Pastry And Coffee Quotes

He was a portly man, aslop in coffee and gravid with Danish pastry.

People walk the paths of the gardens below, and the wind sings anthems in the hedges, and the big old cedars at the entrance to the maze creak. Marie-Laure imagines the electromagnetic waves traveling into and out of Michel’s machine, bending around them, just as Etienne used to describe, except now a thousand times more crisscross the air than when he lived - maybe a million times more. Torrents of text conversations, tides of cell conversations, of televisions programs, of e-mails, vast networks of fiber and wire interlaced above and beneath the city, passing through buildings, arcing between transmitters in Metro tunnels, between antennas atop buildings, from lampposts with cellular transmitters in them, commercials for Carrefour and Evian and prebaked toaster pastries flashing into space and back to earth again, I am going to be late and Maybe we should get reservations? and Pick up avocados and What did he say? and ten thousand I miss yous, fifty thousand I love yous, hate mail and appointment reminders and market updates, jewelry ads, coffee ads, furniture ads flying invisibly over the warrens of Paris, over the battlefields and tombs, over the Ardennes, over the Rhine, over Belgium and Denmark, over the scarred and ever-shifting landscape we call nations. And is it so hard to believe that souls might also travel those paths? That her father and Etienne and Madame Manec and the German boy named Werner Pfennig might harry the sky in flocks, like egrets, like terns, like starlings? That great shuttles of souls might fly about, faded but audible if you listen closely enough? They flow above the chimneys, ride the sidewalks, slip through your jacket and shirt and breastbone and lungs, and pass out through the other side, the air a library and the record of every life lived, every sentence spoken, every word transmitted still reverberating within it. Every hour, she thinks, someone for whom the war was memory falls out of the world. We rise again in the grass. In the flowers. In songs.

A convenience store is a forcibly normalized environment where foreign matter is immediately eliminated. The threatening atmosphere that had briefly permeated the store was swept away, and the customers again concentrated on buying their coffee and pastries as if nothing had happened.

I have a theory about pink pastry boxes. So much joy comes from those boxes. When someone walks into a room with a pink pastry box, joy immediately fills the room. World peace? Three words. Pink pastry box. I get a big cup of coffee and finalize my plans for world domination.

the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna’s victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

Maybe it was just as well he was eating through a tube that English coffee was so stinking bad. Roast beef and pudding and soggy pastries and bad coffee. It was just as well.

translates as “cozy” but is much, much more; hygge is sitting on a dark winter’s night with friends or family, the room candlelit, everyone knitting or crocheting sipping coffee or beer, eating pastry or smørrebrød talking, talking, listening, talking, enjoying the pleasure of kindred spirits with the winds howling outside

Today my toolbox consists of breathing techniques, hot lemon water, herbal tea, hot baths, cold showers (this is called “hydrotherapy” and it’s so, so good), coffee, essential oils, yoga, meditation, kirtan, autonomous sensory meridian response (ASMR), massage, French pastries, emotional freedom technique (EFT), and many other things.

I take it you just etched your name on the invitation list for our little coffee klatch,” Mitch noted, now looking at Sebring. Knight grinned. “I’ll bring the pastries.

We have all, of course, heard the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna’s victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

I was in the local shop today, getting something to eat for lunch, when I suddenly had the strangest sensation—a spontaneous awareness of the unlikeliness of this life. I mean, I thought of all the rest of the human population—most of whom live in what you and I would consider abject poverty—who have never seen or entered such a shop. And this, this, is what all their work sustains! This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries—this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show—and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for—that was the great experiment. I thought I would throw up. Of course, a feeling like that can’t last. Maybe for the rest of the day I feel bad, even for the rest of the week—so what? I still have to buy lunch. And in case you’re worrying about me, let me assure you, buy lunch I did.

In five minutes the streets became deserted and only a few disarrayed teenagers could be seen hanging around in front of a big newsstand where coffee and pastries were served, and discussed about all these topics which now are so much affecting our youth, in every way possible.

I think how heavenly it must be to nibble on tiny cakes and swirled caramels and plum ginger puffs all day. Tea with lemon petit fours in the afternoon; after-dinner mint truffles with butterscotch coffee in the evening. My mind swims with the notion of it. The easy, sugar-induced lull that would follow me into candy-tinted dreams each night. Life here, in Valentine's Town, would surely be simple and uncomplicated.

Strike up a conversation with a complete stranger. For instance, as you wait in line at a coffee shop, comment on the pastries and then ask your neighbor an open-ended question, such as: “I’m trying to decide which is the most sinful: the muffin, the brownie, or the cake. How would you rank them?

picked up that rage, and held on to it; I needed to remind myself why I hated Carey, because watching him lock up the bread shop was far too entrancing. The smell of pastry, the chocolate melting on my tongue, the bitter black coffee. I needed to remind myself of my anger, so I didn’t inadvertently mix up good snacks with a good man.

I would have given a fortune to know what the people sitting there were thinking. What the world looked like to them. Imagine if it was radically different from what I saw. If it was full of pleasure at the dark leather of the sofa, the black surface of the coffee and its bitter taste, not to mention the yellow eye of custard in the center of the puff pastry’s winding and cracked terrain. What if the whole of this world sang inside them? What if they were full to bursting with the many delights the day had bestowed on them?

There are many marital therapists who have high expectations for what is possible in a marriage...I am not opposed to such views, but I personally take a different one. I am a "plumber"... I have often described my goal as fostering the "good enough marriage". I am likely to think a marriage is good enough if the two spouses choose to have coffee and pastries on a Saturday afternoon and really enjoy the conversation, even if they don't heal each other's childhood wounds, or don't always have wall-socket, mind-blowing, skyrocket sex.

There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste.

She desired not only the dolls and dollhouses but also the accessories that gave the appearance of daily life. For a breakfast scene, she cabled Au Nain Bleu asking for tiny French breads: croissants, brioches, madeleines, mille-feuilles, and turnovers. But she wasn't done. In a May 7,1956, cable to store, she wrote: For the lovely pastry shop please send the following: waffles, babas, tartelettes, crepes, tartines, palm- iers, galettes, cups of milk, tea and coffee with milk, small butter jars, fake jam and honey, small boxes of chocolate, candies and candied fruits, and small forks. Thank you.

What—in other words—would modern boredom be without terror? One of the most boring documents of all time is the thick volume of Hitler’s Table Talk. He too had people watching movies, eating pastries, and drinking coffee with Schlag while he bored them, while he discoursed theorized expounded. Everyone was perishing of staleness and fear, afraid to go to the toilet. This combination of power and boredom has never been properly examined. Boredom is an instrument of social control. Power is the power to impose boredom, to command stasis, to combine this stasis with anguish. The real tedium, deep tedium, is seasoned with terror and with death. There were even profounder questions. For instance, the history of the universe would be very boring if one tried to think of it in the ordinary way of human experience. All that time without events! Gases over and over again, and heat and particles of matter, the sun tides and winds, again this creeping development, bits added to bits, chemical accidents—whole ages in which almost nothing happens, lifeless seas, only a few crystals, a few protein compounds developing. The tardiness of evolution is so irritating to contemplate. The clumsy mistakes you see in museum fossils. How could such bones crawl, walk, run? It is agony to think of the groping of the species—all this fumbling, swamp-creeping, munching, preying, and reproduction, the boring slowness with which tissues, organs, and members developed. And then the boredom also of the emergence of the higher types and finally of mankind, the dull life of paleolithic forests, the long long incubation of intelligence, the slowness of invention, the idiocy of peasant ages. These are interesting only in review, in thought. No one could bear to experience this. The present demand is for a quick forward movement, for a summary, for life at the speed of intensest thought. As we approach, through technology, the phase of instantaneous realiza-tion, of the realization of eternal human desires or fantasies, of abolishing time and space the problem of boredom can only become more intense. The human being, more and more oppressed by the peculiar terms of his existence—one time around for each, no more than a single life per customer—has to think of the boredom of death. O those eternities of nonexistence! For people who crave continual interest and diversity, O! how boring death will be! To lie in the grave, in one place, how frightful!

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Any drink ICED ~ a refined twist—add ½ bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits Thimblets ~ crunchy nut & fruit delicacies—2 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

at Dunkin’ Donuts, how did we move our anchor to Starbucks? This is where it gets really interesting. When Howard Shultz created Starbucks, he was as intuitive a businessman as Salvador Assael. He worked diligently to separate Starbucks from other coffee shops, not through price but through ambience. Accordingly, he designed Starbucks from the very beginning to feel like a continental coffeehouse. The early shops were fragrant with the smell of roasted beans (and better-quality roasted beans than those at Dunkin’ Donuts). They sold fancy French coffee presses. The showcases presented alluring snacks—almond croissants, biscotti, raspberry custard pastries, and others. Whereas Dunkin’ Donuts had small, medium, and large coffees, Starbucks offered Short, Tall, Grande, and Venti, as well as drinks with high-pedigree names like Caffè Americano, Caffè Misto, Macchiato, and Frappuccino. Starbucks did everything in its power, in other words, to make the experience feel different—so different that we would not use the prices at Dunkin’ Donuts as an anchor, but instead would be open to the new anchor that Starbucks was preparing for us. And that, to a great extent, is how Starbucks succeeded. GEORGE, DRAZEN, AND I were so excited with the experiments on coherent arbitrariness that we decided to push the idea one step farther. This time, we had a different twist to explore. Do you remember the famous episode in The Adventures of Tom Sawyer, the one in which Tom turned the whitewashing of Aunt Polly’s fence into an exercise in manipulating his friends? As I’m sure you recall, Tom applied the paint with gusto, pretending to enjoy the job. “Do you call this work?” Tom told his friends. “Does a boy get a chance to whitewash a fence every day?” Armed with this new “information,” his friends discovered the joys of whitewashing a fence. Before long, Tom’s friends were not only paying him for the privilege, but deriving real pleasure from the task—a win-win outcome if there ever was one. From our perspective, Tom transformed a negative experience to a positive one—he transformed a situation in which compensation was required to one in which people (Tom’s friends) would pay to get in on the fun. Could we do the same? We

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

I thought of all the rest of the human population – most of whom live in what you and I would consider abject poverty – who have never seen or entered such a shop. And this, this, is what all their work sustains! This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries – this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show – and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for – that was the great experiment.

Cold leek and potato soup. Little pastry boats filled with minced chicken or fish in a white sauce. A large green salad, a tomato and spring onion salad, a cold roast of beef with horseradish or port wine jelly to taste, cold roasted chickens with sage and onion stuffing, with a variety of crisp cold vegetables, each with their proper sauces. Fruit salad. A marmalade-filled roulade with slices of sugared oranges and crème Chantilly which was even now rolling in its damp tea towel as though there were no such things as culinary accidents in the world. Cheeses and fruits and coffee or tea.

These pastries are gorgeous colors," she said. "I didn't even know I liked green, but I do. It reminds me of her. I keep thinking of her grandparents' house in India. My mother and aunt grew up in the city, but their grandparents grew coffee on a plantation a few hours away. Have you ever heard of Coorg? It's this region in the south of India where people grow tea and coffee, and they have the most beautiful forests, and we used to go there every year when I was little. My mother would take me out to show me the coffee blossoms and the tigers in the forests. It was always so green there, and the air always felt like rain. And now it's raining here and it's all just wet and cold and I'm scared that-" She broke off. "I don't know. Sorry. I'm probably not making much sense." Lila was quiet for a moment, and then she said, "What are you scared of?" Anna shook her head. She couldn't shape the words, and she wasn't sure she could say them to someone she had only just met anyway. To distract herself, she took a bite of one of the pan dulce Lila had given her. It almost melted in her mouth, moist and sweet and perfectly crumbly. "This is amazing," she said. Lila beamed. "I'm glad you like it." Another bite, another taste. Lila continued to swing gently, back and forth, in an oddly soothing rhythm. The taste of the pan dulce on Anna's tongue felt soft, comforting, like a friend holding her hand.

This lifestyle, for people like us! All the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries—this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking work on coffee farms and sugar plantations. All for this! This convenience shop! I felt dizzy thinking about it. I mean I really felt ill. It was as if I suddenly remembered that my life was all part of a television show—and every day people died making the show, were ground to death in the most horrific ways, children, women, and all so that I could choose from various lunch options, each packaged in multiple layers of single-use plastic. That was what they died for—that was the great experiment.

Torrents of text conversations, tides of cell conversations, of television programs, of e-mail, vast networks of fiber and wire interlaced above and beneath the city, passing through buildings, arcing between transmitters in Metro tunnels, between antennas atop buildings, from lampposts with cellular transmitters in them, commercials for Carrefour and Evian and prebaked toaster pastries flashing into space and back to earth again, I’m going to be late and Maybe we should get reservations? and Pick up avocados and What did he say? and ten thousand I miss yous, fifty thousand I love yous, hate mail and appointment reminders and market updates, jewelry ads, coffee ads, furniture ads flying invisibly over the warrens of Paris, over the battlefields and tombs, over the Ardennes, over the Rhine, over Belgium and Denmark, over the scarred and ever-shifting landscapes we call nations. And is it so hard to believe that souls might also travel those paths? That her father and Etienne and Madame Manec and the German boy named Werner Pfennig might harry the sky in flocks, like egrets, like terns, like starlings? That great shuttles of souls might fly about, faded but audible if you listen closely enough? They flow above the chimneys, ride the sidewalks, slip through your jacket and shirt and breastbone and lungs, and pass out through the other side, the air a library and the record of every life lived, every sentence spoken, every word transmitted still reverberating within it. Every hour, she thinks, someone for whom the war was memory falls out of the world. We rise again in the grass. In the flowers. In songs.

It was a busy time of day in Aleppo. Parents stopping by for a coffee on the way to picking up the kids from school; the self-employed sneaking out for a break from their own four walls; a quartet of pensioners who met every day to while away an hour playing dominos; and the Syrian refugees who had nowhere else to go that had the feel of home. There wasn’t a free table, and Karen ended up on a stool at the counter. She wasn’t in the mood for more coffee, so she ordered a sparkling water and a couple of ma’amoul. Amena served her, gesturing to the star-shaped pastries studded with almonds and sesame seeds. ‘Fresh baked this afternoon,’ she said. ‘Dates or figs?’ Amena smiled. ‘Dates, how you like them.’ Karen bit into the pastry and savoured the burst of flavour that filled her mouth. ‘Oh, that’s the business,

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

I sipped my hot, sweet, milky tea, feeling myself settle, center. I couldn't possibly stay in a state of high emotion, and there was a lot to get through in the next few days or weeks. Right this minute, I could enjoy this table in a bakery in a small English village. The place was clearing out, and the chelsea bun beckoned. It was a coil of pastry laced with currants and a hint of lemon zest, quite sweet. I gave it the attention it deserved, since a person couldn't be pigging out on pastries and eggs and bacon all the time. Not me, anyway. Unlike my slender mother, I was built of rounder stuff, and I hadn't been able to walk as much as was my habit. In the meantime, the tea was excellent, served in a sturdy silver pot with a mug that didn't seem to match any other mug on the tables. The room smelled of yeast and coffee and cinnamon and the perfume of a woman who had walked by. Light classical music played quietly. From the kitchen came voices engaged in the production of all the goods in the case. A rich sense of well-being spread through me, and I realized that my leg didn't hurt at all.

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

i was in the local shop today, getting something to eat for lunch, when suddenly i had the strangest sensation — a spontaneous awareness of the unlikeliness of this life. i mean, i thought if all the rest of the human population — most of whom live in what you and i would consider abject poverty — who have never seen or entered such a shop. and this, this, is what all their work sustains! this lifestyle, for people like us! all the various brands of soft drinks in plastic bottles and all the pre-packaged lunch deals and confectionery in sealed bags and store-baked pastries — this is it, the culmination of all the labour in the world, all the burning of fossil fuels and all the back-breaking and work on coffee farms and sugar plantations. all for this! this convenience shop! i felt dizzy thinking about it. i mean i really felt ill. it was as if i suddenly remembered that my life was all part of a television show — and every day people died making the show, we’re ground to death in the most horrific ways, children, women, and all so that i could choose from various lunch options, each packaged in multiple layers of single-use plastic. that was what they died for — that was the great experiment. i thought i would throw up. of course, a feeling like that can’t last. maybe for the rest of the day i feel bad, even for the rest of the week — so what? i still have to buy lunch. and in case you’re worrying about me, let me assure you, buy lunch i did.

I'm making a galette instead of a tart," Sam said. "Fancy," Deana said. "Actually, it's not," Sam said. "It's more rustic. More fitting of Michigan, I thought." Willo pulled three mugs- all mismatched- from her cupboard and poured three cups of coffee. "In school, I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It's rustic. And it's forgiving. You just roll it out flat and then fold it in roughly around the filling." Sam stopped and sipped her coffee. "The wonderful thing is that you can't mess it up; the crust will tear and be a little more done in places, the juices will leak, but as long as you use really fresh ingredients, like the fruit we have here, and real butter for the dough, it bakes into something magical. Making a galette really gave me confidence to try trickier desserts. But it's still one of my favorites. And you can make sweet or savory galettes. I made two crusts today. I thought I'd turn one into a savory galette for dinner. I have a recipe for an asparagus, mushroom, goat cheese, and bacon galette I think I'll make." Sam looked at her mom and grandma, who were staring at her openmouthed. "I never realized how accomplished you were," Deana said. "But I knew you had- what did we call it, Mom?" "The gift," Willo said. "You've always had the desire and talent to bake.

Saturday is birthday cake day. During the week, the panadería is all strong coffee and pan dulce. But on weekends, it's sprinkle cookies and pink cake. By ten or eleven this morning, we'll get the first rush of mothers picking up yellow boxes in between buying balloons and paper streamers. In the back kitchen, my father hums along with the radio as he shapes the pastry rounds of ojos de buey, the centers giving off the smell of orange and coconut. It may be so early the birds haven't even started up yet, but with enough of my mother's coffee and Mariachi Los Camperos, my father is as awake as if it were afternoon. While he fills the bakery cases, my mother does the delicate work of hollowing out the piñata cakes, and when her back is turned, I rake my fingers through the sprinkle canisters. During open hours, most of my work is filling bakery boxes and ringing up customers (when it's busy) or washing dishes and windexing the glass cases (when it's not). But on birthday cake days, we're busy enough that I get to slide sheet cakes from the oven and cover them in pink frosting and tiny round nonpareils, like they're giant circus-animal cookies. I get to press hundreds-and-thousands into the galletas de grajea, the round, rainbow-sprinkle-covered cookies that were my favorite when I was five. My mother finishes hollowing two cake halves, fills them with candy- green, yellow, and pink this time- and puts them back together. Her piñatas are half our Saturday cake orders, both birthday girls and grandfathers delighting at the moment of seeing M&M's or gummy worms spill out. She covers them with sugar-paste ruffles or coconut to look like the tiny paper flags on a piñata, or frosting and a million rainbow sprinkles.

He returned to the table with a pile of pastries and two coffees. “Hungry?” she asked. “Let’s figure out what you like.” He waved at the pastries. How thoughtful. She picked up a small biscuit cookie to nibble but shook her head. “Too crunchy.” “Try the scone,” he recommended. One bite. “Nope. No scones. Maybe I’m not a pastry person.” “I’m taking notes over here.” He almost spit out his sip of coffee from laughter when she had to empty her mouth into a small napkin after biting into a cheesy sweet concoction. “Sorry.” Her face went hot. “I’ll stick with croissants. What about you? What do you like?” He shrugged. “I’m not picky.” “Is it bad to be picky? Does it mean I’m high maintenance?” “Maybe you’re not into sweets.” “If I dribbled chocolate all over you, I’d lick it off and like it.” She slapped a hand over her mouth. “Did I just say that out loud? Forget I said that.” “No undoing that. It’s stuck in here.” He tapped his head. “Moon madness.” “It’s mid-morning. There’s no moon in the sky.” He peeked out the window. “Maybe not a full moon, but there’s one in the sky. This insanity is our bodies cranking up for the main event later today.” His eyes traveled down her body and back up; he wet his lips with his tongue. Her mind flashed back to the moment his lips were on hers, the way his fingers had dug into her, the desperation flowing from his fingertips. Things were about to get a lot more interesting as the day wore on. In silence, they ate for a while. She leaned back and stared at him. “You may have to answer to someone, but you like what you do most of the time. Why do you do it? Save humans against things that bump in the night?” “I’m cursed to follow orders.” “Sure, you’re forced into some things, but that only goes so far.” He wiped a few crumbs off the table. “Perhaps so. It’s a good cause. Most of the time. Occasionally, the missions we’re ordered on are based on erroneous information.” She reached out and put her hand over his. “I might be as bad as they made me out. I don’t remember. I appreciate you trying to help me figure it out, but if I start to show an inclination toward evil or world domination, do your job.” He rotated his hand to hold hers and stared at their connection. “The fact you considered it means you’re not someone I should kill.” “We don’t know.” She removed her hand from his. “Tell me something about yourself. What pastry do you like? Are you a scones person?” He shook his head. “I’m not into a lot of sweets, but I’ve realized I like chocolate.

Morning, Vex. Forget something?” She almost asked him what until she saw the way his gaze smoldered and caressed her almost naked body. Oops. Had she jumped out of bed in only her panties? Nudity wasn’t something that Meena usually noted or cared about. Mother, on the other hand, was always yelling at her to put clothes on. She and Leo had a lot in common. “You should get dressed.” “Why? I’m perfectly comfortable.” So comfortable she brought her shoulders back and made sure to give her boobs a little jiggle. He noticed. He stared. Oh my. Was it getting hot in here? Funny how the heat in her body, though, didn’t stop her nipples from hardening as if struck by a cold breeze. Except, in this case, it was more of an ardent perusal. Did Leo imagine his mouth latched onto a sensitive peak just like she was? “While I am sure you are comfortable, if we’re to go out, then in order to avoid a possible arrest for indecent exposure, you might want to cover your assets.” “We’re going out? Together?” He nodded. “Where?” “It’s a surprise.” She clapped her hands and squealed, “Yay,” only to frown a second later. Leo was acting awfully strange. “Wait a second, this isn’t one of those things where you blindfold me and tell me you’ve got a great surprise, only to dump me on a twelve-hour train to Kansas, is it? Or a plane to Newfoundland, Canada?” His lips twitched. “No. I promise we have a destination, and I am going with you.” “And will I be back here tonight?” “Perhaps. Unless you choose to sleep elsewhere.” Those enigmatic words weren’t his last. “Be downstairs and ready in twenty minutes, Vex. I really want you to come.” Did he purr that last word? Was that even possible? Could he tease her any harder? Please. “How should I dress? Fancy, casual, slutty, or prim and proper?” She eyed him in his khaki shorts and collared short-sleeved shirt. Casual with a hint of elegance. He looked ready for a day at a gentleman’s golf club. And she wanted to be his corrupting caddy, who ruined his shot and dragged him in the woods to show him her version of a tee off. “Your clothes won’t matter. You won’t wear them for long.” Good thing she was close to a wall. Her knees weakened to the point that she almost buckled to the floor. Leaning against it, she wondered if he purposely teased her. Did her serious Pookie even realize how his words could be taken? He approached her until he stood right in front of her. Close enough she could have reached out and hugged him. She didn’t, but only because he drew her close. His essence surrounded her. His hands splayed over the flesh of her lower back, branding her. She leaned into him, totally relying on him to hold her up on wobbly legs. “What about breakfast?” she asked. “I’ve got pastries and coffee in my truck. Lots of yummy treats with lickable icing.” Staring at his mouth, she knew of only one treat she wanted to lick. Alas, she didn’t get a chance. With a slap on her ass, he walked off toward the condo door. Leo. Slapped. My. Ass. She gaped at his retreating broad back. “Don’t make me wait. I’d hate to start without you.” With a wink— yes, a real freaking wink— Leo shut the door behind him. He was waiting for her. Why the hell was she standing there? She sprinted for the shower.

kids

CRUMB CAKE During my tenure as pastry chef at four-star Restaurant Daniel, I had a group of very special interns every Saturday, who were lovingly referred to as “Johnny’s Angels.” One of the angels was Martha Magliula, who is an avid home baker extraordinaire. Every Saturday she would bring two coffee cakes—one for the team and one just for me. I had to ration it to get me through until the next Saturday. When I decided to do a cookbook focused on home bakers, I knew I just had to feature her incredible coffee cake, which doesn’t skimp on the crumble topping. MAKES ONE 9 × 13-INCH CAKE; SERVES 12 TO 16

But the real show was offstage. Dozens of men lounged along the tables that circled the main attraction. They ranged from eighteen to eighty, skinny to fat, stout to lanky. I saw home in them. I saw fathers, grandfathers, brothers, boyfriends, professors, bosses, and preachers. I imagined their houses, their families, their jobs, the coffee shops where they bought breakfast pastries, the hospitals their children were born in, and their neighborhood route for their dog’s morning walk. I saw the gleam in their eyes as the girls swiveled around poles, sashayed in their direction, and sat atop their laps like children visiting Santa Claus. They seemed to love their oriental dolls with a toddler’s English fluency. They had their happy endings. They would soon be boarding planes, flying far away from the poverty, the mental and emotional collateral damage, and the possible babies they conceived. Thailand was theirs. It was their escape, their medicine, and their sanctuary of sin.

From my bag, I took out a Moleskine notebook and a pen that I always carried for essay ideas and made notes on the setting. The clothes and attitudes of the passersby, the kind of shops that populated the hallways, the cakes in the case, so different from what I'd see at Starbucks in the US- these heavier slices, richer and smaller, along with an array of little tarts. I sketched them, finding my lines ragged and unsure at first. Then as I let go a bit, the contours took on more confidence. My pen made the wavy line of a tartlet, the voluptuous rounds of a danish. The barista, a leggy girl with wispy black hair, came from behind the counter to wipe down tables, and I asked, "Which one of those cakes is your favorite?" "Carrot," she said without hesitation. "Do you want to try one?" If I ate cake every time I sat down for coffee, I'd be as big as a castle by the time I went back to skinny San Francisco. "No, thanks. I was just admiring them. What's that one?" "Apple cake." She brushed hair off her face. "That one is a brandenburg, and that's raspberry oat.

And so you cannot back up. You go into harm’s way as true human beings. Just like our foe. Think now, if you should die, all of the words you have read, the places you’ve been, the knowledge and the wisdom you have gained, it will altogether vanish like a dream. Every note of music, every brushstroke of every painting, every q-bit, every sim, all that laughter, so many tears, and suddenly…nothing. Perhaps an earlier backup of another you does remain safely stored in some remote offline facility. Your memories of the Beijing Opera, the candomblé in Bahía, the dunes of al-Qudd, a walk down the grand avenues of Cupertino, the white nights of Putingrad, the call to prayer on the Habitat of Peace, a red supermoon over the Armadalen Sea, the crumbs of a pastry and the last mouthful of coffee in a tiny café in Trastevere, everything you have ever known, remembered, talked about, and everything you have left unspoken—it could all live again, I suppose. But would that be you, Doctor Saito? The you here with me? Right now?” The color had drained from her face. That was better. That was how people should react to encountering the

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

SOUVENIR I would like to take something with me but even one chair is too awkward too heavy peeling paint falls off in a suitcase hinge sounds betray a theft cheeses won’t keep the clothespin without its surroundings would be mediocre the big thunder rolled elsewhere the umbrella is for sale but in a desert what you want is a soaking the do not disturb sign is tattered I have many times taken some café’s small packets of sugar so that in Turkey I might sweeten my coffee with China, and in Italy remember a Lithuanian pastry but where is the coffee hands left and right useless knees clattery heart finally calm as some hero at the end of a movie squinting silently into the sun you can’t hold an umbrella there anyhow and what would he hang from the clothespin

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

Full disclosure, my sister owns the coffee shop and is the pastry chef, so I’m biased. But she truly is talented. My great, great grandfather founded Quincy.

They claim that they perceive a mode of being superior to your existence on this earth. The mystics of spirit call it ‘another dimension, ’ which consists of denying dimensions. The mystics of muscle call it ‘the future,’ which consists of denying the present. To exist is to possess identity. What identity are they able to give to their superior realm? They keep telling you what it is not, but never tell you what it is. All their identifications consist of negating: God is that which no human mind can know, they say—and proceed to demand that you consider it knowledge—God is non-man, heaven is non-earth, soul is non-body, virtue is non-profit. A is non-A, perception is non-sensory, knowledge is non-reason. Their definitions are not acts of defining, but of wiping out. “It is only the metaphysics of a leech that would cling to the idea of a universe where a zero is a standard of identification. A leech would want to seek escape from the necessity to name its own nature—escape from the necessity to know that the substance on which it builds its private universe is blood. “What is the nature of that superior world to which they sacrifice the world that exists? The mystics of spirit curse matter, the mystics of muscle curse profit. The first wish men to profit by renouncing the earth, the second wish men to inherit the earth by renouncing all profit. Their non-material, non-profit worlds are realms where rivers run with milk and coffee, where wine spurts from rocks at their command, where pastry drops on them from clouds at the price of opening their mouth. On this material, profit-chasing earth, an enormous investment of virtue—of intelligence, integrity, energy, skill—is required to construct a railroad to carry them the distance of one mile; in their non-material, non-profit world, they travel from planet to planet at the cost of a wish. If an honest person asks them: ‘How?’—they answer with righteous scorn that a ‘how’ is the concept of vulgar realists; the concept of superior spirits is ‘Somehow.’ On this earth restricted by matter and profit, rewards are achieved by thought; in a world set free of such restrictions, rewards are achieved by wishing.

How do you know what meds I take?” Lucas asked, taking a tentative sip of his coffee. “Oh. I broke into your apartment this morning and looked around.” Lucas gave a heavy sigh, opening the pastry bag and pulling out the muffin. “Of course, you did. I should just give you a key.” “That would make it much less time consuming,” August agreed.

My halo-halo chia seed parfait and ube scones with coconut jam were specifically requested, as well as some sort of cake. Instead of my usual calamansi chia seed muffins, I could try a calamansi lavender loaf, to advertise our spring menu. Though if it's for breakfast, maybe coffee cake would be more appropriate. Coffee cakes usually had streusel and cinnamon, so a salabat streusel would be quick and easy to whip up.

I’m a directionless letdown of a daughter who can’t plan for a future and has no motivation outside of pastries, coffee, and validation from internet strangers. Probably not an ideal mental health status.

pastries at a bakery early in the morning, but bakeries generally don’t serve coffee or provide seating. Lunches:  Plan to carry food with you for lunches, since the routes often take you away from towns and cities.  It’s best to purchase food for lunches the evening before so you don’t have to find a grocery store.  Most are not open early in the morning. Remember that most grocery stores close by 8:00 pm. Health: Water and Sanitation

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

During the afternoons the only thing that seems to hold my interest is baking. I go through my recipe books. Soft-centered biscuits, cakes slathered with icing, cupcakes piled up in pyramids on round plates. Pete doesn't say anything, although every morning he takes out the rubbish bags filled with stale muffins and half-eaten banana loaves. The only thoughts that seem to distract me from babies are those memories of Paris. A gray cold, tall men, black coffee, sweet pastries, Mama laughing, with her hair and scarf streaming behind her. The smell of chocolate and bread.

She considers a tray of flaky 'jesuites,' their centers redolent of frangipani cream, decorated with violet buds preserved in clouds of black crystal sugar. Or 'dulce de leche' tarts- caramelized swirls on a 'pate sucree' crust, glowing with chocolate, tiny muted peaks, ruffles of white pastry like Edwardian collars. But nothing seems special enough and nothing seems right. Nothing seems like Stanley. Avis brings out the meticulous botanical illustrations she did in school, pins them all around the kitchen like a room from Audubon's house. She thinks of slim layers of chocolate interspersed with a vanilla caramel. On top she might paint a frosted forest with hints of white chocolate, dashes of rosemary subtle as deja vu. A glissando of light spilling in butter-drops from one sweet lime leaf to the next. On a drawing pad she uses for designing wedding cakes, she begins sketching ruby-throated hummingbirds in flecks of raspberry fondant, a sub-equatorial sun depicted in neoclassical butter cream. At the center of the cake top, she draws figures regal and languid as Gauguin's island dwellers, meant to be Stanley, Nieves, and child. Their skin would be cocoa and coffee and motes of cherry melded with a few drops of cream. Then an icing border of tiny mermaids, nixies, selkies, and seahorses below, Pegasus, Icarus, and phoenix above.

Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.

Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.

Salted meats, pastry, and greasy substances do this; vegetables in a less degree; the same may be said of malt liquors, and of coffee.

It would take, he calculated, more than an hour. First a cream-filled swan and a coffee at Tonolo, then the walk to Campo San Barnaba and the store that sold the good cheese and the bread from Puglia. He had fled his office in search of peace and quiet, seeking some evidence that sanity still existed in a world of violence and crime, and his wife suggested they spend an hour eating pastry and buying a loaf of bread. He leaped at the chance.

Through the morning and into the afternoon, the customers continued to come into the bakery, buying boxes and bags of green alligator bread, leprechaun-hat cookies, shamrock-shaped coffee cakes, Irish soda bread, and hot cross buns.

She hadn't bothered to go to bed, since Tuesday was one of the days on which she rose before dawn to bake brioche, scones, cinnamon rolls, and- Tuesdays only- a coffee cake rich with cardamom, orange zest, and grated gingerroot: a cunningly savory sweet that left her work kitchen smelling like a fine Indian restaurant, a brief invigorating change from the happily married scents of butter, vanilla, and sugar (the fragrance, to Greenie, of ordinary life).

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

He selected a honey-soaked pastry and asked for strong Greek coffee and ice water, then put three bucks in the newspaper machine and selected World, Local, and Comics. He read the comics first, as always, to fortify himself. The world news was predictably bleak.

All those songs I used to pretend to understand, all the angsty, heartbroken songs I had heard all my life, they suddenly made so much more sense. "Well, then she probably needs a giant coffee, a huge box of your creations, and some time to nurse her feelings in private, don't you think?" Brantley Dane, local hero, saves girl from sure death brought on by sheer mortification. That'd be his headline. "Come on, sweetheart," he said, moving behind me, casually touching my hip in the process, and going behind counter. "What's your poison? Judging by the situation, I am thinking something cold, mocha or caramel filled and absolutely towering with full fat whipped cream." That was exactly what I wanted. But, broken heart aside, I knew I couldn't let myself drown in sweets. Gaining twenty pounds wasn't going to help anything. There was absolutely no enthusiasm in my voice when I said, "Ah, actually, can I have a large black coffee with one sugar please?" "Not that I'm not turned on as all fuck by a woman who appreciates black coffee," he started, making me jerk back suddenly at the bluntness of that comment and the dose of profanity I wasn't accustomed to hearing in my sleepy hometown. "But if you're only one day into a break-up, you're allowed to have some full fat chocolate concoction to indulge a bit. I promise from here on out I won't make you anything even half as food-gasm-ing as this." He leaned across the counter, getting close enough that I could see golden flecks in his warm brown eyes. "Honey, not even if you beg," he added and, if I wasn't mistaken, there was absolutely some kind of sexually-charged edge to his words. "Say yes," he added, lips tipping up at one corner. "Alright, yes," I agreed, knowing I would love every last drop of whatever he made me and likely punish myself with an extra long run for it too. "Good girl," he said as he turned away. And there was not, was absolutely not some weird fluttering feeling in my belly at that. Nope. That would be completely insane. "Okay, I got you one of everything!" my mother said, coming up beside me and pressing the box into my hands. She even tied it with her signature (and expensive, something I had tried to talk her out of many times over the years when she was struggling financially) satin bow. I smiled at her, knowing that sometimes, there was nothing liked baked goods from your mother after a hard day. I was just lucky enough to have a mother who was a pastry chef. "Thanks, Mom," I said, the words heavy. I wasn't just thanking her for the sweets, but for letting me come home, for not asking questions, for not making it seem like even the slightest inconvenience. She gave me a smile that said she knew exactly what I meant. "You have nothing to thank me for." She meant that too. Coming from a family that, when they found out she was knocked up as a teen, had kicked her out and disowned her, she made it clear all my life that she was always there, no matter what I did with my life, no matter how high I soared, or how low I crashed. Her arms, her heart, and her door were always open for me. "Alright. A large mocha frappe with full fat milk, full fat whipped cream, and both a mocha and caramel drizzle. It's practically dessert masked as coffee," Brantley said, making my attention snap to where he was pushing what was an obnoxiously large frappe with whipped cream that was towering out of the dome that the pink and sage straw stuck out of. "Don't even think about it, sweetheart," he said, shaking his head as I reached for my wallet. "Thank you," I smiled, and found that it was a genuine one as I reached for it and, in a move that was maybe not brilliant on my part, took a sip. And proceeded to let out an almost porn-star worthy groan of pure, delicious pleasure. Judging by the way Brant's smile went a little wicked, his thoughts ran along the same lines as well.

Neil freshened our coffee and passed her the platter of picked-over pastries, offering, “Have some.” She noticed, as I knew she would, that the bagels were untouched. She asked everyone, “What’s the matter? You don’t like Jew food?” I would normally bristle at such a comment, but as Barb herself was Jewish, she could say such things with impunity—and often did.

I could see myself in that café. I was there, at that table, maybe admiring a new pair of French shoes, purchased in a chic little boutique, or picking at a pastry with Parisian red fingernails. I could taste the coffee, smell the smoke from the next table’s Gauloises.

its vineyards bequeathed by the Romans, its most famous pastry a gift from Austria, and the birth of the café unthinkable without that fabulous Turkish import, coffee. Chocolate? From Mexico. Provençal cuisine? Imagine it without tomatoes, another American import.

I stood next to the couch and stared at the TV. “Um… what are we doing?” I asked. Eddie retrieved his pastry and put his feet up on the coffee table. “I have another brother, a sister and five dozen cousins. I’m not starting anything again until visiting hours are over.

Austria is a country founded on pastries, and a visit to a Viennese coffee shop makes you wonder how a nation that devotes so much energy to producing it's dizzying variety of delicious Kuchen and Torten could ever have done something so hideously uncake-like as support Hitler in 1938.

Why did you have to say that thing about Teri Garr?' said Peters. 'Here I am introducing you to a beautiful woman—' ¶ 'Oh, for God's sake,' said Hollis. 'She's an undergraduate—she must be eighteen years old.' ¶ 'So? You're only twenty-three,' said Peters. 'Love is ageless. Besides, you're probably the most undergraduate person I know. And I know a lot of undergraduates.' ¶ In the row of darkened storefronts there was one lighted window, a café where people were loading up on coffee and pastries after a night of drinking. ¶ 'How would you feel if somebody said you looked like Scott Bakula, or something? Or Bronson Pinchot? God, no wonder Eileen dumped you.' ¶ 'Teri Garr's pretty well-preserved,' Hollis said calmly. 'Anyway, I broke up with Eileen, not the other way around, if you want to know the truth.' ¶ 'That's what they all say,' said Peters.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

Every man on the Explorer had a job to do, and with so many of the systems still works in progress, and only a very small window for the recovery, the crew had virtually no downtime. But when they could steal even a few hours, life was comfortable. A crew of fifteen cooks worked in the mess hall, keeping it provisioned twenty-four hours a day. At any moment, a crew member could stop into the mess and get a good, hot meal—rib eye steaks, lamb chops, burgers, seafood, as well as an array of salads, desserts, and freshly baked bread and pastries. For men who had only a few minutes, lounges around the ship were stocked with fresh fruit, nuts, candy, coffee, tea, and soft drinks. There was even a soft-serve ice cream machine. Two native New Yorkers had arranged for the cooks to buy and hide a large supply of bagels, lox, and cream cheese that they managed to conceal in the depths of the walk-in freezer—for a few days, until someone found the stash and word got out.

Minutes become hours and a moment becomes an eternity. I am seventy-five years old, sitting on this bench feeding two little birds crumbs from the pastry I bought with my coffee. I am thinking about the knife on the table, my teacup, moonlight on raven hair. It’s as if time has stood still, as if nothing has happened in the half century that has passed.

He basically told us we were going to die and then sent us on our way with coffee and pastries.

The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.