Fold In The Cheese Quotes

Two mornings later, entering her daughter’s room, Kate was struck by the flatness of the bed, and then by the sight of a folded paper laid dead centre of the untenanted pillow. Unfolded, it proved to be a witty and delightfully-written apology from her daughter for upsetting the household, coupled with the information that, having some business of vital importance to transact north of the Border in the immediate future, she had taken the liberty of leaving for a few days without permission, as she just knew that Kate would make a fuss and stop her. She would be back directly with some heather, and Kate was not to worry and not to speak to any strange men. She had, Philippa concluded, taken Cheese-wame Henderson with her: thus becoming the only known fugitive to persuade her bodyguard to run away, too. It was a typical Somerville letter, and in other circumstances Kate no doubt would have been charmed by the spelling alone. As it was, she roused the neighbourhood for ten miles around, and there was no able-bodied Englishman within reach of Flaw Valleys who slept in his own bed that night or the next.

And the barman asked me if I was alright? Simple little question. And i said I was. And he said he'd make me a sandwich. And I said okay. And I nearly started crying--because you know, here was someone just...And I watched him. He took two big slices off a fresh loaf and buttered them carefully, spreading it all around. I'll never forget it. And then he sliced some cheese and cooked ham and an onion out of a jar, and put it all on a plate and sliced it down the middle. And, just someone doing this for me. And putting it down in front of me. 'Get that down you, now,' he said. And then he folded up his newspaper and put on his jacket, and went off on his break. And there was another barman then. And I took this sandwich up and I could hardly swallow it, because of the lump in my throat. But I ate i tall down because someone I didn't know had done this for me. Such a small thing. But a huge thing. In my condition.

The Jumblies I They went to sea in a Sieve, they did, In a Sieve they went to sea: In spite of all their friends could say, On a winter's morn, on a stormy day, In a Sieve they went to sea! And when the Sieve turned round and round, And every one cried, 'You'll all be drowned!' They called aloud, 'Our Sieve ain't big, But we don't care a button! we don't care a fig! In a Sieve we'll go to sea!' Far and few, far and few, Are the lands where the Jumblies live; Their heads are green, and their hands are blue, And they went to sea in a Sieve. II They sailed away in a Sieve, they did, In a Sieve they sailed so fast, With only a beautiful pea-green veil Tied with a riband by way of a sail, To a small tobacco-pipe mast; And every one said, who saw them go, 'O won't they be soon upset, you know! For the sky is dark, and the voyage is long, And happen what may, it's extremely wrong In a Sieve to sail so fast!' Far and few, far and few, Are the lands where the Jumblies live; Their heads are green, and their hands are blue, And they went to sea in a Sieve. III The water it soon came in, it did, The water it soon came in; So to keep them dry, they wrapped their feet In a pinky paper all folded neat, And they fastened it down with a pin. And they passed the night in a crockery-jar, And each of them said, 'How wise we are! Though the sky be dark, and the voyage be long, Yet we never can think we were rash or wrong, While round in our Sieve we spin!' Far and few, far and few, Are the lands where the Jumblies live; Their heads are green, and their hands are blue, And they went to sea in a Sieve. IV And all night long they sailed away; And when the sun went down, They whistled and warbled a moony song To the echoing sound of a coppery gong, In the shade of the mountains brown. 'O Timballo! How happy we are, When we live in a Sieve and a crockery-jar, And all night long in the moonlight pale, We sail away with a pea-green sail, In the shade of the mountains brown!' Far and few, far and few, Are the lands where the Jumblies live; Their heads are green, and their hands are blue, And they went to sea in a Sieve. V They sailed to the Western Sea, they did, To a land all covered with trees, And they bought an Owl, and a useful Cart, And a pound of Rice, and a Cranberry Tart, And a hive of silvery Bees. And they bought a Pig, and some green Jack-daws, And a lovely Monkey with lollipop paws, And forty bottles of Ring-Bo-Ree, And no end of Stilton Cheese. Far and few, far and few, Are the lands where the Jumblies live; Their heads are green, and their hands are blue, And they went to sea in a Sieve. VI And in twenty years they all came back, In twenty years or more, And every one said, 'How tall they've grown! For they've been to the Lakes, and the Torrible Zone, And the hills of the Chankly Bore!' And they drank their health, and gave them a feast Of dumplings made of beautiful yeast; And every one said, 'If we only live, We too will go to sea in a Sieve,--- To the hills of the Chankly Bore!' Far and few, far and few, Are the lands where the Jumblies live; Their heads are green, and their hands are blue, And they went to sea in a Sieve.

It all comes full circle," he replied, the edges of his mouth twisting up in a smile. "Universal truths in butter. Secrets folded into the dough. Poetry in the spices. Romance in a chocolate. Love in a lemon pie." I set my elbows on the table, my head propped on my hands, mirroring him. "Truth be told, I've always found my lovers in a good cheese." "Asiago is very sassy.

The Bishop observed later that Trinidad was treated very much like a poor relation or a servant. He was sent on errands, was told without ceremony to fetch the Padre's boots, to bring wood for the fire, to saddle his horse. Father Latour disliked his personality so much that he could scarcely look at him. His fat face was irritatingly stupid, and had the grey, oily look of soft cheeses. The corners of his mouth were deep folds in plumpness, like the creases in a baby's legs, and the steel rim of his spectacles, where it crossed his nose, was embedded in soft flesh. He said not one word during supper, but ate as if he were afraid of never seeing food again. When his attention left his plate for a moment, it was fixed in the same greedy way upon the girl who served the table—and who seemed to regard him with careless contempt. The student gave the impression of being always stupefied by one form of sensual disturbance or another.

The Bishop observed later that Trinidad was treated very much like a poor relation or a servant. He was sent on errands, was told without ceremony to fetch the Padre's boots, to bring wood for the fire, to saddle his horse. Father Latour disliked his personality so much that he could scarcely look at him. His fat face was irritatingly stupid, and had the grey, oily look of soft cheeses. The corners of his mouth were deep folds in plumpness, like the creases in a baby's legs, and the steel rim of his spectacles, where it crossed his nose, was embedded in soft flesh. He said not one word during supper, but ate as if he were afraid of never seeing food again. When his attention left his plate for a moment, it was fixed in the same greedy way upon the girl who served the table—and who seemed to regard him with careless contempt. The student gave the impression of being always stupefied by one form of sensual disturbance or another.

At her feet, a luminous path lit the way through the grassy field. It was made entirely from glow sticks; each of the radiant lights had been painstakingly set into the ground at perfect intervals, tracing a curved trail that shone through the darkness. Apparently, Jay had been busy. Near the water’s edge, at the end of the iridescent pathway and beneath a stand of trees, Jay had set up more than just a picnic. He had created a retreat, an oasis for the two of them. Violet shook her head, unable to find the words to speak. He led her closer, and Violet followed, amazed. Jay had hung more of the luminous glow sticks from the low-hanging branches, so they dangled overhead. They drifted and swayed in the breeze that blew up from the lake. Beneath the natural canopy of limbs, he had set up two folding lounge chairs and covered them with pillows and blankets. “I’d planned to use candles, but the wind would’ve blown ‘em out, so I had to improvise.” “Seriously, Jay? This is amazing.” Violet felt awed. She couldn’t imagine how long it must have taken him. “I’m glad you like it.” He led her to one of the chairs and drew her down until she was sitting before he started unpacking the cooler. She half-expected him to pull out a jar of Beluga caviar, some fancy French cheeses, and Dom Perignon champagne. Maybe even a cluster of grapes to feed to her…one at a time. So when he started laying out their picnic, Violet laughed. Instead of expensive fish eggs and stinky cheeses, Jay had packed Daritos and chicken soft tacos-Violet’s favorites. And instead of grapes, he brought Oreos. He knew her way too well. Violet grinned as he pulled out two clear plastic cups and a bottle of sparkling cider. She giggled. “What? No champagne?” He shrugged, pouring a little of the bubbling apple juice into each of the flimsy cups. “I sorta thought that a DUI might ruin the mood.” He lifted his cup and clinked-or rather, tapped-it against hers. “Cheers.” He watched her closely as she took a sip. For several moments, they were silent. The lights swayed above them, creating shadows that danced over them. The park was peaceful, asleep, as the lake’s waters lapped the shore. Across from them, lights from the houses along the water’s edge cast rippling reflections on the shuddering surface. All of these things transformed the ordinary park into a romantic winter rendezvous.

Christmas,” said Robin, with a faint grin but without apology. “I was going to put it up yesterday, but after Leonora was charged I didn’t feel very festive. Anyway, I’ve got you an appointment to see her at six. You’ll need to take photo ID—” “Good work, thanks.” “—and I got you sandwiches and I thought you might like to see this,” she said. “Michael Fancourt’s given an interview about Quine.” She passed him a pack of cheese and pickle sandwiches and a copy of The Times, folded to the correct page. Strike lowered himself onto the farting leather sofa and ate while reading the article, which was adorned with a split photograph. On the left-hand side was a picture of Fancourt standing in front of an Elizabethan country house. Photographed from below, his head

I ordered a salad with smoked salmon. I know that doesn't sound like a particularly decadent repast, but it is. That's because the French long ago mastered the art of serving salad so it doesn't feel like a punishment for something. There are always a few caramel-crusted potatoes on your salade niçoise, or a plump chicken liver or two bedded down in a nest of lamb's lettuce. A lot of this has to do with what is called a tartine- a large thin slice of country bread (Poilâne if you're lucky) topped with anything from melted goat cheese to shrimp and avocado. My lunch arrived, a well-worn wooden planche heaped with pillowy green lettuce, folded in a creamy, cloudy, mustardy vinaigrette. Balanced on top where three half slices of pain Poilâne, spread with the merest millimeter of butter, topped with coral folds of salmon.

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

Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence. She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

Lunch arrived quickly. Again Sophie and Liv shared a glance. They recognized the green glop next to the corn chips--that was guacamole--made from avocados. The tacos and beans looked familiar. But what, Liv wondered, was that slab of stuff that looked like boiled cardboard? She picked up her knife and fork and tried to cut off a piece. Loud bursts of laughter erupted from Dayna and her friends. “That’s a corn husk,” Hailey giggled. “You can’t cut through it. You unfold it, like this.” She deftly flipped the corn husk over and folded back the ends to reveal a steaming center of cornmeal, cheese and green chilies. “It’s a tamale,” Cheyenne explained. “Haven’t you ever had one before?

MOSCOW AIRPORT CUBAN SANDWICH Slice a twelve-inch loaf of Cuban bread partway through lengthwise and fold flat. Drizzle olive oil on outside and slather yellow mustard inside. Layer glazed ham, roast pork, Swiss cheese, and thinly sliced pickles. Close and press for ten minutes in a plancha or between two hot foil-wrapped bricks (heat bricks for an hour in a 500-degree oven). Cut in thirds on the diagonal.

Feelie Box—Cut a hole in a shoebox lid. Place spools, buttons, blocks, coins, marbles, animals, and cars in the box. The child inserts a hand through the hole and tells you what toy she is touching. Or, ask her to reach in and feel for a button or car. Or, show her a toy and ask her to find one in the box that matches. These activities improve the child’s ability to discriminate objects without the use of vision. “Can You Describe It?”—Provide objects with different textures, temperatures, and weights. Ask her to tell you about an object she is touching. (If you can persuade her not to look at it, the game is more challenging.) Is the object round? Cool? Smooth? Soft? Heavy? Oral-Motor Activities—Licking stickers and pasting them down, blowing whistles and kazoos, blowing bubbles, drinking through straws or sports bottles, and chewing gum or rubber tubing may provide oral satisfaction. Hands-on Cooking—Have the child mix cookie dough, bread dough, or meat loaf in a shallow roasting pan (not a high-sided bowl). Science Activities—Touching worms and egg yolks, catching fireflies, collecting acorns and chestnuts, planting seeds, and digging in the garden provide interesting tactile experiences. Handling Pets—What could be more satisfying than stroking a cat, dog or rabbit? People Sandwich—Have the “salami” or “cheese” (your child) lie facedown on the “bread” (gym mat or couch cushion) with her head extended beyond the edge. With a “spreader” (sponge, pot scrubber, basting or vegetable brush, paintbrush, or washcloth) smear her arms, legs, and torso with pretend mustard, mayonnaise, relish, ketchup, etc. Use firm, downward strokes. Cover the child, from neck to toe, with another piece of “bread” (folded mat or second cushion). Now press firmly on the mat to squish out the excess mustard, so the child feels the deep, soothing pressure. You can even roll or crawl across your child; the mat will distribute your weight. Your child will be in heaven.

butter into the flour using a pastry cutter until the texture resembles coarse oats or small peas. Fold in the cheddar cheese and pour in the buttermilk, mixing with your hands until just incorporated. The dough will begin to come together, but do not knead so much that it becomes a ball. Turn the loose dough out onto a floured surface and, with floured hands and rolling pin, bring the dough together and begin to roll it out. You may have to add some sprinkles of flour to the dough, your hands, and the pin if it sticks. The key to tender biscuits is not to work the dough too much. 3. Roll the dough out to 1/2 inch thick, fold the dough over onto itself once, and roll out again to 1/2 inch thick. Turn the dough over again in half and then again into fourths—this creates flaky layers. Roll out one last time to 1/2 inch thick. 4. With a biscuit cutter dipped in flour, cut out biscuits by pressing straight down and back up—don’t twist the cutter—cutting them out as close to each other as possible. Place the biscuits on an ungreased baking sheet right up against the edges of the sheet and line them up with the edges of the dough touching each other. Gently gather the

bowl. Add dry ingredients and combine on low mixer speed just until blended. Turn mixer to high speed for about 3 minutes. Fold in optional walnuts and/or raisins by hand. Pour batter into pans and bake. Plan on about 30–35 minutes for 9-inch layers and a bit longer for 8-inch layers; 50 to 60 minutes for a rectangular pan. A toothpick or tip of a sharp knife inserted into the center of the cake should come out clean. When the cake is cool, frost with maple frosting or cream-cheese frosting. MAPLE FROSTING 4 tablespoons butter (preferably unsalted) ¼ to cup pure maple syrup 1 teaspoon pure vanilla extract 2½ cups confectioner’s sugar 2 to 3 tablespoons milk (preferably whole) Blend together butter, syrup, vanilla and about a third of the sugar. Alternate milk and sugar. Use as much milk as needed for consistency. If necessary, refrigerate cake before serving to set frosting. CREAM CHEESE FROSTING 8 oz. cream cheese, softened (preferably full fat)

One girl made flatbread, another cleaned and sliced greens, cucumbers and mushrooms, and a third made dressing of olive oil, vinegars and herbs. So while they waited they had greens and mushrooms tossed in the dressing with crumbled goat cheese on top to eat on the folded-up flatbread. There was more flatbread to sop up the juices of the stewed rabbit and vegetables, and the dragons appeared, as they were finishing the meal, with yet more flatbread and honey.

I still love you,” he says, “but I have to go my own way.” “So you want to break up?” I ask, trembling. “I guess so,” he says. I fall to the floor, like a woman in the twelfth century fainting at the sight of a hanging in her town square. Later, my mother comes home from a party and finds me catatonic, lying across the bed, surrounded by pictures of him and me, the mittens he bought me at Christmas folded beneath my cheek. I am crippled by what feels like sadness but what I will later diagnose as embarrassment. She tells me this is a great excuse: to take time for myself, to cry a bunch, to eat only carbohydrates slathered in cheese. “You will find,” she says, “that there’s a certain grace to having your heart broken.” I will use this line many times in the years to come, giving it as a gift to anyone who needs it.

20. Cloud Bread Ingredients                  3 cold eggs, separate whites and yolks                  2 oz. cream cheese at room temperature                  1/4 teaspoon cream of tartar                  1 packet stevia Directions               Preheat the oven to 300 degrees. Place rack in center of oven. Line two cookie sheets with parchment paper.               In a medium bowl, beat the egg whites on high with a mixer, adding the cream of tartar. Beat until they form fluffy stiff peaks.               Meanwhile, in a small bowl, whisk the egg yolks with the cream cheese and stevia until smooth then gently fold mixture into the egg whites being sure to not to break down the egg white too much.               With a 1/2 cup measuring cup, scoop the mixture onto the prepared parchment paper in 7-8 even mounds about 4" wide and 3/4" tall allowing 1" between each.               Bake in your preheated oven for approximately 30 minutes. Start checking them for a golden brown tops around 25 minutes to make sure they don't get too brown.               Remove from the parchment and allow them to cool on a wire rack.               Store in an airtight container.

4½ ounces cream cheese ½ cup butter 1 cup flour jelly or preserves Sugar Belle melts her butter, blends it with the cheese, and stirs in the flour to make a nice smooth dough. Then she puts it in the freezing compartment for about an hour, until it’s firm. Next, she nips little pieces off, about the size of golf balls, rolls them out, trims them into squares, and puts a teaspoon of jelly on each. (If you wonder why Sugar Belle doesn’t just roll the whole thing out and cut it into squares, it is because the dough is hard to handle that way.) Then she folds them into triangles, seals the edges with a floured fork, and bakes them on a greased cooky sheet at 450º until they’re brown, which is from ten to fifteen minutes. And when she puts a big plateful of these in front of her husband, you just ought to see his face light up!

Some items from your home that you might consider your child having access to include.   Cheese grater.  A good starting activity for a four or five year-old is grating bars of soap. Real scissors. Children’s safety scissors are often clumsy to handle and can be difficult to maneuver. Teaching a child to cut with pointed scissors allows them to more quickly master fine motor skills. Utensils for cutting soft fruit and a cutting board. Make sure they are not too sharp, but not so dull that they are ineffective. Always supervise your child. Pots and pans, dishes, etc. for pretend play. Cleaning supplies such as a gentle vinegar and water (50/50) cleaning solution, sponges, dish soap, towels, short broom, dust pan, etc. Plants for daily care. Coat hanging racks placed at shoulder level of the child allow them to not only take responsibility for their own outerwear but to offer to take care of others as well. Sturdy, non-skid step stool or a handy learning tower (the one in the picture actually folds for easy storage). Accessible linens, including those that can be used for play. Encourage your child to make their own bed, even if it might be a bit messy by your standards. Always keep a few towels and washcloths where they can reach them as needed. A big basket that holds a few blankets and pillows allows a child to take some responsibility for their own level of comfort.     This list is by no means all-inclusive, nor are you required to use what is on it. The point is to take a look around your home and think about ways to implement many of your own household items into your routine. It is also meant to point out that even the youngest of children are often ready for a bit more responsibility than we give them credit for.

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

Elvis Pie Named for the famous crooner’s love of peanut butter and bananas, this decadent dessert is as filling as it is delicious. Serve in small slices, and top with shredded coconut for even more fun.   Difficulty Level: 1 Preparation Time: 30 minutes Yields: 12 servings   Ingredients          8 oz. chocolate cookies          4 Tblsp butter, melted          4 oz. semisweet chocolate chips          2 bananas, sliced thinly          1 cup heavy cream          8 oz. cream cheese          1 cup creamy peanut butter          1 cup powdered sugar          14 oz. sweetened condensed milk          1 tsp vanilla extract          1 tsp lemon juice   1.        In a food processor, grind cookies into fine crumbs. 2.       Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. 3.       Press mixture into the bottom and 1” up the sides of 9” pie tin. 4.      In a small saucepan over low heat, melt the chocolate chips, stirring often to prevent burning. 5.       Pour melted chocolate over bottom of cookie crust and spread to the edges using a spatula. 6.       Layer banana slices over the melted chocolate. 7.       Place pan in the refrigerator to chill. 8.      Meanwhile, beat heavy cream until stiff peaks form. 9.       Chill in refrigerator until ready to use. 10.    Beat together the cream cheese and peanut butter until light and fluffy. 11.     Stir in powdered sugar until fully incorporated. 12.    Mix in the sweetened condensed milk, vanilla extract, and lemon juice until filling is smooth. 13.    Fold the whipped cream into the filling mixture. 14.   Pour the filling into the prepared pie pan, smoothing top. 15.    Refrigerate for at least 3 hours, preferably overnight. 16.    Serve chilled.

SUGARS 0 grams FIBER 0.1 gram Chapter 2 Breakfast Muffin tins will revolutionize the way you make breakfast. No more standing over a stove, stirring and flipping! Eggs cook beautifully in muffin tins as do ham and sausage. Starting your morning with a lovely little breakfast completely contained in a muffin cup is a wonderful beginning to the day. Many of these recipes can be assembled the night before and refrigerated until you’re ready to pop them in the oven. Be sure to check Chapter 8, Muffins and Breads, for other breakfast ideas, since muffins also make great breakfasts. egg crescent pockets Makes 8 1 package of 8 crescent rolls dough 4 large slices of deli ham, cut in half ½ cup herbed goat cheese (or cheese of your choice) Dried thyme, to taste 8 eggs Salt and pepper Regular 1. Preheat oven to 375°F. 2. Place 8 muffin cup liners in a regular muffin tin and spray the inside of them with cooking spray. 3. Follow the instructions for crescent roll dough in “Crescent Roll Crusts” in the Introduction. 4. Take half a piece of ham and fold it so it fits inside the liner. 5. Place the goat cheese on top of the ham, and add a pinch of thyme. 6. Crack an egg and place it in the liner. 7. Sprinkle with salt and pepper to taste. 8. Bake for 20 minutes, until egg whites are completely set and crescent rolls are browned. Allow each to rest for a few minutes before lifting the cups out of the muffin pan. Try this with salami instead of ham and provolone instead of goat cheese, for a different flavor. This is great with some fruit salad at brunch.

Kolacky Originating as a semisweet wedding dessert from Central Europe, Kolacky make a wonderful treat anytime, although many make them especially for Christmas. Here’s a modern version of a delicious recipe. Kolacky 1/2 cup butter, softened 1 (3oz) pkg. cream cheese, softened 1 1/4 cups flour 1/4 cup strawberry jam (any flavor works) 1/4 cup confectioner's sugar Preheat oven to 375 degrees. Cream butter and cream cheese in a medium bowl. Beat until fluffy.  Add flour then mix well. Roll dough to 1/8 inch thickness on lightly floured surface. Traditionally, the pastry is cut into squares, but you can use a round biscuit cutter or glass if that’s what you have on hand. Place pastries two-inches apart on lightly greased cookie sheet. Spoon 1/4 tsp. jam onto each cookie. Fold opposite sides together. If you have trouble getting the sides to stick, dampen the edge with a drop of milk or water. Bake for 12 minutes. Cool completely on wire racks and sprinkle liberally with confectioner's sugar. It is nearly impossible to eat just one! Yield about 2 dozen.

Strawberry Cheesecake Streusel Muffins Streusel Topping 3 tablespoons White Sugar 3 tablespoons Dark Brown Sugar ½ cup + 3 tablespoons Flour Pinch Coarse Kosher Salt 5 tablespoons butter, melted Cream Cheese Filling 4 ounces cream cheese ⅓ cup white sugar 2 teaspoons beaten egg 1 tsp vanilla extract Muffin Batter 2 cups all purpose flour ½ cup granulated sugar 2 tsp baking powder ½ tsp salt 1 egg ¼ cup canola oil 1 cup whole milk (original recipe used ¾ cup) 1 tsp vanilla extract 1½ cups strawberries, cut into small pieces Instructions cont… Preheat oven to 400. Line a muffin tin with cupcake liners and spray each liner with non-stick spray. Set aside. To make the streusel topping, mix together sugars, flour and salt. Drizzle warm butter over mixture and toss with fork to form pea size pieces. Set aside. To make cream cheese filling, beat cream cheese, sugar, egg and vanilla extract together with an electric mixer in a medium bowl until smooth. Set aside. To make the muffins. Whisk flour, sugar baking powder and salt in a medium bowl. In a separate bowl, whisk the egg, oil, milk and vanilla extract. Add the dry ingredients into the milk mixture. Stir until just incorporated. Do not over mix or you will get a tough muffin. Fold in the strawberries. Scoop a heaping tablespoon of the muffin batter into each cupcake liner. Add a heaping tablespoon of the cream cheese filling. Add another heaping tablespoon on batter onto of the cream cheese filling. I was able to fill the muffin tins full. Sprinkle the streusel topping on the tops. Bake for 25 minutes. Allow to cool in muffin tin for 10 minutes. Remove and chow down.

Ardie, like many of us, had caught perfectionism, an illness that we heard was more common in women by a factor of roughly twenty to one. To the best of our understanding, it was transferred through social media and the pages of glossy magazines that were displayed face-out in the checkout line and, once contracted at the age of twelve or thirteen, could be cured by no number of Jezebel think pieces or edgy rom-coms in which the leading lady boldly portrayed a train wreck or a bad mommy. For our children, we chased the gold standard of suburban contentment set by our own stay-at-home mothers, while simultaneously stepping into the shoes of our breadwinning fathers. And we made sure that everyone knew we were handling it all swimmingly by the way we wrote notes on napkins dutifully folded into our children’s lunch boxes and threw Halloween parties with Swiss cheese cut into the shapes of ghosts. Because honestly, if that wasn’t success, what was?

through. Transfer the eggs to a plate. Clean the pan (you'll use it again). Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

Maman’s Cheese Soufflé YIELD: 4 SERVINGS WHEN MY MOTHER got married, she was seventeen and my father was twenty-two. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless. My father liked cheese soufflé, so my mother graciously obliged. She had never made a soufflé before, but a friend told her that it consisted of a white sauce (béchamel), grated cheese, and eggs—a cinch! To the béchamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven. Voilà! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture. Ignorance is bliss, and in this case it was indeed: the soufflé rose to a golden height and became a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard soufflé, it is delicious. 6 tablespoons (¾ stick) unsalted butter, plus more to butter a 6-cup gratin dish 6 tablespoons all-purpose flour 2 cups cold whole milk ½ teaspoon salt ½ teaspoon freshly ground black pepper 5 extra-large eggs 2½ cups grated Swiss cheese, preferably Gruyère (about 6 ounces) 3 tablespoons minced fresh chives Preheat the oven to 400 degrees. Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, add the milk in one stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool. Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese, and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite a while, it is best served immediately.

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

Wait, is that... ... a Calzone?!" *A calzone is meat and cheese folded together in a pouch of pizza dough, depending on the area of Italy, calzones are either baked or deep-fried. "Aren't calzones usually stuffed with salami, mozzarella cheese and other pizza toppings?" "Ah, I know! Yes, I was right! This calzone is stuffed with curry! Then this dish is "Italian-Style Curry Bread!" Oh-ho! This dish is already interesting, being so different from all the others! Now let's see what it tastes like." "Mph! Th-this flavor... tomatoes? The curry is bursting with the rich tanginess of tomatoes!" "Yep. I made that curry using only water I extracted from tomatoes." "Tomato water only?! Are you saying you used no other liquid in this curry at all?!" Yes, sir! See, if you stuff a pot full of tomatoes and turn on the heat, you can get a surprising amount of water out of them. I blended a special mix of spices that works with the tart tomato water... ... and made a thick curry sauce that's full of the rich flavor of tomatoes. The crust is a sourdough I made using my family's handmade, natural grape yeast too." The outer crust is crispy and flakey... ...while the inside is chewy and mildly sweet.

What did he say his name was? Caleb? The image of his naked body flashes in my mind and I pinch the bridge of my nose. My thoughts are like the cheese on a New York pizza—stretching and folding away from me, finding corners I wish they wouldn't. Sure, he was good-looking and appeared wealthy, but I only met him once!

in case you’re wondering, can be tricky because you need to chop some peppers and dice some ham and grate some cheese and beat the eggs until all of the white is completely folded into the yolk while butter melts in a pan but you need to bring the pan up to temperature slowly so that it won’t burn the butter or scald the eggs because once you pour the eggs in you need to run the spatula around the outer edge so that it doesn’t stick and you really need to watch carefully so you can see the exact point when the pan side of the eggs are firm but the top side is still runny because that’s when you flip them but I don’t have the skills to just flip it out of the pan so I just slowly work the spatula underneath until it’s all the way to the center of the egg circle and then flip it quickly so that it doesn’t

The gallettes were darker, a nut-brown from the buckwheat flour, and folded from a circle into a square, with the savory toppings peeping through invitingly. Rosie saw what looked like goat cheese on Yumi's plate. And maybe ratatouille on Marquis's. And over on the plate between her and Henry- ugh, a fat yellow egg stared back at her. Rosie still hadn't forgiven eggs for the whole omelet debacle. "It's called oeuf miroir," Henry said, poking the yolk with his fork almost reverentially, as Marquis and Yumi debated whether or not they should wait for everyone to get their food before they started eating. Yumi, her cheeks full of goat cheese, was firmly on the side of not. "It means egg mirror. Or mirror egg. I think. It looks kind of like a mirror, yeah? And then there's ham and Gruyère underneath. Here, you can have the first bite." Rosie loved Gruyère. The flavors exploded in her mouth. Buckwheat flour was a revelation- nuttier than she'd expected, not like a nut, really, but she couldn't think of any other way to say it. It had a subtle flavor all its own, crisp edges from where it had been seared on the hot pan, and a perfectly soft, almost spongy texture within, where the Gruyère melted into the salty ham, and before Rosie knew it, she'd eaten three bites.

Before you begin baking, be sure all the ingredients are at room temperature. They will mix more easily and the finished cheesecakes will have a smoother texture. Crust: Purchase a package of your favorite chocolate wafer cookies. (For a gluten-free option, omit the crust, letting the bottom chocolate cheesecake layer become the crust.) Cheesecake Filling: 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 2 tablespoons cornstarch 3 large eggs ½ cup sour cream 1 teaspoon vanilla extract For Chocolate Filling: 1½ cups semisweet chocolate chips, melted and cooled For Peppermint Filling: 1 cup crushed peppermint candy canes (approximately 6 large candy canes) 1 teaspoon peppermint extract Sour Cream Topping: 1¼ cups sour cream ⅓ cup sugar 1 teaspoon vanilla extract Garnish: Chopped peppermint candies and chocolate chunks. Heat oven to 325 degrees F. Put paper liners in 24 muffin cups. Put a chocolate wafer cookie in each muffin cup. Filling: Beat cream cheese, sugar, and cornstarch in a large bowl until smooth. Beat in eggs one at a time, just until blended. Fold in sour cream and vanilla. Divide batter between two bowls. Mix melted chocolate into one bowl. Stir crushed peppermint candies and extract into the other bowl of batter. Put a spoonful of chocolate filling into the bottom of each muffin cup over crust. Carefully smooth until even with a small knife. Spoon peppermint filling over chocolate layer to cover until the cups are almost full. Smooth with knife as before. Bake 18–20 minutes, being careful to not overbake.

Oopsie bread This recipe yields six to eight pieces, depending on how big you make them: 3 eggs 3.5 oz (100 g) cream cheese A pinch of salt Half a tablespoon psyllium husk (may be excluded) Half a teaspoon of baking powder (may be excluded) Crack the eggs and separate the yolks from the whites. Whisk the whites to a hard foam along with the salt. You should be able to turn the bowl upside-down without pouring anything out. Then whisk the yolks and the cheese to a smooth batter and add the psyllium husk and baking powder if you want; that is what makes the oopsie more bread-like. Carefully fold the egg whites into the yolk batter to preserve the air in the whites. Place six to eight small spoonfuls of oopsie batter on the baking sheet and bake in the middle of the oven at 300 degrees Fahrenheit (150 degrees Celsius) for about twenty-five minutes until they turn a nice color.

roman-style omelet omelette romano ½ pound hot or sweet Italian sausage 12 large eggs Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter ¼ cup julienned roasted red bell pepper (see Note) 2 tablespoons fresh basil, washed, stems removed, julienned 2 ounces goat cheese, crumbled (about 2 tablespoons) 1 In a sauté pan, cook the sausage over medium-high heat until nicely browned and cooked through. Drain on paper towels until cool enough to handle, and then crumble the sausage meat. Set aside. 2 Crack the eggs into a mixing bowl, add the baking powder, and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy. 3 In a large nonstick sauté or 7-or 8-inch omelet pan, melt 1 tablespoon of butter over medium heat. Pour about a quarter of the eggs into the pan, sprinkle with a little more salt and pepper, and cook for 30 seconds, or until the bottom begins to set. 4 Gently flip the eggs and cook for about 30 seconds longer, or until the bottom sets but the eggs do not brown. 5 Sprinkle about a quarter of the bell pepper, a quarter of the basil, and a quarter of the cheese just off center on the omelet. Fold in half, cook for about 1 minute to soften the cheese and warm the bell pepper, and slide from the pan onto a plate and serve. Repeat to make 3 more omelets. I call this a Roman omelet because of its ingredients, particularly the fresh sausage. Every supermarket in the United States sells Italian sausage labeled “sweet” or “hot and spicy.” The choice is yours. When I think of the sausage I have eaten in Italy and especially in Rome, I think of the classic fennel-infused fresh pork sausage, which adds flavor that is just bold enough for this simple omelet whose flavor is further boosted with roasted peppers and basil. The goat cheese is the finishing touch.  serves 4 note To roast bell peppers, char them over a grill or gas flame or under a broiler until blackened on all sides and soft. Turn them as they char to ensure even blackening. Remove from the heat and transfer to a bowl. Cover with plastic wrap and set aside for about 20 minutes to steam as they cool. Lift the peppers from the bowl and rub or peel off the blackened skin. frittata with oven-dried cherry tomatoes and mozzarella frittata con pomodorini secchi e mozzarella 12 large eggs 1 cup freshly grated Parmigiano-Reggiano cheese ¼ cup whole milk Pinch of baking powder Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 32 Oven-Dried Cherry Tomato halves (recipe follows) 16 baby mozzarella balls, each about ½ ounce, halved