Nuts Sweet Quotes

The Kitchen           Half a papaya and a palmful of sesame oil; lately, your husband’s mind has been elsewhere.   Honeyed dates, goat’s milk; you want to quiet the bloating of salt.   Coconut and ghee butter; he kisses the back of your neck at the stove.   Cayenne and roasted pine nuts; you offer him the hollow of your throat.   Saffron and rosemary; you don’t ask him her name.   Vine leaves and olives; you let him lift you by the waist.   Cinnamon and tamarind; lay you down on the kitchen counter.   Almonds soaked in rose water; your husband is hungry.   Sweet mangoes and sugared lemon; he had forgotten the way you taste. Sour dough and cumin; but she cannot make him eat, like you.

Families are like fudge - mostly sweet, with a few nuts.

Peppermint swirled into my nostrils, sharp as glass, then raspberry almost to sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy

-What's so funny?" "-Sorry," David said, reddening again. "You just taste so sweet." "-What do you mean, sweet?" He licked his bottom lip one more time. "-You taste like honey." "-Honey?" "-Yeah, I thought I was going nuts the day...well, you know, that one day. But it was the same today. Your mouth is really sweet." He paused for a second, then grinned. "-Hot like honey-like nectar. That makes more sense." "-Great. Now I'm going to have to explain that to everyone I kiss for the rest of my life unless it's you or another faerie." She'd almost said Tamani's name. Her fingers flew to the ring around her neck. David shrugged. "-Then don't kiss anyone except me." "-David..." "-I'm just offering up the obvious solution," he said, hands up in protest.

I guess she's just nuts,' he said. 'And if she's nuts, a guy's got to do nuts things. You don't think you could say the hell with her?

Philip ripped at the wrapper of the plain, inadequately thin Hershey bar. "No almonds." "I don't care for nuts." "You proved that when you slammed your foot between the legs of your friend this evening.

She shelled the nuts and toasted them, jiggling them about in the pan. She sprinkled them with salt and ate them each by each. Some were bitter. Some were sweet. Some were hardly anything. That was just the way of things.

How not to miss those days when the sun was a happy companion that stayed to play all year round and kissed me a careless nut brown? When Mother caught the sweet rain in her well behind the house, and the air was so clear that the grass smelled green?

Did you just have an orgasm, after hearing me talk about giving you an orgasm?” All I can do is sob helplessly in answer. “I think you did. I think you just came ’cause I’m fingering your sweet pussy and talking dirty to you – you know why?” I don’t, I don’t. “Because you’re so nuts for this. Aren’t you, huh? You’re so primed. I can feel that hot little pussy clenching around me every time I move a muscle or say a word – ohhhh, yeah. Yeah, arch your back so I can look at you going nice and tight around my fingers. Yeah. Yeah. You gonna do that around my cock?

I like a guy with passion. When you finished back there, I couldn't tell if you'd gotten your nut or muffled a sneeze.

My father died many years ago now - of natural causes. So it goes. He was a sweet man. He was a gun nut, too. He left me his guns. They rust.

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

A shell in the pit," said I, "if the worst comes to worst will kill them all." The intense excitement of the events had no doubt left my perceptive powers in a state of erethism. I remember that dinner table with extraordinary vividness even now. My dear wife's sweet anxious face peering at me from under the pink lampshade, the white cloth with it silver and glass table furniture—for in those days even philosophical writers had luxuries—the crimson-purple wine in my glass, are photographically distinct. At the end of it I sat, tempering nuts with a cigarette, regretting Ogilvy's rashness, and denouncing the shortsighted timidity of the Martians. So some respectable dodo in the Mauritius might have lorded it in his nest, and discussed the arrival of that shipful of pitiless sailors in want of animal food. "We will peck them to death tomorrow, my dear.

Say one more thing about that gladiator, and I’ll feed numb nuts here your wings,” Maeve fires off. It’s her voice that brings me back. Who needs a cheer squad when I have Maeve’s sweet disposition and vocabulary to spring me back to life?

Families are like fudge—mostly sweet with a few nuts!

Coffee is a lot like people. In many ways, it’s deceiving. The sweetness that you smell as it brews is more often than not a fallacy. The scent of a dark roasted coffee bean promises you rich flavors with hints of chocolate and hazelnut, but if you’re not used to coffee’s deceptiveness, you’re left with a bitter aftertaste dangling at the back of your throat. To those of us who are used to it- we’ve grown a fondness for that bitter taste. It’s complex. It’s teasing. It reminds us that most things in life are not consistently sweet with every sip. One morning, your coffee might brew mild with just a flirtation of nutty undertones, And the next morning, it might be pelting you in the face with those same nuts, leaving little stinging marks with each sip. It’s moody. It’s not easy to perfect. But when you get the perfect brew, it’s rewarding. And that same perfection is not guaranteed tomorrow just because you managed it today.

Like any great and good country, Japan has a culture of gathering- weddings, holidays, seasonal celebrations- with food at the core. In the fall, harvest celebrations mark the changing of the guard with roasted chestnuts, sweet potatoes, and skewers of grilled gingko nuts. As the cherry blossoms bloom, festive picnics called hanami usher in the spring with elaborate spreads of miso salmon, mountain vegetables, colorful bento, and fresh mochi turned pink with sakura petals.

Newel and Doren had inexhaustibly consumed milkshakes, burgers, sandwiches, tacos, nachos, pretzels, nuts, beef jerky, trail mix, soda, doughnuts, candy bars, cookies, crackers, and aerosol cheese. Of the fifty most impressive belches Seth had witnessed in his life, all had occurred on this road trip. “I hate to interrupt the feasting,” Vanessa said, “but we did come here for a purpose. Let’s try to focus on something besides sweet fat and salty fat for the next little while.” “Some of us have fast metabolisms,” Doren mumbled. “We just want fuel in the tank before we risk our necks,” Newel complained.

Because I questioned myself and my sanity and what I was doing wrong in this situation. Because of course I feared that I might be overreacting, overemotional, oversensitive, weak, playing victim, crying wolf, blowing things out of proportion, making things up. Because generations of women have heard that they’re irrational, melodramatic, neurotic, hysterical, hormonal, psycho, fragile, and bossy. Because girls are coached out of the womb to be nonconfrontational, solicitous, deferential, demure, nurturing, to be tuned in to others, and to shrink and shut up. Because speaking up for myself was not how I learned English. Because I’m fluent in Apology, in Question Mark, in Giggle, in Bowing Down, in Self-Sacrifice. Because slightly more than half of the population is regularly told that what happens doesn’t or that it isn’t the big deal we’re making it into. Because your mothers, sisters, and daughters are routinely second-guessed, blown off, discredited, denigrated, besmirched, belittled, patronized, mocked, shamed, gaslit, insulted, bullied, harassed, threatened, punished, propositioned, and groped, and challenged on what they say. Because when a woman challenges a man, then the facts are automatically in dispute, as is the speaker, and the speaker’s license to speak. Because as women we are told to view and value ourselves in terms of how men view and value us, which is to say, for our sexuality and agreeability. Because it was drilled in until it turned subconscious and became unbearable need: don’t make it about you; put yourself second or last; disregard your feelings but not another’s; disbelieve your perceptions whenever the opportunity presents itself; run and rerun everything by yourself before verbalizing it—put it in perspective, interrogate it: Do you sound nuts? Does this make you look bad? Are you holding his interest? Are you being considerate? Fair? Sweet? Because stifling trauma is just good manners. Because when others serially talk down to you, assume authority over you, try to talk you out of your own feelings and tell you who you are; when you’re not taken seriously or listened to in countless daily interactions—then you may learn to accept it, to expect it, to agree with the critics and the haters and the beloveds, and to sign off on it with total silence. Because they’re coming from a good place. Because everywhere from late-night TV talk shows to thought-leading periodicals to Hollywood to Silicon Valley to Wall Street to Congress and the current administration, women are drastically underrepresented or absent, missing from the popular imagination and public heart. Because although I questioned myself, I didn’t question who controls the narrative, the show, the engineering, or the fantasy, nor to whom it’s catered. Because to mention certain things, like “patriarchy,” is to be dubbed a “feminazi,” which discourages its mention, and whatever goes unmentioned gets a pass, a pass that condones what it isn’t nice to mention, lest we come off as reactionary or shrill.

One time I took my knife and sliced off the end of a hog’s nose, just like a piece of salami. The hog went crazy for a few seconds. Then it sat there looking kind of stupid. So I took a handful of salt and rubbed it on the wound. Now that hog really went nuts. It was my way of taking out frustration. Another time, there was a live hog in the pit. It hadn’t done anything wrong, wasn’t even running around. It was just alive. I took a three-foot chunk of pipe and I literally beat that hog to death. It was like I started hitting the hog and I couldn’t stop. And when I finally did stop, I’d expended all this energy and frustration, and I’m thinking what in God’s sweet name did I do.

Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.

I can only speak from my personal experience, but I’ve been married for ten years and barely any gay people have tried to break up my marriage. I say barely any because that Nate Berkus is a little shady. I am defenseless against his cuteness and eye for accessories. He is always convincing me to buy beautiful trinkets with our grocery money, and this drives your sweet father a bit nuts. So you might want to keep your eye on Berkus. But with the exception of him, I’m fairly certain that the only threats to your father’s and my marriage are our pride, insecurity, anger, and wanderlust. Do not be afraid of people who seem different from you, baby. Different always turns out to be an illusion. Look hard.

I’m allergic to latex and it makes me break out in a rash so most condoms are out for me because the last thing any of us wants is a vagina rash. The alternative is the ones made of sheepskin, but it always creeps me out because does that mean Victor and I are having sex with a sheep? A dead sheep, actually. So it’s bestiality and necrophilia. And a three-way, I think. I actually mentioned that to Victor and he immediately booked a vasectomy, which is sweet because it’s nice that he cares about me. He claimed it was less his caring and more “I’d rather have my nuts cut off than have to listen to you talk about having three-ways with dead sheep.” But now I have all these leftover condoms. They make great water balloons though and I bet they’d be really good for championship bubblegum-blowing competitions. Really chewy sheep bubblegum. That might be cheating. I don’t know the rules about bubblegum contests.

Robert Kennedy, whose summer home is eight miles from the home I live in all year round, was shot two nights ago. He died last night. So it goes. Martin Luther King was shot a month ago. He died, too. So it goes. And every day my Government gives me a count of corpses created by military science in Vietnam. So it goes. My father died many years ago now—of natural causes. So it goes. He was a sweet man. He was a gun nut, too. He left me his guns. They rust.

So I either glide in and wet-nurse him, if that's what the interview needs, or I burst in like a madwoman and tear his nuts off with my teeth?

She’s wrapped so tightly around me, I never want it to end. The sweet sounds she’s making are almost as good as the clench of her pussy on my cock. Then she sucks on my tongue, and my nuts tighten up faster than a slapshot. “Oh shit,” I say between groans. “I’m gonna come, Jessie. Like…super fast. Like…oh fuck…like now.” My eyes pop open to see her beautiful features taut with ecstasy, and it’s over like rover. I shoot so hard that my whole body shakes with the force. She moans, long and low, and we tremble together, our mouths locked as tightly as our bodies.

When they turned off, it was still early in the pink and green fields. The fumes of morning, sweet and bitter, sprang up where they walked. The insects ticked softly, their strength in reserve; butterflies chopped the air, going to the east, and the birds flew carelessly and sang by fits. They went down again and soon the smell of the river spread over the woods, cool and secret. Every step they took among the great walls of vines and among the passion-flowers started up a little life, a little flight. 'We’re walking along in the changing-time,' said Doc. 'Any day now the change will come. It’s going to turn from hot to cold, and we can kill the hog that’s ripe and have fresh meat to eat. Come one of these nights and we can wander down here and tree a nice possum. Old Jack Frost will be pinching things up. Old Mr. Winter will be standing in the door. Hickory tree there will be yellow. Sweet-gum red, hickory yellow, dogwood red, sycamore yellow.' He went along rapping the tree trunks with his knuckle. 'Magnolia and live-oak never die. Remember that. Persimmons will all get fit to eat, and the nuts will be dropping like rain all through the woods here. And run, little quail, run, for we’ll be after you too.' They went on and suddenly the woods opened upon light, and they had reached the river. Everyone stopped, but Doc talked on ahead as though nothing had happened. 'Only today,' he said, 'today, in October sun, it’s all gold—sky and tree and water. Everything just before it changes looks to be made of gold.' ("The Wide Net")

They fill the bottom with nuts and whatever else monkeys like to eat. In the night, a monkey climbs out of the trees and slips his hand down the long neck. He grabs the sweets and his hand makes a fist. That means it’s too big to get back up the narrow neck and he’s trapped. In the morning the villagers come around and hit him on the head.” He looked at me for a moment. “It’s a Zen story, of course,” he said, smiling again. “The point is—if you want to be free, all you have to do is let go.

There were pancakes, of course; and sausages; and duck confit and goose-liver terrine; and sweet pink onions, fried mushrooms with herbs, and little tomme cheeses rolled in ash; and pastis gascon, and nut bread, aniseed bread, fouace, olives, chilies and dates.

JENNIFER ENGSTROM (the Angel at Kansas City Repertory Theatre, 2015): I feel like we are in a bizarro Part 3 of Angels in America, and the ghost of Roy Cohn is sweetly caressing the nuts of an American president who rides naked on horseback with Vladimir Putin.

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.

My family tries to follow the MIND diet but not too strictly. It’s big on fresh fruits, vegetables, nuts, fish, and chicken, and down on red meat, saturated fats, and sweets. It is simple and delicious, but I want to emphasize that we use it as only a basic guideline.

The blocks of the Healthy Eating Pyramid include: • vegetable oils such as olive and canola oil as the primary sources of fat • an abundance of vegetables and fruits, not including potatoes or corn • whole-grain foods at most meals • healthy sources of protein such as beans, nuts, seeds, fish, poultry, and eggs • a daily calcium supplement or dairy foods one to two times a day • a daily multivitamin • for those who choose to drink, alcohol in moderation • red meat, white bread, potatoes, soda, and sweets only occasionally if at all.

We shall not lie on our backs at the Red Castle and watch the vultures wheeling over the valley where they killed the grandson of Genghiz. We will not read Babur's memoirs in his garden at Istalif and see the blind man smelling his way around the rose bushes. Or sit in the Peace of Islam with the beggars of Gazar Gagh. We will not stand on the Buddha's head at Bamiyan, upright in his niche like a whale in a dry-dock. We will not sleep in the nomad tent, or scale the Minaret of Jam. And we shall lose the tastes - the hot, coarse, bitter bread; the green tea flavoured with cardamoms; the grapes we cooled in the snow-melt; and the nuts and dried mulberries we munched for altitude sickness. Nor shall we get back the smell of the beanfields, the sweet, resinous smell of deodar wood burning, or the whiff of a snow leopard at 14,000 feet.

When the crops were thriving, Squanto took the men to the open forests where the turkey dwelled. He pointed out the nuts, seeds, and insects that the iridescent birds fed upon. He showed them the leaf nests of the squirrels and the hideouts of the skunks and raccoons. Walking silently along bear trails, he took them to the blueberry patches. He told them that deer moved about at sundown and sunrise. He took them inland to valleys where the deer congregated in winter and were easy to harvest. He walked the Pilgrims freely over the land. To Squanto, as to all Native Americans, the land did not belong to the people, people belonged to the land. He took the children into the meadows to pick wild strawberries. He showed them how to dig up the sweet roots of the wild Jerusalem artichoke. In mid-summer he led them to cranberry bogs and gooseberry patches. Together they gathered chestnuts, hickory nuts, walnuts, and hazelnuts in September. He paddled the boys into the harbor in his dugout canoe to set lobster pots made of reeds and sinew. While they waited to lift their pots, he taught them the creatures of the tidal pools.

I've been in a lot of fights. On the ice. And once off it. But all of them were against guys who could hold their own. This scar"----he pointed to a faint line under his left brow----"was from a left hook I didn't see coming. I returned the favor and broke the guy's nose. I'm telling you this because I won't lie and say I'm a stranger to violence." He didn't blink, didn't hesitate to meet my eyes. "But you? You could slap me, punch me, kick me in the nuts, call me names, disparage Mamie, whom I love more than anyone on Earth, and I still wouldn't ever raise a hand to you. Because I don't hit women or anyone weaker than me. Ever." He stopped there, his concerned gaze darting over my face. "I apologize that my behavior made you feel unsafe. It wasn't my intention. If you believe anything about me, believe I will always be the guy who stands with you, never against you.

Integrate at least three of these items into your daily diet to be sure you are eating plenty of whole food. 1. Beans—all kinds: black beans, pinto beans, garbanzo beans, black-eyed peas, lentils 2. Greens—spinach, kale, chards, beet tops, fennel tops 3. Sweet potatoes—don’t confuse with yams. 4. Nuts—all kinds: almonds, peanuts, walnuts, sunflower seeds, Brazil nuts, cashews 5. Olive oil—green, extra-virgin is usually the best. Note that olive oil decomposes quickly, so buy no more than a month’s supply at a time. 6. Oats—slow-cook or Irish steel-cut are best. 7. Barley—either in soups, as a hot cereal, or

Jack was behind it,waiting, with the corner of his lip pulled up in not quite a smile. "What?" he demanded. "What what?" I asked. He held my note up in front of my face. "What do you remember?" Everything. But I couldn't tell him that. I shrugged and said, "Things." Then I made a move to leave,but Jack's strong arm blocked my way,his hand pressing against the locker behind my back. "No you don't.You can't leave a note like this"-he waved the paper-"and then say 'things.' I want to know what, exactly, you remember." People in the hallway stared and I could feel my face going red. Jack noticed, and put his other arm up against the lockers,blocking me in. My pulse went nuts.It had to be visible on my wrists. Jack's face was inches from mine. His breath was minty, and I could smell the rustic scent of his aftershave,and whatever strong emotion he was feeling, it tasted sweet. I breathed it in, and the inhalation was embarrassingly loud. His eyes searched mine. "This is the first opening you've given me, and I'm not letting you get out of it." He paused. "What do you remember?" I looked behind him, at the curious spectators, and squinted my eyes shut, unable to bear the scrutiny anymore. "Say something,Becks. Say anything." "You," I said. "I remember you." I kept my eyes shut,and felt his hands drop. He didn't move back. "What do you remember about me?" There was strong emotion behind his voice. Something he fought to control. With my eyes closed,I could easily picture the other side of the century. "I remember the way your hand could cover my entire shoulder. The way your lower lip stuck out when you were working out a problem in your head. And how you flick you ring finger with your thumb when you get impatient." I opened my eyes,and the words no longer got stuck in my throat on their way out. They flowed. "And when something surprises you and you don't know what to say,you get a tiny wrinkle in between your eyebrows." I reached up to touch the divot,then hesitated and lowered my hand. "It showed on the day the coach told you you'd made first-string quarterback.And it's showing now." For a moment the space between us held no tension,no questions, no accusations. Finally he leaned back, a stunned expression on his face. "Where do we go from here?" "Nowhere,really," I whispered. "It doesn't change anything." Eyebrows still drawn together, he said, "We'll see." Then he turned and left. I tucked this moment away. In the dark,dank world of the Tunnels, I would call upon this memory. And there would be a flicker of candlelight. If only for a moment. I closed my eyes,as if my eyelids were the levers of a printing press,etching the fibers into my mind.Memories were outside Cole's reach.As long as I held them,memories were mine and mine alone.

The fruit alone inspired him. In the heat of summer there were mirabelles from Alsace: small and golden cherries, speckled with red. And Reine Claude from Moissac, sweet thin-skinned plums the color of lettuce touched with gold. In August, green hazelnuts and then green walnuts, delicate, milky and fresh. And of course, for just a moment in early fall, pêches de vigne, a rare subtle peach so remarkable that a shipment was often priced at a year's wages. And right before winter, Chasselas de Moissac grapes: small, pearlescent, and so graceful that they grow in Baroque clusters, as if part of a Caravaggio still life.

I’m possessive, and I get jealous. I know that. I accept it. I own up to it. I would be picturing thisimaginary person I love having s-e-x,” I whispered the word just in case, “with whoever he’s been in a relationship with, and I’d want to stab each one of those girls. But not everyone is like that. That’s part of the reason why I don’t have a boyfriend. I know I’m crazy. I already feel sorry for whatever poor bastard ends up with me some day, but he’ll know what he’s getting into. I don’t hide it.” Trip shook his head, grinning wide. “You said it. You’re fuckin’ nuts.” What was I going to do? Deny it? “Diana, I hate to tell you, I don’t know anybody like that.” I frowned. “That’s okay. I’m sure there’s some nice, divorced Catholic boy out there somewhere in the world, who waited to lose it until he got married and now he’s waiting again for the right girl.” “Doubt it.” I gave Trip a face before checking on the steaks again. “Quit killing my dreams.” “I’m just keepin’ it real for you, honey.” “Okay, maybe if he’s really nice to me and good to me, and I’m the love of his life, and he writes me sweet notes on a regular basis telling me that I’m the light of his life and he can’t live without me, I’ll give him ten women tops. Tops.” I let out a breath. “I’m getting mad just thinking about it.

to prioritize the most nutrient-dense, low-glycemic sources of carbohydrates, like non-starchy vegetables, Greek yogurt, nuts, seeds, legumes, and berries. There’s still room for more carbohydrate-dense foods, like sweet potatoes, fruit, and whole grains, but treat them as a small side dish or snack rather than the bulk of your meals.

Ah!” Marie finally exclaimed. “Ah! Dear Father! Who owns that darling little man over on the tree there?” “He,” the father answered. “He, dear child, should work hard for all of us. He should crack the hard nuts for us nicely. And he should belong to Luise as much as he belongs to you and to Fritz.” The father then removed him cautiously from the table and, raising the wooden cape aloft, the manikin opened his mouth wide, wide, and showed two rows of very sharp, very tiny white teeth. When told to do so, Marie inserted a nut and—Crack! Crack!—he chewed up the nut, so that the shell dropped away, and the sweet kernel itself ended up in Marie’s hand. By now, everyone, including Marie, had to know that the dainty little man was an offspring of the dynasty of Nutcrackers and was practicing his profession. She shouted for joy, but then her father spoke: “Since, dear Marie, you love Friend Nutcracker so much, you must shield and shelter him especially, even despite the fact that, as I have said, Luise and Fritz have as much right to use him as you!

She had the sudden need to bake. To sink her fingers into warm dough, to smell yeast and create crusty rolls slathered with sweet butter. Or maybe a tart. Quiche with a flaky crust and filling of eggs, cheese and garlic and nuts. Or a brisket. She was back in Texas now. Something falling-apart tender with tang and spice. Grilled potatoes that tasted like heaven.

Why?' He kept asking in his sweetly belling voice, its tone as pure as marbles swirled around a crystal pail. Why him wun up the tree? Why him nest up theah? Why him gadder nuts? Why? Why? Why? And Billy answering every question to the best of his ability, as if anything less would disrespect the deep and maybe even divine force that drove his little nephew toward universal knowledge.

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

The Cocoa-Nut Tree at Covent Garden? Why it's the finest confectioner in the capital and sells bonbons, macaroons, candied fruits, and ices,' I said in my proper reading voice. I had long studied their advertisement in Mr Pars' London Gazette after he'd left it by the kitchen fire. It was a beautiful advertisement, with little drawings of sugar cones, ice pots, and tiny men attending wondrous stoves.

Grief is the best opener of some hearts, and Jo's was nearly ready for the bag. A little more sunshine to ripen the nut, then, not a boy's impatient shake, but a man's hand reached up to pick it gently from the burr, and find the kernal sound and sweet. If she suspected this, she would have shut up tight, and been more prickly than ever, fortunately she wasn't thinking about herself, so when the time came, down she dropped.

Make me crazy. Make me nuts! I don’t care as long as you’re here. With me. Letting me love you for the rest of our lives because I don’t want anyone else. If you want babies, I’ll give you a hundred and be there for each and every one.” He sucked in a deep breath before continuing,  “You make me crazy, and I wouldn’t want it any other way. I love you, Rand. I love your orneriness and you strength and your beauty and your sweetness and your pass-

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

The two sat quietly on the park bench, and Dove liked it. If she sat perfectly still, neither could ruin the moment. He seemed to feel the change as well as they watched two squirrels bound about in front of them. The squirrels were adorable and brave, jumping close to Dove and Johnson—maybe because they were motionless. Dove wanted to comment on the Disneyesque scene in front of them but kept her words on the tip of her tongue, not wanting to spoil the quiet. The two squirrels sat side by side, each a mirror of the other, munching on acorns in their paws. With their fuzzy faces and sweet, black eyes, they reminded Dove of exactly why she loved the park. Next to her, Johnson sighed in contentment. The male squirrel dropped his nut and jumped quickly behind the female squirrel. Oh dear God! Don’t do it. You horny little bastard! The male squirrel refused to read Dove’s mind and started climbing on the female squirrel. Dove heard Johnson’s groan of disgust as the male began the motions of copulation. She shook her head. Fucking figures. The tender new feelings between Dove and this handsome man were now spoiled with the obscene visual of the hairy rodents humping. Johnson had to comment. “Wow. Squirrels usually engage in some style of MATING dance.” He looked around the park for other examples to prove his point. “Much like humans, they’re attracted to the smell of the GENITALS and fancy tail motions.” Dove tried to figure out where she belonged in this conversation that he apparently thought was acceptable small talk. The obscene, public intercourse ended with one final, furry pump. The female never even dropped her nut. “Well, I guess that was a dinner date.” Dove covered her mouth and shook her head. She prayed for a flock of hungry hawks to swoop in and eat the little Snow White porn stars so she and Mr. Gorgeouspants could just stop talking about nether regions for a minute. “This time of the year, NUTS are more important than anything else.

A wicked look twinkled in her eye. "I'd say it's time to nut up or shut up. All this talking is gonna make me think you're all bark and no bite. "Wouldn't want to let you down." On a curse, he covered her eager mouth with his, and the world he knew ripped wide open. She tasted cool, sweet, and rich, like ice cream in the summertime, and in that instant Killian knew he would never, ever get enough of her. Laws of nature could be damned. This woman's taste was all he would ever crave. Were there other women? Who the hell cared? Sadie's soft, pliant lips opened to him as he ran his tongue along the seam of her mouth and she welcomed him in. Grasping her head with both hands, he groaned and took full control of the plundering kiss. He tangled his hands in her long, wet hair, which felt like ribbons of satin as it rushed through his fingers. Killian groaned when her tongue swept along his, seeking him out with the same desperation and urgency. This was what he needed. This woman. Her touch. Her taste. How on earth could this be wrong?

Now, for breakfast, she has oatmeal with ground flax seeds, hemp seeds, nuts, pea protein powder, and a sausage on the side. At lunchtime, two hard-boiled eggs, carrot sticks, celery, peanut butter or avocado, a protein smoothie (with collagen powder, 1 tablespoon of chia seeds, half a tablespoon of coconut oil, and a whole bunch of greens), and half a banana last. For a snack in the afternoon, Greek yogurt, berries, and half a protein bar. Finally, at dinner, fish or chicken, kale sautéed with avocado oil, and roasted sweet potatoes.

I MEAN not to defend the scapes of any, Or justify my vices being many; For I confess, if that might merit favour, Here I display my lewd and loose behaviour. I loathe, yet after that I loathe, I run: 5 Oh, how the burthen irks, that we should shun. I cannot rule myself but where Love please; Am driven like a ship upon rough seas. No one face likes me best, all faces move, A hundred reasons make me ever love. 10 If any eye me with a modest look, I blush, and by that blushful glance am took; And she that’s coy I like, for being no clown, Methinks she would be nimble when she’s down. Though her sour looks a Sabine’s brow resemble, 15 I think she’ll do, but deeply can dissemble. If she be learned, then for her skill I crave her; If not, because she’s simple I would have her. Before Callimachus one prefers me far; Seeing she likes my books, why should we jar? 20 Another rails at me, and that I write, Yet would I lie with her, if that I might: Trips she, it likes me well; plods she, what then? She would be nimbler lying with a man. And when one sweetly sings, then straight I long, 25 To quaver on her lips even in her song; Or if one touch the lute with art and cunning, Who would not love those hands for their swift running? And her I like that with a majesty, Folds up her arms, and makes low courtesy. 30 To leave myself, that am in love with all, Some one of these might make the chastest fall. If she be tall, she’s like an Amazon, And therefore fills the bed she lies upon: If short, she lies the rounder: to speak troth, 35 Both short and long please me, for I love both. I think what one undecked would be, being drest; Is she attired? then show her graces best. A white wench thralls me, so doth golden yellow: And nut-brown girls in doing have no fellow. 40 If her white neck be shadowed with brown hair, Why so was Leda’s, yet was Leda fair. Amber-tress’d is she? Then on the morn think I: My love alludes to every history: A young wench pleaseth, and an old is good, 45 This for her looks, that for her womanhood: Nay what is she, that any Roman loves, But my ambitious ranging mind approves?

The beginning, when everything is new and exciting, and everything in the entire world boils down to sweet feathering lips and quiet sighs. When the stars fade and the earth ceases to turn, its axis forgotten in the wake of things like: which way will you lean and which way will my neck naturally turn, and is it possible that I can actually detect your fingerprints, because my skin seems so alive right now and my nose just brushed yours and the tiny groan that just rumbled from deep in your chest is the most erotic sound imaginable, and gee your hair smells terrific. I

Everybody knows, but many deny, that eating red meat gives one character. Strength, stamina, stick-to-it-iveness, constitution, not to mention a healthful, glowing pelt. But take a seat for a second. Listen. I eat salad. How’s that for a punch in the nuts, ladies? What’s more, as I sit typing this on a Santa Fe patio, I just now ate a bowl of oatmeal. That’s right. Because I’m a real human animal, not a television character. You see, despite the beautifully Ron Swanson–like notion that one should exist solely on beef, pork, and wild game, the reality remains that our bodies need more varied foodstuffs that facilitate health and digestive functions, but you don’t have to like it. I eat a bunch of spinach, but only to clean out my pipes to make room for more ribs, fool! I will submit to fruit and zucchini, yes, with gusto, so that my steak-eating machine will continue to masticate delicious charred flesh at an optimal running speed. By consuming kale, I am buying myself bonus years of life, during which I can eat a shit-ton more delicious meat. You don’t put oil in your truck because it tastes good. You do it so your truck can continue burning sweet gasoline and hauling a manly payload.

Don’t stigmatize negative feelings; even pacifists, yogis, and nursery school teachers get road rage under the wrong circumstances. Some people have bad tempers or are chronically grouchy while others are stuck in situations that happen to hit their weak spots and drive them nuts. Either way, if you chastise yourself for having nasty feelings when you really can’t help it, you usually make them worse. After kicking yourself, you’re that much more likely to kick someone else. Becoming more positive doesn’t mean becoming sweetly angelic, but rather, decently demonic, or at least decent enough that your friends don’t all tell you to go back to hell.

Then a soft air, a simple melody, rose to the ears of the suddenly hushed court; and for me, it was May Day again, and I was no longer cold, for the sun burned bright and the grass smelled of its sour-sweet bruisings and an old man fashioned a ballad for the Nut-Brown maid, who would ever be true to her lover. I leaned towards the brightness and, in an abandonment of joy and because there was none to see, tore off my henin and let my nut-brown hair fall to my knees. For I would be a child again, for five minutes, and remember the time when men stopped to gaze at me, with my chaplet of flowers crowning that at which they all marvelled, and longed to touch and stroke and possess.

And for all these many years Lord Temsland has not found you,” I whispered. He was very still—not afraid of me, but wary. “No other stag has ever been able to elude the lord,” I said softly, “for he is nothing if not a fine hunter. How... ?” The hart lived ever in the shadow of the wood. He knew its winding ways, knew where to find its hidden brooks of water. When the forest’s darker night fell upon him, then he rose up and led his herd to succulent herbs and fat nuts and sweet grasses. He lived side by side with death and was not sad. “So that is why you escape Lord Temsland—Death has bargained with you too,” I said. “But why?” “Because,” said a voice behind me, “he is so gloriously beautiful. Like you.

My thoughts drift to Brittany. I’ve tried to forget Brittany will be going with someone else to the Halloween dance. I heard she was going with her old boyfriend. I try to push out of my mind the fact that another guy will have his hands on her. Her date will kiss her tonight, I’m sure of it. Who wouldn’t want to kiss those sweet, soft, frosted lips? I’m going to work tonight until I have to leave for the deal. Because if I was home alone, I’d go nuts thinking about everything. My grip on the riveter in my hand loosens and it drops smack in the middle of my forehead. I don’t get pissed off at myself, I blame Brittany. And by eight o’clock I’m as angry as anything with my little chem partner, whether it’s warranted or not.

And he kissed me . . . slow. Agonizingly, maddeningly, painfully slow. I loved kissing. I also loved what it usually led to, but I was especially loving this part with Leo. The beginning, when everything is new and exciting, and everything in the entire world boils down to sweet feathering lips and quiet sighs. When the stars fade and the earth ceases to turn, its axis forgotten in the wake of things like: which way will you lean and which way will my neck naturally turn, and is it possible that I can actually detect your fingerprints, because my skin seems so alive right now and my nose just brushed yours and the tiny groan that just rumbled from deep in your chest is the most erotic sound imaginable, and gee your hair smells terrific

So Germany can’t pay France and Britain and France and Britain can’t pay America because the Gold Standard says money = gold and America already has all the gold. But America won’t forgive the loans so Germany starts printing dumpsters full of money just to keep up appearances until one U.S. dollar is worth six hundred and thirty BILLION marks. There’s so much cash, kids are building money forts it is tragic/pimp as hell. Britain does convince America to go easy and lower the interest rates on the loans but in order to do that America has to lower ALL THE INTEREST RATES so everybody back in the U.S. is like “SWEET FREE MONEY BETTER USE IT TO BUY STOCKS” and they just go nuts the whole stock market goes completely bonkers shoe-shine boys are giving out hot tips hobos have stock portfolios and the dudes in charge are TERRIFIED because they know that at this point the market is just running on bullshit and dreams and real soon it’s gonna get to that part in the dream where you’re naked at your tuba recital and you never learned to play the tuba. There are other people who are like “NAW THE MARKET WILL BE GREAT FOREVER PUT ALL YOUR MONEY IN IT” but you know what those people are? WRONG. WRONG LIKE A DOG EATING MAYONNAISE. The market goes down like a clown and a bunch of people lose a bunch of money. It happens on a Tuesday and everybody calls it Black Tuesday and then it happens again on Black Thursday also Black Monday. Everyone is so poor they have even pawned their creativity.

The pirogues came with live turtles, and with fish, with cloudy beer and wine made from bananas, palm nuts, or sorghum, and with the smoked meat of hippopotamus and crocodile. The vendors did a good trade with our crew and the passengers down at the third-class boat; the laughter, the exclamations, and the argument of bargaining were with us all day, heard but not understood, like voices in the next room. At stopping places, the people who were nourished on these ingredients of a witches' brew poured ashore across the single plank flung down for them, very human in contour, the flesh of the children sweet, the men and women strong and sometimes handsome. We, thank God, were fed on veal and ham and Brussels sprouts, brought frozen from Europe.

When Francie brought a ticket and a dime back and pushed them across the counter, he gave her the wrapped shirt and two lichee nuts in exchange. Francie loved these lichee nuts. There was a crisp easily broken shell and the soft sweet meat inside. Inside the meat was a hard stone that no child had ever been able to break open. It was said that this stone contained a smaller stone and that the smaller stone contained a smaller stone which contained a yet smaller stone and so on. It was said that soon the stones got so small you could only see them with a magnifying glass and those smaller ones got still smaller until you couldn't see them with anything but they were always there and would never stop coming. It was Francie’s first experience with infinity.

The rustling of leaves under the feet in woods and under hedges; The crumpling of cat-ice and snow down wood-rides, narrow lanes, and every street causeway; Rustling through a wood or rather rushing, while the wind halloos in the oak-toop like thunder; The rustle of birds’ wings startled from their nests or flying unseen into the bushes; The whizzing of larger birds overhead in a wood, such as crows, puddocks, buzzards; The trample of robins and woodlarks on the brown leaves, and the patter of squirrels on the green moss; The fall of an acorn on the ground, the pattering of nuts on the hazel branches as they fall from ripeness; The flirt of the groundlark’s wing from the stubbles- how sweet such pictures on dewy mornings, when the dew flashes from its brown feathers.

In the deep woods of the far North, under feathery leaves of fern, was a great fairyland of merry elves, sometimes called forest brownies. These elves lived joyfully. They had everything at hand and did not need to worry much about living. Berries and nuts grew plentiful in the forest. Rivers and springs provided the elves with crystal water. Flowers prepared them drink from their flavorful juices, which the munchkins loved greatly. At midnight the elves climbed into flower cups and drank drops of their sweet water with much delight. Every elf would tell a wonderful fairy tale to the flower to thank it for the treat. Despite this abundance, the pixies did not sit back and do nothing. They tinkered with their tasks all day long. They cleaned their houses. They swung on tree branches and swam in forested streams. Together with the early birds, they welcomed the sunrise, listened to the thunder growling, the whispering of leaves and blades of grass, and the conversations of the animals. The birds told them about warm countries, sunbeams whispered of distant seas, and the moon spoke of treasures hidden deeply in the earth. In winter, the elves lived in abandoned nests and hollows. Every sunny day they came out of their burrows and made the forest ring with their happy shouts, throwing tiny snowballs in all directions and building snowmen as small as the pinky finger of a little girl. The munchkins thought they were giants five times as large as them. With the first breath of spring, the elves left their winter residences and moved to the cups of the snowdrop flowers. Looking around, they watched the snow as it turned black and melted. They kept an eye on the blossoming of hazel trees while the leaves were still sleeping in their warm buds. They observed squirrels moving their last winter supplies from storage back to their homes. Gnomes welcomed the birds coming back to their old nests, where the elves lived during winters. Little by little, the forest once more grew green. One moonlight night, elves were sitting at an old willow tree and listening to mermaids singing about their underwater kingdom. “Brothers! Where is Murzilka? He has not been around for a long time!” said one of the elves, Father Beardie, who had a long white beard. He was older than others and well respected in his striped stocking cap. “I’m here,” a snotty voice arose, and Murzilka himself, nicknamed Feather Head, jumped from the top of the tree. All the brothers loved Murzilka, but thought he was lazy, as he actually was. Also, he loved to dress in a tailcoat, tall black hat, boots with narrow toes, a cane and a single eyeglass, being very proud of that look. “Do you know where I’m coming from? The very Arctic Ocean!” roared he. Usually, his words were hard to believe. That time, though, his announcement sounded so marvelous that all elves around him were agape with wonder. “You were there, really? Were you? How did you get there?” asked the sprites. “As easy as ABC! I came by the fox one day and caught her packing her things to visit her cousin, a silver fox who lives by the Arctic Ocean. “Take me with you,” I said to the fox. “Oh, no, you’ll freeze there! You know, it’s cold there!” she said. “Come on.” I said. “What are you talking about? What cold? Summer is here.” “Here we have summer, but there they have winter,” she answered. “No,” I thought. “She must be lying because she does not want to give me a ride.” Without telling her a word, I jumped upon her back and hid in her bushy fur, so even Father Frost could not find me. Like it or not, she had to take me with her. We ran for a long time. Another forest followed our woods, and then a boundless plain opened, a swamp covered with lichen and moss. Despite the intense heat, it had not entirely thawed. “This is tundra,” said my fellow traveler. “Tundra? What is tundra?” asked I. “Tundra is a huge, forever frozen wetland covering the entire coast of the Arctic Ocean.

At once my anxiety subsided; it was now no longer (as it had been a moment ago) until to-morrow that I had lost my mother, for my little line was going—to annoy her, no doubt, and doubly so because this contrivance would make me ridiculous in Swann's eyes—but was going all the same to admit me, invisibly and by stealth, into the same room as herself, was going to whisper from me into her ear; for that forbidden and unfriendly dining-room, where but a moment ago the ice itself—with burned nuts in it—and the finger-bowls seemed to me to be concealing pleasures that were mischievous and of a mortal sadness because Mamma was tasting of them and I was far away, had opened its doors to me and, like a ripe fruit which bursts through its skin, was going to pour out into my intoxicated heart the gushing sweetness

John scrambled up and down the terraces and banks, hunting out the secret breaks in the thickets or crawling through hollows woven from sharp-spined stems. Blackberries lured him into sun-pricked chambers. Old byways closed and new ones opened, drifts of nettles surging forward then dying back. The sun beat down until the grass on the green parched. But on the high slopes the rank stems sprang up as lush as ever. Springs ran beneath the turf, his mother told him. Enough water to fill a river. Together they pulled peppery watercress from the edges of marshy puddles and grubbed up tiny sweet carrots, dark purple under the dusty earth. Clover petals yielded honey-beads and jellylike mallow seeds savored of nuts. Tiny strawberries sheltered under ragged leaves and sweet blackberries swelled behind palisades of finger-pricking thorns.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

Mama: You men kill me. You come in here, drink your beer, take your pleasure, and then wanna judge the way I run my “business.” The front door swings both ways. I don’t force anyone’s hand. My girls, Emilene, Mazima, Josephine, ask them, they’d rather be here, than back out there in their villages where they are taken with- out regard. They’re safer with me than in their own homes, because this country is picked clean, while men, poets like you, drink beer, eat nuts and look for some place to disappear. And I am without mercy, is that what you’re saying? Because I give them something other than a beggar’s cup. (With ferocity) I didn’t come here as Mama Nadi, I found her the same way miners find their wealth in the muck. I stumbled off of that road without two twigs to start a fire. I turned a basket of sweets and soggy biscuits into a business. I don’t give a damn what any of you think. This is my place, Mama Nadi’s.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

Look at all the beautiful, delicate layers! It's a perfect mille-feuille! "Heh. I call it... ...Mushroom Mille-Feuille with Duxelles Filling. Eat up!" Incredible! The exciting flavors of multiple kinds of mushrooms meld together with the crispy, ultrathin layers of piecrust in a moist and magical harmony! "The main ingredient Rindo Kobayashi chose was shiitake mushrooms! She used olive oil to cook them into a confit, trapping and magnifying their natural umami flavor!" Wait... this tang! "Aah. Champignon mushrooms and shallots, sautéed to a golden brown in garlic and butter and then simmered to a paste in broth. Cracked nuts and heavy cream were blended in to make a Duxelles, which she then sandwiched between the Mille-Feuille layers. *Duxelles is a mushroom paste often used as a base for fillings or sauces.* A perfectly balanced tart note makes the salty savoriness of the confit stand out... ... while allowing the mellow sweetness of the shiitake to linger on the tongue! Though I can't put my finger on what this sour flavor is from. What is it?" "Ants.❤️ I extracted formic acid from ants and mixed it into my Duxelles!" "WAAAAH?!" Too much formic acid is poisonous, of course. But in small amounts it can be a wonderful culinary accent. It has no extraneous sweetness, just a sharp, invigoratingly tart tang. "Not only that, if you add it to a sweet base, it can create deeper, more nuanced flavors than the more commonly used citrus fruits.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

I hopped in the car and headed toward the ranch. I almost fell asleep at the wheel. Twice. Marlboro Man met me at the road that led to his parents’ house, and I followed him down five miles of graveled darkness. When we pulled into the paved drive, I saw the figure of his mother through the kitchen window. She was sipping coffee. My stomach gurgled. I should have eaten something. A croissant, back at my parents’ house. A bowl of Grape-Nuts, maybe. Heck, a Twinkie at QuikTrip would have been nice. My stomach was in knots. When I exited the car, Marlboro Man was there. Shielded by the dark of the morning, we were free to greet each other not only with a close, romantic hug but also a soft, sweet kiss. I was glad I’d remembered to brush my teeth. “You made it,” he said, smiling and rubbing my lower back. “Yep,” I replied, concealing a yawn. “And I got a five-mile run in before I came. I feel awesome.” “Uh-huh,” he said, taking my hand and heading toward the house. “I sure wish I were a morning person like you.” When we walked into the house, his parents were standing in the foyer. “Hey!” his dad said with a gravelly voice the likes of which I’d never heard before. Marlboro Man came by it honestly. “Hello,” his mom said warmly. They were there to welcome me. Their house smelled deliciously like leather. “Hi,” I said. “I’m Ree.” I reached out and shook their hands. “You sure look nice this morning,” his mom remarked. She looked comfortable, as if she’d rolled out of bed and thrown on the first thing she’d found. She looked natural, like she hadn’t set her alarm for 3:40 A.M. so she could be sure to get on all nine layers of mascara. She was wearing tennis shoes. She looked at ease. She looked beautiful. My palms felt clammy. “She always looks nice,” Marlboro Man said to his mom, touching my back lightly. I wished I hadn’t curled my hair. That was a little over-the-top. That, and the charcoal eyeliner. And the raspberry shimmer lip gloss.

Then she cried quickly, "Stay, brother, stay! do not drink, or you will become a wild beast, and tear me to pieces." Thirsty as he was, the brother conquered his desire to drink at her words, and said, "Dear sister, I will wait till we come to a spring." So they wandered farther, but as they approached, she heard in the bubbling spring the words— "Who drinks of me, a wolf will be." "Brother, I pray you, do not drink of this brook; you will be changed into a wolf, and devour me." Again the brother denied himself and promised to wait; but he said, "At the next stream I must drink, say what you will, my thirst is so great." Not far off ran a pretty streamlet, looking clear and bright; but here also in its murmuring waters, the sister heard the words— "Who dares to drink of me, Turned to a stag will be." "Dear brother, do not drink," she began; but she was too late, for her brother had already knelt by the stream to drink, and as the first drop of water touched his lips he became a fawn. How the little sister wept over the enchanted brother, and the fawn wept also. He did not run away, but stayed close to her; and at last she said, "Stand still, dear fawn; don't fear, I must take care of you, but I will never leave you." So she untied her little golden garter and fastened it round the neck of the fawn; then she gathered some soft green rushes, and braided them into a soft string, which she fastened to the fawn's golden collar, and then led him away into the depths of the forest. After wandering about for some time, they at last found a little deserted hut, and the sister was overjoyed, for she thought it would form a nice shelter for them both. So she led the fawn in, and then went out alone, to gather moss and dried leaves, to make him a soft bed. Every morning she went out to gather dried roots, nuts, and berries, for her own food, and sweet fresh grass for the fawn, which he ate out of her hand, and the poor little animal went out with her, and played about as happy as the day was long. When evening came, and the poor sister felt tired, she would kneel down and say her prayers, and then lay her delicate head on the fawn's back, which was a soft warm pillow, on which she could sleep peacefully. Had this dear

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

newer marshals,” Newman added. “I was glad when they invited them to teach you new guys. That much field experience shouldn’t go to waste.” “A lot of them are stake-and-hammer guys though,” Newman said. “Old-fashioned doesn’t begin to cover their methods.” “The hunter that taught me the ropes was like that.” “I thought Forrester was your mentor. He’s known for his gun knowledge,” Livingston said. “You get that off his Wikipedia page?” I asked. “No, he worked a case that a buddy of mine was on. My friend is a gun nut, and he loved Forrester’s arsenal. He said that Forrester even used a flamethrower.” “Yep, that’s Ted,” I said, shaking my head. “So, he wasn’t your first mentor?” “No, Manny Rodriguez was. He taught me how to raise zombies and how to kill vampires.” “What happened to him?” Newman asked. “His wife thought he was getting too old and forced him to retire from the hunting side of things.” “It is not a job for old men,” Olaf said. “I guess it isn’t, but I wasn’t ready to fly solo when Manny retired. I was lucky I didn’t get killed doing jobs on my own at first.” “When did Forrester start training you?” Livingston asked. “Soon enough to help me stay alive.” “Ted spoke highly of you from the beginning,” Olaf said. “He does not give unearned praise. Are you being humble?” “No, I don’t . . . I really did have some close calls when Manny first retired, or maybe I just missed having backup.” Hazel brought our coffee and my Coke. “I’ll be back to fill those waters up, and with the juice,” she said before she left again. I so wanted to start questioning her, but this was Newman’s warrant and everyone else besides Olaf was local. They knew Hazel. I didn’t. I’d let them play it for now. The coffee was fresh and hot and surprisingly good for a mass-produced cup. I did add sugar and cream, so it wasn’t great coffee, but I didn’t add much, so it wasn’t bad either. Olaf put in way more sugar than I did, so his cup would have been too sweet for me. He didn’t take cream. I guessed we could be snobby about each other’s coffee habits later. “But it was Forrester who taught you how to fight empty hand?” Livingston asked. “I had some martial arts when we met, but he started me on more real-world training that worked outside of a judo mat or a martial arts tournament.” “I thought he was out of New Mexico,” Livingston said. “He is.” “And you’re in St. Louis, Missouri.” “I am.” “Hard to train long-distance.” “I have people I train with at home.” “How often do you train?” Kaitlin asked. “At least three times a week in hand-to-hand and blade.” “Really that often?” Newman asked. “Yeah. How often do you train?” “I go to the range two, three times a month.” “Any martial arts?” I asked. “I go to the gym three times a week.

Damn It Feels Good To Be A Gangsta Verse 1 Damn it feels good to be a gangsta A real gangsta-ass nigga plays his cards right A real gangsta-ass nigga never runs his f**kin mouth Cuz real gangsta-ass niggas don't start fights And niggas always gotta high cap Showin' all his boys how he shot em But real gangsta-ass niggas don't flex nuts Cuz real gangsta-ass niggas know they got em And everythings cool in the mind of a gangsta Cuz gangsta-ass niggas think deep Up three-sixty-five a year 24/7 Cuz real gangsta ass niggas don't sleep And all I gotta say to you Wannabe, gonnabe, cocksuckin', pussy-eatin' prankstas 'Cause when the fire dies down what the f**k you gonna do Damn it feels good to be a gangsta Verse 2 Damn it feels good to be a gangsta Feedin' the poor and helpin out with their bills Although I was born in Jamaica Now I'm in the US makin' deals Damn it feels good to be a gangsta I mean one that you don't really know Ridin' around town in a drop-top Benz Hittin' switches in my black six-fo' Now gangsta-ass niggas come in all shapes and colors Some got killed in the past But this gangtsa here is a smart one Started living for the lord and I last Now all I gotta say to you Wannabe, gonnabe, pussy-eatin' cocksuckin' prankstas When the sh*t jumps off what the f**k you gonna do Damn it feels good to be a gangsta Verse 3 Damn it feels good to be a gangsta A real gangta-ass nigga knows the play Real gangsta-ass niggas get the flyest of the b**ches Ask that gangsta-ass nigga Little Jake Now b**ches look at gangsta-ass niggas like a stop sign And play the role of Little Miss Sweet But catch the b**ch all alone get the digit take her out and then dump-hittin' the ass with the meat Cuz gangsta-ass niggas be the gang playas And everythings quiet in the clique A gangsta-ass nigga pulls the trigger And his partners in the posse ain't tellin' off sh*t Real gangsta-ass niggas don't talk much All ya hear is the black from the gun blast And real gangsta-ass niggas don't run for sh*t Cuz real gangsta-ass niggas can't run fast Now when you in the free world talkin' sh*t do the sh*t Hit the pen and let the mothaf**kas shank ya But niggas like myself kick back and peep game Cuz damn it feels good to be a gangsta Verse 4 And now, a word from the President! Damn it feels good to be a gangsta Gettin voted into the White House Everything lookin good to the people of the world But the Mafia family is my boss So every now and then I owe a favor gettin' down like lettin' a big drug shipment through And send 'em to the poor community So we can bust you know who So voters of the world keep supportin' me And I promise to take you very far Other leaders better not upset me Or I'll send a million troops to die at war To all you Republicans, that helped me win I sincerely like to thank you Cuz now I got the world swingin' from my nuts And damn it feels good to be a gangsta

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

Mochi Makes about 2 cups, or 15 balls 2 cups sweet brown rice ¼ tsp sea salt ½ cup toasted chopped nuts or seeds   Soak rice for 6–1 0 hours. Drain and discard soaking water. Rinse. Add fresh water to cover. Bring to a boil. When boiling, lower heat, cover, and simmer for 50 minutes. Remove from heat and allow to rest for 10 minutes.Add salt. Place rice in a heavy-duty electric mixer and knead for 10 minutes or until 90% of the grains are broken open and the mixture is sticky and smooth. Alternately, using a large wooden pestle (or baseball bat), vigorously pound the rice for 20 minutes or until the grains are broken and the rice becomes sticky and smooth. Roll mochi into small balls about the size of a walnut shell. Then roll the balls in the toasted nuts or seeds and serve.

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.

When Kate arrived, Alice offered her breakfast: strong coffee, coffee cake made from a sweet yeast dough, and bacon baked on a cookie sheet in the oven. When they finished eating, Alice handed Kate a black-and-white-speckled notebook filled with details about her childhood in North Carolina. With growing interest Kate read about the gentle slope of land upon which Alice's family built their farm and how in the mornings the dew looked like steam rising from the grass. She read about the pigs Alice's family raised, how they were finished on acorns, making their meat unbelievably silky. Kate read about Alice's mother's cooking, how she could turn the humblest ingredients into something magical: creamy chess pies, tender squirrel stew, butter nut cookies at Christmas time that were both salty and sweet.

rule of thumb for patients craving sweet: Start with a big glass of water. Wait fifteen minutes. If you are still wanting sweet, have fat first in the form of a heaping teaspoon of coconut oil with cinnamon, a few macadamia nuts, a hard-boiled egg, or a piece of jerky. Wait another fifteen minutes. If you are still craving sweet, then perhaps go for it (and by that we mean a piece of dark chocolate [85 percent cocoa or higher] or ¼ cup of dark berries). Then go for a walk so as not to start a binge. Exercise regulates the sweet tooth by releasing endorphins. But most important, find the sweetness in your life—with nature, loved ones, or within yourself—not within a bag of M&M’s. For more ideas about this, the book Nourishing Wisdom by Marc David has been a classic in the emotional nutrition world for over fifteen years.

I want to have a case of breads over there- whole wheat, rye- and English muffins, and cranberry-nut, blueberry-lemon, and white chocolate raspberry muffins over there. I want a table in the middle filled with nothing but cookies- the dark-chocolate-walnut-toffee ones, coconut macaroons, peanut butter drops with the little Hershey's Kisses in the middle, and sugar cookies. And then on the left, I'm thinking pies: apple, peach, and cherry daily, and maybe chocolate cream espresso for special occasions. Plus, I want to have a wall for all different kinds of specials. Maybe a certain bread- like Irish soda bread for St. Patrick's Day, fruitcake for Christmas, or challah bread for Passover- whatever.

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

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.

Korean pizza was, and still is if you look for it, the stuff of Italian nightmares. Bulgogi, wasabi, sweet tomato sauce, gochujang (고추장, Korea’s potent red pepper paste), cream cheese, raisins, nuts, cheap canned pineapple, strawberries, kimchi, and potatoes . . . All these are legitimate Korean pizza toppings.

What is life? On some days it's a honeycomb, filled with numerous cells of healing and sweetness. Other days, it's a walnut It looks like a human brain but it's just a nut." Micki Peluso

TRUMAN’S HERITAGE FUDGE RECIPE   12 ounce bag semi-sweet chocolate chips 1 ounce square unsweetened chocolate 1 can sweetened and condensed milk 1 teaspoon real vanilla 1 cup chopped nuts (optional) ½ cup chopped tiny marshmallows    In a saucepan over low/medium heat, melt together chocolate and condensed milk. When completely melted together, add vanilla and then nuts and marshmallows. Pour into a buttered square pan and chill for two hours.   This can be done in the microwave, too.

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.

Back then she used to hide from her mother in the secret space just to worry her, but now she stocked it with magazines, paperback romances and sweets. Lots and lots of sweets. Moonpies and pecan rolls, Chick-O-Sticks and Cow Tales, Caramel Creams and Squirrel Nut Zippers, Red Hots and Bit-O-Honey, boxes upon boxes of Little Debbie snack cakes. The space had a comforting smell to it, like Halloween, like sugar and chocolate and crisp plastic wrappers.

Pistachio?” Sure, this place doesn’t have as many options as Della Palma, but there are at least twenty, the rest of them all a better choice. “You can’t be serious.” “Hey, don’t knock it till you’ve tried it.” “What are you? Eighty?” He pushes his cup toward me. “Taste it.” I scrunch my brows together and stare at the bright green mound. “I haven’t licked it yet or anything,” he says. “Try it.” Reluctantly, I scoop at it with my tiny spoon and my eyes widen as the flavor surprises my tongue. It tastes exactly like a creamy, cold, sweet pistachio nut. “Okay, you win. That’s actually really good.” “Told you,” he says, taking a bite. “It’s always good to try new things. Especially if it scares you a little bit.” I turn to look at him, expecting him to elaborate, but he keeps his eyes forward.

I want to go home very badly.” Loretta fixed her gaze on her captor’s medallion. All around her, the smell of his world permeated her senses, leather, dust, smoke, and unidentifiable foods. She was probably out of her mind to trust him. But, oh, how she wanted to. Home. To Aunt Rachel and Amy. It was a fact that he hadn’t lied to her--except for the time he had promised to cut out her tongue and hadn’t. She couldn’t very well hold that against him. She scooped up a handful of nuts and berries, taking a small amount into her mouth. The sweet taste of honey washed over her tongue, activating her salivary glands. Her stomach growled in response. He heard the sound and cocked an eyebrow. “It is good?” “Mm,” she said, taking another bite and brushing her palm clean on her bloomers. “Delicious.” “Dee-lish-us?” For the space of a heartbeat she forgot to be afraid of him, and a smile spread across her lips before she realized it was coming. When he smiled back at her, the strangest feeling swept over her, an inexplicable warmth. He had smiled at her before, of course, but never like this. “Delicious,” she repeated. “That means very good, much better than just good.” His smile didn’t fade, and she found herself fascinated. On a civilized man, that lopsided grin of his could have been heart-stopping. His sharply defined lips lifted lazily at one corner to reveal gleaming white teeth, deep creases bracketing his mouth. Not the face of a killer, surely. The mood shattered when he reached out to touch her cheek. The sudden movement made her recoil, reminding her of who he was and what he was. That he considered her his property. Because she jerked away, he settled for capturing a lock of her hair, twining it through his fingers. “You are dee-lish-us. Like sunshine, eh?” Unnerved by the gleam that had stolen into his eyes, Loretta caught hold of his hand to disentangle it from her hair. Just because there were no scalps in his lodge didn’t mean he was above taking one if the mood struck. “Only things you can taste are delicious.” The moment the words passed her lips, she recalled how he had nibbled at her neck. Heat crept up her nape. As if he guessed her thoughts, his gaze dropped to her throat. She found herself longing for her homespun dress with its mutton sleeves and high neckline. Mischief danced in his eyes. Or was it a trick of the light? “This Comanche is not a Tonkowa, a People Eater.