Desserts Feeling Quotes

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.

If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?

It might not be the circle of life,” Lamb says. “But it is the food chain. I didn’t see you feeling sorry for that pig we had for lunch. Or that rabbit you had for dessert. Everything eats something else.” I swing my head towards him. “What eats you?” He raises an eyebrow, giving me a taste of my own medicine. “Existential despair.

Like this book, the dictionary shows you that the word "nervous" means "worried about something" -- you might feel nervous, for instance, if you were served prune ice cream for dessert, because you would be worried that it would taste awful -- whereas the word "anxious" means "troubled by disturbing suspense," which you might feel if you were served a live alligator for dessert, because you would be troubled by the disturbing suspense about whether you would eat your dessert or it would eat you.

Sure I eat my feelings, but I save the emotional roller coaster for dessert

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

This was why she enjoyed baking. A good dessert could make her feel like she'd created joy at the tips of her fingers.

One feels rather lonely in the dessert.' 'It is just as lonely among men.

He tasted like a dark, decadent dessert. I had a feeling I could live on that taste alone for months; that his kiss was something I could become addicted to.

All these women. And Trina. Trina,” she repeated, with considerable passion as she gripped his shirt. “And gooey dessert and body things and chick-vids. All night. Slumber party. Do you know what that means?” “I’ve had many dreams of them. Will there be pillow fights?” She spun him around so his back hit the door. “Don’t. Leave. Me.” “Darling.” He kissed her brow. “I must. I must.” “No. You can bring Vegas here. Because . . . you’re you. You can do that. We’ll have Vegas here, and that’ll be good. I’ll buy you a lap dance.” “That’s so sweet. But I’m going. I’ll be back tomorrow, and lay a cool cloth on your fevered brow.” “Tomorrow?” She actually went light-headed. “You’re not coming back tonight?” “You wouldn’t be in this state now if you paid attention. I’m taking a shuttle full of men to Las Vegas late this afternoon. There will be ribaldry, and a possible need to post bond. I’ve made arrangements. I’ll bring back this same shuttle full of men—hopefully—tomorrow afternoon.” “Let me come with you.” “Let me see your penis.” “Oh, God! Can’t I just use yours?” “At any other time. Now pull yourself together, and remember that when all this is over, you’ll very likely arrest a killer who’s also a dirty cop. It’s like a twofer.” “That doesn’t make me feel better.” “Best I have.

Shit," he said. "I don't know why you're feeling sorry for yourself because you ain't had to fight a war. You're lucky. Shit, all you had was that damn Desert Storm. Should have called it Dessert Storm because it just made the fat cats get fatter. It was all sugar and whipped cream with a cherry on top. And besides that, you didn't even have to fight in it. All you lost during that was was sleep because you stayed up all night watching CNN.

If you apologize to me again, I’ll eat you.” He leaned even closer, so close I could feel the heat of his skin. “I will eat you slowly. I will savor every inch of flesh and suck every tender morsel. I’ll savor you like a goddamn dessert.

Joy begets joy, nice begets nice. She believes with her whole heart that if you do something lovely and thoughtful for someone--especially when it's unexpected--they'll realize how good that feels, and they will start doing the same for others.

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

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

I want a love that makes me burn and melt and gives me every gooey feeling in the world. I want a morning kisses and late-night talk kind of love. I want a eat dessert naked in bed kind of love." I take a deep breath. "I want a man who chooses to love me --in good times and bad, because I'm going to chose to love him right back. We won't be perfect, nothing's perfect but it would be my kind of perfect love.

STRESSED is DESSERTS spelled backwards. So when you're stressed, just grab a couple of cookies. Everything in the world feels right, when the delicious smelling, buttery soft, sweet melts into each corner of your mouth...oh, and the crunch of the chocolate chips...pure heaven!!

There is always a little uncertainty when you love someone,” Grandpa says, polishing off the last of his dessert. “Sometimes that’s part of the magic. Sometimes it means heartbreak. But when you feel strongly enough about someone to endure their bad fish …” He smiles and pats his heart. “Nothing like it, ne?

Now I have one radio-phonograph; I plan to have five. There is a certain acoustical deadness in my hole, and when I have music I want to feel its vibration, not only with my ear but with my whole body. I'd like to hear five recordings of Louis Armstrong playing and singing 'What Did I Do to Be so Black and Blue —all at the same time. Sometimes now I listen to Louis while I have my favorite dessert of vanilla ice cream and sloe gin. I pour the red liquid over the white mound, watching it glisten and the vapor rising as Louis bends that military instrument into a beam of sound. Perhaps I like Louis Armstrong because he's made poetry out of being invisible. I think it's because he's unaware that he is invisible. And my own grasp of invisibility aids me to understand his music.

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.

Is Shimmer a floor wax or a dessert topping? Is an electron a wave or a particle? Slipstream tells us that the answer is yes.

Bitch-slapped by a feisty, dessert-loving geriatric. I almost feel sorry for him.

It's hard to feel anything else when you're mad. Mad takes up a lot of space inside you.I didn't even have room for dessert.

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

Well,’ Elodie said with a sigh, ‘since Hannah has successfully ruined the appetites of her male relatives, that means more dessert for us girls. We’re having sticky toffee pudding and ice cream.’ ‘Och … well … you know, I’m feeling much better all of a sudden.’ Adam gestured to Braden, whose cheeks had warmed at the mention of dessert. ‘I could go for some pudding.’ Braden nodded solemnly. ‘Funnily enough, me too.’ Determined to stock up on good food before I returned to my diet-food-laden fridge back at the flat, I wasn’t sure I wanted to share pudding with the boys. No, I wasn’t sure about that at all. I looked over at Hannah and asked evilly, ‘What was that about boobs and hormones?

If I care about the people I work with, why tempt them to make a lousy choice? So I dumped the entire bucket of sweets into a garbage can in my office. Many foods are better off in the trash than in your stomach. The next time you receive unhealthy food as a gift, subtly dispose of it later. When you get a free dessert or candy with a meal, leave it behind. If the item is clearly bad for your health, don’t feel guilty. You are not wasting food. You may be saving lives.

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

The answer to that question is…I won’t. You belong with me. Which leads me to the discussion I wanted to have with you.” “Where I belong is for me to decide, and though I may listen to what you have to say, that doesn’t mean I will agree with you.” “Fair enough.” Ren pushed his empty plate to the side. “We have some unfinished business to take care of.” “If you mean the other tasks we have to do, I’m already aware of that.” “I’m not talking about that. I’m talking about us.” “What about us?” I put my hands under the table and wiped my clammy palms on my napkin. “I think there are a few things we’ve left unsaid, and I think it’s time we said them.” “I’m not withholding anything from you, if that’s what you mean.” “You are.” “No. I’m not.” “Are you refusing to acknowledge what has happened between us?” “I’m not refusing anything. Don’t try to put words in my mouth.” “I’m not. I’m simply trying to convince a stubborn woman to admit that she has feelings for me.” “If I did have feelings for you, you’d be the first one to know.” “Are you saying that you don’t feel anything for me?” “That’s not what I’m saying.” “Then what are you saying?” “I’m saying…nothing!” I spluttered. Ren smiled and narrowed his eyes at me. If he kept up this line of questioning, he was bound to catch me in a lie. I’m not a very good liar. He sat back in his chair. “Fine. I’ll let you off the hook for now, but we will talk about this later. Tigers are relentless once they set their minds to something. You don’t be able to evade me forever.” Casually, I replied, “Don’t get your hopes up, Mr. Wonderful. Every hero has his Kryptonite, and you don’t intimidate me.” I twisted my napkin in my lap while he tracked my every move with his probing eyes. I felt stripped down, as if he could see into the very heart of me. When the waitress came back, Ren smiled at her as she offered a smaller menu, probably featuring desserts. She leaned over him while I tapped my strappy shoe in frustration. He listened attentively to her. Then, the two of them laughed again. He spoke quietly, gesturing to me, and she looked my way, giggled, and then cleared all the plates quickly. He pulled out a wallet and handed her a credit card. She put her hand on his arm to ask him another question, and I couldn’t help myself. I kicked him under the table. He didn’t even blink or look at me. He just reached his arm across the table, took my hand in his, and rubbed the back of it absentmindedly with his thumb as he answered her question. It was like my kick was a love tap to him. It only made him happier. When she left, I narrowed my eyes at him and asked, “How did you get that card, and what were you saying to her about me?” “Mr. Kadam gave me the card, and I told her that we would be having our dessert…later.” I laughed facetiously. “You mean you will be having dessert later by yourself this evening because I am done eating with you.” He leaned across the candlelit table and said, “Who said anything about eating, Kelsey?” He must be joking! But he looked completely serious. Great! There go the nervous butterflies again. “Stop looking at me like that.” “Like what?” “Like you’re hunting me. I’m not an antelope.” He laughed. “Ah, but the chase would be exquisite, and you would be a most succulent catch.” “Stop it.” “Am I making you nervous?” “You could say that.” I stood up abruptly as he was signing the receipt and made my way toward the door. He was next to me in an instant. He leaned over. “I’m not letting you escape, remember? Now, behave like a good date and let me walk you home. It’s the least you could do since you wouldn’t talk with me.

Instead of feeling an urge to fix the problem or make amends, punishment prompts a child to think selfishly. What television shows will she be forced to miss? What dessert will she have to give up? She’s likely to be filled with resentment instead of remorse.

West couldn't stop staring at Lady Clare. He had the feeling if he reached out to touch her, he would come away with his fingers scorched. That hair, blazing from beneath a simple gray traveling bonnet... he'd never seen anything like it. Bird-of-paradise red, with glimmers of crimson dancing amid the pinned-up locks. Her skin was flawless ivory except for a tender spray of freckles sprinkled across her nose, like a finishing spice on some luxurious dessert. She had the look of someone who had been nurtured: educated and well dressed. Someone who had always been lovingly sheltered. But there was a shadow in her gaze... the knowledge that there were some things no human being could be protected from. God, those eyes... light gray, with striations like the rays of tiny stars.

At the stomp of boots on grass, I ease my eyes open. Aithinne leans down with a grin. “You didn’t die. See? I told you it was easy.” She offers me a hand and I take it, rising unsteadily to my feet. “I’ve been bitten by some demonic woodland creature. My legs have been shredded by razor-sharp trees. We almost died. Easy? I’m getting you a damn dictionary.” I inspect my bleeding arm. The cut bisects five of the marks Lonnrach made, and I feel inexplicably proud of that. Good. Replace the old, bad memories with new badges. Start over. “A dictionary,” she repeats. “Is that a type of dessert?” For the love of—“It’s a type of book that explains the meaning of words.” “Oh. That sounds terribly dull. I was really hoping for dessert.” I’m hoping to end this rescue with my sanity intact.

Many foods are better off in the trash than in your stomach. The next time you receive unhealthy food as a gift, subtly dispose of it later. When you get a free dessert or candy with a meal, leave it behind. If the item is clearly bad for your health, don’t feel guilty. You are not wasting food. You may be saving lives.

At first glance, they do indeed look like roses. But on closer inspection, each blossom sits on a tart crust. These roses are her dish! She made Apple Rose Tarts!" Aah! Picking it up makes the scent waft ever closer! What a decadent yet delicately sublime scent! I've yet to take a single bite, but already I feel as if I'm in a dream!

When I got older I found out “gyp” is a derogatory term for “Gypsy” so I nipped that in the bud. But the best replacement the dictionary offered was “flimflam” and it just sounds ridiculous to say, “Your dessert is bigger. I feel flimflammed.” No one is taking that complaint seriously. Instead I just end up feeling bitter about pie and saying nothing.

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

There is always a little uncertainty when you love someone,” Grandpa says, polishing off the last of his dessert. “Sometimes that’s part of the magic. Sometimes it means heartbreak. But when you feel strongly enough about someone to endure their bad fish …” He smiles and pats his heart. “Nothing like it, ne?” I find myself smiling and nodding back. I consider his words, turning them over in my mind. And

She is shocked, and also afraid to look at him. As he turns the page, he's describing a dessert whose name he cannot remember but which arrived at the table in flames. She feels utterly bewildered. This is who her father is: someone tickled by the existence of sushi. Someone who takes pictures inside a restaurant. Her father is cheesy. Even his handsomeness, she thinks, looking at one of the few photos in which he appears, is of a certain harmlessly generic sort, the handsomeness of a middle-aged male model in the department-store insert of the Sunday Inquirer. Has she only imagined him as a monster? His essential lesson, she always believed, was this: There are many ways for you to transgress, and most you will not recognize until after committing them. But is it she who invented this lesson? At the least, she met him halfway, she bought in to it. Not just as a child but all through adolescence and into adulthood--until this very moment. She realized now that Allison does not buy in to it, that she must not have for years, and that's why Allison doesn't fight with their father or refuse to talk to him for long stretches. Why bother? Hannah always assumed Allison was bullied into her paternal devotion, but no--it is Hannah who has seen his anger as much bigger than it ever was.

Simple carbohydrates such as sponge cake, rice, or pasta make it through to the small intestine pretty quickly. There, they are digested and rapidly cause an increase in the levels of sugar in our blood. The doorman detains proteins and fats in the stomach for considerably longer. A piece of steak may easily be churned about for six hours before all of it has disappeared into the small intestine. This explains why we often fancy a sweet dessert after eating meat or fatty, fried foods. Our blood sugar levels are impatient and want to rise quickly, and dessert provides a quick blood sugar fix. Meals rich in carbohydrates may perk us up more quickly, but they do not keep us feeling full for as long as meaty or fatty meals. Small Intestine When the mini-morsels reach the small intestine, the real process of digestion begins. As it passes through this tube, the motley cake mush will almost completely disappear into its walls—a bit like Harry Potter on Platform 9¾. The small intestine pluckily pounces on the piece of cake. It squeezes it, hashes it up from all sides, wiggles its villi in what we might now call the cake chyme, and when it is thoroughly mixed, moves it on down the digestive line. Under the microscope we can see that even the microvilli help it along! They move up and down like tiny trampling feet.

I heard the Candor made ice cream,” says Marlene, twisting her head around to see the lunch line. “You know, as a kind of ‘it sucks we got attacked, but at least there are desserts’ thing.” “I feel better already,” says Lynn dryly. “It probably won’t be as good as Dauntless cake,” says Marlene mournfully. She sighs, and a strand of mousy brown hair falls in her eyes. “We had good cake,” I tell Caleb. “We had fizzy drinks,” he says. “Ah, but did you have a ledge overlooking an underground river?” says Marlene, waggling her eyebrows. “Or a room where you faced all your nightmares at once?” “No,” says Caleb, “and to be honest, I’m kind of okay with that.” “Si-ssy,” sings Marlene. “All your nightmares?” says Caleb, his eyes lighting up. “How does that work? I mean, are the nightmares produced by the computer or by your brain?” “Oh God.” Lynn drops her head into her hands. “Here we go.

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

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.

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?

Slowly, his hands coasted down to my hips, tracing my panties before he tugged them down. He looked up at me, even as his hand eased between my thighs. Ice-green eyes burned bright. "I've never wanted anyone as much as I want you." The calloused tips of his fingers slid along my swollen, slick sex. "Now that I have you, I don't know where to start." My lids fluttered, hands clutching at his shoulders as he rubbed back and forth. "Right there works for me." His smile was sin and promise. "You like that, honey?" "Yes." He toyed with the entrance to my sex, pausing there to push just enough for me to feel it, to want it. "How about here?" "There is..." My breath caught. He pushed in, long strong fingers filling me. "Is what?" he murmured darkly, those talented fingers slowly fucking me, as though he had all the time in the world. The blunt end of his thumb found my puffy clit and circled it. I whimpered again, falling against him, my arms wrapping around his neck. "So fucking good." He made a noise, possessive and greedy, his mouth finding my nipple, his long fingers pushing up into me. "God, you're perfect. So perfect for me." The slight curl of his fingers hit a spot, and that was it. I came in waves, shaking with it, heat swamping me. His eyes held mine as he coaxed me along, drawing my pleasure out. With a groan that sounded almost pained, Lucian slid to the floor, his wide shoulders edging between my legs. He palmed my thighs in his big hands to hold me steady. And then, with an impatient grunt, he leaned in and kissed my throbbing clit. Kissed it like he kissed my mouth, greedy and deep, licking and sucking, nibbling with firm lips. I cried out again, my knees so weak he had to hold me up. He ate me like a dessert, lapping at my slit before thrusting his tongue inside me. I couldn't take it. It was too much. I came again, writhing against his mouth. "That's it," he said between frantic kisses. "That's it, Em. Work that sweet pussy on my mouth." Oh, hell. I crumpled, dislodging myself before falling onto his lap. I cupped the thick column of his nape and kissed him, drawing in his breath as he groaned and devoured me.

I had meant to take her to my favorite pastry shop after dinner. I'd known happiness there once, or maybe not happiness, but the vision of it. I wanted to see whether the place had changed at all, or whether I had changed, or whether, just by sitting with her I could make up for old loves I'd gotten so close to but had never been bold enough to seize. Always got so very close, and always turned my back when the time came. Manfred and I had dessert here so many times, especially after the movies, and before Manfred, Maud and I, because it was so hot on summer nights that we'd stop to drink fizzy lemonades here, night after night, happy to be together drinking nothing stronger. And Chloe, of course, on those cold afternoons on Rivington Street so many years ago. My life, my real life, had not even happened yet, and all of this was rehearsal still. Tonight, I thought, relishing Joyce's words and feeling exquisitely sorry for myself, the time has come for me to set out on my journey westward. Then I thought of Saint Augustine's words: "Sero te amavi! Late have I loved you!

If you want to be tougher mentally, it is simple: Be tougher. Don’t meditate on it.” These words of Jocko’s helped one listener—a drug addict—get sober after many failed attempts. The simple logic struck a chord: “Being tougher” was, more than anything, a decision to be tougher. It’s possible to immediately “be tougher,” starting with your next decision. Have trouble saying “no” to dessert? Be tougher. Make that your starting decision. Feeling winded? Take the stairs anyway. Ditto. It doesn’t matter how small or big you start. If you want to be tougher, be tougher.

He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.

Once we went to a family picnic back when my mother was still speaking to her family. We ate hot dogs and hamburgers that my mom’s dad cooked on the grill, and my mom’s stepmom, a woman she insisted was evil but seemed nice enough to me. She made apple pie for dessert. We ate big, warm slices with rivers of vanilla ice cream melting into the crust. The pie made me feel good inside: warm and full and happy. Then my mom said her stepmom probably made those pies from poisoned apples, and I spent the rest of the night thinking of Snow White eating the poisoned apple and sleeping for years. I was afraid to go to sleep that night.

There are two kinds of women in the world: those who savor, and those who don’t. The ones who savor know how to enjoy a good time when it happens. We dig in the claws and ride a rush as hard and as long as we can. And then there are those other gals. I don’t know if they feel guilty about having fun or if they take themselves too seriously—or maybe they’re just afraid they’ll get their hair mussed if they throw their head back and have a good time. Whatever it is, they’ll push back from the table at d’Annunzio’s, still flushed from some masterpiece of chocolate-raspberry bliss, and their first words uttered will involve 'walking it off.

All we can really do is to take the revolution a meal at a time. Be the first woman in the office to take a biscuit from the communal tin; be the person brave enough to take the last one, too. In the company of people you feel comfortable with and safe around, eat your heart out. Practise ordering greedily on dates. Be the only person at the table to get a dessert. When it arrives, don't share it. Try out speaking your mind when you're alone -- talk to yourself in the mirror, saying things like 'I would like you to go down on me, and I want the last slice of the strudel.' No doubt some people, probably guys, will be thrown off balance by your forthrightness. Who cares. Eat their leftovers. If they carry on judging you, eat them, too.

The real problem with going over to Craig’s Saturday night for a little get-together is that there is no way for you to leave without looking and feeling like an asshole. You wouldn’t have to worry about holding in a turd all night if your homie would just let you bounce after dessert (i.e., a half-eaten box of Girl Scout cookies he found in the freezer, because people our age never remember to buy a fucking pie when they invite you over). But nooooooooo, he just set his projector up and you have to watch a movie on the living room wall and I’m sorry you hated that movie but don’t leave yet! We haven’t even played Cards Against Humanity!!! I just want to go down to the bar, listen to three beers’ worth of your problems, then claim that my stomach hurts so I can leave and get in bed before nine.

What are you going to do until tomorrow?" The plates and bowls were empty. I stood to bring them to the kitchen. Bennett followed me with his own. "Oh, I have some things in mind," I said over my shoulder as I set the plates in the sink. Bennett put his down, too, then stood behind me, wrapping his arms around me and pulling me back into his chest. "Like what?" His voice hummed against me, and I could feel it vibrate all the way down into my bones. "I was thinking...dessert." It didn't come out as sexy as I wanted, so I grimaced. It was a good thing Bennett couldn't see me, though, because I felt his reaction poking me in the ass. I ground against it, making him groan deep in his throat. He flipped me around and bent to kiss me deeply. "I might be ruined for other desserts." I didn't give my decision a single thought for the rest of the night.

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

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

A display cake read JUNETEENTH! in red frosting, surrounded by red, white, and blue stars and fireworks. A flyer taped to the counter above it encouraged patrons to consider ordering a Juneteenth cake early: We all know about the Fourth of July! the flyer said. But why not start celebrating freedom a few weeks early and observe the anniversary of the Emancipation Proclamation! Say it with cake! One of the two young women behind the bakery counter was Black, but I could guess the bakery's owner wasn't. The neighborhood, the prices, the twee acoustic music drifting out of sleek speakers: I knew all of the song's words, but everything about the space said who it was for. My memories of celebrating Juneteenth in DC were my parents taking me to someone's backyard BBQ, eating banana pudding and peach cobbler and strawberry cake made with Jell-O mix; at not one of them had I seen a seventy-five-dollar bakery cake that could be carved into the shape of a designer handbag for an additional fee. The flyer's sales pitch--so much hanging on that We all know--was targeted not to the people who'd celebrated Juneteenth all along but to office managers who'd feel hectored into not missing a Black holiday or who just wanted an excuse for miscellaneous dessert.

I promised to show you a secret cafeteria, didn’t I? Perfect way to end your Foxfire slumber party!” It felt a little wrong to go hunting for desserts while Fitz and Biana were trying to figure out how to live with their murdering brother. But . . . butterblasts did sound pretty good. “Hang on—what are you wearing?” Keefe asked as she threw back her covers, revealing the sparkly slogans on her tunic. “Is that a Bangs Boy reference? Because you know I haven’t let him into the Foster Fan Club, right?” Sophie rolled her eyes. “It’s an inside joke—and Linh made this for me.” “Yeah, well, it still breaks the fan club rules. As penance, I’m getting you a tunic that says, Empaths Give Me All the Feels, and I expect to see you wear it twice as often as Bangs Boy’s.” Ro snorted. “Subtle.” “Ridiculous,” Sophie corrected. “I try,” Keefe told them as Sophie took his hand and let him pull her slowly to her feet. “You good?” he asked when she wobbled from the head rush. No. But she wasn’t going to admit that, so she told him, “I’m up.” “You are. It’s pretty amazing.” “Isn’t it?” Elwin asked as he emerged from his office and helped Sophie strap her arm into a sling. “Bring me back some butterblasts, okay?” “Done!” Keefe told him, bending his elbow to offer Sophie his arm, and after one brief second, she let him lead her toward the door. “TO THE SECRET CAFETERIA!

Lord,it's hot in here!" she exclaimed, waving a bedraggled towel in front of her face. "Wouldn't mind a swim myself." Paying him no mind, she unfastened a couple of buttons on her shirt, parted it, and blotted the swells of her breasts with the towel. As she bent down and reached into a cupboard, the shirt gaped. Paralysis afflicted Rider from his eyeballs down. Unaware of his stymied condition, Willow rummaged though the cupboard and asked, "Did Juan and Taylo get back yet?" No answer. "Sinclair?" She found a chunk of soap and a towel and rose from her stooped position to find Rider's eyes glued to her breasts. The soap thunked Rider on his chest and broke his trance. He glanced up just in time to get a towel in his face but managed to catch it before it joined the soap on the floor. "I'm sorry. What did you say?" "Never mind," She spun away to face the stove and to conceal her flaming face. Busily stirring with one hand, she nonchalantly rebuttoned her blouse with the other. "Don't tarry," she warned over her shoulder, "supper is almost ready." Tarry? Tarry? If he remained a minute longer, he was going to have dessert here and now and to hell with supper! He lowered his hat a few discreet inches to hide the evidence of his stirring desire. Then,with an ease he didn't feel, he picked up the soap. "I'll hurry, and thanks for the soap." He turned to leave, then stopped, a devilish glint in his eye. After the emotional turmoil she'd just put him through, she more than deserved a little teasing. "You're welcome to join me for a swim, if you like." His smile was wide and audacious. "I'm not shy." Willow turned to face him, fork in hand. "Let's you and me get something straight, Sinclair. I ain't shy and I don't shock easy neither. You see, I reckon you ain't got nothin' my brothers don't." Her bald remark shocked him as intended but Rider was not to be outdone. "Maybe I don't." He grinned rakishly. "But I've been told I have a rather...exceptional physique." Willow rolled her eyes. "Well, as you can see, I ain't got time to do any comparing. Now,go take your bath and get outta my hair!" Rider swung the towel over his shoulder and turned to leave again. Disappointed by his inability to rile her, he added, "Shucks, Freckles. I was kind of hoping you'd scrub my back. I've been told my back is a mighty fi-" She jabbed the air with the big fork, motioning to the door. "I'm going! I'm going! This place is hazardous to a man's health." He ducked out the door,laughing. "And stop calling me Freckles!" she yelled after him. Grinning and shaking her head, Willow directed her attention back to the stove. Rider Sinclair was an odd egg if ever she saw one. One minute the man was purely obnoxious, the next, teasing and charming.

In 1969 the Khmer Rouge numbered only about 4,000. By 1975 their numbers were enough to defeat the government forces. Their victory was greatly helped by the American attack on Cambodia, which was carried out as an extension of the Vietnam War. In 1970 a military coup led by Lon Nol, possibly with American support, overthrew the government of Prince Sihanouk, and American and South Vietnamese troops entered Cambodia. One estimate is that 600,000 people, nearly 10 per cent of the Cambodian population, were killed in this extension of the war. Another estimate puts the deaths from the American bombing at 1000,000 peasants. From 1972 to 1973, the quantity of bombs dropped on Cambodia was well over three times that dropped on Japan in the Second World War. The decision to bomb was taken by Richard Nixon and Henry Kissinger and was originally justified on the grounds that North Vietnamese bases had been set up in Cambodia. The intention (according to a later defence by Kissinger’s aide, Peter W. Rodman) was to target only places with few Cambodians: ‘From the Joint Chiefs’ memorandum of April 9, 1969, the White House selected as targets only six base areas minimally populated by civilians. The target areas were given the codenames BREAKFAST, LUNCH, DINNER, SUPPER, SNACK, and DESSERT; the overall programme was given the name MENU.’ Rodman makes the point that SUPPER, for instance, had troop concentrations, anti-aircraft, artillery, rocket and mortar positions, together with other military targets. Even if relatively few Cambodians were killed by the unpleasantly names items on the MENU, each of them was a person leading a life in a country not at war with the United States. And, as the bombing continued, these relative restraints were loosened. To these political decisions, physical and psychological distance made their familiar contribution. Roger Morris, a member of Kissinger’s staff, later described the deadened human responses: Though they spoke of terrible human suffering reality was sealed off by their trite, lifeless vernacular: 'capabilities', 'objectives', 'our chips', 'giveaway'. It was a matter, too, of culture and style. They spoke with the cool, deliberate detachment of men who believe the banishment of feeling renders them wise and, more important, credible to other men… They neither understood the foreign policy they were dealing with, nor were deeply moved by the bloodshed and suffering they administered to their stereo-types. On the ground the stereotypes were replaced by people. In the villages hit by bombs and napalm, peasants were wounded or killed, often being burnt to death. Those who left alive took refuge in the forests. One Western ob-server commented, ‘it is difficult to imagine the intensity of their hatred to-wards those who are destroying their villages and property’. A raid killed twenty people in the village of Chalong. Afterwards seventy people from Chalong joined the Khmer Rouge. Prince Sihanouk said that Richard Nixon and Henry Kissinger created the Khmer Rouge by expanding the war into Cambodia.

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

Don't you see, Rosalia? I wouldn't mind giving up Paris for you. That's why I can think about staying here or even asking you to come with me to Paris. I can't envision being without you. Before, you said I was being kind to you when I told you how it makes me sad when you're sad, and happy when you're happy. But I'm not being kind. I'm falling in love with you. Can't you see that? I'm crazy about you, and it's tearing me up on the inside. You're all I think about when I wake up in the morning and go to sleep at night. You're in my dreams. Even when I'm struggling over how to make a better pastry better, you pop up into my mind! I wonder what you would add to make it better. Then again, whom are we fooling? Your desserts are always better than mine!" Rosalia lowered her eyes and said softly, "That's not true. You've won a few of the contests we've had. Madre Carmela wouldn't lie." "She's getting old. Her palate is changing. I've heard the other workers who have tried your pastries express how good yours are and how they're often better than everyone else's." Rosalia folded her hands in her lap. He is falling in love with me. He'd said it! Though she was frightened to hear this, she couldn't deny that she was also elated. Antonio came back to the bed and sat down next to her. This time, he closed the space between them. He pushed her hair back behind her ear, and then took her face in both of his hands. She had no choice but to look at him. "I love you, Rosalia. I know you say we haven't known each other long, and we need to just think about today, but I'm tired of keeping how I feel about you inside of me. I love you. And nothing is going to change that. I'll wait for you. Whenever you are ready, I will be here, and I promise you my feelings won't change. Do you hear me?

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.

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

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

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

We would like to go and see the field that Millet…shows us in his Springtime, we would like Claude Monet to take us to Giverny, on the banks of the Seine, to that bend of the river which he hardly lets us distinguish through the morning mist. Yet in actual fact, it was the mere chance of a connection or family relation that give…Millet or Monet occasion to pass or to stay nearby, and to choose to paint that road, that garden, that field, that bend in the river, rather than some other. What makes them appear other and more beautiful than the rest of the world is that they carry on them, like some elusive reflection, the impression they afforded to a genius, and which we might see wandering just as singularly and despotically across the submissive, indifferent face of all the landscapes he may have painted.’ It should not be Illiers-Combray that we visit: a genuine homage to Proust would be to look at our world through his eyes, not look at his world through our eyes. To forget this may sadden us unduly. When we feel interest to be so dependent on the exact locations where certain great artists found it, a thousand landscapes and areas of experience will be deprived of possible interest, for Monet only looked at a few stretches of the earth, and Proust’s novel, though long, could not comprise more than a fraction of human experience. Rather than learn the general lesson of art’s attentiveness, we might seek instead the mere objects of its gaze, and would then be unable to do justice to parts of the world which artists had not considered. As a Proustian idolater, we would have little time for desserts which Proust never tasted, for dresses he never described, nuances of love he didn’t cover and cities he didn’t visit, suffering instead from an awareness of a gap between our existence and the realm of artistic truth and interest. The moral? There is no great homage we could pay Proust than to end up passing the same verdict on him as he passed on Ruskin, namely, that for all its qualities, his work must eventually also prove silly, maniacal, constraining, false and ridiculous to those who spend too long on it. ‘To make [reading] into a discipline is to give too large a role to what is only an incitement. Reading is on the threshold of the spiritual life; it can introduce us to it: it does not constitute it.

Elizabeth’s breakfast had cured Ian’s hunger, in fact, the idea of ever eating again made his stomach churn as he started for the barn to check on Mayhem’s injury. He was partway there when he saw her off to the left, sitting on the hillside amid the bluebells, her arms wrapped around her knees, her forehead resting atop them. Even with her hair shining like newly minted gold in the sun, she looked like a picture of heartbreaking dejection. He started to turn away and leave her to moody privacy; then, with a sigh of irritation, he changed his mind and started down the hill toward her. A few yards away he realized her shoulders were shaking with sobs, and he frowned in surprise. Obviously there was no point in pretending the meal had been good, so he injected a note of amusement into his voice and said, “I applaud your ingenuity-shooting me yesterday would have been too quick.” Elizabeth started violently at the sound of his voice. Snapping her head up, she stared off to the left, keeping her tear-streaked face averted from him. “Did you want something?” “Dessert?” Ian suggested wryly, leaning slightly forward, trying to see her face. He thought he saw a morose smile touch her lips, and he added, “I thought we could whip up a batch of cream and put it on the biscuit. Afterward we can take whatever is left, mix it with the leftover eggs, and use it to patch the roof.” A teary chuckle escaped her, and she drew a shaky breath but still refused to look at him as she said, “I’m surprised you’re being so pleasant about it.” “There’s no sense crying over burnt bacon.” “I wasn’t crying over that,” she said, feeling sheepish and bewildered. A snowy handkerchief appeared before her face, and Elizabeth accepted it, dabbing at her wet cheeks. “Then why were you crying?” She gazed straight ahead, her eyes focused on the surrounding hills splashed with bluebells and hawthorn, the handkerchief clenched in her hand. “I was crying for my own ineptitude, and for my inability to control my life,” she admitted. The word “ineptitude” startled Ian, and it occurred to him that for the shallow little flirt he supposed her to be she had an exceptionally fine vocabulary. She glanced up at him then, and Ian found himself gazing into a pair of green eyes the amazing color of wet leaves. With tears still sparkling on her long russet lashes, her long hair tied back in a girlish bow, her full breasts thrusting against the bodice of her gown, she was a picture of alluring innocence and intoxicating sensuality. Ian jerked his gaze from her breasts and said abruptly, “I’m going to cut some wood so we’ll have it for a fire tonight. Afterward I’m going to do some fishing for our supper. I trust you’ll find a way to amuse yourself in the meantime.” Startled by his sudden brusqueness, Elizabeth nodded and stood up, dimly aware that he did not offer his hand to assist her.

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.

When you feel yourself sinking, if you step back and look at the big picture, you’ll realize that for every body of water you must cross, there is a bridge.

dairy, because of the fat content, promotes weight gain and colds. That is far from the whole story, though. There is a high correlation between dairy consumption and health concerns. For example, as milk is high in fats consuming them means we spend a high amount of our metabolic energy processing them. This leads to weight gain and means that that energy is not available for muscle building. Also, as mentioned, modern farm animals consume large amounts of medicine, steroids and hormones. These also end up concentrated in the milk and dairy produced by those animals. Then when we consume that dairy they end up in us. There they have the same negative health impact as they do in the animal’s meat. And finally, milk proteins from other animals are not the same as those produced by a human mother. This leads to digestive track inflammation. You might have felt this. It's that bloated feeling you get after having had too much chocolate or milk-based desserts. Our human cells can actually rupture as a result of trying to digest these large cells. And so, milk products have many negative health repercussions. They are therefore best avoided. Instead we should aim for protein sources more aligned with what our bodies need, such as nuts and seeds!

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

Cady had drawn a goblet filled with layers of peaches and brown sugar and rum and shortbread crumbs, topped with maple whipped cream. "I love the Scottish shortbread in here. Let's add a cookie to the top." Elliott drew that onto the picture. "I'll make some candied violets for a garnish. It will look spectacular. And since Elliott has now been trained, he can be my sous-chef." Cady smirked. Elliott chuckled and patted Cady on the head. "Nice try. I approve of the candied violets, especially since Jenny will adore that idea." He added some more notations onto the menu. "And let's cut the richness of this meal with a little palate cleanser between the entrée and dessert. How about tipsy oranges?" "Oh. That sounds good. How do you make that?" She leaned closer to him, needing to feel his heat. He pressed his arm against hers, instinctively reacting to her needs. How had this happened so fast? This connection between them? "Easiest thing in the world. Section the orange, drizzle Drambuie on top, sprinkle some brown sugar on there and broil quickly to get the sugar bubbling. Add some fresh mint. A quick, refreshing stop before Cady's decadent dessert.

The Province of Sindh (now a state in Pakistan) is bordered on the east by the Thar desert of India and in the west by the mountains of Baluchistan; it boasts of the port city of Karachi as well as the remains of the Indus Valley civilization. Its history is chequered and is best known by the brief message ‘PECCAVI’ sent by its British conqueror Charles Napier to his superiors in the Bombay Presidency. Tracing its origin to the Indus Valley settlements of Mohen-jo-daro (itself a Sindhi word meaning the ‘gate/hillock of the dead’), Sindh was part of various Hindu kingdoms up to 712 AD when Mohammed bin Kasim conquered it and established Muslim rule. Various Muslim dynasties ruled over Sindh undisturbed until 1843 when the British decided that its strategic importance necessitated its conquest. The colonial policies of land and education tipped the economic and social balance. The Hindu minority of Sindh which had always been rich but unobtrusive, now cornered powerful positions in the nineteenth century, evoking a strong feeling among Sindhi Muslim leaders that they had not received their just desserts.

The halo effect depends not on the ingredients themselves but on the eater, or more specifically, on the degree of control the eater has over his or her food. Before the 1800s, sugar itself separated rich from poor; now it is your state of mind while enjoying the sugar that separates the haves from the have-nots. For instance, Drewnowski’s absolute favorite dessert is a slice of coconut cream pie—not just any coconut cream pie, but the signature dessert by Seattle’s resident celebrity chef Tom Douglas. (“You have to share it,” he warns. “There’s a lot of sugar and cream in it, but it’s delicious.”) So he and his dinner companion savor the slice of pie, which happens to cost $8 (or the price of about two bags of Chips Ahoy! cookies). Nice sweets with a big price tag are meant to be appreciated like that. You eat a little at a time. Sensory-specific satiety, as we saw earlier, may compel you to eat more than you need, but chances are, if you’re making at least middle-class wages, you’re not wolfing it down to ease hunger. Nor are you eating sweets all the time. Sometimes you might have fruit; sometimes you might have a cappuccino. If you’re making at least middle-class wages, then you have the freedom and the money to decide how much to eat and when to eat it. That’s how even down-market foods can sometimes be elite in the right context. Lollipops at fashion shows and Coca-Cola-infused sauces in trendy restaurants aren’t demonized because the people who consume such items in those contexts have the power to choose something else entirely if they feel like it.

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.

For an undetermined length of time, I’ve been confined to a dingy attic where I spent the majority of my time watching TV and longing to go outside. The professor controlled me to the extent that I forgot what it was like to even make a decision. I constantly made up storylines of my life as a human, wondering where I went and who my family was. I longed to taste juicy fruits and delectable desserts. I wanted to know what it was like to breathe, to feel, to live. Beyond all else, I always wondered what my life would’ve have been if I had never become a doll.

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

Only the mascarpone and the ladyfingers in this lemony dessert give a nod to a traditional tiramisù, but my California spin on this beloved dessert is just as addictive. I think lemon makes everything taste a bit lighter (so I can eat more without feeling weighed down!), and the hazelnuts add a delicate flavor and lots of crunch. So while no one will mistake this for the original, I promise it will make anyone you serve it to very, very happy.

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

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?

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

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

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

And stay the night if you want. My bed is on the other side of the house. You won't hear shit. And," I added, leaning forward slightly, watching as her pupils dilated when I was closer. She wanted me alright. "They won't hear anything either," I added with a smirk that made her cheeks heat up again. "You know," I added, wanting to see how red I could make a self-proclaimed 'cool, mature, experienced, metropolitan woman', "you could really get her back with a blowjob story of your own." "Sh!" she said, looking around herself, all paranoid about being overheard. "And I can't do that." "Why not?" "Because we haven't..." she said, waving a hand, eyes big. "Well," I said, feeling my cock twitch at the very idea. "We will have to see what we can do about that, won't we?" I asked, watching her eyes get even more heated. Was there anything fucking hotter than a woman who got off on the idea of going down on you? Wasn't sure there was. I watched as she took a breath, seeming to pull herself together, and gave me a saucy smile, her eyes wicked. "I don't know. Maybe. If you're lucky," she added, walking away. I waited until she was about halfway across the room before I called to her. "I'll make dinner. You bring dessert. Something with some... whipped cream," I said, voice heavy with innuendo, loving watching the confident mask fall again as her eyes went big and she rushed out toward the back while a chorus of chuckles broke out across the space. As she moved into the doorway toward the kitchen, she looked over at me, giving me a 'you're gonna pay for that' look. Quite frankly, I was looking forward to it.

I don't know where to begin on my plate. Everything looks so unfamiliar, yet appetizing. I decide to aim for the starch first, and settle my fork into a generous portion of what turns out to be risotto with bite-sized pieces of suckling pig. I'll take creamy risotto over that vile poi any day. The pork, so tender and juicy, has me humming Mele Kalikimaka, cause it feels like a Hawaiian Merry Christmas gift. I next try the entrée, a tender, flaky and surprisingly un-oily mackerel sprinkled with feta cheese and olives and cloaked in taro leaves. I have to give Telly some credit, I didn't know how this place could pull off merging three such divergent flavors, but somehow it works despite itself. "I can't believe how fantastic this food is," Jess mumbles through a bite of her pineapple-balsamic glazed wild boar spare ribs with tzatziki sauce. "Who'd have thought you could actually assemble a menu with Italian, Hawaiian and Greek food? I honestly thought it was a joke." "Joke's on us, cause this stuff is amazing." After dinner ends, Telly returns with a selection of desserts (including a baklava made with mascarpone cheese, coconut and pine nuts), a tray with sample shots of grappa, ouzo and okolehao, and a somewhat excessive appreciation for his customers.

I open it, feel the rush of steam leaving the bag and smell the unmistakable aroma of Corfu. Loukoumades. Drizzled with honey and dusted with a flourish of cinnamon. Sugared perfection in the form of golf-ball sized fried dough.

At some point, you simply cannot eat any more, and the idea of consuming two more pork chops is sickening. That feeling is your satiety hormones telling you that you’ve had enough. But what if you were offered a small slice of cake or apple pie? Doesn’t seem so hard to eat now, does it? As kids, we used to call this the second-stomach phenomenon: after the first stomach for regular food was full, we imagined that there was a second one for desserts. Somehow, despite being full, we still have room for highly refined carbohydrates like cake and pie—but not proteins or fats. Highly refined and processed foods somehow do not trigger the release of satiety hormones, and we go ahead and eat that cake.

At Hennie’s home in Worcester, in true South Africa style, we braaied choppies, Boerewors, chicken, and braaibroodtjies along with a few different types of salads and dessert, which included Peppermint Tart with vanilla ice-cream. My day started when I learned that my hart se punt is an expression to reaffirm exactly how much we love something or someone. My day ended by learning that love is a measurement of how much our heart can hold. The type of love that makes you feel propvol because the area is completely filled up. And that’s the type of love that helps us to understand expressions of love that we have never considered before since love gives us the confidence to understand that love can’t be contained into little bottles or containers of security. Love is an ever-flowing emotion much like a running river that inspires us as it sweeps across our lives, and it covers everything with its inspiration simply called my hart se punt. A point that reminds us that we’re not that special, love is our universal gift. A point that always pulls us toward our heart’s True North, even when can’t initially see the blessing that is hiding past the weight of the cross. An anchor of truth that’s freeing, as it pulls us toward our life’s highest purpose to be made whole, not perfect, through love’s grace that is simply called... Die Punt, The Point.

After dessert, they invited me to go with them to the arts center for a Russian film with English subtitles. I said, "I don't like to read during movies," and once Julia laughed it became a joke and made me feel that I was irrepressibly witty. So I went with them. It was the bleakest movie I'd ever seen; everyone died of heartbreak or starvation or both. At home, Julia threw herself on the sofa in Slavic despair and said, "Please do get me some vodka.

Does becoming a Christian ensure you a happy life? That depends on your definition of happiness. It certainly doesn't make you popular, nor understood... and it certainly does usher in a whole host of struggles and problems as you often stand alone in the family circle feeling quite uncomfortable. The deep, real joy that comes with knowing you are in contact with the living God is something no one would exchange who has known it. Becoming a Christian isn't changing your political party, or joining a new club, nor is it adding a sweet dessert to the hearty dinner of life. It is something that is so tough and hard in its reality, that if it were not true then it would be better to find a simpler solution to the problem of making this present life bearable. Talking about truth isn't very modern, but it does happen to matter a great deal whether there is such a thing as absolute truth, or not.

He eyed her hungrily. "Now, eat your cake or whatever it is and try to be a good girl." "It's German apple puff, for your information. Have you tried it? It's delicious. Here." She leaned slowly across the table and fed him a bite from her spoon. He helped himself to a leisurely look at her décolletage as he opened his mouth and accepted. "Mm. That is good." "Told you so." Her eyes twinkled as she leaned back in her chair in leisurely contentment. "I thought you said a while ago you had no room left for the sweets." "I'm pacing myself. Besides---" She took another dainty nibble off her dessert spoon. "There were no corsets in the trunk of goodies your servants brought me, so, you see, I'm wonderfully free to make a glutton of myself." This little fact arrested his full attention. His stare homed in on her figure--- what he could see of it over the table. "You mean...?" "Indeed, Your Grace. Tonight, I go au naturel." She laughed like she enjoyed teasing him and took another remorseless bite of German apple puff. Rohan watched her with strange sensations of delight. God, she was a maddening woman. An unpredictable blend of innocence and passion. Intelligent, mercurial. Her prickly side amused him, but he liked her even better like this, open and relaxed. Uncorseted. In her scintillating humor, she threw off light like the candle glow as it played over the cut-crystal facets of their wine goblets. In short, she enchanted him. Maybe she had inherited some of her ancestor Valerian's magic. Rohan had a feeling he was doomed. He could sense a most unforeseen bond growing between them and did not know what to make of it. "Staring again, Your Grace?" "I've just decided you are rather naughty. And I like it." She shrugged. "You said we were celebrating. Anyway, it's your fault. If you wanted me to behave, you shouldn't have made me try so many wines." "Why on earth would I want that?" he asked softly. "Hm." She caught a bead of condensation running down the shaft of her narrow champagne flute on her fingertip and brought it to her lips. Damn, but just watching her got him hard.

Finally, it is my turn. It is 8 o’clock, and I have been waiting for six hours. It doesn’t seem like a long time because my mind has been flying from the oranges in front of me to my brother and then back to the oranges. I hand over the money I was going to spend on the movie and watch each orange being thrown into my bag. I try to count them, but I lose their number. I am drunk with the idea of oranges. I put the bag inside my coat, as if I want to absorb their warmth. They aren’t heavy at all, and I feel that this is going to be the best Christmas of my life. I begin thinking of how I am going to present my gift. I get home and my father opens the door. He is amazed when he sees the oranges, and we decide to hide them until dinner. At dessert that night, I give my brother the present. Everyone is silent. They can’t believe it. My brother doesn’t touch them. He is afraid even to look at them. Maybe they aren’t real. Maybe they are an illusion, like everything else these days. We have to tell him he can eat them before he has the courage to touch one of the oranges. I stare at my brother eating the oranges. They are my oranges. My parents are proud of me.

brilliant discoveries of your own two or three days after I have made them myself all that kind of thing? Because it all helps." "My dear Tony," said Bill delightedly, "need you ask?" Antony said nothing, and Bill went on happily to himself, "I perceive from the strawberry-mark on your shirt-front that you had strawberries for dessert. Holmes, you astonish me. Tut, tut, you know my methods. Where is the tobacco? The tobacco is in the Persian slipper. Can I leave my practice for a week? I can." Antony smiled and went on smoking. After waiting hopefully for a minute or two, Bill said in a firm voice: "Well then, Holmes, I feel bound to ask you if you have deduced anything. Also whom do you suspect?" Antony began to talk. "Do you remember," he said, "one of

SAFFRON SUMMER COMPOTE Compote de Pêches aux Safran A few threads of saffron add depth--- maybe even a little fancy-pants--- to this summer compote. I make mine with a mix of white and yellow peaches and juicy nectarines, whatever I have on hand. Top your morning yogurt, layer in a parfait, or serve with a slice of pound cake and a dollop of crème fraîche. When I get my canning act together, this is what I'm going to make, jars and jars of golden days to last me through the chill of winter. 2 pounds of slightly overripe fruit (a mix of peaches, nectarines, and apricots) 1 tablespoon of raw sugar 2 good pinches of saffron Cut the fruit into 1-inch cubes. I don't especially feel the need to peel. In a heavy-bottomed saucepan, combine the fruit and sugar. Bring to a boil, stir in the saffron, and let simmer over low heat until thickened and slightly reduced; mine took about 40 minutes. Serve warm or cold. Serves 6-8

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.

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.

I'm not, Madison Kate. Have you heard you scream? I feel like I had a heart attack and an aneurysm all at once. So sit here and eat some sugary desserts while I convince myself that you're okay. Again.

And with one final bite of the most eye-opening dessert date I may have ever had, I realized this feeling had a name: discontentment. He shows up at your doorstep just like mine, eager to step inside and make himself at home. But instead of only coming for short visits on rare occasion, he refuses to leave, spreading his baggage everywhere, filling up corners of your space that you thought you’d locked up to this odious intruder. He comes. He lingers. He robs you of your years. Then before you know it, you’ve missed out on the joys in the journey, the growth that comes from battling through the difficulties, the sweet and savory experience of creating the memories. I snapped out of my momentary trance and looked down at my plate. No more full bites left. Just chocolate syrup lacing the bottom, along with tiny crumbs of spongy cake dotted with miniscule dollops of whipped cream. With new resolve I started scraping up everything I could salvage, not wanting to leave behind any part of this delicious experience. Mmmmm. It had been worth all the hard work. Tasted just as good as the first. Glad I didn’t miss anything on my plate. Promising never again to miss anything in my life.

We all understand the value of sacrifice, even if that only involves setting aside dessert so as to lose weight, or putting money in the bank so as to later buy a house. Progress or achievement in any arena requires choices that often oppose what one feels like doing. The trick in truly succeeding with this in the long run is locating enough depth of feeling that the experience of conflicting desires dissolves. For that to happen, one has to learn how to think emotionally and physiologically.

You didn’t explain why you want to be a teacher.” “I just do.” “No, I sense a story behind it. Tell me and I’ll share my dessert.” “What types of dessert do they serve?” “Awesome cannolis.” I just stared at Cooper who frowned. “Don’t tell me you’ve never had a cannoli.” When I shook my head, he sighed. “Man, we could have fun, Farah. I’d show you a million things. Not necessarily sophisticated things, but cool shit nonetheless. Hell, I bet you haven’t even seen the Grand Canyon.” “We drove past it once.” Cooper smiled softly then reached across the table and caressed my bottom lip. As soon as he pulled away, I wiped my lips self-consciously. “Did I have gunk on them?” A smile spread across his lips and he shook his head. “You’re gorgeous.” “My lips?” “And those eyes. Hell, every inch of you makes my jeans too snug.” “I feel like a princess now.” Cooper laughed for a minute then sat up with a jerk. Snapping his fingers, he pointed at me. “You know what I forgot to ask?” When I shook my head, he continued, “Why did you want to be a teacher?

This is not what I had planned for dessert, Louisa Windham.” Sir Joseph murmured the words near Louisa’s ear, though she was too enchanted with the feel of his weight above her to argue. “I’ve never wrestled with a grown man before.” “You had the element of surprise to aid you. When you are my wife, I will not be so easily subdued as to end up on my own hearth rug, regardless of the astonishing pleasures to be found there.” Louisa concluded she’d subdued him thoroughly, for he did not move off her where she lay on that rug. “Joseph, did you just use your tongue—?” “I’m tasting you, seeing if you savor of the Christmassy scent you’ve teased my nose with on so many occasions.” His voice had taken on a purring quality, the sound of it curling straight down beneath Louisa’s belly to places low and sweet. “I believe I will enjoy being married to you, sir.” “Hush.” He traced the curve of her ear with his nose, which made her shiver wonderfully. “I’m wrestling with my conscience—and, madam, I intend to emerge victorious from at least one struggle this evening—though be assured you shall enjoy certain parts of being married to me a great deal.” “One hoped that would be the—oh, Joseph…” He’d shifted, wedged his body more tightly into hers so she could feel his arousal. “The lady falls silent. Surely, the season of miracles is upon us.” Louisa