Pound Cake Quotes

She craved a tall glass of the fresh-squeezed lemonade from the pitcher she’d left chilling in the fridge. Two glasses served with a generous slice of pound cake with orange glaze icing sounded twice as nice.

I ate a pound cake today, but I gained two.

Words are not enough. Not mine, cut off at the throat before they breathe. Never forming, broken and swallowed, tossed into the void before they are heard. It would be easy to follow, fall to my knees, prostrate before the deli counter. Sweep the shelves clear, scatter the tins, pound the cakes to powder. Supermarket isles stretching out in macabre displays. Christmas madness, sad songs and mistletoe, packed car parks, rotten leaves banked up in corners. Forgotten reminders of summer before the storm. Never trust a promise, they take prisoners and wishes never come true. Fairy stories can have grim endings and I don’t know how I will face the world without you.

If you want something sweet, order the pound cake. Anybody who puts sugar in the corn bread is a heathen who doesn't love the Lord, not to mention Southeastern Conference football.

Some people when they see cheese, chocolate or cake they don't think of calories.

I don't know what happened. One minute, I was dreamin' about a fat piece of George Clooney and a hot date with some brown sugar pound cake, and the next thing I knew, the house was coming down on us.

A cupcake temple?' Her chest still tight with anxiety, Bertie forced herself to imagine it: bricks of pound cake mortared with buttercream and chocolate ganache, torches like striped birthday candles set into the walls, pilgrims upon the Path of Delectable Righteousness delivering daily tributes of almond paste and raspberry filling. . . .

I still think of Oregon Trail as a great leveler. If, for example, you were a twelve-year-old girl from Westchester with frizzy hair, a bite plate, and no control over your own life, suddenly you could drown whomever you pleased. Say you have shot four bison, eleven rabbits, and Bambi's mom. Say your wagon weighs 9,783 pounds and this arduous journey has been most arduous. The banker's sick. The carpenter's sick. The butcher, the baker, the algebra-maker. Your fellow pioneers are hanging on by a spool of flax. Your whole life is in flux and all you have is this moment. Are you sure you want to forge the river? Yes. Yes, you are.

To be truly challenging, a voyage, like a life, must rest on a firm foundation of financial unrest. Otherwise, you are doomed to a routine traverse, the kind known to yachtsmen who play with their boats at sea... "cruising" it is called. Voyaging belongs to seamen, and to the wanderers of the world who cannot, or will not, fit in. If you are contemplating a voyage and you have the means, abandon the venture until your fortunes change. Only then will you know what the sea is all about. "I've always wanted to sail to the south seas, but I can't afford it." What these men can't afford is not to go. They are enmeshed in the cancerous discipline of "security." And in the worship of security we fling our lives beneath the wheels of routine - and before we know it our lives are gone. What does a man need - really need? A few pounds of food each day, heat and shelter, six feet to lie down in - and some form of working activity that will yield a sense of accomplishment. That's all - in the material sense, and we know it. But we are brainwashed by our economic system until we end up in a tomb beneath a pyramid of time payments, mortgages, preposterous gadgetry, playthings that divert our attention for the sheer idiocy of the charade. The years thunder by, The dreams of youth grow dim where they lie caked in dust on the shelves of patience. Before we know it, the tomb is sealed. Where, then, lies the answer? In choice. Which shall it be: bankruptcy of purse or bankruptcy of life?

It is my job, Skeeter! You know well as I do, people won't buy so much as a slice of pound cake from an organization that harbors racial integrationists." "Hilly." I just need to hear her say it. "Just who is all that pound cake money being raised for, anyway?" She rolls her eyes. "The Poor Starving Children of Africa?" I wait for her to catch the irony of this, that she'll send money to colored people overseas, but not across town.

Is this too dressy?" is Southern Lady code for: I look fabulous and it would be in your best interest to tell me so. "I'm not crazy about it" is code for: I hate that more than sugar-free punch. "What do you think about her?" is code for: I don't like her. "She's always been lovely to me" is code for: I don't like her either. "She has a big personality" means she's loud as a T. rex. "She's the nicest person" means she's boring as pound cake. "She has beautiful skin" means she's white as a tampon. "She's old" means she's racist as Sandy Duncan in Roots. "You are so bad!" is Southern Lady code for: That is the tackiest thing I've ever heard and I am delighted that you shared it with me. "No, you're so bad!" is code for: Let's snitch and bitch. "She's a character" means drunk. "She has a good time means slut. "She's sweet" means Asperger's. "She's outdoorsy" means lesbian. "Hmm" is Southern Lady code for: I don't agree with you but am polite enough not to rub your nose in your ignorance. "Nice talking with you" is code for: Party's over, now scoot.

Reading for me, was like breathing. It was probably akin to masturbation for my brain. Getting off on the fantasy within the pages of a good novel felt necessary to my survival. If I wasn't asleep, knitting, or working, I was reading. This was for several reasons, all of them focused around the infititely superior and enviable lives of fictional heroines to real-life people. Take romans for instance. Fictional women in romance novels never get their period. They never have morning breath. They orgasm seventeen times a day. And they never seem to have jobs with bosses. These clean, well-satisfied, perm-minty-breathed women have fulfilling careers as florists, bakery owners, hair stylists or some other kind of adorable small business where they decorate all day. If they do have a boss, he's a cool guy (or gal) who's invested in the woman's love life. Or, he's a super hot billionaire trying to get in her pants. My boss cares about two things: Am I on time ? Are all my patients alive and well at the end of my shift? And the mend in the romance novels are too good to be true; but I love it, and I love them. Enter stage right the independently wealthy venture capitalist suffering from the ennui of perfection until a plucky interior decorator enters stage left and shakes up his life and his heart with perky catch phrases and a cute nose that wrinkles when she sneezes. I suck at decorating. The walls of my apartment are bare. I am allergic to most store-bought flowers. If I owned a bakery, I'd be broke and weigh seven hundred pounds, because I love cake.

I know now that all people hunger for a noble, unsullied past, that as sure as the black nationalist dreams of a sublime Africa before the white man's corruption, so did Thomas Jefferson dream of an idyllic Britain before the Normans, so do all of us dream of some other time when things were so simple. I know now that that hunger is a retreat from the knotty present into myth and that what ultimately awaits those who retreat into fairy tales, who seek refuge in the mad pursuit to be made great again, in the image of greatness that never was, is tragedy.

I'd always assumed Beth and I would be friends forever. But then in middle of the eighth grade, the Goldbergs went through the World's Nastiest Divorce. Beth went a little nuts. I don't blame her. When her dad got involved with this twenty-one year old dental hygienist, Beth got involved with the junk food aisle at the grocery store. She carried processed snack cakes the way toddlers carry teddy bears. She gained, like, twenty pounds, but I didn't think it was a big deal. I figured she'd get back to her usual weight once the shock wore off. Unfortunately, I wasn't the only person who noticed. May 14 was 'Fun and Fit Day" at Surry Middle School, so the gym was full of booths set up by local health clubs and doctors and dentists and sports leagues, all trying to entice us to not end up as couch potatoes. That part was fine. What wasn't fine was when the whole school sat down to watch the eighth-grade cheerleaders' program on physical fitness.

Helen found ways to sneak summer into the dark months of the year, canning and freezing the fruit off their trees in July and August and using it extravagantly throughout the winter- apple chutney with the Thanksgiving turkey, raspberry sauce across the top of a December pound cake, blueberries in January pancakes.

she glimpsed Levi cutting through the crowd to get to her. Smoothing her hair and finding a smile, she greeted him as if nothing out of the ordinary had happened. “Would you like a piece of cake?” Levi peered down at her, concern lining his face. “Are you all right?” “Yes, of course. I’m fine.” She tugged on her sleeve as if it could conceal the evidence of the sheriff’s touch and reached for a clean plate. “You should try some of Chloe’s lemon pound cake. It’s delicious.” Levi stroked her arm, his caress a soothing balm after the sheriff’s manhandling. “Eden, look at me.” She did, and all pretense fell away. “Did he hurt you?” “No.” Eden sighed.

Cake!" said Tubby Ted, "I'd give hundred pounds for a piece of cake!" "The only hundred pounds you HAVE are around your waist!" said Prentiss.

Impossible. I’d heard this word before and pounded it like a hard coconut shell. Then I used the rich, white flesh to make a cake.

It's Kitty B.'s specialty: a lemon sour cream pound cake with a little hint of Grand Marnier liqueur. Each tier is iced with an ivory-colored buttercream and decorated with pearl drops and an elegant piped pearl border. A cascade of real white orchids starts at the top tier and curls its way down the side to the bottom, encircling the base with delicate white petals and dark pink centers.

Besides, at the back of his gaiety I vaguely felt a slight apprehension. Had I not known that he was in a prosperous state I should have suspected that he was going to borrow a hundred pounds from me.

There’s a taint in the fog tonight,” he announced. The Mouser said dryly, “I already smell dead fish, burnt fat, horse dung, tickly lint, Lankhmar sausage gone stale, cheap temple incense burnt by the ten-pound cake, rancid oil, moldy grain, slaves’ barracks, embalmers’ tanks crowded to the black brim, and the stink of a cathedral full of unwashed carters and trulls celebrating orgiastic rites—and now you tell me of a taint!

Did you know," Rocío greets me, sliding into the chair across from me, "that blood is the perfect substitute for eggs?" I blink. She takes it as an invitation to continue. "Sixty-five grams per egg. Exceedingly similar protein composition." "Interesting." Not. "You could have blood cake. Blood ice cream. Blood meringues. Blood pappardelle. Blood pound cake. Blood omelet or, if you prefer, scrambled blood. Blood tiramisu. Blood quiche-" "I think I got the gist.

It seemed to take the most colossal effort to do simple things. I remember bursting into tears because I had used up the cake of soap that was in the shower. I cried because one of the keys stuck for a second on my computer. I found everything excruciatingly difficult, and so, for example, the prospect of lifting the telephone receiver seemed to me like bench-pressing four hundred pounds. The reality that I had to put on not just one but two socks and then two shoes so overwhelmed me that I wanted to go back to bed.

Grandma Rosa's Ricotta Cheesecake   1 box of yellow cake mix 2 pounds ricotta cheese, drained (the whole milk kind works best) 4 eggs ¾ cup granulated sugar ¼ teaspoon vanilla extract   Preheat oven to 350 degrees Fahrenheit. Prepare the cake mix according to directions on the box, and pour into a 13x9 inch greased pan. Mix together all the other ingredients. Pour ricotta mixture over the cake mix, leaving the outside edge open. Bake at 350 degrees for one hour. Sprinkle with confectioners' sugar and cut into cubes.       *

So long as Sam wanted to take it up the ass with another dick in his mouth instead of politely pounding a pussy, he couldn't belong. Not here. Not ever. Any wedding Sam planned in this environment wouldn't just be an also-ran. It would be nothing short of a total disaster.

Lou's arteries congealed as she recalled the pounds of butter that went into the meal and the two pies cooling in the kitchen. But you couldn't skimp on butter on a holiday, and any substitute would feel wrong to a girl born and raised in the Dairy State. At least she'd resisted putting cheese in half the dishes.

Polly, who made a point of finding the good in everyone, didn’t like Seela either. She practiced a set of showy good manners that were actually bad manners, such as explaining why she couldn’t accept an invitation or complimenting someone’s dress. She’d even brought some sort of loaf to a luncheon at Gay Burk’s. “It’s a pound cake with lime zest,” she’d said to the assembled group. Gay received it as if she’d been handed a dead squirrel, and rushed it to the kitchen, where it disappeared and was never heard from again. Polly wished Agnes had been there to see Gay’s face, but Agnes never went out in the day due to her writing.

We all know that if we consume too much beer and cake and pizza and cheeseburgers and all the other things that make life frankly worth living, we will add pounds to our bodies because we have taken in too many calories. But what exactly are these little numerical oddments that are so keen to make us round and wobbly?

They talked for another hour. Bryson got coffee and pound cake for everyone, and they swapped stories, showed her things on Bryson’s old NetPad—even pulled out the ancient NetTab for a while to share some of the odd stories they’d researched about possible Tangent sightings around the world. Michael told Gabby about his old life, about his family, about Helga, about everything. Sarah brought her up to speed on Kaine and what he’d done to them. Bryson told her how they needed to get into the VNS and confront Agent Weber. They talked and talked and talked, and Gabby listened. Finally, as if they’d exhausted the English language, silence fell upon the table.

Ode to the Beloved’s Hips" Bells are they—shaped on the eighth day—silvered percussion in the morning—are the morning. Swing switch sway. Hold the day away a little longer, a little slower, a little easy. Call to me— I wanna rock, I-I wanna rock, I-I wanna rock right now—so to them I come—struck-dumb chime-blind, tolling with a throat full of Hosanna. How many hours bowed against this Infinity of Blessed Trinity? Communion of Pelvis, Sacrum, Femur. My mouth—terrible angel, ever-lasting novena, ecstatic devourer. O, the places I have laid them, knelt and scooped the amber—fast honey—from their openness— Ah Muzen Cab’s hidden Temple of Tulúm—licked smooth the sticky of her hip—heat-thrummed ossa coxae. Lambent slave to ilium and ischium—I never tire to shake this wild hive, split with thumb the sweet- dripped comb—hot hexagonal hole—dark diamond— to its nectar-dervished queen. Meanad tongue— come-drunk hum-tranced honey-puller—for her hips, I am—strummed-song and succubus. They are the sign: hip. And the cosign: a great book— the body’s Bible opened up to its Good News Gospel. Alleluias, Ave Marías, madre mías, ay yay yays, Ay Dios míos, and hip-hip-hooray. Cult of Coccyx. Culto de cadera. Oracle of Orgasm. Rorschach’s riddle: What do I see? Hips: Innominate bone. Wish bone. Orpheus bone. Transubstantiation bone—hips of bread, wine-whet thighs. Say the word and healed I shall be: Bone butterfly. Bone wings. Bone Ferris wheel. Bone basin bone throne bone lamp. Apparition in the bone grotto—6th mystery— slick rosary bead—Déme la gracia of a decade in this garden of carmine flower. Exile me to the enormous orchard of Alcinous—spiced fruit, laden-tree—Imparadise me. Because, God, I am guilty. I am sin-frenzied and full of teeth for pear upon apple upon fig. More than all that are your hips. They are a city. They are Kingdom— Troy, the hollowed horse, an army of desire— thirty soldiers in the belly, two in the mouth. Beloved, your hips are the war. At night your legs, love, are boulevards leading me beggared and hungry to your candy house, your baroque mansion. Even when I am late and the tables have been cleared, in the kitchen of your hips, let me eat cake. O, constellation of pelvic glide—every curve, a luster, a star. More infinite still, your hips are kosmic, are universe—galactic carousel of burning comets and Big Big Bangs. Millennium Falcon, let me be your Solo. O, hot planet, let me circumambulate. O, spiral galaxy, I am coming for your dark matter. Along las calles de tus muslos I wander— follow the parade of pulse like a drum line— descend into your Plaza del Toros— hands throbbing Miura bulls, dark Isleros. Your arched hips—ay, mi torera. Down the long corridor, your wet walls lead me like a traje de luces—all glitter, glowed. I am the animal born to rush your rich red muletas—each breath, each sigh, each groan, a hooked horn of want. My mouth at your inner thigh—here I must enter you—mi pobre Manolete—press and part you like a wound— make the crowd pounding in the grandstand of your iliac crest rise up in you and cheer.

With Tommy by his side but Anthony Jr. nowhere to be seen, Anthony cranks out an old 8mm projector, and soon choppy black- and-white images appear on the cream wall capturing a few snapshots from the canyon of their life—that tell nothing, and yet somehow everything. They watch old movies, from 1963, 1952, 1948, 1947—the older, the more raucous the children and parents becoming. This year, because Ingrid isn’t here, Anthony shows them something new. It’s from 1963. A birthday party, this one with happy sound, cake, unlit candles. Anthony is turning twenty. Tatiana is very pregnant with Janie. (“Mommy, look, that’s you in Grammy’s belly!” exclaims Vicky.) Harry toddling around, pursued loudly and relentlessly by Pasha—oh, how in 1999 six children love to see their fathers wild like them, how Mary and Amy love to see their precious husbands small. The delight in the den is abundant. Anthony sits on the patio, bare chested, in swimshorts, one leg draped over the other, playing his guitar, “playing Happy Birthday to myself,” he says now, except it’s not “Happy Birthday.” The joy dims slightly at the sight of their brother, their father so beautiful and whole he hurts their united hearts—and suddenly into the frame, in a mini-dress, walks a tall dark striking woman with endless legs and comes to stand close to Anthony. The camera remains on him because Anthony is singing, while she flicks on her lighter and ignites the candles on his cake; one by one she lights them as he strums his guitar and sings the number one hit of the day, falling into a burning “Ring of Fire ... ” The woman doesn’t look at Anthony, he doesn’t look at her, but in the frame you can see her bare thigh flush against the sole of his bare foot the whole time she lights his twenty candles plus one to grow on. And it burns, burns, burns . . . And when she is done, the camera—which never lies—catches just one microsecond of an exchanged glance before she walks away, just one gram of neutral matter exploding into an equivalent of 20,000 pounds of TNT. The reel ends. Next. The budding novelist Rebecca says, “Dad, who was that? Was that Grammy’s friend Vikki?” “Yes,” says Anthony. “That was Grammy’s friend Vikki.” Tak zhivya, bez radosti/bez muki/pomniu ya ushedshiye goda/i tvoi serebryannyiye ruki/v troike yeletevshey navsegda . . . So I live—remembering with sadness all the happy years now gone by, remembering your long and silver arms, forever in the troika that flew by . . . Back

There was such profusion of good things, such abundance of fruit and cake and wine, such glitter of glass upon the table, such smooth white napery, that it seemed hard the pound or two necessary for the music-master had to be given over to that extra bunch of grapes. A child’s nature is such that she accepted it as inevitable, and later in the day would hear from the privacy of her own room the clatter of the party below—that peculiar parrot sound, strained and shrill, that distorts the human voice when men and women come together.

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

Nut Cake 3½ cups plain flour, not self-rising ½ pound salted butter, room temperature 3 cups sugar 6 large eggs 1 cup heavy whipping cream 3 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325°F. Generously grease a tube pan with Crisco and lightly flour. Sift flour three times and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream. Repeat with 1 cup flour then ½ cup whipping cream. Add 1 cup flour. Coat pecans with remaining ½ cup flour. Carefully fold pecans into batter. Fold in vanilla and lemon extracts. Add batter to pan, level it, and knock bottom of pan on the edge of the counter, once, to get out the air bubbles. Place in the center of the oven and bake for 1 hour and 15 minutes, or until it’s medium brown on top and begins to pull away from the sides of the pan.* Remove from oven. Wait 10 minutes and invert on a cake plate. Do not cover until cool to touch.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

Did they have all the ingredients for the seed cake, Miss Sophia? The caraway and rye, and the currants for the top?" "Yes," Sophia replied as the cook-maid disappeared into the larder. "But we could find no red currants, and-" Suddenly her words were smothered into silence as Sir Ross pulled her into his arms. His lips descended to hers in a kiss so tender and carnal that she could not help responding. Stunned, she struggled to retain her hatred of him, to remember the wrongs of the past, but his lips were utterly warm and compelling, and her thoughts scattered crazily. The pink rose dropped from her nerveless fingers. Sophia swayed against him, groping for his hard shoulders in a futile bid for balance. His tongue searched her mouth... delicious... sweetly intimate. Sophia inhaled sharply and tilted her head back in utter surrender, her entire existence distilled to this one burning moment. Through the pounding heartbeat in her ears she dimly heard Eliza's concerned voice echoing from the larder. "No red currants? But what will we top the seed cake with?" Sir Ross released Sophia's mouth, leaving her lips moist and kiss-softened. His face remained close to hers, and Sophia felt as if she were drowning in the silver pools of his eyes. His hand came to the side of her face, his fingers curving over her cheek, his thumb brushing the corner of her mouth. Somehow Sophia managed to answer Eliza. "We f-found golden currants instead-" As soon as the words left her mouth, Sir Ross kissed her again, his tongue exploring, teasing. Her groping fingers touched the back of his neck, where the thick black hair curled against his nape. Sensation rustled through her, spurring her pulse to an intemperate pace. Taking advantage of her surrender, he kissed her more aggressively, hunting for the deepest, sweetest taste of her. As her knees weakened, his arms wrapped securely around her, supporting her body as he continued to ravish her mouth. "Golden currants?" came Eliza's dissatisfied voice. "Well, the flavor won't be quite the same, but they will be better than nothing." Sir Ross released Sophia and steadied her with his hands at her waist. While she stared at him blankly, he gave her a brief smile and left the kitchen just as Eliza reemerged from the larder.

FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut. Buko (boo-koh)--- Young coconut Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Lambanog (lahm-bah-nohg)--- Filipino coconut liquor Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)--- Fish sauce Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies. Salabat (sah-lah-baht)--- Filipino ginger tea Tuyo (too-yoh)--- Dried, salted fish (usually herring) Ube (oo-beh)--- Purple yam

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves. From the sixteenth to the nineteenth centuries, about 10 million African slaves were imported to America. About 70 per cent of them worked on the sugar plantations. Labour conditions were abominable. Most slaves lived a short and miserable life, and millions more died during wars waged to capture slaves or during the long voyage from inner Africa to the shores of America. All this so that Europeans could enjoy their sweet tea and candy – and sugar barons could enjoy huge profits. The slave trade was not

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

Chris- the one who wrote the halfway creepy thing about missing me so much when I didn't post and thinking I was dead- found it mind-boggling that before the Julie/Julia Project began, I had never eaten an egg. She asked, "How can you have gotten through life without eating a single egg? How is that POSSIBLE???!!!!!" Of course, it wasn't exactly true that I hadn't eaten an egg. I had eaten them in cakes. I had even eaten them scrambled once or twice, albeit in the Texas fashion, with jalapeños and a pound of cheese. But the goal of my egg-eating had always been to make sure the egg did not look, smell, or taste anything like one, and as a result my history in this department was, I suppose, unusual. Chris wasn't the only person shocked. People I'd never heard of chimed in with their awe and dismay. I didn't really get it. Surely this is not such a bizarre hang-up as hating, say, croutons, like certain spouses I could name. Luckily, eggs made the Julia Child way often taste like cream sauce. Take Oeufs en Cocotte, for example. These are eggs baked with some butter and cream in ramekins set in a shallow pan of water. They are tremendous. In fact the only thing better than Oeufs en Cocotte is Ouefs en Cocotte with Sauce au Cari on top when you've woken up with a killer hangover, after one of those nights when somebody decided at midnight to buy a pack of cigarettes after all, and the girls wind up smoking and drinking and dancing around the living room to the music the boy is downloading from iTunes onto his new, ludicrously hip and stylish G3 Powerbook until three in the morning. On mornings like this, Oeufs en Cocotte with Sauce au Cari, a cup of coffee, and an enormous glass of water is like a meal fed to you by the veiled daughters of a wandering Bedouin tribe after one of their number comes upon you splayed out in the sands of the endless deserts of Araby, moments from death- it's that good.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

The man was naked. He was all bones and ribs and snarling mouth. The front of him was caked in blood, a smear of charcoal black in the dim red glow of Palmer’s dive light. There was just a flash of this grisly image before the man crashed into Palmer, knocking him to the ground, desperate hands clenching around his throat. Palmer saw pops of bright light as his head hit the floor. He couldn’t breathe. He heard his own gurgles mix with the raspy hisses from the man on top of him. A madman. A thin, half-starved, and full-crazed madman. Palmer fought for a breath. His visor was knocked from his head. Letting go of the man’s wrists, he reached for his dive knife, but his leg was pinned, his boot too far away. He pawed behind himself and felt his visor, had some insane plan of getting it to his temples, getting his suit powered on, overloading the air around him, trying to shake the man off. But as his fingers closed on the hard plastic—and as the darkness squeezed in around his vision—he instead swung the visor at the snarling man’s face, a final act before the door to that king’s crypt sealed shut on him. A piercing shriek returned Palmer to his senses. Or it was the hands coming off his neck? The naked man howled and lunged again, but Palmer got a boot up, caught the man in the chest, kicked him. He scrambled backward while the man reeled. The other diver. Brock’s diver. Palmer turned and crawled on his hands and knees to get distance, got around a desk, moving as fast as he could, heart pounding. Two divers. There had been two divers. He waited for the man’s partner to jump onto his back, for the two men to beat him to death for his belly full of jangling coin— —when he bumped into the other diver. And saw by his dive light that he was no threat. And the bib of gore on the man chasing him was given sudden meaning. Palmer crawled away, sickened. He wondered how long the men had been down here, how long one had been eating the other. Hands fell onto his boots and yanked him, dragging him backward. A reedy voice yelled for him to be still. And then he felt a tug as his dive knife was pulled from its sheath, stolen. Palmer spun onto his back to defend himself. His own knife flashed above him traitorously, was brought down by those bone-thin arms, was meant to skewer him. There was a crunch against his belly. A painful blow. The air came out of Palmer. The blade was raised to strike him again, but there was no blood. His poor life had been saved by a fistful of coin. Palmer brought up his knee as the man struck again—and shin met forearm with a crack. A howl, and the knife was dropped. Palmer fumbled for it, his dive light throwing the world into pale reds and deep shadows. Hand on the hilt, his knife reclaimed, he slashed at the air, and the man fell back, hands up, shouting, “Please, please!” Palmer scooted away, keeping the knife in front of him. He was weak from fitful sleep and lack of food, but this poor creature before him seemed even weaker. Enraged and with the element of surprise, the man had nearly killed him, but it had been like fighting off a homeless dune-sleeper who had jumped him for some morsel of bread. Palmer dared to turn his dive light up so he could see the man better. “Sorry. I’m sorry,” the man said. “Thought you were a ghost.” The

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat 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.

Martinis and Champagne were passed, along with a selection of Bobby's best hors d'oeuvres: potato pillows dotted with crème fraîche and caviar, crawfish spread served in toast cups, miniature crab cakes topped with rémoulade, tiny tuna burgers with fresh grated ginger, served on homemade brioche (Alice's recipe, which I discovered was virtually indistinguishable from what my father used to bake for our family). There were all sorts of desserts, too, mostly southern. But the hit of the evening was, as always, Bobby's banana pudding, made with pound cake instead of Nilla wafers. For the party Bobby fixed individual puddings, served in shot glasses, topped with whipped cream instead of meringue.

It's so cold here now that I think I will make some sort of braise, although it can't be one of her recipes, it can't be duck with green olives or Boeuf Bourgignon. Maybe I'll do short ribs with mashed potatoes, or something even simpler, maybe even your fried chicken. Alice likes things simple; this I know from reading her book. And it must be comforting, and provide her with a little taste of the South. I'm thinking of banana pudding for dessert, but instead of using Nilla wafers, I'm going to use cut-up cubes of toasted pound cake made from your recipe, layering them with homemade vanilla pudding and ripe bananas, and topping the whole thing with meringue. Maybe I'll make little individual puddings in ramekins, to honor the mousse Alice Stone made famous at the café.

After a great deal of culinary soul-searching I picked the almond apricot pound cake with Amaretto, a black chocolate espresso cake with a burnt-orange frosting, and the beloved sweet potato cake with rum-soaked raisins. I could either make it in a Bundt pan with a spiked glaze or I could make it in three layers with a cream-cheese frosting. In the end I settled on the latter because I knew my cream cheese was one of my greatest strengths (the secret being to substitute fiori di Sicilia for the vanilla). It made me slightly crazy to think of leaving out the lemon cake with lemon-curd frosting- everyone died over that cake- but the frosting was very wet and the layers had a tendency to slide when transported. I loved the little lime-soaked coconut cakes but so many people took issue with coconut. A genoise was perfect for showing off, but if I wasn't there to serve it myself, I couldn't trust that it would be completely understood and I didn't think there would be any point in sending a container of syrup on the side with written instructions. And what about the sticky toffee pudding with its stewed dates and caramel sauce? That was as much a cake as anything else if you were willing to expand your boundaries little. I wasn't sure about the chocolate. It was my best chocolate cake but I didn't absolutely love chocolate. Still, I knew other people did. I felt I needed an almond cake and this one worked in the apricots, but I wasn't so sure about not having a frosting. Would it seem too plain? And the sweet potato cake, I had to have that. That was the cake from which everything had started. I had to make a commitment. I had to bake.

Strangely enough, the Japanese base most of their traditional desserts on beans. Called an, this smooth chocolatey-looking paste is made from azuki beans boiled in sugar and water. I encountered it for the first time one afternoon when I helped myself to a traditional Kyoto sweet resembling a triangular ravioli stuffed with fudge. What a shock to find a center made from azuki beans, instead of cocoa beans! Sometimes sweet makers choose chestnuts or white kidney beans to make the an, which they craft into dainty flowers, leaves, and fruits that look just like marzipan. Using special tools and food coloring, they fashion such masterpieces as prickly green-jacketed chestnuts with dark brown centers, winter white camellias with red stamens, and pale pink cherry blossoms with mint-colored leaves to commemorate the flower's arrival in April. The bean fudge also fills and frosts other confections, including pounded glutinous rice taffy called mochi and bite-size cakes, made from flour, water, and eggs that are baked until golden. These moist confections go by the name of namagashi and are always served before the thick whipped green tea at the tea ceremony.

Like families all over Japan, that morning we tucked into a special New Year's breakfast soup called ozoni. Although recipes vary from region to region, they all contain mochi because the pounded rice dumplings symbolize the breaking of "bread" with the New Year's deity Toshigami-sama. The rest of the ingredients in the soup, aside from the dashi base, vary according to what is fresh and regionally available. So around Hiroshima, for example, cooks add oysters, prawns, and saltwater eel caught from the nearby Inland Sea to their ozoni, while natives of Tokyo toss in nubbins of chicken, sliced fish cake, and spinach-like greens. For those living in Kyoto, the ozoni always includes lots of sweet white miso.

My menu for this trip was pretty simple, mirroring the multi-day menu I typically use on longer backpacking trips. For dinner: ramen noodles cooked in miso soup with a 1 oz shot of olive oil for extra calories and fat (700-1400 calories.) Breakfast: pound cake or other quick bread, smashed flat to save space, and packed in plastic bags (1000 calories.) 3 snacks per day consisting of Snickers, cookies, salami and crackers, Cliff bars, nuts, or licorice (1000-1500 calories.)

She wrote the names of the day's cakes on the board: traditional Southern red velvet cake and peach pound cake, but also green tea and honey macaroons and cranberry doughnuts. She knew the more unusual things would sell out first. It had taken nearly a year, but she'd won over her regulars with her skill with what they already knew, so now they would try anything she made.

Bara Brith Cake (Recipe inspired by the Welsh Board of Tourism site, visitwales.com.) 1 pound of self-rising flour 1 teaspoon of spices (allspice, cinnamon, nutmeg, a pinch of clove, ginger) 6 ounces of brown sugar 1 medium-sized egg 1 tablespoon of orange zest (lemon zest works too) 2 tablespoons of orange juice 1 tablespoon of honey (you can substitute 2 tablespoons of marmalade for the juice and honey) 10½ fluid ounces of cold tea 1 pound mixed dried fruit (you can substitute fresh grated ginger for 2 tablespoons of this mixture) Extra honey for glazing Put the mixed dried fruit in a bowl, pour the tea over it, cover, and leave to soak overnight (you can replace ¼ of the tea with whiskey). The next day, mix the sugar, egg, orange juice, orange zest, and honey and add to the fruit mix. Sift in the flour and spices and mix well. Pour the mixture into a 2-pint loaf pan. Bake for 1 hour and 45 minutes at 325 degrees. The cake should be golden and firm to the touch in the middle. Baste the cake with honey while it’s still warm, then allow it to cool.

Yeah, this place needs a better-quality blueberry muffin." I raised a pointed finger. "And I could provide it." "You sound pretty sure of yourself," Jim said, placing a pat of butter on his baked potato. "And there are always blueberry pies," I said, pausing to think of other possibilities. "Turnovers, cakes, croissants..." I popped the fry into my mouth. "I don't think anybody's done blueberry croissants." "No," Jim said slowly. "I don't think they have." "Of course, I'd sell some other things, too. Can't all be blueberries," I mused as I began to envision the bakery- a tray of lemon pound cake, peach cobbler in a fluted casserole, a basket of pomegranate-and-ginger muffins. I could see myself pulling a baking sheet of cookies from the oven, the smell of melted chocolate in the air. There would be white wooden tables and chairs in the front room, and people could order coffee and sandwiches. Maybe even tea sandwiches, like the ones Gran used to make. Cucumber and arugula. Bacon and egg. Curried chicken.

It’s true: A slice of pound cake does wonders to thaw the coldest of days.

At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up. "How wonderful!" she said, clapping her hands together again. I handed her one of the red velvet cupcakes that I'd made in the old-fashioned style, using beets instead of food coloring. I'd had to scrub my fingers raw for twenty minutes to get the crimson beet stain off them, but the result was worth it: a rich chocolate cake cut with a lighter, nearly unidentifiable, earthy sweetness, and topped with cream cheese icing and a feathery cap of coconut shavings. For Ogden, I selected a Moroccan vanilla bean and pumpkin spice cupcake that I'd been developing with Halloween in mind. It was not for the faint of heart, and I saw the exact moment in Ogden's eyes that the dash of heat- courtesy of a healthy pinch of cayenne- hit his tongue, and the moment a split-second later that the sugary vanilla swept away the heat, like salve on a wound. "Oh," he said, after swallowing. He looked at me, and I could see it was his turn to be at a loss for words. I smiled. Louise, on the other hand, was half giggling, half moaning her way through a second cupcake, this time a lemonade pound cake with a layer of hot pink Swiss meringue buttercream icing curling into countless tiny waves as festive and feminine as a little girl's birthday tiara. "Exquisite!" she said, mouth full. And then, shrugging in her son's direction, her eyes twinkling. "What? I didn't eat lunch.

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

What does a man need - really need? A few pounds of food each day, heat and shelter, six feet to lie down in - and some form of working activity that will yield a sense of accomplishment. That's all - in the material sense, and we know it. But we are brainwashed by our economic system until we end up in a tomb beneath a pyramid of time payments, mortgages, preposterous gadgetry, playthings that divert our attention from the sheer idiocy of the charade. The years thunder by, the dreams of youth grow dim where they lie caked in dust on the shelves of patience. Before we know it, the tomb is sealed.

Dewey was wrong when he said that being noble enough is all we can ask for in this world, because we can ask for much more than that. We can ask for a second helping of pound cake even though someone has made it quite clear that we will not get any. We can ask for a new watercolor set, even though it will be pointed out that we never used the old one, and that all of the paints dried into a crumbly mess. We can ask for Japanese fighting fish, to keep us company in our bedroom, and we can ask for a special camera that will allow us to take photographs even in the dark, for obvious reasons, and we can ask for an extra sugar cube in our coffees in the morning and an extra pillow in our beds at night. We can ask for justice, and we can ask for a handkerchief and we can ask for cupcakes, and we can ask for all the soldiers in the world to lay down their weapons and join us in a rousing chorus of ‘Cry Me a River,’ if that happens to be our favorite song. But we can also ask for something we are much more likely to get, and that is to find a person or two, somewhere in our travels, who will tell us that we are noble enough, whether it is true or not. We can ask for someone who will say, ‘You are noble enough,’ and remind us of our good qualities when we have forgotten them, or cast them into doubt.

O My O My I dreamt of fries Fries filled the skies And rained from the cloud Pounding rooftops rather loud I ran People ran We all ran To fill our can O my o my Fries are falling The farmer comes calling Wondering why buyers are stalling This can't be the farmer says It’s pouring heavenly spuds He grabs a chair To reach for a share There'll be another year When potatoes will bear And buyers will want his spuds Because there'll be no heavenly buds There will be tater tots For the pots And cooked potatoes to mash So there’ll be some cash There’ll be potatoes to bake To have with steak Top that off with a cake Not all is at stake Add potato rolls For munching on a stroll My O my fries have arrived Without a toll Potato chips for a trip Snacks and some dip Potatoes reign supreme Teaming up with cream Make potato wedges For some edges Tie a spud with a bandana Potatoes have gone bananas

What does a man need - really need? A few pounds of food each day, heat and shelter, six feet to lie down in - and some form of working activity that will yield a sense of accomplishment. That's all - in the material sense, and we know it. But we are brainwashed by our economic system until we end up in a tomb beneath a pyramid of time payments, mortgages, preposterous gadgetry, playthings that divert our attention from the sheer idiocy of the charade. The years thunder by, the dreams of youth grow dim where they lie caked in dust on the shelves of patience. Before we know it, the tomb is sealed. Good old Sterling Hayden again

Her kitchen was full of memories. This was where she demonstrated the god-given talent and craft that had made Sugar a success when she’d founded it at the age of twenty. This was where she had perfected her techniques and recipes---the dense Detroit pound cake, the light-as-air pastries, her signature champagne torte, and the bestselling kolaches had all been developed here in the homey old-fashioned kitchen. Biscuits, she often said, were the purest test of a baker’s skill. The ingredients were simple and technique was everything. Use flour from winter wheat and sift it twice. Keep a cube of butter in the freezer and shred it with the box grater. Wet your fingertips with buttermilk and handle the dough as if it were as fragile as a soap bubble.

The Woman Who Could Not Live With Her Faulty Heart I do not mean the symbol of love, a candy shape to decorate cakes with, the heart that is supposed to belong or break; I mean this lump of muscle that contracts like a flayed biceps, purple-blue, with its skin of suet, its skin of gristle, this isolate, this caved hermit, unshelled turtle, this one lungful of blood, no happy plateful. All hearts float in their own deep oceans of no light, wetblack and glimmering, their four mouths gulping like fish. Hearts are said to pound: this is to be expected, the heart’s regular struggle against being drowned. But most hearts say, I want, I want, I want, I want. My heart is more duplicitous, though to twin as I once thought. It says, I want, I don’t want, I want, and then a pause. It forces me to listen, and at night it is the infra-red third eye that remains open while the other two are sleeping but refuses to say what it has seen. It is a constant pestering in my ears, a caught moth, limping drum, a child’s fist beating itself against the bedsprings: I want, I don’t want. How can one live with such a heart? Long ago I gave up singing to it, it will never be satisfied or lulled. One night I will say to it: Heart, be still, and it will.

I like my women fed and happy,” Landon replied. “Ten pounds is not worth the sadness that a night without cake inspires.

Carole’s amazing roast chicken. Because how better to deal with fears of bird flu than by eating a bird, am I right? Here’s how you can make it yourself. You’ll need a chicken, first of all. Carole cuts it up herself but I’m lazy, so I buy a cut-up chicken at the store. You’ll need at least two pounds of potatoes. You’ll need a lemon and a garlic bulb. You’ll need a big wide roasting pan. I use a Cuisinart heavy-duty lasagna pan, but you can get by with a 13x9 cake pan. Cut up the potatoes into little cubes. (Use good potatoes! The yellow ones or maybe the red ones. In the summer I buy them at the farmer’s market.) Spray your pan with some cooking spray and toss in the potatoes. Peel all the garlic (really, all of it!) and scatter the whole cloves all through with the potatoes. If you’re thinking, “All that garlic?” just trust me on this. Roasted garlic gets all mild and melty and you can eat it like the potato chunks. Really. You’ll thank me later. Finally, lay out the chicken on top, skin-down. You’ll turn it halfway through cooking. Shake some oregano over all the meat and also some sea salt and a few twists of pepper. Squeeze the lemon, or maybe even two lemons if you really like lemon, and mix it in with a quarter cup of olive oil. Pour that over everything and use your hands to mix it in, make sure it’s all over the chicken and the potatoes. Then pour just a tiny bit of water down the side of the pan—you don’t want to get it on the chicken—so the potatoes don’t burn and stick. Pop it into a 425-degree oven and roast for an hour. Flip your chicken a half hour in so the skin gets nice and crispy.

SAFFRON SUMMER COMPOTE Compote de Pêches aux Safran A few threads of saffron add depth--- maybe even a little fancy-pants--- to this summer compote. I make mine with a mix of white and yellow peaches and juicy nectarines, whatever I have on hand. Top your morning yogurt, layer in a parfait, or serve with a slice of pound cake and a dollop of crème fraîche. When I get my canning act together, this is what I'm going to make, jars and jars of golden days to last me through the chill of winter. 2 pounds of slightly overripe fruit (a mix of peaches, nectarines, and apricots) 1 tablespoon of raw sugar 2 good pinches of saffron Cut the fruit into 1-inch cubes. I don't especially feel the need to peel. In a heavy-bottomed saucepan, combine the fruit and sugar. Bring to a boil, stir in the saffron, and let simmer over low heat until thickened and slightly reduced; mine took about 40 minutes. Serve warm or cold. Serves 6-8

She pushed the memory away as she shelled the small hill of pistachios. In the stone mortar and pestle, which had been in her family for two generations, she added the green and purplish kernels, along with a generous pinch of cardamom seeds, before pounding the mixture into a paste. Folding in a dollop of honey, she tasted the thick paste. The nutty flavor of the pistachios blended with the spiced perfume of cardamom and the sweetness of honey to create a mouthwatering blend that would serve as the perfect filling for the cake. By now, her syrup had cooled enough to start the dough. In a large clay bowl, she mixed cow's milk with soft butter and the syrup, adding an egg and finally the wheat flour. It was only second-grade wheat, but it was good enough for a cake.

I need to pick up some lingerie,” I told them. “What for?” asked Trey. “To make you feel pretty, Pound Cake,” I retorted. “The fuck you think?

Strawberry Shortcake Swensen Serves 12 (or 6 if they ask for second helpings) To make this dessert, you will need: Pound Plus Cake*, three boxes of ripe strawberries, and a bowl of Hannah’s Whipped Crème Fraiche.

When the Europeans conquered America, they opened gold and silver mines and established sugar, tobacco and cotton plantations. These mines and plantations became the mainstay of American production and export. The sugar plantations were particularly important. In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century.

most flowery, romantic, sickeningly sweet terms imaginable. No less a heavyweight than Augustine even waxed treacly when he wrote: “O Lord, how I love you! You pounded on my heart with your Word until I loved you. . . . But what do I love when I love you? Not beautiful bodies or the loveliness of the passing seasons, not the radiance of light around us that make our eyes leap with joy, not the sweet melodies of songs, not the fragrance of flowers or perfumes or spices, not cakes or honey, not the entangled limbs of lovers. These are not the things I love when I love God. And yet, I love a light and a voice and a fragrance and a food and an embrace when I love God, who is a light, a voice, a fragrance, a food, and an embrace to my innermost self. . . . This is what I love when I love God.

carried the Makarov outside to watch the fireworks. Thirty yards beyond the spot where Brendan Magill lay dead was a rock wall running on a north-south axis. Gabriel took cover behind it after a 7.62x39mm round shredded the air a few inches from his right ear. Keller hit the ground next to him as rounds exploded against the stones of the wall, sending sparks and fragments flying. The source of the fire was silenced, so Gabriel had only a vague idea of the direction from which it was coming. He poked his head above the wall to search for a muzzle flash, but another burst of rounds drove him downward. Keller was now crawling northward along the base of the wall. Gabriel followed after him, but stopped when Keller suddenly opened up with the dead man’s AK-47. A distant scream indicated that Keller’s rounds had found their mark, but in an instant they were taking fire from several directions. Gabriel flattened himself on the ground at Keller’s side, the Glock in one hand, the dead man’s phone in the other. After a few seconds he realized it was pulsing with an incoming text. The text was apparently from Eamon Quinn. It read KILL THE GIRL . . . 79 CROSSMAGLEN, SOUTH ARMAGH A MID THE HEAP OF BROKEN and dismembered farm implements in Jimmy Fagan’s shed, Katerina had found a scythe, rusted and caked in mud, a museum piece, perhaps the last scythe in the whole of Ireland, north or south. She held it tightly in her hands and listened to the sound of men pounding up the track at a sprint. Two men, she thought, perhaps three. She positioned herself against the shed’s sliding door. Madeline was at the opposite end of the space, hooded, hands bound, her back to the bales of hay. She was the first and only thing the men would see upon entry. The latch gave way, the door slid open, a gun intruded. Katerina recognized its silhouette: an AK-47 with a suppressor attached to the barrel. She knew it well. It was the first weapon she had ever fired at the camp. The great AK-47! Liberator of the oppressed! The gun was pointed upward at a forty-five-degree angle. Katerina had no choice but to wait until the barrel sank toward Madeline. Then she raised the scythe and swung it with every ounce of strength she had left in her body. Two hundred yards away, crouched behind a stone wall at the western edge of Jimmy Fagan’s property, Gabriel showed the text message to Christopher Keller. Keller immediately poked his head above the wall and saw muzzle flashes in the doorway of the shed. Four flashes, four shots, more than enough to obliterate two lives. A burst of AK-47 fire drove him downward again. Eyes wild, he grabbed Gabriel savagely by the front of his coat and shouted, “Stay here!” Keller hauled himself over the wall and vanished from sight. Gabriel lay there for a few seconds as the rounds rained down on his position. Then suddenly he was on his feet and running across the darkened pasture. Running toward a car in a snowy square in Vienna. Running toward death. The blow that Katerina delivered to the neck of the man holding the AK-47 resulted in a partial decapitation. Even so, he had managed to squeeze off a shot before she wrenched the gun from his grasp—a shot that struck the hay bales a few inches from Madeline’s head. Katerina shoved the dying man aside and quickly fired two shots into the chest of the second man. The fourth shot she fired into the partially decapitated creature twitching at her feet. In the lexicon of the SVR, it was a control shot. It was also a shot of

MOM’S SOUR CREAM COFFEE CAKE This recipe is another classic from my mom’s kitchen. She liked to make this yummy cake to take to someone who needed their spirits lifted or just to have as a treat. It’s an all-time favorite with my family, too, and, when it’s my turn to host fellowship hour at church, it’s always part of my repertoire!   Ingredients for Cake 1 cup sugar ¼ pound butter (softened) 1 cup sour cream 1 teaspoon vanilla 2 eggs 2 cups flour (sifted) 1 teaspoon baking powder 1 teaspoon baking soda Pinch salt   Ingredients for Topping ½ cup chopped walnuts ½ cup sugar 1 teaspoon cinnamon   Directions Mix topping ingredients together. Set aside. Preheat oven to 350 degrees Fahrenheit. Grease and flour angel-food cake pan. Cream together butter and sugar with electric mixer. Add eggs and sour cream and beat until smooth. Sift together remaining dry ingredients in a separate bowl and blend into mixture. Batter will be thick. Spread half the batter into the angel-food cake pan and sprinkle with half of the sugar, cinnamon, and nut topping. Spread remaining batter on top and sprinkle remaining sugar, cinnamon, and nut mixture. (I gently press down the topping with the back of a spoon.) Bake for 40 minutes or until toothpick comes out clean. Let cool and remove from pan. Enjoy anytime with a hot cup o’ coffee or tea or a big glass of milk!

A Scotchwoman’s Shortbread Biscuits Cream together ½ pound (1 cup) warm butter with ¾ cup dark brown sugar.  Work in 2 ¼ cups flour—slightly less if the mixture is too dry to hold together. Chill briefly, then divide in half.   Pat out in two 8-10” circles on a large baking sheet (thinner for crisper, thicker for more cake-like).  Cut through with a knife into eight equal wedges, but do not separate the pieces.  Prick all over with a fork, and bake in a slow oven (325°) until golden. Re-trace the cuts on the circles while still hot, then break apart when cool. Better the next day, if that is possible.

MAN: You said pound cake. WOMAN: I didn’t say pound cake, I said crumb cake. MAN: You said pound cake. WOMAN: Don’t tell me what I said. MAN: You said pound cake. WOMAN: I said crumb cake. MAN: I actually saw the crumb cake but I didn’t get it because you said pound cake. WOMAN: I said crumb cake. MAN: Well, I heard pound cake. WOMAN: Then you obviously weren’t listening. Crumb cake doesn’t even sound like pound cake. MAN: Well, maybe you accidentally said pound cake. Woman: I said crumb cake. —overheard in Grand Central Station, November 13, 2008

Did you come here to gloat?” Jenna asked. “Yes, Jenna, that’s exactly why I came here. I was sitting at home this morning, thinking about a dead girl found in the woods, and I said to myself, ‘You know what would be great right now? The icing on the cake? A little gloating.’ So that’s why I’m here. Oh, and after this I’m going to go to the pound to kick a puppy.” Jenna sat down. “I’m sorry. That was uncalled for.” Wendy

Paw, paw, paw. On his shirt. “Fucking hell.” He gave in and rubbed that black belly. “And no, I don’t need anything.” The purring got so loud, he had to lean in to the butler. “What did you say?” “I’m happy to oblige whatever you require.” “Yeah. I know. But I’m going to take care of my brother. No one else. Are we clear.” The cat was now rubbing its head into his pec. Then stretching up into the itching. Oh, God, this was awful—especially as the butler’s already droopy face sagged down to what were no doubt knobby knees. “Ah, shit, Fritz—” “Is he ill?” iAm closed his eyes briefly as the female voice registered. Fantastic. Another party heard from. “He’s fine,” iAm said without looking at the Chosen Selena. Leaving the kibitzers in the dust, he went into the pantry with the freeloading cat and . . . Right. How was he going to get the load of post-migraine recovery rations down from the shelves with his arms full of— What was its name? Fine. It was G*dd*mn Cat, then. Looking down into those wide, contented eyes, iAm thinned his lips as he rubbed under its chin. Behind an ear. “Okay, enough with this.” He played with one of the paws. “I gotta put you down now.” Assuming control, he took the cat out of its recline and went to put it down on the— Somehow the thing managed to claw its way into the very fibers of his fleece and hang off the front of him like a tie. “Are you kidding me.” More purring. A blink of those luminous eyes. An expression of self-possession that iAm took to mean this interaction was going to go the cat’s way—and no one else’s. “Mayhap I shall help?” Selena asked softly. iAm bit out a curse and glared at the cat. Then at the Chosen. But short of taking off his pullover? G*dd*mn Cat was sticking with him. “I need some of those Milanos up there?” The Chosen reached up and took a bag from the Pepperidge Farm munchie department. “And he’s going to need some of those tortilla chips.” “Plain or the lime flavor?” “Plain.” iAm gave up the ghost and resumed servicing G*dd*mn—and the cat immediately went into full La-Z-Boy again. “He’s going to want one of the Entenmann’s pound cakes. And we’re going to bring him three ice-cold Cokes, two big Poland Springs, room temperature, and a partridge in a pear tree.” -Boo, iAm, Fritz, & Selena

I made myself listen to the music I loved as I worked. I would not be a coward anymore. If I acted like a lunatic, so be it! In my mind I raged and I vowed that Samuel’s leaving would not make me resort to musical holocaust. I was done with that nonsense! I played Grieg until my fingers were stiff, and I worked with the frenzy of Balakirev’s ‘Islamey’ pounding out of the loud speakers. My dad came inside during that one and turned around and walked right back out again. On day 15, I made a chocolate cake worthy of the record books. It was disgustingly rich and fattening, teetering several stories high, weighing more than I did, laden with thick cream cheese frosting, and sprinkled liberally with chocolate shavings. I sat down to eat it with a big fork and no bib. I dug in with a gusto seen only at those highly competitive hotdog eating contests where the tiny Asian girl kicks all the fat boys’ butts. “JOSIE JO JENSEN!” Louise and Tara stood at the kitchen door, shock and revulsion, and maybe just a little envy in their faces. Brahms ‘Rhapsodie No. 2 in G Minor’ was making my little kitchen shake. Eating cake to Brahms was a new experience for me. I liked it. I dug back in, ignoring them. “Well Mom,” I heard Tara say, “what should we do?!” My Aunt Louise was a very practical woman. “If you can’t beat ’em, join ’em!” She quoted cheerfully. Before I knew it, Tara and Louise both had forks, too. They didn’t seem to need bibs either. We ate, increasing our tempo as the music intensified. “ENOUGH!” My dad stood in the doorway. He was good and mad, too. His sun-browned face was as ruddy as my favorite high heels. “I sent you two in for an intervention! What is this?! Eater’s Anonymous Gone Wild?” “Aww, Daddy. Get a fork,” I replied, barely breaking rhythm. My dad strode over, took the fork from my hand and threw it, tines first, right into the wall. It stuck there, embedded and twanging like a sword at a medieval tournament. He pulled out my chair and grabbed me under the arms, pushing me out of the kitchen. I tried to take one last swipe at my cake, but he let out this inhuman roar, and I abandoned all hope of making myself well and truly sick. “Tara! Aunt Louise!” I shouted frantically. “I want you gone!!! That’s my cake! You can’t have any more without me!” My dad pushed me through the front door and out onto the porch, the screen banging behind him. I sunk to the porch swing, sullenly wiping chocolate crumbs from my mouth. My dad stomped back inside the house and suddenly the music pouring from every nook and cranny stopped abruptly. I heard him tell Louise he’d call her later, and then the kitchen door banged, indicating my aunt’s and Tara’s departure. Good. They would have eaten that whole cake. I saw the way they were shoveling it in.

Harry’s clip jammed. Of all the fucking bad times for his clip to jam, this had to take the cake. Some six and a half feet tall, six and a half feet wide gorilla had somehow gotten past him and was on top of the shelves about to permanently mess up Alessandra’s makeup by putting a bullet hole in her forehead. Moving at a dead run, Harry threw his gun—useless piece of crap—at the King of the Apes and it bounced off of Kong’s arm, distracting him for several brief seconds. But several seconds were all Harry needed. He launched into the air for a perfect intercept just as the gorilla fired a double burst. Both rounds caught him square in the chest, hundreds of pounds of energy pushing him back and down, on top of Alessandra, on top of George, on top of George’s semiautomatic. He couldn’t breathe, he could barely see, his ears were roaring from the tidal wave of pain, but his fingers closed around George’s Beretta. He raised his arm and squeezed off a shot and King Kong disappeared.

This year I am doing praline pecans, an old favorite family favorite, easy and addictive. And a festive holiday dark chocolate loaf cake, with pistachios and dried cherries and white chocolate chips. I get out my huge seven-quart KitchenAid mixer, and head to the basement, where I have ten pounds of gorgeous halved pecans in the chest freezer, and a pallet of organic eggs from Paulie's Pasture in the commercial refrigerator I use for entertaining and overflow. Upstairs, I focus on separating eggs, reserving the yolks for making pasta or custard later. Beating whites, melting butter, I can feel my shoulders unclench as the scent of toasted sugar pecans caramelizing fills the house.

PRECINCT CRAB CAKES 2 pounds lump crabmeat, drained and picked ¼ cup chopped sweet onion ¼ cup chopped red onion 2 eggs pinch of dry mustard pinch of nutmeg 1 cup breadcrumbs, divided 2 tablespoons mayonnaise salt to taste white pepper to taste cayenne to taste 1 tablespoon olive oil 1 tablespoon butter Crab Cake Sauce (see next column) Gently toss together crabmeat, sweet onions, red onions, eggs, mustard, nutmeg, and 2 tablespoons of the breadcrumbs. Reserve remaining breadcrumbs for dredging. Add mayonnaise, salt, white pepper, and cayenne to crabmeat mixture, being careful not to overseason. Form into 4-ounce balls and refrigerate for 1 hour. Preheat oven to 450 degrees. To cook, lightly dredge crab balls in remaining breadcrumbs, pressing lightly to flatten slightly. Place cakes in a preheated nonstick skillet with olive oil and butter. Cook for 2 minutes on each side at medium-high heat. Place in oven for 2 to 3 minutes. Pour Crab Cake Sauce over cakes and serve immediately. Serves 4.

flavourings, and many other assorted pollutants. I got a plain house blend, black, no sugar, in the middle-sized go-cup, not the enormous grande bucket some folks like, and a slab of lemon pound cake to go with it, and I sat alone on a hard wooden chair at a table for two. The cake lasted five minutes and the coffee another five, and eighteen minutes after that Shoemaker’s guy showed up. Which made him navy, because twenty-eight minutes was pretty fast, and the navy is right there in Seattle. And his car was dark blue. It was a low-spec domestic sedan, not very desirable, but polished to a high shine. The guy himself was nearer forty

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

SODIUM 407 mg CARBOHYDRATES 12.1 grams SUGARS 3.5 grams FIBER 0.4 gram shrimp with polenta Makes 6 2¾ cups water 1 cup cornmeal Salt and pepper 4 tablespoons unsalted butter, divided 1 small clove garlic, chopped ¾ pound shrimp, peeled 1 teaspoon fresh rosemary 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 1 teaspoon cornstarch 1 tablespoon chopped fresh parsley Jumbo 1. Bring water to a boil then add cornmeal and dash of salt. Reduce heat to low and simmer for about 15 minutes, until thick. 2. Stir in 1 tablespoon butter. Take off heat and set polenta aside.

Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

She and Becky had been on their hands and knees scrubbing the kitchen floor when he'd come in with an ear-to-ear grin, his skin glowing and his hair damp, unruly, and deliciously tousled. With him around, getting any work done had been impossible. He'd been munching an apple, prowling the kitchen like a restless cat, and driving Juliet insane with his playful feints to her face, to the wall, to the leg of a chair. "Would you stop?" she'd finally cried, looking up at him and laughing as she'd swatted him away. "Can't," he'd said and, winking at Becky, leaned down and kissed Juliet fully on the lips. He'd tasted of sweet apples and sunshine, and she'd felt a rush of desire for him that had made her wish Becky was anywhere but in their kitchen. "What's got you in such a good mood?" she'd managed after he finally broke the kiss and straightened up, leaving her breathless and flushed, her hand to her suddenly pounding heart. "Oh, nothing."  Another playful feint to her shoulder. "Nothing at all, dearest!" "The way you're acting, one might think you were going to the fight tonight." His eyebrows had risen, and then he'd laughed, loudly. "Well, maybe I am," he'd said, cheerfully; then, saluting her with his apple, he'd swung back out the door. Juliet had watched him as he crossed the lawn and headed toward the manor house, his stride cocky and giving him the appearance of owning the world. When she'd turned back to Becky, the other girl was simply sitting back on her heels and shaking her head in amusement. "Men!  They just never grow up, do they?" "Do you know, Becky ... I hope that one never does. He can make me laugh when all I want to do is cry. He can make me see the good in a situation when all I see is the bad. He knows when life should be taken seriously — and when it shouldn't. He's delightful and funny and clever — and not afraid to make a total cake of himself."  She had smiled and given a little sigh. "No, I never want him to grow up ... not if it means seeing him change into something other than what he currently is." Becky

On the strength of a letter from the rabbi, notifying of the date of the marriage ceremony, Yuda received an extra "wedding ration," namely about 4 pounds of sugar, 2 pounds of margarine, about 5 pounds of meat and ten eggs. Aunt Sonia was delighted with the wealth of ingredients and she prepared a meal and two cakes. How about the guests to be invited to the wedding? Yuda had his Father's two brothers and their wives, all living in Tel Aviv, two cousins and their wives, Zaka, Sonia's daughter and an elderly couple, friends of the family, who had known Yuda from his early childhood.

For the cake: 2¾ cup flour 2½ tsp baking powder 2 cups granulated sugar 1 three-ounce package of strawberry Jell-O 1 cup butter, softened 4 eggs 1 cup milk 2 tsp vanilla ½ cup strawberries, pureed Preheat oven to 350º. In a medium bowl, mix flour and baking powder together. In a large bowl, mix sugar, Jell-O, and butter with a handheld mixer. Add eggs one at a time, mixing as you do. Add the flour and baking powder into the sugar mixture and beat as you add in the milk. Finally, stir in vanilla and pureed strawberries. Pour into 9x13 greased pan and bake for 40–50 minutes, until toothpick inserted into the middle comes out clean. For the frosting: ½ cup butter, softened 1 eight-ounce pack of cream cheese 4 cups powdered sugar 2 tsp vanilla Mix all the ingredients together with handheld mixer. For the cake pops: Follow the instructions for making basic Pops from a Box, but use your crumbled strawberry cake and 1½ cups of your cream cheese frosting instead. Chill your cake balls. Choose a fun color or flavor for your candy melt coating (white chocolate candy melts are yummy with this!). Prepare your coating using about ¼ pound of candy melts at a time. Then dip cake pops and decorate.

Never mind that. There was still a twelve-pound cake with my name on it. Literally.

She bit down on another slice of pound cake, her appetite for rich, buttery solace even greater when faced with intractable dilemmas.

Remembering the careful way the cooks she'd met chose their ingredients--- the snails at L'Ami Louis, Taeb's saffron, Baldwin's asparagus--- Stella thought Django was more like a magician, conjuring dishes out of thin air. By the time George nudged Stella aside to poke his nose in the door, Lucie was strewing crisp breadcrumbs on top of a thick vegetable potage, and Django was stirring a tart lemon pudding. Downstairs, customers lingered, people who had intended on stopping in for a moment stayed on as increasingly seductive scents wafted through the shop. Unwilling to admit that he was pleased, George tasted the pudding and grumbled, "You've used up all the eggs. And I wanted gingerbread for tonight's reading." "Gingerbread!" Django pulled a face. "Nous sommes en France. I will make something more appropriate." Still standing in the doorway, Stella wondered how he would manage this; he'd used everything in the kitchen except an aged pound cake resembling a rock, a handful of desiccated dried apricots, and the sour milk. "We'll make some coffee." Django was tearing up the stale cake. As she watched, he produced curds from the sour milk, cooked the apricots into jam, and soaked the cake in coffee. With a flourish, he pulled a bar of chocolate from his pocket. "J'ai toujours du chocolat sur moi." He melted the chocolate, stirring in the last of the coffee. "I always have chocolate. You never know when you will need it." Against her better judgement, Stella was charmed. Lucie stood close by, watching him layer the coffee-drenched cake with jam, curds, and chocolate, grabbing each spoon as he finished. "Will you make this for my birthday?" she asked. "No." "Please," she begged. "For your birthday I will make something better.

Maman’s Apple Tart YIELD: 4 TO 6 SERVINGS THIS APPLE TART was a staple at Le Pélican, and my mother would prepare two or three every day. For Roland’s wedding, she must have made one dozen. Most of the guests preferred her tarts to the elaborate croquembouche wedding cake, a tower of caramel-glazed cream puffs covered with spun sugar. Maman’s method of making dough breaks all the rules that I learned professionally. Using hot milk? Stirring the dough with a spoon? Smearing it into the pie plate? Yet it comes out tender, crumbly, and light in texture, with a delicate taste. DOUGH 1¼ cups all-purpose flour 1 large egg, broken into a small bowl and beaten with a fork 3 tablespoons unsalted butter, softened 3 tablespoons vegetable shortening (such as Crisco) Pinch salt 1 tablespoon sugar 1 teaspoon baking powder 2 tablespoons hot milk FILLING 4 large Golden Delicious apples (about 2 pounds) 3 tablespoons sugar 2 tablespoons cold unsalted butter, broken into pieces FOR THE DOUGH: Preheat the oven to 425 degrees. Put all the dough ingredients except the hot milk into a bowl. Stir well with a wooden spoon until the mixture starts to combine. Add the hot milk, and stir until well mixed. Do not overwork. The dough will be very soft. Place it in a 9-inch pie plate (my mother used a fluted metal quiche pan) and, using your fingers and a little extra flour to keep them from sticking, press the dough into the pan until it covers the bottom and the sides. FOR THE FILLING: Peel, core, and halve the apples. Cut each half into 1½-inch wedges. Arrange the wedges on the dough like the spokes of a wheel. Sprinkle with the sugar, and top with the butter, broken into pieces. Bake the tart for approximately 1 hour, or until the crust is golden. Serve it lukewarm.

I help myself to another slice of cake. No wonder Craig goes for younger women – they’ve had less time to pile on the pounds.

Briar waved a hand and gave a tinkling happy laugh. He flinched. This was unbearable. The lass was as fresh and pretty as a daisy and seemed just as oblivious to her own charms as a garden flower was, too. She smelled much better than a daisy, however. Daisies were highly overrated flowers. When you got up close to one, they smelled disappointingly like manure. No, Briar Blakeley smelled like something delicious. Like something you wouldn’t mind popping straight into your mouth. Like cake baked with vanilla and cinnamon. Or a confectionary’s shop. She was sweet as honey, probably twice as naive, and something about her was making his blood pound and his loins tighten. The sooner he could get rid of her the better.

Amma’s Cola Cake Ingredients Cake: 2 cups flour 2 cups sugar ½ pound (2 sticks) butter 3 tablespoons baking cocoa 1 cup Coca-Cola ½ cup buttermilk 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1½ cups mini marshmallows 2 eggs Icing: ¼ pound (1 stick) butter 3 tablespoons baking cocoa 6 tablespoons Coca-Cola 4 cups confectioners’ sugar 1 teaspoon pure vanilla extract 1 cup chopped pecans Directions Cake: 1. Preheat the oven to 325 degrees F. 2. In a mixing bowl, sift together the flour and sugar. Set it aside. 3. Melt the butter in a saucepan. Stir in the cocoa and Coca-Cola, and bring to a boil. Remove from heat. 4. Pour the liquid mixture over the flour and sugar. Add the buttermilk, baking soda, vanilla, marshmallows, and eggs. Stir well. 5. Pour the mixture into a greased 9 x 13-inch pan. Bake for 30 minutes. Remove from oven and ice while hot. Icing: 6. Melt the butter. Stir in the cocoa and Coca-Cola. Remove from heat. 7. Add the confectioners’ sugar, vanilla, and pecans. Stir well. 8. Pour icing over hot

There were two new developments in the supermarket, a butcher’s corner and a bakery, and the oven aroma of bread and cake combined with the sight of a bloodstained man pounding at strips of living veal was pretty exciting for us all.

he appeared not at all auctorial in the insufferable sense of the word (I think of writers who pose with their dogs, or hold questionable medical devices, or mousse their hair until its specific gravity resembles that of pound cake).

MINNESOTA PEACH COBBLER Preheat oven to 350 degrees F., rack in the middle position. Note: Don’t thaw your peaches before you make this—leave them frozen. Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray. 10 cups frozen sliced peaches (approximately 2½ pounds, sliced) 1/8 cup lemon juice (2 Tablespoons) 1½ cups white sugar (granulated) ¼ teaspoon salt ¾ cup flour (no need to sift) ½ teaspoon cinnamon ½ cup melted butter (1 stick, ¼ pound) Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined. Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DON’T TURN OFF THE OVEN! TOP CRUST: 1 cup flour (no need to sift) 1 cup white sugar (granulated) 1½ teaspoons baking powder ¼ teaspoon cinnamon ½ teaspoon salt ½ stick softened butter (¼ cup, 1/8 pound) 2 beaten eggs (just stir them up in a glass with a fork) Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it’ll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.) Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well—the batter will spread out and fill in as it bakes and result in a crunchy crust.) Bake at 350 degrees F., uncovered, for an additional 50 minutes. Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled.