Pudding Eating Quotes

The proof of the pudding is the eating.

Why does the brave druskelle Matthias Helvar eat no meat? 'Tis a sad story indeed, my child. His teeth were winnowed away by a vexatious Grisha, and now he can eat only pudding.

I loathe people who say, 'I always read the ending of the book first.' That really irritates me, It's like someone coming to dinner, just opening the fridge and eating pudding, while you're standing there still working on the starter. It's not on.

If conversion to Christianity makes no improvement in a man's outward actions – if he continues to be just a snobbish or spiteful or envious or ambitious as he was before – then I think we must suspect that his 'conversion' was largely imaginary; and after one's original conversion, every time one thinks one has made an advance, that is the test to apply. Fine feelings, new insights, greater interest in 'religion' mean nothing unless they make our actual behavior better; just as in an illness 'feeling better' is not much good if the thermometer shows that your temperature is still going up. In that sense the outer world is quite right to judge Christianity by its results. Christ told us to judge by results. A tree is known by its fruit; or, as we say, the proof of the pudding is in the eating. When we Christians behave badly, or fail to behave well, we are making Christianity unbelievable to the outside world. The war-time posters told us that Careless Talk costs Lives. It is equally true that Careless Lives cost Talk. Our careless lives set the outer world taking; and we give them grounds for talking in a way that throws doubt on the truth of Christianity itself.

Branson ate his salad, and left the rest of his fish untouched, while Grace tucked into his steak and kidney pudding with relish. 'I read a while ago,' he told Branson, 'that the French drink more red wine than the English but live longer. The Japanese eat more fish than the English but drink less wine and live longer. The Germans eat more red meat than the English, and drink more beer and they live longer too. You know the moral of this story? 'No' 'It's not what you eat or drink - it's speaking English that kills you.

After that, all the while Millie was eating the pudding... we both tore Christopher's character to shreds. It was wonderful fun.... He drove everyone mad in Chrestomanci Castle by insisting on silk shirts and exactly the right kind of pajamas. 'And he could get them right anyway by magic,' Millie told me, 'if he wasn't too lazy to learn how.... But the thing that really annoys me is the way he never bothers to learn a person's name. If a person isn't important to him, he always forgets their name.' When Millie said this, I realized that Christopher had never once forgotten my name...

If you don't eat your meat, you can't have any pudding! How can you have any pudding if you don't eat your meat!

The proof of the pudding is in the eating! So what! We are interested in the mechanism that ensures that it really is a pudding we are eating and not a poached baby elephant, though we think we are eating our daily pudding!

When someone you love dies, you get a big bowl of sadness put down in front of you, steaming hot. You can start eating now, or you can let it cool and eat it bit by bit later one. Either way, you end up eating the whole thing. There's really no way around it.

How can you have any pudding if you don't eat your meat?

Yesterday I finally realized that all the things I thought were wrong about you were actually the things I enjoyed most. I don't give a damn what you do, so long as it pleases you. Run barefoot on the front lawn. Eat pudding with your fingers. Tell me to go to hell as often as you like. I want you just as you are.

It wasn't a meaningless act for me either," Marcus said, his raspy whisper tickling her ear. "Yesterday I finally realized that all the things that I thought were wrong about you were actually the things I enjoyed most. I don't give a damn what you do, so long as it pleases you. Run barefoot on the front lawn. Eat pudding with your fingers. Tell me to go to hell as often as you like. I want you just as you are. After all, you're the only woman aside from my sisters who has ever dared to tell me to my face that I'm an arrogant ass. How could I resist you?" His mouth moved to the soft cushion of her cheek. "My dearest Lillian," he whispered, easing her head back to kiss her eyelids. "If I had the gift of poetry, I would shower you with sonnets. But words have always been difficult for me when my feelings are strongest. And there is one word in particular that I can't bring myself to say to you...'goodbye'. I couldn't bear the sight of you walking away from me. If you won't marry me for the sake of your honor, then do it for the sake of everyone who would have to tolerate me otherwise. Marry me because I need someone who will help me to laught at myself. Because someone has to teach me how to whistle. Marry me, Lillian...because I have the most irresistable fascination for your ears.

It was sort of like Macbeth, thought Fat Charlie, an hour later; in fact, if the witches in Macbeth had been four little old ladies and if, instead of stirring cauldrons and intoning dread incantations, they had just welcomed Macbeth in and fed him turkey and rice and peas spread out on white china plates on a red-and-white patterned plastic tablecloth -- not to mention sweet potato pudding and spice cabbage -- and encouraged him to take second helpings, and thirds, and then, when Macbeth had declaimed that nay, he was stuffed nigh unto bursting and on his oath could truly eat no more, the witches had pressed upon him their own special island rice pudding and a large slice of Mrs. Bustamonte's famous pineapple upside-down cake, it would have been exactly like Macbeth.

You'll let me put a total stranger's piss hose in my mouth while my knees scream in agony on the hard floor? Right here in from of everyone? Gosh, such a hard thing to pass up. But you know, I'd rather eat Ebola pudding than let your sad little dick near me." She wiggled her fingers as she slipped past him. "Toodles" Oh, he needed to tap that.

Felicity, if I die from the effects of eating sawdust pudding, flavoured with needles, you'll be sorry you ever said such a thing to your poor old uncle," said Uncle Roger reproachfully.

Maybe it was just as well he was eating through a tube that English coffee was so stinking bad. Roast beef and pudding and soggy pastries and bad coffee. It was just as well.

Naughty little boys who don't eat their vegetables get their bottoms smacked and go to bed without pudding,

Good evening ladies and gentlemen. Eat pudding. Books are good. Eat pudding. If kids read a lot. Eat pudding. They'll get so they can think clearly. Eat pudding. And if enough kids read and think. Eat pudding. We will have world peace. Eat pudding. Thank you very much. Eat pudding.

A tree is known by its fruit; or, as we say, the proof of the pudding is in the eating. When we Christians behave badly, or fail to behave well, we are making Christianity unbelievable to the outside world.

I’m tempted to kill the general first, then his staff officers. Sometimes you just want to eat pudding early. All the same, I make myself wait.

Apples Ma's apple blossoms have turned to hard green balls. To eat them now, so tart, would turn my mouth inside out, would make my stomach groan. But in just a couple months, after the baby is born, those apples will be ready and we'll make pies and sauce and pudding and dumplings and cake and cobbler and have just plain apples to take to school and slice with my pocket knife and eat one juicy piece at a time until my mouth is clean and fresh and my breath is nothing but apple. June 1934

DON'T EAT NONE OF THE PLUM PUDDING. ONE WHO WISHES YOU WELL.

Why does the brave druskelle Matthias Helvar eat no meat? 'Tis a sand story indeed, my child. His teeth were winnowed away by a vexatious Grisha, and now he can only eat pudding.

Mama had used spoons in all of her birds, claiming that a spoon was the utensil for comfort. She said it brought you soup on a cold day and stirred honey in your tea. Without spoons we couldn't eat pudding or ice cream, and you could never hang a fork from your nose or ears" -Grace/Mama

Vague as this is, it is a great advance on the popular demand for a perfect gentleman and a perfect lady. And, after all, no market demand in the world takes the form of exact technical specification of the article required. Excellent poultry and potatoes are produced to satisfy the demand of housewives who do not know the differences between a tuber and a chicken. They will tell you that the proof of the pudding is in the eating; and they are right. The proof of the Superman will be in the living; and we shall find out how to produce him by the old method of trial and error, and not by waiting for a completely convincing prescription of his ingredients.

Bildon killed Tad. Look, there’s his dagger hidden in the pot of semolina. There’s the proof,” he screamed. “It’s in the pudding.” What an idiot, thought Madrick as he raced up the steps, the proof is always in the eating.

My refusing to eat flesh occasioned an inconveniency, and I was frequently chid for my singularity. I made myself acquainted with Tryon's manner of preparing some of his dishes, such as boiling potatoes or rice, making hasty pudding, and a few others, and then proposed to my brother, that if he would give me, weekly, half the money he paid for my board, I would board myself. He instantly agreed to it, and I presently found that I could save half what he paid me. This was an additional fund for buying books.

To: Anna Oliphant From: Etienne St. Clair Subject: Uncommon Prostitues I have nothing to say about prostitues (other than you'd make a terrible prostitute,the profession is much too unclean), I only wanted to type that. Isn't it odd we both have to spend Christmas with our fathers? Speaking of unpleasant matters,have you spoken with Bridge yet? I'm taking the bus to the hospital now.I expect a full breakdown of your Christmas dinner when I return. So far today,I've had a bowl of muesli. How does Mum eat that rubbish? I feel as if I've been gnawing on lumber. To: Etienne St. Clair From: Anna Oliphant Subject: Christmas Dinner MUESLY? It's Christmas,and you're eating CEREAL?? I'm mentally sending you a plate from my house. The turkey is in the oven,the gravy's on the stovetop,and the mashed potatoes and casseroles are being prepared as I type this. Wait. I bet you eat bread pudding and mince pies or something,don't you? Well, I'm mentally sending you bread pudding. Whatever that is. No, I haven't talked to Bridgette.Mom keeps bugging me to answer her calls,but winter break sucks enough already. (WHY is my dad here? SERIOUSLY. MAKE HIM LEAVE. He's wearing this giant white cable-knit sweater,and he looks like a pompous snowman,and he keeps rearranging the stuff on our kitchen cabinets. Mom is about to kill him. WHICH IS WHY SHE SHOULDN'T INVITE HIM OVER FOR HOLIDAYS). Anyway.I'd rather not add to the drama. P.S. I hope your mom is doing better. I'm so sorry you have to spend today in a hospital. I really do wish I could send you both a plate of turkey. To: Anna Oliphant From: Etienne St. Clair Subject: Re: Christmas Dinner YOU feel sorry for ME? I am not the one who has never tasted bread pudding. The hospital was the same. I won't bore you with the details. Though I had to wait an hour to catch the bus back,and it started raining.Now that I'm at the flat, my father has left for the hospital. We're each making stellar work of pretending the other doesn't exist. P.S. Mum says to tell you "Merry Christmas." So Merry Christmas from my mum, but Happy Christmas from me. To: Etienne St. Clair From: Anna Oliphant Subject: SAVE ME Worst.Dinner.Ever.It took less than five minutes for things to explode. My dad tried to force Seany to eat the green bean casserole, and when he wouldn't, Dad accused Mom of not feeding my brother enough vegetables. So she threw down her fork,and said that Dad had no right to tell her how to raise her children. And then he brought out the "I'm their father" crap, and she brought out the "You abandoned them" crap,and meanwhile, the WHOLE TIME my half-dead Nanna is shouting, "WHERE'S THE SALT! I CAN'T TASTE THE CASSEROLE! PASS THE SALT!" And then Granddad complained that Mom's turkey was "a wee dry," and she lost it. I mean,Mom just started screaming. And it freaked Seany out,and he ran to his room crying, and when I checked on him, he was UNWRAPPING A CANDY CANE!! I have no idea where it came from. He knows he can't eat Red Dye #40! So I grabbed it from him,and he cried harder, and Mom ran in and yelled at ME, like I'd given him the stupid thing. Not, "Thank you for saving my only son's life,Anna." And then Dad came in and the fighting resumed,and they didn't even notice that Seany was still sobbing. So I took him outside and fed him cookies,and now he's running aruond in circles,and my grandparents are still at the table, as if we're all going to sit back down and finish our meal. WHAT IS WRONG WITH MY FAMILY? And now Dad is knocking on my door. Great. Can this stupid holiday get any worse??

I was planning to eat that," April says as Henry discovers a pudding and spoons it into his mouth with such intense concentration that I think his eyes have crossed.

Hungry dogs will eat dirty puddings.

Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the peppermints and began to eat. It was all delicious. “That does look good,” said the ghost in the ruff sadly, watching Harry cut up his steak.

When about 16 years of age I happened to meet with a book, written by one Tryon, recommending a vegetable diet. I determined to go into it. My brother, being yet unmarried, did not keep house, but boarded himself and his apprentices in another family. My refusing to eat flesh occasioned an inconveniency, and I was frequently chid for my singularity. I made myself acquainted with Tryon's manner of preparing some of his dishes, such as boiling potatoes or rice, making hasty pudding, and a few others, and then proposed to my brother, that if he would give me, weekly, half the money he paid for my board, I would board myself. He instantly agreed to it, and I presently found that I could save half what he paid me. This was an additional fund for buying books. But I had another advantage in it. My brother and the rest going from the printing-house to their meals, I remained there alone, and, despatching presently my light repast, which often was no more than a bisket or a slice of bread, a handful of raisins or a tart from the pastry-cook's, and a glass of water, had the rest of the time till their return for study, in which I made the greater progress, from that greater clearness of head and quicker apprehension which usually attend temperance in eating and drinking.

I boil fish and potatoes in the evening for the three of us: the cat, the poet and me. It doesn’t take long. I drink a glass of milk with the fish. Occasionally I make rice pudding and we eat it with cinnamon sugar.

It was Friday, so the farmers' market was in full autumnal swing, a sea of potted chrysanthemums and bushel after bushel of apples, pears, Fauvist gourds, and pumpkins with erotically fanciful stems. On one table stood galvanized buckets of the year's final roses; on another, skeins of yarn in muted, soulful purples and reds. Walter loved this part of the season- and not just because it was the time of year his restaurant flourished, when people felt the first yearnings to sit by a fire, to eat stew and bread pudding and meatloaf, drink cider and toddies and cocoa. He loved the season's transient intensity, its gaudy colors and tempestuous skies.

But the proof of the pudding is in the eating, and to prove that the vegetarian is the most hygienic diet, we must examine the physical conditions of those nations and individuals who have lived, and do live, upon this diet.

And I am very uncomfortable in these clothes. I think too that I am a little frightened. There is not even M. Davenant left. I shall be forced to eat pudding, and that woman will kiss me.’ She heaved a large sigh. ‘Life is very hard,’ she remarked sadly.

Kate could feel a strange heat along the back of her neck, something she hadn't felt in a while. It was almost exotic, like tasting turmeric or saffron after a year of eating pudding. There was a bite to it. She was annoyed. She was finally awake and annoyed.

Dimly Kev remembered one of the mythology stories the Hathaways were so fond of... the Greek one about Hades, the god of the underworld, kidnapping the maiden Persephone in a flowery field and dragging her down through an opening in the earth. Down to his dark, private world where he could possess her. Although the Hathaway daughters had all been indignant about Persephone's fate, Kev's sympathies had privately been on Hades' side. Romany culture tended to romanticize the idea of kidnapping a woman for one's bride, even mimicking it during their courtship rituals. "I don't see why eating a mere half-dozen pomegranate seeds should have condemned Persephone to stay with Hades part of every year," Poppy had said in outrage. "No one told her the rules. It wasn't fair. I'm certain she would never have touched a thing, had she known what would happen." "And it wasn't a very filling snack," Beatrix had added, perturbed. "If I'd been there, I would have asked for a pudding or a jam pastry, at least." "Perhaps she wasn't altogether unhappy, having to stay," Win had suggested, her eyes twinkling. "After all, Hades did make her his queen. And the story says he possessed 'the riches of the earth.'" "A rich husband," Amelia had said, "doesn't change the fact that Persephone's main residence is in an undesirable location with no view whatsoever. Just think of the difficulties in leasing it out during the off-months." They had all agreed that Hades was a complete villain. But Kev had understood exactly why the underworld god had stolen Persephone for his bride. He had wanted a little bit of sunshine, of warmth, for himself, down in the cheerless gloom of his dark palace.

Perhaps you have heard the famous bit of wisdom about how the making of an omelet requires the breaking of eggs? This philosophy, while technically true, does not account for the fact that omelets are universally disappointing to all who eat them - equal parts water and rubber and slime. Who among us would not prefer a good cobbler or spiced pudding? Sophie often thought that Bustleburgh was not unlike the omelet maker who, having grown obsessed with his task, had decided that all eggs everywhere must be broken at any cost. While she acknowledged the convenience of living in a modern city, she wasn't sure it was worth the destruction of so many wondrous things . . . especially if those things included books.

We were young, she continued, while she had a bad heart. Did we not want to earn our tips, she asked us and, cowed, we refrained from introducing the subject again. Her bad heart, I noticed, did not force her to abstain from smoking, or from eating large portions of puddings. Every time I heard her opening how she could not carry anything heavy, I thought sourly "except yourself".

read as to eat. I was greatly taken with this new way of talking and derived considerable pleasure from speaking it to the waiter. I asked him for a luster of water freshly drawn from the house tap and presented au nature in a cylinder of glass, and when he came around with the bread rolls I entreated him to present me a tonged rondelle of blanched wheat, oven baked and masked in a poppy-seed coating. I was just getting warmed up to this and about to ask for a fanned lap coverlet, freshly laundered and scented with a delicate hint of Lemon Daz, to replace the one that had slipped from my lap and now lay recumbent on the horizontal walking surface subjacent to my feet, when he handed me a card that said “Sweets Menu” and I realized that we were back in the no-nonsense world of English. It’s a funny thing about English diners. They’ll let you dazzle them with piddly duxelles of this and fussy little noisettes of that, but don’t mess with their puddings,

Hallo! A great deal of steam! The pudding was out of the copper. A smell like a washing-day! That was the cloth. A smell like an eating-house and a pastrycook’s next door to each other, with a laundress’s next door to that! That was the pudding! In half a minute Mrs. Cratchit entered—flushed, but smiling proudly—with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.

I imagine a hierarchy of happiness; first purchased in the 1970s, a couple would sit here, dining on meals cooked from brand-new recipe books, eating and drinking from wedding china like proper grown-ups. They’d move to the suburbs after a couple of years; the table, too small to accommodate their growing family, passes on to a cousin newly graduated and furnishing his first flat on a budget. After a few years, he moves in with his partner and rents the place out. For a decade, tenants eat here, a whole procession of them, young people mainly, sad and happy, sometimes alone, sometimes with friends, lovers. They’d serve fast food here to fill a gap, or five stylish courses to seduce, carbohydrates before a run and chocolate pudding for broken hearts. Eventually, the cousin sells up and the house clearance people take the table away. It languishes in a warehouse, spiders spinning silk inside its unfashionable rounded corners, bluebottles laying eggs in the rough splinters. It’s given to another charity. They gave it to me, unloved, unwanted, irreparably damaged. Also the table.

and so the wheel turns, for everything there is a season. I would not want to have the leaves fall in June, or the fruits ripen in March, to eat plum pudding on a blazing hot day or see the peas fat in their pods in the kitchen garden in snow. Naturally not, who would? The same people who want chrysanthemums all the year round and frozen raspberries on bonfire night, that’s who, and they have been gaining ground, trying to regularise and standardise, and alter the natural, productive cycle of the year to suit themselves, to force and freeze.

It was good to see Mrs. Podgers welcome them all in a way that gave the shyest courage, made the poorest forget patched jackets or ragged gowns, and caused them all to feel that this indeed was a merry Christmas. It was better still to see Mrs. Podgers preside over the table, dealing out turkey and pudding with such a bounteous hand that the small feasters often paused, in sheer astonishment, at the abundance before them, and then fell to eating again with renewed energy, as if they feared to wake up presently and find the whole meal a dream.

In these churches, the ministers are second in importance to the church ladies, who organize voters, make sure the church-run buses are ready on Election Day, and help people fill out absentee ballots. These ladies often, but not always, are also the ones cooking the fish. The churches almost always serve whiting because it’s cheap. Whiting is also delicious after it’s been fried golden in hot grease and Lawry’s Seasoned Salt and slathered with hot sauce and mustard. You walk into the fellowship hall to the sound of crackling and popping and the smell of hot grease wafting through the air. Every politician knows you eat white bread with fried fish, but they’re also aware that white bread sticks to your teeth and the roof of your mouth like glue. If you’re an elected official, the thing you don’t want to do is get that white bread stuck in your teeth. So you need to use your tongue and suck that bread off your teeth very, very hard. A country biscuit might come with your meal, but if you’re at a real country church, you’ll likely be served some liver pudding with the fish and grits.

How nice that our former stable boy has begotten a namesake from my elder daughter,” the countess remarked acidly. “This will be the first of many brats, I am sure. Regrettably there is still no heir to the earldom…which is your responsibility, I believe. Come to me with news of your impending marriage to a bride of good blood, Westcliff, and I will evince some satisfaction. Until then, I see little reason for congratulations.” Though he displayed no emotion at his mother’s hard-hearted response to the news of Aline’s child, not to mention her infuriating preoccupation with the begetting of an heir, Marcus was hard-pressed to hold back a savage reply. In the midst of his darkening mood, he became aware of Lillian’s intent gaze. Lillian stared at him astutely, a peculiar smile touching her lips. Marcus arched one brow and asked sardonically, “Does something amuse you, Miss Bowman?” “Yes,” she murmured. “I was just thinking that it’s a wonder you haven’t rushed out to marry the first peasant girl you could find.” “Impertinent twit!” the countess exclaimed. Marcus grinned at the girl’s insolence, while the tightness in his chest eased. “Do you think I should?” he asked soberly, as if the question was worth considering. “Oh yes,” Lillian assured him with a mischievous sparkle in her eyes. “The Marsdens could use some new blood. In my opinion, the family is in grave danger of becoming overbred.” “Overbred?” Marcus repeated, wanting nothing more than to pounce on her and carry her off somewhere. “What has given you that impression, Miss Bowman?” “Oh, I don’t know…” she said idly. “Perhaps the earth-shattering importance you attach to whether one should use a fork or spoon to eat one’s pudding.” “Good manners are not the sole province of the aristocracy, Miss Bowman.” Even to himself, Marcus sounded a bit pompous. “In my opinion, my lord, an excessive preoccupation with manners and rituals is a strong indication that someone has too much time on his hands.” Marcus smiled at her impertinence. “Subversive, yet sensible,” he mused. “I’m not certain I disagree.” “Do not encourage her effrontery, Westcliff,” the countess warned. “Very well—I shall leave you to your Sisyphean task.” “What does that mean?” he heard Daisy ask. Lillian replied while her smiling gaze remained locked with Marcus’s. “It seems you avoided one too many Greek mythology lessons, dear. Sisyphus was a soul in Hades who was damned to perform an eternal task…rolling a huge boulder up a hill, only to have it roll down again just before he reached the top.” “Then if the countess is Sisyphus,” Daisy concluded, “I suppose we’re…” “The boulder,” Lady Westcliff said succinctly, causing both girls to laugh. “Do continue with our instruction, my lady,” Lillian said, giving her full attention to the elderly woman as Marcus bowed and left the room. “We’ll try not to flatten you on the way down.

Man’s Chief End “Man’s chief end,” says the Shorter Catechism, magnificently, “is to glorify God, and to enjoy him for ever.” End, note, not ends; for the two activities are one. God’s chief end, purposed in all that he does, is his glory (and what higher end could he have?), and he has so made us that we find our own deepest fulfillment and highest joy in hallowing his name by praise, submission, and service. God is no sadist, and the principle of our creation is that, believe it or not (and or course many don’t, just as Satan doesn’t), our duty, interest and delight completely coincide. Christians get so hung up with the pagan idea (very dishonoring to God, incidentally) that God’s will is always unpleasant, so that one is rather a martyr to be doing it, that they hardly at first notice how their experience verifies the truth that in Christian living duty and delight go together. But they do!—and it will be even clearer in the life to come. To give oneself to hallowing God’s name as one’s life-task means that living, though never a joy ride, will become increasingly a joy road. Can you believe that? Well, the proof of the pudding is in the eating! Try it, and you will see.

He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.

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

MARKET GARDEN had won a sixty-five-mile salient that crossed five major water barriers but led nowhere. Without turning the German flank or gaining a bridgehead over the Neder Rijn, 21st Army Group had nearly doubled the perimeter to be outposted, from 150 to 280 miles. That task would entangle most of Second Army, as well as the two committed U.S. airborne divisions, which, with Eisenhower’s tacit approval, would be stuck helping the British hold this soggy landscape until mid-November, eating British oxtail soup and heavy puddings, drinking British rum, and smoking British cigarettes considered so foul that some GIs preferred to inhale torn strips of Stars and Stripes.

She pottered round now, a tall vague woman in her early fifties, with a long pale face and brown eyes which her daughter Deirdre had inherited. As she pottered she murmured to herself, ‘large knives, small knives, pudding spoons, will they need forks too? Oh, large forks, serving spoons, mats, glasses, well two glasses in case Deirdre and Malcolm want to drink beer, Rhoda probably won’t … and now, wash the lettuce …’ It was nice when the warm weather came and they could have salads for supper, she thought, though why it was nice she didn’t really know. Washing a lettuce and cutting up the things to go with it was really almost as much trouble as cooking a hot meal, and she herself had never got over an old-fashioned dislike of eating raw green leaves. When her husband had been alive they had always had a hot meal in the evenings, winter and summer alike. He needed it after a day in the City. But now he was gone and Rhoda had been living with them for nearly ten years now and everyone said how nice it was for them both, to have each other, though of course she had the children too. Malcolm was a good solid young man, very much like his father, reliable and, although of course she never admitted it, a little dull. He did not seem to mind about the hot meal in the evenings. But Deirdre was different, clever and moody, rather like she herself had been at the same age, before marriage to a good dull man and life in a suburb had steadied her.

I opened the fridge but there was nothing in it; apart from the stubby end of a black pudding sausage wrapped in cling film, which had been in there for god knows how long, as an emergency stash for when we ran out of blood or the butcher's was closed. I chopped it up into little pieces and carried them in the palm of my hand, like I was offering bread crumbs to the birds, while I went around the house one last time. I took little pieces one by one and popped them in my mouth. The black pudding tasted bad, especially so cold from the fridge. And my body couldn't take much of the egg and oats and pepper that were mixed with the blood to make the sausage; I had to spit most of it out. But it was sustenance, enough to tide me over.

exception proves the rule, the. A widely misunderstood expression. As a moment’s thought should confirm, it isn’t possible for an exception to confirm a rule – but then that isn’t the sense that was originally intended. Prove here is a ‘fossil’ – that is, a word or phrase that is now meaningless except within the confines of certain sayings (‘hem and haw’, ‘rank and file’ and ‘to and fro’ are other fossil expressions). Originally prove meant ‘test’ (it comes from the Latin probo, ‘I test’), so the exception proves the rule meant – and really still ought to mean – that the exception tests the rule. The original meaning of prove is preserved more clearly in two other expressions: ‘proving ground’ and ‘the proof of the pudding is in the eating’.

This is honestly the best lasagna I've ever had, Lilian. I'm not sure how I ever get Rachel to come out for dinner when she could be eating here all the time." He smiled at Rachel, but my mother answered him. "It's lucky they inherited my good genes, isn't it, Richard? My girls may not have quite inherited my bone structure, but they both got my metabolism. I can eat like a horse and still stay a size one." She smiled. "I worry a little about Clare, though. She picked up her Dad's slightly chunkier build, didn't you, pudding?" Rachel caught my eye and looked horrified. I was silent, but it was only because I was building up a proper head of steam. Just as I was about to get to my feet and order her out of my life forever, Clare spoke up. "It's not about how big or small you are, Grandma, you know." She took another bite of lasagna, and talked around it. "It's about being strong and healthy. You need to eat plenty and run around a lot and drink lots of water and go to sleep early, that's what Mom says.

I was just thinking that it's a wonder you haven't rushed out to marry the first peasant girl you could find." "Impertinent twit!" the countess exclaimed. Marcus grinned at the girl's insolence, while the tightness in his chest eased. "Do you think I should?" he asked soberly, as if the question was worth considering. "Oh, yes," Lillian assured him with a mischievous sparkle in her eyes. "The Marsdens could use some new blood. In my opinion, the family is in grave danger of becoming overbred." "Overbred?" Marcus repeated, wanting nothing more than to pounce on her and cry her off somewhere. "What has given you that impression, Miss Bowman?" "Oh, I don't know..." she said idly. "Perhaps the earth-shattering importance you attach to wether one should use a fork or spoon to eat one's pudding." "Good manners are not the sole province of the aristocracy, Miss Bowman." Even to himself, Marcus sounded a bit pompous. "In my opinion, my lord, an excessive preoccupation with manners and rituals is a strong indication that someone has too much time on his hands." Marcus smiled at her impertinence. "Subversive, yet sensible," he mused. "I'm not certain I disagree.

I'd give me two eyes for a slice of apple pie." She was brain-cracked, but spoke for them all. Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before. Janey, the whore who had once been famed in Harris's List of Covent Garden Ladies, told them, in her child's voice, that the best dish she ever tasted was a Desert Island of Flummery, at a mansion in Grosvenor Square. "It was all over jellies and candies and dainty figures, and a hut of real gold-leaf. Like eating money, it were. I fancied meself a proper duchess." She knew what Janey meant. When she had first met Aunt Charlotte she had gorged herself until her fingers were gummy with syrup and cream. There was one cake she never forgot; a puffed conceit of cream, pastry, and pink sugar comfits.

A display cake read JUNETEENTH! in red frosting, surrounded by red, white, and blue stars and fireworks. A flyer taped to the counter above it encouraged patrons to consider ordering a Juneteenth cake early: We all know about the Fourth of July! the flyer said. But why not start celebrating freedom a few weeks early and observe the anniversary of the Emancipation Proclamation! Say it with cake! One of the two young women behind the bakery counter was Black, but I could guess the bakery's owner wasn't. The neighborhood, the prices, the twee acoustic music drifting out of sleek speakers: I knew all of the song's words, but everything about the space said who it was for. My memories of celebrating Juneteenth in DC were my parents taking me to someone's backyard BBQ, eating banana pudding and peach cobbler and strawberry cake made with Jell-O mix; at not one of them had I seen a seventy-five-dollar bakery cake that could be carved into the shape of a designer handbag for an additional fee. The flyer's sales pitch--so much hanging on that We all know--was targeted not to the people who'd celebrated Juneteenth all along but to office managers who'd feel hectored into not missing a Black holiday or who just wanted an excuse for miscellaneous dessert.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

I got back into my car and followed the trucks; at the end of the road, the Polizei unloaded the women and children, who rejoined the men arriving on foot. A number of Jews, as they walked, were singing religious songs; few tried to run away; the ones who did were soon stopped by the cordon or shot down. From the top, you could hear the gun bursts clearly, and the women especially were starting to panic. But there was nothing they could do. The condemned were divided into little groups and a noncom sitting at a table counted them; then our Askaris took them and led them over the brink of the ravine. After each volley, another group left, it went very quickly. I walked around the ravine by the west to join the other officers, who had taken up positions above the north slope. From there, the ravine stretched out in front of me: it must have been some fifty meters wide and maybe thirty meters deep, and went on for several kilometers; the little stream at the bottom ran into the Syrets, which gave its name to the neighborhood. Boards had been placed over this stream so the Jews and their shooters could cross easily; beyond, scattered pretty much everywhere on the bare sides of the ravine, the little white clusters were multiplying. The Ukrainian “packers” dragged their charges to these piles and forced them to lie down over them or next to them; the men from the firing squad then advanced and passed along the rows of people lying down almost naked, shooting each one with a submachine bullet in the neck; there were three firing squads in all. Between the executions some officers inspected the bodies and finished them off with a pistol. To one side, on a hill overlooking the scene, stood groups of officers from the SS and the Wehrmacht. Jeckeln was there with his entourage, flanked by Dr. Rasch; I also recognized some high-ranking officers of the Sixth Army. I saw Thomas, who noticed me but didn’t return my greeting. On the other side, the little groups tumbled down the flank of the ravine and joined the clusters of bodies that stretched farther and farther out. The cold was becoming biting, but some rum was being passed around, and I drank a little. Blobel emerged suddenly from a car on our side of the ravine, he must have driven around it; he was drinking from a little flask and shouting, complaining that things weren’t going fast enough. But the pace of the operations had been stepped up as much as possible. The shooters were relieved every hour, and those who weren’t shooting supplied them with rum and reloaded the clips. The officers weren’t talking much; some were trying to hide their distress. The Ortskommandantur had set up a field kitchen, and a military pastor was preparing some tea to warm up the Orpos and the members of the Sonderkommando. At lunchtime, the superior officers returned to the city, but the subalterns stayed to eat with the men. Since the executions had to continue without pause, the canteen had been set up farther down, in a hollow from which you couldn’t see the ravine. The Group was responsible for the food supplies; when the cases were broken open, the men, seeing rations of blood pudding, started raging and shouting violently. Häfner, who had just spent an hour administering deathshots, was yelling and throwing the open cans onto the ground: “What the hell is this shit?” Behind me, a Waffen-SS was noisily vomiting. I myself was livid, the sight of the pudding made my stomach turn. I went up to Hartl, the Group’s Verwaltungsführer, and asked him how he could have done that. But Hartl, standing there in his ridiculously wide riding breeches, remained indifferent. Then I shouted at him that it was a disgrace: “In this situation, we can do without such food!

During homeroom, before first period, I start a bucket list in one of my notebooks. First on the list? 1) Eat in the cafeteria. Sit with people. TALK TO THEM. 2) And…that’s all I can come up with for now. But this is good. One task to work on. No distractions. I can do this. When my lunch period rolls around, I forgo the safety of my bag lunch and the computer lab and slip into the pizza line, wielding my very own tray of semi-edible fare for the first time in years. “A truly remarkable sight.” Jensen cuts into line beside me, sliding his tray next to mine on the ledge in front of us. He lifts his hands and frames me with his fingers, like he’s shooting a movie. “In search of food, the elusive creature emerges from her den and tries her luck at the watering hole." I shake my head, smiling, moving down the line. “Wow, Peters. I never knew you were such a huge Animal Planet fan.” “I’m a fan of all things nature. Birds. Bees. The like.” He grabs two pudding cups and drops one on my tray. “Pandas?” I say. “How did you know? The panda is my spirit animal.” “Oh, good, because Gran has this great pattern for an embroidered panda cardigan. It would look amazing on you.” “Um, yeah, I know. It was on my Christmas list, but Santa totally stiffed me." I laugh as I grab a carton of milk. So does he. He leans in closer. “Come sit with me.” “At the jock table? Are you kidding?” I hand the cashier my lunch card. Jensen squints his eyes in the direction of his friends. “We’re skinny-ass basketball players, Wayfare. We don’t really scream jock.” “Meatheads, then?” “I believe the correct term is Athletic Types.” We step out from the line and scan the room. “So where were you planning on sitting?" “I was thinking Grady and Marco were my safest bet.” “The nerd table?” I gesture to myself, especially my glasses. “I figure my natural camouflage will help me blend, yo.” He laughs, his honey-blond hair falling in front of his eyes. “And hey,” I say, nudging him with my elbow, “last I heard, Peters was cool with nerdy.” He claps me gently on the back. “Good luck, Wayfare. I’m pulling for ya.

went off, without waiting for serving men, and unsaddled my horse, and washed such portions of his ribs and his spine as projected through his hide, and when I came back, behold five stately circus tents were up—tents that were brilliant, within, with blue, and gold, and crimson, and all manner of splendid adornment! I was speechless. Then they brought eight little iron bedsteads, and set them up in the tents; they put a soft mattress and pillows and good blankets and two snow-white sheets on each bed. Next, they rigged a table about the centre-pole, and on it placed pewter pitchers, basins, soap, and the whitest of towels—one set for each man; they pointed to pockets in the tent, and said we could put our small trifles in them for convenience, and if we needed pins or such things, they were sticking every where. Then came the finishing touch—they spread carpets on the floor! I simply said, "If you call this camping out, all right—but it isn't the style I am used to; my little baggage that I brought along is at a discount." It grew dark, and they put candles on the tables—candles set in bright, new, brazen candlesticks. And soon the bell—a genuine, simon-pure bell—rang, and we were invited to "the saloon." I had thought before that we had a tent or so too many, but now here was one, at least, provided for; it was to be used for nothing but an eating-saloon. Like the others, it was high enough for a family of giraffes to live in, and was very handsome and clean and bright-colored within. It was a gem of a place. A table for eight, and eight canvas chairs; a table-cloth and napkins whose whiteness and whose fineness laughed to scorn the things we were used to in the great excursion steamer; knives and forks, soup-plates, dinner-plates—every thing, in the handsomest kind of style. It was wonderful! And they call this camping out. Those stately fellows in baggy trowsers and turbaned fezzes brought in a dinner which consisted of roast mutton, roast chicken, roast goose, potatoes, bread, tea, pudding, apples, and delicious grapes; the viands were better cooked than any we had eaten for weeks, and the table made a finer appearance, with its large German silver candlesticks and other finery, than any table we had sat down to for a good while, and yet that polite dragoman, Abraham, came bowing in and apologizing for the whole affair, on account of the unavoidable confusion of getting under way for a very long trip, and promising to do a great deal better in future! It is midnight, now, and we break camp at six in the morning. They call this camping out. At this rate it is a glorious privilege to be a pilgrim to the Holy Land.

banana. Soon the boys were eating pudding with sliced bananas on

Foreign locations often presented problems to the caterers. The British crews rarely ate any local foods ‘Call this proper food?’ you’d hear the cry go up, ‘We want steak pudding, sausage and mash and treacle sponge with custard.’There was one day when something went wrong in Egypt and word reached us mid-morning that there wouldn’t be any lunch. Cubby knew he’d have a revolt on his hands, and so – somehow – gathered together huge great cooking pots, bundles of pasta and meat, and made a wonderful pasta with meatballs and sauce. He served it up to the boys and girls himself too. Cubby liked nothing better than to cook, and the crew liked nothing better than to eat. You can see why everyone loved Cubby so much – and he was ‘Cubby’ to everyone. There was no ‘Mr Broccoli’ on his set.

You went to Bundle’s to eat meat. The kitchen turned out acceptable soups, vegetables, puddings, tarts, savouries, and the like, but all these were as nothing compared with the meat. The place was a vegetarian’s nightmare. It seemed to be perpetually celebrating the victory of some medieval baron.

She spent what was left of the afternoon in the kitchen with the chef, Monsieur Broussard, the pastry chef, Mr. Rupert, and Mrs. Pennywhistle. Broussard was involved in the creation of a new dessert... or more aptly, trying to re-create a dessert he had remembered from childhood. "My great-aunt Albertine always made this with no recipe," Broussard explained ruefully as he pulled a bain-marie, or water bath, from the oven. Nestled inside were a half dozen perfect little steaming apple puddings. "I watched her every time. But it has all slipped from my mind. Fifteen times I have tried it, and still it's not perfect... but quand on veut, on peut." "When one wants, one can," Poppy translated. "Exactement." Broussard carefully removed the dishes from the hot water. Chef Rupert drizzled cream sauce over each pudding, and topped them with delicate pastry leaves. "Shall we?" he asked, handing out spoons. Solemnly, Poppy, Mrs. Pennywhistle, and the two chefs took a pudding and sampled it. Poppy's mouth was filled with cream, soft tart apple, and crisply imploding pastry. She closed her eyes to better enjoy the textures and flavors, and she heard satisfied sighs from Mrs. Pennywhistle and Chef Rupert. "Still not right," Monsieur Broussard fretted, scowling at the dish of pudding as if it were deliberately being obstinate. "I don't care if it's not right," the housekeeper said. "That is the best thing I've ever tasted in my life." She turned to Poppy. "Don't you agree, Mrs. Rutledge?" "I think it's what angels must eat in heaven," Poppy said, digging into the pudding.

After all, the proof of the pudding is in the eating, and anyone who is actually following a recognised road will not be too worried if he hears non-travellers telling each other that no such road exists.

With the potentially disruptive issue of the role of Islam in the state temporarily out of the way, the praetorian guard and its mandarin friends sanguinely accepted the constituent assembly’s stance on fundamental rights. As they knew only too well, the proof of the pudding lay in the eating.

If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton (momen) and silken (kinugoshi). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. Hiya yakko is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi.

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

Oh my goodness,’ Neve breathed as Max performed the same pyrotechnic trick with his own ramekin. ‘Be careful with that thing!’ Max blew out the flame that licked across the top of the brûlée and sat down. ‘I know you can’t eat any, but that’s my party trick.’ He beamed at her. ‘I set our pudding on fire with my blowtorch! You have to admit, that was pretty cool.’ ‘It was very cool, though I feared for my eyelashes.’ Neve prodded the top with her spoon to test its hardness and all the time she was thinking that as she’d been moaning to Chloe about Max and the nefarious games he was supposedly playing, Max had been making her crème brûlée. Because it wasn’t just Max carefully measuring out sugar and separating egg yolks, it was Max thinking about her. It was Max trying to impress her. And the whole thing with Max making fire? That was the metrosexual equivalent of hunting down a wild animal, then dragging it back to his cave for the approval of his cavewoman. It wasn’t crème brûlée. Not at all.

They say "the taste of the pudding is in the eating," but that doesn't apply to "a square peg in a round hole". If the peg is driven by hunger to give and desire to fill, and the hole on the other hand is moved by thirst to receive and purpose to fulfil, then a deep knowledge of the reason for existence, a mutual understanding of roles, and the wisdom to effectively carry out those roles are very key, if we must have a round peg in a round hole, or a square peg in a square hole. But then again, who cares about "shape" in desperation?!

Thomas led the way, but promptly stopped and pointed at the table. “Is that carrot pudding?” The glee in his face made Kitty want to toss the infernal pudding in the fire. She pursed her lips playfully and glared. “Aye, I adore carrot pudding. Or didn’t you know?”  Removing her apron, Kitty followed Eliza toward the parlor ignoring Thomas’s jesting as she walked upstairs. “Are you sure it’s the pudding you like—and not the man that will come to eat it?” His gentle laughter rumbled behind her as she and Eliza hurried upstairs.

Speaking of pits in plum pudding, do you remember your sister’s first attempt? Your grandfather broke off his only remaining tooth trying to eat it.” “And swallowed tooth, pit and all, so he wouldn’t embarrass her in front of Gray Horse, who had come to court her.

Did I test your patience, my father?” Many Horses seemed to ponder that question a moment. “I found myself short on patience the time you shot me in the thigh with your first bow and arrow. It wouldn’t have been so bad if I hadn’t been standing behind you.” Hunter laughed softly. “You weren’t when I let fly with the arrow. If I remember, I turned around to ask you a question.” “Which I never did answer. I always thanked the Great Ones that you were only knee high. If you’d been much taller, your brothers and sister never would have been born.” He sniffed again, then grinned. “Come to think of it, Warrior was even more dangerous with his first rifle. Remember the time he accidentally fired through my lodge and shot a hole in your mother’s cooking pot? She was boiling rabbit. The water hit the fire and filled the place with so much smoke, I nearly choked to death before I got everyone outside to safety.” Hunter threw back his head and roared with laughter. “I remember you pulling that rabbit out of the pot and telling Warrior it was a perfect shot, right through the heart. Except, of course, that it was gutted. And would he practice on live targets from then on?” “Speaking of pits in plum pudding, do you remember your sister’s first attempt? Your grandfather broke off his only remaining tooth trying to eat it.” “And swallowed tooth, pit and all, so he wouldn’t embarrass her in front of Gray Horse, who had come to court her.” Hunter placed a hand over his aching midriff and sighed. “It is good I came, my father. You have the gift. Already my heart is lighter.

Mango, Coconut, and Quinoa Breakfast Pudding Serves: 5 ¾ cup quinoa 1½ cups water 2 Medjool or 4 regular dates, pitted 1½ cups unsweetened soy, hemp, or almond milk 1 teaspoon alcohol-free vanilla flavoring ½ teaspoon cinnamon 1 (10-ounce) package frozen mango or 2 fresh mangoes, peeled and diced, divided 2 tablespoons Mangosteen Fruit Vinegar* or other fruit-flavored vinegar ⅛ cup chopped macadamia nuts ⅛ cup unhulled sesame seeds 1 cup packed chopped kale 1 cup packed chopped spinach ¼ cup dried currants 3 tablespoons unsweetened shredded coconut Preheat the oven to 350˚F. Rinse quinoa and drain in a fine-mesh sieve. In a large saucepan, bring quinoa and water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 20 minutes. In a high-powered blender, blend dates, nondairy milk, vanilla, cinnamon, half the mangoes, and Mangosteen Fruit Vinegar. In a large bowl, combine cooked quinoa, blended date mixture, nuts, seeds, kale, spinach, the remaining diced mango, and currants. Pour into a lightly oiled baking pan (9 × 9-inch works well), sprinkle with coconut, and bake 30 to 40 minutes. Best made a day ahead and refrigerated. PER SERVING: CALORIES 330; PROTEIN 9g; CARBOHYDRATE 55g; TOTAL FAT 10g; SATURATED FAT 3.1g; SODIUM 56mg; FIBER 7g; BETA-CAROTENE 2441mcg; VITAMIN C 67mg; CALCIUM 122mg; IRON 3.3mg; FOLATE 139mcg; MAGNESIUM 118mg; ZINC 1.6mg; SELENIUM 9mcg

Buckwheat: Buckwheat is not related to wheat, so it is a favorable grain for wheat-sensitive people. It is also rich in protein and fiber and has been shown to lower cholesterol. Buckwheat groats can be soaked in advance and then used to make porridge, a seasoned side dish, or crackers. Kasha is toasted buckwheat. Millet: This versatile, gluten-free grain is a staple crop in India and Africa. Mildly sweet and nutty, it can be used in both main dishes and desserts. Depending on the length of time it is cooked, it can be slightly crunchy or soft and creamy. Serve it with stir-fried dishes, add it to salads, or make a breakfast porridge with cooked millet, nuts, seeds, and fruit. Quinoa: Although quinoa is usually considered a whole grain, it is actually a seed. It is a good protein source and cooks in just ten to fifteen minutes. Rinse quinoa before cooking because it is coated with a bitter compound called saponin. Quinoa tastes great by itself, or for a substantial salad, toss it with veggies, nuts, and a flavored vinegar or light dressing. It makes a great addition to veggie burgers and even works well in breakfast or dessert puddings.

Then what’s the sweet, goopy stuff old people eat for dessert?" "Pudding.

Cooks find it hard to give up the way that meat and animal fat flavor things so intensely, but it’s so easy! An animal has transformed all the plants he ate into something with lots of complexity, and you need to learn a few tricks to get similar complexity with vegan dishes. But your palate will change, if you will only turn down the volume and listen. Living a plant-based life is like traveling light. Your system adjusts to foods that don’t weigh you down and take forever to digest. You may find that maintaining your weight gets easier, as long as you don’t hit vegan desserts too hard. The vegan mainstream has food manufacturers taking notice: Vegan-friendly packaged foods multiply daily. While that makes it easier to eat vegan, don’t become a junk-food vegan. The upside? Options in dairy-free milks, ice creams, and vegan-friendly sweeteners are growing. The downside? You can construct a vegan diet out of pudding cups, fake bologna, and white bread, but you will not be all that healthy doing it. You still have to seek balance and listen to your body. It will tell you how things are going, if you just pay attention. In the years I have spent cooking for vegans, it seems to me that what they craved most was special food—food for celebrations and shared dinners; food that really tastes great. It’s not that difficult to put together a big salad or sandwich on your own. Restaurants will happily strip down dishes and leave off the cheese. You can eat vegan and survive, but it’s the special foods that you crave. After going to the same sandwich shop a few times and having a sandwich with just veggies and no cheese, vegans want recipes for genuinely interesting food. A virtual world exists on the Internet, where vegans swap sources for marshmallow crème and recipes for mock cheese sauces. This book is my best effort for plant-based diners who want food that rocks. Why Vegan?

Dried pig blood for making black pudding; black pudding-making kit with dried pig blood; dried pig blood bulk buy. And recipes at the bottom. Blood sausage hash, Tolosa stew, hot pot, sweet potato gnocchi with black pudding and chili. A menu for a posh restaurant in Leeds comes up too, and one of the starter options is dried pig blood and snail eggs. People are weird, I think.

In my favourite picture of them, Oskar is reading a letter while Olga ties his tie for him. His tie matches her dress. Both of them look kind of preoccupied. You don't look at this picture, as you might with Bride of the Wind, and think "what an amazing love scene". But I do not think in a million years, Oskar and Alma would have had that easy, couply familiarity. I would also point you to another wonderful picture, in which Olga seems to be speaking animatedly and Oskar is watching her, smiling. These are normal things. They are not as exciting as stormy, passionate affairs. But they are no less meaningful for being normal. Ultimately, I think instead of being swept up in sex-doll-beheading fury, most people would choose sitting around and eating rice pudding with someone they love and who loves them in return.

It’s like at lunchtime when there are extra chocolate pudding cups. I love chocolate pudding, so I eat mine superfast so I can grab another one before it’s all gone. That’s what you’re supposed to do with things you really like. Grab it before someone else does.

In December 1972, Polaroid was selling for 96 times its 1972 earnings, McDonald’s was selling for 80 times, and IFF was selling for 73 times; the Standard & Poor’s Index of 500 stocks was selling at an average of 19 times. The dividend yields on the Nifty-Fifty averaged less than half the average yield on the 500 stocks in the S&P Index. The proof of this particular pudding was surely in the eating, and a bitter mouthful it was. The dazzling prospect of earnings rising up to the sky turned out to be worth a lot less than an infinite amount. By 1976, the price of IFF had fallen 40% but the price of U.S. Steel had more than doubled. Figuring dividends plus price change, the S&P 500 had surpassed its previous peak by the end of 1976, but the Nifty-Fifty did not surpass their 1972 bull-market peak until July 1980. Even worse, an equally weighted portfolio of the Nifty-Fifty lagged the performance of the S&P 500 from 1976 to 1990.

However, during the period in which the individual is in the immediate presence of the others, few events may occur which directly provide the others with the conclusive information they will need if they are to direct wisely their own activity. Many crucial facts lie beyond the time and place of interaction or lie concealed within it. For- example, the 'true’ or ’real’ attitudes, beliefs, and emotions of the individual can be ascertained only indirectly, through his avowals or through what appears to be involuntary expressive behaviour. Similarly, if the individual offers the others a product or service, they will often find that during the interaction there will be no time and place immediately available for eating the pudding that the proof can be found in. They will be forced to accept some events as conventional or natural signs of something not directly available to the senses. In Ichheiser’s terms, the individual will have to act so that he intentionally or unintentionally *expresses* himself, and the others will in turn have to be *impressed* in some way by him.

However, during the period in which the individual is in the immediate presence of the others, few events may occur which directly provide the others with the conclusive information they will need if they are to direct wisely their own activity. Many crucial facts lie beyond the time and place of interaction or lie concealed within it. For- example, the 'true’ or ’real’ attitudes, beliefs, and emotions of the individual can be ascertained only indirectly, through his avowals or through what appears to be involuntary expressive behaviour. Similarly, if the individual offers the others a product or service, they will often find that during the interaction there will be no time and place immediately available for eating the pudding that the proof can be found in. They will be forced to accept some events as conventional or natural signs of something not directly available to the senses. In Ichheiser’s terms, the individual will have to act so that he intentionally or unintentionally *expresses* himself, and the others will in turn have to be *impressed* in some way by him.

Elena came up with the idea of a fusion elote, taking her beloved Mexican street corn and adding Pakistani and Filipino twists to match with Adeena's and my respective backgrounds. Not only did Jae gave us his mother's recipe for the oksusu cha, or Korean corn tea, but he'd also volunteered to handle all elote duties: slathering the corn with thick, creamy coconut milk before rolling it in a fragrant spice mix that included amchur powder and red chili powder, grilling it, then squeezing calamansi over the corn before sprinkling it with your choice of kesong puti or cotija cheese. It was a simple yet laborious task, but he seemed to enjoy himself ( I wasn't one for gender stereotypes, but what was with guys and grills?) and I'd caught him sneaking more than one smoky, salty treat as he worked. The benefit of being the cook. Meanwhile, I arranged the sweet offerings I'd prepared: mais ube sandwich cookies, mais kon keso bars, and two types of ice candy--- mais kon yelo and ginataang mais. Corn as a dessert ingredient may seem strange to some people, but Filipinos absolutely love and embrace corn in all its salty-sweet possibilities. My first offering sandwiched ube buttercream between corn cookies, the purple yam's subtle vanilla-like sweetness pairing well with the salty-sweet corn. Cheese and corn are a popular savory pairing, but guess what? It makes one of my absolute favorite Filipino ice cream flavors as well, and I channeled that classic combo into a cheesecake bar with a corn cookie crust. Mais kon yelo, literally corn with ice, is a Filipino dessert consisting of shaved ice with corn, sugar, and milk, while ginataang mais, a simple porridge made with coconut milk, glutinous rice, and sweet corn, is usually served warm for breakfast or meryenda. My take on these simple, refreshing snacks utilized those same flavors in a portable, easy-to-eat ice pop bag. However, if you wanted to try the traditional versions, you could just pop down a few booths over to Tita Rosie's Kitchen, the restaurant run by my paternal aunt and grandmother. While my aunt, Tita Rosie, handled the savory side of the menu, offering small cups of corn soup and paper cones full of cornick, or corn nuts flavored with salt and garlic, my grandmother, Lola Flor, reigned over the sweets. The aforementioned mais kon yelo and ginataang mais were the desserts on offer, in addition to maja blanca, a simple corn and coconut pudding. Truly a gluten-free sweet tooth's paradise.

You know Auntie Rebecca? . . . . . . She is a vegetarian. I've been doing a lot of thinking and she has inspired me to become a pudditarian. So from now on I only eat puddings.

Mama had used spoons in all of her birds, claiming that a spoon was the utensil of comfort. She said it brought you soup on a cold day and stirred honey in your tea. Without spoons we couldn’t eat pudding or ice cream, and you could never hang a fork from your nose or ears.

You wouldn’t be happy with him,” Marcus said, disregarding her struggles as easily as if she were a writhing cat he had caught by the scruff of the neck. The coat he had placed around her shoulders fell to the floor. “What makes you think I would be any better off with you?” He clamped his hands around her wrists, and twisted her arms behind her back, giving a grunt of surprise as she stomped hard on his instep. “Because you need me,” he said, drawing in his breath as she squirmed against him. “Just as I need you.” He crushed his mouth on hers. “I’ve needed you for years.” Another kiss, this one deep and drugging, his tongue searching her intimately. She might have continued to grapple with him had he not done something that surprised her. He released her wrists and wrapped his arms around her, holding her close in a warm, tender embrace. Caught off-guard, she went still, her heart thumping madly. “It wasn’t a meaningless act for me either,” Marcus said, his raspy whisper tickling her ear. “Yesterday I finally realized that all the things I thought were wrong about you were actually the things I enjoyed most. I don’t give a damn what you do, so long as it pleases you. Run barefoot on the front lawn. Eat pudding with your fingers. Tell me to go to hell as often as you like. I want you just as you are. After all, you’re the only woman aside from my sisters who has ever dared to tell me to my face that I’m an arrogant ass. How could I resist you?” His mouth moved to the soft cushion of her cheek. “My dearest Lillian,” he whispered, easing her head back to kiss her eyelids. “If I had the gift of poetry, I would shower you with sonnets. But words have always been difficult for me when my feelings are strongest. And there is one word in particular that I can’t bring myself to say to you…‘ goodbye.’ I couldn’t bear the sight of you walking away from me. If you won’t marry me for the sake of your own honor, then do it for the sake of everyone who would have to tolerate me otherwise. Marry me because I need someone who will help me to laugh at myself. Because someone has to teach me how to whistle. Marry me, Lillian… because I have the most irresistible fascination for your ears.” “My ears?” Bewildered, Lillian felt him duck his head to nip at the pink tip of her earlobe. “Mmmm. The most perfect ears I’ve ever seen.

[...] But in my own field, I can tell you what happens to books when they are put to these uses. They are examined for "developmental values," or read because they teach the concept of "relative size," or because of "good human relations," or "interracial concepts," or "vocabulary content." But when one searches for values and pushes them as if they were plums in a pudding, one destroys the texture and proportion of the pudding itself, and the art of pudding-making and the eating thereof are destroyed.

Listen, Sam, and everyone, you need to know something so it won’t freak you out: Pack Leader can speak. I mean, human words. Like Smart-Girl Barbie there was saying, he’s some kind of mutant or whatever. I know you think I’m probably crazy.” She had Hermit Jim’s tin cup now and used it to scoop up another helping of wonderful, wonderful pudding. Blondie—Astrid—was opening a can of fruit cocktail. “What do you know about the FAYZ?” Astrid asked. Lana stopped eating and stared at her. “The what?” Astrid shrugged and looked embarrassed. “That’s what people are calling it. The Fallout Alley Youth Zone. FAYZ.” “What does that mean?” “Have you seen the barrier?” She nodded. “Oh, yeah. I’ve seen the barrier. I touched the barrier, which, by the way, is not a good idea.” Sam said, “As far as we can tell, it goes clear around in a big circle. Or maybe a sphere. We think the center is the power plant. It seems like a ten-mile radius from there, you know, twenty miles across.” “Circumference of 62.83 miles, with an area of 314.159 square miles,” Astrid said. “Point 159,” Quinn echoed from his corner. “That’s important.” “It’s basically pi,” Astrid said. “You know, 3.14159265…. Okay, I’ll stop.” Lana hadn’t stopped being hungry. She took a scoop of the fruit cocktail. “Sam, you think the power plant caused it?” Sam shrugged, and then he hesitated, surprised. Lana guessed that he felt no pain in his shoulder. “No one knows. All of a sudden every single person over the age of fourteen disappears and there’s this barrier and people…animals…” Lana slowly absorbed this new information. “You mean all the adults? They’re gone?” “Poof,” Quinn said. “They ditched. They blinked out. They vacated. They took the off-ramp. They cut a hole. They emigrated. Adults and teenagers. Nothing left but kids.” “I’ve done all I can to strengthen the door,” Edilio announced. “But all I have is nails. Someone can break it in eventually.” “Maybe they didn’t all ditch,” Lana said. “Maybe we did.” Astrid said, “That’s definitely one of the possibilities, not that it makes any real difference. It’s effectively the same thing.

I’ll tell you all about it, but let’s eat first. I’ve had nothing to eat. Although I was offered some raw squirrel. Canned pudding, that’s what I want. I’ve been dreaming about it.” She hauled out a can and feverishly worked the can opener. She didn’t wait for a dish or spoon, but thrust her hand in and scooped some into her mouth. Then she stood transfixed, overwhelmed by the wonderful sweetness of it. She was crying when she said, “I’m sorry, I’ve forgotten how to be polite. I’ll get you guys your own can.” Sam hobbled over and scooped some pudding of his own, following her lead. “I’m way past polite myself,” he said, although she could see he was a little appalled by her wolfish behavior. She decided then that she liked him.

How the air is so thick you can eat it like dirty pudding.

The full Irish breakfast - cereal, juice, bread, butter, jam, eggs, sausage, bacon and blood pudding - was invented by people who worked hard outdoors for up to sixteen hours a day in all kinds of weather. They had to eat huge amounts of high-calories in order to die young and get some rest.

Prepare a bundt pan by greasing and then sprinkle the pecans in the bottom of the pan. Cut the bread in half and then each half into 8 pieces. Roll the 16 pieces into balls, and place in the pan on top of the pecans. In a bowl, mix the brown sugar and melted butter and set aside. Sprinkle the pudding over the rolls and then cinnamon. Pour the butter mixture over the rolls. Cover the rolls with plastic wrap and refrigerate for 6 hours. Preheat oven to 350 degrees Fahrenheit. Remove the wrap from the pan, bake rolls for 25 to 30 minutes or until golden brown. Makes 16 rolls.                               Apple Raisin Bread Pudding   Ingredients 6 eggs 1 cup milk 1/2 cup heavy cream 1 tablespoon vanilla extract 1 tsp ground nutmeg 16 ounce loaf cinnamon bread with raisins, cut into 1-inch cubes 2 sliced apples  1 cup brown sugar 1 tsp ground cinnamon 1/4 cup melted butter 1 diced apple  

The thought turned him topsy-turvy. It seemed to summarize the whole worthless way of the world--if there was one. And versions of it began to flutter wildly through his head. You have to look round to see straight. Good enough. Useful. And the rough places plain. But all that's geometry. But it measures the earth. You have to go slow to catch up. Eat to get thin? no, but fast to grow fat, that was a fine one. Then lose to win? fail to succeed? Risky. Stop to begin. The form made noiseless music--lumly lum lum or lum-lee-lee lum--like fill to empty, every physical extreme. Die to live was a bit old hat. But default to repay. And lie to be honest. He liked the ring of that. Flack! I'm white in order to be black. Sin first and saint later. Cruel to be kind, of course, and the hurts in the hurter--that's what they say--a lot of blap. That's my name, my nomination: Saint Later. Now then: humble to be proud; poor to be rich. Enslave to make free? That moved naturally. Also multiply to subtract. Dee dee dee. Young Saint Later. A list of them, as old as Pythagoras had. Even engenders odd. How would that be? Eight is five and three. There were no middle-aged saints--they were all old men or babies. Ah, god--the wise fool. The simpleton sublime. Babe in the woods, roach in the pudding, prince in the pauper, enchanted beauty in the toad. This was the wisdom of the folk and the philosopher alike--the disorder of the lyre, or the drawn-out bow of that sane madman, the holy Heraclitus. The poet Zeno. The logician Keats. Discovery after discovery: the more the mice eat, the fatter the cats. There were tears and laughter, for instance--how they shook and ran together into one gay grief. Dumb eloquence, swift still waters, shallow deeps. Let's see: impenitent remorse, careless anxiety, heedless worry, tense repose. So true of tigers. Then there was the friendly enmity of sun and snow, and the sweet disharmony of every union, the greasy mate of cock and cunt, the cosmic poles, war that's peace, the stumble that's an everlasting poise and balance, spring and fall, love, strife, health, disease, and the cold duplicity of Number One and all its warm divisions. The sameness that's in difference. The limit that's limitless. The permanence that's change. The distance of the near at home. So--to roam, stay home. Then pursue to be caught, submit to conquer. Method--ancient--of Chinese. To pacify, inflame. Love, hate. Kiss, kill. In, out, up, down, start, stop. Ah . . . from pleasure, pain. Like circumcision of the heart. Judgement and mercy. Sin and grace. It little mattered; everything seemed to Furber to be magically right, and his heart grew fat with satisfaction. Therefore there is good in every evil; one must lower away to raise; seek what's found to mourn its loss; conceive in stone and execute in water; turn profound and obvious, miraculous and commonplace, around; sin to save; destroy in order to create; live in the sun, though underground. Yes. Doubt in order to believe--that was an old one--for this the square IS in the circle. O Phaedo, Phaedo. O endless ending. Soul is immortal after all--at last it's proved. Between dead and living there's no difference but the one has whiter bones. Furber rose, the mosquitoes swarming around him, and ran inside.

Many Horses was putting the finishing touches on a bow he had been making when Hunter entered the tepee. Setting the weapon aside, he fastened his wizened old eyes on his eldest son and pursed his crinkled lips. “You look like you’ve been eating She Who Shakes’s plum pudding and bit into a plum pit.” Hunter was in no mood for jokes. “My woman has my hackles raised.” Sitting cross-legged, he picked up the iron poker next to him and began prodding the charred wood and ashes in his father’s firepit. “One unto the other, with no horizon, that is what she wants! Imagine her setting up a lodge, tanning hides, sewing, cooking, gathering wood, all by herself. And what if she became ill while I was away? Who would tend her? Who would keep her company? The way she believes, if I was gone for a long while, she couldn’t even go to Warrior to seek solace.” “Would you wish for her to?” Hunter gave the ashes a vicious poke, sending up a cloud of gray that made Many Horses cough. The truth was, he couldn’t bear the thought of Loretta with another man. “Right now, I’d give her away to the first man stupid enough to take her.” Many Horses kept silent. “All my children would be--” Hunter rolled his eyes. “Can you see me, surrounded by White Eyes?” “Ah, that is the trouble. She is a White Eyes.” Many Horses nodded and, in a teasing voice, said, “I don’t blame you there. No man could be proud of a son with white blood. He’d be weak and cowardly, a shame to any who claimed him.” Hunter froze and glanced up. The white blood in his own veins was an unspoken truth between him and his father. Never before had Many Horses alluded to it. Many Horses sniffed and rubbed the ash from his nose. “Of course, there are the rare exceptions. I suppose a man could raise a child of mixed blood and teach him to be one of the true People. It would take work, though.

Theologically Christmas Day is the greatest occasion for rejoicing offered to sinful mankind; but this aspect of it is so august and so great that the human mind refuses to contemplate it steadily, perhaps because of its own littleness, for which of course it is in no way to blame. It prefers to concentrate its attention on ceremonial observances, expressive generally of good will and festivity, such, for instance, as giving presents and eating plum-puddings. It may be said at once here that from that conventional point of view the spirit of Christmas Day at sea appears distinctly weak. The opportunities, the materials too, are lacking. Of course, the ship’s company get a plum-pudding of some sort, and when the captain appears on deck for the first time the officer of the morning watch greets him with a “Merry Christmas, sir,” in a tone only moderately effusive. Anything more would be, owing to the difference in station, not correct. Normally he may expect a return for this in the shape of a “The same to you” of a nicely graduated heartiness. He does not get it always, however.

All my children would be--” Hunter rolled his eyes. “Can you see me, surrounded by White Eyes?” “Ah, that is the trouble. She is a White Eyes.” Many Horses nodded and, in a teasing voice, said, “I don’t blame you there. No man could be proud of a son with white blood. He’d be weak and cowardly, a shame to any who claimed him.” Hunter froze and glanced up. The white blood in his own veins was an unspoken truth between him and his father. Never before had Many Horses alluded to it. Many Horses sniffed and rubbed the ash from his nose. “Of course, there are the rare exceptions. I suppose a man could raise a child of mixed blood and teach him to be one of the true People. It would take work, though.” The stiffness eased from Hunter’s shoulders. “Did I test your patience, my father?” Many Horses seemed to ponder that question a moment. “I found myself short on patience the time you shot me in the thigh with your first bow and arrow. It wouldn’t have been so bad if I hadn’t been standing behind you.” Hunter laughed softly. “You weren’t when I let fly with the arrow. If I remember, I turned around to ask you a question.” “Which I never did answer. I always thanked the Great Ones that you were only knee high. If you’d been much taller, your brothers and sister never would have been born.” He sniffed again, then grinned. “Come to think of it, Warrior was even more dangerous with his first rifle. Remember the time he accidentally fired through my lodge and shot a hole in your mother’s cooking pot? She was boiling rabbit. The water hit the fire and filled the place with so much smoke, I nearly choked to death before I got everyone outside to safety.” Hunter threw back his head and roared with laughter. “I remember you pulling that rabbit out of the pot and telling Warrior it was a perfect shot, right through the heart. Except, of course, that it was gutted. And would he practice on live targets from then on?” “Speaking of pits in plum pudding, do you remember your sister’s first attempt? Your grandfather broke off his only remaining tooth trying to eat it.” “And swallowed tooth, pit and all, so he wouldn’t embarrass her in front of Gray Horse, who had come to court her.” Hunter placed a hand over his aching midriff and sighed. “It is good I came, my father. You have the gift. Already my heart is lighter.

If a leg goes bad, you cut it off.” She made a firm gesture with the flat of her hand, then picked up her slice of pudding and began to eat it with her fingers. “And some folk need killing. That’s all there is to it.