Crust Best Quotes

The crust is the best part,” he explained around his mouthful of food. “If they made an all-crust pizza, I’d be a pig in shit.” Lauren took a delicate bite of her own slice. “I’m pretty sure they do. It’s called bread.” He stopped chewing as he looked at her, and a smirk lifted the corner of his mouth. She’s a wiseass.

Think of it like the best mac and cheese you've ever had. No neon yellow Velveeta and bread crumbs. I'm talking gourmet cheddar, the expensive stuff from Vermont that crackles as it melts into the crust on top. Imagine if right before you were about to tear into it, the mac and cheese starts talking to you?

The love stories sold us the wrong thing. The best kind of love doesn’t happen on moonlit walks and romantic vacations. It happens in between the folds of everyday life. It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your jacket when you are in fact, very, very cold. It’s watching TV on a rainy Sunday while you’re doing laundry and turning her light off when she’s fallen asleep reading. Sharing pizza crusts and laughing about something the kids did and taking care of each other when you’re sick. It isn’t glamorous, it isn’t all butterflies and stars in your eyes. It’s real. This is the kind of love that forever is made of. Because if it’s this good when life is draining and mundane and hard, think of how wonderful it will be when the love songs are playing and the moon is out.

We were all quiet for a few moments before I broke the silence by saying, in my best upper-crust-girls'-school voice, "I am sure that all of you are really just suffering from some horrible disease, and that I should feel nothing but pity for you. If you let me go, I will organize a charity function that you will not believe. It will be, as our ancestors used to say, 'epic.'" There was some furious whispering before Bram responded with, "Ah, thank you, Miss, but we're already dead." I bit my lip. I was starting to crumble.

There were little triangles of coconut custard pie on a graham cracker crust for dessert, the best and sweetest thing...

Oh, if there's one thing you learn at cookery school," said Mrs. Beamish, with a shrug, "burned crusts and soggy bases happen to the best of us. Roll up your sleeves and start something else, I say. No point moaning over what you can't fix!

Forrest Gander: "Maybe the best we can do is try to leave ourselves unprotected. To keep brushing off habits, how we see things and what we expect, as they crust around us. Brushing the green flies of the usual off the tablecloth. To pay attention.

Who dies best, the soldier who falls for your sake, or the fly in my whiskey-glass? The happy agony of the fly is his reward for an adventurous dive in no cause but his own. Gorged and crazed, he touches bottom, knows he's gone as far as he can go, and bravely sticks. I sleep on. In the morning I pour new happiness upon the crust of the old, and only as I raise the glass to my lips descry through that rich brown double inch my flattened hero. I drink around his death, being no angler by any inclination, and leave him in the weird shallows. The glass set down, I idle beneath the fan, while beyond my window-bars a warm drizzle passes silently from clouds to leaves. How to die? How to live? These questions, if we ask the dead fly, are both answered thus: In a drunken state. But drunk on WHAT should we all be? Well, there's love to drink, of course, and death, which is the same thing, and whiskey, better still, and heroin, best of all—except maybe for holiness. Accordingly, let this book, like its characters, be devoted to Addiction, Addicts, Pushers, Prostitutes and Pimps. With upraised needles, Bibles, dildoes and shot glasses, let us now throw our condoms in the fire, unbutton our trousers, and happily commit THIS MULTITUDE OF CRIMES.

The best I can suggest is that when the Absolute manifested itself in the world evil was the natural correlation of good. You could never have had the stupendous beauty of the Himalayas without the unimaginable horror of a convulsion of the earth's crust. The Chinese craftsman who makes a vase in what they call eggshell porcelain can give it a lovely shape, ornament it with a beautiful design, stain it a ravishing colour and give it a perfect glaze, but from its very nature he can't make it anything but fragile. If you drop in on the floor it will break into a dozen fragments. Isn't possible in the same way that the values we cherish in the world can only exist in combination with evil?

Your mother, my mother, and mother of pearl walk into a bar, and the bartender says, “Hello, dad, you look more like whiskey than I remember. Have you been tanning?” To which all three mothers respond, “The French Revolution was the best thing to ever happen inside a croissant the shape of the Fertile Crescent, with a flaky crust like a politician with dandruff.” Of course, when Orafoura told me this joke, I didn’t laugh, because I don’t like jokes involving politics, religion, or mother of pearl.

My soup arrived. Crusted with cheese, golden at the edges. The waiter placed it carefully in front of me, and I broke through the top layer with my spoon and filled it with warm oniony broth, catching bits of soaking bread. The smell took over the table, a warmingness. And because circumstances rarely match, and one afternoon can be a patchwork of both joy and horror, the taste of the soup washed through me. Warm, kind, focused, whole. It was easily, without question, the best soup I had ever had, made by a chef who found true refuge in cooking.

Jesus breaks what we bring to Him. All too often we come to the table with our best manners and a pose of impenetrable self-sufficiency. We're all surface, all role - polished and poised performers in the game of life. But Jesus is after what is within, and He exposes the insides - our inadequacies. At the table we're not permitted to be self-enclosed. We're not permitted to remain self-sufficient. We are taken into the crucifixion. We dramatize it as we eat the common food. The breaking of our pride and self-approval opens us up to new life, to new action. Everything on the table represents some kind of exchange of life, some sacrifice to our Host. If we come crusted over, hardened within ourselves in lies and poses, He breaks through and brings new life. 'A broken and contrite heart, O God, thou wilt not despise' (Psalm 51:17). We discover this breaking first in Jesus. Jesus was broken, His blood poured out. And now we discover it in ourselves. Then Jesus gives back what we brought to Him, who we are. But it is no longer what we brought. Who we are, this self that we offer to Him at the table, is changed into what God gives, what we sing of as Amazing Grace. [Living the Resurrection]

Have you ever been in a demon rumble before, Jenna?” I asked. Hoisting her own demonglass dagger, she shook her head. “Nope. I have a feeling it’s going to be super violent.” “Maybe we can talk to them,” I said, rubbing my nose with the back of my hand. “Have a little sit-down chat.” “With tea.” “Ooh, yeah, with the nice china, and those little sandwiches that don’t have crusts.” Cal came to stand with us. Aislinn and Finley were getting to their feet, but I could tell they were far away from optimum Brannick strength. “I don’t want to kill these kids,” Cal said. “Neither do I. But I don’t want them to kill me, either.” “Not sure what we want is going to matter that much,” Jenna said. I stared out into the trees, hearing my fate move closer. And here’s the thing: I knew I was supposed to be courageous. I was supposed to use my magic for as long as I could, and be all Braveheart about it. But I didn’t want to. I wanted to cry. I wanted to hug my mom and dad again. I wanted to see Archer. And I wanted to know that I’d done more here than just delay Aislinn’s and Finley’s deaths by a few minutes. So there was no stoic badass facing down the demon hordes. There was just a teenage girl with tears streaming down her face, her two best friends on either side of her, as all kinds of hellish creatures rushed forward.

He’s more than my best friend - he’s tradition and familiarity. He is homemade pop tarts on the first Saturday of the month. He is late-night viewings of Die Hard in the sticky summer heat, both of our phones propped up on our respective coffee tables. He is pizza with extra mushrooms and light sauce, a crust that has to be perfect.

It may be that there is no solution or it may be that I'm not clever enough to find it. Ramakrishna looked upon the world as the sport of God. "It is like a game," he said. "In this game there are joy and sorrow, virtue and vice, knowledge and ignorance, good and evil., The game cannot continue if sin and suffering are altogether eliminated from the creation." I would reject that with all my strength. The best I can suggest is that when the Absolute manifested itself in the world evil was the natural correlation of good. You could never have had the stupendous beauty of the Himalayas without the unimaginable horror of a convulsion of the earth's crust. The Chinese craftsman who makes a vase in what they call eggshell porcelain can give it a lovely shape, ornament it with a beautiful design, stain it a ravishing colour, and give it a perfect glaze, but from its very nature he can't make it anything but fragile. If you drop it on the floor it will break into a dozen fragments. Isn't it possible in the same way that the values we cherish in the world can only exist in combination with evil?

For them I learned to be a mother again, cooking pancakes and thick herb-and-apple sausages. I made jam for them from figs and green tomatoes and sour cherries and quinces. I let them play with the little brown mischievous goats and feed them crusts and pieces of carrot. We fed the hens, stroked the soft noses of the ponies, collected sorrel for the rabbits. I showed them the river and how to reach the sunny sandbanks. I warned them- with such a catch in my heart- of the dangers, the snakes, roots, eddies, quicksand, made them promise never, never to swim there. I showed them the woods beyond, the best places to find mushrooms, the ways of telling the fake chanterelle from the true, the sour bilberries growing wild under the thicket.

The best-known connection between footfall, knowledge and memory is the Aboriginal Australian vision of the Songlines. According to this cosmogony, the world was created in an epoch known as the Dreamtime, when the Ancestors emerged to find the earth a black, flat, featureless terrain. They began to walk out across this non-place, and as they walked they broke through the crust of the earth and released the sleeping life beneath it, so that the landscape sprang up into being with each pace. As Bruce Chatwin explained in his flawed but influential account, ‘each totemic ancestor, while travelling through the country, was thought to have scattered a trail of words and musical notes along the line of his footprints'. Depending on where they fell, these foot-notes became linked with particular features of the landscape. Thus the world was covered by ‘Dreaming-tracks’ that ‘lay over the land as “ways” of communication’, each track having its corresponding Song.... To sing out was–-and still is, just about, for the Songs survive, though more and more of them slip away with each generation–-therefore to find one’s way, and storytelling was indivisible from wayfaring.

Miss Foley had first noticed, some years ago, that her house was crowded with bright shadows of herself. Best, then, to ignore the cold sheets of December ice in the hall, above the bureaus, in the bath. Best skate the thin ice, lightly. Paused, the weight of your attention might crack the shell. Plunged through the crust, you might drown in depths so cold, so remote, that all the Past lay carved in tombstone marbles there. Ice water would syringe your veins.

but here is the best peach pie we made: Put 1 ¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and ⅓ cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350° and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

Miss Foley had first noticed, some years ago, that her house was crowded with bright shadows of herself. Best, then, to ignore the cold sheets of December ice in the hall, above the bureaus, in the bath. Best skate the thin ice, lightly. Paused, the weight of your attention might crack the shell. Plunged through the crust, you might drown in depths so cold, so remote, that all the Past lay carved in tombstone marbles there. Ice water would syringe your veins. Transfixed at the mirror sill, you would stand forever, unable to lift your gaze from the proofs of Time.

The best I can suggest is that when the Absolute manifested itself in the world evil was the natural correlation of good. You could never have had the stupendous beauty of the Himalayas without the unimaginable horror of a convulsion of the earth’s crust. The Chinese craftsman who makes a vase in what they call eggshell porcelain can give it a lovely shape, ornament it with a beautiful design, stain it a ravishing color, and give it a perfect glaze, but from its very nature he can’t make it anything but fragile. If you drop it on the floor it will break into a dozen fragments. Isn’t it possible in the same way that the values we cherish in the world can only exist in combination with evil?

Torin began to fold the plaid, in the same way he liked to fold his own. He brought it behind her, then across her chest before cinching it in place at her right shoulder. Yes, he thought. It was perfect on her. He stepped back to regard Mirin’s handiwork. Sidra glanced down at it, and she still appeared confused until Torin laid his palm over her chest, where the plaid now granted her protection. He could feel the enchantment within the pattern, holding firm, like steel. He touched the place she had been kicked, where her bruises had been slow to heal, as if her heart had shattered beneath her skin and bones. She understood now. She gasped and glanced up at him. Again, he wished that he could speak to her. Their last conversation still rattled in his mind, and he didn’t like the distance that had come between them. Let my secret guard your heart, he thought. “Thank you,” Sidra whispered, as if she had heard him. It renewed his hope, and he sat at the table before his knees gave out. His gaze snagged on a pie, whose center had been eaten away in a perfect circle, the spoon still in the dish. He pointed to the gaping hole, brow arched. Sidra smiled. “The middle is the best part.” No, the crust is. He shook his head, reaching for the spoon to eat the crisp places she had left behind. He was halfway done when there came a bark, followed by a knock on the open door.

Anyone who has lived for a long time with a lover, and then suddenly does not, will understand what I mean by those crusted bowls, by those solo whiskeys, by the promise of solitude behind a closed door. That to be tethered, so intimately, for so long, and then to find yourself free, is both misery and miracle—a sudden and unlikely dream that brings both darkest despair and the euphoria of liberation. They’ll understand the daily fixations on the ideas of togetherness and separateness; the idea that humans, or at least most of us, pair off and couple up and try as best as we can to stay with one mate for the rest of our lives, fueled in equal parts by love and connection and expectation, and at the root of it, the blind hope that we will never be alone again. And this, we’re told, is what we should want most—a partner, children, family—those bound by sacrament or by state or by blood, who will, we believe with everything we have in our fragile human hearts, never leave us.

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

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

I’ll tell you what’s true,’ said Weston presently. ‘What?’ ‘A little child that creeps upstairs when nobody’s looking and very slowly turns the handle to take one peep into the room where its grandmother’s dead body is laid out–and then runs away and has bad dreams. An enormous grandmother, you understand.’ ‘What do you mean by saying that’s truer?’ ‘I mean that child knows something about the universe which all science and all religion is trying to hide.’ Ransom said nothing. ‘Lots of things,’ said Weston presently. ‘Children are afraid to go through a churchyard at night, and the grown-ups tell them not to be silly: but the children know better than the grown-ups. People in Central Africa doing beastly things with masks on in the middle of the night–and missionaries and civil servants say it’s all superstition. Well, the blacks know more about the universe than the white people. Dirty priests in back streets in Dublin frightening half-witted children to death with stories about it. You’d say they are unenlightened. They’re not: except that they think there is a way of escape. There isn’t. That is the real universe, always has been, always will be. That’s what it all means.’ ‘I’m not quite clear–’ began Ransom, when Weston interrupted him. ‘That’s why it’s so important to live as long as you can. All the good things are now–a thin little rind of what we call life, put on for show, and then–the real universe for ever and ever. To thicken the rind by one centimetre–to live one week, one day, one half hour longer–that’s the only thing that matters. Of course you don’t know it: but every man who is waiting to be hanged knows it. You say “What difference does a short reprieve make?” What difference!!’ ‘But nobody need go there,’ said Ransom. ‘I know that’s what you believe,’ said Weston. ‘But you’re wrong. It’s only a small parcel of civilised people who think that. Humanity as a whole knows better. It knows–Homer knew–that all the dead have sunk down into the inner darkness: under the rind. All witless, all twittering, gibbering, decaying. Bogeymen. Every savage knows that all ghosts hate the living who are still enjoying the rind: just as old women hate girls who still have their good looks. It’s quite right to be afraid of the ghosts. You’re going to be one all the same.’ ‘You don’t believe in God,’ said Ransom. ‘Well, now, that’s another point,’ said Weston. ‘I’ve been to church as well as you when I was a boy. There’s more sense in parts of the Bible than you religious people know. Doesn’t it say He’s the God of the living, not of the dead? That’s just it. Perhaps your God does exist–but it makes no difference whether He does or not. No, of course you wouldn’t see it; but one day you will. I don’t think you’ve got the idea of the rind–the thin outer skin which we call life–really clear. Picture the universe as an infinite glove with this very thin crust on the outside. But remember its thickness is a thickness of time. It’s about seventy years thick in the best places. We are born on the surface of it and all our lives we are sinking through it. When we’ve got all the way through then we are what’s called Dead: we’ve got into the dark part inside, the real globe. If your God exists, He’s not in the globe–He’s outside, like a moon. As we pass into the interior we pass out of His ken. He doesn’t follow us in. You would express it by saying He’s not in time–which you think comforting! In other words He stays put: out in the light and air, outside. But we are in time. We “move with the times”. That is, from His point of view, we move away, into what He regards as nonentity, where He never follows. That is all there is to us, all there ever was. He may be there in what you call “Life”, or He may not. What difference does it make? We’re not going to be there for long!

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

BAKED HOT CHOCOLATE It’s crucial to use the best quality chocolate you can find. Don’t put anything in this dessert you wouldn’t eat directly. And don’t overbake. You want a delicate crust on top of a warm, silken interior. 9 ounces of dark semi-sweet chocolate, chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs 1/4 cup sugar whipped cream or vanilla ice cream to taste Preheat oven to 350 degrees. Arrange six small ovenproof mugs or custard cups in a baking pan. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk until smooth and set aside. Whisk eggs and sugar together in a mixing bowl, then set the bowl over simmering water and stir constantly until warm to the touch. Remove from heat. Beat egg mixture with an electric mixer until light and fluffy. Fold egg mixture into chocolate mixture. Spoon the batter into cups. Add enough hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, about fifteen minutes. Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream that has been lightly sweetened and spiked with Cointreau. (Source: Adapted from a recipe by Heidi Friedlander, former pastry chef of the Cleveland bistro Moxie)

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

Hugo’s Prizewinning Praline Pumpkin Pie What does it take to turn out a prizewinning pie? Lots of “mouth feel,” as the saying goes. When the pie cracked as it baked, we added a last-minute ring of pecan praline and that convenient coverall, a small mountain of brandy whipped cream, for first prize in the St. Michaels contest, restaurant division. 9-inch deep-dish pie shell FOR THE FILLING 1 15-ounce can pumpkin, unsweetened 1 cup brown sugar, loosely packed 2 teaspoons cinnamon* ¼ teaspoon cloves* 2 teaspoons fresh ginger, grated ¼ teaspoon salt 2/3 cup whipping cream 2/3 cup milk 4 eggs FOR THE PRALINE 3 tablespoons flour 3 tablespoons brown sugar 2 tablespoons butter, softened ¾ cup pecan halves FOR THE CREAM ½ pint whipping cream 1 tablespoon sugar 1 tablespoon brandy Heat the oven to 400 degrees. Partly bake the pie shell on the middle oven rack for about 10 minutes until it looks set. In a food processor, blend the pumpkin, sugar, spices, and salt for one minute. In a heavy saucepan, cook this pumpkin mixture at a simmer, stirring constantly, for about 5 minutes. Remove pumpkin from the heat and stir in the cream and milk. Whisk eggs to combine whites and yolks and blend thoroughly into the pumpkin mixture. Pour this into the pie shell, adding any extra filling after the pie has baked for about 5 minutes. Bake the pie on the lower oven rack for about 20 minutes and prepare the praline. In a small bowl, combine the flour, sugar, and butter and stir in the pecans. Remove the pie from the oven and spoon the pecan mixture in a circle around the edge of the pie, inside the crust, and return it to the oven. Continue baking for about 10 minutes more until the filling is puffed and wiggles very slightly when the pie is gently shaken. Cool on a wire rack. Whip the cream and sugar together until stiff, then stir in the brandy. When the pie is completely cool, mound the cream on top, inside the ring of pecans. Serve right away or refrigerate. Serves 6 to 8. *Freshly ground cinnamon and cloves are best, but spice straight from the jar will do.

Last summer they came to visit us in West Virginia, and Julie and I spent a week perfecting the peach pie. We made ordinary peach pie, and deep-dish peach pie, and blueberry and peach pie, but here is the best peach pie we made: Put 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425*. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and 1/3 cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350* and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set. I keep thinking about that week in West Virginia. It was a perfect week. We swam in the river and barbecued ribs and made Bellinis with crushed peaches and cheap champagne.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

MINNESOTA PEACH COBBLER Preheat oven to 350 degrees F., rack in the middle position. Note: Don’t thaw your peaches before you make this—leave them frozen. Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray. 10 cups frozen sliced peaches (approximately 2½ pounds, sliced) 1/8 cup lemon juice (2 Tablespoons) 1½ cups white sugar (granulated) ¼ teaspoon salt ¾ cup flour (no need to sift) ½ teaspoon cinnamon ½ cup melted butter (1 stick, ¼ pound) Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined. Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DON’T TURN OFF THE OVEN! TOP CRUST: 1 cup flour (no need to sift) 1 cup white sugar (granulated) 1½ teaspoons baking powder ¼ teaspoon cinnamon ½ teaspoon salt ½ stick softened butter (¼ cup, 1/8 pound) 2 beaten eggs (just stir them up in a glass with a fork) Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it’ll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.) Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well—the batter will spread out and fill in as it bakes and result in a crunchy crust.) Bake at 350 degrees F., uncovered, for an additional 50 minutes. Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled.

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.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

From the Bridge” by Captain Hank Bracker Pebbles, Rocks & Mountains Rocks can be formed in many different ways and are found in just about every corner of our planet, the Moon, up in space and who knows where else. Now pebbles are the mini-me’s of rocks and generally are about one to three inches in size. Geologists will tell you that they are about 5 millimeters in diameter, but who’s counting? In fact there are two beaches that are made up entirely of pebbles such as the Shingle Beach in Somerset, England. Generally pebbles are found along rivers, streams and creeks whereas mountains are usually a part of a chain that was created along geothermal fault lines. The process of Mountain formation is associated with movements of the earth's crust, which is referred to as plate tectonics. See; now that I looked it up, I know these things! What I’m about to say has absolutely nothing to do with geology and everything to do about human nature. In the course of events we never trip over mountains and seldom over rocks, but tripping over pebbles is another thing. Marilyn French, a writer and feminist scholar is credited with saying, “Men (she should have included Women) stumble over pebbles, never over mountains.” She was the lady (I should have said woman) whose provocative 1977 novel, “The Women's Room” captured the frustration and fury of a generation of women fed up with society's traditional conceptions of their roles (and this is true). However, this has nothing to do with the feminist movement and is simply a metaphor. Of course we’re not going to trip over mountains, not unless we are bigger than the “Jolly Green Giant!” and so it’s usually the little things that trip us up and cause us problems. What comes to mind is found on page 466 of The Exciting Story of Cuba. This is a book that won two awards by the “Florida Authors & Publishers Association” and yet there are small mistakes. They weren’t even caused by me or my team and yet there they are, getting bigger and bigger every time I look at them. Now I’m not about to tell you what they are, since that would take the fun out of it, but if you look hard enough in the book, you’ll succeed in discovering them! I will however tell you that one of these mistakes was caused by a computer program called “Word.” It’s wonderful that this program has a spell check and can even correct my grammar, but it can’t read my mind. In its infernal wisdom, the program was so insistent that it was right and that I was wrong that it changed the spelling of, in this case, the name of a person in the middle of the night. It happened while I was sleeping! I would have seen it if it had been as big as a mountain, however being just a little pebble it escaped my review and even escaped the eagle eyes of Lucy who still remains the best proof reader and copy editor that I know. When you discover what I missed please refrain from emailing me, although, normally, I would really enjoy hearing from you! I unfortunately already know most of the errors in the book, for which I take full responsibility. The truth of it is that my mistakes leave me feeling stupid and frustrated. Now, you may disagree with me however I don’t think that I am really all that stupid, but when you write hundreds of thousands of words, a few of them might just slip between the cracks. None of us are infallible and we all make mistakes. I sometimes like to say that “I once thought that I had made a mistake, but then found out that I was mistaken.” And so it is; if you think about it, it’s the pebbles that create most of our problems, not the rocks and certainly not the mountains. I’ll let you know as soon as my other books, Suppressed I Rise – Revised Edition; Seawater One…. And Words of Wisdom, “From the Bridge” are available. It’s Seawater One that has the naughty bits in it… but that just spices it up. Now with that book you can really tell me what you think….

He’s more than my best friend - he’s tradition and familiarity. He is homemade pop tarts on the first Saturday of the month. He is late-night viewings of Die Hard in the sticky summer heat, both of our phones propped up on our respective coffee tables. He is pizza with extra mushrooms and light sauce, a crust that has to be perfect.

They walked past offerings displayed on trestle boards and tables... puddings, sliced beef, boiled eggs, paper scoops filled with pickles, olives, salted nuts, or hot green peas glistening with bacon fat. There were roasted potatoes wrapped in waxed paper, crisp slivers of fried fish, smoked oysters crusted with salt, and cones of hardbake sweetmeats or brandy balls. Just a few minutes earlier, Keir had been willing to overlook his hunger in favor of more important concerns. Now that he was surrounded by this profusion of food, however, his empty stomach informed him that nothing else would happen until it was filled. Merritt stopped at a stall featuring sandwiches, bread and butter, and cake. "Evenin', milady," the stallkeeper said with a respectful tip of his hat. "Mr. Gamp," she said warmly. "I've brought this gentleman to try the best ham sandwich in London." "Smoked Hampshire ham, that's the secret," the stallkeeper said proudly as he set out a pasteboard box. "That, and the missus bakes the bread herself. Barm-leavened, to make it soft and sweet.

I'd used vegetable dyes to color the entire thing a purple so deep it was almost black, the effect of which was fairly unappetizing... but perfect for Halloween, I hoped. I'd turned up the richness of the filling, aiming for a luxurious mouthfeel without being sickening, and made the whole thing more savory, dialing back on the sugar and adding garlic and onion and lots of fresh herbs to cut through the richness. I then rolled bites of it in a potato chip crust and deep-fried them, which sounded bizarre but worked. At least, I thought so. I held my breath as the judges crunched in and chewed thoughtfully. "I love this." Lenore Smith was blunt as always. "It's bizarre, but in all the best ways. The inside is melty and rich and savory, and the outside is perfectly crunchy and salty. It makes me think of an arancini." I was familiar with the fried Italian risotto balls, but I hadn't connected them to my dish until now.

Mom's secret recipe used Meyer lemons for a sweeter, richer flavor. That was one of her tricks. That and European butter. With its higher fat content than American butter, it made a flakier crust. "Lolly, what are the three secret ingredients that make this the best lemon meringue pie in the world?" She'd drilled me that last night before she died, demanding I recite every ingredient, every step, until she was satisfied I had it down pat. "The three ingredients are Meyer lemons, European butter, and a leaf of lemon balm boiled into the syrup every time," I'd dutifully recited in her hospital room, feeling the weight of grief, of responsibility rest heavier on my shoulders with every word. Lemon balm was an unorthodox choice for pie, but Mom had loved cooking with edible flowers and herbs. She'd taught me everything I knew about them. I reached for the little lemon balm potted plant growing on the windowsill over the sink and carefully pinched off a leaf. "In the language of flowers, lemon balm means sympathy or good cheer," she'd explained once. "So every bite of this pie can help brighten someone's day." I crushed the leaf of lemon balm between my fingers and inhaled the scent, hoping it would work on me. No such luck. I dropped the leaf into the pot and stirred. Every time I made these pies I felt her presence. She had loved lemons---their sharp, fresh scent and cheerful hue. She would slice a lemon in half and sniff deeply, happily. "See, Lolly," she'd say. "Lemons brighten every day. They are a touch of kitchen magic, and we all need a little magic in our lives.

I loved these little teasers before a meal, things I didn't have to order but just came to me like gifts from heaven. These amuse-bouches actually looked like little gifts; they were small pouches of dough that twisted at the top and came to a gleaming golden-brown ruffle. They actually looked kind of familiar. "These were on Chef Supreme!" I said. I took a quick picture. "I wonder if they've got a sauerkraut and potato filling, like the ones Chef Sadie made on the show." I bit into it. The wrapper crunched and then relaxed into a nice doughy chew, almost like a very thin pizza crust. Sure enough, the interior was plush and buttery with a smooth potato puree but also zingy with fermented cabbage, the sour shreds of leaf providing a perfect contrast to the richness of the potatoes and the crust. "Remember when I told you there was no such thing as too much potato?" A mustard seed popped between my teeth, spicy. I finished with the ruffle on top, brown and shatteringly crunchy. "It's still true.

What happened to you?” Monica accused over a tray of leafy greens. “What?” Joy said. “Nothing.” “Well, that nothing has you eating your salad with a spoon.” Embarrassed, Joy switched utensils, tucking her hair behind her ear and letting her fingers linger there. She grinned again. “I’m just thinking,” she said, poking the lettuce, “about stuff.” “Thinking stuff.” Monica nodded and chewed. “Sounds dangerous.” “Not yet,” Joy chirped. Monica slapped both hands on her tray, “Okay, that’s it— spill.” “What?” “What ‘what?’ Don’t give me ‘what’ and expect me not to ask ‘what?’” Monica pointed her fork at Joy’s nose. “You’ve been a total nut job ever since that night at the Carousel, and what with breaking windows and random notes and skipping off after school, you think I don’t know there’s a ‘what?’” Monica sounded angry, which was her protective-sisterhood thing. Joy tried not to laugh. “Is it drugs?” Monica hissed over her salad. “Because if it’s drugs, so help me, I will beat your sorry pale pink butt from here to next Thursday. I will call your dad, I will call the cops and I will even call Gordon and cancel our date!” “Whoa.” Joy waved a napkin in surrender. “It’s not drugs. No drugs. I swear. Remember? No Stupid,” Joy said, but had to add, “But there is a someone.” “A someone?” “A someone.” “A guy?” Joy rolled her eyes. “Yes, a guy. There’s a guy. I like guys.” Monica pursed her lips. “There’s a guy and you like guys and you met a guy, this Someone-A-Guy?” Joy prodded her lunch, picking at the crust of her sandwich. “There’s a guy and I don’t know what I think about him. I’m just…thinking about him. A lot.” “Mmm,” Monica said noncommittally. “So does this guy have a name?” Joy considered the question. “Yes.” “Yes?” Monica prompted with a wave of speared iceberg lettuce. “And?” “And there’s not much to talk about.” Joy shrugged and took a wide bite of sandwich, filling her mouth. She couldn’t decide whether Indelible was his first name or Ink, but neither sounded particularly normal. As opposed to Gordon Wiener-Schnitzel. Still, it was a subject best avoided. “Uh-huh.” Monica joined Joy in a long bout of chewing. They exchanged glances and evasions like fencing partners until Monica swallowed. “Okay,” she said. “So, this mysterious Someone-A-Guy that you can’t stop thinking about— would I, as your best friend, theoretically speaking, give him a thumbs-up or a thumbs-down?” Two thumbs down, definitely, for mysteryguywhostabbedmeintheeye. Joy swallowed. “He’s not your type,” she said diplomatically. “But he’s your type?” Monica said. “And, what is your type, exactly?” “He’s…” Joy stumbled, trying to find the words. “Exciting. Intellectual. A little sad, which can be sweet.” The flash in her eye inspired her. “He’s an artist.” “An artist?” Monica sneered around cukes. “Please do not tell me that you’re going to go all emo on me. That’s worse than drugs.

I'm gonna go ahead a fast-forward the story a bit here. Because, basically some boring stuff happened and then some very exciting stuff happened, and I think it's best to just skip the crust and go straight to the peanut butter and jelly, if you know what I mean.

here is the best peach pie we made: Put 1 ¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and ⅓ cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350° and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.

She passed out plates loaded with her signature melt-away brisket crusted with the smoky candy of the fire, links she’d crafted in partnership with a sustainable ranch up near Point Reyes, butter-dipped smoked portobellos, and impossibly tender ribs smothered in her artisanal sauces. Her best sides were on display---cornbread, moist as pudding, from her mother’s private recipe collection, beans and greens, peppery jicama slaw, and her signature hummingbird cake for dessert.

Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage.

She hung up. Camp Arifjan had served pizza as a choice at almost every meal, but the sauce tasted like turned ketchup and the dough had the consistency of toothpaste. Since she’d been home, she craved only thin-crust pizza and nobody did that better than Best of Everything. When

Broccoli branches, mashed potatoes, spools of gravy, sliced pillowy white bread. It slides on to Sirine's plate, glossy with butter. The meat loaf is oniony and dense under its charred crust, dressed in sweet puddles of ketchup. On the counter there's a food-stained copy of The Joy of Cooking and a red-plaid Betty Crocker cookbook, both from the library. She's impressed. No one ever wants to cook for her; the rare home-dinners at friends' houses are served with anxiety and apologies. But Han just seems excited- his skin slightly damp and pink from the kitchen heat- and intrigued by the new kind of cooking, a shift of ingredients like a move from native tongue into a foreign language: butter instead of olive oil; potatoes instead of rice; beef instead of lamb. He seats her on a pillow on the blue cloth and then sets the dishes before her on the cloth. He sits across from her, one knee skimming hers. They touch and she makes herself lean forward to reach the bowl of potatoes. Their knees graze again. Han tastes each dish while looking at Sirine, so the meal seems like a question. She nods and praises him lavishly. "Mm, the rich texture of this meat loaf- the egg and breadcrumbs- and these bits of onion are so good, and there's a little chili powder and dry mustard, isn't there? It's lovely. And there's something in the sauce... something..." "You mean ketchup?" Han asks. "Oh yes, I suppose that's it." She smiles. "That's remarkable." Sirine smiles vaguely, tips her head, not sure of what he means. "What?" "The way you taste things...." He gestures over the food, picks up a bite of meat loaf in his fingers as if it were an olive. "You know what everything here is- I mean exactly." "Oh no." She laughs. "It's so basic, anyone can do that. It's like you just taste the starting places- where it all came from. Unless of course it's ketchup." He gazes at her, then carefully takes her hand and kisses her fingers. "Then I think you must be of this place." Sirine laughs again, disconcerted by his intensity. "Well, I don't know about that, but I think food should taste like where it came from. I mean good food especially. You can sort of trace it back. You know, so the best butter tastes a little like pastures and flowers, that sort of stuff. Things show their origins

Because while I might've been convinced as a child that my life as a black woman somehow invalidated me as a human being, I'm grateful to say that that was some straight-up, country-fried bullshit! Black women gave birth to the planet. Every human being, regardless of race or creed, originated from the womb of a black woman. That's just science! Not only are we the crust and core of civilization, we are innovative. Brilliant. Beautiful... And yes, MAGIC, among many other adjectives. Black women happen to be the most educated group in America (so far), and every day, there are more and more of us being told we can't and defiantly showing the world that we can and we will. It took a while for me to unlearn the bad lessons my parents taught me about my existence by accident, as well as the bad lessons the media has been teaching me on purpose (that's another story entirely), but I'm glad I have learned. I'm even grateful for the bad lessons I was taught in the first place. As it turns out, I'm pretty stubborn, so teaching me that my life will be bad, fueled my ambition to have the best life possible. -- "Gal: A Hard Row to How" by Gadbourey Sidibe

There was no mistaking it, in the 1950’s Liberia proudly, reflected its American roots. Flaunting their power, the palatial homes near Monrovia, owned by the wealthy Americo-Liberians, stood out when compared to the hovels most Liberians had to live in. Although they showed their wear, they were direct copies of the many antebellum Southern Mansions of the Deep South in America. Overlooking the Atlantic Ocean, these somewhat rundown but grand buildings looked strangely out of place. The best visual description of Liberia would be a low-priced remake of the film Gone With The Wind, having the lead parts taken by Americo-Liberians and the rest played by the indigenous tribal natives. The upper-crust of Liberian society continued imitating the attire and gentile customs of the pre-Civil War era in the American South. In the mid 1950's, Liberia had all the trappings of an American colony stuck in the distant past.

Koch Agriculture first branched out into the beef business, and it did so in a way that gave it control from the ranch to the butcher’s counter. Koch bought cattle feedlots. Then it developed its own retail brand of beef called Spring Creek Ranch. Dean Watson oversaw a team that worked to develop a system of “identity preservation” that would allow the company to track each cow during its lifespan, allowing it over time to select which cattle had the best-tasting meat. Koch held blind taste tests of the beef it raised. Watson claimed to win nine out of ten times. Then Koch studied the grain and feed industries that supplied its feedlots. Watson worked with experts to study European farming methods because wheat farmers in Ukraine were far better at raising more grain on each acre of land than American farmers were. The Europeans had less acreage to work with, forcing them to be more efficient, and Koch learned how to replicate their methods. Koch bought a stake in a genetic engineering company to breed superyielding corn. Koch Agriculture extended into the milling and flour businesses as well. It experimented with building “micro” mills that would be nimbler than the giant mills operated by Archer Daniels Midland and Cargill. Koch worked with a start-up company that developed a “pixie dust” spray preservative that could be applied to pizza crusts, making crusts that did not need to be refrigerated. It experimented with making ethanol gasoline and corn oil. There were more abstract initiatives. Koch launched an effort to sell rain insurance to farmers who had no way to offset the risk of heavy rains. To do that, Koch hired a team of PhD statisticians to write formulas that correlated corn harvests with rain events, figuring out what a rain insurance policy should cost. At the same time, Koch’s commodity traders were buying contracts for corn and soybeans, learning more every day about those markets.

With a snarl of pain, she forced herself to sit up, her head spinning with the sudden movement. One hand touched her temple, sticky with dried blood. She winced, feeling a gash along her eyebrow. It was long but shallow, and already scabbing over. She clenched her jaw, teeth grinding, as she surveyed the beach with squinting eyes. The ocean stared back at her, empty and endless, a wall of iron blue. Then she noticed shapes along the beach, some half-buried in the sand, others caught in the rhythmic pull of the tide. She narrowed her eyes and the shapes solidified. A torn length of sail floated, tangled up with rope. A shattered piece of the mast angled out of the sand like a pike. Smashed crates littered the beach, along with other debris from the ship. Bits of hull. Rigging. Oars snapped in half. The bodies moved with the waves. Her steady breathing lost its rhythm, coming in shorter and shorter gasps until she feared her throat might close. Her thoughts scattered, impossible to grasp. All thoughts but one. “DOMACRIDHAN!” Her shout echoed, desperate and ragged. “DOMACRIDHAN!” Only the waves answered, crashing endless against the shore. She forgot her training and forced herself to stand, nearly falling over with dizziness. Her limbs aches but she ignored it, lunging toward the waterline. Her lips moved, her voice shouting his name again, though she couldn’t hear it above the pummel of her own heart. Sorasa Sarn was no stranger to corpses. She splashed into the waves with abandon, even as her head spun. Sailor, sailor, sailor, she noted, her desperation rising with every Tyri uniform and head of black hair. One of them looked ripped in half, missing everything from the waist down. His entrails floated with the rear of him, like a length of bleached rope. She suspected a shark got the best of him. Then her memories returned with a crash like the waves. The Tyri ship. Nightfall. The sea serpent slithering up out of the deep. The breaking of a lantern. Fire across the deck, slick scales running over my hands. The swing of a greatsword, Elder-made. Dom silhouetted against a sky awash with lightning. And then the cold, drowning darkness of the ocean. A wave splashed up against her and Sorasa stumbled back to the shore, shivering. She had not waded more than waist deep, but her face felt wet, water she could not understand streaking her cheeks. Her knees buckled and she fell, exhausted. She heaved a breath, then two. And screamed. Somehow the pain in her head paled in comparison to the pain in her heart. It dismayed and destroyed her in equal measure. The wind blew, stirring salt-crusted hair across her face, sending a chill down to her soul. It was like the wilderness all over again, the bodies of her Amhara kin splayed around her. No, she realized, her throat raw. This is worse. There is not even a body to mourn. She contemplated the emptiness for awhile, the beach and the waves, and the bodies gently pressing into the shore. If she squinted, they could only be debris from the ship, bits of wood instead of bloated flesh and bone. The sun glimmered on the water. Sorasa hated it. Nothing but clouds since Orisi, and now you choose to shine.

The best kind of love doesn’t happen on moonlit walks and romantic vacations. It happens in between the folds of everyday life. It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your jacket when you are in fact, very, very cold. It’s watching TV on a rainy Sunday while you’re doing laundry and turning her light off when she’s fallen asleep reading. Sharing pizza crusts and laughing about something the kids did and taking care of each other when you’re sick. It isn’t glamorous, it isn’t all butterflies and stars in your eyes. It’s real. This is the kind of love that forever is made of. Because if it’s this good when life is draining and mundane and hard, think of how wonderful it will be when the love songs are playing and the moon is out.