Fruit Cake Quotes

I needed to say something. Something romantic! Something to sweep her off her feet. "You’re like a potato!" I shouted after her. "In a minefield." She froze in place. Then she spun on me, her face lit by a half-grown fruit. “A potato,” she said flatly. “That’s the best you can do? Seriously?” “It makes sense,” I said. “Listen. You’re strolling through a minefield, worried about getting blown up. And then you step on something, and you think, ‘I’m dead.’ But it’s just a potato. And you’re so relieved to find something so wonderful when you expected something so awful. That’s what you are. To me.” “A potato.” “Sure. French fries? Mashed potatoes? Who doesn’t like potatoes?” “Plenty of people. Why can’t I be something sweet, like a cake?” “Because cake wouldn’t grow in a minefield. Obviously.” She stared down the hallway at me for a few moments, then sat on an overgrown set of roots. Sparks. She seemed to be crying. Idiot! I thought at myself, scrambling through the foliage. Romantic. You were supposed to be romantic, you slontze! Potatoes weren’t romantic. I should have gone with a carrot.

I admit I have Mental Illness so please no more 'Fruit Cakes' for Christmas Please

People do go back, but they don't survive, because two realities are claiming them at the same time. Such things are too much. You can salt your heart, or kill your heart, or you can choose between the two realities. There is much pain here. Some people think you can have your cake and eat it. The cake goes mouldy and they choke on what's left. Going back after a long time will make you mad, because the people you left behind do not like to think of you changed, will treat you as they always did, accuse you of being indifferent, when you are only different.

The fridge had been emptied of all Dudley’s favorite things — fizzy drinks and cakes, chocolate bars and burgers — and filled instead with fruit and vegetables and the sorts of things that Uncle Vernon called “rabbit food.

Life is still better than University. In school, your teacher is the fruit picker and you are the open fruit basket. Then you take those fruits and make cakes and pies. But life is going to give you the chance to go out there and pick those fruits yourself. Then you can eat them, or make them into something else; any which way, your own hands picked them!

Mma Ramotsew accepted her large slice of cake and looked at the rich fruit within it. There were at least seven hundred calories in that, she thought, but it did not matter; she was a traditionally built lady and she did not have to worry about such things.

Crap. She’s going to cry. This was a situation that required neutralizing. I placed my hand over hers and gave her a squeeze. “There, there.” Fruit cake. “Calm down—

We want to get behind the beauty, but it is only a surface. It is like a mirror that reflects to us our own desire for good. It is a sphinx, an enigma, a sorrowfully irritating mystery. We want to feed on it, but it is only an object we can look on; it appears to us from a certain distance. The great sorrow of human life is knowing that to look and to eat are two different operations. Only on the other side of heaven, where God lives, are they one and the same operation. Children already experience this sorrow when they look at a cake for a long time and nearly regret eating it, but are powerless to help themselves. Maybe the vices, depravities and crimes are nearly always or even always in their essence attempts to eat beauty, to eat what one can only look at. Eve initiated this. If she lost our humanity by eating a fruit, the reverse attitude— looking at a fruit without eating it— must be what saves.

This one day her mother gave her a basket of wine and cake to take to her grandmother because she was ill. Wine and cake? Where's the aspirin? The penicillin? Where's the fruit juice? Peter Rabbit got camomile tea. But wine and cake it was.

As one who appreciated the tragic side of eating, it seemed to him that anything other than fruit for dessert implied a reprehensible frivolity, and cakes in particular ended up annihilating the flavour of quiet sadness that must be allowed to linger at the end of a great culinary performance.

Don't you ever think of going back?" Silly question. There are threads that help you find your way back, and there are threads that intend to bring you back. Mind turns to the pull, it's hard to pull away. I'm always thinking of going back. When Lot's wife looked over her shoulder, she turned into a pillar of salt.Pillars hold things up, and salt keeps things clean, but it's a poor exchange for losing your self. People do go back, but they don't survive, because two realities are claiming them at the same time. Such things are too much. You can salt your heart, or kill your heart, or you can choose between two realities. There is much pain here. Some people think you can have your cake and eat it. The cake goes mouldy and they choke on what's left.

The difficulty, of course, with standing up to women was that it appeared to make little difference. At the end of the day,a man was no match for a woman.... The only thing to do was to try to avoid situations where women might corner you. And that was difficult, because women had a way of ensuring that you were neatly boxed in, which was exactly what had happened to him. He should have been more careful. He should have been on his guard when she offered him cake. That was her technique, he now understood; just as Eve had used an apple to trap Adam, so [she] had used fruit cake. Fruit cake, apples; it made no difference really. Oh foolish, weak men!

Since supper was three kinds of casserole with two kinds of fruit salad, with cake and pie for dessert, I gathered that my flock, who lambaste life’s problems with food items of just this kind, had heard an alarm. There was even a bean salad, which to me looked distinctly Presbyterian, so anxiety had overspilled its denominational vessel. You’d have thought I’d died. We saved it for lunch.

A thick carrot soup, green salad, lamb chops and mashed potatoes, cheese and fruit, a chocolate cake.

Christmas in Barbados I miss being in Barbados in December, That is a time I always remember, The smell of varnish on the wooden floors and the smell of paint on the wooden floors. The smell of cloves as the ham was baked And the smell of the rum in mother’s fruit cake The smell of coconut as she bake de sweetbread, And the smell of the cloth, as she made up de bed

fascinating chains full of coloured seaweed, dead pipe-fish, fishing-net corks that looked good enough to eat – like lumps of rich fruit cake – bits of bottle-glass emeried and carved into translucent jewels by the tide and the sand,

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

Over the previous few weeks, I'd finally perfected the Julia St. Clair wedding cupcake: classic lemon cake with a hidden heart of my mom's boldly flavoured passion fruit filling, slathered high with Julia's favorite vanilla buttercream icing and glammed up a bit with sparkling curls of candied lemon rind.

That looks feasible. What do you want for lunch? Cake, sandwiches, fruit, and coffee will be all that is necessary, I suppose?" "Oh, dear, no! We must have cold tongue and chicken, French chocolate and ice cream, besides. The girls are used to such things, and I want my lunch to be proper and elegant, though I do work for my living.

Who put poison ivy leaves in the kale salad?” Gabe thundered, pointing at the bowl that had miraculously reappeared yet again on the table. “And laxatives in the fruit cake.” Rafi laughed. I grinned because it hadn’t been me. He might not have stuck around, but Samael had been here. And that made our little holiday celebration complete.

These apparent paradoxes would be vexing, except that an alternative explanation for the relative absence of heart disease on Crete had always been at hand: the near-complete absence of sugar in the Cretan diet. As Allbaugh described, the Cretans “do not serve desserts—except for fresh fruit in season. . . . Cake is seldom served, and pie almost never.

I already have the cake. You’re the icing on top, with sprinkles, candied fruit, and chocolate drizzle.

Through the glass was a marvelous display of layered cakes decorated with pink rosettes and candied fruits, chocolate-laced cookies, and buttery pastries dotted with jam.

I bought you a chocolate cake.” Cake? “Gimme!” Yeah, I’m that easy. I rush over, only to skid to a stop when he adds, “Elena ate it while I was out. So you get fruit.” Bitch gonna get cut!

Humans are a beautiful contradiction. We're impossibly fragile, and yet stronger than we will ever realize. We have lived through wars, disasters, riots, and storms, death and murder, and some of us have even lived through cults. It would be easy to give up and hold our hands up in defeat to the universe, but it is in the struggles that we learn who we are and what our purposes are.

On the surface we're two utterly different types. I'm full of energy and ambition, and see the world as a scented fruit just waiting to be eaten. He is introspective, romantic and for him life is a cake laced with arsenic, every bite poisons him a little more. But our differences only increased our mutual attraction, like the inseparable north and south magnetic poles. We rapidly fell in love.

Fructose, which is often paired with glucose, is naturally present in fruit and honey, as well as table sugar (sucrose, which is 50 percent fructose). Assuming your baker used plenty of sugar, your cake probably has a fair amount of fructose. Unlike glucose, which can be metabolized (essentially burned) by cells throughout the body, fructose is almost entirely metabolized by the liver. The liver, however, can burn only so much fructose at once, so it converts any excess fructose into fat, which again is either stored in the liver or dumped into the bloodstream. As we will see, both of these fates cause problems.

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

It is the way in which the Dark returns, Harrier. I will explain, if you like." "Oh, no," Harrier said. "I'd much rather not know a thing about what we're facing. Let me get dressed first." A few minutes later Harrier came back, dressed for the day. He made another cup of hot cordial for Tiercel, refilled the kettle and started the water brewing for tea, and set some dried fruit to soak for griddle-cakes. "Okay. Now. Ruin my day," he invited.

What do we have left from this morning?" "We have a Sousa Leão cake, a marble cake, and a passion fruit cake. They're all small, unfortunately." Seu Romário frowns. "Any frosting left?" "Some ganache, Chef." "Use it as frosting on the marble cake. Add a few strawberries on top. Then take all the small cakes we have left to tonight's wedding. Grab an assortment of guava and doce de leite bolos de rolo, too, that we were going to put on display tomorrow.

Mungo didn’t know how to respond to that. His mother was like a carnival magician, she was forever working some sleight of hand, sucking in her paunch, or turning different faces to these men. Jodie had said it was like how McCallum’s the baker kept turning their old wedding cakes in their window when the icing had yellowed in the sunlight. By the time some poor punter sliced into the fruit cake, it’d be too late to complain that it was claggy and unappetizing and soaked in rank old booze.

The dessert is a chocolate fondue. Make it on a clear day- cloudy weather dims the gloss on the melted chocolate- with seventy percent dark chocolate, butter, a little almond oil, double cream added at the very last minute, heated gently over a burner. Skewer pieces of cake or fruit and dip into the chocolate mixture. I have all their favorites here tonight, though only the gâteau de savoie is meant for dipping. Caro claims she cannot eat another thing, but takes two slices of the dark-and-white chocolate roulade bicolore.

Or what is it you used to say when we’d to go out in my pickup truck down by the pond, just the two of us? I’m the bit to your bridle. I’m the Jack in your Daniels….” Would it be weird if I were shedding tears right now? “You’re the fruit in my pie…you’re the sprinkles on my cake,” I finish his sentence.

Helen found ways to sneak summer into the dark months of the year, canning and freezing the fruit off their trees in July and August and using it extravagantly throughout the winter- apple chutney with the Thanksgiving turkey, raspberry sauce across the top of a December pound cake, blueberries in January pancakes.

Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

Hampshire was dressed in scarlet and brilliant orange, the hounds were out four mornings a week, and the last baskets of fruit had been harvested from heavy-laden trees. Now that the hay had been cut, the raucous corn-cakes had left the fields, their clamor replaced by the liquid notes of song-thrushes and the chatter of yellow buntings.

Back then, come July, and the blazers would again make their way out of the steel trunks and evenings would be spent looking at snow-capped mountains from our terrace and spotting the first few lights on the hills above. It was the time for radishes and mulberries in the garden and violets on the slopes. The wind carried with it the comforting fragrance of eucalyptus. It was in fact all about the fragrances, like you know, in a Sherlock Holmes story. Even if you walked with your eyes closed, you could tell at a whiff, when you had arrived at the place, deduce it just by its scent. So, the oranges denoted the start of the fruit-bazaar near Prakash ji’s book shop, and the smell of freshly baked plum cake meant you had arrived opposite Air Force school and the burnt lingering aroma of coffee connoted Mayfair. But when they carved a new state out of the land and Dehra was made its capital, we watched besotted as that little town sprouted new buildings, high-rise apartments, restaurant chains, shopping malls and traffic jams, and eventually it spilled over here. I can’t help noticing now that the fragrances have changed; the Mogra is tinged with a hint of smoke and will be on the market tomorrow. The Church has remained and so has everything old that was cast in brick and stone, but they seem so much more alien that I almost wish they had been ruined.’ ('Left from Dhakeshwari')

What would you like for your own life, Kate, if you could choose?” “Anything?” “Of course anything.” “That’s really easy, Aunty Ivy.” “Go on then.” “A straw hat...with a bright scarlet ribbon tied around the top and a bow at the back. A tea-dress like girls used to wear, with big red poppies all over the fabric. A pair of flat, white pumps, comfortable but really pretty. A bicycle with a basket on the front. In the basket is a loaf of fresh bread, cheese, fruit oh...and a bottle of sparkly wine, you know, like posh people drink. “I’m cycling down a lane. There are no lorries or cars or bicycles. No people – just me. The sun is shining through the trees, making patterns on the ground. At the end of the lane is a gate, sort of hidden between the bushes and trees. I stop at the gate, get off the bike and wheel it into the garden. “In the garden there are flowers of all kinds, especially roses. They’re my favourite. I walk down the little path to a cottage. It’s not big, just big enough. The front door needs painting and has a little stained glass window at the top. I take the food out of the basket and go through the door. “Inside, everything is clean, pretty and bright. There are vases of flowers on every surface and it smells sweet, like lemon cake. At the end of the room are French windows. They need painting too, but it doesn’t matter. I go through the French windows into a beautiful garden. Even more flowers there...and a veranda. On the veranda is an old rocking chair with patchwork cushions and next to it a little table that has an oriental tablecloth with gold tassels. I put the food on the table and pour the wine into a glass. I’d sit in the rocking chair and close my eyes and think to myself... this is my place.” From A DISH OF STONES

While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

I learned about the yucca plant, and how the Indians made rope and sandals and mats and baskets, even soap from it, and how they boiled its buds and flowers and fruits to eat. I learned about manzanita and piñon nuts and mesquite beans, and how to crush dried acorns in a mortar, then bake them in unleavened cakes. I had even tasted the stuff and wished I hadn’t.

You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.

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

One woman, called Eva, used to visit my mother and sometimes we would call in next door to visit her. Sometimes Frau Eva gave me cakes and fruit drinks. I remember she was very kind. It was not until many years later that I understood just who she was. To me, at the time, she was just a very nice woman who lived next door sometimes, although she did tend to go away, and was often not seen for several months.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

Eliminate simple carbohydrates—sugar, candy, cookies, muffins, cakes, breads, pasta, crackers, white potatoes, grains, soft drinks (both regular and diet, since artificial sweeteners disrupt your gut health), fruit juices, alcohol, processed foods, and anything with high-fructose corn syrup. As you limit your intake of simple carbohydrates, you’ll be surprised to find that you fairly quickly lose your desire for sweet-tasting food.

Because the grape was proudly multipurpose, the shelf life it had to offer the ancient world was practically without rival. Grapes could be eaten fresh, straight from the vine. Dried, they were renamed raisins, and in the Bible, they were eaten plain or baked into cakes. Pressed, the grapes produced fresh juice, or far more significantly, they could be utterly transformed, possessing new properties and chemistry, into vinegars and wines.

In the center, where the fruit bowl usually is, the cheesecake rests on a pedestal. It's beautiful- perfectly round and smoothed, creamy white with chocolate swirls on a chocolate cookie crust, sitting in a pool of something bright pink. "You didn't make that," Phil challenges. "Sure I did," Fiona says. "What is it?" Jimmy asks. "Chocolate swirl cheesecake with raspberry coulis." She holds up the June issue of Gourmet; the very same cake is pictured on the cover.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

Imagine that you are asked to retain a list of seven digits for a minute or two. You are told that remembering the digits is your top priority. While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

She replaced her wardrobe with marvels of the season bought from boutiques of the Palais-Royal and rue de la Chaussee-d'Antin. Outfits for a ball detailed in the fashion pages of the January 1839 edition of Paris Elegant describe dresses of pale pink crépe garnished with lace and velvet roses and accessorized with white gloves, silk stockings, and white cashmere or taffeta shawls. In the spring of that year, misty tulle bonnets came into fashion worn with capes of Alencon lace - “little masterpieces of lightness and freshness.“ Her bed was her stage, raised on a platform and curtained with sumptuous pink silk drapes. The adjoining cabinet de toilette was also a courtesan’s natural habitat, its dressing table a jumble of lace, bows, ribbons, embossed vases, crystal bottles of scents and lotions, brushes and combs of ivory and silver. She indulged her sweet tooth with cakes from Rollet the patissier, glaceed fruit from Boissier, and on one occasion sent for twelve biscuits, macaroons, and maraschino liqueur.

and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy,

There was such profusion of good things, such abundance of fruit and cake and wine, such glitter of glass upon the table, such smooth white napery, that it seemed hard the pound or two necessary for the music-master had to be given over to that extra bunch of grapes. A child’s nature is such that she accepted it as inevitable, and later in the day would hear from the privacy of her own room the clatter of the party below—that peculiar parrot sound, strained and shrill, that distorts the human voice when men and women come together.

1/2 cup plain flour 1 cup caster sugar 3/4 cup desiccated coconut 4 eggs vanilla 125 g butter, melted 1/2 cup flaked almonds 1 cup milk Grease a deep pie dish and preheat the oven to 180 degrees. Put all the ingredients except half the almonds and the milk in a bowl and mix well, then add the milk slowly and beat until you get a cake batter. Pour it into the pie dish, top with the with rest of the almonds. Bake for about 35 minutes. It miraculously turns itself into a spongy sort of layered coconut cake, lovely with stewed fruit and cream.

im always thinking of going back. when lots wife looke dover her shoulder, she turned into a pillar of salt. pillars hold things up, and salt keeps things clean, but its a poor exchange for losing your self. people do go back, but they dont survive, because two realities are claiming them at the same time. such things are too much. you can salt your heart, or kill your heart, or you can choose between the two realities. there is much pain here. some people thing you can have your cake and eat it. the cake goes mouldy and they choke on whats left.

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.

People do go back, but they don't survive, because two realities are claiming them at the same time. Such things are too much. You can salt your heart, or kill your heart, or you can choose between the two real- ities. There is much pain here. Some people think you can have your cake and eat it. The cake goes mouldy and they choke on what's left. Going back after a long time will make you mad, because the people you left behind do not like to think of you changed, will treat you as they always did, accuse you of being indifferent, when you are only different.

Kings of a bakery? The very suggestion was laughable. How easy it was to assume that elsewhere was infinitely better than where you stood. Sometimes at night, she dreamed of the TEXAS, U.S.A. magazine advertisement, envisioning a land with row upon row of fat loaves laden with jeweled fruits; bread cubes sodden with thick lamb stew; sugar-dusted sweet breads, ginger-spiced cookies, and fat wedges of chocolate cake soaked in Kirschwasser. She’d awake with cold drool down her chin. Regardless of the family’s lack of resources, one of Papa’s famous Black Forest cakes had miraculously prevailed. Dressed in a layer of bittersweet chocolate shavings

Several psychological studies have shown that people who are simultaneously challenged by a demanding cognitive task and by a temptation are more likely to yield to the temptation. Imagine that you are asked to retain a list of seven digits for a minute or two. You are told that remembering the digits is your top priority. While your attention is focused on the digits, you are offered a choice between two desserts: a sinful chocolate cake and a virtuous fruit salad. The evidence suggests that you would be more likely to select the tempting chocolate cake when your mind is loaded with digits. System 1 has more influence on behavior when System 2 is busy, and it has a sweet tooth.

Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain. At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

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

All my hard work had come to fruition that day: the new fireplace housed a might Yule log that warmed the room, casting reflections across the crystal and silver. I admired the forest green of the brocaded furniture, and the holly gathered in red ribbons hung about the walls. I decided that whatever temper Michael might be in, I would not let him spoil our first Christmas. The new damask cloth was spread with a fine repast: Peg's own Yule cakes looked even daintier than those I had already sampled. A great wheel of cheese had pride of place, beside magnificent pies of game and fruit. On a great round platter was a salamagundy salad as fresh as a bouquet of flowers; concentric rings of every delight: eggs, chicken, ham, beetroot, anchovies, and orange.

Let us see to it that the recollection of those whom we have lost becomes a pleasant memory to us. No man reverts with pleasure to any subject which he will not be able to reflect upon without pain. So too it cannot but be that the names of those whom we have loved and lost come back to us with a sort of sting; but there is a pleasure even in this sting. 5. For, as my friend Attalus used to say: “The remembrance of lost friends is pleasant in the same way that certain fruits have an agreeably acid taste, or as in extremely old wines it is their very bitterness that pleases us. Indeed, after a certain lapse of time, every thought that gave pain is quenched, and the pleasure comes to us unalloyed.” 6. If we take the word of Attalus for it, “to think of friends who are alive and well is like enjoying a meal of cakes and honey; the recollection of friends who have passed away gives a pleasure that is not without a touch of bitterness. Yet who will deny that even these things, which are bitter and contain an element of sourness, do serve to arouse the stomach?” 7. For my part, I do not agree with him. To me, the thought of my dead friends is sweet and appealing. For I have had them as if I should one day lose them; I have lost them as if I have them still. Therefore, Lucilius, act as befits your own serenity of mind, and cease to put a wrong interpretation on the gifts of Fortune. Fortune has taken away, but Fortune has given. 8. Let us greedily enjoy our friends, because we do not know how long this privilege will be ours.

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill. The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée.

I knew that sunny citrus helped put things in focus, sharpened the memory, just like a squeeze of lemon juice could sharpen and clarify the taste of sweet fruit. I was also well aware that too much citrus could indicate a corrosive anger. My first wedding at Rainbow Cake had taught me that. But this was a gentle, subdued citrus, like the taste of a Meyer lemon. Spice usually indicated grief, a loss that lingered for a long time, just like the pungent flavor of the spice itself, whether it was nutmeg or allspice or star anise. The more pronounced the flavor, the more recent the loss and the stronger the emotion. So there was some kind of loss or remembrance involved here. Yet there was also a comfort in the remembering, knowing that people had gone before you. That they waited for you on the other side.

A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.

I knew how to bake. The first thing I was sure of was that this was all about cake. Pies, tarts and tartlets, a dozen different kinds of gorgeous cookies, soufflés- they all spun through my head and I dismissed them all. I was going to specialize. It also seemed to me that there was no single cake that could really represent what I could do. I got on my hands and knees and emptied out a low cupboard until I found a set of six-inch cake pans. With these it would be reasonable to take every restaurant three different kinds of cakes, one chocolate, one fruit, and one wild card, like the sweet potato cake or the scarlet empress. I had a Bundt pan that held about three cups of batter, and I thought of an almond cake surrounded by little marzipan birds, tiny yellow buntings asleep at the base. I was a fool for marzipan.

A form of entertainment that has recently become very popular, particularly in the smaller towns, is the Coca-Cola party. Usually the ladies assemble between eleven and twelve in the morning at the home of the hostess. Trays of tall iced glasses filled with Coca-Cola are passed, followed by platters of crackers and small iced cakes. The dining table is decorated like any tea-table with flowers, fruit or mints, except that there are little buckets of ice so that guests may replenish their glasses as the ice melts. Other bottled drinks are usually provided for those who do not like Coca-Cola, but these are few in Georgia. This simple, inexpensive form of entertainment is particularly popular with the young matrons and young girls, who use it to honor a visitor or a bride. Occasionally the parties are held in the afternoon, but usually the afternoon is time for the more elaborate tea.

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

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

Please tell me all the chocolate is for us.' The House had stocked the table between the armchairs with piles of chocolate truffles and confections and bars of it. Along with cookies and small finger cakes. And a platter of cheeses and fruit. And carafes of water and various juices. Gwyn surveyed the table. 'Did you go to all this trouble?' 'Oh, no,' Emerie said, eyes glowing. 'Nesta's been holding out on us.' Nesta scoffed, but Emerie said, 'The House will get you anything you want. Just say it aloud.' At Gwyn's raised brows, Emerie said, 'I'd like a slice of pistachio cake, please.' A plateful of one appeared before her. As well as a bowl of whipped cream topped with raspberries. Gwyn blinked. 'You live in a magic house.' 'It likes to read,' Nesta admitted, patting a stack of the romances. 'We've bonded over that.' Gwyn whispered to the room, 'What's your favourite book?' One thumped on the table beside Emerie's cake, and Gwyn squawked in surprise. But then rubbed her hands together. 'Oh, this is delightful.' 'That smile means trouble,' Emerie said. Gwyn's grin just widened.

I'd give me two eyes for a slice of apple pie." She was brain-cracked, but spoke for them all. Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before. Janey, the whore who had once been famed in Harris's List of Covent Garden Ladies, told them, in her child's voice, that the best dish she ever tasted was a Desert Island of Flummery, at a mansion in Grosvenor Square. "It was all over jellies and candies and dainty figures, and a hut of real gold-leaf. Like eating money, it were. I fancied meself a proper duchess." She knew what Janey meant. When she had first met Aunt Charlotte she had gorged herself until her fingers were gummy with syrup and cream. There was one cake she never forgot; a puffed conceit of cream, pastry, and pink sugar comfits.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

When I hit thirty, he brought me a cake, three layers of icing, home-made, a candle for each stone in weight. The icing was white but the letters were pink, they said, EAT ME. And I ate, did what I was told. Didn’t even taste it. Then he asked me to get up and walk round the bed so he could watch my broad belly wobble, hips judder like a juggernaut. The bigger the better, he’d say, I like big girls, soft girls, girls I can burrow inside with multiple chins, masses of cellulite. I was his Jacuzzi. But he was my cook, my only pleasure the rush of fast food, his pleasure, to watch me swell like forbidden fruit. His breadfruit. His desert island after shipwreck. Or a beached whale on a king-sized bed craving a wave. I was a tidal wave of flesh. too fat to leave, too fat to buy a pint of full-fat milk, too fat to use fat as an emotional shield, too fat to be called chubby, cuddly, big-built. The day I hit thirty-nine, I allowed him to stroke my globe of a cheek. His flesh, my flesh flowed. He said, Open wide, poured olive oil down my throat. Soon you’ll be forty… he whispered, and how could I not roll over on top. I rolled and he drowned in my flesh. I drowned his dying sentence out. I left him there for six hours that felt like a week. His mouth slightly open, his eyes bulging with greed. There was nothing else left in the house to eat.

DAYS ONE THROUGH SIX, ETC. You keep on asking me that – “Which day was the hardest?” Blockheads! They were all hard – And of course, since I’m omnipotent, they were all easy. It was Chaos, to begin with. Can you imagine Primeval Chaos? Of course you can’t. How long had it been swirling around out there? Forever. How long had I been there? Longer than that. It was a mess, that’s what it was. Chaos is Rocky. Fuzzy. Slippery. Prickly. As scraggly and obstreperous as the endless behind of an infinite jackass. Shove on it anywhere, it gives, then slips in behind you, like smog, like lava, like slag. I’m telling you, chaos is – chaotic. You see what I was up against. Who could make a world out of that muck? I could, that’s who – land from water, light from dark, and so on. It might seem like a piece of cake now that it’s done, but back then, without a blueprint, without a set of instructions, without a committee, could you have created a firmament? Of course there were bugs in the process, grit in the gears, blips, bloopers – bringing forth grass and trees on Day Three and not making sunlight until Day Four, that, I must say, wasn’t my best move. And making the animals and vegetables before there was any rain whatsoever – well, anyone can have a bad day. Even Adam, as it turned out, wasn’t such a great idea – those shifty eyes, the alibis, blaming things on his wife – I mean, it set a bad example. How could he expect that little toddler, Cain, to learn correct family values with a role model like him? And then there was the nasty squabble Over the beasts and birds. OK, I admit I told Adam to name them, but – Platypus? Aardvark? Hippopotamus? Let me make one thing perfectly clear – he didn’t get that gibberish from Me. No, I don’t need a planet to fall on Me, I know something about subtext. He did it to irritate Me, just plain spite – and did I need the aggravation? Well, as you know, things went from bad to worse, from begat to begat, father to son, the evil fruit of all that early bile. So next there was narcissism, then bigotry, then jealousy, rage, vengeance! And finally I realized, the spawn of Adam had become exactly like – Me. No Deity with any self-respect would tolerate that kind of competition, so what could I do? I killed them all, that’s what! Just as the Good Book says, I drowned man, woman, and child, like so many cats. Oh, I saved a few for restocking, Noah and his crew, the best of the lot, I thought. But now you’re back to your old tricks again, just about due for another good ducking, or maybe a giant barbecue. And I’m warning you, if I have to do it again, there won’t be any survivors, not even a cockroach! Then, for the first time since it was Primeval Chaos, the world will be perfect – nobody in it but Me.

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

GM: What are the foods you recommend that have sufficient calorie density that make you feel full? What are the best foods to make the staples of your diet? PP: Whole grains, legumes, and starchy vegetables. More broadly, I tell people to make the staples of their diet the four food groups, which are whole grains, legumes, fruits, and vegetables. We have our own little pyramid that we use here at The Wellness Forum. Beans, rice, corn, and potatoes are at the bottom of the pyramid. Then steamed and raw vegetables and big salads come next, with fruits after that. Whole grains, or premade whole grain foods like cereals and breads, are all right to eat. Everything else is either optional or a condiment. As for high-fat plant foods—nuts, seeds, avocados, olives—use them occasionally or when they’re part of a recipe, but don’t overdo it; these foods are calorie-dense and full of fat. No oils, get rid of the dairy, and then, very importantly, you need to differentiate between food and a treat. I don’t think you can get through to people by telling a twenty-five-year-old that she can’t have another cookie or a piece of cake for the rest of her life. Where you can gain some traction is to say, “Look, birthday parties are a good time for cake, Christmas morning is a good time for cookies, and Valentine’s Day is a good time for chocolate, but you don’t need to be eating that stuff all the time.” People end up in my office because they’re treating themselves several times a day.

less rotted and she nibbles it smiling. “Look,” I show her, “there’s holes in my cake where the chocolates were till just now.” “Like craters,” she says. She puts her fingertop in one. “What’s craters?” “Holes where something happened. Like a volcano or an explosion or something.” I put the green chocolate back in its crater and do ten, nine, eight, seven, six, five, four, three, two, one, boom. It flies up into Outer Space and around into my mouth. My birthday cake is the best thing I ever ate. Ma isn’t hungry for any right now. Skylight’s sucking all the light away, she’s nearly black. “It’s the spring equinox,” says Ma, “I remember it said on TV, the morning you were born. There was still snow that year too.” “What’s equinox?” “It means equal, when there’s the same amount of dark and light.” It’s too late for any TV because of the cake, Watch says 08:33. My yellow hoody nearly rips my head off when Ma’s pulling it. I get into my sleep T-shirt and brush my teeth while Ma ties up the trash bag and puts it beside Door with our list that I wrote, tonight it says Please, Pasta, Lentils, Tuna, Cheese (if not too $), O.J., Thanks. “Can we ask for grapes? They’re good for us.” At the bottom Ma puts Grapes if poss (or any fresh fruit or canned). “Can I have a story?” “Just a quick one. What about… GingerJack?” She does it really fast and funny, Gingerjack jumps out of the stove and runs and rolls and rolls and runs so nobody can catch him, not the old lady or the old man or the threshers or

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.

But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!" "Oh, the answer to that is in the flavoring I used." "Soy sauce?!" "Oh my gosh, she added soy sauce to a dessert?!" "I used it at the very end of the recipe. To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce. Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes. All of that made the brown sugar in the cake both taste and look even cuter than it did before." "Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet.. ... and by comparison the sweetness will stand out on the tongue even more strongly. She's created a new and unique dessert topping- Soy Sauce Whipped Cream!" "Soy sauce whipped cream, eh? I see! So that's how it works!" Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium. The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce! "Without brown sugar as the main component, this exquisite deliciousness would not be possible!" "It tastes even yummier if you try some of the various fruits in between each bite of cake. The candy sculptures are totally edible too. If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy." How wonderfully surprising! Each and every bite... ... is an invitation to a land of dreams!

The sparkles that came from the firecracker are coffee crumbles!" Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans! "How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together... ... is this cream that's coating the outer layer of bark!" "Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature." "Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake." The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole! Now I see. "That must be the other reason why you chose not to use any dairy or added sugars in the cake! Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!" "Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!" "This is a gem of a dish that will captivate everyone, young and old!

He took a napkin-wrapped package out of the bag and offered it to her. “Also,” he added, “I make a mean cheese sandwich. Try one.” Clary smiled reluctantly and sat down across from him. The stone floor of the greenhouse was cold against her skin, but it was pleasant after so many days of relentless heat. Out of the paper bag Jace drew some apples, a bar of fruit and nut chocolate, and a bottle of water. “Not a bad haul,” she said admiringly. The cheese sandwich was warm and a little limp, but it tasted fine. From one of the innumerable pockets inside his jacket, Jace produced a bone-handled knife that looked capable of disemboweling a grizzly. He set to work on the apples, carving them into meticulous eighths. “Well, it’s not birthday cake,” he said, handing her a section, “but hopefully it’s better than nothing.” “Nothing is what I was expecting, so thanks.” She took a bite. The apple tasted green and cool. “Nobody should get nothing on their birthday.” He was peeling the second apple, the skin coming away in long curling strips. “Birthdays should be special. My birthday was always the one day my father said I could do or have anything I wanted.” “Anything?” She laughed. “Like what kind of anything did you want?” “Well, when I was five, I wanted to take a bath in spaghetti.” “But he didn’t let you, right?” “No, that’s the thing. He did. He said it wasn’t expensive, and why not if that was what I wanted? He had the servants fill a bath with boiling water and pasta, and when it cooled down …” He shrugged. “I took a bath in it.” Servants? Clary thought. Out loud she said, “How was it?” “Slippery.

My mother had a passion for all fruit except oranges, which she refused to allow in the house. She named each one of us, on a seeming whim, after a fruit and a recipe- Cassis, for her thick black-currant cake. Framboise, her raspberry liqueur, and Reinette after the reine-claude greengages that grew against the south wall of the house, thick as grapes, syrupy with wasps in midsummer. At one time we had over a hundred trees (apples, pears, plums, gages, cherries, quinces), not to mention the raspberry canes and the fields of strawberries, gooseberries, currants- the fruits of which were dried, stored, made into jams and liqueurs and wonderful cartwheel tarts on pâte brisée and crème pâtissière and almond paste. My memories are flavored with their scents, their colors, their names. My mother tended them as if they were her favorite children. Smudge pots against the frost, which we base every spring. And in summer, to keep the birds away, we would tie shapes cut out of silver paper onto the ends of the branches that would shiver and flick-flack in the wind, moose blowers of string drawn tightly across empty tin cans to make eerie bird-frightening sounds, windmills of colored paper that would spin wildly, so that the orchard was a carnival of baubles and shining ribbons and shrieking wires, like a Christmas party in midsummer. And the trees all had names. Belle Yvonne, my mother would say as she passed a gnarled pear tree. Rose d'Aquitane. Beurre du Roe Henry. Her voice at these times was soft, almost monotone. I could not tell whether she was speaking to me or to herself. Conference. Williams. Ghislane de Penthièvre. This sweetness.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

This is the mighty and branching tree called mythology which ramifies round the whole world whose remote branches under separate skies bear like colored birds the costly idols of Asia and the half-baked fetishes of Africa and the fairy kings and princesses of the folk-tales of the forest and buried amid vines and olives the Lares of the Latins, and carried on the clouds of Olympus the buoyant supremacy of the gods of Greece. These are the myths and he who has no sympathy with myths has no sympathy with men. But he who has most Sympathy with myths will most fully realize that they are not and never were a religion, in the sense that Christianity or even Islam is a religion. They satisfy some of the needs satisfied by a religion; and notably the need for doing certain things at certain dates; the need of the twin ideas of festivity and formality. But though they provide a man with a calendar they do not provide him with a creed. A man did not stand up and say 'I believe in Jupiter and Juno and Neptune,' etc., as he stands up and says 'I believe in God the Father Almighty' and the rest of the Apostles' Creed.... Polytheism fades away at its fringes into fairy-tales or barbaric memories; it is not a thing like monotheism as held by serious monotheists. Again it does satisfy the need to cry out on some uplifted name, or some noble memory in moments that are themselves noble and uplifted; such as the birth of a child or the saving of a city. But the name was so used by many to whom it was only a name. Finally it did satisfy, or rather it partially satisfied, a thing very deep in humanity indeed; the idea of surrendering something as the portion of the unknown powers; of pouring out wine upon the ground, of throwing a ring into the sea; in a word, of sacrifice....A child pretending there is a goblin in a hollow tree will do a crude and material thing like leaving a piece of cake for him. A poet might do a more dignified and elegant thing, like bringing to the god fruits as well as flowers. But the degree of seriousness in both acts may be the same or it may vary in almost any degree. The crude fancy is no more a creed than the ideal fancy is a creed. Certainly the pagan does not disbelieve like an atheist, any more than he believes like a Christian. He feels the presence of powers about which he guesses and invents. St. Paul said that the Greeks had one altar to an unknown god. But in truth all their gods were unknown gods. And the real break in history did come when St. Paul declared to them whom they had worshipped. The substance of all such paganism may be summarized thus. It is an attempt to reach the divine reality through the imagination alone; in its own field reason does not restrain it at all..... There is nothing in Paganism whereby one may check his own exaggerations.... The only objection to Natural Religion is that somehow it always becomes unnatural. A man loves Nature in the morning for her innocence and amiability, and at nightfall, if he is loving her still, it is for her darkness and her cruelty. He washes at dawn in clear water as did the Wise Man of the Stoics, yet, somehow at the dark end of the day, he is bathing in hot bull’s blood, as did Julian the Apostate.

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.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

She doesn’t like alcohol in cakes. That’s Katie’s thing. And she isn’t into gluten-free or, you know, polenta. She doesn’t think it’s right for cake. Anyway, it’s what poor people eat.’ My dad winces, in spite of his best Dr Seuss face. ‘In developing countries like Mexico, I mean. You have to be middle-class to afford it here.’ That didn’t help. When you get stuck, stick to the facts – that’s what Dad always tells me. ‘She’d like a Victoria sponge with lots of cream and some fruit. Raspberries and jam. Something simple.’ He looks disappointed. I can see he wanted a statement of a cake. Like his love.

A regiment of servants brought out silver platters and trays of champagne, and the guests settled in their chairs to enjoy the repast. They were given individual servings of goose dressed with cream and herbs and covered with a steaming golden crust... bowls of melons and grapes, boiled quail eggs scattered lavishly on crisp green salad, baskets of hot muffins, toast and scones, flitches of fried smoked bacon... plates of thinly sliced beefsteak, the pink strips littered with fragrant shavings of truffle. Three wedding cakes were brought out, thickly iced and stuffed with fruit.

But what really intrigued Gianni was the one dessert that all of his friends had been baffled by- the cassata- a Sicilian cake, originating from Palermo and Messina, that consisted of sponge cake dipped in liqueur, layered with ricotta cheese and candied peel, and covered with a marzipan shell and icing; candied fruit in the shape of cherries and slices of citrus fruit topped the cake.

Maybe I'll go to Rosedale's, get some really good seafood. Maybe I'll see if there is a recipe in here for shrimp and grits, which Taffy prepared for me whenever I visited Atlanta, knowing it's my favorite. Whenever I asked my mother-in-law for the recipe she would smile and say, "Oh, it's just a little of this and a little of that." Except, no, I wouldn't be able to find stone-ground grits in the city and would have to put the shrimp over rice instead. Maybe I'll make the trout stuffed with bread crumbs, shallots, and lemon slices, or the chicken and dumplings, which are simply biscuits made with cream, cooked on top of a chicken stew. I keep turning the pages of the book, thinking I might make dessert, too. Something comforting. Rice pudding, or a fruit cobbler. The first dessert listed is called "Juneteenth Cake." Juneteenth, I read, is a celebration of blacks' emancipation from slavery. The cake is made from fresh coconuts, both the grated meat and the milk from within. Sounds delicious but laborious.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

All morning Sirine winds the bread dough in and out of itself, spins cabbage leaves, fat and silky, around rice and currants. She puts new ingredients in a salad, a frill of nuts, fresh herbs, dried fruit. Um-Nadia samples her salad, which tastes of ocean and beach grass, and she seems startled. "It's so good," she murmurs. Sirine hums and stirs. She sifts through bags of wild rice. While Victor rushes around, assembling the usual plates of hummus and tabbouleh, she makes a mustard out of crushed grapes, a cake with lashings of cinnamon and pepper.

Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?

Strangely enough, the Japanese base most of their traditional desserts on beans. Called an, this smooth chocolatey-looking paste is made from azuki beans boiled in sugar and water. I encountered it for the first time one afternoon when I helped myself to a traditional Kyoto sweet resembling a triangular ravioli stuffed with fudge. What a shock to find a center made from azuki beans, instead of cocoa beans! Sometimes sweet makers choose chestnuts or white kidney beans to make the an, which they craft into dainty flowers, leaves, and fruits that look just like marzipan. Using special tools and food coloring, they fashion such masterpieces as prickly green-jacketed chestnuts with dark brown centers, winter white camellias with red stamens, and pale pink cherry blossoms with mint-colored leaves to commemorate the flower's arrival in April. The bean fudge also fills and frosts other confections, including pounded glutinous rice taffy called mochi and bite-size cakes, made from flour, water, and eggs that are baked until golden. These moist confections go by the name of namagashi and are always served before the thick whipped green tea at the tea ceremony.