Melted Butter Quotes

I want her to melt into me, like butter on toast. I want to absorb her and walk around for the rest of my days with her encased in my skin. I want.

How much do you love me?' Midori asked. 'Enough to melt all the tigers in the world to butter,' I said.

I stroke her lightly, memorizing her body. I want her to melt into me, like butter on toast. I want to absorb her and walk around for the rest of my days with her encased in my skin. I lie motionless, savoring the feeling of her body against mine. I'm afraid to breathe in case I break the spell.

Tea would arrive, the cakes squatting on cushions of cream, toast in a melting shawl of butter, cups agleam and a faint wisp of steam rising from the teapot shawl.

Afterward she lies nestled against me, her hair tickling my face. I stroke her lightly, memorizing her body. I want her to melt into me, like butter on toast. I want to absorb her and walk around for the rest of my days with her encased in my skin.

I’m afraid not.” Kai’s voice could’ve melted butter. “I don’t like sharing.

Damn, that werewolf melts my butter,” Mari sighed. “He’s so miserable,” she added delightedly.

He has the kind of Southern accent that makes you think of melting butter on biscuits, and porch swings.

...they speak like melted butter and their children speak like footsteps on pavement...

Above all, be at ease, be as natural and spacious as possible. Slip quietly out of the noose of your habitual anxious self, release all grasping, and relax into your true nature. Think of your ordinary emotional, thought-ridden self as a block of ice or a slab of butter left out in the sun. If you are feeling hard and cold, let this aggression melt away in the sunlight of your meditation. Let peace work on you and enable you to gather your scattered mind into the mindfulness of Calm Abiding, and awaken in you the awareness and insight of Clear Seeing. And you will find all your negativity disarmed, your aggression dissolved, and your confusion evaporating slowly like mist into the vast and stainless sky of your absolute nature.

Looking at him makes my stomach feel like it's full of hot, melted butter.

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

She wanted to give him toast. The sort that had melted butter and a bit of honey spread on top. It was a stupid thought, but there was something comforting about toast.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing! It’s sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.

A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.

You lie like butter wouldn't melt in your mouth, Edward." He smiled. "I don't lie to you." "Really," I said. The smile became a grin. "Okay, not most of the time, anymore." His face sobered. "I'm not lying now.

When life gives you lemons...add melted butter , toasted paprika and dip some lobster in it!

I want her to melt into me, like butter on toast. I want to absorb her and walk around for the rest of my days with her encased in my skin.

The windows of his house shone in the darkness like squares of melting butter.

When Lars first held her, his heart melted over her like butter on warm bread, and he would never get it back. When mother and baby were asleep in the hospital room, he went out to the parking lot, sat in his Dodge Omni, and cried like a man who had never wanted anything in his life until now.

The Smile won Matthew extra time before bed, extra Christmas pudding, extra anything he wanted. Adults were helpless to resist The Smile. Matthew gave his all to this particular smile. Butter melted. Birds sang. People slipped about dazed amid the butter and birdsong.

It's just crazy, isn't it? Here she sits at a table, like butter wouldn't melt, yet in my ear, I'm the one that's melting like butter!

Alf Todd," said Ukridge, soaring to an impressive burst of imagery, "has about as much chance as a one-armed blind man in a dark room trying to shove a pound of melted butter into a wild cat's left ear with a red-hot needle.

Butter melting on a dish meant someone nearby was in love, and a bird in the house take your bad luck out the window.

He recovered quickly, reaching out to touch a few outstretched hands, melting the front row of girls like one long stick of butter as he moved closer toward me.

He would never need a knife to spread a pat of butter on his toast. That smile would quickly melt it.

We don’t have to fight, little kitten,” he says. His voice is smoother than melted butter. “If you’re an obedient pet, I could be a very kind master . . .

I just need to look at you.” “Then keep looking, kiddo,” he said. My heart may have melted like a pat of butter on hot bread. “Because I’m looking at you. I don’t think I could ever stop.

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!

It is common knowledge that Belle women make hard men melt like butter in a pan. They are equally adept at reversing the process.

Many of the people who left the South never exactly sat their children down to tell them these things, tell them what happened and why they left and how they and all this blood kin came to be in this northern city or western suburb or why they speak like melted butter and their children speak like footsteps on pavement, prim and proper or clipped and fast, like the New World itself. Some spoke of specific and certain evils. Some lived in tight-lipped and cheerful denial. Others simply had no desire to relive what they had already left. The facts of their lives unfurled over the generations like an over-wrapped present, a secret told in syllables. Sometimes the migrants dropped puzzle pieces from the past while folding the laundry or stirring the corn bread, and the children would listen between cereal commercials and not truly understand until they grew up and had children and troubles of their own. And the ones who had half-listened would scold and kick themselves that they had not paid better attention when they had the chance.

When life gives you lemons...add melted butter , toasted paprik and dip some lobster in it!

He had a chiseled jaw and wavy hair the color of melted butter and dark eyes like cinnamon and broad shoulders and—look, I’m not doing this well at all, he sounds like a pastry when I do it.

I like the sound of the sizzle of the butter as it hits the pan. It’s a reminder of how quickly things change. One second you’re whole, the next second you’ve melted.

melts into him like a pat of butter on a pan.

LIFE HACK #538: Melt four KitKat Chunkys together with a warm knife for a fun way to forget you are crippled by loneliness.

The problem is that the worldview I’ve chosen has melted like butter. I had a plan, and the plan is gone.

It is easier to melt a heart made of butter than a soul made of stone.

Of Woman and Chocolate   "Chocolate shares both the bitter and the sweet. Chocolate melts away all cares, coating the heart while smothering every last ache.   Chocolate brings a smile to the lips on contact, leaving a dark kiss behind.   Chocolate is amiable, complimenting any pairing; berries, peanut butter, pretzels, mint, pastries, drinks...everything goes with chocolate.   The very thought of chocolate awakens taste buds, sparking memories of candy-coated happiness.   Chocolate will go nuts with you, no questions asked.   Chocolate craves your lips, melts at your touch, and savors the moment.   Chocolate is that dark and beautiful knight who charges in on his gallant steed ready to slay dragons when needed.   Chocolate never disappoints; it leaves its lover wanting more.   Chocolate is the ultimate satisfaction, synonymous with perfection.   Chocolate is rich, smooth pleasure.   Chocolate has finesse - the charm to seduce and indulge at any time, day or night.   Chocolate is a true friend, a trusted confidant, and faithful lover. Chocolate warms and comforts and sympathizes.   Chocolate holds power over depression, victory over disappointment.   Chocolate savvies the needs of a woman and owns her.   Simply put, chocolate is paradise.

The story of the Danish Jews is sui generis, and the behavior of the Danish people and their government was unique among all the countries of Europe--whether occupied, or a partner of the Axis, or neutral and truly independent. One is tempted to recommend the story as required reading in political science for all students who wish to learn something about the enormous power potential inherent in non-violent action and in resistance to an opponent possessing vastly superior means of violence... It is the only case we know of in which the Nazis met with open native resistance, and the result seems to have been that those exposed to it changed their minds. They themselves apparently no longer looked upon the extermination of a whole people as a matter of course. They had met resistance based on principle, and their 'toughness' had melted like butter in the sun; they had even been able to show a few timid beginnings of genuine courage.

I painted my walls yellow, with melted butter, because I recently discovered that I had a popcorn ceiling. It’s this kind of reasoning that leads me to think I might make a great politician. Vote for me because hey, I can’t be worse than the other guy.

The most important principle for self discovery and to taste success is rather than changing other's attitude changes your own. And always remember same sun which melts the butter also hardens the clay

Abortion is not allowed because apparently it is against the law of god. Yes, that butter-wouldn't-melt deity who ordered babies to be slaughtered, killed all the first-born in Egypt And caused an entire human race to drown. From: "Gesels van een imaginaire god" (Scourges of an imaginary god)

Daemon pulled the bright, deep-red sweater over his head and adjusted the collar of the gold-and-white-checked shirt. Satisfied, he studied his reflection. His eyes were butter melted by humor and good spirits, his face subtly altered by the relaxed, boyish grin. The change in his appearance startled him, but after a moment he just shook his head and brushed his hair. The difference was Jaenelle and the incalculable ways she worried, intrigued, fascinated, incensed, and delighted him. More than that, now, when he was so long past it, she was giving him—the bored, jaded Sadist—a childhood. She colored the days with magic and wonder, and all the things he’d ceased to pay attention to he saw again new. He grinned at his reflection. He felt like a twelve-year-old. No, not twelve. He was at least a sophisticated fourteen. Still young enough to play with a girl as a friend, yet old enough to contemplate the day he might sneak his first kiss. Daemon shrugged into his coat, went into the kitchen, pinched a couple of apples from the basket, sent Cook a broad wink, and gave himself up to a morning with Jaenelle.

When they would finally attempt to rise from those indolent afternoons they spent together, Gyan and Sai would have melted into each other like pats of butter—how difficult it was to cool and compose themselves back into their individual beings.

The use of charm as a tool made her hackles rise. She respected a more direct approach. A battering ram approach. At least one knew where one stood with the battering ram, none of this butter-wouldn't-melt nonsense that could mean yes, no, or maybe.

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.

but I melt until I’m a handful of hot butter dripping down his body.

If love melted like a statue made of butter, would you consider me a pancake or a waffle?

Her body wanted to relax, to melt against him like warm butter. Her body was an idiot. She told it sternly that there would be absolutely no melting.

She stepped into the lamplit room. Arin looked up from where he sat. His fingers tightened around the glass in his hand. He stared. She flushed, realizing that she’d forgotten to throw a robe over her thin nightdress. Or had she forgotten? Had she not decided in some way too quick for thought that this was exactly what she’d wanted? She glanced down at the shift’s hem, which hit just below the knees. The cloth was as sheer as melted butter. Her flush deepened. She saw the expression on Arin’s face. He glanced away. “Gods,” he said, and drank.

Many of the people who left the South never exactly sat their children down to tell them these things, tell them what happened and why they left and how they and all this blood kin came to be in this northern city or western suburb or why they speak like melted butter and their children speak like footsteps on pavement, prim and proper or clipped and fast, like the New World itself.

The stew had been made with chunks of beef, potatoes, and turnips simmered in burgundy wine until they melted at the lightest pressure of the tongue. There was a salad of crisp lettuce greens and chopped mint leaves, and wedges of cottage bread, the interior laced with holes to catch every drop of salted butter.

Are you sure you wouldn't like some toast, Phyllis? Toast is one of the triumphs of our civilisation. It must be made with very fresh bread, thickly cut; then toasted very quickly and buttered at once, so the butter is half-melted. Unsalted butter, of course; you sprinkle it with salt afterwards. Sea salt, preferably.

Something wonderful happens when you melt cheese between two pieces of buttered bread. The sight and the smell universally evoke smiles; it’s magical. Everyone can relate to it, everyone can feel it, everyone can love it.

I would write: "The soft melting hunk of butter trickled in gold down the stringy grooves of the split yam." Or: "The child's clumsy fingers fumbled in sleep, feeling vainly for the wish of its dream." "The old man huddled in the dark doorway, his bony face lit by the burning yellow in the windows of distant skycrapers." My purpose was to capture a physical state or movement that carried a strong subjective impression, an accomplishment which seemed supremely worth struggling for. If I could fasten the mind of the reader upon words so firmly that he would forget words and be conscious only of his response, I felt that I would be in sight of knowing how to write narrative.

Ah bet she’s a dirty wee minx in the scratcher. Y’see that "butter wouldnae melt" expression she’s goat goin on? That’s jist a smokescreen – ah guarantee she goes like a train.’ Jimmy belched, considerately turning his head away to exhale.

I can’t win. Love is Russian roulette for me. No one loves the real me inside. they're all in love with my fame, my stardom. I fall in love far too quickly and end up getting hurt all the time. I've got scars all over. But I can't help myself because basically I'm a softie I have this hard, macho shell — which I project on stage but there's a much softer side. too, which melts like butter.

We dug the asparagus, and tonight Aunt Charlotte cooked it for me herself with butter and melted cheese. I ate a whole plateful and drank half the brown jug of sweet milk. Then I had two slices of the thick coarse-grain bread that Aunt and the nuns make fresh every day.

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.

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.

It was the best omelet Adrienne had ever eaten. Perfectly cooked so that the eggs were soft and buttery. Filled with sautéed onions and mushrooms and melted Camembert cheese. There were three roasted cherry tomatoes on the plate, skins splitting, oozing juice. Nutty wheat toast. Thatch had brought butter and jam to the table. The butter was served like a tiny cheesecake on a small pedestal under a glass dome. The jam was apricot, homemade, served from a Ball jar.

I ate three before I even touched my tea. They were sweet and crumbly, and succulent with melting butter. She talked on merrily again, to me, to the dog – I wasn’t sure which. I wasn’t really listening. I was looking out of the window behind her. The sun was bursting through the clouds and lighting the hillside.

My unlucky star had destined me to be born when there was much talk about morality and, at the same time, more murders than in any other period. There is, undoubtedly, some connection between these phenomena. I sometime ask myself whether the connection was a priori, since these babblers are cannibals from the start - or a connection a posteriori, since they inflate themselves with their moralizing to a height which becomes dangerous for others. However that may be, I was always happy to meet a person who owed his touch of common sense and good manners to his parents and who didn't need big principles. I do not claim more for myself, and I am a man who for an entire lifetime has been moralized at to the right and the left - by teachers and superiors, by policemen and journalists, by Jews and Gentiles, by inhabitants of the Alps, of islands, and the plains, by cut-throats and aristocrats - all of whom looked as if butter wouldn't melt in their mouths.

I notice you have written about mussels a few times, but you only ever mention cooking clams. I recently learned a creative mussels recipe from a Frenchwoman I met on a voyage to the Far East. I am enclosing a packet of saffron from that voyage. It is my small way of thanking you for "Letters from the Island." For steamed mussels, in a stockpot add a generous pinch of saffron, coarsely chopped garlic, and parsley to a half cup of melted butter. The red enamel pot you mentioned in your column about racing Dungeness crabs, the one with the pockmark from your niece's Red Ryder BB gun, will do perfectly. If you can't find fresh garlic, shallots can be substituted, but in my opinion, without fresh garlic the dish isn't worth making. The Frenchwoman told me the addition of a cup or so of white wine is considered standard for this broth, but she prefers vermouth. I agree with her. It gives the dish a crisp, botanical flavor, and I can save my Chablis for drinking with my meal.

250,000 men and women who worked in the mills are history. Some died, some became disillusioned, others simply lost their minds. Many committed suicide, some just melted into the background, some retreated to their native villages – while others ended up hawking vegetables beneath the very structures that gave them their bread and butter.

Next, make the icing. Melt the butter or margarine, then mix with the cocoa powder, milk powder, sugar, and vanilla essence until soft and shiny.

She made a creche outside the Inn. The natives thought it was wonderful, and Sister Honey was gratified by their numbers. Why have the devils with wings come to mock at the poor baby?' asked the children, pointing to the angels. The baby is the Number One Lord Jesus Christ,' Ayah told them. But he hasn't any clothes on! Aren't they going to give Him anything? Not a little red robe? Not a bit of melted butter?' This is His Mother,' said Ayah, showing them the little porcelain Virgin in blue and white and pink. 'He is her child.' That isn't true,' said the women, measuring the baby with their eyes. 'He's too big to be possible. Probably He's a dragon, an evil spirit in the shape of a child, and presently He'll eat up the woman.

And you can glance out the window for a moment, distracted by the sound of small kids playing a made-up game in a neighbor's yard, some kind of kickball maybe, and they speak in your voice, or piggyback races on the weedy lawn, and it's your voice you hear, essentially, under the glimmerglass sky, and you look at the things in the room, offscreen, unwebbed, the tissued grain of the deskwood alive in light, the thick lived tenor of things, the argument of things to be seen and eaten, the apple core going sepia in the lunch tray, and the dense measures of experience in a random glance, the monk's candle reflected in the slope of the phone, hours marked in Roman numerals, and the glaze of the wax, and the curl of the braided wick, and the chipped rim of the mug that holds your yellow pencils, skewed all crazy, and the plied lives of the simplest surface, the slabbed butter melting on the crumbled bun, and the yellow of the yellow of the pencils, and you try to imagine the word on the screen becoming a thing in the world, taking all its meanings, its sense of serenities and contentments out into the streets somehow, its whisper of reconciliation, a word extending itself ever outward, the tone of agreement or treaty, the tone of repose, the sense of mollifying silence, the tone of hail and farewell, a word that carries the sunlit ardor of an object deep in drenching noon, the argument of binding touch, but it's only a sequence of pulses on a dullish screen and all it can do is make you pensive--a word that spreads a longing through the raw sprawl of the city and out across the dreaming bournes and orchards to the solitary hills. Peace.

Hey, you just 'member it's all in the butter. I keep trynna tell your cousins that, and they don't listen for the life of 'em." Butter is probably Grandma's favorite ingredient, and she puts it in nearly everything. I believe she'd put it in her raisin bran in the mornings if she could. One year, she made deep-fried sticks of butter and dipped them in chocolate sauce and melted peanut butter. I'm not gonna lie. It was pretty flame, but I'm sure at least one of my arteries clogged up.

When preaching plays to the culture without substantially critiquing and engaging it, it becomes part of the problem. Sermons that only apply to the individual and to the inner life of the disciple without raising biblical questions about our public lives are also a factor. So, too, are worship services that offer little more than comfort food: the baked potatoes of love, the melting butter of grace, with just enough bacon and chives of outreach to ease the conscience. All this becomes a churchly anesthetic.

O wind, songs have ye in her name? Plucked her did ye from midnight blasted millyard winds and made her renown ring in stone and brick and ice? Hard implacable bridges of iron cross her milk of brows? God bent from his steel arc welded her a hammer of honey and of balm? The rutted mud of hardrock Time . . . was it wetted, springified, greened, blossomied for me to grow in nameless bloodied lutey naming of her? Wood on cold trees would her coffin bare? Keys of stone rippled by icy streaks would ope my needy warm interiors and make her eat the soft sin of me? No iron bend or melt to make my rocky travail ease--I was all alone, my fate was banged behind an iron door, I'd come like butter looking for Hot Metals to love, I'd raise my feeble orgone bones and let them be rove and split the half and goop the big sad eyes to see it and say nothing. The laurel wreath is made of iron, and thorns of nails; acid spit, impossible mountains, and incomprehensible satires of blank humanity--congeal, cark, sink and seal my blood--

The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes.

The dessert is a chocolate fondue. Make it on a clear day- cloudy weather dims the gloss on the melted chocolate- with seventy percent dark chocolate, butter, a little almond oil, double cream added at the very last minute, heated gently over a burner. Skewer pieces of cake or fruit and dip into the chocolate mixture. I have all their favorites here tonight, though only the gâteau de savoie is meant for dipping. Caro claims she cannot eat another thing, but takes two slices of the dark-and-white chocolate roulade bicolore.

The Place Faidherbe had the characteristic atmosphere, the overdone décor, the floral and verbal excess, of a subprefecture in southern France gone mad. The ten cars left the Place Faidherbe only to come back five minutes later, having once more completed the same circuit with their cargo of anemic Europeans, dressed in unbleached linen, fragile creatures as wobbly as melting sherbet. For weeks and years these colonials passed the same forms and faces until they were so sick of hating them that they didn’t even look at one another. The officers now and then would take their families out for a walk, paying close attention to military salutes and civilian greetings, the wives swaddled in their special sanitary napkins, the children, unbearably plump European maggots, wilted by the heat and constant diarrhea. To command, you need more than a kepi; you also need troops. In the climate of Fort-Gono the European cadres melted faster than butter. A battalion was like a lump of sugar in your coffee; the longer you looked the less you saw. Most of the white conscripts were permanently in the hospital, sleeping off their malaria, riddled with parasites made to order fo every nook and cranny of the body, whole squads stretched out flat between cigarettes and flies, masturbating under moldy sheets, spinning endless yarns between fits of painstakingly provoked and coddled fever.

It’s like my grandpa always used to say, ‘A butter knife would make a deadlier weapon than a melting stick of butter.’”
 “Your grandpa never said that.”
 “No, but he should have. He was a damn fool not to have uttered those words.”
 “My grandpa was a janitor, in the Great Depression. The greatest thing he ever said was, ‘Greg, I just Gregged all over your floor. Do you have a mop I can use to clean it up?’”
 “Who’s Greg?”
 “I don’t know.”
 “What the shit kind of story is that? That story is bullshit. Greg doesn’t exist. Nobody knows nobody named Greg. It’s a unicorn name—it’s complete mythology.”
 “What about Lou Greg, the baseball player?”
 “Lou who? Lou Gehrig?”
 “Here’s a Lou for you. Greg Louganis.”
 “Bah, Greg Louganis doesn’t exist. He was a myth created by the Soviets to push their divers to perfection. The Russians realized they couldn’t be the best until they deceived their divers into believing there was someone who was always better.”
 “I’ve seen Greg Louganis, and he’s as real as you or me.”
 “You’ve seen what they wanted you to see. They gave you a blindfold to wear and convinced you it would improve your eyesight.”


1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

HERE IS A LIST of foods we discovered in America: Peanut butter. Marshmallows. Barbecue sauce. (You can say, “Can I have BBQ?” to a kid’s mom at potlucks and they’ll know what you mean.) Puppy chow. (Chex cereal covered in melted chocolate and peanut butter and tossed in powdered sugar. They only give it if you win a Valentine friend.) Corn-chip pie (not a pie). (Chili on top of corn chips with cheese and sour cream (not sour).) Some mores. (They say it super fast like s’mores.) Banana puddin. (They don’t say the g. Sometimes they don’t even say the b.) Here is a list of the foods from Iran that they have never heard of here: All of it. All the food. Jared Rhodes didn’t even know what a date was.

Time does not exist for the island that the conquerors missed. If you walk the wrong way around the island quickly enough, time will turn backwards. But I could never make it. At a brisk pace, the frail bones of my shins would pinch; my body was not meant to move that way. Whenever I made it past the needle rock, the one at the top of the island’s strange hill, I would collapse. My ruined body crumpled in the ancient grass, the damp, salty air stinging my cheeks and lips, tasting of forgotten sea shanties sung by dead sailors whose bodies sink, still, somewhere, not too far from here. Today, I meandered across the rocks and craggy cliffs, passing the home of the prehistoric petrel, whose beak is hooked like the pterodactyl’s; the albatross, wider than waves; the mischievous skua, claiming the carcasses of her siblings from the sand. When summer returns, the king penguins will roar back, covering the beach like burnt breadcrumbs under melted butter. Today, like every day, I found myself drawn to the sand. I sat. I waited. I watched the waves and listened to the language of the sea. What else was there to do when my tasks were complete? Beneath that chorus was the dull ringing of windchimes, mildly muffled by the bellow of waves assaulting the sand. I noticed how long it had been since I’d noticed that eldritch melody. The routine fractured. I saw something far out in the water.

In The Ethics of Our Fathers, a book of the Talmud, Rabbi Tarfon says: "You are not obligated to complete the work, but neither are you free to abandon it." By the end, this is how I came to feel about my work. Dismantling the rise of fascism is best not left to lone vigilantes, nor to the punitive mechanisms of the state, but to people working together to stamp out hate wherever it arises. In the meantime, I cook like a Jew: paprika, dill, onions, garlic, warm broth, and company. The herring is optional, but love is not optional. It is what we must marshal to break the back of the beast. To do so, we must break bread together: a prickle of salt, a pat of melting butter, a bite, a kiss, a homily in the mouth about what's worth fighting for.

I ordered a salad with smoked salmon. I know that doesn't sound like a particularly decadent repast, but it is. That's because the French long ago mastered the art of serving salad so it doesn't feel like a punishment for something. There are always a few caramel-crusted potatoes on your salade niçoise, or a plump chicken liver or two bedded down in a nest of lamb's lettuce. A lot of this has to do with what is called a tartine- a large thin slice of country bread (Poilâne if you're lucky) topped with anything from melted goat cheese to shrimp and avocado. My lunch arrived, a well-worn wooden planche heaped with pillowy green lettuce, folded in a creamy, cloudy, mustardy vinaigrette. Balanced on top where three half slices of pain Poilâne, spread with the merest millimeter of butter, topped with coral folds of salmon.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

Pizzoccheri — SERVES 4 TO 6 — 1 medium Savoy cabbage A big, sexy slab of Valtellina cheese, or something similar, like fontina 3 large yellow potatoes A fuck of a lot of butter 4 large garlic cloves 1 pound pizzoccheri Extra-virgin olive oil 2 handfuls grated Parmigiano-Reggiano, or Bitto (if available and you can afford it) Salt Remove and discard any tough outer leaves from the cabbage and roughly chop it into long pieces. Thinly cut about 15 pieces of Valtellina cheese and also grate about 3 cups. Set aside. Preheat the oven to 325°F. Peel and dice the potatoes and boil until cooked but still firm, about 15 minutes or so. Halfway through boiling, add the cabbage to the potatoes. When the potatoes and cabbage are cooked, drain them and set them aside. In a large, deep frying pan over low heat, melt the fuckload of butter. Gently crush (if that’s even possible) the garlic cloves, place them in the pan, and cook until they soften and the butter has melted but not turned brown. Boil the pizzoccheri until al dente and drain, reserving about 2 cups of the water. Return the pizzoccheri to the pot and drizzle them with a little olive oil or some butter so they don’t stick together. Pour a little of the garlic butter into a baking dish and begin to layer the ingredients, starting with the pizzoccheri, then the cabbage, then the potatoes, then both cheeses, drizzling more garlic butter over the whole mixture after each layer, adding a bit of the reserved pasta water to ensure it doesn’t get too thick but making sure it doesn’t get too watery. You may need only a cup. Top the final layer with a drizzle of olive oil and more grated cheese. Cover with foil and bake for about 15 minutes or so. Remove the foil and return to the oven until the top has a slight crisp. Salt to taste. Serve it and eat it and drink a lot of wine with it and think about how much you deserve it after you burned off so many

Street food, she saw. Silky pasta, doughy pizza, steaming pho, obnoxiously tall burgers. Benches had been nestled behind the Royal Festival Hall, and they were filled with people eating personal feasts from paper plates: vast thalis; racks of sticky, black ribs; half lobsters with melting garlic butter and bread. Rows of diners craning to read menus wound between food trucks; queues intermingled, new arrivals negotiating for space. Piglet looked around, the National behind her. She had left the office early, she reasoned; she had time before finding a place to work. She edged forward, walking among the tables. The benches were full, some having to stand, juggling their fried chicken with their phones. There were young men who talked too loudly, laughed with their mouths full, and wore round, tortoiseshell glasses; glamorous women in their fifties and sixties, lunching and drinking; and au pairs with charges no older than twelve who ate salt beef bagels, cacio e pepe, and laksa.

Robin’s voice on the executive chef’s line came to signify tongue. She didn’t say more than a word or two before Denise tuned out. Robin’s tongue and lips continued to form the instructions demanded by the day’s exigencies, but in Denise’s ear they were already speaking that other language of up and down and round and round that her body intuitively understood and autonomously obeyed; sometimes she melted so hard at the sound of this voice that her abdomen caved in and she doubled over; for the next hour-plus there was nothing in the world but tongue, no inventory or buttered pheasants or unpaid purveyors; she left the Generator in a buzzing hypnotized state of poor reflexes, the volume of the world’s noise lowered to near zero, other drivers luckily obeying basic traffic laws. Her car was like a tongue gliding down the melty asphalt streets, her feet like twin tongues licking pavement, the front door of the house on Panama Street like a mouth that swallowed her, the Persian runner in the hall outside the master bedroom like a tongue beckoning, the bed in its cloak of comforter and pillows a big soft tongue begging to be depressed, and then.

The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!

HONEY-GLAZED SPICED DONUTS (Makes a dozen) 1¾ cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon ginger 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs ¾ cup honey 4 tablespoons melted butter ¼ cup oil (vegetable or canola) 1 cup milk (buttermilk can also be used) 1½ teaspoons vanilla Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside. In another bowl, whisk eggs, honey, butter, oil, milk, and vanilla. Fold dry ingredients into wet and stir until just combined. Grease a donut pan or cupcake tin and fill halfway with batter. (If you do not have a donut pan, use a cupcake/muffin pan. Create small cylinders of tinfoil, place one in the middle of each cup, and spray each cylinder with cooking oil. If using the cupcake tin with aluminum foil cylinders, transfer batter to a ziplock bag and cut a hole to pipe batter around cylinders.) Bake for 8 to 10 minutes. HONEY GLAZE ¼ cup melted butter 1 cup confectioners’ sugar ½ teaspoon vanilla ⅓ cup hot water 1 teaspoon honey Combine all ingredients in a small bowl. Dip warm donuts in glaze. You can omit the glaze and just drizzle honey on top and, if you like, sprinkle with sea salt.

For the weekend before, we had had a blowout of tarts, a tart bender, tart madness- even, I dare say, a Tart-a-pa-looza, if you will forgive one final usage of the construction before we at last bury that cruelly beaten dead pop-culture horse. Tarte aux Pêches, Tarte aux Limettes, Tarte aux Poires, Tarte aux Cerises. Tarte aux Fromage Frais, both with and without Pruneaux. Tarte aux Citron et aux Amandes, Tarte aux Poires à la Bourdalue, and Tarte aux Fraises, which is not "Tart with Freshes," as the name of the Tarte aux Fromage Frais ("Tart with Fresh Cheese," of course) might suggest, but rather Tart with Strawberries, which was a fine little French lesson. (Why are strawberries, in particular, named for freshness? Why not blackberries? Or say, river trout? I love playing amateur- not to say totally ignorant- etymologist....) I made two kinds of pastry in a kitchen so hot that, even with the aid of a food processor, the butter started melting before I could get it incorporated into the dough. Which work resulted in eight tart crusts, perhaps not paragons of the form, but good enough. I made eight fillings for my eight tart crusts. I creamed butter and broke eggs and beat batter until it formed "the ribbon." I poached pears and cherries and plums in red wine.

Pete’s Swedish Meatballs 3 cups diced stale bread, preferably sourdough 1/2 cup whole milk 1 pound ground beef 1 pound ground pork 1 pound ground lamb 1/2 teaspoon allspice 1/2 teaspoon garlic powder 1/4 teaspoon nutmeg 1 tablespoon ground thyme Pinch of salt 1/2 cup finely minced white onion 1 egg 1 egg yolk 3 tablespoons freshly ground black pepper 2 tablespoons flour 4 tablespoons unsalted butter 1 cup white wine 1/2 cup heavy cream 1 teaspoon soy sauce or anchovy paste Place the diced bread in a large mixing bowl, slowly add milk, and mix thoroughly, mashing until a slurry is produced. If necessary, add a dash of cream to achieve a smooth, porridge-like consistency. Add the ground beef, pork, lamb, allspice, garlic powder, nutmeg, thyme, and salt to the bowl with bread/milk mixture and stir to combine. Add the onion, egg, egg yolk, and pepper, and sprinkle on 1 tablespoon of the flour. Beat together until the texture is smooth and you can form meatballs with your hands without the mixture falling apart. Add a little more flour to bind if necessary, then refrigerate the meat mixture for 20 minutes. While the meat chills, melt 3 tablespoons of the butter in a large skillet over medium-low heat. Reduce heat to low to prevent burning. Remove the meat mixture from the refrigerator and form it into 1- to 11/2-inch meatballs, using a large baking sheet as a landing zone. Place about 10 meatballs into the skillet and cook on medium-low, rotating meatballs in the butter to ensure browning on all sides. Once meatballs are browned and retaining their shape, cover the skillet with a lid and cook for an additional 20 minutes—uncovering every 5 minutes to stir briefly and add a splash of white wine if the skillet is looking dry, then re-cover. This will help the meatballs to steam and cook all the way through. Slice a meatball in half to test for doneness. If it’s firm to the touch and lightly pink inside, remove the rest from the skillet to a serving bowl and repeat steps 4 and 5 with the remaining meatballs. Meatballs will continue cooking after being removed from the heat. Once all the meatballs are cooked and transferred to the serving bowl, reduce the heat under the skillet to low. Scrape the bottom to remove browned bits, then add the remaining white wine, remaining butter, remaining flour, the heavy cream, and the soy sauce. Stir until smooth, cooking over low to medium-low heat until the sauce coats the back of a spoon. Eat as a dinner party appetizer with lingonberry jam and plenty of toothpicks, or serve with buttered egg noodles or mashed potatoes as a main course, while listening to “I Wanna Be Loved” by the Andrews Sisters.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

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.

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

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

Now into the small ceramic pan I grate the block of couverture. Almost at once the scent rises, the dark and loamy scent of bitter chocolate from the block. At this concentration it is slow to melt; the chocolate is very low in fat, and I will have to add butter and cream to the mixture to bring it to truffle consistency. But now it smells of history; of the mountains and forests of South America' of felled wood and spilled sap and campfire smoke. It smells of incense and patchouli; of the black gold of the Maya and the red gold of the Aztec; of stone and dust and of a young girl with flowers in her hair and a cup of pulque in her hand. It is intoxicating; as it melts, the chocolate becomes glossy; steam rises from the copper pan, and the scent grows richer, blossoming into cinnamon and allspice and nutmeg; dark undertones of anise and espresso; brighter notes of vanilla and ginger. Now it is almost melted through. A gentle vapor rises from the pan. Now we have the true Theobroma, the elixir of the gods in volatile form, and in the steam I can almost see- A young girl dancing with the moon. A rabbit follows at her heels. Behind her stands a woman with her head in shadow, so that for a moment she seems to look three ways- But now the steam is getting too thick. The chocolate must be no warmer than forty-six degrees. Too hot, and the chocolate will scorch and streak. Too cool, and it will bloom white and dull. I know by the scent and the level of steam that we are close to the danger point. Take the copper off the heat and stand the ceramic in cold water until the temperature has dropped. Cooling, it acquires a floral scent; of violet and lavender papier poudré. It smells of my grandmother, if I'd had one, and of wedding dresses kept carefully boxed in the attic, and of bouquets under glass.

As he slid his palm over the top of her mound, she arched toward him so he could feel just how excited she was. "Nina..." He breathed. "You are so fucking wet." "You made me so fucking wet," she panted back. The situation didn't seem real--- not him, not the strength of his hands, not the way her body melted like butter on a skillet for him. Because this couldn't be happening with Leo. But it was. In one smooth motion, he lifted her leg and wrapped it over his shoulder. The angle opened her up to him, and he breathed out and across her bare thighs as he made his way to her center. He started by parting her with his fingers and flicking her clit with his tongue. Her head fell back and against the wall. She'd never been eaten out while standing, but being able to watch Leo from above was undeniably sexy. He began to lick her clit, gently circling with his tongue and applying more pressure whenever he found the tip of her bud. Her leg tightened against his back in response, but he kept her firmly planted with his heavy palm against her hip. Then his tongue dipped down and delved into her, filling her entirely. He spread her open with his free hand and nestled one, then two of his long fingers inside of her, dipping them in and out as he circled her clit with his tongue. He sucked her into his mouth, then lapped at her as softly as the tip of a finger stroking her. She rode his face, moving against the rhythm of his fingers as they fucked her. "Please..." She was barely able to get the word out. Her legs began to tremble. The one wrapped around Leo tightened, then released as the pressure continued to build. She raked her hands through his hair, urging his mouth to bring her to the point where she had to erupt... and she did. She let out a series of moans as pleasure surged through her, her core throbbing as Leo held her in place until she'd finished.

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

It's crazy that her tester pancake turned out to be perfect," I finally said. "Her what?" Cat chuckled. "You know, the tester pancake," I explained, hoping that the preceding glasses of wine wouldn't make this analogy impossible to follow. "Like, when you're making pancakes, you don't just start off by dumping all the pancake batter onto the griddle and assuming everything will be okay. You have to start with one and then test it out to see--- is the griddle hot enough? Is the batter not too thick or not too loose? Does the butter melt at the right sizzle? Does the batter have the right ratio of blueberries---" "You mean chocolate chips---" she interjected. "I mean blueberries for my fictional theoretical pancakes, thank you very much. Anyway," I said, clearing my throat, "you need the tester pancake to help you adjust. Not to mention you might spend years refining your pancake recipe to get to the one you want." "But sometimes the tester just works," Cat argued wholeheartedly. Such a hidden sap. It made no sense, since she---like me--- had essentially been single since college. But I knew she was a softie beneath her badass consulting and math-brain exterior. "Besides," she said, "they always say when you know, you know.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

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

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.