Dessert And Coffee Quotes

There was nothing to tempt me from the choice of desserts, so I opted instead for a coffee, which was bitter and lukewarm. Naturally, I had been about to pour it all over myself but, just in time, had read the warning printed on the paper cup, alerting me to the fact that hot liquids can cause injury. A lucky escape, Eleanor! I said to myself, laughing quietly. I began to suspect that Mr. McDonald was a very foolish man indeed, although, judging from the undiminished queue, a wealthy one.

Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert… Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music… All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked.

...and there will be no more interruptions and you will be staying for dessert, coffee, and cigars.

He never minds. Even when they throw themselves at him. You should have seen the last one. She asked him out to dinner, and he said, ‘No, thanks, I already ate.’ ‘Dessert then?’ ‘No, I don’t eat dessert after class.’ ‘Coffee?’ ‘That will keep me up, and I have work tomorrow.

An enormous urn of coffee was being put to use by both cops and servers. One of her own uniforms was helping himself to a tray of fancy finger food and another was already hitting the dessert cart. It only took her presence to have the room falling into stillness, and silence. "Officers, if you can manage to tear yourselves away from the all-you-can-eat buffet, take posts outside the doors of both kitchen exits. As cause of death has not yet been officially called, I'll remind you that you're stuffing evidence in your faces. If necessary, I'll have you both cut open so that evidence can be removed.

I just want to say one thing. If I ever write a novel again, it's going to be in defense of weak women, inept and codependent women. I'm going to talk about all the great movies and songs and poetry that focus on such women. I'm going to toast Blanche DuBois. I'm going to celebrate women who aren't afraid to show their need and their vulnerabilities. To be honest about how hard it can be to plow your way through a life that offers no guarantees about anything. I'm going to get on my metaphorical knees and thank women who fall apart, who cry and carry on and wail and wring their hands because you know what, Midge? We all need to cry. Thank God for women who can articulate their vulnerabilities and express what probably a lot of other people want to say and feel they can't. Those peoples' stronghold against falling apart themselves is the disdain they feel for women who do it for them. Strong. I'm starting to think that's as much a party line as anything else ever handed to women for their assigned roles. When do we get respect for our differences from men? Our strength is our weakness. Our ability to feel is our humanity. You know what? I'll bet if you talk to a hundred strong women, 99 of them would say 'I'm sick of being strong. I would like to be cared for. I would like someone else to make the goddamn decisions, I'm sick of making decisions.' I know this one woman who's a beacon of strength. A single mother who can do everything - even more than you, Midge. I ran into her not long ago and we went and got a coffee and you know what she told me? She told me that when she goes out to dinner with her guy, she asks him to order everything for her. Every single thing, drink to dessert. Because she just wants to unhitch. All of us dependent, weak women have the courage to do all the time what she can only do in a restaurant.

There was shish-kabob for lunch, huge, savory hunks of spitted meat sizzling like the devil over charcoal after marinating seventy-two hours in a secret mixture Milo had stolen from a crooked trader in the Levant, served with Iranian rice and asparagus tips Parmesan, followed by cherries jubilee for dessert and then steaming cups of fresh coffee with Benedictine and brandy.

Much. so there is free dessert involved here." I put my hand to my forehead. "oh, that i had discovered the job first!" Ryan laughs. "tragic." want to hear something tragic? my dad is going to a Christian singles' retreat." Ryan nearly spits out his coffee. "your dad?" he is shacking. Brandon wallops him on the back a few times. Ryan holds his hands up at him, coughing. "Stop," he croaks, standing. he inhales a few times and gets his voice back. "You would have to tell me this when my mouth was full, wouldn't you?" he sits again. I smile broadly. a Christian singles' retreat?" he repeats Yep," Brandon says. "Get the name: Marley's Michigan Marriage Makers." I cover my face Ryan's expression twists. " thats.... interesting," he says slowly Hallie frowns. "If its a Christian retreat, why is it called Marley's?" Its a denomination in Michigan," Brandon says. "Marlotist. I just call them Marley for fun." I double over until my head hits the table. There is not a denomination called Marlotist," Hallie says. Is too. I visited one of their churches when I went to Michigan to ski one time," Brandon says. My eyes blur with tears from laughing so hard and holding it all in. My shoulders start shaking. Brandon levels a good kick to my shin. Ow!" I reach for my leg. What is the name of it, Laurie?" Ryan asks. Meet Your Match in Michigan" Brandon scowls at me. " Spoilsport.

He looked round once more at the piled boxes, glass dishes, fondants, ribbons, rosettes, cracknels, violet creams, mocha blanc, dark rum truffle, chili squares, lemon parfait, and coffee cake on the countertop with an expression of slightly blank amazement.

Father had stretched out his long legs and was tilting back in his chair. Mother sat with her knees crossed, in blue slacks, smoking a Chesterfield. The dessert dishes were still on the table. My sisters were nowhere in evidence. It was a warm evening; the big dining-room windows gave onto blooming rhododendrons. Mother regarded me warmly. She gave me to understand that she was glad I had found what I had been looking for, but that she and father were happy to sit with their coffee, and would not be coming down. She did not say, but I understood at once, that they had their pursuits (coffee?) and I had mine. She did not say, but I began to understand then, that you do what you do out of your private passion for the thing itself. I had essentially been handed my own life. In subsequent years my parents would praise my drawings and poems, and supply me with books, art supplies, and sports equipment, and listen to my troubles and enthusiasms, and supervise my hours, and discuss and inform, but they would not get involved with my detective work, nor hear about my reading, nor inquire about my homework or term papers or exams, nor visit the salamanders I caught, nor listen to me play the piano, nor attend my field hockey games, nor fuss over my insect collection with me, or my poetry collection or stamp collection or rock collection. My days and nights were my own to plan and fill.

You meet that chick yet?” “Who?” “Emily. The coffee shop chick.” “Briefly.” “You should make that shit less brief. Woman’s fuckin’ hot as hell, the right kinda pain in the ass and so sweet she made my motherfuckin’ teeth hurt. Jenna’s it for me. But if she wasn’t, I’d be drinkin’ coffee for every meal and eaten the coffee chick’s pussy for dessert.

I want coffee to taste of coffee. Maybe a little cream and sugar. I do not want coffee that tastes of potpourri or fruit or nuts or like licking the bottom of my spice drawer. And while I should not be eating donuts to begin with, I REALLY don't want to waste precious donut-related calories on Dunkin'. I'll head to the Doughnut Vault for a pistachio or coconut old fashioned, or maybe grab a Chocolate Bacon from Fritz Bakery for a real treat.

What You Need to Cut from Your Diet: 1.   Vegetable oil 2.   Added sugar and honey (to tea, coffee, etc.) 3.   Soda 4.   Juice, except fresh squeezed. (Why not just eat the fruit? It’s got more fiber and more antioxidants!) 5.   Energy bars and “health” bars 6.   Boxed cereals 7.   Fried fast foods 8.   Powdered “proteins,” and powdered milk 9.   Salad dressings made with any kind of vegetable oil, including canola 10. Low-fat products, including milk, cheese, salad dressings, cookies, and other baked goods 11. Snacks and desserts—if you want to lose weight

I'm thinking about coffee and dessert when my phone rings. I don't recognize the number. "Hello?" "Bishop!" It's Coach Chase. I almost forgot that I gave him my number. I don't want my dad to know who's on the phone. That would raise all kinds of questions requiring evasive answers. "Hey... buddy... um, how's it going?

Patrick thought about the meals around Geraldine and Stephen's kitchen table. The roast chickens fragrant with tarragon and lemon, the rich casseroles, Stephen's tangy, oozing blue-cheese burgers. The mismatched crockery, the casual, relaxed conversation. Something Hannah had baked- raspberry roulade, apple strudel, sour-cream coffee cake- usually rounding off the meal.

And then I tell the patient, ‘No communication with wife allowed for the next ninety days.’ ” Ghosh turned to face the patient, and repeated the sentence. The patient nodded. “Okay, you can communicate, say ‘Good morning, darling,’ and all that, but no sex for three months.” The patient grinned. “Okay, you can have sex, but you must wear a condom.” “I use interruptus,” the patient said, speaking for the first time in a heavy East European accent. “You use what? Interruptus? Pull and pray? Good God, man! No wonder you have five kids! It’s noble of you to try to get off the train at an earlier station, but it’s unreliable. No sir. Interrupt the interruptus, man, unless you want to reach your half dozen this year.” The patient looked embarrassed. “You know what we call young men who use coitus interruptus?” Ghosh said. The population expert shook his head. “We call them Father! Daddy. Pater. Pappa. Père. No sir, I have done the interrupting for you. Give me three months and you can tell your missus that she is not to worry because you will be shooting blanks, and there will be no more interruptions and you will be staying for dessert, coffee, and cigars.

I don't know what you said to my chef," Rick's voice came from the doorway, "but he's now creating a dessert of some kind in your honor." She grinned. "Just so it's not Jellicoe Jell-O or something." "How charming were you?" "I just asked for a sandwich," she said, licking mayonnaise off her finger and turning a page, "and complimented him on his culinary skills. I'd heard somewhere that his coffee won an award.

So, did you see that community center I was talking about?” “What? Where?” “We walked right past it, just before that grocery store. I mentioned it on the way to the city? You just drop in and take classes. They’ve got all sorts of stuff. I bet you can get a student rate, even.” “But I’m not a student—” “You’re young enough that they’ll assume—” “—and how am I supposed to find the time to take dance classes, now that I’m the dessert?” “I’m starting to really regret using that metaphor,” Silas says, grinning. “And let me explain something, Rosie.” He takes a swig of the coffee and presses his lips together, searching for words. “I’m from a long, long, long, long line of woodsmen. My brothers are all supertalented. They all built their own rooms. For god’s sake, Lucas built a freaking wooden hot tub in his bedroom with wooden monkeys pouring water into it.” “Monkeys?” “Don’t ask. Anyway, I can do some woodworking. I know my way around the forest, I can handle an ax better than most, I can make a tree grow where nothing else will, I can live off berries and hunt for my food, and I’ve known about the Fenris since I could crawl. I’m a woodsman, for all intents and purposes. But that doesn’t mean I live for it any more than the fact that you’re good at hunting means you have to live for that. So maybe breaking out of the hunting lifestyle for a few hours here and there will help you figure out if it’s really for you or not.” I shake my head, confused as to why he’d even think that was possible. “I can’t just not hunt, Silas. So yeah, I take a few random classes, and what if I decide that I hate hunting and want to quit? That doesn’t mean I can. I owe Scarlett my life, and if she wants to cash in by having me spend my life hunting beside her, so be it. It’d kill her if she ever thought I wanted to quit.” “Rosie,” Silas says quietly. “I’m not suggesting you drop your sister like a bad habit and take up intense ballet training.

Barbara and I had arrived early, so I got to admire everyone’s entrance. We were seated at tables around a dance floor that had been set up on the lawn behind the house. Barbara and I shared a table with Deborah Kerr and her husband. Deborah, a lovely English redhead, had been brought to Hollywood to play opposite Clark Gable in The Hucksters. Louis B. Mayer needed a cool, refined beauty to replace the enormously popular redhead, Greer Garson, who had married a wealthy oil magnate and retired from the screen in the mid-fifties. Deborah, like her predecessor, had an ultra-ladylike air about her that was misleading. In fact, she was quick, sharp, and very funny. She and Barbara got along like old school chums. Jimmy Stewart was also there with his wife. It was the first time I’d seen him since we’d worked for Hitchcock. It was a treat talking to him, and I felt closer to him than I ever did on the set of Rope. He was so genuinely happy for my success in Strangers on a Train that I was quite moved. Clark Gable arrived late, and it was a star entrance to remember. He stopped for a moment at the top of the steps that led down to the garden. He was alone, tanned, and wearing a white suit. He radiated charisma. He really was the King. The party was elegant. Hot Polynesian hors d’oeuvres were passed around during drinks. Dinner was very French, with consommé madrilène as a first course followed by cold poached salmon and asparagus hollandaise. During dessert, a lemon soufflé, and coffee, the cocktail pianist by the pool, who had been playing through dinner, was discreetly augmented by a rhythm section, and they became a small combo for dancing. The dance floor was set up on the lawn near an open bar, and the whole garden glowed with colored paper lanterns. Later in the evening, I managed a subdued jitterbug with Deborah Kerr, who was much livelier than her cool on-screen image. She had not yet done From Here to Eternity, in which she and Burt Lancaster steamed up the screen with their love scene in the surf. I was, of course, extremely impressed to be there with Hollywood royalty that evening, but as far as parties go, I realized that I had a lot more fun at Gene Kelly’s open houses.

coconut sunblock, a five-year-old showing you the spot where his front tooth used to be, a home-cooked meal, when your love kisses that exact spot on your neck, a grandmother’s handwriting, a job well done, the kindness of strangers, the human spirit, an Appaloosa horse, the ritual of your faith, laughing until you pee your pants a little, holiday dessert tables, first birthday parties, a perfect cup of coffee with a view. What’s good will always be good, and one of the most awful, beautiful things about the hard seasons is that unless we experience hardship, we’ll never truly appreciate and remember the good that was always good.

Driven by heartache, she beat the eggs even more vigorously until the glossy meringue quickly formed into stiff, bird's beak peaks. "Philippe, do you have any orange liqueur?" Marie asked, rummaging through her brother's pantry. "Here it is," Philippe said, handing a corked bottle to her. "What are you making?" "A bûche de Noël," Danielle said, concentrating on her task. Carefully measuring each rationed ingredient, she combined sugar and flour in another bowl, grated orange zest, added the liqueur, and folded the meringue into the mixture. "It's not Christmas without a traditional Yuletide log." Marie ran a finger down a page of an old recipe book, reading directions for the sponge cake, or biscuit. "'Spread into a shallow pan and bake for ten minutes.'" "I wouldn't know about that," Philippe said. "I don't celebrate your husband's holiday," he said pointedly to Marie. "Let's not dredge up that old argument, mon frère," Marie said, softening her words with a smile. "I converted for love." A knock sounded at the front door. Danielle threw a look of concern toward Philippe, who hurried to answer it. "Then we'll cool it," Danielle said, trying to stay calm. "And brush the surface with coffee liqueur and butter cream frosting, roll it like a log, and decorate." She thought about the meringue mushrooms she had made with Nicky last year, and how he had helped score the frosting to mimic wood grains.

As far as Meryem was concerned, Greek baklava was Turkish baklava. And if the Syrians or Lebanese or Egyptians or Jordanians or any others lay claim to her beloved dessert, tough luck. It wasn’t theirs either. While the slightest change in her dietary vocabulary could rub her up the wrong way, it was the label Greek coffee that particularly boiled her blood. Which to her always was and always would be, Turkish coffee. By now, Ada had long discovered that her aunt was full of contradictions. Although she could be movingly respectful and empathetic towards other cultures and acutely aware of the dangers of cultural animosities, she automatically transformed into a kind of nationalist in the kitchen, a culinary patriot.

Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

DICK’S DESIRE Dick's eyes- Soft, cold, and blue- Meet Devonshire's- Dark, sexy, and yearning. Turning away- Dick grabs two packets of sugar- While Devonshire's eyes- Are still upon him- Pondering his every move. Is Dick a playboy, A ladies' man, A mans' man, Or a killer? Does his sex long for, Something hard- Or something soft? Does he need cream in his coffee- The screaming splash of a man, Or the sweet flow of a woman? Finishing up at the bar- Dick turns to leave- Meets Devonshire's gaze again- Hot, thirsty, and longing- But full of trepidation. Following the flow of etiquette- Dick shoots out of the cafe, Past Devonshire, And into a world of dashed hopes, And regrets. But Devonshire- No longer of two worlds- Rises in pursuit- Goes after Dick, And taps him on the shoulder. Dick gives a turn, Raises his shoulders, And smiles with interest- Taking Devonshire's hand, And asking his name. Devonshire answers- Desire. Dick invites Devonshire to dinner, Where he eats everything, Swallowing Dick's life stories, And devouring his misgivings. For dessert, Devonshire takes Dick home, Into his bed, Against his flesh, And gives Dick all of him- His deepest desires, The love in his eyes, And the fire in his soul.

I'm making a galette instead of a tart," Sam said. "Fancy," Deana said. "Actually, it's not," Sam said. "It's more rustic. More fitting of Michigan, I thought." Willo pulled three mugs- all mismatched- from her cupboard and poured three cups of coffee. "In school, I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It's rustic. And it's forgiving. You just roll it out flat and then fold it in roughly around the filling." Sam stopped and sipped her coffee. "The wonderful thing is that you can't mess it up; the crust will tear and be a little more done in places, the juices will leak, but as long as you use really fresh ingredients, like the fruit we have here, and real butter for the dough, it bakes into something magical. Making a galette really gave me confidence to try trickier desserts. But it's still one of my favorites. And you can make sweet or savory galettes. I made two crusts today. I thought I'd turn one into a savory galette for dinner. I have a recipe for an asparagus, mushroom, goat cheese, and bacon galette I think I'll make." Sam looked at her mom and grandma, who were staring at her openmouthed. "I never realized how accomplished you were," Deana said. "But I knew you had- what did we call it, Mom?" "The gift," Willo said. "You've always had the desire and talent to bake.

The sparkles that came from the firecracker are coffee crumbles!" Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans! "How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together... ... is this cream that's coating the outer layer of bark!" "Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature." "Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake." The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole! Now I see. "That must be the other reason why you chose not to use any dairy or added sugars in the cake! Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!" "Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!" "This is a gem of a dish that will captivate everyone, young and old!

But there is a time that descends upon the world when you least expect it, something like the mouth of a wolf which breathes over forests and sometimes upon the head of a person of some importance, blowing out their dreams, erasing the paths which, until then, promised a sure future - and Mușa had left the house exactly during such a time. It was summer, and from behind the butcher’s the unsettling smell of crushed meat and bones was rising.  She skirted the mound which still stands high even today in the middle of the slum and proceeded on to the market.  And what a sight unfolded before her! The sky was sighing sleepily, and from under it one could hear the jingling of beads that evoked an earlier time. Mușa took lazy steps, dragging her slippers, enjoying the feeling of stepping over tiny stones that she could feel through new soles, listening to the vulgar happiness of glass and the cossetted whispers of round pearls. She rummaged through the bracelets and rings, she perused the amber jewelry, and in the end she stopped in front of a shop selling dessert accessories: silver teaspoons, coffee cups and crystal glasses, jam plates made of fragrant wood and particularly low tables, painstakingly inlaid or painted with women half-hidden in veils. Everything lost its allure however after glimpsed the the merchant selling them, a dark-skinned man, in whose eyes smoldered desires without hope – perfidious shoots, like sprigs of hemlock.  Without taking his eyes off her, the merchant offered her a silver ibric, and in its reflections, bleached by the summer sun, swam the tiny fish of temptation. (Homeric)

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

Three scoops in his bowl, one coffee, one peanut butter, one chocolate. He’d added about four pounds of hot fudge and a metric ton of caramel, just to even the score. Hank had taken one look at it and said, “You’re an idiot.” “You are.” It had been the only appropriate answer, really. “Where’s your whipped cream? Where’s the cherry? Where’re the nuts?” Tox said, “This is a snack, not a sundae, and I got all the nuts I need. Wanna see ‘em?” “You don’t know anything about dessert,” Hank said disgustedly, reaching for the door of the freezer.

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

ANNALS OF LANGUAGE WORD MAGIC How much really gets lost in translation? BY ADAM GOPNIK Once, in a restaurant in Italy with my family, I occasioned enormous merriment, as a nineteenth-century humorist would have put it, by confusing two Italian words. I thought I had, very suavely, ordered for dessert fragoline—those lovely little wild strawberries. Instead, I seem to have asked for fagiolini—green beans. The waiter ceremoniously brought me a plate of green beans with my coffee, along with the flan and the gelato for the kids. The significant insight the mistake provided—arriving mere microseconds after the laughter of those kids, who for some reason still bring up the occasion, often—was about the arbitrary nature of language: the single “r” rolled right makes one a master of the trattoria, an “r” unrolled the family fool. Although speaking feels as natural as breathing, the truth is that the words we use are strange, abstract symbols, at least as remote from their objects as Egyptian hieroglyphs are from theirs, and as quietly treacherous as Egyptian tombs. Although berries and beans may be separated by a subtle sound within a language, the larger space between like words in different languages is just as hazardous. Two words that seem to indicate the same state may mean the opposite. In English, the spiritual guy is pious, while the one called spirituel in French is witty; a liberal in France is on the right, in America to the left. And what of cultural inflections that seem to separate meanings otherwise identical? When we have savoir-faire in French, don’t we actually have something different from “know-how” in English, even though the two compounds combine pretty much the same elements? These questions, about the hidden traps of words and phrases, are the subject of what may be the weirdest book the twenty-first century has so far produced: “Dictionary of Untranslatables: A Philosophical Lexicon,” a thirteen-hundred-page volume, originally edited in French by the French philologist Barbara Cassin but now published, by Princeton University Press, in a much altered English edition, overseen by the comp-lit luminaries Emily Apter, Jacques Lezra, and Michael Wood. How weird is it? Let us count the ways. It is in part an anti-English protest, taking arms against the imperializing spread of our era’s, well, lingua franca—which has now been offered in English, so that everyone can understand it. The book’s presupposition is that there are significant, namable, untranslatable differences between tongues, so that, say, “history” in English, histoire in French, and Geschichte in German have very different boundaries that we need to grasp if we are to understand the texts in which the words occur. The editors, propelled by this belief, also believe it to be wrong. In each entry of the Dictionary, the differences are tracked, explained, and made perfectly clear in English, which rather undermines the premise that these terms are untranslatable, except in the dim sense that it sometimes takes a few words in one language to indicate a concept that is more succinctly embodied in one word in another. Histoire in French means both “history” and “story,” in a way that “history” in English doesn’t quite, so that the relation between history and story may be more elegantly available in French. But no one has trouble in English with the notion that histories are narratives we make up as much as chronicles we discern. Indeed, in the preface, the editors cheerfully announce that any strong form of the belief to which their book may seem to be a monument is certainly false: “Some pretty good equivalencies are always available. . . . If there were a perfect equivalence from language to language, the result would not be translation; it would be a replica. . . . The constant recourse to the metaphor of loss in translation is finally too easy.” So their Dictionary is a self-exploding book,

During dessert Vikki finally managed to edge in one complaint. “It was our first anniversary last month,” she said, “and do you know what my newlywed besotted husband bought me? A food processor! Me—a food processor!” “It was a hint, Viktoria.” Vikki theatrically rolled her eyes. Richter just rolled his. Trying not to smile, Alexander glanced at Tania, who was loving on her death-by-chocolate cake and hardly paying attention. She embraced electric gadgets with all her heart. There was not an electric can opener, a blender, a coffee maker that did not get his wife wildly enthusiastic. She window shopped for these items every Saturday, read their manuals in the store and then at night regaled Alexander with their technical attributes, as if the manuals she was reciting were Pushkin’s poetry. “Tania, darling, my closest friend,” said Vikki, “please tell me you agree. Don’t you think a food processor is extremely unromantic?” After thinking carefully, her mouth full, Tatiana said, “What kind of food processor?” For Christmas, Alexander bought Tatiana a Kitchen-Aid food processor, top of the line, the best on the market. Inside it she found a gold necklace. Despite a very full house, and Anthony right outside on the couch, she made love to Alexander that Christmas night in candlelight wearing nothing but the necklace, perched and posted on top of him, her soft silken hair floating in a mane and her warm breasts swinging into his chest.

TIP: Desserts should never be sweeter than the wine served to accompany them—and nor should savory dishes.

bailed you out of a jam.” He gave her that disarming grin. “It’s time you do the same for me.” “Even if I wanted to, nobody would believe I’m your date.” Her words tumbled out in a shaky whisper. She stole a glance at the floor number. Still only five. “I’m totally not your type.” “That’s ridiculous.” “Is it?” She managed to tear her gaze from his and stared at the elevator doors—and their reflections. His eyes hooded, he studied her exposed neck like it was a piece of art…or his favorite dessert. Licking her lips, she took another gulp of coffee. Hilary wanted to say no. She was afraid this wouldn’t end well,

Because coffee with sugar isn’t coffee, it’s dessert. It might as well be an energy drink.

Two platters of cashew chicken double delight, egg rolls, lumpia dogs, dessert, coffee”—she paused—“and this.

Life happens so fast. I woke up a young man, at lunch I was middle aged, and by dinner I could imagine my own death. I long ago finished my wine, ale, and hors d'oeuvres, the main course was mostly a grand feast. Coffee has been served, and I hope for one last, sweet taste of dessert.

Guests came and went as they pleased, filling their gold-banded plates with hot breads, poached eggs on toast, smoked quail, fruit salad, and slices of charlotte russe made with sponge cake and Bavarian cream. Footmen crossed through the entrance hall as they headed outside with trays of coffee, tea, and iced champagne. Ordinarily this was the kind of event Cassandra would have enjoyed to no end. She loved a nice breakfast, especially when there was a little something sweet to finish off, and charlotte russe was one of her favorite desserts. However, she was in no mood to make small talk with anyone. Besides, she'd eaten far too many sweets lately... the extra jam tart at teatime yesterday, and all the fruit ices between dinner courses last night, and that entire éclair, stuffed with rich almond cream and roofed with a crisp layer of icing. And one of the little decorative marzipan flowers from a platter of puddings.

It’s not really such a bad place,” she says, looking around the room. She’s moved on to dessert. “They know how to make a decent rice pudding.” My hand shakes a little when I pour creamer into her coffee. If I got on a plane tonight I could be in Rome in time for dinner tomorrow. Homemade pasta, fresh tomatoes and basil. Real Parmesan cheese, not the kind that comes in packets. And wine—maybe something I haven’t tasted before, a grape varietal I don’t yet know. It would be nothing like here. A break from this place. From Mom. I want to get home and e-mail Paul. I will be there. I am coming. I feel her eyes on me as I pack up my things. “You should dye your hair before you leave,” she says finally. “See if the salon can fit you in this week.” “That’s a good idea.” I kiss her goodbye. “I bet Hannah is gorgeous, she’ll look just like Emily did at that age. Beautiful, but not the brightest bulb. It’s good you’re going. You’ll have to send me pictures.” She surveys my face. I try to keep it blank, unreadable. “Use my brightening mask when you get home. It’ll clear up whatever’s happening on your chin.” “I will.” I shift my purse full of papers and snacks and bottled water from one shoulder to the other. “I love you, see you tomorrow.

You've got braised short ribs in the big oven, and that potato, leek, and prune gratin that Brad loves in the warming drawer underneath. There is asparagus prepped in the steamer- Ian can just turn it on and set it for eight minutes." When I helped redesign their kitchen, the Gaggenau rep convinced me to put in two warming drawers, since I'm usually leaving them food that is fully prepared but won't be consumed immediately, and an in-counter steamer, which has been a total game changer when it comes to getting a simple green vegetable on their plates every night, not to mention making the weekly pasta night a cinch. "The perfect thing for a chilly fall night like tonight." "That is what I figured. And there is a chocolate ginger sticky toffee pudding on the counter for dessert. The coffee caramel sauce is in the other warming drawer." "That sounds interesting, a new one?" One of the recipes I've been working on this week, sort of an update of the English classic. I'm loving how the dark chocolate and sweet heat of the ginger take the cake out of the cloying realm, and the bitterness of the coffee in the caramel sauce sets it all off beautifully. "Something I've been playing with.

It's this place, this city and what it turns a person into. We talked about this..[he] had become increasingly disillusioned with living in New York. Something along the lines of: the city..tedious and boring, its charms as illusory as its facade of authenticity. Its lines were too long. Everything was a status symbol and everything cost too much. There were so many on-trend consumers, standing in lines for blocks to experience a fad dessert, gimmicky art exhibits, a new retail concept store. We were all making such uninspired lifestyle choices. We, including me. Me, nothing really weighed on me, nothing unique. Me, I held down an office job and fiddled around with some photography when the moon hit the Gowanus right. Or something like that, the usual ways of justifying your life, of passing time. With the money I made, I bought Shiseido facial exfoliants, Blue Bottle coffee, Uniqlo cashmere.

I walked to the fridge and slipped the desserts and whipped cream inside, taking a deep breath. "What is that?" I asked, not able to place the smell that still somehow made my stomach growl. "Tacos?" I asked, brows drawn together. "Don't insult me," he said with a smile. "Not an insult. I like tacos." "Okay, next time. This time, we're having wet burritos." "What is a wet burrito?" I asked, propping myself up on the counter and watching as he scooped rice and then a supply of cooked veggies and beans onto the tortilla. "Depends on your taste. But in general, a tortilla filled with rice, veggies, meat, beans, and cheese. Then you roll it up, melt some more cheese on top then add some Pica de Gallo, salsa verde, rojo, or habanero- depending on what heat-level you can take." "That sounds too good to be true," I said, meaning it. "It is. And it goes great with the beer I have cooling in the fridge," he told me, rolling up one burrito and putting a mix of shredded cheeses on top before nuking it for a couple seconds and handing me the plate, gesturing toward the supply of salsas. He wasn't trying to sweep me off my feet with some three-course meal, but he cooked me something that made that frappe foodgasm moan sound tame when I had my first bite. "Oh my God." "I know," he agreed, smiling big at my enjoyment. And I realized with a sort of blinding clarity that I literally couldn't remember the last time I felt quite so content. It wasn't that kind of 'high' you get when something goes right or you achieve something after a long time trying; it was deeper. It was soul deep. I felt it into my marrow. "What's that look for?" he asked as he took my plate and put it beside his on the coffee table. Not sure how to explain it and thinking it was perhaps too soon to even if I could, I took a long swig of my beer and shrugged. "What look?" To that, his lips tipped up devilishly. "You really want to do this again?" "Do what?" I asked as he stood suddenly and walked toward the kitchen. He didn't answer me though as I heard some shuffling before he came walking back with the whipped cream. "Do the 'I am going to get what I want out of you by using sex to do it' thing," he explained as he slammed the can down on the coffee table and moved to stand between it and the couch, reaching down and pulling me onto my feet. "Brant..." I said as his fingers teased up under the material of my tee, running across my lower back and inching it off my skin. "Know what?" he asked as his fingers paused to unclasp my bra. "No, what?" I asked, feeling my chest get heavier as desire started to course through my system. "I'm still hungry," he told me, pulling my shirt until I had no choice but to raise up my hands as he pulled off both my shirt and my bra. "Brant, please..'' "Begging won't help you this time," he informed me as his hands whispered down my belly and unfastened my button and zip before yanking the thick material over my butt then down my thighs. I stepped out of the material as his hands pressed into my hips and pushed me back toward the couch. I had barely sat down before he was grabbing for the whipped cream and shaking the can, eyes devilish, smirk downright sinful. "Lay back," he commanded and I automatically moved to do just that. "Unless you want to end it without all the torture and tell me." Tell him what? I had no idea what I was even supposed to tell him anymore and, honestly, even if I did know what... I was pretty sure I wanted every second of a torment that involved him licking things off my body. I jumped slightly as he circled my nipple with the cold whipped cream, an unexpectedly erotic sensation. He covered both nipples and created a line down the center of my belly and completely covered the skin above my sex. I waited for him to move over me, to kiss me, then move down to my chest.

All those songs I used to pretend to understand, all the angsty, heartbroken songs I had heard all my life, they suddenly made so much more sense. "Well, then she probably needs a giant coffee, a huge box of your creations, and some time to nurse her feelings in private, don't you think?" Brantley Dane, local hero, saves girl from sure death brought on by sheer mortification. That'd be his headline. "Come on, sweetheart," he said, moving behind me, casually touching my hip in the process, and going behind counter. "What's your poison? Judging by the situation, I am thinking something cold, mocha or caramel filled and absolutely towering with full fat whipped cream." That was exactly what I wanted. But, broken heart aside, I knew I couldn't let myself drown in sweets. Gaining twenty pounds wasn't going to help anything. There was absolutely no enthusiasm in my voice when I said, "Ah, actually, can I have a large black coffee with one sugar please?" "Not that I'm not turned on as all fuck by a woman who appreciates black coffee," he started, making me jerk back suddenly at the bluntness of that comment and the dose of profanity I wasn't accustomed to hearing in my sleepy hometown. "But if you're only one day into a break-up, you're allowed to have some full fat chocolate concoction to indulge a bit. I promise from here on out I won't make you anything even half as food-gasm-ing as this." He leaned across the counter, getting close enough that I could see golden flecks in his warm brown eyes. "Honey, not even if you beg," he added and, if I wasn't mistaken, there was absolutely some kind of sexually-charged edge to his words. "Say yes," he added, lips tipping up at one corner. "Alright, yes," I agreed, knowing I would love every last drop of whatever he made me and likely punish myself with an extra long run for it too. "Good girl," he said as he turned away. And there was not, was absolutely not some weird fluttering feeling in my belly at that. Nope. That would be completely insane. "Okay, I got you one of everything!" my mother said, coming up beside me and pressing the box into my hands. She even tied it with her signature (and expensive, something I had tried to talk her out of many times over the years when she was struggling financially) satin bow. I smiled at her, knowing that sometimes, there was nothing liked baked goods from your mother after a hard day. I was just lucky enough to have a mother who was a pastry chef. "Thanks, Mom," I said, the words heavy. I wasn't just thanking her for the sweets, but for letting me come home, for not asking questions, for not making it seem like even the slightest inconvenience. She gave me a smile that said she knew exactly what I meant. "You have nothing to thank me for." She meant that too. Coming from a family that, when they found out she was knocked up as a teen, had kicked her out and disowned her, she made it clear all my life that she was always there, no matter what I did with my life, no matter how high I soared, or how low I crashed. Her arms, her heart, and her door were always open for me. "Alright. A large mocha frappe with full fat milk, full fat whipped cream, and both a mocha and caramel drizzle. It's practically dessert masked as coffee," Brantley said, making my attention snap to where he was pushing what was an obnoxiously large frappe with whipped cream that was towering out of the dome that the pink and sage straw stuck out of. "Don't even think about it, sweetheart," he said, shaking his head as I reached for my wallet. "Thank you," I smiled, and found that it was a genuine one as I reached for it and, in a move that was maybe not brilliant on my part, took a sip. And proceeded to let out an almost porn-star worthy groan of pure, delicious pleasure. Judging by the way Brant's smile went a little wicked, his thoughts ran along the same lines as well.

On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfancy, unfussy, and completely comforting and delicious.

Most tourists, having done some research on Chicago delicacies, order their Italian beef sandwiches "wet," meaning that a slosh of extra meat gravy is dumped over the beef once it is in the bread. They think it means they are in the know, much as they do when they order a Chicago hot dog and tell the seller to "drag it through the garden." Chicagoans, almost to a person, order their dogs simply with "everything" if they want the seven classic toppings, and their Italian beef "dipped," meaning that the whole sandwich, once assembled, is grasped gently between tongs and completely submerged briefly in the vat of jus. This results in a sandwich that isn't just moist, it's decadently squooshy, in a way that sends rivulets of salty meaty juice down your arm when you eat. This is the sandwich that necessitated the invention of the Chicago Sandwich Stance, a method of eating with your elbows resting on your dining surface, leaning over to hopefully save shirtfronts and ties from a horrible meaty baptism. Dipped Italian beef sandwiches in Chicago require a full commitment. Once you start, you are all in till the last bit of slushy bread and shred of spicy beef is gone. It requires that beverages have straws and proximity. Because if you try to stop midway, to pop in a French fry, or pick up a cup, the whole thing will disintegrate before your very eyes. You can lean over to sip something as long as you don't let go of your grasp on the sandwich. Fries are saved for dessert. Most people wouldn't suspect how good iced coffee would be with Italian beef and French fries, but it is genius. My personal genius. Bringing sweet and bitter and cold to the hot, salty umami bomb of the sandwich and the crispy fries- insanely good.

During the afternoons the only thing that seems to hold my interest is baking. I go through my recipe books. Soft-centered biscuits, cakes slathered with icing, cupcakes piled up in pyramids on round plates. Pete doesn't say anything, although every morning he takes out the rubbish bags filled with stale muffins and half-eaten banana loaves. The only thoughts that seem to distract me from babies are those memories of Paris. A gray cold, tall men, black coffee, sweet pastries, Mama laughing, with her hair and scarf streaming behind her. The smell of chocolate and bread.

It was a house where feet could rest on coffee tables and spoonfuls of dessert could be eaten straight from the fridge.

Bittersweet chocolate so dark and deep it was almost too sharp coated on my tongue. Then I bit into the soft cake, releasing mellow creamy mousse. It wasn't chocolate---perhaps coffee or maybe caramel, the flavor elusive. But the combination of all that dark bitter bite with smooth cream made it something new, rich but not cloying.

Tonight's lesson was a breadcrumb cake, and the idea that so many Italian desserts were less about being impressive---as so many French recipes were---than about being resourceful. "After all," I said, "tiramisu is just cookies dipped in coffee and liqueur, layered with custard." For the breadcrumb cake, I walked them through how to make the breadcrumbs. "There's no sense in buying breadcrumbs, not in that quantity." We sliced the crusts off of the bread together, toasted the slices lightly, and ran the bread through the food processor. Afterward, we grated the dark chocolate, peeled and sliced the pears, cracked eggs, and measured cream. The thick batter came together quickly, and we placed them into the ovens. While the cakes baked, I walked them through the pasta fritta alla Siracusa, the angel-hair pasta twirls fried in a shallow amount of oil. We boiled up the pasta, then stirred together honey and candied orange before chopping pistachios and adding some cinnamon. One by one, they dropped the knotted pasta into the oil and cooked them on both sides. After draining them, we drizzled the honey mixture over the top, followed by a sprinkle of the pistachios and cinnamon. The process of frying the pasta bundles, one by one, kept everyone busy until the breadcrumb cakes finished baking.

It's a perfect spring evening. Let's have dessert and coffee on the back patio. You're got your choice of chocolate cake or peach pie from Laura's." When Dreams There Be

I need to grab coffee for Roxy.” He moved to step away, but I caught his arm, wondering if I should do this. But my sister lit up every morning when Darius brought her coffee. I’d watched it a thousand times. To the naked eye, you wouldn’t notice it at all. But I knew her so well, and that look she got around him held a secret only I could read. “You know what’s a shame? Tory loves those little chocolate wafers in the dessert section at lunchtime. She especially likes them with her coffee, but they don’t provide them at breakfast.” His eyes brightened and his lips hooked up into a grin. “That is a shame.” “Imagine if you were a big ass Dragon who everyone listened to all the time? Even the kitchen staff...” “Imagine,” he agreed with a snort of laughter. A weird moment hung between us where I actually sort of liked the asshole, then I gave him an awkward smile and he headed away into The Orb. (Darcy POV)

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

The lunch went well, and the foundation appeared close to writing a big check to RIEF. To cap things off, a thick, iced vanilla cake was placed in the middle of the table. Everyone eyed the dessert, preparing for a taste. Just then, Simons walked in, setting the room ablaze. “Jim, can we take a picture?” asked one of the health organization’s investment professionals. As the small talk got under way, Simons began making odd motions with his right hand. The foundation executives had no clue what was happening, but nervous RIEF staffers did. When Simons was desperate for a smoke, he scrabbled at his left breast pocket, where he kept his Merits. There was nothing in there, though, so Simons called his assistant on an intercom system, asking her to bring him a cigarette. “Do you mind if I smoke?” Simons asked his guests. Before they knew it, Simons was lighting up. Soon, fumes were choking the room. The Robert Wood Johnson representatives—still dedicated to building a culture of health—were stunned. Simons didn’t seem to notice or care. After some awkward chitchat, he looked to put out his cigarette, now down to a burning butt, but he couldn’t locate an ashtray. Now the RIEF staffers were sweating—Simons was known to ash pretty much anywhere he pleased in the office, even on the desks of underlings and in their coffee mugs. Simons was in Renaissance’s swankiest conference room, though, and he couldn’t find an appropriate receptacle. Finally, Simons spotted the frosted cake. He stood up, reached across the table, and buried his cigarette deep in the icing. As the cake sizzled, Simons walked out, the mouths of his guests agape. The Renaissance salesmen were crestfallen, convinced their lucrative sale had been squandered. The foundation’s executives recovered their poise quickly, however, eagerly signing a big check. It was going to take more than choking on cigarette smoke and a ruined vanilla cake to keep them from the new fund.

There were mini Vienna hot dogs with all the classic Chicago toppings. A macaroni 'n' cheese bar with all kinds of fun add-ins. Cold sesame noodles in tiny white cardboard Chinese take-out containers, sliders served with small cones of skinny fries. Fried chicken legs, barbecued ribs, mini gyros in tiny three-inch pitas. All of it the most delicious and perfectly prepared elevated junk food, complete heaven, and just what I love. She gave us each a bamboo tray with a piece of parchment paper on it to use as plates, and large kitchen tea towels instead of napkins. There were cold beers in a tub, endless bottles of rosé, and a massive birthday cake, chocolate with fluffy vanilla frosting, and rainbow sprinkles. And then, after coffee, mini ice-cream sandwiches on chocolate chip cookies.

Chocolate and wine: there seems to be an ongoing competition to find out which wines will stand up to the generously mouthcoating sweetness of many chocolate desserts. I love chocolate, and I love intensely sweet wines, but I mostly find the prospective surfeit of the two combined a positive turn-off. If we are talking surfeits, I prefer fresh cream with my chocolate, and good coffee to follow, please. There are better things that combine with sweet wines.

Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.

We’re doing coffee ice cream with chocolate sauce and shortbread cookies for dessert. Want some?

Actually ask him out, I can get Kevin to babysit and then we can all go on a double date, I’ve always wanted to do that! Ruby: Oh please, the innocence of the young and inexperienced. Ted and Greg will have absolutely nothing in common, they’re like chalk and cheese; a bank manager and a possible bank robber. They will hate each other, the atmosphere will be awkward, no one will talk, all you’ll hear is the munching of food in our mouths over the deafening silence like some kind of weird Chinese torture, we’ll all refuse dessert, skip the coffee, pick up the check, and leg it out the door and feel relieved and promise ourselves never to meet up again. Rosie: How does next Friday sound? Ruby: Friday’s fine. Ahern, Cecelia (2005-02-01). Love, Rosie (pp. 83-84). Hachette Books. Kindle Edition.

Coffee wasn’t Jell-O’s only misstep: Cola-flavored Jell-O was sold for about a year starting in 1942, and for a brief while, the clear, wiggly dessert was sold in celery and chocolate flavors, too.

Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie. It's covered in a smooth expanse of ivory fondant decorated with what appear to be natural branches of pale green dogwood but are actually gum paste and chocolate, and with almost-haphazard sheer spheres of silvery blown sugar, as if a child came by with a bottle of bubbles and they landed on the cake. On the top, in lieu of the traditional bride and groom, is a bottle of Dexter's favorite Riesling in a bow tie and a small three-tier traditional wedding cake sporting a veil, both made out of marzipan. It took me the better part of the last three weeks to make this cake. Not to mention the loaves of banana bread, the cellophane bags of pine nut shortbread cookies, and the little silver boxes of champagne truffles in the gift bags. And the vanilla buttermilk panna cottas we're serving with balsamic-macerated berries as the pre-dessert before the cake. And the hand-wrapped caramels and shards of toffee and dark-chocolate-covered candied ginger slices that will be served with the coffee.

Yeah, this place needs a better-quality blueberry muffin." I raised a pointed finger. "And I could provide it." "You sound pretty sure of yourself," Jim said, placing a pat of butter on his baked potato. "And there are always blueberry pies," I said, pausing to think of other possibilities. "Turnovers, cakes, croissants..." I popped the fry into my mouth. "I don't think anybody's done blueberry croissants." "No," Jim said slowly. "I don't think they have." "Of course, I'd sell some other things, too. Can't all be blueberries," I mused as I began to envision the bakery- a tray of lemon pound cake, peach cobbler in a fluted casserole, a basket of pomegranate-and-ginger muffins. I could see myself pulling a baking sheet of cookies from the oven, the smell of melted chocolate in the air. There would be white wooden tables and chairs in the front room, and people could order coffee and sandwiches. Maybe even tea sandwiches, like the ones Gran used to make. Cucumber and arugula. Bacon and egg. Curried chicken.

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.

However, my sense of hospitality decreases in direct proportion to the number of glasses of wine that I've had, so by dessert and coffee time I am usually far too relaxed (all right then, far too drunk, if you will insist on calling a spade a spade) and no longer feel any need to clear the table.

Every man on the Explorer had a job to do, and with so many of the systems still works in progress, and only a very small window for the recovery, the crew had virtually no downtime. But when they could steal even a few hours, life was comfortable. A crew of fifteen cooks worked in the mess hall, keeping it provisioned twenty-four hours a day. At any moment, a crew member could stop into the mess and get a good, hot meal—rib eye steaks, lamb chops, burgers, seafood, as well as an array of salads, desserts, and freshly baked bread and pastries. For men who had only a few minutes, lounges around the ship were stocked with fresh fruit, nuts, candy, coffee, tea, and soft drinks. There was even a soft-serve ice cream machine. Two native New Yorkers had arranged for the cooks to buy and hide a large supply of bagels, lox, and cream cheese that they managed to conceal in the depths of the walk-in freezer—for a few days, until someone found the stash and word got out.

You are the richest chocolate, the most decadent dessert, the smoothest coffee, and the most intoxicating wine.” He kisses his way down my throat and circles each of my nipples with his tongue. My body melts and I arch my back, offering more.

Tiramisu Layer Cake Per Wikipedia, Tiramisu is an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur. It’s filled with mascarpone cheese and topped with a dusting of powdered chocolate!

This sultry summer afternoon, we’re prepared for a funeral party of about two hundred. Two tables hold platters of veggies and dip, sandwiches, grapes, and cheese. Another table holds desserts, and yet another the coffee and tea. I set up a fifth table, just for iced lemon water, to avoid a bottleneck at the beverage service. To save time before the capacity crowd arrives, I pour the water to have a dozen filled glasses sitting on a tray, so no one has to wait.

Useful Italian Phrase: “Un caffè, per favore. E posso vedere la lista dolci?”(A coffee, please. And can I see the dessert menu?)

 I used to have picnics on Wimbledon Common and I never knew this place for anything else but strawberries and cream, tennis and Rachel Nickell’s murder! Now Wimbledon in my mind is tied with mysterious sexy intrigue, not just fruit, police honey traps and a wrongly accused killer! I shall visit the Village for coffee. Please say hi if you spot paparazzi moi with my cam. Allergies disclaimer: I would like to stress that this book is not exactly for the unwashed masses: I delayed showering after the last switch. I’ve created a Pavlovian response: he must associate its floral sweetness with sexual fulfilment. Adam has a “Pavlovian” reaction to Elena’s BO? Bribes her with cake to lessen the wrath when asking Elena to wash?   He frowns, seeing that I’m silent and trembling. My perfume was weak; hers much stronger. I say, my temper flaring. Now, ladies and gentlemen, the usual hoi polloi quality potential chattel chatting up yours truly in Sarf London would probably assume that a big phat slice of Marks & Spencer’s Strawberry Pavlova will get them into the lady’s knickers. Nope, she’s allergic to stupid.. A merengue dessert will hardly cause a rash but a moron makes her skin crawl. This is a cleverly written book. So some of you, keen aspiring readers, please have your Oxford fictionary handy! Just saying! In words of our hero: *‘Bloody pricey,’ Adam adds. ‘But God, it is a nice smell. Don’t you like it?’ [...] then squirts onto my wrist playfully.

Saturdays meant a hodgepodge of chocolate treats--- chocolate peppermint cocoa, chocolate flavored coffees, éclairs, tarts, turtles, truffles, cookies, fudge, and mini lava cakes. Chocoholics came in on Saturdays to indulge.