Pineapple Love Quotes

For her I changed pebbles into diamonds, shoes into mirrors, I changed glass into water, I gave her wings and pulled birds from her ears and in her pockets she found the feathers, I asked a pear to become a pineapple, a pineapple to become a lightbulb, a lightbulb to become the moon, and the moon to become a coin I flipped for her love...

He called her a melon, a pineapple, an olive tree, an emerald, and a fox in the snow all in the space of three seconds; he did not know whether he had heard her, tasted her, seen her, or all three together.

If I were human, I’d plow the nicest farm for you.’ He sounds completely sincere. ‘Better than anyone else’s. It would have golden pineapples, the juiciest grapes, and the most flavorful radishes in the entire world.’ I just stare at him, trying to figure out if he’s joking. I think he’s serious. ‘You haven’t been to a lot of farms, have you, Raffe? Most of us aren’t farmers anymore anyway.’ ‘That wouldn’t diminish my little human commitment to you.

After that day when I saw the elephant, I let myself see more and believe more. It was a game I played with myself. When I told Alma the things I saw she would laugh and tell me she loved my imagination. For her I changed pebbles into diamonds, shoes into mirrors, I changed glass into water, I gave her wings and pulled birds from her ears and in her pockets she found the feathers, I asked a pear to become a pineapple, a pineapple to become a lightbulb, a lightbulb to become the moon, and the moon to become a coin I flipped for her love, both sides were heads: I knew I couldn't lose.

Young people, Lord. Do they still call it infatuation? That magic ax that chops away the world in one blow, leaving only the couple standing there trembling? Whatever they call it, it leaps over anything, takes the biggest chair, the largest slice, rules the ground wherever it walks, from a mansion to a swamp, and its selfishness is its beauty. Before I was reduced to singsong, I saw all kinds of mating. Most are two-night stands trying to last a season. Some, the riptide ones, claim exclusive right to the real name, even though everybody drowns in its wake. People with no imagination feed it with sex—the clown of love. They don’t know the real kinds, the better kinds, where losses are cut and everybody benefits. It takes a certain intelligence to love like that—softly, without props. But the world is such a showpiece, maybe that’s why folks try to outdo it, put everything they feel onstage just to prove they can think up things too: handsome scary things like fights to the death, adultery, setting sheets afire. They fail, of course. The world outdoes them every time. While they are busy showing off, digging other people’s graves, hanging themselves on a cross, running wild in the streets, cherries are quietly turning from greed to red, oysters are suffering pearls, and children are catching rain in their mouths expecting the drops to be cold but they’re not; they are warm and smell like pineapple before they get heavier and heavier, so heavy and fast they can’t be caught one at a time. Poor swimmers head for shore while strong ones wait for lightning’s silver veins. Bottle-green clouds sweep in, pushing the rain inland where palm trees pretend to be shocked by the wind. Women scatter shielding their hair and men bend low holding the women’s shoulders against their chests. I run too, finally. I say finally because I do like a good storm. I would be one of those people in the weather channel leaning into the wind while lawmen shout in megaphones: ‘Get moving!

What Love Is Like Love is like a pineapple, sweet and undefinable.

Before we met, I was drowned in a deep blue sky, I thought I would never look forward again, I believed I would always stay stuck, Since that first snow, nothing remained the same, I came to know there was more to life, I realized I was ever ready to move on, All I needed was somebody like you, All I wanted was to trust in your vibe, In those shimmery eyes, I saw cheesy sunrise, In those silent moments, I heard the roar of rivers, In those joyous chattering, I sensed peaceful sunsets, In those pineapple thoughts, I lived life to the fullest, In that crazy ocean of love, I left footprints on the water, Trust me, in that lovely smile, I saw a sky I won't forget.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

The world seemed filled with interesting books to read, interesting plays and movies to see, interesting games to play, interesting food to taste, and interesting people to have sex with and sometimes even to fall in love with. To Marx, it seemed foolish not to love as many things as you could. In the first months she knew him, Sadie disparaged Marx to Sam by calling him “the romantic dilettante.” But for Marx, the world was like a breakfast at a five-star hotel in an Asian country—the abundance of it was almost overwhelming. Who wouldn’t want a pineapple smoothie, a roast pork bun, an omelet, pickled vegetables, sushi, and a green-tea-flavored croissant? They were all there for the taking and delicious, in their own way.

Are you serious about leaving?" I touched my aching face. "Yes.But I don't know how." "I'd go with you," Colin said quietly. "Really?" "You know I would." "If you could do anything, what would you do? Would you go back to Ireland?" "Maybe," he said. "I've no family left there but I miss the green hills. I'd love to show them to you, show you Tara and the Cliffs of Moher.We could live in a thatched cottage and keep sheep." I grinned at him. "If you clean up after them." "What would be your perfect day then?" he asked, grinning back at me. "If you don't like my sheep?" "Your cottage sounds nice," I allowed. "I'd like to sleep in late and read as many books as I'd like and drink tea with lemon and eat pineapple slices for breakfast." "No velvet dresses and diamonds?" I rolled my eyes, then stopped when the bruises throbbed. "Ouch.And no, of course not.I don't care about that. Only books." I looked at him shyly. "And you." "That's all right then," he said softly.

People could change. People could evolve. Who was she to hold him to some strict moral standard? Everything she had believed about herself had gone out the window when she fell in love with Brady. Good people did fucked-up things.

Competition was their family love language.

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

While they are busy showing off, digging other people’s graves, hanging themselves on a cross, running wild in the streets, cherries are quietly turning from green to red, oysters are suffering pearls, and children are catching rain in their mouths expecting the drops to be cold but they’re not; they are warm and smell like pineapple before they get heavier and heavier, so heavy and fast they can’t be caught one at a time. Poor swimmers head for shore while strong ones wait for lightning’s silver veins. Bottle-green clouds sweep in, pushing the rain inland where palm trees pretend to be shocked by the wind.

Once we can get all of mankind to see and promote our commonalities over differences, then we can also collectively and passionately enforce equality, truth and justice as the laws of every land. Then there will be stability, prosperity and true peace for all. If we do not, then language, religious, and cultural barriers will continue to prevent us from seeing that we are all one. Does a pineapple have to be called a pineapple in English in another country for an English-speaking person to know what it is? No. A pineapple has a different name in every country, but even a child can still tell its a pineapple. So why can’t we judge mankind the same way? No matter how you dress a human, a human is still a human. And all humans grieve, love, and bleed the same way. How hard is it to see that we are all more similar than different? God did not disconnect mankind, man did.

I would order whatever she ordered, and, because I had already decided she was special, I could not imagine her ordering anything as mundane as water. It would be something more unusual, like pineapple juice with ice, and when I ordered the same thing we would have a moment of symmetry, symbiosis, serendipity—it didn’t matter what.

He’s the only other person I know who loves ham and pineapple on a pizza as much as I do. We’re definitely soulmates.

In no time, I'd beaten cream cheese and butter and confectioners' sugar and more vanilla with my electric hand mixer till the icing was real light and fluffy, and when the cakes were cooled a little, I handed Billy Po a serrated knife, showed him how to level the tops, and we both tasted the rich leftover pieces of cake. "Boy, that's delicious," he exclaimed as he nibbled real slow and his eyes got big. "Know what I love?" I said. "All those different textures. The smooth bananas, the stringy pineapple, and crunchy pecans. Nothing like it.

In Vietnamese hoa means 'flower' and the first thing we noticed on the menu was lau hoa, flower hotpot. This was where we were meant to be. Stunning fresh blossoms of squash, daylilies, white so dua flowers, lotus stems and yellow velvetleaf buds made up the floral ingredients in our flower hotpot. All of these were cooked together in a light pineapple soup base that included chunks of salmon. The restaurant's brochure explained why the name had been chosen: 'Chi Hoa, which means "flowers", is a common name of many Vietnamese women who are sophisticated, caring and always bring great love into every meal they cook for their family.

Here's the only thing I know for sure: Chopped pineapple is incredible on hot dogs. Honest to God, I love pineapple on everything- I would probably even eat it off a cadaver's hand- but toss it with a little chopped red onion and put it on a hot dog, and it's bliss. There's not a lot you can count on in this world, but pineapple? It's solid.

Good evening, Lady Maccon.” The vampire tipped his top hat with one hand, holding the door with the other. He occupied the entrance in an ominous, looming manner. “Ah, how do you do, Lord Ambrose?” “Tolerably well, tolerably well. It is a lovely night, don’t you find? And how is your”—he glanced at her engorged belly—“health?” “Exceedingly abundant,” Alexia replied with a self-effacing shrug, “although, I suspect, unlikely to remain so.” “Have you been eating figs?” Alexia was startled by this odd question. “Figs?” “Terribly beneficial in preventing biliousness in newborns, I understand.” Alexia had been in receipt of a good deal of unwanted pregnancy advice over the last several months, so she ignored this and got on to the business at hand. “If you don’t feel that it is forward of me to ask, are you here to kill me, Lord Ambrose?” She inched away from the carriage door, reaching for Ethel. The gun lay behind her on the coach seat. She had not had time to put it back into its reticule with the pineapple cut siding. The reticule was a perfect match to her gray plaid carriage dress with green lace trim. Lady Alexia Maccon was a woman who liked to see a thing done properly or not at all. The vampire tilted his head to one side in acknowledgment. “Sadly, yes. I do apologize for the inconvenience.” “Oh, really, must you? I’d much rather you didn’t.” “That’s what they all say.

People with no imagination feed it with sex—the clown of love. They don’t know the real kinds, the better kinds, where losses are cut and everybody benefits. It takes a certain intelligence to love like that—softly, without props. But the world is such a showpiece, maybe that’s why folks try to outdo it, put everything they feel onstage just to prove they can think up things too: handsome scary things like fights to the death, adultery, setting sheets afire. They fail, of course. The world outdoes them every time. While they are busy showing off, digging other people’s graves, hanging themselves on a cross, running wild in the streets, cherries are quietly turning from green to red, oysters are suffering pearls, and children are catching rain in their mouths expecting the drops to be cold but they’re not; they are warm and smell like pineapple before they get heavier and heavier, so heavy and fast they can’t be caught one at a time. Poor swimmers head for shore while strong ones wait for lightning’s silver veins. Bottle-green clouds sweep in, pushing the rain inland where palm trees pretend to be shocked by the wind. Women scatter shielding their hair and men bend low holding the women’s shoulders against their chests. I run too, finally. I say finally because I do like a good storm. I would be one of those people on the weather channel leaning into the wind while lawmen shout in megaphones: “Get moving!

Stormy, tell me about where you were when John F. Kennedy died.” “It was a Friday. I was baking a pineapple upside-down cake for my bridge club. I put it in the oven and then I saw the news and forgot all about the cake and nearly burned the house down. We had to have the kitchen repainted because of all the soot.” She fusses with her hair. “He was a saint, that man. A prince. If I’d met him in my heyday, we really could’ve had some fun. You know, I flirted with a Kennedy once at an airport. He sidled up to me at the bar and bought me a very dry gin martini. Airports used to be so very much more glamorous. People got dressed up to travel. Young people on airplanes these days, they wear those horrible sheepskin boots and pajama pants and it’s an eyesore. I wouldn’t go out for the mail dressed like that.” “Which Kennedy?” I ask. “Hmm? Oh, I don’t know. He had the Kennedy chin, anyway.” I bite my lip to keep from smiling. Stormy and her escapades.

Charlie glanced at the poster hanging on the door, which announced the store's annual Hungry Ghost Festival, just four days away. It used to be Charlie's favorite holiday, from the puppet shows at the community center to the paper lanterns that his mom hung outside and to the food- especially the food. Sautéed pea shoots. Roasted duck. Pineapple cakes that fit into the palm of your hand. Then there was his grandma's shaved ice with all the toppings- chopped mangos, condensed milk poured on thick, and her famous mung beans in sugary syrup. He could eat a whole bowl of those.

You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.

In Seattle, warm temperatures, associated with moist, Pineapple Express air, have already produced a rainfall of two inches between 7 PM yesterday and 7 AM this morning. I am now going out on a limb and projecting that this flow will stagnate over Puget Sound and the deluge will continue for hours. We are in the midst of a most notable weather show. * See, that’s what I mean about loving Cliff Mass. Because, basically, all he’s saying is it’s going to rain. * From: Ollie-O To: Prospective Parent Brunch Committee REAL-TIME FLASH! The day of the PPB has come. Unfortunately, our biggest get, the sun, is going to be a no-show. Ha-ha. That was my idea of a joke.

Can I have your pineapple upside-down cake recipe?” “Sure, darling. It’s just yellow box cake with Del Monte pineapple and brown sugar and a maraschino cherry on top. Just make sure you get the rings and not the chunks.” This cake sounds horrible. I try to nod in a diplomatic way, but Stormy is onto me. Crossly she says, “Do you think I had time to sit around baking cakes from scratch like some boring old housewife?” “You could never be boring,” I say on cue, because it’s true and because I know it’s what she wants to hear. “You could do with a little less baking and a little more living life.” She’s being prickly, and she’s never prickly with me. “Youth is truly wasted on the young.

With the whip adequately cracked, the three of them formed an assembly line to fill each mold with dough and sweetened pineapple before pinching the edges together and placing the little cakes onto a cookie sheet that slid promptly into the oven. They crowded around to watch the squares turn golden until Waipo deemed them ready. She let them cool a touch before cutting one into thirds for them to taste. "They're hot," she cautioned. Andie took the smallest of bites. "Holy cow. This is incredible." The filling burned Charlie's tongue, but he had to agree. Waipo's pineapple cakes were the stuff of legend, and this particular batch tasted extra special. The crust was perfectly flaky, and the filling had hit that sweet spot of not too sugary and not too tart.

It’s possible for us to have several spiritual roots. To me, Buddhism, Christianity, Judaism and all religions belong to the spiritual heritage of humankind. We can profit from all of these traditions. We should not confine ourselves to just one tradition. If you love mangoes, you are free to continue to eat mangoes, but no one forbids you to eat pineapples and oranges. You don’t betray your mango when you eat a pineapple. It would be narrow-minded to enjoy only mango, when there are so many different fruits in the world. Spiritual traditions are like spiritual fruits, and you have the right to enjoy them. It’s possible to enjoy two traditions, to take the best of two traditions and live with them. That’s what I envision for the future, that we remove the barriers between different spiritual traditions.

Probably, we should all hate you,” he was saying to Cade. “Illinois played against Northwestern that year for our homecoming, and you totally slaughtered us—” He broke off at the sound of a knock on the interior door to the suite. A woman in her early twenties, dressed in a skirt and a black T-shirt with “Sterling Restaurants” in red letters, walked into the suite pushing a three-tiered dessert cart. “Sweet Jesus, it’s here,” Charlie whispered reverently. Brooke fought back a smile. The dessert cart was something Sterling Restaurants had introduced a year ago, as a perk for all of the skyboxes and luxury suites at the sports arenas they collaborated with. Needless to say, it had been a huge success. Four kinds of cake (chocolate with toffee glaze, carrot cake, traditional cheesecake, and a pineapple-raspberry tart), three types of cookies (chocolate chip, M&M, and oatmeal raisin), blond brownies, dark chocolate brownies, lemon squares, peach cobbler, four kinds of dessert liquors, taffy apples, and, on the third tier, a make-your-own sundae bar with all the fixings. “Wow. That is some spread,” Vaughn said, wide-eyed. Simultaneously, the men sprang forward, bulldozed their way through the suite door, and attacked the cart like a pack of starving Survivor contestants. All except for one. Cade stayed right there, on the terrace. He leaned back against the railing, stretching out his tall, broad-shouldered frame. “Whew. I thought they’d never leave

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

So, uh, where should I…?” I told up the pizza boxes as I trail off. “Oh, right. Kitchen table’s fine.” “I’ll show you!” Madison announces, as if I don’t know where it is, but I let her lead me there anyway. Kennedy shuts the door and follows behind us. I set the boxes on the table, and Madison doesn’t hesitate, popping the top one open. She makes a face, looking horrified. “Gross!” “What in the world are you—?” Kennedy laughs as she glances at the pizza. “Ham and pineapple.” “Why is that fruit on the pizza?” Madison asks. “Because it’s good,” Kennedy says, snatching the top box away before opening the other one. “There, that one’s for you.” Madison shrugs it off, grabbing a slice of cheese pizza, eating straight from the box. I’m gathering this is normal, since Kennedy sits down beside her to do the same. “You remembered,” she says plucking a piece of pineapple off a slice of pizza and popping it in her mouth. “Of course,” I say, grabbing a slice of cheese from the box Madison is hoarding. “Pretty sure I’m scarred for life because of it. Not something I can forget.” She laughs, the sound soft, as she gives me one of the most genuine smiles I’ve seen in a while. It fades as she averts her gaze, but goddamn it, it happened. “You shoulda gots the breads,” Madison says, standing on her chair as she leans closer, vying for my attention like she’s afraid I might not see her. “And the chickens!” “Ah, didn’t know you liked those,” I tell her, “or I would’ve gotten them.” “Next time,” she says, just like that, no question about it. “Next time,” I say. “And soda, too,” she says. “No soda,” Kennedy chimes in. Madison glances at her mother before leaning even closer, damn near right up on me, whisper-shouting, “Soda.” “I’m not so sure your mom will like that,” I say. “It’s okay,” Madison says. “She tells Grandpa no soda, too, but he lets me have it.” “That’s because you emotionally blackmail him,” Kennedy says. “Nuh-uh!” Madison says, looking at her mother. “I don’t blackmail him!” Kennedy scoffs. “How do you know? You don’t even know what that means.” “So?” Madison says. “I don’t mail him nothing!” ... “You give him those sad puppy-dog eyes,” Kennedy says, grabbing Madison by the chin, squeezing her chubby cheeks. “And you tell him you’ll love him ‘the mostest’ if he gives you some Coca-Cola to drink.” “ ‘Cuz I will,” Madison says. “That’s emotional blackmail.” “Oh.” Madison makes a face, turning to me when her mother lets go of her. “How ‘bout root beer?” “I’m afraid not,” I tell her. “Sorry.” Madison scowls, hopping down from the table to grab a juice box from the refrigerator.

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.

to give Qibli a puzzled look. “Eh?” he said. “Yeah, that’s what I’m talking about,” Qibli said. “That nonstop yip-yapping, Bullfrog. They’re going to hear you coming from miles away.” Sky snorted a laugh that nearly knocked Wren off his back. Bullfrog considered Qibli for a moment. “Don’t think so,” he said after a while. “I know it’s going to be tough,” Qibli said. “But I’m afraid you’ll have to be way quieter.” Bullfrog turned his furrowed brow toward the others. “I’m confused.” “Qibli is being ridiculous,” Moon explained. “He’s trying to find someone to argue with him, since Winter’s not here to do it.” “Do I talk too much?” Bullfrog asked Pineapple, who was flying beside him. “Do … I talk too much?” “I think that was the most words I’ve ever heard you say,” Pineapple admitted. “I’m sorry, Bullfrog,” Qibli said, nudging his wing. “I’m just kidding. You’re the stealthiest dragon we have. I think you’re awesome.” “Really?” Bullfrog said, looking confused all over again. Qibli was not very much like Blue in most ways, but sometimes Luna saw little things in the SandWing that reminded her of her brother. They both wanted to be liked so badly. They both wanted everyone they met to feel warm and comfortable and happy around them. Qibli did it with jokes and banter, while Blue let other dragons push him around in order to keep the peace. That was something she loved about Blue that also drove her up a wall. Luna did not care two honey drops whether any HiveWings liked her. So what? They were mostly all terrible! The worst!

She paused, taking in the display of scarlet pelargoniums, the topiary lion painstakingly created by Hoskins, the head gardener, and the tall monkey-puzzle tree that her father had planted on the occasion of her birth twenty-five years before. She noticed bees flitting from bloom to bloom, filling the air with the sound of their low hum, and over that the bright squawks of a pair of choughs. In the distance, the kitchen garden beckoned, sunlight reflecting off the panes of the glasshouse, where pineapples and tomatoes grew in the forced tropical heat.

Well, the paper says to tell each other about ourselves. I'll start. I love pineapple on pizza!" This guy is way too excited about pineapple on pizza. I mean, I can take it or leave it, but it certainly wouldn't be a conversation starter for me.

Georgiana didn’t need to be his girlfriend; she didn’t need to stake that claim, because she knew, completely and positively, that everything she felt for Brady was reciprocated, that they could call it friendship and he would still look at her in a way that made her insides go hot and electric. They were friends with benefits, and for Georgiana that benefit was that she was sleeping with someone she loved completely.

THEBryanLeech: Ever notice how pineapples are made of neither pine nor apples? #mindboggled ECassChoosesPikachu to THEBryanLeech: So I come check out your feed and this is what I find. Riveting stuff. THEBryanLeech to ECassChoosesPikachu: I’m riveting enough in other areas, love. xxx

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Once the warm jacket was on me, he moved to my side, slipping an arm possessively around my lower back, an action that certainly did not slip past Rich. "Seriously?" he asked, looking a mix of hurt and almost... disgusted? "This is a thing..." he half-asked, half-declared, waving a hand at us. "It's a thing," Brant said with a nod. "You fucked up and lost a good thing. I saw that good thing and scooped it up. And I'm not fucking it up. And you're not getting between. So I think that is all that needs to be said here." Rich's head jerked back like Brant had struck him, but his jaw got tight and his chin lifted. "Knew you were a lot of things, Maddy," he said and I knew whatever was going to follow was out of hurt- hurt heart, hurt pride, but I honestly didn't think he had it in him to be so nasty. "But I didn't think you were a slut." With that, he walked away, leaving me literally with my mouth hanging open. "Five years with you and 'slut' is the best he could come up with?" Brant asked, shaking his head. Then his gaze moved to me, his fingers snagged my chin and tilted it up so he could catch my eyes. "You're not a slut, Maddy," he said, voice firm, brooking no room for argument. "I mean, I'm all for you getting slutty with me, but that doesn't mean you're a slut. He's just being a dick because you bruised his ego." I knew that. And I knew I wasn't a slut. Far from. It was just startling hearing that accusation come from the lips of someone you thought you knew. I gave Brant a slow and saucy smile, eyes going a little wicked. "Well, now that the drama is out of the way...I have an idea of how we can get good and slutty together later." "Oh yeah?" he asked, smirking. "Yeah, it involves pineapples." And later, after we finished work, it did.

Holly Berries A Confederate Christmas Story by Refugitta There was, first, behind the clear crystal pane, a mammoth turkey, so fat that it must have submitted to be killed from sheer inability to eat and move, hung all around with sausage balls and embowered in crisp white celery with its feathered tops. Many a belated housekeeper or father of a family, passing by, cast loving glances at the monster bird, and turned away with their hands on depleted purses and arms full of brown paper parcels. Then there were straw baskets of eggs, white and shining with the delightful prospect of translation into future eggnogs; pale yellow butter stamped with ears of corn, bee hives, and statuesque cows with their tails in an attitude. But these were all substantials, and the principal attraction was the opposition window, where great pyramids of golden oranges, scaly brown pineapples, festoons of bananas, boxes of figs and raisins with their covers thrown temptingly aside, foreign sauces and pickles, cheeses, and gilded walnuts were arranged in picturesque regularity, jut, as it seemed, almost within reach of one’s olfactories and mouth, until a closer proximity realized the fact of that thick plate glass between. Inside it was just the same: there were barrels and boxes in a perfect wilderness; curious old foreign packages and chests, savory of rare teas and rarer jellies; cinnamon odors like gales from Araby meeting you at every turn; but yet everything, from the shining mahogany counter under the brilliant gaslight, up to the broad, clean, round face of the jolly grocer Pin, was so neat and orderly and inviting that you felt inclined to believe yourself requested to come in and take off things by the pocketful, without paying a solitary cent. I acknowledge that it was an unreasonable distribution of favors for Mr. Pin to own, all to himself, this abundance of good things. Now, in my opinion, little children ought to be the shop keepers when there are apples and oranges to be sold, and I know they will all agree with me, for I well remember my earliest ambition was that my papa would turn confectioner, and then I could eat my way right through the store. But our friend John Pin was an appreciative person, and not by any means forgetful of his benefits. All day long and throughout the short afternoon, his domain had been thronged with busy buyers, old and young, and himself and his assistant (a meager-looking young man of about the dimensions of a knitting needle) constantly employed in supplying their demands. From the Southern Illustrated News.

She winks. "I hope you like pineapples." I fucking hate pineapples. "Love 'em," I say. "Bring it.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Muffin Batter ½  cup canola oil ½  cup unsalted butter, melted 1½  cups sugar 2     tablespoons honey 3     large eggs 1     tablespoon pure vanilla extract ¼  teaspoon orange oil, optional* 1     tablespoon finely minced lemon zest 1     tablespoon finely minced orange zest 2½  teaspoons ground cinnamon 1⁄3  cup buttermilk 3     cups, or a bit more, all-purpose flour 2½  teaspoons baking powder ½  teaspoon baking soda ½  teaspoon salt ½  cup finely chopped dates, optional ¾  cup golden raisins, plumped and dried (see here) ½  cup well-drained crushed pineapple 2     cups washed unpeeled shredded zucchini Orange-Lemon Glaze 2     cups confectioners’ sugar 1     tablespoon fresh lemon juice Orange juice concentrate or juice, as required, about 3 to 6 tablespoons

She locked herself out of her own inheritance and bet all her chips on love.

In the produce section she stopped to inhale the smell of so many oranges- Valencia, blood, juice, navel- net bags of limes, stacks of pineapples. The hygienic overtones of bleach were also in the air and she sniffed at the scent of chlorine as though it were a delicacy. She picked up a watermelon as big as a child, lifting it with difficulty into her cart. A sheaf of plantains. Peaches thick with fuzz. She chose bottled waters from Maine and Italy, from Germany and France, then proud-colored squeeze bottles of Joy and Cheer, Dove and Palmolive. She reached for high-protein cereals and protein bars, granola with cranberries, Cap'n Crunch. She explored the store, lapping up the light, listening to the music with its brave half-heard songs of love lost and found. Naomi passed by the stacks of mammalian flesh cut into portions wrapped in tight plastic. She lingered at the fish counter to contemplate the blackness of the mussels, the glistening dislocated stripes of the mackerel, the rosy pinkness of the salmon fillets arrayed on the ice. Here were animals still with their eyes on, red snapper and Mediterranean black bass. In a tank of greenish water, lobsters swam with halting deliberation; she pursed her lips and gave a furtive salute, her fingers held like claws.

Everyone reached out excitedly and ripped off the fruit, placing it on top of their cereal. Stef and Alice both picked up their spoons and began to eat. The room filled with clanging sounds as the spoons hit the porcelain bowls, echoing across the hall. 'Ahem,' Miss Moffat said, as she rose up from her dragon chair, her eyes fixed firmly on Stef and Alice before she led the rest of the girls into saying the witches’ creed. 'Witches old and witches young owls and bats and black cats too. Come together in this castle to bring out the best in you. With perfect love and perfect trust we learn the spells and witches' rules. Acting for the good of all now let’s eat in this great hall.' All eyes were on Stef and Alice who had finally realized what was going on. Both girls tried to quietly put their spoons down and swallow their food as quickly as possible. Stef began to choke and attempted to stifle the sound, reaching out for a sip of pineapple juice, the golden liquid that had magically appeared in each of the goblets. She tried to take a sip but had begun choking so much that she couldn't manage to drink any, and her face turned into a light shade of purple. 'Open your mouth,' Molly said, as she appeared by Stef's side. Stef opened it the best she could as Molly called over a bat, and with a wave of her wand, she caused it to shrink until it was the size of a small coin. Stef looked on in horror as it flew into her mouth and down her throat, appearing a few seconds later gripping the stuck piece of cereal. The rest of the girls cheered, and Stef looked sheepish, annoyed with herself for causing drama again and bringing negative attention to herself. 'Are you okay?' Charlotte whispered to her and Stef nodded back. Breakfast was by far the tastiest one that Charlotte had ever had. She'd never tasted fruit as delicious before and looked on in awe as the goblets continued to refill with pineapple juice. When the meal was finished, and the staff departed, Molly, whose hair was in a side braid, addressed the girls. 'I’d like all the new girls to stay behind, please, so I can take you to get kitted out with wands and broomsticks.' Each girl

That I declared it pizza night.” “Pineapple?” I roll my eyes at the man I love. I knew he had to have one flaw.

Love was often gross, really.

The drive was thoroughly enjoyable, with a cool trade wind steadily blowing in from the sea. On their left, the blue-green mountains rose toward the cloudless sky. The lush coastal plain was dotted with waving seas of sugar cane, interspersed here and there with fields of pineapple planted in orderly rows. In places the road became hilly, with shade trees arching overhead. Some were flamboyantes, the flame trees with gorgeous red blossoms. “Things really grow here!” Joe said admiringly. “Like living in a flower garden!” Frank remarked. “Mother and Aunt Gertrude would love this.

Yes, I represent for her a tidy little capital and, if I should ever happen to die, I am convinced she would be genuinely annoyed. (This should help me to live.) I like to fancy that when the fatal hour of reckoning comes (if it ever does), and my debt to nature is paid at last, she will do her best to prevent the removal, from where it now stands, of the old vase in which I shall have accomplished my vicissitudes. And perhaps in the place now occupied by my head she will set a melon, or a vegetable-marrow, or a big pineapple with its little tuft (or better still, I don't know why, a swede), in memory of me. Then I shall vanish quite (as is so often the way with people when they are buried).

Despite her love of pineapple on pizza, Lark was perfection. I felt like a love starved moth drawn to the light of her smile.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

Right now I should be making fish ten different ways or experimenting with rutabagas and turnips, but they'll just have to wait. I've melted butter- real honest-to-God butter- in the skillet, stirred in brown sugar to caramelize. Fresh, juicy pineapple rings- not from a can- encircle not maraschino cherries but lovely candied cherries from Nob Hill Grocers. When the fruit has browned slightly, I pour the sweet, dense batter over it, slide the pan into the oven, set the timer, and peel, dice, and brine the potatoes for tonight. I've glazed the precooked ham so it can just heat in Benny's oven.

Gladys loved Mama's red devil cake with chocolate icing, but what I always begged her to fix for my birthday was her rich hummingbird cake with pineapple and bananas and pecans and a real sweet cream cheese icing. Daddy adored that cake too, and I can still hear him telling me before he'd go to work to be sure and cut him a thick slice and wrap it in plastic and put it in the fridge for him. To this day, I don't know how the cake got its crazy name, and when I finally asked Mama not long ago if she knew, all she did was twist her mouth and frown the way she does when she's exasperated, and tell me not to ask dumb questions, then say, "maybe it's because hummingbirds love red sugar water and the nectar in flowers and anything else sweet. But I can tell you one thing, and that's that I'm not about to put a cake outside to see if hummingbirds'll peck at it.

Tonight was one of those nights where everyone pulls over to watch the sunset. I love our drive home from town through the pineapple fields. Every sunset is an opportunity to reset.

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Nine times out of ten, when a customer walks into the Punchbowl and Pineapple, I can guess what will tempt them. It is the confectioner's principal art, anticipating wants and needs--- and people betray their desires in countless small ways. For a young lady taut with nerves, dressed to make a house call, I suggest a pretty basket of French macaroons to impress her friends. For a young buck in the first flush of love, seeking a gift for his mistress, I propose a petits puits d'amour (the name and oval shape might make him smile, though I act oblivious to any indelicate connotations). For an older gentleman--- picture one crimson from hunting and port--- a rich plum cake spiced with cinnamon and mace. For a widow in mittens, a box of scented violet wafers--- or if she is bent with the rheumatism, bergamot chips. For a little boy with a cough, I prescribe a guimauve: a soft cake of honey whipped with the sap of the marsh mallow plant. And for his governess, a sweet syllabub, to be eaten at one of my tables, while she ponders how life's misfortunes brought her here.

Icy streams of neon light roar through ice-cream parlors, through dancehalls. Clusters of humming light dangle from whip-shaped lampposts over miniature golf courses. A flickering torrent of coldness. People HER age, enjoying the lovely peace and quiet of habit, loll around kidneyshaped tables. Tall glasses, containing long spoons, look like cool blossoms: brown, yellow, pink; chocolate, vanilla, raspberry. The colorful, steaming scoops are tinted an almost uniform gray by the ceiling lights. Glittering scoopers wait in containers of water, with threads of ice cream floating on the surface. In the casualness of fun, which doesn't have to keep proving itself, the young silhouettes relax in front of their ice-cream towers. Tiny, gaudy umbrellas stick out of the glasses, concealing the harsh detritus of maraschino cherries, pineapple chunks, chocolate chips. The loungers incessantly poke pieces of coldness into their own ice caves, cold to cold; or else they heedlessly let the good stuff melt, while telling one another things that are more important than the icy delight.

Icy streams of neon light roar through ice-cream parlors, through dance halls. Clusters of humming light dangle from whip-shaped lampposts over miniature golf courses. A flickering torrent of coldness. People HER age, enjoying the lovely peace and quiet of habit, loll around kidneyshaped tables. Tall glasses, containing long spoons, look like cool blossoms: brown, yellow, pink; chocolate, vanilla, raspberry. The colorful, steaming scoops are tinted an almost uniform gray by the ceiling lights. Glittering scoopers wait in containers of water, with threads of ice cream floating on the surface. In the casualness of fun, which doesn't have to keep proving itself, the young silhouettes relax in front of their ice-cream towers. Tiny, gaudy umbrellas stick out of the glasses, concealing the harsh detritus of maraschino cherries, pineapple chunks, chocolate chips. The loungers incessantly poke pieces of coldness into their own ice caves, cold to cold; or else they heedlessly let the good stuff melt, while telling one another things that are more important than the icy delight.

Ben loved basketball growing up, but he was always a bit too short and a bit too slow to compete with the best players,” Marco said. “So he didn’t get a ton of playing time. This burned him to the core—but he loved the game too much to quit. He was the last man off the bench, but Ben worked like he was a starting point guard.” The waitress brought their pizza. “Go ahead, eat,” Marco told Niko. “You’re a better listener when you’re eating.” Niko chuckled as he dove in, famished from his tough training session that morning. “Ben once shared with me the most challenging thought he had to deal with during those times. Even though he loved the game, he wondered, Will this ever pay off? Though his future playing time didn’t look promising, he continued playing through his junior and senior seasons. And you know what happened?” “He got better and became the star of the team?” Niko said through a mouthful of pineapple pizza. Marco laughed. “Nope. This isn’t one of those stories. He still spent almost all his time on the bench, but he was determined to still make the team better. See, Ben found a way to lead with enthusiasm, connecting with his teammates and building an unparalleled level of grit. His teammates called him the ‘glue guy,’ the one who kept them all on the same page, working together. So, would you say it paid off for Ben?” He didn’t wait for Niko to answer. “If your criteria for payoff is the ‘short game’—increased playing time, becoming a starter—then no, it didn’t. But I’d argue that it did pay off in an even bigger way. Ben developed skills through playing on that team that many adults still struggle with today. He learned to sit with his Little Man lies. He learned to live with the self-doubt, the constant reminders of his inadequacies. He learned how to find joy in the process and in the success of others. He learned how to keep pushing himself, even when he wasn’t getting the results he was hoping for. Embracing these challenges shaped his character in ways short-game success would never be able to. He unlocked new levels of grit, teamwork, and execution that propelled him ahead in the long game.

During monsoon season, we were advised that all letters should be written in pencil, because the humid, wet, tropical climate wreaked havoc on ink, blurring our words or the words our loved ones