Ice Spice Quotes

Hey, Dad, you’ve got to taste what we just did. It’s actually good. (Omari) That is good. What did you two do? (Devyn) No idea. We just added spices until it didn’t suck anymore. (Omari)

The best calumnies are spiced with truth.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

There is always a moment when stories end, a moment when everything is blue and black and silent, and the teller does not want to believe it is over, and the listener does not, and so they both hold their breath and hope fervently as pilgrims that it is not over, that there are more tales to come, more and more, fitted together like a long chain coiled in the hand. They hold their breath; the trees hold theirs, the air and the ice and the wood and the Gate. But no breath can be held forever, and all tales end.

She grabbed the bills. “Alright, you rat bastard, you win.” She stuffed the money in her back pocket. “But I’m only taking it because I’m greedy and desperate, and because there’s no door on that room so you can’t get too frisky. “Fair enough.” “I mean it, Dean. If you try to cop even one feel…” “Me? What about you?” His eyes slid over her like cool icing on hot spice cake. “How about this, double or nothing.” “What are you taking about?” “You touch me first, I keep the hundred. I touch you first, you get two hundred. Nobody touches anybody, the deals stands as is.” She thought it over, but couldn’t see any immediate loopholes other than the threat of her inner-slut emerging, and she could darn well control that little bitch. “Deal.

~ 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.

Fiery peppers and strange spices heat the blood, she cannot help herself.

Bertie opened the vial and drank the traded words down, tasting sour cherry syrup over shaved ice, bitter lemon peel, and spices that recalled a nameless sorrow.

Heat flooded my core as the prince ravaged my mouth. He tasted of sin and snow, spice and fire, and I’d never tasted anything so sweet, so addictive.

The Pilgrim Queen (A Song) There sat a Lady all on the ground, Rays of the morning circled her round, Save thee, and hail to thee, Gracious and Fair, In the chill twilight what wouldst thou there? 'Here I sit desolate,' sweetly said she, 'Though I'm a queen, and my name is Marie: Robbers have rifled my garden and store, Foes they have stolen my heir from my bower. 'They said they could keep Him far better than I, In a palace all His, planted deep and raised high. 'Twas a palace of ice, hard and cold as were they, And when summer came, it all melted away. 'Next would they barter Him, Him the Supreme, For the spice of the desert, and gold of the stream; And me they bid wander in weeds and alone, In this green merry land which once was my own.' I look'd on that Lady, and out from her eyes Came the deep glowing blue of Italy's skies; And she raised up her head and she smiled, as a Queen On the day of her crowning, so bland and serene. 'A moment,' she said, 'and the dead shall revive; The giants are failing, the Saints are alive; I am coming to rescue my home and my reign, And Peter and Philip are close in my train.

trays of pastries from his castle kitchens, cream swans and spun-sugar unicorns, lemon cakes in the shape of roses, spiced honey biscuits and blackberry tarts, apple crisps and wheels of buttery cheese.

You might call them the icing on “life’s cake,” but music, laughter and the enjoyment of eating are the toppings that flavor everyday living. These added accents or accessories do spice up the cake. If served without, life would be rather bland!

porcelain, and on the finest linen; club decanters, of a lost mould, contained his sherry, his port, and his cinnamon-spiced claret; while his beverages were refreshingly cooled with ice, brought at great cost from the American lakes. If to live in

Trees of ice grow blue fruits the size of peaches, encased in a frozen crust. Some have fallen and split open like candy apples. The scent is that of honey and spice and sap. The leaves of the trees give off a haunting sound not unlike wind chimes when the air blows through the branches.

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

Are you telling me there is something better out there than icing in a can? Because I’m finding it hard to believe. That’s been my dirty little secret for years.” In a move he didn’t see coming, she chuckled and then shifted to straddle him until they were chest to chest. “That’s your dirty little secret?” She shook her head. “We’re going to have to work on that.

No more peeping through keyholes! No more mas turbating in the dark! No more public confessions! Unscrew the doors from their jambs! I want a world where the vagina is represented by a crude, honest slit, a world that has feeling for bone and contour, for raw, primary colors, a world that has fear and respect for its animal origins. I’m sick of looking at cunts all tickled up, disguised, deformed, idealized. Cunts with nerve ends exposed. I don’t want to watch young virgins masturbating in the privacy of their boudoirs or biting their nails or tearing their hair or lying on a bed full of bread crumbs for a whole chapter. I want Madagascan funeral poles, with animal upon animal and at the top Adam and Eve, and Eve with a crude, honest slit between the legs. I want hermaphrodites who are real hermaphrodites, and not make-believes walking around with an atrophied penis or a dried-up cunt. I want a classic purity, where dung is dung and angels are angels. The Bible a la King James, for example. Not the Bible of Wycliffe, not the Vulgate, not the Greek, not the Hebrew, but the glorious, death-dealing Bible that was created when the English language was in flower, when a vocabulary of twenty thousand words sufficed to build a monument for all time. A Bible written in Svenska or Tegalic, a Bible for the Hottentots or the Chinese, a Bible that has to meander through the trickling sands of French is no Bible-it is a counterfeit and a fraud. The King James Version was created by a race of bone-crushers. It revives the primitive mysteries, revives rape, murder, incest, revives epilepsy, sadism, megalomania, revives demons, angels, dragons, leviathans, revives magic, exorcism, contagion, incantation, revives fratricide, regicide, patricide, suicide, revives hypnotism, anarchism, somnambulism, revives the song, the dance, the act, revives the mantic, the chthonian, the arcane, the mysterious, revives the power, the evil, and the glory that is God. All brought into the open on a colossal scale, and so salted and spiced that it will last until the next Ice Age. A classic purity, then-and to hell with the Post Office authorities! For what is it enables the classics to live at all, if indeed they be living on and not dying as we and all about us are dying? What preserves them against the ravages of time if it be not the salt that is in them? When I read Petronius or Apuleius or Rabelais, how close they seem! That salty tang! That odor of the menagerie! The smell of horse piss and lion’s dung, of tiger’s breath and elephant’s hide. Obscenity, lust, cruelty, boredom, wit. Real eunuchs. Real hermaphrodites. Real pricks. Real cunts. Real banquets! Rabelais rebuilds the walls of Paris with human cunts. Trimalchio tickles his own throat, pukes up his own guts, wallows in his own swill. In the amphitheater, where a big, sleepy pervert of a Caesar lolls dejectedly, the lions and the jackals, the hyenas, the tigers, the spotted leopards are crunching real human boneswhilst the coming men, the martyrs and imbeciles, are walking up the golden stairs shouting Hallelujah!

When he breakfasted or dined all the resources of the club—its kitchens and pantries, its buttery and dairy—aided to crowd his table with their most succulent stores; he was served by the gravest waiters, in dress coats, and shoes with swan-skin soles, who proffered the viands in special porcelain, and on the finest linen; club decanters, of a lost mould, contained his sherry, his port, and his cinnamon-spiced claret; while his beverages were refreshingly cooled with ice, brought at great cost from the American lakes. If to live in this style is to be eccentric, it must be confessed that there is something good in eccentricity.

Can you name me these ingredients?" Chef Amadí points to the different herbs and spices. "I can see that you know," she says. And I do know. I pick up the large leaf and sniff it. It's smaller than the type we use back home but I'd know that scent anywhere. "That one's bay leaf," I say. "And that seed is cardamom." She nods and shoots me a wink. She moves us to a different station and opens a container where several large octopi chill on beds of ice. I've never worked with octopus and I'm fascinated by the vibrant red color of the skin and the slippery feeling of it in my hands. She demonstrates with a knife how to slice through the octopus tentacles that she will marinate for grilling.

If you want waiters in tuxedos with white linen cloths over their arms, menus with unpronounceable words all over them, and high-priced wines served in silver ice buckets when you go out for Italian food, our little restaurant is not the place to come. But if you mostly want good, solid, home-cooked pasta with tasty sauces made with real vegetables and spices by a real Italian Mama and will trade white linen for red-and-white checked plastic tablecloths, you'll like our place just fine. If you're okay with a choice of just two wines, red or white, we'll give you as much of it as you want, from our famous bottomless wine bottle — free with your dinner. This restaurant owner took competitive disadvantages and turned them into a good, solid, “fun” selling story.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound books and sheafs of cooking notes, she packs them in a carton that came to this kitchen holding boxes of Italian pasta. She examines the fanciful designs on a container of sugar imported from Turkey, a favorite finish for the surface of cookies: bearclaws, butter wafers. The large, faceted granules glitter like bluish rhinestones; children always choose those cookies first. She wonders if she will be able to get this sugar anymore, if borders will tighten so austerely that she will lose some of her most precious, treasured ingredients: the best dried lavender and mascarpone, pomegranate molasses. But in the scheme of things, does it matter? She comes upon her collection of vinegars, which she uses to brighten the character of certain cakes, to hold the line between sweet and cloying. She takes down a spicy vinegar she bought at a nearby farm; inside the bottle, purple peppers, like sleeping bats, hang from the surface of the liquid. Greenie used it in a dark chocolate ice cream and molasses pie.

per hour. Handbrake knew that he could keep up with the best of them. Ambassadors might look old-fashioned and slow, but the latest models had Japanese engines. But he soon learned to keep it under seventy. Time and again, as his competitors raced up behind him and made their impatience known by the use of their horns and flashing high beams, he grudgingly gave way, pulling into the slow lane among the trucks, tractors and bullock carts. Soon, the lush mustard and sugarcane fields of Haryana gave way to the scrub and desert of Rajasthan. Four hours later, they reached the rocky hills surrounding the Pink City, passing in the shadow of the Amber Fort with its soaring ramparts and towering gatehouse. The road led past the Jal Mahal palace, beached on a sandy lake bed, into Jaipur’s ancient quarter. It was almost noon and the bazaars along the city’s crenellated walls were stirring into life. Beneath faded, dusty awnings, cobblers crouched, sewing sequins and gold thread onto leather slippers with curled-up toes. Spice merchants sat surrounded by heaps of lal mirch, haldi and ground jeera, their colours as clean and sharp as new watercolor paints. Sweets sellers lit the gas under blackened woks of oil and prepared sticky jalebis. Lassi vendors chipped away at great blocks of ice delivered by camel cart. In front of a few of the shops, small boys, who by law should have been at school, swept the pavements, sprinkling them with water to keep down the dust. One dragged a doormat into the road where the wheels of passing vehicles ran over it, doing the job of carpet beaters. Handbrake honked his way through the light traffic as they neared the Ajmeri Gate, watching the faces that passed by his window: skinny bicycle rickshaw drivers, straining against the weight of fat aunties; wild-eyed Rajasthani men with long handlebar moustaches and sun-baked faces almost as bright as their turbans; sinewy peasant women wearing gold nose rings and red glass bangles on their arms; a couple of pink-faced goras straining under their backpacks; a naked sadhu, his body half covered in ash like a caveman. Handbrake turned into the old British Civil Lines, where the roads were wide and straight and the houses and gardens were set well apart. Ajay Kasliwal’s residence was number

PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing. KALE SALAD WITH HONEY LEMON VINAIGRETTE 1 bunch kale ½ lemon, reserving other half for vinaigrette Pinch of sea salt Wash and dry kale, tear into small pieces. In a large bowl, squeeze lemon over kale, sprinkle the sea salt over kale, and gently massage the lemon and salt into the kale. This will slightly soften the kale. VINAIGRETTE 1 tablespoon honey Juice of ½ lemon Pinch of ground pepper ¼ cup olive oil In a small bowl combine honey, juice from remaining lemon, ground pepper, and oil. Whisk gently and pour over kale. Suggested Toppings Sliced almonds and sliced pears Crushed walnuts and sliced apples Goat cheese and pine nuts (honey pine nuts recipe below can be used) HONEY PINE NUTS 2 tablespoons honey ½ cup pine nuts (any nut can be substituted) Line a baking sheet with parchment paper and spray with cooking spray. In a small pan stir honey and nuts until honey becomes liquid. Spread mixture on baking sheet and let it set for 30 to 60 minutes. Break into small pieces and use on top of salads or ice cream. Store in an airtight container for up to 2 weeks. HONEY-GLAZED SPICED DONUTS (Makes a dozen)

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!

CREAMY PUMPKIN PIE SMOOTHIE › BANANA, PEAR, PUMPKIN PUREE, GINGER SERVES 4 ► PER SERVING 110 CALORIES | 1.5 G FAT | 2 G PROTEIN | 23 G CARBOHYDRATES | 5 G FIBER | 13 G SUGAR | 80% DV VITAMIN A | 10% DV VITAMIN D | 20% DV VITAMIN E 1½ cups unsweetened almond milk 2 frozen bananas 1 Bartlett pear, cored ½ cup pumpkin puree 1 tablespoon grated ginger ¼ teaspoon pumpkin spice 1 cup ice Add ingredients into a blender and blend until smooth. Pumpkin pie in a glass? Yum! With vitamins A, B3, B5, B6, and C; potassium; and fiber, how can you say no to all of these bennies with each sip? Drink to your

Broths last in the fridge for three to no more than five days. Keeping it in your freezer, however, stores it for up to a year. One of the best ways to store broths in the freezer is to pour them into large glass mason jars. In doing so, be sure to leave space for the broth to expand over time to prevent the glass from cracking. Another way is to fill extra ice cube trays you have laying around with broth. Each cube holds roughly an ounce, which is perfect for homemade broth cubes you can drop into your other dishes to spice things up a little.   

Mock-turtle soup, salmon, fricasseed guillemot, spiced musk-ox tongue, crab-salad, roast beef, eider-ducks, tenderloin of musk-ox, potatoes, asparagus, green corn, green peas, cocoanut-pie, jelly-cake, plum-pudding with wine-sauce, several kinds of ice-cream, grapes, cherries, pineapples, dates, figs, nuts, candies, coffee, chocolate.

L'AMUSE-BOUCHE Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze L'ENTRÉE Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens OU Velouté of Butternut Squash with Truffle Oil LE PLAT PRINCIPAL Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes OU Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts OU Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage LA SALADE ET LE FROMAGE Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing LE DESSERT Poached Pears in Spiced Red Wine with Vanilla Ice Cream

PEPPER COOKIES WITH ICING SUGAR The baking of pepper cookies in close collaboration with a child is a permanent feature in any household with a kid in the lead-up to Christmas. 150 grams of sugar, 250 grams of syrup, ½ teaspoon of pepper, 2 teaspoons of ginger, 2 teaspoons of cinnamon, ½ teaspoon of cloves, 125 grams of butter, 1 egg, 2 teaspoons of baking soda, 400 grams of flour. Mix the sugar, syrup and butter and bring to simmering point. Mix in the baking soda with all the spices, pepper, ginger, cinnamon and cloves. Then add the egg and flour. Keep 1–2 cups of flour to knead the dough. Knead the dough on the table with the child. Roll out the dough and let the child cut out the shapes him/herself (Santa Clauses, Christmas trees, bells, angels and reindeer) and decorate the cookies with the icing. Icing: 125 grams of icing sugar and 1–1½ egg whites mixed well together. Colour according to taste.

Cheese by Maisie Aletha Smikle and Abigail LaTonya Waugh Cheese Cheese Cheese I must get some cheese A rat I must appease And put Micky mouse at ease I need cheese for the steak To shred and bake To make bread and cake While I'm awake Warm cheese is so gooey Heat it longer it melts to oil Floating when it’s boiled Water and oil they just won’t jive When they’re together They are still apart Oil refuses to be absorbed or victimized Frozen cheese is frozen oil hard as ice Grill cheese on toasts Stuff cheese in a roast Cubed cheese on fried rice Tasty and filled with spice While I play ball All I could think of was cheese ball O how I would love to munch On a very big bunch Pizza and cheese went to the circus fair It was indeed a festive affair In the cool breeze Pizza got married to cheese Clown brought the tux and gown On his way into town Pizza and cheese profess their love for each other And swore they'll forever be together Cheese promised pizza never to leave So to cheese, pizza cleave Pizza stuck to cheese like glue And vowed to bond after saying I do

On the bright side, Christy, owner of Tea for Two, seemed perfectly nice. Blue-eyed with dark, chin-length hair, fair skin and rosy cheeks, she looked exactly as you would imagine a tea shop owner to look: Sweet, pretty and kind.

The Dandelion Co-op carried locally grown vegetables, and almond milk, and nuts and spices in bulk. Sunshine's parents had hooked me on natural food. Cassie and Sam had a plump little garden back behind the cabin, in the only spot that got much sun. They made coconut milk ice cream, and cauliflower fried in olive oil, and pesto pizzas, and on and on.

I’ve had good ideas before.” She counts off on her fingers as we walk down the hall. “Trying to make ginger ale out of seltzer water and powdered ginger from your dad’s spice rack.” “It didn’t taste that bad.” “Sprayed PAM all over my mom’s kitchen floor so you and I could go ‘indoor ice-skating.’” “If you’re going to try and tell me you didn’t have fun, you are a liar.” “The time in fifth-grade math when Ms. Miller was super mad at everyone, asked us when exactly we’d all stopped listening to her, and you told her: ‘Around October.

Yes, my lord.” Jon built a cookfire, claimed a small cask of Mormont’s favorite robust red from stores, and poured it into a kettle. He hung the kettle above the flames while he gathered the rest of his ingredients. The Old Bear was particular about his hot spiced wine. So much cinnamon and so much nutmeg and so much honey, not a drop more. Raisins and nuts and dried berries, but no lemon, that was the rankest sort of southron heresy—which was queer, since he always took lemon in his morning beer. The

Annie Cookies from The Bakeshop at Pumpkin and Spice 2 C sugar ½ C Lard ½ C milk 2 eggs 8 drops (or 2 tsp) anise oil 1/8 teaspoon salt 1 teaspoon baking powder 7 to 8 cups flour Preheat oven to 450 degrees Fahrenheit. In a large bowl, beat together sugar and lard. Add milk, eggs, anise oil, salt, and baking powder. Mix well. Add flour, one cup at a time, until the dough is stiff. Roll out and cut into your favorite shapes. Bake for 10 to 12 minutes, until lightly browned Icing (optional) 2 cups powdered sugar 1 tablespoon milk 1 tablespoon fresh lemon juice ¼ tsp vanilla extract Food coloring with your favorite colors (optional) Combine all ingredients. Stir in food coloring if desired. Annie cookies taste better as they age and are delicious dunked in coffee. Enjoy!

Can you move?" he says, pulling out five euros from his wallet. He holds the bill over my head. "Here, this should help." My fantasy evaporates like dry ice on a summer day in the hottest of deserts. I shoot him daggers with my eyes and swat the bill. He actually thinks I'm homeless? "I don't need money." "Could have fooled me," he says, his eyes making an unabashed loop over my outfit, and then pockets the bill. Under my breath, I mutter, "Quelle bite." What a dick. "I heard that," he says in English, his lips pressing together into a thin line. "Crazy tourist." "You speak English?" "Yes, and it's obviously more refined than your limited French." The lilt in his affected voice, the precise English accent that would normally have me drooling, echoes in my head when I snap to. How dare he? He crashes into me and then launches insults like grenades? Bye-bye, meet-cute, this prince in disguise is as ugly as a toadfish.

We're going to cook our hearts out." He whispers. "Kate, you already have mine. Just don't serve it up on a platter." I can't bring myself to look at Charles because when I do, he smiles and all I can think about is kissing him. As we make a homemade Mexican-inspired chocolate sauce for the vanilla ice cream, our arms brush together as I hand over the urfa biber flakes. He stirs the pot, the aromas mingling together, all sweet and spicy, and now, thanks to his recording in the vent and the words I'd heard, I'm imagining us together. "Kate, taste this," says Charles, snapping me out of my fantasy. He holds out a spoon laden with sauce, I take a tiny mouthful, and then lick my lips. Charles flashes a sexy smile. "Almost better than sex, huh?" He has to be a mind reader.

Those Pumpkin Spice Girls. Garden centre girls who filled their flats with macramé and air plants. Girls who spent their weekends reading Jane Austen, baking muffins, drinking iced oat milk lattes.

7 foods that Naturally cleanse your Liver This article lists the 7 best foods to eat to keep your liver healthy: 1. Garlic Garlic Garlic contains sulfur compounds that are essential for supporting the liver and activating liver enzymes that are answerable for flushing out toxins and waste from the body. Garlic additionally contains element, a very important mineral and nutrient that assists in detoxification and supports the ductless gland. 2. Walnuts These oddly-shaped balmy contain high levels of l-arginine, glutathione, and polyunsaturated fatty acid fatty acids, all of that facilitate to detoxify the liver and support poison elimination. Plus, they're nice for fighting inflammation and supporting the health of the brain. 3. Citrus Fruits Lemons, limes and grapefruits are all natural sources of water-soluble vitamin and contain several potent antioxidants. Like garlic, citrus fruits have the flexibility to spice up the assembly of liver detoxification enzymes. 4. Turmeric This unimaginable herb contains a large indefinite amount of antioxidants that facilitate to repair the liver cells, shield against cellular injury and assist in detoxification. Turmeric is especially smart at serving to the liver hospital ward from serious metals and assist in endocrine metabolism. Turmeric conjointly boosts the assembly of gall and improves the health of the bladder. You can create Associate in nursing array of delectable chuck victimisation turmeric, starting from pumpkin and turmeric soup to “golden ice.” 5. Broccoli Along with alternative genus Brassica vegetables, like Belgian capital sprouts, cabbage and cauliflower, broccoli contains sulfur compounds, similar to garlic, that facilitate to support the detoxification method and also the health of the liver. In fact, these fibrous veggies will facilitate flush out toxins from your gut, and that they contain compounds that facilitate support the liver in metabolising hormones. 6. Leafy Vegetables The bitterer, the better! Your liver loves bitter, therefore fill on blow ball, rapini, arugula, leaf mustard and chicory. These foliaceous greens contain varied cleansing compounds that neutralize serious metals, which might abate the liver’s ability to detoxify. Plus, they assist to stimulate digestive fluid flow. 7. Avocado This unimaginable fruit contains glutathione that may be a powerful inhibitor that helps to guard the liver from incoming waste and toxins. It conjointly assists the liver in eliminating these chemicals from your body and protects against cellular harm.

Strong Belwas bellowed, “Locusts!” as he seized the bowl and began to crunch them by the handful. “Those are very tasty,” advised Hizdahr. “You ought to try a few yourself, my love. They are rolled in spice before the honey, so they are sweet and hot at once.” “That explains the way Belwas is sweating,” Dany said. “I believe I will content myself with figs and dates.

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Leather, spice, and something as cold as ice.

The honey-and-thyme ice cream was a hit, and so was the pastis sorbet. We decided we needed to change the name of our ras-el-hanout ice cream with grilled almonds. Even the adults wrinkled their noses at the idea of couscous-spice ice cream, but everyone loved it when it was called One Thousand and One Nights. The kids were attracted to the bright colors, so in addition to the strawberry sorbet (Gwendal was right), we had a lot of takers for our fuchsia beetroot sorbet.

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.

Okay, first there are the angels on horseback and devils on horseback." Blake shakes his head. "Remind me what those are?" "An English thing. Angels on horseback are baked oysters wrapped in bacon. Devils are the same thing with dates instead of oysters." Blake nods. "Got it. What else?" "I'm going to slow-cook the barbecued ribs and serve them as 'skeleton ribs,' and I'll serve up the calamari tentacles as 'deep-fried spiders.' Then I'll roast the shrimp and arrange them in glasses of ice to look like claws or fingers, which people can dip into a 'Bloody Mary' cocktail sauce. And I'll scatter platters of deviled eggs around the living and dining rooms." "Think that'll be enough food?" "Definitely, I'll throw some cheese and crudités into the mix, too. Oh, and dessert- spiced devil's food cupcakes and blood orange sorbet.

She stood in line outside the American embassy in Lagos, staring straight ahead, barely moving, a blue plastic file of documents tucked under her arm. She was the forty-eighth person in the line of about two hundred that trailed from the closed gates of the American embassy all the way past the smaller, vine-encrusted gates of the Czech embassy. She did not notice the newspaper vendors who blew whistles and pushed The Guardian, Thenews, and The Vanguard in her face. Or the beggars who walked up and down holding out enamel plates. Or the ice-cream bicycles that honked. She did not fan herself with a magazine or swipe at the tiny fly hovering near her ear. When the man standing behind her tapped her on the back and asked, “Do you have change, abeg, two tens for twenty naira?” she stared at him for a while, to focus, to remember where she was, before she shook her head and said, “No.” The air hung heavy with moist heat. It weighed on her head, made it even more difficult to keep her mind blank, which Dr. Balogun had said yesterday was what she would have to do. He had refused to give her any more tranquilizers because she needed to be alert for the visa interview. It was easy enough for him to say that, as though she knew how to go about keeping her mind blank, as though it was in her power, as though she invited those images of her son Ugonna’s small, plump body crumpling before her, the splash on his chest so red she wanted to scold him about playing with the palm oil in the kitchen. Not that he could even reach up to the shelf where she kept oils and spices, not that he could unscrew the cap on the plastic bottle of palm oil. He was only four years old.

favorite recipe is Carrie Brown’s Fig and Olive Tapenade, which she serves up at the Jimtown Store in Healdsburg, California. Her recipe uses dried figs, which means less pitting and cuts the saltiness of the tapenade. I like tapenade with pita bread points that have been brushed with spiced oil, then toasted until crisp (This Page). Ice-cold rosé or vin d’orange are lovely accompaniments, too. ½ cup (85 g) stemmed and quartered dried Black Mission figs 1 cup (250 ml) water 1 cup (170 g) black olives, rinsed and pitted 1 garlic clove,

Raw persimmon is an acquired taste," he said, handing me a slice, "but I have a feeling you'll like this one." I resisted the urge to roll my eyes. 'I'm a baker, Ogden,' I wanted to say. 'Of course I know what persimmon tastes like.' I bit into the fruit. It had the texture of a firm heirloom tomato and a heady, semisweet taste as though infused with a tiny drop of honey. I nodded and made a sound of approval. "You didn't order any, but I brought you a few to try anyway. I wondered if maybe they might inspire a new cupcake flavor for the holidays," Ogden said. He kept his serious brown eyes trained on the persimmon in his hand while he spoke, a gesture that seemed oddly bashful and entirely unlike him. "You'll have to excuse me if that sounds presumptuous. I'll be the first to admit I know nothing about the recipe creation process." I took another bite of persimmon, considering. Ogden held himself very still as he watched me chew, and I appreciated the restraint he showed in not jumping in to fill the silence. I knew it couldn't have been easy for him. "You have good instincts," I said finally. "A persimmon cupcake could be a great addition to the menu. Add some chocolate, a little cinnamon and cardamom, some sweet vanilla icing, and I think we'd have a new Christmas favorite." "You don't think persimmon is too adventurous for your patrons?" "Nah," I said. It was actually nice to talk to someone who took food as seriously as I did- I only wished he could do so without sounding so pompous. "But we might have to lead with the chocolate. Chocolate Persimmon Spice. That wouldn't offend you, would it? If I promised to use organic chocolate?" "I think my ego can handle a little organic chocolate," Ogden said.

At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up. "How wonderful!" she said, clapping her hands together again. I handed her one of the red velvet cupcakes that I'd made in the old-fashioned style, using beets instead of food coloring. I'd had to scrub my fingers raw for twenty minutes to get the crimson beet stain off them, but the result was worth it: a rich chocolate cake cut with a lighter, nearly unidentifiable, earthy sweetness, and topped with cream cheese icing and a feathery cap of coconut shavings. For Ogden, I selected a Moroccan vanilla bean and pumpkin spice cupcake that I'd been developing with Halloween in mind. It was not for the faint of heart, and I saw the exact moment in Ogden's eyes that the dash of heat- courtesy of a healthy pinch of cayenne- hit his tongue, and the moment a split-second later that the sugary vanilla swept away the heat, like salve on a wound. "Oh," he said, after swallowing. He looked at me, and I could see it was his turn to be at a loss for words. I smiled. Louise, on the other hand, was half giggling, half moaning her way through a second cupcake, this time a lemonade pound cake with a layer of hot pink Swiss meringue buttercream icing curling into countless tiny waves as festive and feminine as a little girl's birthday tiara. "Exquisite!" she said, mouth full. And then, shrugging in her son's direction, her eyes twinkling. "What? I didn't eat lunch.

The cake is pretty simple; they didn't want anything too fancy. Two tiers. The bottom is the Frango mint tier from the cake contest, but the top is a new one. An almond cake with a whipped honey caramel filling and a layer of thinly sliced spiced poached pears, with vanilla buttercream. The whole cake will get a smooth white fondant coating, and then a detailed lace pattern hand-piped with white royal icing. They've opted out of toppers, so I've made some simple wildflowers out of gum paste, colored with the powdered food colors to look incredibly real.

Acres of spice-covered almonds, blackberry and lavender honey, chocolate-covered cherries, their young saleswoman reaching forward with samples, her low-cut shirt selling more than fruit. The seafood shop, crabs lined up like a medieval armory, fish swimming through a sea of ice. Her ultimate goal was at the end of the aisle- a produce stand staffed by an elderly man who, some people joked, had been at the market since its beginning a hundred years before. George's offerings were the definition of freshness, corn kernels pillowing out of their husks, Japanese eggplant arranged like deep purple parentheses.

They started on the ice creams: cinnamon, crème fraîche, and Damson plum. "Ever had Damson plum ice cream?" "Nope. Nice color." The plum ice cream was vanilla marbled with a rich winery purple. "By 'cinnamon,' do they mean cinnamon the spice?" "As opposed to what?" "The candy. Try it. Plus, it's pink." "Oh.

Car Camping Tips and Tricks Arrive in camp with a full tank of gas. Gas stations can be few and far between in the mountains. Store food in the car at night to deter bears and critters. Slip a headlamp around a gallon jug of water, with the lens side facing the plastic, to illuminate your tent with ambient light. Freeze water in plastic jugs and bottles and use them in the cooler instead of loose ice. Make fire starters by rubbing petroleum jelly onto cotton balls. Store in a ziplock bag. Bring a Frisbee and after playing, clean it and use as a plate or cutting board. It can also be a shovel in emergencies. Before you leave, crack any eggs you’ll need into a reusable water bottle and store in your cooler. Place spices in a weekly plastic vitamin or medicine container and relabel the top.

I'm all strung-out, my money's spent Can't really tell ya' where last year went But I've given up paying my bills for Lent My landlord, he says he wants his rent Fuck 'em! Hey, now, the women they come, the women they go The hens start to cackle when the cock starts to crow Hell, I take 'em in when the warm winds blow But I boot 'em in the ass once it starts to snow 'Cause fuck them! Yeah, got a letter from my folks, and they say they're in debt They say that things are as bad as they can possibly get You know, I haven't answered that letter yet I might use it to light my cigarette 'Cause fuck them! What'd they ever do for me anyway? Threw me outta the house when I was twenty-nine years old and cut off my allowance Fuck 'em! Hey, a woman come around and handed me a line About a lot of little orphan kids sufferin' and dyin' Shit, I give her a quarter, cause one of 'em might be mine The rest of those bastards can keep right on cryin' I mean, fuck kids! Throw up on your shoulder, piss in your lap, Never give you nothing Fuck 'em! You might also like Think U The Shit (Fart) Ice Spice Anuv Jain - Husn (Romanized) Genius Romanizations ​yes, and? Ariana Grande I had a fight last night with a big lumberjack I spent most of the fight laying flat on my back You know he beat me up fair, and that's a fact But I busted his head as soon as he turned his back 'Cause fuck fair fighting! Yeah You know, my junkie buddy got the shakes again He give me five bucks and sent me out in the rain I'm supposed to bring back something to kill his pain, oh Shit, I took the bread and I jumped on a train Cause fuck junkies!

If you asked three different whiskey distilleries what the best kind of whiskey is, you’d find three different answers. Some like their whiskey sweet, infused with honey or fruit and smooth on ice. Some prefer their whiskey bold, with sharp spices and mint. Me? Personally, I preferred whiskey that burned—slowly—in an all-consuming fashion. And that night, I felt every inch of my body catch fire as I drained the bottle.