Dessert Craving Quotes

Aunt Jayne asks if we'd like to stop somewhere for dessert, and since nodding and smiling is easier than shaking our heads and inventing a reason for not wanting dessert, we okay it without thinking. And since the universe has worked in its own mysterious way all vacation, tonight shouldn't be any different, which is why neither of us is particularly surprised to discover that Jayne is craving a smoothie. ... Once Sam returns to his post behind the counter, Frankie stops kicking me and we slurp down our drinks in about two minutes, anxious to get out of here before anyone recognizes us. Uncle Red and Aunt Jayne, on the other hand, act like this is the last smoothie shop they'll ever see, like smoothies are an endangered species to be appreciated and savored and drawn out as long as possible. With each passing minute, Frankie and I sink lower in our chairs, praying to the God of Annoying Coincidences that Jake doesn't show up and blow our cover.

I stopped cataloguing how my blood boiled, how my skin itched, and how my mind sang for freedom. I focused only on the thickness stretching me. The overwhelming delight of accepting my soul mate into my body. He was what I craved. His tongue had been a perfect entrée, but this … this was the main course and dessert all in one.

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.

That will be $22.95." He held out a hand, and this time she laughed, the full, delightful belly chuckle he remembered from the past. "How about I buy you dinner when we get to the Shark Tank instead?" she offered. "I don't believe that's on our dating plan, Ms. Patel." He pulled out his phone. "Let me see... Hmm. It appears that we've already crossed off the dinner option." Daisy shrugged. "If you don't like their roast beef sandwiches..." "With horseradish?" "And beer." Liam stroked his chin as if considering. "Double order of fries?" "Each." "And for dessert?" he asked. "Fried Oreos, of course." He tucked away his phone. "For you, I'm willing to go 'off plan.

She sent a serving girl out to fetch some food. A beef pie, bread and butter and plenty of the sweet stuff that she loved. She devoured a treacle pudding, closing her eyes to savor every sticky crumb. Sugar. How she had craved the stuff. Though her belly was full, still she helped herself from a paper bag of sugarplums, globes of candied fruits that made her cheeks bulge. Was this happiness, she wondered? She was full of food again, and as sleepy as a suckled child. She pictured a well-stocked larder, and the chance to make all the delights in Mother Eve's Secrets. She would help herself to the best, of course, for she who stirs the pot never starves. A comfortable future lay before her, all for the taking. Mrs. Quin bustled back into the room and began to dress her face. Gone were the worst of the bran-specks and flaking red sores. Instead, she had the prettiness of a portrait on an enameled tin; a smudgy confection of pink and cream. "A rosy blush," Mrs. Quin said benignly, "is the fashion nowadays." While Mrs. Quin deposited her half a crown in a locked trunk, Mary slipped a bottle of Pear's Almond Bloom and a tin of White Imperial Powder into her skirts.

I'd give me two eyes for a slice of apple pie." She was brain-cracked, but spoke for them all. Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before. Janey, the whore who had once been famed in Harris's List of Covent Garden Ladies, told them, in her child's voice, that the best dish she ever tasted was a Desert Island of Flummery, at a mansion in Grosvenor Square. "It was all over jellies and candies and dainty figures, and a hut of real gold-leaf. Like eating money, it were. I fancied meself a proper duchess." She knew what Janey meant. When she had first met Aunt Charlotte she had gorged herself until her fingers were gummy with syrup and cream. There was one cake she never forgot; a puffed conceit of cream, pastry, and pink sugar comfits.

Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.

If these yearnings seem overpowering, we can suggest a couple of defensive strategies. The first is to use the postponed-pleasure ploy: Tell yourself that you can have a small sweet dessert later if you still want it. (We’ll discuss this ploy later, too.) Meanwhile, eat something else. Remember, your body is craving energy because it has used up some of its supply with self-control. The body feels a desire for sweet foods, but that is only because that is a familiar and effective way to restore energy. Healthy foods will also provide the energy it needs. It’s not what’s on your mind, but it should do the trick.

I helped Marj clear the table and then offered to serve the dessert. I went into the kitchen to fetch the French silk pie from the refrigerator, when the doorbell rang. Marj and the guys were outside and hadn’t heard it. I walked out of the kitchen through the hall to the doorway. Who would be calling on a Sunday evening

Marygene, girl, this is the best lime cheesecake I ever put in my mouth," Mr. Collins said from the back booth. I stood up straight and smiled. "Thank you, Mr. Collins. That's so nice of you to say." "Is it a new recipe?" his wife, Nita, asked. "Not really. I tweaked it a tad. I added a bit of cream at the end that I folded in by hand. It makes the batter bake off light and airy." "It does. So good." Nita took another bite. "Every time you tweak another recipe, you bring me a slice for dessert." "Yes, ma'am," I said.

I’ve never been one for dessert before dinner, but now there’s only one thing I’m craving.

Jikan reaches for the jar of pickles and pops it open. “Dessert pasta.” “With pickles?” I blurt out before I can stop myself. But Jikan just rolls his eyes. “Obviously not, Grace. They’re for eating while we cook.

Sucralose (Splenda): 600X sweeter Soft drinks, iced teas and coffees, juice drinks, flavored syrups, chewing gum, protein drinks, energy bars, baked goods, ice cream, gummy bears, microwave popcorn Neotame: 7,000–13,000X sweeter Approved in 2002, it’s found in: carbonated soft drinks, powdered soft drinks, baked goods, dairy, chewing gum Advantame: 20,000X sweeter Newly approved in 2014, it’s found in: dairy drinks, frozen desserts, beverages, chewing gum

A part of the problem is that overconsumption of sugar seems to alter our taste buds. As they become used to it, our bodies crave more and more. One illuminating 2016 study compared two groups of people who, initially, were consuming the same amount of sugar. One group was put on a low-sugar diet whilst the other group continued on their existing one. The group consuming a low-sugar diet rated the same dessert as sweeter than the group who had not reduced their sugar intake. As every month passed, they rated it as more and more sweet. This is further evidence that reducing your intake of sugar changes your sense of taste.

Am I pushing too hard?” His voice deepens and his body is utterly still. “I’ll go slower, easier.” I really don’t want that. “You couldn’t push too hard.” “All right,” he says and now his gaze holding mine isn’t wary, but hot and hungry. “Then you make my lunch. I’ll feed you dinner. But my dessert afterward is going to be your sweet pussy.

I live for your bibingka. I thought I was doomed when I found out that I had celiac disease and couldn't have gluten anymore. My life was pastries. But this Joey, gooey, coconutty rice flour cake saved me. All the sweetness and satisfaction I crave from a pastry, but without the gluten. I'll love you forever for introducing me to it.

You’re like my favorite dessert.” I confessed. He looked up at me, confused, while he worked his magic on my sore feet. “I crave you constantly—borderline addiction—but I fear the consequences of overindulging.” I stuck with the food metaphor, it seemed safer than just handing him my heart.

Cooks find it hard to give up the way that meat and animal fat flavor things so intensely, but it’s so easy! An animal has transformed all the plants he ate into something with lots of complexity, and you need to learn a few tricks to get similar complexity with vegan dishes. But your palate will change, if you will only turn down the volume and listen. Living a plant-based life is like traveling light. Your system adjusts to foods that don’t weigh you down and take forever to digest. You may find that maintaining your weight gets easier, as long as you don’t hit vegan desserts too hard. The vegan mainstream has food manufacturers taking notice: Vegan-friendly packaged foods multiply daily. While that makes it easier to eat vegan, don’t become a junk-food vegan. The upside? Options in dairy-free milks, ice creams, and vegan-friendly sweeteners are growing. The downside? You can construct a vegan diet out of pudding cups, fake bologna, and white bread, but you will not be all that healthy doing it. You still have to seek balance and listen to your body. It will tell you how things are going, if you just pay attention. In the years I have spent cooking for vegans, it seems to me that what they craved most was special food—food for celebrations and shared dinners; food that really tastes great. It’s not that difficult to put together a big salad or sandwich on your own. Restaurants will happily strip down dishes and leave off the cheese. You can eat vegan and survive, but it’s the special foods that you crave. After going to the same sandwich shop a few times and having a sandwich with just veggies and no cheese, vegans want recipes for genuinely interesting food. A virtual world exists on the Internet, where vegans swap sources for marshmallow crème and recipes for mock cheese sauces. This book is my best effort for plant-based diners who want food that rocks. Why Vegan?

Most everything defined as pleasurable is temporary, so if you need more and more of it, then it has a grip on you. What you desire so strongly has become your jailer, trapping you into believing that it will bring you peace, security, or happiness . . . but it never does. Worldly pleasures only seduce you into becoming dependent on them, and they leave you always wanting more. It’s a craving that can never be satisfied: You need another great meal in order to have that pleasure again because it vanished almost immediately upon the completion of your dessert. You need to keep the music playing because when it stops, your enjoyment stops, too. All addictions scream out this depressing message: “You’ll never, ever get enough of what you don’t want.

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.

Mexican Hot Chocolate Fudge Pops These fudge pops are infused with protein from the silken tofu and egg whites. Flavored with cinnamon and cayenne (just a hint for a little warmth), these are the perfect dessert or snack for when a chocolate craving hits. MAKES 8 POPS  TOTAL TIME: 3 HOURS 20 MINUTES 1 12-ounce block silken tofu 2 ounces high-quality bittersweet chocolate, finely chopped 5 tablespoons confectioners’ sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract ½ teaspoon ground cinnamon ⅛ teaspoon cayenne (optional) ⅛ teaspoon fine sea salt, such as Maldon 2 large egg whites (or equivalent meringue powder if avoiding raw eggs) Pinch of cream of tartar Red pepper flakes or chili powder 1. Drain the tofu: Carefully transfer the tofu to a fine-mesh strainer and drain well. 2. Melt the chocolate: Microwave the chocolate in a small microwave-safe bowl on high power, stopping and stirring every 15 to 20 seconds, until the chocolate is melted and smooth, about 90 seconds. Let cool. 3. Mix the pudding: Transfer the tofu to the small bowl of a food processor. Add the confectioners’ sugar, cocoa powder, vanilla, cinnamon, cayenne, and salt. Process the mixture, stopping the processor to scrape down the sides of the bowl if necessary, until smooth, about 1½ minutes. 4. Add the melted chocolate and blend until smooth, about 15 seconds. Transfer to a large bowl. 5. Form the pudding pops and freeze: In a medium bowl, whisk the egg whites and cream of tartar until firm peaks form, 2 to 3 minutes (easiest done with an electric mixer). Gently fold the egg whites into the chocolate mixture. 6. Divide the pudding among 8 popsicle molds. Use a table knife to remove any large air bubbles. Top off the molds with any remaining chocolate mixture. Tap the molds on the counter to remove any remaining air bubbles. Place popsicle sticks in the molds. Freeze until solid, about 3 hours, or up to 2 weeks. 7. Serve the pops: To serve, run the molds under hot water for 5 seconds to release the popsicles. Dust the popsicles with the red pepper flakes and serve immediately.

Like a bottle of good Scotch, or my favorite dessert, Jack Perry has somehow become something I crave.

Does Royal Caribbean offer 24-hour room service? Royal Caribbean offers 24-hour room service with a variety of meals and snacks. Call 1-866-291-7625 for details. Royal Caribbean is well-known for providing a luxurious and convenient cruise experience, and one of the features that adds to passenger comfort is its room service. Guests often wonder if Royal Caribbean offers 24-hour room service, and the answer is yes, but with some details to consider. On Royal Caribbean ships, room service is generally available around the clock. This means that passengers can order food and beverages to their staterooms at any time of day or night. Whether you want a late-night snack after enjoying the ship’s entertainment or a hearty breakfast in bed, the room service team is ready to deliver. The menu for 24-hour room service typically includes a variety of options. Passengers can choose from light snacks, sandwiches, salads, and desserts, as well as hot dishes like soups and breakfast items such as eggs and pancakes. There is also a selection of beverages available, including coffee, tea, and soft drinks. While the menu may not be as extensive as the ship’s main dining venues, it covers most cravings and dietary preferences. One thing to note is that some items on the room service menu may come with an additional charge. However, many of the basic offerings, especially during typical meal times, are included in the cruise fare. It is a good idea to check the specific ship’s room service menu or ask guest services for details on any fees that may apply. Ordering room service on Royal Caribbean is easy. Guests can use the television system in their stateroom, which usually has an interactive menu, or they can call the room service number directly. This convenience allows passengers to relax and enjoy their meals without needing to leave their cabin. In addition to food and drink delivery, Royal Caribbean’s room service also offers special touches on request, such as romantic dinners or celebrations in the privacy of your stateroom. These personalized services can enhance special occasions during the cruise. Overall, Royal Caribbean’s 24-hour room service adds a layer of comfort and flexibility to the cruising experience. Whether you want a quick bite late at night or a leisurely breakfast in bed, the option is there to suit your schedule and preferences, making your time onboard even more enjoyable.

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