Flour Quotes

Yes, and I’m sure the arena will be full of bags of flour for me to chuck at people.

The worst illiterate is the political illiterate, he doesn’t hear, doesn’t speak, nor participates in the political events. He doesn’t know the cost of life, the price of the bean, of the fish, of the flour, of the rent, of the shoes and of the medicine, all depends on political decisions. The political illiterate is so stupid that he is proud and swells his chest saying that he hates politics. The imbecile doesn’t know that, from his political ignorance is born the prostitute, the abandoned child, and the worst thieves of all, the bad politician, corrupted and flunky of the national and multinational companies.

Poetry is an act of peace. Peace goes into the making of a poet as flour goes into the making of bread.

Katniss: 'What about you? Ive seen you in the market. You can lift hundred pound bags of flour'. I snap at him Tell him that. Thats not nothing. Peeta: Yes and Im sure the arena will be full of bags of flour for me to chuck at people.

Did you mix the flour with water before you added it?” Water? Martha didn’t say anything about water. That bitch.

Here's a news flash for the ladies: for every one of you who thinks we all want a girl like Angelina Jolie, all skinny elbows and angles, the truth is, we'd rather curl up with someone like Charlotte - a woman who's soft when a guy wraps his arms around her; a woman who might have a smear of flour on her shirt the whole day and not notice or care, not even when she goes out to meet with the PTA; a woman who doesn't feel like an exotic vacation but is the home we can't wait to come back to.

She brutalized flour and butter, she visited wartime atrocities to milk and yeast. She committed acts of crumpet.

We are shoulder to shoulder due to the size of the cab, and if Gratton is made of flour and potatoes, Sean is made of stone and driftwood and possibly those prickly anemones that sometimes wash up on shore.

What i'm trying to tell you," Min said, "is that im going to grow up to be one of those chubby old ladies. It's in my genes. Like self raising flour. i'm going to pouf." "thats going to work out well for me," Cal said. "because i'm going to grow up to be one of those horny old men who chases chubby old ladies around the couch.

Tita knew through her own flesh how fire transforms the elements, how a lump of corn flour is changed into a tortilla, how a soul that hasn't been warmed by the fire of love is lifeless, like a useless ball of corn flour.

I hear Peeta's voice in my head. She has no idea. The effect she can have. Obviously meant to demean me. Right? But a tiny part of me wonders if this was a compliment. That he meant I was appealing in some way. It's weird, how much he's noticed me. Like the attention he's paid to my hunting. And apparently, I have not been as oblivious to him as I imagined, either. The flour. The wrestling. I have kept track of the boy with the bread.

Oh, love is a journey with water and stars, with drowning air and storms of flour: love is a clash of lightnings, two bodies subdued by one honey.

Crystalline swirls of sugar and flour still lingered in the air like kite tails.

How come when you mix water and flour together you get glue...and then you add eggs and sugar and you get cake? Where does the glue go?

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

There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails. And then there was the smell-the smell of hope, the kind of smell that brought people home.

It's weird, how much he's noticed me. Like the attention he's paid to my hunting. And apparently, I have not been as oblivious to him as I imagined, either. The flour. The wrestling. I have kept track of the boy with the bread.

The healthy man is the thin man. But you don’t need to go hungry for it: Remove the flours, starches and sugars; that’s all.

I thought you didn’t like animals.” “I love animals. Where did you get that idea?” Marmie put her paws on his leg, and he picked her up. “From my dog?” “That’s a dog? Jeez, I’m sorry. I thought it was an industrial-waste accident.” His long, lean fingers slid through the cat’s fur. “Slytherin.” She slapped the lid back onto the flour container. What kind of man liked a cat more than he liked an exceptionally fine French poodle? “What did you call me?” “It’s a literary reference. You wouldn’t understand.” “Harry Potter. And I don’t appreciate name calling.

I'll just hang upside down from the wire banana and throw bags of flour at the librarians.

Out of love I made you a cake. Also out of milk, eggs, flour, sugar, and vanilla.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing! It’s sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.

He made a list: feed, flour, ammunition, soap, beef, candles, faith, hope, charity.

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

She found it hard to believe that there would be any bold moves, because too many people had dirty flour in their bags, and people with filthy fingers are hardly enthusiastic about digging up the past.

Sugar, flour, and cinnamon won't make a house a home, So bake your walls of gingerbread and sweeten them with bone. Eggs and milk and whipping cream, butter in the churn, Bake our queen a castle in the hopes that she'll return.

A song of despair The memory of you emerges from the night around me. The river mingles its stubborn lament with the sea. Deserted like the dwarves at dawn. It is the hour of departure, oh deserted one! Cold flower heads are raining over my heart. Oh pit of debris, fierce cave of the shipwrecked. In you the wars and the flights accumulated. From you the wings of the song birds rose. You swallowed everything, like distance. Like the sea, like time. In you everything sank! It was the happy hour of assault and the kiss. The hour of the spell that blazed like a lighthouse. Pilot's dread, fury of blind driver, turbulent drunkenness of love, in you everything sank! In the childhood of mist my soul, winged and wounded. Lost discoverer, in you everything sank! You girdled sorrow, you clung to desire, sadness stunned you, in you everything sank! I made the wall of shadow draw back, beyond desire and act, I walked on. Oh flesh, my own flesh, woman whom I loved and lost, I summon you in the moist hour, I raise my song to you. Like a jar you housed infinite tenderness. and the infinite oblivion shattered you like a jar. There was the black solitude of the islands, and there, woman of love, your arms took me in. There was thirst and hunger, and you were the fruit. There were grief and ruins, and you were the miracle. Ah woman, I do not know how you could contain me in the earth of your soul, in the cross of your arms! How terrible and brief my desire was to you! How difficult and drunken, how tensed and avid. Cemetery of kisses, there is still fire in your tombs, still the fruited boughs burn, pecked at by birds. Oh the bitten mouth, oh the kissed limbs, oh the hungering teeth, oh the entwined bodies. Oh the mad coupling of hope and force in which we merged and despaired. And the tenderness, light as water and as flour. And the word scarcely begun on the lips. This was my destiny and in it was my voyage of my longing, and in it my longing fell, in you everything sank! Oh pit of debris, everything fell into you, what sorrow did you not express, in what sorrow are you not drowned! From billow to billow you still called and sang. Standing like a sailor in the prow of a vessel. You still flowered in songs, you still brike the currents. Oh pit of debris, open and bitter well. Pale blind diver, luckless slinger, lost discoverer, in you everything sank! It is the hour of departure, the hard cold hour which the night fastens to all the timetables. The rustling belt of the sea girdles the shore. Cold stars heave up, black birds migrate. Deserted like the wharves at dawn. Only tremulous shadow twists in my hands. Oh farther than everything. Oh farther than everything. It is the hour of departure. Oh abandoned one!

A magnificient life is waiting just around the corner, and far, far away. It is waiting like the cake is waiting when there's butter, milk, flour and sugar. This is the realm of freedom. It is an empty realm. Here man's maginificent power over nature has left him alone with himself, powerless. It is the boredom of youth without a future.

A definition is a sack of flour compressed into a thimble

Do not second-guess the sack of flour. The sack of flour is wise beyond her years.

The sail was patched with flour sacks and, furled, it looked like the flag of permanent defeat.

I put the guitar back in the case. I can't even look at it anymore. Instead, I want to make brownies. I want an end result there's a recipe for. I want to combine eggs and water and oil and chocolate and flour and sugar and vanilla and get something fulfilling.

All knitterly creation stems from one simple element: yarn. It is the baker’s flour, the jeweler’s gold, the gardener’s soil. Yarn is creation, consolation, and chaos all spun together into one perfect ball.

Whan that Aprill with his shoures soote The droghte of March hath perced to the roote, And bathed every veyne in switch licour Of which vertu engendred is the flour; Whan Zephirus eek with his sweete breeth Inspired hath in every holt and heeth The tendre croppes, and the yonge sonne Hath in the Ram his half cours yronne, And smale foweles maken melodye, That slepen al the nyght with open ye (So Priketh hem Nature in hir corages), Thanne longen folk to goon on pilgrimages, And palmeres for to seken straunge strondes, To ferne halwes, kowthe in sondry londes; And specially from every shires ende Of Engelond to Caunterbury they wende, The hooly blisful martir for to seke, That hem hath holpen whan that they were seeke

Writing is like baking cupcakes, you're trying to make something from the raw. Like with cupcakes it's flour and eggs and stuff, and with books it's ideas and words. The end result is the same though, you want people to eat them up.

Full woman, fleshly apple, hot moon, thick smell of seaweed, crushed mud and light, what obscure brilliance opens between your columns? What ancient night does a man touch with his senses? Loving is a journey with water and with stars, with smothered air and abrupt storms of flour: loving is a clash of lightning-bolts and two bodies defeated by a single drop of honey.

The poet, distracted by politics, asks of poetry that it make itself useful like metal or flour, that it get ready to stain its face with coal dust and fight body to body.

Dust rises at every step, fine as flour. It is dried river silt, that dust. Add water, and the soil is so fertile that you could plant a pencil and harvest a book.

He's never fired a gun in his life," Palamedes said. "He abhors weapons." As Palamedes spoke,the group could see Shakespeare put the tonbogiri to his shoulder,then jerk three times. Two of the attacking vimanas spun out of control,both of them crashing into two more. The flour flaming craft spiraled into the sea. "But then he's always been full of surprises," Palamedes added.

When that Aprille with his shoures sote. The droghte of Marche hath perced to the rote, And bathed every veyne in swich licour, Of which vertue engendred is the flour.

Thoughtful white people know they are inferior to black people. Anyone who has studied the genetic phase of biology knows that white is considered recessive and black is considered dominant. When you want strong coffee, you ask for black coffee. If you want it light, you want it weak, integrated with white milk. Just like these Negroes who weaken themselves and their race by this integrating and intermixing with whites. If you want bread with no nutritional value, you ask for white bread. All the good that was in it has been bleached out of it, and it will constipate you. If you want pure flour, you ask for dark flour, whole-wheat flour. If you want pure sugar, you want dark sugar.

Her body was all soft and white like flour dough. He seemed to fit perfectly inside her. Physically it just felt right, and he understood why people did insane things for sexual reasons then.

A blanket would be a great surface to print my new book on, so you could read it in bed while you’re having boring, obligatory sex with your spouse, who’s as dry and exciting as a sack of flour. 


Hélène Lagonelle’s body is heavy, innocent still, her skin’s as soft as that of certain fruits, you almost can’t grasp her, she’s almost illusory, it’s too much. She makes you want to kill her, she conjures up a marvelous dream of putting her to death with your own hands. Those flour-white shapes, she bears them unknowingly, and offers them for hands to knead, for lips to eat, without holding them back, without any knowledge of them and without any knowledge of their fabulous power. I’d like to eat Hélène Lagonelle’s breasts as he eats mine in the room in the Chinese town where I go every night to increase my knowledge of God. I’d like to devour and be devoured by those flour-white breasts of hers. I am worn out with desire for Hélène Lagonelle. I am worn out with desire. I want to take Hélène Lagonelle with me to where every evening, my eyes shut, I have imparted to me the pleasure that makes you cry out. I’d like to give Hélène Lagonelle to the man who does that to me, so he may do it in turn to her. I want it to happen in my presence, I want her to do it as I wish, I want her to give herself where I give myself. It’s via Hélène Lagonelle’s body, through it, that the ultimate pleasure would pass from him to me. A pleasure unto death.

I can't say I'm flourishing, exactly - my complexion is flour-ish and that's about it - but I'm surviving, and things could be a lot worse.

Wonderful. Gives a whole new meaning to flour power. You'll undoubtedly change the world, one fruitcake at a time.

At the 150-minute point of sitting in a standard theater chair, the human buttocks die; once dead, they cannot be revived. They cease to function, whatever that function may have been, and must be carried around like a sack, or two, of flour.

Whenever a state or an individual cited 'insufficient funds' as an excuse for neglecting this important thing or that, it was indicative of the extent to which reality had been distorted by the abstract lens of wealth. During periods of so-called economic depression, for example, societies suffered for want of all manner of essential goods, yet investigation almost invariably disclosed that there were plenty of goods available. Plenty of coal in the ground, corn in the fields, wool on the sheep. What was missing was not materials but an abstract unit of measurement called 'money.' It was akin to a starving woman with a sweet tooth lamenting that she couldn't bake a cake because she didn't have any ounces. She had butter, flour, eggs, milk, and sugar, she just didn't have any ounces, any pinches, any pints. The loony legacy of money was that the arithmetic by which things were measured had become more valuable than the things themselves.

Making something from nothing is the quintessential magic of women, whether turning fiber to thread or flour to bread or engaging in the ultimate creative act: conjuring new humans from nowhere at all.

Dolor I have known the inexorable sadness of pencils, Neat in their boxes, dolor of pad and paper weight, All the misery of manilla folders and mucilage, Desolation in immaculate public places, Lonely reception room, lavatory, switchboard, The unalterable pathos of basin and pitcher, Ritual of multigraph, paper-clip, comma, Endless duplicaton of lives and objects. And I have seen dust from the walls of institutions, Finer than flour, alive, more dangerous than silica, Sift, almost invisible, through long afternoons of tedium, Dropping a fine film on nails and delicate eyebrows, Glazing the pale hair, the duplicate gray standard faces.

Suddenly Yankel was overcome with a fear of dying, stronger than he felt when his parents passed of natural causes, stronger than when his only brother was killed in the flour mill or when his children died, stronger even than when he was a child and it first occurred to him that he must try to understand what it could mean not to be alive -- to be not in darkness, not in unfeeling -- to be not being, not to be.

But sometimes when you put two very different people together, a kind of magic, an alchemy, occurs. Bea said I was like eggs and sugar, and she was flour and butter, and when you mixed us together, we were more than just the combination of our ingredients, we were the whole damn cake.

I learned in Venice that most of Italy’s famous sweets originated in monastery kitchens, crafted by monks and nuns with no indulgences but sugar and flour.

It’s built into the job. Bakers have flour, fishermen have nets, and leaders have lies.” Adare

He seemed to believe that from such humble, inert elements as flour, shortening, and drab little envelopes of yeast, life itself could be produced.

If a sweet dumpling took human form, it would look just like Aunt Tildy, right down to the flour-dusting of her gray hair.

Flour is so essential to cakes, you know.

Chicken’s been soaking in the buttermilk,” I say. “Now mix up the dry.” I pour flour, salt, more salt, pepper, paprika, and a pinch of cayenne into a doubled paper sack.

I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata". (Mem.,get recipe for this also.)

Besides, if Hans came here, he might ask me to let him have some flour on credit, and that I could not do. Flour is one thing, and friendship is another, and they should not be confused. Why, the words are spelled differently, and mean quite different things. Everyone can see that.

I asked Elsie how much food they needed from outside the community. 'Flour and sugar,' she said, and then thought a bit. 'Sometimes we'll buy pretzels as a splurge.' It crossed my mind that the world's most efficient psychological evaluation would have just one question: Define splurge.

I'm afraid it's not nonsense," Genghis said, shaking his turbaned head and continuing his story. "As I was saying before the little girl interrupted me, the baby didn't dash off with the other orphans. She just sat there like a sack of flour. So I walked over to her and gave her a kick to get her moving." "Excellent idea!" Nero said. "What a wonderful story this is! And then what happened?" "Well, at first it seemed like I'd kicked a big hole in the baby," Genghis said, his eyes shining, "which seemed lucky, because Sunny was a terrible athlete and it would have been a blessing to put her out of her misery." Nero clapped his hands. "I know just what you mean, Genghis," he said. "She's a terrible secretary as well." "But she did all that stapling," Mr. Remora protested. "Shut up and let the coach finish his story," Nero said. "But when I looked down," Genghis continued, "I saw that I hadn't kicked a hole in a baby. I'd kicked a hole in a bag of flour! I'd been tricked!" "That's terrible!" Nero cried.

There is a whirlwind in southern Morocco, the aajej, against which the fellahin defend themselves with knives. There is the africo, which has at times reached into the city of Rome. The alm, a fall wind out of Yugoslavia. The arifi, also christened aref or rifi, which scorches with numerous tongues. These are permanent winds that live in the present tense. There are other, less constant winds that change direction, that can knock down horse and rider and realign themselves anticlockwise. The bist roz leaps into Afghanistan for 170 days--burying villages. There is the hot, dry ghibli from Tunis, which rolls and rolls and produces a nervous condition. The haboob--a Sudan dust storm that dresses in bright yellow walls a thousand metres high and is followed by rain. The harmattan, which blows and eventually drowns itself into the Atlantic. Imbat, a sea breeze in North Africa. Some winds that just sigh towards the sky. Night dust storms that come with the cold. The khamsin, a dust in Egypt from March to May, named after the Arabic word for 'fifty,' blooming for fifty days--the ninth plague of Egypt. The datoo out of Gibraltar, which carries fragrance. There is also the ------, the secret wind of the desert, whose name was erased by a king after his son died within it. And the nafhat--a blast out of Arabia. The mezzar-ifoullousen--a violent and cold southwesterly known to Berbers as 'that which plucks the fowls.' The beshabar, a black and dry northeasterly out of the Caucasus, 'black wind.' The Samiel from Turkey, 'poison and wind,' used often in battle. As well as the other 'poison winds,' the simoom, of North Africa, and the solano, whose dust plucks off rare petals, causing giddiness. Other, private winds. Travelling along the ground like a flood. Blasting off paint, throwing down telephone poles, transporting stones and statue heads. The harmattan blows across the Sahara filled with red dust, dust as fire, as flour, entering and coagulating in the locks of rifles. Mariners called this red wind the 'sea of darkness.' Red sand fogs out of the Sahara were deposited as far north as Cornwall and Devon, producing showers of mud so great this was also mistaken for blood. 'Blood rains were widely reported in Portugal and Spain in 1901.' There are always millions of tons of dust in the air, just as there are millions of cubes of air in the earth and more living flesh in the soil (worms, beetles, underground creatures) than there is grazing and existing on it. Herodotus records the death of various armies engulfed in the simoom who were never seen again. One nation was 'so enraged by this evil wind that they declared war on it and marched out in full battle array, only to be rapidly and completely interred.

Yeast is to flour as action is to ambition. Rising to success requires adding and alternating starters.

Slayde came out of the kitchen, long brown hair pulled back into a ponytail, T-shirt dusted with flour, coffee in hand. "If you wake the kids up before two, I'm going to beat you with a skillet.

Madams Manec's energy, Marie-Lauren is learning, is extraordinary; she burgeons, shoots off stalks, wakes early, works late, concocts basques without a drop of cream, loaves with less than a cup of flour. They clomp together through the narrow streets, Marie-Laure's hand on the back of Madame's apron, following the odors of her stews and cakes; in such moments Madame seems like a great moving wall of rose bushes, thorny and fragrant and crackling with bees.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping 1 tablespoon flour ⅔ cup brown sugar 1 cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour and brown sugar, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first. AUTHORS’ NOTES JENNIFER FINNEY BOYLAN

Your bread assumes the shape of the pan you use to bake your flour. Therefore stand still and know that you can’t use a rounded pan and ever get squared bread. Change the pan and change the shape of the bread!

I'd make oatmeal cookies." "Cookies?" "I would. That's just what I would do." "Why?" He lifts one hand from the steering wheel and pinches his chin. "Because the world is changing so fast all the time. There's nothing you can do but just say, 'cool,' and roll with it. But some things can stay the same. Flour is still flour. Vanilla still smells like vanilla. Say a giant fireball is motoring toward us right now from Alha Centauri. Okay, universe. You expect us to run and scream and kill one another? Sorry, we're making oatmeal freaking cookies.

If anyone is decrepit, it’s you.” “How? I wasn’t the one who mistook salt for flour and ruined an entire pot of stew.” “It enhanced the flavor.” “To the point of almost killing us. I’m just now able to taste properly.

I stuck both hands into the soup tureen and tried to convince him that what the world needed was a whole lot more Bob. As this coincided with what Bob himself had always believed, pretty soon I had commandeered a horse trough and had footmen dumping fifty pound sacks of flour into it.

In that moment, even if his chest were to be torn open, and his heart ripped out, veins, flesh, and all, it could not hurt as much as this. He saw Chu Wanning’s hands—raw and bloody from crawling up more than three thousand steps carrying him when he was still alive, he saw those hands slowly feeling along the table. On that table sat flour, seasoning, and mincemeat filling. And next to the table was a pot heating up water. The water was already boiling, but Chu Wanning, the dummy, didn’t even know to lower the flames a little, and the thick covering of steam made everything look hazy and blurry… (...) Mo Ran wished he could cut open his own chest and give him his heart, just to hear his heartbeat again. He wished he could drain his own blood to fill his veins, just to see color on his face again.

Like she had to be strong for me, so she bottled up all the pain, and the only way she could release it was by mixing flour and eggs into a bowl and whisking all her sadness away.

You do not create ex nihilo. You rearrange and recombine. You are the same old flour and eggs in search of a new recipe.

She replaced her phone, closed her eyes, and forced herself to begin measuring flour, sugar, and butter. For some reason mental baking usually sent her right to sleep.

That's why I named my bakery Flour. It's a reminder that in baking, as in life, simple things are best.

Bakers can’t bake bread because they can’t get flour. So why do people burn wheat fields and kill bakers when it’s their fault there’s no flour?

Unlike the mice, gremlins really were a problem. If you ground one into flour on accident, the bread had a tendency to explode in the oven, or bleed when you cut into it, or turn into a flock of starlings and tear around the cottage shrieking, and then people came around and had words with the miller, many of which had only four letters and involved hand gestures.

May Hegel's philosophy of absolute nonsense - three-fourths cash and one-fourth crazy fancies - continue to pass for unfathomable wisdom without anyone suggesting as an appropriate motto for his writings Shakespeare's words: "Such stuff as madmen tongue and brain not," or, as an emblematical vignette, the cuttle-fish with its ink-bag, creating a cloud of darkness around it to prevent people from seeing what it is, with the device: mea caligine tutus. - May each day bring us, as hitherto, new systems adapted for University purposes, entirely made up of words and phrases and in a learned jargon besides, which allows people to talk whole days without saying anything; and may these delights never be disturbed by the Arabian proverb: "I hear the clappering of the mill, but I see no flour." - For all this is in accordance with the age and must have its course.

Her beauty was not a physical trait. Her beauty was an influence you fell under - like a stiff drink or a line of sweet flour - infusing you with bravery and wit and affability that you never knew existed inside of yourself until she coaxed it out.

How could they find out that their tea and coffee, their sugar and flour, had been doctored; that their canned peas had been colored with copper salts, and their fruit jams with aniline dyes?

I used to think freedom was freedom of speech, freedom of the press, freedom of conscience. But freedom is the whole life of everyone. Here is what it amounts to: you have to have the right to sow what you wish to, to make shoes or coats, to bake into bread the flour ground from the grain you have sown, and to sell it or not sell it as you wish; for the lathe operator, the steelworker, and the artist it’s a matter of being able to live as you wish and work as you wish and not as they order you to. And in our country there is no freedom – not for those who write books nor for those who sow grain nor for those who make shoes.” (Grossman, p. 99) He noted that “In people’s day-to-day struggle to live, in the extreme efforts workers put forth to earn an extra ruble through moonlighting, in the collective farmers’ battle for bread and potatoes as the one and only fruit of their labor, he [Ivan Grigoryevich] could sense more than the desire to live better, to fill one’s children’s stomachs and to clothe them. In the battle for the right to make shoes, to knit sweaters, in the struggle to plant what one wished, was manifested the natural, indestructible striving toward freedom inherent in human nature. He had seen this very same struggle in the people in camp. Freedom, it seemed, was immortal on both sides of the barbed wire.” (Grossman, p. 110)

When God does not answer His children according to the letter, He does so according to the spirit. If thou askest for coarse meal, wilt thou be angered because He gives thee the finest flour? If thou seekest bodily health, shouldst thou complain if instead thereof He makes thy sickness turn to the healing of spiritual maladies?

There is no such thing as unrequited love; the phrase ought to be stricken from the lexicon. Love is a thing shared, an intertwining of essential separateness into something not quite alone. There is nothing like it under the heavens. Like bread, it will not be made with flour or water alone; the recipe requires both. Guarding each other’s vulnerability provides the yeast that makes it rise, and salt from the tears that caring brings lends the finishing touch.

R wrote Delahaye about all that had happened to him and about what he, R, wanted: My friend, You’re eating white flour and mud in your pigsty. I don’t miss Charleville. I don’t miss being a bored pig where the sun dries up all brains but sloth. Your brains or feelings’re being dried up: dead pig Delahaye. Emotions are the movers of this world. Me: I’m thirsty. What I’m thirsty for—whom I’m thirsty for—I can’t get so I drink poisons. I’ve got to free myself. From what? Pain? Oh—for more poisons. Maybe more poisons’ll come and I’ll go so far, I’ll emerge. Something is trying to emerge from this mess. I don’t know how.

But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.

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.

By the yard it's hard, but inch by inch, anything's a cinch A journey of a thousand leagues begins with a single step In addition, to keep your energy levels at their highest, be careful about what you eat. Start the day with a high protein, low fat and low carbohydrate breakfast. Eat saladswith fish or chicken at lunch. Avoid sugar, salt, white flour products or deserts. Avoid soft drinks and candy bars or pastries. Feed yourself as you would feed a world class athlete before a competition, because in many respects, that’s what you are before starting work each day

You might be offered oatcakes as well as bread (especially in the north). If these do not tempt you, consider eating "horse-bread." This is made from a sort of flour of ground peas, bran, and beans–if contemporaries look at you strangely, it is because it is not meant for human consumption.

jenna had felt sexy-funny, like lucille ball with flour streaks on her face, a crumb-covered apron that didn't exactly flatter her, and yet nick had kissed her like a prom king falling for the reinvented girl in a movie.

I jumped up and ran after the words that trailed like the dangling string from an air ball, up and up, from branch to branch escaping. Then like a cracked bowl the fixity of my morning broke, and putting down the bag of flour I thought, Life stands round me like glass round the imprisoned reed.

You see, Marcus, some things have value yet have no price, and a wise man learns them and their worth. So do not let the standard of the marketplace be your guide. A man goes there for flour and greens, but not for virtue.

I turned from my window. Suddenly it seemed odd for my neighbors on both sides to have visitors while I had none. For the first time, I felt lonely at 'Sconset. "Let's cook," Frannie said energetically. "We will smell so good that they'll all come running." She picked up a bowl, filled it with apples from the barrel, and immediately began to cut them up. I put water to boil, got out cinnamon, cloves, nutmeg, lard, flour, sugar, salt, saleratus, vinegar, and all the other things for apple pies. We both laughed happily. How easy it is, we thought, to make a decision, to implement a remedy, to act.

There’s something beautiful about forgetting, about letting your thoughts melt into wordless blur of scents unwinding on the wind and paws skimming the ground and a belly full of a stolen bite of tofu, of a rice flour candy given by the ragged woman in the park. In return for the candy, we gave her a blanket, an illusion strong enough to keep her warm through the snowy night.

SQUATS, Clementine! And don't stop until class is over. You legs look like they'd snap under the weight of a sack of flour. How do you walk around on those things?" "I don't know, Professor. One foot in front of the other, I guess.

Movement turns dead dogs into maggots and daisies, and flour butter sugar an egg and a tablespoon of milk into Abernethy biscuits, and spermatozoa and ovaries into fishy little plants growing babyward if we take no care to stop them.

They were never interested in how I made my food, or the stories behind how I learned. Like how my mama would sing to her gravy to make it thicken, or how she showed me that bacon fat would make butter taste like a heaven no one had ever dreamed of. Or how cornmeal was better than flour because it had weight, and having weight is how you know your worth, so don't let anyone tell you different.

The refugee card was and continues to be an insult to remind us of the little that refugees get in comparison with what they have really lost. Would a bag of flour compensate for the farmland they once had? Would a bag of sugar make up for the bitter misery those people have always felt after losing their sweet homes to dwell in refugee camps? Would the two bottles of oil make them forget their olive trees, which had been mercilessly uprooted as they themselves were? Or maybe it is simply a declaration that they are temporary refugees who once had the land which, as long as this card is still in their hands, would still be waiting for them to return. Only a shot of sharp pain brought me back to the present.

In other words, the science itself makes clear that hormones, enzymes, and growth factors regulate our fat tissue, just as they do everything else in the human body, and that we do not get fat because we overeat; we get fat because the carbohydrates in our diet make us fat. The science tells us that obesity is ultimately the result of a hormonal imbalance, not a caloric one—specifically, the stimulation of insulin secretion caused by eating easily digestible, carbohydrate-rich foods: refined carbohydrates, including flour and cereal grains, starchy vegetables such as potatoes, and sugars, like sucrose (table sugar) and high-fructose corn syrup. These carbohydrates literally make us fat, and by driving us to accumulate fat, they make us hungrier and they make us sedentary. This is the fundamental reality of why we fatten, and if we’re to get lean and stay lean we’ll have to understand and accept it, and, perhaps more important, our doctors are going to have to understand and acknowledge it, too.

When Caroline Meeber boarded the afternoon train for Chicago, her total outfit consisted of a small trunk, a cheap imitation alligator-skin satchel, a small lunch in a paper box, and a yellow leather snap purse, containing her ticket, a scrap of paper with her sister's address in Van Buren Street, and four dollars in money. It was in August, 1889. She was eighteen years of age, bright, timid, and full of the illusions of ignorance and youth. Whatever touch of regret at parting characterised her thoughts, it was certainly not for advantages now being given up. A gush of tears at her mother's farewell kiss, a touch in her throat when the cars clacked by the flour mill where her father worked by the day, a pathetic sigh as the familiar green environs of the village passed in review, and the threads which bound her so lightly to girlhood and home were irretrievably broken.

The Sinaloans had heard that the Sonorans indulged in the unspeakable atrocity of eating flour tortillas. Flour! Any human being knew that tortillas were made of corn.

If you reduce your consumption of flour and refined grains, you will substantially improve your weight-loss potential.

yeast, which is a fungus, and lactobacillus, a bacteria. They eat flour—its sugars—and poop out acid—thus, sour—

Westcott Cottage did have a handsome prince as it turned out, and she’d just floured him like a drumstick headed for the frying pan.

This was Confection, land of the culinary art become miracle; land of lonely children whose hands itched for pie tins or rolling pins, for the comfortable predictability of timers and sugar scoops and heaping cups of flour. This was a land where perfectly measured ingredients created nonsensical towers of whimsy and wonder - and maybe that was why they could be here, logical creatures that they were, without feeling assaulted by the world around them.

Oh for ’Shael’s sweet sake, girl, you think you can rule an empire without lying? You think your father didn’t lie? Or his father? Or any of your goldy-eyed great-great-founders of Annur? It’s built into the job. Bakers have flour, fishermen have nets, and leaders have lies.

But I’m never lonely, a man who believes can never be lonely. I ride around the villages—I used to find spaghetti, flour—even vegetable oil. Canned fruit. Now I go to the cemeteries—people leave food and drink for the dead. But the dead don’t need it. They don’t mind. In the fields there’s wild grain, and in the forest there are mushrooms and berries. Freedom is here. I

If you're watching Scooby Doo and think of someone because it's their favorite cartoon. If you're allergic to flour but still eat someone's burnt pancakes. Or if you hate the color green but you wear it because it reminds you of a person's eyes just before you kiss them - well, it might be love.

You will know if you are too acidic if you get sick often, get urinary tract infections, suffer from headaches, and have bad breath and body odor (when you do not use antiperspirant). Acidosis is the medical term for a blood alkalinity of less than 7.35. A normal reading is called homeostasis. It is not considered a disease; although in and of itself it is recognized as an indicator of disease. Your blood feeds your organs and tissues; so if your blood is acidic, your organs will suffer and your body will have to compensate for this imbalance somehow. We need to do all we can to keep our blood alkalinity high. The way to do this is to dramatically increase our intake of alkaline-rich elements like fresh, clean air; fresh, clean water; raw vegetables (particularly their juices); and sunlight, while drastically reducing our intake of and exposure to acid-forming substances: pollution, cigarettes, hard alcohol, white flour, white sugar, red meat, and coffee. By tipping the scales in the direction of alkalinity through alkaline diet and removal of acid waste through cleansing, and acidic body can become an alkaline one. "Bear in mind that some substances that are alkaline outside the body, like milk, are acidic to the body; meaning that they leave and acid reside in the tissues, just as many substances that are acidic outside the body, like lemons and ripe tomatoes, are alkaline and healing in the body and contribute to the body's critical alkaline reserve.

How many'd we do?" is the question frequently asked at the end of the shift, when the cooks collapse onto flour sacks and milk crates and piles of dirty linen, smoking their cigarettes, drinking their shift cocktails,

What is toast?” says Snowman to himself, once they’ve run off. Toast is when you take a piece of bread – What is bread? Bread is when you take some flour – What is flour? We’ll skip that part, it’s too complicated. Bread is something you can eat, made from a ground-up plant and shaped like a stone. You cook it . . . Please, why do you cook it? Why don’t you just eat the plant? Never mind that part – Pay attention. You cook it, and then you cut it into slices, and you put a slice into a toaster, which is a metal box that heats up with electricity – What is electricity? Don’t worry about that. While the slice is in the toaster, you get out the butter – butter is a yellow grease, made from the mammary glands of – skip the butter. So, the toaster turns the slice of bread black on both sides with smoke coming out, and then this “toaster” shoots the slice up into the air, and it falls onto the floor . . . Forget it,” says Snowman. “Let’s try again.” Toast was a pointless invention from the Dark Ages. Toast was an implement of torture that caused all those subjected to it to regurgitate in verbal form the sins and crimes of their past lives. Toast was a ritual item devoured by fetishists in the belief that it would enhance their kinetic and sexual powers. Toast cannot be explained by any rational means. Toast is me. I am toast.

What we take from granted in the United States as being Mexican, to those from southern Mexico, is almost completely foreign. Rural Mexicans don't have the spare money to drown their food in melted cheese. They don't smother their food in mounds of sour cream. Who would pay for it? They have never seen "nachos." In some regions of the south, they eat soup with bananas; some tribal folks not far from Veracruz eat termite tacos; turkey, when there are turkeys, is not filled with "stuffing"―but with dry pineapples, papaya, pecans. Meat is killed behind the house, or it is bought, dripping and flyblown, off a wooden plank in the village market. They eat cheeks, ears, feet, tails, lips, fried blood, intestines filled with curdled milk. Southerners grew up eating corn tortillas, and they never varied in their diet. You find them eating food the Aztecs once ate. Flour tortillas, burritos, chimichangas―it's foreign food to them, invented on the border. They were alliens before they ever crossed the line.

Another of my pet peeves is that the female characters used to be all sort of cutesy, like having flour on their nose after they baked cookies and not knowing it. And now they're all a mess, like waking up really hungover and getting fired. I want to create characters who aren't flawless but also aren't ridiculous or incompetent at life.

If anyone can ever find a way to explain to me how carrying around a sack of flour with a diaper on it is supposed to prepare you for motherhood, I will personally bake that person a chocolate cake with my practice baby's insides.

Money had replaced community mental healthcare the way medication had replaced state hospitals. Medication did not go looking for those who resisted taking it, and money could not administer itself. Neither came with counseling or support. The SSI checks Michael received, and the Medicaid requirements he was eligible for, did not create a caring community or even an indifferent one. Nevertheless, checks and pills were what remained of a grand promise, the ingredients of a mental healthcare system that had never been baked but were handed out like flour and yeast in separate packets to starving people.

That was the major problem with Mr. Tulip, he thought as they made their way to the ground. It wasn’t that he had a drug habit. He wanted to have a drug habit. What he had was a stupidity habit, which cut in whenever he found anything being sold in little bags, and this had resulted in Mr. Tulip seeking heaven in flour, salt, baking powder, and pickled beef sandwiches.

They had always been accustomed to eat a great deal of smoked sausage, and how could they know that what they bought in America was not the same—that its color was made by chemicals, and its smoky flavor by more chemicals, and that it was full of "potato flour" besides? Potato flour is the waste of potato after the starch and alcohol have been extracted; it has no more food value than so much wood, and as its use as a food adulterant is a penal offense in Europe, thousands of tons of it are shipped to America every year. It was amazing what quantities of food such as this were needed every day, by eleven hungry persons. A

Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewing of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life in the way they must absolutely lead it.

From the railway station far away the sharp clang of a bell...In half an hour the train starts, and there is so much still to say that has been left unsaid...The mothers, fearful and fussy, look for their sons in among the crowd like hens in search of their chicks; their wizened faces are hard and wrinkled like winter apples, they carry huge baskets on their arms, over-filled with the last delicacies which their fond, toil-worn hands will prepare for the beloved son for the next three years:--a piece of smoked bacon, a loaf of rye bread, a cake of maize-flour. The gypsies have struck up a melancholy Magyar folksong: the crowd breaks up in isolated groups, mothers and father with their sons whisper in the dark corners of the bran. The father who did his service thirty years ago gives sundry good advice—no rebellion, quiet obedience, no use complaining or grumbling, the three years are quickly over. The mother begs her darling not to give way to drink, and not to get entangled with one of the hussies in the towns; women and wine, the two besetting temptations that assail the Magyar peasant—let the darling boy resist both for his sorrowing mother’s sake.

And to the flour add water, only a thin stream whispering gathered rains of a reticent winter. And to the flour add oil, only a glistening thread snaking through ridges and ravines of what sifts through your fingers, what sinks, moist and burdened between your palms. And in the kneading hinge forward, let the weight of what you carry on your shoulders, the luster of your language, shade of your story press into the dough. And to the dough bring the signature of your fingertips, stretch the canvas before you, summer linen of wheat and autumn velvet of olive oil, smooth like a map of silence and fragrance, of invisible terrains of memory.

Lennie Smullenski and Anthony Zuck bake the goodies in the back room in big steel ovens and troughs of hot oil. Clouds of flour and sugar sift onto table surfaces and slip under foot. And lard is transferred daily from commercial sized vats directly to local butts.

When the spirit stepped out of the open tomb, pale white and moaning for blood, Sansa ran shrieking for the stairs, and Bran wrapped himself around Robb’s leg, sobbing. Arya stood her ground and gave the spirit a punch. It was only Jon, covered with flour. “You stupid,” she told him, “you scared the baby,” but Jon and Robb just laughed and laughed, and pretty soon Bran and Arya were laughing too.

There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails- the smell of hope, the kind of smell that brought people home. Tonight it was the comfort of browning butter and the excitement of lemon zest.

She had begun to bake to have her eyes looking at a bowl, a flour bin, an oven, a fire, a face, anything but water. Her hands shaped loaves like scallop shells, like moon shells, like starfish; she ate them as if she ate the sea, to make it part of her, to transform bone to shell and lose herself in it, eyeless, thoughtless, wrapped in memories and anchored on some hoary rock against the currents of the deep.

As soon as Bohm began to reflect on the hologram he saw that it too provided a new way of understanding order. Like the ink drop in its dispersed state, the interference patterns recorded on a piece of holographic film also appear disordered to the naked eye. Both possess orders that are hidden or enfolded in much the same way that the order in a plasma is enfolded in the seemingly random behavior of each of its electrons. But this was not the only insight the hologram provided. The more Bohm thought about it the more convinced he became that the universe actually employed holographic principles in its operations, was itself a kind of giant, flouring hologram, and this realization allowed him to crystallize all of his various insights into a sweeping and cohesive whole. He published his first papers on his holographic view of the universe in the early 1970s, and in 1980 he presented a mature distillation of his thoughts in a book entitled Wholeness and the Implicate Order. In it he did more than just link his myriad ideas together. He transfigured them into a new way of looking at reality that was as breathtaking as it was radical.

The only acceptable hobby, throughout all stages of life, is cookery. As a child: adorable baked items. Twenties: much appreciated spag bol and fry-ups. Thirties and forties: lovely stuff with butternut squash and chorizo from the Guardian food section. Fifties and sixties: beef wellington from the Sunday Telegraph magazine. Seventies and eighties: back to the adorable baked items. Perfect. The only teeny tiny downside of this hobby is that I HATE COOKING. Don't get me wrong; I absolutely adore the eating of the food. It's just the awful boring, frightening putting together of it that makes me want to shove my own fists in my mouth. It's a lovely idea: follow the recipe and you'll end up with something exactly like the pretty picture in the book, only even more delicious. But the reality's rather different. Within fifteen minutes of embarking on a dish I generally find myself in tears in the middle of what appears to be a bombsite, looking like a mentally unstable art teacher in a butter-splattered apron, wondering a) just how I am supposed to get hold of a thimble and a half of FairTrade hazelnut oil (why is there always the one impossible-to-find recipe ingredient? Sesame paste, anyone?) and b) just how I managed to get flour through two closed doors onto the living-room curtains, when I don't recall having used any flour and oh-this-is-terrible-let's-just-go-out-and-get-a-Wagamama's-and-to-hell-with-the-cost, dammit.

They were trying to escape. They asked us "Where's the railway?" We'd never seen a railway. They asked "Where's Moscow? Leningrad?" They were asking the wrong people: we'd never heard of those places. We're Ostyaks. People were running away starving. They were given a handful of flour. They mixed it with water and drank it and then they immediately got diarrhea. The things we saw! People were dying everywhere; they were killing each other.... On the island there was a guard named Kostia Venikov, a young fellow. He was courting a pretty girl who had been sent there. He protected her. One day he had to be away for a while, and he told one of his comrades, "Take care of her," but with all the people there the comrade couldn't do much.... People caught the girl, tied her to a poplar tree, cut off her breasts, her muscles, everything they could eat, everything, everything.... They were hungry, they had to eat. When Kostia came back, she was still alive. He tried to save her, but she had lost too much blood.

What are you thinking? Sandwiches?” Finn asked in a hopeful voice. “No. I’m in the mood for something sweet.” I grabbed the butter out of the fridge, then rummaged through the cabinets. Flour, oats, dried apricots, golden raisins, brown sugar, vanilla. I pulled them out, along with some mixing cups, a baking pan, a spatula, and a bowl. Finn settled himself at the kitchen table and drank his coffee while I worked. By the time Jo-Jo walked back into the kitchen, I was sliding the batter into the oven. “Whatcha making?” the dwarf asked, pouring herself a cup of coffee. “Apricot bars,

Pies are so much fun to make—and so simple! All it takes to make a tender, flaky crust is the right amount of vegetable shortening, cut into flour with a sprinkle of cold water, and just a pinch of salt. Cherries have the right sweet-to-tart taste—and are also a good source of poison! Just crush the pits or stems. There you’ll find prussic acid, also known as hydrogen cyanide: easy to sprinkle into both the filling and the crust. How sweet it is!

Tim’s Cranberry-Orange Bread Baker Tim Brunelle makes this yummy quick bread for Greta’s Grains. Make a day ahead of time for easiest slicing. Ingredients: 2 cups unbleached white flour ¾ cup sugar 1½ teaspoons baking powder ½ teaspoon baking soda Zest and juice of one orange. If juice doesn’t equal ¾ cup, add

Piazza del Popolo presented a spectacle of gay and noisy mirth and revelry. A crowd of masks flowed in from all sides, emerging from the doors, descending from the windows. From every street and every corner drove carriages filled with clowns, harlequins, dominoes, mummers, pantomimists, Transteverins, knights, and peasants, screaming, fighting, gesticulating, throwing eggs filled with flour, confetti, nosegays, attacking, with their sarcasms and their missiles, friends

(Currently, we count ourselves fortunate to have functional toilets. I don’t know what your living conditions are at Lattimore—tidy and sterile, I suspect—but here, given a construction project initiated on behalf of our Economics faculty, who Must Be Kept Comfortable at All Times, we are alternately frozen and nearly smoked, via pestilent fumes, out of our building. Between the construction dust and the radiators emitting erratic bursts of steam heat, the intrepid faculty members who have remained in their offices over the winter break are humid with sweat and dusted with ash and resemble two-legged cutlets dredged in flour.)

Look at you, with freshly baked muffins, and I’m the one dressed like a 1950s housewife,” said Madeline. “I love the idea of baking, but then I can’t seem to make it a reality, I never seem to have all the ingredients. How do you manage to have all that flour and sugar and, I don’t know, vanilla extract?” “Well,” said Jane, “I buy them. From this place called a supermarket.” “I suppose you make a list,” said Madeline. “And then you remember to take the list with you.” Jane saw that Madeline’s feelings about Jane’s baking were similar to Jane’s feelings about Madeline’s accessories: confused admiration for an exotic behavior.

To any woman out there who is fed up with trying the same thing over and over, I offer this suggestion. Instead of getting back on the treadmill “one more time,” try this. Alter your diet so that you eat no grain-based carbohydrate: no flour, no sugar, no bread, no pasta, and no high-fructose corn syrup. Then go to the gym and perform a workout of leg press, pull down, chest press, row and overhead press. Lift slowly and smoothly but with as much effort as possible. Go to complete fatigue, or as close to it as you can tolerate. Work out once, or at most, twice a week. Make sure your workouts last no longer than 20 minutes. Then sit back and watch what happens. —Doug McGuff, MD

BLINIS SERVED AT VASSILY EGOROV’S WAKE Season one cup flour with baking powder and kosher salt. Add milk, egg, and clarified butter, and blend into a smooth batter. Cook a tablespoon of the batter at a time over medium low heat until blini are golden on both sides. Serve topped with red caviar, salmon, crème fraîche, sour cream, and fresh dill.

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

I know this much—the world out there, Fancy, that world which is all around on the other side of the wall, it isn’t real. It’s real inside here, we’re real, but what is outside is like it’s made of cardboard, or plastic, or something. Nothing out there is real. Everything is made out of something else, and everything is made to look like something else, and it all comes apart in your hands. The people aren’t real, they’re nothing but endless copies of each other, all looking just alike, like paper dolls, and they live in houses full of artificial things and eat imitation food—” “My doll house,” Fancy said, amused. “Your dolls have little cakes and roasts made of wood and painted. Well, the people out there have cakes and bread and cookies made out of pretend flour, with all kinds of things taken out of it to make it prettier for them to eat, and all kinds of things put in to make it easier for them to eat, and they eat meat which has been cooked for them already so they won’t have to bother to do anything except heat it up and they read newspapers full of nonsense and lies and one day they hear that some truth is being kept from them for their own good and the next day they hear that the truth is being kept from them because it was really a lie

The quality of emptiness that we are referring to was never born; likewise, it cannot die. This essential nature of our lives is unborn—like space itself. Space provides no place to abide, no foothold in which to secure our steps. In skylike emptiness, we cannot be stuck. Yet here we are, alive in this wondrous world of appearances, which can always benefit from wise discernment. With particularity as fine as flour, we discriminate between actions that intend to relieve suffering for ourselves and others and those that intend to cause harm.

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

Beyond this point on the river Cambridge became a kind of miniature Venice, its river water lapping up against the ancient stone of college walls, here mottled and reddened brick, there white stone. Stained, lichened, softened by water light. Here the river became a great north-south tunnel, a gothic castle from the river, flanked by locked iron gates, steps leading nowhere, labyrinths, trapdoors, landing stages where barges had unloaded their freight: crates of fine wines, flour, oats, candles, fine meats carried into the damp darkness of college cellars.

Occasionally, especially at celebratory times, the whole gang of us would launch into a spontaneous mental game. For example, my mother used to send me to the back porch (a room containing no furniture but a simply incredible mass of Stuff) to get flour for holiday cakes or pies. I often returned to the kitchen, cringing with disgust, to announce that the flour was full of worms. No matter how sick this made me, I knew it wuoldn't bother my mother. She always just sifted the worms out, saying that even if she missed a few and they got into the food, they would simply be an excellent source of protein. Just as we were all beginning to feel thoroughly downtrodden, my father would save the day. "Everyone come up with a literary reference about worms!" he would shout.

Ready?” she asked. Nina clutched the rope. “To be lowered like a sack of flour into the heart of witchhunter power?” “This was your idea. We can still turn around.” “Do not second-guess the sack of flour. The sack of flour is wise beyond her years.” Hanne rolled her eyes and braced her feet against the edge of the roof, and Nina stepped out into nothing. Hanne released a grunt, but the rope stayed steady. Slowly, she lowered Nina down. The first two windows she tried were locked tight, but the third gave way and she wiggled inside, landing on the carpeted floor with a thud. She was in a stairway. For a moment, she couldn’t orient herself, but she descended another story, and soon she was at the door to Brum’s office. This time, she didn’t have a key. It had been too risky to steal it again, so she would have to pick the lock. It took an embarrassingly long time. She could almost hear Kaz laughing at her. Shut up, Brekker. Talk to me when you’ve done something about that terrible haircut. Maybe he had by now. She hoped so for Inej’s sake.

But there was as yet no way of living on cash alone. Household production was still essential for survival because few commodities could be bought ready to use. Even store-bought chickens needed to be plucked. Factory-made fabrics had to be cut and sewn. Most families had to make their own bread, and the flour they bought came with bugs, small stones, and other impurities that had to be picked out by hand. As a result, in the early stages of the cash economy most families still needed someone to specialize in household production while other family members devoted more hours to wage earning. Typically, that someone was the wife.

And as for me, though that I konne but lyte, On bokes for to rede I me delyte, And to hem yive I feyth and ful credence, And in myn herte have hem in reverence So hertely, that ther is game noon That fro my bokes maketh me to goon, But yt be seldom on the holyday, Save, certeynly, whan that the month of May Is comen, and that I here the foules synge, And that the floures gynnen for to sprynge, Farewel my bok and my devocioun!

When she was a girl, and still growing, ravenous, whenever there had been a cake - a sponge cake, dusted with sugar, which Mrs. Hill had conjured up out of eggs and flour and creamy butter - Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; event to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

My birthday cake was her latest project because it was not from a mix but instead built from scratch- the flour, the baking soda, lemon-flavored because at eight that had been my request; I had developed a strong love for sour. We'd looked through several cookbooks together to find just the right one, and the smell in the kitchen was overpoweringly pleasant. To be clear: the bite I ate was delicious. Warm citrus-baked batter lightness enfolded by cool deep dark swirled sugar.

sprint, woodwinds fluttering behind. More instruments join in. Flutes? Harps? The song races, seems to loop back over itself. “Werner?” Jutta whispers. He blinks; he has to swallow back tears. The parlor looks the same as it always has: two cribs beneath two Latin crosses, dust floating in the open mouth of the stove, a dozen layers of paint peeling off the baseboards. A needlepoint of Frau Elena’s snowy Alsatian village above the sink. Yet now there is music. As if, inside Werner’s head, an infinitesimal orchestra has stirred to life. The room seems to fall into a slow spin. His sister says his name more urgently, and he presses the earphone to her ear. “Music,” she says. He holds the pin as stock-still as he can. The signal is weak enough that, though the earphone is six inches away, he can’t hear any trace of the song. But he watches his sister’s face, motionless except for her eyelids, and in the kitchen Frau Elena holds her flour-whitened hands in the air and cocks her head, studying Werner, and two older boys rush in and stop, sensing some change in the air, and the little radio with its four terminals and trailing aerial sits motionless on the floor between them all like a miracle.

One will starve to death with just as much certainty and much more speedily, if one attempts to live upon foods containing only one or two elements of nutrition, as if one were totally abstaining from food. A diet of white flour and water, or white sugar and water, will result in death much sooner than a diet of water only. If no food is eaten the body feeds upon its own food reserves, but it has no provision for meeting the exigencies created by prolonged subsistence on one-sided diets.

Because I sincerely hate and despise them. Not pity them, no—only hate and despise. I can justify the stupidity and brutality of the kid I just passed all I want— the social conditions, the appalling upbringing, anything at all—but I now clearly see that he’s my enemy, the enemy of all that I love, the enemy of my friends, the enemy of what I hold most sacred. And I don’t hate him theoretically, as a “typical specimen,” but him as himself, him as an individual. I hate his slobbering mug, the stink of his unwashed body, his blind faith, his animosity toward everything other than sex and booze. There he goes, stomping around, the oaf, who half a year ago was still being thrashed by a fat-bellied father in a vain attempt to prepare him for selling stale flour and old jam; he’s wheezing, the dumb lug, struggling to recall the paragraphs of badly crammed regulations, and he just can’t figure out whether he’s supposed to cut the noble don down with his ax, shout “Stop!” or just forget about it. No one will find out anyway, so he’ll forget about it, go back to his recess, stuff some chewing bark into his mouth and chew it loudly, drooling and smacking his lips. And there’s nothing that he wants to know, and there’s nothing he wants to think about.

Like I said last time, the world our parents grew up in is history. All the old rules, we've thrown them out. We're the ones making the future. We're the founding fathers. Hand us universal Wi-Fi and soup dumplings and we'll fix the world. So how do you fit in? What if you can't code? What if you've never been able to build anything more than a birdhouse? It doesn't matter. You've got skills that you probably disniss as tricks. That dance you can do, that song you can sing, the painting hanging in your room, those are all skills we need. See there's a reason my status online is recruiting for the future. We broke some eggs and we baked a cake. It was delicious, really amazing cream cheese frosting. I saved you a piece, but I don't want to give it to you. I want to teach you how to bake your own cake from scratch. Only, instead of flour and water and eggs, I want you to make something with oil paints, yarn, peptides, or computer parts. The revolution is now. Welcome aboard. And, uh, get ready to create...

I liked the way the boats looked, but I didn’t do anything about it. After a blowup with the feculent Times bloater—lying there on his waterbed playing the paper comb and drinking black rum—I flew up to Houston, Texas— don’t ask me why—and bought a touring bike. A bicycle, not a motorcycle. And I pedaled it to Los Angeles. The most terrible trip in the world. I mean Apsley Cherry-Garrard with Scott at the pole didn’t have a clue. I endured sandstorms, terrifying and lethal heat, thirst, freezing winds, trucks that tried to kill me, mechanical breakdowns, a Blue Norther, torrential downpours and floods, wolves, ranchers in single-engine planes dropping flour bombs. And Quoyle, the only thing that kept me going through all this was the thought of a little boat, a silent, sweet sailboat slipping through the cool water. It grew on me. I swore if I ever got off that fucking bicycle seat which was, by that time, welded into the crack of me arse, if ever I got pried off the thing I’d take to the sea and never leave her.

but here is the best peach pie we made: Put 1 ¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and ⅓ cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350° and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

The recipes of the dishes served Khubilai Khan still survive. They include a variety of foods but maintain the traditional Mongol emphasis on meat and dairy products. The members of the Mongol court ate such delicacies as strips of mutton tail fat dusted with flour and baked with leeks. Bull testicles fried in hot oil, basted with saffron paste, and sprinkled with coriander. Mutton boiled with cardamom and cinnamon and served with rice and chickpeas. Young eggplant stuffed with chopped mutton, fat, yogurt, orange peel, and basil.

Can I interest you in a dinner cupcake?” “A dinner cupcake?” he scoffs. “Yes, I accidentally bought five.” No one needs to know about the cupcake I’ve already inhaled. “How does one accidently buy five cupcakes?” His eyes sparkle with amusement. “Don’t know.” I shrug. “Chalk it up to one of life’s many mysteries.” “So the cupcakes replace dinner?” “Yes, they cover all the important food groups. Eggs for protein, milk for dairy, flour for the starch.” “What about a vegetable?” “I’m sure there’s vegetable shortening in the batter or the frosting.

In Taipei we had oyster omelets and stinky tofu at Shilin Night Market and discovered what is arguably the world's greatest noodle soup, Taiwanese beef noodle, chewy flour noodles served with hefty chunks of stewed shank and a meaty broth so rich it's practically a gravy. In Beijing we trekked a mile in six inches of snow to eat spicy hot pot, dipping thin slivers of lamb, porous wheels of crunchy lotus root, and earthy stems of watercress into bubbling, nuclear broth packed with chiles and Sichuan peppercorns. In Shanghai we devoured towers of bamboo steamers full of soup dumplings, addicted to the taste of the savory broth gushing forth from soft, gelatinous skins. In Japan we slurped decadent tonkotsu ramen, bit cautiously into steaming takoyaki topped with dancing bonito flakes and got hammered on whisky highballs.

Charlie suddenly walked back out of the kitchen, a bag of unopened flour in her hands. “Do you all realize—” “Uh-oh,” Stevie said softly, her head dropping. “—that the only reason we’re all here is because of my father?” She pointed at Coop. “You had to cancel the rest of your world tour because of my father.” She pointed at Berg. “You were shot and stabbed because of my father.” “I’m not sure we can blame him specifically—” She pointed at Livy. “You got in a fight with your cousin because of my father.” Pointed at Vic. “Strangers in your apartment because of my father.” She gestured between her and Max and Stevie. “Recent attempts on our lives, most likely because of our idiot father.” “We don’t know,” Stevie interrupted, “that Daddy had anything to do with any of this.” Her sisters suddenly turned to her and stared. For a really long time. Until Stevie finally admitted, “It was probably him, but we don’t know it was him. That’s all I’m saying.” Making a sound of disgust, Charlie turned on her heel and walked back into the kitchen. “Where did she find the flour?” Livy asked Vic. “We have flour?

Your father played chess," Hertz Shemets once said, "like a man with a toothache, a hemorrhoid, and gas." He sighed, he moaned. He tugged in fits at the patchy remnant of his brown hair, or chased it with his fingers back and forth across his pate like a pastry chef scattering flour on a marble slab. The blunders of his opponents were each a separate cramp in the abdomen. His own moves, however daring, however startling and original and strong, struck him like successive pieces of terrible news, so that he covered his mouth and rolled his eyes at the sight of them.

With the money my mother earned from selling cakes, my father cut a deal with Mangochi and bought one pail of maize. My mother took it to the mill, saved half the flour for us, and used the rest for more cakes. We did this every day, taking enough to eat and selling the rest. It was enough to provide our one blob of nsima each night, along with some pumpkin leaves. It was practically nothing, yet knowing it would be there somehow made the hunger less painful. "As long as we can stay in business," my father said, "we'll make it through. Our profit is that we live.

when he found her, upstairs in the hall outside her bedchamber, her hair had gone white. As, it seemed, had the rest of her. Bloody hell. 'Oliver!' he bellowed. 'Amanda!' 'Oh, they're long gone,' Eloisa bit off. She looked up at him with fuming eyes. Fuming eyes which, he couldn't help but note, were the only part of her not covered with a remarkably thick coating of flour. Well, good for her for closing them in time. He'd always admired quick reflexes in a woman. 'Miss Bridgerton,' he said, his hand moving forward to help her, then retracting as he realized there *was* no helping her. 'I cannot begin to express-' '*Don't* apologize for them,' she snapped ... He took a self-preservational step back. 'I gather the twins paid you a visit,' he said. 'Oh, yes,' she replied, with no small measure of sarcasm. 'And then scampered away. The little cowards themselves are nowhere to be found.' 'Well, they wouldn't be far,' he mused ... 'They'd want to see the results, of course ... I don't suppose you heard any laughter when the flour came down? Cackling, perhaps?' ... 'It was difficult,' she said, so tightly he wondered if her jaw might snap, 'to hear anything but the sound of the bucket hitting my head.

Yet, there is a Chennai that hasn’t changed and never will. Women still wake up at the crack of dawn and draw the kolam—the rice-flour design—outside their doorstep. Men don’t consider it old-fashioned to wear a dhoti, which is usually matched with a modest pair of Bata chappals. The day still begins with coffee and lunch ends with curd rice. Girls are sent to Carnatic music classes. The music festival continues to be held in the month of December. Tamarind rice is still a delicacy—and its preparation still an art form. It’s the marriage between tradition and transformation that makes Chennai unique. In a place like Delhi, you’ll have to hunt for tradition. In Kolkata, you’ll itch for transformation. Mumbai is only about transformation. It is Chennai alone that firmly holds its customs close to the chest, as if it were a box of priceless jewels handed down by ancestors, even as the city embraces change.

Humans love to find patterns and to make sense of what we see. When you can’t find those patterns, it’s unsettling. The CDC tells us that we have to social distance, and then the president is on TV without a mask, shaking people’s hands. Doctors say if you feel sick you should get a test, but the tests are nowhere to be found. Your kids can’t go into a classroom, even though it’s the middle of the school year. You can’t find flour on the grocery shelves. We don’t know what’s going to happen tomorrow, or six months from now. We don’t know how many people will die before this is over. The future is completely up in the air.

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.

Here, let me do it,” Peter says, coming up close behind me. I jerk away from him. “No no, I’ll do it,” I say, and he shakes his head and tries to take the measuring cup from me, but I won’t let go, and flour poufs out of the cup and into the air. It dusts us both. Peter starts cracking up and I let out an outraged shriek. “Peter!” He’s laughing too hard to speak. I cross my arms. “I’d better still have enough flour.” “You look like a grandma,” he says, still laughing. “Well, you look like a grandpa,” I counter. I dump the flour in my mixing bowl back into the flour canister. “Actually, you’re really a lot like my granny,” Peter says. “You hate cussing. You like to bake. You stay at home on Friday nights. Wow, I’m dating my granny. Gross.” I start measuring again. One, two. “I don’t stay home every Friday night.” Three. “I’ve never seen you out. You don’t go to parties. We used to hang out back in the day. Why’d you stop hanging out?” Four. “I…I don’t know. Middle school was different.” What does he want me to say? That Genevieve decided I wasn’t cool enough so I got left behind? Why is he so clueless? “I always wondered why you stopped hanging out with us.” Was I on five or six? “Peter! You made me lose my count again!” “I have that effect on women.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

Where, where all the summer dogs leaping like dolphins in the wind-braided and unbraided tides of what? Where lightning smell of Green Machine or trolley? Did the wine remember? It did not? Or seemed not, anyway. Somewhere, a book said once, all the talk ever talked, all the songs ever sung, still lived, had vibrated way out in space and if you could travel to Far Centauri you could hear George Washington talking in his sleep or Caesar surprised at the knife in his back. So much for sounds. What about light then? All things, once seen, they didn't just die, that couldn't be. It must be then that somewhere, searching the world, perhaps in the dripping multiboxed honeycombs where light was an amber sap stored by pollen-fired bees, or in the thirty thousand lenses of the noon dragonfly's hemmed skull you might find all the colors and sights of the world in any one year. Or pour one single drop of this dandelion wine beneath a microscope and perhaps the entire world of July Fourth would firework out in Vesuvius showers. This he would have to believe. And yet... looking here at this bottle which by its number signalized the day when Colonel Freeleigh had stumbled and fallen six feet into the earth, Douglas could not find so much as a gram of dark sediment, not a speck of the great flouring buffalo dust, not a flake of sulphur from the guns at Shiloh...

The owner as he crosses the board floor, moving between shelves, past stacked crates and burlap sacks bulging with sugar and flour. “Jessup? It’s Brady! You in back?” The twelve burros crane their scrawny necks in his direction when Brady emerges from the merc. He reaches into his greatcoat, pulls out a tin of Star Navy tobacco, and shoves a chaw between lips and gums gone blackish purple in the last year. “What the hell?” he whispers. When he delivered supplies two weeks ago, this little mining town was bustling. Now Abandon looms listless before him in the gloom of late afternoon, streets empty, snow banked high against the unshoveled plank sidewalks, no tracks as far as he can see. The cabins scattered across the lower slopes lie buried to their chimneys, and with not a one of them smoking, the air smells too clean. Brady is a man at home in solitude, often spending days on the trail, alone in wild, quiet places, but this silence is all wrong—a lie. He feels menaced by it, and with each passing moment, more certain that something.

MRS. BENTLEY’S CHORIZO BREAKFAST BURRITOS Servings: 4 INGREDIENTS FOR THE AVOCADO-TOMATO SALSA 1 large avocado, peeled, pitted, and diced ½ cup diced seeded tomatoes, from 1 to 2 tomatoes 1 small shallot, minced (about 2 tablespoons) 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice, from 1 lime ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup fresh chopped cilantro FOR THE BURRITOS 4 large eggs ¼ teaspoon smoked paprika ¼ teaspoon salt ½ lb spicy chorizo removed from casings 1⅓ cups (6 oz) shredded Monterey Jack cheese 4 (10-in) burrito-size flour tortillas Vegetable oil INSTRUCTIONS Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked

The activists also had instructions to return, to surprise people in order to catch them unaware and with their food unguarded. In many places the brigades came more than once. Families were searched, and then searched again to make sure that nothing remained. “They came three times,” one woman remembered, “until there was nothing left. Then they stopped coming.”17 Brigades sometimes arrived at different times of day or night, determined to catch whoever had food red-handed.18 If it happened that a family was eating a meagre dinner, the activists sometimes took bread off the table.19 If it happened that soup was cooking, they pulled it off the stove and tossed out the contents. Then they demanded to know how it was possible the family still had something to put in the soup.20 People who seemed able to eat were searched with special vigour; those who weren’t starving were by definition suspicious. One survivor remembered that her family had once managed to get hold of some flour and used it to bake bread during the night. Their home was instantly visited by a brigade that had detected the noise and sounds of cooking in the house. They entered by force and grabbed the bread directly out of the oven.21 Another survivor described how the brigade “watched chimneys from a hill: when they saw smoke, they went to that house and took whatever was being cooked.”22 Yet another family received a parcel from a relative containing rice, sugar, millet and shoes. A few hours later a brigade arrived and took everything except the shoes.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

FOR THE CAKE: Beat together eight soup spoons butter with one cup sugar until fluffy. Mix in two eggs and three soup spoons juice from an orange. In a small bowl, blend one and two-thirds cups flour, a teaspoon baking powder, and half a teaspoon salt. Add dry to wet mixture along with one cup buttermilk. Blend well. Stir in one cup raisins, half a cup chopped walnuts, and one soup spoon finely grated orange peel. Pour the mixture into a buttered pan and bake forty-five to fifty minutes. Cool before icing.   FOR THE ICING: Stir two soup spoons juice of orange and two cups powdered sugar together until the sugar dissolves completely and the icing is smooth. The icing should be thick enough to coat the back of a spoon. If it is too thick, add more liquid; if too thin, add a little sugar.

What is this, behind this veil, is it ugly, is it beautiful? It is shimmering, has it breasts, has it edges? I am sure it is unique, I am sure it is what I want. When I am quiet at my cooking I feel it looking, I feel it thinking 'Is this the one I am too appear for, Is this the elect one, the one with black eye-pits and a scar? Measuring the flour, cutting off the surplus, Adhering to rules, to rules, to rules. Is this the one for the annunciation? My god, what a laugh!' But it shimmers, it does not stop, and I think it wants me. I would not mind if it were bones, or a pearl button. I do not want much of a present, anyway, this year. After all I am alive only by accident. I would have killed myself gladly that time any possible way. Now there are these veils, shimmering like curtains, The diaphanous satins of a January window White as babies' bedding and glittering with dead breath. O ivory! It must be a tusk there, a ghost column. Can you not see I do not mind what it is. Can you not give it to me? Do not be ashamed--I do not mind if it is small. Do not be mean, I am ready for enormity. Let us sit down to it, one on either side, admiring the gleam, The glaze, the mirrory variety of it. Let us eat our last supper at it, like a hospital plate. I know why you will not give it to me, You are terrified The world will go up in a shriek, and your head with it, Bossed, brazen, an antique shield, A marvel to your great-grandchildren. Do not be afraid, it is not so. I will only take it and go aside quietly. You will not even hear me opening it, no paper crackle, No falling ribbons, no scream at the end. I do not think you credit me with this discretion. If you only knew how the veils were killing my days. To you they are only transparencies, clear air. But my god, the clouds are like cotton. Armies of them. They are carbon monoxide. Sweetly, sweetly I breathe in, Filling my veins with invisibles, with the million Probable motes that tick the years off my life. You are silver-suited for the occasion. O adding machine----- Is it impossible for you to let something go and have it go whole? Must you stamp each piece purple, Must you kill what you can? There is one thing I want today, and only you can give it to me. It stands at my window, big as the sky. It breathes from my sheets, the cold dead center Where split lives congeal and stiffen to history. Let it not come by the mail, finger by finger. Let it not come by word of mouth, I should be sixty By the time the whole of it was delivered, and to numb to use it. Only let down the veil, the veil, the veil. If it were death I would admire the deep gravity of it, its timeless eyes. I would know you were serious. There would be a nobility then, there would be a birthday. And the knife not carve, but enter Pure and clean as the cry of a baby, And the universe slide from my side.

Out of all of the meats you can get from a cow... ... the tail meat has the most gelatin! Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender. That way, by the time it has thoroughly soaked up the demi-glace sauce... ... all of the sticky gelatin in it will have begun to melt out... ... giving the meat a decadently chewy and gooey texture! That, together with the demi-glace sauce, creates a much richer taste experience. He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso! That was Hisako's idea! Oxtail does not come close to the famously luxuriant texture of turtle meat, of course... ... but the gelatin it does contain is perfect for a beef stew!

God says, 'I will measure my people by the one standard that counts. It’s very simple. Are people hungry? Feed them. Are people sick? Help them. Are people oppressed? Stick up for them. Are the widows lonely? Visit them. Are there uneducated children? Teach them. Are people rejected because of the color of their skin? Befriend them.' The widow of Zarephath fed Elijah even though she had but a handful of flour and a little oil in a jug. (1 Kings 17:7–24) In this story she is recklessly generous. She gives the last of what she has to Elijah. We should all pause occasionally to ask if we are living with that kind of generous spirit. Maybe we have an abundance of oil and flour in our jars. Maybe we only have a little. Maybe we have a huge flour jar, or perhaps a very small one. No matter what we have, we can still learn to live with a generous spirit.

Afghan Girl Ice blue eyes that look to the morning sky as I knit the pieces and remnants of my life. I have No books, no paper, no pencils, and no black boards. I look at the holes in my life as I see the hills of the Appalachians that echo. I think to myself, who will I marry? Is my life-like Pari? These strings please come together. Snowflakes give me hope, and my dreams dance all around me. I‘ll put another log on the fire. I watch the brown paper bag over the broken glass pane letting the cold wind in; I’ll take some of these remnants and stuff it. These strings are come together. Mama told me that life would be hard. I bartered for flour the other day, and the chickens ain’t laying no eggs. I struggle with life and these strings. My hands are worn and tired. Now, I have granny square hands. I am unclean, unblemished, and finished, Afghan girl.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

There are no tarts in there, Charles. They were much too expensive, and Mr. Jenkins would not be reasonable. I told him I would buy a whole dozen, but he would not reduce the price by so much as a penny, so I refused to buy even one-on principle. Do you know,” she confided with a chuckle, “last week when he saw me coming into his shop he hid behind the flour sacks?” “He’s a coward!” Charles said, grinning, for it was a known fact among tradesmen and shopkeepers that Elizabeth Cameron pinched a shilling until it squeaked, and that when it came to bargaining for price-which it always did with her-they rarely came out the winner. Her intellect, not her beauty, was her greatest asset in these transactions, for she could not only add and multiply in her head, but she was so sweetly reasonable, and so inventive when she listed her reasons for expecting a better price, that she either wore out her opponents or confused them into agreeing with her

To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.

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!!

Pete’s Swedish Meatballs 3 cups diced stale bread, preferably sourdough 1/2 cup whole milk 1 pound ground beef 1 pound ground pork 1 pound ground lamb 1/2 teaspoon allspice 1/2 teaspoon garlic powder 1/4 teaspoon nutmeg 1 tablespoon ground thyme Pinch of salt 1/2 cup finely minced white onion 1 egg 1 egg yolk 3 tablespoons freshly ground black pepper 2 tablespoons flour 4 tablespoons unsalted butter 1 cup white wine 1/2 cup heavy cream 1 teaspoon soy sauce or anchovy paste Place the diced bread in a large mixing bowl, slowly add milk, and mix thoroughly, mashing until a slurry is produced. If necessary, add a dash of cream to achieve a smooth, porridge-like consistency. Add the ground beef, pork, lamb, allspice, garlic powder, nutmeg, thyme, and salt to the bowl with bread/milk mixture and stir to combine. Add the onion, egg, egg yolk, and pepper, and sprinkle on 1 tablespoon of the flour. Beat together until the texture is smooth and you can form meatballs with your hands without the mixture falling apart. Add a little more flour to bind if necessary, then refrigerate the meat mixture for 20 minutes. While the meat chills, melt 3 tablespoons of the butter in a large skillet over medium-low heat. Reduce heat to low to prevent burning. Remove the meat mixture from the refrigerator and form it into 1- to 11/2-inch meatballs, using a large baking sheet as a landing zone. Place about 10 meatballs into the skillet and cook on medium-low, rotating meatballs in the butter to ensure browning on all sides. Once meatballs are browned and retaining their shape, cover the skillet with a lid and cook for an additional 20 minutes—uncovering every 5 minutes to stir briefly and add a splash of white wine if the skillet is looking dry, then re-cover. This will help the meatballs to steam and cook all the way through. Slice a meatball in half to test for doneness. If it’s firm to the touch and lightly pink inside, remove the rest from the skillet to a serving bowl and repeat steps 4 and 5 with the remaining meatballs. Meatballs will continue cooking after being removed from the heat. Once all the meatballs are cooked and transferred to the serving bowl, reduce the heat under the skillet to low. Scrape the bottom to remove browned bits, then add the remaining white wine, remaining butter, remaining flour, the heavy cream, and the soy sauce. Stir until smooth, cooking over low to medium-low heat until the sauce coats the back of a spoon. Eat as a dinner party appetizer with lingonberry jam and plenty of toothpicks, or serve with buttered egg noodles or mashed potatoes as a main course, while listening to “I Wanna Be Loved” by the Andrews Sisters.

I that in heill was and gladnèss Am trublit now with great sickness And feblit with infirmitie:- Timor Mortis conturbat me. Our plesance here is all vain glory, This fals world is but transitory, The flesh is bruckle, the Feynd is slee:- Timor Mortis conturbat me. The state of man does change and vary, Now sound, now sick, now blyth, now sary, Now dansand mirry, now like to die:- Timor Mortis conturbat me. No state in Erd here standis sicker; As with the wynd wavis the wicker So wannis this world's vanitie:- Timor Mortis conturbat me. Unto the Death gois all Estatis, Princis, Prelatis, and Potestatis, Baith rich and poor of all degree:- Timor Mortis conturbat me. He takis the knichtis in to the field Enarmit under helm and scheild; Victor he is at all mellie:- Timor Mortis conturbat me. That strong unmerciful tyrand Takis, on the motheris breast sowkand, The babe full of benignitie:- Timor Mortis conturbat me. He takis the campion in the stour, The captain closit in the tour, The lady in bour full of bewtie:- Timor Mortis conturbat me. He spairis no lord for his piscence, Na clerk for his intelligence; His awful straik may no man flee:- Timor Mortis conturbat me. Art-magicianis and astrologgis, Rethoris, logicianis, and theologgis, Them helpis no conclusionis slee:- Timor Mortis conturbat me. In medecine the most practicianis, Leechis, surrigianis, and physicianis, Themself from Death may not supplee:- Timor Mortis conturbat me. I see that makaris amang the lave Playis here their padyanis, syne gois to grave; Sparit is nocht their facultie:- Timor Mortis conturbat me. He has done petuously devour The noble Chaucer, of makaris flour, The Monk of Bury, and Gower, all three:- Timor Mortis conturbat me. The good Sir Hew of Eglintoun, Ettrick, Heriot, and Wintoun, He has tane out of this cuntrie:- Timor Mortis conturbat me. That scorpion fell has done infeck Maister John Clerk, and James Afflek, Fra ballat-making and tragedie:- Timor Mortis conturbat me. Holland and Barbour he has berevit; Alas! that he not with us levit Sir Mungo Lockart of the Lee:- Timor Mortis conturbat me. Clerk of Tranent eke he has tane, That made the anteris of Gawaine; Sir Gilbert Hay endit has he:- Timor Mortis conturbat me. He has Blind Harry and Sandy Traill Slain with his schour of mortal hail, Quhilk Patrick Johnstoun might nought flee:- Timor Mortis conturbat me. He has reft Merseir his endite, That did in luve so lively write, So short, so quick, of sentence hie:- Timor Mortis conturbat me. He has tane Rowll of Aberdene, And gentill Rowll of Corstorphine; Two better fallowis did no man see:- Timor Mortis conturbat me. In Dunfermline he has tane Broun With Maister Robert Henrysoun; Sir John the Ross enbrast has he:- Timor Mortis conturbat me. And he has now tane, last of a, Good gentil Stobo and Quintin Shaw, Of quhom all wichtis hes pitie:- Timor Mortis conturbat me. Good Maister Walter Kennedy In point of Death lies verily; Great ruth it were that so suld be:- Timor Mortis conturbat me. Sen he has all my brether tane, He will naught let me live alane; Of force I man his next prey be:- Timor Mortis conturbat me. Since for the Death remeid is none, Best is that we for Death dispone, After our death that live may we:- Timor Mortis conturbat me

Genevieve’s “I Love You” Birthday Cake 2 ¾ cups sifted cake flour (unbleached) 4 tsps. baking powder ¾ tsp. salt 4 egg whites (organic) 1 ½ cups white sugar ¾ cup butter (do NOT substitute) 1 cup milk (organic) 1 tsp. PURE vanilla extract 1 tsp. almond extract Measure sifted cake flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add ½ cup of sugar gradually, and continue beating only until meringue will hold up in soft peaks. In a separate bowl, beat butter until smooth. Gradually add remaining 1 cup of sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15x10x1 inch pan which has been lined on the bottom with parchment paper. Bake at 350 degrees F for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. You can also bake this cake in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

On 20 November, front-line troops got 500 grams of bread per day, factory workers received 250, and everyone else 125 (that is, two slices). ‘Twigs were collected and stewed,’ records an historian of the siege. ‘Peat shavings, cottonseed cake, bonemeal was pressed into use. Pine sawdust was processed and added to the bread. Mouldy grain was dredged from sunken barges and scraped out of the holds of ships. Soon Leningrad bread was containing 10% cottonseed cake that had been processed to remove poisons. Household pets, shoe leather, fir bark and insects were consumed, as was wallpaper paste which was reputed to be made with potato flour. Guinea pigs, white mice and rabbits were saved from vivisection in the city’s laboratories for a more immediately practical fate. ‘Today it is so simple to die,’ wrote one resident, Yelena Skryabina, in her diary. ‘You just begin to lose interest, then you lie on your bed and you never get up again. Yet some people were willing to go to any lengths in order to survive: 226 people were arrested for cannibalism during the siege. ‘Human meat is being sold in the markets,’ concluded one secret NKVD report, ‘while in the cemeteries bodies pile up like carcasses, without coffins.

There was a man in Florence, a friar, Fra Savonarola, he induced all the people to think beauty was a sin. Some people think he was a magician and they fell under his spell for a season, they made fires in the streets and they threw in everything they liked, everything they had made or worked to buy, bolts of silk, and linen their mothers had embroidered for their marriage beds, books of poems written in the poet's hand, bonds and wills, rent-rolls, title deeds, dogs and cats, the shirts from their backs, the rings from their fingers, women their veils, and do you know what was worst, Johane – they threw in their mirrors. So then they couldn't see their faces and know how they were different from the beasts in the field and the creatures screaming on the pyre. And when they had melted their mirrors they went home to their empty houses, and lay on the floor because they had burned their beds, and when they got up next day they were aching from the hard floor and there was no table for their breakfast because they'd used the table to feed the bonfire, and no stool to sit on because they'd chopped it into splinters, and there was no bread to eat because the bakers had thrown into the flames the basins and the yeast and the flour and the scales. And you know the worst of it? They were sober. Last night they took their wine-skins …’ He turns his arm, in a mime of a man lobbing something into a fire. ‘So they were sober and their heads were clear, but they looked around and they had nothing to eat, nothing to drink and nothing to sit on.’ ‘But that wasn't the worst. You said the mirrors were the worst. Not to be able to look at yourself.’ ‘Yes. Well, so I think. I hope I can always look myself in the face. And you, Johane, you should always have a fine glass to see yourself. As you're a woman worth looking at.’ You

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

You’re like a Boy Scout, huh?” It’s my attempt at flirting—probably only slightly less effective than Dirty Dancing’s “I carried a watermelon.” He does the mouth-quirk thing again. “Not even close.” There’s a bad-boy edge in the way he says it—a heavy hint of the forbidden—that gets my heart pounding and my jaw eager to drop. To cover my reaction, I nod vigorously. “Right, me neither . . . Never been a—” Too vigorously. So vigorously that my elbow slips in the flour on the counter and I almost knock myself unconscious. But Logan’s not only big and brawny—he’s quick. Fast enough to catch me by the arm and waist to steady me before I bash the side of my head against the butcher block. “Are you all right, Ellie?” He leans down, looking at me intently—a look I’ll see in my dreams tonight . . . assuming I can sleep. And, wow, Logan has great eyelashes. Thick and lengthy and midnight black. I bet they’re not the only part of him that’s thick and lengthy. My gaze darts down to his promised land, where his pants are just tight enough to confirm my suspicions—this bodyguard may have a service revolver in his pocket, but he’s got a magnum in his pants. Yum. “Yeah, I’m good.” I sigh. “Just . . . you know . . . tired. But I’m cool . . . totally cool.” And I shake it off, like I actually am

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

I call this our Thursday special. We have it regularly." This was a lie. In all the years not one single dish resembled another. Was this one from the deep green sea? Had that one been shot from blue summer air? Was it a swimming food or a flying food, had it pumped blood or chlorophyll, had it walked or leaned after the sun? No one knew. No one asked. No one cared. The most people did was stand in the kitchen door and peer at the baking-powder explosions, enjoy the clangs and rattles and bangs like a factory gone wild where Grandma stared half blindly about, letting her fingers find their way among canisters and bowls. Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewings of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life the way they must absolutely lead it.

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.

However, the Bleeding Hearts were kind hearts; and when they saw the little fellow cheerily limping about with a good-humoured face, doing no harm, drawing no knives, committing no outrageous immoralities, living chiefly on farinaceous and milk diet, and playing with Mrs Plornish's children of an evening, they began to think that although he could never hope to be an Englishman, still it would be hard to visit that affliction on his head. They began to accommodate themselves to his level, calling him 'Mr Baptist,' but treating him like a baby, and laughing immoderately at his lively gestures and his childish English—more, because he didn't mind it, and laughed too. They spoke to him in very loud voices as if he were stone deaf. They constructed sentences, by way of teaching him the language in its purity, such as were addressed by the savages to Captain Cook, or by Friday to Robinson Crusoe. Mrs Plornish was particularly ingenious in this art; and attained so much celebrity for saying 'Me ope you leg well soon,' that it was considered in the Yard but a very short remove indeed from speaking Italian. Even Mrs Plornish herself began to think that she had a natural call towards that language. As he became more popular, household objects were brought into requisition for his instruction in a copious vocabulary; and whenever he appeared in the Yard ladies would fly out at their doors crying 'Mr Baptist—tea-pot!' 'Mr Baptist—dust-pan!' 'Mr Baptist—flour-dredger!' 'Mr Baptist—coffee-biggin!' At the same time exhibiting those articles, and penetrating him with a sense of the appalling difficulties of the Anglo-Saxon tongue.

All aboard," the Sicilian said. (This was before trains, but the expression comes originally from carpenters loading lumber, and this was well after carpenters.) With that the Turk began to climb. It was at least a thousand feet and he was carrying the three, but he was not worried. When it came to power, nothing worried him. When it came to reading, he got knots in the middle of his stomach, and when it came to writing, he broke out in a cold sweat, and when addition was mentioned or, worse, long division, he always changed the subject right away. But strength had never been his enemy. He could take the kick of a horse on his chest and not fall backward. He could take a hundred-pound flour sack between his legs and scissor it open without thinking. He had once held an elephant aloft using only the muscles in his back. But his real might lay in his arms. There had never, not in a thousand years, been arms to match Fezzik's. (For that was his name.) The arms were not only Gargantuan and totally obedient and surprisingly quick, but they were also, and this is why he never worried, tireless. If you gave him an ax and told him to chop down a forest, his legs might give out from having to support so much weight for so long, or the ax might shatter from the punishment of killing so many trees, but Fezzik's arms would be as fresh tomorrow as today. And so, even with the Sicilian on his neck and the Princess around his shoulders and the Spaniard at his waist, Fezzik did not feel in the least bit put upon. He was actually quite happy, because it was only when he was requested to use his might that he felt he wasn't a bother to everybody.

Everyone knew there had never been a cowardly Confederate soldier and they found this statement peculiarly irritating. He always referred to the soldiers as “our brave boys” or “our heroes in gray” and did it in such a way as to convey the utmost in insult. When daring young ladies, hoping for a flirtation, thanked him for being one of the heroes who fought for them, he bowed and declared that such was not the case, for he would do the same thing for Yankee women if the same amount of money were involved. Since Scarlett’s first meeting with him in Atlanta on the night of the bazaar, he had talked with her in this manner, but now there was a thinly veiled note of mockery in his conversations with everyone. When praised for his services to the Confederacy, he unfailingly replied that blockading was a business with him. If he could make as much money out of government contracts, he would say, picking out with his eyes those who had government contracts, then he would certainly abandon the hazards of blockading and take to selling shoddy cloth, sanded sugar, spoiled flour and rotten leather to the Confederacy. Most of his remarks were unanswerable, which made them all the worse. There had already been minor scandals about those holding government contracts. Letters from men at the front complained constantly of shoes that wore out in a week, gunpowder that would not ignite, harness that snapped at any strain, meat that was rotten and flour that was full of weevils. Atlanta people tried to think that the men who sold such stuff to the government must be contract holders from Alabama or Virginia or Tennessee, and not Georgians. For did not the Georgia contract holders include men from the very best families? Were they not the first to contribute to hospital funds and to the aid of soldiers’ orphans? Were they not the first to cheer at “Dixie” and the most rampant seekers, in oratory at least, for Yankee blood? The full tide of fury against those profiteering on government contracts had not yet risen, and Rhett’s words were taken merely as evidence of his own bad breeding. He not only affronted the town with insinuations of venality on the part of men in high places and slurs on the courage of the men in the field, but he took pleasure in tricking the dignified citizenry into embarrassing situations. He could no more resist pricking the conceits, the hypocrisies and the flamboyant patriotism of those about him than a small boy can resist putting a pin into a balloon. He neatly deflated the pompous and exposed the ignorant and the bigoted, and he did it in such subtle ways, drawing his victims out by his seemingly courteous interest, that they never were quite certain what had happened until they stood exposed as windy, high flown and slightly ridiculous.

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

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.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

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.

✓My music had roots which I'd dug up from my own childhood, musical roots buried in the darkest soil. ✓What makes my approach special is that I do different things. I do jazz, blues, country music and so forth. I do them all, like a good utility man ✓What is a soul? It's like electricity - we don't really know what it is, but it's a force that can light a room ✓There are many spokes on the wheel of life. First, we're here to explore new possibilities. ✓I did it to myself. It wasn't society... it wasn't a pusher, it wasn't being blind or being black or being poor. It was all my doing. ✓What makes my approach special is that I do different things. I do jazz, blues, country music and so forth. I do them all, like a good utility man. ✓There's nothing written in the Bible, Old or New testament, that says, 'If you believe in Me, you ain't going to have no troubles.' ✓Music to me is like breathing. I don't get tired of breathing, I don't get tired of music. ✓Just because you can't see anything , doesn't mean you should shut your eyes. ✓Don't go backwards - you've already been there. ✓Affluence separates people. Poverty knits 'em together. You got some sugar and I don't; I borrow some of yours. Next month you might not have any flour; well, I'll give you some of mine. ✓Sometimes my dreams are so deep that I dream that I'm dreaming. ✓I don't think any of us really knows why we're here. But I think we're supposed to believe we're here for a purpose. ✓I'd like to think that when I sing a song, I can let you know all about the heartbreak, struggle, lies and kicks in the ass I've gotten over the years for being black and everything else, without actually saying a word about it. ✓.There's nothing written in the Bible, Old or New testament, that says, 'If you believe in Me, you ain't going to have no troubles.' ✓Other arms reach out to me, Other eyes smile tenderly, Still in peaceful dreams I see, The road leads back to you. ✓I can't help what I sound like. What I sound like is what i am. You know? I cannot be anything other that what I am. ✓Music is about the only thing left that people don't fight over. ✓My version of 'Georgia' became the state song of Georgia. That was a big thing for me, man. It really touched me. Here is a state that used to lynch people like me suddenly declaring my version of a song as its state song. That is touching. ✓Absence makes the heart grow fonder and tears are only rain to make love grow. ✓If you can play the blues, you can do anything. ✓I never considered myself part of rock 'n' roll. My stuff was more adult. It was more difficult for teenagers to relate to; my stuff was filled with more despair than anything you'd associate with rock 'n' roll. Since I couldn't see people dancing, I didn't write jitterbugs or twists. I wrote rhythms that moved me. My style requires pure heart singing. ✓It's like Duke Ellington said, there are only two kinds of music - good and bad. And you can tell when something is good. ✓Rhythm and blues used to be called race music. ... This music was going on for years, but nobody paid any attention to it. ✓Crying's always been a way for me to get things out which are buried deep, deep down. When I sing, I often cry. Crying is feeling, and feeling is being human. ✓I cant retire from music any more than I can retire from my liver. Youd have to remove the music from me surgically—like you were taking out my appendix. ✓The words to country songs are very earthy like the blues. They're not as dressed up and the people are very honest and say, 'Look, I miss you darlin', so I went out and got drunk in this bar.' That's the way you say it. Where in Tin Pan Alley they would say, 'Oh I missed you darling, so I went to this restaurant and I sat down and had a dinn

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!