Lean Syrup Quotes

In other words, the science itself makes clear that hormones, enzymes, and growth factors regulate our fat tissue, just as they do everything else in the human body, and that we do not get fat because we overeat; we get fat because the carbohydrates in our diet make us fat. The science tells us that obesity is ultimately the result of a hormonal imbalance, not a caloric one—specifically, the stimulation of insulin secretion caused by eating easily digestible, carbohydrate-rich foods: refined carbohydrates, including flour and cereal grains, starchy vegetables such as potatoes, and sugars, like sucrose (table sugar) and high-fructose corn syrup. These carbohydrates literally make us fat, and by driving us to accumulate fat, they make us hungrier and they make us sedentary. This is the fundamental reality of why we fatten, and if we’re to get lean and stay lean we’ll have to understand and accept it, and, perhaps more important, our doctors are going to have to understand and acknowledge it, too.

Peeta volunteers to get me to bed. I start out by leaning on his shoulder, but I’m so wobbly he just scoops me up and carries me upstairs. He tucks me in and says goodnight but I catch his hand and hold him there. A side effect of the sleep syrup is that it makes people less inhibited, like white liquor, and I know I have to control my tongue. But I don’t want him to go. In fact, I want him to climb in with me, to be there when the nightmares hit tonight. For some reason that I can’t quite form, I know I’m not allowed to ask that. “Don’t go yet. Not until I fall asleep,” I say.

Klaus leaned out the window and began to pour the mixture of blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue onto the closest wheels, while his sister tossed the hammocks out of the door, and if you have read anything of the Baudelaire orphans' lives - which I hope you have not - then you will not be surprised to read that Violet's invention worked perfectly.

What was shocking were the rewards my father's cousins had gathered in the intervening couple of decades. They farmed now on thousands of acres, not hundreds. They drove fancy pickup trucks, owned lakefront property and second homes. A simple Internet search offered the truth of where their riches had come from: good ol' Uncle Sam. Recently I clicked again on a database of farm subsidy payments, and found that five of my father's first cousins had been paid, all told, $3 million between 1995 and 2005 - and that on top of whatever they'd earned outright for the sale of their corn and soybeans. They worked hard, certainly. They'd saved and scrimped through the lean years. They were good and honorable yeoman, and now they'd come through to their great reward: a prime place at the trough of the welfare state. All that corn syrup guzzled down the gullets of America's overweight children, all that beef inefficiently fattened on cheap feed, all that ethanol being distilled in heartland refineries: all of it underwritten by as wasteful a government program as now exists this side of the defense industry. In the last ten years, the federal government has paid $131 million in subsidies and disaster insurance in just the county [in Minnesota] where I grew up. Corn is subsidized to keep it cheap, and the subsidies encourage overproduction, which encourages a scramble for ever more ways to use corn, and thus bigger subsidies - the perfect feedback loop of government welfare.

To make matters worse," Luke continued, "there was an accident." Her eyes widened. "What kind of accident?" "A cask of whisky slipped from the hoisting gear, broke on the roof of a transit shed, and poured all over MacRae. He's ready to murder someone - which is why I brought him up here to you." Despite her concern, Merritt let out a snort of laughter. "Luke Marsden, are you planning to hide behind my skirts while I confront the big, mean Scotsman?" "Absolutely," he said without hesitation. "You like them big and mean.” Her brows lifted. "What in heaven's name are you talking about?" "You love soothing difficult people. You're the human equivalent of table syrup." Amused, Merritt leaned her chin on her hand. "Show him in, then, and I'll start pouring." It wasn't that she loved soothing difficult people. But she definitely liked to smooth things over when she could. As the oldest of six children, she'd always been the one to settle quarrels among her brothers and sisters, or come up with indoor games on rainy days. More than once, she'd orchestrated midnight raids on the kitchen pantry or told them stories when they'd sneaked to her room after bedtime.

The waitress delivered me a plate of towering blueberry pancakes dripping in butter. The sweet scent of the fluffy goodness had my stomach rumbling in appreciation. I pushed back my tall glass of orange juice to make way for the food that was about to be introduced to my belly. I swirled my finger around in a giant pad of softening butter and brought it to my lips as the waitress handed Holt his own stack of pancakes plus a plate loaded with scrambled eggs, bacon, and toast. When she was gone, I reached for the syrup. “Are you trying to kill me?” Holt said, leaning over the table and stabbing his fork in my direction. I glanced dubiously at the fork. “Are you trying to kill me?” He grinned. “You can’t just go around licking your fingers like that, Freckles. It makes a man forget he’s in a public place.” I laughed and dug into my pancakes, shoving an unladylike bite into my mouth and then groaning as the sweetness slid over my tongue. “There you go again,” he said, his eyes darkening with desire. “Wasn’t last night and this morning enough for you?” I asked playfully. “I don’t think I’ll ever get enough of you.

This stuff is kind of gross,” he says, draining his cup and setting it down. “Yes, it is,” I say, staring at what remains in mine. I drink it in one gulp, wincing as the bubbles burn my throat. “I don’t know what the Erudite are always bragging about. Dauntless cake is much better.” “I wonder what the Abnegation treat would have been, if they had one.” “Stale bread.” He laughs. “Plain oatmeal.” “Milk.” “Sometimes I think I believe everything they taught us,” he says. “But obviously not, since I’m sitting here holding your hand right now without having married you first.” “What do the Dauntless teach about…that?” I say, nodding to our hands. “What do the Dauntless teach, hmm.” He smirks. “Do whatever you want, but use protection, is what they teach.” I raise my eyebrows. Suddenly my face feels warm. “I think I’d like to find a middle ground for myself,” he says. “To find that place between what I want and what I think is wise.” “That sounds good.” I pause. “But what do you want?” I think I know the answer, but I want to hear him say it. “Hmm.” He grins, and leans forward onto his knees. He presses his hands to the metal plate, framing my head with his arms, and kisses me, slowly, on my mouth, under my jaw, right above my collarbone. I stay still, nervous about doing anything, in case it’s stupid or he doesn’t like it. But then I feel like a statue, like I am not really here at all, and so I touch his waist, hesitantly. Then his lips are on mine again, and he pulls his shirt out from under my hands so that I am touching his bare skin. I come to life, pressing closer, my hands creeping up his back, sliding over his shoulders. His breaths come faster and so do mine, and I taste the lemon-syrup-fizz we just drank and I smell the wind on his skin and all I want is more, more. I push his shirt up. A moment ago I was cold, but I don’t think either of us is cold now. His arm wraps around my waist, strong and certain, and his free hand tangles in my hair and I slow down, drinking it in--the smoothness of his skin, marked up and down with black ink, and the insistence of the kiss, and the cool air wrapped around us both. I relax, and I no longer feel like some kind of Divergent soldier, defying serums and government leaders alike. I feel softer, lighter, and like it is okay to laugh a little as his fingertips brush over my hips and the small of my back, or to sigh into his ear when he pulls me against him, burying his face in the side of my neck so that he can kiss me there. I feel like myself, strong and weak at once--allowed, at least for a little while, to be both. I don’t know how long it is before we get cold again, and huddle under the blanket together. “It’s getting more difficult to be wise,” he says, laughing into my ear. I smile at him. “I think that’s how it’s supposed to be.

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

Your breakfast is ready,” Toby said to Call, leaning through the open office door. “I made waffles--your favorite. And I’ve got some of that Saskatoon syrup you like.” “Someday, you’ll make someone a great wife, Toby,” Call grumbled, forcing himself to his feet though he wasn’t really hungry. Toby just grinned.

Your breakfast is ready,” Toby said to Call, leaning through the open office door. “I made waffles--your favorite. And I’ve got some of that Saskatoon syrup you like.” “Someday, you’ll make someone a great wife, Toby,” Call grumbled, forcing himself to his feet though he wasn’t really hungry. Toby just grinned. Call walked past him into the kitchen and sat down at the breakfast table. Toby was babying him again. For nearly a week he’d been foul-tempered and edgy, and he hadn’t been sleeping well. Apparently Toby had noticed the shadows under his eyes and his surly disposition. Call raked a hand through his hair as the boy set a steaming plate of crisp golden waffles in front of him, then sat down in the chair across the table. “So…what’s going on with our gorgeous next-door neighbor?” Call nearly choked on the bite of bacon he’d just taken. “Nothing’s going on. She lives there. I live here. That’s all there is to it.” And Call was determined to keep it that way. To ensure that it did, he hadn’t seen Charity since last week, hadn’t even picked up the binoculars to see what she was up to. Since then, he had been able to block thoughts of her for, oh, maybe an hour or two at a time. Christ, the woman drove him crazy and she wasn’t even near. “Man, she is really something,” Toby went on between bites of waffle. “I wonder how old she is.” Call glanced up, caught the interest in Toby’s eyes. “Too old for you, so forget it.” “Hey--I like older women. And that one is definitely hot.” Too damned hot, Call thought, trying not to remember what it felt like to kiss her. “If you’re really not interested, maybe I could--” “I told you to forget it,” Call snapped, then looked over just in time to see Toby grin. “That’s what I thought.” Call just grunted.

There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.

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Does anyone ever actually use the strawberry syrup?” Henry poured some of the original old fashioned flavor over the pancakes that’d come with his omelet. “I’ve always wondered that,” Sasha replied. “I like the butter pecan.” She leaned forward in the IHOP booth, taking a long sip of her coffee.

Sucralose (Splenda): 600X sweeter Soft drinks, iced teas and coffees, juice drinks, flavored syrups, chewing gum, protein drinks, energy bars, baked goods, ice cream, gummy bears, microwave popcorn Neotame: 7,000–13,000X sweeter Approved in 2002, it’s found in: carbonated soft drinks, powdered soft drinks, baked goods, dairy, chewing gum Advantame: 20,000X sweeter Newly approved in 2014, it’s found in: dairy drinks, frozen desserts, beverages, chewing gum

what does a mathematician do when her head is full of syrup? A mathematician who can’t think straight enough to do mathematics

Manufacturers would prefer to add five different types of sugar, and list them individually, than to use just a single source of sweetness and have it be ingredient number one on their label. So you’ll often see things like molasses, coconut nectar, corn syrup, barley malt, and more listed, when they all add up to the same thing: a sugar rush.

Oh, my goodness," Sylvie said with obvious delight, immediately leaning down for a closer look at the former professor's Beauty and the Beast spread. There were iced biscuits, piped well, each in the shape of an animated character. Happily chomping down on a smiling teapot, Mariana cooed, "Look at the gingerbread houses." Adam had re-created the central square of a small French-inspired town in gingerbread blocks, chocolate beams, and blown sugar fountains. He'd mechanized the latter to spill out a cascade of syrup, which fizzed like sherbet and tasted far better than Dominic had expected. Most of the sugar-craft requirements had been checked off on the cake, however, and the sculpted objects that stood atop the icing. Even for a highly skilled, trained sugar artist, it was difficult to pull off a human figure, and Adam had wisely opted for the Beast's enchanted household: the clock, the candelabra, and so on.

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.