Homemade Cake Quotes

I miss you, Eleanor. I want to be with you all the time. You’re the smartest girl I’ve ever met, and the funniest, and everything you do surprises me. And I wish I could say that those are the reasons I like you, because that would make me sound like a really evolved human being …‘But I think it’s got as much to do with your hair being red and your hands being soft … and the fact that you smell like homemade birthday cake

It was a well-known fact that there were no calories in homemade cakes.

I bring homemade cakes to my meetings with the division heads and they all adore me. I’m described as “worth my weight in gold.” Joshua brings bad news to his divisional meetings and his weight is measured in other substances.

You can ask me why I need you, but I don’t know. I just know that I do … I miss you, Eleanor. I want to be with you all the time. You’re the smartest girl I’ve ever met, and the funniest, and everything you do surprises me. And I wish I could say that those are the reasons I like you, because that would make me sound like a really evolved human being … But I think it’s got as much to do with your hair being red and your hands being soft … and the fact that you smell like homemade birthday cake.

Some people when they see cheese, chocolate or cake they don't think of calories.

Britain might be in the grip of rationing, but buying the materials for a homemade bomb was a piece of cake. (In fact, obtaining the ingredients for a decent cake would have been rather harder.)

Naturally, Cinder got some on her gown—a smear of yellow frosting on the enormous skirt. She was mortified until Iko adjusted the skirt so the folds would hide it. “It was inevitable,” Iko said with a wink. “It’s part of your charm.” Cinder started to laugh, but was startled into silence by a sudden hiccup in her chest. She looked around, at the smiles and the arms draped over shoulders and Winter daintily licking buttercream from her fingers. At the homemade cake. A gathering of friends. A celebration, for her. They were silly things to be floored by, but she couldn’t help it. She’d never had these things before.

She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little rosewater. Although our local strawberries weren't in season yet, I had conjured the aroma and taste of juicy berries warmed by the sun. I hoped this flavor would help the two old people return once more to their youth and the carefree feeling of a summer day.

Under the twinkling trees was a table covered with Guatemalan fabric, roses in juice jars, wax rose candles from Tijuana and plates of food — Weetzie's Vegetable Love-Rice, My Secret Agent Lover Man's guacamole, Dirk's homemade pizza, Duck's fig and berry salad and Surfer Surprise Protein Punch, Brandy-Lynn's pink macaroni, Coyote's cornmeal cakes, Ping's mushu plum crepes and Valentine's Jamaican plantain pie. Witch Baby's stomach growled but she didn't leave her hiding place. Instead, she listened to the reggae, surf, soul and salsa, tugged at the snarl balls in her hair and snapped pictures of all the couples.

Instead she wants to know every detail of the menu I have planned for her party, relishing everything in advance. She is brimming with suggestions. Brandade trufée, vol-au-vents aux trois champignons, cooked in wine and cream with wild chanterelles as a garnish, grilled langoustines with arugula salad, five different types of chocolate cake, all her favorites, homemade chocolate ice cream...

~ FRENCH APPLE CAKE WITH ALMONDS ~ I like a mix of apples, some firm and tangy, others soft and sweeter for a bit of variety. Whatever you do, do not spice the cake! Cinnamon and nutmeg do not belong in a French cake. Serve with crème fraîche to be French, but freshly whipped cream or homemade ice cream won't taste bad either.

I think that what it all comes down to is winning hearts and minds. Underneath everything else, all the plans and goals and hopes, that's why we get up in the morning, why we believe, why we try, why we bake chocolate cakes. That's the best we can ever hope to do: to win hearts and minds, to love and be loved.

Twas the night before Christmas, and all through the base Only sentries were stirring--they guarded the place. At the foot of each bunk sat a helmet and boot For the Santa of Soldiers to fill up with loot. The soldiers were sleeping and snoring away As they dreamed of “back home” on good Christmas Day. One snoozed with his rifle--he seemed so content. I slept with the letters my family had sent. When outside the tent there arose such a clatter. I sprang from my rack to see what was the matter. Away to the window I flew like a flash. Poked out my head, and yelled, “What was that crash?” When what to my thrill and relief should appear, But one of our Blackhawks to give the all clear. More rattles and rumbles! I heard a deep whine! Then up drove eight Humvees, a jeep close behind… Each vehicle painted a bright Christmas green. With more lights and gold tinsel than I’d ever seen. The convoy commander leaped down and he paused. I knew then and there it was Sergeant McClaus! More rapid than rockets, his drivers they came When he whistled, and shouted, and called them by name: “Now, Cohen! Mendoza! Woslowski! McCord! Now, Li! Watts! Donetti! And Specialist Ford!” “Go fill up my sea bags with gifts large and small! Now dash away! Dash away! Dash away, all!” In the blink of an eye, to their trucks the troops darted. As I drew in my head and was turning around, Through the tent flap the sergeant came in with a bound. He was dressed all in camo and looked quite a sight With a Santa had added for this special night. His eyes--sharp as lasers! He stood six feet six. His nose was quite crooked, his jaw hard as bricks! A stub of cigar he held clamped in his teeth. And the smoke, it encircled his head like a wreath. A young driver walked in with a seabag in tow. McClaus took the bag, told the driver to go. Then the sarge went to work. And his mission today? Bring Christmas from home to the troops far away! Tasty gifts from old friends in the helmets he laid. There were candies, and cookies, and cakes, all homemade. Many parents sent phone cards so soldiers could hear Treasured voices and laughter of those they held dear. Loving husbands and wives had mailed photos galore Of weddings and birthdays and first steps and more. And for each soldier’s boot, like a warm, happy hug, There was art from the children at home sweet and snug. As he finished the job--did I see a twinkle? Was that a small smile or instead just a wrinkle? To the top of his brow he raised up his hand And gave a salute that made me feel grand. I gasped in surprise when, his face all aglow, He gave a huge grin and a big HO! HO! HO! HO! HO! HO! from the barracks and then from the base. HO! HO! HO! as the convoy sped up into space. As the camp radar lost him, I heard this faint call: “HAPPY CHRISTMAS, BRAVE SOLDIERS! MAY PEACE COME TO ALL!

Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that’s what we’re often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

The plane banked, and he pressed his face against the cold window. The ocean tilted up to meet him, its dark surface studded with points of light that looked like constellations, fallen stars. The tourist sitting next to him asked him what they were. Nathan explained that the bright lights marked the boundaries of the ocean cemeteries. The lights that were fainter were memory buoys. They were the equivalent of tombstones on land: they marked the actual graves. While he was talking he noticed scratch-marks on the water, hundreds of white gashes, and suddenly the captain's voice, crackling over the intercom, interrupted him. The ships they could see on the right side of the aircraft were returning from a rehearsal for the service of remembrance that was held on the ocean every year. Towards the end of the week, in case they hadn't realised, a unique festival was due to take place in Moon Beach. It was known as the Day of the Dead... ...When he was young, it had been one of the days he most looked forward to. Yvonne would come and stay, and she'd always bring a fish with her, a huge fish freshly caught on the ocean, and she'd gut it on the kitchen table. Fish should be eaten, she'd said, because fish were the guardians of the soul, and she was so powerful in her belief that nobody dared to disagree. He remembered how the fish lay gaping on its bed of newspaper, the flesh dark-red and subtly ribbed where it was split in half, and Yvonne with her sleeves rolled back and her wrists dipped in blood that smelt of tin. It was a day that abounded in peculiar traditions. Pass any candy store in the city and there'd be marzipan skulls and sugar fish and little white chocolate bones for 5 cents each. Pass any bakery and you'd see cakes slathered in blue icing, cakes sprinkled with sea-salt.If you made a Day of the Dead cake at home you always hid a coin in it, and the person who found it was supposed to live forever. Once, when she was four, Georgia had swallowed the coin and almost choked. It was still one of her favourite stories about herself. In the afternoon, there'd be costume parties. You dressed up as Lazarus or Frankenstein, or you went as one of your dead relations. Or, if you couldn't think of anything else, you just wore something blue because that was the colour you went when you were buried at the bottom of the ocean. And everywhere there were bowls of candy and slices of special home-made Day of the Dead cake. Nobody's mother ever got it right. You always had to spit it out and shove it down the back of some chair. Later, when it grew dark, a fleet of ships would set sail for the ocean cemeteries, and the remembrance service would be held. Lying awake in his room, he'd imagine the boats rocking the the priest's voice pushed and pulled by the wind. And then, later still, after the boats had gone, the dead would rise from the ocean bed and walk on the water. They gathered the flowers that had been left as offerings, they blew the floating candles out. Smoke that smelt of churches poured from the wicks, drifted over the slowly heaving ocean, hid their feet. It was a night of strange occurrences. It was the night that everyone was Jesus... ...Thousands drove in for the celebrations. All Friday night the streets would be packed with people dressed head to toe in blue. Sometimes they painted their hands and faces too. Sometimes they dyed their hair. That was what you did in Moon Beach. Turned blue once a year. And then, sooner or later, you turned blue forever.

A pandemic paradoxically becomes an opportunity to finally be able to deal with ourselves, in a long interval where the world has stopped and everything around us starts to function at a slow pace. Shopping becomes a long and slow business, and if before we hated getting stuck in the traffic or queuing at the post office, today we can do nothing but adapt to this new world of expectations and shifts, and discover the faces of our fellow men, finally looking them in the face (or rather, in the eyes). We have rediscovered the pleasure of cooking and eating, a world that before the quarantine stopped only on TV with masterchef. If before we considered it a waste of time to cook a plate of pasta, now we have had all the time to devote to cakes, pizzas, biscuits and homemade bread as our grandmothers once did. Rediscovering genuine flavors that have little of "fast" and much of "slow". And so we also found time to read the book that we are not never managed to finish, or we pulled our favorite board game off the shelf. These small gestures, sometimes even insignificant in appearance, are rich in meaning, since they are imbued with our time, our dedication, our passion and our love. Characteristics of the human being that have been forgotten for too long. Thus we find ourselves reflecting on our time, on the past and on the future, observing a precipitous past that makes room for a rich and decidedly slower present. We have resumed the taste of walking slowly, to escape and symbolically get closer to its initiatory role ... the road teaches you that you fall, you get up, you go back, you make miraculous encounters and sometimes you are helped by Samaritans or, in cases worst, deceived by demons. But is always a discovery, going towards something new, a unique experience in which the mind is regenerated. Walking is rediscovered today as an existential alternative, as an opposition to speed, to displacement technologies, it is essentially a criticism of the dominant competitive spirit. We have given importance to windows and balconies, from where you can observe small corners of the world. Terraces from which to peer into the universe, to observe the rising sun, setting, to discover that in the sky there is a wonderful creature called the Moon, accompanied by billions of stars. We finally had a chat with our neighbors who are no longer perfect strangers, we made friends with boredom and, let's face it, we found that time, in general, is not just that marked by watches. Suddenly we found ourselves in the present time, immersed in the much-talked about Here and Now, but little frequented. This small temporal space that marks our life, which contains our ugliest and most beautiful experiences, which brings our youth with us and will bring our old age, becomes the protagonist of this pandemic, which if on the one hand has stuck, on the other it gave us the opportunity to look at our life with different eyes, which seemed to really need to stop for a moment to breathe. Because let's put it on our heads, slowness is not a waste of time, but awareness of one's life time!

I think the desire to create will last all my life – I realize that the time for me to be that person has not been available, or should I say right – I have become aware that the young stage of my children’s life is passing and there will be more time for me later – it’s too easy to be a “want it now” person. But I am so glad that I will have more time very soon. Without doubt though, as luck would have it, the very best thing I have ever made is my children. I feel my spirit rise as I listen to Elizabeth’s words, and so I reach over and take the bowl… Before I had children I had a dream. A dream of the sort of mama I wanted to be. One who always had a homemade cake in a pretty tin and a jar of homemade cookies, a stylish handmade home with French-print curtains, a carefully tended cottage garden, lots of time to play together outside and making all our own Christmas presents. Happy children, happy stay-at-home mama and a beautiful life.

I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and whipped vanilla creme fraiche. I've perfected a new carrot cake, adding candied chunks of parsnips and rum-soaked golden raisins to the cake and mascarpone to the frosting. And my cheeky take on homemade Pop-Tarts will be available in three flavors- blueberry, strawberry, and peanut butter and jelly- and I've even ordered fun little silver Mylar bags to pack them in.

We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!" We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat. The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over. We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing. For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple.

then they walked back to the wicker picnic basket and sat on a plaid blanket eating cold fried chicken, salt-cured ham and biscuits, and potato salad. Sweet and dill pickles. Slices of four-layer cake with half-inch-thick caramel icing. All homemade, wrapped in wax paper. He opened two bottles of Royal Crown Cola and poured them into Dixie cups—her first drink of soda pop in her life. The generous spread was incredible to her, with the neatly arranged cloth napkins, plastic plates and forks. Even minuscule pewter salt and pepper shakers. His mother must have packed it, she thought, not knowing he was meeting the Marsh Girl. They talked softly of sea things—pelicans

But Aunt Petunia didn’t know what was hidden under the loose floorboard upstairs. She had no idea that Harry was not following the diet at all. The moment he had got wind of the fact that he was expected to survive the summer on carrot sticks, Harry had sent Hedwig to his friends with pleas for help, and they had risen to the occasion magnificently. Hedwig had returned from Hermione’s house with a large box stuffed full of sugar-free snacks. (Hermione’s parents were dentists.) Hagrid, the Hogwarts gamekeeper, had obliged with a sack full of his own homemade rock cakes. (Harry hadn’t touched these; he had had too much experience of Hagrid’s cooking.) Mrs. Weasley, however, had sent the family owl, Errol, with an enormous fruitcake and assorted meat pies.

Mamá was mixing bread dough by the kitchen window, pressing and pulling in a culinary tug of war. It took all her strength to mix four loaves at once, flour up to her elbows, tendrils of hair escaping from her bun, but it hardly made sense to do less. Her good bread disappeared as fast as she made it. Why, her family could hammer away a whole loaf in one sitting. Mamá smiled, then crossed herself against the sin of pride. Modesta was always saying, “That’s too much work! Why not just buy a loaf at the store?” Those sickly soft things they call bread? Mamá snorted as she slapped her dough. It was a sin to call such cotton bread! Her bread could stand up to thick bacon sandwiches and homemade blackberry jam. Hers melted in your mouth like cake. Indeed, after supper Father often buttered a big slice for dessert. At the thought of her husband, Mamá crossed herself again, this time not for pride, but for love. Everything she did was done for him. She meant to work for God, to make her life a prayer, but since the first time she saw Manuel, long before they were married, his was the face she pictured as she wiped her brow, bent her back to the task at hand. She shrugged. Perhaps her daughters would do better...

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

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.)

Revel Chocolate Dump Cake   Prep time: 60 minutes Servings: 6   Ingredients:   1 pack yellow cake mix 1 pack instant chocolate pudding mix 4 eggs, beaten 2/3 cup butter, melted 2/3 cup white sugar 1/3 cup water 1 cup sour cream 1 cup semisweet chocolate chips   Directions:   Set oven to 350 degrees. Combine all ingredients together in a bowl and mix thoroughly.

Party Loot Bags Perfect for party favours, lolly & loot bags, especially lolly buffets, cake or homemade goodies - yum! A contemporary bomboniere trend that is here to stay.

Amateur musical performances were extremely important for all of us during the war, and my experience of them started at the age of ten or eleven, when my friends and I took part in a custom that was very popular back then but now seems to have died out altogether. It was carried out at Halloween, but instead of going round asking for trick or treats we did something called ‘Guising’. A group of us lads would go to the front door of a house we thought might be welcoming and politely ask if we could come in and perform. Our particular playlet was suggested by my father; it was one he had performed when he was a lad, although whether there was any deeper tradition behind the verses we recited I cannot say. We were all dressed up in costumes, with one boy dressed as a king with a cardboard crown on his head. Once all were in the house most of us would cluster behind the sitting-room door, then the first boy would enter the room on his own and say, ‘Red up sticks and red up stools here comes in a pack of fools, a pack of fools behind that door. Step in King George and clear the floor.’ The boy with the crown on his head would enter and recite, ‘King George is my name, sword and pistol by my side, I hope to win the game.’ The first boy would answer, ‘The game, sir, the game, sir, is not within your power. I will slash you and slay you within half an hour.’ These two boys would then have a duel with toy swords and the first boy would drop down as though dead, at which the king would kneel down and say, ‘Is there a doctor in the town?’ A small boy with a little attaché case would then pop out from behind the door saying, ‘My name is Doctor Brown, the best little doctor in the town. A little to his nose and a little to his bum, now rise up, jock, and sing a song.’ It was an absurd little sketch, but we used to get showered with pieces of cake and home-made toffees and fudge, and we would pass from house to house performing the same sketch. Even now I can recall the words perfectly.

Cake Shop Accused Of Religious Discrimination For Refusing To Write Anti-Gay Slur On Bible Cake American Voices • Opinion • ISSUE 51•03 • Jan 22, 2015 A bakery in Arizona is facing a religious discrimination complaint after refusing to comply with a customer’s order to decorate a cake shaped like a Bible with the words “God hates gays” and an image of two men holding hands with an “X” over it. What do you think? “A homemade anti-gay cake is more meaningful anyway.

Tree nuts and peanuts ≥ 3 servings per week Fresh fruits including natural fruit juices ≥ 3 servings per day Vegetables ≥ 2 servings per day Seafood (primarily fatty fish) ≥ 3 servings per week Legumes ≥ 3 servings per week Sofrito† ≥ 2 servings per week White meat In place of red meat Wine with meals (optional) ≥ 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries‡ < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) † Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. ‡ Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112

Make a normal chocolate cake from a box. (Amen and hallelujah. Ain’t nobody got time for homemade cake.) After it cools completely, slice it into one-by-four-inch strips, around the

1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice

We have seventy of Chicago's most passionate foodies descending on us in an hour, the maximum our space can handle. Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pâtés de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchon, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.

...it was a well-known fact that there were no calories in homemade cakes.

Silicone molds have become very popular for candle making nowadays. These versatile molds aren’t just for candles; you can make great soaps or cakes as well. They’re highly flexible, so you can get many unique shapes out of them and really express your creativity.

EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.

Thursday night is pasta night," I say. "I left you guys a lasagna Bolognese, garlic knots, and roasted broccolini. Ian is going to make the Caesar salad table side." Thursday is the day I come in only to train Ian, so on Wednesdays I always leave something for an easy pasta night. Either a baked dish, or a sauce and parboiled pasta for easy finishing, some prepped salad stuff, and a simple dessert. "Awesome. Does the lasagna have the chunks of sausage in it?" I narrow my eyes at him. "Robert Adam Farber, would I leave you a lasagna without chunks of sausage in it?" I say with fake insult in my voice. "No, El, you totally have my back on all things meat. What's for dessert?" "Lemon olive oil cake with homemade vanilla bean gelato.

The cucumber-mint sorbet came out next, more an intermezzo than a full course. Then dessert: Melody's elegant pistachio financiers. Rachel had topped the tiny French almond cakes with homemade orange blossom ice cream and garnished it with candied citrus peel and chopped pistachios.

When I was growing up, the taste of pancakes meant the kind that my great-uncle made for me from Bisquick. If condensed cream of mushroom soup was the Great Assimilator, then this "instant" baking mix was the American Dream. With it, we could do anything. Biscuits, waffles, coffee cakes, muffins, dumplings, and the list continues to grow even now in a brightly lit test kitchen full of optimism. My great-uncle used Bisquick for only one purpose, which was to make pancakes, but he liked knowing that the possibilities, the sweet and the savory, were all in that cheery yellow box. Baby Harper wasn't a fat man, but he ate like a fat man. His idea of an afternoon snack was a stack of pancakes, piled three high. After dancing together, Baby Harper and I would go into his kitchen, where he would make the dream happen. He ate his pancakes with butter and Log Cabin syrup, and I ate my one pancake plain, each bite a fluffy amalgam of dried milk and vanillin. A chemical stand-in for vanilla extract, vanillin was the cheap perfume of all the instant, industrialized baked goods of my childhood. I recognized its signature note in all the cookies that DeAnne brought home from the supermarket: Nilla Wafers, Chips Ahoy!, Lorna Doones. I loved them all. They belonged, it seemed to me, to the same family, baked by the same faceless mother or grandmother in the back of our local Piggly Wiggly supermarket. The first time that I tasted pancakes made from scratch was in 1990, when Leo, a.k.a. the parsnip, made them for me. We had just begun dating, and homemade pancakes was the ace up his sleeve. He shook buttermilk. He melted butter. He grated lemon zest. There was even a spoonful of pure vanilla extract. I couldn't bring myself to call what he made for us "pancakes." There were no similarities between those delicate disks and what my great-uncle and I had shared so often in the middle of the afternoon.

As the lamb roasted slowly for hours, Roland turned it and rubbed it with a mixture of olive oil, paprika, cayenne, salt, rosemary, and sage, so that the outside crusted into a beautiful reddish mahogany color. We cut it up before our guests on a large wooden picnic table. The inside was pink and moist, the outside charred and crusty, and the couscous accompaniment flavorful, hot, and plentiful. We also served tomatoes with basil from the garden, red beets with shallots, a pâté of chicken and duck livers, homemade saucisson, wild mushrooms à la grecque (marinated in olive oil and lemon juice with coriander seed), and breads that Loulou had baked fresh. We washed all of this down with cooled Beaujolais and half-gallons of Almadén white wine. For dessert, we had summer fruits with cognac, a chocolate mousse, and a pound cake made by Jean-Claude.

Come home with me a little space And browse about our ancient place, Lay by your wonted troubles here And have a turn of Christmas cheer. These sober walls of weathered stone Can tell a romance of their own, And these wide rooms of devious line Are kindly meant in their design. Sometimes the north wind searches through, But he shall not be rude to you. We’ll light a log of generous girth For winter comfort, and the mirth Of healthy children you shall see About a sparkling Christmas tree. . . . And you may chafe the wasting oak, Or freely pass the kindly joke To mix with nuts and home-made cake And apples set on coals to bake. Or some fine carol we will sing In honor of the Manger-King. . . . These dear delights we fain would share With friend and kinsman everywhere, And from our door see them depart Each with a little lighter heart. Leslie Pinckney Hill

I hacked an old Crock-Pot and turned it into a sous vide machine, and did a turkey breast, and then seared the skin on the stovetop, so it is totally crispy, but the meat is BEYOND juicy. And the stuffing is a combination of homemade corn bread, homemade buttermilk biscuits, and brioche, with sage and thyme and celery and onion and shallot. And I tried the Robuchon Pommes Puree, and thought that there was no way to put THAT much butter into that much potato, but holy moley is it amazeballs! And I did a butternut squash soup with fried ginger and almond cake with apple compote." All the bustle has roused Volnay, who wanders over to greet Benji, and receives a dog biscuit for her trouble from Eloise. "Honey, breathe a little," I say, laughing. "It's just... I... I mean... THANKSGIVING!" he says, which cracks us all up.

Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pates de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchan, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.

A smile flirts with his mouth and my stomach flutters. “I'll make you a chocolate cake tonight.” My mouth waters from those words. “Homemade cake?” “Mmm. With homemade chocolate frosting.” I swallow thickly. “Why you gotta play with my emotions?” “Why you gotta be so easily manipulated? Mention a cake and you're like putty in my hands.” “I can be,” I breathe. His eyes darken and he dips his head toward mine, his lips grazing the corner of my mouth as he whispers, “Not yet.” I think I'm going to fall to the ground when the horn blares and I jump straight up. “Fuck!” Graham winks at me and moves away. “You're getting some bad habits, Ken.” “Can you be one of them, Barbie?” Oh yeah. I am back. Take that, Graham Malone. He pauses by his door, looking at me over the hood of the truck. He shakes his head. “Nah. All I'm gonna be is good. You'll see.” I love competing Graham. He's fricking lickable. I also take back every negative thing I thought about him last night when he refused to fondle me (he should just know to do these things)...and this morning...and...any other time I found him less than appealing

Cakes and pies lined the parsonage countertop and the church refrigerator was stacked with casseroles. They baked spicy apple harvest cakes and angel biscuits so light they seemed to hover above the pan. They brought him jars of homemade bread and butter pickles, plum preserves, and chow-chow. Every morning cars lined the sidewalk in front of the church, and ladies bearing gifts of honey buns and banana bread still warm from the oven filed into the church. After a particularly moving sermon on "Faith, Fishes, and Loaves," they whipped up enough salmon croquettes and tuna casseroles to feed the masses.

In the evening, Kye used our rice cooker to make homemade yaksik. She mixed rice with local honey, soy sauce, and sesame oil, adding pine nuts, pitted jujubes, raisins, and chestnuts. She rolled the mixture out on a cutting board and divided the flattened cake into smaller squares. Fresh out of the rice cooker it was steaming and gooey. The colors were golden and autumnal, the jujubes a rich, dark red, the light-beige chestnuts framed by the bronze, caramelized rice.

If their life together were a recipe, it would be this: tablespoons of late nights talking, a dash of fervent fingers across skin, and too many I love you's to count. Date nights and nights in and days spent in the sunshine or getting caught in the rain or sneaking cigarettes at family functions, and their wedding day. His homemade spaghetti sauce followed by her coffee cake. Their cat, Velcro. Their Greenwood home. Trust, laughter, tears, and pure joy, kneaded into one by years of togetherness.

The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

I tap the link, and it opens up a bright, cheery, robin's-egg blue web page. P&P Bake, it's called. It's clearly one of those WordPress blogs converted into a website, but that doesn't make it any less captivating--- the pictures on the posts are so vivid, I can practically taste them through the screen. I scroll down, glancing at the dessert names, lingering on the pictures. The most recent is Tailgate Trash Twinkies, which are apparently a homemade cake roll infused with PBR; I scroll down and see A-Plus Angel Cake, and Butter Luck Next Time Butter Cookies, and then--- And then, on Halloween, there's an entry for Monster Cake. My breath stops before it can leave my chest, my entire body stiffening on the couch like a corpse. There's no mistaking it. I may have a bad habit of eating Pepper's baked goods so fast, it threatens the time-space continuum, but the bright colors and gooey mess of that cake are so distinct in my mind and in my taste buds, I could see it in another life and immediately identify it. Yet my brain still refuses to process it, and I'm still scrolling as if I'll blink and it will disappear, a vivid, sleep-deprived teenage hallucination. But the further I scroll the worse it gets. The So Sorry Blondies. The Pop Quiz Cake Pops she and Pooja were eating the other day. A few things I've never heard of before, with irreverent, silly names, some of which must be Paige's, but others that are so distinctly Pepper it stings to read.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

This time it was a strawberry shortcake with homemade whipped cream. If Angela closed her eyes, she could still remember the fluffy perfection of the shortcake, the ripe flavor of the strawberries, the sweet thickness of the cream. But more than that, she remembered a summer day from her childhood that the cake made her recall. She'd been only seven years old, and on the hottest day of the summer, she and Daddy had gone down to Sweet Creek, which ran right through town, meandering behind houses and through the park, until it emptied into Dove Pond itself. Daddy had loved creeks, and there was nothing he liked better than to roll up his pants and walk barefoot over rocks worn smooth by cool, shimmering water. She'd learned to love that same experience herself. That summer day, the heat of the late afternoon had dissipated as the coolness of the water washed over their feet. They'd held hands as they walked, and had laughed and talked as they splashed and scared off more fish than she could count. Oh, how she relished that memory. And Ella's cake had made it so immediate, so real, that when Angela had finished swallowing the final bite, she'd had to wipe away happy tears. That had been one of the best days of her life. But then that was the beauty of an Ella Dove cake. It wasn't just the flawlessness of the bake, or the richness of the flavors, although they were something to behold themselves. It was the unexpected memories of those perfect combinations of flavor and texture stirred. The glimpses of special, exquisite moments from one's past were astoundingly real and, oh, so precious.

Red and white wine/Manischewitz cocktails Apple cider challah/homemade date honey Potato and apple tart with horseradish cream Old-Fashioned braised brisket with tomatoes and paprika Tzimmes duo: Honeyed parsnips with currants and saffron, sweet potatoes with dried pears and prunes Stuffed cabbage Mini Jewish apple cakes with honeycomb ice cream "What's the difference between 'Jewish apple cake' and regular apple cake?" Rachel asks. I shrug. "Not sure. Maybe the fact that it's made with oil instead of butter? I think it's a regional thing.

Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.

Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.

Even though I'm trying hard not to let it show, I want to swim past the breakers, and sink to the bottom and stay there with my eyes closed and the water covering my ears. And yes, I know that's an overreaction. When you read this you'll think "Mom, please. Really?" You'll roll your eyes in that carefree way of yours and shrug those rebellious bangs off your forehead. You'll offer the one-sided smirk that says "you and I are the weird ones in the family - the two that always get each other's hidden meanings". Only this time, you don't get it. You can't. You won't for another 25 or 30 years - until you lie on the sand, or sit in a stadium seat somewhere or stand at your kitchen stove and catch a glimpse of your first born, your baby, suddenly inhabiting the body of an adult. Someone you barely recognize. In that instant, you'll think "how did this happen? When did this happen? Have I taught enough? Have I listened enough? Have I coached and planned and laughed and worried enough? Can I let go enough?" I'm afraid I won't be able to do it gracefully when the moment comes. I'm not ready. It's too soon. Instead of compiling pictures for a tasteful collage to make your dorm room homey, I want to climb inside the photos and live them again. Every bedtime story, lost tooth, birthday cake, backyard campout, ballgame, wildflower bouquet, rainy day and homemade Mothers Day card. All the golden moments and all the quiet, ordinary ones. I'd treasure them even more the second time around. If only life came with a rewind button, with do overs.

Slushy spiked lemonade/beer Boiled peanuts/homemade pickles/kettle corn Mini corn dogs with chili ketchup, curried mustard, and cheese sauce Turkey leg confit Deep-fried Brussels sprouts Poker-chip potatoes Ginger-pear sno-cones and cotton candy Pumpkin funnel cake "What the hell are poker-chip potatoes?" "I'm going to slice the potatoes paper thin- like poker chips or carnival tokens- and line them up in a baking dish, accordion-style, with thyme, shallots, and garlic, and bake them until they're crispy around the edges but tender in the middle.

Food. Super!” Bess said. “I vote for that.” She drove the car to the restaurant, turned into its driveway, and parked in the rear. There was a side entrance so the three friends entered through this door. The first floor of the farmhouse had been converted into a charming, old-fashioned dining room. A pleasant-faced woman, who reminded Nancy of Hannah Gruen, showed them to a table next to a window. It overlooked a low hedge between the two properties. “We have no printed menus,” the restaurant owner said. “Tonight we have homemade vegetable soup, baked ham or pot roast, sweet potatoes, and some of my home-canned peaches with chocolate cake for dessert. Maybe you noticed my orchards. The peaches grew right here.” Bess sighed. “It must be heavenly living on a farm and raising all your own produce. Do you have chickens and cows and everything?” The woman, who said her name was Mrs. Ziegler, beamed. “Yes, everything.

It was the kind of feast she loved to fix. She made her falling-apart-tender ribs, smoked on the way-too-fancy patio barbecue and finished in a slow oven. She prepared three kinds of sauce and her very best sides---homemade cornbread with pepper jelly, plates of slow-simmered greens in pot liquor, and a salad of heirloom tomatoes and grilled peaches and herbs from the local farmers’ market, topped with a scoop of burrata cheese. Hummingbird cake for dessert, because who didn't like a hummingbird cake?

Lucy appeared with the homemade cake, blazing with thirty-six candles and decorated with what looked like hundreds of Smarties. As Greg turned out the light and everyone began to sing, Strike experienced an almost overwhelming desire to leave. He would ring a cab the instant he could escape the room; in the meantime, he hoisted a smile onto his face and blew out his candles, avoiding the gaze of Marguerite, who was smouldering at him with an unnerving lack of restraint from a nearby chair. It was not his fault that he had been made to play the decorated helpmeet of abandoned women by his well-meaning friends and family

Also, it was a well-known fact that there were no calories in homemade cakes.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of lacy and tubular wild mushrooms lent an earthy heartiness to a glistening plate of homemade pappardelle.The dessert- my litmus test for any restaurant, of course- was a flourless chocolate cake so dense and rich that most people would have put down their forks, happily satiated, after a few bites. But Jake knew to untangle his hand from mine when the waiter set the two plates down on the table. Within minutes, I'd finished my entire slice. 'Be still,' I thought, 'o heart of mine,' when I looked up to see that Jake had also scraped his plate clean. 'Finally,' I thought, grinning at him, not caring that my teeth were probably stained a lovely shade of dark chocolate. 'A real man.

Does it work with sandwiches? he asked. I didn't move. He handed it over. George was watching with a kind of neutral curiosity, and I wasn't sure what I was supposed to do, so I just unwrapped it and took a bite. It was a homemade ham-and-cheese-and-mustard sandwich, on white bread, with a thin piece of lettuce in the middle. Not bad, in the food part. Good ham, flat mustard from a functional factory. Ordinary bread. Tired lettuce-pickers. But in the sandwich as a whole, I tasted a kind of yelling, almost. Like the sandwich itself was yelling at me, yelling love me, love me, really loud.

Martinis and Champagne were passed, along with a selection of Bobby's best hors d'oeuvres: potato pillows dotted with crème fraîche and caviar, crawfish spread served in toast cups, miniature crab cakes topped with rémoulade, tiny tuna burgers with fresh grated ginger, served on homemade brioche (Alice's recipe, which I discovered was virtually indistinguishable from what my father used to bake for our family). There were all sorts of desserts, too, mostly southern. But the hit of the evening was, as always, Bobby's banana pudding, made with pound cake instead of Nilla wafers. For the party Bobby fixed individual puddings, served in shot glasses, topped with whipped cream instead of meringue.

It's so cold here now that I think I will make some sort of braise, although it can't be one of her recipes, it can't be duck with green olives or Boeuf Bourgignon. Maybe I'll do short ribs with mashed potatoes, or something even simpler, maybe even your fried chicken. Alice likes things simple; this I know from reading her book. And it must be comforting, and provide her with a little taste of the South. I'm thinking of banana pudding for dessert, but instead of using Nilla wafers, I'm going to use cut-up cubes of toasted pound cake made from your recipe, layering them with homemade vanilla pudding and ripe bananas, and topping the whole thing with meringue. Maybe I'll make little individual puddings in ramekins, to honor the mousse Alice Stone made famous at the café.

Tell me about your relationship with food." How can I tell her anything she'd understand? Has she ever eaten a pan of brownies in one sitting? A half dozen salad-bar baked potatoes? A baker's dozen? What is it about slippery-sweet ice cream, about half-melted chocolate chips or moist homemade birthday cake, juicy steak seared on the grill, creamy potato salad, watermelon freshly cut and dripping with juice?

On-the-Go Snacks An apple A banana with a squeeze pack of almond butter Your favorite sliced vegetables (such as peppers, celery, carrots, and mushrooms) with a small container of hummus A small plastic bowl of light air-popped popcorn Frozen grapes A piece of light string cheese Brown rice cakes with a smear of peanut or almond butter or a drizzle of honey Protein powder in a shaker—don’t mix it with water until you’re ready to drink it A snack bar with 5 grams of added sugar or less A Whole-Wheat Banana Wrap or Apple Wrap A Banana Blueberry Muffin A handful of Oil-Free Sautéed Almonds or Oven-Roasted Spicy Almonds Homemade trail mix with your favorite unsalted nuts and dried berries (one idea: raw almonds, reduced-sugar cranberries, and whole-wheat Chex cereal) A small plastic container of berries (so they don’t get smashed) Old-fashioned oats with fried egg whites and strawberries