Powder Puff Quotes

Progress has never been a bargain. You have to pay for it. Sometimes I think there's a man who sits behind a counter and says, "All right, you can have a telephone but you lose privacy and the charm of distance. Madam, you may vote but at a price. You lose the right to retreat behind the powder puff or your petticoat. Mister, you may conquer the air but the birds will lose their wonder and the clouds will smell of gasoline. Henry Drummond, a character in Inherit the Wind

As soon as I got into the library I closed my eyes and took a deep breath. I got a whiff of the leather on all the old books, a smell that got real strong if you picked one of them up and stuck your nose real close to it when you turned the pages. Then there was the the smell of the cloth that covered the brand-new books, books that made a splitting sound when you opened them. Then I could sniff the the paper, that soft, powdery, drowsy smell that comes off the page in little puffs when you're reading something or looking at some pictures, kind of hypnotizing smell. I think it's the smell that makes so many folks fall asleep in the library. You'll see someone turn a page and you can imagine a puff of page powder coming up real slow and easy until it starts piling on a person's eyelashes, weighing their eyes down so much they stay down a little longer after each blink and finally making them so heavy that they just don't come back up at all. Then their mouths open and their heads start bouncing up and down like they're bobbing in a big tub of of water for apples and before you know it... they're out cold and their face thunks smack-dab on the book. That's the part that makes librarians the maddest. They get real upset if folks start drooling in the books

Things accumulated in purses. Unless they were deliberately unloaded and all contents examined for utility occasionally, one could find oneself transporting around in one's daily life three lipstick cases with just a crumb of lipstick left, an old eyebrow pencil sharpener without a blade, pieces of defunct watch, odd earrings, handkerchiefs (three crumpled, one uncrumpled), two grubby powder puffs, bent hairpins, patterns of ribbon to be matched, a cigarette lighter without fuel (and two with fuel), a spark plug, some papers of Bex and a sprinkling of loose white aspirin, eleven train tickets (the return half of which had not been given up), four tram tickets, cinema and theatre stubs, seven pence three farthings in loose change and the mandatory throat lozenge stuck to the lining. At least, those had been the extra contents of Phyrne's bag the last time Dot had turned it out.

The Great Frost was, historians tell us, the most severe that has ever visited these islands. Birds froze in mid-air and fell like stones to the ground. At Norwich a young countrywoman started to cross the road in her usual robust health and was seen by onlookers to turn visibly to powder and be blown in a puff of dust over the roofs as the icy blast struck her at the street corner.

It was generally called the "powder puff derby" and those who flew in it variously as "Ladybirds", "Angels" or "Sweethearts of the Air". (We are still trying to get ourselves called just "pilots".)

His soul, it seemed to him, was more than empty. It was desiccated, reduced to the powder of its substance and now in danger of being blown away by the first puff of the dawn wind that presaged the sun.

I'd like to make you an offer." An offer? I was suddenly reminded of who I was dealing with here. Lillian Taft wasn't a powder puff. She was the merciless, dictatorial matriarch who'd kicked my pregnant mother out of her house at the ripe old age of seventeen. I stalked to the front door and retrieved the Post-it I'd placed next to the doorbell when our house had been hit with door-to-door evangelists two weeks in a row. I turned and offered the hand-written notice to the women who'd raised my mother. Her perfectly manicured fingertips plucked the Post-it from my grasp. "'No soliciting,'" my grandmother read. "Except for Girl Scout cookies," I added helpfully. I'd gotten kicked out of the local Scout troop during my morbid true-crime and facts-about-autopsies phase, but I still had a weakness for Thin Mints. Lillian pursed her lips and amended her previous statement. "'No soliciting except for Girl Scout cookies.'" I saw the precise moment that she registered what I was saying: I wasn't interested in her offer. Whatever she was selling, I wasn't buying.

My life is a puff of smoke in a tornado. We are all furiously whirling into nothingness.

He wanted to call his mother, to let her sweet voice swathe him, but instead he watched a documentary about Krakatoa on his laptop. He was imagining what the world would look like under volcanic ash. As if some mad child had come along and scribbled black and gray over the landscape: the streams gone greasy, the trees powder puffs of ash, greensward a slick of gleaming oil. An image of Hades. Fields of punishment, screams in the night, the Asphodel Meadows. The dead clacketing their bones. Luxuriating in the horror, he was. In the unhappiness of being broken. There was not not a kind of wallowing joy in this.

… from these Icarian heights, my feathers powdered with the dust of the stars, I saw the earth far below as it really was, a little mud-heap in a great vastness, its kingdoms only cobwebs, its armies only crumbs. … I ·[glimpsed?]· a distant glow, a golden filigree of towers, the puff of clouds, just as I envisioned that day in the square in Arkadia… … except that it was grander, more ravishing, more heavenly… … ringed by falcons, redshanks, quails, moorhens, and cuckoos… … hyacinth and laurel, phlox and apple, gardenia and sweet alyssum… … delirious with joy, weary as the world, I dropped…

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

Colonel Melchett silently marvelled at the amount of aids to beauty that women could use. Rows of jars of face cream, cleansing cream, vanishing cream, skin-feeding cream! Boxes of different shades of powder. An untidy heap of every variety of lipstick. Hair lotions and “brightening” applications. Eyelash black, mascara, blue stain for under the eyes, at least twelve different shades of nail varnish, face tissues, bits of cotton wool, dirty powder-puffs. Bottles of lotions—astringent, tonic, soothing, etc. “Do you mean to say,” he murmured feebly, “that women use all these things?” Inspector Slack, who always knew everything, kindly enlightened him. “In private life, sir, so to speak, a lady keeps to one or two distinct shades, one for evening, one for day. They know what suits them and they keep to it. But these professional girls, they have to ring a change, so to speak. They do exhibition dances, and one night it’s a tango and the next a crinoline Victorian dance and then a kind of Apache dance and then just ordinary ballroom, and, of course, the makeup varies a good bit.” “Good lord!” said the Colonel. “No wonder the people who turn out these creams and messes make a fortune.” “Easy money, that’s what it is,” said Slack. “Easy money. Got to spend a bit in advertisement, of course.” Colonel

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

Quit your whining, powder puff. In the marines we trained in sub zero temperatures. Do you want me to fetch you a dressing gown? How about some slippers too?

Things accumulated in purses. Unless they were deliberately unloaded and all contents examined for utility occasionally, one could find oneself transporting around in one’s daily life three lipstick cases each with just a crumb of lipstick left, an old eyebrow pencil sharpener without a blade, pieces of defunct watch, odd earrings, handkerchiefs (three crumpled, one uncrumpled), two grubby powder puffs, bent hairpins, patterns of ribbon to be matched, a cigarette lighter without fuel (and two with fuel), a spark plug, some papers of Bex and a sprinkling of loose white aspirin, eleven train tickets (the return half of which had not been given up), four tram tickets, cinema and theatre stubs, seven`pence three farthings in loose change and the manda-tory throat lozenge stuck to the lining. At least, those had been the extra contents of Phryne’s bag the last time Dot had turned it out. The

225 g butter, at room temperature [16 tablespoons (2 sticks)] 250 g granulated sugar [1¼ cups] 150 g light brown sugar [¼ cup tightly packed] 1 egg 2 g vanilla extract [½ teaspoon] 240 g flour [1½ cups] 2 g baking powder [½ teaspoon] 1.5 g baking soda [¼ teaspoon] 5 g kosher salt [1¼ teaspoons] ¾ recipe Cornflake Crunch [270 g (3 cups)] 125 g mini chocolate chips [¼ cup] 65 g mini marshmallows [1¼ cups] 1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See notes on this process.) 2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. 4. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape. 5. Heat the oven to 375°F. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be

Ada tore open the package to find a small black leather book inside. Between its covers were no words, but instead page after page of pressed flowers: orange hibiscus, mauve Queen's crepe myrtle, purple passionflower, white spider lilies, red powder puffs. All of them, Ada knew, had come from her very own garden, and in an instant she was back in Bombay. She could feel the sultry air on her face, smell the heady fragrance of summer, hear the songs of prayer as the sun set over the ocean.

The tech startup scene, for all its pretensions of transparency, principled innovation, and a counterculture renouncement of pressed shirts and staid social convention, is actually a surprisingly reactionary crowd. Its members preen and puff and protect their public image, like a Victorian lady powdering her nose, and refuse to acknowledge anything contrary to their well-marketed exteriors. Sure,

I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?" "Right." "So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think." I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said. Clementine continued to watch me. I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing." "Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries." I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.

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

Peanut Butter Swirl Brownies ¾ cup chunky peanut butter 4 tablespoons butter, melted ½ cup confectioners’ sugar ½ teaspoon vanilla extract ¾ cup cocoa powder ½ teaspoon baking soda ⅔ cup vegetable oil ½ cup boiling water 2 cups sugar 2 eggs 1⅓ cups all-purpose flour 1 teaspoon vanilla ¼ teaspoon salt Preheat oven to 350 degrees. Oil and flour a 9×13 baking pan. Mix together the peanut butter, butter, confectioners’ sugar and vanilla extract. Set aside. Combine cocoa powder and baking soda in a medium bowl. Add ⅓ cup of the vegetable oil and mix together thoroughly. Add boiling water and stir until mixture thickens. Add the rest of the vegetable oil, eggs and sugar and stir until smooth. Mix in flour, vanilla and salt until thoroughly blended. Pour brownie batter into the prepared baking pan. Drizzle peanut butter mixture over brownie batter. Using a knife, cut through the topping and batter to create a marbled effect. Bake for 35–40 minutes, or until brownies are set in the middle and peanut-butter-swirl topping begins to puff slightly. Allow to cool in pan before cutting.

Gentlemen, progress has never been a bargain. You've got to pay for it. Sometimes I think there's a man behind a counter who says, 'All right, you can have a telephone; but you'll have to give up privacy, the charm of distance. Madam, you may vote; but at a price; you lose the right to retreat behind a powder-puff or a petticoat. Mister, you may conquer the air; but the birds will lose their wonder, and the clouds will smell of gasoline!

LAZY POTATO PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce***

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce*** Hannah’s 1st Note: Great-Grandma

NAVAJO FRY BREAD: Known as sopaipillas or Indian fry bread (or simple fry bread), this traditional fried bread dough that puffs like a pillow.... The dough is made with flour, water, and salt and leavened with baking powder or yeast. When prepared in the traditional way, women use a cutoff broom handle to roll small pieces of dough into circles and punch a hole in the middle of each, and fry the dough in hot oil. (Originally women used a stick to pierce the dough and put into the hot fat.) Once fried, the dough is drained and dusted with powdered sugar. Navajo fry bread may also be served unsweetened as an accompaniment to spicy meals, or it may be stuffed with cheese, beans, or a meat filling and served as a main entree or an appetizer.

kinds of disguises and dance to all sorts of tunes to make myself Harry’s addiction. If he had not been fatally flawed, early corrupted by the brutality of his school, I should never have been able to keep him from Celia. I knew I was a hundred times more beautiful than she, a hundred times stronger. But I could not always remember that, when I saw the quiet strength she drew on when she believed she was morally right. And I could not be certain that every man would prefer me, when I remembered how Harry had looked at her with such love when we came back from France. I would never forgive Celia for that summer. Even though it was the summer when I cared nothing for Harry but rode and danced day and night with John, I would not forget that Celia had taken my lover from me without even making an effort at conquest. And now my husband bent to kiss her hand as if she were a queen in a romance and he some plighted knight. I might give a little puff of irritation at this scene played out before my very window. Or I might measure the weakness in John and think how I could use it. But use it I would. Even if I had felt nothing else for John I should have punished him for turning his eyes to Celia. Whether I wanted him or not was irrelevant. I did not want my husband loving anyone else. For dinner that afternoon I dressed with extra care. I had remodelled the black velvet gown that I had worn for the winter after Papa’s death. The Chichester modiste knew her job and the deep plush folds fitted around my breasts and waist like a tight sheath, flaring out in lovely rumpled folds over the panniers at my hips. The underskirt was of black silk and whispered against the thick velvet as I walked. I made sure Lucy powdered my hair well, and set in it some black ribbon. Finally, I took off my pearl necklace and tied a black ribbon around my throat. With the coming of winter, my golden skin colour was fading to cream, and against the black of the gown I looked pale and lovely. But my eyes glowed green, dark-lashed and heavy-lidded, and I nipped my lips to make them red as I opened the parlour door. Harry and John were standing by the fireplace. John was as far away from Harry as he could be and still feel the fire. Harry was warming his plump buttocks with his jacket caught up, and drinking sherry. John, I saw in my first sharp glance, was sipping at lemonade. I had been right. Celia was trying to save my husband. And he was hoping to get his unsteady feet back on the road to health. Harry gaped openly when he saw me, and John put a hand on the mantelpiece as if one smile from me might destroy him. ‘My word, Beatrice, you’re looking very lovely tonight,’ said Harry, coming forward

While we formed mochi cakes, the men pounded another batch of rice. When it was soft, they divided the rice dough until it turned nubby like tweed. They sprinkled the second blob with dried shrimp and banged it until it turned coral. Nori seaweed powder colored the third hunk forest green, while the fourth piece of mochi became yellow and pebbly with cooked corn kernels. For variation, the grandmother rolled several plain mochi in a tan talc of sweetened toasted soybean powder. She also stuffed several dumplings with crimson azuki bean fudge. Then she smeared a thick gob of azuki paste across a mochi puff, pushed in a candied chestnut, and pinched the dumpling shut. "For the American!" cried Mr. Omura, swiping his mother's creation. I looked up and he handed it to me. It was tender and warm. All eyes turned to watch the American. "Oishii!" I uttered with a full mouth. And it was delicious. The soft stretchy rice dough had a mild savory chew that mingled with the candy-like sweetness of the bean paste and buttery chestnut.

As the umbrellas went up in a sudden flowering, the sun came out, and we were glad. The pigeons flapped and scratched and cooed; there were shiny puddles on the sidewalk; dogs sniffed the freshly washed scents. Pink powder puffs hung from the trees; wind blew. Poor bedraggled Rosa. The umbrella always seemed blow itself inside out. It was difficult to carry the packages from the market and the umbrella at the same time. I kept juggling. I wouldn't allow myself to drop the fresh eggs, no. Or the green cauliflower, ripe yet firm. The delicate rose-colored tuna wrapped in paper; silky skin, so tender to the touch. It was essential to get to market early, before work, while everything was fresh, before it had been picked over and pawed by housewives. I loved my daily visits to the market, seeing all of nature's bounty beautifully arranged for me to choose from. The aroma of the fresh peas, mint, and basil mingled with the smell of raw meat hanging at the butcher's and reminded me of my early life on the farm.