Desserts Girl Quotes

More like a chocolate molten lava cake. A dessert so sinful, so luscious, so filled with inner heat it made a girl want to lick each and every crumb right off the plate. That was Jack Pallas.

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.

Well, what did you have for lunch?” I snapped. “Surely that’s not top secret superhero information.” “Steak with mashed potatoes and a side salad,” Striker replied. “And a piece of chocolate cheesecake for dessert.” I gave up on conversation after that. I was too jealous of the cheesecake to continue.

Music, I'd heard him say, was like dessert. He could live without it, but life just wasn't as good.

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

Girls are for dessert.

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

They thought more before nine a.m. than most people thought all month. I remember once declining cherry pie at dinner, and Rand cocked his head and said, 'Ahh! Iconoclast. Disdains the easy, symbolic patriotism.' And when I tried to laugh it off and said, well, I didn't like cherry cobbler either, Marybeth touched Rand's arm: 'Because of the divorce. All those comfort foods, the desserts a family eats together, those are just bad memories for Nick.' It was silly but incredibly sweet, these people spending so much energy trying to figure me out. The answer: I don't like cherries.

Absolutely not. What do you think? That I’m made of money? You can order off the two-for-twenty menu, and if you’re a good girl and eat all your dinner, maybe I’ll splurge and get you a molten chocolate cake for dessert.

That night, when SanJuanna had cleared the main course and brought dessert in, my mother called for quiet and said, "Boys, I have an announcement to make. Your sister made the apple pies tonight. I'm sure we will all enjoy them very much." "Can I learn how, ma'am?" said Jim Bowie. "No, J.B. Boys don't bake pies," Mother said. "Why not?" he said. "They have wives who make pies for them." "But I don't have a wife." "Darling, I'm sure you will have a very nice one someday when you're older, and she'll make you many pies. Calpurnia, would you care to serve?" Was there any way I could have a wife, too? I wondered as I cut through the browned C and promptly shattered the entire crust.

I’m going to make you come all over my tongue. You got any objections, Mouse? Or will you be a good girl and let Daddy taste his favorite dessert?

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

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

Trina and her consultants will be here by four to start setting up.” “Joy and—what? Who? Trina? Why? What have you done?” “You said no silly games, and no strippers,” Peabody reminded her. “We’re doing the full-out girl party. Champagne, decadent food, body, hair, face treatments. Chick-vids, presents, gooey desserts. Big girl slumber party, followed by champagne brunch tomorrow.” “You mean . . .” The shock was sharp and cruel, a stunner blast against the heart. “Overnight? All night into tomorrow?” “Yeah.” Peabody grinned around her carrot. “Didn’t I mention that?” “I have to kill you now.” “Uh-uh. No games, no strippers. Those were your only rules.” “I’ll find a way to hurt you for this.

And can we get a tarte normande, the kind you used to love as a little girl?" The mere mention has my mouth watering and my heart aching. I can almost taste the tarts my mother used to make, with apples from the trees in our garden, loads of freshly grated cinnamon, and a dollop of whipped cream on top. "And can we look for treasure on the beach?" "Yes, sweet child." "And can we throw rocks in the water and look for starfish in the tide pools?

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?

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

Rachel Doricko's grandmother wonders if people will ever live on other planets. It doesn't seem so far-fetched. Building a city in the dessert seems like an equally impossible challenge, and here she is, with her girl-boxer granddaughter, at a youth women's boxing tournament, sleeping in what looks like uninhabitable land.

The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice. Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear.

With their purchases in boxes the girls strolled down the street to a Spanish restaurant. Here they ate a delicious lunch of tacos and spicy chili. For dessert they had iced fresh fruit. Bess sighed. “Umm, that was super.” Afterward, they walked to a wide street beside a park where an outdoor painting exhibition was being held. The group stopped now and then to admire and compliment the artists who sat beside their work.

As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables.

Violent men unknown to me have occupied my mind all my adult life—long before 2007, when I first learned of the offender I would eventually dub the Golden State Killer. The part of the brain reserved for sports statistics or dessert recipes or Shakespeare quotes is, for me, a gallery of harrowing aftermaths: a boy’s BMX bike, its wheels still spinning, abandoned in a ditch along a country road; a tuft of microscopic green fibers collected from the small of a dead girl’s back.

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?

back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and whipped vanilla creme fraiche. I've perfected a new carrot cake, adding candied chunks of parsnips and rum-soaked golden raisins to the cake and mascarpone to the frosting. And my cheeky take on homemade Pop-Tarts will be available in three flavors- blueberry, strawberry, and peanut butter and jelly- and I've even ordered fun little silver Mylar bags to pack them in.

During dessert, he took out a little box and gave it to Bernadette. Inside was a silver locket with a yellow photograph inside, of a severe and disturbed-looking girl. “It’s Saint Bernadette,” Elgie said. “Our Lady of Lourdes. She had visions, eighteen in all. You had your first vision with Beeber Bifocal. You had your second vision with the Twenty Mile House. Here’s to sixteen more.” Bernadette started crying. I started crying. He started crying. The three of us were in a puddle when the waiter came with the check.

Around the room, the traditional thirteen desserts of Christmas are stacked on glass dishes like pirates' treasure, gleaming and lustrous in topaz and gold. Black nougat for the devil, white nougat for the angels, and clementines, grapes, figs, almonds, honey, dates, apples, pears, quince jelly, mendiants all jeweled with raisins and peel, and fougasse made with olive oil and split like a wheel into twelve parts- And of course there is the chocolate- the Yule log cooling in the kitchen; the nougatines, the celestines, the chocolate truffles piled onto the counter in a fragrant scatter of cocoa dust.

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

Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting on him; someone else might swoop in and steal his prize." This man is insufferable. "I'm neither a princess nor a prize, nor a girl if you want to be specific about it." "I notice you didn't mind my calling you beautiful." The waitress comes over and asks what he would like. I begin to tell her he isn't staying, but he talks right over me. "The three-wine flight and a slice of the chestnut cream cake, please." Damn his eyes! That was the dessert I was most interested in: layers of chestnut cream, apricot glaze, and dark chocolate ganache.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

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.

Suddenly, opposite the Théâtre des Variétés, I saw a profile to my liking. A good head and a full figure. I was charmed, and said ‘By Jove! What a fine girl!’ “It only remained for me to see her face. A woman’s face is the dessert, while the rest is ... the roast. “I hastened on and overtook her, and she turned around suddenly under a gas lamp. She was charming, quite young, dark, with large black eyes, and I immediately invited her to supper. She accepted without any hesitation, and a quarter of an hour later we were sitting at supper in my lodgings. ‘Oh, how comfortable it is here!’ she said as she came in, and she looked about her with evident satisfaction at having found a supper and a room on that bitter night. She was superb, so beautiful that she astonished me, and her figure fairly captivated me.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

How was Houston?" I asked as he set me down. Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about." 'What was your favorite bite?" I asked. "Savory or sweet?" he asked, grinning. "Savory first, then sweet," I said, grinning back. "Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not. "That sounds delicious. And the best dessert?" "Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better." "Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans." "That's my girl, the master of combining unusual flavors.

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

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

YOU ARE THE BOSS. Hosting is not democratic, just like design isn’t. Structure helps good parties, like restrictions help good design. Introduce people to each other A LOT. But take your time with it. Be generous. Very generous with food, wine, and with compliments/introductions. If you have a reception before people sit, make sure there are some snacks so blood sugar level is kept high and people are happy. ALWAYS do placement. Always. Placement MUST be boy/girl/boy/girl, etc. And no, it does not matter if someone is gay. Seat people next to people who do different things but that those things might be complementary. Or make sure they have something else in common; a passion or something rare is best. And tell people what they have in common. Within each table, people should introduce themselves, but it must be short. Name, plus something they like or what they did on the weekend or maybe something that can relate to the gathering. For dessert, people can switch, but best to have it organized: tell every other person at the table to move to another seat.

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

About a mile beyond Tumbleweed he parked in a grove of willow trees beside a narrow stream. The grounds were set with many long wooden tables and benches, and overhead were strings of small electric lights. “Come on, gals,” said Tex. “We’re goin’ to put on a big feed!” He led them toward a long serving table. Four men passed by, each carrying a shovel bearing a big burlap-wrapped package. These were dumped onto the table. “There goes the meat,” said Bud. “It’s been buried in the barbecue pit since last night.” “Cookin’ nice an’ slow over hot stones,” Tex added. “When the burlap fell away, the fragrance of the steaming meat was irresistible. All the girls enjoyed generous servings, with a spicy relish and potato salad. By the time they had finished their desserts of ice cream and Nancy’s chocolate cake, the colored lights overhead came on. A stout middle-aged man mounted the dance platform in the center of the grove and announced that he was master of ceremonies. Seeing Bud’s guitar, he called on him for some cowboy songs. Bud played “I’m a Lonesome Cowboy,” and everyone joined in enthusiastically. He followed with a number of other old favorites. Finally he strummed some Gold Rush songs, including “Sweet Betsy from Pike.

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

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

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

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.

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

Watching a fat girl eat dessert is like seeing an alcoholic get drunk.

said. Karen inhaled deeply and blew until there was no more air in her lungs and smoke filled the room but there wasn’t a single candle still burning. “Never underestimate the power of a strong woman,” she said breathlessly. “Amen,” Hannah murmured. Kim motioned toward the bar. “Momma’s choice tonight. Mexican buffet, which comes before cake.” “Not for me. I’m having a slice of that cake right now. It’s my birthday and I want dessert first. Momma always let me do that on my birthday when I was a little girl,” Karen said. “Yes, I did, and if you want your cake first tonight, then have at it,” Hannah agreed. “Well, I’m getting into those tacos,” Edith said. “Y’all have to try my watermelon salsa. I hadn’t made it in years, but it turned out pretty good considering that the watermelon wasn’t as good as I like it to be.” “What’s in it?” Sue asked.

Starla, when you work in a restaurant, it’s not called ‘pie with ice cream on top.’ It’s called pie a la mode. Try saying it one time.” “A-la-mo,” she pronounced. “There’s a good girl,” Darius said, grinning. “The next time you ask a customer if he wants some dessert, you ask him if he wants pie Alamo.

Must have made for interesting family arguments," said Richard. "Young lady, since you insist on breaking the known laws of physics, there's no dessert for you tonight." Dr. Knowbokov shrugged. "She had an answer for that." "Oh?" "She said it wasn't her fault I didn't know all the laws of physics.

Although she was at an age when in England girls are in the schoolroom and come down to dessert, this 'child of the wilderness' had more courage, discretion, and power of mind than many a woman of mature age nurtured in idleness and luxury, with minds carefully drilled and educated out of any originality or self-resource that nature may have endowed them with.

Mmmhmm, you don't even like your little sister and brother—" "Well… that's true, but I do love them. And someday, when they aren't four-year-old aliens, I may even come to like them. So what do you say? Please… please… please?" "Okay, okay… we'll go to Grampa's workshop tomorrow, and we'll open the box there." Patti clapped her hands. "Sweet! And I promise, Carly, not even if someone ties me up and tortures me by eating all of my fave desserts in front of me, I - will - not – crack." She zipped her lips and threw away the key.

The right pH is absolutely critical for optimum health. Innumerable factors, including pollutants, physical and psychological stress, negative emotions, prescription and non-prescription drugs, all push our bodies toward acidity. Our bodies are clever and keep a reserve of “alkaline buffers” on hand, including sodium, calcium, potassium, and magnesium (the minerals best suited to neutralize acids).

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

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down.

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.

Large fountain glasses arrived at our table, layered with sweet beans, caramelized saba bananas, jackfruit, palm fruit, nata de coco, and strips of macapuno topped with shaved ice, evaporated milk, a slice of leche flan, a healthy scoop of ube halaya, and a scattering of pinipig, the toasted glutinous rice adding a nice bit of crunch. This frosty rainbow confection raised my spirits every time I saw it, and both Sana and I pulled out our phones to take pictures of the dish. She laughed. "This is almost too pretty to eat, so I wanted to document its loveliness before digging in." "This is for the restaurant's social media pages. My grandmother only prepares this dish in the summer, so I need to remind our customers to come while it lasts." "How do we go about this?" Rob asked, looking at his rapidly melting treat in trepidation. "Up to you. You can mix everything together like the name says so that you get a bit of everything in each bite. Or you can tackle it layer by layer. I'm a mixing girl, but you better figure it out fast or you're going to be eating dessert soup." We all dug in, each snowy bite punishing my teeth making me shiver in delight. I loved the interplay of textures---the firmness of the beans versus the softness of the banana and jackfruit mingling with the chewiness of the palm fruit, nata de coco, and macapuno. The fluffy texture of the shaved ice soaked through with evaporated milk, with the silky smoothness of the leche flan matched against the creaminess of the ube halaya and crispiness of the pinipig. A texture eater's (and sweet tooth's) paradise. "This is so strange," Valerie said. "I never would've thought of putting all these things together, especially not in a dessert. But it works. I mean, I don't love the beans, but they're certainly interesting. And what are these yellow strips?" "Jackfruit. When ripe, they're yellow and very sweet and fragrant, so they make a nice addition to lots of Filipino desserts. They were also in the turon I brought to the meeting earlier. Unripe jackfruit is green and used in vegetarian recipes, usually.

Okay, first there are the angels on horseback and devils on horseback." Blake shakes his head. "Remind me what those are?" "An English thing. Angels on horseback are baked oysters wrapped in bacon. Devils are the same thing with dates instead of oysters." Blake nods. "Got it. What else?" "I'm going to slow-cook the barbecued ribs and serve them as 'skeleton ribs,' and I'll serve up the calamari tentacles as 'deep-fried spiders.' Then I'll roast the shrimp and arrange them in glasses of ice to look like claws or fingers, which people can dip into a 'Bloody Mary' cocktail sauce. And I'll scatter platters of deviled eggs around the living and dining rooms." "Think that'll be enough food?" "Definitely, I'll throw some cheese and crudités into the mix, too. Oh, and dessert- spiced devil's food cupcakes and blood orange sorbet.

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

I hope you appreciate how much I’m willing to sacrifice my pantsless time to see you, Bluebell. We can order steak for dessert, right?

I've never known anyone with the capacity for sugar that Adeena has. She'd demolished her waffles, which she'd drowned in syrup, and then ordered a slice of triple chocolate tuxedo pie, another sugar bomb. If I ate the way she'd did, I'd have lost a foot to diabetes by now. Martha slid our desserts in front of us, and Adeena and I hummed in appreciation after taking our first bites. The lemon icebox cake was cold and creamy, with a background sweetness and a whole lot of tang. As I often did when sampling delicious desserts, I tried to deconstruct what was in it. Graham crackers, cream cheese, whipped cream, and a ton of lemon curd seemed to be the basis of the recipe. Similar to the ginger calamansi pie I'd made, but simpler and no-bake, if I decided to buy the graham crackers instead of making my own. Definitely worth experimenting with, as I had a jar of calamansi curd tucked away in the fridge just begging to be used. I made a note on my phone later, maybe as a summer offering. As per usual when eating out, Adeena and I swapped plates so we could taste each other's desserts. "What do you think, girls?" I grinned at Martha. "Delicious. I love how the lemon cake is sweet and tangy, but you don't go too far in either direction." Adeena added, "It's the perfect counterpoint to my chocolate pie, which is divine, by the way. Rich, creamy, and so satisfying.

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.

Megan was over at the Morgan brothers’ house, having a casual dinner with Drew and his brother, Alan. It was casual in the sense that there were only three courses and no ice sculpture. When Alan left the room to get dessert, Megan said, “If you don’t give me whatever’s in your pocket, I’m going to reach in there and grab it myself.” He got a devilish grin and threw his hands in the air. “Help yourself!” She reached in and found a ring. Not an engagement ring but a ring with a large stone in the middle. A cheap-looking stone. Megan frowned. “Is this plastic?” “It’s a mood ring,” he said. “I bought it at a carnival when I was a kid. I wore it to school once because I thought it was cool. I got my first black eye that day.” “You got bullied?” “Not exactly. The guy who punched me once got two right back.” She handed the ring back. “You can wear it now, if you want. You’re an adult. Nobody’s going to beat you up.” She made a fist and punched her palm. “Not if they don’t want me to tag in and finish the match.” He put the ring back in his pocket. “Never mind,” he said. She put her hand in his pocket and grabbed the ring back. “Don’t tell me to never mind. Why do you have this? Were you going to give it to me?” “I thought it would be funny,” he said. “You’re reading all those books Feather recommended, and you’re doing that thing where you name your emotions. I thought it would be funny if you had a mood ring to help you with that.” She tried on the ring. The only finger it fit was her ring finger, so she left it there. “I like it,” she said. “It’s not very funny, though. It’s actually kind of…” She was at a loss for words. It had been happening a lot lately. Coming up with words to describe feelings was much harder than being crass or sarcastic. “Romantic,” Drew said. “Yeah. I guess you’re right. It’s romantic.” She leaned over and gave him a kiss on the cheek. “Plus, now I know your ring size,” he said. They both looked down at her hand. She looked away. “For the future,” he said. “Relax. I don’t mean right now.” She looked at the ring again. It was changing colors. “It’s working,” she said. “It’s a heat-sensitive compound,” he said. “It doesn’t really tell you someone’s mood, just how warm their fingers are.” “But finger temperature means a lot,” she said. “I’ve been reading about the nervous system, and how everything works together in all these different feedback loops. When someone’s stressed, their hands get cold. Or when their hands get cold for some other reason, they might feel stressed and make up a story about why they feel that way. People make up a lot of stories to explain how they feel because it’s so confusing to not know, and sometimes we’d rather think it’s because of something bad than not know at all.” He looked down at the ring, which was still changing colors. “I had no idea.” “I’ll have to come into your clinic and give you some tips for putting your patients more at ease.” “You can’t do that,” he said. “It would really cut down on the screaming, which I have grown to love.” He gave her his mad scientist cackle. “You are so weird.” She kissed him again.

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

Attract women like that. I’ve got the hot new bod. And yet that girl’s not coming after me.” Zoe eyed his plate warily. “Maybe it’s because you’re eating s’mores with bacon in them.” Murray had, in fact, combined bacon with chocolate, marshmallow, and graham crackers. And then he’d sprinkled gummy bears on top. “Don’t knock it till you’ve tried it,” he said. He attempted to take a bite, but the entire concoction collapsed in his hand, leaving him with a huge brown smear down the front of his Farkle Fiesta T-shirt. “Yeah, it’s hard to see why the girls aren’t beating your door down,” Zoe said sarcastically. “It looks like you wiped your butt with your shirt.” Murray didn’t bother to argue—or to clean his shirt off. Instead, he returned to the dessert bar to rebuild his sandwich.

Welcome to the first dinner of this academic year, we shall start as we always do by saying the witches’ creed,' Miss Moffat said. As she began to speak, the other witches joined in: 'Witches old and witches young owls and bats and black cats too. Come together in this castle to bring out the best in you. With perfect love and perfect trust we learn the spells and witches' rules. Acting for the good of all now let’s eat in this great hall.' Charlotte looked at Stef, and they exchanged awkward glances because everyone else around them seemed to know the words to the creed, including Gerty and even Alice, although she only joined in on the last few sentences. Charlotte knew that she'd need to learn it for next time so that she didn't stand out and reminded herself to ask Gerty to teach it to her and Stef later. As soon as the witch’s creed had finished the bats flew into the room carrying bowls of broth and baskets of bread rolls. They went to the teacher's table first before they brought in food for the girls. Charlotte watched, and she was incredibly impressed as two bats quickly but precisely placed the bowl of orangey red broth down in front of her. On seeing Stef begin to eat and Gerty grab a roll out of the basket in front of them, she also took a roll and then placed her spoon into her broth. Picking up the silver goblet in front of her, she saw that it was now full of cranberry juice, even though she was sure it had been empty when she'd first sat down. The main course was a selection of steamed meats, and freshly cooked vegetables and dessert was an array of fruits and mini cakes that the bats brought in on three-tiered stands. The food was so delicious that even Alice hadn't complained once, although when Charlotte thought about it, she realized that Alice hadn't said anything since she'd sat down. When everyone had finished eating Molly stood up and said 'luculentam' as she waved her wand. All the dirty dishes, goblets and cutlery immediately vanished, and the tables were perfectly tidy. 'I so need to learn that spell,' Stef said, and Charlotte and Gerty nodded in agreement. 'Now that dinner is over it is your free time to do as you wish, may you use it wisely. I request the new students to stay behind, and Molly will give you a tour of the Academy. As for the rest of you, you're now free to leave,' Miss Moffat said. She got onto the broomstick that was floating behind her chair and led the rest of the teachers and older students out of the room. Charlotte watched as the room became quieter. Then she followed the others over to where Molly was standing in front of the platform, her blonde-hair now tied into bunches. 'I don't see why I need a tour, I know where my room is, and the meeting hall is easy to find. Surely servants should be on call to show me the remaining rooms as and when I need to see them,' Alice said, breaking her short bout of silence. 'This castle is huge, and I'm excited to see more of it,' Charlotte whispered to Gerty.

out on the grass. The four girls sat around Lise’s picnic basket. They unpacked their lunch. The basket was full of sandwiches and delicious tarts. For dessert, Anna had brought flangendorfers. “So, Anna, what’s it like to live in the castle?” Sigrid asked. She lived on a dairy farm. Every morning she got up early and milked the cows. Then she helped her

Is this the part where you tell me to order anything I want and it’s on you?” He scoffs. “Absolutely not. What do you think? That I’m made of money? You can order off the two-for-twenty menu, and if you’re a good girl and eat all your dinner, maybe I’ll splurge and get you a molten chocolate cake for dessert.

helps enormously to save the fun stuff for after they’ve taken care of their responsibilities. In my home, this means that screen time comes after my girls put away their backpacks, feed the cats, empty the dishwasher, and set the table. It could be that dessert happens after your child clears and wipes the table. Whatever it is for you, your parenting life will be easier if you establish a culture of responsibilities before privileges. Please don’t use this approach as a threat, as in: “If you don’t do , you won’t get .” Instead, think of it as, “First we do [responsibility], then we do [fun thing].

Ah. So you were crazy for desserts even then?” I kept a straight face. “They had ovens in the old days? Did those exist in prehistoric times?” He narrowed his eyes. “You think you’re funny?” “Yes.” “One day,” he threatened. “One day, I won’t let that pass.” I picked up the dishes and stacked them on the tray. “So you keep saying.” He caught me in the kitchen, pressing against me, his chest to my back. “As soon as you beg, I’ll show you, Little Bee. I’ll take you so good and so hard, you won’t remember your name. And every time you call me old man, I’ll fuck you again. Until you’re screaming my name. And I’ll keep going. I’ll fuck you until one of us passes out from exhaustion.” He bit down on my earlobe, brushing my nipples with his thumbs as he cupped my breasts. “And my stamina is strong, little girl.

They stood on the platform, and I got on the train and found them again through the window. I felt guilty almost straightaway, looking at them from a distance, and thinking about the stocking Mum still put at the end of my bed, the dessert wine Dad got because I liked it, my new jumper that exactly matched my eyes, and wondering why, when it would cost me so little now, I found it so hard to be kind. They waved, and the train pulled away.

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

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

Mounds of toasted coconut cling to the side of the cake, held in place by the fluffy cream cheese frosting. Beneath the frosting lies a moist and fragrant cake bursting with carrots and cinnamon and golden raisins, stuffed with a gooey caramelized pecan filling. It is, in my eyes, a dessert approximating perfection. "A thing of beauty," Rachel says, twirling the cake stand by its base.

A mischievous smile spread across Gloria’s face. “We could finish it off with a pile of cow poop for dessert.” Ruth waved a hand in the air, her eyes never leaving the computer screen. “Sure.  Whatever you want to eat is fine with me.” Gloria grinned.  This was fun.  “Then, we can pull the rocket ship from the barn and fly to the moon.” “This is your place, Gloria.  We can do whatever you want,” Ruth agreed.

Now, no one likes to grill more than I do. But everyone in the business knows there's a huge difference between grill and sauté. Grill guys- and by no means would I want to imply that grilling isn't an art- but grill guys tend to be the cavemen of the kitchen. The guys who don't possess much in the way of artistic flair but can give you a perfectly pink tenderloin of venison after sprinkling it with salt and pepper, searing it, and poking it a couple of times. These are not the men for delicate seasonings and sauce making. They stick to the meat, mostly. And they can take a lot of heat. Sautéing is the highest station in the kitchen, below the sous chef and chef. And I, for one, goddammit, have piled enough skyscraper salads to be given consideration. I'm not working my way up the kitchen ladder for my goddamn health. I know all too well the sting of vinegar in an open cut. Oh yes, that salad you're eating as a light appetizer? My bare hands have massaged dressing into every leaf. Lettuce loves me. But I've got ambition and, I don't mind saying, a decent palate. I believe I'm capable of executing the finer sauce nuances. I want to start my own place. I want to be The Chef. And the only way to do this (aside from buying a place outright) is by becoming the greatest cook I can be. Which means kicking ass on the line, not just salads and desserts. These are my hopes. These are my dreams.

may have the story wrong.” John stared at her for several seconds before he turned to his parents. “Why is she backing up? What’s going on here?” Griff looked at his wife. “Camille, I can’t believe you told Lucy that story.” “I didn’t! Some of the girls got carried away and told it before I could remember to stop them.” John glared at his parents. “I don’t think it’s fair for Lucy to know the story when I don’t.” “I think it’s time for dessert,” Camille announced. “I’ll help you clean up before you serve,” Lucy said, getting up, grateful for the interruption. “No, Lucy, you need to rest. I’ll help her serve.” Without pausing, John got up and began clearing the table. “Does that mean he’s forgotten?” Lucy whispered to Griff when the others had left the table. “I don’t think so,” Griff replied. “What can we do?” “You could stop whispering behind my back,” John pointed out from behind them. Lucy flushed bright red. “And, no, I haven’t forgotten. We’ll continue the discussion during dessert.

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

After escargots swimming in garlic butter, steak with the crispiest, thinnest fries imaginable, and simple salads of butter lettuce in a peppery Dijon vinaigrette, we share a cheese course, followed by a trio of desserts: lemon tart for me, blueberry bread pudding for Jean, and a poached pear for Ruth.

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

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

But then his tongue moved over me and started to lick the whipped cream over my sex, making my legs fall open, swiping the creamy coolness down and over my cleft, making a long, ragged moan escape me, dragging a rumbling sound from his chest that made another rush of wet pool as his mouth closed over my clit and sucked hard. Then he devoured me, drove me up fast and unrelenting until the orgasm started to crest, seeming to start at the base of my spine and exploding outward until it took over whole body, making me cry out his name as he took possession of my clit and sucked it in pulses as the waves washed over me, dragging it out, intensifying everything. As soon as the waves lessened, he released me and licked a line back upward, taking the whipped cream off my breasts then pressing up to balance over me, wicked look in his eyes. "Tell me." "Tell you what?" I asked, brain nothing but sparking misfirings right then. He smiled at that, either delighted with his prowess or glad to torture me more. Or, more likely, both. I grabbed the can of whipped cream as I moved to straddle him, watching as his eyes went knowing just a second before I started making a line down his stomach with the cream, then down the little happy trail, over his balls, and then up the underside of his cock until there was a large amount on the swollen head. Then I tossed the can to the side and gave him a smile before ducking my head and starting my path down, deciding that while foreplay was always good, it was infinitely better with food involved as my tongue licked the cream off his balls then his shaft before closing my lips around the head and licking it off from there as well, making Brant let out a deep, primal groan that spurred me on, made me work him faster, deeper. "Maddy..." he warned, but I didn't need a warning. I wanted to make him come. I wanted to give him the selfless orgasm he gave me. "Fuck," he growled, his hand crushing into the back of my head as he came down my throat. I worked him for a long moment before letting him slide away, looking up at him to find an intense weight in his gaze. "From now on, we only ever eat dessert off of each other," he said a second later, his hand going under my chin and pulling me until I moved to straddle him, bringing my face close to his. "I can get behind that plan," I agreed with a smile before he yanked me forward and our lips crashed together. It wasn't a slow, sweet, post-orgasm kiss. It was still wild, hungry, primal. It said we weren't done. "Come on," he said when he pulled away, a little out of breath. "Let's go take a shower. That was hot as fuck but we're both sticky now." Thank God. I didn't want to complain, but every time I moved, my skin got stuck to his skin and it was weird and decidedly unsexy. I went to move off him, but his arms went to slip around my lower back, holding me to him as he stood and started walking around the house. Then up the stairs. I was generally not the kind of girl who got carried around. I was fit, sure, but I was tall and leggy and most guys wanted to carry around the short, lithe little women. But since Brant was a huge wall of muscle, he didn't seem bothered by my height and less than dainty limbs. He set me on my feet outside the shower and reached in to put the water on, water I knew would take a couple of minutes to warm up. But he stepped in regardless, cursing at the cold spray. "Yeah, I think not," I said when he looked at me expectantly. I should have known to step away. I really should have. But I didn't and the next thing I knew, he was yanking me in with him, making me let out a string of incredibly unladylike curses before I felt the water get warmer against my back.

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.

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.

After finishing their main course and dessert, she and Cady prepared her extra dish. Sophia had decided to make the girls' favorite dinner- beef tenderloin with peppercorn sauce. Soon enough they were plating and rushing back and forth to the huge banquet table set up in the courtyard. Pouring wine and adjusting garnishes and offering smiles to the judges. The ambience of this meal was Sophia's idea of romance. The table was draped with ivory linen and topped with glass jars of flowers. Bouquets of Rosa rugosa and Queen Anne's lace were nestled among votives and bottles of wine. The local glassblower had provided an assortment of pottery dishes and hand-blown goblets. Strands of white lights dangled from the surrounding trees. She and Elliott and the girls plated together, having reached some sort of exhausted Zen state. Emilia scooped the risotto, Elliott placed the salmon on top, Sophia added the three tiny sides shaped with a round cookie cutter. Elliott drizzled his sauce onto the final product. He brushed his shoulder against Sophia each time, needing that physical connection. The plates looked exquisite, artistic. Perfect. She tried to ignore the overwhelming stress of the moment and focus on the food. Cady and Emilia added garnishes- fresh herbs and flowers. And Cady had a whole sheet of candied violets ready to sprinkle on their dessert. It made Elliott laugh and tease them all about being a family of garden sprites. When they finally got to the head of the table and faced a sea of critics, Sophia felt confident about their choices. They'd prepared a beautiful meal that successfully showcased Elliott's love for Scottish tradition, local Vermont products, and the Brown family's love of fresh vegetables and herbs. All the components meshed together into one cohesive meal.

Music, I’d heard him say, was like dessert. He could live without it, but life just wasn’t as good.

I glanced down at the menu, relieved that although I hadn't taken a French class since my sophomore year in college, I still recognized most of the words. Chartier's menu is full of classics: steaks and chops, grilled sea bass with fennel seed, sweet chestnut purée, and wine-soaked prunes. What girl could resist the charm of a restaurant that allows you to order a bowl of crème chantilly- simple whipped cream- for dessert?

Moving into the Jackson’s house was as easy as returning home after a long vacation. The night of my arrival, Andrea and Richard invited Mrs. Williams to stay for dinner. Andrea prepared a delicious home cooked meal of crispy roast chicken complete with gravy and a variety of freshly baked vegetables. This was followed by a home-made apple pie with creamy vanilla ice cream. I thought I was in heaven over Andrea’s cooking and could not resist her offer of a second helping for dessert.

The women of Venice are far more capable than most men realize,” she snapped. If the room got any colder, Cass would have to ask one of the servants to bring her a cloak. Agnese cleared her throat to speak, but to Cass’s amazement Luca cut her off. It was like he’d completely forgotten her aunt was at the table with them. His voice rose and his face reddened again, but this time not from embarrassment. “I am well aware that many women believe themselves to be stronger than they are. They might believe, for example, that it is a fully rational thing to go gallivanting around the city alone at night. They believe that they are playing a game--they have no idea how high the stakes really are.” Cass had never seen Luca show this much emotion, and it was both fascinating and frightening. A chill zipped up her spine. Was he threatening her? She forced herself to maintain eye contact. “You are not my husband yet,” she said softly, but with force. “And I do not have to listen to you.” Luca’s fork fell to the table with a clatter. “Then you are a sillier girl than I thought,” he burst out. “And I would urge you to be more careful. Where have you been spending your time, Cassandra?” “One might ask the same question of you,” she said. Both Siena and Madalena had claimed to have seen him on the Rialto. They couldn’t both be mistaken. Her eyes narrowed. “How long have you really been in Venice, Luca? You told me you had just arrived, but you were seen in the city more than a week ago! How do you explain that?” “All I have done since arriving in Venice is attend to your safety.” Luca flung his balled-up napkin onto his untouched dessert plate. “What you don’t know can hurt you, Cass.” He pushed his chair back abruptly from the table. For a second, no one said a word. The outburst had startled even Agnese into silence. Cass was sure that the servants were taking in every word. Luca seemed suddenly to remember that there were others in the room. He passed a hand through his hair. “I apologize,” he said stiffly. “I don’t know why I got so upset.” He brushed a few crumbs from his clothing as he stood. “If you will both excuse me, I have some reading I must complete.

Have you heard anything about the murder?” she asked Luca. “Dreadful, that poor maid floating up in the canal.” Luca had the crumbling dessert halfway to his lips. He placed it neatly back on his plate and rubbed both hands on his napkin. His whole body seemed to tense up. Cass set her fork down. She stared at Luca as she waited for him to speak. “I have actually heard rumors,” he said slowly. “There was some gossip in the city about it. There is talk of a gang roving the cemeteries at night…” The temperature in the room seemed to drop several degrees. Agnese finished the second half of her pastry and chased it with a big swallow of wine. “Satanists, if you ask me,” Luca added. Agnese bobbed her head in agreement. “The girl was strangled and then cut up like a chicken, they say. I’m not even sure San Domenico is safe anymore.” “I don’t see why everyone is suddenly so concerned,” Cass said. Even to her own ears her voice sounded strained. “Venice has always had more than her share of murders.” “Drunken brawls and knife fights,” Luca said. He stared back at her. Was it her imagination, or did she see a challenge in his eyes? “But not murders of this kind. And of innocent women.” Cass’s throat felt as though she had swallowed a chicken bone. “Why so interested, Luca? Don’t you have other, more important duties to which you should attend?” She downed half a glass of wine in one swallow. Her mind flooded with terrible thoughts. Did Luca somehow know about Falco? Had he been spying on her?

You are not my husband yet,” she said softly, but with force. “And I do not have to listen to you.” Luca’s fork fell to the table with a clatter. “Then you are a sillier girl than I thought,” he burst out. “And I would urge you to be more careful. Where have you been spending your time, Cassandra?” “One might ask the same question of you,” she said. Both Siena and Madalena had claimed to have seen him on the Rialto. They couldn’t both be mistaken. Her eyes narrowed. “How long have you really been in Venice, Luca? You told me you had just arrived, but you were seen in the city more than a week ago! How do you explain that?” “All I have done since arriving in Venice is attend to your safety.” Luca flung his balled-up napkin onto his untouched dessert plate. “What you don’t know can hurt you, Cass.” He pushed his chair back abruptly from the table. For a second, no one said a word. The outburst had startled even Agnese into silence. Cass was sure that the servants were taking in every word. Luca seemed suddenly to remember that there were others in the room. He passed a hand through his hair. “I apologize,” he said stiffly. “I don’t know why I got so upset.” He brushed a few crumbs from his clothing as he stood. “If you will both excuse me, I have some reading I must complete.” Cass turned to her aunt the second Luca disappeared into the portego. “What on earth do you suppose that was about?” she asked. “It appears that during his time in France, your fiancé developed a bit of a temper,” Agnese said mildly, as though Luca’s outburst were perfectly normal. She blotted her mouth with her napkin and signaled a servant to bring her a second pastry. “Let’s just hope he saves some of that passion for your wedding night.

Eat up, sweet one. And if you ask, I am sure Thrasius will make a pear patina tonight." Apicius's voice always held a special warmth when he addressed his daughter. "Please, Thrasius! I love it when you make the pears pretty!" I laughed at her description of the fruit, honey, and egg dish. I always added an extra layer of pears on top, and I had to admit, they did look pretty once they were cooked and shining with oil. "I would be pleased to make that for you, little Domina." Spontaneously, Apicata ran around the table and gave me a big hug.

For starters, no more doing your own shopping anymore because you buy nothing but crap. Cereal bars and cookies and cream desserts and all that, finito. I don't know what time you get up in the morning but from Tuesday on you have to remember that I'm the one who's feeding you, okay? Every day at three when I come home, I'll bring you a meal. Don't worry, I know girls, I won't give you duck confit or tripe. I'll make a good yummy little dish just for you. Fish, grilled meat, tasty veggies- stuff you'll really like. I'll make small amounts but you've got to eat it all or else I'll stop. In the evening I won't be here to harass you, but no snacking or nibbling! I'll go on making a big pot of soup at the beginning of the week for Philou the way I always have, and that's it. The idea is to get you hooked on my food. So that every morning you'll get up wondering what's on the menu. I don't promise it'll be utterly amazing every single time, but it'll be good, you'll see. And when you start to fill out, I'll..." "You'll what?" "I'll eat you." "Like the witch in Hansel and Gretel?" "You bet! And no use giving me a bone when I go to feel your arm because I'm not blind!