Creamy Life Quotes

So what did I do? I crawled back into my bed and ate another gallon of ice creamy goodness and tried to forget the tattooed bartender who had bulldozed his way into my life. Stupid dick wad.

My life is a plate of perfectly edible but ordinary scrambled eggs. I want them savory, creamy, cheesy and maybe with bacon on the side.

If you feel all damp and lonely like a mushroom, find the thick, creamy soup of joyfulness and just dive into it in order to make life tastier

Never! Never, Marge. I can't live the button-down life like you. I want it all: the terrifying lows, the dizzying highs, the creamy middles. Sure, I might offend a few of the bluenoses with my cocky stride and musky odors -- oh, I'll never be the darling of the so-called ‘City Fathers’ who cluck their tongues, stroke their beards, and talk about "What's to be done with this Homer Simpson?

Beauty was all around them. Unsuspected tintings glimmered in the dark demesnes of the woods and glowed in their alluring by-ways. The spring sunshine sifted through the young green leaves. Gay trills of song were everywhere. There were little hollows where you felt as if you were bathing in a pool of liquid gold. At every turn some fresh spring scent struck their faces: Spice ferns...fir balsam...the wholesome odour of newly ploughed fields. There was a lane curtained with wild-cherry blossoms; a grassy old field full of tiny spruce trees just starting in life and looking like elvish things that had sat down among the grasses; brooks not yet "too broad for leaping"; starflowers under the firs; sheets of curly young ferns; and a birch tree whence someone had torn away the white-skin wrapper in several places, exposing the tints of the bark below-tints ranging from purest creamy white, through exquisite golden tones, growing deeper and deeper until the inmost layer revealed the deepest, richest brown as if to tell tha all birches, so maiden-like and cool exteriorly, had yet warm-hued feelings; "the primeval fire of earth at their hearts.

Potato slices, crispy and fragrant. And toast glistening with what looks like actual creamy butter. And three fried eggs. That’s more eggs than I’ve had on the same plate ever in my life.

This entitlement plays out in one of two ways: 1.   I’m awesome and the rest of you all suck, so I deserve special treatment. 2.   I suck and the rest of you are all awesome, so I deserve special treatment. Opposite mindset on the outside, but the same selfish creamy core in the middle.

Bitch, please,” Brady pursed his lips like a duck. “You know I’ll be the belle of the cell block with my creamy smooth skin and my tight little ass.

For the next week, life will be crisp white wine, creamy lobster rolls, and laughing with my friends until tears stream down our cheeks.

To Juan at the Winter Solstice There is one story and one story only That will prove worth your telling, Whether as learned bard or gifted child; To it all lines or lesser gauds belong That startle with their shining Such common stories as they stray into. Is it of trees you tell, their months and virtues, Or strange beasts that beset you, Of birds that croak at you the Triple will? Or of the Zodiac and how slow it turns Below the Boreal Crown, Prison to all true kings that ever reigned? Water to water, ark again to ark, From woman back to woman: So each new victim treads unfalteringly The never altered circuit of his fate, Bringing twelve peers as witness Both to his starry rise and starry fall. Or is it of the Virgin's silver beauty, All fish below the thighs? She in her left hand bears a leafy quince; When, with her right hand she crooks a finger, smiling, How many the King hold back? Royally then he barters life for love. Or of the undying snake from chaos hatched, Whose coils contain the ocean, Into whose chops with naked sword he springs, Then in black water, tangled by the reeds, Battles three days and nights, To be spewed up beside her scalloped shore? Much snow if falling, winds roar hollowly, The owl hoots from the elder, Fear in your heart cries to the loving-cup: Sorrow to sorrow as the sparks fly upward. The log groans and confesses: There is one story and one story only. Dwell on her graciousness, dwell on her smiling, Do not forget what flowers The great boar trampled down in ivy time. Her brow was creamy as the crested wave, Her sea-blue eyes were wild But nothing promised that is not performed.

I couldn't make myself imagine Dad holding some creamy-faced baby, cooing at it, telling it he loved it. Taking it to baseball games. Living some life he'd probably consider his 'real life,' the one he deserved rather than the one he got.

This is the moment that’s carried me through thankless hospital shifts and the sleepless nights that often follow. For the next week, life will be crisp white wine, creamy lobster rolls, and laughing with my friends until tears stream down our cheeks.

At her elbow was a slim pile of creamy white paper beside which she laid down her pen. It was only then, at the sight of these clean sheets, that the last traces, the stain, of her own situation vanished completely. She no longer had a private life, she was ready to be absorbed.

The white saucer like some full moon descends At last from the clouds of the table above; She sighs and dreams and thrills and glows, Transfigured with love. She nestles over the shining rim, Buries her chin in the creamy sea; Her tail hangs loose; each drowsy paw Is doubled under each bending knee. A long, dim ecstasy holds her life; Her world is an infinite shapeless white, Till her tongue has curled the last holy drop, Then she sinks back into the night, Draws and dips her body to heap Her sleepy nerves in the great arm-chair, Lies defeated and buried deep Three or four hours unconscious there.

I couldn't make my pencil scratch out the lines of Britni/Brenna's face. Couldn't make it curve into the contours of Dad's guilty eyes -- his big secret blown up. Would he marry her? Would they have children together? I couldn't make myself imagine Dad holding some creamy-faced baby, cooing down at it, telling it he loved it. Taking it to baseball games. Living some life he'd probably consider his "real life," the one he deserved rather than the one he got.

For some, Life is rich and creamy, made according to an old peasant recipe from nothing but natural products, while Art is a pallid commercial confection, consisting mainly of artificial colourings and flavourings. For others, Art is the truer thing, full, bustling and emotionally satisfying, while Life is worse than the poorest novel: devoid of narrative, peopled by bores and rogues, short on wit, long on unpleasant incidents, and leading to a painfully predictable dénouement. Adherents of the latter view tend to cite Logan Pearsall Smith: ‘People say that life is the thing; but I prefer reading.’ Candidates are advised not to use this quotation in their answers.

She stooped to pick a wild pink rose, avoiding the tiny spines that slivered like unseen glass hairs onto one's fingers. There was little scent, but the creamy softness of the petals like the insides of a dog's ear more than made up for it. She placed one on her tongue, and imagined she could taste the hills, the bittersweet tang of life.

I went and turned up the heat and hit the switch for the gas fireplace on the wall opposite the bed. Flames roared to life and filled the dim room with dancing orange. "This sure beats my dorm room," she half sighed. I laughed and turned. The breath I was taking in froze halfway to my lungs. She was sitting in the center of my bed, the blankets rumpled and piled around her. My shirt was way too large and the neck slipped down low over one of her slim shoulders, exposing a wide patch of creamy skin. Her cheeks were pink and her lips were swollen. The long thick mass of her hair was tangled and messy, falling around her face and down her back. I'd missed her. I'd missed her even more than I'd let myself realize. But seeing her sitting there taking up so little space in my bed but so much room in my chest was sorta something I couldn't deny. She tilted her head and looked at me, wrinkling her nose. "Do I look a mess?" she asked. I shook my head, unable to speak. I never thought this would happen to me. I never thought I would love someone so much. So fast.

Shawn reaches across the counter with the spoon, and I taste the creamy potatoes, rich and delicious, with just the perfect amount of tartness from the sour cream. I roll my eyes in ecstasy.

The girl could have been Sleeping Beauty with a creamy, pale complexion waiting for her prince to kiss her and resurrect her to life—if not for the numerous stab wounds in her torso. And the black orchid that lay on her chest.

Doc was collecting marine animals in the Great Tide Pool on the tip of the Peninsula. It is a fabulous place: when the tide is in, a wave-churned basin, creamy with foam, whipped by the combers that roll in from the whistling buoy on the reef. But when the tide goes out the little water world becomes quiet and lovely. The sea is very clear and the bottom becomes fantastic with hurrying, fighting, feeding, breeding animals. Crabs rush from frond to frond of the waving algae. Starfish squat over mussels and limpets, attach their million little suckers and then slowly lift with incredible power until the prey is broken from the rock. And then the starfish stomach comes out and envelops its food. Orange and speckled and fluted nudibranchs slide gracefully over the rocks, their skirts waving like the dresses of Spanish dancers. And black eels poke their heads out of crevices and wait for prey. The snapping shrimps with their trigger claws pop loudly. The lovely, colored world is glassed over. Hermit crabs like frantic children scamper on the bottom sand. And now one, finding an empty snail shell he likes better than his own, creeps out, exposing his soft body to the enemy for a moment, and then pops into the new shell. A wave breaks over the barrier, and churns the glassy water for a moment and mixes bubbles into the pool, and then it clears and is tranquil and lovely and murderous again. Here a crab tears a leg from his brother. The anemones expand like soft and brilliant flowers, inviting any tired and perplexed animal to lie for a moment in their arms, and when some small crab or little tide-pool Johnnie accepts the green and purple invitation, the petals whip in, the stinging cells shoot tiny narcotic needles into the prey and it grows weak and perhaps sleepy while the searing caustic digestive acids melt its body down. Then the creeping murderer, the octopus, steals out, slowly, softly, moving like a gray mist, pretending now to be a bit of weed, now a rock, now a lump of decaying meat while its evil goat eyes watch coldly. It oozes and flows toward a feeding crab, and as it comes close its yellow eyes burn and its body turns rosy with the pulsing color of anticipation and rage. Then suddenly it runs lightly on the tips of its arms, as ferociously as a charging cat. It leaps savagely on the crab, there is a puff of black fluid, and the struggling mass is obscured in the sepia cloud while the octopus murders the crab. On the exposed rocks out of water, the barnacles bubble behind their closed doors and the limpets dry out. And down to the rocks come the black flies to eat anything they can find. The sharp smell of iodine from the algae, and the lime smell of calcareous bodies and the smell of powerful protean, smell of sperm and ova fill the air. On the exposed rocks the starfish emit semen and eggs from between their rays. The smells of life and richness, of death and digestion, of decay and birth, burden the air. And salt spray blows in from the barrier where the ocean waits for its rising-tide strength to permit it back into the Great Tide Pool again. And on the reef the whistling buoy bellows like a sad and patient bull.

In winter, the cows stock up on nutrients, so their milk is sweet, with a creamy richness. Milk is originally part of cows' blood. For me, dairy products are both my life and my blood. It's these memories that I have to thank for my love of sweet things and buttery food, particularly butter-rich French cuisine.

My mother showed her gratitude for her life in exile by alluding to India’s modernity: the expansive railway network; the Bollywood movies she came to love for their tumultuous stories which ultimately conceded to the cardinal guidelines she held in her own life- love, family and duty. Still, it was Tibet’s antiquity that anchored her in exile. It was phayul she longed for when her skin was scorched by the summer heat of India’s plains. When she drank milk she compared it to the milk of her childhood for such sweetness and creaminess was not easily forgotten, and when she felt nauseous riding the buses that weaved their way around curvaceous mountain roads she spoke of the horses she had loved to ride.

Georgia closed her eyes and concentrated on the sensations of the island--- the bracing, spicy scent of evergreen needles, the briny creaminess of an oyster still in its shell, the chewy, viscous luxury of Star's honey on the comb, the light acidity of a local cider. And then she cooked what she felt, that sense of wonder, the lightness and clean sea salt air. A sprinkle of salt, the crispness of fresh vegetables, the unctuous luxury of good olive oil.

Arian's ebony hair was spread in a shimmering fan around her shoulders, reminding Tristan absurdly of Snow White in her glass coffin. Even in death, hadn't the deceptive blush of life stained Snow White's pallid cheeks? Hadn't her rosebud lips parted as if to welcome a kiss from a prince who might never come? Hadn't the creamy swell of her breasts tantalized every hopelessly naive kid in the theater into daring to believe her chest would rise just one more time?

Wolf sincerely regretted disappointing her. He was disappointed. She might be a bad liar, but she had nerve, and she was a luscious little peach. “Thank you for coming in, Mrs. Holmes,” he said. She caught her trembling, rosebud lip between her teeth and extended her hand. He shook it. It was as soft as petals. She let him hold it a moment too long, and took a deep, sad, quivering breath. A button popped off the front of her frock, revealing an oval of creamy white, and before he could stop his mouth it said, “You're hired.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese. A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.

Shadow enjoyed the easy, sweet Sunday life of the farmhouse when the two women traded stories and song. Coffee and cream. Laughter and tears. He liked Lora. She brought him creamy treats, not the dry stuff. And when she laughed at his snoring underneath the table, she would awaken him so he would not miss any of the action. He enjoyed this ma-triarchate much more than Ted’s rough reign. Sometimes, lying at the feet of Lora and Alice, on the cool kitchen floor, Shadow dreamed. He dreamed of the ancient times when tribal mothers ruled. Men hunted, but it was the women who shaped the wolves and the babies by the ring of fire into magic dogs and magic men.

Jack coughed slightly and offered his hand. “Hi, uh. I’m Jack.” Kim took it. “Jack what?” “Huh?” “Your last name, silly.” “Jackson.” She blinked at him. “Your name is Jack Jackson?” He blushed. “No, uh, my first name’s Rhett, but I hate it, so…” He gestured to the chair and she sat. Her dress rode up several inches, exposing pleasing long lines of creamy skin. “Well, Jack, what’s your field of study?” “Biological Engineering, Genetics, and Microbiology. Post-doc. I’m working on a research project at the institute.” “Really? Oh, uh, my apple martini’s getting a little low.” “I’ve got that, one second.” He scurried to the bar and bought her a fresh one. She sipped and managed to make it look not only seductive but graceful as well. “What do you want to do after you’re done with the project?” Kim continued. “Depends on what I find.” She sent him a simmering smile. “What are you looking for?” Immediately, Jack’s eyes lit up and his posture straightened. “I started the project with the intention of learning how to increase the reproduction of certain endangered species. I had interest in the idea of cloning, but it proved too difficult based on the research I compiled, so I went into animal genetics and cellular biology. It turns out the animals with the best potential to combine genes were reptiles because their ability to lay eggs was a smoother transition into combining the cells to create a new species, or one with a similar ancestry that could hopefully lead to rebuilding extinct animals via surrogate birth or in-vitro fertilization. We’re on the edge of breaking that code, and if we do, it would mean that we could engineer all kinds of life and reverse what damage we’ve done to the planet’s ecosystem.” Kim stared. “Right. Would you excuse me for a second?” She wiggled off back to her pack of friends by the bar. Judging by the sniggering and the disgusted glances he was getting, she wasn’t coming back. Jack sighed and finished off his beer, massaging his forehead. “Yes, brilliant move. You blinded her with science. Genius, Jack.” He ordered a second one and finished it before he felt smallish hands on his shoulders and a pair of soft lips on his cheek. He turned to find Kamala had returned, her smile unnaturally bright in the black lights glowing over the room. “So…how did it go with Kim?” He shot her a flat look. “You notice the chair is empty.” Kamala groaned. “You talked about the research project, didn’t you?” “No!” She glared at him. “…maybe…” “You’re so useless, Jack.” She paused and then tousled his hair a bit. “Cheer up. The night’s still young. I’m not giving up on you.” He smiled in spite of himself. “Yet.” Her brown eyes flashed. “Never.

Though Eros and Psyche sat vast and magnificent in the front lawn, a prologue to the grand house itself, there was something wonderful- a mysterious and melancholic aspect- about the smaller fountain, hidden within its sunny clearing at the bottom of the south garden. The circular pool of stacked stone stood two feet high and twenty feet across at its widest point. It was lined with tiny glass tiles, azure blue like the necklace of sapphires Lord Ashbury had brought back for Lady Violet after serving in the Far East. From the center emerged a huge craggy block of russet marble, the height of two men, thick at the base but tapering to a peak. Midway up, creamy marble against the brown, the life-size figure of Icarus had been carved in a position of recline. His wings, pale marble etched to give the impression of feathers, were strapped to his outspread arms and fell behind, weeping over the rock. Rising from the pool to tend the fallen figure were three mermaids, long hair looped and coiled about angelic faces: one held a small harp, one wore a coronet of woven ivy leaves, and one reached beneath Icarus’s torso, white hands on creamy skin, to pull him from the deep.

Laughter greeted Clint’s ears at the open doorway—rich, soft laughter, like the creamy center of a melted caramel. The kind of laughter that made you want to wrap yourself up in it and stay a while. Clint stopped in the doorway, spellbound. The boys sat on different sides of an antique four-poster bed, sunk knee-deep in patchwork quilts, sheets and what he would swear was an old fashioned feather-tick mattress. But it was the vision between the little boys that held Clint’s attention. Emma Lewis had the same rich, dark, burnt-copper hair as her sons, and the burns-if-she’s-out-in-the-sun-longer-than-one-hour skin of most redheads. Beneath the wrinkled T-shirt and jeans she’d fallen asleep in, he could tell she was neither too thin nor too heavy, just the luscious type of figure Clint decided long ago he liked on women. She also possessed that wonderful laughter that had stirred more than his heart to life. But when she raised the deepest cornflower-blue eyes to him, Clint nearly moaned. If he let himself, he could get lost in that open, clear gaze forever. “Can I help you?” The remnants of sleep in her voice brought on visions of hearing her voice after a night of endless passion.

Soft moonlight enveloped her path, guiding her toward the gate like creamy white petals leading a bride to the altar. Walter didn't understand- she needed to be in these gardens. The beauty breathed life into her. Filled her very soul. She pushed down the latch, testing it slowly to see if it was locked on the opposite side. Her heart leapt when it opened. The lady left her gardens every autumn now when the flowers began to die, and Mummy didn't seem to care if she visited the gardens when the lady was gone. But in the summer, when the flowers were blooming, when the air smelled sweet and the butterflies danced in the breeze, Mummy and Walter didn't want her to explore. Yet this was her sustenance. Her magic. She needed to be here as much as the butterflies needed their nectar to fly. Quietly she closed the gate and hurried across the brick path until she reached the circular rose garden. In the center of the roses was the most lush carpet of grass. She tossed her shoes into the air, the soft grass tickling her toes. Then she stretched out her arms and twirled in the moonlight. Some people thought the rays of the moon were cool, like the rays of the sun were warm, but they were wrong. The light from the moon was as warm as the sun, a lovely, golden warmth that electrified her from the inside.

She looked up to see a knob of canary-yellow butter being carried towards her in a glass-lidded container. 'All this butter just for me, when there's a national shortage...' Hearing Rika mumbling these words, the maitre d' smiled and lifted the lid of the dish. 'This butter had been flown in especially from overseas. Pleas help yourself to as much as you'd like.' Confronted with an overwhelming selection of different kinds of bread on the trolley, Rika chose the simplest option she could see--- a piece of baguette. Once again, she thought that she should have come with Reiko. Reiko would have told her which to choose. Rika spread a thick layer of butter on the bread. The butter, of a firmness that would break apart slowly on the tongue, went sinking into the crumb of the baguette. That alone was enough to make Rika glad she'd come. The next course to be served was a chilled dish of avocado and snow crab stacked delicately like layer cake, topped with a generous helping of caviar. The acidity of the pomegranate seeds that exploded juicily in her mouth accentuated the creamy richness of the avocado and the sweetness of the crab flesh. Their unabashed scarlet hue brought the color palette of the whole plate to life. Chased by the champagne, the taste of the crab and the caviar expanded like light suffusing her mouth.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

We had planned to spend Christmas morning with my family, and then head over to Phil and Kay’s for Christmas night. The whole family was there, including all the grandkids. Bella, Willie and Korie’s daughter, was the youngest and still an infant. We opened presents, ate dinner, and the whole evening felt surreal. Tomorrow morning I’ll have a baby in this world, I thought. When Jep and I left that night, I said, “I’m gonna go have a baby. See you all later!” For all the worry and concern and tears and prayers we’d spent on our unborn baby, when it came to her birth, she was no trouble at all. I went to the hospital, got prepped for the C-section, and within thirty minutes she was out. Lily was beautiful and healthy. I was overwhelmed with happiness and joy. I felt God had blessed me. He’d created life inside of me--a real, beautiful, breathing little human being--and brought her into this world through me. It was an unbelievable miracle. And the best part? Jep was in the delivery room. Unlike his dad, he wanted to be there, and he shared it all with me. I’ll never forget the sight of Jep decked out in blue scrubs, with the blue head cover, holding his baby girl for the first time. I’ll never forget how she nestled down in the crook of his arm, his hand wrapped up and around, gently holding her. He stared down at her, and I could see a smile behind his white surgical mask. He was already in love--I knew that look. After we admired the baby together, I fell asleep, and Jep took his newborn daughter out to meet the family. He told me later he bawled like a baby. Later, when she went to the hospital nursery, Jep kept going over there to stare at her. I think he was in shock and overwhelmed and excited. Lily had a light creamy complexion and little pink rosebud lips, and she was born December 26, 2002. Despite the rough pregnancy, she was perfect. God answered our prayers, and now we were a family of three. We’d been married just a little over a year.

 “You like me, though. You want to go on a date with me.” It wasn’t a question. “Cocky much?” “Confident. Don’t be mistaken.” “Why do you want to take me out so badly?” “Fishing for more compliments, are we?” He’d caught me, but went on anyway. “Obviously you’re beautiful. You have nice, you know, legs and . . . stuff.” “You’re laughing. I don’t think I’m really your type. I think you’re messing with me. I’m not at all like Charlize Theron.” We pulled up to my car but he let Charlize idle before getting out. “You are so my type. Charlize—at least the actress—is not. I mean, she’s gorgeous, in a blond, Amazonian, I-might-kill-and-eat-my-own-young kind of way, but I like your look better.” “Oh yeah? What’s my look?” “There’s something dark about you . . . and interesting. Your creamy skin, your black hair. The way you move. Your mouth.” He reached out to touch my cheek but I jerked away, breaking the seriousness of the moment. “What do you mean I’m dark?” He smiled and shrugged. “I don’t know. Like I want to get naked with you and a Ouija board.” I burst out laughing. “And your laugh . . . it’s like the sound of someone squeezing the life out of a miniature trumpet. It’s really cute.” “That is not a compliment. I have a nice laugh. And by the way, your voice is nasally when you’re not trying to impress people.” He held his hand to his chest like he was offended, except he was still smiling. “I’m crushed. Penny, whatever your last name is—” “Piper.” “Ha! Penny Piper? You’ve got to be kidding! That’s either a children’s book character or a porn star’s name. Penny Piper picked a peck of pickled pep—” “Stop! I know, trust me. I have to live with this name. My poor sister’s name is Kiki Piper. Like we’re fucking hobbits or something.” “Penny Piper is worse than Kiki Piper, hands down.” I cocked my head to the side. “Thanks.” “Just sayin’. What’s your middle name?” “Isabelle.” “I’m gonna call you PIP Squeak.” “Thank you. I can’t wait.” “And by the way, I happen to have a deviated septum. That’s why my voice sounds like this sometimes, you asshole. Now get out and help me with your car.” As we stepped out, he pointed to my Honda and said, “Try and start it when I tell you.” I stopped and turned to him. “What’s your middle and last name?” “Gavin Augusta Berninger.” “Regal,” I said with a wink. “I know, right?” He shrugged one arm like he was royalty or something. “Is that French?” “Yeah, my dad’s family is French . . . sort of. Like, his great-great-grandfather came from France. No one in our family even speaks French.” “Hmm, not so regal anymore,” I said. “Whatever, Penny Piper.

To add to the problem, it turns out your neural pathways cement themselves in the case of traumatic events. The result is that some people respond to reminders of stimuli, a condition known as post-traumatic stress disorder (PTSD). This trauma-induced reprogramming of the brain explains why it's impossible for many veterans to enjoy Fourth of July fireworks, for example. Their limbic system, the creamy nougat center of the human brain where our memories and emotional lives are housed, has coded “explosion” with “danger,” and so when these veterans hear fireworks, they react as they would, as any of us would, to a bomb going off nearby. From the outside, this condition may appear simple to correct. They're fireworks, not bombs, after all. But neuroimaging proves that when people are merely reminded of trauma, blood flow ramps up in the brain structures associated with extreme emotions and decreases in the areas associated with communication. The sufferer essentially becomes trapped in their own fear, at the mercy of neural patterns. The good news is that writing therapy, along with other mindfulness practices, including dialectical behavior therapy, art therapy, yoga, Qigong, tai chi, Alexander Technique, and meditation, allows you to reprogram your brain. You can literally change your mind.

Shrimp and Grits The combination of creamy grits with slightly spicy, tomatoey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party. FOR THE GRITS 11/2 cup grits (not quick-cooking—I like stone-ground) 1 teaspoon salt 4 tablespoons (1/2 stick) butter FOR THE SHRIMP 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 1 small green pepper, chopped 3 cloves garlic, minced 1 (14 oz.) can diced tomatoes with liquid 1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning) 2 tablespoons tomato paste 2 pounds medium-large raw shrimp, peeled 1/2 cup water 2 teaspoons Worcestershire sauce

Most effectively, and gruesomely, the skull of an elephant hung on a rafter, and a bouquet of dried creamy pink roses emerged from the central hole in the hull of its cranium - like the exploding brains of a dying animal, he couldn't help thinking; remembering Elphaba's youthful concerns. Or maybe an homage to the putative magical talents of elephants?

Goat cheese poutine. Fresh-cut fries. Thick, rich beef gravy. Some other secret goodies splashed in. And creamy, tangy goat cheese. Jösses, the stuff was life-changing.

At the end of the long corridor, he opened another door and we stepped out into a huge kitchen filled with bustling staff who were refilling champagne glasses and making up more of the fancy bite-sized bits of food. Darius skirted the madness and I followed him, careful not to get in anyone’s way. He approached a woman who was working on a tray of creamy puff things and leaned close to ask her something. She instantly stopped what she was doing and headed away with a bow. Darius beckoned for me to follow him and I gritted my teeth as I did, wondering why I’d even come down here with him. The drink was making my head swimmy and apparently it was affecting my judgement too. He led me through a door to a darkened room with a few soft chairs by the far window and a small table in the centre of the space. Darius headed for the chairs but I ignored him, taking a perch on the table instead. “Do you ever do as you’re told?” he asked me, noticing the fact that I’d stopped following him. “Nope. Do you ever stop telling people what to do?” I asked. “I think I might just miss your smart mouth when you fail The Reckoning,” he muttered. I didn’t validate that with a response. He removed his black jacket and I eyed his fitted white shit appreciatively before pulling my gaze away. I did not need to fall under the spell of Darius Acrux’s stupidly hot appearance. Darius tossed his jacket down on the closest chair and moved to stand beside me. I could feel his eyes on me but I gave my attention to the room, studying portraits of old men in stuffy clothes and dragons soaring across the sky. Their choice in decor was boringly repetitive. The door opened and the kitchen maid came in carrying two plates with subs for us. I smiled at her as I accepted mine. “Thanks,” I said and she stared at me like I’d just slapped her before heading out of the room. “What was that about?” I asked before taking a bite of my sandwich. Holy hell that's good. “Serving jobs are generally taken by Fae with negligible amounts of magic,” Darius said as I ate like a woman possessed. “Thanking them for their work is kind of like the sun thanking a daisy for blooming. Just having a position in our household is beyond what they expect in life.” I paused, my food suddenly tasting like soot in my mouth. Of course that was how they viewed people with less than them. They were the elite, top of the pecking order, why would they waste time thanking those beneath them? If we’d met in the mortal world he never would have looked at me at all... and I’d have robbed him blind while he pretended not to notice my existence. I ate the last few bites of my food in silence and put the plate down beside me as soon as I was done. “I’d like to go back to the party now,” I said coldly. Darius eyed me over his own sandwich which he’d barely touched. “Because I don’t thank servants for doing their jobs?” he asked with barely concealed ridicule. “Because you’re boringly predictable just like everyone else here. You’re all more concerned about what everybody else thinks and sees than you are about enjoying life. What difference does it make if someone’s the most powerful Fae in the room or the least? I’d sooner have the time of my life with a powerless nobody than stand about posturing with a guy who doesn’t even know how to have fun.” I shrugged and got to my feet, intending to make my own way back to the ballroom but Darius moved forward a step, boxing me against the table as he placed his sandwich down. (Tory)

Spaghetti con Zucchine alla Nerano — SERVES 4 — About ½ quart sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine 1 ½ cups chopped fresh basil Sea salt to taste Extra-virgin olive oil 1 pound spaghetti 3 cups grated Parmigiano-Reggiano Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. Slice the zucchine into thin rounds and fry in the oil until it is golden brown. Remove and set aside on paper towels. Sprinkle with the basil and the salt to taste. Transfer to a bowl and drizzle liberally with olive oil. Boil the pasta until al dente and strain, reserving about 2 cups of the pasta water. Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately.

A potato! It was a thing of wonder and beauty. He rummaged further in the soil and discovered that several more were ready. Some were as tiny as pebbles, but others would make a hearty side dish. He gathered them up in a plant pot, took them to the outside tap and rinsed off the earth until their creamy flesh was revealed. They were round parcels of pure nourishment. They were living orbs. They were knobby baubles of glory. They cheered him immensely. He had achieved something.

She shoved me out of the bed! The realization hit him as hard as the floor. His feline grace failed him. Far from hanging its head in shame, his inner lion rolled in mirth, tufted tail practically wagging. Not funny. Except it was. He had a feeling this more assertive side of Arabella was his fault. Since the moment they’d met, he’d encouraged her to not take any shit, and apparently she’d decided to start with him. Dammit. When he’d told her to not let the world stomp all over her, he should have specified his exemption. I’m her mate. Isn’t there a rule that says she can’t kick me out of bed? Except she’d yet to realize what he had. Was it only a day ago since his life changed? Not even. At this rate, he’d be picking out fucking China patterns by noon. Completely emasculated and by a woman who wanted nothing to do with him. Flipping to his knees, he sat up and rested his chin on the mattress. Arabella faced him, eyes wary, breathing shallow as she waited for his reaction. More like she waited to see if he’d explode. She’d learn. Hayder would never harm her, but he would use his infamous kitty-cat eyes against her. He stared. You know you want me. You know you need me. Come on, baby. Melt. Melt for your lion. She stared right back. Hmm, this wasn’t working as planned. He let the left side of his lip curl into a grin, tugging his cheek and popping his infamous dimple. “I know what you’re doing.” “What?” “Trying to manipulate me into letting you back into bed.” “Is it working?” For a moment her expression shifted, a quick flip of emotions as she struggled to answer. “Yes it’s working. But I wish it wasn’t.” “Why? Why fight it?” “Because I think I need time.” It turned out there was something more powerful than his dimple. Her honesty. He groaned. “I think you were sent to kill me. Fine. If you insist, I’ll respect you even if I’d rather debauch you.” Her eyes widened. “Respect doesn’t mean I’m going to lie, baby. I want you. Bad. But I’ll listen to what you want. For now.” And, yes, he said it ominously. Let her think about it. Think about him. Soon even she wouldn’t be able to deny they were meant for each other. He stood, all six foot plus naked feet of him. And, yes, that did put a certain part of his anatomy in perfect view of a certain shocked gaze. A sucked-in breath, cheeks that darkened, a certain awareness sizzling between them. She couldn’t hope to hide her pleasure or interest in what she saw. “Sweet dreams, baby.” He winked and then turned, resisting an urge to catch her staring at his ass. He knew she was. He could feel the crazy heat as she traced his path out of the room. Go back. Want to snuggle. His lion couldn’t understand why they were back in the living room with its cramped couch that wouldn’t allow him to stretch out. Why couldn’t they snuggle in the nice warm bed and, even better, cuddle with a nice warm mate? Respect, my furry friend. A lion had no use for respect though. His worldview was much simpler. Ours. Bed. Hungry. Not hungry for a steak but, rather, a sweet, creamy pie. Hayder groaned. No need to keep reminding him of what he was missing. He knew. He hated it, but her wants had to take precedence over his. Argh.

I saw another young man coming down the stairs from the third floor with my blanc de chine Goddess of Mercy, Guanyin, in his hand. [. . .] He swung the arm holding the Guanyin carelessly in the air and declared, 'This is a figure of Buddhist superstition. I'm going to throw it in the trash.' The Guanyin was a perfect specimen and a genuine product of the Dehua kiln in Fujian province. It was the work of the famous 17th century Ming sculptor Chen Wei and bore his seal on the back. The beauty of the creamy-white figure was beyond description. The serene expression of the face was so skillfully captured that it seemed to be alive. The folds of the robe flowed so naturally that one forgot it was cared out of hard biscuit. The glaze was so rich and creamy that the whole figure looked as if it were soft to the touch. [. . .] By this time, I no longer thought of them as my own possessions. I did not care to whom they belonged after tonight as long as they were saved from destruction.

Oh God!” he gasped. “Oh, shit. I…” he pulled his hips back. “Look out.” But I didn’t want to look out. I went up onto one elbow and leaned over his body, bathing his cock with my mouth. The first salty spurt still took me by surprise, so I swallowed on instinct. Then I just kept swallowing, keeping up with all the creamy seed he gave me. And Caleb made noises like the world was ending. And it occurred to me that nobody had ever done this for him before. Maybe I’d craved him all my life, but I was his first, too. I felt powerful because of it. By the time it was over, Caleb lay spread-eagled on the sheets, his chest heaving. His eyes were shut, but he spoke. “All right. If I died right now, I’d still have lived a very full life.” That just made me smile. “Don’t, though,” I said, dropping a hand onto his muscular thigh.

Adzuki beans are small, russet-colored beans. They have a thin white line on the ridge. They’re somewhat thick-skinned with a sweet, nutty flavor. Black beans or turtle beans have a beautiful matte black color. The flesh is cream-colored with a rich, earthy flavor. Cannellini or white beans are white and kidney-shaped. They have a creamy, smooth texture and are good in soups and salads. Chickpeas are round, cream-colored legumes. Extremely popular in the Mediterranean, India, and the Middle East, they have a nutlike flavor. Very high in fiber and nutrients, they’re great when tossed on a salad, mixed with some chopped onion and olive oil, or pureed into hummus. Fava beans or broad beans are usually available whole in their pods or peeled and split. They’re large and light brown with a nutty taste and a slightly grainy texture. Great Northern beans are large white beans with a creamy texture. Use them in baked bean dishes. Navy beans are small white beans and are so called because the U.S. Navy used to keep them aboard ships as a standard provision. Pinto beans are perhaps the most popular beans in the United States. Pale pink with streaks of brown, once cooked, they turn entirely pink. They have a rich, meaty taste.

Mix together a frozen banana, a few tablespoons of coconut flakes, two Medjool dates, and 2 teaspoons of cocoa powder—and just like that, you have a creamy chocolate ice cream.

For the first time in his life — excepting his rescue of the stagecoach passengers and that of Juliet and Charlotte by way of a wedding ring — he actually felt good about himself. Proud of himself. He was not relying on someone else to support him. He was not searching for some new way to chase away the endless boredom of his life or making a spectacle of himself for the amusement of others or getting himself into trouble with the knowledge that Lucien would bail him out. With his own brain and hands, he was supporting his wife and his daughter — the two people he loved most in the world. The two people he loved most in the world. Ah, there was no question about that. He'd adored his little Charlie-girl from the moment he first met her and saw his brother's blue eyes peering up at him from beneath those thick de Montforte lashes. And as for Juliet, beautiful, dark-haired Juliet with the creamy-smooth skin and loving hands and long, luscious legs ... He grinned like a fool. He was the luckiest man in England, and, by God, he wasn't going to jeopardize things by telling her what Snelling had really hired him to do! With

Dark-skinned vampires undergo an interesting change a few decades after they’re turned. If they were a very dark shade in life, they become a light brown, sort of a milk chocolate. Those who were lighter skinned become a sort of creamy

The second my lips landed on his, I was gone. Gone. They tasted so sweet… pure and plump and ripe for the taking. I wanted to keep my mouth on his for the rest of my damned life if this was how good his kiss felt. My hands held each side of his face while I plundered his mouth, my tongue seeking more and more and more. I wanted to learn every last bit of what it felt like to kiss the beautiful man, and I wanted to drag my lips down across the inches of creamy skin to find the warm expanse of silk under his clothes. I’m kissing a man.

The deeper the pain, the more helpless we feel against our problems, and the more entitlement we adopt to compensate for those problems. This entitlement plays out in one of two ways: 1.   I’m awesome and the rest of you all suck, so I deserve special treatment. 2.   I suck and the rest of you are all awesome, so I deserve special treatment. Opposite mindset on the outside, but the same selfish creamy core in the middle. In fact, you will often see entitled people flip back and forth between the two. Either they’re on top of the world or the world is on top of them, depending on the day of the week, or how well they’re doing with their particular addiction at that moment.

Suddenly, I'm thinking about all I didn't know about Felix's life. What the ate at the Israeli restaurant, for example, the meal that made him want to come here. "Endive salad with creamy yuzu dressing, followed by three-chili shrimp scampi," Felix cuts in. "For dessert: white chocolate gelato with fresh pomegranate and a passionfruit drizzle.

Suddenly, I'm thinking about all I didn't know about Felix's life. What he ate at the Israeli restaurant, for example, the meal that made him want to come here. "Endive salad with creamy yuzu dressing, followed by three-chili shrimp scampi," Felix cuts in. "For dessert: white chocolate gelato with fresh pomegranate and a passionfruit drizzle.

choose three others: creamy St-Félicien, which is so ripe it quivers at the slightest movement; brebis corse, a Corsican speciality made from sheep’s milk and rolled in rosemary and thyme; a chèvre—not too dry but tasty, I specify. A lot of the sec goat cheeses have a powdery texture, which I dislike, whereas the younger chèvres can be milky and a bit tasteless. He recommends the small discs of Picodon from the Drôme region. There might be six bakeries on Rue Montorgueil but I’m also particular about where I go for bread.

KEEP IT SIMPLE Offering to close a story loop is much more simple than you think. Even the inclusion of smiley, happy people on your website is a strong way to offer the closing of a story loop. People want to be happy, and those images promise your product will deliver. If you sell rugs, a successful resolution might be a beautiful floor or a room that finally feels finished. If you sell ice cream, a successful resolution might be a rich, creamy taste of heaven. Camping gear? An adventure to remember. While I’ve been slightly philosophical in this chapter, try not to overthink it. What problem are you resolving in your customer’s life, and what does that resolution look like? Stick to basic answers because basic answers really do work. Then, when you get good, start diving deeper into the levels of problems your brand resolves. The important idea in this section is that we need to show repeatedly how our product or service can make somebody’s life better. If we don’t tell people where we’re taking them, they won’t follow. A story has to go somewhere. Have you told your customers where you want to take them?

She'd make all the ingredients individually for her kimchi-jjigae," he went on. "Anchovy stock. Her own kimchi, which made the cellar smell like garlic and red pepper all the time. The pork shoulder simmering away. And when she'd mix it all together..." He trailed off, tipping his head back against the seat. It was the first movement he'd made over the course of his speaking; his hands rested still by his sides. "It was everything. Salty, sour, briny, rich, and just a tiny bit sweet from the sesame oil. I've been trying to make it for years, and mine has never turned out like hers." My anxiety manifestation popped up out of nowhere, hovering invisibly over one off Luke's shoulders. The boy doesn't know that the secret ingredient in every grandma's dish is love. He needs some more love in his life, said Grandma Ruth, eyeing me beadily. Maybe yours. Is he Jewish? I shook my head, banishing her back to the ether. "I get the feeling," I said. "I can make a mean matzah ball soup, with truffles and homemade broth boiled for hours from the most expensive free-range chickens, and somehow it never tastes as good as the soup my grandma would whip up out of canned broth and frozen vegetables." Damn straight, Grandma Ruth said smugly. Didn't I just banish you? I thought, but it was no use. "So is that the best thing you've ever eaten?" Luke asked. "Your grandma's matzah ball soup?" I shook my head. I opened my mouth, about to tell him about Julie Chee's grilled cheese with kimchi and bacon and how it hadn't just tasted of tart, sour kimchi and crunchy, smoky bacon and rich, melted cheese but also belonging and bedazzlement and all these feelings that didn't have names, like the dizzy, accomplished feeling you'd get after a Saturday night dinner rush when you were a little drunk but not a lot drunk because you had to wake up in time for Sunday brunch service, but then everything that happened with Derek and the Green Onion kind of changed how I felt about it. Painted over it with colors just a tiny bit off. So instead I told him about a meal I'd had in Lima, Peru, after backpacking up and down Machu Picchu. "Olive tofu with octopus, which you wouldn't think to put together, or at least I wouldn't have," I said. The olive tofu had been soft and almost impossibly creamy, tasting cleanly of olives, and the octopus had been meaty and crispy charred on the outside, soft on the inside.

Hold still." Emma squirmed again, her lush lips curving in a smile as she gazed up at me coyly. "But it tickles." My dick pulsed, sheer lust twisting my insides up in knots. But I kept my hands steady. "Almost there." I piped another series of rosettes along the curve of her breast, heading for the pretty little pouting nipple, now deep pink and stiff. Her breath hitched, and I gave her a wicked smile. "Be good, or I won't lick it off." "Liar. You can't wait." She was laid out on my bed, wearing nothing but the lemon-buttercream flowers and swirls I'd decorated her lovely body with. "Guilty as charged." My mouth actually watered with the need to taste her, mix her flavors with my cream. Fuck up into the tight, silky-hot clasp of her body, where it felt both like home and the best pleasure I'd ever had in my life. My hand shook a little as I circled her perky nipple, choosing to highlight rather than cover it. Emma bit her bottom lip, her lids lowering as she subtly arched into the tip of the pastry bag. Heat rippled through me, and I tossed the buttercream aside. "Now, where to start?" I wanted it all at once. Every delectable inch of her. Always. All the time. Impatient and aching, I stroked my shaft, keeping the hold light lest I blow now. Because nothing looked more delicious than Emma Maron spread out before me, smiling in that way that said she was all mine. Happiness warred with lust, making for a heady cocktail in my veins. I had Emma right where I wanted her----with me. Everything else took a back seat to her and the way she watched me palm my dick, all greedy need and anticipation. It fueled my own.

I’ll tell you now, creamy lies certainly spread easier upon the toast of life than the cold and chunky truth does.

Georgia held the jar up to the light, gazing at the dark golden color of the honey, remembering the buzzing of the bees, the fragrance of the apple orchard laced with the briny scent of the sea. On impulse, she twisted the lid off the jar and swirled her finger through the honey. She licked it clean. She could just catch a hint of lavender in the creamy goodness. She scooped up another little dollop. Strange. Somehow, the honey tasted like love, like the answer to a question, like coming home.

Listen to me, Brooklyn West. You are the most infuriating woman I’ve ever met. You’re fucking crazy, you drink far too much, swear worse than Nix’s batshit Nana, and resort to violence far too quickly.” Her lips part, almost reaching a smile. “I have zero clue how we’re going to straighten out the shit in your head.” I stroke her cheek with my thumb. “You’re fucked up, unstable, and sometimes, you scare the hell out of me. That’s the truth nobody wants to tell you.” Tears shine in her eyes. “I told you to let me go. You still can.” “Shut the fuck up. I’m not done.” Unable to help myself, I let my palm slide up her bare leg. She’s wearing a short black dress, which exposes her creamy thighs as it rides up. Despite the funeral taking place across the road, my cock hardens beneath her. “My life hasn’t been the same since you walked into it.” I graze my lips against hers. “You insisted on trying to kill yourself rather than be saved. I’ve been terrified of losing you since. Every single one of us is wrapped around your finger. We love the bones of you.

Do you rememberin’ Assumption, Calixta?” he asked in a low voice broken by passion. Oh! she remembered; for in Assumption he had kissed her and kissed and kissed her; until his senses would well nigh fail, and to save her he would resort to a desperate flight. If she was not an immaculate dove in those days, she was still inviolate; a passionate creature whose very defenselessness had made her defense, against which his honor forbade him to prevail. Now well, now her lips seemed in a manner free to be tasted, as well as her round, white throat and her whiter breasts. They did not heed the crashing torrents, and the roar of the elements made her laugh as she lay in his arms. She was a revelation in that dim, mysterious chamber; as white as the couch she lay upon. Her firm, elastic flesh that was knowing for the first time its birthright, was like a creamy lily that the sun invites to contribute its breath and perfume to the undying life of the world. The generous abundance of her passion, without guile or trickery, was like a white flame which penetrated and found response in depths of his own sensuous nature that had never yet been reached. When he touched her breasts they gave themselves up in quivering ecstasy, inviting his lips. Her mouth was a fountain of delight. And when he possessed her, they seemed to swoon together at the very borderland of life’s mystery. He stayed cushioned upon her, breathless, dazed, enervated, with his heart beating like a hammer upon her. With one hand she clasped his head, her lips lightly touching his forehead. The other hand stroked with a soothing rhythm his muscular shoulders. The growl of the thunder was distant and passing away. The rain beat softly upon the shingles, inviting them to drowsiness and sleep. But they dared not yield.

The walk to the village is peaceful, and she tests her growing knowledge of the local plant life---there, by the side of the road curl green fronds of stinging nettle, from the hedgerows peer creamy sprouts of meadowsweet. Silver flashes amongst the green: the silky strands of old-man's beard.

Tortilla, crispy. Pork, savory. Squash, sweet. Fontina, gooey and salty. Chimichurri, peppery and green and bright, with some acid. Crema, tart and creamy and cool. And goat cheese..." He trails off. "What does the goat cheese bring to the party?" "Well, it's creamy, but the crema gives enough creaminess. So the goat cheese fights with it a little bit, overwhelms it, sort of makes the flavor... blurry?" He's such a badass. "That's a good word for it, Ian. Anything else?" He takes another bite. "I'd probably do the crema like the chimichurri, just a last-minute drizzle on top instead of underneath with the schmear... it's making the underside of the tortilla lose its crisp." "That's a good catch. What is our rule about presentation?" He grins and recites it like a catechism. "Presentation is important, but our mouth better be the happy one in the end. It needs to taste even better than it looks.

I watched as Ian pulls the cooked squash out of the oven and drops it on the part of the cooktop that is currently not in use to let it cool for a moment while he mixes honey vinegar and a touch of brown sugar into thick crème fraîche, tasting along the way with the spoons I keep in a little cup on the stovetop. Satisfied with the crema, he turns back to the food processor, where he has chopped the pistachios, shallots, olives, and herbs, and empties out the contents into a bowl, adding a splash of the honey vinegar, a pinch of red pepper flakes, and a healthy glug of olive oil. He tastes, adds salt and a good grinding of black pepper, tastes again, and nods, pleased with himself. "Ten minutes to go," I say, checking my phone. "Keep talking me through things." Ian reaches for a large flour tortilla and places it in a dry nonstick skillet. "I'm going to assemble the quesadilla now," he says, sprinkling shredded fontina cheese over the whole surface of the tortilla. He dots the shredded cheese with small bits of fresh goat cheese. "I'm using fontina because it melts well and is mild, and some chèvre for a bit of punch and creaminess. Now the pork." He has sliced the pork thin, and layers it over the cheeses, following with cubes of the roasted squash.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

Yes,’ I told Heather. Yes, I would rather eat delicious falafel at the joint around the corner than flatter my way to an intimacy with someone for whom marriage is a financial transaction, young flesh for old, security for heirs. Yes, I would rather enjoy creamy tahini, a soft pita, those perfectly fried little balls, than torture myself about what was or was not happening in my life when my life was good. Yes, I rejected marriage—as an abstract, arbitrary signifier, as a legal and social status that determined my value, as a bullshitty benchmark I’d blown past years ago anyway. Yes!” She raised a fist in the air. “I wanted pleasure. Yes, I wanted companionship. Yes, I wanted a life of meaning. Yes, this was thirty-six, goddammit, tonight I wanted falafel and tonight it would be mine. I would rather eat falafel than get married.

Woman, did you just give twelve-year-old cheddar to the dog?" "Yep. She has a very refined cheese palate." "Good to know." I cut off a slice for myself, savoring the sharpness and the little salty crystals that pop on my tongue before the cheese melts into savory creaminess.

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

Our breakfast menu featured some special soups, including a spicy tomato mixture with fresh oysters, a light cream of potato soup with a poached egg, served with crisp, buttered toast, and a creamy oatmeal soup with chicken stock and sliced leek and crisp bacon tidbits.

Pear Muffins P MAKES 12 MUFFINS; PREPARATION TIME 15 MINUTES, COOKING TIME 15 MINUTES 1 egg (or egg-free substitute) 1/3 cup golden syrup (for eczema-safe sweeteners see section entitled “Sweetener: rice malt syrup”; see Notes) 1 cup organic soy milk (G) or rice milk (see ‘Non-dairy milks’) 1/2 teaspoon real vanilla essence 1/3 cup rice bran oil 2 cups spelt flour (G) (wholemeal if available) 3 teaspoons baking powder (wheat-free) 1/2 teaspoon bicarbonate of soda (baking soda) 2 large ripe pears, peeled and diced Preheat the oven to 180°C (355°F). Place paper patty pans into the holes of a 12-cup muffin tray (or alternatively grease the muffin tray holes with rice bran oil). In a food processor, blend the egg, golden syrup, milk and vanilla essence until smooth. Then, while the motor is running, open the shute and slowly drizzle in the rice bran oil and blend well until smooth and creamy. In a separate bowl, sift the flour, baking powder and bicarbonate of soda and mix. Add the dry ingredients to the wet ingredients and briefly mix on low speed until combined (or alternatively use a spoon to mix). Then using a spoon, gently mix in the diced pear. Spoon the mixture into each muffin cup, filling each only three-quarters. Bake for 15 minutes or until slightly golden on top. Test with a toothpick to see if cooked; the toothpick should come out clean. NOTES These muffins can be stored in the freezer for 3 months. If golden syrup is not available use real maple syrup or rice malt syrup (rice malt syrup is not as sweet). If using egg, don’t eat the raw muffin mixture (see ‘Biotin’). Stage 2 only: if you are not sensitive to cinnamon, sprinkle a little cinnamon into the muffin mix before cooking.

Hey, suit guy!" The man bellowed. Chris bit back the urge to yell. He turned, expecting to be confronted by a hand held out for money. What he saw was a pair of enormous eyes, the same color as the spring sky, set in a face with high cheekbones and a delicate chiseled jaw. The man's short, spiked hair was dyed a vibrant purple, making his creamy pale skin glow. Letting his gaze shift downward in a sudden still silence, Chris took in the sleek, sculpted muscles under the snug green t-shirt, the faded jeans molded to slim hips and thighs. He'd never in his life's seen anyone so beautiful.

MY DAD says that being a Londoner has nothing to do with where you’re born. He says that there are people who get off a jumbo jet at Heathrow, go through immigration waving any kind of passport, hop on the tube, and by the time the train’s pulled into Piccadilly Circus they’ve become Londoners. He said there were others, some of whom were born within the sound of the Bow Bells, who spend their whole life dreaming of an escape. When they do go, they almost always head for Norfolk where the skies are big, the land is flat, and the demographics are full of creamy-white goodness.