Creamy Crack Quotes

I guess you can call me "old fashioned". I prefer the book with the pages that you can actually turn. Sure, I may have to lick the tip of my fingers so that the pages don't stick together when I'm enraptured in a story that I can't wait to get to the next page. But nothing beats the sound that an actual, physical book makes when you first crack it open or the smell of new, fresh printed words on the creamy white paper of a page turner.

Prison Moon Four a.m. work duty and I begin my solitary trudge from outer compound to main building. A shivering guard, chilled in his lonely outpost, strip searches me until content that my inconsequential nudity. poses no threat and then whispers the secret code that allows me admittance into the open quarter-mile walkway. I chuff my way into another day as ice glints on the razor wire and the rifles note my numbed passage, silent but for my huffs and scuffle on the cracked, slippery sidewalk A new moon, veiled in wispy fog and beringed in glory, hangs over the prison, its gaudy glow taunting the halogen spotlights. The moon’s creamy pull upsets some liquid equilibrium within me and like tides, wolves and all manner of madmen, I surrender disturbed by the certainty that under the bony luminescence of a grinning moon The lunar deliriums grip me and I howl--once, then again, and surely somewhere an unbound sleeper stirs, penitence is dying a giddy death. I shake myself sane and as the echoes hang in the frigid air I explain to the wild-eyed guard that convicts, like all animals under the leash, must bay at the beauty beyond them.

At the Fishhouses Although it is a cold evening, down by one of the fishhouses an old man sits netting, his net, in the gloaming almost invisible, a dark purple-brown, and his shuttle worn and polished. The air smells so strong of codfish it makes one's nose run and one's eyes water. The five fishhouses have steeply peaked roofs and narrow, cleated gangplanks slant up to storerooms in the gables for the wheelbarrows to be pushed up and down on. All is silver: the heavy surface of the sea, swelling slowly as if considering spilling over, is opaque, but the silver of the benches, the lobster pots, and masts, scattered among the wild jagged rocks, is of an apparent translucence like the small old buildings with an emerald moss growing on their shoreward walls. The big fish tubs are completely lined with layers of beautiful herring scales and the wheelbarrows are similarly plastered with creamy iridescent coats of mail, with small iridescent flies crawling on them. Up on the little slope behind the houses, set in the sparse bright sprinkle of grass, is an ancient wooden capstan, cracked, with two long bleached handles and some melancholy stains, like dried blood, where the ironwork has rusted. The old man accepts a Lucky Strike. He was a friend of my grandfather. We talk of the decline in the population and of codfish and herring while he waits for a herring boat to come in. There are sequins on his vest and on his thumb. He has scraped the scales, the principal beauty, from unnumbered fish with that black old knife, the blade of which is almost worn away. Down at the water's edge, at the place where they haul up the boats, up the long ramp descending into the water, thin silver tree trunks are laid horizontally across the gray stones, down and down at intervals of four or five feet. Cold dark deep and absolutely clear, element bearable to no mortal, to fish and to seals . . . One seal particularly I have seen here evening after evening. He was curious about me. He was interested in music; like me a believer in total immersion, so I used to sing him Baptist hymns. I also sang "A Mighty Fortress Is Our God." He stood up in the water and regarded me steadily, moving his head a little. Then he would disappear, then suddenly emerge almost in the same spot, with a sort of shrug as if it were against his better judgment. Cold dark deep and absolutely clear, the clear gray icy water . . . Back, behind us, the dignified tall firs begin. Bluish, associating with their shadows, a million Christmas trees stand waiting for Christmas. The water seems suspended above the rounded gray and blue-gray stones. I have seen it over and over, the same sea, the same, slightly, indifferently swinging above the stones, icily free above the stones, above the stones and then the world. If you should dip your hand in, your wrist would ache immediately, your bones would begin to ache and your hand would burn as if the water were a transmutation of fire that feeds on stones and burns with a dark gray flame. If you tasted it, it would first taste bitter, then briny, then surely burn your tongue. It is like what we imagine knowledge to be: dark, salt, clear, moving, utterly free, drawn from the cold hard mouth of the world, derived from the rocky breasts forever, flowing and drawn, and since our knowledge is historical, flowing, and flown.

Angelina, I adore you...," crooned Louis. Then the New Orleans Gang picked up the beat and King Louis sang, "I eat antipasto twice, just because she is so nice, Angelina..." Fresh pasta time. Angelina cracked three eggs into the center of a mound of 00 flour, in time to the music, and began teasing the flour into the sticky center. With a hand-cranked pasta maker, she rolled out the dough into long, silky-thin sheets, laid them out until they covered the entire table, then used a 'mezza luna' to carefully slice wide strips of pasta for a new dish she wanted to try that she called Lasagna Provencal, a combination of Italian and French cheeses, Roma and sun-dried tomatoes, Herbes de Provence, and fresh basil. It was a recipe for which she had very high hopes. Angelina started assembling her lasagna. She mixed creamy Neufchatel, ricotta, and a sharp, grated Parmigiano-Reggiano in with a whole egg to bind it together. She layered fresh pasta sheets in a lasagna dish, coated them with the cheesy mixture, ripped in some fresh basil and oregano and sun-dried tomatoes. She worked quickly, but with iron concentration. "I'm-a just a gigolo, everywhere I go...," sang King Louie. For the second layer, she used more pasta topped with Gruyere and herbed Boursin cheese. The third layer was the same as the first. For the fourth layer, she used the rest of the Boursin and dollops of creme fraiche, then ladled the thick, rich tomato sauce from the stove on top and finished it with a sprinkling of shredded Gruyere. She set it aside for baking later and felt a flush of craftswomanly pride in the way it had all come together.

The loin of Cinta Senese had been sitting in the cold room, begging to be cooked. I'd shown it to Filippo- This is our supper, I'd said, and he'd replied that supper was too far away, and didn't the painters deserve the best, serving God as they did? So I'd grabbed it, along with some garlic, thyme, rosemary, peppercorns and nutmeg. Surely they'd have salt at the studio... Filippo had bought some onions, a flask of milk and a hunk of prosciutto on the way. I hunted around in the small, chaotic niche where the artists kept their food and discovered a dusty flask of olive oil. Sniffing it dubiously, I found it was quite fresh: the dark green oil from the hills behind Arezzo. In Florence we almost always cooked in lard, oil would do in a pinch. The kiln was lit but not being used for anything, and the fire was dying down. I threw some pieces of oak onto it, chopped the onions and the ham with a borrowed knife, cut the loin away from the ribs. The artists had a trivet and some old pans which they used to cook with every now and again, though mostly they lived on pies from the cook-shop up the street. There was an earthenware pot with a cracked lid, which seemed clean enough. I put it on the trivet, poured in a good stream of the green oil, browned the meat in its wrapping of fatty rind. Sandro gave up a cup of white wine, unwillingly, which I threw over the pork. When it had cooked off, I crushed two big cloves of garlic and added them along with the rosemary I had brought, and a handful of thyme. The milk had just foamed, and I poured it over the meat. The air filled with a rich, creamy, meaty waft.

Kelly and I saw a future (otherwise known as the sixth grade) in which we would remain invisible and unchanged while around us other girls suddenly bloomed. In Kelly's version, the girls burst, blousy peonies after the first hot summer night. In mine, after seven days and seven nights of rain, these girls became dandelions while we remained green clumps of crabgrass. Kelly and I knew what we needed. Lips that looked pink, wet, and just licked. Sally Campbell's lips had started to look that way at the beginning of fifth grade. Sally was pretty, and pretty girls were always ahead of the rest of us. Sally's lips and also her mouth smelled of strawberry bubblegum. Kelly and I were jealous of both the shine and the scent. In order to make us feel better, I told Kelly that the word "Sally" tasted of pumpkins, without the brown sugar or the cinnamon. Just a squash. Sally, nonetheless, set the example for us. Lips that could be seen from across the classroom we understood were desirable, and gloss for them has to be our first acquisition. Kelly begged her mother, Beth Anne, and then resorted to a promise of future weight loss for a shade of pink called Flamingo Paradise, which Beth Anne picked out for her. Beth Anne, at the time, didn't pay attention to Kelly. Beth Anne completely ignored the fact that her only daughter had asked her for lip gloss, strawberry-bubblegum-flavored. Flamingo Paradise was lipstick, the kind that my grandmother Iris wore. It went on creamy but soon became cracked and dry. The only flavor it gave to our lips was something that also belonged to Iris: talcum powder mixed with a crushed vanilla cream wafer.

Triple Ginger Cookies About three dozen cookies Ingredients 2 1/2 cups all-purpose flour 1/2 cup minced crystallized ginger 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed golden brown sugar 1/2 cup packed dark brown sugar 1 large egg, room temperature 1/4 cup light, mild-flavored molasses 2 teaspoons finely grated fresh peeled ginger 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/3 cup granulated sugar Preparation Preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. In a separate large bowl, use an electric mixer, beat butter until creamy. Gradually add both brown sugars and beat on medium-high until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves, and blend well. Add flour mixture in thirds, beating on low speed just to blend between additions. Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely still on the baking sheets. Cookies can be stored in airtight containers at room temperature.

It's one of my own recipes: peach crème brûlée with a brandy crust." She paraded it past Daniel's eyes. "See," she said, "I made your favorite. Of course I perfected it considerably these past few weeks." She kept walking and deposited the dish in front of Troy. She poured over it a good douse of brandy, then rummaged in her apron and drew forth a long match. One flick and the brûlée ignited in a crown of blue flames. Troy's eyes widened with childish pleasure. "Here you go, my big man." Her spoon crunched into the caramelized topping and reemerged with rich, creamy, peachy dessert. On the plate, the velvety brûlée glistened with delicious, crackly caramel. Jasmine pushed forward a glass of Robert Mondavi's luscious Moscato d'Oro. "Bon appétit.

To this day, I merely have to see the words sauce au poivre on a menu to think of Vergé’s reinvention of that classic sauce: the sweet and spicy Sauce Mathurini made with cracked exotic pepper, golden raisins, cognac, and extremely full-flavored beef stock. Vergé could move easily from the big tastes of meat and game sauces to a whimsical and delicate Sauce Poivre Rose—a light, creamy emulsion of paprika and sweet Sauternes, brought to a briny finish with Mediterranean rock lobster.

The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.