Measuring Cup Quotes

There's something wrong with a mother who washes out a measuring cup with soap and water after she's only measured water in it.

What is the destiny of man, but to fill up the measure of his sufferings, and to drink his allotted cup of bitterness?

My I love you was a measured response, like one gallon of coffee in one cup of sugar. It was just overflowing with an awakening of my soul.

We two make banquets of the plainest fare In every cup we find the thrill of pleasure... For us life always moves with lilting measure We two, we two, we make our world, our pleasure

I KNOW THE WAY YOU CAN GET I know the way you can get When you have not had a drink of Love: Your face hardens, Your sweet muscles cramp. Children become concerned About a strange look that appears in your eyes Which even begins to worry your own mirror And nose. Squirrels and birds sense your sadness And call an important conference in a tall tree. They decide which secret code to chant To help your mind and soul. Even angels fear that brand of madness That arrays itself against the world And throws sharp stones and spears into The innocent And into one's self. O I know the way you can get If you have not been drinking Love: You might rip apart Every sentence your friends and teachers say, Looking for hidden clauses. You might weigh every word on a scale Like a dead fish. You might pull out a ruler to measure From every angle in your darkness The beautiful dimensions of a heart you once Trusted. I know the way you can get If you have not had a drink from Love's Hands. That is why all the Great Ones speak of The vital need To keep remembering God, So you will come to know and see Him As being so Playful And Wanting, Just Wanting to help. That is why Hafiz says: Bring your cup near me. For all I care about Is quenching your thirst for freedom! All a Sane man can ever care about Is giving Love!

You said that you thought Queen Orlagh was waiting for an advantage to declare war. Instead, I think she is trying a new ruler—one she hopes she can trick or replace with another indebted to her. She thinks me young and feckless and means to take my measure.” “So what?” I ask. “Our choice is to endure her games, no matter how deadly, or engage in a war we cannot win?” Cardan shakes his head and drinks another cup of tea. “We show her that I am no feckless High King.” “And how do we do that?” I ask. “With great difficulty,” he says. “Since I fear she is right.

O great and mighty Master Li, pray impart to me the Secret of Wisdom!" he bawled. "Take a large bowl," I said. "Fill it with equal measures of fact, fantasy, history, mythology, science, superstition, logic, and lunacy. Darken the mixture with bitter tears, brighten it with howls of laughter, toss in three thousand years of civilization, bellow kan pei — which means 'dry cup' — and drink to the dregs." Procopius stared at me. "And I will be wise?" he asked. "Better," I said. "You will be Chinese.

On Drinking Alone by Moonlight Here are flowers and here is wine, But where’s a friend with me to join Hand in hand and heart to heart In one full cup before we part? Rather than to drink alone, I’ll make bold to ask the moon To condescend to lend her face The hour and the scene to grace. Lo, she answers, and she brings My shadow on her silver wings; That makes three, and we shall be. I ween, a merry company The modest moon declines the cup, But shadow promptly takes it up, And when I dance my shadow fleet Keeps measure with my flying feet. But though the moon declines to tipple She dances in yon shining ripple, And when I sing, my festive song, The echoes of the moon prolong. Say, when shall we next meet together? Surely not in cloudy weather, For you my boon companions dear Come only when the sky is clear.

The Oldest Thirst There Is Give us gladness that connects with the Friend, a taste of the quick, you that makes a cypress strong and jasmine jasmine. Give us the inner listening that is a way in itself and the oldest thirst there is. Don't measure it out with a cup. I am a fish. You are the moon. You cannot touch me, but your light can fill the ocean where I live.

Your worth is determined by you, not the judgmental measuring cups of a fickle world.

There is nothing that is not beautiful about bread. The way it grows, from tiny grains, from bowls on the counter, from yeast blooming in a measuring cup like swampy islands. The way it fills a room, a house, a building, with its inimitable smells, submits to a firmly applied fist and contracts, swells again; the way it stretches and expands upon kneading, the warm, supple feel of it against skin. The sight of a warm roll on a table, the taste-sweet, sour, yeasty on the tongue.

What do you think? More cheese? Less cheese? Different cheese?” Keith held up a measuring cup of shredded mozzarella and looked inquiringly at Veronica across the kitchen island. She was slicing tomatoes but paused mid chop to look up with one raised brow. “When is the answer ever less cheese?” “Fair point.” He dumped the entire cup into the mixing bowl and started to stir.

There is lovemaking that is bad for a person, just as there is eating that is bad. That boysenberry cream pie from the Thrift-E Mart may appear inviting, may, in fact, cause all nine hundred taste buds to carol from the tongue, but in the end, the sugars, the additives, the empty calories clog arteries, disrupt cells, generate fat, and rot teeth. Even potentially nourishing foods can be improperly prepared. There are wrong combinations and improper preparations in sex as well. Yes, one must prepare for a fuck--the way an enlightened priest prepares to celebrate mass, the way a great matador prepares for the ring: with intensification, with purification, with a conscious summoning of sacred power. And even that won't work if the ingredients are poorly matched: oysters are delectable, so are strawberries, but mashed together ... (?!) Every nutritious sexual recipe calls for at least a pinch of love, and the fucks that rate four-star rankings from both gourmets and health-food nuts use cupfuls. Not that sex should be regarded as therapeutic or to be taken for medicinal purposes--only a dullard would hang such a millstone around the nibbled neck of a lay--but to approach sex carelessly, shallowly, with detachment and without warmth is to dine night after night in erotic greasy spoons. In time, one's palate will become insensitive, one will suffer (without knowing it) emotional malnutrition, the skin of the soul will fester with scurvy, the teeth of the heart will decay. Neither duration nor proclamation of commitment is necessarily the measure--there are ephemeral explosions of passion between strangers that make more erotic sense than lengthy marriages, there are one-night stands in Jersey City more glorious than six-months affairs in Paris--but finally there is a commitment, however brief; a purity, however threatened; a vulnerability, however concealed; a generosity of spirit, however marbled with need; and honest caring, however singled by lust, that must be present if couplings are to be salubrious and not slow poison.

He said an I.Q. showed how much intelligence you could get, like the numbers on the outside of a measuring cup. You still had to fill the cup up with stuff.

Our reasoning brain is weak, and our tongue is weaker still”, remarks St Basil the Great. “It is easier to measure the entire sea with a tiny cup than to grasp God's ineffable greatness with the human mind.”10

I closed what little distance was left between us, one hand sliding through his soft hair, the other gathering the back of his shirt into my fist. When my lips finally pressed against his, I felt something coil deep inside of me. There was nothing outside of him, not even the grating of cicadas, not even the gray-bodied trees. My heart thundered in my chest. More, more, more—a steady beat. His body relaxed under my hands, shuddering at my touch. Breathing him in wasn’t enough, I wanted to inhale him. The leather, the smoke, the sweetness. I felt his fingers counting up my bare ribs. Liam shifted his legs around mine to draw me closer. I was off-balance on my toes; the world swaying dangerously under me as his lips traveled to my cheek, to my jaw, to where my pulse throbbed in my neck. He seemed so sure of himself, like he had already plotted out this course. I didn’t feel it happen, the slip. Even if I had, I was so wrapped up in him that I couldn’t imagine pulling back or letting go of his warm skin or that moment. His touch was feather-light, stroking my skin with a kind of reverence, but the instant his lips found mine again, a single thought was enough to rocket me out of the honey-sweet haze. The memory of Clancy’s face as he had leaned in to do exactly what Liam was doing now suddenly flooded my mind, twisting its way through me until I couldn’t ignore it. Until I was seeing it play out glossy and burning like it was someone else’s memory and not mine. And then I realized—I wasn’t the only one seeing it. Liam was seeing it, too. How, how, how? That wasn’t possible, was it? Memories flowed to me, not from me. But I felt him grow still, then pull back. And I knew, I knew by the look on his face, that he had seen it. Air filled my chest. “Oh my God, I’m sorry, I didn’t want—he—” Liam caught one of my wrists and pulled me back to him, his hands cupping my cheeks. I wondered which one of us was breathing harder as he brushed my hair from my face. I tried to squirm away, ashamed of what he’d seen, and afraid of what he’d think of me. When Liam spoke, it was in a measured, would-be-calm voice. “What did he do?” “Nothing—” “Don’t lie,” he begged. “Please don’t lie to me. I felt it…my whole body. God, it was like being turned to stone. You were scared—I felt it, you were scared!” His fingers came up and wove through my hair, bringing my face close to his again. “He…” I started. “He asked to see a memory, and I let him, but when I tried to move away…I couldn’t get out, I couldn’t move, and then I blacked out. I don’t know what he did, but it hurt—it hurt so much.” Liam pulled back and pressed his lips to my forehead. I felt the muscles in his arms strain, shake. “Go to the cabin.” He didn’t let me protest. “Start packing.” “Lee—” “I’m going to find Chubs,” he said. “And the three of us are getting the hell out of here. Tonight.” “We can’t,” I said. “You know we can’t.” But he was already crashing back through the dark path. “Lee!

Sake The jewel which brightly shines at night Is precious, but cannot measure up To the delights of drinking sake, Drowning one's troubles in the cup. Otomo no Tabito

So after some instruction, Joseph put on the apron and started carefully polishing the clean dishes even though it made no sense to him. Over the course of the day, he learned how to wash the floors and clean the windows and empty out the iron stove. Soon the kitchen smelled of lemons and spices, fresh bread and soap. There was a short break for lunch before resuming work. The light shifted during the afternoon and cascaded through the clean windows, burnishing the room with gold. Joseph was so focused on the work, on the patters of the silverware and the curve of the handles on the ancient pitchers and measuring cups, that he forgot for a little while about his parents, and St. Anthony's, and the fire, and losing Blink. He felt a kind of pride in being allowed to touch all the delicate glassware, plates, and bowls, and he hadn't broken a single thing.

Every nutritious sexual recipe calls for at least a pinch of love, and the fucks that rate four-star rankings from both gourmets and health-food nuts used cupfuls. Not that sex should be regarded as therapeutic or to be taken for medicinal purposes - only a dullard would hang such a millstone around the nibbled neck of a lay - but to approach sex carelessly, shallowly, with detachment and without warmth is to dine night after night in erotic greasy spoons. In time, one's palate will become insensitive, one will suffer (without knowing it) emotional malnutrition, the skin of the soul will fester with scurvy, the teeth of the heart will decay. Neither duration nor proclamation of commitment is necessarily the measure - there are ephemeral explosions of passion between strangers that make more erotic sense than many lengthy marriages, there are one-night stands in Jersey City more glorious than six-months affairs in Paris - but finally there is a commitment, however brief; a purity, however threatened; a vulnerability, however concealed; a generosity of spirit, however marbled with need; an honest caring, however singed by lust, that must be present if couplings are to be salubrious and not slow poison.

I thank you, Wilhelm, for your heartfelt sympathy, for your well-intentioned advice, but beg you to be quiet. Let me stick it out. Blessedly exhausted as I am, I have strength enough to carry through. I honor religion, you know that, I feel it is a staff for many weary souls, refreshment for many a one who is pining away. But--can it be, must it be, the same thing for everyone? If you look at the great world, you see thousands for whom it wasn't, thousands for whom it will not be the same, preached or unpreached, and must it then be the same for me? Does not the son of God Himself say that those would be around Him whom the Father had given Him? But if I am not given? If the Father wants to keep me for Himself, as my heart tells me?--I beg you, do not misinterpret this, do not see mockery in these innocent words. What I am laying before you is my whole soul; otherwise I would rather have kept silent, as I do not like to lose words over things that everyone knows as little about as I do. What else is it but human destiny to suffer out one's measure, drink up one's cup?--And if the chalice was too bitter for the God from heaven on His human lips, why should I boast and pretend that it tastes sweet to me? And why should I be ashamed in the terrible moment when my entire being trembles between being and nothingness, since the past flashes like lightning above the dark abyss of the future and everything around me is swallowed up, and the world perishes with me?--Is that not the voice of the creature thrown back on itself, failing, trapped, lost, and inexorably tumbling downward, the voice groaning in the inner depths of its vainly upwards-struggling energies: My God! My God! Why hast thou forsaken me? And if I should be ashamed of the expression, should I be afraid when facing that moment, since it did not escape Him who rolls up heaven like a carpet?

This was Confection, land of the culinary art become miracle; land of lonely children whose hands itched for pie tins or rolling pins, for the comfortable predictability of timers and sugar scoops and heaping cups of flour. This was a land where perfectly measured ingredients created nonsensical towers of whimsy and wonder - and maybe that was why they could be here, logical creatures that they were, without feeling assaulted by the world around them.

The seamstress looped her measuring tape around my boobs. The sound she made as she wrote down the number was unmistakably a sound of judgement. "We'll build in cups," she offered delicately. "I should think so," Aunt Olivia replied. "You have such a tiny waist," Lily told me soothingly. There was nothing like starting the day off with a three-way conversation about the size of my boobs where no one actually mentioned my chest, but it was strongly implied that one needed a microscope to see it.

The cross and the lynching tree interpret each other. Both were public spectacles, shameful events, instruments of punishment reserved for the most despised people in society. Any genuine theology and any genuine preaching of the Christian gospel must be measured against the test of the scandal of the cross and the lynching tree. 'Jesus did not die a gentle death like Socrates, with his cup of hemlock....Rather, he died like a [lynched black victim] or a common [black] criminal in torment, on the tree of shame.' The crowd's shout 'Crucify him!' (Mk 15:14) anticipated the white mob's shout 'Lynch him!' Jesus' agonizing final cry of abandonment from the cross, 'My God, my God, why have you forsaken me?' (Mk 15:34), was similar to the lynched victim Sam Hose's awful scream as he drew his last breath, 'Oh, my God! Oh, Jesus.' In each case it was a cruel, agonizing, and contemptible death.

Be assured by My loving-kindness that as others are blessed by these words, your cup of joy will overflow in the same proportion. Every reader too will receive the same measure of grace. And all will become members of one united family: the family of My intimate friends.

Swinging the door open, I took a sip. All of the coffee in the world wouldn't help if more visitors showed up at my door this early in the morning but the caffeine fortification was a bonus. The delivery guy pushed his clipboard at me. I held up my cup and raided my eyebrows. We had an entire conversation in the next seven seconds with our eyes and eyebrows. I told him that I wasn't giving up my coffee for his delivery. He told me that if I'd just sign on the damned dotted line he would get the hell out of here. I replied in turn that if he'd hold the clipboard instead of shoving it at me (I threw in a nod here for good measure), I'd sign the damned line. He finally sighed, turned the clipboard around and held the pen out. I braced the door with my hip, grabbed the pen and scrawled Wilma Flinstone on the paper.

They agreed they neither gave two hoots now as to how marriages were normally conducted. They would do as they pleased and run their lives by the roll of the seasons. In autumn the apple trees would be bright and heavy with apples and they would hunt birds together, since Ada had proved so successful with the turkeys. They would not hunt with the gaudy Italian piece of Monroe's but with fine simple shotguns they would order from England. In summer they would catch trout with tackle from the same sporting country. They would grow old together measuring time by the life spans of a succession of speckled bird dogs. At some point, well past midlife, they might take up painting and get little tin fieldboxes of watercolors, likewise from England. Go on country walks, and when they saw a scene that pleased them, stop and dip cups of water from a creek and form the lines and tints on paper for future reference.

Here, let me do it,” Peter says, coming up close behind me. I jerk away from him. “No no, I’ll do it,” I say, and he shakes his head and tries to take the measuring cup from me, but I won’t let go, and flour poufs out of the cup and into the air. It dusts us both. Peter starts cracking up and I let out an outraged shriek. “Peter!” He’s laughing too hard to speak. I cross my arms. “I’d better still have enough flour.” “You look like a grandma,” he says, still laughing. “Well, you look like a grandpa,” I counter. I dump the flour in my mixing bowl back into the flour canister. “Actually, you’re really a lot like my granny,” Peter says. “You hate cussing. You like to bake. You stay at home on Friday nights. Wow, I’m dating my granny. Gross.” I start measuring again. One, two. “I don’t stay home every Friday night.” Three. “I’ve never seen you out. You don’t go to parties. We used to hang out back in the day. Why’d you stop hanging out?” Four. “I…I don’t know. Middle school was different.” What does he want me to say? That Genevieve decided I wasn’t cool enough so I got left behind? Why is he so clueless? “I always wondered why you stopped hanging out with us.” Was I on five or six? “Peter! You made me lose my count again!” “I have that effect on women.

We are all cups, and our destiny is poured according to measures we cannot understand, cannot influence.

get home. I have a life, too, you know.” I nearly dropped my cup. She couldn’t leave. The house wouldn’t function. Mom wasn’t

You think you are stronger than Fate? We are all cups, and our destiny is poured according to measures we cannot understand, cannot influence.

As a measure of our consternation, one or two people nearly put down their cups of tea.

By the clock of St Jean Baptiste, that dream remained scarce fifteen minutes--a brief space, but sufficing to wring my whole frame with unknown anguish; to confer a nameless experience that had the hue, the mien, the terror, the very tone of a visitation from eternity. Between twelve and one that night a cup was forced to my lips, black, strong, strange, drawn from no well, but filled up seething from a bottomless and boundless sea. Suffering, brewed in temporal or calculable measure, and mixed for mortal lips, tastes not as this suffering tasted.

I thought I was getting away from politics for a while. But I now realise that the vuvuzela is to these World Cup blogs what Julius Malema is to my politics columns: a noisy, but sadly unavoidable irritant. With both Malema and the vuvuzela, their importance is far overstated. Malema: South Africa's Robert Mugabe? I think not. The vuvuzela: an archetypal symbol of 'African culture?' For African civilisation's sake, I seriously hope not. Both are getting far too much airtime than they deserve. Both have thrust themselves on to the world stage through a combination of hot air and raucous bluster. Both amuse and enervate in roughly equal measure. And both are equally harmless in and of themselves — though in Malema's case, it is the political tendency that he represents, and the right-wing interests that lie behind his diatribes that is dangerous. With the vuvu I doubt if there are such nefarious interests behind the scenes; it may upset the delicate ears of the middle classes, both here and at the BBC, but I suspect that South Africa's democracy will not be imperilled by a mass-produced plastic horn.

I’m not sure what I.Q. is anyway. Prof. Nemur said it was something that measured how intelligent you were—like a scale in the drugstore weighs pounds. But Dr. Strauss had a big argument with him and said an I.Q. didn’t weigh intelligence at all. He said an I.Q. showed how much intelligence you could get, like the numbers on the outside of a measuring cup. You still had to fill the cup up with stuff.

A hundred times every day I remind myself that my inner and outer life depend on the labors of other men, living and dead, and that I must exert myself in order to give in the same measure as I have received. —ALBERT EINSTEIN

Try this at home: Measure your heart rate before and after drinking two cups of water. Within ten minutes of drinking the water, your heart rate should slow by about four beats per minute, and by fifteen minutes, you should be down six or seven beats.

Dying isn’t the end of the world,” my mother liked to joke after she was diagnosed as terminal. I never really understood what she meant, until the day I suddenly did—a few months after she died—when, at age thirty-eight, the breast cancer I’d been in treatment for became metastatic and incurable. There are so many things that are worse than death: old grudges, a lack of self-awareness, severe constipation, no sense of humor, the grimace on your husband’s face as he empties your surgical drain into the measuring cup.

...one day, alone in the kitchen with my father, I let drop a few whines about the job. I gave him details, examples of what troubled me, yet although he listened intently, I saw no sympathy in his eyes. No “Oh, you poor little thing.” Perhaps he understood that what I wanted was a solution to the job, not an escape from it. In any case, he put down his cup of coffee and said, “Listen. You don’t live there. You live here. With your people. Go to work. Get your money. And come on home.” That was what he said. This was what I heard: 1. Whatever the work is, do it well—not for the boss but for yourself. 2. You make the job; it doesn’t make you. 3. Your real life is with us, your family. 4. You are not the work you do; you are the person you are. I have worked for all sorts of people since then, geniuses and morons, quick-witted and dull, bighearted and narrow. I’ve had many kinds of jobs, but since that conversation with my father I have never considered the level of labor to be the measure of myself, and I have never placed the security of a job above the value of home.

I've never been able to understand how anyone could stand measuring out half a cup of this and four ounces of that. If a woman has the time to do that she's not busy enough—and that may be why she's overweight! It's a lot easier just to buy the foods that are fairly low in calories and to cultivate a taste for them. And have a little of each kind of essential food during the course f a day. The operative word in that bit of advice is 'little.' Raw nibbles, bouillon, and dill pickles always stop the hunger pangs until the next small meal is served.

There were few things Dr. Chef enjoyed more than a cup of tea. He made tea for the crew every day at breakfast time, of course, but that involved an impersonal heap of leaves dumped into a clunky dispenser. A solitary cup of tea required more care, a blend carefully chosen to match his day. He found the ritual of it quite calming: heating the water, measuring the crisp leaves and curls of dried fruit into the tiny basket, gently brushing the excess away with his fingerpads, watching color rise through water like smoke as it brewed. Tea was a moody drink.

After some experimentation, we put hot water in a measuring cup and dissolved the honeysuckle nectar by swirling the stems around. When we were done with all the flowers, I tasted the golden liquid; it was sweet and fragrant. There wasn't much of the solution, though- we'd have to make a very small batch if we wanted the honeysuckle to be noticeable. We measured out the dry ingredients and Vik whisked in a pinch of ground cloves while I creamed the butter with the sugar, and then added honey. We poured in the honeysuckle nectar and combined everything. Vik and I tasted the dough: it was sweet and spicy, the flavors in perfect harmony.

I ask him if he tried to rape Nyla. “Laws are silent in times of war,” Tactus drawls. “Don’t quote Cicero to me,” I say. “You are held to a higher standard than a marauding centurion.” “In that, you’re hitting the mark at least. I am a superior creature descended from proud stock and glorious heritage. Might makes right, Darrow. If I can take, I may take. If I do take, I deserve to have. This is what Peerless believe.” “The measure of a man is what he does when he has power,” I say loudly. “Just come off it, Reaper,” Tactus drawls, confident in himself as all like him are. “She’s a spoil of war. My power took her. And before the strong, bend the weak.” “I’m stronger than you, Tactus,” I say. “So I can do with you as I wish. No?” He’s silent, realizing he’s fallen into a trap. “You are from a superior family to mine, Tactus. My parents are dead. I am the sole member of my family. But I am a superior creature to you.” He smirks at that. “Do you disagree?” I toss a knife at his feet and pull my own out. “I beg you to voice your concerns.” He does not pick his blade up. “So, by right of power, I can do with you as I like.” I announce that rape will never be permitted, and then I ask Nyla the punishment she would give. As she told me before, she says she wants no punishment. I make sure they know this, so there are no recriminations against her. Tactus and his armed supporters stare at her in surprise. They don’t understand why she would not take vengeance, but that doesn’t stop them from smiling wolfishly at one another, thinking their chief has dodged punishment. Then I speak. “But I say you get twenty lashes from a leather switch, Tactus. You tried to take something beyond the bounds of the game. You gave in to your pathetic animal instincts. Here that is less forgivable than murder; I hope you feel shame when you look back at this moment fifty years from now and realize your weakness. I hope you fear your sons and daughters knowing what you did to a fellow Gold. Until then, twenty lashes will serve.” Some of the Diana soldiers step forward in anger, but Pax hefts his axe on his shoulder and they shrink back, glaring at me. They gave me a fortress and I’m going to whip their favorite warrior. I see my army dying as Mustang pulls off Tactus’s shirt. He stares at me like a snake. I know what evil thoughts he’s thinking. I thought them of my floggers too. I whip him twenty brutal times, holding nothing back. Blood runs down his back. Pax nearly has to hack down one of the Diana soldiers to keep them from charging to stop the punishment. Tactus barely manages to stagger to his feet, wrath burning in his eyes. “A mistake,” he whispers to me. “Such a mistake.” Then I surprise him. I shove the switch into his hand and bring him close by cupping my hand around the back of his head. “You deserve to have your balls off, you selfish bastard,” I whisper to him. “This is my army,” I say more loudly. “This is my army. Its evils are mine as much as yours, as much as they are Tactus’s. Every time any of you commit a crime like this, something gratuitous and perverse, you will own it and I will own it with you, because when you do something wicked, it hurts all of us.” Tactus stands there like a fool. He’s confused. I shove him hard in the chest. He stumbles back. I follow him, shoving. “What were you going to do?” I push his hand holding the leather switch back toward his chest. “I don’t know what you mean …” he murmurs as I shove him. “Come on, man! You were going to shove your prick inside someone in my army. Why not whip me while you’re at it? Why not hurt me too? It’ll be easier. Milia won’t even try to stab you. I promise.” I shove him again. He looks around. No one speaks. I strip off my shirt and go to my knees. The air is cold. Knees on stone and snow. My eyes lock with Mustang’s. She winks at me and I feel like I can do anything.

Warriors all rose uneagerly shuffled under Earnanaes lagging with sorrow to look upon death. They found on the sand their soulless gift-lord still and wordless there who served and ruled them for fifty winters—the final life-day had come for the good one—the Geats’ hall-master dear warrior-king died a wonder-death. There they discovered that cooling fire-snake stretched upon the earth, seething no more 3040 with foul flame-death flying no longer with burning bellows, blackened with death. Fifty long feet was his full length-measure stretched on the fire-field. He flew in hate-joy seared through the nights then soared at daybreak to his grayrock den—now death stilled him ended his slumber in that stony barrow. By him were heaped bracelets and gem-cups jeweled gold-dishes great treasure-swords darkened with rust from their deep earth-home 3050 a thousand winters walled against light. Those ancient heirlooms earned much curse-power old gold-treasure gripped in a spell— no one might touch them those nameless stone-riches no good or bad man unless God himself the great Glory-King might give to someone to open that hoard that heap of treasures, a certain warrior as seemed meet to him. They found no happiness who first buried there wealth in the ground—again it was hidden 3060 by an only survivor till an angered serpent singed for a cup till swords cooled him sent him deathwards. Strange are the ways how the king of a country will come to the end of his loaned life-span when at last he vanishes gone from the meadhall his gold and his kin. So it was with Beowulf when he bore his shield to that roaring night-flyer.

There are a number of subjective and objective criteria that I use as a way to rank players. The subjective ones include their ability with both feet; their sense of balance; the disciplined fashion in which they take care of their fitness; their attitude towards training; the consistency between games and over multiple seasons; their demonstrated mastery in several different positions; and the way they add flair to any team for which they play. The objective ones that are impossible to dispute are: the number of goals they have scored; the games they have played for several of the best club teams in the world; the number of League championship and cup medals they have won, and their appearances in World Cups. When you employ this sort of measurement approach, it becomes far easier to define the very highest levels of performance. The people who are least confused about this are other players.

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.

SHRIMP LOUIE SPREAD Hannah’s Note: This is best served well chilled with a basket of crackers on the side. 8 ounces softened cream cheese ½ cup mayonnaise ¼ cup chili sauce (I used Heinz) 1 Tablespoon horseradish (I used Silver Springs) 1/8 teaspoon pepper 6 green onions 2 cups finely chopped cooked salad shrimp*** (measure AFTER chopping) Salt to taste Mix the cream cheese with the mayonnaise. Add the chili sauce, horseradish, and pepper. Mix it up into a smooth sauce.   Clean the green onions and cut off the bottoms. Use all of the white part and up to an inch of the green part. Throw the tops away.   Mince the onions as finely as you can and add them to the sauce. Stir them in well.   Chop the salad shrimp into fine bits. You can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.   Mix in the shrimp and check to see how salty the spread is. Add salt if needed.   Chill the spread in a covered bowl in the refrigerator for at least 4 hours. You can make it in the morning if you plan to serve it that night.   Yield: Makes approximately 3 cups.

They have found a house in the stay-away zone, under the barrage balloons south of London. The town, evacuated in '40, is still "regulated"—still on the Ministry's list. Roger and Jessica occupy the place illegally, in a defiance they can never measure unless they're caught. Jessica has brought an old doll, seashells, her aunt's grip filled with lace knickers and silk stockings. Roger's managed to scare up a few chickens to nest in the empty garage. Whenever they meet here, one always remembers to bring a fresh flower or two. The nights are filled with explosion and motor transport, and wind that brings them up over the downs and a smack of the sea. Day begins with a hot cup and a cigarette over a little table with a weak leg that Roger has repaired, provisionally, with brown twine. There's never much talk but touches and looks, smiles together, curses for parting. It is marginal, hungry, chilly-most times they're too paranoid to risk a fire—but it's something they want to keep, so much that to keep it, they will take on more than propaganda has ever asked them for. They are in love. Fuck the war.

They have found a house in the stay-away zone, under the barrage balloons south of London. The town, evacuated in ’40, is still “regulated”—still on the Ministry’s list. Roger and Jessica occupy the place illegally, in a defiance they can never measure unless they’re caught. Jessica has brought an old doll, seashells, her aunt’s grip filled with lace knickers and silk stockings. Roger’s managed to scare up a few chickens to nest in the empty garage. Whenever they meet here, one always remembers to bring a fresh flower or two. The nights are filled with explosion and motor transport, and wind that brings them up over the downs a last smack of the sea. Day begins with a hot cup and a cigarette over a little table with a weak leg that Roger has repaired, provisionally, with brown twine. There’s never much talk but touches and looks, smiles together, curses for parting. It is marginal, hungry, chilly—most times they’re too paranoid to risk a fire—but it’s something they want to keep, so much that to keep it they will take on more than propaganda has ever asked them for. They are in love. Fuck the war.

Genevieve’s “I Love You” Birthday Cake 2 ¾ cups sifted cake flour (unbleached) 4 tsps. baking powder ¾ tsp. salt 4 egg whites (organic) 1 ½ cups white sugar ¾ cup butter (do NOT substitute) 1 cup milk (organic) 1 tsp. PURE vanilla extract 1 tsp. almond extract Measure sifted cake flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add ½ cup of sugar gradually, and continue beating only until meringue will hold up in soft peaks. In a separate bowl, beat butter until smooth. Gradually add remaining 1 cup of sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15x10x1 inch pan which has been lined on the bottom with parchment paper. Bake at 350 degrees F for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. You can also bake this cake in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

before he went back to helping the boy. Missing from the Warrior tent were Kalona and Aurox. For obvious reasons, Thanatos had decided the Tulsa community wasn’t ready to meet either of them. I agreed with her. I wasn’t ready for … I mentally shook myself. No, I wasn’t going to think about the Aurox/Heath situation now. Instead I turned my attention to the second of the big tents. Lenobia was there, keeping a sharp eye on the people who clustered like buzzing bees around Mujaji and the big Percheron mare, Bonnie. Travis was with her. Travis was always with her, which made my heart feel good. It was awesome to see Lenobia in love. The Horse Mistress was like a bright, shining beacon of joy, and with all the Darkness I’d seen lately, that was rain in my desert. “Oh, for shit’s sake, where did I put my wine? Has anyone seen my Queenies cup? As the bumpkin reminded me, my parents are here somewhere, and I’m going to need fortification by the time they circle around and find me.” Aphrodite was muttering and pawing through the boxes of unsold cookies, searching for the big purple plastic cup I’d seen her drinking from earlier. “You have wine in that Queenies to go cup?” Stevie Rae was shaking her head at Aphrodite. “And you’ve been drinkin’ it through a straw?” Shaunee joined Stevie Rae in a head shake. “Isn’t that nasty?” “Desperate times call for desperate measures,” Aphrodite quipped. “There are too many nuns lurking around to drink openly without hearing a boring lecture.” Aphrodite cut her eyes to the right of us where Street Cats had set up a half-moon display of cages filled with adoptable cats and bins of catnip-filled toys for sale. The Street Cats had their own miniature version of the silver and white tents, and I could see Damien sitting inside busily handling the cash register, but except for him, running every aspect of the feline area were the habit-wearing Benedictine nuns who had made Street Cats their own. One of the nuns looked my way and I waved and grinned at the Abbess. Sister Mary Angela waved back before returning to the conversation she was having with a family who were obviously falling in love with a cute white cat that looked like a giant cottonball. “Aphrodite, the nuns are cool,” I reminded her. “And they look too busy to pay any attention to you,” Stevie Rae said. “Imagine that—you may not be the center of everyone’s attention,” Shaylin said with mock surprise. Stevie Rae covered her giggle with a cough. Before Aphrodite could say something hateful, Grandma limped up to us. Other than the limp and being pale, Grandma looked healthy and happy. It had only been a little over a week since Neferet had kidnapped and tried to kill her, but she’d recovered with amazing quickness. Thanatos had told us that was because she was in unusually good shape for a woman of her age. I knew it was because of something else—something we both shared—a special bond with a goddess who believed in giving her children free choice, along with gifting them with special abilities. Grandma was beloved of the Great Mother,

Stepan Arkadyevitch had not chosen his political opinions or his views; these political opinions and views had come to him of themselves, just as he did not choose the shapes of his hat and coat, but simply took those that were being worn. And for him, living in a certain society—owing to the need, ordinarily developed at years of discretion, for some degree of mental activity—to have views was just as indispensable as to have a hat. If there was a reason for his preferring liberal to conservative views, which were held also by many of his circle, it arose not from his considering liberalism more rational, but from its being in closer accordance with his manner of life. The liberal party said that in Russia everything is wrong, and certainly Stepan Arkadyevitch had many debts and was decidedly short of money. The liberal party said that marriage is an institution quite out of date, and that it needs reconstruction; and family life certainly afforded Stepan Arkadyevitch little gratification, and forced him into lying and hypocrisy, which was so repulsive to his nature. The liberal party said, or rather allowed it to be understood, that religion is only a curb to keep in check the barbarous classes of the people; and Stepan Arkadyevitch could not get through even a short service without his legs aching from standing up, and could never make out what was the object of all the terrible and high-flown language about another world when life might be so very amusing in this world. And with all this, Stepan Arkadyevitch, who liked a joke, was fond of puzzling a plain man by saying that if he prided himself on his origin, he ought not to stop at Rurik and disown the first founder of his family—the monkey. And so Liberalism had become a habit of Stepan Arkadyevitch's, and he liked his newspaper, as he did his cigar after dinner, for the slight fog it diffused in his brain. He read the leading article, in which it was maintained that it was quite senseless in our day to raise an outcry that radicalism was threatening to swallow up all conservative elements, and that the government ought to take measures to crush the revolutionary hydra; that, on the contrary, "in our opinion the danger lies not in that fantastic revolutionary hydra, but in the obstinacy of traditionalism clogging progress," etc., etc. He read another article, too, a financial one, which alluded to Bentham and Mill, and dropped some innuendoes reflecting on the ministry. With his characteristic quickwittedness he caught the drift of each innuendo, divined whence it came, at whom and on what ground it was aimed, and that afforded him, as it always did, a certain satisfaction. But today that satisfaction was embittered by Matrona Philimonovna's advice and the unsatisfactory state of the household. He read, too, that Count Beist was rumored to have left for Wiesbaden, and that one need have no more gray hair, and of the sale of a light carriage, and of a young person seeking a situation; but these items of information did not give him, as usual, a quiet, ironical gratification. Having finished the paper, a second cup of coffee and a roll and butter, he got up, shaking the crumbs of the roll off his waistcoat; and, squaring his broad chest, he smiled joyously: not because there was anything particularly agreeable in his mind—the joyous smile was evoked by a good digestion.

In the elevator, he held silent, but she saw him twice look at her blouse. She could feel his gaze, damn it, deep inside herself. And she knew what he was looking at. Without the binding, her boobs were far too noticeable. The damned buttons gaped and the material strained. “Enjoying yourself?” she asked with a heavy dose of sarcasm. If anything, her jibe only made him intensify his study. He stood there, negligence personified, his hands clasped behind his back, his stance casual and relaxed. “I can see the outline of your nipples.” She nearly strangled on her fury. “Go to hell!” “What are you? C cup? Maybe even a D?” Oh, God, she did not want to stand here alone with him, closed up in such a small space with his heat and scent invading her lungs. “None of your damn business.” He lifted his hand in front of him, not to touch her, but to imagine it covering her right breast. His face screwed up while he pretended to heft her. “I’d say a full C.” A fine trembling started in her neck and went down her spine. She needed to stay composed to face off with Murray Coburn, but for whatever reason, this man wanted to demolish her control. “I say go kill yourself.” He cracked a smile. And what that smile did for him . . . She couldn’t deny that he was devastatingly handsome. Probably a cutthroat villain, but still gorgeous. That disheveled fair hair and those intense, oddly colored eyes . . . she shivered. He lifted a brow. “Cold?” “No.” She had to distract him. “So I didn’t catch your name.” “No one gave you my name.” “It’s a secret, then?” She tried to hunch her shoulders to make her chest less noticeable. “How strange.” “That doesn’t help,” he said of her posture, “and if you’re really interested?” He held out a hand. “Trace Miller.” She disdained touching him again. “Is that your real name or an alias?” With a grin, he retracted his proffered hand. “What do you think?” “I think you took my driver’s license.” He went still for a heartbeat, giving her a small measure of satisfaction. Lifting her hands in a “woo woo” way, she intoned,” I know all, see all.” Then she curled her lip. “And besides, you suck at stealth.

O great and mighty Master Li, pray impart to me the Secret of Wisdom!’ he bawled. A silly smile was sliding down the side of his face like a dripping watercolor, and his eyeballs resembled a pair of pink pigeon eggs that were gently bouncing in saucers of yellow won-ton soup. To my great credit I never batted an eyelash. ‘Take a large bowl,’ I said. ‘Fill it with equal measures of fact, fantasy, history, mythology, science, superstition, logic, and lunacy. Darken the mixture with bitter tears, brighten it with howls of laughter, toss in three thousand years of civilization, bellow kan pei—which means “dry cup”—and drink to the dregs.’ Procopius stared at me. ‘And I will be wise?’ he asked. ‘Better,’ I said. ‘You will be Chinese.’” Li

a basic unit of measure in chemistry, which was named for Avogadro long after his death. It is the number of molecules found in 2.016 grams of hydrogen gas (or an equal volume of any other gas). Its value is placed at 6.0221367 × 1023, which is an enormously large number. Chemistry students have long amused themselves by computing just how large a number it is, so I can report that it is equivalent to the number of popcorn kernels needed to cover the United States to a depth of nine miles, or cupfuls of water in the Pacific Ocean, or soft drink cans that would, evenly stacked, cover the Earth to a depth of 200 miles. An equivalent number of American pennies would be enough to make every person on Earth a dollar trillionaire. It is a big number.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

Just as I was about to reach the junction where I cross to catch the bus, I stopped dead, my eye drawn to a sly movement, a measured dash of brownish red. I breathed in, the morning air cold in my lungs. Under the orange glow of a streetlight, a fox was drinking a cup of coffee. He wasn’t holding it in his paws—as has been clearly established, I’m not insane—but, rather, had dipped his head to the ground and was lapping from a Starbucks cup. The fox sensed me watching, looked up and stared assertively into my eyes. “What of it?” he seemed to be saying. “A morning cup of coffee, big deal!” He went back to his beverage. Perhaps he’d had a particularly late night out by the bins, was finding it hard to get going on this cold, dark morning. I laughed out loud and walked on.

Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.

What else it is but the fate attendant on being human—to suffer one's measure, to drain the cup?—And if the chalice was too bitter for the human lips of the God of heaven why should I play a bragging part and pretend I find it sweet? And why should I be ashamed in the frightful moment when my whole existence trembles between to be and not to be, when the past flashes like lightning over the black abyss of the future and everything around me founders and the world goes down with me—Is it not the voice of a creature driven wholly into itself, losing itself, toppling unstoppably down, in the inner depths of its energies vainly labouring to rise—the voice that asks through grating teeth, 'My God, my God why hast though forsaken me?' And am I to be ashamed of that moment, am I to be afraid of it, when He could not escape it Who rolls up the heavens like a cloth?

Sit down and have a cup of coffee With your firm conviction that they're out to get you Sit down and have a cigarette with your awful fear of death I saw Milarepa at the all-night diner sharing a table with his personal demons He said You've got to invite them in with compassion on your breath Stop running away, 'cause nobody runs as fast as pain and sorrow Stop pushing away, you're just making it hard Stop putting it off, 'cause it'll be back to kick your ass tomorrow Breathe in, breathe out, let down your guard Sit down and start shooting the shit With the fear that you'll never measure up to your ideals Sit down and have a bottle of beer with the ache of all you've lost I saw Milarepa at the coffee house having a Danish with his hurts and hatreds He said You've got to invite them in, or you pay ten times the cost. Stop running away, 'cause nobody runs as fast as fear and loathing Stop pushing away, you're just making it worse Stop putting it off, cause it'll be back again in different clothing Just pop the clutch and go into reverse Invite them in and let them be there while you learn to stand it Invite them in and give them room to stomp and shout When they can come and go They won't be always pounding on your door If you let them in you can let them out. Sit down and have a conversation With the loneliness that's eating you alive Sit down and watch a sunset with your overwhelming rage I saw Milarepa at the corner bar buying a round for the monsters in his heart He said They're really not so bad when they're let out of their cage Stop running away, 'cause nobody runs as fast as pain and sorrow Stop pushing away, you're just making it hard Stop putting it off, 'cause it'll be back to kick your ass tomorrow Breathe in, breathe out, let down your guard

Keeping a new church outwardly focused from the beginning is much easier than trying to refocus an inwardly concerned church. In order to plant a successful church, you have to know that you know that you are undeniably called by God. The call to start a new church plant is not the same as the call to serve in an existing church or work in a ministry-related organization. You may be the greatest preacher this side of Billy Graham but still not be called to start a church. If you think you may have allowed an improper reason, voice or emotion to lead you to the idea of starting a new church, back away now. Spend some more time with God. You don’t want to move forward on a hunch or because you feel “pretty sure” that you should be planting a church. You have to be completely certain. “You’re afraid? So what. Everybody’s afraid. Fear is the common ground of humanity. The question you must wrestle to the ground is, ‘Will I allow my fear to bind me to mediocrity?’” When you think of a people group that you might be called to reach, does your heart break for them? If so, you may want to consider whether God is specifically calling you to reach that group for His kingdom. Is your calling clear? Has your calling been confirmed by others? Are you humbled by the call? Have you acted on your call? Do you know for certain that God has called you to start a new church? Nail it down. When exactly were you called? What were the circumstances surrounding your call? How did it match up with the sources of proper calling? Do you recognize the four specific calls in your calling? How? How does your call measure up to biblical characteristics? What is the emerging vision that God is giving you with this call? As your dependence on God grows, so will your church. One of the most common mistakes that enthusiastic and well-meaning church starters make is to move to a new location and start trying to reach people without thinking through even a short-term strategy. Don’t begin until you count the cost. why would you even consider starting a church (the only institution Jesus left behind and the only one that will last forever) without first developing a God-infused, specific, winning strategy? There are two types of pain: the pain of front-end discipline and the pain of back-end regret. With the question of strategy development, you get to choose which pain you’d rather live with. Basically, a purpose, mission and vision statement provides guiding principles that describe what God has called you to do (mission), how you will do it (purpose) and what it will look like when you get it done (vision). Keep your statement simple. Be as precise as possible. Core values are the filter through which you fulfill your strategy. These are important, because your entire strategy will be created and implemented in such a way as to bring your core values to life. Your strategic aim will serve as the beacon that guides the rest of your strategy. It is the initial purpose for which you are writing your strategy. He will not send more people to you than you are ready to receive. So what can you do? The same thing Dr. Graham does. Prepare in a way that enables God to open the floodgates into your church. If you are truly ready, He will send people your way. If you do the work we’ve described in this chapter, you’ll be able to build your new church on a strong base of God-breathed preparation. You’ll know where you are, where you’re going and how you are going to get there. You’ll be standing in the rain with a huge bucket, ready to take in the deluge. However, if you don’t think through your strategy, write it down and then implement it, you’ll be like the man who stands in the rainstorm with a Dixie cup. You’ll be completely unprepared to capture what God is pouring out. The choice is yours!

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

Rookie Cinnamon Sugar Doughnuts* Parental supervision necessary for frying Makes 8 doughnuts and 8 doughnut holes Ingredients Vegetable oil 1 (8-count) tube of premade, large biscuit dough (found in the refrigerated dough aisle at supermarkets) ½ cup sugar ¼ teaspoon ground cinnamon Directions 1. Fill a large saucepan with vegetable oil to a depth of 1 inch. 2. Heat oil over medium heat until it reaches 365°F. You can measure the temperature with a cooking oil thermometer. Or, drop a single kernel of popcorn into the oil as it’s heating. When the kernel pops, you’re ready to fry. 3. While the oil heats, open the biscuit tube and separate the rounds. Use a 1-inch-round cookie cutter to cut a hole in the center of each biscuit. Save the holes. 4. Mix the sugar and cinnamon in a large shallow bowl. 5. Add 2 doughnuts to the hot oil at a time. Cook, turning once, until golden brown—about 1 minute per side. 6. Drain on paper towels and immediately toss in the cinnamon sugar to coat. Cool on a wire rack. Repeat with the remaining doughnuts and holes.

in Howard was in one of those moods during which crazy ideas sound perfectly sensible. A bullish, handsome man with decisive eyebrows and more hair than he could find use for, Lin had a great deal of money and a habit of having things go his way. So many things in his life had gone his way that it no longer occurred to him not to be in a festive mood, and he spent much of his time celebrating the general goodness of things and sitting with old friends telling fat happy lies. But things had not gone Lin’s way lately, and he was not accustomed to the feeling. Lin wanted in the worst way to whip his father at racing, to knock his Seabiscuit down a peg or two, and he believed he had the horse to do it in Ligaroti.1 He was sure enough about it to have made some account-closing bets on the horse, at least one as a side wager with his father, and he was a great deal poorer for it. The last race really ate at him. Ligaroti had been at Seabiscuit’s throat in the Hollywood Gold Cup when another horse had bumped him right out of his game. He had streaked down the stretch to finish fourth and had come back a week later to score a smashing victory over Whichcee in a Hollywood stakes race, firmly establishing himself as the second-best horse in the West. Bing Crosby and Lin were certain that with a weight break and a clean trip, Ligaroti had Seabiscuit’s measure. Charles Howard didn’t see it that way. Since the race, he had been going around with pockets full of clippings about Seabiscuit. Anytime anyone came near him, he would wave the articles around and start gushing, like a new father. The senior Howard probably didn’t hold back when Lin was around. He was immensely proud of Lin’s success with Ligaroti, but he enjoyed tweaking his son, and he was good at it. He had once given Lin a book for Christmas entitled What You Know About Horses. The pages were blank. One night shortly after the Hollywood Gold Cup, Lin was sitting at a restaurant table across from his father and Bing Crosby. They were apparently talking about the Gold Cup, and Lin was sitting there looking at his father and doing a slow burn.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

Try opening it.” He was doing that as she spoke, gently twisting the acorn in its cup without any success. It didn’t unscrew, so he tried harder, and then tried to pull it, but that didn’t work either. “Try twisting the other way,” said Asta. “That would just do it up tighter,” he said, but he tried, and it worked. The thread was the opposite way. “I never seen that before,” said Malcolm. “Strange.” So neatly and finely made were the threads that he had to turn it a dozen times before the two parts fell open. There was a piece of paper inside, folded up as small as it could go: that very thin kind of paper that Bibles were printed on. Malcolm and Asta looked at each other. “This is someone else’s secret,” he said. “We ought not to read it.” He opened it all the same, very carefully so as not to tear the delicate paper, but it wasn’t delicate at all: it was tough. “Anyone might have found it,” said Asta. “He’s lucky it was us.” “Luckyish,” said Malcolm. “Anyway, he’s lucky he hadn’t got it on him when he was arrested.” Written on the paper in black ink with a very fine pen were the words: We would like you to turn your attention next to another matter. You will be aware that the existence of a Rusakov field implies the existence of a related particle, but so far such a particle has eluded us. When we try measuring one way, our substance evades it and seems to prefer another, but when we try a different way, we have no more success. A suggestion from Tokojima, although rejected out of hand by most official bodies, seems to us to hold some promise, and we would like you to inquire through the alethiometer about any connection you can discover between the Rusakov field and the phenomenon unofficially called Dust. We do not have to remind you of the danger should this research attract the attention of the other side, but please be aware that they are themselves beginning a major program of inquiry into this subject. Tread carefully. “What does it mean?” said Asta. “Something to do with a field. Like a magnetic field, I s’pose. They sound like experimental theologians.” “What d’you think they mean by ‘the other side’?” “The CCD. Bound to be, since it was them chasing the man.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

It was a type of grace, this small hour he'd been given. . . . He gazed away from the notebook, giving thanks for small things. 'We look for visions of heaven,' Oswald Chambers had written, 'and we never dream that all the time God is in the commonplace things and people around us.' Dietrich Bonhoeffer had talked of the small things, too, saying in Life Together: 'We prevent God from giving us the great spiritual gifts He has in store for us, because we do not give thanks for daily gifts. 'We think we dare not be satisfied with the small measure of spiritual knowledge, experience, and love that has been given to us, and that we must constantly be looking forward eagerly for the highest good. Then we deplore the face that we lack the deep certainty, the strong faith, and the rich experience that God has given to others, and we consider this lament to be pious. . . . 'Only he who gives thanks for the little things receives the big things.' Cynthia came in quietly and set a cup of tea before him. He kissed her hand, inexpressibly grateful, and she went back to the kitchen. When we view the little things with thanksgiving, he thought, even they become big things.

XII.—LOCHINVAR. Oh! young Lochinvar is come out of the west, Through all the wide Border his steed was the best; And save his good broadsword, he weapons had none, He rode all unarmed, and he rode all alone; So faithful in love, and so dauntless in war, There never was knight like the young Lochinvar. He stayed not for brake, and he stopped not for stone; He swam the Esk river, where ford there was none; But ere he alighted at Netherby gate, The bride had consented, the gallant came late; For a laggard in love, and a dastard in war, Was to wed the fair Ellen of brave Lochinvar. So boldly he entered the Netherby Hall, Among bride's-men, and kinsmen, and brothers, and all; Then spoke the bride's father, his hand on his sword - For the poor craven bridegroom said never a word - "Oh! come ye in peace here, or come ye in war, Or to dance at our bridal, young Lord Lochinvar?" "I long wooed your daughter, my suit you denied; Love swells like the Solway, but ebbs like its tide; And now am I come, with this lost love of mine, To lead but one measure, drink one cup of wine. There are maidens in Scotland more lovely by far, That would gladly be bride to the young Lochinvar." The bride kissed the goblet: the knight took it up, He quaffed off the wine, and he threw down the cup. She looked down to blush, and she looked up to sigh, With a smile on her lips and a tear in her eye. He took her soft hand, ere her mother could bar - "Now tread we a measure!" said young Lochinvar. So stately his form, and so lovely her face, That never a hall such a galliard did grace; While her mother did fret, and her father did fume, And the bridegroom stood dangling his bonnet and plume: And the bride's-maidens whispered, "'Twere better by far To have matched our fair cousin with young Lochinvar." One touch to her hand, and one word in her ear, When they reached the hall-door, and the charger stood near; So light to the croup the fair lady he swung, So light to the saddle before her he sprung. "She is won! we are gone, over bank, bush, and scaur; They'll have fleet steeds that follow," quoth young Lochinvar. There was mounting 'mong Graemes of the Netherby clan; Forsters, Fenwicks, and Musgraves, they rode and they ran: There was racing and chasing on Cannobie Lee, But the lost bride of Netherby ne'er did they see. So daring in love, and so dauntless in war, Have ye e'er heard of gallant like young Lochinvar?

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

Knocking on a massive carved door minutes later, the sigils on it shouting to those literate enough to ‘Stay away or else!’ he received a nice surprise when the door swung open. Well, hello there. Reaching only his shoulder, with a wild mop of black hair, bright brown eyes and a rounded body made for worship – by his tongue – Remy wondered if he could convince the servant girl to come around the corner with him for a quickie before he met with this Ysabel person. Then she opened her luscious mouth. “If you’re done gawking, you might want to step back before I smash your nose with the door when I shut it.” Someone got up without sex today. He could fix that. “Hello beautiful, I actually have business with the occupant of this suite. I’m here to meet with Ysabel, the witch.” “Really.” Her tone said what she thought of his claim and her brown gaze looked him up and down, then dismissed him. “I don’t think so.” The door slammed shut in his face. What. The. Fuck. Remy pounded on the door. It immediately opened. The ebony haired vixen, her arms crossed under her bountiful tits, smirked. “Back already. What’s wrong? Did I hurt your feelings?” “Listen woman, I don’t know what crawled up your ass and turned you into an uptight bitch, but I’m here to see Ysabel, so get the fuck out of my way before I put you over my knee and –” “And what? Spank me?” Her eyes actually sparked with challenge, the minx. “I’d like to see you try. But, before you do, just so you know, my name is Ysabel. The witch.” Aaaaah, shit. Never one to admit defeat, he let a slow simmering smile spread across his face. It worked on demonesses, damned souls, human women, and even gay men, but apparently, it had no effect on scowling witches. Too bad. “It’s your lucky day. Lucifer has informed me that you’re my next assignment.” “Not by choice. And what are you supposed to do exactly? I need a tracker, not a gigolo. What happened? Did your gig as a pole dancer not work out? Equipment too small?” She dropped her gaze to his groin and sneered. A sudden, irrational urge possessed him to drop his pants, flip her over and show her there was nothing wrong with the size of his cock. He abstained, but couldn’t prevent himself from taunting her, eyeing her up and down in the same dismissive manner. “Anytime you want to measure my dick, you let me know. Naked.” “Pig.” “No, demon. Really, get your terminology straight, would you? After Lucifer’s warning, I expected someone older and badder.” To his credit he didn’t drop to the ground, but the pain in his balls did require he bend over to cup them gently which in turn meant he got the door in the face. Again. -Ysabel & Remy

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

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

To my great distress, I sometimes hear people say, in their zeal for fervency and efficacy in prayer, that we should never qualify our prayer requests with the words "if it be Your will." Some will even say that to attach those words, those conditional terms, to our prayers is an act of unbelief. We are told today that in the boldness of faith we are to "name it and claim it." I suppose I should be more measured in my response to this trend, but I can't think of anything more foreign to the teaching of Christ. We come to the presence of God in boldness, but never in arrogance. Yes, we can name and claim those things God has clearly promised in Scripture. For instance, we can claim the certainty of forgiveness if we confess our sins before Him, because He promises that. But when it comes to getting a raise, purchasing a home, or finding healing from a disease, God hasn't made those kind of specific promises anywhere in Scripture, so we are not free to name and claim those things. As I mentioned earlier, when we come before God, we must remember two simple facts-who He is and who we are. We must remember that we're talking to the King, the Sovereign One, the Creator, but we are only creatures. If we will keep those facts in mind, we will pray politely. We will say, "By Your leave," "As You wish," "If You please," and so on. That's the way we go before God. To say that it is a manifestation of unbelief or a weakness of faith to say to God "if it be Your will" is to slander the very Lord of the Lord's Prayer. It was Jesus, after all, who, in His moment of greatest passion, prayed regarding the will of God. In his Gospel, Luke tells us that immediately following the Last Supper: Coming out, He went to the Mount of Olives, as He was accustomed, and His disciples also followed Him. When He came to the place, He said to them, "Pray that you may not enter into temptation." And He was withdrawn from them about a stone's throw, and He knelt down and prayed, saying, "Father, if it is Your will, take this cup away from Me; nevertheless not My will, but Yours, be done." Then an angel appeared to Him from heaven, strengthening Him. And being in agony, He prayed more earnestly. Then His sweat became like great drops of blood falling down to the ground. (Luke 22:39-44) It is important to see what Jesus prays here. He says, "Not My will, but Yours, be done." Jesus was not saying, "I don't want to be obedient" or "I refuse to submit." Jesus was saying: "Father, if there's any other way, all things being equal, I would rather not have to do it this way. What You have set before Me is more ghastly than I can contemplate. I'm entering into My grand passion and I'm terrified, but if this is what You want, this is what I'll do. Not My will, but Your will, be done, because My will is to do Your will." I also want you to notice what happened after Jesus prayed. Luke tells us that an angel came to Him and strengthened Him. The angel was the messenger of God. He came from heaven with the Father's answer to Jesus' prayer. That answer was this: "You must drink the cup." This is what it means to pray that the will of God would be done. It is the highest expression of faith to submit to the sovereignty of God. The real prayer of faith is the prayer that trusts God no matter whether the answer is yes or no. It takes no faith to "claim," like a robber, something that is not ours to claim. We are to come to God and tell Him what we want, but we must trust Him to give the answer that is best for us. That is what Jesus did.

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

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

Cultures are always built by the telling of stories. Within them are contained symbols and values that can be passed easily through the generations. Thousands of goddess tales are being unearthed and retold, and many new ones are being created. These tales are like threads with which we can weave our magic. In many stories the goddess is described in three phases—the Maiden, the Mother, and the Crone. This is a wonderful female trinity with infinite correspondences in life and nature. Cycles Three, Four, and Five will deal with each of these goddess-phases in turn. Some of the old goddess tales were twisted to suit the takeover of male powers, in order to win converts to their new gods. For example, Pandora (All-Gifts) was originally a Great Mother Goddess, whose box (womb, cauldron, cave, cup) was a reservoir of beauty and life-sustaining gifts. Patriarchal myth tells us that Her box contained all manner of destructive demons, which once unleashed upon the world, brought evil and suffering to all. Eve was also a Mother Goddess, whose tree was the Tree of Life. The serpent was her own sensual wisdom, and the apple was her sacred fruit. Athene, whom we are told was born fully grown out of the head of Zeus, dressed in armor and ready for war, was originally the daughter of the matriarchal goddess Metis. (Meter, method, measure, matter, mother…) Both mother and daughter were worshipped by the Amazons at Lake Triton, and were born parthenogenetically—without sperm. The examples of mythic misogyny are endless. Medusa is another; the patriarchs would have us believe that one look upon her face would turn the viewer to stone, because they did not wish us to know her true nature. One source reveals that the Medusae were a tribe of Amazon women; another that their snaky-haired masks were used over temple doorways to protect the Mysteries from irreverent intruders. Whenever we hear about a serpent in myth or fairy-tale, we can usually be sure that it hails back to an ancient Goddess and Her powers. The serpent, before the heyday of Freud and phallic symbols, meant transformation and kundalini energy.

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

Cam closed the door and leaned back against it, letting his caressing gaze fall on the small, tense form of his wife. He knew little of these matters. In both Romany and gadjo cultures, pregnancy and childbirth were a strictly female domain. But he did know that his wife was uneasy in situations she had no control over. He also knew that women in her condition needed reassurance and tenderness. And he had an inexhaustible supply of both for her. “Nervous?” Cam asked softly, approaching her. “Oh no, not in the slightest; it’s an ordinary circumstance, and only to be expected after—” Amelia broke off with a little gasp as he sat beside her and pulled her into his arms. “Yes, I’m a bit nervous. I wish … I wish I could talk to my mother. I’m not exactly certain how to do this.” Of course. Amelia liked to manage everything, to be authoritative and competent no matter what she did. But the entire process of childbearing would be one of increasing dependence and helplessness, until the final stage, when nature took over entirely. Cam pressed his lips into her gleaming dark hair, which smelled like sweetbriar. He began to rub her back in the way he knew she liked best. “We’ll find some experienced women for you to talk to. Lady Westcliff, perhaps. You like her, and God knows she would be forthright. And regarding what you’re going to do … you’ll let me take care of you, and spoil you, and give you anything you want.” He felt her relax a little. “Amelia, love,” he murmured, “I’ve wanted this for so long.” “Have you?” She smiled and snuggled tightly against him. “So have I. Although I had hoped it would happen at a more convenient time, when Ramsay House was finished, and Poppy was betrothed, and the family was settled—” “Trust me, with your family there will never be a convenient time.” Cam eased her back to lie on the bed with him. “What a pretty little mother you’ll be,” he whispered, cuddling her. “With your blue eyes, and your pink cheeks, and your belly all round with my child …” “When I grow large, I hope you won’t strut and swagger, and point to me as an example of your virility.” “I do that already, monisha.” Amelia looked up into his smiling eyes. “I can’t imagine how this happened.” “Didn’t I explain that on our wedding night?” She chuckled and put her arms around his neck. “I was referring to the fact that I’ve been taking preventative measures. All those cups of nasty-tasting tea. And I still ended up conceiving.” “Rom,” he said by way of explanation, and kissed her passionately.

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

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.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

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

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

Her enormous eyes were staring straight into his silver ones. He couldn’t look away, couldn’t let go of her hand. He couldn’t have moved if his life depended on it. He was lost in those blue-violet eyes, somewhere in their mysterious, haunting, sexy depths. What was it he had decided? Decreed? He was not going to allow her anywhere near Peter’s funeral. Why was his resolve fading away to nothing? He had reasons, good reasons. He was certain of it. Yet now, drowning in her huge eyes, his thoughts on the length of her lashes, the curve of her cheek, the feel of her skin, he couldn’t think of denying her. After all, she hadn’t tried to defy him; she didn’t know he had made the decision to keep her away from Peter’s funeral. She was including him in the plans, as if they were a unit, a team. She was asking his advice. Would it be so terrible to please her over this? It was important to her. He blinked to keep from falling into her gaze and found himself staring at the perfection of her mouth. The way her lips parted so expectantly. The way the tip of her tongue darted out to moisten her full lower lip. Almost a caress. He groaned. An invitation. He braced himself to keep from leaning over and tracing the exact path with his own tongue. He was being tortured. Tormented. Her perfect lips formed a slight frown. He wanted to kiss it right off her mouth. “What is it, Gregori?” She reached up to touch his lips with her fingertip. His heart nearly jumped out of his chest. He caught her wrist and clamped it against his pumping heart. “Savannah,” he whispered. An ache. It came out that way. An ache. He knew it. She knew it. God, he wanted her with every cell in his body. Untamed. Wild. Crazy. He wanted to bury himself so deep inside her that she would never get him out. Her hand trembled in answer, a slight movement rather like the flutter of butterfly wings. He felt it all the way through his body. “It is all right, mon amour,” he said softly. “I am not asking for anything.” “I know you’re not. I’m not denying you anything. I know we need to have time to become friends, but I’m not going to deny what I feel already. When you’re close to me, my body temperature jumps about a thousand degrees.” Her blue eyes were dark and beckoning, steady on his. He touched her mind very gently, almost tenderly, slipped past her guard and knew what courage it took for her to make the admission. She was nervous, even afraid, but willing to meet him halfway. The realization nearly brought him to his knees. A muscle jumped in his jaw, and the silver eyes heated to molten mercury, but his face was as impassive as ever. “I think you are a witch, Savannah, casting a spell over me.” His hand cupped her face, his thumb sliding over her delicate cheekbone. She moved closer, and he felt her need for comfort, for reassurance. Her arms slid tentatively around his waist. Her head rested on his sternum. Gregori held her tightly, simply held her, waiting for her trembling to cease. Waiting for the warmth of his body to seep into hers. Gregori’s hand came up to stroke the thick length of silken, ebony hair, taking pleasure in the simple act. It brought a measure of peace to both of them. He would never have believed what a small thing like holding a woman could do to a man. She was turning his heart inside out; unfamiliar emotions surged wildly through him and wreaked havoc with his well-ordered life. In his arms, next to his hard strength, she felt fragile, delicate, like an exotic flower that could be easily broken. “Do not worry about Peter, ma petite,” he whispered into the silken strands of her hair. “We will see to his resting place tomorrow.” “Thank you, Gregori,” Savannah said. “It matters a lot to me.” He lifted her easily into his arms. “I know. It would be simpler if I did not. Come to my bed, chérie, where you belong.

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

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

CREAM CHEESE FROSTING FOR RED VELVET SURPRISE CUPCAKES   4 ounces cream cheese (I used Philadelphia Brand in the rectangular silver package— half a package was 4 ounces) ¼ cup salted butter (½ stick, 2 ounces, pound) 1 teaspoon vanilla extract 2 cups powdered sugar (pack it down in the cup when you measure it) Place the cream cheese and the butter in a medium-size microwave-safe bowl. (I used a quart measuring cup.) Microwave on HIGH for 30 seconds. Stir. If you can stir the cream cheese and the butter smooth, take the bowl out and put it on the counter. If it’s still not soft enough to stir, microwave on HIGH in 20-second intervals until it is.   Add the vanilla extract to your bowl and stir that in. Add the powdered sugar, a half-cup at a time, stirring after each addition. Continue to add powdered sugar until the frosting is spreadable, not runny.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Oh my, aren't we going to have fun?" Sarah remarked sarcastically as she quickly pulled the covers over herself. A weak sweat covered her body and her arms trembled, feeling no stronger than wet wax. With a weary sigh, she lay down beside her baby. "Imagine staying here for the winter with such a cheery soul." Thaddeus returned from his sink with a cup of cold water. He glared at her when he saw her trembling and held the cup to her lips himself. "If you were looking for cheery, lady, you shouldn't have come here." "I didn't come here," she snapped angrily, almost choking on a mouthful of water. "You brought me." "Would you rather I left you in a blizzard?" "I'd rather, since we're stuck here together, you spoke civilly and treated me with a measure of kindness." "Yeah...well, we all want things we can't have.

WATERMELON COOKIES Preheat oven to 325 degrees F., rack in the middle position. 1 package (.16-ounce) watermelon (or any other flavor) Kool-Aid powder (Don’t get the kind with sugar or sugar substitute added.) 1 and ⅔ cup white (granulated) sugar 1 and ½ cups softened butter (2 and ½ sticks, 10 ounces) 2 large eggs, beaten (just whip them up in a glass with a fork) ½ teaspoon salt 1 teaspoon baking soda 3 cups all-purpose flour (pack it down in the cup when you measure it) ½ cup white (granulated) sugar in a bowl Hannah’s 1st Note: When Brandi makes these cookies, she rolls them out on a floured board and uses cookie cutters. Rolled cookies take more time than other types of cookies, so Lisa and I modified Brandi’s recipe for use at The Cookie Jar. Mix the watermelon Kool-Aid with the granulated sugar. Add the softened butter and mix until it’s nice and fluffy. Add the eggs and mix well. Mix in the salt and the baking soda. Make sure they’re well incorporated. Add the flour in half-cup increments, mixing after each addition. Spray cookie sheets with Pam or another nonstick cooking spray. You can also use parchment paper if you prefer. Roll dough balls one inch in diameter with your hands. (We use a 2-teaspoon cookie scooper at The Cookie Jar.) Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet. Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes (mine took 11 minutes) or until they’re just beginning to turn golden around the edges. Don’t overbake. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely. Yield: Approximately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they’re made with Kool-Aid. Hannah’s 2nd Note: Brandi’s mother baked these cookies to send to school on birthdays. She

CHRISTMAS CHEESE ROUNDS For each cheese round you will need: 1 cup finely shredded cheddar cheese (measure after shredding, but pack it down in the measuring cup—I prefer a sharp cheddar.) 1 cup finely chopped pecans (measure after chopping) 8-ounce package softened cream cheese (the brick kind, not the whipped kind in the crock) ½ cup finely chopped green onions (you can use up to an inch of the stem) 1 small jar jalapeno jelly (I used Knott’s) Combine all the ingredients except the jalapeno jelly.

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

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

who are the great Christians of all time? Well, list them! Augustine, Calvin, Luther, Huss, Whitefield, Wesley, Spurgeon...what am I doing? I'm listing ministers! Preachers! Professional theologians! And we think those are the great Christians of all time. And Jesus is saying, ‘No, that's not how you measure greatness in the kingdom of God.’ He says, ‘Let Me tell you, let Me tell you what greatness is like. Whoever gives a cup of water to drink, whoever gives a cup of water to drink because he belongs to Christ will by no means lost his reward.’ A cup of cold water! ========== Mark 9.38-42 For or Against First Presbyterian Church, Jackson, Mississippi

You know the two most dear people to me in all the world are Madge and Anna Spears. You don't know them...Rosemary knows them, both of them. They’re in heaven now. They were spinsters. They were sisters. They lived together. There were three of them originally. I only knew two of them; and they were the kind ...and there are some in this church, and you know who they are, and they live for the church. If there's a meeting, they’re at it. If there's a prayer meeting, no matter what time of day it is, they’re at it. They were always praying for me... always praying for me. And Madge Spears died last year at the age of 101, and she's in glory now, and I say to you tonight with all sincerity, that's a great Christian. That's the measure of greatness. She never had the limelight. Her name was never up in lights. She never stood before thousands of people to speak. In her own closet, she would pray every single day for me. For me! And Jesus is saying, ‘That cup of cold water....’ ========== Mark 9.38-42 For or Against First Presbyterian Church, Jackson, Mississippi

Salmon Cakes Serves 6   Ingredients: 1 large sweet potato (cooked and mashed) 2 cans of pink salmon 2 medium sized eggs ½ cup almond meal ¼ cup parsley (chopped) 2 tbsp. onion (chopped) 1 tbsp. fresh lemon juice 2 tsp. hot sauce ½ tbsp. sea salt ½ tsp. black pepper 1 tsp. cumin 2 tsp. paprika ½ tsp. 2 tbsp. organic coconut oil   Directions: Remove potato skin and mash the flesh thoroughly with a fork. Toss the mashed potato in a mixing bowl. Add almond meal, lemon juice, salt, pepper, cumin, hot sauce, paprika and parsley to the potato. In a separate bowl, whisk eggs and combine with mashed potato. Open salmon cans and gently remove the skin and the bones focusing especially on the splits. Crush the canned salmon using your hands. Mix into potato mixture. Using a small measuring cup, scoop out evenly sized cakes. You should have approximately 10-14 patties. Store the patties in the fridge overnight. Heat the coconut oil in a large skillet over medium heat. Once hot fry approximately 5-6 patties at a time; cooking each side for 4-5 minutes. Serve hot   Nutritional Information: Calories 188; Calories from Fat 112; Total Fat 12.5g; Saturated Fat 5.0g; Trans Fat 0.0g Cholesterol 71mg; Sodium 561mg; Potassium 408mg; Total Carbohydrates 9.1g; Dietary Fibre 2.4g; Sugars 2.7g; Protein 11.7g

TICKLED PINK LEMONADE COOKIES Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it)

On weekdays, as soon as she picked Bela from the bus stop and brought her home, she went straight into the kitchen, washing up the morning dishes she'd ignored, then getting dinner started. She measured out the nightly cup of rice, letting it soak in a pan on the counter. She peeled onions and potatoes and picked through lentils and prepared another night's dinner, then fed Bela. She was never able to understand why this relatively unchallenging set of chores felt so relentless. When she was finished, she did not understand why they had depleted her

Amadan.” I said it as Pegeen had said it, ruefully, shaking my head as if speaking fondly of a troublesome child. I said it with my chin just above my own china cup and its dregs of melting sugar, with my eyes veering away from my brother’s startled face and down into that ivory light. And then, for good measure, I said it again, into the teacup itself. “Amadan.” The