Nuts Favorite Quotes

I pressed PLAY and started up Chiron's favorite--the All-Time Greatest Hits of Dean Martin. Suddenly the air was filled with violins and a bunch of guys moaning in Italian. The demon pigeons went nuts. They started flying in circles, running into each other like they wanted to bash their own brains out.

My first morning back, and I’m in such a terrific mood that I start the day off right by blasting Nappy Roots in the kitchen while I scarf down some cereal. The loud strains of “Good Day” draw the others from their bedrooms, and Garrett is the first to appear, clad in boxers and rubbing his eyes. “Morning, Sunshine,” he mumbles. “Please tell me you made some coffee.” I point to the counter. “Go nuts.” He pours himself a cup and plops down on one of the stools. “Did cartoon chipmunks dress you this morning?” he grumbles. “You’re scarily chipper.” “And you’re scarily grumpy. Smile, dude. It’s our favorite day of the year, remember?

Even a woman who’s shy in public still sings in the car when she hears her favorite song. She has a side to her that others rarely see, a side that is silly, playful, and spontaneous. Likewise, there are strong, certain women who go nuts for expensive French lingerie, and playful, spontaneous women who’ve disciplined themselves to meditate for thirty minutes every morning for their entire adult life. Do all of their friends know this about them? Not likely.

Welcome to the family. It’s messy. But you already knew that and wanted in anyway. Either you’re nuts or you must really love my niece. Either way, you’ll fit in. Treat her well or there’ll be hell to pay. Hugs, kisses, love & light & all that shit. Sulli’s favorite uncle, Loren Hale P.S. Banks, thanks for looking out for my son all those years. I don’t think I said that enough.

The forests had put on their sober brown and yellow, while some trees of the tenderer kind had been nipped by the frosts into brilliant dyes of orange, purple, and scarlet. Streaming files of wild ducks began to make their appearance high in the air; the back of the squirrel might be heard from the groves of beech and hickory-nuts, and the pensive whistle of the quail at intervals from the neighboring stubble field. The small birds were taking their farewell banquets. In the fullness of their revelry, they fluttered, chirping and frolicking from bush to bush, and tree to tree, capricious from the very profusion and variety around them. There was the honest cock robin, the favorite game of stripling sportsmen, with its loud querulous note; and the twittering blackbirds flying in sable clouds; and the golden-winged woodpecker with his crimson crest, his broad black gorget, and splendid plumage; and the cedar bird, with its red-tipt wings and yellow-tipt tail and its little monteiro cap of feathers; and the blue jay, that nosy coxcomb, in his gay light blue coat and white underclothes, screaming and chattering, nodding and bobbing and bowing, and pretending to be on good terms with every songster of the grove.

He would bet his favorite nut hair that the dragon had eaten ashes in a perfect circle around this place because monsters couldn’t curb their instincts to lay claim to territory.

Over the next few days, every knowing glance and furtive look reminded me how much small towns loved to gossip. My mother delighted me each day by telling me what she’d heard. I’d pushed Leo behind a snap pea display at the farmers’ market and wrestled him to the ground. I’d offered him my bagel repeatedly, refusing to take no for an answer. I’d been seen out behind the market, helping him load up his vegetables and been caught holding his cucumber. That was my favorite.

I always see to the dogs first and leave the cats and the occasional birds and rabbits and hamsters for later. It isn't that I play favorites, it's just that dogs are needier than other pets. Leave a dog alone for very long and it'll start going a little nuts. Cats, on the other hand, try to give you the impression that they didn't even notice you were gone. "Oh, were you out?" they'll say, "I didn't notice." Then they'll raise their tails to show you their little puckered anuses and walk away.

New Rule: Death isn’t always sad. This week, the Reverend Jerry Falwell died, and millions of Americans asked, “Why? Why, God? Why…didn’t you take Pat Robertson with him?” I don’t want to say Jerry was disliked by the gay community, but tonight in New York City, at exactly eight o’clock, Broadway theaters along the Great White Way turned their lights up for two minutes. I know you’re not supposed to speak ill of the dead, but I think we can make an exception, because speaking ill of the dead was kind of Jerry Falwell’s hobby. He’s the guy who said AIDS was God’s punishment for homosexuality and that 9/11 was brought on by pagans, abortionists, feminists, gays, and the ACLU—or, as I like to call them, my studio audience. It was surreal watching people on the news praise Falwell, followed by a clip package of what he actually said—things like: "Homosexuals are part of a vile and satanic system that will be utterly annihilated." "If you’re not a born-again Christian, you’re a failure as a human being." "Feminists just need a man in the house." "There is no separation of church and state." And, of course, everyone’s favorite: "The purple Teletubby is gay." Jerry Falwell found out you could launder your hate through the cover of “God’s will”—he didn’t hate gays, God does. All Falwell’s power came from name-dropping God, and gay people should steal that trick. Don’t say you want something because it’s your right as a human being—say you want it because it’s your religion. Gay men have been going at things backward. Forget civil right, and just make gayness a religion. I mean, you’re kneeling anyway. And it’s easy to start a religion. Watch, I’ll do it for you. I had a vision last night. The Blessed Virgin Mary came to me—I don’t know how she got past the guards—and she told me it’s time to take the high ground from the Seventh-day Adventists and give it to the twenty-four-hour party people. And that what happens in the confessional stays in the confessional. Gay men, don’t say you’re life partners. Say you’re a nunnery of two. “We weren’t having sex,officer. I was performing a very private mass.Here in my car. I was letting my rod and my staff comfort him.” One can only hope that as Jerry Falwell now approaches the pearly gates, he is met there by God Himself, wearing a Fire Island muscle shirt and nut-hugger shorts, saying to Jerry in a mighty lisp, “I’m not talking to you.

Both of the Croxons admired her feast. A tureen of Nan's hare soup sent up a savory steam, and around it was laid roasted pheasant and buttered cabbage. At the centre of the table was the buttery pudding, packed drum-tight with beef and kidney. Even the mistress ate and drank bravely, while the master pounced upon his food. Yet more dishes arrived for the second course: the master's favorite, her own hunting pudding of fruit and brandy, a bread-crumbed ham, the apple pie and syllabub, nuts and candied fruits.

My favorite lecturer was Alan Bean, who flew on Apollo 12 and is one of the twelve guys who walked on the moon. After retiring from NASA, he became a painter. Alan's lecture was called "The Art of Space Exploration." He talked about the mistakes he'd made and how he learned to fix them. One lesson that took him a while to learn was that at a place like NASA you can only have an effect on certain things. You can't control who likes you. You can't control who gets assigned to flights or what NASA's budget is going to be next year. If you get caught up worrying about things you can't control, you'll drive yourself nuts. It's better to focus on the things right in front of you. Identify the places where you can have a positive impact. Concentrate there and let the rest take care of itself. The last thing Alan said to us was 'What most people want in life is to do something great. That doesn't happen often. Don't take it for granted. Don't be blasé about it. And don't blow it. A lot of times, believe it or not, people blow it.

To have been raised on the streets, you have an amazing vocabulary.” “I have my sister Tessa to thank. Unlike me and my other two sisters, she liked to insult people so that they didn’t realize she was being cruel. Hence Kasen’s favorite phrase, ‘I’m gonna break Tess on your ass and call you names you’ll have to look up in order to be offended.’ ” She laughed in spite of the danger. “Your sisters sound… interesting.” “That’s a polite way of saying they’re all effing nuts. But it’s okay. Sanity waved good-bye to me a long time ago too.” The

Do you want some help?" said Anouk, watching me bring out the big glass jars of raisins and cherries and sprinkles and nuts to decorate the mendiants. I smiled. "Of course. My favorites." It has been a long time since Anouk wanted to help me make chocolates. Now she does, as a child might play with her favorite toys for one last time before putting them aside for ever. Almonds, candied lemon peel, fat black cherries, green cardamom, and a sprinkle of edible gold to highlight the rich dark chocolate. Once sold by travelers door-to-door, these are kings and queens of the road, gilded, glossy and glorious. "I made mine into faces," she said. I smiled at her. "You always did.

Karl Smith’s Russian Tea Cakes (Pete’s favorite) 1 cup soft butter ½ cup sifted confectioners’ sugar 1 tsp vanilla 2¼ cups sifted all-purpose flour ¼ tsp salt ¾ finely chopped nuts (More confectioners’ sugar for finishing) Mix together thoroughly the butter, confectioners’ sugar and vanilla. Sift together the flour and salt and stir into the butter/sugar mixture. Add chopped nuts. Chill dough. Roll into one-inch balls and place them 2½ inches apart on an ungreased baking sheet. Bake at 400 degrees until set, but not brown—about 10 to 12 minutes. While still warm, roll in confectioners’ sugar. Cool. Roll in confectioners’ sugar again. Makes about 4 dozen 1½-inch cookies.

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

I’d go up to her house and lie on the carpet beside the long low bookshelves. My usual company was an edition of Aesop’s Fables and, perhaps my favorite, Bulfinch’s Mythology. I would leaf through the pages, pausing only to crack a few nuts while I absorbed accounts of flying horses, intricate labyrinths, and serpent-haired Gorgons who turned mortals to stone. I was in awe of Odysseus, and liked Zeus, Apollo, Hermes, and Athena well enough, but the deity I admired most had to be Hephaestus: the ugly god of fire, volcanoes, blacksmiths, and carpenters, the god of tinkerers. I was proud of being able to spell his Greek name, and of knowing that his Roman name, Vulcan, was used for the home planet of Spock from Star Trek. The fundamental premise of the Greco-Roman pantheon always stuck with me. Up at the summit of some mountain there was this gang of gods and goddesses who spent most of their infinite existence fighting with each other and spying on the business of humanity. Occasionally, when they noticed something that intrigued or disturbed them, they disguised themselves, as lambs and swans and lions, and descended the slopes of Olympus to investigate and meddle.

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

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

That night, Marjan dreamt of Mehregan. The original day of thanksgiving, the holiday is celebrated during the autumn equinox in Iran. A fabulous excuse for a dinner party, something that Persians the world over have a penchant for, Mehregan is also a challenge to the forces of darkness, which if left unheeded will encroach even on the brightest of flames. Bonfires and sparklers glitter in the evening skies on this night, and in homes across the country, everyone is reminded of their blessings by the smell of roasting 'ajil', a mixture of dried fruit, salty pumpkin seeds, and roasted nuts. Handfuls are showered on the poor and needy on Mehregan, with a prayer that the coming year will find them fed and showered with the love of friends and family. In Iran, it was Marjan's favorite holiday. She even preferred it to the bigger and brasher New Year's celebrations in March, anticipating the festivities months in advance. The preparations would begin as early as July, when she and the family gardener, Baba Pirooz, gathered fruit from the plum, apricot, and pear trees behind their house. Along with the green pomegranate bush, the fruit trees ran the length of the half-acre garden. Four trees deep and rustling with green and burgundy canopies, the fattened orchard always reminded Marjan of the bejeweled bushes in the story of Aladdin, the boy with the magic lamp. It was sometimes hard to believe that their home was in the middle of a teeming city and not closer to the Alborz mountains, which looked down on Tehran from loftier heights. After the fruit had been plucked and washed, it would be laid out to dry in the sun. Over the years, Marjan had paid close attention to her mother's drying technique, noting how the fruit was sliced in perfect halves and dipped in a light sugar water to help speed up the wrinkling. Once dried, it would be stored in terra-cotta canisters so vast that they could easily have hidden both both young Marjan and Bahar. And indeed, when empty the canisters had served this purpose during their hide-and-seek games.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate dessert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That’s my kind of ice cream!

Pantry Staples Our pantry is organized to stock a limited and set amount of jars, which contain either a permanent staple or rotational staple. Permanent staples will vary from family to family. Ours include: • Flour, sugar, salt, baking soda, cornstarch, baking powder, yeast, oatmeal, coffee, dry corn, powdered sugar • Jam, butter, peanut butter, honey, mustard, canned tomatoes, pickles, olives, capers • Olive oil, vegetable oil, apple cider vinegar, wine vinegar, tamari, vanilla extract • A selection of spices and herbs Rotational staples represent groups of foods that we used to buy in many different forms. In the past, our legume collection consisted of chickpeas, lentils, peas, red beans, fava beans, pinto beans, etc. Even though stocking many types of food appears to stimulate variety, the contrary is often the case. Similar to wardrobe items, pantry favorites get picked first while nonfavorites get pushed back and forgotten, take up space, and ultimately go bad (i.e., become rancid or bug infested). Today, instead of storing many versions of a staple, we have dedicated one specific jar and adopted a system of rotation. For example, our rotating jar of grain might be filled with rice one week, couscous another. Our rotating collection includes: • Grain • Pasta • Legume • Cereal • Cookie • Nut • Sweet snack • Savory snack • Tea This system has proved not only to maintain variety in our diet and free up storage space; it has also been efficient at keeping foods from going bad.

Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?

Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me." She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek. "Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite." "Mmm. Keep going. Don't stop." His lips were almost touching her forehead. His breath on her skin. "Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal." "More." His lips grazed her ear. Sophia's eyes were tightly shut, but she had to suppress a shudder. "Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow." "Lovely. Keep going." She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense. "Wine, lots of wine," she said huskily. She felt his chuckle against her cheek. "Well, this is my fantasy, right? It must have wine." "Of course it does. Keep going." "Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.

McKenzie Family Favorite Oatmeal Peanut Butter Chunk Choco-Chip Cookies Ingredients ¾ cup packed brown sugar ¾ cup honey (the original recipe didn’t call for honey and had 1¾ cup brown sugar instead—but I like the split so that I get the sweet taste honey adds, while still getting the brown sugar kick) 1 cup crunchy peanut butter (the original said creamy; I just like nuts) 6 Tablespoons butter softened (if I use margarine I use “I Can’t Believe It’s Not Butter” in cube, not soft tub margarine) 3 eggs, slightly beaten 1¾ teaspoons baking soda 1teaspoon vanilla extract 3¾ to 4½ cups quick oats (not instant, but cooks in a couple of minutes), I add oats until I get the consistency I want—usually, it’s around 4 cups because of the honey 1 bag of Nestle’s Chunks semi-sweet pieces. (I’ve tried other chocolate additions, but I think this size—even with the chocolate in chunks so there are fewer pieces—are better than more pieces that are smaller throughout the cookie. Preheat oven to 350˚F. Beat sugar, peanut butter, and margarine until creamy. Add eggs, baking soda, and vanilla, mix well. Blend in oats and chocolate chunks. Drop by tablespoons onto cookie sheet sprayed with cooking spray like Pam (original recipe said to use ungreased, but chunks will make it stick). Bake 10 to 12 minutes. Let stand 5 minutes before removing to racks to cool. Makes 2 dozen 4-inch cookies.

First, A ship of the finest make and model available shall be furnished to carry the constructors home. 2nd, The said ship shall be laden with various cargo as here specified: diamonds—four bushels, gold coin—forty bushels, platinum, palladium, and whatever other ready valuables they happen to think of—eight bushels of each, also whatever mementos and tokens from the Royal Apartments the signatories of this instrument may deem appropriate. 3rd, Until such time as the said ship shall be in readiness for takeoff, every nut and bolt in place, fully loaded and delivered up to the constructors complete with red carpet, an eighty-piece send-off band and children's chorus, an abundance of honors, decorations and awards, and a wildly cheering crowd—until then, no King. 4th, That a formal expression of undying gratitude shall be stamped upon a gold medallion and addressed to Their Most Sublime and Radiant Constructors Trurl and Klapaucius, Delight and Terror of the Universe, and moreover it shall contain a full account of their victory and be duly signed and notarized by every high and low official in the land, then set in the richly embellished barrel of the King's favorite cannon, which Lord Protozor, Master of the Royal Hunt, shall himself and wholly unaided carry on board—no other Protozor but the one who lured Their Most Sublime and Radiant Constructors to this planet thinking to work their painful and ignominious death thereby. 5th, That the aforesaid Protozor shall accompany them on their return journey as insurance against any sort of double-dealing, pursuit, and the like. On board he shall occupy a cage three by three by four feet and shall receive a a daily allowance of humble pie with a filling made of that very same sawdust which Their Most Sublime and Radiant Constructors saw fit to order in the process of indulging the King's foolishness and which was subsequently taken to police headquarters by unmarked balloon. 6th and lastly, The King need not crave forgiveness of Their Most Sublime and Radiant Constructors on bended knee, since he is much too beneath them to deserve notice.

Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie. It's covered in a smooth expanse of ivory fondant decorated with what appear to be natural branches of pale green dogwood but are actually gum paste and chocolate, and with almost-haphazard sheer spheres of silvery blown sugar, as if a child came by with a bottle of bubbles and they landed on the cake. On the top, in lieu of the traditional bride and groom, is a bottle of Dexter's favorite Riesling in a bow tie and a small three-tier traditional wedding cake sporting a veil, both made out of marzipan. It took me the better part of the last three weeks to make this cake. Not to mention the loaves of banana bread, the cellophane bags of pine nut shortbread cookies, and the little silver boxes of champagne truffles in the gift bags. And the vanilla buttermilk panna cottas we're serving with balsamic-macerated berries as the pre-dessert before the cake. And the hand-wrapped caramels and shards of toffee and dark-chocolate-covered candied ginger slices that will be served with the coffee.

Theo and Sugar dated, just like normal people only slower. He bought her heart-shaped boxes of candy and living plants for her rooftop and sent her cards, one every day by U.S. mail, each with a handwritten message. 'Can't wait to see you tonight,' the first one said. 'I love your laugh,' read the second. 'Sorry for spilling ketchup on your dress,' came the third. She made him pork chops with honey mustard sauce and her favorite date-and-honey nut loaf and a fetching gingham jacket for Princess, who ate it the moment they turned their back on him.

I know I briefly mentioned them previously, but these are some of my favorite go-to snack ideas: 1. Quality beef jerky 2. Hard boiled eggs 3. Veggie sticks 4. Tuna and veggies 5. Almond butter and apple 6.   Nut mixes (be sure to practice portion control) 7. Chicken breast 8. Cubed sweet potato with spices 9.   Canned pumpkin, vanilla protein powder, sliced almonds, chia seeds, and cinnamon (this is lower fat but stays pretty low-carb too, thanks to the pumpkin)

You know before you have kids, people would tell you—they change everything. That life is so much better with them. That it’s impossible to explain the way being a parent can effect you?” Henna nodded, eyes fixed on Scarlett’s face. “It’s like that. Before you’re a parent, you’re like the Grinch. Your heart is sizes smaller than it could be, and you never know that your heart is too small because that’s all you’ve ever felt.” To keep busy, Scarlett started making her girls favorite cookies. Monster cookies, all sweets—no nuts. “And then this little person enters your life and they’re helpless and squalling and so much work. But somehow, caring for that little person—your heart grows and grows and grows and the way you view everything changes. And suddenly—you’re a different person.

Having a big salad every day is a great way to burn through the Daily Dozen. To a base of mesclun greens and arugula, I add tomato, red bell pepper, beans, and barberries, along with toasted nuts if I’m using a fat-free dressing. My current favorite dressing recipe is a Caesar spin-off shared by Dr. Michael Klaper from the TrueNorth Health Center: 2 tablespoons almond meal 3 cloves crushed garlic 3 tablespoons dijon mustard 3 tablespoons nutritional yeast flakes 2 tablespoons white miso 3 tablespoons lemon juice 1/3 cup water Blend and enjoy! (If you have a high-speed blender, you could probably use whole almonds instead of meal.)

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter.

Yes, my lord.” Jon built a cookfire, claimed a small cask of Mormont’s favorite robust red from stores, and poured it into a kettle. He hung the kettle above the flames while he gathered the rest of his ingredients. The Old Bear was particular about his hot spiced wine. So much cinnamon and so much nutmeg and so much honey, not a drop more. Raisins and nuts and dried berries, but no lemon, that was the rankest sort of southron heresy—which was queer, since he always took lemon in his morning beer. The

My favorite desserts are homemade fruit sorbets and ice creams that you can easily make in minutes. By blending frozen fruit (bananas, berries, peaches, cherries, mango) with some nuts (cashews, almonds, macadamia nuts) or seeds (hemp, chia, flax), maybe some dried fruit (dates, unsulfured apricots, or pineapple) and a splash of nondairy milk, you can make your own refreshing creations.

Here’s one of Claire’s favorite recipes, which never fails to make smiles bloom around the breakfast table. The ingredients and spices are varied, and Claire claims there’s no reason to worry if you don’t have everything on hand. Just improvise. The muffins never come out the same way twice but are always delicious . . . and could be called Vanishing Muffins, since they disappear so quickly. Morning Glory Muffins MAKES 16 MUFFINS Ingredients 2¼ cups unbleached all-purpose flour 2 teaspoons baking soda ¾ cup brown sugar, lightly packed (light or dark) ¾ cup white sugar 2 tablespoons cinnamon 1 teaspoon ground ginger ½ teaspoon allspice 2 cups grated carrots 1 cup (8 ounces) crushed pineapple, packed in juice and drained ¾ cup raisins (golden preferred) ½ cup shredded coconut ½ cup chopped walnuts or pecans 3 large eggs 1 teaspoon vanilla extract 1 cup canola oil Directions Preheat the oven to 350 degrees F with a rack in the lower third. Line muffin tins with paper cups. In a large bowl, mix together the flour, baking soda, sugar, cinnamon, ginger, and allspice. Add the carrots, pineapple, raisins, coconut, and nuts, and mix thoroughly. In a separate bowl, whisk the eggs with the vanilla and then the oil. Pour egg mixture into the dry ingredients in thirds and blend well. (Do not overmix or muffins will turn out tough.) Fill muffin cups to the brim. Bake for 30-35 minutes or until a toothpick or sharp, thin knife inserted in the middle of a muffin comes out clean. Allow to cool for 10-15 minutes and remove from tins.

How about nuts? I love ’em. We’ve already seen that they’re useful in terms of omega-3 content. At the top of my list are raw organic almonds, which lower cholesterol and improve heart health due to their high content of L-arginine and vitamin E. Then there’s my all-time favorite, the avocado. Rarely does a day go by that I don’t eat one or more. Once maligned for their high fat content (the average avocado has about thirty grams of mostly monounsaturated fat), they’re now embraced for their high antioxidant, anti-inflammatory, anti-arthritic, and cholesterol-lowering properties. My perfect food. Not only do they promote heart health and aid in the absorption of other important nutrients, like carotenoids, their anti-inflammatory and antioxidant high-glutathione properties help me recover between workouts.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa powder, a splash of milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn't yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate desert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That's my kind of ice cream! p292

And the fruit lady gets shipments of durian in the early spring and fall—Syrinx’s favorite food. Stinks up the whole house, but he goes nuts for it.

Elena came up with the idea of a fusion elote, taking her beloved Mexican street corn and adding Pakistani and Filipino twists to match with Adeena's and my respective backgrounds. Not only did Jae gave us his mother's recipe for the oksusu cha, or Korean corn tea, but he'd also volunteered to handle all elote duties: slathering the corn with thick, creamy coconut milk before rolling it in a fragrant spice mix that included amchur powder and red chili powder, grilling it, then squeezing calamansi over the corn before sprinkling it with your choice of kesong puti or cotija cheese. It was a simple yet laborious task, but he seemed to enjoy himself ( I wasn't one for gender stereotypes, but what was with guys and grills?) and I'd caught him sneaking more than one smoky, salty treat as he worked. The benefit of being the cook. Meanwhile, I arranged the sweet offerings I'd prepared: mais ube sandwich cookies, mais kon keso bars, and two types of ice candy--- mais kon yelo and ginataang mais. Corn as a dessert ingredient may seem strange to some people, but Filipinos absolutely love and embrace corn in all its salty-sweet possibilities. My first offering sandwiched ube buttercream between corn cookies, the purple yam's subtle vanilla-like sweetness pairing well with the salty-sweet corn. Cheese and corn are a popular savory pairing, but guess what? It makes one of my absolute favorite Filipino ice cream flavors as well, and I channeled that classic combo into a cheesecake bar with a corn cookie crust. Mais kon yelo, literally corn with ice, is a Filipino dessert consisting of shaved ice with corn, sugar, and milk, while ginataang mais, a simple porridge made with coconut milk, glutinous rice, and sweet corn, is usually served warm for breakfast or meryenda. My take on these simple, refreshing snacks utilized those same flavors in a portable, easy-to-eat ice pop bag. However, if you wanted to try the traditional versions, you could just pop down a few booths over to Tita Rosie's Kitchen, the restaurant run by my paternal aunt and grandmother. While my aunt, Tita Rosie, handled the savory side of the menu, offering small cups of corn soup and paper cones full of cornick, or corn nuts flavored with salt and garlic, my grandmother, Lola Flor, reigned over the sweets. The aforementioned mais kon yelo and ginataang mais were the desserts on offer, in addition to maja blanca, a simple corn and coconut pudding. Truly a gluten-free sweet tooth's paradise.

Shahara grimaced at him. He was categorically insane-that was probably what the C.I. stood for. It had to be. "You have some severe mental problem I need to be aware of, don't you?" He flashed a half-dimpled smile that sent shivers the length of her body. When he continued, it was in a strange accent that sounded more than just a little too creepy. "Just because I eat babies for breakfast and pick my teeth with their bones doesn't mean I'm nuts." She rolled her eyes. Given who his father had been, he probably shouldn't be making jokes like that. No doubt that had been his father's favorite delicacy. "Any other weird habits I should be aware of?" "Just my need to dance naked in the streets under the light of a full moon." -Shahara & Syn

MOM’S SOUR CREAM COFFEE CAKE This recipe is another classic from my mom’s kitchen. She liked to make this yummy cake to take to someone who needed their spirits lifted or just to have as a treat. It’s an all-time favorite with my family, too, and, when it’s my turn to host fellowship hour at church, it’s always part of my repertoire!   Ingredients for Cake 1 cup sugar ¼ pound butter (softened) 1 cup sour cream 1 teaspoon vanilla 2 eggs 2 cups flour (sifted) 1 teaspoon baking powder 1 teaspoon baking soda Pinch salt   Ingredients for Topping ½ cup chopped walnuts ½ cup sugar 1 teaspoon cinnamon   Directions Mix topping ingredients together. Set aside. Preheat oven to 350 degrees Fahrenheit. Grease and flour angel-food cake pan. Cream together butter and sugar with electric mixer. Add eggs and sour cream and beat until smooth. Sift together remaining dry ingredients in a separate bowl and blend into mixture. Batter will be thick. Spread half the batter into the angel-food cake pan and sprinkle with half of the sugar, cinnamon, and nut topping. Spread remaining batter on top and sprinkle remaining sugar, cinnamon, and nut mixture. (I gently press down the topping with the back of a spoon.) Bake for 40 minutes or until toothpick comes out clean. Let cool and remove from pan. Enjoy anytime with a hot cup o’ coffee or tea or a big glass of milk!

Another key to a perfect salad is the sauce, or vinaigrette. Most people don’t think of vinaigrette as a sauce but it is one of the most important in the French repertoire. It always includes mustard, and shallot, garlic, or chives, either vinegar or lemon juice, and most often peanut oil, though olive and canola oil are rapidly becoming more common. The proportions are 1 tablespoon vinegar, 1 teaspoon mustard, ¼ cup (60ml) oil, a pinch of salt. There can be more to a vinaigrette. Try adding a bit of soy sauce (1 teaspoon) when you add the vinegar, mix oils or use just a nut oil—hazelnut and walnut are my favorites, but almond and peanut oil are delicious, too. You can add different herbs aside from the traditional chives—try tarragon, mint, thyme, basil, or fennel fronds—a flavored mustard, a mix of ground peppercorns. One vital tip for making a great salad, whether green, composed, or otherwise, is to thoroughly toss the leaves in the vinaigrette. Some people ask me if they should toss salad with their hands. My resounding response is “Ugh.” Apparently someone at some time said the French do this but I’ve never witnessed this behavior and cannot imagine anything worse. The best utensils for tossing salad are a wooden spoon and fork, though you can use whatever is easiest for you. The point is to fatiguer la salade, tire out the lettuce, by lifting it up and out of the bowl, turning it, and letting it fall back into the bowl as many times as it takes for the lettuce leaves to begin to feel heavy. When they do, they’re perfectly dressed. And finally, toss the lettuce right before you plan to serve the salad. You cannot do this in advance. The acid in the vinaigrette begins to “cook” the leaves almost immediately—they’ll soon be wilted and soft if they’re left to sit.

Why can’t you just admit you’re attracted to me, Rachel?” I asked into her ear as I pressed my body against hers. She swallowed audibly and shook her head as if to clear her mind before speaking. “Because I’m not? I’m not attracted to guys who look like they’re Photoshopped and who have bigger chests than most girls I know.” I couldn’t help it. I laughed loudly and had to pull back slightly when the movement and being pressed up against her made my jeans shrink a size. “Liar.” Even if her voice hadn’t gone all breathy, I still hadn’t forgotten her blush. “And I really hate your tattoos.” “No you don’t.” “And your lip ring and your eyes. And your hair, it drives me nuts. You really need to cut it. Or better yet, one morning you’ll wake up and I will have shaved it off while you slept.” I smiled and let my nose run along her jaw, loving the quick breath she took and how her eyes fluttered shut when I did. “Good to know your favorite things about me, Sour Patch. And if you’re wondering . . . everything about you is my favorite.” “They’re not. And I wasn’t.” “Keep telling yourself that if it helps you sleep at night. But do you think we could wrap up this meeting about how much you want me? I really need to go buy about a dozen pints of ice cream so I can work at not looking Photoshopped anymore.” Her eyes snapped open and darkened as she narrowed them at me. “God, you’re annoying.” “And you’re keeping me from eating.” “I’m not the one who isn’t dressed.” Touché. “I think I should go like this. Maybe there will be a woman there who appreciates the way I look.

The dressy event was a benefit for the Special Olympics, a favorite organization of mine. My first husband worked for the Special Olympics in Albuquerque, and I had once volunteered as a “hugger” at the finish line during one of his events.

you feeling full longer and your metabolism revved up. The protein can make the smoothie taste slightly pasty, so try the smoothie first without it and then add the protein to see if it is palatable to you. Since you will be avoiding dairy (cow’s milk) during the cleanse, be sure you use a non-dairy, plant-based protein powder, such as rice, soy, or hemp protein, and not whey protein powder, which is made from cow’s milk. My favorite brands are RAW Protein by Garden of Life, Sunwarrior’s Protein Blend, or Rainbow Light’s Acai Berry Blast Protein Energizer. However, there are other quality options also. Other great sources of protein include hard-boiled eggs, raw or unsalted nuts and seeds, especially chia seeds or flaxseeds, and unsweetened peanut butter. Chew your smoothies. Try to go through the chewing motion as much as possible, as the saliva in your mouth starts the digestive process. So, in as much as you can remember, try “chewing” your smoothie. This will also help minimize gas and bloating. Expect your weight to fluctuate.

Yes, it was almost time for the Bears’ Thanksgiving, the day they gave thanks for their standard of living. And what a standard it was! From hollow to hill, from glenloch to glade, the bears of Bear Country had it made! Except for the legend! The legend that said: if the bears of Bear Country were selfish and greedy and insufficiently kind to the needy, giving them no more than a tail or a wing, then Bigpaw would come AND DO HIS THING! “We’ll have pickles and olives, marshmallow yams, two kinds of pie, jellies and jams, seven-grain bread, turkey, of course, also radishes, both red and horse, corn-on-the-cob, dripping with butter. So yummily yummy! So utterly utter!” So as you can see in Papa Bear’s case, all Thanksgiving meant was feeding his face. “And I almost forgot, no ifs, ands, or buts, my favorite treat…” “We know, Papa. MIXED NUTS!

With the bears looking on in amazement and shock, Bigpaw held back that tower of rock. And with the great strength of his mighty right arm, he protected small Brother and Sister from harm. “Bigpaw’s our friend. He’s very nice. He saved us once. Now he’s rescued us twice.” Weapons and hats filled the air, plus thankful shouts from every bear. There was joy in the valley on that fateful day. The bears welcomed the stranger; yes, they had a debt to repay. But it was more than that. At Thanksgiving dinner the very next day, host Papa Bear had this to say: “Friends, we are thankful that we’ve learned to share our bounty with our fellow bear.” “Excuse me, please, if you don’t mind. Here is something you left behind.” “Look, Papa! Your favorite treat, mixed nuts!” Yes, friends, it was quite a Thanksgiving-- no ifs, ands, or buts!

You love when I feed your face,” I tell one of my favorite clients. He loves for me to ride his face. He keeps trying to get me to marry him, but I just ain’t the settling down woman, so I just continue busting nuts down his nose.

I cannot stay, Empress. You are too much temptation, and I am nowhere near strong or good enough to resist you." He spoke the words quietly at her ear, his nose buried in her hair- hair he no longer considered brown, nut a rich myriad of chocolate and mahogany and sable that was fast becoming his favorite of all colors.

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!

Professor Ronald Howard, director of the Decisions and Ethics Center at Stanford and the founder of decision analysis, uses countless entertaining variations of how decision bias gets exposed in the common but bothersome flat-tire situation. My favorite is his version where a guy gets a flat tire in front of a mental hospital. A patient from the hospital watches through the fence as the guy, affected by having an audience, steps on the hub cap holding the four nuts from the tire he removed, and they roll down a sewer. The guy feels angry, flustered, helpless. The patient calls through the fence, “Why don’t you remove one nut from each of the other three tires and put those three on the spare?” The guy says, “That’s a brilliant idea. What are you doing in a place like this?” The patient tells him, “I may be crazy, but I’m not stupid.

Like serial killers and three of the worst men I ever dated, I never really had a grasp on what I was supposed to feel sorry about. Week after week, I filled the confessional with lies. I yelled at my teacher. I stole my best friend’s favorite toy. I kicked a dog. I punched my brother in the nuts.

I present to you ube chocolate chip cookies two ways: one with semisweet chips and the other with white chocolate chips. Tell me which you prefer. I'm honestly a little torn." They took turns sampling my offering, giving each cookie their undivided attention. Elena said, "If you're going to serve the cookies as is, I'd say the semisweet gets my vote. It plays well with the earthiness of the ube, but is still a chocolate chip cookie. The white chocolate is a bit too sweet for me." Adeena, whose capacity for sugar was probably some kind of Guinness World Record, said, "I disagree about the white chocolate being too sweet. It's so good! But it lacks oomph, you know? If you're playing with the classics, why not add macadamia nuts? Then it could be your take on white chocolate macadamia cookies. Which are my favorite cookies, FYI," she said to Elena.

Shallow. Harmless. A little bit stupid. Crazy in love with you. Needs access to every part of the house. Let’s see . . . Who am I? Well, Roman’s trophy wife, of course. I am pretty, elegant, and extremely snobbish. I love wearing expensive clothes, just the best labels. I’m not really into dresses unless the occasion requires it. I much more prefer designer jeans, paired with silky blouses. The heels are a must.” She pauses, opens her eyes, and turns toward me. “Are heels a must, do you think?” She scrunches her tiny nose. “Of course they are. Damn it. I hate wearing heels.” She closes her eyes again and continues. “The heels are a must, and I have dozens of them. Roman loves when I wear them, he says they make my butt look amazing. I’m also very self-conscious about my height, and wearing heels all the time makes me forget how short I am. My favorite pastime is shopping, and I buy a ton of clothes. My husband has to allocate one driver specifically for me and my shopping sprees.” Another pause and she turns toward me again. “Roman, I’ll need funds to support her addiction with clothes. She is an impulse buyer.” “You’ll get anything you need,” I laugh. She’s completely nuts. “My husband is crazy about me, and he allows me to do whatever I want with the house, like rearrange furniture, so the vibe of the house works better with the earth vibrations. The house feels terribly cold, so I buy a bunch of indoor plants and spread them everywhere. I also tour every single room because I want to make sure the unobstructed energy flows, so I rearrange paintings and mirrors. I also hate the dining room table, it’s so overstated, and I decide to swap it with a sleek glass one I found in an interior design magazine.” Another pause. “This woman is expensive, Roman. I hope you know what you’re getting yourself into.” “I’ll manage.” “Your funeral.” She shrugs and continues. “My husband doesn’t like it when he’s interrupted, but of course, that doesn’t apply to me. I often come into his office just to check up on him and exchange a few kisses. It annoys his men so much. They wonder what he sees in me and why he allows me so much freedom, and then decide he’s thinking with his dick. I’m always around, and they hate it.

There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world. The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk. Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil. Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and génépi, an astringent mountain herb. Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board. Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.

Are you telling me to back off?” The weariness in that question made me look up. Fighting with my brothers wasn’t my favorite thing to do. But this wasn’t over just anything. “No,” I said slowly “I would love it if all of you did, but Kel’s got his eye on her. Rome’s nuts for her. That dick Liam keeps sniffing around.” Like he thought I hadn’t noticed how often he’d started popping up now that she was here. Then having Rome take her to his place? Asshole. At least him I got to pummel before Emersyn asked me to not do it anymore. I ground my teeth. “Doc wants her too.” Vaughn chuckled. “I don’t know a red-blooded man alive that wouldn’t want her.” “You’re okay with it?” “With you guys?” Vaughn shrugged. “It’s always been us against the world. Now it can be us with her, against the world.” That…didn’t sound so bad.

Telling myself that’s she is the target clientele, like I’m not about to put her favorite on this menu just because I’m nuts about her.

Pariva was a small village, unimportant enough that it rarely appeared on any maps of Esperia. Bordered by mountains and sea, it seemed untouched by time. The school looked the same as she remembered; so did the market and Mangia Road---a block of eating establishments that included the locally famous Belmagio bakery---and cypress and laurel and pine trees still surrounded the local square, where the villagers came out to gossip or play chess or even sing together. Had it really been forty years since she had returned? It seemed like only yesterday that she'd strolled down Pariva's narrow streets, carrying a sack of pine nuts to her parents' bakery or stopping by the docks to watch the fishing boats sail across the glittering sea. Back then, she'd been a daughter, a sister, a friend. A mere slip of a young woman. Home had been a humble two-storied house on Constanza Street, with a door as yellow as daffodils and cobblestoned stairs that led into a small courtyard in the back. Her father had kept a garden of herbs; he was always frustrated by how the mint grew wild when what he truly wanted to grow was basil. The herbs went into the bread that her parents sold at their bakery. Papa crafted the savory loaves and Mamma the sweet ones, along with almond cakes drizzled with lemon glaze, chocolate biscuits with hazelnut pralines, and her famous cinnamon cookies. The magic the Blue Fairy had grown up with was sugar shimmering on her fingertips and flour dusting her hair like snow. It was her older brother, Niccolo, coaxing their finicky oven into working again, and Mamma listening for the crackle of a golden-brown crust just before her bread sang. It was her little sister Ilaria's tongue turning green after she ate too many pistachio cakes. Most of all, magic was the smile on Mamma's, Papa's, Niccolo's, and Ilaria's faces when they brought home the bakery's leftover chocolate cake and sank their forks into a sumptuous, moist slice. After dinner, the Blue Fairy and her siblings made music together in the Blue Room. Its walls were bluer than the midsummer sky, and the windows arched like rainbows. It'd been her favorite room in the house.

Aloha Quick Bread "My family’s favorite recipe." Serving: 1 loaf. | Prep: 15m | Ready in: 01h35m Ingredients • 1/2 cup butter, softened • 1 cup sugar • 2 large eggs • 1 cup mashed ripe bananas (about 2 medium) • 1/4 cup whole milk • 1 tbsp. grated orange zest • 1 tsp. vanilla extract • 1/2 tsp. almond extract • 2 cups all-purpose flour • 1 tsp. baking soda • 1/2 tsp. salt • 1 cup sweetened shredded coconut • 1/2 cup chopped nuts • 1/2 cup crushed pineapple, drained Direction • Preheat an oven to 350°F. Cream sugar and butter in bowl. One by one, add eggs, beating well after every addition; beat extracts, orange zest, milk and banana in. • Mix salt, baking soda and flour; add to the creamed mixture till just moist. Fold pineapple, nuts and coconut in. Remove to a 9x5-in. greased loaf pan. • Bake till an inserted toothpick in middle exits clean for 1 hour 20 minutes; before transferring from pan onto wire rack, cool for 10 minutes. Nutrition Information

Apple Cinnamon Oatmeal Pecan Crunch 1 cup steel-cut oatmeal 2 ½ cups water 1 ½ cups unsweetened vanilla almond milk 1 cup chopped apple 1 tablespoon maple syrup/ desired sweetener 1 ½ teaspoons ground cinnamon ½ teaspoon vanilla extract 1 handful of pecans Spray the inside of a slow cooker with cooking spray and add all of the ingredients except the pecans. Cook on low overnight for about 9 hours (I start it at about 9 p.m. for a 6 a.m. breakfast). Top with pecans before serving. Note: Use your favorite nut as a topper—they’ll all add that crunch factor!

my favorite of the Provençal Christmas treats is the mendiant—a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites

On-the-Go Snacks An apple A banana with a squeeze pack of almond butter Your favorite sliced vegetables (such as peppers, celery, carrots, and mushrooms) with a small container of hummus A small plastic bowl of light air-popped popcorn Frozen grapes A piece of light string cheese Brown rice cakes with a smear of peanut or almond butter or a drizzle of honey Protein powder in a shaker—don’t mix it with water until you’re ready to drink it A snack bar with 5 grams of added sugar or less A Whole-Wheat Banana Wrap or Apple Wrap A Banana Blueberry Muffin A handful of Oil-Free Sautéed Almonds or Oven-Roasted Spicy Almonds Homemade trail mix with your favorite unsalted nuts and dried berries (one idea: raw almonds, reduced-sugar cranberries, and whole-wheat Chex cereal) A small plastic container of berries (so they don’t get smashed) Old-fashioned oats with fried egg whites and strawberries

Part Two: When St. Kari Met Darth Vader, Star Wars Dark Lord of the Sith  “What are those?” Kari shouted grasping Luke’s arm as her eyes jolted nervously into the air. “I’ve never seen such pretty planets before.” Luke tracked her line of vision and grimmed as he spotted three Corellian Imperial Star Destroyers coming out of hyperspace into the same vortex that his own damaged ship was whirlpooled into. They appeared to be stabilizing the vortex opening by their anti-gravity wells maintaining their relative positional orbit. “Hey’st, what are those white things? They look like men. Surely they are not ghosters, are they?” pawed Kari at Luke to get him to see. “Imperial troopers,” shot Luke, grabbing her arm back. “There’s too many of them C’mon, we got to hide.” “What’s does that mean? And what are those red light-thingy’s coming toward us?” Instantly Kari and Luke were inundated by a barrage of suppressing E-11 blaster rifle fire. Luke flinched out of reaction while Kari stood upright seemingly oblivious to the inherent danger. He was struck to see the girl-entity pluck a laser bolt out of the air and examine it with an other worldly look, as if it were a rare flower in a garden. “I like this,” she smiled. “I’ll pin it to my cloak.” And doing so she did, it maintaining its fiery penetrating redness that did nothing more than to adorn the girl’s wardrobe for quite some time momentarily puzzling Luke. Usually they burnt out quickly. “Can I get some more of these?” she politely asked Luke. “Not right now,” drawled Luke peering over a boulder. “If they capture us we’ve had it.” “Had what?” asked Kari naïvely. “Them ghost-men you mean’st? Oh, don’t worry, Walker of the Skies, just leave it to me,” and with that Kari pulled her blade and sashayed toward the Imperial clones humming her favorite Top 10 battle hymns. “Wait!” Luke shouted trying to snatch her back but it was too late. Luke never saw anything such as this. Like Han, he had seen a lot of strange galactic stuff in his time. Kari had become a misty blur and was skipping across the battlefield as some sort of sword-brandishing luminescence, hovering for a short time over those she slain. “Hey, Walkersky, these spirits don’t have any souls,” she yelled looking up from her blood soaked garments. What do you want me to do with the rest, kill ’em?” “I, uh ,” was all he managed to get out of his mouth as he rubbed his jaw. Kari shrugged and went back to work, picking off the whole brigade by herself. “See’st? I told’st thou not to worry” Kari said panting, coming up to Luke and sitting besides him. “What now?” “We gotta get outta here before more Imperials arrive.” “Untruth oats?” (Nether Trans. “art thou nuts?”) “Run from battle?—is that that what means?” “It means Vader’s coming—.” go to part ii con't

One aspect of Samantha's personality that drove me nuts was her tendency to reveal herself via literary allusions. She called it a quirk, but it was more of a compulsion. Her mother was Lady Macbeth; her father, Big Daddy. An uncle she liked was Mr. Micawber, a favorite governess, Jane Eyre; a doting professor, Mr. Chips. This curious habit of hers quickly made the voyage from eccentric to bizarre when she began to invoke the names of literary characters to describe moments in our relationship. When she thought I was treating her rudely, she called me Wolf Larsen; if I was standoffish, I was Mr. Darcy; when I dressed too shabbily, I was Tom Joad. Once, in bed, she yelled out the name Victor as she approached orgasm. I assumed she was referring to Victor Hugo because she'd been reading 'Les Miserables.'. It didn't really bother me that much though it was a little odd being with a woman who thought she was having sex with a dead French author.

I called my hairstylist to book an emergency cut and color. Okay, maybe, it's vain, but if I have to drive all the way out to Macon's place by myself and somehow convince him not to press charges, I need to look as good as possible. So here I am, hair beautifully styled and angled just so around my face with pretty caramel and golden highlights designed to make my nut-brown hair look sun kissed. I went full out at the salon and had my brows shaped and a mani-pedi as well. Yes, I am guilty of primping, but it's not vanity; it's war paint. One does not go into battle without armor. To that end, I put on my favorite short-sleeve cream knit top that clings in all the good places but flows around my less desirable spots and an ink-blue skirt that hugs my hips and gently flares around my knees. Maybe it's overkill, but at least I look put together yet no nonsense. Unflappable. Professional.