Patti Cakes Quotes

But I can tell you what sort of a planet it is. Like Earth, but retarded. Literally retarded, like a kid who takes ten years to learn to wave bye-bye and never does manage to master patty-cake.

Mr. Williams, how do explain a day like today? A day filled with lots of sad and happy, too. Tonight I asked Aunt Patty Cake that very question. She said, 'Baby, that's called life' " -Tate P. Ellerbee

Look, Pa, look!” Laura said. “A wolf!” Pa did not seem to move quickly, but he did. In an instant he took his gun out of the wagon and was ready to fire at those green eyes. The eyes stopped coming. They were still in the dark, looking at him. “It can’t be a wolf. Unless it’s a mad wolf,” Pa said. Ma lifted Mary into the wagon. “And it’s not that,” said Pa. “Listen to the horses.” Pet and Patty were still biting off bits of grass. “A lynx?” said Ma. “Or a coyote?” Pa picked up a stick of wood; he shouted, and threw it. The green eyes went close to the ground, as if the animal crouched to spring. Pa held the gun ready. The creature did not move. “Don’t, Charles,” Ma said. But Pa slowly walked toward those eyes. And slowly along the ground the eyes crawled toward him. Laura could see the animal in the edge of the dark. It was a tawny animal and brindled. Then Pa shouted and Laura screamed. The next thing she knew she was trying to hug a jumping, panting, wriggling Jack, who lapped her face and hands with his warm wet tongue. She couldn’t hold him. He leaped and wriggled from her to Pa to Ma and back to her again. “Well, I’m beat!” Pa said. “So am I,” said Ma. “But did you have to wake the baby?” She rocked Carrie in her arms, hushing her. Jack was perfectly well. But soon he lay down close to Laura and sighed a long sigh. His eyes were red with tiredness, and all the under part of him was caked with mud. Ma gave him a cornmeal cake and he licked it and wagged politely, but he could not eat. He was too tired. “No telling how long he kept swimming,” Pa said. “Nor how far he was carried downstream before he landed.” And when at last he reached them, Laura called him a wolf, and Pa threatened to shoot him. But Jack knew they didn’t mean it. Laura asked him, “You knew we didn’t mean it, didn’t you, Jack?” Jack wagged his stump of a tail; he knew.

[Their marriage] will not be all cakes and ale.... They are too much alike to be the ideal match. Patty is thick-skinned and passionate, too ready to be hurt to the heart by the mere little pinpricks and mosquito bites of life; and Paul is proud and crotchety, and, like the great Napoleon, given to kick the fire with his boots when he is put out. There will be many little gusts of temper, little clouds of misunderstanding, disappointments, and bereavements, and sickness of mind and body; but with all this, they will find their lot so blessed, by reason of the mutual love and sympathy tat, through all the vicissitudes, will surely grow deeper and stronger every day they live together, that they will not know how to conceive a better one.

Well, I don’t know about you girls,” Patti called out, “but I’m starving. You wanna help me throw everything together before I go check on the chicken?” The twins shared uncertain expressions. “Sure, we’ll help,” I answered for them. “What do you need us to do?” “All right, how about you and Marna make the salad, and Ginger can help me bake this cake.” Their eyes filled with horror. “You mean like chopping things?” Marna whispered. “Yeah. It’s not hard. We’ll do it together.” At my prompting they stood but made no move toward the kitchen with me. “I’m not sure you ought to trust me with a knife,” Marna said. “Or me with baked goods,” Ginger added. I’d never seen her so unsure of herself. If it were just me making the request, she’d tell me to go screw myself, but neither girl seemed to know how to act around Patti. They fidgeted and glanced at the kitchen. Patti came over and took Ginger by the arm. “You’ll both be fine,” Patti insisted. “It’ll be fun!” The seriousness of the twins in the kitchen was comical. They took each step of their jobs with slow, attentive detail, checking and double-checking the measurements while Patti ran out to flip the chicken. Somewhere halfway through, the girls loosened up and we started chatting. Patti put Ginger at ease in a way I’d never seen her. At one point we were all laughing and I realized I’d never seen Ginger laugh in a carefree way, only the mean kind of amusement brought on at someone else’s expense. Usually mine. Ginger caught me looking and straightened, smile disappearing. Patti watched with her keen, wise eyes. She wasn’t missing the significance of any gesture here. When she returned from getting the chicken off the grill, Ginger said, “Oh, that smells divine, Miss Patti.” Who was this complimenting girl? Patti smiled and thanked her. Ginger was so proud of the cake when it was finished that she took several pictures of it with her phone. She even wanted a picture of her and Patti holding the cake together, which nearly made Patti burst with motherly affection. I couldn’t even manage to feel jealous as Patti heaped nurture on Ginger. It was so sweet it made my eyes sting. Marna kept sending fond glances at her sister. “I did that part right there all by myself,” Ginger said to Marna, pointing to the frosting trim. “Brilliant, isn’t it?” “Bang-up job, Gin.” Marna squeezed her sister around the shoulder.

A young person for Monsieur Jagiello,’ said the guard, with a grin. He stood away from the door, and there was the young person, holding a cloth-covered basket, blushing and hanging her pretty head. The others walked away to the window and talked in what they meant to be a detached, natural way; but few could help stealing glances at the maiden, and none could fail to hear Jagiello cry, ‘But my dear, dear Mademoiselle, I asked for black pudding and apples, no more. And here is foie gras, a gratin of lobster, a partridge, three kinds of cheese, two kinds of wine, a strawberry tart . . . ’ ‘I made it myself,’ said the young person. ‘I am sure it is wonderfully good: but it is much more than I can ever afford.’ ‘You must keep up your strength. You can pay for it later – or in some other way – or however you like.’ ‘But how?’ asked Jagiello, in honest amazement. ‘By a note of hand, do you mean?’ ‘Pray step into the passage,’ said she, pinker still. ‘There you are again,’ said Jack, drawing Stephen into another room. ‘Yesterday it was a thundering great patty, with truffles; and tomorrow we shall see a wedding-cake for his pudding, no doubt. What they see in him I cannot conceive. Why Jagiello, and the others ignored? Here is Fenton, for example, a fine upstanding fellow with side-whiskers that are the pride of the service – with a beard as thick as a coconut – has to shave twice a day – as strong as a horse, and a very fair seaman; but there are no patties for him.

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

Molly was bending over the table where her masterpiece, the white and silver cake, towered above her lesser achievements in the shape of patties, canapes, rolls, sandwiches, cakes and biscuits. A current of goodwill flowed from Molly through the food to the people who ate it and back again the same way. Her good cooking made the connection; she seemed to need no other.

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.

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

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.

Twenty cake pops. It wouldn’t be too bad, except the kid wanted a unicorn on each one.

She was glad Logan had convinced her to give them a try, even if she still wasn’t sure that the cake pops fell inside the realm of candy.

EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.

Children are such fragile things, she thought. Arrows shot from her body, gone now beyond any calling back. She catalogued them in her mind. Clay-Boy, so smart and ambitious. Becky, so independent, so capable and vulnerable. Shirley, so beautiful and so maternal. Matt, so self-reliant and full of love and promise. John, with the talent born in his hands to play music on a piano. Mark, all business one minute and wanting a hug in the next. Luke, the handsome wild one with his eye already on some far horizon, and Pattie-Cake, too spoiled to turn her hand for herself, too pretty and sweet to spank. What will become of them all, God only knows. Life be good to them. God, help us all.

The servant girl presented her with slivers of spicy fowl roasted in cumin and jife nuts; fluffy barley cakes stuffed with yam, currants, and hekeh seeds; gingered lamb and tamban patties in rich gravy; and more.

After Sims and the footmen had departed, Ethan sat with his back against the tree trunk and watched as Garrett unearthed a feast from the hampers. There were boiled eggs, plump olives, stalks of crisp green celery, jars of pickled carrots and cucumbers, sandwiches wrapped in paraffin paper, cold fried oyster-patties and wafer crackers, jars of finely chopped salads, a weighty round of white cheese, muslin-lined baskets filled with finger cakes and pastry biscuits, a steamed cabinet pudding left in its fluted stoneware mold, and a wide-mouthed glass bottle filled with stewed fruit.

Then there was the HSP whose earliest memory was of being the imaginary “dough” in a family-reunion skit of “patty-cake, patty-cake.” In spite of crying and pleading with her parents, this two-year-old was passed in a circle from stranger to stranger. Reliving the long-repressed feelings that went with this memory, she realized that it (and other situations she had probably repressed completely) left her with a sense of helpless terror about being picked up, about being controlled physically in any way, and about her parents not protecting her.

ribbons were the icing on top of the cake that was the right-sized three-bedroom apartment with perfect light in a great neighborhood. It was the ribbons that made the cake irresistible to Patty. Since making deals for Sarah and Patty, I’m always on the lookout for creative things I can do to get people comfortable with the purchase they are about to make.

The smoky smell of the first burgers hitting the grill lured the early arrivers to the backyard, and the barbecue kicked off. Mae left the front door unlocked and opened the back gate to let people come as they pleased. Slowly, the table filled with more food beyond Mae's contributions: Harriet's cornbread, Patty's tea cakes, a burger and hot dog station Jeremiah had set up, Phyllis's coleslaw, collard greens with pink flecks of ham from another of Althea's church friends, a watermelon and cucumber salad from Marlene and Joan, and more. In the ice-filled coolers Mae and Connor had set out, people were helping themselves to sodas, beers, water, and---once Richard arrived---homemade cider.