Dough Making Quotes

Marry, don't marry,' Auntie Aya says as we unfold layers of dough to make an apple strudel. Just don't have your babies unless it's absolutely necessary.' How do I know if it's necessary?' She stops and stares ahead, her hands gloved in flour. 'Ask yourself, Do I want a baby or do I want to make a cake? The answer will come to you like bells ringing.' She flickers her fingers in the air by her ear. 'For me, almost always, the answer was cake.

Lawyers are alright, I guess — but it doesn't appeal to me", I said. "I mean they're alright if they go around saving innocent guys' lives all the time, and like that, but you don't do that kind of stuff if you're a lawyer. All you do is make a lot of dough and play golf and play bridge and buy cars and drink Martinis and look like a hot-shot. And besides, even if you did go around saving guys' lives and all, how would you know if you did it because you really wanted to save guys' lives, or because you did it because what you really wanted to do was be a terrific lawyer, with everybody slapping you on the back and congratulating you in court when the goddam trial was over, the reporters and everybody, the way it is in the dirty movies? How would you know you weren't being a phony? The trouble is you wouldn't.

There is enough dough in the world to make bread for us all to eat together.

The Kitchen           Half a papaya and a palmful of sesame oil; lately, your husband’s mind has been elsewhere.   Honeyed dates, goat’s milk; you want to quiet the bloating of salt.   Coconut and ghee butter; he kisses the back of your neck at the stove.   Cayenne and roasted pine nuts; you offer him the hollow of your throat.   Saffron and rosemary; you don’t ask him her name.   Vine leaves and olives; you let him lift you by the waist.   Cinnamon and tamarind; lay you down on the kitchen counter.   Almonds soaked in rose water; your husband is hungry.   Sweet mangoes and sugared lemon; he had forgotten the way you taste. Sour dough and cumin; but she cannot make him eat, like you.

Dearest creature in creation, Study English pronunciation. I will teach you in my verse Sounds like corpse, corps, horse, and worse. I will keep you, Suzy, busy, Make your head with heat grow dizzy. Tear in eye, your dress will tear. So shall I! Oh hear my prayer. Just compare heart, beard, and heard, Dies and diet, lord and word, Sword and sward, retain and Britain. (Mind the latter, how it’s written.) Now I surely will not plague you With such words as plaque and ague. But be careful how you speak: Say break and steak, but bleak and streak; Cloven, oven, how and low, Script, receipt, show, poem, and toe. Hear me say, devoid of trickery, Daughter, laughter, and Terpsichore, Typhoid, measles, topsails, aisles, Exiles, similes, and reviles; Scholar, vicar, and cigar, Solar, mica, war and far; One, anemone, Balmoral, Kitchen, lichen, laundry, laurel; Gertrude, German, wind and mind, Scene, Melpomene, mankind. Billet does not rhyme with ballet, Bouquet, wallet, mallet, chalet. Blood and flood are not like food, Nor is mould like should and would. Viscous, viscount, load and broad, Toward, to forward, to reward. And your pronunciation’s OK When you correctly say croquet, Rounded, wounded, grieve and sieve, Friend and fiend, alive and live. Ivy, privy, famous; clamour And enamour rhyme with hammer. River, rival, tomb, bomb, comb, Doll and roll and some and home. Stranger does not rhyme with anger, Neither does devour with clangour. Souls but foul, haunt but aunt, Font, front, wont, want, grand, and grant, Shoes, goes, does. Now first say finger, And then singer, ginger, linger, Real, zeal, mauve, gauze, gouge and gauge, Marriage, foliage, mirage, and age. Query does not rhyme with very, Nor does fury sound like bury. Dost, lost, post and doth, cloth, loth. Job, nob, bosom, transom, oath. Though the differences seem little, We say actual but victual. Refer does not rhyme with deafer. Foeffer does, and zephyr, heifer. Mint, pint, senate and sedate; Dull, bull, and George ate late. Scenic, Arabic, Pacific, Science, conscience, scientific. Liberty, library, heave and heaven, Rachel, ache, moustache, eleven. We say hallowed, but allowed, People, leopard, towed, but vowed. Mark the differences, moreover, Between mover, cover, clover; Leeches, breeches, wise, precise, Chalice, but police and lice; Camel, constable, unstable, Principle, disciple, label. Petal, panel, and canal, Wait, surprise, plait, promise, pal. Worm and storm, chaise, chaos, chair, Senator, spectator, mayor. Tour, but our and succour, four. Gas, alas, and Arkansas. Sea, idea, Korea, area, Psalm, Maria, but malaria. Youth, south, southern, cleanse and clean. Doctrine, turpentine, marine. Compare alien with Italian, Dandelion and battalion. Sally with ally, yea, ye, Eye, I, ay, aye, whey, and key. Say aver, but ever, fever, Neither, leisure, skein, deceiver. Heron, granary, canary. Crevice and device and aerie. Face, but preface, not efface. Phlegm, phlegmatic, ass, glass, bass. Large, but target, gin, give, verging, Ought, out, joust and scour, scourging. Ear, but earn and wear and tear Do not rhyme with here but ere. Seven is right, but so is even, Hyphen, roughen, nephew Stephen, Monkey, donkey, Turk and jerk, Ask, grasp, wasp, and cork and work. Pronunciation (think of Psyche!) Is a paling stout and spikey? Won’t it make you lose your wits, Writing groats and saying grits? It’s a dark abyss or tunnel: Strewn with stones, stowed, solace, gunwale, Islington and Isle of Wight, Housewife, verdict and indict. Finally, which rhymes with enough, Though, through, plough, or dough, or cough? Hiccough has the sound of cup. My advice is to give up!!!

What I like about cooking is that, so long as you follow the recipe exactly, everything always turns out perfect. It’s too bad there’s no recipe for happiness. Happiness is more like pastry—which is to say that you can take pains to keep cool and not overwork the dough, but if you don’t have that certain light touch, your best efforts still fall flat. The work-around is to buy what you need. I’m talking about pastry, not happiness, although money does make things easier all around.

I have been a joy to live with all spring: Upbeat, warm and tender, uncomplicated, and loving. I am no trouble at all. You could press me into dough and make sugar cookies out of me, I've been so sweet.

The kneading of memory makes the dough of fiction, which, as we know, can go on yeasting for ever...

Can a dead buck with good insurance make a little dough?

Manto's take on Ismat: "Ismat’s pen and tongue both run fast. When she starts writing, her ideas race ahead and the words cannot catch up with them. When she speaks, her words seem to tumble over one another. If sheenters the kitchen to show her culinary skill, everything will be in a mess. Being hasty by nature, she would conjure up the cooked roti in her mind even before she had finished kneading the dough. The potatoes would note yet be peeled although she would have already finished making the curry in her imagination. I feel sometimes she may just go into the kitchen andcome out again afer being satiated by her imagination.

Sometimes life is hard ... so we have to squeeze it, touch it, play with it, and make it soft like a dough! Now it's soft enough to be shaped in any way we want! Keep moving, touching life, as this will keep it smooth and fun!

She’d heard my theory on funnel cake and celery stalker men before. Most men were either like funnel cake: delicious and interesting, but who at the end of the day just aren’t good for the heart or complexion. Or they were celery: a sensible, healthy choice that didn’t really bring much to the table but an occasional crunch. If you OD on celery, you end up bingeing on cake behind closed doors. Funnel cake, while warm and delicious, is difficult to make. But you go there because you long for it like the double-twist stomach-dropping roller coaster as soon as you arrive at the amusement park. Wet ribbons of batter crackle and pop until golden and crisp, yielding in the center. The steamy swirls of tender yellow dough absorb confectioners’ sugar like pores. When the luxurious fat melts on your tongue, you exhale. You’ve got sticky batter, dribbling down spouts, leaving rings on your clean countertops, splattering oil growing darker and beginning to smoke. Layers of paper towels and oil-draining weapons clutter your space. With funnel cake, you’ve got steps to follow. Procedures. Rules. No one makes rules about celery. It’s always around for the snacking. You choose it when you’re dieting or trying not to consume too many wings over football. Come to think of it, you don’t even bother eating it when you diet. Instead it’s a conduit for blue cheese. You use it to make stocks and stuffing. It becomes filler, pantry almost.

Is that your granny?” Ranger wanted to know. “Yup. She was checking to make sure Moogey was here.” “You’ve got a helluva gene pool, babe.

to fix and make plausible, the nebulous emotions of my costumed heroins, like diamonds on a sea of dough.

They fell to, on the ground. You’ve seen a baker rolling dough. He kneads it gently at first, then more roughly. He pounds it on the board. It softly groans under his palms. Now he spreads it out and rolls it flat. Then he bunches it, and rolls it all the way out again, thin. Now he adds water and mixes it well. Now salt, and a little more salt. Now he shapes itdelicately to its final shape and slides itinto the oven, which is already hot. You remember breadmaking! This is how your desire tangles with a desired one. And it’s not justa metaphor for a man and a woman making love. Warriors in battle do this too. A great mutual embrace is always happening between the eternal and what dies, between essence and accident.

You two would make a cute couple,” she says as she passes by with a full dough tray in her arms. I don’t know why she says it. We aren’t doing anything but folding boxes with the other drivers and telling dirty jokes. But we would. We would make a cute couple.

If you want to make dough, do a bun dance.

Never in a million years did I think I’d end up making a career out of singing. I didn’t think it was possible. As far as I knew, the only way I could make any dough was to go and work in a factory, like everyone else in Aston. Or rob a f**king bank.

Money’s like poison, Anna. Too much of it kills anything that’s worth having. Too much dough makes you paranoid, always wondering who―if anybody―loves you, and who’s just trying to get a piece of you. Truth be told, no one loved your Ma, not even Granny.

Sour Milk You can't make it turn sweet again. Once it was an innocent color like the flowers of wild strawberries, and its texture was simple would pass through a clean cheesecloth, its taste was fresh. And now with nothing more guilty that the passage of time to chide it with, the same substance has turned sour and lumpy. The sour milk makes interesting & delicious doughs, can be carried to a further state of bacterial action to create new foods, can in its own right be considered complicated and more interesting in texture to one who studies it closely, like a map of the world. But to most of us: it is spoiled. Sour. We throw it out, down the drain-not in the backyard- careful not to spill any because the smell is strong. A good cook would be shocked with the waste. But we do not live in a world of good cooks. I am the milk. Time passes. You cannot make it turn sweet again. I sit guiltily on the refrigerator shelf trembling with hope for a cook who dreams of waffles, biscuits, dumplings and other delicious breads fearing the modern housewife who will lift me off the shelf and with one deft twist of a wrist... you know the rest. You are the milk. When it is your turn remember, there is nothing more than the passage of time we can chide you with.

Put your dough into the oven when it is hot: After making sure that it is in fact dough.

I don't want to make sacrifices. I want to make dough.

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

Not using that handy maxim a man is what he makes his dough at and alas how much. Sometimes it is a gentle gesture to remind people of their big time possibilities. Makes them like you.

Don’t allow anyone to pressure you into taking a job in a field that doesn’t feel right in your gut. You are the one who has to live your life every day, so make sure you’re happy with the choices you make. Once you identify the plan that’s right for you, pursue it wholeheartedly. Then, whether you’re raking in dough or you’re a full-time mom with a baby in tow, you will be happy.

So what's your doll's name?" Boo asked me. "Barbie," I said. "All their names are Barbie." "I see," she said. "Well, I'd think that would get boring, everyone having the same name." I thought about this, then said, "Okay, then her name is Sabrina." "Well, that's a very nice name," Boo said. I remember she was baking bread, kneading the dough between her thick fingers. "What does she do?" "Do?" I said. "Yes." She flipped the dough over and started in on it from the other side. "What does she do?" "She goes out with Ken," I said. "And what else?" "She goes to parties," I said slowly. "And shopping." "Oh," Boo said, nodding. "She can't work?" "She doesn't have to work," I said. "Why not?" "Because she's Barbie." "I hate to tell you, Caitlin, but somebody has to make payments on that town house and the Corvette," Boo said cheerfully. "Unless Barbie has a lot of family money." I considered this while I put on Ken's pants. Boo started pushing the dough into a pan, smoothing it with her hand over the top. "You know what I think, Caitlin?" Her voice was soft and nice, the way she always spoke to me. "What?" "I think your Barbie can go shopping, and go out with Ken, and also have a productive and satisfying career of her own." She opened the oven and slid in the bread pan, adjusting its position on the rack. "But what can she do?" My mother didn't work and spent her time cleaning the house and going to PTA. I couldn't imagine Barbie, whose most casual outfit had sequins and go-go boots, doing s.uch things. Boo came over and plopped right down beside me. I always remember her being on my level; she'd sit on the edge of the sandbox, or lie across her bed with me and Cass as we listened to the radio. "Well," she said thoughtfully, picking up Ken and examining his perfect physique. "What do you want to do when you grow up?" I remember this moment so well; I can still see Boo sitting there on the floor, cross- legged, holding my Ken and watching my face as she tried to make me see that between my mother's PTA and Boo's strange ways there was a middle ground that began here with my Barbie, Sab-rina, and led right to me. "Well," I said abruptly, "I want to be in advertising." I have no idea where this came from. "Advertising," Boo repeated, nodding. "Okay. Advertising it is. So Sabrina has to go to work every day, coming up with ideas for commercials and things like that." "She works in an office," I went on. "Sometimes she has to work late." "Sure she does," Boo said. "It's hard to get ahead. Even if you're Barbie." "Because she wants to get promoted," I added. "So she can pay off the town house. And the Corvette." "Very responsible of her," Boo said. "Can she be divorced?" I asked. "And famous for her commercials and ideas?" "She can be anything," Boo told me, and this is what I remember most, her freckled face so solemn, as if she knew she was the first to tell me. "And so can you.

Churros are like long Mexican doughnut sticks that have been fried and dipped in cinnamon or, as the sign tells me, strawberry sugar. They smell like God’s footprints. I’ve never had a real churro, but halfway down the promenade, I make a decision to give up on everything: finding Alex, finding another job, the meaning of life. Just give me that sweet fried dough.

By now you will not be surprised to learn that Gaston Bachelard had a few things to say about the element of air. In a book called "Air and Dreams". he points out that we categorize many of our emotions by their relative weight; they make us feel heavier or lighter. Perhaps because uprightness is the human quality, we imagine human emotions arranged on a vertical scale from ground to sky. So sadness is weighed down and earthbound. joy is aerial, and the sensation of freedom defies the bonds of gravity. "Air," Bachelard writes, "is the very substance of our freedom, the substance of superhuman joy." Elation, effervescence, elevation, levity, inspiration: air words all, alveolated with vowels, leavening the dough of everyday life.

Look here, because they were born you think they have to turn out to be men? That’s just an old-fashioned idea. And who tells them that? A big organization. One more big organization. A big organization makes dough or it doesn’t last. If it makes dough it’s for dough.

It's not that I'm complaining,' said Angua, 'but when we were assigned this job I thought it was me who was going to be the decoy and you who was going to be the back up, Nobby.' 'Yeah, but what with you bein' . . .' Nobby's expression creased as he edged his way into unfamiliar linguistic territory, '... mor phor . . . log . . . is . . : ally gifted. . .' 'A werewolf, Nobby. I know the word.' 'Right . . . well, obviously, you'd be a lot better at lurkin', an' . . . an' obviously it's not right, women havin' to act as decoys in police work. . .' Angua hesitated, as she so often did when attempting to talk to Nobby on difficult matters, and waved her hands in front of her as if trying to shape the invisible dough of her thoughts. 'It's just that . . . I mean, people might . . .' she began. 'I mean . . . well, you know what people call men who wear wigs and gowns, don't you?' 'Yes, miss.' 'You do?' 'Yes, miss. Lawyers, miss.' 'Good. Yes. Good,' said Angua slowly. 'Now try another one . . .' 'Er . . . actors, miss?' Angua gave up. 'You look good in taffeta, Nobby,' she said. 'You don't think it makes me look too fat?' Angua sniffed. 'Oh, no . . .' she said quietly.

I need a job; okay. Is that any reason why the job I get has to louse me up? Look. All I want is to get enough dough coming in to keep us solvent for the next year or so, till I can figure things out; meanwhile I want to retain my own identity. Therefore the thing I’m most anxious to avoid is any kind of work that can be considered ‘interesting’ in its own right. I want something that can’t possibly touch me. I want some big, swollen old corporation that’s been bumbling along making money in its sleep for a hundred years, where they have to hire eight guys for every one job because none of them can be expected to care about whatever boring thing it is they’re supposed to be doing. I want to go into that kind of place and say, Look. You can have my body and my nice college-boy smile for so many hours a day, in exchange for so many dollars, and beyond that we’ll leave each other strictly alone.

All those posters and PSAs and health class presentations on body image and the way you can burst blood vessels in your face and rupture your esophagus if you can’t stop ramming those sno balls down your throat every night, knowing they’ll have to come back up again, you sad weak girl. Because of all this, Coach surely can’t tell a girl, a sensitive, body-conscious teenage girl, to get rid of the tender little tuck around her waist, can she? She can. Coach can say anything. And there’s Emily, keening over the toilet bowl after practice, begging me to kick her in the gut so she can expel the rest, all that cookie dough and cool ranch, the smell making me roil. Emily, a girl made entirely of donut sticks, cheese powder, and haribo. I kick, I do. She would do the same for me.

It’s me, you fool. Who do you think it is? I’m coming in.” He was already naked. She turned away from him as he slipped in by her side but he caught her in his arms and felt her body thaw his belly and thighs. That was all, just to lie there listening to the breathing and the silence and feel the warmth colour his belly and thighs and head. She never wore clothes in bed. They were naked and the warmth run out of her. He wanted to laugh, because it was such a marvelous discovery to make, this warmth. She was hissing like a snake. “No, it’s wrong.” She went on hissing. She brought an elbow back smartly and struck him in the paunch. She seemed all elbows, shoulder blades and heels. It was like trying to make love to a dough-mixing machine. She wanted it, didn’t she, otherwise why all this hissing and moaning?

When I landed on the mat, the image that ran through my head was that of my mother slamming dough against the counter when she makes homemade pizza.

Before you learn to make perfect dough, you will add excess water a few times. To find the sweet spot of anything, you shouldn't be afraid of doing it in excess.

She worries about what people say and how they see us. It makes her angry, but she wrings dough instead of her hands.

Kneading memory makes the dough of fiction; which we know, sometimes never stops rising.

You know Pastor, baking is a real art. Especially bread baking. There is something so divine about it. It is a pure alchemy. And all alchemical elements are there: flour that comes from the earth and represents material, water that you mix with flour to make the dough, air released by the yeast fermentation that makes dough rise, fire that bakes the bread. It is fantastic. And the aroma of hot bread released during baking is the most pleasant fragrance for our senses. Think about that for a moment, Pastor. Any food aroma that we like, no matter how much we like it, gets overwhelming after a while, and we open the kitchen windows and close kitchen doors so the smell doesn’t get into the living room. Any smell, but the smell of freshly baked bread. Did you ever hear anybody complain about the smell of baked bread? Nobody, Pastor! Nobody. You hear people complaining about their neighbors frying fish, roasting pork, barbecuing sausages, but nobody ever complains about the smell of baked bread. And you know why? Because it is divine. It is magic – the magic of the craft.

I’ve been thinking lately of our pizza nights. Dough from scratch, sauce from scratch, cheese from…well, from the store. Not goin’ that far. I loved the making of bread, the dough for the crust. Flour and water in your hands, first separate and then merging into a silky whole. The yeast and gluten making it a living thing. It moves when you poke it. It breathes into your hands. Our hands covered in flour, we open a bottle of wine, and we eat the pizza we made, and…we just watch whatever’s on TV and fall asleep in a wine and bread coma. I think love is cooking together. I think it’s making something with each other, that’s what I think, Alice. I don’t know what you think. Turns out that I didn’t know what you were thinking at all.

Back out of all this now too much for us, Back in a time made simple by the loss Of detail, burned, dissolved, and broken off Like graveyard marble sculpture in the weather, There is a house that is no more a house Upon a farm that is no more a farm And in a town that is no more a town. The road there, if you’ll let a guide direct you Who only has at heart your getting lost, May seem as if it should have been a quarry— Great monolithic knees the former town Long since gave up pretense of keeping covered. And there’s a story in a book about it: Besides the wear of iron wagon wheels The ledges show lines ruled southeast-northwest, The chisel work of an enormous Glacier That braced his feet against the Arctic Pole. You must not mind a certain coolness from him Still said to haunt this side of Panther Mountain. Nor need you mind the serial ordeal Of being watched from forty cellar holes As if by eye pairs out of forty firkins. As for the woods’ excitement over you That sends light rustle rushes to their leaves, Charge that to upstart inexperience. Where were they all not twenty years ago? They think too much of having shaded out A few old pecker-fretted apple trees. Make yourself up a cheering song of how Someone’s road home from work this once was, Who may be just ahead of you on foot Or creaking with a buggy load of grain. The height of the adventure is the height Of country where two village cultures faded Into each other. Both of them are lost. And if you’re lost enough to find yourself By now, pull in your ladder road behind you And put a sign up CLOSED to all but me. Then make yourself at home. The only field Now left’s no bigger than a harness gall. First there’s the children’s house of make-believe, Some shattered dishes underneath a pine, The playthings in the playhouse of the children. Weep for what little things could make them glad. Then for the house that is no more a house, But only a belilaced cellar hole, Now slowly closing like a dent in dough. This was no playhouse but a house in earnest. Your destination and your destiny’s A brook that was the water of the house, Cold as a spring as yet so near its source, Too lofty and original to rage. (We know the valley streams that when aroused Will leave their tatters hung on barb and thorn.) I have kept hidden in the instep arch Of an old cedar at the waterside A broken drinking goblet like the Grail Under a spell so the wrong ones can’t find it, So can’t get saved, as Saint Mark says they mustn’t. (I stole the goblet from the children’s playhouse.) Here are your waters and your watering place. Drink and be whole again beyond confusion.

Molly was up now, sitting in the kitchen nursing the babies and instructing Mrs. Bienenstock on how to make biscuits. “Don’t pound the dough, Dody!” Molly was crying with laughter. “You want to end up crackin’ your teeth on ’em? Pat it gentle like it’s a baby. That’s better.” Robert had only ever seen his landlady make coffee and eggs, and he did not think she would take kindly to being taught. But Mrs. B. seemed willing; she was smoothing out the biscuit dough into a round on the table. Neither woman even glanced over at him as he moved between the yard and the wagon with the pails. “Now, take this cup,” Molly ordered, “and cut out some circles. Don’t twist it! Twistin’ seals the dough and it don’t rise so well. Jest press and bring the cup back out. There now, put that on your sheet for bakin’.” “We’re

While Ginger didn't like the evil-recipe days, she certainly loved the treat-making days. She liked rolling dough and cutting it into perfect shapes. She liked grating chocolate into curlicues and pouring syrups into lollipop molds.

Somewhere along the way, I discovered that in the physical act of cooking, especially something complex or plain old hard to handle, dwelled unsuspected reservoirs of arousal both gastronomic and sexual. If you are not one of us, the culinarily depraved, there is no way to explain what's so darkly enticing about eviscerating beef marrowbones, chopping up lobster, baking a three-layer pecan cake, and doing it for someone else, offering someone hard-won gustatory delights in order to win pleasures of another sort. Everyone knows there are foods that are sexy to eat. What they don't talk about so much is foods that are sexy to make. But I'll take a wrestling bout with recalcitrant brioche dough over being fed a perfect strawberry any day, foreplay-wise.

Ren took his time perusing the menu and seemed to be thoroughly enjoying himself. I didn’t even pick my menu up. He shot me meaningful glances while I sat silently, trying to avoid making eye contact. When she came back, she spoke to him briefly and gestured to me. I smiled, and in a syrupy sweet voice, said, “I’ll have whatever will get me out of here the fastest. Like a salad, maybe.” Ren smiled benignly back at me and rattled off what sounded like a banquet of choices, which the waitress was more than happy to take her time writing down. She kept touching him and laughing with him too. Which I found very, very annoying. When she left, he leaned back in his chair and sipped his water. I broke the silence first and hissed at him quietly, “I don’t know what you’re playing at, but you only have about two minutes left, so I hope you ordered the steak tartar, Tiger.” He grinned mischievously. “We’ll see, Kells. We’ll see.” “Fine. No skin off my nose. I can’t wait to see what happens when a white tiger runs through this nice establishment creating mayhem and havoc. Perhaps they will lose one of their stars because they put their patrons in danger. Maybe your new waitress girlfriend will run away screaming.” I smiled at the thought. Ren affected shock, “Why, Kelsey! Are you jealous?” I snorted in a very unladylike way. “No! Of course not.” He grinned. Nervously, I played with my cloth napkin. “I can’t believe you convinced Mr. Kadam to play along with you like this. It’s shocking, really.” He opened his napkin and winked at the waitress when she came to bring us a basket of rolls. When she left, I challenged, “Are you winking at her? Unbelievable!” He laughed quietly and pulled out a steaming roll, buttered it, and put it on my plate. “Eat, Kelsey,” he commanded. Then he sat forward. “Unless you are reconsidering seeing the view from my lap.” Angrily, I tore apart my roll and swallowed a few pieces before I even noticed how delicious they were-light and flaky with little flecks of orange rind mixed into the dough. I would have eaten another one, but I wouldn’t give him the satisfaction.

It is, of course, its essentially schizophrenic outlook on society that makes the middle classes such a peculiar mixture of yeast and dough. We tend nowadays to forget that it has always been the great revolutionary class; we see much more the doughy aspect, the bourgeoisie as the heartland of reaction, the universal insult, forever selfish and conforming. Now this Janus-like quality derives from the class’s one saving virtue, which is this: that alone of the three great castes of society it sincerely and habitually despises itself.

Durga purred in pleasure at the wall of muscle at my back. Vilen held my eye and lifted one side of his mouth in a smile. Cocky. Durga liked that and batted her red eyes at him. I turned back to watch where I was going. I would not fall and embarrass myself because Durga wanted to make dough eyes at the giant man.

For my part, I’d come for the textbook and was glad to have it. Betta’s tortellini are now in my head and my hands. I follow her formula for the dough—an egg for every etto of flour, sneaking in an extra yolk if the mix doesn’t look wet enough. I’ve learned to roll out a sheet until I see the grain of the wood underneath. I let it dry if I’m making tagliatelle; I keep it damp if I’m making tortellini. I make a small batch, roll out a sheet, then another, the rhythm of pasta, each movement like the last one. My mind empties. I think only of the task. Is the dough too sticky? Will it tear? Does the sheet, held between my fingers, feel right? But often I wonder what Betta would think, and, like that, I’m back in that valley with its broken-combed mountain tops and the wolves at night and the ever-present feeling that the world is so much bigger than you, and my mind becomes a jumble of associations, of aunts and a round table and laughter you can’t hear anymore, and I am overcome by a feeling of loss. It is, I concluded, a side effect of this kind of food, one that’s handed down from one generation to another, often in conditions of adversity, that you end up thinking of the dead, that the very stuff that sustains you tastes somehow of mortality.

Art is dead. Art is dead. Art is dead. Art is dead. Entertainers like to seem complicated But we're not complicated I can explain it pretty easily Have you ever been to a birthday Party for children? And one of the children won't stop screaming 'Cause he's just a little Attention attractor When he grows up To be a comic or actor He'll be rewarded for never maturing For never under- Standing or learning That every day Can't be about him There's other people You selfish asshole I must be psychotic I must be demented To think that I'm worthy Of all this attention Of all of this money, you worked really hard for I slept in late while you worked at the drug store My drug's attention, I am an addict But I get paid to indulge in my habit It's all an illusion, I'm wearing make-up, I'm wearing make-up Make-up, make-up, make-up, make... Art is dead So people think you're funny, how do we get those people's money? I said art is dead We're rolling in dough, while Carlin rolls in his grave His grave, his grave The show has got a budget The show has got a budget And all the poor people way more deserving of the money Won't budge it 'Cause I wanted my name in lights When I could have fed a family of four For forty fucking fortnights Forty fucking fortnights I am an artist, please God forgive me I am an artist, please don't revere me I am an artist, please don't respect me I am an artist, you're free to correct me A self-centred artist Self-obsessed artist I am an artist I am an artist But I'm just a kid I'm just a kid I'm just a kid Kid And maybe I'll grow out of it.

Before I opened my computer in the parking lot today, I relived one of my favorite memories. It's the one with Woody and me sitting on the steps of the Metropolitan Museum after it's closed. We're watching people parade out of the museum in summer shorts and sandals. The trees to the south are planted in parallel lines. The water in the fountain shoots up with a mist that almost reaches the steps we sit on. We look at silver-haired ladies in red-and-white-print dresses. We separate the mice from the men, the tourists from the New Yorkers, the Upper East Siders from the West Siders. The hot-pretzel vendor sells us a wad of dough in knots with clumps of salt stuck on top. We make our usual remarks about the crazies and wonder what it would be like to live in a penthouse apartment on Fifth Avenue overlooking the Met. We laugh and say the same things we always say. We hold hands and keep sitting, just sitting, as the sun beings to set. It's a perfect afternoon.

Where I lived at Pencey, I lived in the Ossenburger Memorial Wing of the new dorms. It was only for juniors and seniors. I was a junior. My roommate was a senior. It was named after this guy Ossenburger that went to Pencey. He made a pot of dough in the undertaking business after he got out of Pencey. What he did, he started these undertaking parlors all over the country that you could get members of your family buried for about five bucks apiece. You should see old Ossenburger. He probably just shoves them in a sack and dumps them in the river. Anyway, he gave Pencey a pile of dough, and they named our wing alter him. The first football game of the year, he came up to school in this big goddam Cadillac, and we all had to stand up in the grandstand and give him a locomotive—that's a cheer. Then, the next morning, in chapel, he made a speech that lasted about ten hours. He started off with about fifty corny jokes, just to show us what a regular guy he was. Very big deal. Then he started telling us how he was never ashamed, when he was in some kind of trouble or something, to get right down his knees and pray to God. He told us we should always pray to God—talk to Him and all—wherever we were. He told us we ought to think of Jesus as our buddy and all. He said he talked to Jesus all the time. Even when he was driving his car. That killed me. I can just see the big phony bastard shifting into first gear and asking Jesus to send him a few more stiffs. The only good part of his speech was right in the middle of it. He was telling us all about what a swell guy he was, what a hotshot and all, then all of a sudden this guy sitting in the row in front of me, Edgar Marsalla, laid this terrific fart. It was a very crude thing to do, in chapel and all, but it was also quite amusing. Old Marsalla. He damn near blew the roof off. Hardly anybody laughed out loud, and old Ossenburger made out like he didn't even hear it, but old Thurmer, the headmaster, was sitting right next to him on the rostrum and all, and you could tell he heard it. Boy, was he sore. He didn't say anything then, but the next night he made us have compulsory study hall in the academic building and he came up and made a speech. He said that the boy that had created the disturbance in chapel wasn't fit to go to Pencey. We tried to get old Marsalla to rip off another one, right while old Thurmer was making his speech, but be wasn't in the right mood.

There is, I must admit, something very satisfying about making things from scratch, to know every dish in a meal was made by your own hands. As a lazy person, I'm a fan of premade things, but it was a lot of fun and deeply relaxing to make, for example, my own dough and my own cherry filling for a beautiful cherry pie. I felt productive and capable.

This is the circus of Dr. Lao. We show you things that you don't know. We tell you of places you'll never go. We've searched the world both high and low To capture the beasts for this marvelous show From mountains where maddened winds did blow To islands where zephyrs breathed sweet and low. Oh, we've spared no pains and we've spared no dough; And we've dug at the secrets of long ago; And we've risen to Heaven and plunged Below, For we wanted to make it one hell of a show. And the things you'll see in your brains will glow Long past the time when the winter snow Has frozen the summer's furbelow. For this is the circus of Dr. Lao. And youth may come and age may go; But no more circuses like this show!

It's not the cold that makes you sleep yourself to death in the Arctic, it's the smooth pallor of the landscape, and the desert has that same smooth pallor, though Arabic. It's the whiteness, the sameness of everything, that makes you fall asleep out of life, parched or frozen and so so comfortable when you finally let it roll over your mind, like a rolling-pin over dough.

I would make a man out of dough, and they would bake it in the oven with whatever else they were baking. I always made dough men, I never made dough women, because after they were baked I would eat them, and that made me feel I had a secret power over men. It was becoming clear to me that, despite the urges Aunt Vidala said I aroused in them, I had no power over them otherwise.

For a few moments, the women sat together in companionable quiet, the only sounds that of birdsong and hoofbeats and wagon wheels from outside. The dough rounding between Vienne's palms was smooth and soft, and the sight of the rolls filling the pan Paulette set on the table offered a certain satisfaction. Life remained complex and unreliable, but this was simple and predictable. A comfort.

In Oklahoma, the CEO of the company that makes McDonald's apple pies told me that she had trouble finding enough Americans to handle modern factory jobs-during a recession. The days of rolling out dough and packing pies in a box were over. She needed people who could read, solve problems and communicate what had happened on their shift, and there weren't enough of them coming out of Oklahoma's high schools and community colleges.

We start our meal in the kitchen, right beside the blazing oven, where one of Franco's cooks chops a filet of local grass-fed beef into rough cubes and dresses it with olive oil and wisps of lemon rind. A puffy disc of dough emerges from the oven, which Franco cuts into wedges before heaping it with mounds of this restrained tartare. The union of warm, smoky bread and cool, grassy beef is enough to make me want to camp out in the kitchen for the rest of the night.

What makes good bread? It is a question of good flour and slow fermentation. In the old days we used to leave the dough to ferment for at least three or four hours, and it wasn't necessary to put chemicals into the dough. Today the farmers get much bigger crops from the same piece of ground, but the wheat has lost its taste. And to make it look nice and white — comme un cadavre — the millers grind it up fine and sift it, so you are left with very little except starch.

once we wanted to make a cookie with a really concentrated flavor. So, we threw cookies into the dehydrator, and turned them into powder. This created a new building block for flavor. [Instead of the flour you would normally use in your dough,] you weigh the powdered cookies out as your starch in your normal cookie recipe. But this starch is now a carrier of flavor for the end product—so the resulting cookie now tastes more like it “should” than it would have just using regular flour.

POTATO PIEROGI Makes 65 to 70 pierogi; 8 to 10 servings This recipe…yields a large amount. You could halve the recipe, but instead I recommend making the full amount and freezing half. Frozen pierogi can be dropped directly into boiling water for cooking; there’s no thawing required. You can also refrigerate the dough for a day or two, so you can make the pierogi in a couple batches. PIEROGI WRAPPERS • 1 large egg yolk • 1 cup whole milk • 1 tablespoon vegetable oil • 3 ¼ cups all-purpose flour

there’re all different kinds of ways of looking at a thing like this, Sam. Look at it this way. I need a job; okay. Is that any reason why the job I get has to louse me up? Look. All I want is to get enough dough coming in to keep us solvent for the next year or so, till I can figure things out; meanwhile I want to retain my own identity. Therefore the thing I’m most anxious to avoid is any kind of work that can be considered ‘interesting’ in its own right. I want something that can’t possibly touch me. I want some big, swollen old corporation that’s been bumbling along making money in its sleep for a hundred years, where they have to hire eight guys for every one job because none of them can be expected to care about whatever boring thing it is they’re supposed to be doing. I want to go into that kind of place and say, Look. You can have my body and my nice college-boy smile for so many hours a day, in exchange for so many dollars, and beyond that we’ll leave each other strictly alone. Get the picture?

Salt can take a while to dissolve in foods that are low in water, so add it to bread dough early. Leave it out of Italian pasta dough altogether, allowing the salted water to do the work of seasoning as it cooks. Add it early to ramen and udon doughs to strengthen its gluten, as this will result in the desired chewiness. Add salt later to batters and doughs for cakes, pancakes, and delicate pastries to keep them tender, but make sure to whisk these mixes thoroughly so that the salt is evenly distributed before cooking.

Pastry-making, as every amateur baker fears, is as much about technique as ingredients. The rationale behind the well-known advice to keep the hands, implements and kitchen cool while making pastry, to use minimal water and to handle it lightly is obvious, now that we understand the process. Cool handling lengthens the time that the fat in the dough stays solid; using minimum amount of water reduces the gluten content and also allows the dough to be crisper; minimal handling also reduces the gluten, so we do not knead pastry dough as we do bread.

I have a wedge of Brie and some crackers in the pantry, and I could slice a pear or an apple and drizzle the fruit with some orange blossom honey. That always makes a nice accompaniment for cheese. I've got some olives, too, Lucques. I wonder if I have time to make cheese sticks. I use store-bought puff pastry, roll it out, sprinkle it with salt and red pepper flakes and grated Parmesan, then cut the dough into strips, twist them, and bake. They are particularly delicious with a glass of Champagne, especially when you serve the cheese sticks warm.

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.

After some experimentation, we put hot water in a measuring cup and dissolved the honeysuckle nectar by swirling the stems around. When we were done with all the flowers, I tasted the golden liquid; it was sweet and fragrant. There wasn't much of the solution, though- we'd have to make a very small batch if we wanted the honeysuckle to be noticeable. We measured out the dry ingredients and Vik whisked in a pinch of ground cloves while I creamed the butter with the sugar, and then added honey. We poured in the honeysuckle nectar and combined everything. Vik and I tasted the dough: it was sweet and spicy, the flavors in perfect harmony.

Karl Smith’s Russian Tea Cakes (Pete’s favorite) 1 cup soft butter ½ cup sifted confectioners’ sugar 1 tsp vanilla 2¼ cups sifted all-purpose flour ¼ tsp salt ¾ finely chopped nuts (More confectioners’ sugar for finishing) Mix together thoroughly the butter, confectioners’ sugar and vanilla. Sift together the flour and salt and stir into the butter/sugar mixture. Add chopped nuts. Chill dough. Roll into one-inch balls and place them 2½ inches apart on an ungreased baking sheet. Bake at 400 degrees until set, but not brown—about 10 to 12 minutes. While still warm, roll in confectioners’ sugar. Cool. Roll in confectioners’ sugar again. Makes about 4 dozen 1½-inch cookies.

The kingdom is like a tiny mustard seed, he said, that grows into an enormous tree with branches wide and strong enough to make a home for all the birds. It is like a buried treasure, a delicious feast, or a net that catches an abundance of fish. The kingdom is right here, Jesus said. It is present and yet hidden, immanent yet transcendent. The kingdom isn’t some far-off place you go when you die; the kingdom is at hand—among us and beyond us, now and not-yet. It is the wheat growing in the midst of weeds, the yeast working its magic in the dough, the pearl germinating in a sepulchral shell. It can come and go in the twinkling of an eye, Jesus said. So pay attention; don’t miss it.

He suspects she’s flirting with him. It’s far from disagreeable, but, perversely, it makes him think of his mother. How many acceptable young girls has she trailed discreetly before him, like feathered fishing lures? She arranges them, always, next to a vase of white flowers. Their morals have been irreproachable, their manners candid as spring water; their minds have been presented to him as unbaked pieces of dough which it would be his prerogative to mould and form. As one season’s crop of girls proceeds into engagement and marriage, younger ones keep sprouting up, like tulips in May. They are now so young in relation to Simon that he has trouble conversing with them; it’s like talking to a basketful of kittens.

I sprinkle some flour on the dough and roll it out with the heavy, wooden rolling pin. Once it’s the perfect size and thickness, I flip the rolling pin around and sing into the handle—American Idol style. “Calling Gloriaaaaaaaaaaaaaaaaaaa . . .” And then I turn around. “AHHHHHHHHHHHHHH!” Without thinking, I bend my arm and throw the rolling pin like a tomahawk . . . straight at the head of the guy who’s standing just inside the kitchen door. The guy I didn’t hear come in. The guy who catches the hurling rolling pin without flinching—one-handed and cool as a gorgeous cucumber—just an inch from his perfect face. He tilts his head to the left, looking around the rolling pin to meet my eyes with his soulful brown ones. “Nice toss.” Logan St. James. Bodyguard. Totally badass. Sexiest guy I have ever seen—and that includes books, movies and TV, foreign and domestic. He’s the perfect combo of boyishly could-go-to-my-school kind of handsome, mixed with dangerously hot and tantalizingly mysterious. If comic-book Superman, James Dean, Jason Bourne and some guy with the smoothest, most perfectly pitched, British-Scottish-esque, Wessconian-accented voice all melded together into one person, they would make Logan fucking St. James. And I just tried to clock him with a baking tool—while wearing my Rick and Morty pajama short-shorts, a Winnie-the-Pooh T-shirt I’ve had since I was eight and my SpongeBob SquarePants slippers. And no bra. Not that I have a whole lot going on upstairs, but still . . . “Christ on a saltine!” I grasp at my chest like an old woman with a pacemaker. Logan’s brow wrinkles. “Haven’t heard that one before.” Oh fuck—did he see me dancing? Did he see me leap? God, let me die now. I yank on my earbuds’ cord, popping them from my ears. “What the hell, dude?! Make some noise when you walk in—let a girl know she’s not alone. You could’ve given me a heart attack. And I could’ve killed you with my awesome ninja skills.” The corner of his mouth quirks. “No, you couldn’t.” He sets the rolling pin down on the counter. “I knocked on the kitchen door so I wouldn’t frighten you, but you were busy with your . . . performance.” Blood and heat rush to my face. And I want to melt into the floor and then all the way down to the Earth’s core.

I'd attended a selective liberal arts college, trained at respectable research institutions, and even completed a dissertation for a doctoral degree. In our shared office, I'd tell new hires I was ABD, so they wouldn't feel their own situation was so bleak. If they saw a ten-year veteran adjunct with a PhD, they might lose hope of securing a permanent job. It was the least I could do, as a good American, to remind the young we were an innocent and optimistic country where everyone was entitled to a fulfilling career. To make sure they understood that PhD stood not for "piled higher and deeper" or "Pop has dough," but in fact the degree meant "professional happiness desired," and at the altruistic colleges of democratic America only the angry or sad ones need not apply.

Here is a life in still frames. Moments like Polaroids. Like paintings. Like flowers pressed between the pages of a book. Perfectly preserved. The three of them, napping in the sun. Addie, stroking Henry’s hair while she tells him stories, and he writes, and writes, and writes. Henry, pressing her down into the bed, their fingers tangled, their breath quick, her name an echo in her hair. Here they are, together in his galley kitchen, his arms threaded through hers, her hands over his as they stir béchamel, as they knead bread dough. When it is in the oven, he cups her face with floury hands, leaves trails everywhere he touches. They make a mess, as the room fills with the scent of freshly baking bread. And in the morning it looks like ghosts have danced across the kitchen, and they pretend there were two instead of one.

At the kneading trough in the bakehouse, he and Philip pummeled maslin dough until the dull-skinned clods stretched and sprang. A scowling Vanian showed them how to make the airy-light manchet bread that the upper servants ate, then the pastes for meat-coffins and pie crusts. They baked flaking florentine rounds and set them with peaches in snow-cream or neats' tongues in jelly. They stood over the ovens to watch cat's tongue biscuits, waiting for the moment before they browned. John mixed the paste for dariole-cases, working the mixture with his fingertips, then filled them with sack creams and studded them with roasted pistachio nuts. In the fish house across the servants' yard, the two boys scaled and cleaned the yellow-green carp from the Heron Boy's ponds, unpacked barrels of herrings and hauled sides of yellow salt-fish onto the benches and beat them with the knotted end of a rope.

What were you thinking of baking today?” Another seemingly innocuous question, but Sophie let him lead her by small steps away from the topic of Kit’s uncertain future. “I was going to make stollen, a recipe from my grandmother’s kitchens. I make it only around the holidays, and my brothers will be expecting it.” “May I help?” She was certain he’d never intended to offer such a thing, certain he’d never done Christmas baking in his life. “There’s a lot of chopping to do, depending on the version we make. Do you like dates?” They discussed Christmas baking and sweets in general, then various exotic dishes Vim had encountered on his travels. Sophie had to brush the white flour off Vim’s cheek when he offered to take a turn kneading the dough, and Vim snitched sweets shamelessly. Sophie scolded him until he popped a half a candied date in her mouth, and when she would have scolded him for that, he fed her the other half. While

the muscles in your feet. Then clench your calves, then thighs. Work the contractions up your body until every part of you is tight from the bottom to the top. Clench your stomach, your chest, fingers, biceps, and jaw. Tighten the muscles behind your ears and imagine all of this pressure that you’ve built up going out the top of your head like you were rolling out pizza dough. Whenever I do this I end up making all sorts of grunting noises and squint my face into awkward contortions. It feels like I’m going to pop. But I never have. Once you finally have to breathe, take in a half lungful of air and hold it for about 10 to 15 seconds. This is the recovery breath, and it feels awesome. Now start over from the beginning. Since your lungs start near empty, it won’t be possible to hold your breath as long as with the basic breathing technique. Aim to increase the amount that you hold your breath with each repetition. When I do it I start with

Let’s say we are making bread dough. We add a bit of yeast to the flour to make the bread rise. The yeast causes many tiny air pockets to form, which is what makes bread different from, say, a shingle. Now, as you eat the baked bread, your stomach acid and digestive enzymes enter those air pockets and rapidly break the molecules of flour into individual sugar molecules that then pass from your digestive tract into your bloodstream. Even whole wheat bread, with shreds of fiber remaining, is easy pickings for digestive enzymes—they have no difficulty entering the air pockets and digesting the starch in the bread. Pasta is different. It is not made with yeast, so it has no air pockets. If bread is like a pile of tiny twigs, ready to ignite with a single spark, pasta is like a cord of logs—it is much more compacted and “catches fire” more slowly. Even if you chew pasta thoroughly, there is no way it can digest as rapidly as bread—and that’s why it has a lower GI.

I can smell the shrimp broth and garlic! Mmm! It's so good! It's light yet has a deep, full-bodied flavor!" "Whoa! I've been eating all day, but this goes right down!" " Mm! This is the perfect finisher for the day!" "And the topping is the bun's pork filling!" "Yep! Listening to customer requests last night gave me the inspiration to try this out." "Thanks to these noodles, we sold a whole lot more today than yesterday." "Using bun dough to make noodles... how interesting! And to come up with it on the spot too..." "Nah, I didn't really. See, Taiwan already has a noodle dish a lot like it." "...? Dan Zai Noodles!" DAN ZAI NOODLES Originating in Southern Taiwan, it is also known as Tan-tsu noodles or slack season noodles. The broth is generally light and clear, made from seafood stocks like bonito or shrimp. Then oil noodles are added and topped with items like ground pork, green onions, bean sprouts and shrimp. Served in small snack-sized portions, it was created with the idea of being a tasty snack that could be eaten over and over.

Rookie Cinnamon Sugar Doughnuts* Parental supervision necessary for frying Makes 8 doughnuts and 8 doughnut holes Ingredients Vegetable oil 1 (8-count) tube of premade, large biscuit dough (found in the refrigerated dough aisle at supermarkets) ½ cup sugar ¼ teaspoon ground cinnamon Directions 1. Fill a large saucepan with vegetable oil to a depth of 1 inch. 2. Heat oil over medium heat until it reaches 365°F. You can measure the temperature with a cooking oil thermometer. Or, drop a single kernel of popcorn into the oil as it’s heating. When the kernel pops, you’re ready to fry. 3. While the oil heats, open the biscuit tube and separate the rounds. Use a 1-inch-round cookie cutter to cut a hole in the center of each biscuit. Save the holes. 4. Mix the sugar and cinnamon in a large shallow bowl. 5. Add 2 doughnuts to the hot oil at a time. Cook, turning once, until golden brown—about 1 minute per side. 6. Drain on paper towels and immediately toss in the cinnamon sugar to coat. Cool on a wire rack. Repeat with the remaining doughnuts and holes.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

The worship of the goddess did not end when the god was born. Even after the establishment of monotheistic religions, women continued to honor the divine in feminine form, as this biblical text shows: The women knead dough to make cakes for the Queen of Heaven and pour out drinks unto the gods. ~ Jeremiah 7:18 What makes the goddess necessary? If the divine exists beyond our human dualism, why can people not accept that any image is but a shallow and limited vision of what cannot be pictured? Because our picture of god helps us know who we are. When god is only male, we implicitly understand that only males can be like god. And so, whenever society has claimed a single male god, women — and many men — have found ways of continuing to honor the feminine source of mystery and life. Even in the many ages when the goddess has seemed to be hidden from our eyes, simple creative rituals have kept her alive. Your grandmother, your mother, your sisters — all connect with the goddess even when they do not recognize her aloud. In the secret chambers of women’s hearts, she has never died. And she never will.

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.   (These cookies have been Andrea’s favorites since high school.)   Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.

Mamá was mixing bread dough by the kitchen window, pressing and pulling in a culinary tug of war. It took all her strength to mix four loaves at once, flour up to her elbows, tendrils of hair escaping from her bun, but it hardly made sense to do less. Her good bread disappeared as fast as she made it. Why, her family could hammer away a whole loaf in one sitting. Mamá smiled, then crossed herself against the sin of pride. Modesta was always saying, “That’s too much work! Why not just buy a loaf at the store?” Those sickly soft things they call bread? Mamá snorted as she slapped her dough. It was a sin to call such cotton bread! Her bread could stand up to thick bacon sandwiches and homemade blackberry jam. Hers melted in your mouth like cake. Indeed, after supper Father often buttered a big slice for dessert. At the thought of her husband, Mamá crossed herself again, this time not for pride, but for love. Everything she did was done for him. She meant to work for God, to make her life a prayer, but since the first time she saw Manuel, long before they were married, his was the face she pictured as she wiped her brow, bent her back to the task at hand. She shrugged. Perhaps her daughters would do better...

VICTORIAN FUNERAL BISCUITS Adapted from the third edition of Miss Beecher’s Domestic Receipt-Book, published in 1862. ½ c sugar ½ c salted butter, softened 1 c molasses ½ c warm water 2 tbs fresh minced ginger 2 ¼ c flour ½ tsp baking soda In a large bowl, use an electric mixer to beat the sugar and butter together until light and fluffy, about 1 minute. Add the molasses, water, and ginger, and beat until combined. In a separate bowl, whisk together the flour and baking soda. Add flour to molasses mixture and use electric mixer to combine well. Dough will be stiff. Split dough into two balls. Knead each dough ball several times to remove any air bubbles. Form dough into two even logs, approximately 8 inches long. Wrap each log tightly in plastic wrap. Refrigerate for several hours until firm. Preheat oven to 350°F. Line two baking sheets with parchment paper. Slice each log of dough into ¼-inch rounds and place one inch apart on baking sheets. Each dough log makes approximately 25 biscuits. If desired, use a knife or stamp to impress an image onto the biscuits. Bake 20 minutes. Let cool completely (biscuits should be crunchy). Wrap several biscuits in wax paper and secure with a black wax stamp or black string.

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

Recipes TOM PEPPER’S HOT BREW To soothe the throat or otherwise ease a long day. 1.4 drachm (1 tsp) local raw honey 16 drachm (1 oz) scotch or bourbon ½ pint (1 cup) hot water 3 sprigs fresh thyme Stir honey and bourbon at bottom of mug. Add hot water and thyme sprigs. Steep five minutes. Sip while warm. BLACKFRIARS BALM FOR BUGS AND BOILS To subdue angry, itchy skin caused by insect bites. 1 drachm (0.75 tsp) castor oil 1 drachm (0.75 tsp) almond oil 10 drops tea tree oil 5 drops lavender oil In a 2.7 drachm (10 ml) glass rollerball vial, add the 4 oils. Fill to top with water and secure cap. Shake well before each use. Apply to itchy, uncomfortable skin. ROSEMARY BUTTER BISCUIT COOKIES A traditional shortbread. Savory yet sweet, and in no way sinister. 1 sprig fresh rosemary 1 ½ cup butter, salted 2⁄3cup white sugar 2 ¾ cup all-purpose flour Remove leaves from rosemary and finely chop (approximately 1 Tbsp or to taste). Soften butter; blend well with sugar. Add rosemary and flour; mix well until dough comes together. Line 2 cookie sheets with parchment paper. Form dough into 1.25-inch balls; press gently into pans until 0.5-inch thick. Refrigerate at least 1 hour. Preheat oven to 375°F. Bake for 10–12 minutes, just until bottom edges are golden. Do not overbake. Cool at least 10 minutes. Makes 45 cookies.

I keep notations, like my mother. She had notebook after notebook of trials and errors, all written in her perfect penmanship on quad-ruled pages, a square for each letter to nest in. My journal is a thick black hardcover with unlined pages. Like her, I'm a technician, a statistician, copiously documenting slight variations in texture, color, taste. I'm a chemist. A quarter cup of rye flour added to the white wheat gives a sweeter flavor. A half teaspoon more salt and 78 percent hydration of the dough result in those coveted large, irregular rooms in the crumb. Mastering formulas, not recipes, in the quest for the perfect loaf. Xavier tells me not to bother. He doesn't believe in perfection. "Forget the ingredients. Forget the environment. 'You' are different each day. You can't replicate yourself. Your hands are stronger, or weaker. Your mind thinks different thoughts while kneading. Life is all over you, changing you. All that goes into the making comes out in the bread. It won't be the same from one batch to the next. Not ever." "It'll be close, though." "Close only counts in horseshoes and hand grenades." He's the artist. He makes me brave enough to try. With his encouragement, I've focused on the creativity of bread, writing my own recipes, exploring nontraditional flavors and shapes. Not all of them turn out well, but he tastes my failures with me, with layers of warm butter.

Tatiana thought Deda was the smartest man on earth. Ever since Poland was trampled over in 1939, Deda had been saying that Hitler was coming to the Soviet Union. A few months ago in the spring, he suddenly started bringing home canned goods. Too many canned goods for Babushka’s liking. Babushka had no interest in spending part of Deda’s monthly pay on an intangible such as just in case. She would scoff at him. What are you talking about, war? she would say, glaring at the canned ham. Who is going to eat this, ever? I will never eat this garbage, why do you spend good money on garbage? Why can’t you get marinated mushrooms, or tomatoes? And Deda, who loved Babushka more than a woman deserved to be loved by a man, would bow his head, let her vent her feelings, say nothing, but the following month be back carrying more cans of ham. He also bought sugar and he bought coffee and he bought tobacco, and he bought some vodka, too. He had less luck with keeping these items stocked because for every birthday, anniversary, May Day, the vodka was broken open and the tobacco smoked and the coffee drunk and the sugar put into bread and pie dough and tea. Deda was a man unable to deny his family anything, but he denied himself. So on his own birthday he refused to open the vodka. But Babushka still opened the bag of sugar to make him blueberry pie. The one thing that remained constant and grew by a can or two each month was the ham, which everyone hated and no one ate.

I'm making a galette instead of a tart," Sam said. "Fancy," Deana said. "Actually, it's not," Sam said. "It's more rustic. More fitting of Michigan, I thought." Willo pulled three mugs- all mismatched- from her cupboard and poured three cups of coffee. "In school, I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It's rustic. And it's forgiving. You just roll it out flat and then fold it in roughly around the filling." Sam stopped and sipped her coffee. "The wonderful thing is that you can't mess it up; the crust will tear and be a little more done in places, the juices will leak, but as long as you use really fresh ingredients, like the fruit we have here, and real butter for the dough, it bakes into something magical. Making a galette really gave me confidence to try trickier desserts. But it's still one of my favorites. And you can make sweet or savory galettes. I made two crusts today. I thought I'd turn one into a savory galette for dinner. I have a recipe for an asparagus, mushroom, goat cheese, and bacon galette I think I'll make." Sam looked at her mom and grandma, who were staring at her openmouthed. "I never realized how accomplished you were," Deana said. "But I knew you had- what did we call it, Mom?" "The gift," Willo said. "You've always had the desire and talent to bake.

So this is what a black pepper pork bun really tastes like!" The bun is flaky, and crispy, like a piecrust! The juicy pork filling is seasoned with just enough black pepper to give it a good bite! All the minced green onion mixed in with it makes it even better! The whole thing is overflowing with the mellow and meaty umami goodness of ground pork! "IT'S SOOO GOOD!" "Look! There it is! That's Soma Yukihira's booth!" "Really? Interesting! Wasn't he one of the finalists in this year's Classic?" "Hmm. This meat filling is way too weak as is. Juiciness, richness, umami... it's way short on all of those. The bun itself is probably good enough. Maybe I should up the ratio of rib meat..." "Yo. How're the test recipes going? There are a whole lot of other exclusively Chinese seasonings you can try, y'know. Oyster sauce, Xo spicy seafood sauce and a whole mountain of spices. I did a Dongpo Pork Bowl for the Classic, so I know all too well how deep that particular subject gets." "Oh, right! Now I see it. Chinese "Ma-La" flavor is just another combination of spices! Everything I learned about spices from my curry dish for the Prelims... ... I should be able to use in this too! Thanks, Nikumi!" "H-hey! Don't grab my hand like that!" How about this? Fresh-ground black pepper... ... and some mellow, fragrant sesame oil! When you're making anything Chinese, you can't forget the five-spice powder. I'll also knead in some star anise to enhance the flavor of the pork! Then add sliced green onions and finish by wrapping the mixture in the dough

„The air was saturated with the finest flour of a silence so nourishing, so succulent, that I could move through it only with a sort of greed, especially on those first mornings of Easter week, still cold, when I tasted it more keenly because I had only just arrived in Combray: before I went in to say good morning to my aunt, they made me wait for a moment, in the first room where the sun, still wintry, had come to warm itself before the fire, already lit between the two bricks and coating the whole room with an odour of soot, having the same effect as one of those great country ‘front-of-the-ovens’, or one of those château mantelpieces, beneath which one sits hoping that outdoors there will be an onset of rain, snow, even some catastrophic deluge so as to add, to the comfort of reclusion, the poetry of hibernation; I would take a few steps from the prayer stool to the armchairs of stamped velvet always covered with a crocheted antimacassar; and as the fire baked like a dough the appetizing smells with which the air of the room was all curdled and which had already been kneaded and made to ‘rise’ by the damp and sunny coolness of the morning, it flaked them, gilded them, puckered them, puffed them, making them into an invisible, palpable country pastry, an immense ‘turnover’ in which, having barely tasted the crisper, more delicate, more highly regarded but also drier aromas of the cupboard, the chest of drawers, the floral wallpaper, I would always come back with an unavowed covetousness to snare myself in the central, sticky, stale, indigestible and fruity smell of the flowered coverlet.

Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?

But the one piece of this dish that plays the biggest role of all... is this wrapping around the chicken breast... the Croûte!" Croûte! A base of bread or pie dough seasoned with savory spices, croûte can refer either to the dough itself or a dish wrapped in it. It's a handy addition that can boost the aroma, textures and presentation of a dish without overpowering its distinctive flavors! "You are correct. Therein lies the greatest secret of my dish. Given the sudden measurements to the original plan and my need to create an entirely different dish... ... the Croûte I had intended to use to wrap the chicken breast required two very specific additions. Those two ingredients were... FINELY MINCED SQUID LEGS... ... AND PEANUT BUTTER." "NO WAY! SQUID LEGS AND PEANUT BUTTER?!" "Yes! Squid legs and peanut butter! Appetizer and main dish! There is no greater tie that could bind our two dishes together!" Peanut butter's mild richness adds subtle depth to the natural body of the chicken, making it an excellent secret seasoning. And the moderately salty bitterness of the squid legs is extremely effective in tying the Croûte's flavor together with the meaty juiciness of the chicken! "Even an abominable mash-up that Yukihira has tinkered with for ages... ... can be transformed into elegant gourmet beauty when put in my capable hands. The Jidori chicken breasts and the squid and peanut butter Croûte... those are the two pillars of my dish! To support them, I revised all the seasonings for the sauces and garnishes... ... so that after you tasted Soma Yukihira's dish... ... the deliciousness of my own dish would ring across your tongues as powerfully as possible!

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

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....

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

Don't believe that, dear. Don't ever believe that. Nobody's bad just because of the way they look. It's what's inside a person that counts.' 'But, Ma, what's inside a person? When people look different are they different inside, too?' Ma didn't answer, she was looking at her hands now, kneading a ball of dough. Saroj thought she had forgotten her and so she said, 'Ma?' Ma turned her eyes back to Saroj. 'I'll show you in a moment, dear. I'll just finish making these.' Saroj watched the stack of dhal puris grow into a flat round tower and then Ma said she was finished and covered them with a cloth and washed her hands. Then she opened the cupboard where she kept her spare jars and bottles and took out six jars and placed them on the kitchen counter. 'Do you see these jars, Saroj? Are they all the same?' Saroj shook her head. 'No, Ma.' The glasses were all different. There was a short flat one and a tall thin one and a medium-sized one, and other shapes in between. Some were different colours: green or brown or clear. 'All right. Now, just imagine these jars are people. People with different shapes of bodies and colours of skin. Can you do that?' Saroj nodded. 'Right. Well, now the bodies are empty. But look…’ Ma picked up a big glass jug, filled it at the tap and poured water into all the jars. 'See, Saroj? Now all the glasses are filled. All the bodies are alive! They have what we call a spirit. Now, is that spirit the same in all the glasses, or different?' 'It's the same, Ma. So people are —' But Ma broke in. 'Now, can you run into the pantry and get the tin where I keep my dyes? You know it, don't you?' Saroj was back even before Ma had finished speaking. Ma opened the tin and picked up one of the tiny bottles of powdered dye. It was cherry-coloured. Ma held the bottle over one of the jars and tipped a little of the powder into the water. Immediately, the water turned pink-red. Ma returned the cap to the bottle and picked up another one. The water turned lime-green. She did that six times and each time the water turned a different colour so that in the end Ma had six different shaped jars of six different colours. 'So, Saroj, now you answer me. Are these people here all the same inside, or are they all different?' Saroj took her time before answering. She puckered her brow and thought hard. Finally she said, 'Well, Ma, really they're all the same but the colours make them different.' 'Yes, but what is more real, the sameness or the differences?' Saroj thought hard again. Then she said: 'The sameness, Ma. Because the sameness holds up the differences. The differences are only the powders you put in.' 'Exactly. So think of all these people as having a spirit which is the same in each one, and yet each one is also different — that is because each person has a different personality. A personality is made up of thoughts, and everyone has different kinds of thoughts. Some have loving thoughts, some have angry thoughts, some have sad thoughts, some have mean thoughts. Most people have jumbles of thoughts — but everybody's thoughts are different, and so everybody is different. Different outside and different inside. And they see those differences in each other and they squabble and fight, because everyone thinks the way he is, is right. But if they could see through the differences to the oneness beyond, linking them all, then…’ 'Then what, Ma?' 'Then we would all be so wise, Saroj, and so happy!

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.