Oven Deep Quotes

The deeper that sorrow carves into your being,the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter's oven? And is not the lute that soothes your spirit, the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful look again in your heart, and you shall see that in truth you are weeping for that which has been your delight.

Despite the fact that an Indonesian island chicken has probably had a much more natural life than one raised on a battery farm in England, people who wouldn't think twice about buying something oven-ready become much more upset about a chicken that they've been on a boat with, so there is probably buried in the Western psyche a deep taboo about eating anything you've been introduced to socially.

Live. And Live Well. BREATHE. Breathe in and Breathe deeply. Be PRESENT. Do not be past. Do not be future. Be now. On a crystal clear, breezy 70 degree day, roll down the windows and FEEL the wind against your skin. Feel the warmth of the sun. If you run, then allow those first few breaths on a cool Autumn day to FREEZE your lungs and do not just be alarmed, be ALIVE. Get knee-deep in a novel and LOSE track of time. If you bike, pedal HARDER and if you crash then crash well. Feel the SATISFACTION of a job well done-a paper well-written, a project thoroughly completed, a play well-performed. If you must wipe the snot from your 3-year old's nose, don't be disgusted if the Kleenex didn't catch it all because soon he'll be wiping his own. If you've recently experienced loss, then GRIEVE. And Grieve well. At the table with friends and family, LAUGH. If you're eating and laughing at the same time, then might as well laugh until you puke. And if you eat, then SMELL. The aromas are not impediments to your day. Steak on the grill, coffee beans freshly ground, cookies in the oven. And TASTE. Taste every ounce of flavor. Taste every ounce of friendship. Taste every ounce of Life. Because-it-is-most-definitely-a-Gift.

The disgraced Usurer Yankel D took the baby girl home that evening... He made a bed of crumpled newspaper in a deep baking pan and gently tucked it in the oven, so that she wouldn't be disturbed by the noise of the small falls outside... When he pulled her out to feed her or just hold her, her body was tattooed with the newsprint... Sometimes he would rock her to sleep in his arms, and read her left to right, and know everything he needed to know about the world. If it wasn't written on her, it wasn't important to him.

If, by the virtue of charity or the circumstance of desperation, you ever chance to spend a little time around a Substance-recovery halfway facility like Enfield MA’s state-funded Ennet House, you will acquire many exotic new facts… That certain persons simply will not like you no matter what you do. That sleeping can be a form of emotional escape and can with sustained effort be abused. That purposeful sleep-deprivation can also be an abusable escape. That you do not have to like a person in order to learn from him/her/it. That loneliness is not a function of solitude. That logical validity is not a guarantee of truth. That it takes effort to pay attention to any one stimulus for more than a few seconds. That boring activities become, perversely, much less boring if you concentrate intently on them. That if enough people in a silent room are drinking coffee it is possible to make out the sound of steam coming off the coffee. That sometimes human beings have to just sit in one place and, like, hurt. That you will become way less concerned with what other people think of you when you realize how seldom they do. That there is such a thing as raw, unalloyed, agendaless kindness. That it is possible to fall asleep during an anxiety attack. That concentrating intently on anything is very hard work. That 99% of compulsive thinkers’ thinking is about themselves; that 99% of this self-directed thinking consists of imagining and then getting ready for things that are going to happen to them; and then, weirdly, that if they stop to think about it, that 100% of the things they spend 99% of their time and energy imagining and trying to prepare for all the contingencies and consequences of are never good. In short that 99% of the head’s thinking activity consists of trying to scare the everliving shit out of itself. That it is possible to make rather tasty poached eggs in a microwave oven. That some people’s moms never taught them to cover up or turn away when they sneeze. That the people to be the most frightened of are the people who are the most frightened. That it takes great personal courage to let yourself appear weak. That no single, individual moment is in and of itself unendurable. That other people can often see things about you that you yourself cannot see, even if those people are stupid. That having a lot of money does not immunize people from suffering or fear. That trying to dance sober is a whole different kettle of fish. That different people have radically different ideas of basic personal hygiene. That, perversely, it is often more fun to want something than to have it. That if you do something nice for somebody in secret, anonymously, without letting the person you did it for know it was you or anybody else know what it was you did or in any way or form trying to get credit for it, it’s almost its own form of intoxicating buzz. That anonymous generosity, too, can be abused. That it is permissible to want. That everybody is identical in their unspoken belief that way deep down they are different from everyone else. That this isn’t necessarily perverse. That there might not be angels, but there are people who might as well be angels.

And people think she killed him?" said Miss Tick. She sighed. "They probably think she cooked him in the oven, or something." "They never actually said," said Tiffany. "But I think it was something like that, yes." "And did his horse turn up?" said Miss Tick. "No," said Tiffany. "And that was strange, because if it'd turned up anywhere along the hills, people would have noticed it..." Miss Tick folded her hands, sniffed, and smiled a smile with no humor in it. "Easily explained," she said. "Mrs. Snapperly must have had a really big oven, eh?" "No, it was really quite small," said Tiffany. "Only ten inches deep.

... has three different sizes of saucepans, and a dutch-oven. The skillet will be a give-away – too bad, stainless and all - but the sides are just not deep enough to-" "Fine fine fine – gawd, would you shut up and just buy it? Shees! I'm gonna go look at plates or something..." "Whoa – hold on there. You think I'm letting you pick out the plates all by yourself? I'm the cook. I get to pick the plates." "Oh god... I am not eating off Spiderman dishes!

He felt something on his neck. Warmth. He hesitated, then turned weary eyes toward the sky. Sunlight bathed his face. He gaped; it seemed so long since he’d seen pure sunlight. It shone down through a large break in the clouds, comforting, like the warmth of an oven baking a loaf of Adrinne’s thick sourdough bread. Almen stood, raising a hand to shade his eyes. He took a deep, long breath, and smelled… apple blossoms? He spun with a start. The apple trees were flowering. That was plain ridiculous. He rubbed his eyes, but that didn’t dispel the image. They were blooming, all of them, white flowers breaking out between the leaves. [...] What was happening? Apple trees didn’t blossom twice. Was he going mad? Footsteps sounded softly on the path that ran past the orchard. Almen spun to find a tall young man walking down out of the foothills. He had deep red hair and he wore ragged clothing: a brown cloak with loose sleeves and a simple white linen shirt beneath. The trousers were finer, black with a delicate embroidery of gold at the cuff. “Ho, stranger,” Almen said, raising a hand, not knowing what else to say, not even sure if he’d seen what he thought he’d seen. “Did you… did you get lost up in the foothills?” The man stopped, turning sharply. He seemed surprised to find Almen there. With a start, Almen realized the man’s left arm ended in a stump. The stranger looked about, then breathed in deeply. “No. I’m not lost. Finally. It feels like a great long time since I’ve understood the path before me.

Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewing of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life in the way they must absolutely lead it.

She had begun to bake to have her eyes looking at a bowl, a flour bin, an oven, a fire, a face, anything but water. Her hands shaped loaves like scallop shells, like moon shells, like starfish; she ate them as if she ate the sea, to make it part of her, to transform bone to shell and lose herself in it, eyeless, thoughtless, wrapped in memories and anchored on some hoary rock against the currents of the deep.

Around the house, my head deep in a pillowcase or the oven, my eyes focused on that supernatural neatness which the housewife sees somehow shadowing her familiar furniture, it was largely possible to disregard, or not-quite-hear, Sally, but in the car I was entirely what I believe is called a captive audience.

While the moon smoothly shifted the shadows from one side of Edgewood to the other, Daily Alice dreamed that she stood in a flower-starred field where on a hill there grew an oak tree and a thorn in deep embrace, their branches intertwined like fingers. Far down the hall, Sophie dreamed that there was a tiny door in her elbow, open a crack, through which the wind blew, blowing on her heart. Dr. Drinkwater dreamed he sat before his typewriter and wrote this: 'There is an aged, aged insect who lives in a hole in the ground. One June he puts on his summer straw, and takes his pipe and his staff and his lamp in half his hands, and follows the worm and the root to the stair that leads up to the door into blue summer.' This seemed immensely significant to him, but when he awoke he wouldn't be able to remember a word of it, try as he might. Mother beside him dreamed her husband wasn't in his study at all, but with her in the kitchen, where she drew tin cookie-sheets endlessly out of the oven; the baked things on them were brown and round, and when he asked her what they were, she said 'Years'.

There was a girl, and her uncle sold her, wrote Mr. Ibis in his perfect copperplate handwriting. That is the tale; the rest is detail. There are stories that are true, in which each individual’s tale is unique and tragic, and the worst of the tragedy is that we have heard it before, and we cannot allow ourselves to feel it too deeply. We build a shell around it like an oyster dealing with a painful particle of grit, coating it with smooth pearl layers in order to cope. This is how we walk and talk and function, day in, day out, immune to others’ pain and loss. If it were to touch us it would cripple us or make saints of us; but, for the most part, it does not touch us. We cannot allow it to. Tonight, as you eat, reflect if you can: there are children starving in the world, starving in numbers larger than the mind can easily hold, up in the big numbers where an error of a million here, a million there, can be forgiven. It may be uncomfortable for you to reflect upon this or it may not, but still, you will eat. There are accounts which, if we open our hearts to them, will cut us too deeply. Look—here is a good man, good by his own lights and the lights of his friends: he is faithful and true to his wife, he adores and lavishes attention on his little children, he cares about his country, he does his job punctiliously, as best he can. So, efficiently and good-naturedly, he exterminates Jews: he appreciates the music that plays in the background to pacify them; he advises the Jews not to forget their identification numbers as they go into the showers—many people, he tells them, forget their numbers, and take the wrong clothes, when they come out of the showers. This calms the Jews: there will be life, they assure themselves, after the showers. And they are wrong. Our man supervises the detail taking the bodies to the ovens; and if there is anything he feels bad about, it is that he still allows the gassing of vermin to affect him. Were he a truly good man, he knows, he would feel nothing but joy, as the earth is cleansed of its pests. Leave him; he cuts too deep. He is too close to us and it hurts.

Do you have someone in mind, Galen?" Toraf asks, popping a shrimp into his mouth. "Is it someone I know?" "Shut up, Toraf," Galen growls. He closes his eyes, massages his temples. This could have gone a lot better in so many ways. "Oh," Toraf says. "It must be someone I know, then." "Toraf, I swear by Triton's trident-" "These are the best shrimp you've ever made, Rachel," Toraf continues. "I can't wait to cook shrimp on our island. I'll get the seasoning for us, Rayna." "She's not going to any island with you, Toraf!" Emma yells. "Oh, but she is, Emma. Rayna wants to be my mate. Don't you, princess?" he smiles. Rayna shakes her head. "It's no use, Emma. I really don't have a choice." She resigns herself to the seat next to Emma, who peers down at her, incredulous. "You do have a choice. You can come live with me at my house. I'll make sure he can't get near you." Toraf's expression indicates he didn't consider that possibility before goading Emma. Galen laughs. "It's not so funny anymore is it, tadpole?" he says, nudging him. Toraf shakes his head. "She's not staying with you, Emma." "We'll see about that, tadpole," she returns. "Galen, do something," Toraf says, not taking his eyes off Emma. Galen grins. "Such as?" "I don't know, arrest her or something," Toraf says, crossing his arms. Emma locks eyes with Galen, stealing his breath. "Yeah, Galen. Come arrest me if you're feeling up to it. But I'm telling you right now, the second you lay a hand on me, I'm busting this glass over your head and using it to split your lip like Toraf's." She picks up her heavy drinking glass and splashes the last drops of orange juice onto the table. Everyone gasps except Galen-who laughs so hard he almost upturns his chair. Emma's nostrils flare. "You don't think I'll do it? There's only one way to find out, isn't there, Highness?" The whole airy house echoes Galen's deep-throated howls. Wiping the tears from his eyes, he elbows Toraf, who's looking at him like he drank too much saltwater. "Do you know those foolish humans at her school voted her the sweetest out of all of them?" Toraf's expression softens as he looks up at Emma, chuckling. Galen's guffaws prove contagious-Toraf is soon pounding the table to catch his breath. Even Rachel snickers from behind her oven mitt. The bluster leaves Emma's expression. Galen can tell she's in danger of smiling. She places the glass on the table as if it's still full and she doesn't want to spill it. "Well, that was a couple of years ago." This time Galen's chair does turn back, and he sprawls onto the floor. When Rayna starts giggling, Emma gives in, too. "I guess...I guess I do have sort of a temper," she says, smiling sheepishly. She walks around the table to stand over Galen. Peering down, she offers her hand. He grins up at her. "Show me your other hand." She laughs and shows him it's empty. "No weapons." "Pretty resourceful," he says, accepting her hand. "I'll never look at a drinking glass the same way." He does most of the work of pulling himself up but can't resist the opportunity to touch her. She shrugs. "Survival instinct, maybe?" He nods. "Or you're trying to cut my lips off so you won't have to kiss me." He's pleased when she looks away, pink restaining her cheeks. "Rayna tries that all the time," Toraf chimes in. "Sometimes when her aim is good, it works, but most of the time kissing her is my reward for the pain.

Your joy is your sorrow unmasked. And the selfsame well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter's oven? And is not the lute that soothes your spirit, the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful look again in your heart, and you shall see that in truth you are weeping for that which has been your delight. Some of you say, 'Joy is greater than sorrow,' and others say, 'Nay, sorrow is the greater.' But I say unto you, they are inseparable. Together they come, and when one sits alone with you at your board, remember that the other is asleep upon your bed. Verily you are suspended like scales between your sorrow and your joy. Only when you are empty are you at standstill and balanced. When the treasure-keeper lifts you to weigh his gold and his silver, needs must your joy or your sorrow rise or fall.

'how then does soul differ from spirit?' you're probably asking yourself. although he must have been reasonably sure nobody was. "Well, soul is darker of color, denser of volume, saltier of flavor, rougher of texture, and tends to be more maternalistic than paternalistic: soul is connected to Mother Earth just as spirit is connected to Father Sky. Of course, mothers and fathers are prone to copulation, and in their commingled state, soul and spirit often can be difficult to distinguish the one from the other. Generally, if spirit is the fresh air cent and ambient lighting in the house of consciousness, if the spirit is the electrical system that illuminates that house, then soul is the smoky fireplace, the fragrant oven, the dusty wine cellar, the strange creeks we hear in the floorboards late at night. "It's a bit of a cliche to say it, but when you think of soul, you should think of things that are authentic and things that are deep. Anything superficial is not soulful. Anything artificial, imitative, or overly refined is not soulful. Wood has a stronger connection to soul than does plastic, although, paradoxically, thanks to human interface, a funky wooden table or chair can sometimes exceed in soulfulness the soul that may be invoked by a living tree.

There were a thousand noises: spoons clattering, liquid being poured in glugs, a deep, unctuous bubbling from the stove. Heat blasted him in a roar as someone opened an oven. It carried the glorious smell of fresh baking.

The room filled with the smell of warming butter and sugar and lemon and eggs, and at five, the timer buzzed and I pulled out the cake and placed it on the stovetop. The house was quiet. The bowl of icing was right there on the counter, ready to go, and cakes are best when just out of the oven, and I really couldn't possibly wait, so I reached out to the side of the cake pan, to the least obvious part, and pulled off a warm spongy chunk of deep gold. Iced it all over with chocolate. Popped the whole thing into my mouth.

It was June in Maharashtra, and the monsoon would not come. The whole district lay panting in the heat, the burning sky clapped tight overhead like the lid of a tandoor oven. Lean goats stumbled down the narrow alleyways, udders hanging slack and dry beneath them; beggars cried for water in every village. Dust-devils swept over baked clay and through the dry weeds, whistling and shrieking. Hot sand blew into the eyes of torpid bullocks as they leaned into the yoke, whips snapping over their bony backs. A single stream crept along the valley floor, shrunken and muddy, and women stood ankle deep in its shallows, beating their laundry against rocks that rippled and danced in the sun.

There was a jug of creamy milk for the children (Mr Beaver stuck to beer) and a great lump of deep yellow butter in the middle of the table from which everyone took as much as he wanted to go with his potatoes, and all the children thought- and I agree with them- that there's nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago. And when they had finished the fish Mrs. Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot, and at the same time moved the kettle onto the fire, so that when they had finished the marmalade roll the tea was made and ready to be poured out.

But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.

There are accounts which, if we open our hearts to them, will cut us too deeply. Look—here is a good man, good by his own lights and the lights of his friends: he is faithful and true to his wife, he adores and lavishes attention on his little children, he cares about his country, he does his job punctiliously, as best he can. So, efficiently and good-naturedly, he exterminates Jews: he appreciates the music that plays in the background to pacify them; he advises the Jews not to forget their identification numbers as they go into the showers—many people, he tells them, forget their numbers, and take the wrong clothes, when they come out of the showers. This calms the Jews: there will be life, they assure themselves, after the showers. And they are wrong. Our man supervises the detail taking the bodies to the ovens; and if there is anything he feels bad about, it is that he still allows the gassing of vermin to affect him. Were he a truly good man, he knows, he would feel nothing but joy, as the earth is cleansed of its pests. Leave him; he cuts too deep. He is too close to us and it hurts.

Your joy is your sorrow unmasked. And the selfsame well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful, look again in your heart, and you shall see that in truth you are weeping for that which has been your delight. Some of you say, “Joy is greater than sorrow,” and others say, “Nay, sorrow is the greater.” But I say unto you, they are inseparable. Together they come, and when one sits alone with you at your board, remember that the other is asleep upon your bed. Verily you are suspended like scales between your sorrow and your joy. Only when you are empty are you at standstill and balanced. When the treasure-keeper lifts you to weigh his gold and his silver, needs must your joy or your sorrow rise or fall.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

We start our meal in the kitchen, right beside the blazing oven, where one of Franco's cooks chops a filet of local grass-fed beef into rough cubes and dresses it with olive oil and wisps of lemon rind. A puffy disc of dough emerges from the oven, which Franco cuts into wedges before heaping it with mounds of this restrained tartare. The union of warm, smoky bread and cool, grassy beef is enough to make me want to camp out in the kitchen for the rest of the night.

There are stories that are true, in which each individual’s tale is unique and tragic, and the worst of the tragedy is that we have heard it before, and we cannot allow ourselves to feel it too deeply. We build a shell around it like an oyster dealing with a painful particle of grit, coating it with smooth pearl layers in order to cope. This is how we walk and talk and function, day in, day out, immune to others’ pain and loss. If it were to touch us it would cripple us or make saints of us; but, for the most part, it does not touch us. We cannot allow it to. Tonight, as you eat, reflect if you can: there are children starving in the world, starving in numbers larger than the mind can easily hold, up in the big numbers where an error of a million here, a million there, can be forgiven. It may be uncomfortable for you to reflect upon this or it may not, but still, you will eat. There are accounts which, if we open our hearts to them, will cut us too deeply. Look—here is a good man, good by his own lights and the lights of his friends: he is faithful and true to his wife, he adores and lavishes attention on his little children, he cares about his country, he does his job punctiliously, as best he can. So, efficiently and good-naturedly, he exterminates Jews: he appreciates the music that plays in the background to pacify them; he advises the Jews not to forget their identification numbers as they go into the showers—many people, he tells them, forget their numbers, and take the wrong clothes, when they come out of the showers. This calms the Jews: there will be life, they assure themselves, after the showers. And they are wrong. Our man supervises the detail taking the bodies to the ovens; and if there is anything he feels bad about, it is that he still allows the gassing of vermin to affect him. Were he a truly good man, he knows, he would feel nothing but joy, as the earth is cleansed of its pests. Leave him; he cuts too deep. He is too close to us and it hurts.

There are stories that are true, in which each individual’s tale is unique and tragic, and the worst of the tragedy is that we have heard it before, and we cannot allow ourselves to feel it too deeply. We build a shell around it like an oyster dealing with a painful particle of grit, coating it with smooth pearl layers in order to cope. This is how we walk and talk and function, day in, day out, immune to others’ pain and loss. If it were to touch us it would cripple us or make saints of us; but, for the most part, it does not touch us. We cannot allow it to. Tonight, as you eat, reflect if you can: there are children starving in the world, starving in numbers larger than the mind can easily hold, up in the big numbers where an error of a million here, a million there, can be forgiven. It may be uncomfortable for you to reflect upon this or it may not, but still, you will eat. There are accounts which, if we open our hearts to them will cut us too deeply. Look – here is a good man, good by his own lights and the lights of his friends: he is faithful and true to his wife, he adores and lavishes attention on his little children, he cares about his country, he does his job punctiliously, as best he can. So, efficiently and good-naturedly, he exterminates Jews: he appreciates the music that plays in the background to pacify them; he advises the Jews not to forget their identification numbers as they go into the showers – many people, he tells them, forget their numbers, and take the wrong clothes, when they come out of the showers. This calms the Jews: there will be life, they assure themselves, after the showers. And they are wrong. Our man supervises the detail taking the bodies to the ovens; and if there is anything he feels bad about, it is that he still allows the gassing of vermin to affect him. Were he a truly good man, he knows, he would feel nothing but joy, as the earth is cleansed of its pests. Leave him; he cuts too deep. He is too close to us and it hurts.

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

1/2 cup plain flour 1 cup caster sugar 3/4 cup desiccated coconut 4 eggs vanilla 125 g butter, melted 1/2 cup flaked almonds 1 cup milk Grease a deep pie dish and preheat the oven to 180 degrees. Put all the ingredients except half the almonds and the milk in a bowl and mix well, then add the milk slowly and beat until you get a cake batter. Pour it into the pie dish, top with the with rest of the almonds. Bake for about 35 minutes. It miraculously turns itself into a spongy sort of layered coconut cake, lovely with stewed fruit and cream.

He rolled and thrashed in his bed, waiting for the dancing blue shadows to come in his window, waiting for the heavy knock on his door, waiting for some bodiless, Kafkaesque voice to call: Okay, open up in there! And when he finally fell asleep he did it without knowing it, because thought continued without a break, shifting from conscious rumination to the skewed world of dreams with hardly a break, like a car going from drive to low. Even in his dreams he thought he was awake, and in his dreams he committed suicide over and over: burned himself; bludgeoned himself by standing under an anvil and pulling a rope; hanged himself; blew out the stove’s pilot lights and then turned on the oven and all four burners; shot himself; defenestrated himself; stepped in front of a moving Greyhound bus; swallowed pills; swallowed Vanish toilet bowl disinfectant; stuck a can of Glade Pine Fresh aerosol in his mouth, pushed the button, and inhaled until his head floated off into the sky like a child’s balloon; committed hara-kiri while kneeling in a confessional at St. Dom’s, confessing his self-murder to a dumbfounded young priest even as his guts accordioned out onto the bench like beef stew, performing an act of contrition in a fading, bemused voice as he lay in his blood and the steaming sausages of his intestines. But most vividly, over and over, he saw himself behind the wheel of the LTD, racing the engine a little in the closed garage, taking deep breaths and leafing through a copy of National Geographic, examining pictures of life in Tahiti and Aukland and the Mardi Gras in New Orleans, turning the pages ever more slowly, until the sound of the engine faded to a faraway sweet hum and the green waters of the South Pacific inundated him in rocking warmth and took him down to a silver fathom.

Then a woman said, “Speak to us of Joy and Sorrow.” And he answered: Your joy is your sorrow unmasked. And the selfsame well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit, the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful look again in your heart, and you shall see that in truth you are weeping for that which has been your delight. Some of you say, “Joy is greater than sorrow,” and others say, “Nay, sorrow is the greater.” But I say unto you, they are inseparable. Together they come, and when one sits alone with you at your board, remember that the other is asleep upon your bed. Verily you are suspended like scales between your sorrow and your joy. Only when you are empty are you at standstill and balanced. When the treasure-keeper lifts you to weigh his gold and his silver, needs must your joy or your sorrow rise or fall.

Jan struggled free and stumbled to his feet. He was off down the path towards the houses at the edge of the wood. The thought of his mother’s pea and ham soup, bread hot from the oven and creamy milk spurred him on. He’d make sure he wouldn’t tell her where he’d been as it would only worry her. Lately, she’d been fretting at the rumours that Germans were patrolling the woods. Not that he’d seen any, and even if he had, he was sure it’d be no different to the games they played. A shiver of excitement snaked through his body at the thought. Calling back to his friends, he said that he’d see them later at the usual meeting spot deep in the woods where few people went.

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

The soul of Sardinia lies in the hills of the interior and the villages peppered among them. There, in areas such as Nuoro and Ozieri, women bake bread by the flame of the communal oven, winemakers produce their potions from small caches of grapes adapted to the stubborn soil and acrid climate, and shepherds lead their flocks through the peaks and valleys in search of the fickle flora that fuels Sardinia's extraordinary cheese culture. There are more sheep than humans roaming this island- and sheep can't graze on sand. On the table, the food stands out as something only loosely connected to the cuisine of Italy's mainland. Here, every piece of the broader puzzle has its own identity: pane carasau, the island's main staple, eats more like a cracker than a loaf of bread, built to last for shepherds who spent weeks away from home. Cheese means sheep's milk manipulated in a hundred different ways, from the salt-and-spice punch of Fiore Sardo to the infamous maggot-infested casu marzu. Fish and seafood may be abundant, but they take a backseat to four-legged animals: sheep, lamb, and suckling pig. Historically, pasta came after bread in the island's hierarchy of carbs, often made by the poorest from the dregs of the wheat harvest, but you'll still find hundreds of shapes and sizes unfamiliar to a mainland Italian. All of it washed down with wine made from grapes that most people have never heard of- Cannonau, Vermentino, Torbato- that have little market beyond the island.

I call this our Thursday special. We have it regularly." This was a lie. In all the years not one single dish resembled another. Was this one from the deep green sea? Had that one been shot from blue summer air? Was it a swimming food or a flying food, had it pumped blood or chlorophyll, had it walked or leaned after the sun? No one knew. No one asked. No one cared. The most people did was stand in the kitchen door and peer at the baking-powder explosions, enjoy the clangs and rattles and bangs like a factory gone wild where Grandma stared half blindly about, letting her fingers find their way among canisters and bowls. Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewings of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life the way they must absolutely lead it.

By the time Herman appears at six thirty, I've done a double batch of my version of an upgraded pinwheel, making a homemade honey oat graham cookie base, a piped swirl of soft vanilla honey marshmallow cream, and a covering of dark chocolate mixed with tiny, crunchy Japanese rice pearls. I've made a test batch of a riff on a Nutter Butter, two thin, crisp peanut butter cookies with a layer of peanut butter cream sandwiched between them. My dad always loved Nutter Butters; he could sit in his office for hours working on briefs, eating them one after another. I figured he would be my best taster, so might as well try them and bring some with me later today. And I've just pulled a new brownie out of the oven: a deep, dark chocolate base with a praline pecan topping, sort of a marriage of brownie and that crispy top layer of a good pecan pie.

And the selfsame well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful, look again in your heart, and you shall see that in truth you are weeping for that which has been your delight. Some of you say, “Joy is greater than sorrow,” and others say, “Nay, sorrow is the greater.” But I say unto you, they are inseparable. Together they come, and when one sits alone with you at your board, remember that the other is asleep upon your bed.

LAST NIGHT IN THE CITY Written in the style of Andrew Fusek Peters…… by Charlotte Eden Aged 9. My granddaughter Last night I saw the city boasting. Fat and ugly office blocks gloated over poor and empty parking lots, and conceited takeaways mocked the fish and chip shops Last night I saw the city sleeping. The sun, as hot as an oven, began to rest its brightness, and the moon awoke from his deep slumber. Last night I saw the city breathing. Airports inhaled the landing planes, while cars wheezed in the Cold, frosty night. Last night I saw the city crying. The gleaming stars poured from the night sky, and landed in a cracked, glass puddle. Last night I saw the city chuckling. Owls laughed at the bats’ jokes, while hedgehogs made fun of the hibernating squirrels. Last night I saw the city performing. The thin trees danced in the puffing wind, and the stars put on a show in the moonlight. Charlotte Eden June 2016. Copyright

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

Then a woman said, Speak to us of Joy and Sorrow. And he answered: Your joy is your sorrow unmasked. And the selfsame well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit, the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful look again in your heart, and you shall see that in truth you are weeping for that which has been your delight. Some of you say, “Joy is greater than sorrow,” and others say, “Nay, sorrow is the greater.” But I say unto you, they are inseparable. Together they come, and when one sits alone with you at your board, remember that the other is asleep upon your bed. Verily you are suspended like scales between your sorrow and your joy. Only when you are empty are you at standstill and balanced. When the reassure-keeper lifts you to weigh his gold and his silver, needs must your joy or your sorrow rise or fall.

On Joy and Sorrow Then a woman said, Speak to us of Joy and Sorrow. And he answered: your joy is your sorrow unmasked. And the self same well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful, look again in your heart, and you shall see in truth you are weeping for that which has been your delight. Some of you say, “Joy is greater than sorrow,” and others say, “Nay, sorrow is the greater.” But I say unto you, they are inseparable. Together they come, and when one sits alone with you at your board, remember that the other is asleep upon your bed. Verily you are suspended like scales between your sorrow and your joy. Only when you are empty are you at standstill and balanced. When the treasure keeper lifts you to weigh his gold and his silver, needs must your joy or your sorrow rise or fall.

It was my father who called the city the Mansion on the River. He was talking about Charleston, South Carolina, and he was a native son, peacock proud of a town so pretty it makes your eyes ache with pleasure just to walk down its spellbinding, narrow streets. Charleston was my father’s ministry, his hobbyhorse, his quiet obsession, and the great love of his life. His bloodstream lit up my own with a passion for the city that I’ve never lost nor ever will. I’m Charleston-born, and bred. The city’s two rivers, the Ashley and the Cooper, have flooded and shaped all the days of my life on this storied peninsula. I carry the delicate porcelain beauty of Charleston like the hinged shell of some soft-tissued mollusk. My soul is peninsula-shaped and sun-hardened and river-swollen. The high tides of the city flood my consciousness each day, subject to the whims and harmonies of full moons rising out of the Atlantic. I grow calm when I see the ranks of palmetto trees pulling guard duty on the banks of Colonial Lake or hear the bells of St. Michael’s calling cadence in the cicada-filled trees along Meeting Street. Deep in my bones, I knew early that I was one of those incorrigible creatures known as Charlestonians. It comes to me as a surprising form of knowledge that my time in the city is more vocation than gift; it is my destiny, not my choice. I consider it a high privilege to be a native of one of the loveliest American cities, not a high-kicking, glossy, or lipsticked city, not a city with bells on its fingers or brightly painted toenails, but a ruffled, low-slung city, understated and tolerant of nothing mismade or ostentatious. Though Charleston feels a seersuckered, tuxedoed view of itself, it approves of restraint far more than vainglory. As a boy, in my own backyard I could catch a basket of blue crabs, a string of flounder, a dozen redfish, or a net full of white shrimp. All this I could do in a city enchanting enough to charm cobras out of baskets, one so corniced and filigreed and elaborate that it leaves strangers awed and natives self-satisfied. In its shadows you can find metalwork as delicate as lace and spiral staircases as elaborate as yachts. In the secrecy of its gardens you can discover jasmine and camellias and hundreds of other plants that look embroidered and stolen from the Garden of Eden for the sheer love of richness and the joy of stealing from the gods. In its kitchens, the stoves are lit up in happiness as the lamb is marinating in red wine sauce, vinaigrette is prepared for the salad, crabmeat is anointed with sherry, custards are baked in the oven, and buttermilk biscuits cool on the counter.

Eastern Shore Breakfast Pudding Eggs, cheddar, ham or sausage, and bread baked together in the rich tradition of English savory puddings. This rib-sticking main course is equally delicious in a vegetarian rendition. 4 thick slices white bread, torn into quarters ¾ pound cooked ham, thinly sliced and chopped (or 1 pound sausage meat, cooked and drained) 1 cup sharp cheddar cheese, grated ½ medium onion, minced 1 sweet red pepper, diced 1 tablespoon olive oil 6 eggs 2 cups milk ¼ teaspoon salt Black and red pepper to taste Pinch of nutmeg Parsley to garnish Heat the oven to 350 degrees. Butter a deep 8 x 8 inch baking dish. Lay bread in the dish, covering the bottom, and top with the ham or sausage and cheese. In a small pan, sauté the onion and red pepper in oil until fragrant and softened, about 5 minutes, and layer on top of the cheese. Whisk together the eggs and milk, salt, peppers, and nutmeg. Pour the mixture over the bread, meat, vegetables, and cheese. Bake for about one hour, until the pudding is puffed, firm, and golden brown. Tent with foil if necessary to prevent too much browning. Cut into four squares, garnish with parsley, and serve along with Old Bay potatoes (below), steamed asparagus, and broiled tomatoes. You shouldn’t see a hungry guest again until dinnertime. Note: For vegetarians, substitute for the meat a cup each of lightly steamed broccoli cut into small florets and thinly sliced, sautéed zucchini—both well drained. Serves 4.

If, by the virtue of charity or the circumstance of desperation, you ever chance to spend a little time around a Substance-recovery halfway facility like Enfield MA’s state-funded Ennet House, you will acquire many exotic new facts…That certain persons simply will not like you no matter what you do. That sleeping can be a form of emotional escape and can with sustained effort be abused. That purposeful sleep-deprivation can also be an abusable escape. That you do not have to like a person in order to learn from him/her/it. That loneliness is not a function of solitude. That logical validity is not a guarantee of truth. That it takes effort to pay attention to any one stimulus for more than a few seconds. That boring activities become, perversely, much less boring if you concentrate intently on them. That if enough people in a silent room are drinking coffee it is possible to make out the sound of steam coming off the coffee. That sometimes human beings have to just sit in one place and, like, hurt. That you will become way less concerned with what other people think of you when you realize how seldom they do. That there is such a thing as raw, unalloyed, agendaless kindness. That it is possible to fall asleep during an anxiety attack. That concentrating intently on anything is very hard work. That 99% of compulsive thinkers’ thinking is about themselves; that 99% of this self-directed thinking consists of imagining and then getting ready for things that are going to happen to them; and then, weirdly, that if they stop to think about it, that 100% of the things they spend 99% of their time and energy imagining and trying to prepare for all the contingencies and consequences of are never good. In short that 99% of the head’s thinking activity consists of trying to scare the everliving shit out of itself. That it is possible to make rather tasty poached eggs in a microwave oven. That some people’s moms never taught them to cover up or turn away when they sneeze. That the people to be the most frightened of are the people who are the most frightened. That it takes great personal courage to let yourself appear weak. That no single, individual moment is in and of itself unendurable. That other people can often see things about you that you yourself cannot see, even if those people are stupid. That having a lot of money does not immunize people from suffering or fear. That trying to dance sober is a whole different kettle of fish. That different people have radically different ideas of basic personal hygiene. That, perversely, it is often more fun to want something than to have it. That if you do something nice for somebody in secret, anonymously, without letting the person you did it for know it was you or anybody else know what it was you did or in any way or form trying to get credit for it, it’s almost its own form of intoxicating buzz. That anonymous generosity, too, can be abused. That it is permissible to want. That everybody is identical in their unspoken belief that way deep down they are different from everyone else. That this isn’t necessarily perverse. That there might not be angels, but there are people who might as well be angels.

Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.

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

Beneath the table, Ryder releases my hand and lays it open in my lap, palm up. And then I feel him tracing letters on my palm with his fingertip. I. L. O. V. E. Y.O.U. I can’t help myself--I shiver. I shiver a lot when Ryder’s around, it turns out. He seems to have that effect on me. “Are you cold, Jemma?” Laura Grace asks me. “Ryder, go get her a sweatshirt or something. You two are done eating, anyway. Go on. Take her into the living room and light the fire.” “Nah, I’m fine,” I say, just because I know the old Jemma would have argued. “Well, go work on your project, then. It’s warmer in the den.” “My room’s like an oven,” Ryder deadpans, and I have to stifle a laugh, pretending to cough instead. “Take her up there, then, before she catches cold. Go. Scoot.” Laura Grace waves her hands in our direction. We rise from the table in unison, both of us trying to look as unhappy about it as possible. Silently, I follow him out. As soon as the door swings shut behind us, he reaches for my hand and pulls me close. “Shh, listen,” I say, cocking my head toward the door. “I still can’t believe it,” comes Laura Grace’s muffled voice. “The both of them, going off to school together, just like we always hoped they would. They’ll find their way into each other’s hearts eventually, just you wait and see.” I hear my mom’s tinkling laughter. “I guess their plan to escape each other didn’t work out so well after all, did it, now? I’m sure they never even imagined--” “I just hope they don’t kill each other,” Daddy interrupts. “They’ll be fine,” Mr. Marsden answers. “Well, I guess we won this round, didn’t we?” Mama says, her voice full of obvious delight. I glance up at Ryder, dressed for Sunday dinner--khakis, plaid button-down with a T-shirt beneath. His spiky hair is sticking up haphazardly, his dimples wide as he smiles down at me with so much love in those deep, dark chocolate eyes of his that it lights up his whole face. And me? I’m so happy when I’m with him that Nan says I glow, that a bright, shining light seems to radiate off the pair of us wherever we go. Despite their gloating, it’s easy to see that they didn’t win, our parents. Nope. We won.

You’re probably wondering what happened before you got here. An awful lot of stuff, actually. Once we evolved into humans, things got pretty interesting. We figured out how to grow food and domesticate animals so we didn’t have to spend all of our time hunting. Our tribes got much bigger, and we spread across the entire planet like an unstoppable virus. Then, after fighting a bunch of wars with each other over land, resources, and our made-up gods, we eventually got all of our tribes organized into a ‘global civilization.’ But, honestly, it wasn’t all that organized, or civilized, and we continued to fight a lot of wars with each other. But we also figured out how to do science, which helped us develop technology. For a bunch of hairless apes, we’ve actually managed to invent some pretty incredible things. Computers. Medicine. Lasers. Microwave ovens. Artificial hearts. Atomic bombs. We even sent a few guys to the moon and brought them back. We also created a global communications network that lets us all talk to each other, all around the world, all the time. Pretty impressive, right? “But that’s where the bad news comes in. Our global civilization came at a huge cost. We needed a whole bunch of energy to build it, and we got that energy by burning fossil fuels, which came from dead plants and animals buried deep in the ground. We used up most of this fuel before you got here, and now it’s pretty much all gone. This means that we no longer have enough energy to keep our civilization running like it was before. So we’ve had to cut back. Big-time. We call this the Global Energy Crisis, and it’s been going on for a while now. “Also, it turns out that burning all of those fossil fuels had some nasty side effects, like raising the temperature of our planet and screwing up the environment. So now the polar ice caps are melting, sea levels are rising, and the weather is all messed up. Plants and animals are dying off in record numbers, and lots of people are starving and homeless. And we’re still fighting wars with each other, mostly over the few resources we have left. “Basically, kid, what this all means is that life is a lot tougher than it used to be, in the Good Old Days, back before you were born. Things used to be awesome, but now they’re kinda terrifying. To be honest, the future doesn’t look too bright. You were born at a pretty crappy time in history. And it looks like things are only gonna get worse from here on out. Human civilization is in ‘decline.’ Some people even say it’s ‘collapsing.’ “You’re probably wondering what’s going to happen to you. That’s easy. The same thing is going to happen to you that has happened to every other human being who has ever lived. You’re going to die. We all die. That’s just how it is.

The pizzas keep coming: parmigiana di melanzane, planks of eggplant mixed with tomato and Parmesan, roasted in the wood-fired oven until dense and sticky with flavor, then used to crown a pillow-soft disc of dough; la pinsa conciata, a poetic union of pork lard and fig jam and an ancient goat cheese once on the brink of extinction; calzone con scarola riccia, a featherweight shell of blistered impasto stuffed with wilted escarole and anchovy and a tickle of dried chili.

In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.

Cover the pot and set it back into the oven. Bake for 30 minutes, remove the cover, and bake for another 15 minutes or so, until the loaf has turned a deep golden caramel color. The scent of the baking bread will be almost shockingly delicious, but you’re going to have to control yourself. You need to let the bread cool on a rack for at least an hour before eating it. But once that hour has passed, this bread, with some cold, sweet butter, will be one of the best things you have ever tasted.

Barrabus shielded himself as much as he could, not even daring to look as the flow rushed beneath him, nearly reaching him. He felt the intense heat, as if he was sitting with his face inches from the hot fires of a blacksmith’s oven. The bridge shook, and he thought it would surely crumble to pieces and drop him to his death. On and on it went, the thunder and fire, the falling fireballs, the ultimate devastation of an entire city. Then, as instantly as the first wave of sound had roared in his ears, there was silence. A dead, muted silence. Not a scream, not a groan, not a wail. A bit of wind, but nothing more. After a long while, an hour or more, Barrabus the Gray dared crawl out from under the Herzgo Alegni Bridge. He had to put his cloak over his face as a filter against the burning ash that permeated the air. Everything was gray and deep, and dead. Neverwinter was dead.

Chorizo, tomatoes and eggs Feeds three to four as a snack or just you if you’ve had a crappy day and are wondering what the point of it all really is. INGREDIENTS One medium onion, chopped 250g cooking chorizo, skinned (piquant or not, depending on taste) Two 400g tins of chopped tomatoes. Buy the expensive ones if it makes you feel better about yourself, but the cheap ones will do the job 200g grated cheddar 100g torn-up mozzarella Three eggs Bunch of coriander 200g jar of pickled jalapeños Heat the oven to 200°C. Gently fry the chopped onion in olive oil in a deep-sided frying pan until soft. Break the chorizo into thumbnail-sized nuggets and fry with the onion. When the chorizo is browned, add the tomatoes, mix all the ingredients together, turn down the heat and let it simmer gently on the hob for twenty minutes or so until almost all the liquid has been boiled off. Stir occasionally to stop it sticking to the bottom of the pan. Decant half the mixture into an oven-proof casserole dish. Cover with half the mixed cheese. Add the rest of the tomato and chorizo mixture and cover with the remaining cheese. Put in the oven and leave until the cheese has started to brown and the liquid around the edges is bubbling. Take the dish out of the oven and turn on the grill. Meanwhile, crack the three eggs across the top. Put under the grill for about five minutes or until the eggs are cooked through. Scatter with the coriander and the pickled jalapeños. Eat this by scooping with tortilla chips.

On Joy and Sorrow" Then a woman said, Speak to us of Joy and Sorrow. And he answered: Your joy is your sorrow unmasked. And the selfsame well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit, the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful look again in your heart, and you shall see that in truth you are weeping for that which has been your delight. Some of you say, “Joy is greater than sorrow,” and others say, “Nay, sorrow is the greater.” But I say unto you, they are inseparable. Together they come, and when one sits alone with you at your board, remember that the other is asleep upon your bed. Verily you are suspended like scales between your sorrow and your joy. Only when you are empty are you at standstill and balanced. When the treasure-keeper lifts you to weigh his gold and his silver, needs must your joy or your sorrow rise or fall. Khalil Gibran, The Prophet (Rupa & Co, January 1, 2010) Originally published January 1923.

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

1. Preheat the oven to 400˚ F. Make sure there is enough room for a tall pie—you may need to remove a rack. 2. Remove the dough discs from the refrigerator and set aside. 3. In a large skillet, melt the butter. When the butter is sizzling, toss in the apples and stir so they are coated in the butter. Cook for about 10 minutes over medium heat, stirring occasionally. If you do not have a pan large enough, you can do this in two batches. 4. Remove the apples from the skillet (but not the liquid from the pan) and put them in a large bowl. Toss the apples in the sugar, cornstarch, cinnamon, and nutmeg. Set aside. 5. Brush the inside of the bottom crust with the beaten egg white. Pile the sautéed apples into the crust, then cover with the remaining dough disc. Trim the crusts, then pinch them together. Using your thumbs and index fingers, crimp the crust edge into a pretty pattern. Slice air vents into the top crust. I like to leave my crusts plain, but you can brush the crust with an egg wash (if you like it shiny) or milk (if you like it brown and soft). 6. Turn the oven down to 375˚ F. Place the pie pan on a cookie sheet, and bake until the crust is a deep golden brown and the filling is bubbling, about 50–60 minutes. 7. Let cool completely before serving.

Ingredients 5 balls stem ginger, chopped 45g fresh ginger, grated 5 pitted and chopped soft prunes 2 tsp dark marmalade 200g self-raising flour 1 tsp bicarbonate of soda 2 tbsp dried ginger 2 tsp cinnamon 2 tsp mace ½ tsp salt 115g butter or cooking margarine 115g dark brown sugar 115g black treacle 115g golden syrup 2 large eggs, lightly beaten 125ml milk Butter a deep 20cm square cake tin and line with baking paper. Pre-heat the oven at 180oc (165oc fan oven). Put the stem and fresh ginger in a small blender with the marmalade and prunes and blend until smooth. If it becomes too stiff, use a little of the milk to loosen. Mix the flour, bicarbonate of soda, dried ginger, cinnamon, mace and salt in a large bowl. Melt the butter, sugar, treacle and golden syrup in a small saucepan. When smooth, leave to cool. Mix the ginger and marmalade mixture into the dried ingredients, add the cooled butter mixture, the beaten eggs and milk. Stir until smooth. Pour into the cake tin and cook on the middle shelf for 50 mins to 1 hour. Leave in the tin to cool. Don’t worry if it’s sunken slightly in the middle, it’s all the better for it. Best eaten 24 hours after cooking and will keep for at least a week in an airtight tin. ACKNOWLEDGEMENTS Writing maybe a solo task, but writing and getting a book published is a team effort, and I can’t possibly go without thanking them for their help in bringing this book to life.

How to: Dissolve 1½ tablespoons salt in 2 quarts cold water in a large container. Use a deep container (a bowl rather than a wide Dutch oven) to ensure that the beans remain submerged as they hydrate and swell. Add the pound of rinsed beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse them well before using. BEFORE BRINING The strong pectin molecules in the bean’s skin are tightly bound into a network by calcium and magnesium ions.

The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit, the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful look again in your heart, and you shall see that in truth you are weeping for that which has been your delight.

French Onion Soup Ingredients: 3 lbs onions, sliced into thin rings 2 bay leaves 1 tsp dried thyme 1/4 tsp salt 1/2 stick (1/4 cup) unsalted butter, cut in half 1/4 cup all purpose flour 1/4 cup dry white wine 6 cups beef stock 1/2 day-old baguette 3 tsp butter Onion salt or powder 1 cup grated Gruyere cheese Directions: Cook onions, bay leaves, thyme, salt, and half the butter in a large, heavy pot over moderate heat, uncovered, stirring frequently until onions are very soft and deep golden brown, about 45 minutes. It’s okay if the bottom of the pan browns, as long as it doesn’t burn. The brown “stuff” on the bottom of the pan is the fond, and having lots of it will make your soup taste richer. If it seems as though it may start to brown, turn down the heat. Once the onions are browned and you have lots of fond, add flour and cook for 1 minute, stirring constantly. Add wine and cook 2 minutes, stirring constantly. Add stock and simmer, uncovered and stirring occasionally, for 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350º F. Cut the baguette into large cubes and toss with the remaining butter and onion salt to taste. Arrange bread in a single layer on a large baking sheet and toast, turning once, until golden brown, about 15 minutes. They’ll be like large, slightly soft croutons. Remove from oven. Preheat broiler. Put 4 ovenproof soup crocks on a cookie sheet. Discard bay leaves from soup and divide soup among crocks, then top each crock with croutons. Sprinkle Gruyere to cover tops of crocks. Broil 4-5 inches from heat until cheese is melted and bubbly, 1-2 minutes.

Father Pernin explained, “Things went well enough with me during the first three or four hours of this prolonged bath, owing in part, I suppose, to my being continually in motion, either throwing water on my own head or on that of my neighbors.  It was not so, however, with some of those who were standing near me, for their teeth were chattering and their limbs convulsively trembling. Reaction was setting in and the cold penetrating through their frames. Dreading that so long a sojourn in the water might be followed by severe cramps, perhaps death, I endeavored to ascend the bank a short distance, so as to ascertain the temperature, but my shoulders were scarcely out of the river, when a voice called to me: ‘Father, beware, you are on fire!’” The few who sought the warmth of the water closer to shore, where the fire heated the shallow depths, paid a high price, for the air there was filled with hot, poisonous gases that burned their lungs and their eyes.  By 11:00 p.m., the entire village was on fire, and no one was able to make any effort to stop the conflagration. In fact, the heat was so high that the water in bottoms of deep wells boiled until they were dry, sometimes killing the people who had sought refuge in their once cool depths, while others who had hidden in root cellars and basements found themselves in red-hot ovens instead.  Bodies in such places would not be found, replaced instead by skeletal remains curled in their final throes of agony.  Some people were last seen diving into a damp, underground culver to escape the flames, but those looking for them later would find only a pile of ashes.

Why are you s-still up? It’s l-late.” “I was worried about you.” He sits up and runs a hand through his hair. Then he presses the heels of his hands into his eyes and rubs. “I’m s-sorry I w-woke you.” “What took so long?” I shrug. “It’s always a long d-day when we’re recording.” He gets up and I see that he’s walking. He shuffles over to me and pulls me against his chest, then kisses my forehead. I wrap my arms around his waist, because this feels so right. I take a deep breath as he drags his fingertips up and down my back. “I thought you weren’t coming back,” he says. “I’m sorry. I should I have c-called.” “Have you eaten?” He sets me back a little from him and I miss the heat of him immediately. “We ordered a pizza around five. Why? Did you cook?” He takes a plate out of the oven and uncovers it. Now I feel bad. He went to a lot of trouble to cook for me. He

They spent three more long days in the whitened mountain ash trees on the whitened bay. Tatiana baked pies in Nellie’s big kitchen. Alexander read all the papers and magazines from stem to stern and talked post-war politics to Tatiana and Jimmy, and even to indifferent Nellie. In Nellie’s potato fields, Alexander built snowmen for Anthony. After the pies were in the oven, Tatiana came out of the house and saw six snowmen arrayed like soldiers from big to little. She tutted, rolled her eyes and dragged Anthony away to fall down and make angels in the snow instead. They made thirty of them, all in a row, arrayed like soldiers. On the third night of winter, Anthony was in their bed restfully asleep, and they were wide awake. Alexander was rubbing her bare buttocks under her gown. The only window in their room was blizzarded over. She assumed the blue moon was shining beyond. His hands were becoming very insistent. Alexander moved one of the blankets onto the floor, silently; moved her onto the blanket, silently; laid her flat onto her stomach, silently, and made love to her in stealth like they were doughboys on the ground, crawling to the frontline, his belly to her back, keeping her in a straight line, completely covering her tiny frame with his body, clasping her wrists above her head with one hand. As he confined her, he was kissing her shoulders, and the back of her neck, and her jawline, and when she turned her face to him, he kissed her lips, his free hand roaming over her legs and ribs while he moved deep and slow! amazing enough by itself, but even more amazingly he turned her to him to finish, still restraining her arms above her head, and even made a brief noise not just a raw exhale at the feverish end...and then they lay still, under the blankets, and Tatiana started to cry underneath him, and he said shh, shh, come on, but didn’t instantly move off her, like usual. “I’m so afraid,” she whispered. “Of what?” “Of everything. Of you.” He said nothing. She said, “So you want to get the heck out of here?” “Oh, God. I thought you’d never ask.” “Where do you think you’re going?” Jimmy asked when he saw them packing up the next morning. “We’re leaving,” Alexander replied. “Well, you know what they say,” Jim said. “Man proposes and God disposes. The bridge over Deer Isle is iced over. Hasn’t been plowed in weeks and won’t be. Nowhere to go until the snow melts.” “And when do you think that might be?” “April,” Jimmy said, and both he and Nellie laughed. Jimmy hugged her with his one good arm and Nellie, gazing brightly at him, didn’t look as if she cared that he had just the one. Tatiana and Alexander glanced at each other. April! He said to Jim, “You know what, we’ll take our chances.” Tatiana started to speak up, started to say, “Maybe they’re right—” and Alexander fixed her with such a stare that she instantly shut up, ashamed of questioning him in front of other people, and hurried on with the packing. They said goodbye to a regretful Jimmy and Nellie, said goodbye to Stonington and took their Nomad Deluxe across Deer Isle onto the mainland. In this one instant, man disposed. The bridge had been kept clear by the snow crews on Deer Isle. Because if the bridge was iced over, no one could get any produce shipments to the people in Stonington. “What a country,” said Alexander, as he drove out onto the mainland and south.

Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2 eggs 1 teaspoon vanilla 2 cups cake flour 1½ cups sugar 1 teaspoon baking soda ¼ teaspoon salt Grease and flour two 8½ by 4½-inch loaf pans. Put the chocolate, butter, and coffee in a heavy saucepan with a 4½-quart capacity. Place over low heat, stirring constantly, till chocolate is melted, then stir vigorously till mixture is smooth and thoroughly blended. Set aside to cool for at least 10 minutes. Beat in bourbon, eggs, and vanilla. Sift dry ingredients together and beat into the chocolate mixture till well blended. Divide batter between prepared pans and bake in a 275°F oven 45 to 55 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto racks to cool completely. Serve with whipped cream, crème fraîche, or Espresso-Caramel Sauce. ESPRESSO-CARAMEL SAUCE 1 cup sugar ⅓ cup water ½ cup heavy (whipping) cream 3 tablespoons espresso Whisk sugar into water and pour into heavy-bottomed saucepan—preferably one with a white or light-colored interior, so you can keep an eye on the color change of the caramel. Stir over medium heat until sugar is completely dissolved, about 1 minute. Increase heat to high and bring to a boil. Do not stir, but wash down sides of pan frequently with a clean brush dipped in water. Meanwhile, heat cream to a simmer in another pan. When sugar begins to caramelize and turn golden around edges of pan, lift pan very carefully and gently swirl mixture to ensure even caramelization. Boil until syrup is a beautiful, deep amber—3 to 4 minutes. Remove from heat and set pan in sink. Slowly pour in hot cream, whisking to combine. Mixture will bubble up and may splatter. You may want to wear glasses to protect your eyes. Stir in espresso and blend until smooth. If mixture starts to harden, return to low heat and whisk until dissolved. While sauce is still warm, strain through fine-mesh strainer. Makes about 1 cup.

Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Pizzerias in big cities benefit from Italian natives or descendants thereof, people who understand that real pizza comes from Naples where the crusts are thin and the toppings simple. Samantha’s favorite was Lazio’s, a hole-in-the-wall in Tribeca where the cooks yelled in Italian as they baked the crusts in brick ovens. Like most things in her life these days, Lazio’s was far away. So was the pizza. The only place in Brady to get one to go was a sub shop in a cheap strip mall. Pizza Hut, along with most other national chains, had not penetrated deep into the small towns of Appalachia.

A knock on the door startled her. “Heard my sister took a spill,” a familiar, deep voice boomed. She flung the door open. “Martin! I didn’t hear you come in.” “Unlike some people”—he tapped her nose—“I can manage to cross a room without tripping.” She shot him a glare. “I was skating.” “So I heard.” He leaned against the door frame. “I realize you’re injured, but why don’t you let me walk you down to the beach? It’s as hot as—” “Martin.” “What? I was going to say as hot as an oven.” “Of course you were.” She slapped her brother’s arm and followed him out.

Deanna took a deep breath, dried her hands, and opened the oven door. Wonderful brownie aroma filled the air. She glanced at the clock and pulled the pan out, setting it on a cooling rack. “I did it,” she barely whispered. She tenderly cut a piece of crust from the edge and popped it into her mouth, savoring the glorious taste. “I did it!

He closes his eyes and takes a deep inhale, a bright smile on his face. “The smell of books is up there with cake fresh out of the oven and peonies.” “I don’t know what peonies smell like.” His mouth drops open. “Don’t you smell the flowers in your backyard?” I shake my head. “No. They were there when I purchased the house, and I pay a landscaper to handle the yard for me, or Mom does it.” He looks at me like I’m insane, then shakes his head, tsk-ing under his breath. I make a mental note to smell every flower in my backyard when we get home before asking him which ones are his favorites, so I can buy some for him when we’re back home. It’s normal for friends to buy each other flowers, right?

Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.

The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy.

THE FIVE HUNDRED or so homes atop Acoma are still heated by wood, with mounded clay ovens outside that look like big beehives. The old timbered ladders, baked white by the sun, still rise to the top terraces, and there are deep footpaths along the tabletop of the rock. It is not a museum, but a living town, somewhat iced in time. The wind dominates all other sounds.

Minnie’s Amazing Fruit Cake Serves 12 Juice of half an orange (about 2 tablespoons) Zest of 1 orange 2 tablespoons brandy (optional) 2¼ cups mixed dried fruit (combination of raisins, currants, and maraschino cherries—any dried fruit you like!) 1½ sticks unsalted butter, softened ½ stick (4 tablespoons) margarine, softened 1 cup packed light brown sugar 4 large free-range eggs, room temperature 1 cup self-rising flour ½ cup ground almonds 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 cup chopped almonds (optional) Combine the orange juice, orange zest, and brandy, if using, in a mixing bowl. Add the dried fruit, cover the bowl, and soak overnight. Line the bottom of a deep 8-inch round cake pan with parchment paper, cut to fit, and lightly butter the bottom of the paper to make it stick, then butter and flour the sides of the cake pan. Preheat the oven to 320F (160C). In a large bowl, beat the butter, margarine, and sugar with an electric mixer at high speed until light and fluffy. Add the eggs one at time and beat after each addition until well combined. Sift together the flour, ground almonds, cinnamon, and pumpkin pie spice. Add the flour mixture to the bowl and fold in until just combined. Add the soaked fruit and chopped almonds, if you are including them. Pour the mixture into the prepared cake pan. Bake for 1 hour and 15 minutes, and test with a toothpick or skewer. When it comes out clean, the cake is done. If not, return to the oven for 10 minutes and repeat. You may need to bake for up to 1 hour and 45 minutes, depending on your oven. If the top starts to burn before the middle is done, loosely cover the cake pan with foil. Enjoy the cake with family or friends, sharing your dreams and ambitions for the year ahead. Where would you like to be eating fruit cake this time next year?

We have to retrain ourselves to think of this energy force the same way we think of electricity. We don’t wonder, Am I good enough to plug my toaster oven into the outlet? or Have I prayed long enough or deep enough to deserve the right to flick on the kitchen lights? We don’t feel guilty for wanting to turn on the radio and listen to NPR. The FP is just as nonprejudiced and available as electricity once we make the decision to really look for it. And it’s not that hard to find.

A central part of disgust’s pathology, we said, is the bifurcation of the world into the “pure” and the “impure”—the construction of a “we” who are without flaw and a “they” who are dirty, evil, and contaminating. Much bad thinking about international politics shows the traces of this pathology, as people prove all too ready to think about some group of others as black and sullied, while they themselves are on the side of the angels. We now notice that this very deep-seated human tendency is nourished by many time-honored modes of storytelling to children, which suggest that the world will be set right when some ugly and disgusting witch or monster is killed, or even cooked in her own oven.

I make my way into the kitchen and peek into the oven, where the chicken sits on a bed of onions and carrots, the skin puffing up and sputtering as it turns a deep golden brown. Roast chicken was one of my favorite meals growing up and a dish my mom often made on Sunday night, along with her famous crispy roasted potatoes. Libby liked her roast chicken flavored with lots of lemon and a little garlic, but I preferred mine with lots of garlic, no lemon, and a little bit of paprika under the skin. In an unusual meeting of the minds, that's how my mom preferred it too, so that's how she made it most often. I loved that Sunday night dinner. I loved how it made me feel closer to her for once.

Your joy is your sorrow unmasked. And the selfsame well from which your laughter rises was oftentimes filled with your tears. And how else can it be? The deeper that sorrow carves into your being, the more joy you can contain. Is not the cup that holds your wine the very cup that was burned in the potter’s oven? And is not the lute that soothes your spirit, the very wood that was hollowed with knives? When you are joyous, look deep into your heart and you shall find it is only that which has given you sorrow that is giving you joy. When you are sorrowful look again in your heart, and you shall see that in truth you are weeping for that which has been your delight.

Just because they were homey didn't mean they were ordinary. Most versions of this recipe relied on butterscotch chips, waxy little chunks of hydrogenated oil and synthetic butterscotch flavor. Bev's used malted milk powder and a truckload of butter, relying on the interaction between the oven's heat and the milk powder to give that toasty, caramelized flavor that suggested rather than screamed butterscotch. Melody's version also subbed brown sugar for some of the white with a healthy shot of molasses to add a deep, earthy note. At the last moment, she added some chopped hazelnuts from a little glass jar in the cabinet for extra texture and flavor. Thoughts of Justin faded as she mixed and spread the batter, then slid the shallow jelly roll pan into the oven where it would bake into a sheet of butterscotchy, nutty deliciousness. When it came out dozens of minutes later, fragrant and golden brown, she inhaled the aroma, basking in her sense of accomplishment at a perfect result. There was nothing like taking basic ingredients and transforming them into something both beautiful and tasty.

GERMAN CHOCOLATE CAKE COOKIES Do not preheat oven yet—make cookie dough first COOKIE DOUGH: 1 cup butter (2 sticks) 1 cup milk chocolate chips 2 cups white (granulated) sugar 2 eggs ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla 3 cups flour (no need to sift) FROSTING: ½ cup firmly packed brown sugar ¾ cup tightly packed coconut ½ cup chopped pecans ¼ cup chilled butter (½ stick) 2 egg yolks, beaten In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it’s fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover the dough and set it aside while you make the frosting. Combine the sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Separate the yolks, place them in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorporated. (If you don’t have a food processor, you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position. Chill the frosting while the oven’s preheating. It’ll make it easier to work with. This will be especially true if you’ve made the frosting by hand and haven’t chopped the coconut into shorter shreds. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board’s around, use the bowl of a small spoon.) Pat the frosting into ½-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees F. for 10 to 12 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. Yield: 5 to 6 dozen, depending on cookie size. Chapter Fifteen By the end of the day, Hannah’s feet were aching.

STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter

Ann enjoyed baking and loved to cook, but the times when she didn’t cook, we would go out for a pizza. As far as I was concerned, the best pizzas were made in Portland, and the best Italian Grinders came from Brunswick. With all of the carbohydrates the two of us consumed, I have no idea why we didn’t bloat out and get fat, but youth was still on our side. Besides, we did get enough exercise. The cardboard box I had struggled with in the blizzard was now defrosted. The ice had melted and the cardboard was wet and soggy, however the ingredients were still intact. Even the large bags of sugar and flour were still dry. Ann didn’t need a recipe and mixed the ingredients together professionally, using a large wooden spoon. She worked in the butter and thinned the mixture with the small containers of milk I had brought. Before long, the mixture was of the right consistency. She then poured the batter into a deep metal pan, and baked it in the oven at 350 degrees for 25 or 30 minutes. It’s amazing how serious the two of us could be when it came to getting this kind of important work done. While we were at it, we also made chocolate chip and oatmeal cookies. Although Ann did most of the work, I was the hero when I returned to the ship with all the goodies. There was something to be said for having a beautiful girlfriend who also knew how to bake delicious cookies!

Mickie’s Almond Honey Challah Makes one large loaf — Time: 4 hours (with rising time) *Please note: this is not a traditional challah as it is enriched with dairy* Ingredients: Dough: 1 cup warm 2% milk (about 115 degrees F) 4 and 1/2 teaspoons active dry yeast (2 packets) Pinch sugar 3 large eggs 1/2 cup of unsalted butter (melted) 1/2 cup honey (Mickie recommends local honey, if you can find it!) 2 teaspoons pure almond extract 5 cups all purpose flour 1 cup almond flour/meal 2 teaspoons salt Egg Wash: 1 egg yolk 1 teaspoon milk 1 teaspoon honey 2 tablespoons slivered almonds (optional) 1. Stir together warm milk, pinch of sugar, and yeast in a large bowl; let sit until foamy, 10 minutes. 2. In a medium bowl, whisk together 3 eggs, butter, honey, almond extract, and salt. 3. Whisk together the flour, almond meal, and salt in another bowl. 4. When the yeast mixture is ready whisk the egg mixture into the large bowl until combined. 5. Slowly add in the flour mix one cup at a time until about 4 and 1/2 cups have been added. Thoroughly combine between each addition of flour. (Can be done by hand or in a mixer with a dough hook.) Depending on your dough, you may not need all of the flour mixture. The rest can be used to dust your work surface. 6. When the dough has formed (it will be sticky), turn it out onto a lightly floured surface and knead until smooth (about 10 minutes). 7. Place dough into a well greased bowl. Cover with a damp towel and allow to rise in a warm spot for about 1 hour. Dough should double in size. 8. Once doubled, punch dough down, and set aside while prepping your work area. 9. Turn dough out onto work surface and divide into three equal parts. Roll each part into a 2ft+ long ropes. Press 3 ends together and make a tight braid. Wrap the braid around itself to form a ball, and close ends by pressing together. 10. Cover, and allow braided dough to rise another hour. In the meantime, preheat oven to 350 F degrees. 11. Whisk together your egg wash ingredients. 12. Place dough on non-stick baking sheet, or parchment paper. Brush egg wash over entire surface and sides. Sprinkle with sliced almonds. (Optional) 13. Bake for 35-40 minutes, until loaf is a deep golden brown. 14. Serve warm with additional honey. Enjoy!

Last summer they came to visit us in West Virginia, and Julie and I spent a week perfecting the peach pie. We made ordinary peach pie, and deep-dish peach pie, and blueberry and peach pie, but here is the best peach pie we made: Put 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425*. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and 1/3 cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350* and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set. I keep thinking about that week in West Virginia. It was a perfect week. We swam in the river and barbecued ribs and made Bellinis with crushed peaches and cheap champagne.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

Locust Flower (Acacia) Fritters YIELD: 6 SERVINGS, 12 TO 15 FRITTERS THIS IS A TASTE from my youth that we still enjoy a few times each early summer. Two large locust trees next to our garden supply more fragrant flowers than we can use during the few weeks a year that these blossoms are available. The tiny white flowers have the sweet flavor of honey and a powerful spicy and musky aroma. 4 cups locust flowers, stems removed 4 tablespoons Grand Marnier ¼ cup sugar 1½ cups all-purpose flour 1 can (12 ounces) beer 1 teaspoon pure vanilla extract 2 large egg whites 2½ cups canola oil, for cooking the fritters Confectioners’ sugar, to dust the finished fritters Mix the flowers, Grand Marnier, and sugar together in a bowl, cover, and refrigerate for 1 hour. When ready to cook the fritters, place the flour, about two thirds of the beer, and the vanilla in a bowl. Mix well with a whisk until the batter is smooth, then add the remainder of the beer, and mix well. In a separate bowl beat the egg whites until they form peaks but are not too firm. Using the whisk, combine them with the beer batter. Fold in the locust flower mixture. At serving time, preferably, put enough of the oil in a large saucepan so that it is about 1 inch deep in the pan. Heat to 375 degrees. Using a large spoon or a small measuring cup, pour about ⅓ cup of the batter into the hot oil. Repeat, cooking 4 or 5 fritters at a time in the oil. Cook the fritters for about 4 minutes on one side, then turn with tongs, and cook for 4 minutes on the other side. They should be crisp and nicely browned on both sides. Lift the fritters from the oil with a slotted spoon, and place them on a wire rack. Repeat, making additional fritters with the remaining batter. Dust with confectioners’ sugar before serving. NOTE: If cooking the fritters ahead, recrisp in a 425-degree oven for 5 to 6 minutes, or until crisp and hot, then dust with the confectioners’ sugar just before serving.

About 12 medium-to-large leeks (approximately 3 pounds), green parts trimmed off, white part split, thoroughly rinsed, and sliced thinly into rounds (or 2 pounds of onions or scallions—try a mixture of sweet onions such as Vidalia, Walla Walla, or Texas Sweet with some big, strongly flavored yellow Spanish varieties). 2 cups mascarpone 1 teaspoon just-grated nutmeg 1 teaspoon just-cracked pepper 1½ teaspoons fine sea salt ½ cup grappa or vodka ⅔ cup grated Parmesan cheese 1 tablespoon unsalted butter Place the prepped leeks into a large mixing bowl; in a smaller bowl combine all the remaining ingredients except the Parmesan and the butter, and mix well. Scrape the mascarpone mixture into the bowl with the leeks and, using two forks, evenly coat the leeks with the mixture. Spoon the leeks into a buttered oval oven dish 12 to 14 inches long, spreading the mixture evenly, or into six individual buttered oval dishes. Scatter the Parmesan over all, and bake at 400 degrees for 30 minutes or until a deep golden crust forms; 10 minutes less for smaller gratins. Yield: 6 Servings Tagliatelle con Salsa di Noci Arrostite Fresh

BURNING LOVE 8 slices bread 3 cups heavy cream 1 whole egg 3 egg yolks 1-½ cups sugar ½ teaspoon nutmeg ½ teaspoon cinnamon ¼ cup rum ½ cup raisins or currants, steeped for 15 minutes in a cup of very hot water (reserve liquid) Preheat the oven to 350°F. Dice bread into cubes. Whisk together cream, whole egg, egg yolks, ½ cup sugar, nutmeg, cinnamon, and 1 tablespoon of rum. Combine bread cubes and cream mixture. Drain raisins and reserve the liquid. Add raisins to bread mixture. Spoon mixture into soufflé cups. Place cups in a baking pan filled with hot water ½ inch deep. Bake until a knife inserted in center of custards comes out clean, about 30 minutes. Just before serving, combine reserved liquid and remaining sugar in a small saucepan and bring to a simmer, whisking constantly, over high heat. When sugar turns amber, carefully whisk another ½ cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove saucepan from heat and touch a match to sauce. Pour flaming caramel over puddings and serve.

Ingredients 2/3 cup dried cherries 3 tablespoons brandy 1 refrigerated pie crust 3 tablespoons butter or margarine, melted 3/4 cup sugar 3/4 cup light corn syrup 1/2 teaspoon almond extract 3 eggs 1 1/2 cups broken pecans 1/4 cup semisweet chocolate chips 1/2 teaspoon vegetable oil Instructions In a small bowl, mix cherries and brandy. Let stand 15 minutes. Do not drain. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In a large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate. Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes. In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes. Quick Tips If you don’t have brandy, soak the cherries in a mixture of 1/4 cup water and 1 teaspoon brandy extract. Store custard-type pies like this in the fridge. But if you want to serve it warm, place slices on individual microwavable plates and microwave on high for about 10 seconds. Enjoy!

Semi-Dry Tomatoes and Mozzarella Salad YIELD: 4 SERVINGS IN THE Today’s Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too. It was fun to dream up new recipes with that focus in mind. This one is a good example. Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread. 1½ pounds plum tomatoes (about 6), cut lengthwise into halves (12 pieces) ¾ teaspoon salt 10 ounces fresh mozzarella cheese, cut into ½-inch slices 2 tablespoons drained and rinsed capers ½ teaspoon freshly ground black pepper 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil ½ teaspoon grated lemon rind About 1 cup (loose) basil leaves Preheat the oven to 250 degrees. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle ½ teaspoon of the salt on top. Bake for 4 hours. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining ¼ teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.

Recipe for Bannock Ingredients: 2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons butter 1 cup buttermilk 1/2 cup dried currants (optional) Directions: Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7-inch round. Place on a lightly oiled cake pan or cookie sheet. Cut ½-inch deep cross side to side. Score with cross ½-inch deep on the top. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

Directly above the oven are painted these words of Acts: “They broke bread in their homes and ate together with glad and sincere hearts….And the Lord added to their number daily those who were being saved.”1 This is my deep desire.

It was then and there, while sitting alone at the kitchen table with only a faint glimmer of light from the oven, that Ella realized that despite her high-flying words denying it, and despite her ability to keep a stiff upper lip, deep inside she longed for love.

Isaac studied the huge, airy room and went to stand in front of a wall of watercolor apples- each one was set off by a colored background ranging from deep blue to fluorescent green to soft pink. He turned to ask Sanna about it, but she was still in the kitchen, pulling salt-crusted baked potatoes from the oven. Bass kneeled on a bar stool and stirred sliced apples with cinnamon and sugar. On the counter were the fixings for a baked potato bar, with cheese, bacon, broccoli, sour cream, and minced chives. "Are the apples above the fireplace meaningful?" Einars bent lower to talk to Bass, as they layered the apples into a dish, forcing Sanna to answer the question. "Those are all the apples we grow in our orchard." There were at least thirty. He hadn't even known there were that many varieties of apple in the world. "Did you paint them?" "Some of them. Most were done by much older relatives.

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

Hugo’s Prizewinning Praline Pumpkin Pie What does it take to turn out a prizewinning pie? Lots of “mouth feel,” as the saying goes. When the pie cracked as it baked, we added a last-minute ring of pecan praline and that convenient coverall, a small mountain of brandy whipped cream, for first prize in the St. Michaels contest, restaurant division. 9-inch deep-dish pie shell FOR THE FILLING 1 15-ounce can pumpkin, unsweetened 1 cup brown sugar, loosely packed 2 teaspoons cinnamon* ¼ teaspoon cloves* 2 teaspoons fresh ginger, grated ¼ teaspoon salt 2/3 cup whipping cream 2/3 cup milk 4 eggs FOR THE PRALINE 3 tablespoons flour 3 tablespoons brown sugar 2 tablespoons butter, softened ¾ cup pecan halves FOR THE CREAM ½ pint whipping cream 1 tablespoon sugar 1 tablespoon brandy Heat the oven to 400 degrees. Partly bake the pie shell on the middle oven rack for about 10 minutes until it looks set. In a food processor, blend the pumpkin, sugar, spices, and salt for one minute. In a heavy saucepan, cook this pumpkin mixture at a simmer, stirring constantly, for about 5 minutes. Remove pumpkin from the heat and stir in the cream and milk. Whisk eggs to combine whites and yolks and blend thoroughly into the pumpkin mixture. Pour this into the pie shell, adding any extra filling after the pie has baked for about 5 minutes. Bake the pie on the lower oven rack for about 20 minutes and prepare the praline. In a small bowl, combine the flour, sugar, and butter and stir in the pecans. Remove the pie from the oven and spoon the pecan mixture in a circle around the edge of the pie, inside the crust, and return it to the oven. Continue baking for about 10 minutes more until the filling is puffed and wiggles very slightly when the pie is gently shaken. Cool on a wire rack. Whip the cream and sugar together until stiff, then stir in the brandy. When the pie is completely cool, mound the cream on top, inside the ring of pecans. Serve right away or refrigerate. Serves 6 to 8. *Freshly ground cinnamon and cloves are best, but spice straight from the jar will do.

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)