Cream Puff Quotes

The girls can have the bed," Gazzy said. "Iggy and I can sleep on the floor." Excuse me, sexist piglet?" I said, raising my eyebrows. "How about the two smallest people share the bed 'cause they'll fit. That would be you and Angel." Yeah," said Nudge "Like, I'm too much of a cream puff to sleep on the floor?

One reason sin flourishes is that it is treated like a cream puff instead of a rattlesnake.

Contrary to what you may have heard from Henry Rollins or/and Ian MacKaye and/or anyone else who joined a band after working in an ice cream shop, you can't really learn much about a person based on what kind of music they happen to like. As a personality test, it doesn't work even half the time. However, there is at least one thing you can learn: The most wretched people in the word are those who tell you they like every kind of music 'except country.' People who say that are boorish and pretentious at the same time.

I can't be a cream puff.

The Lazio fans always stop [at the bakery] on their way home from the stadium to stand in the street for hours, leaning up against their motorcycles, talking about the game, looking macho as anything, and eating cream puffs. I love Italy.

Oh, impossible. Fancy cream puffs so soon after breakfast. The very idea made one shudder. All the same, two minutes later Jose and Laura were licking their fingers with that absorbed inward look that only comes from whipped cream.

Jonquil went by with a full plate of food, and Petunia reached out and tried to snag a small cream puff from it. Jonquil lifted it over Petunia's head before she could, and clucked her tongue. "These are for Lily," she said. "Oh really?" Petunia gave her a look. "And possibly some are for that Analousian duke Jacques invited," Jonquil said with a sparkle in her eye. "But none are for you." Then she flipped one to Oliver. "You can have one, my lord earl," she said, and twirled away. "These are excellent," Oliver said, eating half of it in one bite. He fed Petunia the other half so she wouldn't get cream on her knitting. Oliver was just leaning in to steal a kiss - "I hope this means you're planning on marrying her, boy," barked King Gregor. Oliver leaped to his feet. "Sire! Yes! I mean ... I ... sire!" "I didn't pardon you and restore your earldom so that you could loll around my gardens flirting with my daughters," King Gregor said. Then he bent down and gave Petunia a kiss on the cheek. "I like him," he whispered loudly in her ear. "Me too," she whispered back, blushing.

Southern women see no point in the hard way. Life is hard enough. So we add a little sugar to the sour. Which is not to suggest Southern women are disingenuous cream puffs. Quite the opposite. When you are born into a history as loaded as the South’s, when you carry in your bones the incontrovertible knowledge of man’s violence and limitations, daring to stay sweet is about the most radical thing you can do.

When 1:45 came, half the class left, and Danny Hupfer whispered, "If she gives you a cream puff after we leave, I'm going to kill you" - which was not something that someone headed off to prepare for his bar mitzvah should be thinking. When 1:55 came and the other half of the class left, Meryl Lee whispered, "If she gives you one after we leave, I'm going to do Number 408 to you." I didn't remember what Number 408 was, but it was probably pretty close to what Danny Hupfer had promised. Even Mai Thi looked at me with narrowed eyes and said, "I know your home." Which sounded pretty ominous.

Catherine de Medici brought her cooks to France when she married, and those cooks brought sherbet and custard and cream puffs, artichokes and onion soup, and the idea of roasting birds with oranges. As well as cooks, she brought embroidery and handkerchiefs, perfumes and lingerie, silverware and glassware and the idea that gathering around a table was something to be done thoughtfully. In essence, she brought being French to France.

They got cream puffs at the bakery but I bet yours will be better,” he noted. “As Americans often put sweetened whipped cream or vanilla pudding between the choux pastry, and we’ll be making crème patisserie, this is indeed a fact.” “What’s crème patisserie?” Ethan asked. “Proof there is a God,” I answered.

So suck it up, cream puff, and pour your black heart out, because you know I’m not going anywhere until I either see tears or your gooey marshmallow center.

I'm not exactly a useless cream puff.

Despite his title, the Secretary of the Interior was a shallow man. He was given to surfaces, not depths; to cortex, not medulla; to the puff, not the cream. He didn't understand the interior of anything: not the interior of a tenor sax solo, a painting or a poem; not the interior of an atom, a planet, a spider or his wife's body; not the interior, least of all, of his own heart and head.

No, but it’s almost as bad as that. I need to calm down, Hannah. Do you have any chocolate?” “You’ve come to the house of endorphins, the source of the Dark Chocolate River, the heart of the Milk Chocolate Valley, and the foothills of the White Chocolate Mountains.

By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors.

My mom was a sayyed from the bloodline of the Prophet (which you know about now). In Iran, if you convert from Islam to Christianity or Judaism, it’s a capital crime. That means if they find you guilty in religious court, they kill you. But if you convert to something else, like Buddhism or something, then it’s not so bad. Probably because Judaism, Christianity, and Islam are sister religions, and you always have the worst fights with your sister. And probably nothing happens if you’re just a six-year-old. Except if you say, “I’m a Christian now,” in your school, chances are the Committee will hear about it and raid your house, because if you’re a Christian now, then so are your parents probably. And the Committee does stuff way worse than killing you. When my sister walked out of her room and said she’d met Jesus, my mom knew all that. And here is the part that gets hard to believe: Sima, my mom, read about him and became a Christian too. Not just a regular one, who keeps it in their pocket. She fell in love. She wanted everybody to have what she had, to be free, to realize that in other religions you have rules and codes and obligations to follow to earn good things, but all you had to do with Jesus was believe he was the one who died for you. And she believed. When I tell the story in Oklahoma, this is the part where the grown-ups always interrupt me. They say, “Okay, but why did she convert?” Cause up to that point, I’ve told them about the house with the birds in the walls, all the villages my grandfather owned, all the gold, my mom’s own medical practice—all the amazing things she had that we don’t have anymore because she became a Christian. All the money she gave up, so we’re poor now. But I don’t have an answer for them. How can you explain why you believe anything? So I just say what my mom says when people ask her. She looks them in the eye with the begging hope that they’ll hear her and she says, “Because it’s true.” Why else would she believe it? It’s true and it’s more valuable than seven million dollars in gold coins, and thousands of acres of Persian countryside, and ten years of education to get a medical degree, and all your family, and a home, and the best cream puffs of Jolfa, and even maybe your life. My mom wouldn’t have made the trade otherwise. If you believe it’s true, that there is a God and He wants you to believe in Him and He sent His Son to die for you—then it has to take over your life. It has to be worth more than everything else, because heaven’s waiting on the other side. That or Sima is insane. There’s no middle. You can’t say it’s a quirky thing she thinks sometimes, cause she went all the way with it. If it’s not true, she made a giant mistake. But she doesn’t think so. She had all that wealth, the love of all those people she helped in her clinic. They treated her like a queen. She was a sayyed. And she’s poor now. People spit on her on buses. She’s a refugee in places people hate refugees, with a husband who hits harder than a second-degree black belt because he’s a third-degree black belt. And she’ll tell you—it’s worth it. Jesus is better. It’s true. We can keep talking about it, keep grinding our teeth on why Sima converted, since it turned the fate of everybody in the story. It’s why we’re here hiding in Oklahoma. We can wonder and question and disagree. You can be certain she’s dead wrong. But you can’t make Sima agree with you. It’s true. Christ has died. Christ is risen. Christ will come again. This whole story hinges on it. Sima—who was such a fierce Muslim that she marched for the Revolution, who studied the Quran the way very few people do read the Bible and knew in her heart that it was true.

They spent the next hour nibbling their way through the food stalls, sharing spiral-cut potatoes, pork sandwiches, and cream puffs. They found a table in one of the many shaded beer gardens, and Lou retrieved some ice-cold Summer Shandys to go with their food. The beer had a light lemon edge that offset the malt, making it an ideal hot-summer-day drink. The potato spirals, long twirls coated in bright orange cheese, combined the thin crispiness of a potato chip with a French fry. And the cream puffs... The size of a hamburger on steroids, the two pate a choux ends showcased almost two cups of whipped cream- light, fluffy, and fresh.

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.

I paused, causing her to stumble into my chest. My thumb and forefinger grasped her chin, forcing her to look up at me. “Try me.” Ava blinked, her breaths coming out in short, shallow puffs. “My favorite color.” “Yellow.” “My favorite ice cream flavor.” “Mint chocolate chip.” Her chest rose and fell harder. “My favorite season.” “Summer, because of the warmth and sunshine and greenery. But secretly, winter fascinates you.” I lowered my head until my own breath skated over her skin and her scent crawled into my nostrils, drugging me, turning my voice into a hoarse, sinful version of itself. “It speaks to the darkest parts of your soul. The manifestations of your nightmares. It’s everything you fear, and for that, you love it. Because the fear makes you feel alive.

But I don’t have an answer for them. How can you explain why you believe anything? So I just say what my mom says when people ask her. She looks them in the eye with the begging hope that they’ll hear her and she says, “Because it’s true.” Why else would she believe it? It’s true and it’s more valuable than seven million dollars in gold coins, and thousands of acres of Persian countryside, and ten years of education to get a medical degree, and all your family, and a home, and the best cream puffs of Jolfa, and even maybe your life. My mom wouldn’t have made the trade otherwise. If you believe it’s true, that there is a God and He wants you to believe in Him and He sent His Son to die for you—then it has to take over your life. It has to be worth more than everything else, because heaven’s waiting on the other side. That or Sima is insane.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Are there flowers here, your ladyship?' he asked when Pole had gone. 'Flowers?' Lucretia touched a hand to her cheek. 'Surely you have smelt rose water before?' In the Solar Gallery, remembered John. The scent teased his nostrils as he bent to prise open the first dumpling. The soft dough parted and a puff of steam carried a second sweet smell into the chamber. Lucretia peered at the glistening mass then looked up curiously. 'What dish is this?' '"Let me feed thee Honey-sugared Creams,"' John recited. '"As cool the Quodling's 'scaping Steam."' She stared at him, amazed. 'The verses? You can read?' 'Is it so strange in a cook?' 'I... no.' Lucretia gathered herself. 'Of course you must read your receipts.' 'They are our verses, your ladyship. We give each other recitals down there in our kitchens.' John brought a corked flask from inside his doublet and poured sweetened cream over the apple. He watched her dig into the apple's oozing flesh, swirl the thick cream then slip the marbled mixture into her mouth. 'Your honey-sugared cream is as sweet as the verses claim,' Lucretia told him, swallowing. 'It all but conquers the sourness of the quodling.

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill. The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée.

Nestled into a bed of shiny cream satin lay a heart-shaped pendant on a simple gold chain. The heart itself was created from over a dozen delicate round amethyst stones, while the center held a miniature painted on porcelain. Done in a series of fine, delicate strokes, the artist's rendering depicted a tiny garden, alive with masses of yellow and white hollyhocks. Right away, they reminded her of the flowers she'd been drawing that long-ago day in Bath. The day of her and Jack's very first kiss. Her gaze went to his, breath stilled in her chest. "Oh, Jack. It's Sydney Gardens, isn't it?" "That's right, with those stalky, puff-headed flowers." He gave her a gentle smile. "Do you like it?" "I love it." "I chose amethyst, since you said it's your favorite stone. I hope I remembered right?" "You did. It's so lovely. Thank you. I'll wear it each and every day," she promised. "Your heart tucked against my own." A peculiar shadow flickered momentarily across his eyes before he reached for the necklace. "Here, let me help you put it on." "Yes. Please," she said, relieved he'd offered. Her hands were trembling with so much emotion that she doubted she could have managed the task on her own. Turning slightly, she angled herself so he could place the chain around her neck and fasten the clasp. The slight weight of the gold and stones grew instantly warm against her skin. "There. How does it look?" she asked as she moved to face him again. "Beautiful," he said. But when she glanced up, she realized he wasn't looking at the pendant. Instead, he was looking at her.

Here is an important twist you need to understand. God doesn’t create heaven and hell. We do. Whatever plane of consciousness we find ourselves in after the body drops away is a world of our own making, according to the Hindu seers. If our thoughts have been predominantly cheerful and benevolent, our after-death experience is similar. If our thoughts have been filled with violence and anger, our afterlife will be, too. The climate in the life after death is the atmosphere of our own minds. Our karma—the mental vectors we’ve created by our thoughts and actions—carries us to a high state, a low state, or an okay in-between state. We’re in control—if we’re living life consciously. If we’re not directing our lives with awareness, then the unconscious tendencies stored in our subtle body take control when we die. For many Hindus, a long stay in heaven is just what the doctor ordered, and some Hindus devote considerable effort to building up enough karmic velocity to transport them into a higher world after they jettison their bodies. Eventually, the karmic forces that propelled you into a disembodied realm peters out. Your stay in that world is up—it’s time to return to a physical body. You remember how much you enjoyed sex. You remember how much you enjoyed whipped cream puffs. You remember how much you wanted to go to Mars. You remember that your brother-in-law owes you $3,000. Your unfulfilled desires draw you back to an appropriate physical body and—poof!—here you are again. The obstetrician is cutting your umbilical cord and slapping your bottom while you wail helplessly at the indignity. You traded the old model in for a new vehicle. Hopefully, thanks to good karma, you’ve traded up.

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.

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

When the card came back you couldn't have found any red on it with a microscope. The pitchman handed down a ponderous mohair Teddybear and Ballard slapped down three dimes again. When he had won two bears and a tiger and a small audience the pitchman took the rifle away from him. That's it for you, buddy, he hissed. You never said nothin about how many times you could win. Step right up, sang the barker. Who's next now. Three big grand prizes per person is the house limit. Who's our next big winner. Ballard loaded up his bears and the tiger and started off through the crowd. They lord look at what all he's won, said a woman. Ballard smiled tightly. Young girls' faces floated past, bland and smooth as cream. Some eyed his toys. The crowd was moving toward the edge of a field and assembling there, Ballard among them, a sea of country people watching into the dark for some midnight contest to begin. A light sputtered off in the field and a blue tailed rocket went skittering toward Canis Major. High above their upturned faces it burst, sprays of lit glycerine flaring across the night, trailing down the sky in loosely falling ribbons of hot spectra soon. burnt to naught. Another went up, a long whishing sound, fishtailing aloft. In the bloom of its opening you could see like its shadow the image of the rocket gone before, the puff of black smoke and ashen trails arcing out and down like a huge and dark medusa squatting in the sky. In the bloom of light too you could see two men out in the field crouched over their crate of fireworks like assassins or bridge blowers. And you could see among the faces a young girl with candy apple on her lips and her eyes wide. Her pale hair smelled of soap, woman child from beyond the years, rapt below the sulphur glow and pitch light of some medieval fun fair. A lean sky long candle skewered the black pools in her eyes. Her fingers clutched. In the flood of this breaking brimstone galaxy she saw the man with the bears watching her and she edged closer to the girl by her side and brushed her hair with two fingers quickly.

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.

Colonel Melchett silently marvelled at the amount of aids to beauty that women could use. Rows of jars of face cream, cleansing cream, vanishing cream, skin-feeding cream! Boxes of different shades of powder. An untidy heap of every variety of lipstick. Hair lotions and “brightening” applications. Eyelash black, mascara, blue stain for under the eyes, at least twelve different shades of nail varnish, face tissues, bits of cotton wool, dirty powder-puffs. Bottles of lotions—astringent, tonic, soothing, etc. “Do you mean to say,” he murmured feebly, “that women use all these things?” Inspector Slack, who always knew everything, kindly enlightened him. “In private life, sir, so to speak, a lady keeps to one or two distinct shades, one for evening, one for day. They know what suits them and they keep to it. But these professional girls, they have to ring a change, so to speak. They do exhibition dances, and one night it’s a tango and the next a crinoline Victorian dance and then a kind of Apache dance and then just ordinary ballroom, and, of course, the makeup varies a good bit.” “Good lord!” said the Colonel. “No wonder the people who turn out these creams and messes make a fortune.” “Easy money, that’s what it is,” said Slack. “Easy money. Got to spend a bit in advertisement, of course.” Colonel

You don’t want this butterblast, do you?” He took a huge bite of a round, golden pastry topped with giant sugar crystals. If it weren’t for her injuries, she would’ve leaped out of bed and wrestled it away from him. “Don’t worry, I’ll save you a bite. But first you need to go one solid hour without your stomach growling. So ignore me”—he took another giant bite of the butterblast—“and focus on Krakie. Or you can focus on Krakie’s new buddies.” He set three Prattles pins on her tray—a jaculus, a kelpie, and a sasquatch. “Meet Bitey, Scaley Butt, and The Stink—your new bandage buddies! We need to figure out the perfect place to put them. I think Scaley Butt should be near Krakie so it looks like they’re swimming together. And then Bitey could be close to The Stink so it looks like he’s trying to chomp him.” “You’re a very strange person, you know that?” she asked as he pinned the new creatures in place. “I think the word you’re looking for is ‘awesome.’ I’m an awesome person—who stopped you from thinking about how hungry you are for, like, five minutes.” “And then reminded me,” Sophie noted with a stomach growl. “Oops. Well . . . okay, your new hour starts now!” It was a very long afternoon. But it was worth it when Keefe gave her the last bite of butterblast, which was chewy like a doughnut but tasted like pancakes hot off the griddle and was filled with some sort of thick, maple-y cream. It was quite possibly the most amazing thing she’d ever put in her mouth—and that was saying something, considering she lived in a world with mallowmelt and custard bursts and ripplefluffs and pudding puffs. “If you want another,” Keefe told her, “you’re going to have to let Ro carry you with me into the secret cafeteria.” “Not happening,” Elwin warned. Keefe smirked. “Keep telling yourself that.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

Books by Joanne Fluke CHOCOLATE CHIP COOKIE MURDER STRAWBERRY SHORTCAKE MURDER BLUEBERRY MUFFIN MURDER LEMON MERINGUE PIE MURDER FUDGE CUPCAKE MURDER SUGAR COOKIE MURDER PEACH COBBLER MURDER CHERRY CHEESECAKE MURDER KEY LIME PIE MURDER CANDY CANE MURDER CARROT CAKE MURDER CREAM PUFF MURDER PLUM PUDDING MURDER APPLE TURNOVER MURDER DEVIL’S FOOD CAKE MURDER GINGERBREAD COOKIE MURDER JOANNE FLUKE’S LAKE EDEN COOKBOOK CINNAMON ROLL MURDER RED VELVET CUPCAKE MURDER Published by Kensington Publishing Corporation

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.  

Shaping the mounds of dough is easiest to do with a spring-loaded ice cream scoop, although you can use two spoons or a pastry bag with a large, plain tip. 1 cup (250 ml) water ½ teaspoon coarse salt 2 teaspoons sugar 6 tablespoons (90 g) unsalted butter, cut into small chunks 1 cup (135 g) flour 4 large eggs, at room temperature ½ cup (85 g) semisweet chocolate chips ½ cup (60 g) pearl sugar (see Note) Position a rack in the upper third of the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat the water along with the salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove from heat and dump in all the flour at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat; then briskly beat in the eggs, one at a time, until the paste is smooth and shiny. Let cool completely to room temperature, then stir in the chocolate chips. If it’s even slightly warm, they’ll melt. Drop mounds of dough, about 2 tablespoons each, on the baking sheet, evenly spaced. Press pearl sugar crystals liberally over the top and sides of each mound. Use a lot and really press them in. Once the puffs expand, you’ll appreciate the extra effort (and sugar). Bake the chouquettes for 35 minutes, or until puffed and well browned. Serve warm or at room temperature. STORAGE: Choquettes are best eaten the same day they’re made. However, once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

they constituted the list of names her mother and

With the meal there was karaoke. As the Chinese waiters brought the food, everyone at the restaurant sang “shanson,” the gravelly, syrupy gangster ballads that have become some of Russia’s favorite pop music. Shanson reflect the gangsters’ journeys to the center of Russian culture. These used to be underground, prison songs, full of gangster slang, tales of Siberian labor camps and missing your mother. Now every taxi driver and grocery plays them. “Vladimirsky Tsentral” is a wedding classic. Tipsy brides across the country in cream-puff wedding dresses and high, thin heels slow-dance with their drunker grooms: “The thaw is thinning underneath the bars of my cell / but the Spring of my life has passed so fast.” At the Chinese restaurant Miami Stas sang along too, but he seemed too meek, too obliging to be a gangster.

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,

Christianity is not a dream; it is a battle. It requires strong hearts that are willing to buck the modern tide of ease, laziness and cream puff religion.

At the same time, Italian sausage, breadsticks, antipasto, and spaghetti vied for air supremacy.

espresso and tapas and it’s perfect for my current mood. As I walk along, pounding the hard pavement, a woman on roller skates burns past me, her white shirt billowing around like a puff of smoke as she elbows me out of the way. The roller skates remind me of Dad, and of clinging on to his hand as I attempted to balance on the pair of rainbow-coloured roller skates I got for my tenth birthday. Thinking of Dad makes me wonder what it must have been like for him all of those years ago. I ponder for a moment, and then after remembering what Sam said in the club, I pull my mobile out from my bag and scroll through the address book to find his number. ‘Hello darling, what a wonderful surprise. Is everything OK?’ His voice sounds worried. ‘Shouldn’t you be at work?’ There’s an awkward silence. ‘I am at work,’ I reply, a little too sharply. ‘Well, I just popped out and … err, I’m sorry I couldn’t talk to you the other day,’ I manage, trying to disguise the unease in my voice. ‘So how are you?’ I add, awkwardly. ‘I’m fine. A bit tired. Anyway, enough about me. It’s so nice to hear from you,’ he says, and for a moment it’s as though everything that’s gone on between us before has been forgotten in an instant. But then my back constricts. I start to feel as though calling him was a bad idea, and I realise that I’m just not ready to forget what he did to us … especially to Mum. ‘You know I was telling Uncle Geoffrey

She discovered that her perception of the world had become doubled, as though it had acquired a stereoscopic property. A pleasant puff of wind blowing through the window became both frightening and alarming, because Yurik turned over in his crib from the stream of air on his cheeks. The tap of a hammer in the apartment above, which she wouldn't even have noticed before, was painful to her ears, and she responded to these blows from the depths of her body, just like the baby. ... She hoped that when she stopped breast-feeding him her familiar world would re-establish itself. But this never happened. On the contrary, it was as though, together with the baby, she was learning to know what was soft, hard, hot, or sharp; she looked at the branch of a tree, a toy, any object at all, with primordial curiosity. Just like him, she ripped pages of newsprint and listened to the rustling of the paper; she licked his toys, noting that the plastic duck was more pleasing to the tongue than the rubber kitten. Once, after she had fed Yurik, she was wiping the sticky cream of wheat off the table with her hand and she caught herself thinking that there was indeed something pleasurable about smearing it on the surface. Yurik was thrilled when he saw his mother doing what he liked to do, and started slapping his little palm in the mess of porridge. Both of them were rubbing their hands around on the tabletop. Both of them were happy.

America may have landed a man on the moon, but the French have the coolest wedding cakes on earth. It's not really a cake. It's called a croquembouche- a "crunch in the mouth"- or, more regally, a pièce montée. It's like you climb the ladder to your new life on a four-foot pyramid of individual vanilla cream puffs, held together with glossy praline- caramelized sugar that shatters in your mouth like glass and sticks in your teeth like toffee.

Four hours later, Gus, Carmen, and Oliver shared a celebratory bottle to toast the best meal they had ever cooked on the fly: plates of paella-inspired risotto with clams, salt-crusted trout with fennel, thinly sliced Wagyu beef with thyme butter, and a trio of cream puffs flavored with ginger, green tea, and chocolate-chili, among other dishes.

225 g butter, at room temperature [16 tablespoons (2 sticks)] 250 g granulated sugar [1¼ cups] 150 g light brown sugar [¼ cup tightly packed] 1 egg 2 g vanilla extract [½ teaspoon] 240 g flour [1½ cups] 2 g baking powder [½ teaspoon] 1.5 g baking soda [¼ teaspoon] 5 g kosher salt [1¼ teaspoons] ¾ recipe Cornflake Crunch [270 g (3 cups)] 125 g mini chocolate chips [¼ cup] 65 g mini marshmallows [1¼ cups] 1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See notes on this process.) 2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. 4. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape. 5. Heat the oven to 375°F. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be

We're making profiteroles." Profiteroles. Little cream puffs filled with vanilla ice cream and drowned in thick chocolate sauce. "Ha! I knew it!" he said triumphantly. "You already look ten times better. There is nothing as satisfying as making choux pastry." It was exactly what she was thinking. Choux pastry was literally one of her favorite things to make in the whole world. But she didn't tell him that. Instead, she grabbed an apron from a hook on the wall and tied it on. Together, they melted the butter with water in a saucepan, then added the flour, stirring with a wooden spoon until it pulled away from the sides and formed a ball- that was Rosie's favorite part, the way it came together like that. There was something so satisfying about it. Then they scooped the choux into bags and piped them into little circles on a baking sheet, competing to see who could do it better- Bodie was faster, but Rosie was neater.

As Rosie expected, Chef Petit said they were starting with pâtisserie. Specifically, with classic French tarts, and today, with the tart shells. With the three most widely used different kinds of crust. Finally, something Rosie knew! Her hand shot in the air, and Rosie noticed that the only other person in the room with his hand in the air was Bodie Tal. But Chef Petit must have recognized her, too, because he called on her, not Bodie. And she felt like Hermione, rattling off the differences between pâté brisée, a standard, unsweetened dough for sweet or savory fillings; pâté sucrée, a sugared dough achieved by creaming the butter and sugar; and pâté sablée, a crumbly, delicate, almost cookielike dough, sometimes enriched with almond flour. Ten points to Rosie! She felt flush with triumph. Finally, she wasn't an idiot. "Excellent," Chef Petit said genially, and he began two expound further upon what Rosie said. "What a bloody showoff," Priya said, teasing. Rosie bumped her with her shoulder. Chef Petit wrote the ingredients for pâté brisée on the whiteboard, informing them that they'd be making all three doughs today, then setting them in the fridge to chill until tomorrow- all crust, no matter what you did with it, was improved by a good chilling. Tomorrow, they'd do quiche, and tarte au citron, and a fresh fruit tart with crème pâtissière, and they'd move on to puff pastry and tarte tatin, and Rosie could barely restrain the shout of joy that threatened to erupt from her chest. But she restrained it, and moved through the kitchen as sedately as possible, collecting her ingredients and measuring cups.

compared to the majority of the planet, my life was a total cream puff. But compared to what I knew I was capable of, I was, shall we say, unimpressed.

Cock of the Rock: so what if i don’t know what apocalypse means!!! it’s not like it’s the end of the world! Tsukishima: i buddha but better: hinATA noya: OH MY GOD HINATA Cream Puff: oh my god Fierce Eyebrows™: i’m deceased Love Guru: bye no shit-a: brb crying

When you found out I was gonna be single, you just flipped a switch and you weren’t into me anymore. Can you teach me that? No. Sorry. It’s a special talent … takes years of cynicism and distrust … things you are not cut out for. How do you know? I can be WAY cynical. And I trust no one. Kate. You’re such a cream puff. Did Adam Lucas really just call me a cream puff? In the graduation newspaper in high school people voted for students as Norse gods and I was voted Goddess of Ice I have trouble believing that. True story. Hand to God. Although, I guess it could have been my eyes. Doubtful. You have some of the warmest eyes I’ve ever seen.

I was doing pretty well—I’d published a couple of books, had lots of great friends, a close family, an apartment, a car that ran, food, teeth, clothes, clean drinking water—compared to the majority of the planet, my life was a total cream puff. But compared to what I knew I was capable of, I was, shall we say, unimpressed.

She collects a tray from the kitchen: arranges almond and mango cream puffs, brown sugar lace cookies, and miniature napoleons of vanilla and guava: fleeting breaths of pate a choux and buttercreams that dissolve in single bites.

No, what little inspiration I have in life comes not from any sense of racial pride. It stems from the same age-old yearning that has produced great presidents and great pretenders, birthed captains of industry and captains of football; that Oedipal yen that makes men do all sorts of shit we’d rather not do, like try out for basketball and fistfight the kid next door because in this family we don’t start shit but we damn sure finish it. I speak only of that most basic of needs, the child’s need to please the father. Many fathers foster that need in their children through a wanton manipulation that starts in infancy. They dote on the kids with airplane spins, ice cream cones on cold days, and weekend custody trips to the Salton Sea and the science museum. The incessant magic tricks that produced dollar pieces out of thin air and the open-house mind games that made you think that the view from the second-floor Tudor-style miracle in the hills, if not the world, would soon be yours are designed to fool us into believing that without daddies and the fatherly guidance they provide, the rest of our lives will be futile Mickey Mouseless I-told-ya-so existences. But later in adolescence, after one too many accidental driveway basketball elbows, drunken midnight slaps to the upside of our heads, puffs of crystal meth exhaled in our faces, jalapeño peppers snapped in half and ground into our lips for saying “fuck” when you were only trying to be like Daddy, you come to realize that the frozen niceties and trips to the drive-thru car wash were bait-and-switch parenting. Ploys and cover-ups for their reduced sex drives, stagnant take-home pay, and their own inabilities to live up to their father’s expectations. The Oedipal yen to please Father is so powerful that it holds sway even in a neighborhood like mine, where fatherhood for the most part happens in absentia, yet nevertheless the kids sit dutifully by the window at night waiting for Daddy to come home. Of course, my problem was that Daddy was always home.

I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?" "Right." "So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think." I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said. Clementine continued to watch me. I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing." "Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries." I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.

Maman’s Apple Tart YIELD: 4 TO 6 SERVINGS THIS APPLE TART was a staple at Le Pélican, and my mother would prepare two or three every day. For Roland’s wedding, she must have made one dozen. Most of the guests preferred her tarts to the elaborate croquembouche wedding cake, a tower of caramel-glazed cream puffs covered with spun sugar. Maman’s method of making dough breaks all the rules that I learned professionally. Using hot milk? Stirring the dough with a spoon? Smearing it into the pie plate? Yet it comes out tender, crumbly, and light in texture, with a delicate taste. DOUGH 1¼ cups all-purpose flour 1 large egg, broken into a small bowl and beaten with a fork 3 tablespoons unsalted butter, softened 3 tablespoons vegetable shortening (such as Crisco) Pinch salt 1 tablespoon sugar 1 teaspoon baking powder 2 tablespoons hot milk FILLING 4 large Golden Delicious apples (about 2 pounds) 3 tablespoons sugar 2 tablespoons cold unsalted butter, broken into pieces FOR THE DOUGH: Preheat the oven to 425 degrees. Put all the dough ingredients except the hot milk into a bowl. Stir well with a wooden spoon until the mixture starts to combine. Add the hot milk, and stir until well mixed. Do not overwork. The dough will be very soft. Place it in a 9-inch pie plate (my mother used a fluted metal quiche pan) and, using your fingers and a little extra flour to keep them from sticking, press the dough into the pan until it covers the bottom and the sides. FOR THE FILLING: Peel, core, and halve the apples. Cut each half into 1½-inch wedges. Arrange the wedges on the dough like the spokes of a wheel. Sprinkle with the sugar, and top with the butter, broken into pieces. Bake the tart for approximately 1 hour, or until the crust is golden. Serve it lukewarm.

SOME PASTRY TERMS Chef de pâtissier: pastry chef Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts Pâtisserie(s): pastry/pastries Brioche(s): a soft, rich bread with a high egg and butter content Pain aux raisins: a flaky pastry filled with raisins and custard Chaussons aux pommes: French apple turnovers Pâte à choux: a light, buttery puff pastry dough Éclair: oblong desserts made of choux pastry filled with cream and topped with icing (often chocolate) Tarte au citron: lemon tart Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs Pâte feuilletée: a light, flaky puff pastry Vanilla crème pâtissière: vanilla pastry cream Hazelnut crème chiboust: a pastry cream lightened with Italian meringue Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.

I know you don't like mangoes." A faint curl of humor danced on his lips. "You know?" How? How did he know this? "I've been feeding you this whole time, remember?" With his hot buttered voice, it sounded dirty, illicit. "I remember." I sounded far too breathless. He clearly noticed, that small private smile moved to his eyes. "You never eat the mango slices when I put them in any meals." Understanding hit me, and I recalled that while I'd had breakfast fruit trays with mangoes, they'd stopped being included after the second time. Wide eyed, I silently gaped back at him. Lucian's long clever fingers delicately picked up a cream puff. "Which is why I made some of these with vanilla-ginger cream." Had I been gaping before? My mouth fell wide open. Behind me, I heard Dougal sigh, as if impressed. But I could only stare at Lucian, who looked smug but oddly shy as well. "You did that for me?" I croaked. His broad shoulder moved under his jacket. "That, and the combination of vanilla, ginger, and mango mirrored what Delilah and Saint had wanted in their original cake." I could fall for this man. Fall hard. Maybe I already had, because my heart was too big, beating too fast. He gave me another small, barely there smile, his pale eyes gleaming with something soft and intent. "Come now, honeybee," he murmured. "Try my cream." I sputtered out a shocked laugh, and my face flamed, but as he'd commanded, I opened my mouth. Lucian's nostrils flared. His hand shook a little as he lifted the cream puff and placed it one the edge of my lips. I opened my mouth wider, my tongue flicking out for that first sweet taste. Rich, almost nutty caramel, the gentle crust of pastry, a burst of smooth light cream with a hint of vanilla and ginger spice. Slowly, I chewed, my eyes locked with his, my body tight, and my mouth in heaven. He stayed with me, feeding me another bite, cream getting on his thumb. My tongue slipped over the blunt end, and he grunted. Hard.

cream puffs. But I have gobs of ideas and ways to play with them.

If the dining-room tables hadn't been so stable, they would have sagged from the weight of the food. There were antipasti platters, a butternut-squash strata with sage, and a casserole dish of baked ziti. On the sweet side there were pear tartlets, an apple cake, fresh figs with mascarpone and honey. At the end waited a towering croquembouche---a pyramid of cream-filled choux puffs encased in a glamorous tangle of spun sugar.

People don’t really call me that, do they?” “Well, we do. At book club. Clem says that your cherry Danishes are to die for, so she was in favor of the Great Dane, and Margie loves your cream puffs, so she wanted to call you DreamPuff, but I lobbied for CinnaMan since those are my favorites. At the risk of tooting my own horn, I’m pretty influential,

It was still a hapless, nebulous cream puff of doubt, with a rich filling of inarticulate longing, and a dusting of sexual need over top.

Lucullus placed a live fish in a glass jar in front of every diner at his table. The better the death, the better the meal would taste. Catherine de Medici brought her cooks to France when she married, and those cooks brought sherbet and custard and cream puffs, artichokes and onion soup, and the idea of roasting birds with oranges. As well as cooks, she brought embroidery and handkerchiefs, perfumes and lingerie, silverware and glassware and the idea that gathering around a table was something to be done thoughtfully. In essence, she brought being French to France. Everything started somewhere else. She thought of Tim's note: write to me. He didn't want to hear about Lucullus and Catherine de Medici; but she loved her old tomes and the things unearthed there, the ballast they lent, the safety of information. She spread her notebooks open across the table. There was a recipe for roasted locusts from ancient Egypt, and on the facing page, her own memory of the first thing she ever cooked, the curry sauce and Anne's chocolate.

said. “In the cupboard beneath the counter is a smaller cage. Pour some food into it, put the door to that cage next to the door in the bigger cage, and open them both. Sycorax and Caliban will run into the smaller cage. Then you can clean their cage.” It sounded too easy, and I looked at Mrs. Baker to see if something in her eyes said “Plot.” But I couldn’t see her eyes, because she was opening an ancient green book and turning thin pages. “Hurry, Mr. Hoodhood, so we can enjoy the play,” she said. I found the small cage in the cupboard, and even though I didn’t think it would work out just like Mrs. Baker had said, it actually did. The rats were so hungry, I guess, that they would have done anything to get at the food. They probably would have eaten chalk-covered cream puffs. So when I opened the doors, Sycorax and Caliban laid off sticking out their scabby

Ava blinked, her breaths coming out in short, shallow puffs. “My favorite color.” “Yellow.” “My favorite ice cream flavor.” “Mint chocolate chip.” Her chest rose and fell harder. “My favorite season.” “Summer, because of the warmth and sunshine and greenery. But secretly, winter fascinates you.

Only one person could be this evil, despicable, and saccharine sweet all at the same time. The frothy pink cream puff of doom.

and in a straw-colored hat, light as a cream-puff. Behind them, a tall footman with huge sidewhiskers and a whole dozen collars, stopped and opened a snuff-box.

I was now enjoying the incredibly generous spread between the editor and me: a thick Belgian waffle obscured by a mountain of fresh cream and berries; crepes stuffed with thick, stick-to-the-roof-of-your-mouth Nutella and daintily folded into quarters; and the tarte tatin, traditionally served as dessert after lunch or dinner but the juicy, caramelized hunks of apple baked beneath buttery puff pastry and topped with slightly sour crème fraîche seemed totally appropriate to be on the table before us at 9:00 a.m. If only every day could start this way.

I hope you'll come back next time, because I'm going to be showing you how to make croquembouche. You're probably thinking to yourself, 'Now, Hadley, croquembouche sounds French and fancy and high falootin'.' And you're right. Croquembouche is all of those things. But you know what else it is? It's a tower of cream puffs, covered in caramel. And when you put it that way, I think it's a little more our speed. Don't you?

Can liquid be considered a proper dessert? Oui, in the rare instance that it's something as exquisite as Angelina's signature chocolat "l'Africain." So obscenely thick and outrageously rich, it's even better than when, as a kid, I'd sip Swiss Miss hot cocoa and savor those mini-marshmallows after sledding on an icy winter day. Angelina's hot chocolate is so smooth and velvety, each sip sensually coats your tongue and teeth. It's both refined and indulgent; it's a simple recipe but a sophisticated experience. It arrives on a silver tray and is served perfectly warm- not scalding hot- with a side of whipped cream sculpted into a decorative puff. It's the perfect way to warm up on a rainy spring day. A decadent way to get your day's chocolate quota. It's hot chocolate worth the price of airfare to Paris.

The group picked up the picnic hamper from the Queen and strolled down a narrow path through the woods leading to Willow River. “Here’s a good spot.” Callie pointed to a shaded level area along the bank. “We haven’t been in this section before.” Soon everyone was enjoying the delicious lunch the girls had prepared: chicken sandwiches, potato salad, chocolate cake, and lemonade. While they were eating, the girls were the targets of good-natured kidding. “Boy!” Joe exclaimed as he finished his piece of cake. “This is almost as good as my mother and Aunt Gertrude make.” “That’s a compliment!” Chet said emphatically. Callie’s eyes twinkled. “I know it is. Joe’s mother and aunt are the best cooks ever!” Iola sniffed. “I don’t know about this compliment stuff. There’s something on your mind, Joe Hardy!” Joe grinned. “How are you on apple pie and cream puffs and—?” “Oh, stop it!” Iola commanded. “Otherwise, you won’t get a second piece of cake!” “I give up.” Joe handed over his paper plate.

Defeat doesn't help you to grow,” I said. "It's just defeat." Mrs. Baker smiled. “Two weeks ago, the Saturn V lunar rocket passed its first flight test. It's been less than ten months since we lost three astronauts, but we're still testing the next rocket, so that some day we can go to the moon and make our world a great deal bigger.” She held her hands up to her face. “Wouldn't Shakespeare have admired that happy ending?” she whispered. Then she put the book away in her lower desk drawer. It was quiet and still in the room. You could hear the soft rain on the windows. “Thank you for the cream puffs, ” I said. “The quality of mercy is not strained,” she said.

She was a little lady with snow-white hair beautifully wavy and thick, and carefully arranged in becoming puffs and coils. Beneath it was an almost girlish face, pink-cheeked and sweet-lipped, with big soft brown eyes and dimples . . . actually dimples. She wore a very dainty gown of cream muslin with pale-hued roses on it . . . a gown which would have seemed ridiculously juvenile on most women of her age, but which suited Miss Lavendar so perfectly that you never thought about it all.

Gruyère and Black Pepper Popovers This recipe was inspired by Jodi Elliott, a former co-owner and chef of Foreign & Domestic Food and Drink and the owner of Bribery Bakery, both in Austin, Texas. Butter for greasing the popover pans or muffin tins 2 cups whole milk 4 large eggs 1½ teaspoons salt ½ teaspoon freshly ground black pepper 2 cups all-purpose flour Nonstick cooking spray ¾ cup Gruyère cheese (5 ounces), cut into small cubes, plus grated Gruyère cheese for garnishing (optional) 1. Place the oven rack in the bottom third of the oven and preheat the oven to 450°F. 2. Prepare the popover pans or muffin tins (with enough wells to make 16 popovers) by placing a dot of butter in the bottom of each of the 16 wells. Heat the pans or tins in the oven while you make the popover batter. 3. Warm the milk in a small saucepan over medium heat. It should be hot, but do not bring it to a boil. Remove from the heat. 4. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Stir in the reserved warm milk. 5. Add the flour to the egg mixture and combine. The batter should have the consistency of cream. A few lumps are okay! 6. Remove the popover pans or muffin tins from the oven. Spray the 16 wells generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each well. Place several cubes of cheese on top of the batter in each well. 7. Reduce the oven temperature to 350°F. Bake the popovers until the tops puff up and are golden brown, about 40 minutes. Remember not to open the oven door while baking. You don’t want the popovers to collapse! 8. Remove the popovers from the oven and turn them onto a wire cooling rack right away to preserve their crispy edges. Using a sharp knife, pierce the base of each popover to release the steam. Sprinkle grated Gruyère over the finished popovers, if desired, and serve immediately. Makes 16 popovers

LAZY POTATO PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce***

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

a pithivier is a rich puff-pastry tart of almond paste and cream, named after the town of Pithiviers outside Paris;

PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce*** Hannah’s 1st Note: Great-Grandma

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy.

kinds of disguises and dance to all sorts of tunes to make myself Harry’s addiction. If he had not been fatally flawed, early corrupted by the brutality of his school, I should never have been able to keep him from Celia. I knew I was a hundred times more beautiful than she, a hundred times stronger. But I could not always remember that, when I saw the quiet strength she drew on when she believed she was morally right. And I could not be certain that every man would prefer me, when I remembered how Harry had looked at her with such love when we came back from France. I would never forgive Celia for that summer. Even though it was the summer when I cared nothing for Harry but rode and danced day and night with John, I would not forget that Celia had taken my lover from me without even making an effort at conquest. And now my husband bent to kiss her hand as if she were a queen in a romance and he some plighted knight. I might give a little puff of irritation at this scene played out before my very window. Or I might measure the weakness in John and think how I could use it. But use it I would. Even if I had felt nothing else for John I should have punished him for turning his eyes to Celia. Whether I wanted him or not was irrelevant. I did not want my husband loving anyone else. For dinner that afternoon I dressed with extra care. I had remodelled the black velvet gown that I had worn for the winter after Papa’s death. The Chichester modiste knew her job and the deep plush folds fitted around my breasts and waist like a tight sheath, flaring out in lovely rumpled folds over the panniers at my hips. The underskirt was of black silk and whispered against the thick velvet as I walked. I made sure Lucy powdered my hair well, and set in it some black ribbon. Finally, I took off my pearl necklace and tied a black ribbon around my throat. With the coming of winter, my golden skin colour was fading to cream, and against the black of the gown I looked pale and lovely. But my eyes glowed green, dark-lashed and heavy-lidded, and I nipped my lips to make them red as I opened the parlour door. Harry and John were standing by the fireplace. John was as far away from Harry as he could be and still feel the fire. Harry was warming his plump buttocks with his jacket caught up, and drinking sherry. John, I saw in my first sharp glance, was sipping at lemonade. I had been right. Celia was trying to save my husband. And he was hoping to get his unsteady feet back on the road to health. Harry gaped openly when he saw me, and John put a hand on the mantelpiece as if one smile from me might destroy him. ‘My word, Beatrice, you’re looking very lovely tonight,’ said Harry, coming forward

it, I just did it. I don’t know if I

She returned to the kitchen, where she'd been making sugared flowers. Mint leaves, tiny violets and old-fashioned rose petals, heavy with perfume, lay on the counter. Very gently she dipped each one into the stiff egg whites, then in confectioners' sugar, and then placed them on the baking sheet, which she put in the warm oven, the door ajar. It gave the room the scent of a garden, heady and sweet. Sabine had planned to store the sweets in canning jars- there were still a few gaskets and lids left- and save them for cake. When she was a child, her grand-mère had once made her a Saint-Honoré for her birthday. It was the most wondrous cake in the world. Not a cake at all but a composition of tiny puffs of choux pastry filled with vanilla cream, very much like profiteroles, but molded together with caramel and covered with whipped chantilly cream fresh from the dairy. Her grand-mère decorated it with candied flowers and mint leaves. Sabine never had anything like it before or since and suddenly wanted to make that cake again.

We had ordered the shaved ice and candied tropical fruits, the curry ice cream with mini brioche puffs, and the lemon basil profiteroles with blueberry-oatmeal brittle.But a small army of servers brought out even more: chocolate fondant sandwiched in coconut crisps, cinnamon apple churros with maple syrup tapioca, chocolates, macarons, marshmallows. Felix delivered the petit fours himself, and whispered to me, "I'm sorry for the delay with the truffles. Try the lavender-peach macarons. They're my favorite.