Melt Ice Cream Quotes

If I had my life to live over... Someone asked me the other day if I had my life to live over would I change anything. My answer was no, but then I thought about it and changed my mind. If I had my life to live over again I would have waxed less and listened more. Instead of wishing away nine months of pregnancy and complaining about the shadow over my feet, I'd have cherished every minute of it and realized that the wonderment growing inside me was to be my only chance in life to assist God in a miracle. I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed. I would have invited friends over to dinner even if the carpet was stained and the sofa faded. I would have eaten popcorn in the "good" living room and worried less about the dirt when you lit the fireplace. I would have taken the time to listen to my grandfather ramble about his youth. I would have burnt the pink candle that was sculptured like a rose before it melted while being stored. I would have sat cross-legged on the lawn with my children and never worried about grass stains. I would have cried and laughed less while watching television ... and more while watching real life. I would have shared more of the responsibility carried by my husband which I took for granted. I would have eaten less cottage cheese and more ice cream. I would have gone to bed when I was sick, instead of pretending the Earth would go into a holding pattern if I weren't there for a day. I would never have bought ANYTHING just because it was practical/wouldn't show soil/ guaranteed to last a lifetime. When my child kissed me impetuously, I would never have said, "Later. Now, go get washed up for dinner." There would have been more I love yous ... more I'm sorrys ... more I'm listenings ... but mostly, given another shot at life, I would seize every minute of it ... look at it and really see it ... try it on ... live it ... exhaust it ... and never give that minute back until there was nothing left of it.

Microwavable ice cream is the future. Don’t wait for love to melt all over your crotch. Scoop some Ice Cream Soup today.

I hope you aren’t holding an ice cream cone against your chest, ’cause your heart just warmed—and your ice cream just melted.

Cold?” Christian asks softly and bends to lick and suckle all the ice cream off me once more, his mouth hot compared to the cool of the ice. Oh my. It’s torture. As it starts to melt, the ice cream runs off me in rivulets on to the bed. His lips continue their slow torture, sucking hard, nuzzling, softly—Oh please!—I’m panting. “Want some?” And before I can confirm or deny his offer, his tongue is in my mouth, and it’s cold and skilled and tastes of Christian and vanilla. Delicious.

I wondered if there was something sacred, something everlasting, about melted ice cream and summer days and good stories.

Kissing with the tip of the tongue is like ice-cream melting. It was he who taught me that a kiss has a soul and colour of its own.

When traveling on foot through the Sahara Desert, be sure to pack several gallons of ice cream, and keep them close to your heart, because nothing, not even my love, can make that thing melt.

... technically, just like with the rings of a tree or Carbon-14, it had to be possible to measure the passage of time by the melting of vanilla ice cream.

Some things in life are like ice cream: They’re only good for a while and then they melt. The trick is enjoying it and making the most of it while it’s still ice cream.

breathing in the peculiar smell of the library: a mix of dust and leather and melted vanilla ice cream. Warm, like the scent of someone’s skin.

Sitting there with a lovely smile on her face, as though butter wouldn't melt. Fuck melting butter! She plays the innocent so well, that I actually think she could prevent ice cream from melting on a really hot day!

I’m too busy to chew. That’s why I blend all my meals into smoothies, and I make love as slowly as ice cream melts in the Sahara.

He'd discovered that his memories of that summer were like bad movie montages - young lovers tossing a Frisbee in the park, sharing a melting ice-cream cone, bicycling along the river, laughing, talking, kissing, a sappy score drowning out the dialogue because the screenwriter had no idea what these two people might say to each other.

She kissed his lips then. They tasted of apples and cheese, of the revelation of things you never imagined going so well together. She tasted meting ice cream, too, melting defenses, herself melting into Russell.

My favorite salad dressing is vodka. And my favorite ice cream flavor is coffee, though I prefer it melted and hot enough to burn flesh.

I have qualms and wonder what a qualm would look like if you painted it -- probably like a bowl of melting ice cream or a dish of Jell-o just before it sets.

life is like an ice cream,'njoy b'fore it melts!

I refocus, and try to forget the melted-ice-cream kind of love that is now gone. That sometimes feels like it never really existed.

My love is a flower shaped like a snowflake. It won’t melt, so perhaps ice cream should be made out of it.

Listening to that woman was like licking melted ice cream off the carton.

A fifteen-year-old dropped her cone, bent to retrieve it, then hesitated, abandoned the melting delicacy to the pavement and the soles of future passers-by; soon she would be one of the grown-ups and no longer lick ice cream in the street.

snuck a glance at Dante as he methodically spread a layer of pudding on the last chip, his brow wrinkled in concentration. It was strangely adorable. I almost laughed again when I pictured how he’d react if he found out anyone described him as adorable. I hid my smile as I swirled my spoon through my melting ice cream. I was suddenly glad I couldn’t sleep earlier.

There is a tray full of glass sundae dishes filled with brightly colored ice cream. Strawberry, pistachio, black raspberry. Pink, green, and purple. I like the colors next to each other and wonder what kind of impossible things I can draw about ice cream. Maybe melting rivers of it. And a man with a cone-shaped head sitting in a babana split dish rowing with a spoon.

God, tired, all he wanted to do was sleep, be in bed, dreaming of palo verdes in bloom, the yellow blossoms bursting in the blue sky like firecrackers. He wanted to dream soft hands rubbing his skin. He pictured himself melting beneath those hands, like butter or ice cream or anything else that wasn’t human.

How strange the popsicle, the vanilla night, the night of close-packed ice cream, of mosquito-lotioned wrists, the night of running children suddenly veered from their games and put away behind glass, behind wood, the popsicles in melting puddles of lime and strawberry where they fell when the children were scooped indoors.

His eyes flicker from Parvaneh by the sofa, with the defrosting cat in her arms and water dripping onto the floor, to the young man standing there with his torso bare in the middle of Ove's living room, the fat trembling over his chest down towards his knees, as if he were a big pack of ice cream that had first melted and then been refrozen.

Stella says older men make better lovers; with boys our age, she says, the ice cream melts once the cone’s in your hand.

Summer… when fireflies come out at dusk and ice melts too fast in lemonade; ice cream tastes better even though it’s the same-old flavor.

The suit looked expensive, and was the color of melted vanilla ice-cream. His

Life is like an ice cream sundae–lots of wonderful flavors to taste but if you don’t eat it, it just melts away.

When I picked him up originally, the boy's spirit was soft and cold, like ice-cream. He started melting in my arms. Then warming up completely. Healing.

What is so common between hearts and ice-creams? They both melt.

He warmed up soon after, but when I picked him up originally, the boy’s spirit was soft and cold, like ice cream. He started melting in my arms. Then warming up completely. Healing.

A brick could be used to brighten up your day, like a lampshade over the sun dangling down over your dining room table. You’d better apply sunscreen to your ice cream or it’ll likely melt in your bedpan. 


From now on, try to look at the world as if it were a gigantic ice cream store. What makes it so great is that it contains a combination of so many unique flavors, and this is why people love it so much. If you want to keep enjoying all the ice cream, we all have to take part in preserving and maintaining 'the store'. United, we have to make sure that it never gets robbed or destroyed, and to protect it from greedy crooks who want to brand and monopolize certain flavors, and eliminate those that compete with them. Our job as devoted protectors of our universal ice cream store is to make sure that no one group tries to control it, and that there is always enough cream for everybody all around. There is no such thing as 'cream only for the cream', or 'the best cream only for this or that team'. We have to stick together and melt together. Or else, there will be no peace.

The future is now, and every moment it's melting. Tomorrow is too late to learn how to swim like a duck. Makes more sense to microwave ice cream. I’m now selling Vanilla Soup, but you’d better buy it while it’s still cold.

The World as an Ice Cream Store From now on, try to look at the world as if it were a gigantic ice cream store. What makes it so great is that it contains a combination of so many unique flavors, and this is why people love it so much. If you want to keep enjoying all the ice cream, we all have to take part in preserving and maintaining 'the store'. United, we have to make sure that it never gets robbed or destroyed, and to protect it from greedy crooks who want to brand and monopolize certain flavors, and eliminate those that compete with them. Our job as devoted protectors of our universal ice cream store is to make sure that no one group tries to control it, and that there is always enough cream for everybody all around. There is no such thing as 'cream only for the cream', or 'the best cream only for this or that team'. We have to stick together and melt together. Or else, there will be no peace.

It is late afternoon. The world has paused to catch its breath, and the ice-cream streets melt slowly in the sun. The people of Pennsylvania wait in the hush for the twilight that will soften the tempered Gerber edges of their world.

Kind of,” she says. And, “Pull my hair.” For a few ringing seconds, August imagines herself melting onto the floor of the train like the ghosts of a million spilled subway slushies and dropped ice cream cones. Completely under control.

I am not, anymore, a Christian, but I am lifted and opened by any space with prayer inside it. I didn’t know why I was going, today, to stand in the long cool darkness of St. John of the Divine, but my body knew, as bodies do, what it wanted. I entered the oddly small door of the huge space, and walked without hesitating to the altar I hadn’t consciously remembered, a national memorial for those who died of AIDS, marked by banners and placards. My heart melted, all at once, and I understood why I was there. Because the black current the masseuse had touched wanted, needed, to keep flowing. I’d needed to know I could go on, but I’d also been needing to collapse. Which is what I did, some timeless tear span of minutes sitting on the naked gray stone. A woman gave me the kind of paper napkins you get with an ice cream cone. It seemed to me the most genuine of gifts, made to a stranger: the recognition of how grief moves in the body, leaving us unable to breathe, helpless, except for each other.

The hospice fridge is filled with cream: ice cream, sour cream, heavy cream, cans and cans of whipped cream. There’s definitely a now or never feeling about food around here, and it makes you wonder what you think you might be waiting for in your own life. I mean, crusty, gooey mac and cheese? Thickly frosted éclairs? Velveeta melted over a plate of potato chips—what the nurses call the house nachos? Eat your kale and blueberries and whatever else, but go ahead. Have some of the good stuff now too. We

People always fail to notice things. Animals, cicadas, puddles of melted ice cream on the ground, the neighborhood shut-in. But what would you expect? It seems like most folks don’t see what they don’t want to see. The same goes for you. There must be plenty you don’t see.

I was afraid you would walk off and never see me again and I would never be able to forget you. His hand came up and touched it. He pulled her head to him. And his lips met hers. Soft. So soft, at first, like melted ice cream. And then deeper. And her lips were answering his.

I grabbed a cloud-shaped oven mitt, opened the oven door, and took out the apricot bars. The smell of warm fruit, sugar, and melted butter filled the kitchen, along with a blast of heat. A combination I never grew tired of, especially on a cold, gray night like this one. I grabbed another oven mitt, set it on the table, then put the pan on top of it. Finn’s fingers crept toward the edge of the container, but I smacked his hand away. “I’m not done with them yet,” I said. “Come on, Gin,” he whined. “I just want a taste.” “And you’re just going to have to wait, like the rest of us.” Jo-Jo chuckled, amused by our squabbling. I moved over to the cabinets and got out four bowls, some spoons, and a couple of knives. I also grabbed a gallon of vanilla bean ice cream out of the freezer. After the apricot bars had cooled enough so they wouldn’t immediately fall apart, I cut out big chunks of the bars, dumped them in the bowls, and topped them all with two scoops of the ice cream. My own version of a quick homemade cobbler. Jo-Jo swallowed a mouthful of the confection and sighed. “Heaven, pure, sweet heaven.

I didn’t answer. I spat the rice out and carried all the containers of Chinese food to the garbage. Then I opened each pint of melted ice cream and poured the contents down the drain. I imagined Reva would gasp if she saw all the food I was throwing out, as if eating it all and vomiting it back up wasn’t just as wasteful.

She ate it and cried. Soon, he put the melting ice cream away. "Shura," Tatiana whispered, "darling, forget what should have been. Remember all that was." "Tatiasha, babe," Alexander whispered, coming back to bed to be covered, "my one and only wife, forget our age, our splendid youth, forget it all and let our crazy love make us young.

4. Or else: Rough draft of a letter I think of you, often sometimes I go back into a cafe, I ist near the door, I order a coffee I arrange my packet of cigarettes, a box of matches, a writing pad, my felt-pen on the fake marble table I Spend a long time stirring my cup of coffee with the teasspoon (yet I don't put any sugar in my coffee, I drink it allowing the sugar to melt in my mouth, like the people of North, like the Russians and Poles when they drink tea) I pretend to be precoccupied, to be reflecting, as if I had a decision to make At the top and to the right of the sheet of paaper, I inscribe the date, sometimes the place, sometimes the time, I pretend to be writing a letter I write slowly, very slowly, as slowly as I can, I trace, I draw each letter, each accent, I check the punctuation marks I stare attentively at a small notice, the price-list for ice-creams, at a piece of ironwork, a blind, the hexagonal yellow ashtray (in actual fact, it's an equilaterial triangle, in the cutoff corners of which semi-circular dents have been made where cigarettes can be rested) (...) Outside there's a bit of sunlight the cafe is nearly empty two renovatior's men are having a rum at the bar, the owner is dozing behind his till, the waitress is cleaning the coffee machine I am thinking of you you are walking in your street, it's wintertime, you've turned up your foxfur collar, you're smiling, and remote (...)

Sure you don’t want any?” He shrugged and leaned toward me. “Okay, I’ll take some.” Which I’d so not expected, and which had me wondering what I was supposed to do now. Stick my spoon in his mouth? I felt a cold drip on the hand holding the carton and realized my spoon was suspended and the ice cream was starting to melt. I extended it toward him, watched as his mouth closed around my spoon. Now what? I was so not used to feeding guys. He wrapped his hand around my wrist and guided my hand back. I watched appreciation glide over his face like hot fudge over a banana split. “It tastes like you,” he said. The heat rushed into my face. “Uh, yeah, my lip balm…same flavor.” “I think it just became my favorite ice cream.” Ookaay. So was that an endorsement of my kiss?

If looking at Jane feels like flowers opening, being kissed by her feels heavier, the weight of a body that’ll be gone by morning settling into bed beside her. It reminds her of being homesick for months and tasting something familiar and realizing it’s even better than you remember, because it comes with the sweet gut punch of knowing and being known. It melts in her mouth like ice cream at the corner store when she was eight. It aches like a brick to the shin.

RECIPE FOR NOVEMBER CAKES Ingredients for the cake: 1 cup milk ½ cup water ¼ cup vegetable oil 1 tablespoon butter 2 eggs 3 ½ cups flour 1 ½ teaspoons salt 3 tablespoons sugar 3 teaspoons (1 packet) active dry yeast for the filling: 3 tablespoons melted butter ¼ teaspoon orange extract for the glaze: ½ cup honey 8 tablespoons butter ¾ cup brown sugar 2 tablespoons whipping cream ½ teaspoon vanilla extract for the icing: ½ cup powdered sugar 1 tablespoon melted butter 1 tablespoon water

attractive women in the early stages of disrepair, fighting to keep age at bay with facials, compression undergarments, and aggressively fashionable skirts bought off the rack at Neiman Marcus and Nordstrom. They run on treadmills, these women, work out with personal trainers and play tennis at the club, but still their hips widen, their legs thicken, their breasts sag. Genetics help some more than others, but they are all like melting ice cream bars, slowly sliding down the stick as they come apart.

Jane's mouth is soft but insistent, and August feels the press of it in her body, in a place much too close to her heart. If looking at Jane feels like flowers opening, being kissed by her feels heavier, the weight of a body that'll be gone by morning settling into bed beside her. It reminds her of being homesick for months and tasting something familiar and realizing it's even better than you remember, because it comes with the sweet gut punch of knowing and being known. It melts in her mouth like ice cream at the corner store when she was eight. It aches like a brick to the shin.

We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!" We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat. The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over. We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing. For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple.

Once we went to a family picnic back when my mother was still speaking to her family. We ate hot dogs and hamburgers that my mom’s dad cooked on the grill, and my mom’s stepmom, a woman she insisted was evil but seemed nice enough to me. She made apple pie for dessert. We ate big, warm slices with rivers of vanilla ice cream melting into the crust. The pie made me feel good inside: warm and full and happy. Then my mom said her stepmom probably made those pies from poisoned apples, and I spent the rest of the night thinking of Snow White eating the poisoned apple and sleeping for years. I was afraid to go to sleep that night.

Adding carbon dioxide, or any other greenhouse gas, to the atmosphere by, say, burning fossil fuels or leveling forests is, in the language of climate science, an anthropogenic forcing. Since preindustrial times, the concentration of CO2 in the atmosphere has risen by roughly a third, from 280 to 378 parts per million. During the same period, the concentration of methane has more than doubled, from .78 to 1.76 parts per million. Scientists measure forcings in terms of watts per square meter, or w/m2, by which they mean that a certain number of watts have been added (or, in the case of a negative forcing, like aerosols, subtracted) for every single square meter of the earth’s surface. The size of the greenhouse forcing is estimated, at this point, to be 2.5 w/m2. A miniature Christmas light gives off about four tenths of a watt of energy, mostly in the form of heat, so that, in effect (as Sophie supposedly explained to Connor), we have covered the earth with tiny bulbs, six for every square meter. These bulbs are burning twenty-four hours a day, seven days a week, year in and year out. If greenhouse gases were held constant at today’s levels, it is estimated that it would take several decades for the full impact of the forcing that is already in place to be felt. This is because raising the earth’s temperature involves not only warming the air and the surface of the land but also melting sea ice, liquefying glaciers, and, most significant, heating the oceans, all processes that require tremendous amounts of energy. (Imagine trying to thaw a gallon of ice cream or warm a pot of water using an Easy-Bake oven.) The delay that is built into the system is, in a certain sense, fortunate. It enables us, with the help of climate models, to foresee what is coming and therefore to prepare for it. But in another sense it is clearly disastrous, because it allows us to keep adding CO2 to the atmosphere while fobbing the impacts off on our children and grandchildren.

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

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

She sat and watched the dockhand when it was sunny and she sat and watched him when it rained. Or when it was foggy, which is what it was nearly every morning at eight o’clock. This morning was none of the above. This morning was cold. The pier smelled of fresh water and of fish. The seagulls screeched overhead, a man’s voice shouted. Where is my brother to help me, my sister, my mother? Pasha, help me, hide in the woods where I know I can find you. Dasha, look what’s happened. Do you even see? Mama, Mama. I want my mother. Where is my family to ask things of me, to weigh on me, to intrude on me, to never let me be silent or alone, where are they to help me through this? Deda, what do I do? I don’t know what to do. This morning the dockhand did not go over to see his friend at the next pier for a smoke and a coffee. Instead, he walked across the road and sat next to her on the bench. This surprised her. But she said nothing, she just wrapped her white nurse’s coat tighter around herself, and fixed the kerchief covering her hair. In Swedish he said to her, “My name is Sven. What’s your name?” After a longish pause, she replied. “Tatiana. I don’t speak Swedish.” In English he said to her, “Do you want a cigarette?” “No,” she replied, also in English. She thought of telling him she spoke little English. She was sure he didn’t speak Russian. He asked her if he could get her a coffee, or something warm to throw over her shoulders. No and no. She did not look at him. Sven was silent a moment. “You want to get on my barge, don’t you?” he asked. “Come. I will take you.” He took her by her arm. Tatiana didn’t move. “I can see you have left something behind,” he said, pulling on her gently. “Go and retrieve it.” Tatiana did not move. “Take my cigarette, take my coffee, or get on my barge. I won’t even turn away. You don’t have to sneak past me. I would have let you on the first time you came. All you had to do was ask. You want to go to Helsinki? Fine. I know you’re not Finnish.” Sven paused. “But you are very pregnant. Two months ago it would have been easier for you. But you need to go back or go forward. How long do you plan to sit here and watch my back?” Tatiana stared into the Baltic Sea. “If I knew, would I be sitting here?” “Don’t sit here anymore. Come,” said the longshoreman. She shook her head. “Where is your husband? Where is the father of your baby?” “Dead in the Soviet Union,” Tatiana breathed out. “Ah, you’re from the Soviet Union.” He nodded. “You’ve escaped somehow? Well, you’re here, so stay. Stay in Sweden. Go to the consulate, get yourself refugee protection. We have hundreds of people getting through from Denmark. Go to the consulate.” Tatiana shook her head. “You’re going to have that baby soon,” Sven said. “Go back, or move forward.” Tatiana’s hands went around her belly. Her eyes glazed over. The dockhand patted her gently and stood up. “What will it be? You want to go back to the Soviet Union? Why?” Tatiana did not reply. How to tell him her soul had been left there? “If you go back, what happens to you?” “I die most likely,” she barely whispered. “If you go forward, what happens to you?” “I live most likely.” He clapped his hands. “What kind of a choice is that? You must go forward.” “Yes,” said Tatiana, “but how do I live like this? Look at me. You think, if I could, I wouldn’t?” “So you’re here in the Stockholm purgatory, watching me move my paper day in and day out, watching me smoke, watching me. What are you going to do? Sit with your baby on the bench? Is that what you want?” Tatiana was silent. The first time she laid eyes on him she was sitting on a bench, eating ice cream. “Go forward.” “I don’t have it in me.” He nodded. “You have it. It’s just covered up. For you it’s winter.” He smiled. “Don’t worry. Summer’s here. The ice will melt.” Tatiana struggled up from the bench. Walking away, she said in Russian, “It’s not the ice anymore, my seagoing philosopher. It’s the pyre.

I push through the door of the market into the fragrance of Stargazer lilies and roses, then coffee brewing and briny oysters fresh from the coast. I stroll the aisles as if in a museum, looking at every item, loading work recipe ingredients into the wire handbasket along with the odd little goodie: Cozy Shock flan, Scharffenberger chocolate. What I'd really like is ice cream: Tillamook Brown Cow or a Dove dark chocolate on chocolate ice cream bar- heaven on a stick- but it would melt long before I could get home. I grab another Scharffenberger bar to compensate. Inside the gourmet deli case, white plastic tags poke out of luscious mounds of cheese, each with handwritten names bordering on the orgasmic: BURRATA WITH TRUFFLES, EVORA, BRESCIANELLA, BLEU D'AUVERGNE. I can almost feel the creamy sensation against my tongue, smell the musk of perfect aging, taste its tang,

I spent most of the afternoon tempering the new batch of couverture and working on the window display. A thick covering of green tissue paper for the grass. Paper flowers- daffodils and daisies, Anouk's contribution- pinned to the window frame. Green-covered tins that had once contained cocoa powder, stacked up against each other to make a craggy mountainside. Crinkly cellophane paper wraps it like a covering of ice. Running past and winding into the valley, a river of blue silk ribbon, upon which a cluster of houseboats sits quiet and unreflecting. And below, a procession of chocolate figures, cats, dogs, rabbits, some with raisin eyes, pink marzipan ears, tails made of licorice-whips, with sugar flowers between their teeth... And mice. On every available surface, mice. Running up the sides of the hill, nestling in corners, even on the riverboats. Pink and white sugar coconut mice, chocolate mice of all colors, variegated mice marbled through with truffle and maraschino cream, delicately tinted mice, sugar-dappled frosted mice. And standing above them, the Pied Piper resplendent in his red and yellow, a barley-sugar flute in one hand, his hat in the other. I have hundreds of molds in my kitchen, thin plastic ones for the eggs and the figures, ceramic ones for the cameos and liqueur chocolates. With them I can re-create any facial expression and superimpose it upon a hollow shell, adding hair and detail with a narrow-gauge pipe, building up torso and limbs in separate pieces and fixing them in place with wires and melted chocolate.... A little camouflage- a red cloak, rolled from marzipan. A tunic, a hat of the same material, a long feather brushing the ground at his booted feet. My Pied Piper looks a little like Roux, with his red hair and motley garb.

Well, remember when your husband died and you disappeared for a year and then came back, but were super depressed and you started banging an asshole who turned out to not be an asshole but just a dude who was hurt because his wife and son died? And then you two like kind of fell into a weird sexlationship where you pretended you were both someone else but then one day you were like, ‘But I want you to be you and me to be me,’ so you fell in love. And then you found out that your husband was involved in his family’s deaths, and then shit got weird and the dude left town, but for some reason thought it was okay to keep leaving you Post-It notes that just left you even more confused and hurt and totally, ‘Oh my gosh, it feels like I’m PMSing for four weeks out of every month and I can’t even eat any more ice cream because my hot tears melt it every time I cry into the Ben and Jerry’s.’ Do you remember all of that?

The dessert was tartufo, a dark chocolate gelato dusted with cocoa. Eighty-five percent of the world's chocolate is made from the common or garden-variety Forastero cocoa bean. About 10 percent is made from the finer, more subtle Trinitario bean. And less than 5 percent is made from the rare, aromatic Criollo bean, which is found only in the remotest regions of Colombia and Venezuela. These beans are so sought after that, pound for pound, they can command prices many times higher than the other local crop, cocaine. Having been fermented, shipped, lightly roasted and finally milled to a thickness of about fifteen microns, the beans are finally cooked into tablets, even a tiny crumb of which, placed on the tongue, explodes with flavor as it melts. A tartufo is a chocolate gelato shaped to look like a truffle, but it is an appropriate name for other reasons, too. Made from egg yolk, sugar, a little milk, and plenty of the finest Criollo chocolate, with a buried kick of chile, Bruno's tartufo was as richly sensual and overpowering as the fungus from which it took its name---and even more aphrodisiac.

The most obvious difference between Japanese and American ice cream bars is that if the Japanese bar promises something crispy, it will damn well be crispy. The Haagen-Dazs Crispy Sandwich, for example, is a slim bar of ice cream between two delicate wafers. How do they keep the wafers from getting soggy? Is it a layer of shellac? Maybe it's best not to ask. Crepes, soft but not mushy, are also a frequent player in ice cream bars. Near the end of the month I discovered my single favorite ice cream treat, the Black Thunder bar, a chocolate ice cream bar on a stick filled with crunchy chocolate cookie chunks. I also tried its sister product, the vanilla White Thunder, but in the immortal words of Wesley Snipes:always bet on Black Thunder. Iris and I also became mildly obsessed with Zachrich, a triangular Choco Taco-like bar that looked like a run-over sugar cone, coated with chocolate on the inside and filled with mint ice cream. And Iris often selected Coolish, a foil canteen of soft-serve that you warm with your hands until it's just melted enough to suck out through the spout. (All of these names, incidentally, are in English; I'm not translating them).

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.

My ice-cream is melting just as quickly as Danny’s and is dripping down my chin, across my wrist, and onto my thigh. I laugh, throwing my head back and covering my eyes so as not to be blinded by happiness, and it is in this moment of weightlessness that I am suddenly aware of the lightest touch on my skin, like the wings of a butterfly. It flutters against my thigh then lingers on my wrist, but before its delicate wings reach my face, I force my eyes open and see only fragments: pink lips, a tanned cheek, the features and lines of a face silhouetted against the bright sunlight. My nostrils draw in his scent for the very first time and it is so strong that he is not just next to me but intimately close. His smell instantly takes me prisoner, overpowering me to such an extent that I have forgotten who and where I am. I know that, moments before, Alex was using his lips and tongue to clean the melted ice-cream off my thigh and wrist and inadvertently treating me to the most ecstatic experience of my life. My body and mind are adrift in a sea of bliss, the sounds of the park suddenly fade away, and the world and everyone in it cease to exist. All I can see is a blindingly bright light and all I can feel are a man’s moist lips touching mine. Alex’s hot, passionate mouth is kissing me greedily as if there is finally enough air; as if he had been suffocating, but now he can breathe. I know that a kiss like this is neither flirting nor dating and can sense with every fibre of my being that it was a sudden impulse, unplanned and impetuous. When Alex comes to his senses and realises what he has done, I am already staring meaningfully into his eyes. He pulls away slowly and starts to apologise, but I assure him there is no need, just not to do it again. He replies that he won’t, but his eyes say otherwise: he looks as overwhelmed as I feel.

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.

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

And there was time enough--or so it seemed--for all the cherries atop all the ice-cream sundaes in all the world to fall from their frozen perches, as the heat of a treasure chest summer melted them away. Down and down into the cups of what it would all become, trusting on the ingredients, and how much love had been used to unite them.

HEART OF ICE FROZEN HOT CHOCOLATE While Katniss and Peeta normally enjoy hot chocolate, this frozen version is a worthy substitute for hot cocoa on a warm, sunny day. (The Hunger Games, Chapter 4) Yields 1 serving 6 ounces high-quality semisweet chocolate 1 teaspoon vanilla extract 3 teaspoons high-quality hot chocolate mix 2 tablespoons sugar 11⁄2 cups half and half 2 cups ice Whipped cream (for garnish) Chocolate shavings (for garnish) Tips from Your Sponsor For a mint-chocolate taste, try adding 1⁄2 teaspoon of mint extract. Or, for a sweeter taste, mix together 3 ounces white chocolate and 3 ounces semisweet chocolate in place of the 6 ounces semisweet. Chop the chocolate into small pieces and gently melt in a heavy saucepan, stirring constantly until

completely melted. Add the vanilla extract, hot chocolate mix, and sugar, stirring thoroughly until well-blended. Remove from heat and slowly add 1⁄2 cup of the half and half, stirring until smooth. Let cool to room temperature. Place ice, remaining 1 cup of half and half, and chocolate mixture into a blender. Blend until the mixture reaches a smoothie-like consistency. Pour into a large cup and top with whipped cream and chocolate shavings.

APPLE CRISP This recipe was always a favorite in our house when I was growing up—and still is for my family. It was passed down from my mom (although she always credited my aunt Pete with its origin). It’s yummy and very easy—especially if you don’t have the time or energy to roll out pie crusts.   Ingredients   5¼ tablespoons butter (melted) 8–9 apples (I use Macs) 1 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder Dash of salt ½ teaspoon cinnamon 1 egg   Directions   Melt butter and set aside. Peel, core, and slice apples to almost fill an 11x7 baking dish. Preheat oven to 375 degrees Fahrenheit. Sift together all dry ingredients in mixing bowl and break one egg into mixture. Blend with a pastry blender until evenly crumbly and spread on top of apples. Spoon melted butter over topping in rows. Bake for 30-40 minutes or until golden brown. Serve with vanilla ice cream! Yum!!!

Living Life without a Purpose is like having an Ice cream cone in your hand, letting it melt and drip without eating it. It was yours to Enjoy, but you lost it!-RVM

Patricia felt as though she had been run over by a melting ice cream truck that had recently burst into flames.

Tatiana really wanted an ice cream. Biting her lip, she let the bus pass. It’s all right, she thought. The next one will come soon, and in the meantime I’ll sit at the bus stop and have an ice cream. Walking up to the kiosk man, she said eagerly, “Ice cream, yes?” “It says ice cream, doesn’t it? I’m sitting here, aren’t I? What do you want?” He lifted his eyes from the newspaper to her, and his hard expression softened. “What can I get you, dearie?” “Have you got…” She trembled a little. “Have you got crème brûlée?” “Yes.” He opened the freezer door. “A cone or a cup?” “A cone, please,” Tatiana replied, jumping up and down once. She paid him gladly; she would have paid him double. In anticipation of the pleasure she was about to receive, Tatiana ran across the road in her heels, hurrying to the bench under the trees so she could eat her ice cream in peace, while she waited for the bus to take her to buy caviar because war had started. There was no one else waiting for the bus, and she was glad for the fine moment to feast on her delight in seclusion. She took off the white paper wrapping, threw it in the trash can next to the bench, smelled the ice cream, and took a lick of the sweet, creamy, cold caramel. Closing her eyes in happiness, Tatiana smiled and rolled the ice cream in her mouth, waiting for it to melt on her tongue. Too good, Tatiana thought. Just too good. The wind blew her hair, and she held it back with one hand as she licked the ice cream in circles around the smooth ball. She crossed and uncrossed her legs, swung her head back, lolled the ice cream in her throat, and hummed the song everyone was singing these days: “Someday we’ll meet in Lvov, my love and I.” It was a perfect day. For five minutes there was no war, and it was just a glorious Sunday in a Leningrad June. When Tatiana looked up from her ice cream, she saw a soldier staring at her from across the street. It was unremarkable in a garrison city like Leningrad to see a soldier. Leningrad was full of soldiers. Seeing soldiers on the street was like seeing old ladies with shopping bags, or lines, or beer bars. Tatiana normally would have glanced past him down the street and moved on, except that this soldier was standing across the street and staring at her with an expression Tatiana had never seen before. She stopped eating her ice cream. Her side of the street was already in the shade, but the side where he stood swam in the northern afternoon light. Tatiana stared back at him for just a moment, and in the moment of looking into his face, something moved inside her; moved she would have liked to say imperceptibly, but that wasn’t quite the case. It was as if her heart started pumping blood through all four chambers at once, pouring it into her lungs and flooding it through her body. She blinked and felt her breath become shorter. The soldier was melting into the pavement under the pale yellow sun.

The bus came, obstructing Tatiana’s view of him. She almost cried out and got up, not to get on the bus, no, but to run forward, across the street, so she would not lose sight of him. The bus doors opened, and the driver looked at her expectantly. Tatiana, mild-mannered and quiet, nearly shouted at him to get out of her way. “Are you getting on, young lady? I can’t be waiting forever.” Getting on? “No, no, I’m not going.” “Then what the hell are you doing waiting for the bus!” the driver hollered and slammed the doors shut. Tatiana backed away toward the bench and saw the soldier running around the bus. He stopped. She stopped. The bus doors opened again. “Need the bus?” asked the driver. The soldier looked at Tatiana, then at the bus driver. “Oh, for the sake of Lenin and Stalin!” the driver bellowed, slamming the doors shut for the second time. Tatiana was left standing in front of the bench. She backed away, tripped, and sat quickly down. In a casual tone, with a shrug and a roll of his eyes, the soldier said, “I thought it was my bus.” “Yes, me, too,” she uttered, her voice croaky. “Your ice cream is melting,” he said helpfully.

Cautiously, slowly, and hoping that God was too busy with other things to notice, our logic and lust would unravel quilts of Sunday morning sermons, catechism lessons, confessional admonitions, and parental warnings. Such apprehensive behavior would often overflow into other activities. A devout Catholic would never completely open his Christmas gifts until August. Catholics also did very well on bomb squads. By the time we got through all the wrappings, we would often discover that our virginity had simply melted away. Ask a non-Catholic when they lost their virginity and they recall a specific moment. Ask a Catholic the same question and they begin counting the years on their fingers.

From what I've heard, others can recall the exact time in their lives when they lost their virginity. Not so with Catholics. Ours was wrapped beneath layers of guilt. Cautiously, slowly, and hoping that God was too busy with other things to notice, our logic and lust would unravel quilts of Sunday morning sermons, catechism lessons, confessional admonitions, and parental warnings. Such apprehensive behavior would often overflow into other activities. A devout Catholic would never completely open his Christmas gifts until August. Catholics also did very well on bomb squads. By the time we got through all the wrappings, we would often discover that our virginity had simply melted away. Ask a non-Catholic when they lost their virginity and they recall a specific moment. Ask a Catholic the same question and they begin counting the years on their fingers. Sitting in the library trying to figure out mathematical equations for a statistics course. I looked up from my pad of scribblings to see Denise Meyers, a girl I vaguely knew from around school, straining to reach a book that was on one of the higher shelves. She was wearing a short skirt. Discovering a new mathematical equation: Arousal equals the distance of the short skirt above the knees times the shapeliness of the legs. Denise Meyers was a reasonably attractive girl but, under the gaze of someone being affected by "library lunacy," she looked incredibly provocative. "Library lunacy" was a state of mind reached by sitting in the library and concentrating on material so boring that, after a few minutes, even the seventy-year-old librarian begins looking good. One sure indication that your mind was slipping

The Bungalow 4 counselor was a twenty-year-old college student named Eric who had terrible acne and wrote poems about the local girls who worked in the kitchen and how their breasts looked lonely but also beautiful, like melted ice cream.

Happy Camper Tip #18   Red and White Oatmeal Bars: Melt two sticks of butter or margarine in a large microwave-safe bowl. Add one cup of white and one cup of brown sugar and stir well. Add two eggs, one teaspoon of vanilla, one-half teaspoon each of baking powder, baking soda, salt, and cinnamon, and one-fourth teaspoon nutmeg and mix. Stir in one cup of white flour, one cup of whole wheat flour, and one and a half cups rolled oats. Add one and a half cups white chocolate chips and one cup dried cranberries. Spread in a greased 9 x 13 pan. Bake at 350 for 35-40 minutes and cut into bars when cool. These store well and are a big hit with adults and kids alike. And like most desserts, they’re even better with ice cream or whipped cream.

ROSEMARY SARTORI’S QUICK TARTUFO (In America, SNOWBALLS) Yield: 1 dozen tartufo 3 bags shredded coconut 1 cup heavy cream 1 gallon vanilla ice cream (softened) 12 maraschino cherries FOR CHOCOLATE DRIZZLE: 1⁄4 box paraffin wax 1 pound dark chocolate Melt paraffin wax with chocolate in a double boiler on stove until liquid. Set aside. Soak coconut in heavy cream. Set aside. Roll ice cream into baseball-sized balls. Bury maraschino cherry in center of each. Drizzle chocolate sauce on ice-cream ball, then roll in coconut until covered. Place on waxed-papered cookie sheet and freeze.

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.

then the ice cream goes directly under the running hot water. You get rid of it instantly. There can’t be any remnants of it in the garbage. If it’s just melted a little bit, I’ll drink the soup.

Large fountain glasses arrived at our table, layered with sweet beans, caramelized saba bananas, jackfruit, palm fruit, nata de coco, and strips of macapuno topped with shaved ice, evaporated milk, a slice of leche flan, a healthy scoop of ube halaya, and a scattering of pinipig, the toasted glutinous rice adding a nice bit of crunch. This frosty rainbow confection raised my spirits every time I saw it, and both Sana and I pulled out our phones to take pictures of the dish. She laughed. "This is almost too pretty to eat, so I wanted to document its loveliness before digging in." "This is for the restaurant's social media pages. My grandmother only prepares this dish in the summer, so I need to remind our customers to come while it lasts." "How do we go about this?" Rob asked, looking at his rapidly melting treat in trepidation. "Up to you. You can mix everything together like the name says so that you get a bit of everything in each bite. Or you can tackle it layer by layer. I'm a mixing girl, but you better figure it out fast or you're going to be eating dessert soup." We all dug in, each snowy bite punishing my teeth making me shiver in delight. I loved the interplay of textures---the firmness of the beans versus the softness of the banana and jackfruit mingling with the chewiness of the palm fruit, nata de coco, and macapuno. The fluffy texture of the shaved ice soaked through with evaporated milk, with the silky smoothness of the leche flan matched against the creaminess of the ube halaya and crispiness of the pinipig. A texture eater's (and sweet tooth's) paradise. "This is so strange," Valerie said. "I never would've thought of putting all these things together, especially not in a dessert. But it works. I mean, I don't love the beans, but they're certainly interesting. And what are these yellow strips?" "Jackfruit. When ripe, they're yellow and very sweet and fragrant, so they make a nice addition to lots of Filipino desserts. They were also in the turon I brought to the meeting earlier. Unripe jackfruit is green and used in vegetarian recipes, usually.

Next stop: the cake. The couple had ordered theirs through one of Alfie's hotel pastry chefs, and it was three tiers of buttercream-frosted flowers that cascaded down all sides. One thing Cedric taught his planners was to consider where a wedding would take place and what was most appropriate for that setting---especially when it came to the cake. For example, if the couple wanted their wedding cake displayed at an outsider reception, they were limited to the type of frosting since many varieties melted in warm temperatures. Obviously, ice cream cakes were almost always out of the question, not only because they melted but also because they should only appear at toddler's parties, as Cedric was quick to say. Meanwhile fondant, while gorgeous, wasn't always the tastiest but could withstand a nuclear attack. We gave Camila and Alfie the gentler version of this spiel, but they insisted on savory buttercream regardless---and agreed to leave the cake inside on the big day. I had doubts about how much the bride actually loved cake anyway, given that she looked as if she maybe one piece of lettuce a day. But, "A wedding without a cake isn't really a wedding"---another one of Cedric's truisms, this one inspired by the Candy Bar Craze of 2009 and the Great Doughnuts of 2013.

It could be any date night. Perhaps Tom takes her to Ray's in Ballard. They share a bottle of Chateau Ste. Michelle Dry Riesling, even though Tom is more of a negroni man. The wine goes well with her market halibut and the view of the bay. He has the filet mignon, and judging by the bite he offers her, it's exquisite. Or perhaps it's that Mexican place somewhere in Ravenna, operated out of an old house. The wall paint is chipping, but the air is sweet with the aroma of freshly cut tomatillos. They have margaritas and share chicken mole, with extra chips and fresh guacamole on the side. No matter where they go, it has been a long day, a bad day for Elle. She probably dropped a pie, or an angry customer yelled at Bonnie, or old milk ruined a batch of cake batter. She probably almost said no to Tom's spontaneous idea for a dinner date. As usual, though, she's glad she didn't. The crème brûlée or fried ice cream is reason enough-- let alone the way he makes the negativity melts away.

An hour and a half later, we are the proud parents of two massive sheets of Monster Cake, some impressive concoction called Unicorn Ice Cream Bread, three dozen Kitchen Sink Macaroons, peanut-butter-and-jelly cupcakes, a three-layer Paige creation dubbed Sex-Positve Brownies ("Slutty Brownies," Pepper explained, "but Paige took a course on feminism and sex work, so."), an ungodly amount of banana pudding, and a bunch of misshapen cake balls we rolled around in melted chocolate and stuck in the fridge.

Angelo had four siblings, two dogs, and a smile that would melt the Italian ice cream in your palm.

Life is precious and short, Time is priceless as gold, Everyone has an expiry date, sooner than later we will be gone, if we don’t act now, we will be nothing but a tasteless memory in world's history like melted ice cream in the sun, we all will be gone! Let’s act before it’s too late, Remember, blood is always red! Lyrics from the song BLOOD IS ALWAYS RED! Written by Lily Amis

I thought you said he was the most attractive man on the planet with a voice like melted ice cream that made you want to tear your clothes off and listen to him recite his grocery list?” Naomi mused.

I look down at it, at the little chunks of rice and chicken and the frothy melted ice cream. I feel victorious.

Life is like a slice of ice cream cake, eat it fast or it'll melt and slip through your fingers.

The praline layer smells richly of almonds. The ice cream layer, made of cream flash frozen and then allowed to partially melt, looks rich and luxuriant. All of it speaks to the delicacy and deftness of the hand that made it!

With the ice cream at the corners of their laughing mouths melted away any awkward coldness between the friends, and the twelve of them were one again.

Lately I’d been studying on the human form, aka this girl in all my classes they called Hot Sauce that sat in a chair the way ice cream melts.

Dear me, you're like the grand champion of awesome sauce! Your wit is so sharp it could slice through ice cream without melting it, and your charm could make even a rock swoon. I mean, seriously, you're so incredible; you make unicorns jealous! So keep on being your fantastic self, 'cause the world needs more of your wit-tastic brilliance!

It’s a shame my ice cream is starting to melt all over your pretty warm skin, or I just might do you the favor. As it is, you’ll have to settle for taking my cock in your sweet cunt after you’ve tasted my dessert.

It’s the first ice cream sundae I’ve ever made, and it looks fucking delicious melting all over my golden girl’s perfect skin.

I am trying really hard not to cry but I can’t help it. I must look so pitiful sitting here in front of melting vanilla ice cream with tears streaming down my face. Ray doesn’t even call me a crybaby, so I know I must look extra pitiful. Mom squeezes my hand. “It’s okay to be sad. Change is scary.

She’s my mother,” Joey said simply. “Everything I feel for her is intense, and I feel it all at once. Intense love, intense fear, intense hate. They all swirl together, like … I don’t know, like melted Neapolitan ice cream. The flavors are impossible to separate.

While Wyeth handled the technology, Tudor focused on business development. He gave ice cream–making demonstrations to confectioners, he offered coffee shop owners a water-cooling jug of his own design, and he came up with ice-block subscription models—customers could sign up for one or two deliveries a day, on a monthly plan. He even designed and built some of the earliest domestic iceboxes, which he called “Little Ice Houses,” so that customers could store their daily allowance of ice at home. Meanwhile, despite his self-pitying journal entries, Tudor had to admit that the nascent ice industry enjoyed some unique advantages. Ships departing New England ports were generally light on their outbound voyages, and frequently resorted to carrying stones as ballast, which they simply tossed overboard at their destination in order to return with foreign cargo. Once they were convinced that most of Tudor’s ice wouldn’t melt in transit, they gladly carried it at low rates: even a discounted cargo made more economic sense than a pile of rocks.