Egg Roll Quotes

In Britain, a cup of tea is the answer to every problem. Fallen off your bicycle? Nice cup of tea. Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit. Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake. Possibly a savoury option would be welcome here too, for example a Scotch egg or a sausage roll.

Sometimes you almost forgot: that you didn't look like everyone else. In homeroom or at the drugstore or at the supermarket, you listened to morning announcements or dropped off a roll of film or picked up a carton of eggs and felt like just another someone in the crowd. Sometimes you didn't think about it at all. And then sometimes you noticed the girl across the aisle watching, the pharmacist watching, the checkout boy watching, and you saw yourself reflected in their stares: incongruous. Catching the eye like a hook. Every time you saw yourself from the outside, the way other people saw you, you remembered all over again.

I wished that my job was baking muffins in a muffin shop, where all I'd have to do was crack eggs and measure flour and make change, and nobody could abuse me, and where they'd even expect me to be fat. Every flab roll and cellulite crinkle would serve as testimony to the excellence of my baked goods

I do not want to alarm her with the thought that we are being stalked by a convicted egg roll felon.

What if you colonize your own mind and when you get inside, the furniture is attached to the ceiling? What if you step inside and when you touch the furniture, you realize it's all just cardboard cutouts and it all collapses beneath the pressure of your finger? What if you get inside and there's no furniture? What if you get inside and it's just you in there, sitting in a chair, rolling figs and eggs around in the basked of your lap and humming a little tune? What if you get inside and there's nothing there, and then the door hatch closes and locks? What is worse: being locked outside of your own mind, or being locked inside of it?

Algebra applies to the clouds, the radiance of the star benefits the rose--no thinker would dare to say that the perfume of the hawthorn is useless to the constellations. Who could ever calculate the path of a molecule? How do we know that the creations of worlds are not determined by falling grains of sand? Who can understand the reciprocal ebb and flow of the infinitely great and the infinitely small, the echoing of causes in the abyss of being and the avalanches of creation? A mite has value; the small is great, the great is small. All is balanced in necessity; frightening vision for the mind. There are marvelous relations between beings and things, in this inexhaustible whole, from sun to grub, there is no scorn, each needs the other. Light does not carry terrestrial perfumes into the azure depths without knowing what it does with them; night distributes the stellar essence to the sleeping plants. Every bird that flies has the thread of the infinite in its claw. Germination includes the hatching of a meteor and the tap of a swallow's beak breaking the egg, and it guides the birth of the earthworm, and the advent of Socrates. Where the telescope ends, the microscope begins. Which of the two has a greater view? Choose. A bit of mold is a pleiad of flowers; a nebula is an anthill of stars. The same promiscuity, and still more wonderful, between the things of the intellect and material things. Elements and principles are mingled, combined, espoused, multiplied one by another, to the point that the material world, and the moral world are brought into the same light. Phenomena are perpetually folded back on themselves. In the vast cosmic changes, universal life comes and goes in unknown quantities, rolling everything up in the invisible mystery of the emanations, using everything, losing no dream from any single sleep, sowing a microscopic animal here, crumbling a star there, oscillating and gyrating, making a force of light, and an element of thought, disseminated and indivisible dissolving all, that geometric point, the self; reducing everything to the soul-atom; making everything blossom into God; entangling from the highest to the lowest, all activities in the obscurity of a dizzying mechanism, linking the flight of an insect to the movement of the earth, subordinating--who knows, if only by the identity of the law--the evolutions of the comet in the firmament to the circling of the protozoa in the drop of water. A machine made of mind. Enormous gearing, whose first motor is the gnat, and whose last is the zodiac.

I was on a mission. I had to learn to comfort myself, to see what others saw in me and believe it. I needed to discover what the hell made me happy other than being in love. Mission impossible. When did figuring out what makes you happy become work? How had I let myself get to this point, where I had to learn me..? It was embarrassing. In my college psychology class, I had studied theories of adult development and learned that our twenties are for experimenting, exploring different jobs, and discovering what fulfills us. My professor warned against graduate school, asserting, "You're not fully formed yet. You don't know if it's what you really want to do with your life because you haven't tried enough things." Oh, no, not me.." And if you rush into something you're unsure about, you might awake midlife with a crisis on your hands," he had lectured it. Hi. Try waking up a whole lot sooner with a pre-thirty predicament worm dangling from your early bird mouth. "Well to begin," Phone Therapist responded, "you have to learn to take care of yourself. To nurture and comfort that little girl inside you, to realize you are quite capable of relying on yourself. I want you to try to remember what brought you comfort when you were younger." Bowls of cereal after school, coated in a pool of orange-blossom honey. Dragging my finger along the edge of a plate of mashed potatoes. I knew I should have thought "tea" or "bath," but I didn't. Did she want me to answer aloud? "Grilled cheese?" I said hesitantly. "Okay, good. What else?" I thought of marionette shows where I'd held my mother's hand and looked at her after a funny part to see if she was delighted, of brisket sandwiches with ketchup, like my dad ordered. Sliding barn doors, baskets of brown eggs, steamed windows, doubled socks, cupcake paper, and rolled sweater collars. Cookouts where the fathers handled the meat, licking wobbly batter off wire beaters, Christmas ornaments in their boxes, peanut butter on apple slices, the sounds and light beneath an overturned canoe, the pine needle path to the ocean near my mother's house, the crunch of snow beneath my red winter boots, bedtime stories. "My parents," I said. Damn. I felt like she made me say the secret word and just won extra points on the Psychology Game Network. It always comes down to our parents in therapy.

Zombies smell worse than anything you can imagine if you haven’t been hunting things on the dark side of the world. It’s a ripe, gassy odour, like rotting eggs and meat gone bad, crawling blind with maggots. It’s road kill and decayed food and body odour all rolled into one package and tied up with puke.

you're all so overprotective you'd be delighted if you could pack your mates in cotton wool and put them inside glass bubbles.' Sascha started laughing so hard, she almost dropped her egg roll. 'I think that's Lucas's secret fantasy.' Her mate growled at her. 'All I said was that you looked a little tired. You didn't have to blow a gasket.

Suz, carrying Savich's plate, the scrambled eggs steaming, stopped to stare after Rachael. 'Isn't this par for the course--a sexy guy with two girls--I'll just bet the little readhead here threatened to whomp the blonde with that cute braid, right?' 'You're very observant, Suz,' Savich said. Sherlock rolled her eyes.

The queen bee's life is totally overrated. All she does is lay eggs, lay eggs. She takes one nuptial flight. That one stuns her with enough fertile power to be trapped in the hive forever. The workers—the sexually undeveloped females—have the best life. They have fields of flowers to roll in. Imagine turning over and over inside a rose.

Live or die, but don't poison everything... Well, death's been here for a long time -- it has a hell of a lot to do with hell and suspicion of the eye and the religious objects and how I mourned them when they were made obscene by my dwarf-heart's doodle. The chief ingredient is mutilation. And mud, day after day, mud like a ritual, and the baby on the platter, cooked but still human, cooked also with little maggots, sewn onto it maybe by somebody's mother, the damn bitch! Even so, I kept right on going on, a sort of human statement, lugging myself as if I were a sawed-off body in the trunk, the steamer trunk. This became perjury of the soul. It became an outright lie and even though I dressed the body it was still naked, still killed. It was caught in the first place at birth, like a fish. But I play it, dressed it up, dressed it up like somebody's doll. Is life something you play? And all the time wanting to get rid of it? And further, everyone yelling at you to shut up. And no wonder! People don't like to be told that you're sick and then be forced to watch you come down with the hammer. Today life opened inside me like an egg and there inside after considerable digging I found the answer. What a bargain! There was the sun, her yolk moving feverishly, tumbling her prize -- and you realize she does this daily! I'd known she was a purifier but I hadn't thought she was solid, hadn't known she was an answer. God! It's a dream, lovers sprouting in the yard like celery stalks and better, a husband straight as a redwood, two daughters, two sea urchings, picking roses off my hackles. If I'm on fire they dance around it and cook marshmallows. And if I'm ice they simply skate on me in little ballet costumes. Here, all along, thinking I was a killer, anointing myself daily with my little poisons. But no. I'm an empress. I wear an apron. My typewriter writes. It didn't break the way it warned. Even crazy, I'm as nice as a chocolate bar. Even with the witches' gymnastics they trust my incalculable city, my corruptible bed. O dearest three, I make a soft reply. The witch comes on and you paint her pink. I come with kisses in my hood and the sun, the smart one, rolling in my arms. So I say Live and turn my shadow three times round to feed our puppies as they come, the eight Dalmatians we didn't drown, despite the warnings: The abort! The destroy! Despite the pails of water that waited, to drown them, to pull them down like stones, they came, each one headfirst, blowing bubbles the color of cataract-blue and fumbling for the tiny tits. Just last week, eight Dalmatians, 3/4 of a lb., lined up like cord wood each like a birch tree. I promise to love more if they come, because in spite of cruelty and the stuffed railroad cars for the ovens, I am not what I expected. Not an Eichmann. The poison just didn't take. So I won't hang around in my hospital shift, repeating The Black Mass and all of it. I say Live, Live because of the sun, the dream, the excitable gift.

Straightening, I asked, "What do you believe in?" "Old love songs, best friends, the collected works of J.R.R.Tolkien, crispy pork egg rolls with just the right amount of grease, the Big Boss and eternity." "The Big Boss?" Zachary pointed up, as if to heaven. "Pious,"I teased.

There is something deeply surreal about standing behind a female performer in hotpink peau de soie, a woman whose clitoris and perineum you have priorly seen, and watching her try to get a microwaved egg roll onto her plate with a cocktail fork. —David Foster Wallace, “Big Red Son” (1998)

If you observe a really happy man, you will find him building a boat, writing a symphony, educating his son, growing double dahlias in his garden, or looking for dinosaur eggs in the Gobi desert. He will not be searching for happiness as if it were a collar button that has rolled under a radiator.

A PICNIC IS NOT AN ADVENTURE! Excuse me, but at thirty-eight and over six foot, trying to sit cross-legged on the ground to eat a meal is a total adventure. Have you ever attempted to eat with a plastic knife and fork, off a paper plate, while balancing the plate on your knee? And in company? That's an adventure. I tried to cut into my pork pie and the knife broke, then my Scotch egg rolled off the plate and into some mud. What does one do in that situation? Wipe off the mud, and eat it anyway? Risky. I peeled off the meaty outside and ate the boiled egg. Result. And, once, on the beach, I sat down with fish and chips (not strictly a picnic, but still hardcore al fresco eating) and a seagull swooped down and took the whole fish from my box! It was terrifying. So don't you go telling me that picnics aren't an adventure, thanking you muchly.

Ten Best Song to Strip 1. Any hip-swiveling R&B fuckjam. This category includes The Greatest Stripping Song of All Time: "Remix to Ignition" by R. Kelly. 2. "Purple Rain" by Prince, but you have to be really theatrical about it. Arch your back like Prince himself is daubing body glitter on your abdomen. Most effective in nearly empty, pathos-ridden juice bars. 3. "Honky Tonk Woman" by the Rolling Stones. Insta-attitude. Makes even the clumsiest troglodyte strut like Anita Pallenberg. (However, the Troggs will make you look like even more of a troglodyte, so avoid if possible.) 4. "Pour Some Sugar on Me" by Def Leppard. The Lep's shouted choruses and relentless programmed drums prove ideal for chicks who can really stomp. (Coincidence: I once saw a stripper who, like Rick Allen, had only one arm.) 5. "Amber" by 311. This fluid stoner anthem is a favorite of midnight tokers at strip joints everywhere. Mellow enough that even the most shitfaced dancer can make it through the song and back to her Graffix bong without breaking a sweat. Pass the Fritos Scoops, dude. 6. "Miserable" by Lit, but mostly because Pamela Anderson is in the video, and she's like Jesus for strippers (blonde, plastic, capable of parlaying a broken nail into a domestic battery charge, damaged liver). Alos, you can't go wrong stripping to a song that opens with the line "You make me come." 7. "Back Door Man" by The Doors. Almost too easy. The mere implication that you like it in the ass will thrill the average strip-club patron. Just get on all fours and crawl your way toward the down payment on that condo in Cozumel. (Unless, like most strippers, you'd rather blow your nest egg on tacky pimped-out SUVs and Coach purses.) 8. Back in Black" by AC/DC. Producer Mutt Lange wants you to strip. He does. He told me. 9. "I Touch Myself" by the Devinyls. Strip to this, and that guy at the tip rail with the bitch tits and the shop teacher glasses will actually believe that he alone has inspired you to masturbate. Take his money, then go masturbate and think about someone else. 10. "Hash Pipe" by Weezer. Sure, it smells of nerd. But River Cuomo is obsessed with Asian chicks and nose candy, and that's just the spirit you want to evoke in a strip club. I recommend busting out your most crunk pole tricks during this one.

I liked his attention. But I also felt like there was something sick and wrong about it. Like it might make me sick later. I thought of my grandmother, my father's mother. How when I used to visit her in Georgia she would always let me eat all the cookies and frozen egg rolls I wanted. "Go ahead, sweetheart, there's more," she would say. And it seemed okay because she was a grown-up, and I wanted all the Chips Ahoy! cookies in the bag. But I always ended up feeling extremely sick afterward. I looked at book, his eyes swollen with emotion.

Cal: "I'm really sorry, Professor, but how do you explain these ? Swiss Cake Rolls. That doesn't rhyme; it's not cute; it's not childlike. And this is one of our most-respected snack foods, is it not? How is that, Professor? Hmmm?" Eliot: "Well, isn't it obvious? We trust the Swiss for their ability to engineer things, to build with precision." Cal: "We do?" Eliot: "Do I even have to mention Swiss watches? Swiss Army knives? Swiss cheese? If anyone can build a non-threatening, non-lethal snack cake, it's the Swiss. They're neutral, we can trust them not to attack us with trans-fatty acids and sugar. I think you would feel differently if they were German Cake Rolls. North Korean Cake Rolls. I bet you wouldn't eat them." Cal: "I bet I would.

We may see a Creature with forty-nine heads Who lives in the desolate snow, And whenever he catches a cold (which he dreads) He has forty-nine noses to blow. 'We may see the venomous Pink-Spotted Scrunch Who can chew up a man with one bite. It likes to eat five of them roasted for lunch And eighteen for its supper at night. 'We may see a Dragon, and nobody knows That we won't see a Unicorn there. We may see a terrible Monster with toes Growing out of the tufts of his hair. 'We may see the sweet little Biddy-Bright Hen So playful, so kind and well-bred; And such beautiful eggs! You just boil them and then They explode and they blow off your head. 'A Gnu and a Gnocerous surely you'll see And that gnormous and gnorrible Gnat Whose sting when it stings you goes in at the knee And comes out through the top of your hat. 'We may even get lost and be frozen by frost. We may die in an earthquake or tremor. Or nastier still, we may even be tossed On the horns of a furious Dilemma. 'But who cares! Let us go from this horrible hill! Let us roll! Let us bowl! Let us plunge! Let's go rolling and bowling and spinning until We're away from old Spiker and Sponge!

Somehow, the notion that Professor Moriarty had parents - might have been a child - never sat right. A viper is a snake straight from the egg. I couldn't help but picture little Jamie as a balding midget in a sailor suit, spying Cook and the baker's boy rolling in the flour on the kitchen table through his toy telescope, and blackmailing them for extra buns.

But in the end, she could not resist. She ate the stew, every hot and savory bite of it, then flaky rolls, plums in syrup, egg pudding, and a rum cake thick with raisins and brown sugar.

Isaiah and Beth sit on the bed and munch on a shared container of pepper steak. “Stop bogarting the rice.” Isaiah moves some of the pile from Beth’s side of the container, and she darts her fork as if to stab him, but he quickly snatches his hand back. “You got the egg roll,” exclaims Beth. “I get the rice. That’s how stuff works between us, so stop messing with the system.

The waves rolled in like blue metal tubes carrying an egg white of foam on their peaks, then broke in a thousand glittering splinters and came up to the street with an oh of wonder and fear from those watching.

...I feel anchored, calm, even with Evelyn sitting across from me prattling on about a very large Faberge egg she thought she saw at the Pierre, rolling around the lobby of its own accord or something like that.

He felt the heat blasting from the vents of the Jeep and he gave a lot of grateful thought to the fact that he was finally in a comfortable enough place to fall asleep, not driving a stolen car and not sleeping in said stolen car in a copse of trees in twelve-degree weather; not in an unfamiliar bed that smelled like someone else; not in the series of try-hard cots in the Interim Room at Lathrop House but instead in the soft bucket seat of a Jeep that smelled like someone he knew; homeward bound, God what a queer thing to say but he hardly had the wherewithal to correct himself, so heavy were his eyelids, his head full of newfound knowledge, his belly full of egg rolls, and he didn’t even notice falling asleep; he just drifted off, Wendy to his left, because he knew, somehow, that she’d get them home.

I liked his attention. But I also felt like there was something sick and wrong about it. Like it might make me sick later. I thought of my grandmother, my father's mother. How when I used to visit her in Georgia she would always let me eat all the cookies and frozen egg rolls I wanted. "Go ahead, sweetheart, there's more," she would say. And it seemed okay because she was a grown-up, and I wanted all the Chips Ahoy! cookies in the bag. But I always ended up feeling extremely sick afterward. I looked at Bookman, his eyes swollen with emotion.

She fell, rolled, kicked out with one boot. The alien tripped over her leg and went sprawling, spilling one queen’s egg onto its side. Ripley screamed in pain as her wounded leg was jarred, but then she was standing again, aiming the charge thumper and firing her last shot into the monster’s face.

She smiled the most extraordinary smile and Egg knew his life would never be the same again.

His largeness lorded over his chair like a giant unripened pumpkin rolling onto an egg cup.

We were brought hot, delicious coffee and fresh butter rolls. Have you ever eaten sugared egg cookies? That’s how good those rolls were. Maybe better. And the coffee! I can’t begin to describe it. A taste of Paradise!

Doc was collecting marine animals in the Great Tide Pool on the tip of the Peninsula. It is a fabulous place: when the tide is in, a wave-churned basin, creamy with foam, whipped by the combers that roll in from the whistling buoy on the reef. But when the tide goes out the little water world becomes quiet and lovely. The sea is very clear and the bottom becomes fantastic with hurrying, fighting, feeding, breeding animals. Crabs rush from frond to frond of the waving algae. Starfish squat over mussels and limpets, attach their million little suckers and then slowly lift with incredible power until the prey is broken from the rock. And then the starfish stomach comes out and envelops its food. Orange and speckled and fluted nudibranchs slide gracefully over the rocks, their skirts waving like the dresses of Spanish dancers. And black eels poke their heads out of crevices and wait for prey. The snapping shrimps with their trigger claws pop loudly. The lovely, colored world is glassed over. Hermit crabs like frantic children scamper on the bottom sand. And now one, finding an empty snail shell he likes better than his own, creeps out, exposing his soft body to the enemy for a moment, and then pops into the new shell. A wave breaks over the barrier, and churns the glassy water for a moment and mixes bubbles into the pool, and then it clears and is tranquil and lovely and murderous again. Here a crab tears a leg from his brother. The anemones expand like soft and brilliant flowers, inviting any tired and perplexed animal to lie for a moment in their arms, and when some small crab or little tide-pool Johnnie accepts the green and purple invitation, the petals whip in, the stinging cells shoot tiny narcotic needles into the prey and it grows weak and perhaps sleepy while the searing caustic digestive acids melt its body down. Then the creeping murderer, the octopus, steals out, slowly, softly, moving like a gray mist, pretending now to be a bit of weed, now a rock, now a lump of decaying meat while its evil goat eyes watch coldly. It oozes and flows toward a feeding crab, and as it comes close its yellow eyes burn and its body turns rosy with the pulsing color of anticipation and rage. Then suddenly it runs lightly on the tips of its arms, as ferociously as a charging cat. It leaps savagely on the crab, there is a puff of black fluid, and the struggling mass is obscured in the sepia cloud while the octopus murders the crab. On the exposed rocks out of water, the barnacles bubble behind their closed doors and the limpets dry out. And down to the rocks come the black flies to eat anything they can find. The sharp smell of iodine from the algae, and the lime smell of calcareous bodies and the smell of powerful protean, smell of sperm and ova fill the air. On the exposed rocks the starfish emit semen and eggs from between their rays. The smells of life and richness, of death and digestion, of decay and birth, burden the air. And salt spray blows in from the barrier where the ocean waits for its rising-tide strength to permit it back into the Great Tide Pool again. And on the reef the whistling buoy bellows like a sad and patient bull.

asked about the food because i loved it: curried chicken, groundnut stew (chicken in peanut sauce), and corn bread that you cook over the stove. You would break off a little piece, roll it into a ball, dip your thumb in the middle and make a spoon that you would fill with gravy and eat. It really made me think about how bad they’ve done us. We know everything about spaghetti and egg rolls and crepes suzette, but we don’t know the first thing about our own food. When i was a little kid, if you had asked me what Africans ate, i would have answered, “People!

Breakfast brought an oppressive gloom down upon my spirit. Soft-boiled eggs oozed a golden ichor of loneliness onto my spoon; the buttered rolls spoke only of the further torment of my being. Failure swirled in the milky depths of my tea and the bacon I devoured was the bacon of grief.

Discovering a note in the mending basket, Phoebe plucked it out and unfolded it. She instantly recognized West's handwriting. Unemployed Feline Seeking Household Position To Whom It May Concern, I hereby offer my services as an experienced mouser and personal companion. References from a reputable family to be provided upon request. Willing to accept room and board in lieu of pay. Indoor lodgings preferred. Your servant, Galoshes the Cat Glancing up from the note, Phoebe found her parents' questioning gazes on her. "Job application," she explained sourly. "From the cat." "How charming," Seraphina exclaimed, reading over her shoulder. "'Personal companion,' my foot," Phoebe muttered. "This is a semi-feral animal who has lived in outbuildings and fed on vermin." "I wonder," Seraphina said thoughtfully. "If she were truly feral, she wouldn't want any contact with humans. With time and patience, she might become domesticated." Phoebe rolled her eyes. "It seems we'll find out." The boys returned from the dining car with a bowl of water and a tray of refreshments. Galoshes descended to the floor long enough to devour a boiled egg, an anchovy canapé, and a spoonful of black caviar from a silver dish on ice. Licking her lips and purring, the cat jumped back into Phoebe's lap and curled up with a sigh. "I'd say she's adjusting quite well," Seraphina commented with a grin, and elbowed Phoebe gently. "One never knows who might rise above their disreputable past.

PEACH CARDAMOM ROLLS 1 cup butter 1 1/2 cups sugar 1 3/4 cups boiling water 1 tablespoon salt 2 teaspoons ground cardamom .75 ounces active dry yeast 2 large eggs 1 can of peaches, drained and diced 7 cups flour 1 teaspoon vegetable oil 1 handful slightly cracked cardamom pods 1/2 cup powdered sugar

They lost their sense of reality, the notion of time, the rhythm of daily habits. They closed the doors and windows again so as not to waste time getting undressed and they walked about the house as Remedios the Beauty had wanted to do and they would roll around naked in the mud of the courtyard, and one afternoon they almost drowned as they made love in the cistern. In a short time they did more damage than the red ants: they destroyed the furniture in the parlor, in their madness they tore to shreds the hammock that had resisted the sad bivouac loves of Colonel Aureliano Buendía and they disemboweled the mattresses and emptied them on the floor as they suffocated in storms of cotton. Although Aureliano was just as ferocious a lover as his rival, it was Amaranta ?rsula who ruled in that paradise of disaster with her mad genius and her lyrical voracity, as if she had concentrated in her love the unconquerable energy that her great-great-grandmother had given to the making of little candy animals. And yet, while she was singing with pleasure and dying with laughter over her own inventions, Aureliano was becoming more and more absorbed and silent, for his passion was self-centered and burning. Nevertheless, they both reached such extremes of virtuosity that when they became exhausted from excitement, they would take advantage of their fatigue. They would give themselves over to the worship of their bodies, discovering that the rest periods of love had unexplored possibilities, much richer than those of desire. While he would rub Amaranta ?rsula’s erect breasts with egg whites or smooth her elastic thighs and peach-like stomach with cocoa butter, she would play with Aureliano’s portentous creature as if it were a doll and would paint clown’s eyes on it with her lipstick and give it a Turk’s mustache with her eyebrow pencil, and would put on organza bow ties and little tinfoil hats. One night they daubed themselves from head to toe with peach jam and licked each other like dogs and made mad love on the floor of the porch, and they were awakened by a torrent of carnivorous ants who were ready to eat them alive.

were stealing eggs without breaking them, so one night an exterminator sat in hiding to watch. What he saw was that one rat would embrace an egg with all four legs, then roll over on his back. A second rat would then drag the first rat by its tail to their burrow, where they could share their prize in peace.

The laser beam, aimed with skill, based on years of training, bifurcated Inspector Garland’s head. He slumped forward and, from his hand, his miniaturized laser beam rolled across the surface of his desk. The corpse teetered on its chair and then, like a sack of eggs, it slid to one side and crashed to the floor.

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.

When Elisa arrives at McDonald’s, the manager unlocks the door and lets her in. Sometimes the husband-and-wife cleaning crew are just finishing up. More often, it’s just Elisa and the manager in the restaurant, surrounded by an empty parking lot. For the next hour or so, the two of them get everything ready. They turn on the ovens and grills. They go downstairs into the basement and get food and supplies for the morning shift. They get the paper cups, wrappers, cardboard containers, and packets of condiments. They step into the big freezer and get the frozen bacon, the frozen pancakes, and the frozen cinnamon rolls. They get the frozen hash browns, the frozen biscuits, the frozen McMuffins. They get the cartons of scrambled egg mix and orange juice mix. They bring the food upstairs and start preparing it before any customers appear, thawing some things in the microwave and cooking other things on the grill. They put the cooked food in special cabinets to keep it warm.

I came in looking for coffee, but the smell of bacon wafts through the air and my body follows on its own. Coffee turns into two eggs, bacon and cheese on a roll, an orange juice and a chocolate pudding. Actually, two chocolate puddings. Because people who pass by fresh chocolate pudding without grabbing one just can’t be trusted.

But,” she said sadly, “I could not become an Indian.” “Of course not,” said Dr. Mukhtar. “There is a whole world of signs, symbols and spirits which all must be absorbed from birth. You could not hope to grasp the meanings except by living the entire life.” She could not, she explained to Dr. Mukhtar, express affection except by teaching, holding out books as tokens of love. When at last light the doctor, exhausted from listening, stood to go to his room above for the night and pinched out the candle, she begged him to leave the curtains and the window open. The door closed gently and she could look at the moon, a blood-streaked egg yolk rolling in the shell of sky. •

The fact that the scarab flies during the hotest part of the day made the insect to be identified with the sun, and the ball of eggs to be compared to the sun itself. The unseen power of God, made manifest under the form of the god Khepera, caused the sun to roll across the sky, and the act of rolling gave to the scarab its name kheper, i.e., “he who rolls”.

One night, in the warehouse of a grocery chain, I saw some egg-stealing rats at work. They worked in pairs. A small rat would straddle an egg and clutch it in his four paws. When he got a good grip on it, he'd roll over on his back. Then a bigger rat would grab him by the tail and drag him across the floor to a hole in the baseboard, a hole leading to a burrow.

She had the sudden need to bake. To sink her fingers into warm dough, to smell yeast and create crusty rolls slathered with sweet butter. Or maybe a tart. Quiche with a flaky crust and filling of eggs, cheese and garlic and nuts. Or a brisket. She was back in Texas now. Something falling-apart tender with tang and spice. Grilled potatoes that tasted like heaven.

Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.

Well, the maple syrup is fantastic." Breakfast. She was glad Margo had brought the biscuits and gravy, she was definitely in the mood for that. "And the sous vide eggs that you put in the microwave for a minute and then top it with hot sauce and..." She rolled her eyes. "Bliss. Pancake mix, a hundred pounds of Dubliner cultured butter, fresh orange juice, I mean, the place is just amazing.

In the end they settled down for the night in a far-flung field belonging to a lonely farm, from which they had managed to obtain eggs and bread. “It’s not stealing, is it?” asked Hermione in a troubled voice, as they devoured scrambled eggs on toast. “Not if I left some money under the chicken coop?” Ron rolled his eyes and said, with his cheeks bulging, “’Er-my-nee, ’oo worry ’oo much. ’Elax!

Who are you?” the creature asked in a flat, sandpaper voice. “I am the egg man,” I said seriously. Darius slightly shook his head. He probably also rolled his eyes. “Egg man,” the creature said. Its head slowly turned to Darius. The suit wasn’t hiding him from the boat captain. “Who are you?” Darius stared at him for a beat. “I am the walrus.” I couldn’t help myself. I was a Beatles fan. “Goo goo g’joob.

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.

Babbitt looked up irritably from the comic strips in the Evening Advocate. They composed his favorite literature and art, these illustrated chronicles in which Mr. Mutt hit Mr. Jeff with a rotten egg, and Mother corrected Father's vulgarisms by means of a rolling-pin. With the solemn face of a devotee, breathing heavily through his open mouth, he plodded nightly through every picture, and during the rite he detested interruptions.

The buggy should be here soon. Do you have your suitcase packed?” “So eager to get rid of me?” “Eager?” he repeated, rolling back the sleeves of his favorite indigo coat. “My kitchen will be empty in two days and I’ll be forced to purchase my own groceries. How could I be eager for that?” Ceony smiled and scooped out more egg. “You could always have Jonto cook your meals.” In fact, Emery once had tried to get Jonto to cook his meals. It had taken the paper magician two days to reconstruct the right hand and arm of the paper skeleton, which had burned off after Jonto attempted to light the coals in the oven. “I’ll be sure to stock up on sandwich supplies,” Emery murmured. And all you’ll miss is the food, hm?” His eyes glimmered. “I may miss the mid-night companionship.” Ceony flushed. “Emery Thane!” That was one time. Emery just chuckled, the cursed man. 

In the realm of sense and reason it seemed logical for something to make sense for no reason (natural order) or not make sense for some reason (the deliberate design of deception) but it seemed perverse to have things make no sense for no reason. What if you colonize your own mind and when you get inside, the furniture is attached to the ceiling? What if you step inside and when you touch the furniture, you realize it’s all just cardboard cutouts and it all collapses beneath the pressure of your finger? What if you get inside and there’s no furniture? What if you get inside and it’s just you in there, sitting in a chair, rolling figs and eggs around in the basket on your lap and humming a little tune? What if you get inside and there’s nothing there, and then the door hatch closes and locks? What is worse: being locked outside of your own mind, or being locked inside of it?

I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.

If I were that big a load, I'd be depressed, too". That was the chicken-and-egg question I'd not been able to parse. Was Edison fat because he was depressed, or depressed because he was fat? "He really thrives on how nice Cody is to him," I said. "I don't think most people are very nice. I've seen it, when we're out and about. The looks. As if he's--doing something to them, as if he's an affront. The worst is in the supermarket. With the mounded cart. I feel like I'm surrounded by a giant eye roll.

galette des rois. We have found through trial and error it is usually prudent to push the fève piece toward the youngest person in the room. If you can’t lay your hand on some fèves, a coin wrapped in greaseproof paper should have the same cheerful effect in warding off the post-chrimbo blues. 1 roll ready-made puff pastry, unless you are a fantastic pastry nut (I worship you) 1 egg, beaten 2 tbsp. jam 100g soft butter 100g caster sugar (superfine sugar) 100g ground almonds 1 tbsp. brandy Preheat the oven to 375ºF. Divide the ready-made puff pastry in half, and roll out each piece into two circles. Put one of the circles on a baking sheet and spread with the jam. Whisk the butter and sugar until fluffy. Beat in most of the egg. Stir in the almonds, brandy, and add the fève. Spread the mix on top of the jam, then cover with the second piece of pastry. Seal up with a pinch. You can decorate the top of the galette with a fork if you like. Bake for 25 minutes or until crisp and golden. Serve warm or cold.

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

What if you colonize your own mind and when you get inside, the furniture is attached to the ceiling? What if you step inside and when you touch the furniture, you realize it’s all just cardboard cutouts and it all collapses beneath the pressure of your finger? What if you get inside and there’s no furniture? What if you get inside and it’s just you in there, sitting in a chair, rolling figs and eggs around in the basket of your lap and humming a little tune? What if you get inside and there’s nothing there, and then the door hatch closes and locks? What is worse: being locked outside of your own mind, or being locked inside of it?

Imagine such a happiness. Like drinking wine your whole life, instead of water. Like having Achilles to run your errands.” I did not know the name. His voice rolled like a bard’s: Achilles, prince of Phthia, swiftest of all the Greeks, best of the Achaian warriors at Troy. Beautiful, brilliant, born from the dread nereid Thetis, graceful and deadly as the sea itself. The Trojans had fallen before him like grass before the scythe, and the mighty Prince Hector himself perished at his ash-spear’s end. “You did not like him,” I said. Some inward amusement touched his face. “I appreciated him, in his way. But he made a terrible soldier, however many men he could bleed. He had a number of inconvenient ideas about loyalty and honor. Every day was a new struggle to yoke him to our purpose, keep him straight in his furrow. Then the best part of him died, and he was even more difficult after that. But as I said, his mother was a goddess, and prophecies hung on him like ocean-weed. He wrestled with matters larger than I will ever understand.” It was not a lie, but it was not truth either. He had named Athena as his patron. He had walked with those who could crack the world like eggs. “What was his best part?” “His lover, Patroclus. He didn’t like me much, but then the good ones never do. Achilles went mad when he died; nearly mad, anyway.

I assume that you have read it. I also assume that you set it down as idiotic—a series of words without sense. You are quite right; it is. But now imagine it intoned as it were designed to be intoned. Imagine the slow tempo of a public speech. Imagine the stately unrolling of the first clause, the delicate pause upon the word “then”—and then the loud discharge of the phrase “in understanding,” “in mutuality of interest,” “in concern for the common good,” each with its attendant glare and roll of the eyes, each with a sublime heave, each with its gesture of a blacksmith bringing down his sledge upon an egg—imagine all this, and then ask yourself where you have got. You have got, in brief, to a point where you don’t know what it is all about. You hear and applaud the phrases, but their connection has already escaped you. And so, when in violation of all sequence and logic, the final phrase, “our tasks will be solved,” assaults you, you do not notice its disharmony—all you notice is that, if this or that, already forgotten, is done, “our tasks will be solved.” Whereupon, glad of the assurance and thrilled by the vast gestures that drive it home, you give a cheer. That is, if you are the sort of man who goes to political meetings, which is to say, if you are the sort of man that Dr. Harding is used to talking to, which is to say, if you are a jackass.

[O]ur segment of the picture consists only of tired and dirty soldiers who are alive and don't want to die; of long darkened convoys in the middle of the night; of shocked silent men wandering back down the hill from battle; of chow lines and atabrine tablets and foxholes and burning tanks and Arabs holding up eggs and the rustle of high-flown shells; of jeeps and petrol dumps and smelly bedding rolls and C rations and cactus patches and blown bridges and dead mules and hospital tenets and shirt collars greasy-black from months of wearing; and of laughter too, and anger and wine and lovely flowers and constant cussing. All these it is composed of; and of graves and graves and graves.

Driven by heartache, she beat the eggs even more vigorously until the glossy meringue quickly formed into stiff, bird's beak peaks. "Philippe, do you have any orange liqueur?" Marie asked, rummaging through her brother's pantry. "Here it is," Philippe said, handing a corked bottle to her. "What are you making?" "A bûche de Noël," Danielle said, concentrating on her task. Carefully measuring each rationed ingredient, she combined sugar and flour in another bowl, grated orange zest, added the liqueur, and folded the meringue into the mixture. "It's not Christmas without a traditional Yuletide log." Marie ran a finger down a page of an old recipe book, reading directions for the sponge cake, or biscuit. "'Spread into a shallow pan and bake for ten minutes.'" "I wouldn't know about that," Philippe said. "I don't celebrate your husband's holiday," he said pointedly to Marie. "Let's not dredge up that old argument, mon frère," Marie said, softening her words with a smile. "I converted for love." A knock sounded at the front door. Danielle threw a look of concern toward Philippe, who hurried to answer it. "Then we'll cool it," Danielle said, trying to stay calm. "And brush the surface with coffee liqueur and butter cream frosting, roll it like a log, and decorate." She thought about the meringue mushrooms she had made with Nicky last year, and how he had helped score the frosting to mimic wood grains.

Sometimes you almost forgot: that you didn't look like everyone else. In homeroom or at the drugstore or at the supermarket, you listened to morning announcements or dropped off a roll of film or picked out a carton of eggs and felt like just another someone in the crowd. Sometimes you didn't think about it at all. And then sometimes you noticed the girl across the aisle watching, the pharmacist watching, the checkout boy watching, and you saw yourself reflected in their stares: incongruous. Catching the eye like a hook. Every time you saw yourself from the outside, the way other people saw you, you remembered all over again. You saw it in the sign at the Peking Express - a cartoon man with a coolie hat, slant eyes, buckteeth, and chopsticks. You saw it in the little boys on the playground, stretching their eyes to slits with their fingers - Chinese - Japanese - look at these - and in the older boys who muttered ching chong ching chong ching as they passed you on the street, just loud enough for you to hear. You saw it when waitresses and policemen and bus drivers spoke slowly to you, in simple words, as if you might not understand. You saw it in photos, yours the only black head of hair in the scene, as if you'd been cut out and pasted in. You thought: Wait, what's she doing there? And then you remembered that she was you. You kept your head down and thought about school, or space, or the future, and tried to forget about it. And you did, until it happened again.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

Growing up in an Italian home I wasn't often hungry. Perhaps Italians know that hunger feels too much like sadness. They know that to love someone, to make them happy, means ensuring they are fed. Alex used to groan about how much food got eaten at our family dinners. He got heartburn from the thick, fatty salami and soft, warm polpette. He didn't understand our fawning over Nonna's secret pasta al forno recipe, stuffed with meatballs, cheese, pasta, and eggs. He couldn't believe we ate octopus and rabbit and, sometimes, mainly the older family members, pigs' feet. We fed him full of artichokes, macaroni, caponata made with capsicums and cauliflower and tomatoes while the cousins talked of breakfasts in Sicily- chocolate granita or gelato stuffed into brioche rolls.

Inside a wool jacket the man had made a pocket for the treasure and from time to time he would jiggle the pocket, just to make sure that it was still there. And when on the train he rode to work he would jiggle it there also, but he would disguise his jiggling of the treasure on the train by devising a distraction. For example, the man would pretend to be profoundly interested in something outside the train, such as the little girl who seemed to be jumping high up on a trampoline, just high enough so that she could spy the man on the train, and in this way he really did become quite interested in what occurred outside the train, although he would still jiggle the treasure, if only out of habit. Also on the train he'd do a crossword puzzle and check his watch by rolling up his sleeve; when he did so he almost fell asleep. Antoine often felt his life to be more tedious with this treasure, because in order not to be overly noticed he had deemed it wise to fall into as much a routine as possible and do everything as casually as possible, and so, as a consequence, despite the fact that he hated his wife and daughter, he didn't leave them, he came home to them every night and he ate the creamed chicken that his wife would prepare for him, he would accept the large, fleshy hand that would push him around while he sat around in his house in an attempt to read or watch the weather, he took out the trash, he got up on time every morning and took a quick, cold shower, he shaved, he accepted the cold eggs and orange juice and coffee, he picked the newspaper off the patio and took it inside with him to read her the top headlines, and of course he went to the job.

Night by night, he led her through Saturnus's gardens, describing the dishes that might come from each one. 'Poached collops of venison,' he whispered in her ear. 'A quaking pudding with raisins, honey and saffron. Custards flavored with conserve of roses and a paste of quinces. Beef wrapped about a mash of artichoke and pistachio, then hollowed manchet rolls filled with minced eggs, sweet herbs and cinnamon...' He described the foaming forcemeat of fowls then set before her a dish. He watched her scoop up a little of the pale orange mash. 'I confess that to this poor palate your forcemeats taste strongly of turnips.' 'Ah, but I have not yet described the seasonings of cumin and saffron, the beaten egg whites and the folding of the forcemeats into the pipkin.' He scooped more of the turnip mash and held out the spoon. 'Taste again, your ladyship. Imagine the spices...

I spent most of the afternoon tempering the new batch of couverture and working on the window display. A thick covering of green tissue paper for the grass. Paper flowers- daffodils and daisies, Anouk's contribution- pinned to the window frame. Green-covered tins that had once contained cocoa powder, stacked up against each other to make a craggy mountainside. Crinkly cellophane paper wraps it like a covering of ice. Running past and winding into the valley, a river of blue silk ribbon, upon which a cluster of houseboats sits quiet and unreflecting. And below, a procession of chocolate figures, cats, dogs, rabbits, some with raisin eyes, pink marzipan ears, tails made of licorice-whips, with sugar flowers between their teeth... And mice. On every available surface, mice. Running up the sides of the hill, nestling in corners, even on the riverboats. Pink and white sugar coconut mice, chocolate mice of all colors, variegated mice marbled through with truffle and maraschino cream, delicately tinted mice, sugar-dappled frosted mice. And standing above them, the Pied Piper resplendent in his red and yellow, a barley-sugar flute in one hand, his hat in the other. I have hundreds of molds in my kitchen, thin plastic ones for the eggs and the figures, ceramic ones for the cameos and liqueur chocolates. With them I can re-create any facial expression and superimpose it upon a hollow shell, adding hair and detail with a narrow-gauge pipe, building up torso and limbs in separate pieces and fixing them in place with wires and melted chocolate.... A little camouflage- a red cloak, rolled from marzipan. A tunic, a hat of the same material, a long feather brushing the ground at his booted feet. My Pied Piper looks a little like Roux, with his red hair and motley garb.

We make the delicate liqueur chocolates, the rose-petal clusters, the gold-wrapped coins, the violet creams, the chocolate cherries and almond rolls, in batches of fifty at a time, laying them out onto greased tins to cool. Hollow eggs and animal figures are carefully split open and filled with these. Nests of spun caramel with hard-shelled sugar eggs are each topped with a triumphantly plump chocolate hen; pie-bald rabbits heavy with gilded almonds stand in rows, ready to be wrapped and boxed; marzipan creatures march across the shelves. The smells of vanilla essence and cognac and caramelized apple and bitter chocolate fill the house. And now there is Armande's party to prepare for, too. I have a list of what she wants on order from Agen- foie gras, champagne, truffles and fresh chanterelles from Bordeaux, plateaux de fruits de mer from the traitor in Agen. I will bring the cakes and chocolates myself.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

Kenza’s Recipe for Ghoribas: (Makes about 50 small cookies) 2 eggs plus 1 separated egg ½ a tea glass of sugar ½ a tea glass of melted butter 3 large spoonfuls of honey 4 tea glasses of flour (Sift the flour with 1 teaspoon of bicarbonate of soda and 1 teaspoon of cream of tartar) A pinch of salt Zest of an orange In a big mixing bowl beat together the 2 eggs plus the white of the separated egg (keep the yolk aside for later) and the sugar. Add the butter, honey and orange zest and beat some more. Then carefully mix in the sifted flour until the cookie dough comes together, soft enough to be rolled into little balls between your hands. Put the balls of dough on to a buttered tray and brush with the beaten egg yolk. Bake in the oven for 10–15 minutes. Josie’s Journal – Tuesday 29th April, 1941 Maman had organised a meeting at our house this morning for ladies who were interested in supporting the work of the Committee for Assistance of Foreign Refugees.

See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.

Bread plays favorites. From the earliest times, it acts as a social marker, sifting the poor from the wealthy, the cereal from the chaff. The exceptional from the mediocre. Wheat becomes more acceptable than rye; farmers talk of losing their 'rye teeth' as their economic status improves. Barley is for the most destitute, the coarse grain grinding down molars until the nerves are exposed. Breads with the added richness of eggs and milk and butter become the luxuries of princes. Only paupers eat dark bread adulterated with peas and left to sour, or purchase horse-bread instead of man-bread, often baked with the floor sweepings, because it costs a third less than the cheapest whole-meal loaves. When brown bread makes it to the tables of the prosperous, it is as trenchers- plates- stacked high with fish and meat and vegetables and soaked with gravy. The trenchers are then thrown outside, where the dogs and beggars fight over them. Crusts are chipped off the rolls of the rich, both to make it easier to chew and to aid in digestion. Peasants must work all the more to eat, even in the act of eating itself, jaws exhausted from biting through thick crusts and heavy crumb. There is no lightness for them. No whiteness at all. And it is the whiteness every man wants. Pure, white flour. Only white bread blooms when baked, opening to the heat like a rose. Only a king should be allowed such beauty, because he has been blessed by his God. So wouldn't he be surprised- no, filled with horror- to find white bread the food of all men today, and even more so the food of the common people. It is the least expensive on the shelf at the supermarket, ninety-nine cents a loaf for the storebrand. It is smeared with sweetened fruit and devoured by schoolchildren, used for tea sandwiches by the affluent, donated to soup kitchens for the needy, and shunned by the artisan. Yes, the irony of all ironies, the hearty, dark bread once considered fit only for thieves and livestock is now some of the most prized of all.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

Chicken Roast Puff your plume in anger and fight, cock, delight the owner of knife smear sting with pollen and flap your wings As I said: Twist the arms and keep them bent roll the rug and come down the terrace after disturbed sleep Shoeboots-rifle-whirring bullets-shrieks The aged undertrial in the next cell weeps and wants to go home Liberate me let me go let me go home On its egg in the throne the gallinule doses asphyxiate in dark fight back, cock, die and fight, shout with the dumb Glass splinters on tongue-breast muscles quiver Fishes open their gills and enfog water A piece of finger wrapped in pink paper With eyes covered someone wails in the jailhouse I can't make out if man or woman Keep this eyelash on lefthand palm- and blow off with your breath Fan out snake-hood in mist Cobra's abdomen shivers in the hiss of female urination Deport to crematorium stuffing blood-oozing nose in cottonwool Shoes brickbats and torn pantaloons enlitter the streets I smear my feet with the wave picked up from a stormy sea That is the alphabet I drew on for letters. (Translation of Bengali original 'Murgir Roast')

No dragon was safe in the Sky Palace, but the ones in the most danger by far were the daughters of Queen Scarlet. Or was it now daughter, singular? Ruby hadn’t seen her sister, Tourmaline, in three days. Not since the night they went flying together and, high in the starlit sky, glowing in the light of two of the moons, Tourmaline had whispered that she was almost ready. “Don’t be an idiot. You’re only ten, and furthermore, you’ll never be ready,” Ruby had whispered back. “She killed her mother plus all three of her sisters and eleven of ours. There’s no way to defeat her.” “She can’t be queen forever,” Tourmaline said. “She has been queen forever,” Ruby argued. “Twenty-four years is a long time but not that long,” said Tourmaline. “Queen Oasis was queen longer than that, and look what happened to her.” “Are you planning to throw a scavenger at Mother?” Ruby asked. “Because I’m sure she’d appreciate a snack before she kills you.” “It’s always going to be like this,” Tourmaline hissed. She flicked clouds away with her dark orange wings. “Until one of us challenges her and wins. You and I are the only ones left now — the only hope the SkyWings have of a decent queen. Ruby, if I defeat her and become queen, we can get out of this war.” Ruby wasn’t so sure about that. She’d met Burn, and she suspected the SandWing wouldn’t let her allies go that easily. But it didn’t matter — there was no way Tourmaline could win a battle with their mother. “The prophecy will take care of the war,” she argued. “The brightest night is in four days … ” “Right.” Tourmaline rolled her eyes. “I’ll just wait for a bunch of eggs that haven’t even hatched yet to save us. Ruby, I don’t want to wait for things to happen to me. I want to make them happen.” “I don’t want to watch you die,” Ruby growled. Her sister hovered in front of her for a moment. Stars glittered in her eyes, searching Ruby’s. She’s wondering if I want the throne for myself, Ruby thought. She thinks I’m trying to talk her out of it because I’m planning something. Like I’m that stupid. “Well, don’t worry, I won’t do it yet,” Tourmaline promised. “Another few months of training, maybe. I’m feeling really strong, though. I beat Vermilion in a fight the other day. Want to hear about it?” Ruby

A text comes from Wallace. An actual text too, not a message through the forum app. I gave him my number awhile back, before Halloween, but not because I wanted him to call me or anything. I wrote it on the edge of our conversation paper in homeroom and slid it over to him because sometimes I see something and think, Wallace would laugh at that, I should send him a picture of it, but the messaging app is terrible with pictures and texting is way better. So he texts me now, and it’s a picture. A regular sweet potato pie. Beneath the picture, he says, I really like sweet potato pie. I text back, Yeah, so do I. Then he sends me a picture of his face, frowning, and says, No, you don’t understand. Then another picture, closer, just his eyes. I REALLY like sweet potato pie. A series of pictures comes in several-second intervals. The first is a triangular slice of pie in Wallace’s hand. Then Wallace holding that slice up to his face—it’s soft enough to start collapsing between his fingers. The next one has him stuffing the slice into his mouth, and in the final one it’s all the way in, his cheeks are puffed out like a chipmunk’s, and he’s letting his eyes roll back like it’s the best thing he’s ever eaten. I purse my lips to keep my laugh in, but my parents are fine-tuned to the slightest hint of amusement from me, and they both look up. “What’s so funny, Eggs?” Dad says. “Nothing,” I reply. Nothing makes a joke less funny than someone wanting in on it, especially parents. Wow, I say to Wallace. You really like sweet potato pie. He sends one more picture, this one with him embracing the pie pan, gazing lovingly at it. We’re to be married in the spring. An actual laugh escapes me. I really hope Wallace is having a better Thanksgiving than I am. It seems like he is. I take a picture of myself pouting and send it to him, saying, Aw, the cutest of cute couples. ... Another picture from Wallace waits for me. In this one, an empty pie pan littered withcrumbs sits on the floor beside a large knife. Wallace kneels next to it with morecrumbs on his sweater, expression horrified. NOOOO WHAT HAVE I DONE MY LOVE OUR MARRIAGE ’TIS ALL FOR NAUGHT I text back: Oh no!! Not sweet potato bride! Another picture comes: Wallace sprawled on the floor beside the pie pan, one arm thrown over his eyes. Let me only be accused of loving her too much. Wallace is definitely having a better Thanksgiving than me.

Fresh Pasta Dough Recipe INGREDIENTS: 1 ½ cups flour ½ cup semolina flour (pasta flour) 2 whole eggs, at room temperature 3 egg yolks, at room temperature DIRECTIONS: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture. If the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour. (I used a bit more than what the recipe called for.) Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle generously on your rolling pin. *Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife (a pizza cutter works great!) to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point, the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.) Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately. *Note:  You must get the dough as thin as possible and cut them into small strips, otherwise, it will be too thick and end up having the texture of dumplings.

FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut. Buko (boo-koh)--- Young coconut Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Lambanog (lahm-bah-nohg)--- Filipino coconut liquor Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)--- Fish sauce Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies. Salabat (sah-lah-baht)--- Filipino ginger tea Tuyo (too-yoh)--- Dried, salted fish (usually herring) Ube (oo-beh)--- Purple yam

Porridge is our soup, our grits, our sustenance, so it's pretty much the go-to for breakfast. For the first time, I ate with a bunch of other Taiwanese-Chinese kids my age who knew what the hell they were doing. Even at Chinese school, there were always kids that brought hamburgers, shunned chopsticks, or didn't get down with the funky shit. They were like faux-bootleg-Canal Street Chinamen. That was one of the things that really annoyed me about growing up Chinese in the States. Even if you wanted to roll with Chinese/Taiwanese kids, there were barely any around and the ones that were around had lost their culture and identity. They barely spoke Chinese, resented Chinese food, and if we got picked on by white people on the basketball court, everyone just looked out for themselves. It wasn't that I wanted people to carry around little red books to affirm their "Chinese-ness," but I just wanted to know there were other people that wanted this community to live on in America. There was on kid who wouldn't eat the thousand-year-old eggs at breakfast and all the other kids started roasting him. "If you don't get down with the nasty shit, you're not Chinese!" I was down with the mob, but something left me unsettled. One thing ABCs love to do is compete on "Chinese-ness," i.e., who will eat the most chicken feet, pig intestines, and have the highest SAT scores. I scored high in chick feet, sneaker game, and pirated good, but relatively low on the SAT. I had made National Guild Honorable Mention for piano when I was around twelve and promptly quit. My parents had me play tennis and take karate, but ironically, I quit tennis two tournaments short of being ranked in the state of Florida and left karate after getting my brown belt. The family never understood it, but I knew what I was doing. I didn't want to play their stupid Asian Olympics, but I wanted to prove to myself that if I did want to be the stereotypical Chinaman they wanted, I could. (189) I had become so obsessed with not being a stereotype that half of who I was had gone dormant. But it was also a positive. Instead of following the path most Asian kids do, I struck out on my own. There's nature, there's nurture, and as Harry Potter teaches us, there's who YOU want to be. (198) Everyone was in-between. The relief of the airport and the opportunity to reflect on my trip helped me realize that I didn't want to blame anyone anymore, Not my parents, not white people, not America. Did I still think there was a lot wrong with the aforementioned? Hell, yeah, but unless I was going to do something about it, I couldn't say shit. So I drank my Apple Sidra and shut the fuck up. (199)

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

crispy baked wontons Brianna Shade | BEAVERTON, OREGON These quick, versatile wontons are great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store them in an air-tight container for a fast bite. 1/2 pound ground pork 1/2 pound extra-lean ground turkey 1 small onion, chopped 1 can (8 ounces) sliced water chestnuts, drained and chopped 1/3 cup reduced-sodium soy sauce 1/4 cup egg substitute 1-1/2 teaspoons ground ginger 1 package (12 ounces) wonton wrappers Cooking spray Sweet-and-sour sauce, optional In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

GERMAN APPLE PANCAKE ••• 2 tart cooking apples (Granny Smiths are good) 1 lemon ½ stick (4 tablespoons) unsalted butter ¼ cup brown sugar ½ teaspoon cinnamon Small grating of nutmeg 3 eggs ¾ cup flour Pinch of salt 1 tablespoon sugar 1 cup milk Sugar for sprinkling Rum or cognac (optional) Peel the apples, core them, and slice them thinly. Shower them with about 2 tablespoons of lemon juice. Melt half the butter (2 tablespoons) in a medium skillet, and stir in the brown sugar, cinnamon, and nutmeg. Add the apple slices and cook over medium-high heat for about 8 minutes, until they’ve become quite darkly caramelized and smell impossibly delicious. Remove them from the heat. Meanwhile, beat the eggs. Gently whisk in the flour, salt, and sugar. Add the milk. The batter should be thin. Melt a couple of teaspoons of butter in an 8-inch skillet, and when it’s hot, pour in a third of a cup of batter, tilting the pan so that it covers the entire surface, making a thin crepe. Cook just until set, about 2 minutes. Evenly distribute a third of the apples over the crepe, pour another third of a cup of batter over the apples, then turn the pancake (this is easiest if you have two pancake turners) and allow the bottom to brown. Turn out onto a large plate, sprinkle generously with sugar, and roll the pancake up like a jelly roll. Sprinkle with a bit more sugar and, if you like, a splash of lemon juice. Repeat this until you have three plump rolled pancakes. If you want to flame your creations, lightly warm a few tablespoons of rum or cognac for each pancake in a pan, add the pancakes, spoon the liquor over the top, and set the pancakes on fire. Serves 6

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

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.

It starts with a thwack, the sharp crack of hard plastic against a hot metal surface. When the ladle rolls over, it deposits a pale-yellow puddle of batter onto the griddle. A gentle sizzle, as the back of the ladle sparkles a mixture of eggs, flour, water, and milk across the silver surface. A crepe takes shape. Next comes cabbage, chopped thin- but not too thin- and stacked six inches high, lightly packed so hot air can flow freely and wilt the mountain down to a molehill. Crowning the cabbage comes a flurry of tastes and textures: ivory bean sprouts, golden pebbles of fried tempura batter, a few shakes of salt, and, for an extra umami punch, a drift of dried bonito powder. Finally, three strips of streaky pork belly, just enough to umbrella the cabbage in fat, plus a bit more batter to hold the whole thing together. With two metal spatulas and a gentle rocking of the wrists, the mass is inverted. The pork fat melts on contact, and the cabbage shrinks in the steam trapped under the crepe. Then things get serious. Thin wheat soba noodles, still dripping with hot water, hit the teppan, dancing like garden hoses across its hot surface, absorbing the heat of the griddle until they crisp into a bird's nest to house the cabbage and crepe. An egg with two orange yolks sizzles beside the soba, waiting for its place on top of this magnificent heap. Everything comes together: cabbage and crepe at the base, bean sprouts and pork belly in the center, soba and fried egg parked on top, a geologic construction of carbs and crunch, protein and chew, all framed with the black and white of thickened Worcestershire and a zigzag of mayonnaise. This is okonomiyaki, the second most famous thing that ever happened to Hiroshima.

For the five months after he returned to Tokyo, Tsukuru lived at death’s door. He set up a tiny place to dwell, all by himself, on the rim of a dark abyss. A perilous spot, teetering on the edge, where, if he rolled over in his sleep, he might plunge into the depth of the void. Yet he wasn’t afraid. All he thought about was how easy it would be to fall in. All around him, for as far as he could see, lay a rough land strewn with rocks, with not a drop of water, nor a blade of grass. Colorless, with no light to speak of. No sun, no moon or stars. No sense of direction, either. At a set time, a mysterious twilight and a bottomless darkness merely exchanged places. A remote border on the edges of consciousness. At the same time, it was a place of strange abundance. At twilight birds with razor-sharp beaks came to relentlessly scoop out his flesh. But as darkness covered the land, the birds would fly off somewhere, and that land would silently fill in the gaps in his flesh with something else, some other indeterminate material. Tsukuru couldn’t fathom what this substance was. He couldn’t accept or reject it. It merely settled on his body as a shadowy swarm, laying an ample amount of shadowy eggs. Then darkness would withdraw and twilight would return, bringing with it the birds, who once again slashed away at his body. He was himself then, but at the same time, he was not. He was Tsukuru Tazaki, and not Tsukuru Tazaki. When he couldn’t stand the pain, he distanced himself from his body and, from a nearby, painless spot, observed Tsukuru Tazaki enduring the agony. If he concentrated really hard, it wasn’t impossible. Even now that feeling would sometimes spring up. The sense of leaving himself. Of observing his own pain as if it were not his own.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

The wars break out and die down, but then there’s a flareup elsewhere. Houses cracked open like eggs, their contents torched or stolen or stomped vindictively underfoot; refugees strafed from airplanes. In a million cellars the bewildered royal family faces the firing squad; the gems sewn into their corsets will not save them. Herod’s troops patrol a thousand streets; just next door, Napoleon makes off with the silverware. In the wake of the invasion, any invasion, the ditches fill up with raped women. To be fair, raped men as well. Raped children, raped dogs and cats. Things can get out of control. But not here; not in this gentle, tedious backwater; not in Port Ticonderoga, despite a druggie or two in the parks, despite the occasional break-in, despite the occasional body found floating around in the eddies. We hunker down here, drinking our bedtime drinks, nibbling our bedtime snacks, peering at the world as if through a secret window, and when we’ve had enough of it we turn it off. So much for the twentieth century, we say, as we make our way upstairs. But there’s a far-off roaring, like a tidal wave racing inshore. Here comes the twentyfirst century, sweeping overhead like a spaceship filled with ruthless lizard-eyed aliens or a metal pterodactyl. Sooner or later it will sniff us out, it will tear the roofs off our flimsy little burrows with its iron claws, and then we will be just as naked and shivering and starving and diseased and hopeless as the rest. Excuse this digression. At my age you indulge in these apocalyptic visions. You say, The end of the world is at hand. You lie to yourself – I’m glad I won’t be around to see it – when in fact you’d like nothing better, as long as you can watch it through the little secret window, as long as you won’t be involved. But why bother about the end of the world? It’s the end of the world every day, for someone. Time rises and rises, and when it reaches the level of your eyes you drown. What happened next? For a moment I’ve lost the thread, it’s hard for me to remember, but then I do. It was the war, of course. We weren’t prepared for it, but at the same time we knew we’d been there before. It was the same chill, the chill that rolled in like a fog, the chill into which I was born.

Simon laughs when I audibly exhale. “Relieved she’s not here yet?” I roll my suitcase into one of the barren bedrooms and then plunk down on the rock-hard, hideous orange sofa in the lounge. Simon takes a swivel chair from my room and slides it in front of me, where he then plants himself. “Why are you so worried?” I cross my arms and look around the concrete room. “I’m not worried at all. She’s probably very nice. I’m sure we’ll become soul mates, and she’ll braid my hair, and we’ll have pillow fights while scantily clad and fall into a deep lesbian love affair.” I squint my eyes at a cobweb and assume there are spider eggs preparing to hatch and invade the room. “Allison?” Simon waits until I look at him. “You can’t do that. You can’t become a lesbian.” “Why not?” “Because then everyone will say that your adoptive gay father magically made you gay, and it’ll be a big thing, and we’ll have to hear about nature versus nurture, and it’ll be soooooo boring.” “You have a point.” I wait for spider eggs to fall from the sky. “Then I’ll go with assuming she’s just a really sweet, normal person with whom I do not want to engage in sexual relations.” “Better,” he concedes. “I’m sure she’ll be nice. This kind of strong liberal arts college attracts quality students. There’re good people here.” He’s trying to reassure me, but it’s not working. “Totally,” I say. My fingers run across the nubby burned-orange fabric covering the couch, which is clearly composed of rock slabs. “Simon?” “Yes, Allison?” I sigh and take a few breaths while I play with the hideous couch threads. “She probably has horns.” He shrugged. “I think that’s unlikely.” Simon pauses. “Although . . .” “Although what?” I ask with horror. There’s a long silence that makes me nervous. Finally, he says very slowly, “She might have one horn.” I jerk my head and stare at him. Simon claps his hands together and tries to coax a smile out of me. “Like a unicorn! Ohmigod! Your roommate might be a unicorn!” “Or a rhinoceros,” I point out. “A beastly, murderous rhino.” “There is that,” he concedes. I sigh. “In good news, if I ever need a back scratcher, I have this entire couch.” I slump back against the rough fabric and hold out my hands before he can protest. “I know. I’m a beacon of positivity.” “That’s not news to me.

You never asked about your present.' 'I assumed I wasn't getting one from you.' He pushed off the door frame and shut the door behind him. He took up all the air in the room just by standing there. 'Why?' She shrugged. 'I just did.' He pulled a small box from his jacket and set it on the bed between them. 'Surprise.' Cassian swallowed as she approached, the only sign that this meant something to him. Nesta's hands turned sweaty as she picked the box up, examining it. She didn't open it yet, though. 'I am sorry for how I behaved last Solstice. For how awful I was.' He'd gotten her a present then, too. And she hadn't cared, had been so wretched she'd wanted to hurt him for it. For caring. 'I know,' he said thickly. 'I forgave you a long time ago.' She still couldn't look at him, even as he said, 'Open it.' Her hands shook a little as she did, finding a silver ball nestled in the black velvet box. It was the size of a chicken egg, round save for one area that had been flattened so it might be set upon a surface and not roll. 'What is it?' 'Touch the top. Just a tap.' Throwing a puzzled glance at him, she did so. Music exploded into the room. Nesta leaped back, a hand at her chest as he laughed. But- music was playing from the silver orb. And not just any music, but the waltzes from the ball the other night, pure and free of any crowd chattering, as if she were sitting in a theatre to hear them. 'This isn't the Veritas orb,' she managed to say as the waltz poured out of the ball, so clear and perfect her blood sang again. 'No, it's a Symphonia, a rare device from Helion's court. It can trap music within itself, and play it back for you. It was originally invented to help compose music, but it never caught on, for some reason.' 'How did you get the crowd noise out when you trapped the sound the other night?' she marvelled. His cheeks stained with colour. 'I went back the next day. Asked the musicians at the Hewn City to play it all again for me, plus some of their favourites.' He nodded to the ball. 'And then I went to some of your favourite taverns and found those musicians and had them play...' He trailed off at her bowed head. The tears she couldn't stop. She didn't try to fight them as the music poured into the room. He had done all of this for her. Had found a way for her to have music- always. 'Nesta,' he breathed.

With the mistaken premise that my stay-at-home work and his accomplished career required equal emotional energy, I couldn’t understand where he got the vigor to worry about his ego being rejected or his sex drive being ignored. For me, it was all hands on deck, between our kids and our house and our work. Sex, passion, romance, I thought, could certainly wait. And maybe some part of me reasoned that when I had suffered a loss, he had been too busy to support me. So what could he possibly ask of me now? But now, in the fresh mental air of my momspringa, I start to understand the kind of neglect John must have felt when I fell asleep in one of the kids’ beds every night or stopped kissing him hello and instead threw a preschooler into his arms the minute he walked in the door. At the moment I’m walking in his shoes: my children are cared for by someone else, my days are spent in rich mental exercise, I get plenty of sleep, and I go to the gym every day. In other words, I have the emotional energy to think about desire and how good it feels to be wanted. Yes, John had clean pressed shirts without having to ask, and yes, we had family dinners together that looked perfect and tasted as good, and yes, he never had to be on call when Joe started getting bullied for the first time or when Cori’s tampon leaked at a diving tournament. Yet while I was bending over backward to meet his children’s every need, his own were going ignored. And was it the chicken or the egg that started that ball rolling? If he had, only once, driven the carpool in my place, would I have suddenly wanted to greet him at the door in Saran Wrap? Or was I so incredibly consumed with the worry-work of motherhood that no contribution from him would have made me look up from my kids? I don’t know. I only know that in this month, when I have gotten time with friends, time for myself, positive attention from men, and yep, a couple of nice new bras, parts of me that were asleep for far too long are starting to wake up. I am seeing my children with a new, longer lens and seeing how grown up they are, how capable. I am seeing John as the lonely, troubled man he was when he walked out on us and understanding, for the first time, what part I played in that. I am seeing Talia’s lifestyle choices—singlehood, careerism, passionate pursuits—as less outrageous and more reasonable than ever before. And most startling of all, I am seeing myself looking down the barrel of another six years of single parenting, martyrdom, and self-neglect and feeling very, very conflicted.

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.

A knock at the enameled door of the carriage altered them to the presence of a porter and a platform inspector just outside. Sebastian looked up and handed the baby back to Evie. He went to speak to the men. After a minute or two, he came back from the threshold with a basket. Looking both perturbed and amused, he brought it to Phoebe. “This was delivered to the station for you.” “Just now?” Phoebe asked with a nonplussed laugh. “Why, I believe it’s Ernestine’s mending basket! Don’t say the Ravenels went to the trouble of sending someone all the way to Alton to return it?” “It’s not empty,” her father said. As he set the basket in her lap, it quivered and rustled, and a blood-curdling yowl emerged. Astonished, Phoebe fumbled with the latch on the lid and opened it. The black cat sprang out and crawled frantically up her front, clinging to her shoulder with such ferocity that nothing could have detached her claws. “Galoshes!” Justin exclaimed, hurrying over to her. “Gosh-gosh!” Stephen cried in excitement. Phoebe stroked the frantic cat and tried to calm her. “Galoshes, how . . . why are you . . . oh, this is Mr. Ravenel’s doing! I’m going to murder him. You poor little thing.” Justin came to stand beside her, running his hands over the dusty, bedraggled feline. “Are we going to keep her now, Mama?” “I don’t think we have a choice,” Phoebe said distractedly. “Ivo, will you go with Justin to the dining compartment, and fetch her some food and water?” The two boys dashed off immediately. “Why has he done this?” Phoebe fretted. “He probably couldn’t make her stay at the barn, either. But she’s not meant to be a pet. She’s sure to run off as soon as we reach home.” Resuming his seat next to Evie, Sebastian said dryly, “Redbird, I doubt that creature will stray more than an arm’s length from you.” Discovering a note in the mending basket, Phoebe plucked it out and unfolded it. She instantly recognized West’s handwriting. Unemployed Feline Seeking Household Position To Whom It May Concern, I hereby offer my services as an experienced mouser and personal companion. References from a reputable family to be provided upon request. Willing to accept room and board in lieu of pay. Indoor lodgings preferred. Your servant, Galoshes the Cat Glancing up from the note, Phoebe found her parents’ questioning gazes on her. “Job application,” she explained sourly. “From the cat.” “How charming,” Seraphina exclaimed, reading over her shoulder. “‘Personal companion,’ my foot,” Phoebe muttered. “This is a semi-feral animal who has lived in outbuildings and fed on vermin.” “I wonder,” Seraphina said thoughtfully. “If she were truly feral, she wouldn’t want any contact with humans. With time and patience, she might become domesticated.” Phoebe rolled her eyes. “It seems we’ll find out.” The boys returned from the dining car with a bowl of water and a tray of refreshments. Galoshes descended to the floor long enough to devour a boiled egg, an anchovy canapé, and a spoonful of black caviar from a silver dish on ice. Licking her lips and purring, the cat jumped back into Phoebe’s lap and curled up with a sigh.

Show me." He looks at her, his eyes darker than the air. "If you draw me a map I think I'll understand better." "Do you have paper?" She looks over the empty sweep of the car's interior. "I don't have anything to write with." He holds up his hands, side to side as if they were hinged. "That's okay. You can just use my hands." She smiles, a little confused. He leans forward and the streetlight gives him yellow-brown cat eyes. A car rolling down the street toward them fills the interior with light, then an aftermath of prickling black waves. "All right." She takes his hands, runs her finger along one edge. "Is this what you mean? Like, if the ocean was here on the side and these knuckles are mountains and here on the back it's Santa Monica, Beverly Hills, West L.A., West Hollywood, and X marks the spot." She traces her fingertips over the backs of his hands, her other hand pressing into the soft pads of his palm. "This is where we are- X." "Right now? In this car?" He leans back; his eyes are black marble, dark lamps. She holds his gaze a moment, hears a rush of pulse in her ears like ocean surf. Her breath goes high and tight and shallow; she hopes he can't see her clearly in the car- her translucent skin so vulnerable to the slightest emotion. He turns her hands over, palms up, and says, "Now you." He draws one finger down one side of her palm and says, "This is the Tigris River Valley. In this section there's the desert, and in this point it's plains. The Euphrates runs along there. This is Baghdad here. And here is Tahrir Square." He touches the center of her palm. "At the foot of the Jumhurriya Bridge. The center of everything. All the main streets run out from this spot. In this direction and that direction, there are wide busy sidewalks and apartments piled up on top of shops, men in business suits, women with strollers, street vendors selling kabobs, eggs, fruit drinks. There's the man with his cart who sold me rolls sprinkled with thyme and sesame every morning and then saluted me like a soldier. And there's this one street...." He holds her palm cradled in one hand and traces his finger up along the inside of her arm to the inner crease of her elbow, then up to her shoulder. Everywhere he touches her it feels like it must be glowing, as if he were drawing warm butter all over her skin. "It just goes and goes, all the way from Baghdad to Paris." He circles her shoulder. "And here"- he touches the inner crease of her elbow-"is the home of the Nile crocodile with the beautiful speaking voice. And here"- his fingers return to her shoulder, dip along their clavicle-"is the dangerous singing forest." "The dangerous singing forest?" she whispers. He frowns and looks thoughtful. "Or is that in Madagascar?" His hand slips behind her neck and he inches toward her on the seat. "There's a savanna. Chameleons like emeralds and limes and saffron and rubies. Red cinnamon trees filled with lemurs." "I've always wanted to see Madagascar," she murmurs: his breath is on her face. Their foreheads touch. His hand rises to her face and she can feel that he's trembling and she realizes that she's trembling too. "I'll take you," he whispers.

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

cheese danish cups Makes 8 1 tube refrigerated crescent roll dough (8 pieces) 8 ounces light cream cheese ¼ cup powdered sugar ½ teaspoon vanilla 1 egg yolk 4−6 tablespoons strawberry jam Regular 1. Preheat oven to 400°F, and prepare 8 regular muffin cups. 2. Place one crescent roll in each cup, with the thin pointy side of the triangle coming out of the cup and the opposite side in the bottom of the cup. Then wrap and tuck the long pointy end around the sides of the cup, pressing it and the bottom edge so the entire cup is lined. 3. Mix cream cheese, sugar, vanilla, and egg yolk, until completely combined. 4. Divide cream cheese mixture among cups and use your thumb or a spoon to create a big indent in the middle of each. 5. Place about ½ to ¾ tablespoon strawberry jam in each indentation. 6. Bake for 10−12 minutes, until filling is set and roll is golden brown. Who knew making Danish could be so incredibly simple? Try it with different flavors of jams. CALORIES 213 calories FAT 10.5 grams PROTEIN 4.6 grams SODIUM 358 mg