Powder Coating Quotes

SWEET: granular, powdered, brown, slow like honey or molasses. The mouth-coating sugars in milk. Once, when we were wild, sugar intoxicated us, the first narcotic we craved and languished in. We’ve tamed, refined it, but the juice from a peach still runs like a flash flood.

Who is he, the ill-disposed gentleman in pink?" inquire the Comte, when they were out of earshot. "A creature of no importance," shrugged Philip. "So I see. Yet he contrives to arouse your anger.?" "Yes," admitted Philip. "I do not like the color of his coat.

This is a powder that when applied to the air causes ghosts to become visible,” Henry said. Magnus tilted the jar of shining grains up to the lamp admiringly, and when Henry beamed in an encouraging fashion, Magnus removed the cork. “It seems very fine to me,” he said, and on a whim he poured it upon his hand. It coated his brown skin, gloving one hand in shimmering luminescence. “And in addition to its practical uses, it would seem to work for cosmetic purposes. This powder would make my very skin glimmer for eternity.” Henry frowned. “Not eternity,” he said, but then he brightened. “But I could make you up another batch whenever you please!” “I could shine at will!” Magnus grinned at Henry

She ran into the bathroom and powdered her face and the front of her dress, drew a surrealistic version of a mouth beneath her nose, and dashed into her bedroom to find a coat.

The supreme torture was to come. He discovered that it required the united energies of the three men to coax him into his coat. When at last it was on he assured them it would split across the shoulders if her so much as moved a finger. "Forget it, little fool!" "Forget it?" cried Philip." How can I forget it when it prevents my moving?

This was my evening out:bopping back and forth, away from whichever convo made me the most uncomfortable. I walked back to the booth and stood next to Nick.He was leaning forward, listening to what Davis and Gavin were saying. I waited for them to finish. I stood naked beside him-wearing BOY TOY jeans,a long-sleeved shirt,and a short-sleeved PowderRoom.net T-shirt over that, but feeling naked nevertheless-for several long seconds. When he finally noticed me,he looked up quickly like he'd been waiting on edge for my return. He set down his pizza, crumpled his napkin in his hands, and even slid his half-filled plate toward the center of the table like I was the main course now and he was making room for me. "So,Hoyden." I noticed the Christmas lights glinting in his dark hair again, reflecting in his dark eyes. It took me a moment to remember I had something to tell him. Nick had that effect on me. I bent down and cupped my hand around his ear-such an intimate gesture on its own.The coarse strands of his hair brushed my fingers as I whispered, "Chloe and Liz think we need to make out." I jumped away at his sudden movement. He leaped up from the table and grabbed my hand. "I'll get my coat.

The middle of the 'Atlantis' the warm, luxurious cabins,ining-rooms, halls, shed light and joy, buzzed with the chatter of an elegant crowd, was fragrant with fresh flowers, and quivered with the sounds of a string orchestra. And again amidst that crowd, amidst the brilliance of lights, silks, diamonds, and bare feminine shoulders, a slim and supple pair of hired lovers painfully writhed and at moments convulsively clashed. A sinfully discreet, pretty girl with lowered lashes and hair innocently dressed, and a tallish young man with black hair looking as if it were glued on, pale with powder, and wearing the most elegant patent-leather shoes and a narrow, long-tailed dress coat, a beau resembling an enormous leech. And no one knew that this couple had long since grown weary of shamly tormenting themselves with their beatific love-tortures, to the sound of bawdy-sad music ; nor did any one know of that thing which lay deep, deep below at the very bottom of the dark hold, near the gloomy and sultry bowels of the ship that was so gravely overcoming the darkness, the ocean, the blizzard.

You look very well – at least, you would if you didn’t make such a figure of yourself in that rig! When I was a girl, no gentleman would have dreamed of paying a social call without powder, let me tell you! Enough to make your grandfather turn in his grave to see what you’ve all come to, with your skimpy coats, and your starched collars, and not a bit of lace to your neckcloth, or your wristbands! If you can sit down in those skin-tight breeches, or pantaloons, or whatever you call ’em, do so!

This fifth trip was quite different from any of the others. In the first place, the little gallipot of a boat that we were in was gravely overloaded. Five grown men, and three of them —Trelawney, Redruth, and the captain —over six feet high, was already more than she was meant to carry. Add to that the powder, pork, and the bread-bags. The gunwale was lipping astern. Several times we shipped a little water, and my breeches and the tails of my coat were all soaking wet before we had gone a hundred yards.

I therefore pulled off my coat, helped to run out the gun, handed the powder, and literally worked as hard as a dray-horse.

When I lived on the Bluff in Yokohama I spend a good deal of my leisure in the company of foreign residents, at their banquets and balls. At close range I was not particularly struck by their whiteness, but from a distance I could distinguish them quite clearly from the Japanese. Among the Japanese were ladies who were dressed in gowns no less splendid than the foreigners’, and whose skin was whiter than theirs. Yet from across the room these ladies, even one alone, would stand out unmistakably from amongst a group of foreigners. For the Japanese complexion, no matter how white, is tinged by a slight cloudiness. These women were in no way reticent about powdering themselves. Every bit of exposed flesh—even their backs and arms—they covered with a thick coat of white. Still they could not efface the darkness that lay below their skin. It was as plainly visible as dirt at the bottom of a pool of pure water. Between the fingers, around the nostrils, on the nape of the neck, along the spine—about these places especially, dark, almost dirty, shadows gathered. But the skin of the Westerners, even those of a darker complexion, had a limpid glow. Nowhere were they tainted by this gray shadow. From the tops of their heads to the tips of their fingers the whiteness was pure and unadulterated. Thus it is that when one of us goes among a group of Westerners it is like a grimy stain on a sheet of white paper. The sight offends even our own eyes and leaves none too pleasant a feeling.

It rarely snows because Antarctica is a desert. An iceberg means it’s tens of millions of years old and has calved from a glacier. (This is why you must love life: one day you’re offering up your social security number to the Russia Mafia; two weeks later you’re using the word calve as a verb.) I saw hundreds of them, cathedrals of ice, rubbed like salt licks; shipwrecks, polished from wear like marble steps at the Vatican; Lincoln Centers capsized and pockmarked; airplane hangars carved by Louise Nevelson; thirty-story buildings, impossibly arched like out of a world’s fair; white, yes, but blue, too, every blue on the color wheel, deep like a navy blazer, incandescent like a neon sign, royal like a Frenchman’s shirt, powder like Peter Rabbit’s cloth coat, these icy monsters roaming the forbidding black.

Moeller came to AFB from Frito-Lay, where his job was to design, well, powdered flavor coatings for edible extruded shapes. “There are,” he allows, “a lot of parallels.” A Cheeto without its powdered coating has almost no flavor.* Likewise, the sauces on processed convenience meals are basically palatants for humans.

FOR THE CAKE: Beat together eight soup spoons butter with one cup sugar until fluffy. Mix in two eggs and three soup spoons juice from an orange. In a small bowl, blend one and two-thirds cups flour, a teaspoon baking powder, and half a teaspoon salt. Add dry to wet mixture along with one cup buttermilk. Blend well. Stir in one cup raisins, half a cup chopped walnuts, and one soup spoon finely grated orange peel. Pour the mixture into a buttered pan and bake forty-five to fifty minutes. Cool before icing.   FOR THE ICING: Stir two soup spoons juice of orange and two cups powdered sugar together until the sugar dissolves completely and the icing is smooth. The icing should be thick enough to coat the back of a spoon. If it is too thick, add more liquid; if too thin, add a little sugar.

The name of my blog was already Life from Scratch, and the food became a natural extension. It turned out that writing about food was the perfect jumping board to discussing the rest of my life too. If nothing interesting was happening, I could talk about how I learned to roast potatoes (the trick: put the cubed potatoes in a bag; splash in the olive oil, salt, rosemary, and garlic powder; and then shake to coat each potato evenly.)

Sometimes Leonardo used a pen on such face-hunting excursions, and when that was not practical in an outdoor setting he used a stylus. The sharp silverpoint of the stylus made lines on paper that had been coated with ground chicken bones, soot, or other chalky powders, sometimes colored with pulverized minerals. The metal point oxidized this coating, producing silvery gray lines. He also occasionally used chalk, charcoal, or lead. As was his nature, he was constantly experimenting with drawing methods. 23

In a city of almost three million people, a white van stands out about as much as a pigeon in a park. White vans deliver flowers, they carry plumbers, and boxes destined for front porches. This white van is unlike the rest; it has been customized. The flooring has been torn up and replaced with sheets of steel, powder-coated with black paint so they won’t rust or show stains. Metal drains have been installed, complete with catches, drilled in three separate places for easy maintenance and cleaning. There are thick metal eyebolts fastened into the frame in several spots, impossible to remove, at various heights up and down the walls. The gas tank is a custom installation, almost double the normal size, holding up to thirty gallons of gas, which means that it can drive for almost six hundred miles, to St. Louis and back, without running out of fuel. It can also cruise the dark streets all night long—for days, even weeks—before finally becoming empty, frequent gas station stops to be avoided. And the windows are tinted black, illegal of course, but hardly drawing any attention, so dark that even standing up next to them, it’s impossible to see inside. And for the driver, that’s a good thing—a very good thing, indeed.

A stylus was a metal-tipped drawing instrument widely used by artists before the invention of the pencil (graphite was not discovered until in 1504, and the wooden-cased graphite pencil appeared only in the second half of the seventeenth century). For drawing with a stylus, artists used paper specially coated with a ground made from, among other things, powdered bone. One fifteenth-century recipe recommended incinerated table scraps, such as chicken wings, whose ground-up ashes were sprinkled thinly on the paper or parchment and then brushed off with a hare’s foot.44 With the paper thus prepared, the artist went to work on its granular surface with his stylus, which was usually made from silver and sharpened to a point, and which, as it was drawn across the surface, left particles behind; these traces quickly oxidized, producing delicate lines of silvery gray.

Just ask me how to get bloodstains out of a fur coat. No, really, go ahead. Ask me. The secret is cornmeal and brushing the fur the wrong way. The tricky part is keeping your mouth shut. To get blood off of piano keys, polish them with talcum powder or powdered milk. This isn’t the most marketable job skill, but to get bloodstains out of wallpaper, put on a paste of cornstarch and cold water. This will work just as well to get blood out of a mattress or a davenport. The trick is to forget how fast these things can happen. Suicides. Accidents. Crimes of passion. Just concentrate on the stain until your memory is completely erased. Practice really does make perfect. If you could call it that. Ignore how it feels when the only real talent you have is for hiding the truth. You have a God-given knack for committing a terrible sin. It’s your calling. You have a natural gift for denial. A blessing. If you could call it that. Even after sixteen years of cleaning people’s houses, I want to think the world is getting better and better, but really I know it’s not. You want there to be some improvement in people, but there won’t be. And you want to think there’s something you can get done. Cleaning this same house every day, all that gets better is my skill at denying what’s wrong. God forbid I should ever meet who I work for in person. Please don’t get the idea I don’t like my employers. The caseworker has gotten me lots worse postings. I don’t hate them. I don’t love them, but I don’t hate them. I’ve worked for lots worse. Just ask me how to get urine stains out of drapes and a tablecloth. Ask me what’s the fastest way to hide bullet holes in a living-room wall. The answer is toothpaste. For larger calibers, mix a paste of equal parts starch and salt. Call me the voice of experience.

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.

Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.

The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper! Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent! The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had! Then, uh... there's the cayenne and the oregano... and... uh... The oregano, and... "Aaaah! I can't! I just can't! Anytime I try to think, my mind just screams that it wants more!" Exquisite! Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor! The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it. "This dish... surpasses Soma Yukihira's." "I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too. Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent. Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

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

3. Cranberry Orange Muffins Prep Time: 15 minutes Total Time: 40 minutes Makes:  12 muffins Ingredients: Cooking spray ½ cup of orange juice 1 navel orange, segmented into wedges 1 large egg 1½ cups of all-purpose flour ¾ cup of sugar ¼ cup of vegetable oil 1 tsp of baking soda 1 tsp of baking powder 1 tsp of kosher salt ½ cup of dry cranberries, chopped Directions: Preheat oven at 375°F. Coat a muffin-tin using cooking spray. Blend orange juice, orange wedges, oil and egg in a blender until smooth. Whisk flour, baking soda, baking powder, sugar and salt together in a bowl; whisk to mix well. Make a dig in centre of dry ingredients; pour orange mixture in it; stir to prepare thick batter. Add in cranberries. Divide this mixture into cups of muffin tin, filling up to ¾ full; bake till muffins become golden and bounce when pressed gently, for 20-25 minutes. Let them cool on wire rack and serve warm.

LIZZIE’S SPOILS-OF-WAR ORANGE CAKE FOR THE CAKE: Beat together eight soup spoons butter with one cup sugar until fluffy. Mix in two eggs and three soup spoons juice from an orange. In a small bowl, blend one and two-thirds cups flour, a teaspoon baking powder, and half a teaspoon salt. Add dry to wet mixture along with one cup buttermilk. Blend well. Stir in one cup raisins, half a cup chopped walnuts, and one soup spoon finely grated orange peel. Pour the mixture into a buttered pan and bake forty-five to fifty minutes. Cool before icing.   FOR THE ICING: Stir two soup spoons juice of orange and two cups powdered sugar together until the sugar dissolves completely and the icing is smooth. The icing should be thick enough to coat the back of a spoon. If it is too thick, add more liquid; if too thin, add a little sugar.

13.  Macadamia Nut and Mock Banana Muffins Ingredients                  2 tablespoons wheat bran                  1 tablespoon soy flour                  1 cup soy flour                  1⁄2 cup Splenda (or other sugar substitute)                  1 teaspoon baking powder                  2 eggs                  1⁄2 cup heavy cream                  1⁄2 teaspoon banana extract or 1⁄2 teaspoon banana flavoring (no sugar added)                  1⁄3 cup club soda                  1⁄2 cup macadamia nuts, coarsely chopped Directions               Preheat oven to 375°F.               Spray (6 muffin) muffin tin with vegetable oil spray.               Mix wheat bran and 1 T soy flour, then coat the muffin tin with the mixture (do this step over a trash can!).               Mix soy flour, Splenda, baking powder, eggs, cream, and banana extract in a large bowl with a wire whisk.               Whisk in club soda.               Fold in nuts.               Fill muffin tins evenly, and bake for 20 to 25 minutes, using the toothpick test for doneness.              

Methuselah had led the tribe as they grew of age. He patiently taught them the construction skills they needed to build the box. They had honed their talent by building elaborate village homes of wood that provided the added blessing of luxurious living. They found a peculiar tree of very hard wood in the valley they called “gopher wood.” It was a long process to cut down the trees and create long, cured and glued planks. The boards were then sealed with a prime coating of tree pitch. The pitch was made by bleeding the sap from pines, burning the pine wood into charcoal, grinding that to powder, and mixing that powder into large vats of boiling pine resin. They then painted the wood with the tree-made pitch to seal it with an initial coat.

Of course, I think Colonel Lowe will be happy to become a permanent fixture in Chicago if it means he can stay around Mollie. I’ve never seen a man so awestruck.” His head shot up. “Has he been pestering Mollie?” Zack demanded. Dr. Buchanan had just shoveled a huge bite of makowiec loaf into his mouth, and Zack’s blood began pounding through his system. Why had he been so blind to overlook what would happen when eighteen able-bodied men showed up on Mollie’s doorstep? He’d been letting Mollie lick her wounds in private, but what kind of idiot abandoned her when there were plenty of strapping young men there to take her mind off things? Dr. Buchanan finished eating and wiped his mouth. “I don’t think pester is the right word, although not an hour goes by that he isn’t paying her compliments. Yesterday, Colonel Lowe brought her a basket of oranges, although where he got oranges at this time of year is anyone’s guess.” Zack narrowed his eyes. “Why would Mollie be interested in some old man?” “Colonel Lowe isn’t an old man. I’d guess he’s about your age. Thirty-four, maybe thirty-six. And he’s a handsome fellow, no doubt about that. Miss Mollie seems quite taken by him.” The memory of a blond man sitting beside Mollie in her workshop with drafting paper before them smacked Zack in the face. He shot to his feet. “I’m going over there.” His mother tried to talk sense into him. “Zachariasz, it is cold outside. Sleet! You will catch your death.” He had lived through worse, and he wasn’t about to sit home eating makowiec loaf while the woman he loved was falling prey to some predator out to seduce her. As if diamond powder would impress her when Colonel Lowe was building her a whole new factory! He yanked his coat from the rack in the hall, still wet from his trip home. He’d put up with a lot from Mollie in the past few weeks, but this was the limit. While he was selling his soul to cut a deal for diamond powder this afternoon, she had been eating oranges with Colonel Lowe.

thinly and separate the rings. In a bowl, combine the protein powder or bake mix, paprika, and salt. Coat the onion rings in the flour mixture. You can do this by putting the flour in a paper bag and then adding the onion rings a few at a time into it, then shake.

1 large egg 2 pounds pork tenderloin ½ cup almonds, finely chopped ¼ cup coconut flour 2 teaspoons dried rosemary 1 teaspoon freshly ground black pepper ½ teaspoon garlic powder ½ teaspoon salt 2 teaspoons coconut oil, for coating the pan 1 tablespoon ghee One 15-ounce can beets, drained and coarsely chopped 2 cups water ¼ cup seedless black raisins ¼ cup dried cranberries 1 tablespoon apple cider vinegar 1 tablespoon honey (optional) ½ cup cherries, pitted and chopped 1. Preheat the oven to 450°F. 2. In a large bowl, whisk the egg until blended and then place tenderloin in egg mixture to coat. 3. Combine the almonds, coconut flour, rosemary, pepper, garlic powder and salt in a small bowl and mix well. 4. Coat a broiler pan with the coconut oil. Dredge the pork in the almond mixture and place on the

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

There were four pieces of ordnance, supplies of powder, shot and lead, and, for individual use, "fixt peeces," snaphances, pistols, seventy swords, coats of mail, quilted coats, and thirty-five suits of armor.

Her feet moved into the vast space, but all she could see was Cyrus. He strode through the room the way a captain commands his ship. Was it possible his maroon bruise made him more dashing? He was a fine sight in a black broadcloth coat. Her salacious gaze dropped to a brass button lower on his waistcoat. The metal glimmered, winking at her with flirtatious intent very near the tuft of hair she remembered so well at his navel. The corner of Cyrus’s mouth crooked. If she looked ready to devour him, he read the message on her face, no words required. “Claire.” He said her name like a treasured sound. Then, her landlord bent low over her hand, kissing her knuckles and keeping her fingers in a tender hold. Her flesh sung a merry tune recalling how she’d gripped those broad shoulders of his in a fit of passion. Was that only two nights ago? Her cheeks turned hot at the memory. Cyrus rose to his full height, holding her hand. He planted a kiss on her forehead. “Mmmm…” he hummed approvingly. “You smell of almonds.” His lips lingered on her hairline, giving her another soft kiss. “And vanilla, I think. Something you cooked?” He breathed in her scent, standing close yet not intimidating in the least. His own smell was clean and starched with a hint of coffee. She reached high, touching his face like a woman with every right to partake of the feast he offered. “It’s face powder.” One finger stroked the smooth square of his jaw, her voice curving with amusement. “Today I join the ranks of ladies who meet for luncheon, and I can’t be sure if I’ve been lured here or goaded by one very challenging man put on earth to harass my senses.” She caressed his jaw, the grain of his skin smooth to the touch. He must’ve shaved in the last hour. His mouth quirked sideways, pressing the maroon bruise higher up his cheek. “Something tells me you’re the perfect woman to soothe such a man or put him in his place.” His pewter stare flicked over her exposed skin, settling on her cleavage. “As to your senses, I shall treat them with the utmost care.

ORANGE, HONEY, AND THYME BISCUITS Hands-on: 23 min. Total: 36 min. Bake biscuits up to a day ahead, and keep in a sealed zip-top plastic bag. 2 ⁄ 3 cup nonfat buttermilk 2 tablespoons clover honey 2 teaspoons chopped fresh thyme 2 teaspoons grated orange rind 10 ounces spelt four (about 2 cups) 5 teaspoons baking powder 1 ⁄ 4 teaspoon kosher salt 1 5 1 ⁄ 2 tablespoons chilled butter, cut into small pieces cooking spray 1. Preheat oven to 425°. 2. Combine the frst 4 ingredients in a small bowl, stirring with a whisk. 3. Weigh or lightly spoon four into dry measuring cups; level with a knife. Combine four, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to four mixture, stirring just until moist. Turn dough out onto a lightly foured surface; pat into a 7 1 ⁄ 2-inch square; cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom. SErVES 12 (serving size: 1 biscuit) CalOriES 162; FaT 6.1g (sat 3.3g, mono 1.4g, poly 0.2g); prOTEiN 4g; CarB 22g; FiBEr 3g; CHOl 14mg; irON 1mg; SODiUM 330mg; CalC 61mg

There was little conversation between them, just an oddly companionable silence. “What time is it?” Daisy would ask every now and then, and he would produce a pocket watch. Mildly intrigued by the jangle of objects in his coat pocket, Daisy demanded to see what was inside it. “You’ll be disappointed,” Swift said as he unearthed the collection of items. He dumped the lot into her lap while Daisy sorted through it all. “You’re worse than a ferret,” she said with a grin. There was the folding knife and the fishing line, a few loose coins, a pen nib, the pair of spectacles, a little tin of soap— Bowman’s, of course— and a slip of folded waxed paper containing willowbark powder. Holding the paper between thumb and forefinger, Daisy asked, “Do you have headaches, Mr. Swift?” “No. But your father does whenever he gets bad news. And I’m usually the one who delivers it.” Daisy laughed and picked up a tiny silver match case from the pile in her lap. “Why matches? I thought you didn’t smoke.” “One never knows when a fire will be needed.” Daisy held up a paper of straight pins and raised her brows questioningly. “I use them to attach documents,” he explained. “But they’ve been useful on other occasions.” She let a teasing note enter her voice. “Is there any emergency for which you are not prepared, Mr. Swift?” “Miss Bowman, if I had enough pockets I could save the world.

Baked Beans! I haven’t had these in years. You found these down there?” Tears spring to her eyes; Mom gets nostalgic when it comes to canned goods. Most of the food we eat is rice, beans, and protein shakes made with powdered milk. Beans in a sugary coating is a luxury we never get. Not anymore at least.

About three blocks north, I found a train track, and began to follow it in the same direction I was going. The sun stabbed the immaculate white snow with a blinding glow, and I was thrilled to be a part of the show. The air was indescribably cold, but I was well insulated in my long dark wool coat. It absorbed the heat from the distant white dime of a sun which was rising in the southeastern sky but not getting much closer as it rose. Facing the icy dawn, my heart leapt with joy: I was free!  I slipped and slid and laughed on the icy rails. White was everywhere. The thick blanket made it impossible to read the terrain, especially the small details. After a time, I saw what seemed to be the perfect place to enter the freeway. There were no vehicles on it, I had seen none since I began walking parallel to it on the tracks, and that was more than an hour earlier. The entry ramp was less than fifty yards away. If I had wings, or maybe skis, I would be there in a heartbeat. When I took my second step, I was one hip deep in frozen powder; the other leg was awkwardly turned up the slope. Managing to bring the second leg down, it sunk up to the knee. As I put more pressure on it, I was now level again: both thighs hip deep in snow. I laughed at myself, then trudged forward, crawling out of the hole, slipping and landing on my face. It was both comical and frightening.

The nearness of the war had another more immediate effect. The food, which had been fairly good, was growing worse; some days there was none at all. There was little food in the town itself; there were too many prisoners now, and the prison kitchen was just not equipped to handle such a crisis. One evening, as our group was being led to the toilet, I noticed a big hambone in a corner of the corridor. When the guard wasn’t looking, I snatched it up and hid it inside my coat. In the toilet I washed it off as best I could under the faucet and put it in my pocket. The rest of the day I sat in the cell, biting off pieces of it, grinding it to powder between my teeth and swallowing it. I broke it up and offered pieces to the others, but their teeth weren’t strong enough to chew

The last one is a fun rice ball. The filling is ground black sesame and walnuts flavored with sweet honey. We made a rice ball out of that... ... and coated it with kinako soybean powder." "Huh... a sweet rice ball." "I've never seen a rice ball coated in kinako." "Ha ha ha... this is fun." "The black sesame and walnut isn't just sweet--- it also has a wonderful scent. Come to think of it, this really is the taste of Japan." "The taste of good old Japan too." "Sesame, walnut, powdered soybeans and honey. The combination of these sweet flavors... It soothes the heart, doesn't it?" "This really is like a dessert.

They found that the enteric-coated capsules of red pepper powder were able to significantly decrease the intensity of abdominal pain and bloating, suggesting “a way of dealing with this frequent and distressing functional disease…”52

Grumpy Cutter’s Flaky Square Buttermilk Biscuits 3 cups of all-purpose flour 2 Tbsp sugar 1 tsp salt 4 tsp baking powder ½ tsp baking soda 2 sticks of butter, frozen (16 Tbsps) 1½ cups of buttermilk Preheat oven to 400°F. Prepare a baking sheet with a light spray of oil or cover with parchment. In a bowl, stir together all the dry ingredients: flour, sugar, salt, baking powder, baking soda. Grate the two sticks of butter and add to the dry ingredient mixture. Gently combine until the butter particles are coated. Next add the buttermilk and briefly fold it in. Transfer this dough to a floured spot for rolling and folding. Shape the dough into a square; then roll it out into a larger rectangle. Fold by hand into thirds using a bench scraper. Press the dough to seal it. Use the bench scraper to help shape the dough into flat edges. Turn it 90 degrees and repeat the process of rolling it out to a bigger rectangle and shaping it again. Repeat this process for a total of five times. The dough will become smoother as you go. After the last fold, and if time allows, wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Otherwise, cut the remaining dough into squares and place 1 inch apart on the baking sheet. Brush the tops with melted butter. Bake at 400°F for 20 to 25 minutes. Let cool on a rack before serving—if you can wait that long. Tips to remember: • A buttermilk substitute can be made by adding one teaspoon vinegar to one and a half cups regular milk and letting it stand for a few minutes. • Handle the dough lightly—don’t overwork it. • Freeze the butter. It makes it easier to grate and distribute it throughout the dough. • For the very best results, your bowl and other utensils should be cold. • Rolling and folding the dough 5 times produces the flaky layers—again, don’t get too heavy handed. • Shaping the dough into a square and cutting it into squares avoids waste and rerolling (and overworking) the scraps. • If time allows, let the dough rest for 30 minutes wrapped in plastic wrap in the fridge before you cut into squares. This helps them rise tall in the oven without slumping or sliding. Makes about a dozen biscuits.

I piled the cookies, their lovely violet color peeping through a light coating of powdered sugar, on a plate. I studied the offering, then added a small bowl of vanilla ice cream as well as a serving of my ube halaya, the purple-yam jam I'd used to create the cookies, to the dish. Perfect.

Nina's lids glittered with a creamy, blush-colored powder, her cheekbones were sharpened with highlighter and her lips were coated in a strawberry-pink glaze. She was as tempting as an éclair--- soft and delicious.

ASHA’S FRIED CHICKEN Ingredients*: 1 plump whole chicken seasoning salt (Johnny’s Seasoning Salt is my favorite) garlic powder onion powder coarse-ground pepper hot sauce all-purpose flour vegetable oil Directions: Step 1: Place your whole chicken on a cutting board for butchering. Remove the backbone (discard or save for stock) and separate the thighs, wings, and legs, and split the breast. Cut the breast in half again to create four equal-size pieces that will cook more closely in time with the rest of the chicken. You should now have ten similarly sized portions. Rinse the pieces, transfer to a clean surface, and pat dry. Step 2: Lay the chicken out and sprinkle lightly on both sides with the Johnny’s seasoning salt, garlic powder, onion powder, and pepper. Place the meat into a shallow bowl and dash all over with hot sauce. Use a small amount for a light zing or add more for a spicier result. Toss until evenly coated and place the chicken in the refrigerator for at least 30 minutes. This is a good time to disinfect your cooking surfaces and prep your side dishes. Step 3: Remove the chicken from the refrigerator. Add flour to a double paper bag and shake two pieces at a time until well coated. Set aside the chicken on a clean surface. Step 4: Heat an inch of vegetable oil in a pan with high sides to 350°F (175°C) or until a pinch of flour sizzles when tossed on the surface. Give each piece another dip into the flour before gently laying them into the pan. Avoid overcrowding, as this will lower the heat of the oil and create soggy chicken. Fry on both sides until brown or for about 15 minutes. Step 5: Remove and allow to drain on paper towels. Internal temperature should be at least 165°F (75°C) with no pink flesh remaining near the bone. Serve right away for a hot and crispy bird.

granular, powdered, brown, slow like honey or molasses. The mouth-coating sugars in milk. Once, when we were wild, sugar intoxicated us, the first narcotic we craved and languished in. We’ve tamed, refined it, but the juice from a peach still runs like a flash flood. —

From what Natasha described, the sesame chicken is a variation on oven-fried chicken, with a crisp, garlicky coating speckled with sesame seeds. My first attempt is a total disaster involving burnt sesame seeds, unappetizing flecks of fresh garlic, and more oil than is in all of Saudi Arabia. Whatever the chicken is supposed to taste like, I know this isn't even close. I fine-tune the recipe all week, swapping out the fresh garlic for powdered and preheating the oiled pan in the oven for a good ten minutes before baking. For what I hope is my final adjustment, I marinate the chicken pieces overnight in a dry rub, leaving them covered on a big sheet pan in Natasha's refrigerator Wednesday night.

Do you prefer light wood or dark wood? Do you like warm or cold metals (chrome, silver, pewter, brass, or copper)? Do you enjoy natural materials or powder-coated finishes?

When the English introduced the new Enfield rifle in 1857, the cartridges for the rifle came from the factory liberally coated with grease. It was necessary to bite the cartridges to release the powder. Among the sepoy regiments there was a rumor that the grease was made from pigs and cows, and thus these cartridges were a trick to defile the sepoys and make them break caste.

Through the smoke, a white dog appeared. Nicholina blared her teeth at it, blasting awareness through me the second before the dog transformed. If I'd been standing, my legs would've buckled. As it was, I rose slowly to my knees, the ringing in my ears deepening to a rushing sound. A roar of blood and hope and fear. This couldn't be happening. This couldn't be real. Ansel ambled toward me. "Hello, Lou". At my dumbstruck expression, he grinned, the same sheepish grin he'd given a thousand times and the same sheepish grin of which I wanted a thousand more. He wore a pristine powder-blue coat with golden tassels and buttons—my heart ached at the familiarity—with his hands shoved deep into the pockets of his pants. An eternal initiate. No blood marked his person, not his hair or his skin, and his brown eyes sparkled even in the dark. "Did you miss me?

a gold-laced hat and coat and a wicker wine-hamper containing a litter of month-old puppies and a gold snuff-box filled with a white powder resembling fine sugar.

For the streusel topping ¼ cup all-purpose flour 3 tablespoons white sugar ½ teaspoon baking powder ½ teaspoon cinnamon 3 tablespoons cold unsalted butter Directions For the muffins 1. Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups. 2. Dump peaches into sauce pan and add brown sugar and rum, bring to a boil. Turn down to low until all liquid is reduced. Let cool. 3. Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine. 4. Add ¾ c of the peaches and stir well to coat. 5. Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears. 6. Portion the batter out into the muffin cups evenly (about ¾ full). For the topping 1. Combine the flour, sugar and cinnamon and baking powder in

Buttermilk Fried Chicken PREP TIME: 7 MINUTES / COOK TIME: 20 TO 25 MINUTES / SERVES 4 370°F FRY FAMILY FAVORITE Fried chicken is perhaps the most decadent of fried foods. But many people don’t make it at home because oil splatters everywhere when you fry chicken. And it’s just not healthy to eat it too often. The air fryer comes to the rescue with this wonderful adaptation. 6 chicken pieces: drumsticks, breasts, and thighs 1 cup flour 2 teaspoons paprika Pinch salt Freshly ground black pepper ⅓ cup buttermilk 2 eggs 2 tablespoons olive oil 1½ cups bread crumbs 1. Pat the chicken dry. In a shallow bowl, combine the flour, paprika, salt, and pepper. 2. In another bowl, beat the buttermilk with the eggs until smooth. 3. In a third bowl, combine the olive oil and bread crumbs until mixed. 4. Dredge the chicken in the flour, then into the eggs to coat, and finally into the bread crumbs, patting the crumbs firmly onto the chicken skin. 5. Air-fry the chicken for 20 to 25 minutes, turning each piece over halfway during cooking, until the meat registers 165°F on a meat thermometer and the chicken is brown and crisp. Let cool for 5 minutes, then serve. Variation tip: You can marinate the chicken in buttermilk and spices such as cayenne pepper, chili powder, or garlic powder overnight before you cook it. This makes the chicken even more moist and tender and adds flavor. Per serving: Calories: 644; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 214mg; Sodium: 495mg; Carbohydrates: 55g;

Having a good feel up there, Gareth? Sure are taking a damned long time about it!" "Can't blame him. Tisn't every day that a man gets to grope a stone horse!" "Wish I was hung half so well!" "You mean you aren't, Chilcot?" "Lord Gareth is!" cried Tess. "Why, 'e's built foiner than any stallion Oi've ever seen, stone or not!" Drunken laughter rang out, both male and female, and yet another bottle of Irish whiskey made its way among the shadowy figures who stood, or rather swayed, beneath poor Henry on his about-to-be-disgraced charger. "Hey Gareth!  Didn't know yer pref'rences ran to — hic! — bestiality!  What else haven't you tol' us about yershelf, eh?" "Shut up down there, you bacon-brains," Gareth said. "D'you want to wake up the whole damned village?"  But he was as foxed as the rest of them, and no one took him seriously. "Hic! — c'mon, Gareth, it can't take you more than five minutes to — hic! — paint its bollocks blue!" "This is not blue, it's purple. Royal purple. As befits its royal rider." Chilcot gave a credible imitation of a neighing stallion. Cokeham snorted, horselike, and clutched his stomach as he tried to contain his laughter. But the Irish whiskey was too much for him, and, losing his balance, he fell face‑first into the damp grass, still guffawing and holding his side. "Oh!  Oh, I fear I shall cast up my accounts if this keeps up ... oh, dear God...." Without missing a beat, Gareth dipped his brush in the paint and flicked it over the bewigged and powdered heads of his friends below. Howls pierced the night as he calmly went back to his task. "A plague on you, Gareth! — hic — you've jesht ruined my best wig!" "To hell with your damned wig, Hugh, look what he just did to my coat!" Chilcot gave another equine whicker, tucked his chin, and with his beautifully turned out leg began pawing the ground. "Shhhh‑h‑h‑h‑h‑h‑h!" "Oh ... oh, I do feel sick...." "Keep it up, you pillocks, and I shall dump the entire bucket on your heads," Gareth called down from above.

The Father wears natural-fiber clothing that he scrubs and starches before re-ruffling in an approximation of ancient Jerusalem chic. Every morning the Father braids his long hair, smoothing the split ends with beeswax. He coats his skin with a homebrewed sunscreen. He takes a spoonful of ground flaxseed and a spoonful of turmeric powder in his nightly goat’s milk. He self-administers a coffee colonic on the fifteenth of each month. On the sixteenth, he reports any visions experienced during the purge. And every now and then, he loses control, drinking nothing but Canadian whiskey for three days. The

Courtiers milled between the stone supports, a riot of colorful silk skirts and gold-trimmed coats. Full court wigs of powdered white sparkled with the addition of the ground stone the nobles used to imitate the silver luster of elven hair.

tall evergreens whose long and lush boughs were coated with mineral dust, like elegant ladies wearing too much face powder.

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

The oblong, one-layer cake was coated in powder-pink frosting. Around the sides of the cake the pink was decorated with white frills resembling lace. Both the top left corner and the bottom right corner of the upper surface were adorned with lilac roses and white rosebuds tipped with strawberry pink. And across the center of the cake, starting at the bottom corner on the left and sloping up towards the top corner on the right, was the baby's name in lilac cursive script: "Perfect.

Probiotics are one of the best supplements you can take to avoid an intestinal imbalance. They strengthen the intestinal walls and manufacture vital nutrients. They also help the body to use nutrients and fight harmful microbes in the GI tract. Your body actually contains about ten times as many probiotic bacteria cells as it does human cells! You simply couldn't survive without these little creatures. Probiotics protect us from a number of health problems, including food allergies and skin problems. Probiotics also play a key role in the female reproductive system. Like the GI tract, the vagina contains and relies on a delicate ecosystem for optimal health. The Lactobacillus strains that populate the walls of the vagina make the environment too acidic for most intruders, thus protecting the vagina and the womb from infection. Just like the GI tract, however, this ecosystem can easily become disrupted by the exact same causes: antibiotics and stress. Spermicides and birth control pills can also cause an imbalance. Imbalances can usually be remedied with therapeutic doses of Lactobacillus acidophilus. When you buy probiotic supplements, it's important to know which strains of probiotic bacteria are in the supplement. Each strain and substrain offers its own unique benefits. The Lactobacillus and Bifidobacterium strains are found naturally in the human GI tract and offer countless health benefits. They're the most prevalent strains you'll find in supplements. Lactobacillus GG, sold as Culturelle, is the best studied. Bacillus subtilis is a wonderfully beneficial probiotic that does not occur naturally in humans but is found in many probiotic supplements. It's excellent at killing pathogens and unwanted microorganisms. If B. subtilis is on the ingredients list of your probiotic supplement, you have a gentle friend offering powerful protection. Probiotic supplements come in capsules and powders. They're alive yet dormant when you get them in this form and become active when exposed to warmth and moisture inside your body. Either form is fine, but it's critical to take them on an empty stomach (when your stomach acid levels are low). Even though they can live in the intestines, most probiotics don't survive stomach acid. Enteric-coated capsules help, too. During pregnancy, the advantage to taking probiotic supplements instead of fermented probiotic sources like kombucha, kefir, or yogurt is that the exact strains you're getting are tightly controlled. The cultures used in fermented foods aren't always tightly controlled, so you run the risk of ingesting organisms like yeasts, which produce toxins.

Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa 210 words SERVES: 4 FOR THE FISH 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ teaspoon chili powder ¼ teaspoon cumin ½ teaspoon sea salt 1 pound mahi mahi, cod, or tilapia 1 tablespoon coconut oil 8 small corn tortillas 1 lime, cut into 8 wedges FOR THE ROASTED CORN SALSA 1 cob roasted corn, shaved ½ yellow onion, finely diced 1 large cucumber, peeled and finely diced ¼ teaspoon sea salt 2 tablespoons fresh lime juice 1 avocado, finely diced 1. In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin, and sea salt to form a marinade. 2. Cut the fish into bite-size pieces, add to the marinade, and toss well to coat. Cover with plastic wrap and place in refrigerator for 20 minutes. 3. Meanwhile, make the salsa: In a large bowl, combine the corn, onion, cucumber, sea salt, and lime juice. Gently fold in avocado. Set aside. 4. Heat the coconut oil in a medium sauté pan over medium. When the pan is hot, add the fish and cook for approximately 7 minutes, until firm and opaque. 5. Warm the tortillas in a microwave or, wrapped in foil, in a 350°F oven. Divide the cooked fish equally among the warmed tortillas, top with corn salsa and a squeeze of fresh lime, fold each tortilla over, and serve 2 on each plate, with wedges of lime on the side.

They grew some of their own vegetables, but Semple was never in eighteen years allowed out into the truck gardens. Instead, he watched out the north window of the violent ward through the thick cyclone mesh and felt himself out there, going down the rows of corn, cutting suckers or tugging up the dark-leafed weeds, feeling the strain low in his back and hearing the dry rustle of stalks in the July wind; the sun reddening his neck and rills of sweat cutting lines through the dust on his cheeks; bent over, his hands green stained and sore, blistered and cut from the weeds and the sharp-edged corn plant leaves; feet hot and swollen in state-issue shoes cracked and dirty; but smelling it, the corn, the dirt, the hand-mashed weeds, the sticky white milk gumming and clotting his fingers; the smell on cloudy days when everything was heavy with the expectancy of rain and sullen with the summer heat, the smell denser then, making him straighten up, his nose high, waiting for it, for something, a man in silhouette against the background of corn, like all the other men in cornfields and gardens and on farms, even the men in cities between the buildings on crowded streets lifting their noses to the heavy clouds and feeling the expectancy of the rain, waiting for the first thick drops to sound against the corn, to strike his face. And then the gallop home through sheets of rain, ducking into doorways, newspapers over heads, laughter coming up out of the heart at this common happening, and men together, in doorways, cafeterias, kitchens, barns, tractor sheds, or even in the lee of haystacks, looking at each other happily with wet red faces because it was raining hard. Loving it and feeling joy from such a thing. He stood at the window and made it happen, even under a blue sky. And would, early in his eighteen years, turn front eh window expressing how he felt in snapping wild-eyed growls and grunts, his hands jerking out of control and his legs falling out from under him, thrashing between the beds, bumping along the floors, his contorted face frightening the other madmen into shrieks and fits and dribbles; happy, so happy inside that it all burst in one white hot uncontrollable surge; the two white-coated attendants coming with their stockings full of powdered soap rolled into fists to club him without marking him, knocking him into enough submission that they could drag him twitching still across the open floor and out to the restraining sheets.

They grew some of their own vegetables, but Semple was never in eighteen years allowed out into the truck gardens. Instead, he watched out the north window of the violent ward through the thick cyclone mesh and felt himself out there, going down the rows of corn, cutting suckers or tugging up the dark-leafed weeds, feeling the strain low in his back and hearing the dry rustle of stalks in the July wind; the sun reddening his neck and rills of sweat cutting lines through the dust on his cheeks; bent over, his hands green stained and sore, blistered and cut from the weeds and the sharp-edged corn plant leaves; feet hot and swollen in state-issue shoes cracked and dirty; but smelling it, the corn, the dirt, the hand-mashed weeds, the sticky white milk gumming and clotting his fingers; the smell on cloudy days when everything was heavy with the expectancy of rain and sullen with the summer heat, the smell denser then, making him straighten up, his nose high, waiting for it, for something, a man in silhouette against the background of corn, like all the other men in cornfields and gardens and on farms, even the men in cities between the buildings on crowded streets lifting their noses to the heavy clouds and feeling the expectancy of the rain, waiting for the first thick drops to sound against the corn, to strike his face. And then the gallop home through sheets of rain, ducking into doorways, newspapers over heads, laughter coming up out of the heart at this common happening, and men together, in doorways, cafeterias, kitchens, barns, tractor sheds, or even in the lee of haystacks, looking at each other happily with wet red faces because it was raining hard. Loving it and feeling joy from such a thing. He stood at the window and made it happen, even under a blue sky. And would, early in his eighteen years, turn from the window expressing how he felt in snapping wild-eyed growls and grunts, his hands jerking out of control and his legs falling out from under him, thrashing between the beds, bumping along the floors, his contorted face frightening the other madmen into shrieks and fits and dribbles; happy, so happy inside that it all burst in one white hot uncontrollable surge; the two white-coated attendants coming with their stockings full of powdered soap rolled into fists to club him without marking him, knocking him into enough submission that they could drag him twitching still across the open floor and out to the restraining sheets.

FRIENDSHIP BREAD STARTER 3 cups sugar 3 cups flour 3 cups milk Day 1: In a nonmetal bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with a tea towel. Keep at room temperature, not in fridge. Stir mixture once each day on days 2, 3 and 4. Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk, and stir. Stir mixture once each day on days 6, 7 and 8. Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends, with instructions. Save remaining starter for yourself. FRIENDSHIP BREAD 1 cup starter 1 cup oil 1 cup sugar 1/2 cup milk 2 teaspoons cinnamon 1/2 teaspoon baking soda 2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3 eggs 1 large box instant vanilla pudding mix Combine starter with all the other ingredients, mixing thoroughly. Grease 2 large loaf pans and dust with mixture of cinnamon and sugar. Spoon batter into pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture. Bake at 325°F for 50-75 minutes, or until done.

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

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

Cliff looked around for the woman he’d seen helping the others and saw no sign of her. Swearing, he tore through the wreckage in search of her. An explosion took out more of the ceiling. Rubble rained down on the other side of the pile he dug through. “Come on,” he whispered. “Where are you?” A moan reached his ears, followed by a cough. Leaping toward it, he grabbed slabs of concrete and flooring and tossed them aside, reducing the pile until he found her. Dust coated her like ash, powdering her braid and turning her skin a grayish white. She blinked up at him. Her forehead glistened with blood that oozed from a gash on one side. “It’s okay,” he told her. “I’m here to help. Don’t be afraid.” Her chin dipped in a brief nod. Another explosion hit what was left of the ground floor. Cliff swiftly leaned over to shield her as flaming bits rained down around them. As soon as it stopped, he knelt beside her. “Y-Your eyes are glowing.” “It’s okay. Don’t be afraid. I just want to help. Are you injured?” He swept his hands over her in a quick, impersonal search for injuries, concerned by the splotches of blood that marred her clothing. “Th-there’s a woman,” she said. “Sadie. Sh-she’s old. She can’t make it down the stairs.” “I already got her to safety. Are you Emma?” Surprise lit her dark brown eyes as she nodded. “I think your arm is broken, Emma. I need to bind it.” Tearing a strip of cloth from his T-shirt, he wrapped it around a deep gash on her arm. Then he tore another and—preternaturally fast—fashioned a sling. She moaned. “Sorry,” he said, knowing every movement caused her pain. Nodding, she gritted her teeth. Her lips pressed tightly together as he lifted her into his arms, spawning even more pain. “I’m sorry,” he said again as he dashed over to the elevator shaft. She looped her free arm around his neck and looked over his shoulder. Her hold tightened. “Mercenaries,” she whispered in his ear, her warm breath sending a shiver through him. “It’s okay,” he said. “Don’t be afraid. I’ll keep you safe.

injured her ankle during the first week of physical training so that had been the end of her WAAF career. Now Susan extricated her arm from the blanket and glanced at her wristwatch. ‘The NAAFI should be open any time now for some cocoa and supper,’ she commented as Livvy rose to throw some more wood onto the stove that stood in the middle of the room. It was a temperamental thing, often throwing out more smoke than heat. ‘Ouch!’ Livvy cried as she opened the door and it spat at her. ‘I swear this ruddy thing waits for me to do that!’ She hastily threw the log she was holding in and slammed the door shut, causing smoke to billow into the hut and make them all cough. Amanda quickly took out her compact and applied lipstick and powder to her nose, then fluffing her hair up she asked, ‘So who’s coming then?’ As they had all discovered, Amanda hated being seen without her make-up, whereas the rest of them were usually bundled up in layers of clothing just intent on keeping as warm as they could with no thought to how they looked. They all rose and when Nell opened the door a gust of snow blew in at them. ‘Ugh! Bloody weather,’ Susan grumbled as they stepped out into the raging blizzard. ‘Perhaps we should have put the kettle on the stove and made our own drinks tonight!’ ‘Ah, but some of those handsome RAF chaps could be in,’ Amanda pointed out. The RAF base was not far from theirs and when the pilots weren’t flying they often used the NAAFI for a meal. Susan and Livvy exchanged an amused glance, then, heads bent, they picked their way through the deepening snow and just for a moment Livvy thought of the warm, cosy little kitchen back at the lodge. In the very kitchen that Livvy was thinking of, Sunday was just opening the door to John, who had popped in to check that all was well. Their relationship had undergone a subtle change since he had made the unexpected proposal. For a time, they had lost their easy relationship and she had felt slightly embarrassed when in his company and had stopped visiting Treetops as frequently as she had previously. But since the departure of Giles and Livvy they were becoming closer again, finding comfort in each other’s company. ‘How are you all?’ he asked as Sunday quickly closed the door behind him and he stamped the snow from his boots. Already his coat was beginning to steam in the warm atmosphere, and she smiled as she ushered him to the fireside chair and hurried off to set the kettle on the range. ‘We’re fine. Kathy is upstairs getting the twins to sleep.’ Without asking she spooned tea leaves into the pot from the caddy and lifted down two cups

Cinnamon Sinners Cupcakes A moist cinnamon cupcake with cinnamon cream cheese frosting. ½ cup butter, melted 1 cup sugar 4 eggs 1 teaspoon vanilla extract 1½ cups flour 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon salt ¾ cup buttermilk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Alternately add the flour mixture and the buttermilk to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Cinnamon Cream Cheese Frosting with cinnamon stick garnish 8 ounces cream cheese, softened 1 stick unsalted butter, softened ½ teaspoon vanilla extract ½ teaspoon cinnamon 3½ cups powdered sugar ¼ cup sugar ⅛ teaspoon cinnamon Cinnamon sticks Beat cream cheese, butter, vanilla, and cinnamon in a large bowl until well blended. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Mix together the sugar and cinnamon to make cinnamon sugar and spread on a flat plate. Roll the side of the frosted cupcake so that the cinnamon sugar mixture coats the edges just above the wrapper. Top with a cinnamon stick.

jitterbug Few ingredients combine to create as much comfort as do coffee and chocolate. The Jitterbug includes this star duo while also tossing in some coconut, vanilla, and, of course, alcohol, in the form of rum. It’s essentially a vacation in a glass, but one so filled with activities that you need a little pick-me-up in order to make it through cocktail hour. Teetotalers can use rum extract mixed with water to simulate the liquor content in this drink. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder 1 ounce Vanilla Syrup 1½ ounces dark rum 2 ounces coconut cream 3 ounces cold-brew coffee 3 coffee beans, for garnish Mix the coconut sugar and cacao powder on a small round plate until fully combined. Fill a large coupe (10 to 12 ounces) with ice and water to chill the glass, then discard them when the glass is sufficiently cold. Using a sponge or paper towel, moisten the rim of the chilled glass with a bit of vanilla syrup. Turn the glass upside down and dip it into the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Combine the rum, coconut cream, vanilla syrup, and coffee in a cocktail shaker with ice. Shake vigorously. Strain into the sugared-rim coupe. Garnish with the coffee beans to make a triangle shape. Serve and enjoy.

matcha do about nothing A matcha-and-prosecco mix seems to me to be the stuff Instagram dreams are made of (hint, hint #LittlePine #shamelesspromotion #helpussavetheanimals). This drink may not know if it’s up or down, but either way, it’s packed with antioxidants which, while it may not be the most important consideration of happy hour, I’d imagine is a welcome perk nonetheless. For a virgin version of this drink, simply replace prosecco with sparkling water. TIME: 3 MINUTES SERVES: 1 1 tablespoon sugar ½ teaspoon matcha powder ¼ teaspoon matcha powder ½ ounce hot water 1½ ounces Simple Syrup 1½ ounces fresh lemon juice Prosecco (roughly 2 ounces) Lemon wheel, for garnish Mix the sugar and ¼ teaspoon of the matcha powder in a small bowl with a dry barspoon until you’ve made a pale green sugar. Pour the matcha sugar onto a small plate and set aside. Combine the remaining ¼ teaspoon matcha powder and hot water directly in a highball glass. Use an electric frother to whisk the matcha until a smooth, creamy texture is achieved. Add ice to the matcha mixture, filling the glass to the rim. Add the simple syrup and lemon juice. Top off the glass with prosecco. Stir the cocktail with a barspoon, briefly and lightly. Cut a small notch in the lemon wheel. Following the line of the notch, coat half the wheel in matcha sugar by carefully and evenly pressing that half into the matcha sugar. Position the coated lemon wheel on the edge of the glass. Serve and enjoy.

love potion The cherry-vanilla combination in this cocktail is somewhat reminiscent of childhood, but given that those flavors are mixed with sake and prosecco here, this drink is very grown-up. Finishing off the cocktail’s highball with chocolate sugar is a stroke of genius, if I do say so myself; the pitch-perfect end result is practically dessert. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder ½ ounce Vanilla Syrup 1½ ounces sake 3 ounces cherry juice Prosecco On a small round plate, mix the coconut sugar and cacao powder until fully combined. Using a sponge or paper towel, moisten the highball glass rim with a bit of vanilla syrup. Dip the rim in the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Fill the rimmed glass three-quarters full with ice. Add the sake, cherry juice, and vanilla syrup. Top with prosecco. Stir briefly with a barspoon. Serve and enjoy.

A layer of fine powder coats his skin. “My lungs are turning to concrete,” Rob wheezes, hacking and spitting. “So are my eyes. How do I always get roped into these things?” Avery coughs and pats Rob’s back in sympathy. A poof of dust billows from the contact.

The cake is pretty simple; they didn't want anything too fancy. Two tiers. The bottom is the Frango mint tier from the cake contest, but the top is a new one. An almond cake with a whipped honey caramel filling and a layer of thinly sliced spiced poached pears, with vanilla buttercream. The whole cake will get a smooth white fondant coating, and then a detailed lace pattern hand-piped with white royal icing. They've opted out of toppers, so I've made some simple wildflowers out of gum paste, colored with the powdered food colors to look incredibly real.

French Fried Green Beans Finger food to go with a steak or burger, or just by themselves for the fun of it! Ingredients: 1 pound of fresh green beans 1 teaspoon coarse sea salt ½ teaspoon black peppercorns or rose peppercorns ¼ teaspoon garlic powder ½ teaspoon dried Italian seasoning mix 1 egg white Pre-heat a deep fat fryer to 240oF (hot) –preferably filled with high oleic safflower oil Rinse green beans, trim, and pat dry on a towel Grind spices together in a mortar and pestle Whip egg white until foamy, then coat the green beans in egg, Put egg-coated beans in a 1-qt plastic bag and dust with ground spices, shake vigorously, and drop into hot oil. Fry for 2-3 minutes. Remove when the egg coating just starts to brown.

IRISH POTATO COOKIES This dough must chill before baking. 1 and ½ cups white (granulated) sugar 1 cup salted butter (½ pound, 2 sticks), softened to room temperature 3 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down in the cup when you measure it) 3 cups instant mashed potato flakes (I used Hungry Jack Original) 1 cup finely chopped walnuts (measure AFTER chopping) ½ cup powdered (confectioners’) sugar in a bowl for later Place the white (granulated) sugar in the bowl of an electric mixer. Hannah’s 1st Note: This recipe is a lot easier to make if you use an electric mixer. You can do it by hand, but it will take much longer. Add the softened butter and mix until the two ingredients are well combined and the mixture is light in color and fluffy. Add the eggs, one by one, beating after each addition. Add the cream of tartar, baking soda, and salt. Mix until everything is well combined. Add the vanilla extract and mix it in. Measure out the all-purpose flour in a separate bowl. Mix it into the sugar, butter, and egg mixture in half-cup increments at LOW speed, mixing well after each addition. Add the instant mashed potato flakes in half-cup increments, mixing well after each addition. Beat until everything is well incorporated. Mix in the chopped walnuts. Beat for at least a minute on MEDIUM speed until everything is thoroughly combined. Hannah’s 2nd Note: At this point, you can add several drops of green food coloring if you are making these cookies for St. Patrick’s Day. Try to achieve a nice pale green. Scrape down the sides of your mixing bowl and give your Irish Potato Cookie dough a final stir with a wooden spoon by hand. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or covering them with parchment paper. Scoop out a small amount of cookie dough with a spoon from your silverware drawer and try to form a dough ball with your impeccably clean hands. If this is too difficult because the dough is too soft, cover your bowl with plastic wrap and refrigerate it for 30 minutes to an hour. (Overnight is fine too, but then don’t forget to shut off the oven!) When you’re ready to bake, preheat the oven to 350 degrees F., rack in the center position. While your oven is preheating, place the powdered sugar in a small bowl. You will use it to coat the cookie dough balls you will form. Form balls of cookie dough 1 inch in diameter with your impeccably clean hands. Roll the dough balls in the bowl of powdered sugar, one at a time, and place them on the cookie sheets, 12 dough balls to a standard-sized sheet. Flatten the dough balls a bit with a metal spatula or the heel of your impeccably clean hand. Bake at 350 degrees F. for 10 to 12 minutes, or until your cookies are golden around the edges. Take your cookies out of the oven and cool on the cookie sheet for 2 minutes and then remove them to a wire rack. If you’ve covered your cookie sheets with parchment paper, all you have to do is grasp the edges of the paper and pull them, cookies and all, onto the wire rack. Yield: Approximately 8 dozen tender and delicious cookies, depending on cookie size

Fieldking rotavator is better as it saves fuel, Time, soil compaction & wear and tear of the tractor as it accomplishes better pulverization in no time. And with Robust Multi Speed now no need for multiple operations of the cultivator, disc harrow, and leveler. Fielding Rotary Tillers is economical series and it can be coupled with 30 to 60 HP tractors quite easily. It is mainly intended with a rigid structure, multi-speed Gearbox, Visual Oil Level Indicator, Features of Fielding Rotavator Innovation – neatly designed keeping in mind minimum diesel consumption & breakages Better Production – It helps in holding wet of the soil and will increase soil porousness and aeration which boosts germination and growth of crops. Hard truth – Rigid structure, Multi-speed shell, Mechanical oil seal, Advanced designed Front support and serious duty back guard (Trialing board) makes it appropriate and effectively on object yet as in wet and paddy condition. Technically advanced – It specially installs with Spiral shapes of the rotor assembly to cut back the load on tractors, scale back fuel consumption and avoids tire slippage. Smartly Placed – Visual oil level indicator, scale back the possibilities to breakage of gears thanks to inaccessibility of minimum oil level within gear transmission. King of Crop – It makes the simplest bed to victimization at before and once rain. it’s in the main appropriate for every type of crops like cotton, castor, vegetable, sugarcane, banana, wheat, maize, and paddy. Easy to use – It will simply take away residues components of the previous crop, cut into items and completely combine it them into the soil in kind of organic manure to extend productivity. Long life – Powder coated glorious resistance to corrosion, maintains the machine in just-bought condition for a extended amount.

This fake smile cracks as the sun lowers down Rubble coats your mouth like powdered sugar It tastes so sweet AS PAIN OFTEN DOES

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

LIZZIE’S SPOILS-OF-WAR ORANGE CAKE FOR THE CAKE: Beat together eight soup spoons butter with one cup sugar until fluffy. Mix in two eggs and three soup spoons juice from an orange. In a small bowl, blend one and two-thirds cups flour, a teaspoon baking powder, and half a teaspoon salt. Add dry to wet mixture along with one cup buttermilk. Blend well. Stir in one cup raisins, half a cup chopped walnuts, and one soup spoon finely grated orange peel. Pour the mixture into a buttered pan and bake forty-five to fifty minutes. Cool before icing. FOR THE ICING: Stir two soup spoons juice of orange and two cups powdered sugar together until the sugar dissolves completely and the icing is smooth. The icing should be thick enough to coat the back of a spoon. If it is too thick, add more liquid; if too thin, add a little sugar.

Chicken Tenders (Traditional Flavor) 1 cup almond flour 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon cayenne pepper (optional) 2 egg whites 2 pounds chicken tenders Preheat the oven to 450 ° F. Mix the almond flour, garlic powder, salt, black pepper, and cayenne pepper (if using) in a small bowl and pour the mixture onto a plate. Put the egg whites in a nearby bowl. Dip the chicken tenders in the egg whites, then evenly coat them in the flour mixture and lay out on a cookie sheet sprayed with cooking spray. Bake for about 16 minutes, flipping them halfway through, until both sides are crisp.

Chicken Tenders (Italian Blend) 1 cup almond flour ½ teaspoon salt ½ teaspoon pepper 1 tablespoon Italian-blend seasoning 1 teaspoon garlic powder 3 egg whites 2 pounds chicken tenders Italian-blend cheese Low-sodium spaghetti sauce Preheat the oven to 450 ° F. Mix the almond flour, salt, pepper, Italian seasoning, and garlic powder in a small bowl and pour the mixture onto a plate. Put the egg whites in a nearby bowl. Dip the chicken tenders in the egg whites, then evenly coat them in the flour mixture and lay out on a cookie sheet sprayed with cooking spray. Bake for about 16 minutes, flipping them halfway through, until both sides are crisp. Lightly coat the top of the tenders with the cheese and, if needed, place back in the oven to melt it. Serve with spaghetti sauce for dipping.

AUNT KITTY’S JAMAICAN RUM BALLS DO NOT preheat oven—these don’t require baking! 4 cups finely crushed vanilla wafers (a 12-ounce box is about 2½ cups crushed—measure after crushing) 1 cup chopped nuts (measure after chopping—I use pecans, but that’s because I really like them—I’ve also used macadamia nuts, walnuts, and cashews) ½ cup Karo syrup (the clear white kind) ½ cup excellent rum (or excellent whiskey, or excellent whatever) 2 Tablespoons Nestle’s sweet dry cocoa (I’m going to use Ghirardelli’s sweet cocoa with ground chocolate the next time I make them) 1 Tablespoon strong coffee (brewed—liquid) COATING: Dry cocoa Powdered (confectioner’s) sugar Chocolate sprinkles Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush them with a rolling pin. Measure them and pour them into a mixing bowl. Chop the nuts finely with a food processor, or with your knife. Measure them and add those. Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended. Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in cocoa, or powdered sugar, or chocolate sprinkles to coat them. Do some of each and arrange them on a plate—very pretty. Refrigerate these until you serve them. They should last for at least a month in the refrigerator. (I’ve never been able to put this to the test, because every time I make them, they’re gone within a week.) Yield: At least 5 dozen, depending on how large you roll the balls. Aunt Kitty’s Jamaican Rum Balls make great gifts when they’re packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use. To make these nonalcoholic, use fruit juice in place of the rum. This should work just fine, but make sure you refrigerate them and eat them within a week. You’ll have to change the name to “No Rum Balls,” but that’s okay. Choose a fruit juice that’ll go well with the chocolate, like peach, orange, or pineapple. Note: I’ve always wanted to try these dipped in melted chocolate. I bet they’d be fantastic!

…orange-peel will be my death, or I'll be content to eat my own head, sir!" This was the handsome offer with which Mr. Grimwig backed and confirmed nearly every assertion he made; and it was the more singular in his case, because, even admitting for the sake of argument, the possibility of scientific improvements being ever brought to that pass which will enable a gentleman to eat his own head in the event of his being so disposed, Mr. Grimwig's head was such a particularly large one, that the most sanguine man alive could hardly entertain a hope of being able to get through it at a sitting- to put entirely out of the question, a very thick coating of powder.

Olive oil cooking spray 1½ cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried oregano 2 tablespoons sweet or smoked paprika 1 teaspoon kosher salt ½ cup all-purpose flour ½ teaspoon freshly ground black pepper 2 large eggs 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total) 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s) 6 to 8 slices provolone cheese ¼ cup shredded Parmesan cheese Let’s cook: 1. Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. 2. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. 3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat. 4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. 5. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. 6. Serve hot. Chicken Legs with Fennel & Orange Serves 4 I love the classic pairing of fennel and citrus.

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