Desserts Morning Quotes

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

I should have asked why any room in the house was better than home to me when she entered it, and barren as a desert when she went out again—why I always noticed and remembered the little changes in her dress that I had noticed and remembered in no other woman’s before—why I saw her, heard her, and touched her (when we shook hands at night and morning) as I had never seen, heard, and touched any other woman in my life?

My mind went back to that picture in the obstetrics book. A cow standing in the middle of a gleaming floor while a sleek veterinary surgeon in a spotless parturition overall inserted his arm to a polite distance. He was relaxed and smiling, the farmer and his helpers were smiling, even the cow was smiling. There was no dirt or blood or sweat anywhere. That man in the picture had just finished an excellent lunch and had moved next door to do a bit of calving just for the sheer pleasure of it, as a kind of dessert. He hadn't crawled shivering from his bed at two o'clock in the morning and bumped over twelve miles of frozen snow, staring sleepily ahead till the lonely farm showed in the headlights. He hadn't climbed half a mile of white fell-side to the doorless barn where his patient lay.

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

It was a good thing Ridge was mighty fond of Tug or he’d probably have killed him by now. As it was, it had been touch and go for a little while that morning. But killing your lover on Christmas morning was so…so…heterosexual.

If I can't read, if I can't make a simple Indian pudding, then I don't see the point in living much more, really. Because aside from a good book, and perhaps, a fresh morning in a dew-covered garden, few things in life give me as much pleasure as magic of making a truly spectacular dessert.

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

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.

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

seemed like he wanted a beer in his dreams before he even woke up in the morning. What was that country song? “the beer I had for breakfast was so good, I had three more for dessert.

It was her. No one had eyes like that. Eyes as pure as the sky on a fresh, wintery morning. Ones that sucked him in and refused to let go. No one had her touch. Feather light and warm. A touch that sizzled his insides and brought him to his knees. And no one had that pure, simple, cherry-vanilla scent. The sweetness that was only her, like she was a dessert made just for him. To lick, nibble, and enjoy.

One looks back to what was called a 'wine-party' with a sort of wonder. Thirty lads round a table covered with bad sweetmeats, drinking bad wines, telling bad stories, singing bad songs over and over again. Milk punch-- smoking--ghastly headache-- frightful spectacle of dessert-table next morning, and smell of tobacco--your guardian, the clergyman, dropping in, in the midst of this--expecting to find you deep in Algebra, and discovering the Gyp administering soda-water. There were young men who despised the lads who indulged in the coarse hospitalities of wine-parties, who prided themselves in giving recherche little French dinners. Both wine-party-givers and dinner-givers were Snobs.

Ready for dessert?” Darius held the plate of tarts out to her. Nicole quickly swallowed the bread she’d just popped into her mouth and dabbed her lips with her napkin. “Yes. Thank you.” She reached for a strawberry one from the pastry plate, smiling shyly. He smiled back, and Nicole savored the ease that had built between them. “Wonderful,” he said, selecting a blackberry tart for himself. “Then perhaps you are also ready to tell me about the trouble you’re running away from.” Nicole’s gaze flew to his, the peace of the moment obliterated as effectively as a hunter’s shot blasting through a morning meadow.

And then I tell the patient, ‘No communication with wife allowed for the next ninety days.’ ” Ghosh turned to face the patient, and repeated the sentence. The patient nodded. “Okay, you can communicate, say ‘Good morning, darling,’ and all that, but no sex for three months.” The patient grinned. “Okay, you can have sex, but you must wear a condom.” “I use interruptus,” the patient said, speaking for the first time in a heavy East European accent. “You use what? Interruptus? Pull and pray? Good God, man! No wonder you have five kids! It’s noble of you to try to get off the train at an earlier station, but it’s unreliable. No sir. Interrupt the interruptus, man, unless you want to reach your half dozen this year.” The patient looked embarrassed. “You know what we call young men who use coitus interruptus?” Ghosh said. The population expert shook his head. “We call them Father! Daddy. Pater. Pappa. Père. No sir, I have done the interrupting for you. Give me three months and you can tell your missus that she is not to worry because you will be shooting blanks, and there will be no more interruptions and you will be staying for dessert, coffee, and cigars.

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

I got up and took the cake out from under its cake-shaped cover. I had made it at three o'clock in the morning in a desperate attempt to comfort myself. And it was an enormous comfort, standing alone in the kitchen in my nightgown, sifting fresh ground nutmeg with allspice and cloves by the little light over the sink. I peeled the apples with ridiculous care, taking the skins off in long, even ribbons that spiraled down to the floor without breaking. I didn't think of any of them while I peeled those apples. I didn't work anything out in my mind. I just relaxed into the creaming of butter and sugar, the sweet expansion of every egg. I had hoped the mixer wouldn't wake anyone up.The last thing I had wanted was company. I cut off big, hulking slices and slid them onto dessert plates. The apples were soft and golden, the cake was a rust color.

Aunt Charlotte was everyone's Auntie, and provided the food: the ladies' sugared ratafias, plates of toasted cheese at four in the morning, and beef and eggs for the gentlemen's hearty breakfasts. But her pastry-cook's heart was in the buffets that glittered under the colored lamps: the sugarwork Pleasure Gardens, and Rocky Islands decorated with jellies, rock candies, and pyramids of sweetmeats. And best of all were the chocolate Little Devils, morsels of magic that all the gentlemen loved.

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

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

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

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

My mother had been baking more often in general, but she took plates of desserts to the carpentry studio, where her boss, thank God, had a sweet tooth. He just loved the cheesecake, she'd tell me, shining. He ate all of my oatmeal cookies. Some charmed combination of the woodwork, and the studio people, and the splinter excising time with her son kept her going back to Silver Lake even when she hit her usual limits, and every night, tucked into bed, I would send out a thank-you prayer to the carpentry boss for taking in what I could not. But this morning I was the only one, and it was the weekend, and carpentry rested, and the whole kitchen smelled of hometown America, of Atlanta's orchards and Oregon's berry bushes, of England's pie legacy, packed with the Puritans over the Mayflower.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

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

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

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

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.

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?

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....

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.

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

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

We'd had two blizzards and it was only December and my mother said if it snowed one more time she would skewer herself on a butterfly knife. That's when it occurred to me that we could move to California, and for about ten seconds, I felt like a genius. We could have avocado trees and Honeybell orange juice every morning. We could drive up the coast on weekends and be treated like royalty at the French Laundry. She could open a new kind of bistro that married haute French cuisine with New American. Alice Waters would make us brunch at her place and would be blown away by the dessert that my mother baked with four varieties of heirloom plum.

review the lists that follow to see what falls into the Fab Four categories: • Protein: 4 to 6 ounces for women; 6 to 8 ounces for men. • Fat: 2 tablespoons. • Fiber and greens: 2 to 4 cups fibrous green vegetables. • Fruit: ½ cup maximum. It’s best to have it in the morning (preferably in your Fab Four Smoothie), so your body has a chance to metabolize it in the liver and the space to store it. Snack or dessert is okay, too, but not all three. • No more than one serving of a starchy carbohydrate per meal (such as 1 tortilla or ¼ to ½ cup gluten-free grain). • Reduce dairy (such as yogurt or a hard cheese) to 1 to 2 servings per week or less.

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

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

I need to grab coffee for Roxy.” He moved to step away, but I caught his arm, wondering if I should do this. But my sister lit up every morning when Darius brought her coffee. I’d watched it a thousand times. To the naked eye, you wouldn’t notice it at all. But I knew her so well, and that look she got around him held a secret only I could read. “You know what’s a shame? Tory loves those little chocolate wafers in the dessert section at lunchtime. She especially likes them with her coffee, but they don’t provide them at breakfast.” His eyes brightened and his lips hooked up into a grin. “That is a shame.” “Imagine if you were a big ass Dragon who everyone listened to all the time? Even the kitchen staff...” “Imagine,” he agreed with a snort of laughter. A weird moment hung between us where I actually sort of liked the asshole, then I gave him an awkward smile and he headed away into The Orb. (Darcy POV)

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

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.

in 1992, presidential candidate Bill Clinton vowed that he would never permit any Republican to be perceived as tougher on crime than he. True to his word, just weeks before the critical New Hampshire primary, Clinton chose to fly home to Arkansas to oversee the execution of Ricky Ray Rector, a mentally impaired black man who had so little conception of what was about to happen to him that he asked for the dessert from his last meal to be saved for him until the morning. After the execution, Clinton remarked, “I can be nicked a lot, but no one can say I’m soft on crime.”97 Once

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

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.

oday so many children aren't involved in their families' lives. Let's change that! Get them active in your family. Start by creating times for sharing and conversation.. .at the dinner table. Turn off the TV, all phones (including cells), and any other distractions. Toward the end of the meal, ask everyone this question: "What's the best thing that happened to you today?" Make dinnertime fun. Find out what's happening in your children's hearts and lives, and let them know what's happening in yours. Honor jobs well done, good grades, and positive contributions to the family and community. love having family pictures all over the house. It's a great way to promote family identity. Do team sports together. Have a family night out every now and then. The apostle Paul says, "If you have any encouragement from being united with Christ. . .then make my joy complete by being like-minded, having the same love, being one in spirit and purpose" (Philippians 2:1-2). hen was the last time you did something really special to say "I love you" to your husband or boyfriend? In the morning, tell your husband, "Honey, tonight is a special evening-just for the two of us." Then get busy. Set up a card table on your patio or deck-or even in the living room. Get out a beautiful tablecloth, your best napkins, flowers, and candles! Fix him his favorite meal and your best dessert, put on some soft romantic music, give yourself enough time to look your best, and you're all set for when he gets home. He'll feel like a king and know he's a top priority in your life.

During the afternoons the only thing that seems to hold my interest is baking. I go through my recipe books. Soft-centered biscuits, cakes slathered with icing, cupcakes piled up in pyramids on round plates. Pete doesn't say anything, although every morning he takes out the rubbish bags filled with stale muffins and half-eaten banana loaves. The only thoughts that seem to distract me from babies are those memories of Paris. A gray cold, tall men, black coffee, sweet pastries, Mama laughing, with her hair and scarf streaming behind her. The smell of chocolate and bread.

The aunts had their schedule, to which they kept no matter what. They took their walk in the morning, then read and wrote in their journals, then had lunch - the same lunch every day - mashed parsnips and potatoes, noodle pudding, and apple tart for dessert. They napped in the afternoon and did their business at twilight, should anybody come to the backdoor. They always had their supper in the kitchen - beans and toast, soup and crackers - and they kept the lights turned low, to save on electricity.

And so, with all that on the table, what do I do? • I take 1 gram (1,000 mg) of NMN every morning, along with 1 gram of resveratrol (shaken into my homemade yogurt) and 1 gram of metformin.7 • I take a daily dose of vitamin D, vitamin K2, and 83 mg of aspirin. • I strive to keep my sugar, bread, and pasta intake as low as possible. I gave up desserts at age 40, though I do steal tastes. • I try to skip one meal a day or at least make it really small. My busy schedule almost always means that I miss lunch most days of the week. • Every few months, a phlebotomist comes to my home to draw my blood, which I have analyzed for dozens of biomarkers. When my levels of various markers are not optimal, I moderate them with food or exercise. • I try to take a lot of steps each day and walk upstairs, and I go to the gym

I take 1 gram (1,000 mg) of NMN every morning, along with 1 gram of resveratrol (shaken into my homemade yogurt) and 1 gram of metformin.7 • I take a daily dose of vitamin D, vitamin K2, and 83 mg of aspirin. • I strive to keep my sugar, bread, and pasta intake as low as possible. I gave up desserts at age 40, though I do steal tastes. • I try to skip one meal a day or at least make it really small. My busy schedule almost always means that I miss lunch most days of the week. • Every few months, a phlebotomist comes to my home to draw my blood, which I have analyzed for dozens of biomarkers. When my levels of various markers are not optimal, I moderate them with food or exercise. • I try to take a lot of steps each day and walk upstairs, and I go to the gym most weekends with my son, Ben; we lift weights, jog a bit, and hang out in the sauna before dunking in an ice-cold pool.

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

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

And suddenly he was by my side and I was standing and he was ducking down to kiss me. Our lips met with a gentle thrill down the back of my neck. This wasn't a fiery kiss, one that foretold clothes tearing and fuck mes. It was a soft kiss, a sweet kiss, one that brought with it promises of waking up next to each other every morning and him bringing me chicken soup when I was sick and me slowly stealing all of his hoodies because they smelled like him. I pulled away and nestled my cheek into his shoulder. He leaned his head down and pressed a kiss to my forehead. "Does this mean you're my boyfriend now? However high school that sounds." "It means I'm your boyfriend," he said. "Does it mean you're my girlfriend? Do you want me to write a note where you can check off the yes or no box?" This next kiss melted me. Now came the clothes tearing, the sweeping of plastic plates off the table, the gasping as he bent over me and I but his earlobe and he groaned into the curve of my neck. Who needed pastries? This was better than any dessert.

Assorted types of churros offered with Mexican hot chocolate, café con leche, and/or a ramekin of cajeta I made churros all day yesterday and I've set them on different plates in front of Fawn, Dee, and Merry Carole the next morning at the salon. I've used different types of sugar and fried them at different temperatures and for different amounts of time. For dipping, I've made a batch of café con leche and Mexican hot chocolate made with cinnamon (canela) and just a pinch of cayenne pepper. I also offer a small ramekin of cajeta, which is a caramelly concoction made from goat's milk that I may have become obsessed with lately.

She never planned; she was always entirely present. She didn't talk about dessert in the main course, about the coming morning as she was falling asleep, about meeting again when saying good-bye. She was always in the now.

The following morning dawned clear and cool, and the chef decided to send me to the Rialto to buy pears and Gorgonzola. It was a culinary test, and I was ready. I'd accompanied him on other shopping trips when he instructed me on how to judge pears by scent and color and touch. They must be bought at the absolute peak of ripeness, with no hint of green or bruising. They must be firm, though not hard, and well perfumed, ready to be eaten the same day but overripe the next. The cheese must be dolce, not picante, because it would be served with the pears for dessert. The ripeness of Gorgonzola is more forgiving than pears. Already veined with a pungent mold, it will last a good while, although even molded cheeses have their limits.

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!

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

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.

involved in.” “I hear you. I hear you,” I muttered as I crossed my arms. I felt my bottom lip start to pop out and I immediately caught myself and stopped the pouting before it started. By then we were at the Rectory and I suppressed any errant indignation while I enjoyed a scrumptious meal cooked especially for us by the owner, Anthony Lasorda. After a glass of sweet wine for dessert, George dropped me off at home. We both had early mornings the next day and decided to sleep at our respective homes. The next day was indeed busy. Clancy and I went to work, and saw some clients. Clancy is a therapy dog and makes a big contribution.

On Thursday, the sandwiches Greenie made were pork tenderloins with chipotle mustard, the soup a puree of beets and pears with Beaujolais wine and dill. For dessert, she made lemon wafers, rosewater marshmallows, and Amazon cake powdered with cocoa. Ray said, eyeing her preparations that morning. "Fancy schmancy. That soup looks like something we'd serve to folks from the White House." Greenie said simply, "Thank you.

I baked all those cakes, and I didn't want them to just sit." "You could have told me," I said through gritted teeth. "I'm sure I wasn't missed," Sabrina replied. I looked back at Dante, who was ignoring the conversation in favor of chatting through his Bluetooth earpiece neck thingy. "What do you sell?" I asked Tameka. "I make jams and jellies. Chowchow." "It's so delicious," Sabrina added. I cocked an eyebrow at my sister. "Sabrina had a great sales day. Most of her cakes sold out." Tameka turned to Sabrina. "How many jars did you sell?" "Thirty-four," Sabrina said, cutting her eyes away from me. Thirty-four. In one morning? At a farmers market? I couldn't believe it. A sting of resentment settled around my heart. I didn't know why that bothered me so much. Tameka looked at my cake tray and said to Sabrina, "The little jars would fit nicely at events like this." Once again, my uninventive and un-unique dessert display was dissed.

You ate three helpings at breakfast this morning.” I made a face. “That was tuna. I have a second stomach for dessert.

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

Because aside from a good book and, perhaps, a fresh morning in a dew-covered garden, few things in life give me as much pleasure as the magic of making a truly spectacular dessert.