Dessert Day Quotes

Why do we have to listen to our hearts?” the boy asked, when they had made camp that day. “Because, wherever your heart is, that is where you’ll find your treasure.” “But my heart is agitated,” the boy said. “It has its dreams, it gets emotional, and it’s become passionate over a woman of the dessert. It asks things of me, and it keeps me from sleeping many nights when I’m thinking about her.” “Well, that’s good. Your heart is alive. Keep listening to what it has to say.

I understand addiction now. I never did before, you know. How could a man (or a woman) do something so self-destructive, knowing that they’re hurting not only themselves, but the people they love? It seemed that it would be so incredibly easy for them to just not take that next drink. Just stop. It’s so simple, really. But as so often happens with me, my arrogance kept me from seeing the truth of the matter. I see it now though. Every day, I tell myself it will be the last. Every night, as I’m falling asleep in his bed, I tell myself that tomorrow I’ll book a flight to Paris, or Hawaii, or maybe New York. It doesn’t matter where I go, as long as it’s not here. I need to get away from Phoenix—away from him—before this goes even one step further. And then he touches me again, and my convictions disappear like smoke in the wind. This cannot end well. That’s the crux of the matter, Sweets. I’ve been down this road before—you know I have—and there’s only heartache at the end. There’s no happy ending waiting for me like there was for you and Matt. If I stay here with him, I will become restless and angry. It’s happening already, and I cannot stop it. I’m becoming bitter and terribly resentful. Before long, I will be intolerable, and eventually, he’ll leave me. But if I do what I have to do, what my very nature compels me to do, and move on, the end is no better. One way or another, he’ll be gone. Is it not wiser to end it now, Sweets, before it gets to that point? Is it not better to accept that this happiness I have is destined to self-destruct? Tomorrow I will leave. Tomorrow I will stop delaying the inevitable. Tomorrow I will quit lying to myself, and to him. Tomorrow. What about today, you ask? Today it’s already too late. He’ll be home soon, and I have dinner on the stove, and wine chilling in the fridge. And he will smile at me when he comes through the door, and I will pretend like this fragile, dangerous thing we have created between us can last forever. Just one last time, Sweets. Just one last fix. That’s all I need. And that is why I now understand addiction.

Dessert is the most important meal of the day!

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.

Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline; that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what’s served on the happiest days of your life. This is a story of how my life was saved by cake, so, of course, if sides are to be taken, I will always take the side of cake.

I see a girl caught in the remains of a holiday gone bad, with her flesh picked off day after day as the carcass dries out. The knife and fork are abviously middle-class sensibilities. The palm tree is a nice touch. A broken dream,perhaps? Plastic honeymoon, deserted island? Oh, If you put in a slice of pumpkin pie, it could be a desserted island! (Pg 64)

They had fun together these days, they really did. It was as if marriage had been a long, complicated meal, and now there was this lovely dessert.

A Gift for You I send you... A cottage retreat on a hill in Ireland. This cottage is filled with fresh flowers, art supplies, and a double-wide chaise lounge in front of a wood-burning fireplace. There is a cabinet near the front door, where your favorite meals appear, several times a day. Desserts are plentiful and calorie free. The closet is stocked with colorful robes and pajamas, and a painting in the bedroom slides aside to reveal a plasma television screen with every movie you've ever wanted to watch. A wooden mailbox at the end of the lane is filled daily with beguiling invitations to tea parties, horse-and-carriage rides, theatrical performances, and violin concerts. There is no obligation or need to respond. You sleep deeply and peacefully each night, and feel profoundly healthy. This cottage is yours to return to at any time.

He put the blinker on, pulled out onto the avenue. "Well, that was nice," she said, sitting back. They had fun together these days, they really did. It was as if marriage had been a long, complicatd meal, and now there was this lovely dessert.

Daddy came and got me after dinner. Mama must have told him I knew that dead girl 'cause he was eyeing me all through Mama's pot roast like maybe I was going to get suicidal and hang myself from the ceiling light in my bedroom after the two helpings of dessert I took.

I loved those little bits of luxury in my day. Dresses made to my exact measurements, exotic desserts flown in simply because it was Thursday, and an endless supply of beautiful things were all perks; and they were easily my favorite parts of the job.

So, Violet." Zane turns his chair in my direction. "Is your day getting better yet?" "Pretty sure it's getting worse as we speak," I say. - Zane's dark eyes are sparkling with humor. "Come on," he says. "It's not that bad, is it?" "Oh, let's see." I stare up at the fancy glass ball lamps hanging from the ceiling. "I got dumped at Taco Bill's today; fell down, split my pants, and generally humiliated myself in front of a complete stranger; went to dinner at a snooty restaurant, found out said stranger is my future step brother; got called a stripper, hooker, and virgin by my mother...did I leave anything out?" "Well, I don't know. The night is still young — anything could happen." The corners of his beautiful mouth twitch upwards. "It can only get better, right?" I frown. "Don't say that, you'll jinx me. Now my mom will come back and blurt out how she and Bill had kinky bathroom sex, and I'll run away before she can go into detail, and trip over that waiter carrying that flaming dessert - he'll go crashing into the lady with way too much product in her hair, and then the whole restaurant will be on fire.

My family suffered. My hair turned up in every corner, every drawer, every meal. Even in the rice puddings Tessie made, covering each little bowl with wax paper before putting it away in the fridge--even into these prophylactically secure desserts my hair found its way! Jet black hairs wound themselves around bars of soap. They lay pressed like flower stems between the pages of books. They turned up in eyeglass cases, birthday cards, once--I swear--inside an egg Tessie had just cracked. The next-door neighbor's cat coughed up a hairball one day and the hair was not the cat's.

Each day when you wake up you have a choice: You can have a good day, or you can have a bad day. So you might as well have a good one.

For lunch I usually have something hearty like a burger or tacos. I have always believed lunch should be the biggest meal of the day. People who say breakfast should be the biggest meal are insane. You can’t have dessert at breakfast.

What do Halloween creatures eat? Hot spider soup with pumpkin meat and toasted, no-salt, bat-wing chips, served best with Transylvania dips. A thistle-horehound salad mix has added crunch from sun-dried ticks. The plat du jour is hairy beast fried crisp in grimy goblin grease. Now, don’t forget dessert so sweet; try puss-cream pie or candied feet!

Like Desserts, books come in all kinds of tasty treats!

Are you prepared to be the complete Watson?" he asked. "Watson?" "Do-you-follow-me-Watson; that one. Are you prepared to have quite obvious things explained to you, to ask futile questions, to give me chances of scoring off you, to make brilliant discoveries of your own two or three days after I have made them myself all that kind of thing? Because it all helps." "My dear Tony," said Bill delightedly, "need you ask?" Antony said nothing, and Bill went on happily to himself, "I perceive from the strawberry-mark on your shirt-front that you had strawberries for dessert. Holmes, you astonish me. Tut, tut, you know my methods. Where is the tobacco? The tobacco is in the Persian slipper. Can I leave my practice for a week? I can.

08/14/1025h. Dessert Competitions. 08/14/1315h. Illinois State Fair Infirmary; then motel; then Springfield Memorial Medical Center Emergency Room for distention and possible rupture of transverse colon (false alarm); then motel; incapacitated till well after sunset; whole day a washout; incredibly embarrassing, unprofessional; indescribable. Delete entire day.

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.

I’m hopelessly, irrevocably in love with you, June Bailey. The desperate, aching kind of love. The kind there’s no coming back from. The kind there’s no way out of. The kind that’s going to be the death of me one day. I fall more in love with June than I ever thought possible as we clutch each other in a moonlit graveyard on her eighteenth birthday, with my mother on my mind, and the scent of sweet desserts dancing in the air.

One of these days I'm gonna beat him in the face with the butt of my service revolver until an eyeball pops out. These are the thoughts that keep me happy.

Dessert doesn't go to the stomach, dessert goes to the heart.

(Dessert was pecan pie, always and forever, because pumpkin pie was a garbage pie you wouldn’t eat any other day of the year.)

Dessert is my reward for having met my goals during the day. Really, dessert is an event rather than a specific item.

I made constant deals with myself, as though these deals would culminate in some life-changing event: If there are five babies on the plane, it won’t crash. If I just say yes to this client, I’ll get into Forbes. If the light turns green when I count to three, I won’t complain for the rest of the day. If I don’t eat dessert today, I can have Mexican tomorrow.

You have been released to the Temple for discipline, you are forbidden from carrying arms in the presence of the Archon for a year and a day, Judge Guicciard wants a personal apology, and I am supposed to dock your pay to cover the statue, but since I don't actually pay you, we'll just let that bit pass." She waved a hand. "Consider yourself disciplined. No dessert for a week. Etc.

When you go out to dinner, it is customary to order an appetizer in addition to the entrée. The appetizer is just an excuse for an extra meal. “Let’s see, I will start with the eighty buffalo wings, and do you have a low-cal blue cheese? Because I don’t want to fill up too much.” It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

Some of the boys from the Times wanted me to come to a memorial dinner tonight, but a quiet evening with Kreizler seemed much the more appropriate thing. It wasn’t out of nostalgia for any shared boyhood in New York that we raised our glasses, because Laszlo and Theodore didn’t actually meet until Harvard. No, Kreizler and I were fixing our hearts on the spring of 1896—nearly a quarter-century ago!—and on a series of events that still seems too bizarre to have occurred even in this city. By the end of our dessert and Madeira (and how poignant to have a memorial meal in Delmonico’s, good old Del’s, now on its way out like the rest of us, but in those days the bustling scene of some of our most important encounters), the two of us were laughing and shaking our heads, amazed to this day that we were able to get through the ordeal with our skins; and still saddened, as I could see in Kreizler’s face and feel in my own chest, by the thought of those who didn’t

And who would my father have then, to make money for, to bring dessert home to? I imagined him opening the door on the empty apartment after a long day at work. How the rooms would be as he'd left them, undisturbed by another person's living. And how there would be a moment, before he flicked on the light, when he might imagine a different life revealed within the darkness, something besides the lonely borders of the couch, the cushions still holding the shape of his own sleepy body.

He went back to his first morning in Oxford: climbing a sunny hill with Ramy, picnic basket in hand. Elderflower cordial. Warm brioche, sharp cheese, a chocolate tart for dessert. The air that day smelled like a promise, all of Oxford shone like an illumination, and he was falling in love. 'It's so odd,' Robin said. Back then they'd already passed the point of honesty; they spoke to one another unfiltered, unafraid of the consequences. 'It's like I've known you forever.' 'Me too,' Ramy said. 'And that makes no sense,' said Robin, drunk already, though there was no alcohol in the cordial. 'Because I've known you for less than a day, and yet...' 'I think,' said Ramy, 'its' because when I speak, you listen.' 'Because you are fascinating.' 'Because you're a good translator.' Ramy leaned back on his elbows. 'That's just what translation is, I think. That's all speaking is. Listening to the other and trying to see past your biases to glimpse what they're trying to say. Showing yourself to the world, and hoping someone else understands.

The dessert is a chocolate fondue. Make it on a clear day- cloudy weather dims the gloss on the melted chocolate- with seventy percent dark chocolate, butter, a little almond oil, double cream added at the very last minute, heated gently over a burner. Skewer pieces of cake or fruit and dip into the chocolate mixture. I have all their favorites here tonight, though only the gâteau de savoie is meant for dipping. Caro claims she cannot eat another thing, but takes two slices of the dark-and-white chocolate roulade bicolore.

LOOK, I’M ONLY IN THIS FOR THE PIZZA. The publisher was like, “Oh, you did such a great job writing about the Greek gods last year! We want you to write another book about the Ancient Greek heroes! It’ll be so cool!” And I was like, “Guys, I’m dyslexic. It’s hard enough for me to read books.” Then they promised me a year’s supply of free pepperoni pizza, plus all the blue jelly beans I could eat. I sold out. I guess it’s cool. If you’re looking to fight monsters yourself, these stories might help you avoid some common mistakes—like staring Medusa in the face, or buying a used mattress from any dude named Crusty. But the best reason to read about the old Greek heroes is to make yourself feel better. No matter how much you think your life sucks, these guys and gals had it worse. They totally got the short end of the Celestial stick. By the way, if you don’t know me, my name is Percy Jackson. I’m a modern-day demigod—the son of Poseidon. I’ve had some bad experiences in my time, but the heroes I’m going to tell you about were the original old-school hard-luck cases. They boldly screwed up where no one had screwed up before. Let’s pick twelve of them. That should be plenty. By the time you finish reading about how miserable their lives were—what with the poisonings, the betrayals, the mutilations, the murders, the psychopathic family members, and the flesh-eating barnyard animals—if that doesn’t make you feel better about your own existence, then I don’t know what will. So get your flaming spear. Put on your lion-skin cape. Polish your shield, and make sure you’ve got arrows in your quiver. We’re going back about four thousand years to decapitate monsters, save some kingdoms, shoot a few gods in the butt, raid the Underworld, and steal loot from evil people. Then, for dessert, we’ll die painful tragic deaths. Ready? Sweet. Let’s do this.

He went back to his first morning in Oxford: climbing a sunny hill with Ramy, picnic basket in hand. Elderflower cordial. Warm brioche, sharp cheese, a chocolate tart for dessert. The air that day smelled like a promise, all of Oxford shone like an illumination, and he was falling in love.

What is Destiny? Is it a doctrine formulated by aristocrats and philosophers arguing that there is some unseen driving force predicting the outcomes of every minuscule and life altering moment in one's life? Or is it the artistry illustrated by those under-qualifed and over-eager to give their future meaning and their ambitions hope? Is it a declaration by those who refuse to accept that we are alone in this universe, spinning randomly through a matrix of accidental coincidences? Or is it the assumptions made by those who concede that there is a divine plan or pre-ordained path for each human being,regardless of their current station? I think destiny is a bit of a tease.... It's syndical taunts and teases mock those naive enough to believe in its black jack dealing of inevitable futures. Its evolution from puppy dogs and ice cream to razor blades and broken mirrors characterizes the fickle nature of its sordid underbelly. Those relying on its decisive measures will fracture under its harsh rules. Those embracing the fact that life happens at a million miles a minute will flourish in its random grace. Destiny has afforded me the most magical memories and unbelievably tragic experiences that have molded and shaped my life into what it is today...beautiful. I fully accept the mirage that destiny promises and the reality it can produce. Without the invisible momentum carried with its sincere fabrication of coming attraction, destiny is the covenant we rely on to get ourselves through the day. To the destiny I know awaits me, I thank you in advance. Don't cry because it's over....smile because it happened.

What does a person need?' she proclaimed one day after the first spoonful of dessert. 'Not much: something sweet to eat, and a story to tell, and time and space, and gladioluses in a vase, and two friends, and two hilltops, one on which to stand and the other upon which to gaze. And two eyes for watching the heavens and waiting....

On holidays, I cave in to the memory of love, and associate desserts and eating with the love I experienced at my grandmother's table. She was a great cook, and sweets crowded the side console cabinet during Thanksgiving and Christmas. I have no answer as to how to overcome this. I will try until I die, every day. Just keep trying to be well. Enough said.

It was clear to me that my hosts too were feeling anything but comfortable, that their cheerfulness was forced, whether because they were inhibited by me, or else were out of sorts for some domestic reason. They only asked me questions it was impossible to give an honest answer to and, as a result, I had soon lied myself into such a corner that every word I uttered almost made me sick. Eventually in an effort to distract them, I started to tell them about the funeral I had witnessed that day, but I struck a wrong note. My attempts at humour did nothing to improve the general mood, and we were increasingly at odds with one another. Inside me, Steppenwolf was laughing and baring his teeth and, by the time dessert was served, we had all three fallen quite silent.

It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

Make cabbage illegal (anyone caught growing, cooking, or eating cabbage will be sent straight to prison). Make ice-cream free (duh!) Make it the law that bread must be baked without crusts. Ban school. (This could be going too far. I might decide that school can be taught on Wednesdays. Wednesday mornings. I’ll think about it.) Make the 25th of every month Christmas Day (or just Lots of Presents for Kids Day if you don’t do Christmas). Make it the law that parents have to take kids to Disneyland at least twice a year, (more if they want to). Order all the scientists to work out why you can’t tickle yourself and what the purpose of snot is. Make showering optional. For me. If I decide that you stink, then you must shower. Change dinner time around so that dessert has to be eaten first. Ban all lumps from yoghurt.

When I got to Crude Sciences at the end of the day, Dante was waiting for me at our table. This time, with no Latin book, no journal. “Hello,” he said, pulling my chair out for me. Surprised, I sat down next to him, trying not to stare at his perfectly formed arms. “Hi,” I said, with an attempt at nonchalance. “How are you?” I could feel his eyes on me. “Fine,” I said carefully, as Professor Starking handed out our lab assignments. Dante frowned. “Not very talkative today, I see.” I thrust a thermometer into the muddy water of the fish tank in front of us, which was supposed to represent an enclosed ecosystem. “So now you want to talk? Now that you’ve finished your Latin homework?” After a prolonged period of silence, he spoke. “It was research.” “Research on what?” “It doesn’t matter anymore.” I threw him a suspicious look. “Why’s that?” “Because I realized I wasn’t paying attention to the right thing.” “Which is?” I asked, looking back at the board as I smoothed out the hem of my skirt. “You.” My lips trembled as the word left his mouth. “I’m not a specimen.” “I just want to know you.” I turned to him, wanting to ask him a million questions. I settled for one. “But I can’t know anything about you?” Dante leaned back in his chair. “My favorite author is Dante, obviously,” he said, his tone mocking me. “Though I’m partial to the Russians. I’m very fond of music. All kinds, really, though I especially enjoy Mussorgsky and Stravinsky or anything involving a violin. They’re a bit dark, no? I used to like opera, but I’ve mostly grown out of it. I have a low tolerance for hot climates. I’ve never enjoyed dessert, though I once loved cherries. My favorite color is red. I often take long walks in the woods to clear my head. As a result, I have a unique knowledge of the flora and fauna of North American. And,” he said, his eyes burning through me as I pretended to focus on our lab, “I remember everything everyone has ever told me. I consider it a special talent.” Overwhelmed by the sudden influx of information, I sat there gaping, unsure of how to respond. Dante frowned. “Did I leave something out?

Our pleasures, however refined or easily acquired, are by their very nature fleeting. They begin to subside the instant they arise, only to be replaced by fresh desires or feelings of discomfort. You can’t get enough of your favorite meal until, in the next moment, you find you are so stuffed as to nearly require the attention of a surgeon—and yet, by some quirk of physics, you still have room for dessert. The pleasure of dessert lasts a few seconds, and then the lingering taste in your mouth must be banished by a drink of water. The warmth of the sun feels wonderful on your skin, but soon it becomes too much of a good thing. A move to the shade brings immediate relief, but after a minute or two, the breeze is just a little too cold. Do you have a sweater in the car? Let’s take a look. Yes, there it is. You’re warm now, but you notice that your sweater has seen better days. Does it make you look carefree or disheveled? Perhaps it is time to go shopping for something new. And so it goes. We seem to do little more than lurch between wanting and not wanting. Thus, the question naturally arises: Is there more to life than this? Might it be possible to feel much better (in every sense of better) than one tends to feel? Is it possible to find lasting fulfillment despite the inevitability of change? Spiritual life begins with

At elegant dinners," wrote the French historian Imbert de Saint-Armand a hundred years later in MARIE ANTOINETTE AND THE DOWNFALL OF ROYALTY (1891), "a little guillotine is brought in with the dessert and takes the place of a sweet dish. A pretty woman places a doll representing some political adversary under the knife; it is decapitated in the neatest possible style, and out of it runs something red that smells good, a liqueur perfumed with ambergris, into which every lady hastens to dip her lace handkerchief. French gaiety would make a vaudeville out of the day of judgement.

No cage is forever, Beth. I tried to find one small thing that I could be grateful for each day, like the extra ten minutes of free time outside or a work release picking up trash or ice cream for dessert. That’s how I kept my sanity—I focused on one good thing instead of all the fucked-up stuff.

By day, John buried himself in preparations. By night, processions of dishes once again marched through his mind: poached fish covered in cucumber scales and steaming pies filled with hashes of venison and beef and topped with golden pastry crusts. Quaking puddings and frosted cakes and cups brimming with syllabubs.

One of the practical things I've learned during my seasons of fasting and feasting is that God's Word can be served up all day long in different sized portions. There are snack-sized portions for on-the-go encouragement, main courses when we can really sit down and feast, and desserts that are sweet reminders of just how loved we are!

Inarguably, a successful restaurant demands that you live on the premises for the first few years, working seventeen-hour days, with total involvement in every aspect of a complicated, cruel and very fickle trade. You must be fluent in not only Spanish but the Kabbala-like intricacies of health codes, tax law, fire department regulations, environmental protection laws, building code, occupational safety and health regs, fair hiring practices, zoning, insurance, the vagaries and back-alley back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

The Chablis runs smooth throughout. Then the vol-au-vents, light as a puff of summer air, then elderflower sorbet followed by plateau de fruits de mer with grilled langoustines, gray shrimps, prawns, oysters, berniques, spider crabs and the bigger torteaux- which can nip off a man's fingers as easily as I could nip a stem of rosemary- winkles, palourdes, and atop it all a giant black lobster, regal on its bed of seaweed. The huge platter gleams with reds and pinks and sea greens and pearly whites and purples, a mermaid's cache of delicacies that gives off a nostalgic salt smell, like childhood days at the seaside. We distribute crackers for the crab claws, tiny forks for the shellfish, dishes of lemon wedges and mayonnaise.

I’m beginning at least to notice when I’m consuming the United Nations of edible plants and animals all in one seating. (Or the WTO, is more like it.) On a winter’s day not long ago I was served a sumptuous meal like this, finished off with a dessert of raspberries. Because they only grow in temperate zones, not the tropics, these would have come from somewhere deep in the Southern Hemisphere. I was amazed that such small, eminently bruisable fruits could survive a zillion-mile trip looking so good (I myself look pretty wrecked after a mere red-eye from California), and I mumbled some reserved awe over that fact. I think my hostess was amused by my country-mouse naïveté. “This is New York,” she assured me. “We can get anything we want, any day of the year.

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.

Comparing marriage to football is no insult. I come from the South where football is sacred. I would never belittle marriage by saying it is like soccer, bowling, or playing bridge, never. Those images would never work, only football is passionate enough to be compared to marriage. In other sports, players walk onto the field, in football they run onto the field, in high school ripping through some paper, in college (for those who are fortunate enough) they touch the rock and run down the hill onto the field in the middle of the band. In other sports, fans cheer, in football they scream. In other sports, players ‘high five’, in football they chest, smash shoulder pads, and pat your rear. Football is a passionate sport, and marriage is about passion. In football, two teams send players onto the field to determine which athletes will win and which will lose, in marriage two families send their representatives forward to see which family will survive and which family will be lost into oblivion with their traditions, patterns, and values lost and forgotten. Preparing for this struggle for survival, the bride and groom are each set up. Each has been led to believe that their family’s patterns are all ‘normal,’ and anyone who differs is dense, naïve, or stupid because, no matter what the issue, the way their family has always done it is the ‘right’ way. For the premarital bride and groom in their twenties, as soon as they say, “I do,” these ‘right’ ways of doing things are about to collide like two three hundred and fifty pound linemen at the hiking of the ball. From “I do” forward, if not before, every decision, every action, every goal will be like the line of scrimmage. Where will the family patterns collide? In the kitchen. Here the new couple will be faced with the difficult decision of “Where do the cereal bowls go?” Likely, one family’s is high, and the others is low. Where will they go now? In the bathroom. The bathroom is a battleground unmatched in the potential conflicts. Will the toilet paper roll over the top or underneath? Will the acceptable residing position for the lid be up or down? And, of course, what about the toothpaste? Squeeze it from the middle or the end? But the skirmishes don’t stop in the rooms of the house, they are not only locational they are seasonal. The classic battles come home for the holidays. Thanksgiving. Which family will they spend the noon meal with and which family, if close enough, will have to wait until the nighttime meal, or just dessert if at all? Christmas. Whose home will they visit first, if at all? How much money will they spend on gifts for his family? for hers? Then comes for many couples an even bigger challenge – children of their own! At the wedding, many couples take two candles and light just one often extinguishing their candle as a sign of devotion. The image is Biblical. The Bible is quoted a man shall leave his father and mother and be joined to his wife, and the two shall become one. What few prepare them for is the upcoming struggle, the conflict over the unanswered question: the two shall become one, but which one? Two families, two patterns, two ways of doing things, which family’s patterns will survive to play another day, in another generation, and which will be lost forever? Let the games begin.

Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t, she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline, that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what’s served on the happiest days of your life.

What have you been eating?" "Jalebis." Anika held up a bright orange, pretzel-shaped sweet similar to a funnel cake. "Yesterday, we helped Dadi make chocolate peda," Zaina informed her, using the Urdu term for "paternal grandmother." "And the day before that we made burfi, and before that we made-" "Peanut brittle." Anika grinned. Layla bit back a laugh. Her mother had a sweet tooth, so it wasn't surprising that she'd made treats with her granddaughters in the kitchen.

One morning Jeanette, bucking Daddy on some point, hit on the argument probably every child in the world has used against his or her parents: 'I didn't ask to be born'. Daddy had an answer for it. 'I know you didn't ask to be born, honey, and as your father responsible for gettin' you into the world, I owe you something'. I owe you three hots and a cots, which is to say, I owe you three meals a day and a place to sleep. That's what I'm obliged for, and that's what I'm lookin' to see you get.' He nodded several times, overcome by the seriousness of this obligation, then leaned back in his chair with a curl to his mouth like a villain's mustache. ''Course, nobody says the meals has got to be chicken. S'pose I just give you bread and water? An' s'pose I let you sleep on the floor'? 'No, Daddy'! 'That's all I'm obliged for, honey. Everything else is gratis. Everything else I do for you is 'cause I want to, not 'cause I have to'. For days afterward, because Daddy had a tenacious mind of the sort that doesn't easily turn loose one idea and go on to another, he would set a plate in front of Jeanette with, 'See, I ain't obliged to give you this. I could give you bread and water and soup with just a little bit of fat floatin' in it, just to keep you alive. That's all I'm asked to give you. But you get more, right? You get this nice plateful, and I imagine when it comes to dessert, you'll have some of that, will you? All right, dessert, and all the other good stuff. But just remember, the good stuff I do for you is because I want to, because I'm your daddy and I love you and I want to, not because I have to'. The subtext to this was that it was not enough for us, the children, to behave in minimal ways either, that filial respect and dutifulness might be all that was basically required of us, but the good stuff, like doing well in school and sticking together as a family and paying attention to what Mommy and Daddy were trying to each us, we would do because we loved them and wanted them to love us.

We were always looking for the perfect man. Even those of us who were not signed up for the traditional, heteronormative experience were nevertheless fascinated with the anthropological, unicorn-like search for one. Married or single, we were either searching for him or trying to mold him from one we already had. This perfect specimen would consist of the following essential attributes: He shared his food and always ordered dessert. When we recommended a book, he bought it without needing a friend to second our suggestion first. He knew how to pack a diaper bag without being told. He was a Southern gentleman with a mother from the East Coast who fostered his quietly progressive sensibilities. He said “I love you” after 2.5 months. He didn’t get drunk. He knew how to do taxes. He never questioned our feminist ideals when we refused to squish bugs or change oil. He didn’t sit down to put on his shoes. He had enough money for retirement. He wished vehemently for male-hormonal birth control. He had a slight unease with the concept of women’s shaved vaginas, but not enough to take a stance one way or another. He thought Mindy Kaling was funny. He liked throw pillows. He didn’t care if we made more money than him. He liked women his own age. We were reasonable and irrational, cynical and naïve, but always, always on the hunt. Of course, this story isn’t about perfect men, but Ardie Valdez unfortunately didn’t know that yet when, the day after Desmond’s untimely death, Ardie’s phone lit up: a notification from her dating app.

Charlie glanced at the poster hanging on the door, which announced the store's annual Hungry Ghost Festival, just four days away. It used to be Charlie's favorite holiday, from the puppet shows at the community center to the paper lanterns that his mom hung outside and to the food- especially the food. Sautéed pea shoots. Roasted duck. Pineapple cakes that fit into the palm of your hand. Then there was his grandma's shaved ice with all the toppings- chopped mangos, condensed milk poured on thick, and her famous mung beans in sugary syrup. He could eat a whole bowl of those.

So once we have the supersonic fart gun and everybody in the world is doing what I tell them, it will be time to make some changes. Here’s my list of changes (it’s only a rough draft at this stage): Make cabbage illegal (anyone caught growing, cooking, or eating cabbage will be sent straight to prison). Make ice-cream free (duh!) Make it the law that bread must be baked without crusts. Ban school. (This could be going too far. I might decide that school can be taught on Wednesdays. Wednesday mornings. I’ll think about it.) Make the 25th of every month Christmas Day (or just Lots of Presents for Kids Day if you don’t do Christmas). Make it the law that parents have to take kids to Disneyland at least twice a year, (more if they want to). Order all the scientists to work out why you can’t tickle yourself and what the purpose of snot is. Make showering optional. For me. If I decide that you stink, then you must shower. Change dinner time around so that dessert has to be eaten first. Ban all lumps from yoghurt. Actually, ban lumps from everything. Lumps are unnecessary. Nothing was ever made better with lumps. Ban the word ‘lump’. That’s all I’ve got so far.

Despite the beauty of our world and the scope of human accomplishment, it is hard not to worry that the forces of chaos will triumph—not merely in the end but in every moment. Our pleasures, however refined or easily acquired, are by their very nature fleeting. They begin to subside the instant they arise, only to be replaced by fresh desires or feelings of discomfort. You can’t get enough of your favorite meal until, in the next moment, you find you are so stuffed as to nearly require the attention of a surgeon—and yet, by some quirk of physics, you still have room for dessert. The pleasure of dessert lasts a few seconds, and then the lingering taste in your mouth must be banished by a drink of water. The warmth of the sun feels wonderful on your skin, but soon it becomes too much of a good thing. A move to the shade brings immediate relief, but after a minute or two, the breeze is just a little too cold. Do you have a sweater in the car? Let’s take a look. Yes, there it is. You’re warm now, but you notice that your sweater has seen better days. Does it make you look carefree or disheveled? Perhaps it is time to go shopping for something new. And so it goes.

They have twenty-four one-hour sittings every day with only one table per sitting." Sam groaned as he closed his laptop. "I'd better grab some sandwiches on the way. It sounds like the kind of place you only get two peas and a sliver of asparagus on a piece of butter lettuce that was grown on the highest mountain peak of Nepal and watered with the tears of angels." "Not a fan of haute cuisine?" She followed him down the stairs and out into the bright sunshine. "I like food. Lots of it." He stopped at the nearest café and ordered three Reuben sandwiches, two Cobb salads, and three bottles of water. "Would you like anything?" he asked after he placed his order. Layla looked longingly as the server handed over his feast. "I don't want to ruin my appetite." She pointed to the baked-goods counter. "You forgot dessert." "I don't eat sugar." "Then the meal is wasted." She held open her handbag to reveal her secret stash. "I keep emergency desserts with me at all times- gummy bears, salted caramel chocolate, jelly beans, chocolate-glazed donuts- at least I think that's what they were, and this morning I managed to grab a small container of besan laddu and some gulab jamun.

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

Why do you always call me by my full name?” “I don’t know. I guess that’s how I think of you in my head.” “Oh, so you’re saying you think about me a lot?” I laugh. “No, I’m saying that when I think about you, which isn’t very often, that’s how I think of you. On the first day of school, I always have to explain to teachers that Lara Jean is my first name and not just Lara. And then, do you remember how Mr. Chudney started calling you John Ambrose because of that? ‘Mr. John Ambrose.’” In a fake hoity-toity English accent, John says, “Mr. John Ambrose McClaren the Third, madam.” I giggle. I’ve never met a third before. “Are you really?” “Yeah. It’s annoying. My dad’s a junior, so he’s JJ, but my extended family still calls me Little John.” He grimaces. “I’d much rather be John Ambrose than Little John. Sounds like a rapper or that guy from Robin Hood.” “Your family’s so fancy.” I only ever saw John’s mom when she was picking him up. She looked younger than the other mothers, she had John’s same milky skin, and her hair was longer than the other moms’, straw-colored. “No. My family isn’t fancy at all. My mom made Jell-O salad last night for dessert. And, like, my dad only has steak cooked well-done. We only ever take vacations we can drive to.

Growing up it had been her entire world, an oasis where on hot summer afternoons they drank iced mint sherbets under a canopy of trees, and when the sun went down they ate juicy kebabs on three-feet-long skewers. As the evening wore on, they lit lanterns and the yard acquired depth like a stage. The waiters wheeled out a three-tiered chariot of fruit compotes, rum babas, crème caramel, and charlotte russe, with bottles of liqueurs and digestifs glowing on the lower shelf. Soon after, the music would start. Noor sat on her grandmother's lap, spooning pistachio ice cream into her mouth with vanilla wafers, while Pari serenaded them.

I take 1 gram (1,000 mg) of NMN every morning, along with 1 gram of resveratrol (shaken into my homemade yogurt) and 1 gram of metformin.7 • I take a daily dose of vitamin D, vitamin K2, and 83 mg of aspirin. • I strive to keep my sugar, bread, and pasta intake as low as possible. I gave up desserts at age 40, though I do steal tastes. • I try to skip one meal a day or at least make it really small. My busy schedule almost always means that I miss lunch most days of the week. • Every few months, a phlebotomist comes to my home to draw my blood, which I have analyzed for dozens of biomarkers. When my levels of various markers are not optimal, I moderate them with food or exercise. • I try to take a lot of steps each day and walk upstairs, and I go to the gym most weekends with my son, Ben; we lift weights, jog a bit, and hang out in the sauna before dunking in an ice-cold pool. • I eat a lot of plants and try to avoid eating other mammals, even though they do taste good. If I work out, I will eat meat. • I don’t smoke. I try to avoid microwaved plastic, excessive UV exposure, X-rays, and CT scans. • I try to stay on the cool side during the day and when I sleep at night. • I aim to keep my body weight or BMI in the optimal range for healthspan, which for me is 23 to 25.

There was a day when one could honestly and innocently enjoy the sheer pleasure of a good sticky toffee pudding; when ice cream was nice cream and Bakewell tart really was baked well. Tastes change, though, and the world of the sweet has often been sour, having to go through some dramatic overhaulage in order to keep pace. Whilst a straightforward sausage and a common kedgeree maintain their hold on the nation’s culinary choices, the pudding has to stay on its toes to tantalise our taste buds. From low fat through to no fat, from sugar free through to taste free; what the next stage is we can only wait and see…’ CILLA BUBB. Don’t Desert Your Desserts

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.

My favorite was about a boy and girl arguing in a car about the morality of peeing in a McDonald’s without buying anything. Jill: But if I use the bathroom without buying something, it’s stealing! Robert: One flush is not equivalent to armed robbery. Jill: Fine! I’ll be right back. Jill grabs her purse and reaches for the door. Robert: Why are you taking your purse? Jill: I need it . . . for feminine things. Robert: You’re going to buy something, aren’t you? Jill: No, I’m not . . . Jill tries to get out. Robert grabs her purse. Robert: Give me the purse. Jill: Stop it, Robert! Robert: You’re not going to buy something. Jill: Just one apple pie; I didn’t have dessert! Robert: Be a man! Or grow another valve! Jill: I don’t know what that means! (For the record, I still will not pee somewhere without at least buying a dip cone.) I wasn’t the best writer in class, but I wasn’t the worst, and I enjoyed myself.

Family is not the only thing that matters. There are other things: Pachelbel’s Canon in D matters, and fresh-picked corn on the cob, and true friends, and the sound of the ocean, and the poems of William Carlos Williams, and the constellations in the sky, and random acts of kindness, and a garden on the day when all its flowers are at their peak. Fluffy pancakes matter and crisp clean sheets and the guitar riff in “Layla,” and the way clouds look when you are above them in an airplane. Preserving the coral reef matters, and the thirty-four paintings of Johannes Vermeer matter, and kissing matters. Whether or not you register for china, crystal, and silver does not matter. Whether or not you have a full set of Tiffany dessert forks on Thanksgiving does not matter. If you want to register for these things, by all means, go ahead. My Waterford pattern is Lismore, one of the oldest. I do remember one time when I had a harrowing day at the hospital, and Nick had a Rube Goldberg project due and needed my help, and Kevin was playing Quiet Riot at top decibel in his bedroom, and Margot was tying up the house phone, and you had been plunked by the babysitter in front of the TV for five hours, and I came home and took one of my Lismore goblets out of the cabinet. I wanted to smash it against the wall. But instead I filled it with cold white wine and for ten or so minutes I sat in the quiet of the formal living room all by myself and I drank the cold wine out of that beautiful glass crafted by some lovely Irishman, and I felt better. It was probably the wine, not the glass, but you get my meaning. I will remember the impressive heft of the glass in my hand, and the way the cut of the crystal caught the day’s last rays of sunlight, but I will not miss that glass the way I will miss the sound of the ocean, or the taste of fresh-picked corn.

Not only was the four-poster- a lofty structure that would have put princesses and peas to shame- a place of rest and relaxation but it was, and had been for quite some time now, a portal for her magic carpet escapades. It was there that Estelle first began to practice what Marjan had called "eating at the edge of a ready 'sofreh'." Estelle always followed the same routine when assembling her dinner 'sofreh' on her bed. First, she would spread the paisley blanket Marjan had given her, tucking the fringed ends in tight around the sides of her mattress. Then, having already wetted a pot of jasmine tea, she would dig a trivet into the blanket's left corner and place the piping pot on top of it. Following the Persian etiquette of placing the main dishes at the center of the 'sofreh', Estelle would position the plate of saffron 'chelow' (with crunchy 'tadig'), the bowl of stew or soup that was the day's special, and the 'lavash' or 'barbari' bread accordingly. She would frame the main dishes with a small plate of 'torshi', pickled carrots and cucumbers, as well as a yogurt dip and some feta cheese with her favorite herb: balmy lemon mint. Taking off her pink pom-pom house slippers, Estelle would then hoist herself onto her high bed and begin her ecstatic epicurean adventure. She savored every morsel of her nightly meal, breathing in the tingle of sumac powder and nutmeg while speaking to a framed photograph of Luigi she propped up on its own trivet next to the tea. Dinner was usually Persian, but her dessert was always Italian: a peppermint cannoli or marzipan cherry, after which she would turn on the radio, always set to the 'Mid-West Ceili Hour', and dream of the time when a young Luigi made her do things impossible, like when he convinced her to enter the Maharajah sideshow and stand on the tallest elephant's trunk during carnival season in her seaside Neapolitan town.

The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust. The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.

That’s the thing about the “immeasurably more.” God prepares you for it even when it’s nowhere on your to-do list. And now that I have the benefit of looking at my childhood through a lens with some wisdom attached, it occurs to me that during all those Sunday dinners when I was growing up, I learned something way more important than how to make a pitcher of sweet tea or where to put the salad fork or when to pick up dinner plates before Mama served dessert. I learned something more important than how to be a lady, even. I learned to listen and to laugh. I learned to forgive. I learned that some earthly love really is unconditional. I learned that God is always at work in the day to day. I learned that even when you’re sad or embarrassed or just plain mad, you’re always welcome at the table. And more than anything else, I learned how to take care of people. I learned how to let them take care of me. I learned how to be a family. I didn’t have the slightest clue that anyone was teaching me, of course. But I’m forever grateful for the lesson. CHAPTER SIX Mother’s Got a Bell!

I lift the lid of the chest. Inside, the air is musty and stale, held hostage for years in its three-foot-by-four-foot tomb. I lean in to survey the contents cautiously, then pull out a stack of old photos tied with twine. On top is a photo of a couple on their wedding day. She's a young bride, wearing one of those 1950's netted veils. He looks older, distinguished- sort of like Cary Grant or Gregory Peck in the old black-and-white movies I used to watch with my grandmother. I set the stack down and turn back to the chest, where I find a notebook, filled with handwritten recipes. The page for Cinnamon Rolls is labeled "Dex's Favorite." 'Dex.' I wonder if he's the man in the photo. There are two ticket stubs from 1959, one to a Frank Sinatra concert, another to the movie 'An Affair to Remember.' A single shriveled rosebud rests on a white handkerchief. A corsage? When I lift it into my hand, it disintegrates; the petals crinkle into tiny pieces that fall onto the living room carpet. At the bottom of the chest is what looks like a wedding dress. It's yellowed and moth-eaten, but I imagine it was once stark white and beautiful. As I lift it, I can hear the lace swishing as if to say, "Ahh." Whoever wore it was very petite. The waist circumference is tiny. A pair of long white gloves falls to the floor. They must have been tucked inside the dress. I refold the finery and set the ensemble back inside. Whose things are these? And why have they been left here? I thumb through the recipe book. All cookies, cakes, desserts. She must have loved to bake. I tuck the book back inside the chest, along with the photographs after I've retied the twine, which is when I notice a book tucked into the corner. It's an old paperback copy of Ernest Hemingway's 'The Sun Also Rises.' I've read a little of Hemingway over the years- 'A Moveable Feast' and some of his later work- but not this one. I flip through the book and notice that one page is dog-eared. I open to it and see a line that has been underscored. "You can't get away from yourself by moving from one place to another." I look out to the lake, letting the words sink in. 'Is that what I'm trying to do? Get away from myself?' I stare at the line in the book again and wonder if it resonated with the woman who underlined it so many years ago. Did she have her own secret pain? 'Was she trying to escape it just like me?

When Florence Allen took a bite of her dessert the expression on her face changed completely. She looked puzzled at first, as if she wasn't at all sure it was cake that she was eating. She cut herself another bite and then held up her fork and looked at it for a minute before slipping it into her mouth. She chewed slowly, as if she were a scientist engaged in an important experiment. She lifted up her plate and held it up to the light, studied it from different angles. Then she dipped down her nose and inhaled the cake. "This is sweet potato." I dabbed at my eyes again and told her that it was. "Sweet potatoes and raisins and... rum? That's a spiked glaze?" I nodded. She took another bite and this time she ate it like a person who knew what she was getting into. She closed her eyes. She savored. "This is," she said. "This is..." "Easy," I said. "I can give you the recipe." She opened up her eyes. She had lovely dark eyes. "This is brilliant. This is a brilliant piece of cake." In my family people tended to work against the cake. They wished it wasn't there even as they were enjoying it. But Florence Allen's reaction was one I rarely saw in an adult: She gave in to the cake. She allowed herself to love the cake. It wasn't that she surrendered her regrets (Oh well, I'll just have to go to the gym tomorrow, or, I won't have any dinner this week). She had no regrets. She lived in the moment. She took complete pleasure in the act of eating cake. "I'm glad you like it," I said, but that didn't come close to what I meant. "Oh, I don't just like it. I think this is-" But she didn't say it. Instead she stopped and had another bite. I could have watched her eat the whole thing, slice by slice, but no one likes to be stared at. Instead I ate my own cake. It was good, really. Every raisin bitten gave a sweet exhalation of rum. It was one of those cakes that most people say should be made for Thanksgiving, that it was by its nature a holiday cake, but why be confined? I was always one to bake whatever struck me on any given day. Florence Allen pressed her fork down several times until she had taken up every last crumb. Her plate was clean enough to be returned to the cupboard directly. "I've made sweet potato pies," she said. "I've baked them and put them in casseroles, but in a cake? That never crossed my mind." "It isn't logical. They're so dense. I think of it as the banana bread principle.

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

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.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

I want you to be happy. Eat it.” A wry smile curved Rose’s lips. “Am I to find happiness in a piece of chocolate cake?” Eve already had a forkful en route to her mouth. “I stake my reputation on it.” “Oh,” she replied dryly. “Surely heaven is just a bite away.” “Speaking of heaven,” Eve said a few minutes later when Rose thought she might expire from the bliss the dessert inspired, “tell me about your evening at Saint’s Row.” “Shh!” Her paranoid gaze darted around to see if anyone had overheard, but there was no one standing close enough to their whitewashed bench. “Don’t shush me, Rose Danvers. I’m your best friend and you’ve kept me waiting four whole days! I demand details.” Cheeks flushed, Rose stared at the half-eaten cake on her plate. Eve’s timing might leave something to be desired, but at least she’d stopped Rose from eating the entire slice. “What do you want to know?” Eve’s expression was incredulous. “Everything, of course.” Then, as though realizing who she was talking to, she sighed. “Did you find him?” Rose nodded. “I did.” The fire in her cheeks burned hotter, and she looked away. “Oh, Eve!” Her friend grabbed her wrist, clattering fork against plate. “That arse didn’t hurt you did he?” “No!” Then lowering her voice, “And he’s not an arse.” Using such rough language made her feel daring and bold. The scowl on Eve’s face eased. “Then…he was good to you?” Rose nodded, leaning closer. “It was the most amazing experience of my life.” The blonde giggled, bringing her head nearer to Rose’s. “Tell me everything.” So Rose did, within reason, looking up every once in awhile to make sure no one could hear. Afterward, when she was finished, Eve looked at her with a peculiar expression. “It sounds wonderful.” “It was.” Eve’s ivory brow tightened. “So, why do you sound so…disappointed?” Rose sighed. “It’s going to sound so pathetic, but when I saw Grey the next day he didn’t recognize me.” “But I thought you didn’t want him to know it was you.” Rose laughed darkly. “I don’t. That’s the rub of it.” She turned to more fully face her friend. “But part of me wanted him to realize it was me, Eve. I wanted him to see me as a woman, not as his responsibility or burden.” “I’m sure he doesn’t view you as any such thing.” Shaking her head Rose set the plate of cake aside, her appetite gone for good. "I thought this scheme would make everything better, and it's only made things worse." Worse because her feelings for Grey hadn't lessened as she'd hoped they might, they'd only deepened. Eve worried her upper lip with her bottom teeth. "Are you going to meet him again?" Another shake of her head, vehement this time. "No." "But. Rose, he wants to see you." "Not me, her." This was said with a bit more bitterness than Rose was willing to admit. He might have whispered her name, but it wasn't her he wanted to meet. Eve chuckled. "But you are her." She squeezed her wrist again. "Rose, don't you see? You're who he wants to see again, whether he knows it was you or not." Rose hadn't looked at it that way. She wasn't quite convinced her friend was right, but it was enough to make her doubt her own conclusions. She shook her head again. Blast, but she was making herself lightheaded. "I just don't know." "You'll figure it out," Eve allowed. "You always do.

One finds oneself surprisingly supplied with information. Outside the undifferentiated forces roar; inside we are very private, very explicit, have a sense indeed, that it is here, in this little room, that we make whatever day of the week it may be. Friday or Saturday. A shell forms upon the soft soul, nacreous, shiny, upon which sensations tap their beaks in vain. On me it formed earlier than on most. Soon I could carve my pear when other people had done dessert. I could bring my sentence to a close in a hush of complete silence. It is at that season too that perfection has a lure. One can learn Spanish, one thinks, by tying a string to the right toe and waking early. One fills up the little compartments of one’s engagement book with dinner at eight; luncheon at one-thirty. One has shirts, socks, ties laid out on one’s bed. But it is a mistake, this extreme precision, this orderly and military progress; a convenience, a lie. There is always deep below it, even when we arrive punctually at the appointed time with our white waistcoats and polite formalities, a rushing stream of broken dreams, nursery rhymes, street cries, half-finished sentences and sights—elm trees, willow trees, gardeners sweeping, women writing—that rise and sink even as we hand a lady down to dinner. While one straightens the fork so precisely on the table-cloth, a thousand faces mop and mow. There is nothing one can fish up in a spoon; nothing one can call an event. Yet it is alive too and deep, this stream. Immersed in it I would stop between one mouthful and the next, and look intently at a vase, perhaps with one red flower, while a reason struck me, a sudden revelation.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

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.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

Wyatt." She tore it open and stood there, drinking him in.Just the sight of him had her heart doing a happy dance in her chest. "Don't throw me out." He lifted a hand. "I come in peace.With food." When she didn't say a word he added, "Pizza.With all your favorite toppings.Sausage, mushrooms, green..." "Well,then." To hide the unexpected tears that sprang to her eyes,she turned away quickly. "Since you went to so much trouble,you may as well come in." "It was no trouble.I just rode a hundred miles on my Harley,fought my way through the smoke screen at the Fortune Saloon,had to fend off Daffy's attempts to have her way with me, and discovered that I'd left my wallet back at the ranch,which meant I had to sign away my life before Vi would turn over this pizza,wine,and dessert. But hey, no trouble at all.It's the sort of thing I do nearly every day." He followed her to the kitchen, where he set down the pizza box and a brown bag. He glanced over at the stove. "Are you going to lift that kettle, or did I interrupt you making a recording of you whistling along with it in harmony?" Despite her tears,she found herself laughing hysterically at his silly banter. Oh,how she'd missed it. He set the kettle aside.The sudden silence was shocking. Because she had her back to him, he fought the urge to touch her.Instead he studied the way her shoulders were shaking. Troubled,he realized he'd made her cry. "Sorry." Deflated,his tone lowered. "I guess this was a bad idea." "Wyatt." He paused. "It was a good idea.A very good idea." She turned,and he saw the tears coursing down her cheeks. "Oh,God,Marilee,I'm sorry.I didn't mean to make you..." "I'm not crying." She brushed furiously at the tears. "I mean I was,but then you made me laugh and..." "This is how you laugh?" He caught her by the shoulders and held her a little away. "Woman,I didn't realize just how weird you are. Wait a minute.Do you think being weird might be contagious? Maybe I ought to get out of here before I turn weird,too." The more she laughed,the harder the tears fell. Through a torrent of tears she wrapped her arms around his waist and held on, burying her face in his neck. "You can't leave.I won't let you." He tipped up her face,wiping her tears with his thumbs. "You mean that? You really don't want me to go?" "I don't.I really want you to stay, Wyatt." "For dinner?" "And more." "Dessert?" "And more." His smile was quick and dangerous. "I'm beginning to like the 'and more.'" She smiled through her tears. "Me,too." "Maybe we could have the 'and more' as an appetizer, before the pizza." Her laughter bubbled up and over, wrapping itself around his heart. "Oh, how I've missed your silly sense of humor." "You have?" "I have.I've missed everything about you." "Everything?" He leaned close to nibble her ear,sending a series of delicious shivers along her spine. "Everything." Catching his hand,she led him to the bedroom. "I worked very hard today making up the bed with fresh linens. Want to be the first to mess it up?" He looked from the bed to her and then back again. "Oh,yeah." He drew her close and brushed her mouth with his. Just a soft,butterfly kiss, but she felt it all the way to her toes. "I mean I want to really, really mess it up." "Me,t..." And then there was no need for words.

And indeed at the hotel where I was to meet Saint-Loup and his friends the beginning of the festive season was attracting a great many people from near and far; as I hastened across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, and lobsters were being flung alive into what the landlord called the ‘everlasting fire’, I discovered an influx of new arrivals (worthy of some Census of the People at Bethlehem such as the Old Flemish Masters painted), gathering there in groups, asking the landlord or one of his staff (who, if they did not like the look of them; would recommend accommodation elsewhere in the town) for board and lodging, while a kitchen-boy passed by holding a struggling fowl by its neck. Similarly, in the big dining-room, which I had passed through on my first day here on my way to the small room where my friend awaited me, one was again reminded of some Biblical feast, portrayed with the naïvety of former times and with Flemish exaggeration, because of the quantity of fish, chickens, grouse, woodcock, pigeons, brought in garnished and piping hot by breathless waiters who slid along the floor in their haste to set them down on the huge sideboard where they were carved immediately, but where – for many of the diners were finishing their meal as I arrived – they piled up untouched; it was as if their profusion and the haste of those who carried them in were prompted far less by the demands of those eating than by respect for the sacred text, scrupulously followed to the letter but naïvely illustrated by real details taken from local custom, and by a concern, both aesthetic and devotional, to make visible the splendour of the feast through the profusion of its victuals and the bustling attentiveness of those who served it. One of them stood lost in thought by a sideboard at the end of the room; and in order to find out from him, who alone appeared calm enough to give me an answer, where our table had been laid, I made my way forward through the various chafing-dishes that had been lit to keep warm the plates of latecomers (which did not prevent the desserts, in the centre of the room, from being displayed in the hands of a huge mannikin, sometimes supported on the wings of a duck, apparently made of crystal but actually of ice, carved each day with a hot iron by a sculptor-cook, in a truly Flemish manner), and, at the risk of being knocked down by the other waiters, went straight towards the calm one in whom I seemed to recognize a character traditionally present in these sacred subjects, since he reproduced with scrupulous accuracy the snub-nosed features, simple and badly drawn, and the dreamy expression of such a figure, already dimly aware of the miracle of a divine presence which the others have not yet begun to suspect. In addition, and doubtless in view of the approaching festive season, the tableau was reinforced by a celestial element recruited entirely from a personnel of cherubim and seraphim. A young angel musician, his fair hair framing a fourteen-year-old face, was not playing any instrument, it is true, but stood dreaming in front of a gong or a stack of plates, while less infantile angels were dancing attendance through the boundless expanse of the room, beating the air with the ceaseless flutter of the napkins, which hung from their bodies like the wings in primitive paintings, with pointed ends. Taking flight from these ill-defined regions, screened by a curtain of palms, from which the angelic waiters looked, from a distance, as if they had descended from the empyrean, I squeezed my way through to the small dining-room and to Saint-Loup’s table.

And if I’d been a good boy that day, I’d get to eat Chlorella for dessert. Chlorella is condensed algae from Japan that looks like green hard candy pieces, about the size of Smarties, and I guess it could be considered candy, if you think beefing up broccoli on nutritional steroids, compressing it, and sneaking it into movie theaters is a good idea.

Make time to write every day. The writing muscle is like any other muscle; the more you exercise it, the stronger it becomes.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate dessert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That’s my kind of ice cream!

When eating your one meal, eat as much as you feel like, until you’re completely satisfied. You can do a full-course meal consisting of a soup, entrée, main course, and dessert.

Look at it as a test drive of one to two weeks. If you want to walk an hour a day, don’t start with one hour. Choosing one hour is automatically building in the excuse of not having enough time. Commit to a fail-proof five minutes instead. This is exactly what Dr. Fogg suggested to his sister, and that one change (the smallest meaningful change that created momentum) led her to buy running shoes and stop eating dessert, neither of which he suggested. These subsequent decisions are referred to in the literature as “consonant decisions,” decisions we make to be aligned with a prior decision. Take the pressure off and do something

I want to have a case of breads over there- whole wheat, rye- and English muffins, and cranberry-nut, blueberry-lemon, and white chocolate raspberry muffins over there. I want a table in the middle filled with nothing but cookies- the dark-chocolate-walnut-toffee ones, coconut macaroons, peanut butter drops with the little Hershey's Kisses in the middle, and sugar cookies. And then on the left, I'm thinking pies: apple, peach, and cherry daily, and maybe chocolate cream espresso for special occasions. Plus, I want to have a wall for all different kinds of specials. Maybe a certain bread- like Irish soda bread for St. Patrick's Day, fruitcake for Christmas, or challah bread for Passover- whatever.

He requested recipes from his mother and combed the markets for ingredients, shaping his nostalgia for her cooking into Sunday meals- pickled beets with crème fraîche, crabapple and cabbage dumplings, plum turnovers- and filling envelopes with fantasy menus addressed to Nina. Maman, we must add crepe soufflé to our desserts. You simply fold meringue into your vanilla custard, spoon it into the pancakes, fold them in half, sprinkle with sugar, and bake them. They puff into golden pillows!

Scoops are not my forte. I prefer lunch-based reporting. I usually hear something newsy, let it percolate through a dessert course, and then sit on it for several days as I craft a feature around it.

Thanksgiving Day finally arrived. I remember feeling so proud to have my family meet my Aussie man. We had just eaten an epic feast of deviled eggs, turkey and stuffing, lots of gravy, cranberry sauce, sweet potatoes, and soft rolls with stacks of butter. We took a break before the desserts came out, and the menfolk headed into the living room to watch football. But Steve wandered back into the kitchen where I was helping to clear the dishes and clean up. He took the time to talk to each of my sisters and my mom, getting to know the whole family. I thought he was very considerate, because I knew instinctively that this wasn’t so easy for him. He was a bit shy, and totally out of his element. He had never visited the United States before, or been this serious about a girl. We had spent only a few days with each other, but both of us seemed to know that his visit was more than just a casual meeting. Being together felt more and more like destiny.

On Bindi’s first birthday in July 1999, we began a tradition of our own. We threw open the doors of the zoo with free admission to all children. We offered free birthday cake and invited cockatoos, camels, snakes, and lizards to party with us. It poured rain all day, but it didn’t matter. Steve placed a giant birthday cake in front of his daughter. It could have served one hundred people, and we’d ordered up several of them for the celebration. Bindi had never had sugar before, or any kind of dessert or lolly. She carefully took a frosting flower off the top and tasted it. Puzzlement and then joy transformed her face. She dove in headfirst. Cheers and laughter erupted from the crowd of three hundred, all of whom had shown up to celebrate. Steve’s mother, Lyn, looked on that day with a proud smile. I thought back to what it must have been like when Lyn first started the zoo. It was just a small wildlife park, with admission only forty cents for adults and twenty cents for kids. Now it was an expanding enterprise, part of an ambitious conservation effort and a complement to our wildlife documentaries. But her son’s favorite job was still the humble one of being Dad. I could read on Lyn’s face how important it was to her that Steve had started a family. And Bindi had a great day wearing a small pink sweater that her gran had made for her.

She wrote the names of the day's cakes on the board: traditional Southern red velvet cake and peach pound cake, but also green tea and honey macaroons and cranberry doughnuts. She knew the more unusual things would sell out first. It had taken nearly a year, but she'd won over her regulars with her skill with what they already knew, so now they would try anything she made.

After Russell left her house that morning, Claire was a cooking fool. She finished making fig and pepper bread, and started in on soup. Simmering soup on a cold day was like filling a house with cotton batting. The comforting scent of it plumped and muffled and cuddled. She went on to make egg custard tarts for dessert, longing for pansies to place on top to decorate them.

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.

When I sat with clients and opened my mind to them, a taste usually came through. It might be sweet, sour, salty, or bitter. After a moment, it would blossom into a full flavor. The sweet ripeness of apricot, the sourness of a Key lime, the earthy saltiness of Mexican chocolate, the aromatic bitterness of nutmeg. In a flash, a feeling would follow the flavor. Joy. Skepticism. Lust for life. Quiet acceptance. And from that feeling would come a memory, a scene called back to present day. A moment whose real meaning and importance I might never fully know. And I didn't really need to know everything. I used my gift to see my clients' stories so I could design desserts- in this case, a wedding cake- to fit each customer like a couture gown, not an off-the-rack dress in desperate need of alterations. If I got the cake and filling and frosting flavors right, they would resonate with my clients, reaching them in those down-deep places where they would begin to feel that everything really would be all right.

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.

But Stanley persisted in the kitchen, performing the small yet demanding apprentice's tasks she set for him- removing the skin from piles of almonds, grating snowy hills of lemon zest, the nightly sweeping of the kitchen floor and sponging of metal shelves. He didn't seem to mind: every day after school, he'd lean over the counter, watching her experiment with combinations- shifting flavors like the beads in a kaleidoscope- burnt sugar, hibiscus, rum, espresso, pear: dessert as a metaphor for something unresolvable. It was nothing like the slapdashery of cooking. Baking, to Avis, was no less precise than chemistry: an exquisite transfiguration. Every night, she lingered in the kitchen, analyzing her work, jotting notes, describing the way ingredients nestled: a slim layer of black chocolate hidden at the bottom of a praline tart, the essence of lavender stirred into a bowl of preserved wild blueberries. Stanley listened to his mother think out loud: he asked her questions and made suggestions- like mounding lemon meringue between layers of crisp pecan wafers- such a success that her corporate customers ordered it for banquets and company retreats. On the day Avis is thinking of, she sat in the den where they watched TV, letting her hand swim over the silk of her daughter's hair, imagining a dessert pistou of blackberry, creme fraiche, and nutmeg, in which floated tiny vanilla croutons. Felice was her audience, Avis's picky eater- difficult to please. Her "favorites" changed capriciously and at times, it seemed, deliberately, so that after Avis set out what once had been, in Felice's words, "the best ever"- say, a miniature roulade Pavlova with billows of cream and fresh kumquat- Felice would announce that she was now "tired" of kumquats.

The shadows of the hills and rocks grew long in the valley bottom. But the guide didn’t seem to notice. Sitting very still, his back leaning against the wall of the tomb, he had no sense of the passing day, or hunger, or thirst. He was filled with a different force, from a different time that had made him a stranger to the order of man. Perhaps he was no longer waiting for anything, no longer knew anything, and now he resembled the desert – silence, stillness, absence.