown sugar?" "It's another recipe." "I like the honey." "The problems they're having with bees these days," Sam began, but I held up my hand and it silenced him. There was too much pleasure in the moment to hear about the plight of the bees. My mother took a long, last sip of her drink and then went to the counter to get the cake, the knife, and three more plates. "First the two of you are having a drink on a Tuesday, now we're all eating cake before we finish our dinner." She cut four pieces and gave the first one to Camille, whose plate was empty. "It's madness. Anarchy. It must make you wonder what's coming next," Sam said. My mother handed me my plate. I don't eat that much cake, but I never turn down a slice. The four of us ate, pretending it was a salad course. Camille was right to pick up on the honey. It was the undertone, the melody of the cake. It was not cloying or overly sweet but it lingered on the tongue after the bite had been swallowed. I didn't miss the frosting at all, though it would have been cream cheese. I could beat cream cheese longer than most people would have thought possible. I could beat it until it could pass for meringue.

I push through the door of the market into the fragrance of Stargazer lilies and roses, then coffee brewing and briny oysters fresh from the coast. I stroll the aisles as if in a museum, looking at every item, loading work recipe ingredients into the wire handbasket along with the odd little goodie: Cozy Shock flan, Scharffenberger chocolate. What I'd really like is ice cream: Tillamook Brown Cow or a Dove dark chocolate on chocolate ice cream bar- heaven on a stick- but it would melt long before I could get home. I grab another Scharffenberger bar to compensate. Inside the gourmet deli case, white plastic tags poke out of luscious mounds of cheese, each with handwritten names bordering on the orgasmic: BURRATA WITH TRUFFLES, EVORA, BRESCIANELLA, BLEU D'AUVERGNE. I can almost feel the creamy sensation against my tongue, smell the musk of perfect aging, taste its tang,

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

Did you ever notice how very fickle males are?” she asked the horse. “And how very foolish females are about them?” she added, aware of how inexplicably deflated she felt. She realized as well that she was being completely irrational-she had not intended to come here, had not wanted him to be waiting, and now she felt almost like crying because he wasn’t! Giving the ribbons of her bonnet an impatient jerk, she untied them. Pulling the bonnet off, she pushed the back door of the cottage open, stepped inside-and froze in shock! Standing at the opposite side of the small room, his back to her, was Ian Thornton. His dark head was slightly bent as he gazed at the cheery little fire crackling in the fireplace, his hands shoved into the back waistband of his gray riding breeches, his booted foot upon the grate. He’d taken off his jacket, and beneath his soft lawn shirt his muscles flexed as he withdrew his right hand and shoved it through the side of his hair. Elizabeth’s gaze took in the sheer male beauty of his wide, masculine shoulders, his broad back and narrow waist. Something in the somber way he was standing-added to the fact that he’d waited more than two hours for her-made her doubt her earlier conviction that he hadn’t truly cared whether she came or not. And that was before she glanced sideways and saw the table. Her heart turned over when she saw the trouble he’d taken: A cream linen tablecloth covered with crude china, obviously borrowed from Charise’s house. In the center of the table a candle was lit, and a half-empty bottle of wine stood beside a platter of cold meat and cheese. In all her life Elizabeth had never known that a man could actually arrange a luncheon and set a table. Women did that. Women and servants. Not men who were so handsome they made one’s pulse race. It seemed she’d been standing there for several minutes, not mere seconds, when he stiffened suddenly, as if sensing her presence. He turned, and his harsh face softened with a wry smile: “You aren’t very punctual.” “I didn’t intend to come,” Elizabeth admitted, fighting to recover her balance and ignore the tug of his eyes and voice. “I got caught in the rain on my way to the village.” “You’re wet.” “I know.” “Come over by the fire.” When she continued to watch him warily, he took his foot off the grate and walked over to her. Elizabeth stood rooted to the floor, while all of Lucinda’s dark warnings about being alone with a man rushed through her mind. “What do you want?” she asked him breathlessly, feeling dwarfed by his towering height. “Your jacket.” “No-I think I’d like to keep it on.” “Off,” he insisted quietly. “It’s wet.” “Now see here!” she burst out backing toward the open door, clutching the edges of her jacket. “Elizabeth,” he said with reassuring calm, “I gave you my word you’d be safe if you came today.” Elizabeth briefly closed her eyes and nodded, “I know. I also know I shouldn’t be here. I really ought to leave. I should, shouldn’t I?” Opening her eyes again, she looked beseechingly into his-the seduced asking the seducer for advice. “Under the circumstances, I don’t think I’m the one you ought to ask.

KALE SALAD WITH HONEY LEMON VINAIGRETTE 1 bunch kale ½ lemon, reserving other half for vinaigrette Pinch of sea salt Wash and dry kale, tear into small pieces. In a large bowl, squeeze lemon over kale, sprinkle the sea salt over kale, and gently massage the lemon and salt into the kale. This will slightly soften the kale. VINAIGRETTE 1 tablespoon honey Juice of ½ lemon Pinch of ground pepper ¼ cup olive oil In a small bowl combine honey, juice from remaining lemon, ground pepper, and oil. Whisk gently and pour over kale. Suggested Toppings Sliced almonds and sliced pears Crushed walnuts and sliced apples Goat cheese and pine nuts (honey pine nuts recipe below can be used) HONEY PINE NUTS 2 tablespoons honey ½ cup pine nuts (any nut can be substituted) Line a baking sheet with parchment paper and spray with cooking spray. In a small pan stir honey and nuts until honey becomes liquid. Spread mixture on baking sheet and let it set for 30 to 60 minutes. Break into small pieces and use on top of salads or ice cream. Store in an airtight container for up to 2 weeks.

THE POWER OF FIVE These portions contain roughly 5 grams of carbohydrates. Food groups are arranged in the general order in which they should be added. Vegetables 3/4 cup cooked spinach 1/2 cup red peppers 1 medium tomato 2/3 cup cooked broccoli 8 medium asparagus 1 cup cauliflower 1/3 cup chopped onions 1/2 California avocado 2/3 cup summer squash Dairy 5 ounces farmer's cheese or pot cheese 5 ounces mozzarella cheese 1/2 cup cottage cheese 2/3 cup ricotta cheese 1/2 cup heavy cream Nuts and Seeds 1 ounce of: macadamias (approximately ten to twelve nuts) walnuts (approximately fourteen halves) almonds (approximately twenty-four nuts) pecans (approximately thirty-one nuts) hulled sunflower seeds (three tablespoons) roasted shelled peanuts (approximately twenty-six nuts) 1/2 ounce of cashews (approximately nine nuts) Fruits 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries 1/4 cup cantaloupe, honeydew Juices 1/4 cup lemon juice 1/4 cup lime juice 1/2 cup tomato juice Convenience Foods You can select from the variety of convenience foods (bars and shakes are the two most available), but be sure to determine the actual number of digestible carbohydrate in any particular product (see Chapter 8, page 68).

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

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

But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and slices of cured ham. To drink, bottles of local white wine, covered in condensation, and high-alcohol microbews rich in hops and local iconography. From the coastline we begin our slow, dramatic ascent into the mountains of Hokkaido. The colors bleed from broccoli to banana to butternut to beet as we climb, inching ever closer to the heart of autumn. My neighbors, an increasingly jovial group of thirtysomethings with a few words of English to spare, pass me a glass of wine and a plate of cheese, and I begin to feel the fog dissipate. We stop at a small train station in the foothills outside of Ginzan, and my entire car suddenly empties. A husband-and-wife team has set up a small stand on the train platform, selling warm apple hand pies made with layers of flaky pastry and apples from their orchard just outside of town. I buy one, take a bite, then immediately buy there more. Back on the train, young uniformed women flood the cars with samples of Hokkaido ice cream. The group behind me breaks out in song, a ballad, I'm later told, dedicated to the beauty of the season. Everywhere we go, from the golden fields of empty cornstalks to the dense forest thickets to the rushing rivers that carve up this land like the fat of a Wagyu steak, groups of camouflaged photographers lie in wait, tripods and shutter releases ready, hoping to capture the perfect photo of the SL Niseko steaming its way through the hills of Hokkaido.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.