Pecan Pie Quotes

The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars.

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.

I swear that child has more energy than a hummingbird on sweet tea.

Only those who will love longer than they expected to can truly love pecan pie, which doesn't explain its status as death rows most requested last dessert, or why chopped pecans, corn syrup, directions from the Karo bottle's cherry-red side are what mercy taste like to some. But there you have it.

Heroin makes you sick the first try. Cigarette smoking too if you're lucky. But if you're not lucky, and you develop a taste, if you're one who senses that cocaine gets better with time, or you're one who jumps out of a plane and becomes an adrenaline junky, or you're one who loves the feel of grease melting over your tongue in the form of pecan pie or thick clam chowder or a fat porterhouse or just plain ol' Doritos by the bagful, and you want to repeat the same comfort and recognizable surprise of that first go, that first indulgence, and yet with each succeeding bite the small hope of true satisfaction slides farther away, then you understand Celeste, at least a little.

Why do you have so many? That bag is overflowing.” “I couldn’t remember what Principal Pruitt’s favorite dessert was, so I made them all.” “All?” “Brownies, cookies, blondies, lemon bars, and mini pecan pies. When I bribe, I bribe hard.

Where ya goin’?” Coleen asked. “I’m taking Lena to dinner, then we’re going dancing.” Coleen threw a hand on her hip. “You don’t smell the gumbo that’s been cooking all day? It’s your favorite. I stuffed every aquatic creature I could find into that pot. Claws and legs are hanging out all over the place.” “I’ll have some tomorrow,” Jorie said as she caught one of the screws that dropped from the blade. “I made pie, damn it. Pecan, just because I know you love it. Bring that woman here for dinner and save yourself a buck or two.” “Oh, no,” Jorie said with a laugh. “I really like her. It’s too soon to expose her to an Andolini dinner.

Jennifer Sylvester wasn’t fierce. She was nuttier than a pecan pie. “Right.

(Dessert was pecan pie, always and forever, because pumpkin pie was a garbage pie you wouldn’t eat any other day of the year.)

By now I was feeling the shame but also defiance. Like here, I'm carrying the banner for all of you who cut off a little piece of cake wanting a big one, who spend a good third of your waking hours feeling bad about your desires, who infect those with whom you work and live with your judgements and pronouncements, you on the program who tally points all day long, every day, let's see, 7 for breakfast, I'm going to need only 3 or 4 for lunch, what the hell can I have for so little, oh, I know, broth and a salad with very little dressing. And broth is good! Yes! So chickeny! That's what we tell ourselves, we who cannot eat air without gaining, we who eat the asparagus longing for the potatoes au gratin, for the fettucine Alfredo, for the pecan pie. And if you're one of those who doesn't, stop right here, you are not invited to the rest of this story.

Kristin comes down the stairs, and the pressure on my chest snaps. I take a moment to turn away, inhaling deeply, blinking away tears. She sets the plate on a table behind the couch, and half tiptoes back up the stairs. Thank god. I don’t think I could have handled maternal attention right this second. My body feels like it’s on a hair trigger. I need to get it together. This is why people avoid me. Someone asks if I want a drink and I have a panic attack. “You’re okay.” Declan is beside me, and his voice is low and soft, the way it was in the foyer. He’s so hard all the time, and that softness takes me by surprise. I blink up at him. “You’re okay,” he says again. I like that, how he’s so sure. Not Are you okay? No question about it. You’re okay. He lifts one shoulder in a half shrug. “But if you’re going to lose it, this is a pretty safe place to fall apart.” He takes two cookies from the plate, then holds one out to me. “Here. Eat your feelings.” I’m about to turn him down, but then I look at the cookie. I was expecting something basic, like sugar or chocolate chip. This looks like a miniature pie, and sugar glistens across the top. “What . . . is that?” “Pecan pie cookies,” says Rev. He’s taken about five of them, and I think he might have shoved two in his mouth at once. “I could live on them for days.” I take the one Declan offered and nibble a bit from the side. It is awesome. I peer up at him sideways. “How did you know?” He hesitates, but he doesn’t ask me what I mean. “I know the signs.” “I’m going to get some sodas,” Rev says slowly, deliberately. “I’m going to bring you one. Blink once if that’s okay.” I smile, but it feels watery around the edges. He’s teasing me, but it’s gentle teasing. Friendly. I blink once. This is okay. I’m okay. Declan was right. “Take it out on the punching bag,” calls Rev. “That’s what I do.” My eyes go wide. “Really?” “Do whatever you want,” says Declan. “As soon as we do anything meaningful, the baby will wake up.” Rev returns with three sodas. “We’re doing something meaningful right now.” “We are?” I say. He meets my eyes. “Every moment is meaningful.” The words could be cheesy—should be cheesy, in fact—but he says them with enough weight that I know he means them. I think of The Dark and all our talk of paths and loss and guilt. Declan sighs and pops the cap on his soda. “This is where Rev starts to freak people out.” “No,” I say, feeling like this afternoon could not be more surreal. Something about Rev’s statement steals some of my earlier guilt, to think that being here could carry as much weight as paying respects to my mother. I wish I knew how to tell whether this is a path I’m supposed to be on. “No, I like it. Can I really punch the bag?” Rev shrugs and takes a sip of his soda. “It’s either that or we can break out the Play-Doh

i said, so what do you want to do? you said paint the sky black, break pearl necklaces and watch the beads dance on the wooden floor, open a bakery and only serve pecan pies, take my dog to church, open windows in the middle of winter, burn the taste of your tongue off of my skin, ask strangers for their laughter, open your neighbors mail, tip the waitress way too much, fly myself to anywhere but here, open doors for all kinds of people, bleed my secrets into your soul, cancel credit cards, watch old couples, young couples, say things like i love you and mean it

The leaves on our little maple, all taken together, weigh thirty-five pounds. Every ounce therein must be pulled from the air or mined from the soil—and quickly—over the course of a few short months. From the atmosphere, a plant gains carbon dioxide, which it will make into sugar and pith. Thirty-five pounds of maple leaves may not taste sweet to you and me, but they actually contain enough sucrose to make three pecan pies, which is the sweetest thing that I can think of right now. The pithy skeleton within the leaves contains enough cellulose to make almost three hundred sheets of paper, which is about the number that I used to print out the manuscript for this book. Our

There's supposed to be drama. The dull stories never make it into the books.

We stand around the tray. Just staring at it. Forever in awe. The chicken fried steak will be just as she remembered it. The biscuits will flake just like they used to. The pecan pie will be sweet and will take her back to those times she sat at the tables just outside the shack on a summer's day. And for once, she'll have fresh strawberry ice cream to go with it.

Yeah, these girls from the outside world are wily and unpredictable—Ow.” He paused as Jillian slid into the booth and lightly punched his bicep. “I am not wily or unpredictable,” Jillian said, pointing a finger in his face. “I am a delicate fucking flower of guilelessness.” “You’re right, elskling, You’re practically made of spun sugar.” Bael pushed part of his pecan pie over

Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

I'm too tired to cook, and I reckon you are, too. Let's grab some grub at the diner on the way home." Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

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.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

How was Houston?" I asked as he set me down. Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about." 'What was your favorite bite?" I asked. "Savory or sweet?" he asked, grinning. "Savory first, then sweet," I said, grinning back. "Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not. "That sounds delicious. And the best dessert?" "Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better." "Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans." "That's my girl, the master of combining unusual flavors.

I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.

you said, “your bones belong in museums” i said, “when you kiss me, fireworks electrocute my spine” my mother is dying and doesn’t play piano anymore, i tell my mailman about how he should try pecan pie, when at the supermarket, i always forget about eggs, i’ve started collecting paintings, i go to little art shows all around New York City and introduce myself as “Rose” when strange boys stare at my lips, i kiss them, i chew poetry and forget to leave tips, i order wine and leave flowers at graveyards that don’t have any, when my father calls, i do not answer everything you say reminds me of brown tangerines, i want to spill this poem inside of you i work as a stewardess and the first thing they teach you is how to respond when someone asks you to take off your underwear i wish i could say “sure thing fella, let me wrap it around your throat until you turn purple” but instead it’s “if there’s anything else, please let me know” and so when you called, the only thing i could say was if there’s anything else, please let me know

He fed the meter, and we walked the short distance to Hannibal's Kitchen, which was famous for its soul food. It was crowded, but we only had to wait fifteen minutes to be seated. Having Dante cook for us spoiled me, but I was always down to try another Gullah-Geechee soul food spot. I ordered the crab and shrimp fried rice and shark steak. Quinton had the rice with oxtails but then begged until I gave him some of my fish. Once we left, we went down East Bay to King Street, stopped in a bookstore, and walked through the City Market. Quinton picked up a pound cake from Fergie's Favorites, and I picked out a beautiful bouquet of flowers fashioned from sweetgrass. Sweetgrass symbolized harmony, love, peace, strength, positivity, and purity. I needed any symbol of those things that I could get. I also thought they'd be a nice peace offering for Mariah. I'd give her a few. We walked to Kaminsky's for dessert. I had their berry cobbler with ice cream. It was served in the ceramic dish it was baked in. I liked the coziness of eating out of a baking dish. The ice cream tasted homemade. The strawberry syrup exploded on my tongue. I didn't make pies, so whenever I had dessert out, I got pie. Quinton had his favorite milkshake and took key lime pie and bourbon pecan pie to go for his mother.

Now, son, I don’t pay much mind to idle talk, never have done. But there’s a regular riptide of gossip saying you’ve got something going with that girl in the marsh.” Tate threw up his hands. “Now hold on, hold on,” Scupper continued. “I don’t believe all the stories about her; she’s probably nice. But take a care, son. You don’t want to go starting a family too early. You get my meaning, don’t you?” Keeping his voice low, Tate hissed, “First you say you don’t believe those stories about her, then you say I shouldn’t start a family, showing you do believe she’s that kind of girl. Well, let me tell you something, she’s not. She’s more pure and innocent than any of those girls you’d have me go to the dance with. Oh man, some of the girls in this town, well, let’s just say they hunt in packs, take no prisoners. And yes, I’ve been going out to see Kya some. You know why? I’m teaching her how to read because people in this town are so mean to her she couldn’t even go to school.” “That’s fine, Tate. That’s good of you. But please understand it’s my job to say things like this. It may not be pleasant and all for us to talk about, but parents have to warn their kids about things. That’s my job, so don’t get huffy about it.” “I know,” Tate mumbled while buttering a biscuit. Feeling very huffy. “Come on now. Let’s get another helping, then some of that pecan pie.” After the pie came, Scupper said, “Well, since we’ve talked about things we never mention, I might as well say something else on my mind.” Tate rolled his eyes at his pie. Scupper continued. “I want you to know, son, how proud I am of you. All on your own, you’ve studied the marsh life, done real well at school, applied for college to get a degree in science. And got accepted. I’m just not the kind to speak on such things much. But I’m mighty proud of you, son. All right?” “Yeah. All right.” Later in his room, Tate recited from his favorite poem: “Oh when shall I see the dusky Lake, And the white canoe of my dear?” •

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

Excusing myself to the restroom, I decide Coal could use a little fun in his life. Returning to the table, I’m nervous, thinking he may not like my surprise after all. Before I can think of a way to back out, though, the waitress comes out with two more following her and a whole pecan pie lit up with candles burning. Approaching our table, they begin to sing as Ice, Hammer, Coal, Des, and Morgan all look around in surprise. They sit the pie in front of Coal who looks wide-eyed. I give his thigh a squeeze, and his eyes meet mine. “Happy birthday,” I say barely above a whisper. “Today is your new day.” He smiles. A real, genuine smile crosses his face before a laugh escapes. “Pixie, what the fuck am I supposed to do with you?” I shrug. “Make a wish.” Coal laughs again, and I feel an invisible weight lift off my shoulders. When the waitresses leave, Hammer is the first to comment. “You two have obviously learned the art of silent communication.” “Ethan,” Des interrupts him. “What? They shared a look, and suddenly, Coal knows she got him good and laughed. Coal never fuckin’ laughs. They obviously got something goin’ on.” “Drop it,” Coal tells Hammer, and they share a look. Then I lick my lips and lean into him. Surprising even myself, I press my lips against his. With a slight opening, I slide my tongue in. Coal’s hands cup either side of my face as he takes control. He’s gentle in a way I didn’t imagine would come from a large man like him. Just when I think we will untangle ourselves from each other, we are somehow in deeper than before.

Oh, really?” Max wasn’t about to be dissuaded. “Are you going to tell the mother of the woman you’re dating, the mother of the woman you love, that you’re not going to taste the pie she spent an entire day slaving over? That should go over well.” Jack shifted his eyes to Ivy, conflicted. “Is she going to make me eat the pecan pie?” “It could be worse. She used to make fruitcake around Christmas.” “Ugh.” Max involuntarily shuddered. “That was the worst. It was like eating a jelly brick and then being forced to stare at the television for four hours while it just sat there trying to kill you from the inside.

I took care of the next guy in line while I checked out the girl who was boxing up a pecan pie and decorating it with some sort of fancy ribbon. Watching her wouldn’t be a hardship. She made the retro waitress uniform look good. If she looked as good from the front as she did from the back, maybe I would ask her out. She turned around and handed the box to the customer at the counter and my world turned sideways. It was Delia. My little sister’s annoying best friend. The girl who was practically a member of my family. When had she become hot? I blinked, hoping maybe I’d seen wrong. Nope. Same blonde hair with hot pink stripes, which I’d always thought was stupid. Now, wearing the Pie Princess tiara and some sort of glittery lip gloss she looked wild and kind of sexy. And that was just wrong.

Perfect for Any Occasion Pies have a reputation. And it’s immediate—no talk of potential Regarding a pie. It’s good Or it isn’t, but mostly it is—sweet, very sweet Right then, right there, blue and red. It can’t go to junior college, Work hard for the grades, Work two jobs on the side. It can’t slowly build a reputation And a growing client base. A pie gets one chance And knows it, wearing as makeup Those sparkling granules of sugar, As a collar those diamond cutouts Bespeaking Fair Day, felicity, contentment. I tell you everything is great, says a pie, Great, and fun, and fine. And you smell nice, too, someone says. A full pound of round sound, all ahh, all good. Pies live a life of applause. 2. But then there are the other pies. The leftover pies. The ones Nobody chooses at Thanksgiving. Mincemeat? What the hell is that? people ask, Pointing instead at a double helping of Mr. “I-can-do-no-wrong” pecan pie. But the unchosen pies have a long history, too. They have plenty of good stories, places they’ve been— They were once fun, too— But nobody wants to listen to them anymore. Oh sure, everybody used to love lard, But things have changed, brother—things have changed. That’s never the end of the story, of course. Some pies make a break for it— Live underground for a while, Doing what they can, talking fast, Trying to be sweet pizzas, if they’re lucky. But no good comes of it. Nobody is fooled. A pie is a pie for one great day. Last week, It was Jell-O. Tomorrow, it’ll be cake.

That's what families do. They make room for people they love.

What's the dress feeling?" Hazel asked... "It's that feeling you get when you try on a dress that makes you feel beautiful and you know it's going to be perfect for whatever you need it for, and you have to buy it. It only comes along every once in a while, so you have to pay attention to it. If you're getting that feeling all of the time, you don't have the dress feeling, you have a compulsive shopping problem.

Rae Lynn was a Gemini. And a night person. Her favorite drink was a strawberry margaritas and her favorite perfume was straight vanilla extract... Her favorite movie star used to be Mel Gibson, but now that he'd had such an obvious mid-life crisis, it was Matthew McConaughey and she felt too much loyalty to ER to even start on Grey's Anatomy. If she were a Crayola Crayon, she's be bluebell. And if she was a kind of weather, she's be the rain when it spits. She couldn't even remember her natural hair color, and she twirled spaghetti, not cut it. And if she knew the world was ending tomorrow she'd go out and eat a whole pecan pie and not care if it gave her a migraine. Jane didn't know if Rae Lynn preferred her men shy and inexperienced, but she hoped so. They all hoped so. If only Rae Lynn could see past Jimmy's deficits to the deeply kind and honorable man who dwelt inside.

She left a pamphlet on your desk titled ‘Don’t You Think It’s Time to Plan Your Vasectomy?’ ” He nodded. “Yes, she did.

definitely more oriented toward “nice clothes for children in formal situations” than “stick your child in these many layers of ruffles and sequins so the judges don’t notice she’s a toddler and not a twenty-one-year-old debutante.

It’s what all mothers want. Happiness, health, and a good life for our children.

Andrea is coming to pick me up in about thirty minutes to head to her folks' house for Thanksgiving. I've got buttery yeast rolls from Aimee's mom's old family recipe, my cranberry sauce with port and dried cherries, and a batch of spicy molasses cookies sandwiched with vanilla mascarpone frosting. I also have the makings for dried shisito peppers, which I will make there. Andrea's mom, Jasmin, is making turkey and ham, and braised broccoli and an apple pie, Andrea is doing a potato and celery root mash and a hilarious Jell-O mold that contains orange sherbet and canned mandarin oranges and mini marshmallows, and her dad, Gene, is making his mother's candied yams and sausage corn bread stuffing. Benji is cooking and serving most of the day at the group home where he grew up, and will come join us for dessert, bringing his chocolate pecan pie with bourbon whipped cream.

Bourbon Pecan Pie Ingredients     For pie crust:   2 cups cake flour ¼ cup pecans, toasted, cooled, and finely ground 1 teaspoon brown sugar ½ teaspoon salt cup chilled vegetable shortening

by the time we finished painting her house, she was sending her boys home with pecan pies and watermelon and fried chicken—you never saw such a love fest.” He paused, slowly lowering his hammer. “But I’ll never forget the day Stump leaned waaaay down to give her a hug, then swept her right off her feet and twirled her around in a circle.” Tracey laughed so hard, Noah was afraid she might fall off the roof. “Knowing Mrs. Peterson, I bet she shrieked with delight!

Comfort’s Homecoming Peach-Pecan Pie

A brand new pie is waiting for me each night after work, as if he knows he hit his stride and he is going to exploit that knowledge. Fudge pie, pumpkin, apple, pecan, chocolate, strawberry, rhubarb, lemon, peach... I go through a week of pies, then two. I dream about our pretty baby, and end up sobbing over Mama every time I take a shower. Why can't things be right? Like books or movies. Why can't things just ever, once, be right? That afternoon, I find the pinnacle of pies: a peanut butter Reese's one. I'm glad I've got a reason for the growing belly. Truthfully, I think it's mostly pie.

Bargaining with Frankie was like trying to teach a cat to fetch a ball. It was intelligent enough for the task, just completely disinterested in playing along.

You know how unpredictable the living can be.” Sure. Blame it on the fact that I had a pulse.

Hardys ran Chet a close race on second and third helpings of Claude’s superb cured ham and pecan pie.

By summer's end, the crepe myrtles and magnolias were all overgrown, and their petals littered the sidewalks like when meat is so tender it falls right off the bones. I remember at Grandpa Falcon's barbecues, he'd do barbecue pork chops and beef ribs and chicken legs. And I remember how, when you picked up a drumstick, hunks of juicy meat would slide right off the leg bone. For me, it's all about the cooking down here. Yam-pecan pies, Brussels sprouts and egg whites, chicken and waffles.

Alice had been hired as our pastry chef. She baked her pies in the morning, or off site, and brought them in as needed. They were beautiful, and let's be honest, the world needed some of her magic pies. Pecan, peach, strawberry rhubarb, lemon chiffon, chess, chocolate pudding... the list went on. She even made a root beer pie.

So there I was, drowning my sorrows in a slice of the most divine pecan pie in Austin, Texas, wondering why on earth I ever thought dating Bill was a good idea. But before I could finish my pie and wallow in self-pity, my fabulous best friend, Sky, swooped in like a fairy godmother in skinny jeans. With a swish of his rainbow-colored scarf, he convinced me that breaking up with Bill was the best decision I ever made. And just when I thought my love life couldn't get any crazier, a sexy billionaire strolled into the cafe, making my heart race faster than a Texan tornado.

Pecan Bar Recipe 2/3 cup brown sugar 1/3 cup flour 1 teaspoon salt 1 1/2 cups dark corn syrup 4 large eggs from Fenrir’s coop 2 teaspoons vanilla extract 1 1/2 cups chopped pecans (let the pups help but make ‘em wash their paws) 1 Heat oven to 350°F or close enough over a fire. 2 Make a pie crust, you know how to do that 3 Bake it crispy 4 Meanwhile, make everything else and put it in the crust. If it smells and tastes good here you’re on the right track. If not, eat it anyway, we don’t waste food in Fenrir. 5 Bake until all the wolves are beating down your door because they followed the smell from the woods. Cut into bars. No storage instructions because there won’t be any left to save.

pie Week 2 DAYS/ MEALS DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7 BREAK- -FAST Banana-Amarnath Porridge Coconut-Almond Risotto Breakfast Tofu Scramble Beet Greens Smoothie Pear Oats with walnuts Breakfast Tofu Scramble Beet Greens Smoothie SNACK Classic Hummus Roasted Corn with poblano-cilantro butter Mushroom bun sliders Roasted Cauliflower Hummus Puffed Rice Balls Latkes Red cabbage with apples and pecans LUNCH Tofu Stir-Fry Zucchini and Avocado Salad with garlic herb dressing Tofu summer rolls Quinoa Vegetable salad Tamale Casserole Autumn Wheat Berry Salad Moroccan Lasagna SNACK An apple Easy garlic roasted potatoes Stuffed mushroom One ounce of water Latkes An orange Classic Hummus DINNER Curried Rice Salad Grilled tofu Caprese Clean Vegan Pad Thai Seitan Satay Warm rice and Bean Salad Mushroom Lasagna Spicy Asian Quinoa Salad

A man named Lucky walked into my pawnshop carrying a skull and a pie tin. The skull was not in the pie tin, to be fair, but it was not the kind of thing I took in for pawn, either. It was human. "Please tell me that's fake," I said, torn between competing impulses to clutch my head or call the sheriff. Lucky, who had a super cute, blue-eyed, blond-haired, boy-next-door thing going on, but with muscles that showed he just happened to be ex-Special Forces, squinted at me. "No, it's not fake, it's the pan from the pecan pie you baked for Molly last week. She asked me to drop it by." I took a long, deep, breath. "No. The skull. Please tell me the skull is fake. Halloween decoration you want to pawn, maybe?" He laughed. "Oh. Sorry. No, it's real. I'm on my way to find the sheriff and thought I'd drop off your pan. I didn't want to leave the skull in the car because what if someone broke into my car and stole it?" I stared at him for a moment, because what were the odds that someone would: 1) break into his car, and 2) break into his car at the exact time there happened to be a skull in it, and 3) break into his car at the exact time there happened to be a skull in it and decide to steal the skull.

In the quiet of the kitchen my mind wanders. Fried chicken and potato salad. What's this man trying to re-create? A picnic? An outing? A meal his grandma made? A chess pie is old school. It's basically a pecan pie without the pecans. Syrupy sweet. I think about the memories he must have about this meal. Innocent. Pure. Happy.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

The Farbers like a corn bread stuffing with sausage; my family is an herb-and-onion, regular-bread stuffing group. They like their sweet potatoes mashed, with marshmallows on top; we go for sliced, with a praline pecan topping. They do green beans and we do Brussels sprouts. But both families like a classic roasted turkey with pan gravy, homemade cranberry sauce, soft yeast rolls, mashed potatoes, and apple pie for dessert.

Dessert pies have moved well beyond fruit and custard, and the line is blurred between pies and cakes with some pies resembling cakes with a crust (pecan pie springs to mind). Some sweet pies are even made with vegetables.

Gus Simpson adored birthday cake. Chocolate, coconut, lemon, strawberry, vanilla- she had a particular fondness for the classics. Even though she experimented with new flavors and frostings, drizzling with syrups and artfully arranging hibiscus petals, Gus more often took the retro route with piped-on flowers or a flash of candy sprinkles across the iced top. Because birthday cake was really about nostalgia, she knew, about reaching in and using the senses to remember one perfect childhood moment. After twelve years as a host on the CookingChannel- and with three successful shows to her credit- Gus had made many desserts in her kitchen studios, from her creamy white chocolate mousse to her luscious peach torte, her gooey caramel apple cobbler and her decadent bourbon pecan pie.

If all meals were pecan pie, you’d yearn for a cold potato.

My little girl was on the prowl for young male skunks leaving the nest. In Lucy’s mind, those boys had no manners, and she liked to run them off whenever they wandered too close to her favorite hiding spot under the porch.

Jackson was everything I’d ever wanted in a man, and more. He was the nuts on a sundae, the whipped cream on pecan pie, the salt on the salted caramel cupcake. Jackson was the ingredient that turned a normal dish into something extraordinary, and I am in love with him.

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!

Racing is not what it used to be. The purity's gone. In the beginning, people lived or the thunder of hoofs against the brown dirt track. Horses were treated like royalty. Now, they're like slaves.

His people!” Rachel said. “That’s exactly what I’m talking about. You have to be one of his people; if you’re not, then you might as well burn in hell.” She finished her pie. “Delicious pecan pie, by the way.

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.

I obviously love Jack the Horse Tavern in Brooklyn Heights. The smoked trout salad is what lures me back again and again; it's indicative of the offbeat menu that also includes baked eggs, buckwheat pancakes, and a shrimp club sandwich. Everything at the Farm on Adderly is fresh and tasty. This Ditmas Park pioneer keeps it simple and refined: a smoked pollock cake with harissa mayonnaise, french toast with apple compote, and a kale salad with dried cherries and hazelnuts. Yes, please! Tucked away in the north of ever-popular DUMBO, Vinegar Hill House feels like you've actually trekked to Vermont. In the rustic ambiance, you can indulge in fancy cocktails along with the oversized sourdough pancake, tarragon-accented omelet, or eggs Benedict topped with pickled onion. Buttermilk Channel is the ultimate indulgence- pecan pie french toast, Provençal bean stew, a house-cured lox platter. Because of the over-the-top menu and portions, this Carroll Gardens bistro hops all day, every Sunday.

(On stoicism) "As a matter of fact, the experiment has already started. Yesterday at lunch I had a smaller piece of pecan pie than usual, and I passed up the scoop of vanilla ice cream entirely. It's like I said in my essay. 'Just as nature abhors a vacuum, a Stoic abhors satiety.' What's more, as you may have noticed, I've stopped smoking." "But not swearing." "I'm working on it." .... "The stoics believed that in bearing pain without complain, a mortal might transcend the mundane world and enter the eternal matrix of divine thought.

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.

If that tight little spaceship was a happy home, then that astronaut’s real home must have been a sad one. A happy home had nothing to do with three men in a bubble eating sawdust food and watching pencils floating in the air. A happy home meant having everyone under one roof, sitting around the table, eating a peach cobbler or pecan pie.

When the kids were growing and Frank was still in construction, I made sure all our meals ended with something sweet. Frank deserved it. Sour cream brownies, banana pie made with vanilla wafers, lemon poppy-seed pound cake, strawberry shortcake, almond-scented tapioca, pecan blondies (oh... my... God, those are good), butter brickle ice cream with butterscotch, angel food cake with rhubarb compote, gingerbread with hard sauce, and on Saturday nights, peppermint ice cream sundaes topped with homemade hot fudge.

Sour cream brownies, banana pie made with vanilla wafers, lemon poppy-seed pound cake, strawberry shortcake, almond-scented tapioca, pecan blondies (oh... my... God, those are good), butter brick ice cream with butterscotch, angel food cake with rhubarb compote, gingerbread with hard sauce, and on Saturday nights, peppermint ice cream sundaes topped with homemade hot fudge.

This spreadsheet covered items already delivered. Every entry noted the person, general information, and the item sent. Coconut cream pie. Buttermilk pecan and strawberry rhubarb. Butterscotch, double peanut, and lemon icebox. So many choices. All of them sounded amazing. I hadn't had Patti's sawdust pie in years. The name had something to do with a lady likely named Patti. That was the extent of my Patti knowledge. But how had I missed out on a delicacy called grits pie? Bottom line: they sold a lot of pies, and those pies weren't cheap. The pies were the lead seller at Mags' Desserts but cupcakes, scones, cakes, and muffins made a pretty impressive appearance on the list as well. Lots of people. Lots of orders.

Dean snorts. “I’m just saying… I remember college. Vividly. All the hormones. The parties. I want you to be safe, all right? And don’t tell your parents I gave you these.” “Oh, trust me, I’m never speaking about this again.” “Also,” he continues, cutting off a piece of the pecan pie with his fork, “before you get involved with any dude, make sure he’s not the slut of the group. And if he is, get him tested. Because there’s always one slutty boy in every crew.” I already regret what I’m about to ask, but curiosity wins. “Who was the slut in yours?” “Tucker,” is the instant reply.