Pot Pie Quotes

Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert… Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music… All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked.

I elbowed my way into the grubby café, bought a pie that tasted of shoe polish and a pot of tea with cork crumbs floating in it, and eavesdropped on a pair of Shetland pony breeders. Despondency makes one hanker after lives one never led. Why have you given your life to books, TC? Dull, dull, dull! The memoirs are bad enough, but all that ruddy fiction! Hero goes on a journey, stranger comes to town, somebody wants something, they get it or they don't, will is pitted against will. "Admire me, for I am a metaphor.

Before a Cat will condescend To treat you as a trusted friend, Some little token of esteem Is needed, like a dish of cream; And you might now and then supply Some caviare, or Strassburg Pie, Some potted grouse, or salmon paste — He's sure to have his personal taste. (I know a Cat, who makes a habit Of eating nothing else but rabbit, And when he's finished, licks his paws So's not to waste the onion sauce.) A Cat's entitled to expect These evidences of respect. And so in time you reach your aim, And finally call him by his name.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

Poetry is not efficient. If you want to learn how to cook a lobster, it’s probably best not to look to poetry. But if you want to see the word lobster in all its reactant oddity, its pied beauty, as if for the first time, go to poetry. And if you want to know what it’s like to be that lobster in the pot, that’s in poetry too.

What can you do?" he asked. It took me a few seconds to catch up to Daddy's question. He was asking about my snazzy new vampire powers, not expressing helplessness about my being turned by a guy with "shoves trees on people" tendencies. "Oh, um, a lot of stuff, except, you know, eat solid food and go outside during the day, " I said. "Even my pot pie?" Mama cried. Yes, because in this situation, pot pie was what we should be focusing on.

Seeing the look in his eye, I shake my head. “Uh uh. I really am sleepy. No sexy times.” He laughs. “Sure.” I cross my arms. “I’m serious. My puss pearl is clammed up for the night. My tuna pot pie is already put away in the Tupperware. This fun hatch is closed for business, Evert.

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.

As soon as I had believed that financial security purchased emotional security, I'd lived a dependent, conditional life. Now I realize that rather than mortgage myself for a dream life on a layaway plan, I prefer the rather nice kind of life I've stumbled into. My desire for a double oven has less to do with signaling that I belong to a certain class or have reached a type of perfection and more to do with the fact that I haven't figured out how to make a pot roast and an apple pie at the same time. So I make the pie ahead of time and reheat it. I think it was Mark Twain who said, 'Happiness is wanting what you have, not having what you want.' I tell my kids this, hoping they will learn to balance the act of pursuing with the act of savoring.

I think perhaps Liza accepted the world as she accepted the Bible, with all of its paradoxes and its reverses. She did not like death but she knew it existed, and when it came it did not surprise her. Samuel may have thought and played and philosophized about death, hut he did not really believe in it. His world did not have death as a member. He, and all around him, was immortal. When real death came it was an outrage, a denial of the immortality he deeply felt, and the one crack in his wall caused the whole structure to crash. I think he had always thought he could argue himself out of death. It was a personal opponent and one he could lick. To Liza it was simply death—the thing promised and expected. She could go on and in her sorrow put a pot of beans in the oven, bake six pies, and plan to exactness how much food would be necessary properly to feed the funeral guests. And she could in her sorrow see that Samuel had a clean white shirt and that his black broadcloth was brushed and free of spots and his shoes blacked. Perhaps it takes these two kinds to make a good marriage, riveted with several kinds of strengths.

We thought about Thanksgiving, planned for Thanksgiving and talked of Thanksgiving for weeks beforehand, but the evening before the actual day was the best time of all. Then the house seethed with children and dogs, with friends and cooks, and with delightful smells of baking pie, turkey stuffing and coffee. Every time the doorbell rang we put on another pot of coffee and washed the cups and by the time we went to bed we were so nervous and flighty that when accidentally bumped or brushed against, we buzzed and lit up like pin-ball machines.

In the case of our chicken pot pie, notice how your carrots, peas, onions, and celery are mixed yet remain separate entities. Think about that. A successful chicken pot pie is like a society that functions at a highly efficient level. Call it Sweden.

Imagine your husband cheated on you; what do you bake? Pies are too cheerful, cookies too festive, chocolate mousse too sensual-- you probably decide on jam. Something to pulverize. Blackberry jam, to be specific, made straight from the gnarled bush that has overtaken your potting shed in the back-- the bush, heavy with berries, that your lying husband promised to prune but never did.

I’m always astonished when readers suggest that I must write my novels while high on pot or (God forbid!) LSD. Apparently, there are people who confuse the powers of imagination with the effects of intoxication. Not one word of my oeuvre, not one, has been written while in an artificially altered state. Unlike many authors, I don’t even drink coffee when I write. No coffee, no cola, no cigarettes. There was a time when I smoked big Havana cigars while writing, not for the nicotine (I didn’t inhale) but as an anchor, something to hold on to, I told myself, to keep from falling over the edge of the earth. Eventually, I began to wonder what it would be like to take that fall. So one day I threw out the cigars and just let go. Falling, I must say, has been exhilarating -- though I may change my mind when I hit bottom.

When the breakfast dishes are cleared, she starts on the large midday meal: chicken pie or pot roast or fish stew; mashed or boiled potatoes; peas or carrots, fresh or canned, depending on the season. What’s left over reappears at supper, transformed into a casserole or a stew. Mother

Good people, your food is digested by various juices in the stomach. There is a stomach juice for everything you eat. There is a juice for meat and a juice for potatoes. There is a juice for chitterlings and a juice for sweet potato pie. There is a juice for buttermilk and a juice for hopping John. But sometimes it happens these juices get mixed up and the wrong juice is applied to the wrong food. Now you might eat corn on the cob which has just been taken out of the pot and it’s so hot you burn your tongue. Well, your mouth gets mixed up and sends the wrong signal to your stomach. And your stomach hauls off and lets go with the juice for cayenne pepper. Suddenly you got an upset stomach and the hot corn goes to your head. It causes a burning fever and your temperature rises. Your head gets so hot it causes the corn to begin popping. And the popped corn comes through your skull and gets mixed up with your hair. And that’s how you get dandruff. Dusty Fletcher at the Apollo Theater on 125th Street in Harlem

Copper Pot, which stinks because I hear they have good pie.

A mixture, which is a combination of two or more pure substances in which each substance retains its individual chemical properties. In the case of our chicken pot pie, notice how your carrots, peas, onions, and celery are mixed yet remain separate entities. Think about that. A successful chicken pot pie is like a society that functions at a highly efficient level.

New Rule: Americans must realize what makes NFL football so great: socialism. That's right, the NFL takes money from the rich teams and gives it to the poorer one...just like President Obama wants to do with his secret army of ACORN volunteers. Green Bay, Wisconsin, has a population of one hundred thousand. Yet this sleepy little town on the banks of the Fuck-if-I-know River has just as much of a chance of making it to the Super Bowl as the New York Jets--who next year need to just shut the hell up and play. Now, me personally, I haven't watched a Super Bowl since 2004, when Janet Jackson's nipple popped out during halftime. and that split-second glimpse of an unrestrained black titty burned by eyes and offended me as a Christian. But I get it--who doesn't love the spectacle of juiced-up millionaires giving one another brain damage on a giant flatscreen TV with a picture so real it feels like Ben Roethlisberger is in your living room, grabbing your sister? It's no surprise that some one hundred million Americans will watch the Super Bowl--that's forty million more than go to church on Christmas--suck on that, Jesus! It's also eighty-five million more than watched the last game of the World Series, and in that is an economic lesson for America. Because football is built on an economic model of fairness and opportunity, and baseball is built on a model where the rich almost always win and the poor usually have no chance. The World Series is like The Real Housewives of Beverly Hills. You have to be a rich bitch just to play. The Super Bowl is like Tila Tequila. Anyone can get in. Or to put it another way, football is more like the Democratic philosophy. Democrats don't want to eliminate capitalism or competition, but they'd like it if some kids didn't have to go to a crummy school in a rotten neighborhood while others get to go to a great school and their dad gets them into Harvard. Because when that happens, "achieving the American dream" is easy for some and just a fantasy for others. That's why the NFL literally shares the wealth--TV is their biggest source of revenue, and they put all of it in a big commie pot and split it thirty-two ways. Because they don't want anyone to fall too far behind. That's why the team that wins the Super Bowl picks last in the next draft. Or what the Republicans would call "punishing success." Baseball, on the other hand, is exactly like the Republicans, and I don't just mean it's incredibly boring. I mean their economic theory is every man for himself. The small-market Pittsburgh Steelers go to the Super Bowl more than anybody--but the Pittsburgh Pirates? Levi Johnston has sperm that will not grow and live long enough to see the Pirates in a World Series. Their payroll is $40 million; the Yankees' is $206 million. The Pirates have about as much chance as getting in the playoffs as a poor black teenager from Newark has of becoming the CEO of Halliburton. So you kind of have to laugh--the same angry white males who hate Obama because he's "redistributing wealth" just love football, a sport that succeeds economically because it does just that. To them, the NFL is as American as hot dogs, Chevrolet, apple pie, and a second, giant helping of apple pie.

I associate so many fond memories with food. On that damp evening, along in a tiny restaurant smelling of mildew and lobster, I was 1,600 miles from everyone I knew and loved. After one bite of the pie, I closed my eyes, and taste transported me back to the warm, familiar comfort of my grandmother's kitchen. She always had a pie sitting on the kitchen counter, ready to serve, and a fresh pot of coffee brewing.

That brings us to the third bond,” Elizabeth said, pointing at another set of molecules, “the hydrogen bond—the most fragile, delicate bond of all. I call this the ‘love at first sight’ bond because both parties are drawn to each other based solely on visual information: you like his smile, he likes your hair. But then you talk and discover he’s a closet Nazi and thinks women complain too much. Poof. Just like that the delicate bond is broken. That’s the hydrogen bond for you, ladies—a chemical reminder that if things seem too good to be true, they probably are.” She walked back behind the counter and, exchanging the marker for a knife, took a Paul Bunyan swing at a large yellow onion, cleaving it in two. “It’s chicken pot pie night,” she announced. “Let’s get started.” “See?” a woman in Santa Monica demanded as she turned to her sullen seventeen-year-old daughter, the girl’s eyeliner so thick, it looked as if planes could land there. “What did I tell you? Your bond with that boy is hydrogen only. When are you going to wake up and smell the ions?” “Not this again.” “You could go to college. You could be something!” “He loves me!” “He’s holding you back!” “More after this,” Elizabeth said as the cameraman indicated a commercial break.

successful chicken pot pie is like a society that functions at a highly efficient level. Call it Sweden. Here every vegetable has its place. No single bit of produce demands to be more important than another. And when you throw in the additional spices—garlic, thyme, pepper, and sodium chloride—you’ve created a flavor that not only enhances each substance’s texture but balances the acidity. Result? Subsidized childcare.

A donkey?” the poor man wailed. “What do I want with a donkey? I cannot even feed a donkey.” “No matter,” replied the donkey. “Reach into my left ear.” The poor man, though shocked that the donkey could talk, nonetheless reached into the donkey’s ear and pulled out a sack of feed. “Well, now,” the poor man said. “That’s a mighty handy ear. I wish it had food for me as well.” “Reach into my right ear,” the donkey said. And so the poor man reached into the donkey’s right ear and pulled out a loaf of bread, a pot of butter, and a meat pie. Joe went on like this, spinning out the tale, with the poor man pulling all sorts of things out of the donkey’s ears: a stool, a pillow, a blanket, and, finally, a sack of gold. I loved this story, but I always listened uneasily, fearing that something bad would be pulled from the donkey’s ears. Even after I’d heard the tale many times, always the same, I still worried that the poor man might reach in and pull out a snapping turtle or an alligator or something equally unpleasant and unexpected. Sensing my fear, Joe would say, “It’s only a story, Naomi, only a story.” He suggested that I say to myself, “I’m not in the story, I’m not in the story”—a refrain I could repeat so that I would feel less anxious. And so each time the poor man would reach into the donkey’s ears, I would tell myself, I’m not in the story, I’m not in the story, but it didn’t help because a story was only interesting if I was in the story.

I’m surprised that Phillip worked so fast,” Gwen said. “He’s never seemed all that romantic to me.” “Well, he doesn’t show that side to you, Gwen. You’re like a sister to him.” Gwen smiled. “Are you saying he’s shown that side of himself to you?” “Not directly,” Martin said, just defensively enough to make it clear he was in on the joke. “But I know it’s there. Guys like Phillip are like, hmm . . . You know those cheap frozen chicken pot pies you get from the grocery store? Phillip’s like one of those. He’s all bland and beige on the surface, a little bit flaky too, but underneath, on the inside, he’s a scalding hot, bubbling mass of passion and gravy. And peas.” “And chicken?” Gwen offered. “Less than you’d think,” Martin said.

I remember being amazed that death could so easily rise up from the nothing of a boyish afternoon, billow up like fog. I knew that West Baltimore, where I lived; that the north side of Philadelphia, where my cousins lived; that the South Side of Chicago, where friends of my father lived, comprised a world apart. Somewhere out there beyond the firmament, past the asteroid belt, there were other worlds where children did not regularly fear for their bodies. I knew this because there was a large television resting in my living room. In the evenings I would sit before this television bearing witness to the dispatches from this other world. There were little white boys with complete collections of football cards, and their only want was a popular girlfriend and their only worry was poison oak. That other world was suburban and endless, organized around pot roasts, blueberry pies,

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

Or maybe it was my definition of “perfect” that had changed. Somewhere between the chicken soup and the butter-bleeding pie, I’d made peace with the God of pots and pans—not because God wanted to meet me in the kitchen, but because He wanted to meet me everywhere, in all things, big or small. Knowing that God both inhabits and transcends our daily vocations, no matter how glorious or mundane, should be enough to unite all women of faith and end that nasty cycle of judgment we get caught in these days.

The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust. The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

She sent a serving girl out to fetch some food. A beef pie, bread and butter and plenty of the sweet stuff that she loved. She devoured a treacle pudding, closing her eyes to savor every sticky crumb. Sugar. How she had craved the stuff. Though her belly was full, still she helped herself from a paper bag of sugarplums, globes of candied fruits that made her cheeks bulge. Was this happiness, she wondered? She was full of food again, and as sleepy as a suckled child. She pictured a well-stocked larder, and the chance to make all the delights in Mother Eve's Secrets. She would help herself to the best, of course, for she who stirs the pot never starves. A comfortable future lay before her, all for the taking. Mrs. Quin bustled back into the room and began to dress her face. Gone were the worst of the bran-specks and flaking red sores. Instead, she had the prettiness of a portrait on an enameled tin; a smudgy confection of pink and cream. "A rosy blush," Mrs. Quin said benignly, "is the fashion nowadays." While Mrs. Quin deposited her half a crown in a locked trunk, Mary slipped a bottle of Pear's Almond Bloom and a tin of White Imperial Powder into her skirts.

Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.

I remember being amazed that death could so easily rise up from the nothing of a boyish afternoon, billow up like fog. I knew that West Baltimore, where I lived; that the north side of Philadelphia, where my cousins lived; that the South Side of Chicago, where friends of my father lived, comprised a world apart. Somewhere out there beyond the firmament, past the asteroid belt, there were other worlds where children did not regularly fear for their bodies. I knew this because there was a large television resting in my living room. In the evenings I would sit before this television bearing witness to the dispatches from this other world. There were little white boys with complete collections of football cards, and their only want was a popular girlfriend and their only worry was poison oak. That other world was suburban and endless, organized around pot roasts, blueberry pies, fireworks, ice cream sundaes, immaculate bathrooms, and small toy trucks that were loosed in wooded backyards with streams and glens. Comparing these dispatches with the facts of my native world, I came to understand that my country was a galaxy, and this galaxy stretched from the pandemonium of West Baltimore to the happy hunting grounds of 'Mr. Belvedere.' I obsessed over the distance between that other sector of space and my own. I knew that my portion of the American galaxy, where bodies were enslaved by a tenacious gravity, was black and that the other, liberated portion was not. I knew that some inscrutable energy preserved the breach. I felt, but did not yet understand, the relation between that other world and me. And I felt in this a cosmic injustice, a profound cruelty, which infused an abiding, irrepressible desire to unshackle my body and achieve the velocity of escape.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Flour on the floor makes my sandals slip and I tumble into your arms. Too hot to bake this morning but blueberries begged me to fold them into moist muffins. Sticks of rhubarb plotted a whole pie. The windows are blown open and a thickfruit tang sneaks through the wire screen and into the home of the scowly lady who lives next door. Yesterday, a man in the city was rescued from his apartment which was filled with a thousand rats. Something about being angry because his pet python refused to eat. He let the bloom of fur rise, rise over the little gnarly blue rug, over the coffee table, the kitchen countertops and pip through each cabinet, snip at the stumpy bags of sugar, the cylinders of salt. Our kitchen is a riot of pots, wooden spoons, melted butter. So be it. Maybe all this baking will quiet the angry voices next door, if only for a brief whiff. I want our summers to always be like this—a kitchen wrecked with love, a table overflowing with baked goods warming the already warm air. After all the pots are stacked, the goodies cooled, and all the counters wiped clean—let us never be rescued from this mess.

What do you call an evil leader digging a hole? Darth Spader   What do you call Obi Wan eating crunchy toast? Obi Crumb   What do call a padawan who likes to play computer games? i'Pad' me   What do you call a starship pilot who likes to drink cocoa? Han Coco   What starship is always happy to have people aboard? The Millennium Welcome   What did Yoda say to Luke while eating dinner? Use the fork Luke.   What do you call a Sith who won't fight? A Sithy.   Which Star Wars character uses meat for a weapon instead of a Lightsaber? Obi Wan Baloney.   What do call a smelly droid? R2DPOO   What do call a droid that has wet its pants? C3PEE0   What do you call a Jedi who loves pies? Luke PieWalker?   What do call captain Rex when he emailing on a phone? Captain Text   What evil leader doesn’t need help reaching? Ladder the Hutt   What kind of evil lord will always say goodbye? Darth Later   Which rebel will always win the limbo? Han LowLow   What do you call R2D2 when he’s older? R2D3   What do you call R2D2 when he’s busting to go to the toilet? R2DLoo   What do call Padme’s father? Dadme   What’s do you call the Death Star when its wet? The Death Spa   What do call R2D2 when he climbs a tree? R2Tree2   What do you say a Jedi adding ketchup to his dinner? Use the sauce Luke.   What star wars baddy is most likely to go crazy? Count KooKoo   What do call Count Dooku when he’s really sad? Count Boohoo   Which Jedi is most likely to trick someone? Luke Liewalker   Which evil lord is most likely to be a dad? Dadda the Hutt   Which rebel likes to drink through straws? Chew Sucker   Which space station can you eat from? The Death bar   What do call a moody rebel? Luke Sighwalker   What do you call an even older droid R2D4   What do call Darth Vader with lots of scrapes? Dearth Grazer   What call an evil lord on eBay? Darth Trader   What do call it when an evil lord pays his mum? Darth Paid-her   What do call an evil insect Darth Cicada   What sith always teases? General Teasers   Who's the scariest sith? Count Spooko   Which sith always uses his spoon to eat his lunch Count Spoonu   What evil lord has lots of people living next door? Darth Neighbour   What Jedi always looks well dressed? Luke TieWalker   Which evil lord works in a restaurant? Darth waiter   What do you call a smelly storm trooper? A storm pooper   What do you call Darth Vader digging a hole? Darth Spader   What do you C3PO wetting his pants? C3PEE0   What do you call Asoka’s pet frog? Acroaka   What do you call a Jedi that loves pies? Luke Piewalker   What rebel loves hot drinks? Han Coco   What did Leia say to Luke at the dinner table? Use the fork Luke.   What do call Obi Wan eating fruit? Obi plum   What do you call Obi in a band? Obi Drum   What doe Luke take out at night? A Night Sabre   What is the favourite cooking pot on Endor? The e Wok

Tout ce qui se trouvait dans les maisons avait été acheté avant la guerre. Les casseroles étaient noircies, démanchées, les cuvettes désémaillées, les brocs percés, colmatés avec des pastilles vissées dans le trou. Les manteaux étaient retapés, les cols de chemise retournés, les vêtements du dimanche passés au tous-les-jours. Qu'on n'arrête pas de grandir désespérait les mères, obligées de rallonger les robes d'une bande de tissu, d'acheter des chaussures une pointure au-dessus, trop petites un an après. Tout devait faire de l'usage, le plumier, la boîte de peintures Lefranc et le paquet de petits-beurre Lu. Rien ne se jetait. Les seaux de nuit servaient d'engrais au jardin, le crottin ramassé dans la rue après le passage d'un cheval à l'entretien des pots de fleurs, le journal à envelopper les légumes, sécher l'intérieur des chaussures mouillées, s'essuyer aux cabinets. On vivait dans la rareté de tout. Des objets, des images, des distractions, des explications de soi et du monde, limitées au catéchisme et aux sermons de carême du père Riquet, aux dernières nouvelles de demain proférées par la grosse voix de Geneviève Tabouis, aux récits des femmes racontant leur vie et celle de leurs voisins l'après-midi autour d'un verre de café. Les enfants croyaient longtemps au Père Noël et aux bébés trouvés dans une rose ou un chou. Les gens se déplaçaient à pied ou à bicyclette d'un mouvement régulier, les hommes les genoux écartés, le bas du pantalon resserré par des pinces, les femmes les fesses contenues dans la jupe tendue, traçant des lignes fluides dans la tranquillité des rues. Le silence était le fond des choses et le vélo mesurait la vitesse de la vie.

To her surprise, Ashley, Roo, and Parker dropped by together, bringing a perfectly arranged tray of gourmet hors d’oeuvres from Mrs. Wilmington’s favorite deli, a fresh pot of jambalaya from the girls’ mother--Miss Voncile--and a homemade pie from Roo. “We don’t know what kind of pie exactly,” Parker said his face perfectly composed. “But I’ve heard it’s the thought that counts.” A slight frown settled between Roo’s brows. She’d changed the streaks in her hair from dark purple to bright orange. “It’s something I haven’t tried before,” she said solemnly. “It’s made with cottage cheese.” Ashley instantly looked alarmed. “You didn’t use the cottage cheese in the fridge, did you?” “What other cottage cheese would I use?” “For God’s sake, Roo, that’s been in there for weeks. It’s nasty by now.” “Well, I’m sure the cooking part must have killed the bacteria, if that’s what you’re worried about.” Despite Parker’s vivid portrayal of death by poisoning, Miranda made a special point of exclaiming over the pie. Then she dumped it in the trash can as soon as they left.

Activities to Develop the Tactile Sense Rub-a-Dub-Dub—Encourage the child to rub a variety of textures against her skin. Offer different kinds of soap (oatmeal soap, shaving cream, lotion soap) and scrubbers (loofah sponges, thick washcloths, foam pot-scrubbers, plastic brushes). Water Play—Fill the kitchen sink with sudsy water and unbreakable pitchers and bottles, turkey basters, sponges, eggbeaters, and toy water pumps. Or, fill a washtub with water and toys and set it on the grass. Pouring and measuring are educational and therapeutic, as well as high forms of entertainment. Water Painting—Give the child a bucket of water and paintbrush to paint the porch steps, the sidewalk, the fence, or her own body. Or, provide a squirt bottle filled with clean water (because the squirts often go in the child’s mouth). Finger Painting—Let the sensory craver wallow in this literally “sensational” activity. Encourage (but don’t force) the sensory avoider to stick a finger into the goop. For different tactile experiences, mix sand into the paint, or place a blob of shaving cream, peanut butter, or pudding on a plastic tray. Encourage him to draw shapes, letters, and numbers. If he “messes up,” he can erase the error with his hand and begin again. Finger Drawing—With your finger, “draw” a shape, letter, number, or design on the child’s back or hand. Ask the child to guess what it is and then to pass the design on to another person. Sand Play—In a sandbox, add small toys (cars, trucks, people, and dinosaurs), which the child can rearrange, bury, and rediscover. Instead of sand, use dried beans, rice, pasta, cornmeal, popcorn, and mud. Making mud pies and getting messy are therapeutic, too.

chicken pot pie, the crust shattering under the fork,

Tonight the special was chicken pot pie, but most of the regulars were concentrating on whiskey.

Instead, whenever I get home from the road, I cook. Nothing fancy. Comfort food: stews, shepherd’s pie, potato salad, red curry, roast chicken. Then I make chicken soup with the bones. Like, really good chicken soup. I eat some and freeze the rest. I deliver it to friends with new babies or head colds or deadlines or final exams or breast cancer. A fairly wide selection of East Vancouver residents owe me my Tupperware back. “Shut up and show up,” my grandma Pat once said to me after her neighbour’s husband died and she was making her a pot of macaroni and cheese. “That’s what your great-grandmother Monica used to say during the Depression.

Flour on the floor makes my sandals slip and I tumble into your arms. Too hot to bake this morning but blueberries begged me to fold them into moist muffins. Sticks of rhubarb plotted a whole pie. The windows are blown open and a thickfruit tang sneaks through the wire screen and into the home of the scowly lady who lives next door. …. Our kitchen is a riot of pots, wooden spoons, melted butter. So be it. Maybe all this baking will quiet the angry voices next door, if only for a brief whiff. I want our summers to always be like this—a kitchen wrecked with love, a table overflowing with baked goods warming the already warm air. After all the pots are stacked, the goodies cooled, and all the counters wiped clean—let us never be rescued from this mess.

I closed my eyes and took in a big snort of air. It was like someone took a old pot and poured about a hundred gallons of hot apple cider and a hundred gallons of hot coffee into it, then stirred eight or nine sweet potato pies, crusts and all, into that, then let six big steamy meat loafs float on top of all that, then threw in a couple of handfuls of smashed potatoes, then boiled the whole thing on high. This must be exactly how heaven smells!

fried behemoth, behemoth soup, roasted behemoth. You can grill 'em, broil 'em, braise 'em, sauté 'em.” He began counting off on his fingers, his grin growing wider. “Behemoth gumbo, behemoth pot pie, behemoth and potatoes. Deep-fried behemoth, pan-fried behemoth, stir-fried behemoth. There's behemoth kebabs, behemoth creole, behemoth etouffee. You can make behemoth burgers, behemoth meatloaf, even behemoth jerky.” Ellie shook her head, her lips pressed together to suppress her irritation. “You sure are excited to eat behemoths, Ridge.” He chuckled. “That's not even the half of it. There's behemoth nuggets, behemoth casserole, behemoth tacos, behemoth burritos. You can have 'em in a salad, in a sandwich, in a wrap. And let's not forget about the behemoth eggs. Boiled, scrambled, poached, fried, you name it.

Have you made your selections?” Um, yeah, Gray thought. I’ll have the total body meltdown with a side of what-the-hell-was-I-thinking. She, evidently, will be having the sex-goddess pot pie.

I lift up the lid and inhale the aromas of what looks like a flaky pot pie, dusted with powdered sugar, the top scored in a crosshatch pattern. And holy moly, mother of the gods, I'm embraced by heavenly scents. Spicy. Sweet. Savory. Delicious. I commandeer a fork, take a bite, chew, and then swallow. Three layers of flavors infused with chicken, egg, and almonds melt on my tongue, the finish topped off with whispers of orange blossom, saffron, ginger, cumin, and turmeric. "This is absolutely incredible. What is this delight?" "Bastilla," he says with a proud smile. "It's a typical recipe from Morocco, where I'm originally from, usually made with pigeon, but this one is made with chicken. My mother's recipe. It's also called pastilla.

No stage pirate, no bandit of Southern Europe, was ever half so formidable in appearance as this terrible personage. He stood motionless as a pillar of stone, but his little red eyes, quick and shrewd, roved from one to another of our faces, as if he were making a mental estimate of each one of us—like the ogre who selected his fattest prisoner to grace his pot-pie. I own that I shuddered as his glance fell upon me; and we were all more or less disquieted by our rough seizure and the uncertainty of the fate that awaited us. This man—the red giant—was undoubtedly the leader of the outlaw band, for having pulled our boat upon the beach and dragged Bryonia to a position beside it, all eyes were turned enquiringly upon him. He strode forward a few steps, fixed his eyes firmly upon Uncle Naboth, and said: “Did you leave anyone aboard the ship?” I gave a start of surprise. The voice of the huge bandit was as gentle and soft as that of a woman. “No,” said my uncle. “I guess, Major, we’ve got ’em all now,” remarked one of the men. The giant nodded and turned again to Uncle Naboth. “You must pardon us, sir, for our seeming rudeness,” said he, with a politeness that seemed absolutely incongruous, coming from his coarse, hairy lips. “My men and I are in desperate straights, and only desperate remedies will avail to save us. I beg you all to believe that we have no personal enmity toward you whatever.” Then he turned to his men, and with a wave of his hand added: “Bring them along.

41.Sweet Potato Pie Ingredients                  1 pastry for a 9-inch double crust pie                  4 cups peeled chopped sweet potatoes                  1 1/2 cups white sugar                  3 eggs                  1/3 cup milk                  1/4 cup margarine                  1/2 teaspoon vanilla extract                  1/2 teaspoon lemon extract                  1/3 teaspoon ground cloves                  1/4 teaspoon ground allspice Directions               Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.               Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.               Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.               Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.  

Pain and loss were here in the dark place. He’d been here before—you didn’t do ministry for almost fifteen years without seeing it all—death, disease, heartbreak. But from the other side, the comforting side, the God’s-ways-are-not-our-ways side where you left the accident scene or the ICU waiting room or the graveside and went home to a house that smelled of pot roast and cherry pie and rang with the laughter of a healthy child.

De l'éternel azure la sereine ironie Accable, belle indolemment comme les fleurs, Le poëte impuissant qui maudit son génie A travers un désert stérile de Douleurs. Fuyant, les yeux fermés, je le sens qui regarde Avec l'intensite d'un remords atterrant, Mon âme vide, Où fuir? Et quelle nuit hagarde Jeter, lambeaux, jeter sur ce mépris navrant? Brouillards, montez! Versez vos cendres monotones Avec de longs haillons de brume dans les cieux Qui noiera le marais livide des automnes Et batissez un grand plafond silencieux! Et toi, sors de étangs léthéens et ramasse En t'en venant la vase et les pâles roseaux, Cher Ennui, pour boucher d'une main jamais lasse Les grands trous bleux que font méchamment les oiseaux. Encor! que sans répit les tristes cheminées Fument, et que de suie une errante prison Èteigne dans l'horreur de ses noires traînées Le soleil se mourant jaunatre a l'horizon! -Le Ciel est mort. -Vers toi, j'accours! donne, ô matière, L'oubli de l'Idéal cruel et du Péché A ce martyr qui vient partager la litière Ou le bétail heureux des hommes est couché, Car j'y veux, puisque enfin ma cervelle, vidée Comme le pot de fard gisant au pied du mur, N'a plus l'art d'attifer la sanglotante idée, Lugubrement bâiller vers un trépas obscur. . . En vain! l'Azur triomphe, et je l'entends qui chante Dans les cloches. Mon âme, il se fait voix pour plus Nous faire peur avec sa victoire méchante, Et du métal vivant sort en bleus angélus! Il roule par la brume, ancien et traverse Ta notive agonie ainsi qu'un glaive sur; Ou fuir dans la révolte inutle et perverse? Je suis hanté. L'Azur! l'Azur! l'Azur! l'Azur.

Ted strolled into the kitchen in a t-shirt and pajama bottoms, looking way too chipper for present company. He snagged a muffin and poured a cup of coffee. "What are you girls up to today, and should I notify the authorities?" "I'm planning to starch all your shorts before lunchtime," Maggie grumbled, adding, "Bwa-ha-ha!" "I think that was specifically addressed in our marriage vows." Cher looked over the list they had made. "Our first hobby is paranormal investigations", she mused. "Does that mean we have to stay up all night staking out some graveyard?" Maggie grunted and propped her head up with one hand. She turned a bleary gaze up to Ted. "If we don't come out alive, there's a pot pie in the freezer.

Little is known about the love lives of the undead. Really, past the brain-eating, reanimated corpse angle, not much is said for the zombie’s perspective. So they ate brains—big deal! Sure, they were corpses—so what? Indeed, there was the smell, but whose fault was that? At first glance they were brain-hungry cannibals, (Mmm, brains. Maybe with a little cilantro or a garlic rub—mashed potatoes and brainsloaf—brains pot pie—penne a la brains...) but in reality, zombies were not the mindless man-eaters or virus-addled lunatics jonesing for human flesh depicted in the movies. Just like everything in life—or rather, unlife—things were more complicated. Zombies were, until very recently, people. And with that came wants, desires, longings. Needs. Asher had been troubled by the zombie loneliness until Brenda, the attractive corpse he’d met in a less animated state earlier, pulled him into the cemetery, threw him down on a slab and shagged him silly.

This is also where breakthroughs happen. Take it from fitness expert, Tony Horton: Failure and success are siamese twins; they don’t exist without each other. There’s no way around it. The problem with the word “failure” is that it connotes that you’re a loser—and losers don’t succeed or get the girl (or guy or pie or pot of gold or whatever it is you wanna get). As a result, many people would rather play it safe, not take chances, not explore, and never, ever stick their neck out and actually try. Most people don’t realize that failure is the key to joy, happiness, and growth. If you’re afraid to fail, then you’ll never expose yourself to opportunities for success. On the other hand, if you view failure as awesome, then you’ll be open to trying things—and falling on your face, screwing up, making mistakes, and blowing it once in a while. Sucking at something every once in a while is how you achieve greatness in the long run.[27]

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

Moral support or backup in case she loses it and tries to make me into an appetizer?” Jamie wrinkled his nose. “Wow, super inappropriate, Gigi.” “Yes, you’re selling yourself short, Geeg, you’re at least a small entrée, like one of those microwavable pot pies,” Sam suggested. “So I’m frozen convenience food in this scenario?” I frowned. “That’s insulting.

We would pass the afternoon at Ya Ya’s table, eating stringy boiled meat served with spinach pie. The food tasted as though it had been cooked weeks beforehand and left to age in a musty trunk. Her meals had been marinated in something dank and foreign and were cooked not in pots and pans, but in the same blackened kettles used by witches. Once we’d been served, she performed an epic version of grace. Delivered in both Greek and broken English, it involved tears and excessive hand-wringing and came off sounding less like a prayer than a spell. “Enough

managed to snag the last available table and all three ordered the special with sweet tea to drink. “It’s like Thanksgiving,” Shiloh said. “Not for me. Thanksgiving was working an extra shift so the folks with kids could be home for the day. Christmas was the same,” Bonnie said. Abby shrugged. “The army served turkey and dressing on the holidays. It wasn’t what Mama made, but it tasted pretty damn good.” Since it was a special and only had to be dipped up and served, they weren’t long getting their meal. Abby shut her eyes on the first bite and made appreciative noises. “This is so good. I may eat here every Sunday.” “And break Cooper’s heart?” Bonnie asked. “Hey, now! One night of drinking together does not make us all bosom buddies or BFFs or whatever the hell it’s called these days.” Abby waved at the waitress, who came right over. “I want this plate all over again,” she said. “Did you remember that we do have pie for dessert?” the waitress asked. “Yes, I’ll have two pieces, whipped cream on both. What about you, Shiloh?” She blushed. “I shouldn’t, but . . . yes, and go away before I change my mind.” “Bonnie?” Abby asked. Bonnie shook her head. “Just an extra piece of pie will do me.” “So that’s two more specials and five pieces of pie, right?” the waitress asked. “You got it,” Abby said. “I’m having ice cream when we finish with hair and nails. You two are going to be moaning and groaning about still being too full,” Bonnie said. “Not me. By the middle of the afternoon I’ll be ready for ice cream,” Abby said. “My God, how do you stay so small?” Shiloh asked. “Damn fine genes. Mama wasn’t a big person.” “Well, my granny was as wide as she was tall and every bite of food I eat goes straight to my thighs and butt,” Shiloh said. “But after that wicked, evil stuff last night, I’m starving.” “It burned all the calories right out of your body,” Abby said. “Anything you eat today doesn’t even count.” “You are full of crap,” Shiloh leaned forward and whispered. The waitress returned with more plates of food and slices of pumpkin pie with whipped cream, taking the dirty dishes back away with her. Bonnie picked up the clean fork on the pie plate and cut a bite-size piece off. “Oh. My. God! This is delicious. Y’all can eat Cooper’s cookin’. I’m not the one kissin’ on him, so I don’t give a shit if I hurt his little feelin’s or not. I’m comin’ here for pumpkin pie next Sunday if I have to walk.” “If Cooper doesn’t want to cook, maybe we can all come back here with him and Rusty next Sunday,” Abby said. “And if he does?” Shiloh asked. “Then I’m eating a steak and you can borrow my truck, Bonnie. I’d hate to see you walk that far. You’d be too tired to take care of the milkin’ the next day,” Abby said. “And you don’t know how to milk a cow, do you?” Bonnie’s blue eyes danced when she joked. Abby took a deep breath and told the truth. “No, I don’t, and I don’t like chickens.” “Well, I hate hogs,” Shiloh admitted. “And I can’t milk a cow, either.” “Looks like it might take all three of us to run that ranch after all.” Bonnie grinned. The waitress refilled their tea glasses. “Y’all must be the Malloy sisters. I heard you’d come to the canyon. Ezra used to come in here pretty often for our Sunday special and he always took an extra order home with him. Y’all sound like him when you talk. You all from Texas?” “Galveston,” Abby said. “Arkansas, but I lived in Texas until I graduated high school,” Shiloh said. The waitress looked at Bonnie. “Kentucky after leavin’ Texas.” “I knew I heard the good old Texas drawl in your voices,” the waitress said as she walked away. “Wonder how much she won on that pot?” Abby whispered. Shiloh had been studying her ragged nails but she looked up.

DeVontay Jones chuckled behind her. “What were you going to do with that blade? Make us some chicken pot pie?” She replaced her machete and

Who are these hordes of fat people chasing you around, insisting that eating pot pies all day is awesome and good for your health? Because, um, I don't believe you. That sounds like a strawman. And I know some of your best friends are fat or whatever, but you sound like a bigot. Also, your super fucking obvious and regressive point has been made. Everyone in the world already thinks fat people are lazy and gross[...] We get it! You are not breaking any new ground here! Being fat is its own punishment. I don't give a shit if you think I lie on the couch all day under the Dorito funnel. I'd just rather not be abused on the internet from inside my own workplace.

Mom's secret recipe used Meyer lemons for a sweeter, richer flavor. That was one of her tricks. That and European butter. With its higher fat content than American butter, it made a flakier crust. "Lolly, what are the three secret ingredients that make this the best lemon meringue pie in the world?" She'd drilled me that last night before she died, demanding I recite every ingredient, every step, until she was satisfied I had it down pat. "The three ingredients are Meyer lemons, European butter, and a leaf of lemon balm boiled into the syrup every time," I'd dutifully recited in her hospital room, feeling the weight of grief, of responsibility rest heavier on my shoulders with every word. Lemon balm was an unorthodox choice for pie, but Mom had loved cooking with edible flowers and herbs. She'd taught me everything I knew about them. I reached for the little lemon balm potted plant growing on the windowsill over the sink and carefully pinched off a leaf. "In the language of flowers, lemon balm means sympathy or good cheer," she'd explained once. "So every bite of this pie can help brighten someone's day." I crushed the leaf of lemon balm between my fingers and inhaled the scent, hoping it would work on me. No such luck. I dropped the leaf into the pot and stirred. Every time I made these pies I felt her presence. She had loved lemons---their sharp, fresh scent and cheerful hue. She would slice a lemon in half and sniff deeply, happily. "See, Lolly," she'd say. "Lemons brighten every day. They are a touch of kitchen magic, and we all need a little magic in our lives.

Upstairs in the laboratory, I took down a bottle of sodium bicarbonate which Uncle Tar, in his spidery copperplate script, had marked sal aeratus, as well as, in his usual meticulous manner, Sod. Bicarb. to distinguish it from potassium bicarbonate, which also was sometimes called sal aeratus. Pot. Bicarb. was more at home in fire extinguishers than in the tummy.

Empadões sit behind the glass, the round, perfectly golden brown pot pies loaded with shredded chicken and green olives. People usually know what they want when they walk into our bakery. Five loaves of bread. Shrimp empadinhas. Maybe some lunch quentinhas, the warm to-go box filled with couscous and carne de sol.

Dick looked from one detective to the other, perplexed. “You guys working on this murder case?” he asked. “Nope, that’s homicide, baby,” Grave Digger said. “Me and Ed are trying to find out who incited the riot.” Dick’s hysterical outburst of laughter seemed odd indeed from so cynical a man. “Man, that’s how you get dandruff,” he said. Interlude Good people, your food is digested by various juices in the stomach. There is a stomach juice for everything you eat. There is a juice for meat and a juice for potatoes. There is a juice for chitterlings and a juice for sweet potato pie. There is a juice for buttermilk and a juice for hopping John. But sometimes it happens these juices get mixed up and the wrong juice is applied to the wrong food. Now you might eat corn on the cob which has just been taken out of the pot and it’s so hot you burn your tongue. Well, your mouth gets mixed up and sends the wrong signal to your stomach. And your stomach hauls off and lets go with the juice for cayenne pepper. Suddenly you got an upset stomach and the hot corn goes to your head. It causes a burning fever and your temperature rises. Your head gets so hot it causes the corn to begin popping. And the popped corn comes through your skull and gets mixed up with your hair. And that’s how you get dandruff. Dusty Fletcher at the Apollo Theater on 125th Street in Harlem

Someone you know has just seen a great movie. Someone else had an idle thought. There’s been a suicide bombing in South Asia. Stocks soared today. Pop star has a painful secret. Someone has a new opinion. Someone is in a taxi. Please support this worthy cause. He needs that report from you—where is it? Someone wants you to join the discussion. A manhunt is on for the killers. Try this in bed. Someone’s enjoying sorbet, mmmm. Your account is now overdue. Easy chicken pot pie. Here’s a brilliant analysis. Latest vids from our African safari! Someone responded to your comment. Time’s running out, apply now. This is my new hair. Just heard an awesome joke. Someone is working hard on his big project. They had their baby! Click here for the latest vote count…

Table of Contents Free Gift! Abbreviations Conversions Cranberry Sauce Make-Ahead Turkey Gravy Roasted Asparagus Roasted Vegetables Honey Glazed Carrots Double Cornbread Squash Casserole Crawfish Dressing Chicken Pot Pie Soup Chicken Stuffing Casserole Sweet Potato Casserole Corn Casserole Squash Dressing Bacon Cornbread Dressing Cornbread Stuffing Chicken and Dumplings Lemon Garlic Turkey Breast Turkey and Gravy Cajun Dressing Chicken Pot Pie Cornish Hens Meatloaf Marinated Chicken Roast Turkey Breast Apple Stuffed Pork Chops More Simple and Easy Recipes

What the hell, Ott thought. Beat the hell out of the Marie Callender chicken pot-pie in the on-deck circle in his freezer.

Lobster was a mainstay at the café. Lunch hour lobster rolls and lobster pot pie sold as fast as breakfast hotcakes.

That was the message of the small-eyed boy, untucking the piece—a child bearing the power to body and banish other children to memory. Fear ruled everything around me, and I knew, as all black people do, that this fear was connected to the Dream out there, to the unworried boys, to pie and pot roast, to the white fences and green lawns nightly beamed into our television sets.

The loin of Cinta Senese had been sitting in the cold room, begging to be cooked. I'd shown it to Filippo- This is our supper, I'd said, and he'd replied that supper was too far away, and didn't the painters deserve the best, serving God as they did? So I'd grabbed it, along with some garlic, thyme, rosemary, peppercorns and nutmeg. Surely they'd have salt at the studio... Filippo had bought some onions, a flask of milk and a hunk of prosciutto on the way. I hunted around in the small, chaotic niche where the artists kept their food and discovered a dusty flask of olive oil. Sniffing it dubiously, I found it was quite fresh: the dark green oil from the hills behind Arezzo. In Florence we almost always cooked in lard, oil would do in a pinch. The kiln was lit but not being used for anything, and the fire was dying down. I threw some pieces of oak onto it, chopped the onions and the ham with a borrowed knife, cut the loin away from the ribs. The artists had a trivet and some old pans which they used to cook with every now and again, though mostly they lived on pies from the cook-shop up the street. There was an earthenware pot with a cracked lid, which seemed clean enough. I put it on the trivet, poured in a good stream of the green oil, browned the meat in its wrapping of fatty rind. Sandro gave up a cup of white wine, unwillingly, which I threw over the pork. When it had cooked off, I crushed two big cloves of garlic and added them along with the rosemary I had brought, and a handful of thyme. The milk had just foamed, and I poured it over the meat. The air filled with a rich, creamy, meaty waft.

The man most really love himself some pot pie.

She loved rhubarb pie. She loved the morning sun. She loved drying the sheets on the clothesline, even in the dead of winter. She loved a good pot of jasmine tea. She loved orange rinds and gossip and peacock feathers. She loved plums." "Plums. Greengage plums?" "Yes, greengage plums.

I feel devilish,' said Mr Ringwood morosely. He added, with a flicker of spirit: 'At all events I have let my man shave me!' 'Yes,' admitted Ferdy, recalling with a shudder Mr Ringwood's appearance earlier in the day. 'If you had not, Gil, dear old fellow, I couldn't have dined with you. Couldn't have fancied a morsel!' He regarded the Belcher handkerchief with misgiving. 'And, dash it, I'm not sure I shall be able to fancy anything as it is!' However, he was presently able to to do full justice to a very handsome dinner, consisting of buttered crab, a dish of mutton fry with parsnips, a pheasant pie, with several side-dishes, including some potted sturgeon, and a cold boiled knuckle of veal, and pig's face.

So what are you cooking?” I asked. “Turkey pot pie,” Tara said. “But I require cooking wine.” “By cooking wine do you mean wine you use to cook?” Bailey asked. “Or do you mean wine that you drink while you cook?” Anna asked with a raised brow. “The second one,” Tara said.

The question kept breaking into her thoughts as she maneuvered through light traffic and an increasingly difficult roadway. On impulse, she pulled into the crowded parking lot at the supermarket and made her way down one aisle and then another, tossing things into the basket without any real plan. Part of her wanted to snuggle into a cozy domestic situation with Jarrod, snow piled high outside, a pot of soup simmering on the stove, maybe a pie in the oven, and his rumbling baritone muttering sweet nothings in her ear. The other part wanted to run, fast, to her office and lock herself inside where she would scan potential vacation spots and book her flight. Leave tomorrow or, well, as soon as the runways were clear.

Mae drew closer, bending down to peer at the tiny words written on the ripped scraps of paper. Most of the pieces were no bigger than a Post-it. Smothered chicken. Shrimp and grits. Lamb chops. Fried chicken. Black-eyed peas. Chicken pot pie. Oyster dressing. Corn casserole. Barbecue sauce. Seeing these felt like being reunited with an old friend. The tiny handwriting was unfamiliar, but the dishes jumped out at her like memories. Her dad had talked about some of these. He'd told her about shrimp and grits on those mornings at Skyline Diner. And he'd mentioned oyster dressing and corn casserole once when Mae had asked him what his family ate at Thanksgiving. The barbecue sauce might have been something Althea made a big vat of for their annual Fourth of July event.