Milk Tray Quotes

On the delivery plate of the Nutri-Matic Drink Synthesizer was a small tray, on which say three bone china cups and saucers, a bone china jug of milk, a silver teapot full of the best tea Arthur had ever tasted and a small printed note saying "Wait.

Don’t worry,” he said letting me go and adding a brownie and chocolate milk to my tray. “All they see is me fucking with you. They’d never suspect—” “That you were serious?” He grinned to himself and dumped a bag of pretzels and some French fries on my tray. “No, that you like me.

The tray held herb tea, buttered bread, fruit and sheep's-milk yogurt mixed with honey, something Andie particularly liked first thing in the morning. It was, in fact, breakfast in bed.

When may did so, he found every cup and saucer, plate, vase, and bowl standing arranged across the floor like pieces in a scaled-up chess game. "The Whitstable family tree," Bryant explained, entering and setting down his tea tray. "It's the only way I could get it sorted out in my head. I had to see them properly laid out, who was descended from whom." He pointed to a milk jug. "Daisy Whitstable is bottom left-hand corner, by the fireguard. Next to her is the egg cup, brother Tarquin... Now, pass me Marion and Alfred Whitstable over there." "What's their significance?" "We need them to drink out of.

Went home briefly to get my halter dress for Hero's party, and Mom was waiting for me at the kitchen table. Either she's psychic, or she totally reads my journal, because I haven't said a word about Ben, but somehow she knows something is up. She was siting with a tray of peanut butter crackers, milk, and about twenty pamphlets on STDs she got from her friend Connie, a nurse at Kaiser. When she started showing me pictures of genital warts, I put my cracker down and said, 'Mom, is this really necessary?' She said, 'Honey, I just want you to understand the risks.' 'Yeah, thanks. Now I'm so traumatized I won't have sex until I'm a senior citizen.' She smiled. 'Great. I guess I've done my job then. Do you want a sandwich.

In the cafeteria line I took a knife and fork. Ivan handed me another knife and another fork. I stared at the two knives and two forks. At the salad bar, Ivan put lettuce and tomatoes in a bowl and topped them with dressing. I also put some things in a bowl but at the end it wasn’t a salad, it was just a lot of random things in a bowl. At the soda fountain, Diet Coke seethed over my wrist. We found two empty seats at the opposite end of a table from four football players. The football players’ trays resembled futuristic cities, with glasses of milk and Gatorade shooting out like white and fluorescent skyscrapers.

The relatively thin distance runners ate more than you would expect (Cassidy loaded his tray with three scrambled eggs, two pancakes, sausage, nearly a quart of milk, and two doughnuts for later). A colossus like Mobley, however, simply ate with a vengeance. With unswerving deliberation and concentration, he sat and consumed.

Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.

By then we lived in a small town an hour outside of Minneapolis in a series of apartment complexes with deceptively upscale names: Mill Pond and Barbary Knoll, Tree Loft and Lake Grace Manor. She had one job, then another. She waited tables at a place called the Norseman and then a place called Infinity, where her uniform was a black T-shirt that said GO FOR IT in rainbow glitter across her chest. She worked the day shift at a factory that manufactured plastic containers capable of holding highly corrosive chemicals and brought the rejects home. Trays and boxes that had been cracked or clipped or misaligned in the machine. We made them into toys—beds for our dolls, ramps for our cars. She worked and worked and worked, and still we were poor. We received government cheese and powdered milk, food stamps and medical assistance cards, and free presents from do-gooders at Christmastime. We played tag and red light green light and charades by the apartment mailboxes that you could open only with a key, waiting for checks to arrive. “We aren’t poor,” my mother said, again and again. “Because we’re rich in love.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

During homeroom, before first period, I start a bucket list in one of my notebooks. First on the list? 1) Eat in the cafeteria. Sit with people. TALK TO THEM. 2) And…that’s all I can come up with for now. But this is good. One task to work on. No distractions. I can do this. When my lunch period rolls around, I forgo the safety of my bag lunch and the computer lab and slip into the pizza line, wielding my very own tray of semi-edible fare for the first time in years. “A truly remarkable sight.” Jensen cuts into line beside me, sliding his tray next to mine on the ledge in front of us. He lifts his hands and frames me with his fingers, like he’s shooting a movie. “In search of food, the elusive creature emerges from her den and tries her luck at the watering hole." I shake my head, smiling, moving down the line. “Wow, Peters. I never knew you were such a huge Animal Planet fan.” “I’m a fan of all things nature. Birds. Bees. The like.” He grabs two pudding cups and drops one on my tray. “Pandas?” I say. “How did you know? The panda is my spirit animal.” “Oh, good, because Gran has this great pattern for an embroidered panda cardigan. It would look amazing on you.” “Um, yeah, I know. It was on my Christmas list, but Santa totally stiffed me." I laugh as I grab a carton of milk. So does he. He leans in closer. “Come sit with me.” “At the jock table? Are you kidding?” I hand the cashier my lunch card. Jensen squints his eyes in the direction of his friends. “We’re skinny-ass basketball players, Wayfare. We don’t really scream jock.” “Meatheads, then?” “I believe the correct term is Athletic Types.” We step out from the line and scan the room. “So where were you planning on sitting?" “I was thinking Grady and Marco were my safest bet.” “The nerd table?” I gesture to myself, especially my glasses. “I figure my natural camouflage will help me blend, yo.” He laughs, his honey-blond hair falling in front of his eyes. “And hey,” I say, nudging him with my elbow, “last I heard, Peters was cool with nerdy.” He claps me gently on the back. “Good luck, Wayfare. I’m pulling for ya.

She returned to the floor, and a tray appeared beside her with a sandwich, glass of milk, and some cubes of cantaloupe. She didn't know who brought it in, but she picked up a piece of the cantaloupe and examined it. The color matched some of the roses in the lady's garden, exactly what she needed for the flowers she'd drawn behind her butterfly. Yellow, white, and a dab of red- she combined them on the plate until a soft peach colored her palette. Walter thought she should grow up, like the lady wanted Oliver to do, but grown-ups didn't spend their nights dancing in gardens. Or painting. "I will stay a girl forever," she whispered, changing the lyrics from 'Peter Pan.' "And be banished if I don't." She began to paint her butterfly. "I'll never grow up," she chanted as she worked. It wasn't until the first rays of dawn spilled across her paper that she began to feel sleepy. Her floor was covered with pictures and papers, but where others might see a mess, she saw a new world. There were flowers and trees and butterflies she'd brought to life with her hands. And her heart. A lot of people thought she wasn't good at anything, but it wasn't true. She was good at making things.

We're very excited about our new line of products." John squeezed his wife's hand. "We produce churned butter with sea salt imported from France. And we just started a line of yogurt with cream on top that sold very well at the farmers market." "Try the milk. It's from Ollie, my favorite cow," Jenny interrupted, placing a tray and two glasses on the coffee table. "Did you milk her yourself?" James took a cookie and dipped it in the glass of milk. "My dad says I'm not old enough. Ollie is my best friend. Would you like to meet her?" "I'd love to meet Ollie." James stood up and brushed cookie crumbs from his slacks. "Some of my best friends growing up were cows." James followed Jenny to the barn and Cassie pored over brochures and marketing plans with John and Selma. She liked the design of their butter containers: ceramic pots with black-and-white labels and a cow's hoofprint on the bottom. "And I love the idea of selling your milk in reusable glass bottles." Cassie put down her pen. "We'll have a whole fridge of milk in colored bottles. And we'll put a display of the butter pots next to the bread oven. Customers can sample fresh baked bread with churned butter.

out and started again? Well, she hated cold tea, so she tipped it onto the grass, holding her breath. No complaint, so she began again. ‘Milk?’ Hannah studied him from under her hair. ‘Yes, please, just a small amount. Lapsang is a very delicate tea and too much milk kills the flavour.’ ‘I’ll need lots of milk then.’ Balancing the cup, saucer and spoon carefully, she offered it. ‘Thank you, Miss Hollis.’ ‘Hannah.’ She poured her own tea, wondering if it would taste like the ashtray it smelled like. With cup only in hand, she leaned against the back of the wooden chair then threw a leg over the side arm. ‘So, Miss Hollis, what brings you to Cornwall?’ ‘Call me Hannah. Miss Hollis makes me sound like some old school marm.’ ‘Is that a problem? Most old school marms, as you call them, of my acquaintance are delightful people.’ ‘Sure, but boring I bet.’ ‘Not at all.’ ‘Right. Not to you, maybe.’ Hannah braved a sip and winced. ‘Back to the question: what has brought you to Cornwall?’ ‘Bloody bad luck,’ she said, frowning at her tea. ‘No need to swear,’ he said. ‘I didn’t swear.’ ‘You did,’ he said. ‘What? Are you talking about bloody?’ she asked. ‘Yes. It is a curse.’ ‘No,’ she said. ‘Yes.’ ‘Well, maybe in the dark ages it was, but it isn’t now.’ She began to wonder if she’d walked through a time machine when she’d come through the gate earlier. It was a nice one, though. The orchard was beautifully laid out and the table and chairs were a lovely weathered blue. ‘Who advised you of this?’ he asked. Hannah sat up and put her empty cup on the table, not quite sure when she had drunk it. ‘Look, it’s a word that’s used every day.’ ‘Yes, but does that change its meaning?’ he asked. ‘No, but no one takes it like that any more.’ ‘Who is no one?’ he asked. ‘I mean no one who hasn’t lived in the dark ages.’ She looked at his wrinkled skin and tried to guess his age. ‘You mean anyone over the age of, say, sixty?’ he suggested. ‘Yeah, sort of.’ ‘Well, as I fit that category, could you refrain from using it?’ ‘Yeah, I guess. If it bothers you that much.’ ‘Thank you. Would you be kind enough to pour more tea?’ Old Tom leaned back into his chair. The sun wasn’t coming through the east window when Maddie opened her eyes for the second time that day; instead, she found Mark standing at the end of the bed with a tray. She blinked. When she last peered at the bedside clock, it had been eight a.m. and she’d thought that if she slept for another hour, she would begin to feel human. What a wasted day. What had Hannah been up to? Had she come into the room and seen her like this? Well, it was a lesson in what not to do in life. The end of last night, no, this morning, was more than fuzzy; in fact, she didn’t remember coming up to her room. The last clear memory was saying goodbye to Tamsin and Anthony. She and Mark had gone back into the kitchen and had another glass of wine or two. ‘Good evening,’ he said. ‘It’s not that late?’ ‘Almost time for a drink.’ He smiled. She winced. ‘Oh, don’t.’ ‘Would a bit of tea and toast help?’ ‘It might.’ Maddie eased herself onto her elbows and then slipped back down again. She was only wearing knickers. Mark’s eyes widened. ‘Could you hand me that shirt on the end of the bed?’ she asked. ‘Certainly.’ She wrestled with it under the duvet. ‘Sorry. I couldn’t find your pyjamas last night.’ ‘What?’ Maddie

The spirit of the place is not not friendly. Meals begin in silence; once everyone is seated, someone slaps the wooden clackers and leads a little chant. The food is often amazingly good, and despite the growing number of vegans in the ranks, heaps of delicious cheese are often melted and sprinkled and layered into the hot things that come out of the kitchen. At breakfast, watch the very senior people deal with rice gruel, and you'll know enough to spike yours with brown sugar and stir in some whole milk or cream, and you could do much worse on a morning in March. ("You can't change your karma, but you can sweeten your cereal," whispered an elderly priest when I nobly and foolishly added nothing to that blob in my bowl during my first stay at the farm.) Once eating is under way, the common dining room looks rather like a high school cafeteria; there are insider and outsider tables, and it is often easy to spot the new students and short-term guests—they're a few minutes late because they haven't memorized the schedule; they're smiling bravely, wielding their dinner trays like steering wheels, weaving around, desperately looking for a public parking space, hoping someone will wave or smile or otherwise signal them to safety I asked a practice leader about this, and she said she knew it was hard but people have to get over their self consciousness; for some newcomers, she said, that's zazen, that's their meditative practice. I think that's what I mean by not not friendly

Santé Biscuits •1/2 cup of butter, softened •1/4 cup sugar •5 Tbsp sweetened condensed milk (the original recipe calls for three, but I always add more) •1 1/2 cups flour •1 tsp baking powder •3/4 cup chocolate chips •1/2 tsp vanilla Preheat the oven to 350°. Line a baking tray with wax paper. Cream together butter, sugar and condensed milk until light and fluffy. Combine all of the dry ingredients in a separate bowl, then sift them into the creamed mixture, mixing until combined. Add the chocolate chips. Roll the mixture into balls, place them on the baking tray and then flatten them with a fork. Bake for 15 mins or until golden at the edges but still soft. Leave on the tray for 5 minutes, then transfer to a baking tray to cool (even though they are best eaten warm).

English and half Nigerian, Stacey had never set foot outside the United Kingdom. Her tight black hair was cut short and close to her head following the removal of her last weave. The smooth caramel skin suited the haircut well. Stacey’s work area was organised and clear. Anything not in the labelled trays was stacked in meticulous piles along the top edge of her desk. Not far behind was Detective Sergeant Bryant who mumbled a ‘Morning, Guv,’ as he glanced into The Bowl. His six foot frame looked immaculate, as though he had been dressed for Sunday school by his mother. Immediately the suit jacket landed on the back of his chair. By the end of the day his tie would have dropped a couple of floors, the top button of his shirt would be open and his shirt sleeves would be rolled up just below his elbows. She saw him glance at her desk, seeking evidence of a coffee mug. When he saw that she already had coffee he filled the mug labelled ‘World’s Best Taxi Driver’, a present from his nineteen-year-old daughter. His filing was not a system that anyone else understood but Kim had yet to request any piece of paper that was not in her hands within a few seconds. At the top of his desk was a framed picture of himself and his wife taken at their twenty-fifth wedding anniversary. A picture of his daughter snuggled in his wallet. DS Kevin Dawson, the third member of her team, didn’t keep a photo of anyone special on his desk. Had he wanted to display a picture of the person for whom he felt most affection he would have been greeted by his own likeness throughout his working day. ‘Sorry I’m late, Guv,’ Dawson called as he slid into his seat opposite Wood and completed her team. He wasn’t officially late. The shift didn’t start until eight a.m. but she liked them all in early for a briefing, especially at the beginning of a new case. Kim didn’t like to stick to a roster and people who did lasted a very short time on her team. ‘Hey, Stacey, you gonna get me a coffee or what?’ Dawson asked, checking his mobile phone. ‘Of course, Kev, how’d yer like it: milk, two sugars and in yer lap?’ she asked sweetly, in her strong Black Country accent.

2½ cups all-purpose flour ¾ tsp baking powder 2 sticks butter 1½ tbsp sugar 1 tsp salt ¾ tsp cumin seeds ½ tsp cumin powder (optional) 2 to 2½ tbsp plain whole milk yogurt Sift the flour and baking powder. Cream the butter and sugar. Mix in the salt, cumin seeds, and cumin powder (if you like the flavor of cumin, adding the powder is recommended). Add the sifted flour to the creamed mixture. Knead into a dough, adding the yogurt as you do so. Roll the dough ⅛-inch thick. Cut into round shapes with cookie cutter. Place on a greased cookie tray and bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes. Remove from the oven and leave on a rack to cool. Enjoy the naan khatais with a cup of hot Indian chai.

Alice Gray returned with a lacquered Japanese tray bearing two steaming cups, a sugar bowl, and a little pitcher of milk. I took a seat on the sofa. The coffee was strong and bitter. I lightened it with some milk. My hostess settled into one of the wing chairs. "Vee says Beth is missing," she said, sipping her coffee.

JENNA SMILED WHEN Easy walked into the bedroom, carrying what appeared to be half the refrigerator on a bowing cookie sheet. How much more sweet could he be? He glanced between her and Sara like he was unsure what to do next. Jenna pulled the covers back so the surface would be flat and patted the bed next to her. “Put it anywhere.” Easy set the makeshift tray down and rubbed a hand over his head. “I tried to think of things that would be gentle on your stomach,” he said in a low voice. “But if you want something different—” “No, this looks perfect.” Her gaze settled on a tall glass of . . . She gasped. “You made me a milk shake?” At that, Sara patted her on the knee. “Okay, I’m gonna go. Let me know if you need anything?” “Oh, uh, Shane was making you all something to eat,” Easy said. Sara smiled. “Good timing. This is making me hungry,” she said, gesturing to the tray. Jenna grabbed up the milk shake and hugged the glass against her chest. “Get your own.” Holding up her hands in surrender, Sara smiled. “All yours. Besides, Nick and Jeremy have the world’s biggest sweet tooths. There’s an endless supply of ice cream downstairs. I’m not even joking. So there’s more where that came from.” She squeezed Easy’s arm. “You know where to find me if you need me,” she said. And then they were alone. Jenna was glad. Not because having Easy here warded off her panic and fear but because she just wanted to be with him. She fished a spoon out from between two plates and took a taste of her treat. Freaking heaven. “Oh, my God,” she said, scooping another big bite. “This is so good. I can’t believe you made me a milk shake.” Even when her father had been alive, no one was really taking care of Jenna. So maybe Easy’s thoughtfulness wouldn’t have been so earthshaking to someone else, but to her, it meant everything. She peered up at him, which made her realize he was still standing. Crisscrossing her legs, she pointed at the foot of the bed. “Come sit down. Some of this has to be for you, right?” “Yeah,” Easy said. “You sure this is okay?” “It’s great, really. I can’t even remember the last time I ate, so this is like filet mignon and Maine lobster rolled into one. Seriously.” She exchanged the milk shake for the bowl of soup, and the warm, salty broth tasted every bit as good. They ate in companionable silence for a while, then he asked, “So, what are you studying in school?” “International business,” Jenna said around a spoonful of soup. “I always wanted to travel.” And, to put it more plainly, she’d always wanted to get the hell out of here. “Sounds ambitious,” Easy said. “Did you have to learn languages?” Jenna nodded. “I minored in Spanish, and I’ve taken some French, too. What I’d really like to learn is Chinese since there are so many new markets opening up there. But I’ve heard it’s really hard. Do you speak any other languages?” Wiping his mouth with a napkin, Easy nodded. “Hablo español, árabe, y Dari.” Grinning, Jenna reached for her bagel. She’d thought him hard to resist just being his usual sexy, thoughtful, protective self. If he was going to throw speaking to her in a foreign language into the mix, she’d be a goner. “What is Dari?” “One of the main languages in Afghanistan,” he said. “Oh. Guess that makes sense. Are Arabic and Dari hard to learn?” “Yeah. Where I grew up in Philly, there were a lot of Hispanic kids, so Spanish was like a second language. But coming to languages as an adult about kicked my ass. Cultural training is a big part of Special Forces training, though. We’re not out there just trying to win battles, but hearts and minds, too. . .” He frowned. “Or, we were, anyway.

Opening the freezer, Easy smiled. God bless the Rixeys’ ice-cream addiction. There were so many containers, it seemed entirely plausible that they’d robbed an ice-cream delivery truck. He sorted through the tubs until he found a container of chocolate. Bingo. Next, he grabbed the milk from the fridge. And then he opened a bunch of cabinets until he found a blender at the back of one of them. The layer of dust on its surfaces told of how long it had gone unused. He rinsed and wiped it off, then brought the detachable pitcher to the other counter, where the ice cream lay waiting. Shane’s expression was two seconds away from amused. “Not a word, McCallan.” He held up his hands and shook his head, but he couldn’t hold back the smile. Fucker. Scoop, scoop, scoop, milk. Lid on, Easy placed the container on the blender and hit mix. Two minutes later, he had something approximating a very thick milk shake. He spooned it into a glass, then gathered the bagel and soup. Next he built his sandwich, sneaking pieces of beef and cheese as he worked. “Damn, that looks good,” Shane said, pushing off the stool and grabbing a plate for himself. “Think I’ll make some food for me and Sara, too.” Easy suddenly felt less self-conscious with Shane making food for his woman, too. Whoa. He froze with a piece of rye bread in his hand. Jenna was not his woman. But maybe she could be. Slapping the bread on top of the lettuce, Easy’s thoughts spun—he came up with lots of reasons why it probably wasn’t a good idea, but that didn’t make him want it any less. Mid-sandwich-making, Shane spoke in low, even tones. “We don’t have to do that thing where I tell you to handle Jenna with care if you’re thinking of starting something with her, do we?” For. Fuck. Sake. Not that Easy was particularly surprised by the question. Hadn’t he been half expecting it? And, his brain noted with interest, it wasn’t a warning off. “Nope.” “I didn’t think so,” Shane said in that same casual, even tone. “I see how protective you are of her, Easy, and I’m glad for that. I know you’ll treat her right, so I’m not saying a thing about it, except handle with care.” Nodding, Easy concentrated on making the floor stand still under his feet. “I like her, Shane,” he finally said, echoing the conversation he and Shane had had a few nights ago about Shane’s growing feelings for Sara. And, well, hi, how ya doin’, Mr. Hypocrite, Easy had told Shane he had to come clean with the team. Despite the fact that Easy hadn’t done so himself. Still. “Yeah,” Shane said, clapping him on the back of the neck and squeezing. “I know.” Wow. From the thin cabinet next to the oven Easy retrieved a baking sheet to use as a tray. Improvisation he could do. He loaded it down with everything he thought they’d need, lifted it into his arms and then he was all about getting back to Jenna.

Preacher was working on his second tray when he glanced up and saw that little blond head, peeking at him from the bottom of the stairs. “Hi,” Preacher said. “You sleep?” Christopher nodded. “Good,” he said. “Feel better?” Chris nodded again. Watching the boy’s face, Preacher slowly pushed a fresh-baked cookie across the counter with one finger until it was at the edge. It was a good minute before Chris took one step toward the cookie. Almost another full minute before his little hand touched it, but he didn’t take it. Just touched it, looking up at Preacher. “Go ahead. Tell me if it’s any good.” Chris slowly pulled the cookie off the counter and to his mouth, taking a very small, careful bite. “Good?” Preacher asked. And he nodded. So Preacher set him up a glass of milk right where the cookie had been. The boy nibbled that cookie in tiny bites; it took him so long to finish it that Preacher was pulling out the second cookie sheet and taking off the cookies before he was done. There was a stool on the other side of the counter near the milk and eventually Chris started trying to get up. But he had some stuffed toy in his grip and couldn’t make the climb, so Preacher went around and lifted him up. Then he went back to his side of the counter and pushed another cookie toward him. “Don’t pick it up yet,” Preacher said. “It’s kind of hot. Try the milk.” Preacher started rolling peanut butter dough into balls, placing them on the cookie sheet. “Who you got there?” he asked, nodding toward the stuffed toy. “Bear,” Christopher said. He reached his hand toward the cookie. Preacher said, “Make sure it’s not too hot for your mouth. So—his name’s just Bear?” Christopher nodded. “Seems like maybe he’s missing a leg, there.” Again the boy nodded. “Doesn’t hurt him, though.” “That’s a break. He ought to have one, anyway. I mean, it wouldn’t be the same as his own, but it would help him get by. When he has to go for a long walk.” The kid laughed. “He don’t walk. I walk.” “He doesn’t, huh? He should have one for looks, then.” He lifted one of his bushy black brows. “Think so?” Christopher lifted the small, worn brown bear. “Hmm,” he replied thoughtfully. He bit the cookie and immediately opened his mouth wide and let the sloppy mouthful fall onto the counter. For a second his look was stricken. Maybe terrified. “Hot, huh?” Preacher asked, not reacting. He reached behind him, ripped off a paper towel and whisked away the spit-out. “Might want to give it about one more minute. Have a drink of milk there. Cool down the mouth.” They communed in silence for a while—Preacher, Chris, the three-legged bear. When Preacher had all his little balls rolled, he began mashing them with his fork, perfect lines left, then right. “What’s that yer doing?” Christopher asked him. “Making cookies. First you mix the dough, then you roll the balls, then you smash them with the fork, nice and easy. Then they go in the oven.” He peered at Chris from underneath the heavy brows. “I bet you could do this part. If you were careful and went nice and slow.” “I could.” “You’d have to come around here, let me lift you up.” “’Kay,” he said, putting his bear on the counter, getting off his stool and coming to Preacher. Preacher lifted him up to sit on the edge of the counter. He helped him hold the fork and showed him how to press down. His first solo attempt was a little messy, so Preacher helped him again. Then he did it pretty well. Preacher let him finish the tray, then put it in the oven. “John?” the boy asked. “How many of them we gotta do?” Preacher smiled. “Tell you what, pardner. We’ll do as many as you want,” he said. Christopher smiled. “’Kay,” he said. *

I’m sorry, but you didn’t make me promise not to worry.” With a big sigh, Jenna said, “Okay, but after this, you have to promise that, too.” “Deal,” Sara said, smirking. After seeing how much and how violently Jenna had been sick not all that many hours ago, Easy was sympathetic to Sara’s worrying.“I’ll clean up this stuff and give you all some privacy,” he said, reaching for the tray. “Thanks for getting dinner for us, Easy,” Jenna said. She looked at him with such gratitude and affection that it both set off a warm pressure in his chest and made him self-conscious—because he was acutely aware that Sara was observing them. She had to know that something was going on. Given how little he thought of himself sometimes, it wasn’t a big leap to imagine others would think the same. Just because Sara had seemed appreciative that he’d helped Jenna didn’t mean she’d approve of anything more. “You know, you set off a milk-shake-making party,” Becca said. Sara laughed. “Yeah. Shane made us shakes, then we took them over to the gym, and Nick was all jealous he didn’t have one.” Grinning, Becca rolled her eyes. “Which was hilarious because he didn’t even know they owned a blender.” Easy stood. “Well, I guess I’m glad I could provide such a valuable service.” He winked and looked at Jenna. “Need anything else while I’m downstairs?” Smiling, she shook her head. “Don’t think so, but thanks.” Easy made his way out of the room and back down to the Rixeys’, where he found all the guys in front of the big flat-screen TV—Nick and Marz kicking back in the recliners, Beckett and Shane sprawled on one couch, and Jeremy and Charlie on the other, with Eileen between them. It was dark in the room except for the flickering light of the screen. A round of greetings rose to meet him. “Sexual Chocolate!” Marz yelled over the others. Easy couldn’t help but smile as his gaze settled on the television, where the classic Eddie Murphy movie Coming to America was playing. One of Easy’s all-time favorites. He placed the tray on the counter, then turned and held his hands out. “Good morning, my neighbors!” he said, mimicking one of the prince’s lines. Right on cue, Marz said in a thick New York accent, “Hey, fuck you!” Easy could quote this movie all day. “Yes, yes! Fuck you, too!” The guys all chuckled, and Easy leaned his butt against the arm of the couch next to Jeremy and got sucked into the movie. Jeremy and Charlie made room for him, and it felt damn good to be with the guys. Not working, not stressed, not under fire. Just kicking back and shooting the shit.

Downstairs, Angelina rummaged through Mrs. Capuccio's refrigerator and found some pumpernickel bread, the end of a smoked pork roast, and a half a pound of Swiss cheese. She started thinking of the kinds of food she'd miss making most if she were stuck in bed most of the day, and she immediately thought deli. She cruised the refrigerator shelves and found some India relish, which she mixed together with a bit of ketchup and mayonnaise to make an improvised Thousand Island dressing. When she found a little can of sauerkraut in the cupboard, she knew she had a winner. She cooked up a Reuben sandwich in a cast-iron skillet, brewed a strong cup of tea with two sugars and a drop of milk, and brought it up to the room on a tray with some dill pickle slices on the side.

Recipe 19: Honeydukes Chocolate Frogs Ah, the legendary Honeydukes! Honestly, that store is enough to drive a person with a sweet tooth absolutely bonkers! Honeydukes is like a Muggle candy store on steroids! Anyway, I made these chocolate frogs as an experimental Christmas present for my little nephew. He went crazy when he saw them and actually asked if I would take him to Honeydukes the next time I went there, the cute thing! Here’s the recipe and a few variations that you could make! Serving Sizes: 8 Duration: 1 hour List of Ingredients: For the Shell 1 big bar milk chocolate or 1 cup chocolate chips For the Filling Use anything from fruit to hazelnuts to peanut butter. If you are feeling particularly tricky, which is pretty much my constant mood, get some popping candy and make a sort of hybrid cross between a Chocolate Frog and a Fizzing Whizzbee. You will also need chocolate frog molds to get that froggy shape. These are easily available on Amazon. WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW Preparation: 1. First, melt the chocolate in your microwave at 30 seconds, till the chocolate is melted and smooth. Use a big bowl, you’ll soon see why. 2. Stir the chocolate until it is slightly cooler but still runny. 3. Fill a piping bag with the melted chocolate, this makes the entire process less messy! 4. Take your frog molds and lightly spray them with cooking spray to make the demolding easier. 5. Pipe chocolate around the mold and in the centre. Don’t worry about quantities but ensure that the surface of the frog is completely covered. 6. After you’ve filled all the molds in the tray, flip the tray over the bowl of melted chocolate to get rid of the excess chocolate inside each frog. 7. Place the mold inside the freezer for about 10-15 minutes and allow the chocolate to harden slightly. 8. In the meantime, choose your fillings. I usually use nuts and peanut butter as one option and popping candy as another. I make an assortment so that when someone bites into the frog, they get a pleasant fizzy surprise! If you intend to use peanut butter or something runny, use a piping bag or a small squeezy bottle to fill your frogs. 9. Next, get the mold out of the freezer and carefully fill with the desired filling. 10. Top the filling with more melted chocolate and smoothen out so that the mold is completely even and covered. 11. Return to the freezer for another 30-35 mins. 12. When the chocolate has hardened, remove from the molds and store in the refrigerator. So perfect for boxing up as gifts and so easy to make that you can probably go into the business of making Chocolate Frogs professionally!

Literature was a form of intoxication, and many nights he read and wrote in his tower room till the cigarette butts littered the ash trays -- then wandered up to Nassau Street through the darkened campus for string potatoes and milk at Joe's.

Great-grandma Elisa Ramires was a promising cook at an inn. The job was her only opportunity to raise Grandma on her own, so she made herself famous with a buttery, delicately savory fubá cake recipe. Dona Elizabete Molina had been at the inn longer than Great-grandma, and she was also famous for her own recipe. Milk pudding. It was said to be so smooth it slid on your tongue. The two were often at odds. They each wanted to prove to the neighborhood who was the best cook in town, and the opportunity came about with a cooking contest. The night before the contest, Great-grandma and Dona Elizabete were busy preparing their entry dishes and tending to the many guests at the inn. It was a busy night, with many tourists in town for Carnival. Nerves frazzled, shoulder to shoulder, and vying for space in the small kitchen, the story goes that the cooks accidentally tripped each other and sent their cake and pudding flying off the trays. Miraculously, the layers stacked up. Dona Elizabete's milk pudding landed atop Great-grandma's fubá cake. Maybe Dona Elizabete held the tray at the right angle until the last second and the pudding had enough surface tension to just slide off the right way without breaking. Maybe Great-grandma's cake was firm enough to hold the delicate layer of pudding atop. Whatever the case, they tried this new, accidental two-layered cake and realized that their recipes complemented each other beautifully. When they passed samples around to the guests, their reaction was proof that they'd produced perfection. No one remembers if they still entered the contest. Because from that moment on, the only thing everyone could talk about was their new recipe, the one they called "Salt and Sugar". One layer fubá cake, one layer pudding.

She’d seen a nice boutique fashion store at the other end of the high street and had started walking that way when the smell of sugar assaulted her nostrils. She looked over to see a homemade fudge store had just opened its doors. Unable to resist, she went inside. “Want to try a free sample?” the man in a stripy white and pink apron asked. He gestured to a silver tray filled with cubes in different shades of brown. “We’ve got dark chocolate, milk chocolate, white chocolate, caramel, toffee, coffee, fruit medley, and original.” Lacey’s eyes bulged. “Can I try them all?” she asked. “Of course!” The man cut little cubes of each flavor and presented them to Lacey to try. She popped the first one in her mouth and her taste buds exploded. “Amazing,” she said through her mouthful.

Lily heard feet padding along the landing outside her room and then her mother pushed open the door without knocking, carrying a breakfast tray: bread and jam, a glass of pomegranate juice, and a pot of tea. Yesterday, Lily couldn't drink the milk. It was warm, tasted too much like cow, and the egg yolks were bright orange, so she just ate the naan. She had never before eaten flatbread like this- baked on hot stones, dimpled and crusty, it tasted sour and earthy and so delicious, she could eat an entire slab.

Neptune's bounty was followed by that of Diana. I had staged a "hunt" to take place while the diners ate. Several of the bigger slaves were dressed like bears, and hunters with bows chased them playfully around the couches while nymphs tried to hinder their progress. They ran carefully around the slaves serving trays of pork cracklings, mushrooms marinated in wine, stuffed dormice, and figs soaked in milk and honey.

Poor Bunny. He never would own up to being drunk; he'd always say he had a headache or needed to bet the prescription for his glasses readjusted. He was like that about a lot of things, actually. One morning after he'd had a date with Marion, he showed up at breakfast with his tray full of milk and sugar doughnuts and when he sat down I saw that there was a big purple hickey on his neck above the collar. "How'd you get that, Bun?" I asked him. I was only joking but he was very offended. "Fell down some stairs," he said brusquely, and ate his doughnuts in silence.

Taking medicine only suppresses these symptoms of yours. Medicine doesn’t get to the root of the trouble. It only conceals it. The result is a more highly poisoned condition which may become chronic disease. All drugs are harmful to the system. They are contrary to nature. The same applies to most of the food we eat – white bread with all the roughage removed, refined sugar with all the goodness machined out of it, pasteurized milk which has had most of the vitamins boiled away, everything overcooked and denaturized. Why,’ M. reached into his pocket for his notebook and consulted it, ‘do you know what our bread contains apart from a bit of overground flour?’ M. looked accusingly at Bond. ‘It contains large quantities of chalk, also benzol peroxide powder, chlorine gas, sal ammoniac, and alum.’ M. put the notebook back in his pocket. ‘What do you think of that?’ Bond, mystified by all this, said defensively, ‘I don’t eat all that much bread, sir.’ ‘Maybe not,’ said M. impatiently. ‘But how much stone-ground whole wheat do you eat? How much yoghurt? Uncooked vegetables, nuts, fresh fruit?’ Bond smiled. ‘Practically none at all, sir.’ ‘It’s no laughing matter.’ M. tapped his forefinger on the desk for emphasis. ‘Mark my words. There is no way to health except the natural way. All your troubles’ – Bond opened his mouth to protest, but M. held up his hand – ‘the deep-seated toxaemia revealed by your Medical, are the result of a basically unnatural way of life. Ever heard of Bircher-Brenner, for instance? Or Kneipp, Preissnitz, Rikli, Schroth, Gossman, Bilz?’ ‘No, sir.’ ‘Just so. Well those are the men you would be wise to study. Those are the great naturopaths – the men whose teaching we have foolishly ignored. Fortunately,’ M.’s eyes gleamed enthusiastically, ‘there are a number of disciples of these men practising in England. Nature cure is not beyond our reach.’ James Bond looked curiously at M. What the hell had got into the old man? Was all this the first sign of senile decay? But M. looked fitter than Bond had ever seen him. The cold grey eyes were clear as crystal and the skin of the hard, lined face was luminous with health. Even the iron-grey hair seemed to have new life. Then what was all this lunacy? M. reached for his in tray and placed

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

Pear Muffins P MAKES 12 MUFFINS; PREPARATION TIME 15 MINUTES, COOKING TIME 15 MINUTES 1 egg (or egg-free substitute) 1/3 cup golden syrup (for eczema-safe sweeteners see section entitled “Sweetener: rice malt syrup”; see Notes) 1 cup organic soy milk (G) or rice milk (see ‘Non-dairy milks’) 1/2 teaspoon real vanilla essence 1/3 cup rice bran oil 2 cups spelt flour (G) (wholemeal if available) 3 teaspoons baking powder (wheat-free) 1/2 teaspoon bicarbonate of soda (baking soda) 2 large ripe pears, peeled and diced Preheat the oven to 180°C (355°F). Place paper patty pans into the holes of a 12-cup muffin tray (or alternatively grease the muffin tray holes with rice bran oil). In a food processor, blend the egg, golden syrup, milk and vanilla essence until smooth. Then, while the motor is running, open the shute and slowly drizzle in the rice bran oil and blend well until smooth and creamy. In a separate bowl, sift the flour, baking powder and bicarbonate of soda and mix. Add the dry ingredients to the wet ingredients and briefly mix on low speed until combined (or alternatively use a spoon to mix). Then using a spoon, gently mix in the diced pear. Spoon the mixture into each muffin cup, filling each only three-quarters. Bake for 15 minutes or until slightly golden on top. Test with a toothpick to see if cooked; the toothpick should come out clean. NOTES These muffins can be stored in the freezer for 3 months. If golden syrup is not available use real maple syrup or rice malt syrup (rice malt syrup is not as sweet). If using egg, don’t eat the raw muffin mixture (see ‘Biotin’). Stage 2 only: if you are not sensitive to cinnamon, sprinkle a little cinnamon into the muffin mix before cooking.

The latik is almost done. Get the bowl and strainer ready. And get the maja blanca out of the fridge." I followed her orders, and as my grandmother strained the browned coconut curds, or latik, from the coconut oil, I cut the coconut and corn pudding into squares. I helped my grandmother sprinkle the coconut curds on top of the cut pudding and stuck the tray back in the fridge. The texture was best when it was cold, so it'd stay there until it was time for dessert. Next, I cleaned up the vegetable peels from the ginataang gulay my aunt had simmering on the stove, while my aunt fried the vegetable lumpia she'd just finished rolling. "Lila, can you taste the stew and let me know if it needs anything?" I grabbed a clean spoon and helped myself to a large scoop. The simple yet hearty dish contained various vegetables simmered in a savory coconut milk sauce. Fried tofu replaced the usual shrimp or pork so that my friends could enjoy it, too. "Mmm, you've really nailed the vegetable broth, Tita. I think it's great. Just serve the patis and bagoong on the side and it'll be fine." Adeena and Elena were vegetarians, but they occasionally indulged in seafood, so giving them the option to add fish sauce and fermented shrimp paste instead of cooking it into the dish was nice.