Inch Pinch Quotes

Now, I was a fan of the simple pleasures in life: grilled cheese sandwiches without black flecks on the crust, jeans that didn't pinch the better parts of me, an inch of vodka, ten to twelve hours of sleep. - Cole St Clair, Forever.

When you've got a thing to say, Say it! Don't take half a day. When your tale's got little in it Crowd the whole thing in a minute! Life is short--a fleeting vapor-- Don't you fill the whole blamed paper With a tale which, at a pinch, Could be cornered in an inch! Boil her down until she simmers, Polish her until she glimmers.

there's a corner of your mouth, and a place that it goes. pinched and worried like you're afraid you're forgetting something. i used to hate it. used to think it was your little tic of disapproval. but i've kissed your mouth, that corner, that place it goes, so many times now. i've memorized it. topography on the map of you, a world i'm still charting. i know it. i added it to the key. here: inches to miles. i can multiply it out, read your latitude and longitude. recite your coordinates like la rosaria. this thing, your mouth, its place. it's what you do when you're trying not to give yourself away. not in the way that you do all the time, those empty, greedy grabs for you. i mean the truth of you. the weird, perfect shape of your heart. the one on the outside of your chest.

I’m tired of only being able to talk to you on the phone, Alyssa...”Silence. “I need to see you...” His voice was strained.  “I need to fuck you...”“Thoreau...” “No, listen to me.” His tone was a warning. “I need to be buried deep inside of you, feeling your pussy throb around my cock as you scream my name—my real name.”A hand trailed down past my stomach and between my thighs, and my fingers began to strum my clit. Slow at first, then faster, faster with every sound of his heavy breaths in my ear. “I’ve been very patient with you...” His voice trailed off. “Don’t you think?”“No...”“I have,” he said. “I’m tired of imagining how wet your pussy can get, how loudly you’ll scream when I suck your tits as you ride me...How hard I’ll pull your hair when I bend you over my desk and fuck you until you can’t breathe...Tired.”I shut my eyes, letting my other hand squeeze my breast, letting my thumb pinch my nipple.“I’m giving you two weeks to come to your fucking senses...”“What?”“Two weeks,” he whispered. “That’s when you and I are going to meet face to face, and I’m going to claim every inch of you.”“I can’t...I can’t agree to...that.”“You will.” His breathing was now in sync with mine. “And the second you do, you’re going to invite me over and I’m going to remind you of everything you’ve teased me with over the past six months.

He chuckled and dropped me to my feet. I blinked against the rain, watching him dig into his pocket for something. He pulled it out, pinching a vintage Victorian ring with a teardrop diamond and a platinum band encrusted with more jewels, encased by an ornate setting above and below. It was almost like three rings in one, and nearly an inch in width. “It’s very old,” Will said, slipping it onto my finger, his hand shaking. “It’s your family’s?” “It’s yours now.” He met my eyes. “It’s been yours for nearly ten years.

When he came down, he was slower, and clutching something his hand. He leapt down the last 5 feet or so and came over to me, uncurling his fingers. In his palm was something trembling and silky and the bright, delicious pale gold of apples; in the gloom of the jungle it looked like light itself. Uva nudged the thing with a finger and it turned over, and I could see it was a monkey of some sort, though no monkey I had ever seen before; it was only a few inches larger than one of the mice I had once been tasked with killing, and his face was a wrinkled black heart, its features pinched together but its eyes large and as blankly blue as a blind kitten's. It had tiny, perfectly formed hands, one of which was gripping its tail, which it had wrapped around itself and which was flamboyantly furred, its hair hanging like a fringe.

Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.

I’m tired of only being able to talk to you on the phone, Alyssa...” Silence. “I need to see you...” His voice was strained.  “I need to fuck you...” “Thoreau...” “No, listen to me.” His tone was a warning. “I need to be buried deep inside of you, feeling your pussy throb around my cock as you scream my name—my real name.” A hand trailed down past my stomach and between my thighs, and my fingers began to strum my clit. Slow at first, then faster, faster with every sound of his heavy breaths in my ear. “I’ve been very patient with you...” His voice trailed off. “Don’t you think?” “No...” “I have,” he said. “I’m tired of imagining how wet your pussy can get, how loudly you’ll scream when I suck your tits as you ride me...How hard I’ll pull your hair when I bend you over my desk and fuck you until you can’t breathe...Tired.” I shut my eyes, letting my other hand squeeze my breast, letting my thumb pinch my nipple. “I’m giving you two weeks to come to your fucking senses...” “What?” “Two weeks,” he whispered. “That’s when you and I are going to meet face to face, and I’m going to claim every inch of you.” “I can’t...I can’t agree to...that.” “You will.” His breathing was now in sync with mine. “And the second you do, you’re going to invite me over and I’m going to remind you of everything you’ve teased me with over the past six months.

Andrew simply watched Christopher’s boyish face, hovering inches from his own. Christopher’s brows were pinched together in deep concentration, and he lightly chewed on his lip. He used his free hand to angle Andrew’s head in various positions as he carefully shaved beneath his jaw and along his neck. The touch of his graceful and gentle hands made Andrew’s heart race. He tried to keep his breath steady and hoped that the flush in his face wasn’t too obvious.

Snacks at sleepovers are a must. Try this one next time your parents forget to stock the snack cupboard. Supplies: brown paper lunch bag stapler measuring cup microwave Ingredients: ¼ cup popcorn kernels 2 tbsp brown sugar 2 tbsp chocolate chips 2 tbsp butter or margarine pinch of salt Pour the popcorn kernels into a brown paper lunch bag then fold the top of the bag ¼ of an inch, twice. Secure two staples (trust me, I Googled it!) at the folded part to seal the bag shut. Lay the bag flat in the microwave and cook on HIGH for about 1:45 (one minute and forty-five seconds, people!). Each microwave is different, though, so you may need to adjust the time. Meanwhile, add the brown sugar, chocolate chips, butter/margarine and salt to a microwave-safe measuring cup. Cook on HIGH for about 15 seconds or until the gooey buttery-chocolaty mixture is melted. Mix well with a fork then pour it over the popcorn.

Autumn Cannibalism depicts a plastic couple in intimate embrace in the act of eating each other. Although the features are not uniformly rendered—the hands detailed, the heads leavening into each other like rising bread—the anthropophagy is clearly a function of sexual intimacy. The man pinches a doughy inch from his lover’s waist while spooning cream from the breast region (although there is no breast here, only a white enameled flatness) while the woman’s left arm dangles about his neck, her hand languidly holding a knife. The knife cuts into the torso of the man, which presents itself as a loaf of bread. Although perhaps my description of the anatomy is lacking, the cyclical nature of love—one’s feeding and feeding, the plastic ability of the bodies to nourish as food, the constant flux of the forms, the flow of man into woman, their rendering as a single, spiraling form—should seem more familiar. Or maybe it doesn’t, this elemental desire, the lovers reduced to ingredients and appetite.

Ginger-Dijon Glazed Pork Tenderloin Prep time: 10 minutes • Cook time: 35 minutes Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Buy an extra pork loin and slice for lunch the next day. 1½ tablespoons Dijon mustard 1 tablespoon reduced-fat sour cream 1 teaspoon grated fresh ginger ¼ teaspoon dried thyme Salt 1½ pounds pork loin 1 large garlic clove, thinly sliced 1½ teaspoons extra-virgin olive oil Freshly ground black pepper Heat the oven to 450°F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several ¼-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper. Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat. Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

Eastern Shore Breakfast Pudding Eggs, cheddar, ham or sausage, and bread baked together in the rich tradition of English savory puddings. This rib-sticking main course is equally delicious in a vegetarian rendition. 4 thick slices white bread, torn into quarters ¾ pound cooked ham, thinly sliced and chopped (or 1 pound sausage meat, cooked and drained) 1 cup sharp cheddar cheese, grated ½ medium onion, minced 1 sweet red pepper, diced 1 tablespoon olive oil 6 eggs 2 cups milk ¼ teaspoon salt Black and red pepper to taste Pinch of nutmeg Parsley to garnish Heat the oven to 350 degrees. Butter a deep 8 x 8 inch baking dish. Lay bread in the dish, covering the bottom, and top with the ham or sausage and cheese. In a small pan, sauté the onion and red pepper in oil until fragrant and softened, about 5 minutes, and layer on top of the cheese. Whisk together the eggs and milk, salt, peppers, and nutmeg. Pour the mixture over the bread, meat, vegetables, and cheese. Bake for about one hour, until the pudding is puffed, firm, and golden brown. Tent with foil if necessary to prevent too much browning. Cut into four squares, garnish with parsley, and serve along with Old Bay potatoes (below), steamed asparagus, and broiled tomatoes. You shouldn’t see a hungry guest again until dinnertime. Note: For vegetarians, substitute for the meat a cup each of lightly steamed broccoli cut into small florets and thinly sliced, sautéed zucchini—both well drained. Serves 4.

GERMAN APPLE PANCAKE ••• 2 tart cooking apples (Granny Smiths are good) 1 lemon ½ stick (4 tablespoons) unsalted butter ¼ cup brown sugar ½ teaspoon cinnamon Small grating of nutmeg 3 eggs ¾ cup flour Pinch of salt 1 tablespoon sugar 1 cup milk Sugar for sprinkling Rum or cognac (optional) Peel the apples, core them, and slice them thinly. Shower them with about 2 tablespoons of lemon juice. Melt half the butter (2 tablespoons) in a medium skillet, and stir in the brown sugar, cinnamon, and nutmeg. Add the apple slices and cook over medium-high heat for about 8 minutes, until they’ve become quite darkly caramelized and smell impossibly delicious. Remove them from the heat. Meanwhile, beat the eggs. Gently whisk in the flour, salt, and sugar. Add the milk. The batter should be thin. Melt a couple of teaspoons of butter in an 8-inch skillet, and when it’s hot, pour in a third of a cup of batter, tilting the pan so that it covers the entire surface, making a thin crepe. Cook just until set, about 2 minutes. Evenly distribute a third of the apples over the crepe, pour another third of a cup of batter over the apples, then turn the pancake (this is easiest if you have two pancake turners) and allow the bottom to brown. Turn out onto a large plate, sprinkle generously with sugar, and roll the pancake up like a jelly roll. Sprinkle with a bit more sugar and, if you like, a splash of lemon juice. Repeat this until you have three plump rolled pancakes. If you want to flame your creations, lightly warm a few tablespoons of rum or cognac for each pancake in a pan, add the pancakes, spoon the liquor over the top, and set the pancakes on fire. Serves 6

Quote from "The Dish Keepers of Honest House" ....TO TWIST THE COLD is easy when its only water you want. Tapping of the toothbrush echoes into Ella's mind like footsteps clacking a cobbled street on a bitter, dry, cold morning. Her mind pushes through sleep her body craves. It catches her head falling into a warm, soft pillow. "Go back to bed," she tells herself. "You're still asleep," Ella mumbles, pushes the blanket off, and sits up. The urgency to move persuades her to keep routines. Water from the faucet runs through paste foam like a miniature waterfall. Ella rubs sleep-deprieved eyes, then the bridge of her nose and glances into the sink. Ella's eyes astutely fixate for one, brief millisecond. Water becomes the burgundy of soldiers exiting the drain. Her mouth drops in shock. The flow turns green. It is like the bubbling fungus of flockless, fishless, stagnating ponds. Within the iridescent glimmer of her thinking -- like a brain losing blood flow, Ella's focus is the flickering flashing of gray, white dust, coal-black shadows and crows lifting from the ground. A half minute or two trails off before her mind returns to reality. Ella grasps a toothbrush between thumb and index finger. She rests the outer palm against the sink's edge, breathes in and then exhales. Tension in the brow subsides, and her chest and shoulders drop; she sighs. Ella stares at pasty foam. It exits the drain as if in a race to clear the sink of negativity -- of all germs, slimy spit, the burgundy of imagined soldiers and oppressive plaque. GRASPING THE SILKY STRAND between her fingers, Ella tucks, pulls and slides the floss gently through her teeth. Her breath is an inch or so of the mirror. Inspections leave her demeanor more alert. Clouding steam of the image tugs her conscience. She gazes into silver glass. Bits of hair loosen from the bun piled at her head's posterior. What transforms is what she imagines. The mirror becomes a window. The window possesses her Soul and Spirit. These two become concerned -- much like they did when dishonest housekeepers disrupted Ella's world in another story. Before her is a glorious bird -- shining-dark-as-coal, shimmering in hues of purple-black and black-greens. It is likened unto The Raven in Edgar Allan Poe's most famous poem of 1845. Instead of interrupting a cold December night with tapping on a chamber door, it rests its claws in the decorative, carved handle of a backrest on a stiff dining chair. It projects an air of humor and concern. It moves its head to and fro while seeking a clearer understanding. Ella studies the bird. It is surrounded in lofty bends and stretches of leafless, acorn-less, nearly lifeless, oak trees. Like fingers and arms these branches reach below. [Perhaps they are reaching for us? Rest assured; if they had designs on us, I would be someplace else, writing about something more pleasant and less frightening. Of course, you would be asleep.] Balanced in the branches is a chair. It is from Ella's childhood home. The chair sways. Ella imagines modern-day pilgrims of a distant shore. Each step is as if Mother Nature will position them upright like dolls, blown from the stability of their plastic, flat, toe-less feet. These pilgrims take fate by the hand. LIFTING A TOWEL and patting her mouth and hands, Ella pulls the towel through the rack. She walks to the bedroom, sits and picks up the newspaper. Thumbing through pages that leave fingertips black, she reads headlines: "Former Dentist Guilty of Health Care Fraud." She flips the page, pinches the tip of her nose and brushes the edge of her chin -- smearing both with ink. In the middle fold directly affront her eyes is another headline: "Dentist Punished for Misconduct." She turns the page. There is yet another: "Dentist guilty of urinating in surgery sink and using contaminated dental instruments on patients." This world contains those who are simply insane! Every profession has those who stray from goals....

Katz needed bootlaces, so we went to an outfitter’s, and while he was off in the footwear section I had an idle shuffle around. Pinned to a wall was a map showing the whole of the Appalachian Trail on its long march through fourteen states, but with the eastern seaboard rotated to give the AT the appearance of having a due north-south orientation, allowing the mapmaker to fit the trail into an orderly rectangle, about six inches wide and four feet high. I looked at it with a polite, almost proprietorial interest—it was the first time since leaving New Hampshire that I had considered the trail in its entirety—and then inclined closer, with bigger eyes and slightly parted lips. Of the four feet of trail map before me, reaching approximately from my knees to the top of my head, we had done the bottom two inches. I went and got Katz and brought him back with me, pulling on a pinch of shirtsleeve. “What?” he said. “What?” I showed him the map. “Yeah, what?” Katz didn’t like mysteries. “Look at the map, and then look at the part we’ve walked.” He looked, then looked again. I watched closely as the expression drained from his face. “Jesus,” he breathed at last. He turned to me, full of astonishment. “We’ve done nothing.” We went and got a cup of coffee and sat for some time in a kind of dumbfounded silence. All that we had experienced and done—all the effort and toil, the aches, the damp, the mountains, the horrible stodgy noodles, the blizzards, the dreary evenings with Mary Ellen, the endless, wearying, doggedly accumulated miles—all that came to two inches. My hair had grown more than that. One thing was obvious. We were never going to walk to Maine. In a way, it was liberating. If we couldn’t walk the whole trail, we also didn’t have to, which was a novel thought that grew more attractive the more we considered it. We had been released from our obligations. A whole dimension of drudgery—the tedious, mad, really quite pointless business of stepping over every inch of rocky ground between Georgia and Maine—had been removed. We could enjoy ourselves.

I hold my breath while he hooks his hands under my thighs. When he resumes, it's faster, harder, and a whole new level of euphoria. I press my eyes shut just as they start to roll back. That spot. That elusive spot every man had such a hard time locating is front and center now. I silently dub him the G-spot whisperer. Another deep thrust hits it again. Good thing I'm not trying to speak anymore, because I've lost all my words. All I have to offer are huffs of hot air and whimpering. Lots and lots of whimpering. The edge of Callum's mouth turns up, and I have to swallow to keep from choking at the divine sight. He looks like a god in this moment. His skin is a golden glow, painted in specks of sweat, highlighting every single cut muscle he possesses. And his expression---a cross between concentration and satisfaction. It's hard physical work he's doing, but he relishes it. I can tell by the glimmer in his eyes, the way his hands cradle my legs so I'm comfortably supported. I can tell by the pinch of his jaw, those soft grunts he let loose, that this is blowing his mind too. For the second time in one night, pressure builds inside me. The feeling is almost too much, but all I want is more. These long, deliberate thrusts are the greatest physical sensations my body has ever experienced. I could explode at any moment, but I want this to last. Forever, if possible. Arching my back, I press my head against the pillow. I cry out, sounding like a rabid banshee. A muttered curse falls from his lips. "That's it. Don't hold back." Pressure and heat collide, and I couldn't hold back if I tried. The deep thrusts keep coming like an endless loop of crashing waves. Callum and my G-spot are new best friends, it seems. Over and over, he hits it. Over and over, the sensations build to an overwhelming peak. His pace shifts from impressive to phenomenal. If Callum were a sex doll, I'd buy a dozen. His stamina, his technique, his adoration of me and my body, it's all perfection. When I burst, I'm even louder than before. And just like before, I'm ablaze from the inside out. Ecstasy pulses through every inch of skin and bone. My blood pumps hot, like lava flowing through my veins. Every muscle tightens, then loosens. Panting, I clutch Callum's forearms and watch his face as he hits his own peak.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

Ye canna meet the laird in these rags.” She pinched Melanie’s cashmere-encased arm and stopped dead in her tracks. Fingering the material, she commented, “Hmm, mayhap they werena rags to start with. This is a fine woolen, if an odd color, but ’tis no good now, what with all this Gunn blood on it. I’d lend ye one of mine,” she said as she guided Melanie to the basin and whipped her sweater over her head before Melanie realized what she was doing. “But ye’re inches shorter and I havena time to tack up a hem if ye wish to see the laird before midnight. I’m terribly slow at sewing. I wonder…” Melanie seized on her distraction and snatched her sweater back to hold in front of her chest. “Um, the men are still here—” Melanie’s protest died on her lips as she met Darcy’s eyes. He’d had his head bent in whispers with Edmund until her sweater had been removed. Now he stared at her and nodded absently at whatever Edmund was saying. His gaze caressed her bare shoulders, pausing at her satiny bra straps with their little plastic clips that must be completely foreign to him. A flush warmed her skin, and it wasn’t all from embarrassment. Fran turned her energetic gaze on Darcy. “Do you suppose your mother’s dresses might fit?” she asked, oblivious to the heat in his gaze and the unsettling effect it was having on Melanie. “Fetch ye one or two when ye run up to Fraineach. Well, what are you waiting for?” she demanded. “Go on with you. Ye canna go to the laird in bloodied plaid.” Fran snapped her fingers in front of Darcy’s face until he stopped staring. He towered over the woman, yet he let her herd him out the door like a bashful boy being kicked out of the kitchen for sneaking sweets before dinner.

What?” she asked softly as she stared at me with dark, intense eyes. I shook my head, pinching my bottom lip in between my teeth as I studied every inch of her face. “Nothing. I’ve just imagined you here, like this, for months now.” She blinked slowly as she pressed her lips together, smiling lazily at me. Arching one eyebrow, she asked, “Then why do I still have clothes on?” Game on.

Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead.

Sky pulls her arm back, right as I turn back to walk to the couch, and suddenly the controller flies out of her hand and smacks directly into my nose. “Ugh!” I grunt out. Sky puts her hand over her mouth and gasps. But then she runs toward me when she sees the blood dripping down my face. I walk into the kitchen because I don’t want to get blood on the carpet. “Oh thit,” I swear, when I see that the kids didn’t follow us. She sits me down in a chair and puts a towel under my nose. “That hurts wike a mudder fudder.” I sound like I’m all stopped up with a cold, but the blood is still dripping, so I pinch my nose closed. “I’m so sorry,” she says as she drops down in front of me. She rests her forearms on my thighs. I can smell the pizza she just ate on her breath, and I really, really want to kiss her, but I have blood all over my face and hands. “I’m so sorry,” she says again. “I didn’t know it would fly out of my hand like that.” “You hab ta wap it awound your wist,” I say. “I have to wrap it around my wrist?” she repeats. “To keep it fwom fwying.” “Crap,” she says again. “I am so sorry.” She already said that. She gets up and goes to get a wet towel. She cleans my hands and wipes gently beneath my nose. My nose hurts like a son of a bitch. I jerk my head back, but she just follows, probing and prodding. “I think the bleeding has stopped,” she says. But I let her continue to fuss over me, just because I like it. “Do you want some ice?” she asks. Yeah, but I need it for my dick and not for my nose. “Pwease,” I say. Her face is only inches from mine. But then she goes to the fridge. She comes back with a small bag of ice. She’d probably get offended if I shoved it in my pants, so I lay it against my nose, instead. I brace my chin with one hand and hold the ice with the other. “I really didn’t mean to hit you,” she says. She looks so worried that I have to let her off the hook. Hell, I lived with four brothers. I have had more nosebleeds than I could ever begin to count. “I’ll wiv,” I say. She leans close and kisses my cheek. I want to turn my head and press my lips to hers, but I don’t. “You in lub wif me yet?” I ask. She laughs and turns her head away, closing her eyes. Her giggle is so damn cute. She winces. “I gwess dats a no,” I say. I lift my shirt and wipe the edge of my nose, since she took my wet towel. When I do, her eyes go to my frog prince, and she leans forward and presses her lips to him. She looks up at me, her blue eyes wide, as she holds her lips there for a second. Then she makes a loud smacking noise and pops back up, grinning. “There. All better?” Fuck no. We’re just getting started. Seth sticks his head into the room. He smirks at me and shakes his head. “Dude,” he says. He laughs. “That’s the saddest thing I’ve ever seen.” I throw down the ice. “Dat’s it. I’m going to kick your ath at bow’ing, Seth. You are going down.” I follow him into the other room, take a controller, and try to pretend like she didn’t just rock my world.

Peeking down once more, his vision detected and confirmed the concerns he’d noted earlier but promptly dismissed. Her collarbones were more pronounced. Worry pricked. Kitty was thinner.  He cleared his throat and practiced his most nonchalant tone. “Eliza says you haven’t been eating much of late, and that you’ve complained of increased fatigue. Are you feeling unwell?” Kitty looked up briefly before staring with pointed attention at the road. She pressed her lips, shrugging one shoulder. “Eliza worries over-much.” “She cares about you, as do I.” Nathaniel bit his tongue. “We... we are all concerned about you. It is apparent you have lost weight, Kitty.” Kitty stopped walking. She thumped her hands on her dainty hips and offered a teasing smile that hinted at deception. “Is this an examination? I thought you were going to be on good behavior, but so far I’m not impressed.” Nathaniel heard her talking, but he couldn’t listen. The way her mouth pinched together. The way her eyes shone like the glistening water behind them... Inhaling to make himself return to the moment, he took her arm and started walking again. Gads. He’d better keep his head or this walk could be more devastating than a shipwreck. To both of them. “I’m a doctor, Kitty. You can’t expect me not to notice such things.” Shaking her head, Kitty looked away. “I am well.” Nathaniel locked his jaw to keep from glowering. Terrible liar she was. A wriggle of concern inched deeper into his chest. He wanted to help, wanted to ease the burden she carried. Why wouldn’t she disclose what had happened that night? Had it really been as innocuous as she claimed? Surely her hidden pains pointed back to that horrid evening. What was it she wouldn’t tell? “Doctor

Kitty, I hope... I do hope you feel that you can trust me, like you would your father.” He circled his thumb along the top of her hand, undoing the stone wall she’d so carefully constructed to guard her heart. “We are true friends, are we not?” Friends. “Aye.” “Friends confide in one another, do they not?” A frown pulled down at her mouth, for surely he had a motive in asking such questions. But what?  The gentleness in his eyes, though still present, moved aside to allow for deep earnest as the muscles in his jaw flexed. He asked again. “Do they not?” Kitty nodded, pretending she didn’t notice every nuance of his expression. “Aye.” He leaned forward, urgency coating his timbre. Gently holding tighter to her hand, he almost whispered. “I need to know what happened the night you were attacked.” “What?” she breathed. He could not be serious. “Kitty, I am done pretending I don’t know something is wrong. Who is doing this to you?” Squirming, Kitty fought to keep her breath relaxed. “Who is... who is doing what?” “Kitty.” He moved to the edge of the bed. “I only wish to help you, you must know that. I will protect you, I vow it—only you must trust me.” Tears welled, blurring the wound along his eye. She had been the cause of that and despite her desires to trust, his safety trumped all. “I cannot tell you.” Her voice was flat as the words hopped from her mouth before she could stop them. He stilled, his posture pulling back. “And why not?” She tugged her hand free from his, instantly aching from the vacancy that replaced the warmth of his touch. “Do not ask me.” “Why, Kitty?” His brow pinched and his mouth stayed open as if more protests prepared to be spoken. Her throat swelled until it nearly clogged off the air that reached down for her lungs. She swallowed a groan and turned away. “It is not for you to know.” “It is for me to know.”  The compulsion to open her mouth and expel the awful truth she kept hidden was enough to make acid once again inch upward. She clenched her eyes shut, fear and hurt raging in her spirit like a tempest. “Please leave me.” “As you wish.” She shot her head in his direction. No, Nathaniel! I didn’t mean it!  He strode toward the door, and stopped, his mouth hard but hazel eyes soft as leather. “If you cannot place your trust in me, Kitty, I pray you will find strength to place it in someone.” With

Did no one ever think, “Let’s just plant a few seeds every 3, 4, or 6 inches?” I guess it took someone outside of the garden industry to think of it. At first, I advocated single seed planting at the proper spacing for that particular plant, but many people found it tedious and even difficult, especially with small, unusually shaped seeds. Besides, as someone once teased me and said, “If a packet of leaf lettuce contains one thousand seeds and I only plant four in each square foot, how old will I be before it is time to buy another packet?” She’ll have to leave her seeds in her will! So back to the drawing board I went. How about just a few seeds in each hole—just a pinch of seeds? After testing this idea with many people and checking their dexterity and ability to pick up just a pinch (two or three seeds), this seemed to be the answer.

MAMIE JACQUELINE’S CHOCOLATE CAKE G ÂTEAU AU CHOCOLAT DE MAMIE JACQUELINE One of Joe’s friends, Florian, accompanies us on vacation from time to time and his grandmother often sends along a little treat for us all. This cake was an offering once and we tucked into it the minute we arrived at our destination. It was tender and delicious. When we returned, I asked Mamy Jacqueline for her recipe and she scoffed, “Oh, that simple little cake?” When I pressed she rattled off the ingredients by heart. A surefire success whenever I make it, you need only serve it simply sprinkled with confectioners’ sugar. 3/4 cup/100g cake flour Sea salt 7 ounces/200g bitter chocolate, such as Lindt 70% 8 tablespoons/125g unsalted butter, softened 1 cup/200g sugar 4 large eggs, separated Confectioners’ sugar 1. Butter and flour a 91/2-inch/24-cm round cake pan. Preheat the oven to 375° F/190° C/gas 5. 2. Sift the flour and a generous pinch of salt onto a piece of parchment paper. 3. Melt the chocolate in the top of a double boiler over medium-high heat. Transfer the chocolate to a medium-size bowl and whisk in the butter until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined. 4. In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes. 5. Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle it with confectioners’ sugar. 6 TO 8 SERVINGS SIX                 Mornings in Louviers LOUVIERS IS MAGIC in the mornings.

Snacks at sleepovers are a must. Try this one next time your parents forget to stock the snack cupboard. Supplies: brown paper lunch bag stapler measuring cup microwave Ingredients: ¼ cup popcorn kernels 2 tbsp brown sugar 2 tbsp chocolate chips 2 tbsp butter or margarine pinch of salt Pour the popcorn kernels into a brown paper lunch bag then fold the top of the bag ¼ of an inch, twice. Secure two staples (trust me, I Googled it!) at the folded part to seal the bag shut. Lay the bag flat in the microwave and cook on HIGH for about 1:45 (one minute and forty-five seconds, people!). Each microwave is different, though, so you may need to adjust the time. Meanwhile, add the brown sugar, chocolate chips, butter/margarine and salt to a microwave-safe measuring cup. Cook on HIGH for about 15 seconds or until the gooey buttery-chocolaty mixture is melted. Mix well with a fork then pour it over the popcorn. Toss like a salad and ENJOY!

surface. With a sharp knife, slice into squares about 2 inches across and place these on a lightly greased cookie sheet. Place a small spoonful of jam on each cookie and loosely fold opposite corners together, pinching at the edge. Bake at 375° for 15 minutes. When cool, sprinkle with powdered sugar. This recipe makes about 2 dozen cookies.

Maman’s Apple Tart YIELD: 4 TO 6 SERVINGS THIS APPLE TART was a staple at Le Pélican, and my mother would prepare two or three every day. For Roland’s wedding, she must have made one dozen. Most of the guests preferred her tarts to the elaborate croquembouche wedding cake, a tower of caramel-glazed cream puffs covered with spun sugar. Maman’s method of making dough breaks all the rules that I learned professionally. Using hot milk? Stirring the dough with a spoon? Smearing it into the pie plate? Yet it comes out tender, crumbly, and light in texture, with a delicate taste. DOUGH 1¼ cups all-purpose flour 1 large egg, broken into a small bowl and beaten with a fork 3 tablespoons unsalted butter, softened 3 tablespoons vegetable shortening (such as Crisco) Pinch salt 1 tablespoon sugar 1 teaspoon baking powder 2 tablespoons hot milk FILLING 4 large Golden Delicious apples (about 2 pounds) 3 tablespoons sugar 2 tablespoons cold unsalted butter, broken into pieces FOR THE DOUGH: Preheat the oven to 425 degrees. Put all the dough ingredients except the hot milk into a bowl. Stir well with a wooden spoon until the mixture starts to combine. Add the hot milk, and stir until well mixed. Do not overwork. The dough will be very soft. Place it in a 9-inch pie plate (my mother used a fluted metal quiche pan) and, using your fingers and a little extra flour to keep them from sticking, press the dough into the pan until it covers the bottom and the sides. FOR THE FILLING: Peel, core, and halve the apples. Cut each half into 1½-inch wedges. Arrange the wedges on the dough like the spokes of a wheel. Sprinkle with the sugar, and top with the butter, broken into pieces. Bake the tart for approximately 1 hour, or until the crust is golden. Serve it lukewarm.

His weight lifted, and his hand reached between her thighs, stroking and opening her. She felt a nudge, an adjustment as he aligned himself, then steady pressure at her entrance. He was so hard, his flesh like steel, but he was gentle and controlled, taking his time. She gasped as her muscles gave way and the broad tip pushed inside, stretching her, keeping her open. He held still, his hands stroking her hips and bottom. All her nerves tingled and sparked in anticipation, knowing how good it was going to be. She pressed back against him, and he sheathed himself in a slow, wet plunge, all the way inside, deeper than she'd ever been filled before. He went in at just the right angle, pressing where she most wanted. Her body gripped him, or tried to, except the invasion was so thick, her muscles only fluttered and throbbed instead of clenching down. She felt almost as if she were at the brink of release. And to her astonishment... she was. She was about to tip over into a sea of mind-dissolving pleasure. "Wait," she heard Keir say through the clamor of her heartbeat. His hands were on her hips, keeping her close and tight. For some reason it aroused her intolerably, knowing he was trying to stop her from climaxing. She tried to drive herself back on the hard shaft inside her, unable to get enough of its even though she was stretched to the limit. Raising up on her forearms, she writhed and pushed desperately against him. Keir's husky laugh caressed her ears as he leaned over her. He held her hips snugly against his, allowing only a sense of motion, a subtle grinding that wasn't nearly enough. Very gently, he closed his teeth on the side of her neck and soothed it with his tongue. "Tell me how good it feels," he whispered. Merritt fought for the breath to reply. "It feels too good. I want to come... I want to spend... oh, please, Keir..." "Spend," he repeated, and smiled against her shoulder. "I like that word for it." He withdrew just an inch, and rolled his hips upward. "Aye, I want your pleasure. Spend it all on me." She sobbed and squirmed, able to feel the motion of him deep in her belly, but it wasn't enough. "Harder. Please." The rhythmic drives grew longer, more aggressive. "No one else could ever feel this good to me," he said. "No other woman in the world. Only you." He reached beneath her to cup the round weights of her breasts, and began to pinch and tug at her nipples. Not sharply but not softly, the little flashes of discomfort somehow magnifying her pleasure. His hand slid down her front and between her thighs, finding the taut peak of her sex. The gently massaging fingers, the steady pumping, set off an explosion of pleasure that spread to every part of her body and kept unfolding and renewing itself. The release was so powerful, it left her dazed and too weak to move. She was only vaguely aware of Keir's climax, the quiet growl he pressed against her skin, the rough shudders that ran though him.

strawberry sunrise Though its name is somewhat evocative of a sweet elderly couple holding hands as they watch the sunrise, this drink is rather bold in its combination of prosecco, white wine, and tequila. In other words, this beautiful farm-to-table beverage has a bit of a sneaky bite. It’s best enjoyed, I’d say, with a lover, though it goes down just as easily with friends over brunch, during an at-home happy hour, or when alone on a Saturday afternoon with your cat/dog/pig/opossum. TIME: 5 MINUTES SERVES: 1 2 strawberries Ground pink peppercorns 1 ounce tequila 2 ounces sauvignon blanc 1 ounce Strawberry Syrup 1½ ounces Strawberry Mint Lemonade 1 ounce prosecco Splash of fresh orange juice Cut the stem out of each strawberry with a “V” cut, then slice each strawberry from top to bottom into ¼-inch-thick slices so that each slice resembles a heart. Take the prettiest slice and cut a small notch in its narrow end. Spread the pink peppercorns on a small plate. Dip one edge of the strawberry slice in the pink pepper until the edge is coated. Set aside, reserving the pink pepper. Fill a wineglass with ice and add the remaining strawberry slices. Add the tequila, sauvignon blanc, strawberry syrup, lemonade, prosecco, and orange juice to the glass. Sprinkle a pinch of pink pepper on top of the drink. Stir with a barspoon. Secure the notched strawberry garnish to the rim of the glass. Serve and enjoy.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

ANTI-INFLAMMATORY TURMERIC TONIC Try this anti-inflammatory turmeric tonic, using a recipe created by chef Sarah Sugden. You’ll need: 6​pieces of fresh turmeric root, each piece roughly an inch long 3​pieces of fresh ginger root Juice from 2​lemons or oranges 2​tablespoons of manuka or raw honey 3​pinches of ground black pepper Wash or scrub away any dirt on the turmeric and ginger roots, but keep the skin on both. Place all the ingredients in a high-speed blender and blend until smooth. Strain through a nut-milk bag or fine sieve. You can have it straight up as a powerful shot or prepare a warming tea by adding three-quarters of a tablespoon to a mug of boiled water. For a refreshing and hydrating tonic, you can add it to sparkling water, ice and fresh mint leaves. For a metabolic boost, add a pinch of cayenne, while a pinch of cinnamon will improve blood flow and circulation

ASHA’S FRIED CHICKEN Ingredients*: 1 plump whole chicken seasoning salt (Johnny’s Seasoning Salt is my favorite) garlic powder onion powder coarse-ground pepper hot sauce all-purpose flour vegetable oil Directions: Step 1: Place your whole chicken on a cutting board for butchering. Remove the backbone (discard or save for stock) and separate the thighs, wings, and legs, and split the breast. Cut the breast in half again to create four equal-size pieces that will cook more closely in time with the rest of the chicken. You should now have ten similarly sized portions. Rinse the pieces, transfer to a clean surface, and pat dry. Step 2: Lay the chicken out and sprinkle lightly on both sides with the Johnny’s seasoning salt, garlic powder, onion powder, and pepper. Place the meat into a shallow bowl and dash all over with hot sauce. Use a small amount for a light zing or add more for a spicier result. Toss until evenly coated and place the chicken in the refrigerator for at least 30 minutes. This is a good time to disinfect your cooking surfaces and prep your side dishes. Step 3: Remove the chicken from the refrigerator. Add flour to a double paper bag and shake two pieces at a time until well coated. Set aside the chicken on a clean surface. Step 4: Heat an inch of vegetable oil in a pan with high sides to 350°F (175°C) or until a pinch of flour sizzles when tossed on the surface. Give each piece another dip into the flour before gently laying them into the pan. Avoid overcrowding, as this will lower the heat of the oil and create soggy chicken. Fry on both sides until brown or for about 15 minutes. Step 5: Remove and allow to drain on paper towels. Internal temperature should be at least 165°F (75°C) with no pink flesh remaining near the bone. Serve right away for a hot and crispy bird.

Dough 4 egg yolks 2/3 cup white sugar 1 stick of butter (1/2 cup) 1/3 cup of sour cream 1 1/2 cup flour 1 tsp baking powder 1 pinch of salt 1 Tbsp vanilla extract Zest of 1 lemon Filling 3-4 large Granny Smith or other baking apples 1 tsp of cinnamon 1 pinch of flour Meringue: 4 egg whites 2/3 cup white sugar Equipment a mixer springform pan Preheat oven to 350 degrees. Grease a springform pan. I used 2 6-inch ones, because smaller cakes are easier to store, but one 9 or 10 inch springform pan would work as well. Separate egg yolks from egg whites. Refrigerate egg whites. Grate zest from 1 lemon. Peel apples, slice them into 1/2 inch thick slices, add cinnamon and flour. Mix thoroughly. If the apples are on the sweeter side, add a bit of lemon juice. Set aside. Cream 2/3 cups sugar with room temperature butter with a hand mixer. Add egg yolks one by one, mix thoroughly. Add sour cream, vanilla, and lemon zest. Mix. In a separate bowl combine flour, baking powder, and salt. Mix. Add to the wet ingredients and pour into the springform pan. Layer the apples on top. Bake for 30 minutes. After 30 minutes, removed the pan from the oven. Whip egg whites until stiff peaks form. Add sugar a little at a time and continue whipping until meringue forms and the entire 2/3 cup of sugar is gone. Layer meringue on top of the apples. Bake for additional 20 minutes. Meringue should be blush and pretty. Remove from oven and let cool to room temperature. Gently run a knife along the edge of the pan just like Dina did, to cut meringue, otherwise when you release the pan, half of it will come off. Release the pan and lift straight up. Enjoy with tea or your favorite beverage. ALSO BY ILONA ANDREWS Kate Daniels World BLOOD HEIR Kate Daniels Series MAGIC BITES MAGIC BLEEDS MAGIC BURNS MAGIC

Halia’s Macaroni and Cheese Ingredients 1 pound large elbow macaroni 8 slices of bacon 1 garlic clove, minced 3 tablespoons all-purpose flour 3 cups whole milk 1 cup half-and-half 1 teaspoon hot pepper sauce ½ teaspoon salt ½ teaspoon black pepper 4 cups sharp cheddar cheese (grated) 1 pound softened cream cheese 1 cup panko (Japanese) bread crumbs 3 tablespoons melted butter • Preheat oven to 375 degrees Fahrenheit. • Boil pasta with a pinch of salt for 7 minutes, or according to package directions. Drain. Set aside. • Fry bacon in a large frying pan until crispy. Remove bacon from pan, blot with paper towels, and chop into thin strips. Set aside. • Add three tablespoons bacon grease to large saucepan. Add minced garlic and sauté over medium heat for 1 minute. Slowly add flour while constantly stirring mixture until a roux or paste forms. • Add milk, half-and-half, hot sauce, salt, and pepper. Continue stirring until sauce thickens (8–10 minutes). • Remove pan from heat and drain sauce through sieve (to remove any lumps) into large glass or metal bowl. Add cheddar and cream cheese. Stir until sauce is smooth. • Add cooked pasta and blend. Transfer to well-greased 13-by-9-inch baking dish. • Mix bread crumbs with butter and chopped bacon and sprinkle over macaroni and cheese. • Bake until bread crumbs are crispy, about 30 minutes. Eight Servings

Just as I was pulling over he started shifting in his seat, and I glanced over to see him pulling a slim black wallet out. Jesus. I pulled over to the curb in front of the square white stone home. “Don’t.” His silence was deafening as he sat there, duffel on his lap, one hand on the car door, and the other holding a slim coffee-colored leather wallet. “I’m giving you a ride as a favor. I don’t want your money,” I explained to him carefully. He started to pull out a bill from his wallet regardless. “Hey, I’m not joking. I don’t want your money.” Kulti started to shove a fifty at me. “Here.” I reached up and cupped his hand, crushing the bill between us. “I don’t want it.” “Take it.” He pushed against me. I pushed back. “No.” “Stop being stubborn and take the money,” Kulti argued, his face exasperated. Well if he thought he was the only one getting aggravated, he was dead wrong. “I said no. I don’t want it. Just get out.” It was his turn to start with the one-word replies. “No.” Screw this. I put some muscle behind it and slowly started pushing our hands back toward him. Well I made it two inches before he realized what I was doing and then began pushing back, only he was stronger and he advanced more than two inches. “Quit it. I’m not joking. Take your money.” I grunted a little, putting more weight into my push, almost futilely. Those green-brown eyes flicked up to with an even look that had annoyance written all over it. “I said I would pay you—“ “I don’t want your money, you hardheaded ass—“ Oh dear God. I stopped pushing the second I realized what I said. It must have been so unexpected that he wasn’t paying attention because the next thing that I knew, he was punching me in the shoulder. It didn’t hurt at all. But for some reason, instinct had me saying “oww” anyway. We both looked like we’d violated the other. Like I’d backstabbed him for saying ‘oww’ and I’m sure I looked at him like I couldn’t believe he had the nerve to hit me. Sure it was an accident, and an accident that didn’t hurt on top of that, but… “I’m sorry,” he said quickly, looking down at his hand like he couldn’t believe what he’d done. I opened my mouth and then I closed it. Reiner Kulti had just punched me in the shoulder. I had driven him home, argued with him over how I didn’t want his money, and then he punched me in the shoulder. I closed my eyes, pinched my nose and burst out laughing. “Get outta here,” I said when I started laughing harder. “I didn’t mean to—“ I threw my head back against the headrest and felt myself shake with how stupid this was. “I know. I know you didn’t. But just get out, it’s fine. I need to get to work before you punch me in the other shoulder.” “This isn’t funny,” he snapped. “It was an accident.” Suddenly I stopped laughing and snapped right back at him, “I know it was, jeez. I was just messing with you.” I gave him a wide-eyed look. “A joke, do you know what that is?” I mean, I’d already gone for calling him a hardheaded ass, and he hadn’t thought twice about it, but that might have been because he’d punched me immediately afterward. “Yes, I know what a joke is,” he grumbled back. Whether it was because I was tired of this shit, his shit or whatever, I found myself caring less and less who he was and how I should probably treat him differently. Maybe not totally, but at least a little bit. “I’m happy to hear that.” I scooped the fifty bucks that had fallen on my lap after the meeting of his fist and my shoulder and tossed it at him. “I really do need to get to work though, so…” I tipped my head in the direction of the door at his side, indifferent to how rude I was being. Did he look confused that I was kicking him out? I think so but he didn’t argue, and he took the wadded-up money and held onto it as he got out of the car. Straightening up, he held the door in one hand and looked inside. “Thank you.” Finally. I blinked at him and nodded. “You’re welcome.” Just like that, he shut the door.

It means you’re mine. Your mouth is mine.” I rubbed my thumb over her bottom lip before trailing it down her chest and pinching her nipples. She moaned. “Your breasts are mine.” I drifted lower, adjusting my position so I could squeeze her ass. Hard. “Your ass is mine.” I reached around and parted her thighs, sliding my fingers past her slippery folds. She was so wet they were drenched within seconds. “And your pussy is mine. Every inch of you belongs to me, and if you ever let another man touch you—” My other hand closed around her throat. “He’ll end up in pieces, and you’ll end up tied to my bed and fucked in every hole until my name is the only one you remember. Do you understand?

Golden Gold Vine Part Two This miser did prize her, this golden gold vine. His smile would gleam at all of her shine. He gave her his all, so she’d answer his call. Rejoiced every inch that her length grew up tall. But soon she outgrew his garden, until, she then made her way into his house on the hill. She twisted and curled in every inch. No room to move, he was prodded and pinched. He shoved out his furniture to be left in the rain, abandoned front door, knocked out window panes. Every offering he made, she grew larger still. Her metallic glint covered each floorboard and sill. This miser hoarded every petal and thorn. Skin marred with scratches where sharp barbs had torn. When his hair was all gone, but he still wanted more, he gave up his nails, taking them, peel from core. He presented them all, onto stems he did pour. Not once did he ask, what’s it all for? Her flowers, so pretty, grew heavy with gold. Though his fingers too sore to take them to hold. So he split them away by the work of his teeth. Bit them from vine and hid them in sheaths. All gathered, so heavy, hundreds of blooms. All golden, these flowers, but he ran out of room. The old miser didn’t dare ever take some to town. If they knew of his treasure, they’d surely come ‘round. So spend them he never, and stayed home forever. Loved ones he severed, (he thought himself clever.) He murmured and pet, each golden rosette. Her vine he let twine, all while whispering, “mine.” But without reparation, she’d quickly go dim, so frantic, he’d cut, blade into limb. When his nails were all gone, from ten fingers and toes, he had to give up his ears and his nose. The blood that he spilt, he staunched with petals of guilt. But the drips of his red made the vine rightly fed. This miser bled freely so his wealth may yet grow. He let veins collapse, let his heartbeat go slow. Her vine slurped his life like nectar to birds, and he lay in the room, his body submerged. While she grew out of the house and over the hill, a contagion that caught every space up to fill. But he wanted still, he had to have more, so out plucked his eyes, sockets empty and sore. He had no room to sleep, and no eyes to weep, but from this golden gold vine, ever more would he seek. To be continued...

Maple Bacon Bread Pudding Nonstick baking spray 1 pound bacon Maple sugar or brown sugar, to coat bacon slices 1 1⁄2 cups cream 1⁄2 cup pure maple syrup 1 teaspoon pumpkin pie spice Pinch of salt 6 eggs 8 slices brioche or challah bread Preheat the oven to 375° F. Coat a 9-inch round or oval pan with baking spray. Dredge bacon slices in maple or brown sugar. Bake the bacon on a sheet tray between two pieces of parchment paper until crispy, 15 to 20 minutes. Then crumble the bacon. Mix the cream, maple syrup, pumpkin pie spice, salt and eggs. Line the pan with the bread and pour the egg mixture over it. Sprinkle with bacon crumbles. Cover and refrigerate a couple of hours or overnight. Then bake for 20 to 25 minutes, until eggs are set. Serve with warm syrup.

SAFFRON SUMMER COMPOTE Compote de Pêches aux Safran A few threads of saffron add depth--- maybe even a little fancy-pants--- to this summer compote. I make mine with a mix of white and yellow peaches and juicy nectarines, whatever I have on hand. Top your morning yogurt, layer in a parfait, or serve with a slice of pound cake and a dollop of crème fraîche. When I get my canning act together, this is what I'm going to make, jars and jars of golden days to last me through the chill of winter. 2 pounds of slightly overripe fruit (a mix of peaches, nectarines, and apricots) 1 tablespoon of raw sugar 2 good pinches of saffron Cut the fruit into 1-inch cubes. I don't especially feel the need to peel. In a heavy-bottomed saucepan, combine the fruit and sugar. Bring to a boil, stir in the saffron, and let simmer over low heat until thickened and slightly reduced; mine took about 40 minutes. Serve warm or cold. Serves 6-8

This is the illusion, Antoine. Ready? Watch closely.” I cup the king in my palm, making sure he sees it before effortlessly shifting the pieces with a sleight of hand. “But this is who I am.” I pinch the pawn between my fingers and lift it an inch from his gaping nose. “It’s who I’ve always been, and I accepted that early on.

Shakshuka with Feta and Mint I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up. Tip When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor. To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube. Ingredients: - 1 green bell pepper, sliced - ½ cup red onions, diced - 4 cloves garlic, minced - ¼ cup roasted assorted bell peppers - 1 teaspoon smoked paprika - 1 teaspoon cumin - ½ teaspoon cayenne pepper - 20 ounces of canned tomatoes, chopped - 4 eggs - ¼ cup feta cheese, crumbled - Fresh mint, minced - Parsley, minced - Kosher salt and fresh pepper - Olive oil Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set. Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty. Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.

DUTCH BABIES Servings: 2 | Prep: 8m | Cooks: 12m | Total: 20m NUTRITION FACTS Calories: 349 | Carbohydrates: 34.7g | Fat: 18.2g | Protein: 11.7g | Cholesterol: 221mg INGREDIENTS • 2 eggs • 1 pinch salt • 1/2 cup milk • 2 tablespoons butter • 1/2 cup sifted all-purpose flour • 2 tablespoons confectioners' sugar for dusting • 1 pinch ground nutmeg DIRECTIONS 1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).

Recipe Hello from Honey Hollow! Lottie here! I hope you’re in the mood for something devilishly delicious. My famous, or rather infamous devil’s food cake is well—to die for. If you have a serious hankering for chocolate, you will not regret this. But be warned, your entire home will hold the scent of warm, tempting chocolate. It is rather hard to resist. Happy baking! From the kitchen of the Cutie Pie Bakery and Cakery Devil’s Food Cake 1½ cup of softened butter ¾ cup unsweetened baking coco 2 cups sugar 3 eggs 3 cups sifted all-purpose flour ¼ tsp salt 1 ½ tsp baking soda ¾ cup milk 1 cup hot water 1 tsp white distilled vinegar 1 tablespoon vanilla extract Instructions Preheat oven 350° Grease and dust with coco powder or flour, two 9 inch round pans or a 9x13 pan. *I prefer to use a stand mixer. Although mixing by hand works well, too. Mix and cream together coco, sugar, butter, milk and eggs. Slowly mix in one cup of hot water. Add flour, salt, baking soda, vinegar and vanilla extract. Pour into two pans evenly, or a single prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted into the middle, comes out clean. Cutie Pie Bakery and Cakery’s Go-to Chocolate Frosting Recipe 6 tablespoons softened butter ¾ cup unsweetened baking coco Pinch of salt 3 tablespoons hot water 1 ¾ cup of powdered sugar In a mixing bowl, cream butter, coco, salt, and water. Stir until it reaches a smooth finish. Slowly add in powdered sugar. Make sure it reaches your desired consistency. If it’s too thick, add a touch more water. If it’s too thin, add in a touch more powdered sugar. Frost your cooled devil’s food cake and enjoy!

9 ounces (250 g) bittersweet or semisweet chocolate, chopped 8 tablespoons (120 g) unsalted butter ⅓ cup (65 g) sugar 4 large eggs, at room temperature, separated 2 tablespoons flour Pinch of salt 1. Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) loaf pan and line the bottom with a strip of parchment paper. 2. In a large bowl set over a pan of simmering water, heat the chocolate and butter together just until melted and smooth. 3. Remove from heat and stir in half the sugar, then the egg yolks, and flour. (You don’t need to measure the half-quantity of sugar exactly. Just pretend you’re a Frenchwoman cooking in her home kitchen and don’t worry about it.) 4. Using an electric mixer or a whisk, begin whipping the egg whites with the salt. Keep whipping until they start to form soft, droopy peaks. Gradually whip in the remaining sugar until the whites are smooth and hold their shape when the whisk is lifted. 5. Use a rubber spatula to fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites just until the mixture is smooth and no visible white streaks remain. 6. Scrape the batter into the prepared loaf pan, smooth the top, and bake for 35 minutes, just until the cake feels slightly firm in the center.

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

PROTEIN SOUP This soup is very easy to digest and can be eaten all year long. You could live on it alone for quite some time if need be. I recommend it especially for anyone with digestive difficulties like gas, malabsorption of food, or chronic fatigue. This soup makes a great medicine to rebuild the body without digestive difficulties, and so is ideal for babies, women after giving birth, the elderly, or anyone in a weakened condition. Spicing beans with onions, hing (asafetida), cumin, fennel, cayenne, salt, pepper, and cardamom helps produce less gas. INGREDIENTS 1 cup split yellow mung beans 2 cups white basmati rice 1 inch fresh gingerroot, chopped 1 small handful fresh cilantro leaves, chopped 2 tbs. ghee (clarified butter) 1 tsp. turmeric 1 tsp. coriander powder 1 tsp. cumin powder 1 tsp. whole cumin seeds 1 tsp. mustard seeds 1 tsp. kosher or rock salt* 1 pinch hing (asafoetida) 7–10 cups water *Bragg Liquid Aminos can be added after cooking for flavor or to replace salt. Wash beans and rice together until water runs clear. In a large pot on medium heat mix ghee, mustard seeds, turmeric, hing, ginger, cumin seeds, cumin powder, and coriander powder, and stir together for a few minutes. Add rice and beans and stir again. Add the water and salt and bring to a boil. Boil for 10 minutes. Turn heat to low, cover pot, and continue to cook until rice and beans become soft (about 30–40 minutes). Add the cilantro leaves just before serving.

I take it these insects are poisonous,” Akos said. His Adam’s apple bobbed with a particularly hard swallow. “Very,” Yssa said. “We keep them here because they are very bright when they fly.” “And they avoid anything that is a particularly strong conduit for the current,” Pary added. “Like…people. Most people.” Akos’s eyes closed. Frowning a little, I stepped forward. Pary grabbed my arm to stop me, but he couldn’t stand to touch me; his grip slipped, and I kept walking. Inching closer, and closer, until I was right in front of Akos, his warm breath against my temple. I lifted a hand to hover over the beetle on his face, and, for the first time, thought of my currentgift as something that might protect instead of injure. A single black tendril unfurled from my fingers--obeying me, obeying me--and jabbed the beetle in the back. The light inside it flaring to life, it darted away from him, and the others went with it. Akos’s eyes opened. We stared at each other, not touching, but close enough that I could see the freckles on his eyelids. “Okay?” I said. He nodded. “Stay close to me, then,” I said. “But don’t touch my skin, or you’ll turn us both into poisonous insect magnets.” As I turned around, I made eye contact with Sifa. She was giving me an odd look, almost like I had just struck her. I felt Akos behind me, staying close. He pinched my shirt between two fingers, right over the middle of my back. “Well,” Eijeh said. “That was exciting.” It was the sort of thing Ryzek might have said. “Shut up,” I replied, automatically

Almond Butter No-Bake Bar with Berries 1 cup creamy almond butter 2 tablespoons melted coconut oil ¼ teaspoon vanilla extract Pinch of salt Strawberries or blueberries Mix the almond butter, coconut oil, vanilla, and salt in a small bowl. Spread the mixture in an 8 × 8-inch pan lined with parchment paper. Place the pan in the freezer until the mixture is firm. Slice into about 16 bars and top each piece with berries before serving.

PELMENI DUMPLINGS Roll two-inch discs of wafer-thin dough made from flour, egg, milk, and salt. Mix ground beef, ground pork, minced chicken, grated onion, puréed garlic, and water. Place a dot of filling in center of each disc, moisten edges, fold closed, and crimp. Bring bottom corners together, pinching to attach. Boil in salted boiling water until dumplings float to the surface. Serve with sour cream.

Zucchini Gratin Gratin de Courgettes All through that first summer, the zucchini never stopped coming. Often, the vegetables were so abundant we made a full meal of them. 3 pounds of zucchini, cut into ⅛-inch slices 1 red onion, diced ¼ cup olive oil ¼ teaspoon coarse sea salt 1 good pinch cinnamon ¼ cup (packed) dill, chopped, with some stems 1 cup aged sheep’s milk cheese or Parmesan, freshly grated Preheat the oven to 350°F. In a large mixing bowl, toss all the ingredients, except the cheese, together. Transfer to a 9-by-13-inch casserole dish. Bake for 1 hour. The key is to not move the zucchini around, so it takes on the nice layered look of lasagna. Remove from the oven. Let it rest for 10 to 15 minutes. Turn on the broiler. Top the zucchini with the grated cheese—I use an aged sheep’s milk cheese with a texture close to Parmesan. Put the oven rack a bit higher and cook until cheese is melted and beginning to brown, 3 to 4 minutes. You can serve this alongside meat or fish, but we usually eat it as a vegetarian dinner with wild rice. Serves 4 as a side dish, 2 to 3 as a light main course