Measuring Spoon Quotes

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For I have known them all already, known them all— Have known the evenings, mornings, afternoons, I have measured out my life with coffee spoons.
T.S. Eliot (T. S. Eliot Reading: The Love Song of J. Alfred Prufrock and Others (Caedmon1045))
I have measured out my life in coffee spoons.
T.S. Eliot (The Love Song of J. Alfred Prufrock and Other Poems)
Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.
Barbara Kingsolver (Animal, Vegetable, Miracle: A Year of Food Life)
She told me her father taught her to live life way beyond the cusp of it, way out in the outer reaches where most people never had the guts to go, where you got hurt. Where there was unimaginable beauty and pain ... They were always reminding themselves to stop measuring life in coffee spoons, mornings and afternoons, to keep swimming way, way down to the bottom of the ocean to find where the mermaids sang, each to each. Where there was danger and beauty and light. Only the now.
Marisha Pessl (Night Film)
I have known the evenings, mornings, afternoons, I have measured out my life with coffee spoons.' That's T.S. Eliot, in case you were wondering. An oldie but a goodie. When it came to existential exhaustion, the man was one smart cookie.
Justin Cronin (The City of Mirrors (The Passage, #3))
I have measured out my life with coffee spoons; I know the voices dying with a dying fall Beneath the music from a farther room. So how should I presume?
T.S. Eliot (The Love Song of J. Alfred Prufrock and Other Poems)
For I have known them all already,known them all. Have known the evenings, mornings, afternoons, I have measured out my life with coffee spoons; I know the voices dying with a dying fall, Beneath the music from a farther room. So how should I presume?
T.S. Eliot (Prufrock and Other Observations)
For I have known them all already, known them all - Have known the evenings, mornings, afternoons, I have measured out my life with coffee spoons; I know the voices dying with a dying fall Beneath the music from a farther room. So how should I presume? And I have known the eyes already, known them all - The eyes that fix you in a formulated phrase, And when I am formulated, sprawling on a pin, When I am pinned and wriggling on the wall, Then how should I begin To spit out all the butt-ends of my days and ways? And how should I presume?
T.S. Eliot (T.S. Eliot Reads: The Wasteland, Four Quartets and Other Poems)
I have measured my life with coffee spoons and do I dare to eat a peach?' 'DO I DARE DISTURB THE UNIVERSE?
Celeste Ng (Little Fires Everywhere)
Think of the most fussy science teacher you ever had. The one who docked your grade if the sixth decimal place in your answer was rounded incorrectly; who tucked in his periodic table T-shirt, corrected every student who said "weight" when he or she meant "mass", and made everyone, including himself, wear goggles even while mixing sugar water. Now try to imagine someone whom your teacher would hate for being anal-retentive. That is the kind of person who works for a bureau of standards and measurement.
Sam Kean (The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements)
I have measured out my life with coffee spoons
T.S. Eliot (The Love Song of J. Alfred Prufrock and Other Poems)
Happiness isn't something to carefully measure out in spoonfuls as though it's medicine. I don't need you to suffer to prove your love, and I definitely don't need you to hide your suffering. I want to shoulder half our burden.
Holly Black (The Cruel Prince (The Folk of the Air, #1))
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.
Tom Robbins (Still Life with Woodpecker)
It never stopped, even at night, it was our lullaby. It was our metronome, our pulse. It was our lives measured out in doses slightly larger than those famous coffee spoons. Soup spoons, maybe? Dented tin spoons brimming with what should have been sweet but was sour, gone off, gone by without our savouring it: our lives
Susanna Kaysen (Girl, Interrupted)
Most civilized lives are measured out with coffee spoons.
Bergen Evans
Acid strength is measured by the pH scale, with lower numbers being stronger, and in 2005 a chemist from New Zealand invented a boron-based acid called a carborane, with a pH of -18
Sam Kean (The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements)
He reached for the sugar pot, measured out three heaped spoonfuls, stirring slowly. He was grateful for this small task, this one thing he could do to take away the bitterness.
Emma Salisbury (A Place of Safety (DS Coupland, #2))
She told me her father taught her to live life way beyond the cusp of it, way out in the outer reaches where most people never had the guts to go, where you got hurt. Where there was unimaginable beauty and pain. She was always demanding of herself, Do I dare? Do I dare disturb the universe? From Prufrock. Her dad revered the poem, I guess, and the entire family lived in answer to it. They were always reminding themselves to stop measuring life in coffee spoons, mornings and afternoons, to keep swimming way, way down to the bottom of the ocean to find where the mermaids sang, each to each. Where there was danger and beauty and light. Only the now. Ashley said it was the only way to live.
Marisha Pessl (Night Film)
I have measured out my life with coffee spoons.
T.S. Eliot
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.
Tom Robbins (Still Life with Woodpecker)
They were always reminding themselves to stop measuring life in coffee spoons, mornings and afternoons, to keep swimming way, way down to the bottom of the ocean to find where the mermaids sang.
Marisha Pessl (Night Film)
Honey, have you seen my measuring tape?” “I think it’s in that drawer in the kitchen with the scissors, matches, bobby pins, Scotch tape, nail clippers, barbecue tongs, garlic press, extra buttons, old birthday cards, soy sauce packets thick rubber bands, stack of Christmas napkins, stained take-out menus, old cell-phone chargers, instruction booklet for the VCR, some assorted nickels, an incomplete deck of cards, extra chain links for a watch, a half-finished pack of cough drops, a Scrabble piece I found while vacuuming, dead batteries we aren’t fully sure are dead yet, a couple screws in a tiny plastic bag left over from the bookshelf, that lock with the forgotten combination, a square of carefully folded aluminum foil, and expired pack of gum, a key to our old house, a toaster warranty card, phone numbers for unknown people, used birthday candles, novelty bottle openers, a barbecue lighter, and that one tiny little spoon.” “Thanks, honey.” AWESOME!
Neil Pasricha (The Book of (Even More) Awesome)
But can I say, now that she is dead, long dead that I only half believed in her. I wanted, I needed her to revolt. I know, revolutions take vast energy like volcanic eruptions. I know. And the sick must husband their resources even as they are resourceful for their husbands. But I couldn't help wanting for her, couldn't help the feeling that she'd given in, that she had measured out with coffee spoons what it was that she might ask of life and having found it lacking, tragically, gapingly lacking, had decided none-the-less to accept her modest share. I wanted her ignoble, irresponsible, unreasonable, petty, grasping, fucking greedy for the lot of it, jostling and spitting and clawing for every grain of life.
Claire Messud (The Woman Upstairs)
You would -- you would take him into Your heaven, my lord?" asked Ingrey in astonishment and outrage. "He slew, not in defense of his own life, but in malice and madness. He tried to steal powers not rightly given to him. If I guess right, he plotted the death of his own brother. He would have raped Ijada, if he could, and killed again for his sport!" The Son held up his hands. Luminescent, they seemed, as if dappled by autumn sun reflecting off a stream into shade. "My grace flows from me as a river, wolf-lord. Would you have me dole it out in the exact measure that men earn, as from an apothecary's dropper? Would you stand in pure water to your waist, and administer it by the scant spoon to men dying of thirst on a parched shore?" Ingrey stood silent, abashed, but Ijada lifted her face, and said steadily, "No, my lord, for my part. Give him to the river. Tumble him down in the thunder of Your cataract. His loss is no gain of mine, nor his dark deserving any joy to me." The god smiled brilliantly at her. Tears slid down her face like silver threads: like benedictions. "It is unjust," whispered Ingrey. "Unfair to all who -- who would try to do rightly...." "Ah, but I am not the god for justice," murmured the Son. "Would you both stand before my Father instead?
Lois McMaster Bujold (The Hallowed Hunt (World of the Five Gods, #3))
The Son held up his hands. Luminescent, they seemed, as if dappled by autumn sun reflecting off a stream into shade. “My grace flows from these as a river, wolf-lord. Would you have me dole it out in the exact measure that men earn, as from an apothecary’s dropper? Would you stand in pure water to your waist, and administer it by the scant spoon to men dying of thirst on a parched shore?
Lois McMaster Bujold (The Hallowed Hunt (World of the Five Gods, #3))
I have measured out my life with coffee spoons.” —T. S. ELIOT, The Love Song of J. Alfred Prufrock
Cleo Coyle (On What Grounds (Coffeehouse Mystery, #1))
My spoon was bent so that if I wanted to eat I had to pick the spoon up with my right hand. If I picked it up with my left hand, the spoon bent away from my mouth. I wanted to pick the spoon up with my left hand.
Charles Bukowski
You plot, daily. Face down circumstance. Measure out your life with...not coffee spoons--pills. Line them up with breakfast, lunch, supper. Never mind mermaids, and lilacs in bloom, and all that stuff. He hadn't a clue.
Penelope Lively (The Purple Swamp Hen and Other Stories)
For I have known them all already, known them all: Have known the evenings, mornings, afternoons, I have measured out my life with coffee spoons; I know the voices dying with a dying fall Beneath the music from a farther room. So how should I presume?
T.S. Eliot (Prufrock and Other Observations)
Men may perish, but the world will neither celebrate nor mourn. It will go on.' His smile thinned. 'Would you like to know how?' 'No.' 'Animals will swell to fill the void left by men," he told her. 'And over-swell it, perhaps. There will be other extinctions and other recoveries. The sky will clear, but those who see it will not marvel at its many colors. Those ruins will collapse, burying treasures like this-' He waved at the walls. '-and this-' He picked up the spoon from her coffee tray and tossed it down again with a clatter. '-forever, but the world will go on. Years become centuries so easily when no one is there to count them. Centuries become millennia. The forests will reclaim the lands that Men have razed. Rivers will carve canyons across the scars left by this fallen cities. Mountains will rise up, trapping seas to dry under and uncaring sun and leaving the bones of whales to bleach in the newborn deserts for no one to find, no one to be inspired by thoughts of giants and dragons. And still the worlds will go on, and I will go on with it through ages that can only be measured by the coming and going of glaciers. The stars themselves will shift in the heavens and no one will be there to invent names for their new alignments or remember the stories of the old ones, no one but me. In time, the sun itself will begin to cool. Here on Earth, the world goes on and on as its remaining life passes through its last changes and dies away. It will be quiet. And lonely.' His mouth curved into a bitter line. 'But I'll live.' 'Stop it,' Lan whispered through numb lips. 'I read once that the sun will someday swell and engulf this world before it burns itself out. Perhaps I will finally die with it. Or perhaps I' will continue to endure... my ashes pulled eternally apart through the frozen vacuum of space, and I with no more mouth to scream... still alive.
R. Lee Smith (Land of the Beautiful Dead)
She told me her father taught her to live life way beyond the cusp of it, way out in the outer reaches where most people never had the guts to go, where you got hurt. Where there was unimaginable beauty and pain. She was always demanding of herself, Do I dare? Do I dare disturb the universe? From Prufrock. Her dad revered the poem, I guess, and the entire family lived in answer to it. They were always reminding themselves to stop measuring life in coffee spoons, mornings and afternoons, to keep swimming way, way down to the bottom of the ocean to find where the mermaids sang, each to each. Where there was danger and beauty and light. Only the now.
Marisha Pessl (Night Film)
Harriet Lee’s gingerbread is not comfort food. There’s no nostalgia into it, no hearkening back to innocent indulgences and jolly times at nursery. It is not humble, nor is it dusty in the crumb. [...] A gingerbread addict once told Harriet that eating her gingerbread is like eating revenge. ‘It’s noshing on the actual and anatomical heart of somebody who scarred your beloved and thought they’d get away with it,’ the gingerbread addict said. ‘That heart, ground to ash and shot through with dars of heat, salt, spice, and sulfurous syrup, as if honey was measured out, set ablaze, and trickled through the dough along with the liquefied spoon. You are phenomenal. You’ve ruined my life forever. Thank you
Helen Oyeyemi (Gingerbread)
A gingerbread addict once told Harriet that eating her gingerbread is like eating revenge. "It's like noshing on the actual and anatomical heart of somebody who scarred your beloved and thought they'd got away with it," the gingerbread addict said. "That heart, ground to ash and shot through with darts of heat, salt, spice, and sulfurous syrup, as if honey was measured out, set ablaze, and trickled through the dough along with the liquefied spoon. You are phenomenal. You've ruined my life forever. Thank you.
Helen Oyeyemi (Gingerbread)
For his part, Mendeleev scanned Lecoq de Boisbaudran’s data on gallium and told the experimentalist, with no justification, that he must have measured something wrong, because the density and weight of gallium differed from Mendeleev’s predictions. This betrays a flabbergasting amount of gall, but as science philosopher-historian Eric Scerri put it, Mendeleev always “was willing to bend nature to fit his grand philosophical scheme.” The only difference between Mendeleev and crackpottery is that Mendeleev was right: Lecoq de Boisbaudran soon retracted his data and published results that corroborated Mendeleev’s predictions.
Sam Kean (The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements)
The Guide even tells you how you can mix one yourself. Take the juice from one bottle of the Ol’ Janx Spirit, it says. Pour into it one measure of water from the seas of Santraginus V—Oh, that Santraginean seawater, it says. Oh, those Santraginean fish! Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzine is lost). Allow four liters of Fallian marsh gas to bubble through it, in memory of all those happy hikers who have died of pleasure in the Marshes of Fallia. Over the back of a silver spoon float a measure of Qualactin Hyper-mintextract, redolent of all the heady odors of the dark Qualactin Zones, subtle, sweet and mystic. Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink. Sprinkle Zamphuor. Add an olive. Drink . . . but . . . very carefully . . . The Hitchhiker’s Guide to the Galaxy sells rather better than the Encyclopedia Galactica.
Douglas Adams (The Hitchhiker's Guide to the Galaxy (The Hitchhiker's Guide to the Galaxy, #1))
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.
Joanne Fluke (Plum Pudding Murder (Hannah Swensen, #12))
A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.
Jen Calonita (Conceal, Don't Feel)
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.
Joanne Fluke (Cinnamon Roll Murder (Hannah Swensen, #15))
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.
Krista Davis (Murder Most Howl (A Paws and Claws Mystery, # 3))
Here’s what the Encyclopedia Galactica has to say about alcohol. It says that alcohol is a colorless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms. The Hitchhiker’s Guide to the Galaxy also mentions alcohol. It says that the best drink in existence is the Pan Galactic Gargle Blaster. It says that the effect of drinking a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon wrapped round a large gold brick. The Guide also tells you on which planets the best Pan Galactic Gargle Blasters are mixed, how much you can expect to pay for one and what voluntary organizations exist to help you rehabilitate afterward. The Guide even tells you how you can mix one yourself. Take the juice from one bottle of the Ol’ Janx Spirit, it says. Pour into it one measure of water from the seas of Santraginus V—Oh, that Santraginean seawater, it says. Oh, those Santraginean fish! Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzine is lost). Allow four liters of Fallian marsh gas to bubble through it, in memory of all those happy bikers who have died of pleasure in the Marshes of Pallia. Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odors of the dark Qualactin Zones, subtle, sweet and mystic. Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink. Sprinkle Zamphuor. Add an olive. Drink…but…very carefully… The Hitchhiker’s Guide to the Galaxy sells rather better than the Encyclopedia Galactica.
Douglas Adams (The Ultimate Hitchhiker's Guide to the Galaxy (Hitchhiker's Guide to the Galaxy #1-5))
Our two taco specials get shoved up on the serving counter, crispy, cheesy goodness in brown plastic baskets lined with parchment paper, sour cream and guacamole exactly where they should be. On the side. There is a perfect ratio of sour cream, guac, and salsa on a shredded chicken tostada. No one can make it happen for you. Many restaurants have tried. All have failed. Only the mouth knows its own pleasure, and calibration like Taco Heaven cannot be mass produced. It simply cannot. Taco Heaven is a sensory explosion of flavor that defies logic. First, you have to eye the amount of spiced meat, shredded lettuce, chopped tomatoes, and tomatillos. You must consider the size and crispiness of the shells. Some people–I call them blasphemers–like soft tacos. I am sitting across from Exhibit A. We won’t talk about soft tacos. They don’t make it to Taco Heaven. People who eat soft tacos live in Taco Purgatory, never fully understanding their moral failings, repeating the same mistakes again and again for all eternity. Like Perky and dating. Once you inventory your meat, lettuce, tomato, and shell quality, the real construction begins. Making your way to Taco Heaven is like a mechanical engineer building a bridge in your mouth. Measurements must be exact. Payloads are all about formulas and precision. One miscalculation and it all fails. Taco Death is worse than Taco Purgatory, because the only reason for Taco Death is miscalculation. And that’s all on you. “Oh, God,” Fiona groans through a mouthful of abomination. “You’re doing it, aren’t you?” “Doing what?” I ask primly, knowing damn well what she’s talking about. “You treat eating tacos like you’re the star of some Mythbusters show.” “Do not.” “Do too.” “Even if I do–and I am notconceding the point–it would be a worthwhile venture.” “You are as weird about your tacos as Perky is about her coffee.” “Take it back! I am not that weird.” “You are.” “Am not.” “This is why Perky and I swore we would never come here with you again.” Fiona grabs my guacamole and smears the rounded scoop all over the outside of her soft taco. I shriek. “How can you do that?” I gasp, the murder of the perfect ratio a painful, almost palpable blow. The mashed avocado has a death rattle that rings in my ears. Smug, tight lips give me a grimace. “See? A normal person would shout, ‘Hey! That’s mine!’ but you’re more offended that I’ve desecrated my inferior taco wrapping with the wrong amount of guac.” “Because it’s wrong.” “You should have gone to MIT, Mal. You need a job that involves nothing but pure math for the sake of calculating stupid shit no one else cares about.” “So glad to know that a preschool teacher holds such high regard for math,” I snark back. And MIT didn’t give me the kind of merit aid package I got from Brown, I don’t add. “Was that supposed to sting?” She takes the rest of my guacamole, grabs a spoon, and starts eating it straight out of the little white paper scoop container thing. “How can you do that? It’s like people who dip their french fries in mayonnaise.” I shudder, standing to get in line to buy more guac. “I dip my french fries in mayo!” “More evidence of your madness, Fi. Get help now. It may not be too late.” I stick my finger in her face. “And by the way, you and Perky talk about my taco habits behind my back? Some friends!” I hmph and turn toward the counter.
Julia Kent (Fluffy (Do-Over, #1))
He awakened to the steady light of morning on his eyelids, while someone tugged at his bandage, peeling it away like the skin of a fruit. Burning liquid was applied to his shoulder in steady, measured drips. During the process, a man was talking. Not to him, but at him, in a light, aimless flow that required no response. It was bloody annoying. “. . . I’ve never had this much to do with another man’s body before. For that matter, I don’t think I’ve had quite this much to do with a woman’s body. I may have to become a monk after this.” The man was winding a bandage neatly over his chest and around his back, leaning close to lift him slightly with each pass. “. . . as heavy as a Hampshire hog . . . more muscle than other breeds, which is why they weigh more than they look. Take my word for it, you’d be a prizewinning baconer. I mean that as a compliment, by the way.” With an antagonized grunt, Ethan shoved at the man, breaking his hold and sending him staggering back. After a swift glance at his surroundings, Ethan half rolled toward the table near the bedside and grabbed a metal utensil. Ignoring the vicious stabbing ache of his shoulder, he stayed on his side and glared at the man by the bed. It was West Ravenel, who regarded him with a slightly tilted head. “Feeling better today, are we?” he asked in a tone of artificial cheer. “Where am I?” Ethan asked hoarsely. “Our hallowed ancestral domain, Eversby Priory.” West glanced at the bandage on Ethan’s chest, which had begun to unravel. He reached for the loose end. “Let me finish wrapping that, or—” “Touch me again,” Ethan growled, “and I’ll kill you with this.” West drew his hand back instantly, his gaze falling to the utensil in Ethan’s grip. “That’s a spoon.” “I know.” The corner of West’s mouth twitched, but he retreated a step or two.
Lisa Kleypas (Hello Stranger (The Ravenels, #4))
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.
Ruth Reichl (Delicious!)
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.
Joanne Fluke (Plum Pudding Murder (Hannah Swensen, #12))
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!
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
I don’t know what to do with you,” he said, his voice growing curt with anger again. “Deceitful little minx. I’m of half a mind to put you to work, milking the goats. But that’s out of the question with these hands, now isn’t it?” He curled and uncurled her fingers a few times, testing the bandage. “I’ll tell Stubb to change this twice a day. Can’t risk the wound going septic. And don’t use your hands for a few days, at least.” “Don’t use my hands? I suppose you’re going to spoon-feed me, then? Dress me? Bathe me?” He inhaled slowly and closed his eyes. “Don’t use your hands much.” His eyes snapped open. “None of that sketching, for instance.” She jerked her hands out of his grip. “You could slice off my hands and toss them to the sharks, and I wouldn’t stop sketching. I’d hold the pencil with my teeth if I had to. I’m an artist.” “Really. I thought you were a governess.” “Well, yes. I’m that, too.” He packed up the medical kit, jamming items back in the box with barely controlled fury. “Then start behaving like one. A governess knows her place. Speaks when spoken to. Stays out of the damn way.” Rising to his feet, he opened the drawer and threw the box back in. “From this point forward, you’re not to touch a sail, a pin, a rope, or so much as a damned splinter on this vessel. You’re not to speak to crewmen when they’re on watch. You’re forbidden to wander past the foremast, and you need to steer clear of the helm, as well.” “So that leaves me doing what? Circling the quarterdeck?” “Yes.” He slammed the drawer shut. “But only at designated times. Noon hour and the dogwatch. The rest of the day, you’ll remain in your cabin.” Sophia leapt to her feet, incensed. She hadn’t fled one restrictive program of behavior, just to submit to another. “Who are you to dictate where I can go, when I can go there, what I’m permitted to do? You’re not the captain of this ship.” “Who am I?” He stalked toward her, until they stood toe-to-toe. Until his radiant male heat brought her blood to a boil, and she had to grab the table edge to keep from swaying toward him. “I’ll tell you who I am,” he growled. “I’m a man who cares if you live or die, that’s who.” Her knees melted. “Truly?” “Truly. Because I may not be the captain, but I’m the investor. I’m the man you owe six pounds, eight. And now that I know you can’t pay your debts, I’m the man who knows he won’t see a bloody penny unless he delivers George Waltham a governess in one piece.” Sophia glared at him. How did he keep doing this to her? Since the moment they’d met in that Gravesend tavern, there’d been an attraction between them unlike anything she’d ever known. She knew he had to feel it, too. But one minute, he was so tender and sensual; the next, so crass and calculating. Now he would reduce her life’s value to this cold, impersonal amount? At least back home, her worth had been measured in thousands of pounds not in shillings. “I see,” she said. “This is about six pounds, eight shillings. That’s the reason you’ve been watching me-“ He made a dismissive snort. “I haven’t been watching you.” “Staring at me, every moment of the day, so intently it makes my…my skin crawl and all you’re seeing is a handful of coins. You’d wrestle a shark for a purse of six pounds, eight. It all comes down to money for you.
Tessa Dare (Surrender of a Siren (The Wanton Dairymaid Trilogy, #2))
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.
Joanne Fluke (Red Velvet Cupcake Murder (Hannah Swensen, #16))
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.
Joanne Fluke (Joanne Fluke Christmas Bundle: Sugar Cookie Murder, Candy Cane Murder, Plum Pudding Murder, & Gingerbread Cookie Murder (Hannah Swensen))
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
Joanne Fluke (Red Velvet Cupcake Murder (Hannah Swensen, #16))
You can, if you want to, get reeeeeeallllly precise about things use a measuring spoon; no joke, one to two tablespoons of detergent is all you’ll need!
Jolie Kerr (My Boyfriend Barfed in My Handbag . . . and Other Things You Can't Ask Martha)
J. Alfred Prufrock measured his life out in coffee spoons. I measure mine out in pages.
Jen Adams
ORANGE, HONEY, AND THYME BISCUITS Hands-on: 23 min. Total: 36 min. Bake biscuits up to a day ahead, and keep in a sealed zip-top plastic bag. 2 ⁄ 3 cup nonfat buttermilk 2 tablespoons clover honey 2 teaspoons chopped fresh thyme 2 teaspoons grated orange rind 10 ounces spelt four (about 2 cups) 5 teaspoons baking powder 1 ⁄ 4 teaspoon kosher salt 1 5 1 ⁄ 2 tablespoons chilled butter, cut into small pieces cooking spray 1. Preheat oven to 425°. 2. Combine the frst 4 ingredients in a small bowl, stirring with a whisk. 3. Weigh or lightly spoon four into dry measuring cups; level with a knife. Combine four, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to four mixture, stirring just until moist. Turn dough out onto a lightly foured surface; pat into a 7 1 ⁄ 2-inch square; cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom. SErVES 12 (serving size: 1 biscuit) CalOriES 162; FaT 6.1g (sat 3.3g, mono 1.4g, poly 0.2g); prOTEiN 4g; CarB 22g; FiBEr 3g; CHOl 14mg; irON 1mg; SODiUM 330mg; CalC 61mg
Anonymous
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. GLAZE ¾ cup powdered sugar, sifted or put through a strainer 5 teaspoons orange juice Once the cake is cooled, mix the sugar with the orange juice and either drizzle the glaze randomly over the cake or put it into a squeeze bottle and do a controlled drizzle. AUTHOR’S NOTE This is a work of fiction.
Ruth Reichl (Delicious!)
Homemade Mouthwash   Equipment needed: Measuring Spoon, Measuring Cup, Eye Dropper, Pint Jar w/ Lid   Ingredients: 8 oz of filtered water (or water that has been boiled and cooled) 1 tsp of baking soda 4 drops of Peppermint Essential Oil 4 drops of Tea Tree Oil 5 drops of liquid stevia (if desired) 1 tsp of vodka (if desired)   Directions: Place all of the ingredients into the jar. Apply lid and shake to mix. Shake well before each use.
Roxy's Recipes (Homemade Toothpaste and Mouthwash Recipes. 25 Recipes (Pamper Yourself Book 20))
I HAVE MEASURED OUT MY LIFE WITH COFFEE SPOONS. DO I DARE TO EAT A PEACH? DO I DARE DISTURB THE UNIVERSE?
Celeste Ng (Little Fires Everywhere)
Locust Flower (Acacia) Fritters YIELD: 6 SERVINGS, 12 TO 15 FRITTERS THIS IS A TASTE from my youth that we still enjoy a few times each early summer. Two large locust trees next to our garden supply more fragrant flowers than we can use during the few weeks a year that these blossoms are available. The tiny white flowers have the sweet flavor of honey and a powerful spicy and musky aroma. 4 cups locust flowers, stems removed 4 tablespoons Grand Marnier ¼ cup sugar 1½ cups all-purpose flour 1 can (12 ounces) beer 1 teaspoon pure vanilla extract 2 large egg whites 2½ cups canola oil, for cooking the fritters Confectioners’ sugar, to dust the finished fritters Mix the flowers, Grand Marnier, and sugar together in a bowl, cover, and refrigerate for 1 hour. When ready to cook the fritters, place the flour, about two thirds of the beer, and the vanilla in a bowl. Mix well with a whisk until the batter is smooth, then add the remainder of the beer, and mix well. In a separate bowl beat the egg whites until they form peaks but are not too firm. Using the whisk, combine them with the beer batter. Fold in the locust flower mixture. At serving time, preferably, put enough of the oil in a large saucepan so that it is about 1 inch deep in the pan. Heat to 375 degrees. Using a large spoon or a small measuring cup, pour about ⅓ cup of the batter into the hot oil. Repeat, cooking 4 or 5 fritters at a time in the oil. Cook the fritters for about 4 minutes on one side, then turn with tongs, and cook for 4 minutes on the other side. They should be crisp and nicely browned on both sides. Lift the fritters from the oil with a slotted spoon, and place them on a wire rack. Repeat, making additional fritters with the remaining batter. Dust with confectioners’ sugar before serving. NOTE: If cooking the fritters ahead, recrisp in a 425-degree oven for 5 to 6 minutes, or until crisp and hot, then dust with the confectioners’ sugar just before serving.
Jacques Pépin (The Apprentice: My Life in the Kitchen)
MINNESOTA PEACH COBBLER Preheat oven to 350 degrees F., rack in the middle position. Note: Don’t thaw your peaches before you make this—leave them frozen. Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray. 10 cups frozen sliced peaches (approximately 2½ pounds, sliced) 1/8 cup lemon juice (2 Tablespoons) 1½ cups white sugar (granulated) ¼ teaspoon salt ¾ cup flour (no need to sift) ½ teaspoon cinnamon ½ cup melted butter (1 stick, ¼ pound) Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined. Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DON’T TURN OFF THE OVEN! TOP CRUST: 1 cup flour (no need to sift) 1 cup white sugar (granulated) 1½ teaspoons baking powder ¼ teaspoon cinnamon ½ teaspoon salt ½ stick softened butter (¼ cup, 1/8 pound) 2 beaten eggs (just stir them up in a glass with a fork) Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it’ll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.) Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well—the batter will spread out and fill in as it bakes and result in a crunchy crust.) Bake at 350 degrees F., uncovered, for an additional 50 minutes. Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled.
Joanne Fluke (Peach Cobbler Murder (Hannah Swensen, #7))
I have measured out my life with coffee spoons
Prufrock
The first time Avis knelt on a chair and stirred eggs into flour to make a vanilla cake, she had an inkling of how higher orders of meaning encircle the chaos of life. Where philosophy, she already intuited, created only thought- no beds made, no children fed- in other rooms there were good things like measuring spoons, thermometers, and recipes, with their lovely, interwoven systems and codes. Avis labored over her pastries: her ingredient base grew, combining worlds: preserved lemons from Morocco in a Provencal tart; Syrian olive oil in Neapolitan cantuccini; salt combed from English marshes and filaments of Kashmiri saffron secreted within a Swedish cream. By the time Avis was in college, her baking had evolved to a level of exquisite accomplishment: each pastry as unique as a snowflake, just as fleeting on the tongue: pellucid jams colored cobalt and lavender, biscuits light as eiderdown.
Diana Abu-Jaber (Birds of Paradise)
Calling to Measure It’s an obsession now, this matching And measuring, comparing, for instance, The coral-violet of the inner lip Of a queen conch to the last rim of dusk On the purple-flowering raspberry To the pure indigo of the bird-voiced Tree frog’s twittering tongue, then converting The result to an accepted standard Of rose-scarlet gradations. It’s difficult to say which is greater- The brevity of the elk’s frosty bellow Or the moments of fog sun-lifted Through fragrances of blue spruce Or the fading flavor in one spoonful Of warm chocolate rum. I mark out space by ten peas Strung on a string. The pane perimeter Of my window, for instance, is twenty-eight Lengths, twelve lengths over. Seventy pea-strings stretch from bed To door, Four go round my neck. My longing for you is more painful Than the six-times folding, doubling And doubling, of a coyote’s Most piercing cry, more inconsolable Than a whole night of moonlight blinded By thunderclouds, more constant Than black at the center of a cavern Stone below leagues of granite. I gauge my cold by the depth Of stillness in the pod heart of a frozen Wren. I time my breath by the faltering Leaves of aspen in wind. I count the circles Of my dizziness by the spreading rings Of rain-lassos on the pond, by the repeating Bell chimes of the corridor clock, By the one unending ring of the horizon. Where is the tablet, where the rule, where The steel weights, the balance, the book, Properly to make measure of a loss So grand and deep I can spread and stitch it To every visible star I name- Arcturus, Spica, Vega, Regulus- in this dark Surrounding dark surrounding dark?
Pattiann Rogers (Quickening Fields (Penguin Poets))
What would your word be?" Twiss said. Something to do with baking. Whenever Milly could scrape together enough flour, sugar, and butter, she'd bake a dessert. Often, her parents would stop what they were doing and wander into the kitchen, where Twiss would already be sitting with a napkin tucked into the collar of her shirt. Something about sugar made their family sweeter. "'Sugar,'" Milly said to Twiss, measuring out two cups' worth. She mixed the batter and poured it into a cake pan. After she put the pan in the oven, she gave Twiss the bowl to lick and took the spoon for herself.
Rebecca Rasmussen (The Bird Sisters)
Time passes, and we “measure out our lives in coffee spoons.
Śāntideva (The Way of the Bodhisattva)
Oh my goodness,’ Neve breathed as Max performed the same pyrotechnic trick with his own ramekin. ‘Be careful with that thing!’ Max blew out the flame that licked across the top of the brûlée and sat down. ‘I know you can’t eat any, but that’s my party trick.’ He beamed at her. ‘I set our pudding on fire with my blowtorch! You have to admit, that was pretty cool.’ ‘It was very cool, though I feared for my eyelashes.’ Neve prodded the top with her spoon to test its hardness and all the time she was thinking that as she’d been moaning to Chloe about Max and the nefarious games he was supposedly playing, Max had been making her crème brûlée. Because it wasn’t just Max carefully measuring out sugar and separating egg yolks, it was Max thinking about her. It was Max trying to impress her. And the whole thing with Max making fire? That was the metrosexual equivalent of hunting down a wild animal, then dragging it back to his cave for the approval of his cavewoman. It wasn’t crème brûlée. Not at all.
Sarra Manning (You Don't Have to Say You Love Me)
Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.
Hillary Manton Lodge (A Table by the Window (Two Blue Doors #1))
To purify your bathwater and get rid of the chlorine, place a 1-quart jar containing 3 cups bentonite clay and ½ cup powdered vitamin C next to your bathtub with a tablespoon-size measuring spoon. Shake well. Add 2 tablespoons of the mixture to bathwater and let sit for 10 minutes before bathing.
Alan Christianson (The Metabolism Reset Diet: Repair Your Liver, Stop Storing Fat, and Lose Weight Naturally)
In fact, groups like the ultra-right-wing John Birch Society, founded in 1958, thought the Soviets might even be a little too clever with their science. The society fulminated against the addition of fluoride (ions of fluorine) to tap water to prevent cavities. Aside from iodized salt, fluorinated water is among the cheapest and most effective public health measures ever enacted, enabling most people who drank it to die with their own teeth for the first time in history. To the Birchers, though, fluoridation was linked with sex education and other “filthy Communist plots” to control Americans’ minds, a mirrored fun house that led straight from local water officials and health teachers to the Kremlin. Most U.S. scientists watched the antiscience fearmongering of the John Birch Society with horror, and compared to that, the pro-science rhetoric of the Soviet Union must have seemed blissful.
Sam Kean (The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements)
SAMUEL GARDNER I who kept the greenhouse, Lover of trees and flowers, Oft in life saw this umbrageous elm, Measuring its generous branches with my eye, And listened to its rejoicing leaves Lovingly patting each other With sweet aeolian whispers. And well they might: For the roots had grown so wide and deep That the soil of the hill could not withhold Aught of its virtue, enriched by rain, And warmed by the sun; But yielded it all to the thrifty roots, Through which it was drawn and whirled to the trunk, And thence to the branches, and into the leaves, Wherefrom the breeze took life and sang. Now I, an under-tenant of the earth, can see That the branches of a tree Spread no wider than its roots. And how shall the soul of a man Be larger than the life he has lived?
Edgar Lee Masters (Spoon River Anthology)
Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven. The choreography of many people working in one kitchen is, by itself, a certain definition of family, after people have made their separate ways home to be together.
Barbara Kingsolver
Daisy snorts and tilts back a little farther in her chair to act all cool and composed. And then, the legs begin to slip underneath her. I gasp, picturing her smacking backwards on the ground. But Ryke is faster than my frozen joints. His eyes have already snapped open. He reaches out and grabs the top of her chair, setting both of them on four legs at the same time. My sister puts her hands on the table, leaning forward as though a rollercoaster just flung to an abrupt stop. She looks winded and stunned all at the same time. Ryke barely misses a beat. He pushes an extra spoon in front of her. And to my surprise, she actually picks up the silverware and scoops a big bite of cake on it. She hesitates for a second. “It’s not arsenic,” he says. Her lips rise in a small smile. “Your hips also don’t have to be measured in the morning.
Krista Ritchie (Ricochet (Addicted, #2))
Measurements must be precise to yield a crispy mille-feuille, a lacy Florentine, a perfectly chewy pie crust.
Jessa Maxwell (The Golden Spoon)
2½ cups all-purpose flour 1½ teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon salt ½ cup (1 stick) butter, melted and slightly cooled ½ cup sugar 1 large egg 1 cup dark unsulphured molasses 1 cup hot (not boiling) water 1. Adjust the oven rack to the middle position. Spray an 8-by 8-inch pan with nonstick cooking spray. Preheat the oven to 350ºF for a metal pan or 325ºF if using an ovenproof glass pan. 2. In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, and salt with a wooden spoon. In a large bowl, whisk together the melted butter, sugar, and egg. In a small bowl or glass measure, stir the molasses into the hot water until completely blended. 3. Add about one-third of the flour mixture to the butter-sugar-egg mixture and whisk together just to moisten the ingredients. Then whisk in about half of the molasses mixture. Continue by adding another third of the flour mixture, then the other half of the molasses mixture, then the final third of the flour mixture. Whisk just until all the patches of white disappear. Do not overmix. 4. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean and the cake has pulled away somewhat from the sides of the pan. Cool in the pan for 5 minutes. 5. Serve warm from the pan, or turn the cake out onto a rack to cool. This is a good keeper and will stay fresh for several days, covered, at room temperature. MAKES 9 TO 12 SERVINGS
Robert L. Wolke (What Einstein Told His Cook: Kitchen Science Explained)
IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size
Joanne Fluke (Raspberry Danish Murder (Hannah Swensen, #22))
27 Places Where You Won't Find Love 1. The spoon with which you measure salt 2. Plastic plates stacked neatly on a shelf 3. Flowers - marigolds and chrysanthemums and roses - and the shop that sells these 4. Earrings lost in the backseat of a tuktuk while looking for the Malayalam translation of "I love you" in the dark 5. Bookshelves with borrowed books, never read 6. Fifty watches, three of which were for sale 7. Coffee whose flavor was slightly off 8. A red bridge that goes by gold, which has replicas everywhere 9. The replicas themselves 10. The rearview mirror of a car 11. The burnt sienna pavement where you hurt yourself 12. A protein shake whose taste grew on you thanks to someone else. With eggs and coconut and toast 13. An island untouched by civilization 14. Another ravaged by war 15. A declined invitation to brunch 16. Dinner gone cold after a long wait, and thrown away the next day 17. An unacknowledged text message 18. Laughter ringing through a movie hall during a scene that didn't warrant it 19. Retainers stored in a box next to baby oil in the medicine cabinet 20. A gold pendant 21. A white and red cable car 22. A helmet too small for your head and another too large 23. Dreams with their own background score 24. Misplaced affection 25. A smile between strangers, with you standing on the outside looking in 26. Your bed 27. The future
Sreesha Divakaran
SAUSAGE PAPPARDELLE FENNEL SEEDS, CHIANTI, GARLIC, TOMATO & PARSLEY SERVES 1 | TOTAL 14 MINUTES 4½ oz fresh lasagne sheets 1 clove of garlic ½ a bunch of Italian parsley (½ oz) 1 pork or veggie sausage 1 teaspoon fennel seeds Chianti or other Italian red wine ¾ cup passata (strained tomatoes) Parmesan cheese, for grating Boil the kettle. Cut the lasagne sheets lengthways into 1¼-inch strips to make pappardelle. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate. Put an 11-inch frying pan on a high heat. Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice). Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds. Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 1¼ cups. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of Parmesan and a kiss of extra virgin olive oil, if you like.
Jamie Oliver (One: Simple One-Pan Wonders: [American Measurements])
I take a shower, then make tomato soup from scratch for lunch. As I puree tomatoes in a blender, Mom leans on the counter, sipping her tea. “You know that comes ready-made in a tin,” she points out. “Canned soup isn’t made with love,” I say. “Love is messy.” she points to the tomato-splashed spoons, pots, and measuring cups in the sink. “Worth it,” I reply.
Saadia Faruqi (A Place at the Table)
Bitter cups of coffee, my life and my trip measured out like Prufrock’s in coffee spoons, clothes sweaty, smelly, bra strap digging into flesh, eyes reddened, gritty as if circled with sand, sour taste in mouth, intermittent heartburn
Lawrence Block (Threesome)
Take half a pint of milk and heat to boiling then pour over a like amount of bread crumbs and leave until heat has abated. Melt 8 spoons of butter and to this add grated rind of lemons, a fair measure of sugar and three eggs well beaten. Mix all together and pour into buttered cake-cups and bake until browned.
Lauren Royal (Lost in Temptation (Regency Chase Family, #1))
The Luftons have offered to take Hamlet, provided we undertake the expense of building a pen and covered enclosure. The twins are willing to give the pig away if they have Mr. Lufton’s personal guarantee of his welfare.” Kathleen smiled. “How did that come about?” The footman brought a tea tray from the sideboard, and held it while she measured a few spoonfuls of loose leaves into a small pot. West spread a liberal helping of preserves on a slice of toast. “I told the twins, as tactfully as possible, that Hamlet was never barrowed in infancy, as he should have been. I had no idea the procedure was necessary, or I would have made certain it was done.” “Barrowed?” Kathleen asked, perplexed. West made a scissoring gesture with two fingers. “Oh.” “Remaining, er…intact,” West continued, “has made Hamlet unfit for future consumption, so there’s no reason to fear he’ll end up on the dinner table. But he’ll become increasingly aggressive as he goes through pubescence. It seems he’ll become malodorous as well. He’s now suited for only one purpose. “Do you mean--” Kathleen began. “Might this wait until after breakfast?” Devon asked from behind a newspaper. West sent Kathleen an apologetic grin. “I’ll explain later.” “If you’re going to tell me about the inconvenience of having an uncastrated male in the house,” Kathleen said, “I’m already aware of it.” West choked a little on his toast. There was no sound from Devon’s direction.
Lisa Kleypas (Cold-Hearted Rake (The Ravenels, #1))