Dessert With Friends Quotes

If you are too busy to pray, you are busier than God wants you to be.

He fixed his dark eyes on her. 'I am Kekrops, the first and eternal king of Athens. I would welcome you to my city.' He held up the covered platter. ' Also, I brought a Bundt cake.' Piper glanced at her friends. 'A trick?' 'Probably?' Annabeth said. 'At least he brought dessert.' Percy smiled down at the snake guys. 'Welcome aboard!

This was why she enjoyed baking. A good dessert could make her feel like she'd created joy at the tips of her fingers. Suddenly, the people around the table were no longer strangers. They were friends and confidantes, and she was sharing with them her magic.

The ones who are not soul-mated – the ones who have settled – are even more dismissive of my singleness: It’s not that hard to find someone to marry, they say. No relationship is perfect, they say – they, who make do with dutiful sex and gassy bedtime rituals, who settle for TV as conversation, who believe that husbandly capitulation – yes, honey, okay, honey – is the same as concord. He’s doing what you tell him to do because he doesn’t care enough to argue, I think. Your petty demands simply make him feel superior, or resentful, and someday he will fuck his pretty, young coworker who asks nothing of him, and you will actually be shocked. Give me a man with a little fight in him, a man who calls me on my bullshit. (But who also kind of likes my bullshit.) And yet: Don’t land me in one of those relationships where we’re always pecking at each other, disguising insults as jokes, rolling our eyes and ‘playfully’ scrapping in front of our friends, hoping to lure them to our side of an argument they could not care less about. Those awful if only relationships: This marriage would be great if only… and you sense the if only list is a lot longer than either of them realizes. So I know I am right not to settle, but it doesn’t make me feel better as my friends pair off and I stay home on Friday night with a bottle of wine and make myself an extravagant meal and tell myself, This is perfect, as if I’m the one dating me. As I go to endless rounds of parties and bar nights, perfumed and sprayed and hopeful, rotating myself around the room like some dubious dessert. I go on dates with men who are nice and good-looking and smart – perfect-on-paper men who make me feel like I’m in a foreign land, trying to explain myself, trying to make myself known. Because isn’t that the point of every relationship: to be known by someone else, to be understood? He gets me. She gets me. Isn’t that the simple magic phrase? So you suffer through the night with the perfect-on-paper man – the stutter of jokes misunderstood, the witty remarks lobbed and missed. Or maybe he understands that you’ve made a witty remark but, unsure of what to do with it, he holds it in his hand like some bit of conversational phlegm he will wipe away later. You spend another hour trying to find each other, to recognise each other, and you drink a little too much and try a little too hard. And you go home to a cold bed and think, That was fine. And your life is a long line of fine.

Boys are gonna come, and boys are gonna go. Unfortunately, some friends may even do the same. But dessert, ya'll will never let you down.

Think about it. We are fed in the Eucharist, by our mothers when we are infants, by our parents as children, by friends at dinner parties, by a lover when we feast on one another’s bodies…and on occasion, on one another’s souls. Don’t you want me to feed you? You don’t want to feast on my body, but at least feast on my cake.” Gabriel chuckled. When Julia didn’t answer, he turned his full attention to his dessert. She scowled. If he thought this disgusting display of food porn was going to get her attention and maybe make her a little hot and bothered until she was putty in his hands… …he was right.

You need a place just a click over middle range. Don’t want to go all-out first time, but you don’t want to run on the cheap either. You want atmosphere, but not stuffy. A nice established place.” “Bob, you’re going to give me an ulcer.” “This is all ammunition, Cart. All ammo. You want to be able to order a nice bottle of wine. Oh, and after dinner, if she says how she doesn’t want dessert, you suggest she pick one and you’ll split it. Women love that. Sharing dessert’s sexy. Do not go on and on about your job over dinner. Certain death. Get her to talk about hers, and what she likes to do. Then—” “Should I be writing this down?

When my father was growing up inside the Old City of Jerusalem, he and his friends liked to trade desserts after diner.

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 Final Twist, five college friends take a sixth to an expensive Italian restaurant, supposedly to introduce him to a hot girl, actually to break the news that his mother is dead. This is the InitialTwist. During dessert they are told that, in fact, all of their mothers are dead. This is the SecondTwist. The ThirdTwist is, not only are all their mothers dead, the show paid to have them killed, and the fourth and FinalTwist is, the kids have just eaten their own grilled mothers.

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

Best to keep it friendly and light, like a frothy meringue for dessert—enough sweet to end the meal on a happy note, without the substance to make you feel stuffed.

Consider this argument another wedge served from the malodorous pie known as "My way is Right," the dessert of choice for politicians, religious leaders, and warring pastry chefs.

Evelyn and I walked inside carefully, carrying the flowers and dessert like two sombre Edwardian servant women.

I told him I’m not sleeping with him. I’m not that easy,” she says. “Still, he invites me to Vegas and tells me he’ll get me my own private suite, and that I could invite my girlfriends. So, I mean, my girlfriends and I obviously decide to go. When we get there, he lets us go shopping with his credit card. So we bought new clothes, facials, massages, purses, everything! Then we joined him and his friends for dinner … Our dinner bill was, like—can you believe this?—$30,000! It was all the wine, appetizers, entrees, desserts, and champagne. The next week, I ignored his phone calls. I mean, I can’t be bought.

Starting Your Own Business for Dummies was on top. “That doesn’t mean I think you’re stupid or anything, you know,” Josh said as he handed me the books. “Yeah, I know,” I said, though I liked that he was the kind of person who’d check to make sure.

Uh, the only way that is happening is if you buy me a meal and dessert.” Philip rolled his eyes. “Duh, that’s what your boyfriend is for.” “No, that’s what all my friends are for,” I told him with a smile. “Has anyone ever told you that you’re extremely high maintenance?

I have an idea," Annabelle said, "Let's go to the kitchen and peek in the larder. I bet there's still some gooseberry cake left from dessert. Not to mention the strawberry jam trifle." Lillian lifted her head and blotted her wet nose on her sleeve. "Do you really think a plate of sweets will make me feel better?" Annabelle smiled. "It can't hurt, can it?" Lillian considered the point. "Let's go," she said, and allowed her friend to pull her up from the bench.

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.

My worse date ever?” I asked. “I don’t know. I’m always amazed when the other person doesn’t ask you anything about yourself. This one date—once the autobiography started, it wouldn’t stop. I actually sat there, thinking, Wow, you’re not going to ask me a single question, are you? And sure enough. Ten minutes. Thirty minutes. An hour. Only one subject. And it wasn’t me.” “So, what did you do?” you asked. “I just started counting. Like sheep. And when the waiter asked if we wanted to have dessert, my date started to order, and I interrupted and said I had promised a friend to walk his dog. What about you?

Gulab jamun, am I right?" Puffy Fay asked with his mouth full. "The inspiration for this cupcake?" Vik nodded. "A friend once told me she loved to take her favorite desserts and make them into something else." He glanced at me briefly. Gulab jamun. I'd had it plenty of times in India. Creamy fried dumplings soaked in a sugar syrup, flavored with cardamom and- "Rosewater," said Puffy Fay, "can be a tricky ingredient. But-" he smacked his lips- "you've done an excellent job. And you somehow managed to mimic the flavor of that very sweet dessert without making your cupcake too sweet. Fascinating." "I coated rose petals in sugar and salt," said Vik. "Sugar for laughter, and salt for tears.

The first person he met on the app was Lisa, a thirty-six-year-old public school teacher in Harlem who led with how proud she was of her work—“Yes, it’s important, of course,” he kept saying—and defensive about the fact that she had never been married, which he hadn’t asked about. They had had dinner at an Italian place in the Village, because in the beginning it felt strange and disrespectful to be seen with another woman in his neighborhood, where he regularly bumped into his and Rachel’s friends and other parents from the school, and oh lord, Rachel and the children, too. Lisa asked Toby about his life, and he told her the truth, that he was confounded by his new situation, about how to manage all this with the kids, and she got angry and said, “I get it. You were married.” Toby went home after dinner without ordering dessert and masturbated.

You're beginning to see, aren't you, Peter? Shall I make it clearer. You've never wanted me to be real. You never wanted anyone to be. But you didn't want to show it. You wanted an act to help your act--a beautiful, complicated act, all twists, trimmings and words. All words. You didn't like what I said about Vincent Knowlton. You liked it when I said the same thing under cover of virtuous sentiments. You didn't want me to believe. You only wanted me to convince you that I believed. My real soul, Peter? It's real only when it's independent--you've discovered that, haven't you? It's real only when it chooses curtains and desserts--you're right about that--curtains, desserts and religions, Peter, and the shapes of buildings. But you've never wanted that. You wanted a mirror. People want nothing but mirrors around them. To reflect them while they're reflecting too. You know, like the senseless infinity you get from two mirrors facing each other across a narrow passage. Usually in the more vulgar kind of hotels. Reflections of reflections and echoes of echoes. No beginning and no end. No center and no purpose. I gave you what you wanted. I became what you are, what your friends are, what most of humanity is so busy being--only with the trimmings. I didn't go around spouting book reviews to hide my emptiness of judgment--I said I had no judgment. I didn't borrow designs to hide my creative impotence--I created nothing. I didn't say that equality is a noble conception and unity the chief goal of mankind--I just agreed with everybody. You call it death, Peter? That kind of death--I've imposed it on you and on everyone around us. But you--you haven't done that. People are comfortable with you, they like you, they enjoy your presence. You've spared them the blank death. Because you've imposed it--on yourself.

To all appearances, Vincent was at once knowledgeable and honest, a combination that gave him great credibility. He was quick to exploit the advantage. When the party had finished giving their food orders, he would say, “Very well, and would you like me to suggest or select wines to go with your meals?” As I watched the scene repeated almost nightly, there was a notable consistency to the customer’s reaction—smiles, nods, and, for the most part, general assent. Even from my vantage point, I could read their thoughts from their faces. “Sure,” the customers seemed to say, “You know what’s good here, and you’re obviously on our side. Tell us what to get.” Looking pleased, Vincent, who did know his vintages, would respond with some excellent (and costly) choices. He was similarly persuasive when it came time for dessert decisions. Patrons who otherwise would have passed up the dessert course or shared with a friend were swayed to partake fully by Vincent’s rapturous descriptions of the baked Alaska and chocolate mousse. Who, after all, is more believable than a demonstrated expert of proven sincerity?

What?" asked Natalie Blake. She really was too drunk to return to chambers. Her friend Layla was smiling, a little sadly. She was looking at the tablecloth. "Nothing. You're exactly the same." Natalie was in the middle of texting Melanie to warn her she would not be in now until tomorrow morning. "Right. It's not like I have to become another person just because - " "You always wanted to make it clear you weren't like the rest of us. You're still doing it." A waiter came over to ask about dessert. Natalie Blake, though eager for dessert, felt now she could not really order one. She was struck with dread. Her heart beat madly. She had a schoolgirl's impulse to report Layla Dean nee Thompson to the waiter. Layla's being horrible to me! Layla hates me! Outside, a car passed playing "Wanna Be Startin' Something'." Layla did not look up at the waiter and after a moment he went away. She had a thick white napkin she was twisting in both hands. "Even when we used to do those songs you'd be with me but also totally not with me. Showing off. False. Fake. Signaling to the boys in the audience, or whatever." "Layla, what are you talking about?" "And you're still doing it.

Of course! It’s just around the corner,” Cinderella replied gratefully. She pointed at the cobblestoned path that led to the garden. As Cinderella walked back into the house, she heard another knock—this time coming from the back door. She hurried to answer it. “Now surely that’s the baker,” she said as she ran back to the kitchen. “I hope Stepmother didn’t hear the second knock. I don’t want her to come downstairs until all of the cakes are gone—and the new rosebush is planted!” Sure enough, the baker was standing at the kitchen door. He looked very nervous. “Hello,” he said. “Is the dessert ready?” “Yes, it is,” Cinderella replied with a smile. “Come in. I hope you’re pleased with what we’ve done. I think that it really turned out wonderful! The baker stepped into the large kitchen. His eyes grew wide as he took in the sight: dozens of beautifully decorated cakes that almost looked too good to eat! “How—how did you do it?” he said with a gasp. “It’s not possible . . .” “Oh, I had a little help from some very good friends,” Cinderella said. She glanced over at Gus and winked. “May I try one?” the baker asked, pointing to one of the cakes. “They look delicious.” He licked his lips in anticipation.

You were raised with a very special status in Tibet. You must have come to this recognition of oneness over time.” “Yes, I have grown in my wisdom from study and experience. When I first went to Peking, now Beijing, to meet Chinese leaders, and also in 1956 when I came to India and met some Indian leaders, there was too much formality, so I felt nervous. So now, when I meet people, I do it on a human-to-human level, no need for formality. I really hate formality. When we are born, there is no formality. When we die, there is no formality. When we enter hospital, there is no formality. So formality is just artificial. It just creates additional barriers. So irrespective of our beliefs, we are all the same human beings. We all want a happy life.” I couldn’t help wondering if the Dalai Lama’s dislike of formality had to do with having spent his childhood in a gilded cage. “Was it only when you went into exile,” I asked, “that the formality ended?” “Yes, that’s right. So sometimes I say, Since I became a refugee, I have been liberated from the prison of formality. So I became much closer to reality. That’s much better. I often tease my Japanese friends that there is too much formality in their cultural etiquette. Sometimes when we discuss something, they always respond like this.” The Dalai Lama vigorously nodded his head. “So whether they agree or disagree, I cannot tell. The worst thing is the formal lunches. I always tease them that the meal looks like decoration, not like food. Everything is very beautiful, but very small portions! I don’t care about formality, so I ask them, more rice, more rice. Too much formality, then you are left with a very little portion, which is maybe good for a bird.” He was scooping up the last bits of dessert.

So I know I am right not to settle, but it doesn't make me feel better as my friends pair off and I stay home on Friday night with a bottle of wine and make myself an extravagant meal and tell myself, This is perfect, as if I'm the one dating me. As I go to endless rounds of parties and bar nights, perfumed and sprayed and hopeful, rotating myself around the room like some dubious dessert. I go on dates with men who are nice and good-looking and smart - perfect-on-paper men who make me feel like I'm in a foreign land, trying to explain myself, trying to make myself known. Because isn't that the point of every relationship: to be known by someone else, to be understood? He gets me. She gets me. Isn't that the simple magic phrase? So you suffer through the night with the perfect-on-paper man - the stutter of jokes misunderstood, the witty remarks lobbed and missed. Or maybe he understands that you've made a witty remark but, unsure of what to do with it, he holds it in his hand like some bit of conversational phlegm he will wipe away later. You spend another hour trying to find each other, to recognise each other, and you drink a little too much and try a little too hard. And you go home to a cold bed and think, That was fine. And your life is a long line of fine. And then you run into Nick Dunne on Seventh Avenue as you're buying diced cantaloupe, and pow, you are known, you are recognised, the both of you. You both find the exact same things worth remembering. (Just one olive, though). You have the same rhythm. Click. You just know each other. All of a sudden you see reading in bed and waffles on Sunday and laughing at nothing and his mouth on yours. And it's so far beyond fine that you know you can never go back to fine. That fast. You think: Oh, here is the rest of my life. It's finally arrived.

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.

Parental efforts to gain leverage generally take two forms: bribery or coercion. If a simple direction such as “I'd like you to set the table” doesn't do, we may add an incentive, for example, “If you set the table for me, I'll let you have your favorite dessert.” Or if it isn't enough to remind the child that it is time to do homework, we may threaten to withdraw some privilege. Or we may add a coercive tone to our voice or assume a more authoritarian demeanor. The search for leverage is never-ending: sanctions, rewards, abrogation of privileges; the forbidding of computer time, toys, or allowance; separation from the parent or separation from friends; the limitation or abolition of television time, car privileges, and so on and so on. It is not uncommon to hear someone complain about having run out of ideas for what still might remain to be taken away from the child. As our power to parent decreases, our preoccupation with leverage increases. Euphemisms abound: bribes are called variously rewards, incentives, and positive reinforcement; threats and punishments are rechristened warnings, natural consequences, and negative reinforcements; applying psychological force is often referred to as modifying behavior or teaching a lesson. These euphemisms camouflage attempts to motivate the child by external pressure because his intrinsic motivation is deemed inadequate. Attachment is natural and arises from within; leverage is contrived and imposed from without. In any other realm, we would see the use of leverage as manipulation. In parenting, such means of getting a child to follow our will have become embraced by many as normal and appropriate. All attempts to use leverage to motivate a child involve the use of psychological force, whether we employ “positive” force as in rewards or “negative” force as in punishments. We apply force whenever we trade on a child's likes or when we exploit a child's dislikes and insecurities in order to get her to do our will. We resort to leverage when we have nothing else to work with — no intrinsic motivation to tap, no attachment for us to lean on. Such tactics, if they are ever to be employed, should be a last resort, not our first response and certainly not our modus operandi. Unfortunately, when children become peer-oriented, we as parents are driven to leverage-seeking in desperation. Manipulation, whether in the form of rewards or punishments, may succeed in getting the child to comply temporarily, but we cannot by this method make the desired behavior become part of anyone's intrinsic personality. Whether it is to say thank-you or sorry, to share with another, to create a gift or card, to clean up a room, to be appreciative, to do homework, or to practice piano, the more the behavior has been coerced, the less likely it is to occur voluntarily. And the less the behavior occurs spontaneously, the more inclined parents and teachers are to contrive some leverage. Thus begins a spiraling cycle of force and counterwill that necessitates the use of more and more leverage. The true power base for parenting is eroded.

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.

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.

Food allergies are no joking matter. We have a friend who left a Paris restaurant on a gurney because a waiter took it upon himself to interpret her stated Capsicum annuum (bell peppers) allergy as merely an intolerance. Another friend is fatally allergic to Arachis hypogaea (peanuts). Serious allergy sufferers carry epinephrine pens that can inhibit some allergic reactions. They never take risks, because the appearance of EMTs—emergency medical technicians—and a stretcher kills the vibe of any celebration. And any veteran chef who’s seen a severe allergy attack unfold at a party will work in good faith to make damn sure it never happens again. But more and more Americans dress up mild intolerances and preferences for food in allergy drag, perhaps to absolve themselves of the rudeness of expecting to be served a customized plate. Chefs and waiters share stories of such behavior constantly: guests who are “allergic” to dairy until the chocolate pudding comes out for dessert. The “celiac” who needs his first course and second course gluten-free and then asks for a second slice of cake. “It’s every party now,” Robb Garceau, now executive chef at Neuman’s Kitchen, told us. “Guest says: ‘I need a vegan first course!’ So we build a special salad just for her. And then we send her a vegan main. But she’s seen somebody else’s salmon. Captain tells me: ‘She wants the fish course.’ And I’m like: ‘What?! You were vegan half an hour ago!

My best friend and other business partner, Adeena Awan, was embracing spring's floral vibes by pushing her signature lavender chai latte as well as her new seasonal creations, including a lavender honey latte (the honey sourced from Elena's uncle's local apiary), lavender calamansi-ade, and a sampaguita matcha latte (I didn't really like floral flavors, but even I had to admit the matcha drink was stunning). As for me, I was leaning into "spring means green" and had prepared pandan-pistachio shortbread and brownies with a pandan cheesecake swirl. I also came up with a red bean brownie recipe, which wasn't particularly spring-like, but hey, I was in a brownie mood. And for a quick no-bake option, I developed buko pandan mochi Rice Krispie treats, which would be sure to delight our youngest customers

Zero chance of Austen ever talking to her again. One hell of a kiss they'd share. Two fortune cookies they'd had for dessert. Getting just three hours of sleep the night Austen had stayed over, lying awake, trying to figure out how to tell her who she was. Four hours of waiting in the ER until someone had finally looked at the cut on her forehead. The five points of the star that had crashed down on her. Six years had gone by since she'd last been so interested in someone. It would take more than the Seven Wonders of the World for Austen to forgive her and become her friend, let alone more. Eight stitches in her forehead that would forever make her remember their first meeting.

Dunc shudders again. "Even for Lissa, that's completely over the top," he says. "Really? Tell me, Dunc, what is the proportionate response to in- fidelity?" Georgie asks with faux sweetness. "Oh, come on-" Dunc starts. "A slap in the face? Or is that just for kissing? What about a blow job, is that two slaps?

Tazain, do not tell me what I am meant to do!” His words stab like a needle, locking me back inside the palace walls. Amari, sit up straight! Do not eat that. That’s more than enough dessert for you- No. No more. I have lived that life before and lost my dearest friend because of it. Now that I've escaped, I shall never return. With my escape, I must do more. “I am a princess, not a prop. Do not treat me any differently. My father is responsible for this pain. I will be the one to fix it.

Ally tells me that you’ve been good friends.” I say with a forced smile. It’s a statement more than a question. I want him to know that I trust what she tells me but that I am questioning his intentions. He clears his throat before speaking.   “Yeah. She’s great. We’ve, uh, been friends for about a year.” He smiles uncomfortably at Ally after he answers.   “She hasn’t told me how you met though, Joshua. Care to share?” Ally reaches for my thigh, pinching the skin lightly but it just makes me smile as I keep my eyes on the boy.   “It’s just Josh.” He swallows. “We met at a Halloween party last year, she helped me clean up after I tipped a table over with a bunch of pumpkin desserts all over it... that’s why she calls me ‘Pumpkin’.” They both laugh at that. I clench my teeth at their adorable inside joke but keep the smile on my face.   “And why do you call her ‘Sweetheart’?” They laugh again. I hate him. “Well, obviously because she’s a sweetheart.” He says it like I’m stupid for questioning that, like I don’t know exactly how sweet she is. Fucker.   “Do you want to fuck my girl, Joshua?” I ask bluntly. Done playing games.   “Alexander!” Ally gasps. I can see Molly and Zeke staring open mouthed in my peripheral but I keep my eyes on Joshua as he gaps at me like a fish…

Whipped or ice cream on your dumplings?" she asked them, once the crust browned and the filling bubbled. She sprinkled additional cinnamon sugar on top. Grace and Cade responded as one, "Ice cream." Cade leaned his elbows on the table, cut her a curious look. "I didn't think we had a thing in common." She gave him a repressive look. "Ice cream doesn't make us friends." Amelia scooped vanilla bean into the bowls with the dumplings. Her smile was small, secret, when she served their dessert, and she commented, "Friendships are born of likes and dislikes. Ice cream is binding." Not as far as Grace was concerned. Cade dug into his dessert. Amelia kept the conversation going. "I bet you're more alike than you realize." Why would that matter? Grace thought. She had no interest in this man. A simultaneous "doubtful" surprised them both. Amelia kept after them, Grace noted, pointing out, "You were both born, grew up, and never left Moonbright." "It's a great town," Cade said. "Family and friends are here." "You're here," Grace emphasized. Amelia patted her arm. "I'm very glad you've stayed. Cade, too. You're equally civic-minded." Grace blinked. We are? "The city council initiated Beautify Moonbright this spring, and you both volunteered." We did? Grace was surprised. Cade scratched his stubbled chin, said, "Mondays, I transport trees and mulch from Wholesale Gardens to grassy medians between roadways. Flower beds were planted along the nature trails to the public park." Grace hadn't realized he was part of the community effort. "I help with the planting. Most Wednesdays." Amelia was thoughtful. "You're both active at the senior center." Cade acknowledged, "I've thrown evening horseshoes against the Benson brothers. Lost. Turned around and beat them at cards." "I've never seen you there," Grace puzzled. "I stop by in the afternoons, drop off large-print library books and set up audio cassettes for those unable to read because of poor eyesight." "There's also Build a Future," Amelia went on to say. "Cade recently hauled scaffolding and worked on the roof at the latest home for single parents. Grace painted the bedrooms in record time." "The Sutter House," they said together. Once again. "Like minds," Amelia mused, as she sipped her sparkling water.

One The number ONE means so many things in every aspect of our lives. We are born to ONE woman. We are focused on being number ONE in sports, school, politics, etc. We love to be number ONE. As a Christian, we believe that there is ONE Lord, ONE Savior and ONE church. We bond with others in our cities, states, nations and all over the world that call on the name of Jesus. We can use this number to focus our efforts to improve our lives. Instead of looking at life as half-empty and the things you can’t do, try looking at how ONE can make a difference in your life. If you are battling an il ness, acute or chronic, try doing ONE more thing today. Take ONE more step, try ONE more rep in physical therapy, smile ONE more time at those who are helping you. Sometimes even though you are sick, you can make such an impact on others by how you handle your ONE issue. Maybe you are an athlete; try doing ONE more rep at the end of the set. ONE more interval on the bike, track or trail. ONE more sprint if you are in the middle of football practice. The person who has the “just ONE more” mentality will always beat the other person and be number ONE. If you are dieting and trying to get your physical body back where you want it; try eating one LESS dessert, one LESS fast food lunch, one MORE salad, one MORE veggie and one MORE lap around the block after dinner. If you want to draw closer to God, read ONE passage a day if you are out of the habit. It doesn’t matter which one, just spend time listening to the Word of the Creator. Say ONE more prayer than just the one to bless the food. ONE more good deed to help your fel ow man. ONE more smile for your spouse, child, sibling or parent. What if we all did ONE good deed this week for a lonely neighbor or a shut in from church? 2 Thessalonians 3:1 (MSG) One more thing, friends: Pray for us. Be that ONE person who makes a difference in this world by doing ONE more thing to progress the love of God!

I love a good s’more” Tanner said. "Plus, it’s a fun word to say." "Is that why you call me that?" "Um, because it’s your name. S. Moore. Do you not like it? I can stop.” "No, don't" I said too quickly, and his lips curved up."I mean, it's not the worst nickname you've given me" "It's a great nickname. S'mores mean summer and the outdoors and being with friends and campfires. They're crunchy on the outside but sweet and gooey on the inside, and they're delicious. They remind you of childhood and they make you smile. And they're addictive. Once you try one, you want more. Its right there in the name." He had twisted to look at me. Flames gilded his profile and burnished his dark hair. Air caught in my throat. Were we still talking about dessert?

A. Change negative self thoughts to positive self thoughts. Stop the self criticism. Life is hard enough, be kind to yourself. Become aware of just how often you make negative comments about yourself that lessen your self esteem. At the end of each day make a Note of the negative comments you made about yourself and make a promise to eliminate these from your thoughts. You know the ones, ’why am I so stupid?’ ‘I just knew I’d get that wrong.’ ‘this is such an ugly dress, shirt’, ‘I’m so fat’, you get the picture. Get rid of these self hurtful thoughts. B. Change your language and you will change how you feel about you! Try this activity. Replace the word ‘try’ with ‘I will do that’; Replace ‘I can’t’ with ‘I can’; Replace ‘I should’ with ‘I will do that’ C. Get Fit! Start an exercise program. Start small but start. The better you look the better you feel about yourself. Check with your doctor or health care provider. D. An Act of Kindness. Try this. You’ll feel good and so will others and it’s contagious. Surprise your secretary, co-worker or friend with a morning coffee, muffin or homemade treat. Treat your kids to a surprise dessert. Leave a note of kind words on a loved one’s pillow. Mail an invite for a lunch/dinner date to friend/partner/spouse. Smile at a senior on the street or grocery store. Email/phone/write a note to a friend or family member you haven’t seen for awhile. E. Take Action Anxiety and fear can keep you from moving forward and cause you to be unsatisfied with yourself. Try this. Next time you have a task to complete, no matter how small, create an action plan. Write down the answers to What, When, How. Now do it! Successfully completing tasks is a great self esteem builder. You feel good when you complete actions, no matter how small. F. Personal Affirmations Practiced daily personal affirmation can increase Self Esteem. Check here.

So you’ve made it to goal weight. Of course, the way we as a society typically celebrate big accomplishments is through eating food—big or fancy meals, desserts, freely flowing alcohol. So we need to find a different way to celebrate our successes! One of the best ways to celebrate is to pause, appreciating the effort and perseverance you put into creating your new body and managed mind. It’s so easy to reach a hard-earned goal, only to brush right past it on your way to taking on the next big goal. So take a beat and recognize yourself for doing the work to create a result that most people simply dream of. Depending on how much weight you lost, it might be time to purchase some new clothes. While this can be extremely fun and exciting for some people, for others, participating in a shopping spree sounds like a nightmare. Many women are afraid to let themselves buy new clothing as they lose weight, both while in progress and at the end. They don’t want to spend money on clothes when they have more weight to lose since it can feel like a waste to buy a size that you’re hoping not to fit into in another month or two. But one way for you to honor and respect yourself and your body is to wear clothes that properly fit you at every size along the way. They don’t have to be expensive and you don’t have to fill your entire closet—in fact, my clients have often passed down work clothes that were still in good condition to one another for free! Regardless of where you get it from, make sure your clothing fits your current body well, and decide ahead of time that you’ll donate the clothes or give them to friends once you’ve moved beyond that size.

To get the most bang for your buck, drink your kefir right before bed, so the probiotics can settle in and have a colonization party. Less really is more. Yes, I have overdone it, and spent more time in the company of our porcelain friend than I care to remember.

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

Andrea is coming to pick me up in about thirty minutes to head to her folks' house for Thanksgiving. I've got buttery yeast rolls from Aimee's mom's old family recipe, my cranberry sauce with port and dried cherries, and a batch of spicy molasses cookies sandwiched with vanilla mascarpone frosting. I also have the makings for dried shisito peppers, which I will make there. Andrea's mom, Jasmin, is making turkey and ham, and braised broccoli and an apple pie, Andrea is doing a potato and celery root mash and a hilarious Jell-O mold that contains orange sherbet and canned mandarin oranges and mini marshmallows, and her dad, Gene, is making his mother's candied yams and sausage corn bread stuffing. Benji is cooking and serving most of the day at the group home where he grew up, and will come join us for dessert, bringing his chocolate pecan pie with bourbon whipped cream.

My daughters-in-law, you know..." she shrugs her rounded shoulders resignedly. "They are such sweet girls, good mothers, kind to me..." "And such bad cooks!" we all say in unison, the refrain of every Leftovers Brunch in our history. "Tell us," Benji says, all of us relishing the litany and details of failed dishes. "Well, Gina, you know, she is Italian, so she brings sausages in peppers, which smells like feet. And she takes the beautiful sausages that Kurt makes at the butcher shop and cooks them until they are like hard little rocks. Ellie, she is afraid of getting fat, so she makes cheesecake with no-fat Greek yogurt and Egg Beaters and fake sugar that tastes mostly of petrol. Lisa wanted to do stuffing, and it was so dry that you could barely choke it down. I had to make a second batch of gravy in the middle of dinner because everyone was trying to soak it so that it didn't kill us." "But you made that beautiful turkey, and those dumplings are like pillows," Andrea says. "And your famous German potato salad," Eloise says. "And all of those desserts from the bakery," I say, dreaming of crispy, sweet pastries, oozing custard and homemade jam and dolloped with whipped cream. "A good meal in spite of the girls." Lois beams, knowing that we all really mean our compliments.

On the bright side, I’ve got cupcakes.” Rylann pulled a dessert plate out of the box. “Ooh—nice. We can eat them on my very fancy and incomplete set of china.” She looked around. “Seriously, what am I going to do with five sets of dinnerware?” “You could…throw an elaborate dinner party for my imaginary boyfriend, your imaginary boyfriend, and their imaginary third-wheel friend who seemingly never has anything better to do?” Ouch. “Don’t laugh. After Jon and I broke up and he moved to Rome, I was that third-wheel friend,” Rylann said. Their closest friends in San Francisco had been “couple” friends, and after the breakup, she simply hadn’t fit in anymore. One of the many reasons she’d been looking for a fresh start in Chicago. “At least in this city, I’m a first wheel. A unicycle.” Rae laughed. “Very tricky business, unicycling. Particularly in your thirties.” “It’s not like I never dated before Jon. How different can it be?” “Oh, such naivete.” Rae sighed dramatically. “I remember when I, too, was once so hopeful and unjaded.

Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.

From the Bridge” Celebrating “La Navidad Cubana” Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated. Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

George took her arm again, walking across the sidewalk to his car. He opened the car door for her and once she was inside, he leaned down to smile through the glass. And once inside himself, he took the wheel and told her without prompting that they were going to a steak house downtown that a friend had recommended. His hands on the steering wheel were short and clean and it slowly dawned on her that his fingernails were buffed, perhaps even manicured. She looked at his ear, under the brim of his hat. Sometime since this afternoon, he’d stopped for a haircut, too. The thought flattered her, even made her shy as he talked about this pal of his who knew from steak houses and fish markets, a connoisseur of mushrooms and artichokes who actually ordered cheese for dessert, his tastes were so refined. He took his eyes from the road for a minute to look at her, smiling again, laughing as he spoke, being charming even as she, smiling back at him, found herself growing demure.

She couldn’t help it; she looked hungrily at his dessert-covered chest and abs. Like a woman starved and stranded at sea. Her gaze rose slowly to meet his. But before she could reply, or attack and devour him, a boat horn sounded, making them both start. An amused voice carried the short distance across the water. “He surrenders, Kerry! Don’t make him walk the plank!” Kerry pulled back as if she’d been physically poked, swinging her gaze across the water to where another sailboat was passing by, getting ready to leave the harbor for the bay, sails fully unfurled. It was Jim Stein, with his wife, Carol, an older couple who were long-time friends of Fergus’s but well known to the whole McCrae clan. She felt her cheeks flaming in embarrassment and was grateful they were far enough away not to see the particulars of what was going on. Of course they could plainly see Cooper was shirtless, but she still had on the hoodie and fishing hat, so how inappropriately could they be behaving, right? If only they knew. Five more minutes and her old friends might have gotten a completely different eyeful. Hell, five more seconds.

She couldn’t help it; she looked hungrily at his dessert-covered chest and abs. Like a woman starved and stranded at sea. Her gaze rose slowly to meet his. But before she could reply, or attack and devour him, a boat horn sounded, making them both start. An amused voice carried the short distance across the water. “He surrenders, Kerry! Don’t make him walk the plank!” Kerry pulled back as if she’d been physically poked, swinging her gaze across the water to where another sailboat was passing by, getting ready to leave the harbor for the bay, sails fully unfurled. It was Jim Stein, with his wife, Carol, an older couple who were long-time friends of Fergus’s but well known to the whole McCrae clan. She felt her cheeks flaming in embarrassment and was grateful they were far enough away not to see the particulars of what was going on. Of course they could plainly see Cooper was shirtless, but she still had on the hoodie and fishing hat, so how inappropriately could they be behaving, right? If only they knew. Five more minutes and her old friends might have gotten a completely different eyeful. Hell, five more seconds. She waved, flashed a thumbs-up, then waved again as they sailed on, leaving laughter in their wake. With her teeth still gritted in a smile, she said, “This will be all over the Cove five seconds after they get back. Sooner if they have radio signal.” She turned back to Cooper, who was grinning shamelessly, hands linked behind his head now, as if preparing for his plank walk. “Very funny,” she said, trying to ignore how the posture made his biceps flex and showed off the definition in his six-pack. She couldn’t help but note that some of the blueberries had slid all the way down to the waistband of his cargo shorts, leaving streaks of blue on his skin, like arrows pointing to where she should go to resume their little game. She realized she was staring when her eyes slid a little lower still and--she jerked her gaze back to his, realizing he’d made her blush again. She typically wasn’t much of a blusher either. But she didn’t usually find herself playing food Twister with a half-naked man. Rather than finding a mocking smile waiting for her, the curve of his lips was amused, maybe even a little affectionate. Like she was being cute or something. She’d show him cute. Then she met his eyes and saw there was nothing amused or even borderline condescending to be found there. Incendiary was the word that came to mind.

Entertaining shouldn’t be about showing off. It’s all about making people feel comfortable and setting a stage for everyone to have a good time, make new friends, and have stimulating conversations. You want to leave a party thinking: If I hadn’t gone to that, I never would have met this wonderful person, or had that delicious meal, or felt that sense of camaraderie with the people I met at the dessert table. You don’t want anyone looking at the clock, thinking, When can I leave?

She told the audience that they were going to make a fine old chestnut, Baked Alaska. "First you have to have a soft meringue, at just the perfect stage." The camera went in for a close-up of the meringue. "We have six egg whites, superfine sugar, and vanilla, with some cream of tartar to keep them stable. Are they ready, Danny?" "Not quite," he said and ran the machine for a few seconds. "There." He removed the bowl and held it out for Sally to see. "Stiff, but not dry," she said. "But we'd better be sure." And she rested an egg on the whites and told the audience that it should sink in exactly one inch. "Perfect. Let's put the Baked Alaska together." Sally brushed the cake with rum-flavored sugar syrup while Danny explained what it was; then Danny turned the ice cream out on top of the cake and Sally pulled off the plastic wrap. They filled their pastry bags and swirled on the meringue. Sally beamed at Danny and said that everyone should cook with a friend. "It's so much more fun." Danny dusted the cake all over with powdered sugar and then reached under the counter and pulled out a blowtorch. Sally looked at it and said, "Huh," then pulled out a blowtorch twice the size and grinned at Danny. "Yours is kind of small. Can it do the job?" "We'll see," he said and together they torched the dessert.

Girls, it's imperative you learn this now." She levels them with a mock-serious expression, and her rapt audience leans in. "Boys are gonna come, and boys are gonna go. Unfortunately, some friends may even do the same. But dessert, y'all, will never let you down.

True friends, regardless of their age, lift you up and make you a better person than you were before. They help make things right.

This service that you perform is not only supplying the needs of the Lord’s people but is also overflowing in many expressions of thanks to God. —2 Corinthians 9:12 (NIV) One Sunday afternoon, early in November, I felt I just had to get out of the house. After calling ahead, I drove to visit friends, old enough to be my parents. Anne and I chatted warmly while Dick, suffering the effects of a stroke, smiled, nodded agreements, and haltingly tried to contribute. Before leaving, as if asking for a prayer, I admitted that I’d been depressed. Anne and Dick gave me more than a prayer. Midweek Anne called. “Would you like to join us for Thanksgiving?” Among three generations of their family, I sat down to a feast: turkey, stuffing, mashed potatoes, apple pie. Taking the empty dessert plates into their kitchen, I whispered in disbelief, “Anne, are you throwing away that carcass?” “You want it? Please take it.” I went home with more than a festive memory. That weekend I made a mess of soup, a quart of which I delivered to Anne and Dick. I slid a few more cups of deboned turkey into the freezer for a later time. Which happens to be today. Dick has had another stroke and is dying. My response to the news? I chopped onions and celery and am simmering soup to take to Anne. An hour ago, when a maintenance man came by to fix my kitchen radiator, he exclaimed, “It smells like Thanksgiving in here.” Wrong month, wrong day of the week, and I hadn’t thought of it in those terms. But, yes, this tureen is indeed about more than turkey soup. Lord, show me ways to give tangible thanks to those who have been kind to me. —Evelyn Bence Digging Deeper: Lk 6:38; Col 3:17

Burr and Lund advanced similar theories of an electrodynamic field,called by Burr the field of life or L-field, which held the shape of anorganism just as a mold determines the shape of a gelatin dessert."When we meet a friend we have not seen for six months there is notone molecule in his face which was there when we last saw him," Burrwrote. "But, thanks to his controlling L-field, the new molecules havefallen into the old, familiar pattern and we can recognize his face.

The Bears waited nervously while the judges studied, measured, and weighed, and then studied, measured, and weighed some more. Finally, they made their announcement: “THE FIRST-PRIZE WINNER--AND STILL CHAMPION…” Of course, that meant Farmer Ben had won. It was close--it turned out that Ben’s Monster was just a little bigger, rounder, and oranger than Papa’s Giant. But that wasn’t the worst of it. The Giant didn’t even come in second. A beautiful pumpkin grown by Miz McGrizz won second prize. The Giant came in third. Papa and the cubs were crushed…crushed and very quiet as they pushed their third-prize winner home. It wasn’t until they reached the crest of a hill that overlooked Bear Country that Mama decided to have her say. “I know you’re disappointed. But third prize is nothing to be ashamed of. Besides, Thanksgiving isn’t about contests and prizes. It’s about giving thanks. And it seems to me that we have a lot of be thankful for.” Perhaps it was Mama’s lecture, or maybe it was how beautiful Bear Country looked in the sunset’s rosy glow. But whatever the reason, Papa and the cubs began to understand what Mama was talking about. Even more so on Thanksgiving Day. After the Bears gave thanks for the wonderful meal they were about to enjoy, Sister Bear gave her own special thanks. “I’m thankful,” she said, “that we didn’twin first prize: if we had, The Giant would be on display in front of City Hall instead of being part of the yummy pies we’re going to have for dessert!” As the laughter faded and the Bears thought about the blessings of family, home, friends, and neighbors, they knew deep down in their hearts that there was no question about it--indeed they did have a great deal to be thankful for.

He’d stopped talking about bonding her to him forever and had apparently decided to concentrate on being charming instead. Liv never would have believed that such an intensely alpha male could be light and playful but she had been seeing an entirely different side of Baird lately. Aside from the sushi class, he’d also taken her to an alien petting zoo where she was able to see and touch animals that were native to the three home worlds of the Kindred and they’d been twice to the Kindred version of a movie theater where the seats were wired to make the viewer feel whatever was happening on the screen. He’d also taken her to a musical performance where the musicians played giant drums bigger than themselves and tiny flutes smaller than her pinky finger. The music had been surprisingly beautiful—the melodies sweet and haunting and Liv had been moved. But it was the evenings they spent alone together in the suite that made Liv really believe she was in danger of feeling too much. Baird cooked for her—sometimes strange but delicious alien dishes and once Earth food, when she’d taught him how to make cheeseburgers. They ate in the dim, romantic light of some candle-like glow sticks he’d placed on the table and there was always very good wine or the potent fireflower juice to go with the meal. Liv was very careful not to over-imbibe because she needed every ounce of willpower she had to remember why she was holding out. For dessert Baird always made sure there was some kind of chocolate because he’d learned from his dreams how much she loved it. Liv had been thinking lately that she might really be in trouble if she didn’t get away from him soon. If all he’d had going for him was his muscular good looks she could have resisted easily enough. But he was thoughtful too and endlessly interested in her—asking her all kinds of questions about her past and friends and family as well as people he’d seen while they were “dream-sharing” as he called it. Liv found herself talking to him like an old friend, actually feeling comfortable with him instead of being constantly on her guard. She knew that Baird was actively wooing her, doing everything he could to earn her affection, but even knowing that couldn’t stop her from liking him. She had never been so ardently pursued in her life and she was finding that she actually liked it. Baird had taken her more places and paid her more attention in the past week than Mitch had for their entire relationship. It was intoxicating to always be the center of the big warrior’s attention, to know that he was focused exclusively on her needs and wants. But attention and attraction aside, there was another factor that was making Liv desperate to get away. Just as he had predicted, the physical attraction she felt for Baird seemed to be growing exponentially. She only had to be in the same room with him for a minute or two, breathing in his warm, spicy scent, and she was instantly ready to jump his bones. The need was growing every day and Liv didn’t know how much longer she could fight it.

I have a friend who makes some of the best desserts you’ve ever tasted. He works in a restaurant. He used to be in the Army, but now he’s a pastry chef.” Ash’s eyes lit up. “Cool. He can kill people and bake cookies.

love visiting the Christmas markets up north. Mia would too. Vienna, Prague, Budapest. When it’s snowing outside and there’s ice-skating and Christmas trees everywhere. Desserts everywhere. Mulled wine, hot cider. Everyone is so happy, running around in their thick jackets and wool hats. It’s a fairy tale.” “Wait, Budapest. Is that part of Europe?” “Sí, it’s part of the EU, but it’s less expensive there. A different currency. You can stay in these, emm, great historic apartments for very little. Last time, my friends and I stayed in a place overlooking the Danube with a piano in the living room. We hired a pianist and violinist to play for us . . . for barely anything.

my lover stays lanes apart but it feels like continents once he stops replying on whatsapp: he has checked my story on instagram but one of these days, social media will be the death of me. my lover shows up on my door unannounced, two different flavours of doughnuts in his hand, he knows i have been crying. they'd taste better if they weren't so soggy, but i have enough filters on my phone to make them look pretty, my friends would be jealous, favourite desserts from half-closed, overpriced airport shops, a hundred cities away. my lover holds my hand A hasn't called me back he says, their boyfriends do not get them their and kisses my neck, i wish there was a song by the 1975 playing in the background, but instagram music isn't supported in my region. i haven't seen him in eight days, it's funny when i write it down because i was sure it was a millennium, we yearn for skin, touch, smell, but let me quickly take a photograph, make him look like he's not looking, our love can go stale, but my social media needs to keep its aesthetic game strong. two boomerangs, seven filters, and one kissing selfie later, we explode. without words, without music. i feel like it's my first kiss again. this is how it must have felt to be in love a thousand years ago.

It was a pretty great picnic, if I do say so myself. I’d helped Mrs. B prepare it, and I enjoyed listening to Karina and my father ooh and ah as I took out tiny cherry tomatoes stuffed with spicy cheese filling; avocado, spinach, and red onion sandwiches with walnut oil vinaigrette on seven grain bread; mozzarella sandwiches with roasted red peppers and pickled mushrooms on Italian bread; peanut butter and apple butter sandwiches on whole wheat bread; new potato salad with dill; and grapes and strawberries and kiwi fruit salad with poppy seed dressing. Plus granola bars for snacks. “And for dessert we have cheesecake with raspberry sauce,” I announced, taking the last bottle of sparkling water out of the cooler.

The tower of cookies was high enough to touch the lanterns Mrs. Belmagio and Mrs. Vaci brought in a five-tiered chocolate cake, meticulously decorated with plump crimson cherries and hazelnut frosting. Each layer was shaped like a scalloped bowl, meant to resemble the fountain in Pariva's central square, and topped with a generous sprinkling of bluebell petals. But what made Chiara tear up were the cards pressed carefully into the cake, each on a sliced piece of cork---messages from every friend, neighbor, child, and elder she had ever known. We'll miss you. May you spread your light and make all of Esperia bright.

In the German and French pensions, which twenty-five years ago were crowded with American mothers and their daughters who had crossed the seas in search of culture, one often found the mother making real connection with the life about her, using her inadequate German with great fluency, gaily measuring the enormous sheets or exchanging recipes with the German Hausfrau, visiting impartially the nearest kindergarten and market, making an atmosphere of her own, hearty and genuine as far as it went, in the house and on the street. On the other hand, her daughter was critical and uncertain of her linguistic acquirements, and only at ease when in the familiar receptive attitude afforded by the art gallery and opera house. In the latter she was swayed and moved, appreciative of the power and charm of the music, intelligent as to the legend and poetry of the plot, finding use for her trained and developed powers as she sat "being cultivated" in the familiar atmosphere of the classroom which had, as it were, become sublimated and romanticized. I remember a happy busy mother who, complacent with the knowledge that her daughter daily devoted four hours to her music, looked up from her knitting to say, "If I had had your opportunities when I was young, my dear, I should have been a very happy girl. I always had musical talent, but such training as I had, foolish little songs and waltzes and not time for half an hour's practice a day." The mother did not dream of the sting her words left and that the sensitive girl appreciated only too well that her opportunities were fine and unusual, but she also knew that in spite of some facility and much good teaching she had no genuine talent and never would fulfill the expectations of her friends. She looked back upon her mother's girlhood with positive envy because it was so full of happy industry and extenuating obstacles, with undisturbed opportunity to believe that her talents were unusual. The girl looked wistfully at her mother, but had not the courage to cry out what was in her heart: "I might believe I had unusual talent if I did not know what good music was; I might enjoy half an hour's practice a day if I were busy and happy the rest of the time. You do not know what life means when all the difficulties are removed! I am simply smothered and sickened with advantages. It is like eating a sweet dessert the first thing in the morning.

You have to pretend, when speaking to the ladies in the cake store, that the cake is for a friend, pretend that you’re giving a big party so you need the cake that serves twenty, and you sit at the kitchen table with this enormous and elaborate cake for twenty with your name written in fondant on the top, and you feel worse about yourself than you ever have in your life, but, after the sushi box has been thrown out and the stray drops of soy sauce have been wiped from the Formica table top and the dishes, what few there are, have been washed and put away because you have to hold on to some kind of order or you are lost altogether, you sit down and put a single candle on the cake you bought for yourself and light it and make a wish before blowing it out, and then you cut a big piece of the immense cake and you eat it and you sob as the too-sweet dessert goes into your mouth.

There is silence, only the pitter-patter of rain hitting the skylight above my bed. Do I roll over and fall back asleep or get up? This is always the dilemma. Long ago I lived for such rainy days, when I would make myself a cup of cocoa, climb back into bed, snuggle under the comforter, and just listem to the storm outside. Perhaps I would benefit from doing the same today. Recently, when I sought council from a minister friends, she affirmed my conclusion that I was stuck. "You're in the dessert," she said, "and you're parched, but not dried out." As she talked, I pictured myself sitting on a stump in the middle of a vast wasteland, surrounded by nothing save miles of adobe-colored, hardened soil, with no escape route insight. "You've got not alternative but to simply sit still and listen. In time you'll hear the answers.

But what really intrigued Gianni was the one dessert that all of his friends had been baffled by- the cassata- a Sicilian cake, originating from Palermo and Messina, that consisted of sponge cake dipped in liqueur, layered with ricotta cheese and candied peel, and covered with a marzipan shell and icing; candied fruit in the shape of cherries and slices of citrus fruit topped the cake.

I can't tell you how many times over the years people tried to give me soy cheese and tempeh fake-meat, and other ickiness and pass it off as yummy. I'm sorry but no, you cannot make vegetable protein taste like bacon, no matter how much salt and liquid smoke you put in it! I wanted to celebrate good food, prepared in ways that make it good for you, which is surprisingly easy to do if you know the basics. If you use exceptional products that have inherent natural goodness, you don't need to swamp them in butter or cream to make them taste good." For dinner we'd had grilled skirt steaks, spicy Thai sesame noodles from my friend Doug's recipe, braised cauliflower, and for dessert, poached pears and Greek yogurt with lavender flowers and black sage honey. Filling, balanced, nutritionally sound.

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

Food. Super!” Bess said. “I vote for that.” She drove the car to the restaurant, turned into its driveway, and parked in the rear. There was a side entrance so the three friends entered through this door. The first floor of the farmhouse had been converted into a charming, old-fashioned dining room. A pleasant-faced woman, who reminded Nancy of Hannah Gruen, showed them to a table next to a window. It overlooked a low hedge between the two properties. “We have no printed menus,” the restaurant owner said. “Tonight we have homemade vegetable soup, baked ham or pot roast, sweet potatoes, and some of my home-canned peaches with chocolate cake for dessert. Maybe you noticed my orchards. The peaches grew right here.” Bess sighed. “It must be heavenly living on a farm and raising all your own produce. Do you have chickens and cows and everything?” The woman, who said her name was Mrs. Ziegler, beamed. “Yes, everything.

We took our time, staying at Mark’s friend’s cabin in a little place called Kingsport, watching the tides go in and out for miles. Nova Scotians are very proud of their high tides, and they are something to behold—that much water moving in and out twice a day. I think that was my favourite stop, with its salt air and fresh local food. We ate greens and strawberry pie. The neighbour in Kingsport invited us to the community’s strawberry social, where we paid five dollars each for hodgepodge stew—fresh vegetables cooked in milk and butter—strawberry shortcake for dessert, and all the coffee and tea you could drink.

Need a ride?” Cooper asked, pulling over as I walked down the street. “Let me rephrase that. I know you need a ride, but are you desperate enough to take one from me?” “Why desperate?” “You tell me. You act like I’m a stalkey douche you can’t shake loose.” Uh, I wasn’t touching that statement. “My ride cancelled and it’d be a pain to take three busses.” “Is that your way of saying you’re desperate enough?” Studying his grin and the rumbling hog, I figured the ride would take five minutes tops. As for owing him, maybe I could buy him dessert or take notes for him at school. You know, repay him with something besides my body. “Yes, please,” I said softly, hoping he didn’t get mean or creepy during the ride. “I don’t know,” Cooper said, scratching at his stubbled cheek. “I have somewhere I need to go first. Are you in a patient mood or will you give me crap?” “I’ll give you crap so you should take me home first.” “Nope.” Grinning, I tried to seem friendly, but not too friendly. “Will another please get me what I want?” “No, not a please, but I can think of other things that’ll make your case.” “Never mind,” I said, walking away. “You’re busy.” Cooper grunted. “Oh, lord, here we go. Now, I’m the one fucking begging. Just get on, will ya?

Dinner? Oooh. I do so love a man who likes to eat.” She winked. He fought a blush. Him. A blush. What the hell? “Shouldn’t you return to your friends?” Before he did something crazy like invite her back to his place for dessert. “They can wait while I have dinner with my Pookie. I mean, I wouldn’t want to be rude on our first date.” “This is not a date.” “And yet, there’s you, me, and food!” She clapped as she exclaimed the last word, probably because the server arrived bearing a massive platter laden with a ridiculously large steak and all the fixings. Before he’d finished saying thank you to Claude for being so prompt with his meal, she’d sawed off a piece of his porterhouse and popped it in her mouth. As she chewed, eyes closed, she made happy noises. Noises that should not be allowed in public. Noise she should make only while he touched her. Noises that made him snap, “Do you mind? This is my supper.” “Sorry, Pookie. That was so rude of me. Here, have a bite.” The next piece of steak she cut she offered on the tines of her fork, a fork that had touched her lips. Refuse. We don’t share. We— He devoured it, the bite an absolute delight. Juicy, a slight hint of salt and garlic, butter-soft to chew. His turn to sigh. “Damn, that’s good.” “Make that noise again,” she growled. He glanced at her and noticed she stared at his mouth, avidly. Hungrily… It was both flattering and disturbing. He needed to stop this. Right now. “If you don’t mind, I would prefer to eat alone.” “Alone?” “Yes, alone. While I am complimented by your interest in me, I’m afraid you’re mistaken about everything else. We are not on a date. We are not mates. We are nothing. Zilch. Nada.” No point in sugarcoating it. Best to lay it all out now before she got any further with this crazy idea they belonged together. But we do belong to her. Leo ignored his inner feline as he waited for her outburst. Women never took rejection well. Either they resorted to tears and wailing, or they resorted to screaming and ranting. But honesty was best. However, Meena didn’t react as expected. Her lips stretched into a full grin, her eyes sparkled, and she leaned forward— pressing her breasts together, causing her neckline to droop and give him a peek at the shadowy valley they created. “Resistance is futile. But cute. Think of me later when you’re masturbating, I know I’ll be thinking of you.” With a last stolen bite of his dinner, she popped up from her seat and sashayed to the bar. Don’t look. Don’t look. Pfft. He was a cat. Of course he looked, and admired the hypnotic swish of her ass.

আমার কেউ নয় ওরা যারা দেশ ছেড়ে চলে যায় আমার কেউ নয় ওরা যারা দেশ ছেড়ে চলে যায় শত্রু আর লুটেরার হাতে যায় দেশটাকে ছেড়ে । ওদের প্রথাগত প্রশংসায় আমি কান দিই না খকনও । ওরা সব গাইবে বলে আমার কোনো গান নেই । দেশত্যাগীদের জন্য আমি কষ্ট পাবো চিরকাল। কয়েদির মতো কিংবা যেন আধমরা, যে পথে তোমরা ঘোরো অন্ধকারে, ভবঘুরে দল, তোমার বিদেশি অন্নে তেতোপাতা ভরা। এখানে স্বদেশে রোজ অগ্নিকাণ্ড ঘটেই চলেছে খেয়ে ফেলছে বাকি যৌবন, আমরা এগোই আমাদের থ্যাঁতলানো দেহ কোনো পরোয়া করেনি একটি আঘাতকেও দেয়নি থামিয়ে । জানি পরে কোনোদিন চেতনার আগমন হবে প্রতিটি মুহূর্তের ব্যথাকে তা ন্যায্যতা দেবে। আমরা সবাই এ-জগতের কান্নাহীন লোক । গর্বে বুক ভরে যায় আমাদের । আমরা সাধারণ ।

Rewards encourage repeat behavior, but did you know that they also restore our willpower? Cognitive scientist Art Markman says, “When you stand in front of that buffet table filled with desserts, seek out a friend and have a fun conversation.” 39 It may seem like a puzzling suggestion, but rewards of all kinds may be a viable way to restore your willpower. Based on Baumeister's “ego depletion” concept, multiple studies have concluded that people can overcome ego depletion by restoring glucose.40 Some scientists, however, wanted to put another willpower restoration theory to the test: rewards. Their theory was that perhaps it is the reward from eating sugar that restores willpower.41 Sugar is known to activate the reward centers in the brain. They started with typical exercises to deplete willpower. Then, one group swished a solution sweetened with artificial sweetener and spit it out (artificial sweeteners do not activate the brain’s reward centers). The

I like food, I never say ‘no’ to dessert and I’m fond of a glass of wine with dinner. Since moving to the land of the long lunch, I had indulged freely in all the croissants, patisserie and fine red wines that France had to offer. Much of the social life in France revolves around eating enormous meals in friends’ houses, while in the winter months it is easy to fall into the trap of closing the shutters, lighting the fire and cooking a calorie-laden dinner, before collapsing on the sofa with a glass of wine for the rest of the evening.

You are a hot mess of contradictions, my friend. Like a bacon-and-chocolate dessert.

Hey,” he said. “Stressed is desserts spelled backward.

Alex, is one of my old professors from M.I.T. and a friend, she added. "Yes indeed, we haven't seen each other since her summer break, first year Med School!" He cosigned, while he looked into Concepcion's eyes. "Let's order some dessert!" Gideon suggested, changing the subject; then he signaled the waiter. "That's a great idea, hmm..." Marta added, mulling over the menu. "I'll have the Fairground Attraction." "What's in that?" Gideon asked, noting the switch in her demeanor. Alex looked stricken, then located it on the menu. "Candy floss-cho malt-toffee apples-salted caramel popcorn, and an apple jam doughnut! I don't think I'll partake in that," Alex remarked, reading its content off of the menu, out loud. Gideon nodded in agreement, "No, I don't want anything to do with that, and I'm sorry I asked.

First, a little plate of nibbles. Gingersnaps with a chunk of Port Salut drizzled with white truffle honey and chopped chili, a recipe I absconded from Phil's friends Peter and David when we visited them in New York last year." I can feel the mix of sweet heat and creamy cheese on my tongue. "Then, little espresso cups with kari squash soup. Braised short ribs with a pomegranate bourbon glaze, your famous asparagus salad, smashed fingerling potatoes with mascarpone and lobster chunks and chervil, and vanilla panna cotta with mixed berries macerated in elderflower liqueur and chocolate truffles.

The artist would remember being fourteen as feeling like he was always homesick, because he realized as an adult that that was what the emptiness in his chest was: some of us are born in the wrong place, the whole of our childhood is like being shipwrecked on a dessert island, we ache with homesickness without knowing what home is yet. That's all childhood friends are, people stuck on the same island. If you find a single one of them, you can cope with almost anything.

Olive Garden Catering Menu (Updated for 2025) When it comes to catering for special occasions, Olive Garden has long been a favorite choice for its delicious Italian cuisine and family-style dining. Whether you’re planning a wedding, birthday, corporate event, or casual gathering, Olive Garden’s catering menu offers a variety of mouthwatering options to please every guest. Here’s an updated look at the Olive Garden catering menu for 2025, so you can plan your next event with ease. What’s New on the 2025 Olive Garden Catering Menu? Olive Garden has made some exciting updates to its catering menu for 2025. With a focus on fresh ingredients, diverse flavors, and convenience, they’ve added new dishes and enhanced classic favorites to ensure everyone leaves the table satisfied. Here are some of the standout additions: Family-Style Appetizers: Now featuring options like crispy calamari platters and stuffed mushrooms for a crowd. New Entrée Choices: Expanded options include Chicken Marsala, Shrimp Scampi, and a vegetarian-friendly Eggplant Parmigiana. Customizable Pasta Bar: Build your own pasta station with a variety of noodles, sauces, and protein add-ons, perfect for tailoring to guests’ preferences. Olive Garden Catering Menu Highlights The 2025 catering menu is designed to accommodate events of all sizes and includes: Appetizers: Start your meal with crowd-pleasers like Breadsticks with Alfredo Sauce, Spinach-Artichoke Dip, or a classic Antipasto Platter. Entrées: Chicken Alfredo Lasagna Classico Five Cheese Ziti al Forno Spaghetti with Meat Sauce Sides: Complement your main courses with options like Garlic Mashed Potatoes, Fresh Steamed Vegetables, and, of course, their signature Salad and Breadsticks. Desserts: Satisfy your sweet tooth with Tiramisu, Chocolate Lasagna, or Cannoli. Why Choose Olive Garden Catering? Olive Garden catering offers several advantages: Convenience: With delivery and setup services available, catering with Olive Garden is stress-free. Variety: Their extensive menu ensures there’s something for everyone, including vegetarians and gluten-sensitive diners. Affordability: Catering packages are reasonably priced and designed to serve groups of various sizes. How to Order Olive Garden Catering Browse the Menu: Visit their official website or contact your local Olive Garden for the latest catering options. Plan Ahead: Place your order at least 24-48 hours in advance to ensure availability. Customize Your Order: Tailor your selections to match your event’s theme or dietary preferences. Pick Up or Deliver: Choose whether you’ll pick up your order or have it delivered directly to your event. Final Thoughts Whether you’re hosting a small gathering or a large celebration, Olive Garden’s updated 2025 catering menu offers something for every occasion. With their commitment to quality, variety, and convenience, it’s no wonder Olive Garden remains a go-to choice for catering Italian cuisine. Explore the menu today and make your next event unforgettable with Olive Garden’s delicious offerings.

Ginataang mais butter mochi is my newest addition. I came up with them this morning to fulfill a request for a gluten-free seasonal treat, and honestly, they might be my new favorite." I hadn't expected much when I threw together what ingredients I had to fulfill my friend Valerie Thompson's request, but the results blew me away. The dense, chewy texture paired with the unique flavor combination of corn and coconut was out of this world. I had my aunt, grandmother, and godmothers test my creation that morning at breakfast and all of them bestowed upon it the highest honor an Asian person can give a dessert: "It's not too sweet!

The latik is almost done. Get the bowl and strainer ready. And get the maja blanca out of the fridge." I followed her orders, and as my grandmother strained the browned coconut curds, or latik, from the coconut oil, I cut the coconut and corn pudding into squares. I helped my grandmother sprinkle the coconut curds on top of the cut pudding and stuck the tray back in the fridge. The texture was best when it was cold, so it'd stay there until it was time for dessert. Next, I cleaned up the vegetable peels from the ginataang gulay my aunt had simmering on the stove, while my aunt fried the vegetable lumpia she'd just finished rolling. "Lila, can you taste the stew and let me know if it needs anything?" I grabbed a clean spoon and helped myself to a large scoop. The simple yet hearty dish contained various vegetables simmered in a savory coconut milk sauce. Fried tofu replaced the usual shrimp or pork so that my friends could enjoy it, too. "Mmm, you've really nailed the vegetable broth, Tita. I think it's great. Just serve the patis and bagoong on the side and it'll be fine." Adeena and Elena were vegetarians, but they occasionally indulged in seafood, so giving them the option to add fish sauce and fermented shrimp paste instead of cooking it into the dish was nice.

Did I enjoy it? I did, on some level, but I never let myself ask that question. Running was just something I had to do, something I had always done. People, sometimes in a vaguely accusatory way, would wonder aloud about my exercise habits. “Do you run so you can eat the chocolate cake?” a friend of a friend asked at a dinner party. She eyed the last bit of whipped cream on my fork as I set it down on my dessert plate. I felt exposed, even though she had misidentified my motivation. It wasn’t about the cake. I always ate the cake. I ran because I was afraid of what I would feel if I sat still.

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