Drip Cake Quotes

Being alone is not the most awful thing in the world. You visit your museums and cultivate your interests and remind yourself how lucky you are not to be one of those spindly Sudanese children with flies beading their mouths. You make out To Do lists - reorganise linen cupboard, learn two sonnets. You dole out little treats to yourself - slices of ice-cream cake, concerts at Wigmore Hall. And then, every once in a while, you wake up and gaze out of the window at another bloody daybreak, and think, I cannot do this anymore. I cannot pull myself together again and spend the next fifteen hours of wakefulness fending off the fact of my own misery. People like Sheba think that they know what it's like to be lonely. They cast their minds back to the time they broke up with a boyfriend in 1975 and endured a whole month before meeting someone new. Or the week they spent in a Bavarian steel town when they were fifteen years old, visiting their greasy-haired German pen pal and discovering that her hand-writing was the best thing about her. But about the drip drip of long-haul, no-end-in-sight solitude, they know nothing. They don't know what it is to construct an entire weekend around a visit to the laundrette. Or to sit in a darkened flat on Halloween night, because you can't bear to expose your bleak evening to a crowd of jeering trick-or-treaters. Or to have the librarian smile pityingly and say, ‘Goodness, you're a quick reader!’ when you bring back seven books, read from cover to cover, a week after taking them out. They don't know what it is to be so chronically untouched that the accidental brush of a bus conductor's hand on your shoulder sends a jolt of longing straight to your groin. I have sat on park benches and trains and schoolroom chairs, feeling the great store of unused, objectless love sitting in my belly like a stone until I was sure I would cry out and fall, flailing, to the ground. About all of this, Sheba and her like have no clue.

Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, flaky scones. Sandwiches of unknown nature, mysteriously flavoured and quite delectable, and that very special gingerbread. Angel cake, that melted in the mouth, and his rather stodgier companion, bursting with peel and raisins. There was enough food there to keep a starving family for a week.

and the last puff of the day-wind brought from the unseen villages the scent of damp wood-smoke, hot cakes, dripping undergrowth, and rotting pine-cones. That is the true smell of the Himalayas, and if once it creeps into the blood of a man, that man will at the last, forgetting all else, return to the hills to die.

when I think about it I want to watch his blood drip into a bedpan. I want it to coagulate into a gelatin that I pour over a lemon cake, which I’ll consume using utensils carved from the stone that resides where his heart should be.

It was full of the most delicious displays, piled high with pink and white fancies, cakes piped with cream and scattered with nuts, and absolutely heaps of swirled golden-brown buns. They were studded with raisins and dripping with syrup. My mouth watered. It had been hours since those train sandwiches, their cheese slightly warm and their chutney gluey. Beyond the buns I saw tables full of people enjoying splendid teas. My stomach gurgled.

By the way, I may have misled you by using the word 'tea'. None of your wafer slices of bread-and-butter. We're good trencher-men, we of the Revolution. What we shall require will be something on the order of scrambled eggs, muffins, jam, ham, cake and sardines. Expect us at five sharp." "But, I say, I'm not quite sure - " "Yes, you are. Silly ass, don't you see that this is going to do you a bit of good when the Revolution breaks loose? When you see old Rowbotham sprinting up Piccadilly with a dripping knife in each hand, you'll be jolly thankful to be able to remind him that he once ate your tea and shrimps.

A lot of Britain’s secret war was fought at the end of long, sweeping drives like this one, running through neglected parks, between overgrown rhododendrons and dripping elms, to hidden country houses where codes were broken, special operations planned, the conversations of captured Nazi generals bugged, spies interrogated, agents trained. Kay had walked this drive for the past two years – always with an unwanted memory of school – and at the end of it stood Danesfield House, a mock-Elizabethan mansion, built at the turn of the century, as sparkling white as the icing on a wedding cake, with crenellated walls, steep red roofs and tall red-brick chimneys.

And the last puff of the day-wind brought from the unseen villages the scent of damp wood-smoke, hot cakes, dripping undergrowth, and rotting pine-cones. That is the true smell of the Himalayas, and if once it creeps into the blood of a man, that man will at the last, forgetting all else, return to the hills to die. —Rudyard Kipling

He waved cheerfully, then opened the door, tripped over the threshold, and as his balance was already impaired, nearly went face down on the floor for the second time that day. He caught himself, hung on to the side of the counter, and waited for the pub kitchen to stop revolving. With the careful steps of the drunk, he walked over to the cupboard to get out a pan for frying, a pot for boiling. Shawn was singing in his break-your-heart voice, about the cold nature of Peggy Gordon. And with one eye closed, his body swaying gently, he dripped lemon juice into a bowl. “Oh, fuck me, Shawn. You are half pissed.” “More than three-quarters if the truth be known.” He lost track of the juice and added a bit more to be safe. “And how are you, Aidan, darling?” “Get way from there before you poison someone.” Insulted, Shawn swiveled around and had to brace a hand on the counter to stay upright. “I’m drunk, not a murderer. I can make a g.d. fish cake in me sleep. This is my kitchen, I’ll thank you to remember, and I give the orders here.” He poked himself in the chest with his thumb on the claim and nearly knocked himself on his ass. Gathering dignity, he lifted his chin. “So go on with you while I go about my work.” “ What have you done to yourself?” “The devil cat caught me hand. Forgetting his work, Shawn lifted a hand to scowl at the red gashes. Oh, but I’ve got plans for him, you can be sure of that.” “At the moment, I’d lay odds on the cat. Do you know anything about putting fish cakes together?” Aidan asked Darcy. “Not a bloody thing,” she said cheerfully. “Then go and call Kathy Duffy, would you, and ask if she can spare us an hour or so, as we have an emergency?” “An emergency?” Shawn looked glassily around. “Where?

This was why love was so dangerous. Love turned the world into a garden, so beguiling it was easy to forget that rose petals sails appeared charmed. They blazed red in the day and silver at night, like a magician’s cloak, hinting at mysteries concealed beneath, which Tella planned to uncover that night. Drunken laughter floated above her as Tella delved deeper into the ship’s underbelly in search of Nigel the Fortune-teller. Her first evening on the vessel she’d made the mistake of sleeping, not realizing until the following day that Legend’s performers had switched their waking hours to prepare for the next Caraval. They slumbered in the day and woke after sunset. All Tella had learned her first day aboard La Esmeralda was that Nigel was on the ship, but she had yet to actually see him. The creaking halls beneath decks were like the bridges of Caraval, leading different places at different hours and making it difficult to know who stayed in which room. Tella wondered if Legend had designed it that way, or if it was just the unpredictable nature of magic. She imagined Legend in his top hat, laughing at the question and at the idea that magic had more control than he did. For many, Legend was the definition of magic. When she had first arrived on Isla de los Sueños, Tella suspected everyone could be Legend. Julian had so many secrets that she’d questioned if Legend’s identity was one of them, up until he’d briefly died. Caspar, with his sparkling eyes and rich laugh, had played the role of Legend in the last game, and at times he’d been so convincing Tella wondered if he was actually acting. At first sight, Dante, who was almost too beautiful to be real, looked like the Legend she’d always imagined. Tella could picture Dante’s wide shoulders filling out a black tailcoat while a velvet top hat shadowed his head. But the more Tella thought about Legend, the more she wondered if he even ever wore a top hat. If maybe the symbol was another thing to throw people off. Perhaps Legend was more magic than man and Tella had never met him in the flesh at all. The boat rocked and an actual laugh pierced the quiet. Tella froze. The laughter ceased but the air in the thin corridor shifted. What had smelled of salt and wood and damp turned thick and velvet-sweet. The scent of roses. Tella’s skin prickled; gooseflesh rose on her bare arms. At her feet a puddle of petals formed a seductive trail of red. Tella might not have known Legend’s true name, but she knew he favored red and roses and games. Was this his way of toying with her? Did he know what she was up to? The bumps on her arms crawled up to her neck and into her scalp as her newest pair of slippers crushed the tender petals. If Legend knew what she was after, Tella couldn’t imagine he would guide her in the correct direction, and yet the trail of petals was too tempting to avoid. They led to a door that glowed copper around the edges. She turned the knob. And her world transformed into a garden, a paradise made of blossoming flowers and bewitching romance. The walls were formed of moonlight. The ceiling was made of roses that dripped down toward the table in the center of the room, covered with plates of cakes and candlelight and sparkling honey wine. But none of it was for Tella. It was all for Scarlett. Tella had stumbled into her sister’s love story and it was so romantic it was painful to watch. Scarlett stood across the chamber. Her full ruby gown bloomed brighter than any flowers, and her glowing skin rivaled the moon as she gazed up at Julian. They touched nothing except each other. While Scarlett pressed her lips to Julian’s, his arms wrapped around her as if he’d found the one thing he never wanted to let go of. This was why love was so dangerous. Love turned the world into a garden, so beguiling it was easy to forget that rose petals were as ephemeral as feelings, eventually they would wilt and die, leaving nothing but the thorns.

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.

There had been a method to bake fruit cake amongst the receipts I found in Peg's quarters at Delafosse; written inside that book of hers titled Mother Eve's Secrets. For an unthinking moment, I thought I'd found something of worth amongst Peg's hoard. She had always been a fine pastry cook, her puddings dripping with hot syrup, her desserts as light as sugared clouds, her tea-board a never-ending array of ratafias, cakes, and tarts.

Ode to the Beloved’s Hips" Bells are they—shaped on the eighth day—silvered percussion in the morning—are the morning. Swing switch sway. Hold the day away a little longer, a little slower, a little easy. Call to me— I wanna rock, I-I wanna rock, I-I wanna rock right now—so to them I come—struck-dumb chime-blind, tolling with a throat full of Hosanna. How many hours bowed against this Infinity of Blessed Trinity? Communion of Pelvis, Sacrum, Femur. My mouth—terrible angel, ever-lasting novena, ecstatic devourer. O, the places I have laid them, knelt and scooped the amber—fast honey—from their openness— Ah Muzen Cab’s hidden Temple of Tulúm—licked smooth the sticky of her hip—heat-thrummed ossa coxae. Lambent slave to ilium and ischium—I never tire to shake this wild hive, split with thumb the sweet- dripped comb—hot hexagonal hole—dark diamond— to its nectar-dervished queen. Meanad tongue— come-drunk hum-tranced honey-puller—for her hips, I am—strummed-song and succubus. They are the sign: hip. And the cosign: a great book— the body’s Bible opened up to its Good News Gospel. Alleluias, Ave Marías, madre mías, ay yay yays, Ay Dios míos, and hip-hip-hooray. Cult of Coccyx. Culto de cadera. Oracle of Orgasm. Rorschach’s riddle: What do I see? Hips: Innominate bone. Wish bone. Orpheus bone. Transubstantiation bone—hips of bread, wine-whet thighs. Say the word and healed I shall be: Bone butterfly. Bone wings. Bone Ferris wheel. Bone basin bone throne bone lamp. Apparition in the bone grotto—6th mystery— slick rosary bead—Déme la gracia of a decade in this garden of carmine flower. Exile me to the enormous orchard of Alcinous—spiced fruit, laden-tree—Imparadise me. Because, God, I am guilty. I am sin-frenzied and full of teeth for pear upon apple upon fig. More than all that are your hips. They are a city. They are Kingdom— Troy, the hollowed horse, an army of desire— thirty soldiers in the belly, two in the mouth. Beloved, your hips are the war. At night your legs, love, are boulevards leading me beggared and hungry to your candy house, your baroque mansion. Even when I am late and the tables have been cleared, in the kitchen of your hips, let me eat cake. O, constellation of pelvic glide—every curve, a luster, a star. More infinite still, your hips are kosmic, are universe—galactic carousel of burning comets and Big Big Bangs. Millennium Falcon, let me be your Solo. O, hot planet, let me circumambulate. O, spiral galaxy, I am coming for your dark matter. Along las calles de tus muslos I wander— follow the parade of pulse like a drum line— descend into your Plaza del Toros— hands throbbing Miura bulls, dark Isleros. Your arched hips—ay, mi torera. Down the long corridor, your wet walls lead me like a traje de luces—all glitter, glowed. I am the animal born to rush your rich red muletas—each breath, each sigh, each groan, a hooked horn of want. My mouth at your inner thigh—here I must enter you—mi pobre Manolete—press and part you like a wound— make the crowd pounding in the grandstand of your iliac crest rise up in you and cheer.

tore off the tape holding the top flap down and lifted it up to reveal a giant cake dripping with chocolate icing inside. “OH MY FREAKING GOD.” “It’s chocolate cake with chocolate icing and chocolate chips baked into the cake,” Evan said. “You like?” I had just died and gone to a chocolate-filled heaven. “That is the most disgusting thing I have ever seen,” Philip declared, his scorn popping my happy chocolate daydream. I sucked in a sharp breath, picked up the box, and marched over to another table. “Anyone who wants to admire my beautiful cake can come over to this table.” I glared at Philip. “Heathens can stay over there.” “Whatever,” he said with a roll of his eyes. “Clearly you’re not human,” I continued. “What human looks at this and thinks it’s disgusting?” I seriously wanted to shove my face into the cake, that’s how delicious it looked. “It’s chocolate. There’s nothing wrong with chocolate, Phil!

No matter how awful it is to be sitting in this Terrible magazine office, and talking to this Circular-saw-voiced West side girl in a dirt- Stiff Marimekko and lavender glasses, and this Cake-bearded boy in short-rise Levi’s, and hearing The drip and rasp of their tones on the softening Stone of my brain, and losing The thread of their circular words, and looking Out through their faces and soot on the window to Winter in University Place, where a blue- Faced man, made of rags and old newspapers, faces A horrible grill, looking in at the food and the faces It disappears into, and feeling, Perhaps, for the first time in days, a hunger instead Of a thirst; where two young girls in peacoats and hair As long as your arm and snow-sanded sandals Proceed to their hideout, a festering cold-water flat Animated by roaches, where their lovers, loafing in wait To warm and be warmed by brainless caresses, Stake out a state Of suspension; and where a black Cadillac 75 Stands by the curb to collect a collector of rents, Its owner, the owner of numberless tenement flats; And swivelling back To the editorial pad Of Chaos, a quarter-old quarterly of the arts, And its brotherly, sisterly staff, told hardly apart In their listlessly colored sackcloth, their ash-colored skins, Their resisterly sullenness, I suddenly think That no matter how awful it is, it’s better than it Would be to be dead. But who can be sure about that?

The flavor that came to me was a luscious Suncrest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily. Suncrest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection. The problem was that I didn't have any peach mousse or filling. But I quickly improvised. "You're getting married in August, when peaches are in season," I said. "Taste our browned butter yellow cake with a little apricot and some vanilla-almond buttercream, and see what you think." As they each took a small bite of what I hoped would be their signature cake flavors, I was drawn back into the taste of the peach. It was juicy and sweet, but as I got close to the center of the peach, their was an off flavor of rot. In my mind's eye, I could see a darkened area close to the center that would soon cause the peach to wither. I knew what that meant. I didn't know whose life would be blighted, but these golden days were few. They wouldn't have much time together.

Behind us lay rainy weeks—grey sky, grey fluid earth, grey dying. If we go out, the rain at once soaks through our overcoat and clothing;—and we remain wet all the time we are in the line. We never get dry. Those who will wear high boots tie sand bags round the tops so that the mud does not pour in so fast. The rifles are caked, the uniforms caked, everything is fluid and dissolved, the earth one dripping, soaked, oily mass in which lie yellow pools with red spiral streams of blood and into which the dead, wounded, and survivors slowly sink down. The storm lashes us, out of the confusion of grey and yellow the hail of splinters whips forth the child-like cries of the wounded, and in the night shattered life groans painfully into silence.

Marie Antoinette would have loved this place!" Piper Donovan stood agape, her green eyes opened wide, as she took in the magical space. Crystal chandeliers, dripping with glittering prisms, hung from the mirrored ceiling. Gilded moldings crowned the pale pink walls. Gleaming glass cases displayed vibrant fruit tarts, puffy éclairs, and powdered beignets. Exquisitely decorated cakes of all flavors and sizes rested on pedestals alongside trays of pastel meringues and luscious napoleons. Cupcakes, cookies, croissants, and cream-filled pastries dusted with sugar or drizzled with chocolate beckoned from the shelves. "It's unbelievable," she whispered. "I feel like I've walked into a jewel box---one made of confectioners' sugar but a jewel box nonetheless.

He's right,you know," Edward was saying almost before I'd made it into my room. I had crept through the house unnecessarily. No one was home. "Your assertions have lost a bit of their value these days, Mr. Willing." "You know," he repeated. I tossed my coat onto the bed. The stark black and white of my quilt was broken by a purple stain now, the result of a peaceful interlude with grape juice turning into a gentle wrestling match.The stain was the size of my palm and shaked like, I thought, an alligator. Alex insisted it was a map of Italy. Later, we'd dripped the rest of the juice onto the thick pages of my drawing pad, finding pictures in the splotches like the Rorschach inkblots used in psychology. "Well," he'd said in response to my pagoda, antheater, and Viking, "verdict's in.You're nuts." The pictures were tacked to my wall, unaccustomed spots of color. I'd penciled in our choices. Viking (E), pineapple (A). Lantern (E), cheese (A). Crown (E), birthday cake (A) were over my desk, over Edward. I turned on my computer. It binged cheerfully at me. I had mail. From: abainbr@thewillingschool.org To: fmarino@thewillingschool.org Date: December 15, 3:50 p.m. Subect: Should you choose to accept... Tuesday. I'll pick you up at 10:00 a.m. Ask no questions. Tell no one. -Alex "Ah, subterfuge" came from over the desk. "Shut up, Edward," I said.

With Marlboro Man’s strong hands massaging my tired shoulders, I walked in front of him down the narrow porch toward the driveway, where my dusty car awaited me. But before I could take the step down he stopped me, grabbing a belt loop on the back of my Anne Kleins, and pulling me back toward him with rapid--almost shocking--force. “Woooo!” I exclaimed, startled at the jolt. My cry was so shrill, the coyotes answered back. I felt awkward. Marlboro Man moved in for the kill, pulling my back tightly against his chest and wrapping his arms slowly around my waist. As I rested my arms on top of his hands and leaned my head back toward his shoulder, he buried his face in my neck. Suddenly, September seemed entirely too far away. I had to have this man to myself 24/7, as soon as humanly possible. “I can’t wait to marry you,” he whispered, each word sending a thousand shivers to my toes. I knew exactly what he meant. He wasn’t talking about the wedding cake. I was speechless, as usual. He had that effect on me. Because whatever he said, when it came to his feelings about me or his reflections on our relationship, made whatever I’d respond with sound ridiculously…lame…bumbling…awkward. If ever I said anything to him in return, it was something along the lines of “Yeah…me, too” or “I feel the same way” or the equally dumb “Aww, that’s nice.” So I’d learned to just soak up the moment and not try to match him…but to show him I felt the same way. This time was no different; I reached my arm backward, caressing the nape of his neck as he nuzzled his face into mine, then turned around suddenly and threw my arms around him with every ounce of passion in my body. Minutes later, we were back at the sliding glass door that led inside the house--me, leaning against the glass, Marlboro Man anchoring me there with his strong, convincing lips. I was a goner. My right leg hooked slowly around his calf. And then, the sound--the loud ringing of the rotary phone inside. Marlboro Man ignored it through three rings, but it was late, and curiosity took over. “I’d better get that,” he said, each word dripping with heat. He ran inside to answer the phone, leaving me alone in a sultry, smoky cloud. Saved by the bell, I thought. Damn. I was dizzy, unable to steady myself. Was it the wine? Wait…I hadn’t had any wine that night. I was drunk on his muscles. Wasted on his masculinity.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

The cake was sinfully decadent, dripping with chocolate, exactly the way a birthday cake should be.

Tell me about your relationship with food." How can I tell her anything she'd understand? Has she ever eaten a pan of brownies in one sitting? A half dozen salad-bar baked potatoes? A baker's dozen? What is it about slippery-sweet ice cream, about half-melted chocolate chips or moist homemade birthday cake, juicy steak seared on the grill, creamy potato salad, watermelon freshly cut and dripping with juice?

Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.

Stella is next up. Her cake is striking to look at, stacked in graduated tiers, so that it almost resembles half of a bee's nest. It's lightly frosted in that naked style, the icing scraped away to reveal the edges of the sponge, cooked to perfection. A honey-colored glaze drips attractively down the sides, and small fondant bees with almond silver wings cling to the tops of the cakes; a few are even hovering on wire to look like they are flying. "I must say I've never seen a cake shaped like this. What are the flavors?" Betsy asks, and Stella beams. "It's flavored with orange zest and honey.

Jess herself had not eaten fowl or roast or even fish in years, but the books awakened memories of turkey and thick gravy, and crab cakes, and rib-eye roasts. Redolent of smoke and flame, the recipes repelled and also reminded her of pink and tender meat, and breaking open lobster dripping with sweet butter, and sucking marrow out of the bones.

Angels waltz around like in one of my daydreams, glitter-dusted as the faeries I was warned about as a child. They're mystic, with spindly limbs and gossamer hair and skin that glows. Their wings unfurl behind them, some gilded and others adorned with pale pink shimmer. They flutter across the flower-filled glade, twirling like falling feathers. A few of the angels thread starlight into garlands or coax the flowers to bloom. A train of them braid baby's breath into one another's hair. Others lay fruit in front of what looks like shrines--- seashells brimming with water and floating petals that gleam with reflections of the moon. It's like something out of a storybook. Lanterns are strung between the evergreens, casting their light over a long table. On top of a silk tablecloth, candelabras drip with wax and flowers are strewn about--- cerise roses, vibrant marigolds, velvet violets, and pale bluebells. Fresh fruit spills out of a giant shell like a cornucopia--- mangoes, peaches, guavas, champagne grapes and deep red cherries. Dark wine fills crystal cups. Rose-jam tarts with wild raspberries and hibiscus petals pile alongside tea cakes piped with custard and sugared primroses. In the center of the feast is a roasted duck glazed with honey and decorated with slices of pineapple. The smell of buttered potatoes lingers in the air, fragrant with hints of rosemary and garlic.

As creative channels, we need to trust the darkness. We need to learn to gently mull instead of churning away like a little engine on a straight-ahead path. This mulling on the page can be very threatening. “I’ll never get any real ideas this way!” we fret. Hatching an idea is a lot like baking bread. An idea needs to rise. If you poke at it too much at the beginning, if you keep checking on it, it will never rise. A loaf of bread or a cake, baking, must stay for a good long time in the darkness and safety of the oven. Open that oven too soon and the bread collapses—or the cake gets a hole in its middle because all the steam has rushed out of it. Creativity requires a respectful reticence. The truth is that this is how to raise the best ideas. Let them grow in dark and mystery. Let them form on the roof of our consciousness. Let them hit the page in droplets. Trusting this slow and seemingly random drip, we will be startled one day by the flash of “Oh! That’s it!

Now the scent of souffled root vegetables, crispy, brown-sugar-glazed slices of cheese, bowls of frostberries, spiced apple cake and whorls of pastry dripping with salted caramel sauce summoned her hunger.

Pan haggerty wasn't dissimilar to a gratin dauphinoise (she could almost hear Freddie crowing that the English had got there first), but was fried in a pan in hot dripping. Singing hinnies were griddle cakes, it transpired, enriched with lard, flavored with currants and eaten spread with butter. "They sizzle and sing on the girdle," Mrs. Birtley explained and smiled. There was much use of potatoes in these recipes, Stella noticed, as she turned the pages, lots of dumplings, leeks, dried peas and oats, and a wholesome sense of economy. These recipes suggested that the region had always been thrifty, but Stella heard pride, not complaint, in Mrs. Birtley's voice, a care and a particularity.

To me, nothing showed how much times had changed more than the disappearance of the charlotte au chocolat. (It still appeared at weddings and special events, but was no longer available on the regular menu.) This came about when my mother stopped baking the desserts herself and hired a procession of young pastry chefs. These pastry chefs had gone to culinary school, and apparently they didn't understand charlotte au chocolat. It was an old-fashioned dessert, whose beauty spoke for itself; it didn't need any frills. But the pastry chefs liked embellishing desserts with frills now: star-shaped cookies and chocolate cigarettes and spun sugar that looked like golden spiderwebs. Now, whenever I ordered dessert, I chose from clementine granita with red-wine-poached pears, almond cake trimmed with candied orange rind, or triple-crème cheesecakes, soft and dripping with huckleberry sauce. Charlotte au chocolat was gone.

We walked around the other side of the whitewashed barn structure, where the massive antique doors had been opened and adorned with large wreaths made entirely of baby's breath. Inside, every wooden beam in the ceiling was wrapped in lush greenery and dripping in white wisteria blooms. The floor of the barn was covered in faux moss, and benches carved to look like bent tree branches served as seating for the guests. The benches flanked an aisle covered in white rose petals, and at the end of the aisle was an arch made entirely of white dogwood blooms. It was breathtaking and looked exactly like the wedding scene from the Twilight series.

Hawaiian mango mousse cake with white chocolate drippings.

I fired up the brick oven, reminding myself that garlic has no place in a confection and butter becomes a layer of oil floating atop the cheese. I felt confident and excited; this time I would get it right. I helped myself to the triple-cream cheese (still convinced it it would make a delicious base) and then added a dollop of honey to sweeten it and heavy cream to thin it enough for my whisk. Since my last endeavor, I'd noticed that wine was primarily used in sauces and stews, and so, in a moment of blind inspiration, I added, instead, a splash of almond liqueur, which I hoped would add subtle flavor without changing the creamy color of the cheese. Instead of the roach-like raisins, I threw in a handful of chopped almonds that I imagined would provide a satisfying crunch and harmonize with the liqueur. I beat it all to a smooth batter and poured it into a square pan, intending to cut rectangular slices after it cooled. I slid the pan, hopefully, into the oven. Once again, I watched the edges bubble and noticed, with satisfaction, that instead of an overpowering smell of garlic there was a warm seductive hint of almond in the air. The bubbles turned to a froth that danced over the entire surface, and I assumed this was a sign of cohesion. My creation would come out of the oven like firm custard with undertones of almond and an unexpected crunch. The rectangular servings would make an unusual presentation- neither cheese nor pudding nor custard, but something completely new and unique. The bubbling froth subsided to a gently bumpy surface, and to my horror those damnable pockmarks began to appear with oil percolating in the tiny craters. The nuts completed the disruption of the creamy texture and gave the whole thing a crude curdled look. If only this cross-breed concoction would cohere, it might yet be cut up into squares and served on a plate with some appealing garnish, perhaps strawberries and mint leaves for color. I took the pan out and stared at it as it cooled, willing it to stand up, pull itself together, be firm. When the pan was cool enough to touch, I dipped my spoon into the mixture and it came out dripping and coated in something with the consistency of buttermilk. It didn't taste bad at all, in fact I licked the spoon clean, enjoying the balance of sweetness and almond, but it wasn't anything I could present to the chef. It was like a sweet, cheesy soup into which someone had accidentally dropped nuts. Why was the cheese breaking down? Why wasn't it holding together like cake or custard?

he put the tray down on a long marble table in front of the fire. The Dean seated himself and lifted an enormous chintz tea cozy from a chipped earthenware teapot, incongruous in the midst of a handsome silver tea service,. There were eggs in china cups, a plate of muffins dripping with butter, and a raisin cake.

Eat, eat, eat!” the crowd chanted. Alex shoveled another cake into her mouth, globs of icing dripping down her chin and bits of sponge falling down the front of her shirt. “The fool is going to explode if she eats any more cake,” said Spidroth. “This whole competition is a waste of time.

into his face, inches from my own. “What did you have in mind?” His lips curved, and the bell rang over the front door as someone entered. “What do you think you’re doing? Who is that?” The voice from across the room was all too familiar. I almost dropped the paint roller, but Shawn kept his hand tightly wrapped around mine even as he straightened, shifting his torso a few inches away from mine. I didn’t have to look at the intruder. I’d know Bronson’s voice anywhere. What was he doing in Silver Springs? It’s not like it was only an afternoon drive from Chicago. I turned to face him. As usual, he was decked out in his suit and carrying his laptop bag. As mad and hurt as I was over what happened, I still sucked in a little breath when I saw how terrific he looked. Then I clenched my jaw—I was not going there again. Shawn released my hand, but not my waist, nor did he move away. “Bronson, what are you doing here?” I stared at him. He approached, his actions indicating he thought he had a right to intrude. “I came to talk some sense into you. What is he doing here?” He gestured to Shawn. “He came to help me paint. There’s a lot to do before I can open this place for business.” The warmth of Shawn’s hand on my waist grew scalding, but I didn’t shake him off. It felt good having someone behind me, supporting me as I faced down Bronson. And I was amazed he hadn’t stepped forward to interfere. No way would Bronson have let me handle a confrontation without thinking he had to be the big tough man in charge. “Who’s the suit?” Shawn asked. “I’m her fiancé, Bronson DeMille the third.” As always, his introduction was self-important. Usually his attitude just made me roll my eyes, even if only on the inside, but right now I found it more than a minor irritation. Shawn let go and moved away from me, as if I were suddenly contagious. “You’re engaged?” “No, he’s my ex-fiancé, who became my ex when I caught him cheating on me.” I missed having Shawn’s hand on my hip, but decided it was as well. I turned my attention back to the jerk I once thought I would marry. “What do you want, Bronson?” Shawn’s defection seemed to give Bronson courage and he walked over, taking my free hand. “Sweetheart, that was all a misunderstanding. You know how much I love you.” Okay, this was an approach I hadn’t anticipated. But I hadn’t expected to see him at all, so I supposed I shouldn’t have expectations about how he would act. “Really? So I find you sucking face with Karen—made all the worse by the fact that I hate her—and I’m supposed to know that it’s not important, that you still love me? After all, it’s just one of those things that sometimes happens before a guy gets married.” I let the sarcasm ooze and drip. He took the paint roller and set it in the tray, then moved to take my other hand. I snatched both hands out of his reach and stepped back, closer to Shawn. Bronson looked hurt. “Tess, it was a mistake—a major one—but I promise it won’t happen again. You belong in Chicago, not in this backwater town making cupcakes and brownies for school children.” There was more than a little sneer in his voice. “Gourmet cupcakes and brownies, and it won’t only be for children. I’m going to enjoy what I do here, having my own space, doing things my way.” Even if I am terrified of the paperwork and taxes and balancing the books. “I already have a few clients and am working out an agreement to do wedding cakes for the new hotel in town.

Dishes are set before him: grilled pheasant and pomegranate salad; the haggis, neeps, and tatties soup; a savory doughnut stuffed with fresh crabmeat; lemon, zucchini, and Anster cheese soufflé; a slab of moist sourdough bread with a pot of freshly made crowdie and preserved lemons to spread on top; and, of course, the pudding. This one was born from Susan's childhood memories: after-school treats of bananas split in half and spread with peanut butter, and her mother's chocolate-chip studded banana bread, lavished with butter or dripping with honey. This pudding starts with a cake: the bottom layer is a rich, dark, fudgy chocolate as luscious as velvet. On top of that a layer of banana honey cake laced with cinnamon- just sweet enough to balance out the bittersweet bottom layer. And finally, a peanut butter mousse that dissolves as soon as it reaches your tongue, melding creamily with the other layers like a slightly salty, addictive sauce. Shards of honey and peanut praline decorate the cake, and it's accompanied by a little peanut-flavored candy-floss "lollipop" on the side.

One of Betty’s friends turned and tossed a shot of cayenne and lemon juice in the face of a bookstore supporter, who cried, “My eyes,” and staggered backward. Another ball of ice cream arced overhead and nailed one of the cops, who didn’t take it very well. Nina turned to see who was throwing the frosty artillery just as another scoop glanced off her head and hit Betty, this time in the face. Betty stomped her foot. “I. Am. Lactose. Intolerant!” she cried. “No, you’re just completely intolerable,” replied the Reader, and pushed her. Nina reached up and felt her head, which was sticky. She heard giggling. Lydia was amused. “You’ve got a little . . . something something . . .” Lydia wiped a little drip from Nina’s forehead and tasted it. “Huh,” she said. “Mint chip. Surprising.” She opened her mouth to continue and took a gluten-free cupcake right in the cake hole, which was also surprising. She sputtered. Nina grinned. “Don’t talk with your mouth full, Lydia.” A mini cupcake—or it might have been a brownie; it was moving too fast to tell—whizzed by and knocked off the Reader’s glasses. The cops, who had been well trained (though, admittedly, not for a food fight), started pushing through the crowd, looking for the troublemakers. This made the people on the outside of the crowd, who couldn’t see very well, assume something more serious was going on. They started to run or, at least, move swiftly away. This was Larchmont, after all; no need for unseemly panic. The ice cream bandit sent a last volley over the heads of the thinning crowd, and both Nina and Lydia were in the line of fire. Professional hit, double scoop. Lydia, who had decided to see the funny side of it, clutched her arm, which was covered in sprinkles. “I’m hit,” she cried, and staggered backward. “Cold . . . so cold . . .” said Nina, channeling the heroic death of so many matinee idols. She made it to the bookstore front door and did a creditable death slide down it. Then she remembered why she was there.