Hannah Brown Quotes

HANNAH: ....English landscape was invented by gardeners imitating foreign painters who were evoking classical authors. The whole thing was brought home in the luggage from the Grand Tour. Here, look -- Capability Brown doing Claude, who was doing Virgil. Arcadia! And here, superimposed by Richard Noakes, untamed nature in the style of Salvator Rosa. It's the Gothic novel expressed in landscape. Everything but vampires.

Remember this, she thought. The way the light caught in his unruly hair, the love in his brown eyes, the chapped lips that had kissed her only an hour ago, in the darkness.

Outside the house, against a sheltered wall to the south, a single stalk of green thrust upwards, with slender rapierlike leaves and one huge scarlet blossom. Kit went down on her knees. “It looks just like the flowers at home,” she marveled. “I didn’t know you had such flowers here.” “It came all the way from Africa, from the Cape of Good Hope,” Hannah told her. “My friend brought the bulb to me, a little brown thing like an onion. I doubted it would grow here, but it just seemed determined to keep on trying and look what has happened.

Hannah, Jesus loves you too much to let you root your identity in what you do for him, rather than who you are to him. He loves you too much to let you wrap yourself in anything other than his love for you—his deep, uncontainable, extravagant love for you.

Dear Mr. Wedgewood, Welcome to the Flying Rose. I hope you have settled to sea comfortably. Your lot may improve in direct proportion to your willingness. I do look forward to more of your fare. Let me lay out my proposal: You will, of a Sunday, cook for me, and me alone, the finest supper. You will neither repeat a dish nor serve foods that are in the slightest degree mundane. In return I will continue to keep you alive and well, and we may discuss an improvement of your quarters after a time. Should you balk in any fashion you will find yourself swimming home, whole or in pieces, depending upon the severity of my disappointment. How does this strike you? In anticipation, Capt. Hannah Mabbot

Hannah Rose Brown was not quite 13 years old when she discovered her family was cursed. THE PUZZLE RING

If the idea of humanity, of which the most conclusive symbol is the common origin of the human species, is no longer valid, then nothing is more plausible than a theory according to which brown, yellow, or black races are descended from some other species of apes than the white race, and that all together are predestined by nature to war against each other until they have disappeared from the face of the earth.

When we encounter someone who holds a viewpoint we don’t agree with, we can begin to view their whole existence through the lens of our disagreement with them. Instead of getting to know them and engaging their ideas, we assume that we already know them because we know where they stand on a certain political or religious question. And the degree to which we disagree with them on this question becomes the degree to which we will disrespect and disregard their humanity. They become our cultural enemy with whom we can’t imagine having anything in common. We can’t imagine that they, like us, are people who love their families, walk their dogs, work hard at their jobs, enjoy a good book, and might just be working toward the common good (even if we disagree about what “good” looks like). By separating ourselves into categories of “us” and “them,” we can justify mocking them, misrepresenting their views, and (in extreme cases) condoning violence against them. But “when we engage in dehumanizing rhetoric or promote dehumanizing images,” writes sociologist Brené Brown, “we diminish our own humanity in the process.”6

What he was was pretty near invisible, except for the bell of his horn, the all-but-closed eyes, the Arabian nose, the brown hair with its halo of white ends, the desperate oralness, the giant reed punched into his face, and hazy Quadberry, loving the wound in a private dignified ecstasy.

They were standing at the top of a mountain, on a wide patch of flat land. Far below lay a vast swath of farmland, fields of green. Great rectangles of brown, newly tilled earth. “California,” Ant said. Elsa had never seen land so beautiful. So fertile. So green. California. The Golden State.

A delicious fragrance wafted upward—roasted pork and crispy bacon and apples glazed in a rich wine sauce, resting on a bed of browned potatoes. Beside it was a bowl of fresh peas, swimming in butter seasoned with tarragon from the garden. And of course there was the baguette Vianne had made yesterday morning.

The philosophy of Hobbes, it is true, contains nothing of modern race doctrines, which not only stir up the mob, but in their totalitarian form outline very clearly the forms of organization through which humanity could carry the prerequisite for all race doctrines, that is, the exclusion in principle of the idea of humanity which constitutes the sole regulating idea of international law. With the assumption that foreign politics is necessarily outside of the human contract, engaged in the perpetual war of all against all, which is the law of the "state of nature," Hobbes affords the best possible theoretical foundation for those naturalistic ideologies which hold nations to be tribes, separated from each other by nature, without any connection whatever, unconscious of the solidarity of mankind and having in common only the instinct for self-preservation which man shares with the animal world. If the idea of humanity, of which the most conclusive symbol is the common origin of the human species, is no longer valid, then nothing is more plausible than a theory according to which brown, yellow, or black races are descended from some other species of apes than the white race, and that all together are predestined by nature to war against each other until they have disappeared from the face of the earth.

The Language of the Third Reich by Victor Klemperer (1947); The Origins of Totalitarianism by Hannah Arendt (1951); The Rebel by Albert Camus (1951); The Captive Mind by Czesław Miłosz (1953); “The Power of the Powerless” by Václav Havel (1978); “How to Be a Conservative-Liberal-Socialist” by Leszek Kołakowski (1978); The Uses of Adversity by Timothy Garton Ash (1989); The Burden of Responsibility by Tony Judt (1998); Ordinary Men by Christopher Browning (1992); and Nothing Is True and Everything Is Possible by Peter Pomerantsev (2014).

Some of the political and historical texts that inform the arguments made here are “Politics and the English Language” by George Orwell (1946); The Language of the Third Reich by Victor Klemperer (1947); The Origins of Totalitarianism by Hannah Arendt (1951); The Rebel by Albert Camus (1951); The Captive Mind by Czesław Miłosz (1953); “The Power of the Powerless” by Václav Havel (1978); “How to Be a Conservative-Liberal-Socialist” by Leszek Kołakowski (1978); The Uses of Adversity by Timothy Garton Ash (1989); The Burden of Responsibility by Tony Judt (1998); Ordinary Men by Christopher Browning (1992); and Nothing Is True and Everything Is Possible by Peter Pomerantsev (2014).

Some of the political and historical texts that inform the arguments made here are “Politics and the English Language” by George Orwell (1946); The Language of the Third Reich by Victor Klemperer (1947); The Origins of Totalitarianism by Hannah Arendt (1951); The Rebel by Albert Camus (1951); The Captive Mind by Czesław Miłosz (1953); “The Power of the Powerless” by Václav Havel (1978); “How to Be a Conservative-Liberal-Socialist” by Leszek Kołakowski (1978); The Uses of Adversity by Timothy Garton Ash (1989); The Burden of Responsibility by Tony Judt (1998); Ordinary Men by Christopher Browning (1992); and Nothing Is True and Everything Is Possible by Peter Pomerantsev (2014). Christians

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.   (These cookies have been Andrea’s favorites since high school.)   Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.

DOLL FACE COOKIES Preheat oven to 375 degrees F., rack in the middle position. (THESE COOKIES HAVE NO EGGS) ½ cup melted butter (1 stick) 1 cup brown sugar, tightly packed ½ cup molasses*** 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon lemon juice ½ cup milk 2½ cups flour (no need to sift) 1 cup (approximately) golden raisins, regular raisins, or currants to decorate Melt butter in a large microwave bowl. When the butter has cooled to room temperature, stir in the brown sugar and molasses. Add the soda, salt, and cinnamon and mix it all up. Mix in the teaspoon of lemon juice. Add half the flour to your bowl and mix it up. Slowly pour in the milk, a little at a time, and mix as you go. Add the rest of the flour and stir until it’s thoroughly incorporated. Drop the dough by rounded teaspoon onto UNGREASED cookie sheets, 12 to a standard-size sheet. Put three raisins on top of each cookie, two for the eyes and one for the mouth. Bake for 10 to 12 minutes at 375 degrees F. Let the cookies cool on the sheet for 2 minutes and then transfer them to a wire rack to cool completely. Yield: 4 to 5 dozen, depending on cookie size. Immelda Giese,

Fyodor Dostoevsky’s The Brothers Karamazov and Milan Kundera’s The Unbearable Lightness of Being might suit our moment. Sinclair Lewis’s novel It Can’t Happen Here is perhaps not a great work of art; Philip Roth’s The Plot Against America is better. One novel known by millions of young Americans that offers an account of tyranny and resistance is J. K. Rowling’s Harry Potter and the Deathly Hallows. If you or your friends or your children did not read it that way the first time, then it bears reading again. Some of the political and historical texts that inform the arguments made here are “Politics and the English Language” by George Orwell (1946); The Language of the Third Reich by Victor Klemperer (1947); The Origins of Totalitarianism by Hannah Arendt (1951); The Rebel by Albert Camus (1951); The Captive Mind by Czesław Miłosz (1953); “The Power of the Powerless” by Václav Havel (1978); “How to Be a Conservative-Liberal-Socialist” by Leszek Kołakowski (1978); The Uses of Adversity by Timothy Garton Ash (1989); The Burden of Responsibility by Tony Judt (1998); Ordinary Men by Christopher Browning (1992); and Nothing Is True and Everything Is Possible by Peter Pomerantsev (2014). Christians

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

What to read? Any good novel enlivens our ability to think about ambiguous situations and judge the intentions of others. Fyodor Dostoevsky’s The Brothers Karamazov and Milan Kundera’s The Unbearable Lightness of Being might suit our moment. Sinclair Lewis’s novel It Can’t Happen Here is perhaps not a great work of art; Philip Roth’s The Plot Against America is better. One novel known by millions of young Americans that offers an account of tyranny and resistance is J. K. Rowling’s Harry Potter and the Deathly Hallows. If you or your friends or your children did not read it that way the first time, then it bears reading again. Some of the political and historical texts that inform the arguments made here are “Politics and the English Language” by George Orwell (1946); The Language of the Third Reich by Victor Klemperer (1947); The Origins of Totalitarianism by Hannah Arendt (1951); The Rebel by Albert Camus (1951); The Captive Mind by Czesław Miłosz (1953); “The Power of the Powerless” by Václav Havel (1978); “How to Be a Conservative-Liberal-Socialist” by Leszek Kołakowski (1978); The Uses of Adversity by Timothy Garton Ash (1989); The Burden of Responsibility by Tony Judt (1998); Ordinary Men by Christopher Browning (1992); and Nothing Is True and Everything Is Possible by Peter Pomerantsev (2014).

Recipe for a Perfect Wife, the Novel INGREDIENTS 3 cups editors extraordinaire: Maya Ziv, Lara Hinchberger, Helen Smith 2 cups agent-I-couldn’t-do-this-without: Carolyn Forde (and the Transatlantic Literary Agency) 1½ cup highly skilled publishing teams: Dutton US, Penguin Random House Canada (Viking) 1 cup PR and marketing wizards: Kathleen Carter (Kathleen Carter Communications), Ruta Liormonas, Elina Vaysbeyn, Maria Whelan, Claire Zaya 1 cup women of writing coven: Marissa Stapley, Jennifer Robson, Kate Hilton, Chantel Guertin, Kerry Clare, Liz Renzetti ½ cup author-friends-who-keep-me-sane: Mary Kubica, Taylor Jenkins Reid, Amy E. Reichert, Colleen Oakley, Rachel Goodman, Hannah Mary McKinnon, Rosey Lim ½ cup friends-with-talents-I-do-not-have: Dr. Kendra Newell, Claire Tansey ¼ cup original creators of the Karma Brown Fan Club: my family and friends, including my late grandmother Miriam Christie, who inspired Miriam Claussen; my mom, who is a spectacular cook and mother; and my dad, for being the wonderful feminist he is 1 tablespoon of the inner circle: Adam and Addison, the loves of my life ½ tablespoon book bloggers, bookstagrammers, authors, and readers: including Andrea Katz, Jenny O’Regan, Pamela Klinger-Horn, Melissa Amster, Susan Peterson, Kristy Barrett, Lisa Steinke, Liz Fenton 1 teaspoon vintage cookbooks: particularly the Purity Cookbook, for the spark of inspiration 1 teaspoon loyal Labradoodle: Fred Licorice Brown, furry writing companion Dash of Google: so I could visit the 1950s without a time machine METHOD: Combine all ingredients into a Scrivener file, making sure to hit Save after each addition.

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

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

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.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

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

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

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

Mystery Cookies Preheat oven to 350 degrees F., with rack in middle position. ½ cup melted butter (1 stick) 3½ cups white sugar 2 beaten eggs (just whip them up with a fork) 1 can condensed tomato soup (the regular plain kind, not “Cream Of Tomato” or “Tomato with Basil” or anything else fancy—I use Campbell’s) 2 teaspoons cinnamon 2 teaspoons nutmeg (if you grind your own, use 1 teaspoon instead of 2) 2 teaspoons baking soda 2 teaspoons salt 2 cups raisins (either golden or regular) 2 cups chopped walnuts (measure after you chop them) 4½ cups flour (no need to sift) Microwave the butter in your mixing bowl to melt it. Add the sugar, let it cool a bit, and mix in the beaten eggs. Open a can of condensed tomato soup, add that to your mixing bowl, and then mix it all up. Stir in the cinnamon, nutmeg, baking soda, and salt. Then add the raisins and the walnuts, and stir. Measure the flour and add it in one-cup increments, mixing after each addition.   Let the dough sit for ten minutes or so. Drop the dough by teaspoons onto a greased or Pammed cookie sheet, 12 to a standard sheet. (If the dough is too sticky to scoop, you can chill it for a few minutes, or dip your teaspoon into a glass of cold water.)   Bake at 350 degrees F. for 10 to 12 minutes or until the cookies are golden brown on top. Let them sit on the cookie sheet for a minute or two (no longer or they’ll stick) , and then transfer them to a wire rack for complete cooling.   A batch of Mystery Cookies yields about 10 dozen. (I know that’s a lot, but they’ll be gone before you know it.) They’re soft and chewy and a real favorite.

said. Karen inhaled deeply and blew until there was no more air in her lungs and smoke filled the room but there wasn’t a single candle still burning. “Never underestimate the power of a strong woman,” she said breathlessly. “Amen,” Hannah murmured. Kim motioned toward the bar. “Momma’s choice tonight. Mexican buffet, which comes before cake.” “Not for me. I’m having a slice of that cake right now. It’s my birthday and I want dessert first. Momma always let me do that on my birthday when I was a little girl,” Karen said. “Yes, I did, and if you want your cake first tonight, then have at it,” Hannah agreed. “Well, I’m getting into those tacos,” Edith said. “Y’all have to try my watermelon salsa. I hadn’t made it in years, but it turned out pretty good considering that the watermelon wasn’t as good as I like it to be.” “What’s in it?” Sue asked.

One glance at the description that was written in smaller type near the bottom of the sign and Hannah’s mouth started to water. The candy bars were impaled on sticks, chilled thoroughly, dipped into a sweet batter that was a cousin to the one used for funnel cakes, and then deep-fried to a golden brown. The booth was called Sinful Pleasures, and that was entirely appropriate. There should have been a warning sign that read, NO REDEEMING NUTRITIONAL MERIT WHATSOEVER,

Hannah asked. “Six cans or three quarts of canned tomatoes, two onions the size of a tennis ball, sixteen ounces of jalapeno peppers or one pint if you’ve canned them yourself, a tablespoon and a half of garlic powder, a teaspoon and a half of both black pepper and salt, and some cilantro chopped fine if you want. Makes a gallon,” Sue said. “I found

Anesthesiologist,” I tell him. “Sì.” He smiles at me. It’s a goofy, toothy grin. His nose is large and his ears stick out, but I like how his thick black hair gets in his eyes when he tilts his head to bite into the pear. He runs a hand through it to push it back, but it doesn’t help. There is a snap as he bites through the pear’s skin, into the flesh, peeling it with his teeth. I watch his throat work as he eats. A bit of juice disappears beneath the collar of his shirt. His mother huffs, pretending exasperation, and gets him a napkin. This is Paul and Hannah’s apartment—Donato and his parents live one building over—but I can tell by how he stretches across the living room couch, how his mother directs my brother-in-law in the kitchen, that they might as well live here too. “Marie’s teaching me how to make a proper cacio e pepe,” Paul calls to me from the stove. The pot of boiling water is making the room muggy. Marie goes to prop open the front door. “You have not seen Hannah since her mamma’s funeral?” Donato asks, watching me from the couch. He has very light brown eyes, fringed with thick lashes and full, almost feminine lips that are slick and shiny from the pear juice. I can feel him assessing me. Taking in the box-dye job, the blunt haircut I managed to fit in between visits to the nursing home and my red-eye flight. It’s shorter than I wanted and feels uneven. It looks exactly the same, Guy assured me before dropping me off at the airport. “Over a year now,” I say, trying not to fidget. He raises an eyebrow, still enjoying that pear. I refuse to feel guilty. Paul had left for Italy soon after the funeral, taking Hannah with him. And I had my mother to think of, her grief was insurmountable. It affected everything. She did not want to go outside, she did not want to eat.

GERMAN CHOCOLATE CAKE COOKIES Do not preheat oven yet—make cookie dough first COOKIE DOUGH: 1 cup butter (2 sticks) 1 cup milk chocolate chips 2 cups white (granulated) sugar 2 eggs ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla 3 cups flour (no need to sift) FROSTING: ½ cup firmly packed brown sugar ¾ cup tightly packed coconut ½ cup chopped pecans ¼ cup chilled butter (½ stick) 2 egg yolks, beaten In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it’s fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover the dough and set it aside while you make the frosting. Combine the sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Separate the yolks, place them in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorporated. (If you don’t have a food processor, you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position. Chill the frosting while the oven’s preheating. It’ll make it easier to work with. This will be especially true if you’ve made the frosting by hand and haven’t chopped the coconut into shorter shreds. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board’s around, use the bowl of a small spoon.) Pat the frosting into ½-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees F. for 10 to 12 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. Yield: 5 to 6 dozen, depending on cookie size. Chapter Fifteen By the end of the day, Hannah’s feet were aching.

DESPERATION COOKIES Preheat oven to 350 degrees F., rack in the middle position. 2 cups melted butter (4 sticks, one pound) 3 cups white sugar 1½ cups brown sugar 4 teaspoons vanilla 4 teaspoons baking soda 2 teaspoons salt 4 beaten eggs 5 cups flour (no need to sift) 3 cups chips*** 4 cups chopped nuts**** Melt the butter. (Nuke it for 3 minutes on high in a microwave-safe container, or in a pan on the stove.) Mix in the white sugar and the brown sugar. Add the vanilla, baking soda, salt, and mix. Add the eggs and stir it all up. Then add half the flour, the chips, and the chopped nuts. Stir well to incorporate. Then add the rest of the flour and mix thoroughly. Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 10 to 12 minutes or until nicely browned. Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling. Yield: Approximately 10 dozen.

STRAWBERRY CUSTARD SQUARES Preheat oven to 375 degrees F., rack in the middle position. 1 cup flour (no need to sift) ½ teaspoon salt ½ cup chilled butter (1 stick, ¼ pound) 2 Tablespoons whipping cream (1/8 cup) ½ cup flour (not a misprint—you’ll use 1½ cups in this part of the recipe) ½ cup white (granulated) sugar 3 cups sliced strawberries*** TOPPING: ½ cup white (granulated) sugar 1 Tablespoon flour 2 eggs, beaten (just whip them up in a glass with a fork) 1 cup whipping cream 1 teaspoon vanilla extract (or strawberry if you have it) Spray a 13-inch by 9-inch cake pan with nonstick cooking spray. In a small bowl, combine flour and salt. Cut in the half cup of butter until the resulting mixture looks like coarse sand. (You can do this in the food processor with a steel blade if you like.) Stir in the cream and pat the dough into the bottom of your cake pan. Combine the ½ cup flour and the sugar. Sprinkle it over the crust in the pan and put the sliced strawberries (or other fruit) on top. Topping: Mix the sugar and flour. Stir in the eggs, cream, and vanilla (or other extract). Pour the mixture over the top of the fruit in the pan. Bake at 375 degrees F. for 40 to 45 minutes, or until the top is lightly browned. Cool on a rack, and then refrigerate. Serve warm or chilled, with sweetened whipped cream or ice cream for a topping. Yield: 10 to 12 dessert squares. Chapter Eighteen “Hello, you’ve reached the Rhodes Dental Clinic.

Forty-five minutes later, Troy and Hannah returned with a speeding ticket, a pan of fresh salmon, one black truffle, three tins of caviar, a covered box of mushrooms, and twelve filet mignons that had originally been intended to be served with a spicy Gorgonzola sauce of shiitake mushrooms and chipotle chilies. That sauce now coated a good portion of the highway. "Start slicing the beef," ordered Carmen, "and make it paper thin. We're going to wrap it around the green onions we already have here, and God help me, we're going to make it stretch." The salmon was quickly thrown into the Aga to bake, then drizzled with a vanilla-infused vegetable oil and sprinkled with roe. "We're going to run out of plates," said Oliver. "Good thing I saw more potatoes in the pantry," said Carmen. "We'll make smaller galettes, and use them as though they were plates." "What do you want me to do with the mushrooms?" Troy was rubbing each mushroom with a clean soft cloth, as Oliver had instructed him. "Get them started in a pan with a little olive oil, and we'll brown them with some of our fresh garlic and the thyme from Gus's garden," said Carmen. "We'll finish them with a few drops of sherry. Hannah!" Hannah waited for her marching orders. "Find those oranges I saw you pigging out on earlier, and bring them to the stovetop." "And then what?" said Hannah. "Then it's time for you to cook," said Carmen. "You're going to create a syrup from red wine, a little zest, cinnamon, and sugar, and let it simmer for a half hour. We'll cool it in an ice bath and drench the oranges.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes.

Ant’s eyes rounded. He knew the candy bar cost five cents. A fortune. “Chocolate!” He peeled back the wrapper slowly, revealing a sharp brown corner, which he bit off in a mouselike nibble. Savoring.

THREE CHEESE BACON BALL (This is a no-bake recipe.) Ingredients: 2 and ½ cups crumbled bacon (I used Hormel Real Crumbled Bacon) 8 ounces brick cream cheese, softened (I used Philadelphia in the silver package) ¾ cup crumbled blue cheese 8 ounces finely shredded sharp white cheddar cheese 1 teaspoon brown sugar 3 drops hot sauce (I used Slap Ya Mama)

Eva stared at him blankly. Connall had reached adulthood over thirty years ago? That would make him . . . fifty-five or sixty, depending on what the father considered adulthood and what “over thirty years ago” meant. Nay, that was impossible. There was no way that her Connall was fifty-five or sixty years old, Eva told herself, as an image of his handsome young face came to mind. Dark hair, deep brown eyes, healthy young skin. Nay, Connall had not reached adulthood thirty years ago . . . Perhaps his father had, but Connall would barely have been born.

He perched on the end of the bed like some elegant dark bird. A very beautiful bird, she decided. His looks were similar to the laird’s, their kinship plain to see, but his beauty was far more refined. The color of his eyes was more golden than brown, a little too similar to those of some beast of the forest. He suddenly smiled at her and she tensed. “I saw ye,” she said. “Ye came from out of the hills, from behind me.” “Aye, just as those bastards readied themselves to attack,” replied Jankyn. Images crowded her mind so quickly they made her head ache. “Those men who were chasing me?” “And willnae chase ye again. Their thieving, murdering days are at an end.” She

The laird was tall, quite possibly a foot or more taller than she was. He was lean yet she was certain there was an impressive strength beneath his slim elegant appearance. She had seen a hint of it in the way he moved as he had fetched the wine. His hair was a deep black and hung in soft waves several inches past his broad shoulders. His skin was a lot paler than she would have expected in a man with such dark hair. Not a wan, sickly pale, either, but a rich, lovely creamy tone that many a woman would envy. The lines of his face were cleanly cut, elegant perfection from his long, straight nose and high cheekbones to the firm jaw. There was a slight fullness to his lips that she found far too attractive. His eyes were strangely beautiful. Set beneath faintly arched brows, rimmed with enviable long lashes, they were a pale golden brown. He was, without doubt, one of the most beautiful men she had ever seen. Feeling

You look different.” He said nothing, knowing that his face would appear leaner to her, his eyes perhaps taking on more of a yellow tinge in the brown depths. “You are very pale, but . . .” She was obviously trying to puzzle it out, but didn’t understand and was growing frightened and confused. “Aye, nae doubt I am pale. I lost a fair amount o’ blood,” Connall said, wishing he could ease this for her. “Aye.” She nodded slowly and tried to smile, but was having difficulty with it and he knew she could see the hunger in him. “You need food and rest to rebuild it.” “I need blood.” Eva stared at him silently, then her eyes moved back to his wound as if drawn there by some unseen force. He could tell by her expression that it was continuing to heal, growing smaller by the moment. “You heal much more quickly than we do,” she said finally. Her voice was bleak and Connall winced at the knowledge in it. We. She had finally admitted to what was staring her in the face; the supposed reaction to the sun, the rumors, his wound healing so quickly . . . The fact that Aileen aged had probably confused her, but she was seeing it now. You heal more quickly than we. We. He was not one of her kind, at least not wholly. He was different. Connall always had been, and should be used to it by now, but somehow it hurt hearing Eva say it. Her face was expressionless when she turned it back to him to ask, “Are you soulless?” Connall knew that she was making a decision in her mind, one vital to their future. He had feared this moment, but felt hope in the fact that she hadn’t simply turned away in horror. “Nay. I’m no a dead, soulless creature as the rumors proclaim,” he answered solemnly. “I’m jest different.” “But

Germans fell silent, watching her, moving sideways to let her pass. Isabelle heard one of them say “mannish” and another “widow.” Anouk seemed not to notice them at all. At the counter she stopped and took a long drag on her cigarette. The smoke blurred her face, and for a moment, only her cherry-red lips were noticeable. She reached down for her handbag and withdrew a small brown book. The author’s name—Baudelaire—was etched into the leather, and although the surface was so scratched and worn and discolored the title was impossible to read, Isabelle knew the volume. Les Fleurs du mal. The Flowers of Evil. It was the book they used to signal a meeting. “I am looking for something else by this author,” Anouk said, exhaling smoke. “I am sorry, Madame. I have no more Baudelaire. Some Verlaine, perhaps? Or Rimbaud?” “Nothing then.” Anouk turned and left the bookshop. It wasn’t until the bell tinkled that her spell broke and the soldiers began speaking again. When no one was looking, Isabelle palmed the small volume of poetry. Inside of it was a message for her to deliver, along with the time it was to be delivered. The place was as usual: the bench in front of the Comédie Française

Caine, Philip D. Aircraft Down! Evading Capture in WWII Europe. Virginia: Potomac Books, 1997. Champlain, Héléne de. The Secret War of Helene De Champlain. Great Britain: Redwood Burn, Ltd., 1980. Chevrillon, Claire. Code Name Christiane Clouet: A Woman in the French Resistance. Texas: Texas A&M University Press, 1995. Coleman, Fred. The Marcel Network: How One French Couple Saved 527 from the Holocaust. Virginia: Potomac Books, 2013. Eisner, Peter. The Freedom Line: The Brave Men and Women Who Rescued Allied Airmen from the Nazis During World War II. New York: HarperCollins, 2004. Fitzsimons, Peter. Nancy Wake: A Biography of Our Greatest War Heroine. New York: HarperCollins, 2001. Foot, M.R.D., and J.M. Langley. MI9: Escape and Evasion, 1939–1945. Boston: Little Brown, 1979. Humbert, Agnés. Résistance: A Woman’s Journal of Struggle and Defiance in Occupied France. New York: Bloomsbury USA, 2004. Jackson, Julian. France: The Dark Years, 1940–1944. New York: Oxford University Press, 2001. Litoff, Judy Barrett. An American Heroine in the French Resistance. The Diary and Memoir of Virginia d’Albert-Lake. New York: Fordham University Press, 2006. Long, Helen. Safe Houses Are Dangerous. London: William Kimber, 1985. Moorehead, Caroline. A Train in Winter: An Extraordinary Story of Women, Friendship, and Resistance in Occupied France. New York: HarperCollins, 2011. Neave, Airey. Little Cyclone. London: Coronet Books, 1954.

We can’t be lone rangers. You need to be fed, Hannah—not just in the sacred journey group or in your private devotions. You need other believers around you, worshiping with you and encouraging you. The very thing you’ve been avoiding is exactly what you need. Even if it’s a struggle—even if it makes you feel lost and uncomfortable.

All through life people say we should know ourselves, trust our guts, and listen to our hearts, as if there's some all-knowing self inside us that's completely ours alone. But how are we supposed to learn who that self really is?

Hannah showed me what on the order had been completed, and I rushed to begin the four baker's dozens of our good-morning muffins. They were a big hit with the health-crazed folks on the island. The muffins were packed with grated carrots, chopped apples, raisins soaked in vanilla, coconut, and pecans.

Hannah smiled at me as she tucked her stick-straight blonde hair behind an ear. She was beautiful in a down to earth sort of way. While she had fashion sense, I had none. “Wow. I can’t believe that Ethan agreed to be your guinea pig. I mean, being single is like his trademark.” She leaned back and twirled her mousy brown hair around her finger.

Caine, Philip D. Aircraft Down! Evading Capture in WWII Europe. Virginia: Potomac Books, 1997. Champlain, Héléne de. The Secret War of Helene De Champlain. Great Britain: Redwood Burn, Ltd., 1980. Chevrillon, Claire. Code Name Christiane Clouet: A Woman in the French Resistance. Texas: Texas A&M University Press, 1995. Coleman, Fred. The Marcel Network: How One French Couple Saved 527 from the Holocaust. Virginia: Potomac Books, 2013. Eisner, Peter. The Freedom Line: The Brave Men and Women Who Rescued Allied Airmen from the Nazis During World War II. New York: HarperCollins, 2004. Fitzsimons, Peter. Nancy Wake: A Biography of Our Greatest War Heroine. New York: HarperCollins, 2001. Foot, M.R.D., and J.M. Langley. MI9: Escape and Evasion, 1939–1945. Boston: Little Brown, 1979. Humbert, Agnés. Résistance: A Woman’s Journal of Struggle and Defiance in Occupied France. New York: Bloomsbury USA, 2004. Jackson, Julian. France: The Dark Years, 1940–1944. New York: Oxford University Press, 2001. Litoff, Judy Barrett. An American Heroine in the French Resistance. The Diary and Memoir of Virginia d’Albert-Lake. New York: Fordham University Press, 2006. Long, Helen. Safe Houses Are Dangerous. London: William Kimber, 1985. Moorehead, Caroline. A Train in Winter: An Extraordinary Story of Women, Friendship, and Resistance in Occupied France. New York: HarperCollins, 2011. Neave, Airey. Little Cyclone. London: Coronet Books, 1954. Ideas for Book Groups Dear Readers, I truly believe in book groups.

Fitzsimons, Peter. Nancy Wake: A Biography of Our Greatest War Heroine. New York: HarperCollins, 2001. Foot, M.R.D., and J.M. Langley. MI9: Escape and Evasion, 1939–1945. Boston: Little Brown, 1979. Humbert, Agnés. Résistance: A Woman’s Journal of Struggle and Defiance in Occupied France. New York: Bloomsbury USA, 2004. Jackson, Julian. France: The Dark Years, 1940–1944. New York: Oxford University Press, 2001. Litoff, Judy Barrett. An American Heroine in the French Resistance. The Diary and Memoir of Virginia d’Albert-Lake. New York: Fordham University Press, 2006. Long, Helen. Safe Houses Are Dangerous. London: William Kimber, 1985. Moorehead, Caroline. A Train in Winter: An Extraordinary Story of Women, Friendship, and Resistance in Occupied France. New York: HarperCollins, 2011. Neave, Airey. Little Cyclone. London: Coronet Books, 1954.

Madame Egloff, who stood, hands held out in front of her, expressing her admiration. ‘Please make the alterations, Madame, and have the gowns sent round to Brown’s Hotel by the weekend.’ Half an hour later, when they left Madame Egloff’s salon, Sophie had been dressed and pinned into each of the garments Matty had chosen, and promises had been made to deliver the clothes to the hotel by Saturday morning at the latest. * Monday morning saw them at Paddington Station being conducted to a private compartment on the train. Sophie had never travelled in such style before, being more used to the uncomfortable rowdiness of a third-class carriage, but Matty had insisted. ‘I always travel this way,’ she said. ‘The journey is quite tiring enough without being crammed in next to crying children and shrill women.’ Having directed the porter to place their luggage in the guard’s van, Matty had settled herself into their compartment with a copy of the new Murray’s Magazine, which she had bought from a news-stand at the station. Beside her on the seat was a hamper, provided by Brown’s, with the food and drink they would need for the journey. As the train drew out of the station and started its long journey west, Sophie felt keyed up with anxious anticipation and was grateful for the comforting presence of Hannah, ensconced on the other side of the compartment. Dressed in her new plaid travelling dress, with a matching hat perched on her head, Sophie knew she was a different person from the one who had sat at her dying mother’s bedside, holding her hand. No longer a young girl on the brink of adulthood... but who? There had been too much change in her life in the past weeks that she still had to come to terms with. Who am I? she wondered. I don’t feel like me! She looked across at Hannah, so familiar, so safe, huddled in a corner, her eyes shut as she dozed, and Sophie felt a wave of affection flood through her. Dear Hannah, she thought, I’m so glad you came too. When they had left Madame Egloff, Matty had taken Sophie for afternoon tea at Brown’s. Looking round the famous tea room, with its panelled walls, its alcoved fireplace and its windows giving onto Albemarle Street, Sophie

How much easier would all the difficult periods and circumstances of my life have been if I had walked into them with the simplicity of knowing that Jesus had me?

Talking about trauma matters. Talking about trauma heals.

I am enough. I am loved. No more, no less. That’s all that matters.

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

My type has brown hair and glasses and a crooked smile and a dorky sense of humor and can cook the best tuna melt I've ever tasted.

One of the best ways to disappear in plain sight was to dress like a wren, brown, brown, and more brown.

One of the best ways to disappear in plain sight was to dress like a wren - brown, brown, and more brown.

There are daysI don't want modern lighting, I crave the smell of brown old books, I crave for scenery that speak more contemporary, sometimes I shut my room, light a candle, play Mozart and read James Joyce one of the hardest books I ever tasted. There are days I want to make love, to listen to the dialogue of hearts, the whispers of love, the craziness of loving, there are days I pump whiskey in my well, discharge everything that kills, the poison in my gutter..... above all I pray to…

He was a great bloke whose parents were employed at either end of the lifecycle – his mother a midwife, his father an undertaker – which Brown always said equipped him well for the brief interlude in between.

Where were the women who made big dreams come true, but who were also moms and nurturers? The fact that I didn’t see them in my own world made me wonder if thinking big wasn’t something I should do.

Body image haunts so many of us. I am learning to love the feeling I get when I know I’m healthy, and being grateful for that, and being comfortable in the body I have. I’m proud of my athleticism.

Because of the image I projected, I was expected to do good. When I messed up, I never heard, “It’s okay, we all make mistakes.” It was, “Hannah! You know better!” At least, that’s how I heard it—no matter what they said.

The more time I’ve spent thinking and reading about it, the more I’ve come to discover that lots of people dream of a purpose in life that doesn’t fit into a certain box. And I think we need to start talking about that. A passion or a purpose can be so much more abstract and different than we think. Feeling a call to some purpose doesn’t necessarily mean that you’re going to be a preacher. It doesn’t mean you’re going to be a teacher or a doctor or a lawyer or a banker.

Can you read them? Mrs Walter Clark, 2155 West Adams Street, Los Angeles, Cal.; Miss E. Bowerman, Thorncliff, St Leonards-on-Sea, England; Mrs Lucien P. Smith, Huntington, W. Va.; Mrs Martin Rothschild, 753 West End Avenue, New York; Mrs Tyrell Cavendish, Driftwood, Monmouth; Mrs Edgar J. Mayer [Meyer], 158 West Eighty-Sixth Street, New York; Mrs Walter Douglas, Deepshaven, Mass.; Mrs J. J. Brown, Denver.

Miss Dandridge?” She turned to find the lieutenant standing at the back door. “I wonder if you might have a few minutes to walk outside with me. It’s real nice outside—a little chilly, but the stars are out.” He grinned. “I know it might not be in keeping with proper etiquette, but I’d like to talk to you for a few minutes.” Hannah smiled. “At times the rules of proper society get only a head nod on the frontier. I think we can make an exception. Let me grab a wrap.” She dried her hands but didn’t pull off her apron. Instead, she went to where the lieutenant stood and motioned behind him. “My shawl is just there, if you’ll allow me to get it.” “Here, let me.” He took hold of the brown wool shawl and helped Hannah to adjust it around her shoulders. “There.” “Thank you, Lieutenant.” She allowed him to open the back door and escort her outside.

Beef & Butternut Squash Stew 6 Servings   Ingredients: 2 tablespoons olive or vegetable oil 1 pound beef stew meat, cut into 1-inch cubes 1/4 cup of flour 3 carrots, chopped 1 onion, coarsely chopped 2 cloves garlic, minced 4 cups beef stock 1 (14.5-ounce) can whole tomatoes, crushed with your hands or a potato masher 1 tablespoon Worcestershire sauce (optional) 2 bay leaves 1 teaspoon dried thyme 1 small butternut squash, peeled and cut into 1-inch cubes 1 cup frozen or canned peas 1 teaspoon salt and, plus extra 1/2 teaspoon pepper, plus extra   Directions: 1. Preheat oven to 325 degrees F. 2. Heat oil over medium-high heat in a Dutch oven, or large skillet. While the oil is heating, blot the beef cubes with a paper towel to remove the moisture (this will allow them to get nice and brown in the pan). Next, season the beef cubes with 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the seasoned beef cubes with the flour, and then brown the beef in the hot oil. 3. Remove the browned beef from the pot with a slotted spoon, and set aside on a plate. In the same pot, cook the carrots, onion and garlic over medium heat until they have a little color (about 10 minutes,) 4. If you used a Dutch oven to brown the meat and vegetables, go ahead and return the beef to the Dutch oven and toss with the vegetables. If you browned the meat and vegetables skillet, transfer everything to an oven-proof pot or casserole dish. 5. Add the beef stock, crushed tomatoes, Worcestershire sauce, bay leaves and thyme to the pot. Cover tightly and put into the oven for 90 minutes. 6. Remove from the oven and add the butternut squash. You will want the meat and vegetables to be submerged in liquid, so add a little more water or stock to the pot if needed. Give everything a stir, and cover, this time leaving the lid slightly ajar so that the steam can escape. Return to the oven for another 60 minutes, or until beef and squash are tender. 7. Remove from the oven and stir the peas into the hot stew. Allow the stew to cool for about 15 minutes before serving. Add salt and pepper, to taste.

LAZY POTATO PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce***

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce*** Hannah’s 1st Note: Great-Grandma

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy.

How grateful I am to be reunited with Hannah, Meg, Mara, and Charissa, my friends in Sharon Garlough Brown’s Sensible Shoes series. Having already journeyed with them through seasons of growth and change, I was eager to see what this third novel, Barefoot, would reveal. And what a tender story ensued as these women faced both serendipitous joy and heart-wrenching sorrow.

Vern was a large man, broad shouldered and big bellied, with a double chin, bushy eyebrows, and thinning brown hair slicked flat in one piece with mousse across his beach-ball head. Hannah imagined that if one were able to get a fingernail delicately under an edge of the stiffened hair, it would lift off the top of his head like the lid on a tin of ship’s biscuits.

Nobody steals the puck from me on a turnover. As strange as it sounds, this sort of turn over, I’ve learned, has nothing to do with the golden-brown pastries from Hannah’s Bakery. A turnover in hockey is when you lose the puck to the other team or rather when a red shirt manages to steal it right off your stick while you keep skating, looking like a fool.

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.

Me too,” Hannah said.

In 1992, a forty-six-year-old woman whom I’ll call Hannah underwent a neurological examination at a hospital in Vienna, Austria. The neurologist, Georg Goldenberg, began by asking Hannah to describe his own face. It was an odd question, but Hannah complied. The doctor had short hair and was clean shaven, she said; he wasn’t wearing glasses, and he looked like he had a bit of a tan. Goldenberg next asked Hannah about an object in front of her. It was a notebook, she answered, like the kind schoolchildren use, with a brown cover and some writing in Latin script that she couldn’t quite make out. And where exactly was the book located, the doctor asked her. He was holding it up in his left hand, Hannah replied, at just about eye level. The trouble was this: Goldenberg’s face was concealed behind a screen, the object in front of his patient was a comb, and before asking about its location, he’d hidden it beneath the table in front of him. Hannah was blind. One month earlier, she had suffered a stroke that destroyed virtually her entire visual cortex and left her all but unable to move, owing to loss of muscle coordination and chronic, epilepsy-like contractions, especially on the left side of her body. All that was bad enough. But Hannah was also left with a rarer and stranger problem: she didn’t know that she was blind.

Hollow Tree, I am here to ask for your help.

Gran, seriously, you are one scary old bird. Er, firebird. Not old bird, if you please.

Hannah's mouth falls open. She looks across to where my resting body lies, then back at me. Her eyes never meet mine. She thinks I'm dead.

I thought you said silver foxes were, like, a good-looking old bloke? They're rare. Not endangered. Yet. Blokes or foxes?

What is it about phone calls in the middle of the night that always make people nervous?

As they banked left, Frankie saw Vietnam through the open doorway: The flat green swath of jungle, a brown ribbon of water, dotted with boats. White sand beaches bordered the turquoise waters of the South China Sea. Verdant mountains in the distance reached up into the blue cloud-strewn sky.

She wasn't ready to lose him. She grabbed for him. A piece of his cuff ripped away in her grasp. She stared down at it: a strip of brown - and - white - checkered cotton lay in her palm. A strip of fabric like the others tied to her tree branches. Remembrances for lost and missing loved ones.