Pour Into Your Cup Quotes

A poet is someone who can pour light into a cup, then raise it to nourish your beautiful parched, holy mouth.

For ages you have come and gone courting this delusion. For ages you have run from the pain and forfeited the ecstasy. So come, return to the root of the root of your own soul. Although you appear in earthly form Your essence is pure Consciousness. You are the fearless guardian of Divine Light. So come, return to the root of the root of your own soul. When you lose all sense of self the bonds of a thousand chains will vanish. Lose yourself completely, Return to the root of the root of your own soul. You descended from Adam, by the pure Word of God, but you turned your sight to the empty show of this world. Alas, how can you be satisfied with so little? So come, return to the root of the root of your own soul. Why are you so enchanted by this world when a mine of gold lies within you? Open your eyes and come --- Return to the root of the root of your own soul. You were born from the rays of God's Majesty when the stars were in their perfect place. How long will you suffer from the blows of a nonexistent hand? So come, return to the root of the root of your own soul. You are a ruby encased in granite. How long will you decieve Us with this outer show? O friend, We can see the truth in your eyes! So come, return to the root of the root of your own soul. After one moment with that glorious Friend you became loving, radiant, and ecstatic. Your eyes were sweet and full of fire. Come, return to the root of the root of your own soul. Shams-e Tabriz, the King of the Tavern has handed you an eternal cup, And God in all His glory is pouring the wine. So come! Drink! Return to the root of the root of your own soul. Soul of all souls, life of all life - you are That. Seen and unseen, moving and unmoving - you are That. The road that leads to the City is endless; Go without head and feet and you'll already be there. What else could you be? - you are That.

Mass advertising can help build brands, but authenticity is what makes them last. If people believe they share values with a company, they will stay loyal to the brand.

My coffee cup is empty. Why don't you pour your love in and wake up my soul?

I like pouring your tea, lifting the heavy pot, and tipping it up, so the fragrant liquid streams in your china cup. Or when you’re away, or at work, I like to think of your cupped hands as you sip, as you sip, of the faint half-smile of your lips. I like the questions – sugar? – milk? – and the answers I don’t know by heart, yet, for I see your soul in your eyes, and I forget. Jasmine, Gunpowder, Assam, Earl Grey, Ceylon, I love tea’s names. Which tea would you like? I say but it’s any tea for you, please, any time of day, as the women harvest the slopes for the sweetest leaves, on Mount Wu-Yi, and I am your lover, smitten, straining your tea. - Tea

In this ever-changing society, the most powerful and enduring brands are built from the heart. They are real and sustainable. Their foundations are stronger because they are built with the strength of the human spirit, not an ad campaign. The companies that are lasting are those that are authentic.

How much more of the mosque, of prayer and fasting? Better go drunk and begging round the taverns. Khayyam, drink wine, for soon this clay of yours Will make a cup, bowl, one day a jar. When once you hear the roses are in bloom, Then is the time, my love, to pour the wine; Houris and palaces and Heaven and Hell- These are but fairy-tales, forget them all.

Authentic brands don't emerge from marketing cubicles or advertising agencies. They emanate from everything the company does...

If you examine a butterfly according to the laws of aerodynamics, it shouldn't be able to fly. But the butterfly doesn't know that, so it flies

One of the fundamental aspects of leadership, I realized more and more, is the ability to instill confidence in others when you yourself are feeling insecure

Come, lovers. Come join us. Bring your empty cups and sit by the fire. Let Khayyam and Hafez reveal to you what you feel. Rumi will pour the wine and I will listen.

People want guidance, not rhetoric. They need to know what the plan of action is, and how it will be implemented. They want to be given responsibility to help solve the problem and authority to act on it.

Bob poured and brought two cups over, hardly rattling them on the saucers. "Drink up. This should restore your inner bitch." Bailey scowled at him. "See?" he said. "It's working already, and all you've had is fumes.

Remember: You'll be left with an empty feeling if you hit the finish line alone. When you run a race as a team, though, you'll discover that much of the reward comes from hitting the tape together. You want to be surrounded not just by cheering onlookers but by a crowd of winners, celebrating as one.

Whatever you can do, or dream you can, . . . begin it. Boldness has genius, power and magic in it. —GOETHE

To stay vigorous, a company needs to provide a stimulating and challenging environment for all these types: the dreamer, the entrepreneur, the professional manager, and the leader. If it doesn't, it risks becoming yet another mediocre corporation.

There's a metaphor Vincent Eades likes to use: "If you examine a butterfly according to the laws of aerodynamics, it shouldn't be able to fly. But the butterfly doesn't know that, so it flies.

He’d just poured himself a hot cup of coffee, his mouth already watering as he brought the mug to his lips. “Oh, thanks, sweetie.” And like that, the cup was gone. He glared down at the female who dared take his coffee. The life-giving elixir was his! Then he noticed she was fully dressed. “You’re leaving?” Damn. And he really did have plans for that adorable little ass. “Oh, yeah.” She sipped the coffee and grimaced. “Geez. Battery acid.” It suddenly occurred to him…She was perky. Who was perky at five-thirty in the morning? Good Lord!Morning people were perky at five-thirty in the morning!

To be an enduring, great company, you have to build a mechanism for preventing or solving problems that will long outlast any one individual leader.

He could pour himself into my little paper cup heart and my emptiness would finally have a meaning.

1. A Cup of Tea Nan-in, a Japanese master during the Meiji era (1868-1912), recieved a university professor who came to inqure about Zen. Nan-in served tea. He poured his visitor's cup full, and then kept on pouring. The professor watched the overflow until he could no longer restrain himself. "It is overfull. No more will go in!" "Like this cup," Nan-in said, "you are full of your own opinions and speculations. How can I show you Zen unless you first empty your up?

Their cup is not empty; you can’t just pour your ideas into it. Their cup is already full, so you have to understand what is in their cup.” If you don’t understand the meaning and beliefs behind a community’s practices, you won’t present your idea in the context of their values and concerns, and people won’t hear you.

Take down Arty and Chick and Papa and the twins, and all that's left of the Jar Kin, and, by then, Lily and me. Open our metal jars and pour all the Binewski dust together into that big battered loving cup that first held only Grandpa B. Bolt us to the hood of your traveling machine and take us on the road again.

The waitress brought a fresh pot of tea, and Marty refilled his father’s cup and poured a cup for Samantha. Henry in turn filled Marty’s. It was a tradition Henry cherished—never filling your own cup, always filling that of someone else, who would return the favor.

I think you're beautiful," an old man at the counter - one of our Sunday night fixtures - says. ... "You passed the Earl test," she says as she pours him a fresh cup. "Ma, he says that to anyone who still has their own teeth. No offense, Earl." "None taken," he says. "But you got your own hair too, so you're twice as pretty.

Early on I realized that I had to hire people smarter and ore qualified than I was in a number of different fields, and I had to let go of a lot of decision-making. I can't tell you how hard that is. But if you've imprinted your values on the people around you, you can dare to trust them to make the right moves.

Every step of the way, I made it a point to underpromise and overdeliver. In the long run, that's the only way to ensure security in any job.

When you’re in a hole, quit digging!

I like pouring your tea, lifting the heavy pot, and tipping it up, so the fragrant liquid steams in your china cup. Or when you're away or at work, I like to think of your cupped hands as you sip, as you sip, of the faint half-smile of your lips.

Be bold, but be fair. Don't give in. If others around you have integrity, too, you can prevail

Ah!' said David, twiddling his fingers with glee as she poured him a cup. 'May the sun shine upon your splendid bosom in all eight kingdoms, Sarah lass!

All great companies have passed through bad years that forced soul-searching and rethinking of priorities. How we deal with them will be the litmus test.

The cloth overlay of Billy’s cart clucks, and a brown chicken pokes her head out from under the covering, stepping out of the basket she was riding in. “There is a chicken in your cart.” “I know,” Billy snaps, and slaps his napkin across his lap. “Why is there a chicken in your cart?” “Because this was supposed to be chicken stew,” he says. “I’ve been hand-feeding this bird for days to be sure it was not poisoned before the fact. And now . . .” He pours Mirabella some water and drinks from her cup. The hen clucks, and Billy tosses down a chunk of bread. “Now her name is Harriet,” he says quietly. Mirabella laughs.

And with the right mentor, don't be afraid to expose your vulnerabilities. Admit you don't know what you don't know. When you acknowledge your weaknesses and ask for advice, you'll be surprised how much others will help.

Write your truth, Ms. Tia say. Your truth. I tear to pieces the paper, ad throw it to the floor. Then I swim deep inside the river of my soul, find the key from where it is sitting full of rust, at the bottom of the river, and open the lock. I kneel down beside my bed, close my eyes, turn myself into a cup, and pour the memory out of me.

Money is like water, it’s everywhere. It’s in the ground, it’s in the sky, it’s in the air… it’s everywhere. If you’d like, your wallet or account can be like a rainwater pool where the money is filled up and always flowing. And where you can just put a cup in that pool and drink from it whenever you like and you always have more than enough money because the pool is always full. And there’s a prosperous ecosystem where the money clouds are always passing by and pouring more money in there. That’s a good relationship with money.

Their cup is not empty; you can’t just pour your ideas into it. Their cup is already full, so you have to understand what is in their cup.

If all of your ideas are correct, will there be room to add new information? Can you pour any more liquid into a full cup?

He refused tea, but Mrs. Crowley poured out a cup and handed it to him. 'You need not drink it, but I insist on your hoding it in your hand. I hat people who habitually deny themselves things.

The magic in that country was so thick and tenacious that it settled over the land like chalk-dust and over floors and shelves like sticky plaster-dust. (House-cleaners in that country earned unusually good wages.) If you lived in that country, you had to de-scale your kettle of its encrustation of magic at least once a week, because if you didn't, you might find yourself pouring hissing snakes or pond slime into your teapot instead of water. (It didn't have to be anything scary or unpleasant, especially in a cheerful household - magic tended to reflect the atmosphere of the place in which it found itself -- but if you want a cup of tea, a cup of lavender-and-gold pansies or ivory thimbles is unsatisfactory.)

There are various methods by which you may achieve ignominy and shame. By murdering a large and respected family in cold blood and afterward depositing their bodies in the water companies' reservoir, you will gain much unpopularity in the neighborhood of your crime, and even robbing a church will get you cordially disliked, especially by the vicar. But if you desire to drain to the dregs the fullest cup of scorn and hatred that a fellow human creature can pour out for you, let a young mother hear you call dear baby "it.

THE ROBIN O Robin, sing! for the secret of eternity is in song. I wish I were as you, free from prisons and chains. I wish I were as you; a soul flying over the valleys, Sipping the light as wine is sipped from ethereal cups. I wish I were asyou, innocent, contented and happy Ignoring the future and forgetting the past. I wish I were as you in beauty, grace and elegance With the wind spreading my wings for adornment by the dew. I wish I were as you in beauty, a thought floating above the land Pouring out my songs between the forest and the sky. O Robin, sing! and disperse my anxiety. I listen to the voice within your voice that whispers in my inner ear;

My first morning back, and I’m in such a terrific mood that I start the day off right by blasting Nappy Roots in the kitchen while I scarf down some cereal. The loud strains of “Good Day” draw the others from their bedrooms, and Garrett is the first to appear, clad in boxers and rubbing his eyes. “Morning, Sunshine,” he mumbles. “Please tell me you made some coffee.” I point to the counter. “Go nuts.” He pours himself a cup and plops down on one of the stools. “Did cartoon chipmunks dress you this morning?” he grumbles. “You’re scarily chipper.” “And you’re scarily grumpy. Smile, dude. It’s our favorite day of the year, remember?

While some question whether Stillness is selfish, it’s the opposite. It gives you greater capacity to embrace others, like putting your own oxygen mask on first in an airplane. As the saying goes, you can’t pour from an empty cup.

I think pain is a thing that, when it fills your cup, you shouldn’t keep pouring from the pitcher.

Hiring people is an art, not a science, and resumes can't tell you whether someone will fit into a company's culture.

[God] dispenses his goodness not with an eyedropper but a fire hydrant. Your heart is a Dixie cup, and his grace is the Mediterranean Sea. You simply can’t contain it all. So let it bubble over. Spill out. Pour forth. ‘Freely you have received, freely give’ (Matt. 10:8 NIV).

She smiled as she poured tea into his cup. “I hope you find your rooms comfortable?” “Quite.” He took a too-hasty sip of tea and scalded his tongue. “The view is to your liking?” He had a view of a brick wall. “Indeed.” She fluttered her eyelashes at him over the rim of her teacup. “And the bed. Is it soft and… yielding?” He nearly choked on the bite of cake he’d just taken. “Or do you prefer a firmer bed?” she asked sweetly. “One that refuses to yield too soon?” “I think”—he narrowed his eyes at her—“whatever mattress I have on the bed you gave me is perfect. But tell me, my lady, what sort of mattress do you prefer? All soft goose down or one that’s a bit… harder?” It was very fast, but he saw it: Her gaze flashed down to the juncture of his thighs and then up again. If there hadn’t been anything to see there before, there certainly was now. “Oh, I like a nice stiff mattress,” she purred. “Well warmed and ready for a long ride.

Whatever you do, don’t play it safe. Don’t do things the way they’ve always been done. Don’t try to fit the system. If you do what’s expected of you, you will never accomplish more than others expect

The best ideas are those that create a new mind-set or sense a need before others do, and it takes an astute investor to recognize an idea that not only is ahead of its time but also has long-term prospects.

Drink in the heat of an ancient sun held in the cold fire of water rising from earth and rock Spilling over your cupped hands and drawn to lips and tongue Pouring water’s memory of the azure mist it fell from into the chalice of your flesh Turning your eyes skywards with desire for the freedom it was born of

JOY CHOSE YOU Joy does not arrive with a fanfare on a red carpet strewn with the flowers of a perfect life joy sneaks in as you pour a cup of coffee watching the sun hit your favourite tree just right and you usher joy away because you are not ready for her your house is not as it should be for such a distinguished guest but joy, you see cares nothing for your messy home or your bank balance or your waistline joy is supposed to slither through the cracks of your imperfect life that’s how joy works you cannot truly invite her you can only be ready when she appears and hug her with meaning because in this very moment joy chose you.

A hundred times every day I remind myself that my inner and outer life depend on the labors of other men, living and dead, and that I must exert myself in order to give in the same measure as I have received. —ALBERT EINSTEIN

At one point, Gabriel brought over a pitcher of milk, which he poured into four cups. Michael reached for his, slurped half of it in a single gulp, then turned and sprayed it across the cabin. The man looked unconcerned. "Goat's milk," he said. "Sour if you're not used to it. Drink; it's good for you." And to Michael's dismay, the man refilled his cup.

If you pour a cup of tea, you are aware of extending your arm and touching your hand to the teapot, lifting it and pouring the water. Finally the water touches your teacup and fills it, and you stop pouring and put the teapot down precisely, as in the Japanese tea ceremony. You become aware that each precise movement has dignity. We have long forgotten that activities can be simple and precise. Every act of our lives can contain simplicity and precision and can thus have tremendous beauty and dignity.

I’m mesmerized by lipstick prints on coffee cups. By the lines of lips against white pottery. By the color chosen by the woman who sat and sipped and lived life. By the mark she leaves behind. Some people read tea leaves and others can tell your future through the lines on your palm. I think I’d like to read lipstick marks on coffee mugs. To learn how to differentiate yearning from satiation. To know the curve of a deep-rooted joy or the line of bottomless grief. To be able to say, this deep blue red you chose and how firmly you planted your lips, this speaks of love on the horizon. But, darling, you must be sure to stand in your own truth. That barely-there nude that circles the entire rim? You are exploding into lightness and possibilities beyond what you currently know. The way the gloss only shows when the light hits it and the coffee has sloshed all over the saucer? people need to take the time to see you whole but my god, you’re glorious and messy and wonderful and free. The deep purple bruise almost etched in a single spot and most of the cup left unconsumed? Oh love. Let me hold the depth of your ache. It is true. He’s not coming back. I know you already know this, but do you also know this is not the end? Love. This is not the end. I imagine that I can know entire stories by these marks on discarded mugs. Imagine that I know something intimate and true of the woman who left them. That I could take those mugs home one day and an entire novel worth of characters would pour out, just like that.

Here the first of the things that happened, happened. The first of the things important enough to notice and to remember afterward, among a great many trifling but kindred ones that were not. Some so slight they were not more than gloating, zestful glints of eye or curt hurtful gestures. (Once he accidentally poured a spurt of scalding tea on the back of a waitress' wrist, by not waiting long enough for the waitress to withdraw her hand in setting the cup down, and by turning his head momentarily the other way. The waitress yelped, and he apologized, but he showed his teeth as he did so, and you don't show your teeth in remorse).

Bir şirketin, çalışanlarıyla arasında kurduğu güven ilişkisinden daha değerli bir şey yoktur. İnsanlar yönetimin kazancı adilce paylaştırmadığına inanırsa şirketten soğurlar. Yönetime güvenmemeye başladıklarında ise şirketin geleceği tartışmalı hale gelir.

He leaned forward, eyes gleaming with enthusiasm. As he spoke, he lifted the kettle from the oil flame and poured steaming water into the cup and a bowl. Ginger and cinnamon wafted toward me. “All of time, every sliced instant of it, is rich with vertices of choices. One becomes accustomed to that, to the point at which sometimes even I have to stop and remind myself that I am making choices, even when I do not seem to be. Every indrawn breath is a choice. But sometimes one is reminded of that forcibly, sometimes I meet a person so laden with possibilities and potential that the mere existence of such a being is a jolt to reality. You are like that, still, to me. The sheer improbability of your existence took my breath away. … Yet here you are, with me still, defying the odds by existing. And by your existence, with every breath you take, you change all time. You are like a wedge driven into dry wood. With every beat of your heart, you are pounded deeper into ‘what might be’ and as you advance, you crack the future open, and expose a hundred, a thousand new possibilities, each branching into another hundred, another thousand.” p. 264 The Fool to Fitz

At Starbucks 0 as in any business, in any life - there are so many hectic moments during the day when we are simply trying to do the job, trying to put out the fires, trying to solve any number of small problems, that we often lose sight of what it is we're really here to do.

Pour yourself a cup of steaming coffee, honey, then come pour yourself into me. I need you like you need your morning fix. You need me to breathe. And today I need you to love me like a storm. Love is the only thing that will heal our tormented hearts. Love is the only thing that will set us free.

A question is a cup you hold out to be filled, and there are those who will always fill it to the brim, pour in all the truth they can think of, until it overflows and spills out and spreads across the table. That's not me. Me, I'll give you what's precisely true and no more; I'll answer your question and shut up.

The people are hungry,” Mihali said. He lifted his hands, spreading them to encompass the city. “The people need to be fed. They need bread and wine and soup and meat. But not just that. They need friendship.” He pointed to a minor noble, some viscount decked out in his finest foppish frills, who poured a bottle of St. Adom’s Festival wine into the cups of a half-dozen street urchins. “They need companionship,” Mihali said. “They need love and brotherhood.” He turned to Tamas. He reached out with one hand, putting a palm to Tamas’s cheek. Instinct told Tamas to step back. He found that he couldn’t. “You gorged them on the blood of the nobility,” Mihali said gently. “They drank, but were not filled. They ate of hatred and grew hungrier.” He took a deep breath. “Your intentions were… well, not pure, but just. Justice is never enough.” He let go of Tamas and turned to the square. “I will put things right,” he said. He puffed out his chest and spread his arms. “I will feed all of Adro. It is what they need.

goddamn. what is this shit? early times, called j-bone. best little old drink they is. drink that and you wont feel a thing the next mornin. or any morning. whoo lord, give it here. hello early, come to your old daddy. here, pour some of it in this cup and let me cut it with coca-cola. can't do it, bud. why not? we done tried it. it eats the bottom out. watch it suttree. don't spill none on your shoes lord honey i know they make that old splo in the bathtub but this here is made in the toilet. he was looking at the bottle, shaking it. bubbles the size of gooseshot veered greasily up through the smoky fuel it held. the last time i drank some of that shit i like to died. i stunk from the inside out. i laid in a tub of hot water all day and climbed out and dried and you could still smell it. i had to burn my clothes. early times, he called. make your liver quiver. (page 26)

Her tecrübe sizi bir sonrakine hazırlar. Bir sonrakinin ne olacağını hiç bilemezsiniz.

It’s very nice to have a cup of coffee with a friend and you just pour your heart out and you know that it’s in a sacred place.

In the course of the year I spent trying to raise money, I spoke to 242 people, and 217 of them said “no.

One of the terrible tragedies, for me, was the fact that my father passed away before he could witness what I achieved.

The point of a coffee store was not just to teach customers about fine coffee but to show them how to enjoy it.

resentment is a cup of poison that you pour for someone else but end up drinking yourself.

You have no choice about what gets poured into your cup, but you have a choice as to what you accept and believe.

Big opportunities lie in the creation of something new. But that innovation has to be relevant and inspiring, or it will burst into color and fade away as quickly as fireworks.

Discrimination is not settled with enough is enough, rather it can be poured on you until your cup is overflowing.

Once upon a time an academic scientist went to visit a Zen Master, famous for being very wise. After greeting the scholar, the master offered him tea. As they sat together, the monk began to pour the tea into the scholar's cup. He poured until the tea overflowed onto the saucer, then the table and finally onto the floor. When the scholar could not stand it any more, he blurted out: "Stop, stop, can't you see the cup is full?" To which the Zen Master replied: "Yes, I can, and until your mind is empty, you will not hear what I have to say.

Never let critics pour misery into your cup. Never let doubters place hesitation in your steps. Never let cheaters plant suspicion in your heart. Never let bullies provoke fear in your chest. Never let evil pierce hatred in your soul. Never let rivals play games in your head. Never let slackers pull taut on your reins. Never let hardships put worry in your rest.

unsolicited advice to adolescent girls with crooked teeth and pink hair When your mother hits you, do not strike back. When the boys call asking your cup size, say A, hang up. When he says you gave him blue balls, say you’re welcome. When a girl with thick black curls who smells like bubble gum stops you in a stairwell to ask if you’re a boy, explain that you keep your hair short so she won’t have anything to grab when you head-butt her. Then head-butt her. When a guidance counselor teases you for handed-down jeans, do not turn red. When you have sex for the second time and there is no condom, do not convince yourself that screwing between layers of underwear will soak up the semen. When your geometry teacher posts a banner reading: “Learn math or go home and learn how to be a Momma,” do not take your first feminist stand by leaving the classroom. When the boy you have a crush on is sent to detention, go home. When your mother hits you, do not strike back. When the boy with the blue mohawk swallows your heart and opens his wrists, hide the knives, bleach the bathtub, pour out the vodka. Every time. When the skinhead girls jump you in a bathroom stall, swing, curse, kick, do not turn red. When a boy you think you love delivers the first black eye, use a screw driver, a beer bottle, your two good hands. When your father locks the door, break the window. When a college professor writes you poetry and whispers about your tight little ass, do not take it as a compliment, do not wait, call the Dean, call his wife. When a boy with good manners and a thirst for Budweiser proposes, say no. When your mother hits you, do not strike back. When the boys tell you how good you smell, do not doubt them, do not turn red. When your brother tells you he is gay, pretend you already know. When the girl on the subway curses you because your tee shirt reads: “I fucked your boyfriend,” assure her that it is not true. When your dog pees the rug, kiss her, apologize for being late. When he refuses to stay the night because you live in Jersey City, do not move. When he refuses to stay the night because you live in Harlem, do not move. When he refuses to stay the night because your air conditioner is broken, leave him. When he refuses to keep a toothbrush at your apartment, leave him. When you find the toothbrush you keep at his apartment hidden in the closet, leave him. Do not regret this. Do not turn red. When your mother hits you, do not strike back.

Tea, tea, tea - what? What?' I said. It wasn't what I had meant to say. My idea had been to be a good deal more formal, and so on. Still, it covered the situation. I poured her out a cup. She sipped it and put the cup down with a shudder. 'Do you mean to say, young man,' she said, frostily, ' that you expect me to drink this stuff?' 'Rather! Bucks you up, you know.' 'What do you mean by the expression "Bucks you up"?' 'Well, makes you full of beans, you know. Makes you fizz.' 'I don't understand a word you say. You're English, aren't you?' I admitted it. She didn't say a word. And she did it in a way that made it worse than if she had spoken for hours. Somehow it was brought home to me that she didn't like Englishmen, and that if she had had to meet an Englishman I was the one she'd have chosen last. Conversation languished once more after that. Then I tried again. I was becoming more convinced every moment that you can't make a real lively salon with a couple of people, especially if one of them lets it go a word at a time.

Let the not-quite-boiling water remain in contact with the ground coffee at the proper ratio—two tablespoons of coffee per six ounces of water—for four or five minutes. Pour the filtered coffee into your cup.

But my story is as much one of perseverance and drive as it is of talent and luck. I willed it to happen. I took my life in my hands, learned from anyone I could, grabbed what opportunity I could, and molded my success step by step. Fear of failure drove me at first, but as I tackled each challenge, my anxiety was replaced by a growing sense of optimism. Once you overcome seemingly insurmountable obstacles, other hurdles become less daunting.

God dispenses his goodness not with an eyedropper but a fire hydrant. Your heart is a Dixie cup, and his grace is the Mediterranean Sea. You simply can’t contain it all. So let it bubble over. Spill out. Pour forth. And enjoy the flood.

Look at this cup,” he said, pointing to the other small blue ceramic cup still sitting on the white tablecloth. “It is not overanxious to be filled. It sits patient, unmoving, and empty.” Carefully, he poured a small amount of tea into that cup. “You must be like this,” he stated with a mischievous grin, gesturing to the steam gently rising from the second blue cup. “Answers to your questions will come, but if you are not still and empty, you will never be able to retain anything.

Kenny, in his late fifties, noticed that senior citizens get free coffee at a local cafe. He asked, “How old do you have to be to be a senior citizen?” The waiter looked at him for a few seconds and without saying a word, poured him a cup of coffee.

Afroditi of the Flowers at Knossos Leave Kriti and come here to this holy temple with your graceful grove of apple trees and altars smoking with frankincense. Icy water babbles through apple branches and roses leave shadow on the ground and bright shaking leaves pour down profound sleep. Here is a meadow where horses graze amid wild blossoms of the spring and soft winds blow aroma of honey. Afroditi, take the nectar and delicately pour it into gold wine cups and mingle joy with our celebration.

That’s the thing about war, you can’t pour yourself a cup of it and think that’ll be that. As soon as you tip the kettle over, it pours out, hot, steaming, burning, black, toxic, bitter, overflowing your cup, searing your hands, emptying itself all over you.

If you’re going to suffer,” Cookie said, “I’m going to suffer with you. I’m giving up caffeine, too.” I scrutinized the mug in her hand. “What are you drinking now?” “What we’re both going to be drinking for the next eight months. We’re switching to decaf.” The horror that riveted through me, the absolute terror with a taint of nausea, stunned me speechless for three, maybe four seconds. I put the mug down and made a cross with my fingers, screaming, “Death before decaf!” as Garrett poured himself a cup. The fool.

This was his cure for low spirits. When you pour your first cup of coffee of the day, if you’re feeling crummy, put a dab of ice cream into it. It’s festive. Then you gotta trudge off like everybody else, like I said, but you got the ice cream with you. Forget art. Put your trust in ice cream.

We pick up our shots and for the first time there's a total absence of sound in the room. From the ceiling, shy silver things blink and wait. Dennis doesn't sit, but hovers at the edge of the table, leaning in with a darkroom perfected slump. His hair hangs like its edges were dipped in lead. Thin spears pointing to the table. I'm looking at his face; we're both serious in a self-aware way, pretending not to notice. "It doesn't even feel like I left. God, you look fucking terrible. But it's a terrible face that drinks tequila well. Down. And cheers." We force a dull clash of cups and pour everything down at once. The hard tequila shudders that never happen in the movies. First your head feels light, then it starts receiving the distress signals from throat, lungs, belly. Your shoulders jerk to shake off the snake that wrapped around you and squeezed. It burns. The good burn.

When she lifted her head to meet his gaze, his eyes were closed, lashes like inky brushstrokes on his cheeks. His palms came up to cup the sides of her neck, and with a shaky sigh, he rested his forehead against hers. “I’ll let you go, Billie.” His words poured against her lips, husky, raw. “I always keep my end of a deal. In exchange, you’ll come to Avalon as a client. Tomorrow. This week. Walk through those doors and send for me. I’ll be whatever you want. I’ll take you up to my room and turn you inside out. I’ll taste and touch and fuck you until you scream. And if you want control, it’s yours. A favor for a favor.” She clung to him to keep from collapsing, torn between tears and wild, wayward laughter. The scenario was unreal. And the only argument she could think of was a frail one, easily shot down. “Azure would never allow—” “It’s as good as done. I’ll put you in the book myself. Maria will call you with the date, and I’ll keep my distance from you until then.” His lips brushed her ear. “Please, Billie. Let’s end this before it kills us both. Say yes.” The truth wrapped itself around her. You’re hopelessly in love with this man, aren’t you, Billie Cort? “Yes,” Billie said, squeezing her eyes closed. “God, yes.

Anything else you want to know? Dental records, fingerprints? Retinal scan?" "Urine sample would work." She rolled her eyes. "What cup you want me to use?" He was intrigued by her comebacks and the fact that she didn't appear angry over his questioning and word choice. "Does anything faze you?" "I fight people for a living. Do you honestly think peeing in a cup is going to frighten me?" She had a point… providing she wasn't lying about her occupation. Without a word, Aidan pulled a glass out of his cabinet and handed it to her. Her jaw dropped. "You've got to be kidding me? You really want a urine sample?" He actually smiled at her question. "Not hardly, but I thought you might be thirsty. The drinks are in the fridge." For once he saw relief in her gaze before she went and poured herself a glass of milk. "Thanks for showing some mercy." "Yeah," he said bitterly. "Just remember to return the favor." "Is that supposed to mean something?" He shrugged. "Just in my experience, all people do is take. None of them give a damn about helping someone else." "And sometimes people can surprise you." "Yeah. You're right. I'm constantly amazed by the unprovoked treachery they're capable of." She shook her head. "Wow, you arejaded.(Leta & Aidan)

Online social networks are cups. Nobody cares which cup they drink from—they only care about the beverage inside, the content. When you create content people are greedy for, you need not fear a social network dying, because you’ll just pour your beverage into the cup that people are currently quenching their thirst from.

Pour yourself a cup of steaming coffee, honey, then come pour yourself into me. I need you like you need your morning fix. You need me to breathe. And today, I need you to love me like the moon loves the fearless sea. Love is the only thing that will heal our tormented hearts. Love is the only thing that will set us free.

Terence, this is stupid stuff: You eat your victuals fast enough; There can’t be much amiss, ’tis clear, To see the rate you drink your beer. But oh, good Lord, the verse you make, It gives a chap the belly-ache. The cow, the old cow, she is dead; It sleeps well, the horned head: We poor lads, ’tis our turn now To hear such tunes as killed the cow. Pretty friendship ’tis to rhyme Your friends to death before their time Moping melancholy mad: Come, pipe a tune to dance to, lad.’ Why, if ’tis dancing you would be, There’s brisker pipes than poetry. Say, for what were hop-yards meant, Or why was Burton built on Trent? Oh many a peer of England brews Livelier liquor than the Muse, And malt does more than Milton can To justify God’s ways to man. Ale, man, ale’s the stuff to drink For fellows whom it hurts to think: Look into the pewter pot To see the world as the world’s not. And faith, ’tis pleasant till ’tis past: The mischief is that ’twill not last. Oh I have been to Ludlow fair And left my necktie God knows where, And carried half way home, or near, Pints and quarts of Ludlow beer: Then the world seemed none so bad, And I myself a sterling lad; And down in lovely muck I’ve lain, Happy till I woke again. Then I saw the morning sky: Heigho, the tale was all a lie; The world, it was the old world yet, I was I, my things were wet, And nothing now remained to do But begin the game anew. Therefore, since the world has still Much good, but much less good than ill, And while the sun and moon endure Luck’s a chance, but trouble’s sure, I’d face it as a wise man would, And train for ill and not for good. ’Tis true, the stuff I bring for sale Is not so brisk a brew as ale: Out of a stem that scored the hand I wrung it in a weary land. But take it: if the smack is sour, The better for the embittered hour; It should do good to heart and head When your soul is in my soul’s stead; And I will friend you, if I may, In the dark and cloudy day. There was a king reigned in the East: There, when kings will sit to feast, They get their fill before they think With poisoned meat and poisoned drink. He gathered all that springs to birth From the many-venomed earth; First a little, thence to more, He sampled all her killing store; And easy, smiling, seasoned sound, Sate the king when healths went round. They put arsenic in his meat And stared aghast to watch him eat; They poured strychnine in his cup And shook to see him drink it up: They shook, they stared as white’s their shirt: Them it was their poison hurt. —I tell the tale that I heard told. Mithridates, he died old.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

Is that coffee?” Hunt busied himself with pouring three cups, passing one to Quinlan first. “A drop of coffee in a cup of milk, just as you like it.” “Asshole.” She swiped the mug. “I don’t know how you drink it straight.” “Because I’m a grown-up.” Hunt passed the second mug to Ithan, whose large hands engulfed the white ceramic cup that said I Survived Class of 15032 Senior Week and All I Got Was This Stupid Mug! Ithan peered at it, his mouth twitching. “I remember this mug.” Hunt fell silent as Bryce let out a breathy laugh. “I’m surprised you do, given how drunk you were. Even though you were a sweet baby frosh.” Ithan chuckled, a hint of the handsome, cocky male Hunt had heard about. “You and Danika had me doing keg stands at ten in the morning. How was I supposed to stay sober?” The wolf sipped from his coffee. “My last memory from that day is of you and Danika passed out drunk on a couch you’d moved right into the middle of the quad.” “And why was that your last memory?” Bryce asked sweetly. “Because I was passed out next to you,” Ithan said, grinning now.

I know he’s right. An all-consuming love is incredible. That kind of love awakens you from the bones and keeps you smiling all your life. But eventually, life and kids and all the other bullshit that comes along with that love takes pieces of you. And if you don’t have anything to fill you back up, you’ll pour from an empty cup until you’re dry as the desert.

Life can surround you with music, with books, with talents, with teachers, with all types of materials for opportunity. Life will not, however, make you sing or read or work or learn. Though the books are provided, you still must read them. Though the music plays, you still must sing along. People come and go, but you must reach out and make them your friends. Education is available, but you must study and learn. Life will not force you to take advantage of the opportunities around you. Life will not make you work to learn, to develop, to progress as required until you succeed. In the simplest terms, life pours water into your glass but it will not drink for you. You, and you alone, must pick up the cup and take a sip.

Living in the same city as Microsoft, I’m only too aware that, even in low-technology businesses like coffee, the Next Big Thing could knock the dominant player into second place tomorrow. I keep pushing to make sure that Starbucks thinks of the Next Big Thing before it has even crossed anybody else’s mind. In fact, Don Valencia is working on it even as I’m writing this book.

But, with such an outlook,” Franz told the count, “which makes you judge and executioner in your own case, it would be hard for you to confine yourself to actions that would leave you forever immune to the power of the law. Hatred is blind and anger deaf: the one who pours himself a cup of vengeance is likely to drink a bitter draught.” “Yes, if he is clumsy and poor; no, if he is a millionaire and adroit.

Günlük hayatta, kolay yolu seçmenizi isteyen dostlarınızdan, ailenizden ve iş arkadaşlarınızdan, mevcut yöntemleri tatbik etmeniz yönünde öyle çok baskı görürsünüz ki sadece statükoyu kabul etmemeniz değil sizden bekleneni yapmanız da zorlaşabilir. Ama kendinize, hayalinize gerçekten inandığınızda, kontrolü elinize almak ve vizyonunuzu gerçeğe dönüştürmek için elinizden gelebilecek her şeyi yapmanız gerekir.

A Cup of Tea Nan-in, a Japanese master during the Meiji era (1868-1912), received a university professor who came to inquire about Zen. Nan-in served tea. He poured his visitor's cup full, and then kept on pouring. The professor watched the overflow until he no longer could restrain himself. "It is overfull. No more will go in!" "Like this cup," Nan-in said, "you are full of your own opinions and speculations. How can I show you Zen unless you first empty your cup?

Meanwhile, the Danes shared their cup, Holland’s blood turning their lips a vibrant red as they drank. Power lies in the blood, thought Kell as his own began to warm. “It’s amazing,” he said, forcing himself to drink his second portion slower than his first. “What is?” asked Athos, sinking into his throne. Kell nodded at the goblet of Holland’s blood. “That you manage to keep your clothes so white.” He finished his second glass, and Astrid laughed and poured him a third.

Çoğumuz, hayallerimizin suya düşecek gibi olduğu önemli anlarla karşı karşıya kalırız. Bu tür olaylara karşı hazırlıklı değilsinizdir ama nasıl tepki vereceğiniz önemlidir. Önemli olan sahip olduğunuz değerleri unutmamanızdır. Cesur ama dürüst olun. Teslim olmayın. Çevrenizdeki diğer insanlar da dürüstse başarırsınız. Beklenmedik toplar kafanıza çarptığında savunmasız kalabilirsiniz. İşte böyle durumlarda bir fırsatı kaçırabilirsiniz. Böyle anlar, aynı zamanda gücünüzün test edildiği zamanlardır.

As the move went on, the woman slowed down. At first, she had borne down on the emergency with focus and energy, almost running through the house with one hand grabbing something and the other holding up the phone. Now she was wandering through the halls aimlessly, almost drunkenly. Her face had that look. The movers and the deputies knew it well. It was the look of someone realizing that her family would be homeless in a matter of hours. It was something like denial giving way to the surrealism of the scene: the speed and violence of it all; sheriffs leaning against your wall, hands resting on holsters; all these strangers, these sweating men, piling your things outside, drinking water from your sink poured into your cups, using your bathroom. It was the look of being undone by a wave of questions. What do I need for tonight, for this week? Who should I call? Where is the medication? Where will we go? It was the face of a mother who climbs out of the cellar to find the tornado has leveled the house.

With a raw ache in his voice he said, “If you would take one step forward, darling, you could cry in my arms. And while you do, I’ll tell you how sorry I am for everything I’ve done-“ Unable to wait, Ian caught her, pulling her tightly against him. “And when I’m finished,” he whispered hoarsely as she wrapped her arms around him and wept brokenly, “you can help me find a way to forgive myself.” Tortured by her tears, he clasped her tighter and rubbed his jaw against her temple, his voice a ravaged whisper: “I’m sorry,” he told her. He cupped her face between his palms, tipping it up and gazing into her eyes, his thumbs moving over her wet cheeks. “I’m sorry.” Slowly, he bent his head, covering her mouth with his. “I’m so damned sorry.” She kissed him back, holding him fiercely to her while shattered sobs racked her slender body and tears poured from her eyes. Tormented by her anguish, Ian dragged his mouth from hers, kissing her wet cheeks, running his hands over her shaking back and shoulders, trying to comfort her. “Please darling, don’t cry anymore,” he pleaded hoarsely. “Please don’t.” She held him tighter, weeping, her cheek pressed to his chest, her tears soaking his heavy woolen shirt and tearing at his heart. “Don’t,” Ian whispered, his voice raw with his own unshed tears. “You’re tearing me apart.” An instant after he said those words, he realized that she’d stop crying to keep from hurting him, and he felt her shudder, trying valiantly to get control. He cupped the back of her head, crumpling the silk of her hair, holding her face pressed to his chest, imagining the nights he’d made her weep like this, despising himself with a virulence that was almost past bearing. He’d driven her here, to hide from the vengeance of his divorce petition, and still she had been waiting for him. In all the endless weeks since she’d confronted him in his study and warned him she wouldn’t let him put her out of his life, Ian had never imagined that she would be hurting like this. She was twenty years old and she had loved him. In return, he had tried to divorce her, publicly scorned her, privately humiliated her, and then he had driven her here to weep in solitude and wait for him. Self-loathing and shame poured through him like hot acid, almost doubling him over. Humbly, he whispered, “Will you come upstairs with me?” She nodded, her cheek rubbing his chest, and he swung her into his arms, cradling her tenderly against him, brushing his lips against her forehead. He carried her upstairs, intending to take her to bed and give her so much pleasure that-at least for tonight-she’d be able to forget the misery he’d caused her.

CHAPTER SIX Nash found Calvin sipping coffee and doing his bookwork. “You got any of that mud left?” “It’s a new pot. Help yourself.” Nash poured himself a cup and sat down across from his friend. “How’s business?” “It’s the same...always the same. It’s not like we get any tourists around here.” “Frank’s recruiting a couple dozen new mappers.” Calvin nodded. “It seems like strange timing.” “You think he’s up to something?” “Maybe,” Nash allowed. “Could it be you’re paranoid? It seems to me we’ve spent a fair number of mornings right here with me counting

Konrath corn dog muffins: 1. Preheat oven to 400. 2. Mix 2 boxes of Jiffy corn muffin mix with 1 cup ranch dressing. 3. Cut up 4 hot dogs into bite-size pieces. Eat the other 6 hot dogs in the pack cold. 4. Mix most of the hot dogs into the mix; pour into 12-14 muffin cups 2/3 full; top with the rest of the hot dogs. 5. Bake 13-15 minutes. Order a pizza while you are waiting. 6. Drench in ketchup and eat all of them at once while you get blackout drunk on store-brand vodka in a plastic five-gallon bottle shame spiral over your poor life choices. Then eat the pizza.

There are many ways of doing it but Mummy and I think this is the simplest for you to try. Put a cup of flour, an egg, a half cup of milk and a good shake of salt into a large bowl and beat altogether until it is the consistency of thick cream. Put in the frig for several hours. (It's best if you make it in the morning.) When you put your roast in the oven, put in an extra pan to heat. Half an hour before your roast is done, pour a bit of the roast grease into the baking pan, just enough to cover the bottom will do. The pan must be very hot. Now pour the pudding in and the roast and pudding will be ready at the same time.

Do me a favor, Ro,” Day said calmly. “What’s that?” Ronowski peeked around Johnson again. “Johnson won’t be with you all the time. Remind me to kick your ass later,” Day said. Ronowski came to stand in front of Day, looked at his watch and smirked. “Sure, what time works for you?” Day looked at his watch too. “Uhhh, let’s see. How’s five thirty, is that good?” “I just remembered I’m busy at five thirty.” “So what time can you be there?” “I can do five thirty-five.” “Damn, that’s cutting it close. I might be a little late, but wait on my ass whippin’.” “Will you dumb asses shut up? Lord help us…they’ve bonded.” The captain tried to suppress his laugh. “God, how the hell do you put up with Day’s mouth?” “I got something that’ll make him shut him up,” God said in a deep voice. Everyone groaned and scrunched their faces up in disgust. “We don’t want to hear that shit, God. Ugh,” the captain said while pouring his cup of coffee. God looked at Day and saw he wasn’t the slightest bit fazed and if he knew his lover—which he most certainly did—Day would not let him get the last word. “It’s all a mind game that I play with God. He thinks he’s shutting me up…but when he’s finished with my mouth…I start talking again.” Day winked. “I’m leaving. I should write your asses up for inappropriate conduct in front of a superior.” The captain hauled ass out of the room. Johnson and Ronowski were shaking their heads too and telling Day “he sure knew how to clear a room.” “I got to get back across town,” Johnson said and bent down and whispered something in Ronowski’s ear that made the man turn red. God tried to pull Day away but he refused to budge. When Johnson said good-bye to them and left out the room, Day mock whispered to Ronowski. “I told you. One good pounding is all you—” “For fucks sake, Leo,” Ronowski groaned, grabbing his soda hightailing it out of there before Day could finish his sentence.

She brought the tea into the living room on a lacquered tray. The pot and cups were Japanese with unglazed rims. She poured. "Thanks," I said. "Well?" "Huh?" "Your family," she reminded. I sipped the tea. "This is really good. Really delicious." She raised her eyebrows. "That's what I thought. You're a good listener, Davy, and you can change the subject on a dime. You've hardly talked about yourself at all." "I talk... too much." "You talk about books, you talk about plays, you talk about movies, you talk about places, you talk about food, you talk about current events. You don't talk about yourself." I opened my mouth, then shut it again. I hadn't really thought about it. Sure, I didn't talk  about the jumping, but the rest? "Well, there's not much to say. Not like those stories of growing up with four brothers." She smiled. "It's not going to work. If you don't want to talk about it, that's fine. But I'm not going to be distracted again, nor fooled into talking about those idiots again." She poured more tea into my cup. I frowned. "Do I really do that?" "What? Not talk about yourself? Yes." "No, try and distract you." She stared at me. "You are fucking amazing. I've never seen someone so good at changing the subject." "I don't do it on purpose." She laughed. 

Has he invited you to dinner, dear? Gifts, flowers, the usual?” I had to put my cup down, because my hand was shaking too much. When I stopped laughing, I said, “Curran? He isn’t exactly Mr. Smooth. He handed me a bowl of soup, that’s as far as we got.” “He fed you?” Raphael stopped rubbing Andrea. “How did this happen?” Aunt B stared at me. “Be very specific, this is important.” “He didn’t actually feed me. I was injured and he handed me a bowl of chicken soup. Actually I think he handed me two or three. And he called me an idiot.” “Did you accept?” Aunt B asked. “Yes, I was starving. Why are the three of you looking at me like that?” “For crying out loud.” Andrea set her cup down, spilling some tea. “The Beast Lord’s feeding you soup. Think about that for a second.” Raphael coughed. Aunt B leaned forward. “Was there anybody else in the room?” “No. He chased everyone out.” Raphael nodded. “At least he hasn’t gone public yet.” “He might never,” Andrea said. “It would jeopardize her position with the Order.” Aunt B’s face was grave. “It doesn’t go past this room. You hear me, Raphael? No gossip, no pillow talk, not a word. We don’t want any trouble with Curran.” “If you don’t explain it all to me, I will strangle somebody.” Of course, Raphael might like that . . . “Food has a special significance,” Aunt D said. I nodded. “Food indicates hierarchy. Nobody eats before the alpha, unless permission is given, and no alpha eats in Curran’s presence until Curran takes a bite.” “There is more,” Aunt B said. “Animals express love through food. When a cat loves you, he’ll leave dead mice on your porch, because you’re a lousy hunter and he wants to take care of you. When a shapeshifter boy likes a girl, he’ll bring her food and if she likes him back, she might make him lunch. When Curran wants to show interest in a woman, he buys her dinner.” “In public,” Raphael added, “the shapeshifter fathers always put the first bite on the plates of their wives and children. It signals that if someone wants to challenge the wife or the child, they would have to challenge the male first.” “If you put all of Curran’s girls together, you could have a parade,” Aunt B said. “But I’ve never seen him physically put food into a woman’s hands. He’s a very private man, so he might have done it in an intimate moment, but I would’ve found out eventually. Something like that doesn’t stay hidden in the Keep. Do you understand now? That’s a sign of a very serious interest, dear.” “But I didn’t know what it meant!” Aunt B frowned. “Doesn’t matter. You need to be very careful right now. When Curran wants something, he doesn’t become distracted. He goes after it and he doesn’t stop until he obtains his goal no matter what it takes. That tenacity is what makes him an alpha.” “You’re scaring me.” “Scared might be too strong a word, but in your place, I would definitely be concerned.” I wished I were back home, where I could get to my bottle of sangria. This clearly counted as a dire emergency. As if reading my thoughts, Aunt B rose, took a small bottle from a cabinet, and poured me a shot. I took it, and drained it in one gulp, letting tequila slide down my throat like liquid fire. “Feel better?” “It helped.” Curran had driven me to drinking. At least I wasn’t contemplating suicide.

Prepare a crust of crushed graham crackers mixed with four pats of margarine stolen from the dining hall. Bake it in a Tupperware bowl for about a minute in the microwave, and allow it to cool and harden. Take one full round of Laughing Cow cheese, smash with a fork, and mix with a cup of vanilla pudding until smooth. Gradually mix in one whole container of Cremora, even though it seems gross. Beat viciously until smooth. Add lemon juice from the squeeze bottle until the mixture starts to stiffen. Note: this will use most of the plastic lemon. Pour into the bowl atop the crust, and put on ice in your bunkie’s cleaning bucket to chill until ready to eat.

What distinguishes the talented person who makes it from the person who has even more talent but doesn’t get ahead? Look at the aspiring actors waiting tables in New York, as an example: Many of them are probably no less gifted than stars like Robert DeNiro and Susan Sarandon. Part of what constitutes success is timing and chance. But most of us have to create our own opportunities and be prepared to jump when we see a big one others can’t see. It’s one thing to dream, but when the moment is right, you’ve got to be willing to leave what’s familiar and go out to find your own sound. That’s what I did in 1985. If I hadn’t, Starbucks wouldn’t be what it is today.

I made him take some broth,” Lillian explained. “I had the devil of a time getting him to swallow—he wasn’t precisely what one would call conscious—but I persisted until I had poured a quarter cup or so down his throat. I think he relented in the hopes that I was a bad dream that might go away if he humored me.” Evie had been unable to induce Sebastian to drink anything since the previous morning. “You are the most wonderful—” “Yes, yes, I know.” Lillian airily waved away the words, uncomfortable as always with praise. “Your tray was just brought up—it’s there on the table by the window. Mulled eggs and toast. Eat every bite, dear. I should hate to have to use force on you too.

During the Meiji era, the Japanese Zen master, Nan-in had a visitor from a respected university – a professor who wanted to learn about Zen. Nan-in served the professor a pot of tea, but when the cupwas full, he continued pouring until the cup was overflowing. The startled professor watched in amazement until he could no longer restrain himself from intervening, “The cup is full and no more will go in. You’re making a mess!” “Like this cup,” Nan-insaid, “You are full of your own opinions, artificial concepts and negative speculations. How can I show you Zen unless you first empty your cup?” Like the learned professor who wanted to understand spirituality, you too must empty your cup and have an open mind and heart.

What silliness that we must consider the proper order of milk and tea when pouring a cup." Callie swallowed back a laugh. "I suppose you do not place much stock in such ceremony in Venice?" "No. It is liquid. It is warm. It is not coffee. Why worry?" Juliana's smile flashed, showing a dimple in her cheek. "Why indeed?" Callie said, wondering, fleetingly, if Juliana's brothers had such an endearing trait. "Do not be concerned," Juliana held up a hand dramatically. "I shall endeavor to remember tea first, milk second. I should hate to cause another war between Britain and the Continent." Callie laughed, accepting a cup of perfectly poured tea from the younger woman. "I am certain that Parliament will thank you for your diplomacy.

he took the cup from my hand, Adèle, thinking the moment propitious for making a request in my favour, cried out— “N’est-ce pas, monsieur, qu’il y a un cadeau pour Mademoiselle Eyre dans votre petit coffre?” “Who talks of cadeaux?” said he gruffly. “Did you expect a present, Miss Eyre? Are you fond of presents?” and he searched my face with eyes that I saw were dark, irate, and piercing. “I hardly know, sir; I have little experience of them: they are generally thought pleasant things.” “Generally thought? But what do you think?” “I should be obliged to take time, sir, before I could give you an answer worthy of your acceptance: a present has many faces to it, has it not? and one should consider all, before pronouncing an opinion as to its nature.

The March Hare took the watch and looked at it gloomily: then he dipped it into his cup of tea, and looked at it again: but he could think of nothing better to say than his first remark, 'It was the best butter, you know.' Alice had been looking over his shoulder with some curiosity. 'What a funny watch!' she remarked. 'It tells the day of the month, and doesn't tell what o'clock it is!' 'Why should it?' muttered the Hatter. 'Does your watch tell you what year it is?' 'Of course not,' Alice replied very readily: 'but that's because it stays the same year for such a long time together.' 'Which is just the case with mine,' said the Hatter. Alice felt dreadfully puzzled. The Hatter's remark seemed to have no sort of meaning in it, and yet it was certainly English. 'I don't quite understand you,' she said, as politely as she could. 'The Dormouse is asleep again,' said the Hatter, and he poured a little hot tea upon its nose. The Dormouse shook its head impatiently, and said, without opening its eyes, 'Of course, of course; just what I was going to remark myself.' 'Have you guessed the riddle yet?' the Hatter said, turning to Alice again. 'No, I give it up,' Alice replied: 'what's the answer?' 'I haven't the slightest idea,' said the Hatter. 'Nor I,' said the March Hare. Alice sighed wearily. 'I think you might do something better with the time,' she said, 'than waste it in asking riddles that have no answers.' 'If you knew Time as well as I do,' said the Hatter, 'you wouldn't talk about wasting it.

A man walks into a coffee shop. As the man talks across the counter, the coffee guy makes his coffee and sets the cup and saucer between them. But the man doesn’t drink it; he keeps talking, so the coffee gets cold, useless. The coffee guy pours it out and pulls another, sets it up. The man still can’t stop talking and the next one goes bad too. So the coffee guy throws that one out, makes another. And this goes on, see? You may think you’re the coffee guy in the parable, but you’re not —you’re the espresso. (It’s like that in parables.) You’re not for you. You’re someone else’s beverage. And God, the coffee guy, he’s going to keep remaking you again and again, as many times as it takes until you’re drinkable. God’s pulling the shots and he’s got standards.

Along the same lines, seeking balance by checking in with ourselves after a day of serving the greater good allows us to examine our cup properly. It’s said that you cannot pour from an empty cup. So when serving others, remember to keep your cup full and to be intentional about what you fill your cup with. Stay connected to what positively pours into you, restores you, and helps you to gauge and honor your day-to-day progress. This is daily grace that we can give to ourselves. In the quiet of the morning, set high vibrational intentions for yourself, and as you bring your day to an end, reflect and practice self-examination. And if you didn’t hit the day’s target, allow grace to step in. The next day is a divine gift to set your intentions and go for it again.

So what’s your secret?” Jed asked. “There’s two secrets, son. One is to love your woman, not with your whole heart but with your soul. If you got an inklin’ that you aren’t finished chasin’ skirts, then you ain’t ready to settle down anyway. The other is to respect your woman.” Everett poured coffee from the thermos into his cup. “That’s different from loving her. That means you don’t belittle her, not in front of other people or in private. Your job is to not only make her feel like she’s gorgeous but to know in your heart that she really is and to drop down on your knees every once in a while and thank God that he put her in your life. You do those things and you’ll be just fine. If you don’t, somebody else will and you’ll lose the best thing that ever happened to you.” “Good

I came to see that survival here was all about hope, the most important fuel to our brain-damaged engines. Without it, getting—or being taken—out of bed for another identical day of confusion and failure might have been futile, for both the patients and their relatives. If you woke up with the hope that today was the day you were going to pour yourself a cup of tea, or make a conscious decision to get to the breakfast room and eat cereal with your new friends, then you were on the road to some form of recovery, even if you were never going to be able to make yourself tea again or get yourself down to breakfast. But hope was also the heaviest burden and one that many patients couldn’t carry for themselves. My doctor told me that she often made a contract with her patients to carry it for them, to keep it alive.

GERMAN APPLE PANCAKE ••• 2 tart cooking apples (Granny Smiths are good) 1 lemon ½ stick (4 tablespoons) unsalted butter ¼ cup brown sugar ½ teaspoon cinnamon Small grating of nutmeg 3 eggs ¾ cup flour Pinch of salt 1 tablespoon sugar 1 cup milk Sugar for sprinkling Rum or cognac (optional) Peel the apples, core them, and slice them thinly. Shower them with about 2 tablespoons of lemon juice. Melt half the butter (2 tablespoons) in a medium skillet, and stir in the brown sugar, cinnamon, and nutmeg. Add the apple slices and cook over medium-high heat for about 8 minutes, until they’ve become quite darkly caramelized and smell impossibly delicious. Remove them from the heat. Meanwhile, beat the eggs. Gently whisk in the flour, salt, and sugar. Add the milk. The batter should be thin. Melt a couple of teaspoons of butter in an 8-inch skillet, and when it’s hot, pour in a third of a cup of batter, tilting the pan so that it covers the entire surface, making a thin crepe. Cook just until set, about 2 minutes. Evenly distribute a third of the apples over the crepe, pour another third of a cup of batter over the apples, then turn the pancake (this is easiest if you have two pancake turners) and allow the bottom to brown. Turn out onto a large plate, sprinkle generously with sugar, and roll the pancake up like a jelly roll. Sprinkle with a bit more sugar and, if you like, a splash of lemon juice. Repeat this until you have three plump rolled pancakes. If you want to flame your creations, lightly warm a few tablespoons of rum or cognac for each pancake in a pan, add the pancakes, spoon the liquor over the top, and set the pancakes on fire. Serves 6

He just wanted a walk- and a few books. It had been an age since he'd even had free time to read, let alone do so for pleasure. But there she was. His mate. She was nothing like Jesminda. Jesminda had been all laughter and mischief, too wild and free to be contained by the country life that she'd been born into. She had teased him, taunted him- seduced him so thoroughly that he hadn't wanted anything but her. She'd seen him not as a High Lord's seventh son, but as a male. Had loved him without question, without hesitation. She had chosen him. Elain had been... thrown at him. He glanced toward the tea service spread on a low-lying table nearby. 'I'm going to assume that one of those cups belongs to your sister.' Indeed, there was a discarded book in the viper's usual chair. Cauldron help the male who wound up shackled to her. 'Do you mind if I held myself to the other?' He tried to sound casual- comfortable. Even as his heart raced and raced, so swift he thought he might vomit on the very expensive, very old carpet. From Sangravah, if the patterns and rich dyes were any indication. Rhysand was many things, but he certainly had good taste. The entire place had been decorated with thought and elegance, with a penchant for comfort over stuffiness. He didn't want to admit he liked it. Didn't want to admit he found the city beautiful. That the circle of people who now claimed to be Feyre's new family... It was what, long ago, he'd once thought life at Tamlin's court would be. An ache like a blow to the chest went through him, but he crossed the rug. Forced his hands to be steady while he poured himself a cup of tea and sat in the chair opposite Nesta's vacated one. 'There's a plate of biscuits. Would you like one?' He didn't expect her to answer, and he gave himself all of one more minute before he'd rise from this chair and leave, hopefully avoiding Nesta's return. But sunlight on gold caught his eye- and Elain slowly turned from her vigil at the window. He had not seen her entire face since that day in Hybern. Then, it had been drawn and terrified, then utterly blank and numb, her hair plastered to her head, her lips blue with cold and shock. Looking at her now... She was pale, yes. The vacancy still glazing her features. But he couldn't breathe as she faced him fully. She was the most beautiful female he'd ever seen. Betrayal, queasy and oily, slid through his veins. He'd said the same to Jesminda once. But even as shame washed through him, the words, the sense chanted, Mine. You are mine, and I am yours. Mate.

I didn’t answer, occupied in dissolving the penicillin tablets in the vial of sterile water. I selected a glass barrel, fitted a needle, and pressed the tip through the rubber covering the mouth of the bottle. Holding it up to the light, I pulled back slowly on the plunger, watching the thick white liquid fill the barrel, checking for bubbles. Then pulling the needle free, I depressed the plunger slightly until a drop of liquid pearled from the point and rolled slowly down the length of the spike. “Roll onto your good side,” I said, turning to Jamie, “and pull up your shirt.” He eyed the needle in my hand with keen suspicion, but reluctantly obeyed. I surveyed the terrain with approval. “Your bottom hasn’t changed a bit in twenty years,” I remarked, admiring the muscular curves. “Neither has yours,” he replied courteously, “but I’m no insisting you expose it. Are ye suffering a sudden attack of lustfulness?” “Not just at present,” I said evenly, swabbing a patch of skin with a cloth soaked in brandy. “That’s a verra nice make of brandy,” he said, peering back over his shoulder, “but I’m more accustomed to apply it at the other end.” “It’s also the best source of alcohol available. Hold still now, and relax.” I jabbed deftly and pressed the plunger slowly in. “Ouch!” Jamie rubbed his posterior resentfully. “It’ll stop stinging in a minute.” I poured an inch of brandy into the cup. “Now you can have a bit to drink—a very little bit.” He drained the cup without comment, watching me roll up the collection of syringes. Finally he said, “I thought ye stuck pins in ill-wish dolls when ye meant to witch someone; not in the people themselves.” “It’s not a pin, it’s a hypodermic syringe.” “I dinna care what ye call it; it felt like a bloody horseshoe nail. Would ye care to tell me why jabbing pins in my arse is going to help my arm?” I took a deep breath. “Well, do you remember my once telling you about germs?” He looked quite blank. “Little beasts too small to see,” I elaborated. “They can get into your body through bad food or water, or through open wounds, and if they do, they can make you ill.” He stared at his arm with interest. “I’ve germs in my arm, have I?” “You very definitely have.” I tapped a finger on the small flat box. “The medicine I just shot into your backside kills germs, though. You get another shot every four hours ’til this time tomorrow, and then we’ll see how you’re doing.” I paused. Jamie was staring at me, shaking his head. “Do you understand?” I asked. He nodded slowly. “Aye, I do. I should ha’ let them burn ye, twenty years ago.

Temperance Dews stood with quiet confidence, a respectable women who lived in the sewer that was St. Giles. Her eyes had widened at the sight of Lazarus, but she made no move to flee. Indeed, finding a strange man in her pathetic sitting room seemed not to frighten her at all. Interesting. “I am Lazarus Huntington, Lord Caire,” he said. “I know. What are you doing here?” He tilted his head, studying her. She knew him, yet did not recoil in horror? Yes, she’d do quite well. “I’ve come to make a proposition to you, Mrs. Dews.” Still no sign of fear, though she eyed the doorway. “You’ve chosen the wrong woman, my lord. The night is late. Please leave my house.” No fear and no deference to his rank. An interesting woman indeed. “My proposition is not, er, illicit in nature,” he drawled. “In fact, it’s quite respectable. Or nearly so.” She sighed, looked down at her tray, and then back up at him. “Would you like a cup of tea?” He almost smiled. Tea? When had he last been offered something so very prosaic by a woman? He couldn’t remember. But he replied gravely enough. “Thank you, no.” She nodded. “Then if you don’t mind?” He waved a hand to indicate permission. She set the tea tray on the wretched little table and sat on the padded footstool to pour herself a cup. He watched her. She was a monochromatic study. Her dress, bodice, hose, and shoes were all flat black. A fichu tucked in at her severe neckline, an apron, and cap—no lace or ruffles—were all white. No color marred her aspect, making the lush red of her full lips all the more startling. She wore the clothes of a nun, yet had the mouth of a sybarite. The contrast was fascinating—and arousing. “You’re a Puritan?” he asked. Her beautiful mouth compressed. “No.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

Snacks at sleepovers are a must. Try this one next time your parents forget to stock the snack cupboard. Supplies: brown paper lunch bag stapler measuring cup microwave Ingredients: ¼ cup popcorn kernels 2 tbsp brown sugar 2 tbsp chocolate chips 2 tbsp butter or margarine pinch of salt Pour the popcorn kernels into a brown paper lunch bag then fold the top of the bag ¼ of an inch, twice. Secure two staples (trust me, I Googled it!) at the folded part to seal the bag shut. Lay the bag flat in the microwave and cook on HIGH for about 1:45 (one minute and forty-five seconds, people!). Each microwave is different, though, so you may need to adjust the time. Meanwhile, add the brown sugar, chocolate chips, butter/margarine and salt to a microwave-safe measuring cup. Cook on HIGH for about 15 seconds or until the gooey buttery-chocolaty mixture is melted. Mix well with a fork then pour it over the popcorn.

Keeping a new church outwardly focused from the beginning is much easier than trying to refocus an inwardly concerned church. In order to plant a successful church, you have to know that you know that you are undeniably called by God. The call to start a new church plant is not the same as the call to serve in an existing church or work in a ministry-related organization. You may be the greatest preacher this side of Billy Graham but still not be called to start a church. If you think you may have allowed an improper reason, voice or emotion to lead you to the idea of starting a new church, back away now. Spend some more time with God. You don’t want to move forward on a hunch or because you feel “pretty sure” that you should be planting a church. You have to be completely certain. “You’re afraid? So what. Everybody’s afraid. Fear is the common ground of humanity. The question you must wrestle to the ground is, ‘Will I allow my fear to bind me to mediocrity?’” When you think of a people group that you might be called to reach, does your heart break for them? If so, you may want to consider whether God is specifically calling you to reach that group for His kingdom. Is your calling clear? Has your calling been confirmed by others? Are you humbled by the call? Have you acted on your call? Do you know for certain that God has called you to start a new church? Nail it down. When exactly were you called? What were the circumstances surrounding your call? How did it match up with the sources of proper calling? Do you recognize the four specific calls in your calling? How? How does your call measure up to biblical characteristics? What is the emerging vision that God is giving you with this call? As your dependence on God grows, so will your church. One of the most common mistakes that enthusiastic and well-meaning church starters make is to move to a new location and start trying to reach people without thinking through even a short-term strategy. Don’t begin until you count the cost. why would you even consider starting a church (the only institution Jesus left behind and the only one that will last forever) without first developing a God-infused, specific, winning strategy? There are two types of pain: the pain of front-end discipline and the pain of back-end regret. With the question of strategy development, you get to choose which pain you’d rather live with. Basically, a purpose, mission and vision statement provides guiding principles that describe what God has called you to do (mission), how you will do it (purpose) and what it will look like when you get it done (vision). Keep your statement simple. Be as precise as possible. Core values are the filter through which you fulfill your strategy. These are important, because your entire strategy will be created and implemented in such a way as to bring your core values to life. Your strategic aim will serve as the beacon that guides the rest of your strategy. It is the initial purpose for which you are writing your strategy. He will not send more people to you than you are ready to receive. So what can you do? The same thing Dr. Graham does. Prepare in a way that enables God to open the floodgates into your church. If you are truly ready, He will send people your way. If you do the work we’ve described in this chapter, you’ll be able to build your new church on a strong base of God-breathed preparation. You’ll know where you are, where you’re going and how you are going to get there. You’ll be standing in the rain with a huge bucket, ready to take in the deluge. However, if you don’t think through your strategy, write it down and then implement it, you’ll be like the man who stands in the rainstorm with a Dixie cup. You’ll be completely unprepared to capture what God is pouring out. The choice is yours!

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

The traumatic aspect of drinking ayahuasca is that in order to heal yourself, you must first confront the wound; by forcing you to deal with your own inner garbage, ayahuasca shows you things about yourself that you might not want to see. I wish that a whole country could drink ayahuasca—not merely every individual citizen of a country, but the country itself, the spirit of the country. I wish that a flag could drink ayahuasca, that we could just fold the Stars and Stripes into the shape of a cup, pour in the tea, and transport Uncle Sam into another dimension. He’d have to fight his way out of some nightmares, but he’d be cleansed. What would he find? William S. Burroughs wrote that when you drink ayahuasca, “The blood and substance of many races, Negro, Polynesian, Mountain Mongol, Desert Nomad, Polyglot Near East, Indian—new races as yet unconceived and unborn, combinations not yet realized—pass through your body.” When Burroughs drank, he actually saw himself transformed into both a black man and a black woman. What if some freedom-hating narcoterrorists snuck into the Fox News studios and put ayahuasca in Sean Hannity’s coffee, just before he went live? What would be the day’s fair and balanced news for America? If America drank ayahuasca and then withdrew into the filthy pit of its own heart, confronting all its fears and hate and finally purging itself of that negative energy, maybe America would come out Muslim: sucked through a black hole by the Black Mind, young Latter-Day Saint crackers with smooth cheeks, short-sleeved white shirts, and name tags confront nightmarish visions of getting swallowed whole by giant grotesque “Jolly Nigger” coin banks and then find themselves vomited back up as Nubian Islamic Hebrews in turbans and robes selling incense on the subways. The “God Hates Fags” pastor, eyes wild with a new passion for Allah, boards a helicopter to drop thousands of Qur’ans upon the small towns below. I want to see ayahuasca’s vine goddess clean out America’s poison. But what would happen if a religion could drink the vine? What if I poured ayahuasca into my Qur’an?

Thank you,” he blurted. Startled glances shot his way. “Both of you.” Camilla, paused in the middle of pouring herself another cup of tea. “Whatever for?” “For your kindness.” A huge lump seemed to have formed in his throat as his gaze locked with Rose’s. “I am honored to have your friendship.” Rose’s expression softened into something he couldn’t read, but it seized his heart all the same. What the hell was wrong with him? A few hours in her company and he already unmanned himself. “You shall always have it,” she told him quietly. Then, a quick glance to the woman near him. “Isn’t that right, Mama?” Damn it all, in those few seconds he’d forgotten about Camilla. “Of course,” she replied with a gentle smile as she laid her hand over one of Grey’s. “Always.” Somehow, he managed to smile. Then he made some foolish excuse so that he might leave their company. He felt Rose’s questioning gaze upon his back as he left the room, and he had to force himself not to look back. Because if he did, there was no telling what insanity he might get up to. He had his pride, after all.

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.

Under a Torremolinos Sky (Psalm 116)8 For Jim The first thing I notice is not the bed, oddly angled as all hospital beds are nor the pillowcase, covered in love notes. Not the table filled with pill bottles nor the sterile tools of a dozen indignities. I’ll notice these things later, on my way out perhaps. But first, my wide-angle lens pulls narrow, as eyes meet eyes and I am seen. How is it, before a word is spoken, you make me know I am known and welcome? What can I give back to God for the blessings he’s poured out on me? I’ll lift high the cup of salvation—a toast to God! You smile behind the plastic that keeps you alive, and as I rest my hand on your chest we conspire together to break the rules. The rhythm of your labored breathing will decide our seconds, our minutes, our hours. Tears to laughter and back again always in that order and rightly so. We bask under a Torremolinos sky and hear the tongues of angels sing of sins forgiven long before the world was made. I’ll pray in the name of God; I’ll complete what I promised God I’d do, and I’ll do it together with his people. Talk turns to motorcycles and mortuaries, to scotch and sons who wear their father’s charm like a crown, daughters who quicken the pulse with just a glance. Time flies and neither of us has time to waste. I’ll make a great looking corpse, you say because we of all people must speak of these things, because we of all people refuse to pretend. This doesn’t bring tears—not yet. Instead a giggle, a shared secret that life is and is not in the body. Soul, you’ve been rescued from death; Eye, you’ve been rescued from tears; And you, Foot, were kept from stumbling. Your chest still rises and falls but you grow weary, my hand tells me so. It’s too soon to ever say goodbye. When it’s my turn, brother, I will find you where the streets shimmer and tears herald only joy where we wear our true names and our true faces. Promise me, there, the dance we never had. When they arrive at the gates of death, God welcomes those who love him. Oh, God, here I am, your servant, your faithful servant: set me free for your service! I’m ready to offer the thanksgiving sacrifice and pray in the name of God. I’ll complete what I promised God I’d do, and I’ll do it in company with his people, In the place of worship, in God’s house, in Jerusalem, God’s city.

DOLL FACE COOKIES Preheat oven to 375 degrees F., rack in the middle position. (THESE COOKIES HAVE NO EGGS) ½ cup melted butter (1 stick) 1 cup brown sugar, tightly packed ½ cup molasses*** 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon lemon juice ½ cup milk 2½ cups flour (no need to sift) 1 cup (approximately) golden raisins, regular raisins, or currants to decorate Melt butter in a large microwave bowl. When the butter has cooled to room temperature, stir in the brown sugar and molasses. Add the soda, salt, and cinnamon and mix it all up. Mix in the teaspoon of lemon juice. Add half the flour to your bowl and mix it up. Slowly pour in the milk, a little at a time, and mix as you go. Add the rest of the flour and stir until it’s thoroughly incorporated. Drop the dough by rounded teaspoon onto UNGREASED cookie sheets, 12 to a standard-size sheet. Put three raisins on top of each cookie, two for the eyes and one for the mouth. Bake for 10 to 12 minutes at 375 degrees F. Let the cookies cool on the sheet for 2 minutes and then transfer them to a wire rack to cool completely. Yield: 4 to 5 dozen, depending on cookie size. Immelda Giese,

I had never in my life made something for someone else that wasn't a cup of tea. True, I could download a food app on my phone or leaf through one of the cookbooks Leander kept on the counter (though I didn't want to consider why he owned a copy of 38 Meals for Your Picky Toddler), but I was intelligent. I was capable. I could figure this out for myself. An hour later, I nudged open the bedroom door, carrying a tray. Watson sat up on his elbows. "What do you have there?" he asked, his voice coated in sleep. "I made you breakfast." "How domestic of you." He picked up his glasses from the bedside table and put them on. "That's - that's a rather large plate you've got there. Plates?" "This is tray one of four," I said, placing it at the end of the bed. He blinked at me. Perhaps he was still tired. "Don't begin eating until you see all your options," I told him, and went off to fetch the next platter. By the time I'd arranged it all on my coverlet to my satisfaction, Watson had roused himself appropriately. He'd put on one of my oversized sleep shirts - CHEMISTRY IS FOR LOVERS - and poured himself a cup of coffee. That surprised me; he usually took tea. "I need real caffeine to deal with this.

No one pours liquid into a cracked and broken vase which can hold nothing. Your heart is divided into as many pieces representing the cares you hold: each care is a broken piece; and do you think that God will pour his grace into such a useless vessel? Ask the wise man, who says: “The heart of a fool is like a broken vessel, and not all wisdom shall it hold.” [47]   God instills this devout and very sweet wisdom of which we speak into the hearts of the righteous, the golden vessels and cups from which he drinks our good desires, symbolized by the goblets from which King Solomon drank which were all gold. A golden vase cannot easily be broken, neither can the heart of the just be divided between different interests without urgent necessity. However, the hearts of unreflecting men are like the ill-baked clay vessels which David was given in the desert when persecuted by Absalom.[48] This clay vessel is broken because the man's exterior and worldly actions are not referred to God nor performed purely for his sake, but some are done to please men, others by the inspiration of the devil, others for pleasure or vainglory, so that his heart being divided, cannot retain the grace of devotion or the sweetness of the heavenly liquor.

The rock came loose, but Jake’s satisfied grunt turned into a howl of outraged pain as a set of huge teeth in the next stall clamped into Jake’s ample rear end. “You vicious bag of bones,” he shouted, jumping to his feet and throwing himself half over the rail in an attempt to land a punch on Attila’s body. As if the horse anticipated retribution, he sidled to the edge of his stall and regarded Jake from the corner of his eye with an expression that looked to Jake like complacent satisfaction. “I’ll get you for that,” Jake promised, and he started to shake his fist when he realized how absurd it was to threaten a dumb beast. Rubbing his offended backside, he turned to Mayhem and carefully put his own rump against the outside wall of the barn. He checked the hoof to make certain it was clean, but the moment his fingers touched the place where the rock had been lodged the chestnut jerked in pain. “Bruised you, did it?” Jake said sympathetically. “It’s not surprisin’, considering the size and shape of the rock. But you never gave a sign yesterday that you were hurtin’,” he continued. Raising his voice and infusing it with a wealth of exaggerated admiration, the patted the chestnut’s flank and glanced disdainfully at Attila while he spoke to Mayhem. “That’s because you’re a true aristocrat and a fine, brave animal-not a miserable, sneaky mule who’s not fit to be your stallmate!” If Attila cared one way or another for Jake’s opinion, he was disappointingly careful not to show it, which only made Jake’s mood more stormy when he stomped into the cottage. Ian was sitting at the table, a cup of steaming coffee cradled between his palms. “Good morning,” he said to Jake, studying the older man’s thunderous frown. “Mebbe you think so, but I can’t see it. Course, I’ve spent the night freezin’ out there, bedded down next to a horse that wants to make a meal of me, and who broke his fast with a bit of my arse already this mornin’. And,” he finished irately as he poured coffee from the tin pot into an earthenware mug and cast a quelling look at his amused friend, “your horse is lame!” Flinging himself into the chair beside Ian, he gulped down the scalding coffee without thinking what he was doing; his eyes bulged, and sweat popped out on his forehead. Ian’s grin faded. “He’s what?” “Picked up a rock, and he’s favoring his left foreleg.” Ian’s chair legs scraped against the wooden floor as he shoved his chair back and started to go to the barn. “There’s no need. It’s just a bruise.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

What are you going to say to the Maternal Organism?” Dinah asked, as Ivy rummaged in the back of a storage bin for her bottle of tequila. Ivy stiffened for a moment, then pulled out the bottle and swung it toward Dinah’s head like a club. Dinah didn’t flinch, just watched it glide to a halt above her head. “What?” “I can’t believe that the Morg has so taken over my wedding that the first thing that comes into your mind is how she’s going to react.” Dinah looked mildly sick. “Don’t worry about it,” Ivy said, “you forgot.” To put on your makeup. “Sorry, baby. I was just thinking . . . you and Cal are still going to get married, and have a great life, no matter what.” “But the Morg is going to take the hit,” Ivy said, nodding, as she poured tequila into a pair of small plastic cups. “Having to reschedule everything.” “Sounds like she’s kind of in her element doing that, though,” Dinah said. “Not to minimize it or anything.” “Totally.” “To the Morg.” “The Morg.” Dinah and Ivy tapped their plastic cups together and sipped at the tequila. One of the fringe benefits that came of being in the torus was that you could drink normally instead of sucking everything through tubes. The lower gravity took some getting used to, but they were old hands at it by now. “What’s

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Nella had the sudden flash of seeing Rio, in his leather leggings, kneeling with thighs spread, his hands behind him, his brawny wrists encircled by wide cuffs with a chain between them. Rio’s gaze locked to hers, his eyes nearly filling with blue, as though he knew what was in her head. Then she noticed Rees. He’d stilled, his irises also widening. His large hand moved to cup Talan’s waist and pull her toward him. The tunic couldn’t hide the fact that his cock was stiffening and lengthening. “Better stop whatever you are imagining,” Dr. Laas said to Nella, amusement in her voice. “You have two Shareem males erect and randy in front of you, and you’re only wearing a sheet. Who knows what the consequences will be?” “Can they read my mind?” Nella asked in surprise. “No,” Rees said, his voice rumbling and low. “Your pheromones.” “They pour over us like water, sweetheart,” Rio said. “When your body is craving us, we get all hot and bothered. We can’t help it.” He moved to her. “Later, I’ll make you tell me what you were thinking about.” Bad idea. A very bad idea. Talan seemed the only one able to take the situation in stride. She broke away from Rees and came to Nella. “You poor dear. I imagine you are quite confused. Come and sit.” She glanced at Rio. “Couldn’t you find her any clothes?” Rio shrugged. “I like her the way she is.

Cups and Rings and Drawings. I stopped by a famed park, Picked a blank sheet And drew a cup. For me, it represented me holding myself up in a storm, It represented the start of life, Something to pour out every lesson learnt Out of every misfortune we’ve ever been. The cup — the container to hold chocolate drink Water. Wine and strawberries. I drew a ring, A marriage between blessing and joy The bloom of flowers in spring The sprouting of leaves in midsummer And the smell of fresh grasses at night. I drew Monalisa I painted art I became Michaelangelo Da Vinci I became the Renaissance I healed through art “Don’t you know that you are gods?” So the first day, I cleared the storms out of my life. The second day, I dried all my tears The third day, I reinvented myself. The fourth day, I finally remembered what it felt like to be happy Like two children drawing arts on a canvass. Delilah & Annabelle Arts curled out of girls trying to reinvent the world Or the colours of the rainbow. The fifth day, I opened the windows wide To let the lights shine in. “When I’m down on my knees you’re how I pray.” The sixth day I created my favourite masterpiece — Baroque. The seventh day, I admired myself in the mirror. I missed me I missed the time I had so much optimism I miss you And I miss writing so innocently.

It was George the Mailman’s last day on the job after 35 years of carrying the mail through all kinds of weather to the same neighborhood. When he arrived at the first house on his route, he was greeted by the whole family who congratulated him and sent him on his way with a tidy gift envelope. At the second house, they presented him with a box of fine cigars. The folks at the third house handed him a selection of terrific fishing lures. At the fourth house, he was met at the door by a strikingly beautiful blonde woman in a revealing negligee. She took him by the hand, gently led him through the door, which she closed behind him, and took him up the stairs to the bedroom where she blew his mind with the most passionate love he had ever experienced. When he had enough, they went downstairs and she fixed him a giant breakfast: eggs, potatoes, ham, sausage, blueberry waffles, and fresh-squeezed orange juice. When he was truly satisfied, she poured him a cup of steaming coffee. As she was pouring, he noticed a dollar bill sticking out from under the cup’s bottom edge. "All this was just too wonderful for words," he said, "But what’s the dollar for?" "Well," she said, "Last night, I told my husband that today would be your last day, and that we should do something special for you. I asked him what to give you. He said, “Screw him. Give him a dollar.” The breakfast was my idea.

And were you immediately taken with Charlotte, when you found her?" "Who wouldn't be?" Gentry parried with a bland smile. He drew a slow circle on Lottie's palm, stroking the insides of her fingers, brushed his thumb over the delicate veins of her wrist. The subtle exploration made her feel hot and breathless, her entire being focused on the fingertip that feathered along the tender flesh of her upper palm. Most disconcerting of all was the realization that Gentry didn't even know what he was doing. He fiddled lazily with her hand and talked with Sophia, while the chocolate service was brought to the parlor and set out on the table. "Isn't it charming?" Sophia asked, indicating the flowered porcelain service with a flourish. She picked up the tall, narrow pot and poured a dark, fragrant liquid into one of the small cups, filling the bottom third. "Most people use cocoa powder, but the best results are obtained by mixing the cream with chocolate liquor." Expertly she stirred a generous spoonful of sugar into the steaming liquid. "Not liquor as in wine or spirits, mind you. Chocolate liquor is pressed from the meat of the beans, after they have been roasted and hulled." "It smells quite lovely," Lottie commented, her breath catching as Gentry's fingertip investigated the plump softness at the base of her thumb. Sophia turned her attention to preparing the other cups. "Yes, and the flavor is divine. I much prefer chocolate to coffee in the morning." "Is it a st-stimulant, then?" Lottie asked, finally managing to jerk her hand away from Gentry. Deprived of his plaything, he gave her a questioning glance. "Yes, of a sort," Sophia replied, pouring a generous amount of cream into the sweetened chocolate liquor. She stirred the cups with a tiny silver spoon. "Although it is not quite as animating as coffee, chocolate is uplifting in its own way." She winked at Lottie. "Some even claim that chocolate rouses the amorous instincts." "How interesting," Lottie said, doing her best to ignore Gentry as she accepted her cup. Inhaling the rich fumes appreciatively, she took a tiny sip of the shiny, dark liquid. The robust sweetness slid along her tongue and tickled the back of her throat. Sophia laughed in delight at Lottie's expression. "You like it, I see. Good- now I have found an inducement to make you visit often." Lottie nodded as she continued to drink. By the time she reached the bottom of the cup, her head was swimming, and her nerves were tingling from the mixture of heat and sugar. Gentry set his cup aside after a swallow or two. "Too rich for my taste, Sophia, although I compliment your skill in preparing it. Besides, my amorous instincts need no encouragement." He smiled as the statement caused Lottie to choke on the last few drops of chocolate.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

A mover started in on a girl’s bedroom, painted pink with a sign on the door announcing THE PRINCESS SLEEPS HERE. Another took on the disheveled office, packing Resumes for Dummies into a box with a chalkboard counting down the remaining days of school. The eldest child, a seventh-grade boy, tried to help by taking out the trash. His younger sister, the princess, held her two-year-old sister’s hand on the porch. Upstairs, the movers were trying not to step on the toddler’s toys, which when kicked would protest with beeping sounds and flashing lights. As the move went on, the woman slowed down. At first, she had borne down on the emergency with focus and energy, almost running through the house with one hand grabbing something and the other holding up the phone. Now she was wandering through the halls aimlessly, almost drunkenly. Her face had that look. The movers and the deputies knew it well. It was the look of someone realizing that her family would be homeless in a matter of hours. It was something like denial giving way to the surrealism of the scene: the speed and violence of it all; sheriffs leaning against your wall, hands resting on holsters; all these strangers, these sweating men, piling your things outside, drinking water from your sink poured into your cups, using your bathroom. It was the look of being undone by a wave of questions. What do I need for tonight, for this week? Who should I call? Where is the medication? Where will we go? It was the face of a mother who climbs out of the cellar to find the tornado has leveled the house.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

I text her from the lobby and tell her I’m on my way up. Having a badge is a really convenient way to get past building security. Not that this place has much. She’s standing in the open doorway of her apartment when I get off the elevator, hand on her hip with her head cocked to the side in question. “I brought donuts,” I offer by way of explanation for showing up unannounced. “Did you need a favor or something?” she asks, taking the box from my hands and setting it on the tiny round dining table just inside the door of her apartment. Not a promising start, but she does allow me to follow her inside. “I just brought you a favor,” I comment then eye her. “Do you own any pants?” She’s wearing another pair of those godforsaken leggings. “What are you talking about? I’m wearing pants right now. And how does this count as a favor when I didn’t ask for it? It shouldn’t count towards my favor tally if I didn’t make the official request.” She pops open the donut box and peeks inside. “You’re like the worst genie ever.” “I know. But your favors are piling up. I gotta work them off. And those aren’t pants.” “Leggings are pants. They’re very popular.” “What the hell is even on them?” I step closer and eye her ass, focusing on the print. Purely for research purposes. “Are those black cats?” “They’re my seasonal leggings!” she retorts and selects a donut as I walk past her into the tiny aisle of a kitchen and pour myself a cup of coffee. “Oh. Did you want something to drink? Let me get that for you,” she says sarcastically before biting into a donut. I ignore her tone. “No, no. I’ve got it, thank you.” I take the mug and pass by her, taking a seat on her couch

Love is not an agreement between two people/parties to exchange love between each other when the time comes that they need it. The “you love me and I love you” does not exist. Love is not an agreement. It’s not a label. Love is sharing. Love is caring. It’s when you tell your heart to let out the love stored within it and spread it to every grain of blood in your body. Then comes a time when love begins to overflow. Then you find someone to share it with. It’s not agreement. It is natural companionship. The source? It’s just simple self-love. The heart does what it loves. The mind can worry all it wants about the results/outcomes. The heart just follows the journey for the sake of the beautiful flow. All love is sourced from within. It can only be poured when the bodily cup is full. Love is divine. It is miraculous. It is instant. It is revolutionary. It has no ending when it starts. It’s a miracle that those who believe in magic receive. The light of true love can only be witnessed after a period of blackness and agony. When life’s purpose comes into fruition. The body and mind is just a cover. What is within, the soul, is eternal. It carries with it love wherever it goes. We are souls distracted by material obsessions. Love is spiritual. It makes you believe in God. Love is not a person. It is a spirit. When you connect with your soul, it attracts the spirit of love. You’re greater than the cover you’re in at the moment. You begin to understand that God is within and you are within everything you see. You begin to love God. You begin to love life. You begin to cherish your worth and all the obstacles that got you here. What was a little loneliness when it comes to this divine sensation of love spraying the heavenly gardens within?

Chase shoved one of the ultrasound pictures in Bree’s face, “Then what the hell is this?” I stepped up next to her, took the photo out of his hand and spoke softly, trying to hide my shaking. “It’s mine Chase.” You could have heard a pin drop. Chase’s face had softened as soon as he’d seen me, but turned into one of shock when he registered what I’d said. After a few minutes, a grin that reached his eyes spread across his face as he searched mine. His eyes slowly trailed down to my stomach and grew wide, “You’re pregnant Princess?” “Yes.” I whispered. He lifted his head to smile at me and dropped it again, gaze fixed on my bump. This time no one stopped me when I let my hand fall to cover it lovingly. “Is it – is it mine?” “Of course it is.” “We’re going to have a baby?” “Yes.” “This is our baby?” He reached for the photo in my hand. I smiled, “Yes.” His expression was so beautiful, tears instantly poured down my cheeks. “We’re having a baby.” I laughed through my tears and nodded my head. Chase ran a hand through his hair and huffed out a laugh. He looked from the picture to my stomach once more, “I love you so much.” he breathed and closed the distance between us, crushing his lips to mine. I didn’t care that his family was watching, I threw my arms around his neck and let him lift me off the ground. After I was good and kissed, he set me back down and dropped to his knees. Running his hand over my gummy bear bump, he lifted my shirt and kissed my bare stomach twice. A sob broke out of my chest and I looked at Claire who was freely crying and leaning into Robert. Even Bree was wiping a few tears away. Chase stood back up and cupped my face in his hands, “Why didn’t you tell me?” “I was scared,” I shrugged, “I still am.” “You don’t have to be scared,” he whispered and kissed my nose, “I’ll take care of us.” I

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

He put his tray down across from Suzao, whose eyes ran up his arm like a skimming hand, counting the kill marks there. “Remember me?” Akos said. Suzao was smaller than him, now, but so broad through the shoulders it didn’t seem that way when he was sitting. His nose was spotted with freckles. He didn’t look much like Jorek, who took after his mother. Good thing, too. “The pathetic child I dragged across the Divide?” Suzao said, biting down on the tines of his fork. “And then beat to a pulp before we even made it to the transport vessels? Yeah. I remember. Now get your tray off my table.” Akos sat, folding his hands in front of him. A rush of adrenaline had given him pinhole vision, and Suzao was in the very center. “How are you feeling? A little sleepy?” he said as he slammed the vial down in front of him. The glass cracked, but the vial stayed in one piece, still wet from the sleeping potion he had poured in Suzao’s cup. Silence spread through the cafeteria, starting at their table. Suzao stared at the vial. His face got blotchier with every second. His eyes were glassy with rage. Akos leaned closer, smiling. “Your living quarters aren’t as secure as you’d probably like. What is this, the third time you’ve been drugged in the past month? Not very vigilant, are you?” Suzao lunged. Grabbed him by the throat, lifted, and slammed him hard into the table, right on top of his tray of food. Soup burned Akos through his shirt. Suzao drew his knife and held the point over Akos’s head like he was going to shove it in Akos’s eye. Akos saw spots. “I should kill you,” Suzao snarled, flecks of spit dotting his lips. “Go ahead,” he said, straining. “But maybe you should wait until you’re not about to fall over.” Sure enough, Suzao looked a little unfocused. He let go of Akos’s throat. “Fine,” he said. “Then I challenge you to the arena. Blades. To the death.” The man didn’t disappoint.

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!

Lemon Barley Chicken Soup: The first thing you have to do is make chicken broth. Over here in France, I can’t seem to find acceptable packaged chicken broth, so I make it from scratch; it’s really not tricky. Remove the skin from four or five chicken thighs. Put them in a big pot, along with a cut-up onion, a carrot or two, some celery, salt and pepper, and lots of water. Cook this mélange very, very slowly (bubbles just rising) for a few hours (at least three). When you’ve got the broth under way, cook the barley: take 1 cup of barley and simmer it slowly in 4 to 5 cups of water. When it’s soft, drain the barley, but reserve any remaining barley water so you can add it to the broth. When the broth is ready, skim off the froth. Then remove the chicken thighs and when they’re cool enough, strip the meat off the bones, saving it for the soup. Strain the broth and put it to the side. Now that you’ve got chicken broth, it’s time for the soup itself—the rest is even easier. Cut up some leeks, if you have them, though an onion works just fine, too. If you’ve got leeks, put some butter in your (now emptied) stockpot over low heat; use olive oil instead if you have onions. While the leeks/onions are softening, finely mince a knob of ginger and 2 or 3 garlic cloves. If you can get some, you can also crush some lemongrass and put it in at this point. I never seem to cook it right (it always stays tough), but it adds great flavor. Dump all that in with the softened leeks/onions. Cook until you can smell it, but take care to avoid browning. Then add the cut-up chicken and the barley, and pour in the broth. Simmer it over low heat for about half an hour. Add salt to taste. To get a great lemon kick, squeeze 2 lemons and beat the juice well with 2 egg yolks. With the pot removed from the heat source, briskly whisk this mixture into the soup, being careful that the eggs don’t separate and curdle. Then return the pot to the heat and stir vigorously for a bit, until the eggs are cooked. This soup is excellent for sick people (ginger, hot lemon, and chicken; need I say more?) and a tonic for sad people (total comfort). And it’s even better the next day.

Glaring, I snarled, “Kiss me. Give me one fracture of human company, and I’ll never say another word to you again. I’ll be whatever you want. Just kiss me!” His eyes narrowed. “You’re an idiot.” “So you keep telling me.” “You’re wasting your time.” “So you keep telling me.” “I don’t want to kiss you!” I lashed out. My arms came up. I opened my palm. And I slapped the self-righteous, egotistical arsehole on the cheek. The moment went from lust-heavy to stagnant with violence. We stared, caught dead centre in war. “You’re a fucking nightmare,” he snapped. “Kiss me.” “You’re ruining my life.” “Kiss me.” “You’re—” “Kiss me, Jethro. Kiss me. Just fucking kiss me and give me—” His body crashed against mine. His hands flew up, grabbing my cheeks and holding me firm. His lips, oh his lips, they bruised mine as his head tilted, and with pure anger, he gave me what I’d wanted for weeks. He kissed me. My lungs were empty—he’d stolen all my air, but I no longer survived on oxygen. I survived on his mouth, his taste, his unbridled energy pouring down my throat. His tongue tore past my lips, taking me savage and hungry. There was nothing sweet or gentle. This was a punishment. A reminder that I hadn’t won. He wasn’t kissing me. He was fighting me in every underhanded way. His hands dropped from my cheeks, cupping my breasts. The violence in his touch throbbed instantly. I arched my back, opening my mouth wider to scream, but he swallowed my cries, kissing me deeper, harder, stealing every inch of sanity I had left. I thought a kiss would put me on even ground—show him that he did care. That he was human—just like me. I hadn’t gambled on being detonated into a billion tiny pieces that had no notion of who I’d been before he’d stolen my soul. He backed me up, faster and faster to the bed. His breath saturated my lungs. His touch skated from my cheeks, to my breasts, to my waist, to my arse. Jerking me hard against the huge length of arousal in his jeans. The bed stopped our motion, tumbling us onto the sheets, but nothing, absolutely nothing could unweld our lips. We were joined, kissing, frantic, desperate. He groaned as I slid my hands beneath his t-shirt, needing to feel his skin against mine. He was blood and fire and heat. So different to the glacier he pretended to be. “Fuck,” he grunted

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

Mystery is the sugar in the cup,' said the Doctor. She picked up the container of white crystals the delicatessen had included in the picnic basket and poured a large dollop into her cognac. 'I don’t think I’d do that, Gunilla,' said Darcourt. 'Nobody wants you to do it, Simon. I am doing it, and that’s enough. That is the curse of life—when people want everybody to do the same wise, stupid thing. Listen: Do you want to know what life is? I’ll tell you. Life is a drama.' 'Shakespeare was ahead of you, Gunilla,' said Darcourt. '"All the world’s a stage,"' he declaimed. 'Shakespeare had the mind of a grocer,' said Gunilla. 'A poet, yes, but the soul of a grocer. He wanted to please people.' 'That was his trade,' said Darcourt. 'And it’s yours, too. Don’t you want this opera to please people?' 'Yes, I do. But that is not philosophy. Hoffmann was no philosopher. Now be quiet, everybody, and listen, because this is very important. Life is a drama. I know. I am a student of the divine Goethe, not that grocer Shakespeare. Life is a drama. But it is a drama we have never understood and most of us are very poor actors. That is why our lives seem to lack meaning and we look for meaning in toys—money, love, fame. Our lives seem to lack meaning but'—the Doctor raised a finger to emphasize her great revelation—'they don’t, you know.' She seemed to be having some difficulty in sitting upright, and her natural pallor had become ashen. 'You’re off the track, Nilla,' said Darcourt. 'I think we all have a personal myth. Maybe not much of a myth, but anyhow a myth that has its shape and its pattern somewhere outside our daily world.' 'This is all too deep for me,' said Yerko. 'I am glad I am a Gypsy and do not have to have a philosophy and an explanation for everything. Madame, are you not well?' Too plainly the Doctor was not well. Yerko, an old hand at this kind of illness, lifted her to her feet and gently, but quickly, took her to the door—the door to the outside parking lot. There were terrible sounds of whooping, retching, gagging, and pitiful cries in a language which must have been Swedish. When at last he brought a greatly diminished Gunilla back to the feast, he thought it best to prop her, in a seated position, against the wall. At once she sank sideways to the floor. 'That sugar was really salt,' said Darcourt. 'I knew it, but she wouldn’t listen. Her part in the great drama now seems to call for a long silence.' 'When she comes back to life I shall give her a shot of my personal plum brandy,' said Yerko. 'Will you have one now, Priest Simon?

Rose barely poured herself a cup of hot, mouth-watering chocolate, when she saw Grey and Archer walking across the lawn. Archer was impeccable as always, but Grey was a mess. His clothes were the same he’d worn the night before, and obviously slept in. His shirt, open at the throat, revealed a glimpse of tanned flesh that made her heart twitch and her gingers itch to touch him. His hair was mussed, and stubble covered his cheeks and jaw, except where prohibited by his scar. In short, he looked absolutely beautiful-a fallen angel. The only thing that made him remotely human was that scar, and she could easily tell herself he got that from battling the archangel Gabriel before being thrown out of heaven. She squinted as she realize Grey held something against his chest-something that moved. Was that a puppy? She jumped to her feet, and skipped down the few steps that took her down to the lawn. Lifting the skirts of her yellow morning gown, she hurried to meet them. “Good morning!” she cried. “What have you there?” Archer smiled in greeting, but Rose barely noticed. Her gaze was riveted on the man looking at her with an expression so hopeful it neigh on broke her heart. “I brought you something,” he said, his voice low and strangely rough. “A gift.” And then he held out his arms and offered her the sweetest face she’d ever seen. “Oh!” What an idiot she must seem, her eyes welling with tears over a dog, but she didn’t care. She let the tears come and slip down her cheeks as she took the warm, silky animal into her own arms, burying her face against its fur. “Grey, thank you!” “He’s too young to be away from his mother yet, but he’s yours if you want hm.” “Of course I want him! He’s beautiful.” He ran a hand through the thick tangle of his hair. “I didn’t know that you’d never had a dog before.” Rose cast a glance at Archer, who shrugged. “Telling my secrets are you, Lord Archer?” What else had he revealed? Grey’s brother shot her a sincere glance. “Only that one, Lady Rose. I did not think you would mind.” “And I don’t.” Turning her attention back to the squirming puppy in her arms, Rose was rewarded with a lick to the chin. “He’ll need to go back to the stables in a few minutes,” Grey told her. “But you can see him whenever you like.” With her free hand, Rose reached out and took one of Grey’s. His fingers were so big and strong next to hers. She squeezed and then let go, letting him know with a touch just how much his gift meant to her. “I love him. Thank you so very much.” “What are you going to name him?” he asked. Rose tore her gaze away from the pleasure in his, lest she do something stupid like kiss him in front of his brother. Instead, she cast a small, secretive smile at Archer. “Heathcliff,” she replied. “His name is Heathcliff.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

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.

cornflake crunch MAKES ABOUT 360 G (4 CUPS) This recipe was originally created to accompany the Cereal Milk Panna Cotta. It was one of those first-swing, home-run hits. It is incredibly simple to make and equally as versatile in its uses. Put some in a plastic bag and take it on the go as the best snack ever, or use it as an ingredient in the recipes that follow. 170 g cornflakes [½ (12-ounce) box (5 cups)] 40 g milk powder [½ cup] 40 g sugar [3 tablespoons] 4 g kosher salt [1 teaspoon] 130 g butter, melted [9 tablespoons] Elsewhere in this book: Cornflake crunch is also used in the Pumpkin Ganache dessert. 1. Heat the oven to 275°F. 2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters. 3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. 4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

It’s a simple fact that the more love and focus you place on your well-being, the better you can effectively serve other people and purposes. You cannot pour from an empty cup. It’s okay to think of yourself now and then, and it's crucial that you do.

The first half of your detention will be spent digging an eight foot deep hole in the meadow.” Darius stalked off with the other guys and I moved forward to collect my shovel. Orion scooped it up, holding it out for me. Before I took it he caught my hand, brushing his thumb across my palm and sending a shiver through me. He repeated the process on the other hand then pressed his index finger to his lips. “That'll stop your skin chaffing,” he whispered. I stared at him in complete surprise as he passed me the shovel and moved aside. “Thank you,” I said, confused as I stepped past him, making my way through the high grass and colourful array of meadow flowers as I walked toward the Heirs. The four of them had formed a circle and were already getting to work digging the hole. ... “Vega!” Orion beckoned me and I was grateful to put the shovel down. I was a little dizzy as I walked up to his high metal chair where he was sitting a few feet above my head. He now had a large umbrella set up over it and a flask of coffee in his hand which he'd apparently brought with him. His Atlas was propped on his knee and he looked like he was thoroughly enjoying his morning as he gazed down at my mud stained skin with a bright smile. Thanks to his magic, at least I didn't have any blisters on my hands. “Water.” Orion waved his hand and water gathered in the air before me, circling into a glistening sphere. Orion tossed me a cup and I caught it at the last second. The water dropped straight into it with a splash and I guzzled it down greedily, “That's favouritism, sir!” Caleb called. “You're right, how rude of me!” Orion shouted back, lifting a hand and a torrential waterfall poured down on all of the heirs. Max crowed like a cockerel, pounding his chest, seemingly spurred on by the downpour. The others didn't seem quite as happy as the water continued to fall down on them. A laugh rushed from my throat and Orion threw me a wink. “So I'm having a little trouble, Miss Vega.” “With what, sir?” “Telling you apart from your sister,” he said in a low voice that I imagined only I could hear through the torrential storm he was still casting over the Heirs. “And you never did answer my question. Blue or green?” A smile twisted up my lips and I shrugged, deciding to leave him in continued suspense over that question, walking back to join the group. “I want an answer by sundown,” he called after me and my grin grew even wider. ... “Shut the fuck up!” Orion shouted. “I'm trying to concentrate here.” “Watching porn again, sir?” Seth shot at him with a smirk. “Yeah, your mom's really improved since the last edition,” he answered without missing a beat and Seth's face dropped into a scowl as a laugh tore from my throat. “Do you know who is always watching porn?” Max chipped in. “You?” the three other guys answered in unison. They all burst out laughing and I fought the urge to join in. “Hilarious,” Max said dryly. “I meant Washer. He snuck off in class the other day to rub one out.” “Useless. Well up you go then,” he said and I moved toward the ladder, taking hold of the first rung. Orion stepped up close behind me and his fingers brushed my waist, barely perceptible but I felt it everywhere. It scored a line of goosebumps across my back and a heavenly shiver fluttered up my spine. Heated air pushed under my clothes, drying them out almost instantly. “Thank you,” I whispered for the second time today. What’s gotten into him? He took hold of the ladder either side of my hands. “Up,” he breathed against my cheek and hot wax seemed to pour down each of my legs, making it almost impossible to move. But somehow, I managed it.

She wraps my hand in hers. 'Listen to me. I know romantic love isn't everyone's cup of tea, but I've seen you happy and in love before, Bea.' I flinch, hating the reminder. 'Love is your cup of tea," she says softly. "And just because you got burned once, doesn't mean you can't find the perfect pour that's just right for you.

While Princess Betsy poured her tea, Vronsky came over to Anna. ‘What do they write to you?’ he repeated. ‘I often think that men don’t understand what is noble and what is ignoble, though they always talk about it,’ Anna said without answering him. ‘I’ve long wanted to tell you,’ she added and, moving a few steps away, sat down by a corner table with albums on it. ‘I don’t quite understand the meaning of your words,’ he said, handing her the cup. She glanced at the sofa beside her, and he sat down at once. ‘Yes, I’ve wanted to tell you,’ she said without looking at him. ‘You acted badly - very, very badly.’ ‘Don’t I know that I acted badly? But who was the cause of my acting so?’ ‘Why do you say that to me?’ she said, glancing sternly at him. ‘You know why,’ he replied boldly and joyfully, meeting her eyes and continuing to look. It was not he but she who became embarrassed. ‘That proves only that you have no heart,’ she said. But her eyes said that she knew he did have a heart, and because of it she was afraid of him.

[fictional speech] As a woman. And as a woman in psychology, I’m expected to absorb the problems of the world. My super power is taking the world’s negative energy and giving that energy back to the world in a new positive form. With great power comes great responsibility. With great responsibility comes a strict commitment. So I’ve committed every day to keeping the world calm. I wake up and pour into the world. Wake up pour into the world. Wake up again and pour into the world. A process I love, but then I come back with an empty cup. So I have to refill, and repeat again. Super woman! We are super women in psychology. But what happens when the world has drained out all of our power? How do we recharge? We know how to pour into the world, but have we forgotten about ourselves? Are we allowed to put our pitcher down and pull out our glass? Are we allowed to be selfish? I want to challenge what we think about the word selfish. I want to change the way that we think about caring for self. As we know it today, the word selfish means being devoted to or caring only for oneself. In other words committed to self care. So if the definition only means this, where did the word go wrong? Being selfless, self....less, is defined alongside words like noble, charitable, and generous; while self interest is looked down upon. We can be self interested without the expense of hurting others. If indeed we change the world by changing ourselves then it is productive to the world to be selfish. If we are constantly meeting the demands of the world, are we satisfying ourselves? I agree that as a society it is more beneficial for the majority for everyone to work together, but the world also works on balance. I want everyone to go out into the world and uplift it, but I also want everyone to put that same amount of energy into themselves. Our place that we call home should be a place where we can be selfish. A place that we can have full peace and not worry about the politics of the world. A place that we are held to our own standard and not the standard that the world sets for us. [time passes] Ladies, you are beautiful. You are strong. You are intelligent; and you are committed. You are the foundation of the world and everything enters through you. You are the nurturers. You are the healers. You are the teachers. Your job is much more greater than your career in psychology. You are magic. While letting the world borrow some of your magic, don’t forget about healing, nurturing, teaching, and providing for yourselves. Thank you.

Her shiny black eyes watched while I lit Mr. Peg’s funeral candles and opened the bottle and poured the Thunderbird into paper cups. It felt like church, the part where they say, Remember who died for your sins. For Dori and me, all our best people died on us early, before we had any good shot at sin. So we had catching up to do. Maybe that’s why nothing we ever did felt wrong.

SAUSAGE PAPPARDELLE FENNEL SEEDS, CHIANTI, GARLIC, TOMATO & PARSLEY SERVES 1 | TOTAL 14 MINUTES 4½ oz fresh lasagne sheets 1 clove of garlic ½ a bunch of Italian parsley (½ oz) 1 pork or veggie sausage 1 teaspoon fennel seeds Chianti or other Italian red wine ¾ cup passata (strained tomatoes) Parmesan cheese, for grating Boil the kettle. Cut the lasagne sheets lengthways into 1¼-inch strips to make pappardelle. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate. Put an 11-inch frying pan on a high heat. Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice). Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds. Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 1¼ cups. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of Parmesan and a kiss of extra virgin olive oil, if you like.

INGREDIENTS 2½ cups stone ground whole wheat flour 1½ cups white flour (some bakers use whole wheat again) ½ cup rolled oats 1½ teaspoon salt 1 teaspoon baking soda 1¾ cups buttermilk 2 Tablespoons molasses or treacle (optional, but Siobhán uses it) Siobhán even splashes in some Guinness for luck. In a large bowl, combine all flour, oats, salt, and baking soda. In a separate bowl, whisk together the buttermilk and molasses. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. (Add a drop of Guinness for good luck.) Stir with a fork or spatula until combined. Cover your hands with flour and knead the dough into a ball. Place the dough ball on a lined baking sheet and press it flat, a few inches thick. With a knife, make a cross on top of the loaf. Bake at 450°F for 15 minutes. Then reduce to 400°F and bake an additional 20 to 25 minutes, until the bottom of the bread sounds hollow when tapped. Note: I once asked an Irish woman for her brown bread recipe. She let me know that recipes are handed down, not out. So I pushed my luck and asked how hers was so soft. She relented on this and suggested longer baking times at lower heat, that is, 180 degrees for one hour.

Success should not be measured in dollars: It’s about how you conduct the journey, and how big your heart is at the end of it.

INDIVIDUAL BAKED EGG CASSEROLES Prep Time: 10 minutes / Cook Time: 30 minutes / Serves 2 vegetarian In case you were wondering . . . eggs are back on the Do Eat list! The yolks don’t raise your cholesterol (it’s the butter and bacon that do that!) and in fact, they’re a good source of protein, healthy fats, vitamin D, choline, and antioxidants. Eggs also pair nicely with vegetables, which makes them perfect for any meal. 1 slice whole-grain bread 4 large eggs, beaten 3 tablespoons milk ¼ teaspoon salt ½ teaspoon onion powder ¼ teaspoon garlic powder Pinch freshly ground black pepper ¾ cup chopped vegetables (any kind you like—e.g., cherry tomatoes, mushrooms, scallions, spinach, broccoli, etc.) 1.Heat the oven to 375°F and set the rack to the middle position. Oil two 8-ounce ramekins and place them on a baking sheet. 2.Tear the bread into pieces and line each ramekin with ½ of a slice. 3.Mix the eggs, milk, salt, onion powder, garlic powder, pepper, and vegetables in a medium bowl. 4.Pour half of the egg mixture into each ramekin. 5.Bake for 30 minutes, or until the eggs are set.

What you need: · 1/2 loaf of cinnamon bread · 6 eggs · 1 cup milk · 1 tbsp brown sugar · 1 tsp vanilla What to do: Spray your slow cooker with non-stick cooking spray. In a large mixing bowl, whisk together the eggs, milk, brown sugar, and vanilla. Dip each slice of bread into the egg mixture and then place it in your slow cooker. Pour any remaining egg mixture on top of the bread in the slow cooker. Cook on low 6-8 hours. Serve with fresh fruit, whipped cream, or syrup.

Honey Chicken Servings: 4-6 What you need: · 4 chicken breasts · 1/3 cup melted butter · 1/3 cup honey · 2 tbsp spicy brown mustard · 1/4 tsp salt What to do: Preheat your oven to 350 degrees F. Place the chicken breasts in a shallow square baking pan. Combine the butter, honey, mustard, and salt in a small bowl. Pour this mixture over the chicken. Bake for 1 hour or to a minimal internal temperature of 165 degrees F. Baste every 15 minutes while baking.

2 teaspoons dried rosemary 1 teaspoon celery seeds 2 teaspoons chicken bouillon granules or 1 chicken bouillon cube, crushed ¾ cup sugar 1 tablespoon dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups yellow ballpark-style mustard ⅔ cup apple cider vinegar 3 tablespoons tomato paste or ketchup ½ teaspoon Tabasco Chipotle Sauce or your favorite hot sauce 1. Prep. Crush the rosemary and celery seeds in a mortar and pestle or in a blender or coffee grinder. Transfer to a bowl, add the remaining ingredients, and mix thoroughly. 2. Cook. Pour the mixture into a saucepan and bring to a simmer. Cook for 5 minutes. Taste and adjust the seasoning as you wish. Storing it overnight in the fridge helps meld the flavors.

Minnie’s Amazing Fruit Cake Serves 12 Juice of half an orange (about 2 tablespoons) Zest of 1 orange 2 tablespoons brandy (optional) 2¼ cups mixed dried fruit (combination of raisins, currants, and maraschino cherries—any dried fruit you like!) 1½ sticks unsalted butter, softened ½ stick (4 tablespoons) margarine, softened 1 cup packed light brown sugar 4 large free-range eggs, room temperature 1 cup self-rising flour ½ cup ground almonds 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 cup chopped almonds (optional) Combine the orange juice, orange zest, and brandy, if using, in a mixing bowl. Add the dried fruit, cover the bowl, and soak overnight. Line the bottom of a deep 8-inch round cake pan with parchment paper, cut to fit, and lightly butter the bottom of the paper to make it stick, then butter and flour the sides of the cake pan. Preheat the oven to 320F (160C). In a large bowl, beat the butter, margarine, and sugar with an electric mixer at high speed until light and fluffy. Add the eggs one at time and beat after each addition until well combined. Sift together the flour, ground almonds, cinnamon, and pumpkin pie spice. Add the flour mixture to the bowl and fold in until just combined. Add the soaked fruit and chopped almonds, if you are including them. Pour the mixture into the prepared cake pan. Bake for 1 hour and 15 minutes, and test with a toothpick or skewer. When it comes out clean, the cake is done. If not, return to the oven for 10 minutes and repeat. You may need to bake for up to 1 hour and 45 minutes, depending on your oven. If the top starts to burn before the middle is done, loosely cover the cake pan with foil. Enjoy the cake with family or friends, sharing your dreams and ambitions for the year ahead. Where would you like to be eating fruit cake this time next year?

If I could give you any gift in the world, it would be the honey haze of a slow afternoon. I would cup the whole thing in my palms, if I could, and pour it into yours. And you could be warm, and content, and marvel at the way the moments dance by, infinite.

The prize money certainly said something about FIFA’s priorities, though. The same week the 2015 Women’s World Cup kicked off, United Passions debuted in movie theaters. It was a propaganda film that FIFA produced about itself and bankrolled for around $30 million. That’s double the total amount of prize money FIFA made available to all teams participating in the 2015 Women’s World Cup. The film earned less than $1,000 in its debut weekend in North America, for the worst box-office opening in history, and it went down as the lowest-grossing film in U.S. history. Almost all the millions of dollars FIFA poured into making the movie was lost. The film has a 0% rating on the popular movie-review-aggregation website Rotten Tomatoes, and a New York Times review called it “one of the most unwatchable films in recent memory.” And remember the uncomfortable encounter at the team hotel between the Americans and Brazilians after the 2007 Women’s World Cup semifinal? That would never happen in a men’s World Cup. That’s because FIFA assigns different hotels and training facilities to each men’s team, to serve as a base camp throughout the tournament. The women don’t get base camps—they jump from city to city and from hotel to hotel during the World Cup, and they usually end up bumping into their opponents, who are given the same accommodations. American coach Jill Ellis said she almost walked into the German meal room at the World Cup once. “Sometimes you’re in the elevator with your opponent going down to the team buses for a game,” Heather O’Reilly says. “It’s pretty awkward.

Take one cup of courage. You’ll need it for the next few years to get through the moments when you doubt yourself. Add a pinch of creativity, a spoonful of stick-to-itiveness, and a heap of passion and purpose to guide you when there are no other directions to follow. Stir it up with a group of friends who love you for you-just being you, even if your different or weird or stand out. Pour in people who believe in your ability to change the world, one cupcake at a time. Then sprinkle it with fun-because that’s what makes everything sweeter. Even the mess and the mistakes and the burned batches. Oh, and the ones that taste lumpy or bitter! There are tons of those. You can get through all that if you remember the secret ingredient is fun. Fun fixes everything! Let your recipe cool, the share it. Spread the word like you spread frosting on a cupcake. And watch your cupcake rise and your business grow and your dreams take shape.

left the basket on the doorstep. Clearly, he wanted to be left alone. After last night, she was happy to oblige. Back in her kitchen, she filled the electric kettle and flicked on its switch. She put a scoop of tea leaves in her teapot. The kettle clicked off as the water came to a boil and she went to fetch it. When she turned around, Alec was standing in the doorway. “Hello, you,” he said. “Hi.” They stood looking at each other, smiling shyly. Fiona broke the silence. “You will have noted,” she needled, “that my interpretation of the marine weather forecast yesterday was correct.” “I did, yes. Not a great day to give the mountain another try.” “I shouldn’t think so, given your last attempt.” Alec was about to protest, but there was a knock at the back door. Fiona went to open it. “Oh hello, Owen; come in and have a cuppa.” Owen followed her into the kitchen. “Morning, Alec,” he said. Fiona poured a cup of tea and gestured for Owen to sit. “What do you need, Owen?” Owen hesitated, as if searching for the right words. “David’s already gone back to his cottage. Looked done in when he arrived this morning and left after a

So, I gave him pieces of me but kept just enough of myself to not go missing. I’d been there and done that before. Have you ever felt empty because you filled a nigga’s cup, and all he did was pour yours out? Yeah… that’s where I had been. It was a shitty place, and I vowed to never go back there. To never let a man, no matter how much I loved him, deplete me.

Rosa di Parma, the Rose of Parma, is reserved for special occasions like Christmas or important guests, but it is so easy that you might make it more often. Mama Rosa’s version serves 8 to 10. 2 garlic cloves, finely minced ½ cup extra-virgin olive oil 1 beef tenderloin (3 to 4 pounds), well trimmed 1 pound Prosciutto di Parma, thinly sliced 8 ounces Parmigiano-Reggiano cheese, shaved into thin slices with a vegetable peeler 2 tablespoons butter, preferably from Parma 1 tablespoon coarse sea salt 1 teaspoon chopped fresh rosemary 6 sprigs fresh rosemary ½ cup brandy ¼ to ½ cup beef broth Directions – In a small bowl, whisk together the garlic and oil. – With a sharp knife, butterfly the tenderloin by cutting lengthwise almost all the way through, leaving just ¼ to ½ inch of meat before unfolding like a book. Cover with parchment paper and pound with a heavy frying pan until the beef is about ½ inch thick. Brush the beef with the garlic oil. – Cover entire surface of the beef with half the prosciutto, slightly overlapping the slices. Top the prosciutto with the shaved Parmigiano-Reggiano. Top with the remaining prosciutto, again overlapping slices slightly. – Starting at one edge, carefully roll the meat up into a log shape. Mama Rosa sews the edge of the seam closed with a needle and sewing thread. Alternatively, you can tie the roll at close intervals with kitchen twine, but you will not get as good a seal. – Place 1 tablespoon of the butter in a large saucepan over high heat. In a small bowl, mix the salt and chopped rosemary, then rub the herbed salt over the meat log. Add the beef to the pan and sauté, turning occasionally, until all sides are browned, about 10 minutes. – Dot the meat log with the remaining 1 tablespoon butter and scatter the rosemary sprigs in the pan. Pour the brandy over the top. Reduce the heat to low and cook for 30 minutes, adding broth as needed to keep the pan from drying out, until the beef is medium rare and reaches an internal temperature between 130°F and 135°F. – Remove the beef to a cutting board and let rest for 5 to 10 minutes. Slice into spirals and serve. Mangia!

Jackson shrugged. "It's no big deal. I'm sorry that people were assholes today, you know. You don't deserve that. No one deserves that because they are gay, or trans, or ace, or any of that." I managed a small smile. "Thanks. I appreciate that. I suppose this is awkward for you with the military background. What if your friends see that your 'with' a man?" Jackson sighed softly and looked into his cocoa cup. "They'll probably be happy for me," he said quietly. "My last partner was a man, and he died in Afghanistan. I've been alone since then." He poured his cup into the sink. "I should turn in. Good night.

But in order to keep my family a priority, I have to first prioritize my own needs so that I have a healthy amount in my cup of life to pour out for others.

ITALIAN MARINARA SAUCE YIELD:3 servings (½ cup per serving) Enjoy the classic taste of a traditional marinara sauce without all the added sugar that you find in most store brands. This sauce is perfect spooned over a big bowl of zucchini noodles and meatballs. Double or triple the batch and store it in the freezer, and you’ll have the base for a few easy meals in the future. PREP TIME:5 minutes COOK TIME:20 minutes 1 tablespoon avocado oil 4 garlic cloves, minced 1 (12-ounce) can plain tomato sauce 2 tablespoons Italian Seasoning 1.Place the oil and garlic in a saucepan over medium heat. 2.Sauté until the garlic starts to sizzle, about 1 minute. 3.Pour the tomato sauce into the saucepan and add the Italian Seasoning. 4.Stir to combine everything, and bring to a light boil. 5.Reduce the heat to low, and simmer for about 20 minutes. Stir occasionally. 6.Remove from the heat, let cool, and store in a sealed container. PER SERVING Macronutrients: Fat 79%; Protein 0%; Carbs 21% Calories: 57; Total Fat: 5g; Protein: 0g; Total Carbs: 3g; Fiber: 1g; Net Carbs: 2g

Your digestive system's just upset after all that heavy food. It's nothing to worry about. I made you some soup that's great for indigestion. Fingers crossed you'll like it.' Saying this, Reiko took out a thermos flask from her tote bag and poured a cupful of the cloudy white liquid into its lid. Rika made out the tingle of ginger on her taste buds, and her throat immediately grew hot. The soup of scallions, daikon and goji berries slipped down smoothly into her stomach. With almost no salt and only the sweetness of its ingredients, its taste was subtle, yet full and rounded nonetheless, and impossible to imagine tiring of. Her stomach made a noise like a small creature mewling, and the two women locked eyes and laughed.

who" is your home? Your home is so much more than just an impersonal roof over your head. In fact, the personality of your home "lives with you" and influences you as much as the actual people and pets that share your space. That means it's important to figure out just "who" it is you are living with. So If your home were a persona that woke up next to you every day, stood in the kitchen each morning when you poured your first cup of coffee and waited at the front door when you arrived, who would it be? For me, my home is like a best friend who waits for me at the front door with cookies and flowers, and who greets me in the kitchen with a cheery "Good morning." Nice, eh? (Happy Starts at Home: Getting the Life You Want by Changing the Space You've Got, Rebecca West)

blueberry margarita It’s a stretch, but I like to think of this drink as the boozy almost-equivalent of an açai bowl, since it’s made with pomegranate juice and fresh blueberries. You can take it all the way healthy by omitting tequila, if you like your drinks dry, and subbing in ginger ale, club soda, or a nonalcoholic spirit. Either way, it’s perfect for a summer (or, if you live in Los Angeles, spring/summer/fall/winter) day. TIME: 3 MINUTES SERVES: 1 2 tablespoons Himalayan pink salt 1 lime wedge 4 fresh mint leaves ¼ cup rinsed fresh blueberries, plus 4 blueberries for garnish 2 ounces tequila ½ ounce fresh lime juice 1 ounce pomegranate juice ½ ounce Ginger Syrup Pour the Himalayan salt into a small dish. Run the wedge of lime around the rim of a highball glass, then twist the rim in the salt until fully coated. Fill the salt-rimmed glass with ice and set aside. Clap the mint to bring out its flavor, then put it and the blueberries into a shaker. Muddle them until pulverized. Add a handful of ice, the tequila, lime juice, pomegranate juice, and ginger syrup. Shake vigorously until chilled; strain into the prepared glass. Skewer 4 blueberries onto a cocktail pick and use to garnish the drink. Serve and enjoy.

flor de jamaica If you’re looking for a very mocktail-esque nonalcoholic beverage, this might be the one. Little Pine’s favorite tea, hibiscus, is bolstered here by ginger beer, aka a teetotaler’s best friend, and finished simply with lime juice. I can almost promise you that if you keep the Flor de Jamaica on tap all summer long, you’ll discover a popularity heretofore unknown. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 ounce fresh lime juice 2 ounces (¼ cup) Iced Hibiscus Tea Ginger beer Lime wheel, for garnish Place the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate and set aside. Pour the lime juice and hibiscus tea into a pint glass. Add ice to fill the glass. Top off the glass with ginger beer. Cut a small notch in the lime wheel. Following the line of the notch, coat half the wheel in the hibiscus sugar by carefully and evenly pressing that half into the plate of hibiscus sugar. Position the lime wheel on the edge of the glass. Serve and enjoy.

You break me down, then build me up. You pour me out, then fill my cup. I love You, Jesus. I'll rejoice. I'll lift my hands. I'll lift my voice. Refine me, Lord. O clean my heart. May all uncleanliness depart. Holiness, I yearn for thee. Wicked world, depart from me! Lord, thank You for Your awesome grace. Soon I'll reach the eternal place. When the corruptible finally dies, and the incorruptible will rise. O Lord, what a time that will be when I'm with You eternally.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

Try making your own crème fraîche—it couldn’t be easier. Just combine 2 tablespoons of crème fraîche or cultured buttermilk with 2 cups of heavy cream. Pour into a clean glass jar, cover loosely or leave uncovered, and leave out at warm room temperature for 2 days, or until it thickens.

As the days began to feel like they were all bleeding into one another, the lines separating them becoming but a blurred gradient resembling lines not at all, with the world continuing to spin regardless of mortal toil, the tectonic plates shifting beneath our feet, and people growing everywhere around, for him, at least one thing remained constant: the aromatic scent of coffee tinging the air, kissing his nostrils. Some say that no true satisfaction could be found in instant gratification. Danny begged to differ as he moved to pour his first cup. Coffee, our way of stealing time that should by rights belong to your older self. Sipping the hot bean water, he felt ready~

Mint Julep Ice Cream Use this to clear out the past and start over by painting all past painful memories in a happier light. Don’t eat too much, or you’ll be forgetting other things too, until you’re a doddery old fool like me, who can’t remember what day of the week it is. Getting old really is a son of a bitch. Ingredients 1 c. sugar ½ c. water ½ c. bourbon 1 tsp. vanilla 2 c. milk 2 c. heavy cream 6 large egg yolks 8–10 large sprigs fresh mint (plus extra for garnish) Directions 1. Bruise the leaves of the mint leaves to release oils and flavors. Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat, and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat, and let cool completely. Strain through a fine-mesh strainer, then add the bourbon. 2. Combine the milk and cream in a large nonreactive saucepan, and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool completely. 3. Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours. 4. Remove from the refrigerator, and pour the mixture into an ice-cream machine. Churn according to the manufacturer’s directions. For an extra kick, add a spoonful of bourbon over ice cream before serving.

Moonbeam poured me a cup in what looked like slow motion, from a great height, and painted a Japanese character on a scroll. “Calligraphy,” he said, in a very satisfied way. I almost laughed. Of course it’s calligraphy, that’s literally the fucking word for the thing that you’re doing right now. Do you have anything to say about it?

Being unavailable does not mean we're not working hard or not caring for others. In fact, I think it's the opposite. Being unavailable means I'm choosing me. It means I'm nurturing my own mind, body and soul so that I can continue to give, expand and evolve. We cannot pour from an empty cup. We can’t even pour from a half-full cup. I have learned that my cup needs to be overflowing before I can even think about being there for anyone else.

Ah, the sacred art of "me time"! It's like pressing the pause button on life's chaos and indulging in some serious self-love. Whether it's binge-watching your favorite show, treating yourself to a spa day at home, or simply curling up with a good book and a cup of tea, me time is all about reclaiming your sanity and recharging your batteries. So, go ahead, carve out some space in your busy schedule, and remember: you can't pour from an empty cup, so take care of yourself first.

Think about your favorite snack or beverage—before sitting down to start working on the business plan, you prepare your snack or pour out a cup of the drink you like. After a while, your mind will begin to associate the act of consuming your favorite drink or snack with working on your business plan.

i’ve never been enough you always beg for more i fill your cup until it overflows but mine is running low they say you can’t pour from a cup that’s empty - please refill me