Pudding Love Quotes

We've searched our database for all the quotes and captions related to Pudding Love. Here they are! All 90 of them:

Because I’ve got a lot more terms of endearment to use. Honey pie. Sugarplum. Bread pudding." “Why are they all high-calorie foods?
Richelle Mead (The Indigo Spell (Bloodlines, #3))
If love had feathers and tasted like dog food, then I suggest you wear shoes with your banana pudding. (This statement also defines my political beliefs).
Jarod Kintz (This Book is Not for Sale)
If I had a girl I should say to her, 'Marry for love if you can, it won't last, but it is a very interesting experience and makes a good beginning in life. Later on, when you marry for money, for heaven's sake let it be big money. There are no other possible reasons for marrying at all.
Nancy Mitford (Christmas Pudding (Mitford, Nancy))
My dearest Pudding pie" I read aloud. "Yes, my little turnip?" "Hilarious," I muttered. "If you ever call me anything of the sort again we shall have words.
Jordan L. Hawk (Threshold (Whyborne & Griffin, #2))
Oh, God, I'm so lonely. An entire weekend streching ahead with no one to love or have fun with. Anyway, I don't care. I've got a lovely steamed ginger pudding from M&S to put in the microwave.
Helen Fielding (Bridget Jones’s Diary (Bridget Jones, #1))
Oh dear... it really is rather disillusioning. When one's friends marry for money they are wretched, when they marry for love it is worse. What is the proper thing to marry for, I should like to know?
Nancy Mitford (Christmas Pudding (Mitford, Nancy))
Are the angels of her bed the angels who come near me alone in mine? Are the green trees in her window the color is see in ripe plums? If she always sees backward and upside down without knowing it what chance do we have? I am haunted by the feeling that she is saying melting lords of death, avalanches, rivers and moments of passing through, And I am replying, "Yes, yes. Shoes and pudding.
Jack Gilbert
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.
Ralph Fletcher (Fig Pudding)
At that moment he could have said the earth was made of chocolate pudding and I would have believed it.
Neal Shusterman (Bruiser)
It's a funny thing that people are always quite ready to admit it if they've no talent for drawing or music, whereas everyone imagines that they themselves are capable of true love, which is a talent like any other, only far more rare.
Nancy Mitford (Christmas Pudding (Mitford, Nancy))
I should love a dear little blind rat,’ said Wendy, and added in a contemplative voice: ‘I sometimes wish I were blind you know, so that I needn’t see my tooth water after I’ve spat it.
Nancy Mitford (Christmas Pudding (Mitford, Nancy))
...be sure to wash every day, even if it is with your own spit; don't squat down to play marbles—you are not a boy, you know; don't pick people's flowers—you might catch something; don't throw stones at blackbirds, because it might not be a blackbird at all; this is how to make a bread pudding; this is how to make doukona; this is how to make pepper pot; this is how to make a good medicine for a cold; this is how to make a good medicine to throw away a child before it even becomes a child; this is how to catch a fish; this is how to throw back a fish you don't like, and that way something bad won't fall on you; this is how to bully a man; this is how a man bullies you; this is how to love a man; and if this doesn't work there are other ways, and if they don't work don't feel too bad about giving up; this is how to spit up in the air if you feel like it, and this is how to move quick so that it doesn't fall on you; this is how to make ends meet; always squeeze bread to make sure it's fresh; but what if the baker won't let me feel the bread?; you mean to say that after all you are really going to be the kind of woman who the baker won't let near the bread?
Jamaica Kincaid
... it is quite funny really when you think that probably I would have married him if he'd been at all clever about it. But instead of putting it to me as a sensible business proposition he would drag in all this talk about love the whole time, and I simply can't bear those showerings of sentimentality. Otherwise I should most likely have married him ages ago.
Nancy Mitford (Christmas Pudding (Mitford, Nancy))
Because I’m sore and I need a break, and if he woke up and rolled over, his dick would have found a way inside of me again and again until I wouldn’t be able to walk…and there’s no guarantee he would have stopped even if I hung a CLOSED FOR RENOVATIONS sign around my hips.” She sighed. “I left for the well-being of my pud.
Shay Rucker (On the Edge of Love (Mama's Brood, #1))
I had loved him since the moment he’d taken the pudding from me. When my father had announced on Dez’s eighteenth birthday that he supported a match between us, I’d never been happier than I was in that moment. I was young. And stupid. When Dez had disappeared the very next day, I experienced a heartache that I thought would swallow me whole and never spit me out. He’d been more than a crush. He had been my best friend, my confidant and my world.
Jennifer L. Armentrout (Bitter Sweet Love (The Dark Elements, #0.5))
The lessons? Women are mighty. George Clooney loves bits. Doing something is often more fun than doing it alone. And you don't always have to win to get the pudding.
Amy Poehler
If I can't read, if I can't make a simple Indian pudding, then I don't see the point in living much more, really. Because aside from a good book, and perhaps, a fresh morning in a dew-covered garden, few things in life give me as much pleasure as magic of making a truly spectacular dessert.
Sarah Strohmeyer (Sweet Love)
Chèvre cheesecake with honey-rosemary poached pears and pistachio sablé crust. Who do I think I am? I'm not chèvre and rosemary. I'm chocolate chip cookies. I'm butterscotch pudding. I'm brownies. I'm basic.
Stephanie Kate Strohm (Love à la Mode)
I squeezed the walkie-talkie button. “Ryder?” “Yes?” He sounded worried. “I love you.” Because I hadn’t officially said it yet and there was a ninety percent chance this ended with me as pudding. His voice came back strong: “I love you too, you know that. Do. Not. Die. That’s an official order.” Hah! Bossy ash..
Jaymin Eve (Anarchy (Hive Trilogy, #2))
Instructions for Dad. I don't want to go into a fridge at an undertaker's. I want you to keep me at home until the funeral. Please can someone sit with me in case I got lonely? I promise not to scare you. I want to be buried in my butterfly dress, my lilac bra and knicker set and my black zip boots (all still in the suitcase that I packed for Sicily). I also want to wear the bracelet Adam gave me. Don't put make-up on me. It looks stupid on dead people. I do NOT want to be cremated. Cremations pollute the atmosphere with dioxins,k hydrochloric acid, hydrofluoric acid, sulphur dioxide and carbon dioxide. They also have those spooky curtains in crematoriums. I want a biodegradable willow coffin and a woodland burial. The people at the Natural Death Centre helped me pick a site not for from where we live, and they'll help you with all the arrangements. I want a native tree planted on or near my grave. I'd like an oak, but I don't mind a sweet chestnut or even a willow. I want a wooden plaque with my name on. I want wild plants and flowers growing on my grave. I want the service to be simple. Tell Zoey to bring Lauren (if she's born by then). Invite Philippa and her husband Andy (if he wants to come), also James from the hospital (though he might be busy). I don't want anyone who doesn't know my saying anything about me. THe Natural Death Centre people will stay with you, but should also stay out of it. I want the people I love to get up and speak about me, and even if you cry it'll be OK. I want you to say honest things. Say I was a monster if you like, say how I made you all run around after me. If you can think of anything good, say that too! Write it down first, because apparently people often forget what they mean to say at funerals. Don't under any circumstances read that poem by Auden. It's been done to death (ha, ha) and it's too sad. Get someone to read Sonnet 12 by Shakespeare. Music- "Blackbird" by the Beatles. "Plainsong" by The Cure. "Live Like You Were Dying" by Tim McGraw. "All the Trees of the Field Will Clap Their Hands" by Sufian Stevens. There may not be time for all of them, but make sure you play the last one. Zoey helped me choose them and she's got them all on her iPod (it's got speakers if you need to borrow it). Afterwards, go to a pub for lunch. I've got £260 in my savings account and I really want you to use it for that. Really, I mean it-lunch is on me. Make sure you have pudding-sticky toffee, chocolate fudge cake, ice-cream sundae, something really bad for you. Get drunk too if you like (but don't scare Cal). Spend all the money. And after that, when days have gone by, keep an eye out for me. I might write on the steam in the mirror when you're having a bath, or play with the leaves on the apple tree when you're out in the garden. I might slip into a dream. Visit my grave when you can, but don't kick yourself if you can't, or if you move house and it's suddenly too far away. It looks pretty there in the summer (check out the website). You could bring a picnic and sit with me. I'd like that. OK. That's it. I love you. Tessa xxx
Jenny Downham
Loves not cake. You don't carve it into pieces 'till there's nothing left. It's more like magic pudding - the more you use of it, the more it grows.
Elizabeth Fensham (Goodbye Jamie Boyd)
You are not alone. God is preparing a kheer pudding kind of a relationship, you will look at your future boy friend's eyes and he knows what you need with out saying a word.
Naga Uma Veguru
So we stand, occupying the space, watching as ordinary ingredients combine into something we hope will be magic.
Kiersten White (My True Love Gave to Me: Twelve Holiday Stories)
Then they get these jobs and worry about promotions. It’s a vicious cycle, and not because it’s a rat race. I’m pretty sure that some rats love racing. The reason this sort of life is brutal has little to do with its fast and exceedingly demanding pace, but a lot to do with the fact that it allows so little time and space to think about what is it that we truly want.
Srdja Popovic (Blueprint for Revolution: How to Use Rice Pudding, Lego Men, and Other Nonviolent Techniques to Galvanize Communities, Overthrow Dictators, or Simply Change the World)
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.
Julia Glass (The Whole World Over)
It's a funny thing that people are always quite ready to admit if they've no talent for drawing or music, whereas everyone imagines that they themselves are capable of true love, which is a talent like any other, only far more rare.
Nancy Mitford (Christmas Pudding (Mitford, Nancy))
But there she was, standing next to his mother, so beautiful, so radiant that he could not see anyone else. Suddenly the rest of the world seemed like such a chore. He didn’t want to be here at this dance, with people he didn’t want to talk to and messages he didn’t particularly wish to deliver. He didn’t want to dance with young ladies he didn’t know, and he didn’t want to make polite conversation with people he did. He just wanted Billie, and he wanted her all to himself. He forgot about Tallywhite. He forgot about pease, porridge, and pudding, and he stalked across the room with such single-minded purpose that the crowds seemed to melt from his path. And somehow, amazingly, the rest of the world had not yet noticed her. She was so beautiful, so uncommonly alive and real in this room full of waxen dolls. She would not go undiscovered for long. But not yet. Soon he would have to fight the throngs of eager young gentlemen, but for now, she was still his alone.
Julia Quinn (Because of Miss Bridgerton (Rokesbys, #1))
I do not recall that I felt any tenderness of conscience in reference to Mrs. Joe, when the fear of being found out was lifted off me. But I loved Joe,—perhaps for no better reason in those early days than because the dear fellow let me love him,—and, as to him, my inner self was not so easily composed. It was much upon my mind (particularly when I first saw him looking about for his file) that I ought to tell Joe the whole truth. Yet I did not, and for the reason that I mistrusted that if I did, he would think me worse than I was. The fear of losing Joe’s confidence, and of thenceforth sitting in the chimney corner at night staring drearily at my forever lost companion and friend, tied up my tongue. I morbidly represented to myself that if Joe knew it, I never afterwards could see him at the fireside feeling his fair whisker, without thinking that he was meditating on it. That, if Joe knew it, I never afterwards could see him glance, however casually, at yesterday’s meat or pudding when it came on to-day’s table, without thinking that he was debating whether I had been in the pantry. That, if Joe knew it, and at any subsequent period of our joint domestic life remarked that his beer was flat or thick, the conviction that he suspected Tar in it, would bring a rush of blood to my face. In a word, I was too cowardly to do what I knew to be right, as I had been too cowardly to avoid doing what I knew to be wrong. I had had no intercourse with the world at that time, and I imitated none of its many inhabitants who act in this manner. Quite an untaught genius, I made the discovery of the line of action for myself.
Charles Dickens (Great Expectations)
In truth, she didn’t know if her family would love her food: repeating the word “sumac,” smacking their lips like the spice had been a lemon, an acidic taste left on their tongues. They would prefer pie, or lasagne, or casserole. Crumble, treacle tart, or bread-and-butter pudding.
Lottie Hazell (Piglet)
My love, whose fingers are matches, whose waist is encircled by the arms of the wind. My love, how the world sleeps in your throat, how your heart is filled with the scents of raspberries and grapes, to live inside you, to live inside the warm peach. Otherwise there is no way to stop despair from lurking all night in the shadows beside the old toll gate. Otherwise we will have to weep in another language. It was on a country road. It was in the wrong tense. How do we stop all our words from falling in love with gravity? Otherwise we will have to stop taking breaths from this moment on. From this moment on the abandoned clocks will observe us. My love, our hearts are growing full of broken wings, My love, to find our voice in a drop of water, in the tracks the starlight leaves behind. If only this were enough. If only we could get the attention of Time, standing in that doorway, peeling an apple. It hurts here. It hurts here. — Richard Jackson, from “The Italian Phrase Book,” Richard Jackson Greatest Hits: 1980-2004 (Pudding House Publications, 2004)
Richard Jackson (Richard Jackson Greatest Hits: 1980-2004)
About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..
Philippe Delerm
That August, the day of the lunar eclipse—their daughters three and a half and two—Cam piled everyone in the truck to get the best view from the top of Hopewell Hill. “Maybe they won’t remember,” he said. “I just like to show them things.” This was what you did. You took your children out in the darkness to watch the moon disappear. You dissected coyote scat with them. You led your two-year-old down to the garden to press a handful of radish seeds into the soil and handed her the spatula to lick when you made chocolate pudding and turned the pages of Richard Scarry’s What Do People Do All Day?, pointing out the animal characters and naming their jobs. You gathered autumn leaves, pressed them with an iron in between two sheets of wax paper, and taped them on the window, where you’d set an avocado seed in a glass of water to watch it sprout; and carried your three-year-old outside in your arms at night—her and her sister—to let them catch snowflakes. Who knew what they’d remember, and what they’d make of it, but the hope was there that if nothing else, what they would hold on to from these times was the knowledge of being deeply loved.
Joyce Maynard (Count the Ways)
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.
Jennieke Cohen (My Fine Fellow)
But I loved Joe, perhaps for no better reason in those early days than be- cause the dear fellow let me love him, and, as to him, my inner self was not so easily composed. It was much upon my mind (particularly when I first saw him looking about for his file) that I ought to tell Joe the whole truth. Yet I did not, and for the reason that I mistrusted that if I did, he would think me worse than I was. The fear of losing Joe's confidence, and of thenceforth sitting in the chimney corner at night staring drearily at my forever lost companion and friend, tied up my tongue. I morbidly represented to myself that if Joe knew it, I never afterwards could see him at the fireside feeling his fair whisker, without thinking that he was meditating on it. That, if Joe knew it, I never af- terwards could see him glance, however casually, at yesterday's meat or pudding when it came on to-day's table, without thinking that he was debating whether I had been in the pantry. That, if Joe knew it, and at any subsequent period of our joint domestic life remarked that his beer was flat or thick, the conviction that he suspected tar in it, would bring a rush of blood to my face. In a word, I was too cowardly to do what I knew to be right, as I had been too cowardly to avoid doing what I knew to be wrong.
Charles Dickens (Great Expectations)
hands and transported by animal effort, eight dollars, ten dollars, sixteen dollars a ton. They were piled beside the railroad tracks as each section was built farther west. Hills of bones, mountains of blind skulls, loaded onto railroad cars and shipped back east to process sugar. So it was, every teaspoon of sugar that was stirred into a cup or baked into a pudding was haunted by the slave trade and the slaughter of the buffalo. Just as now, into every teaspoon, is mixed the pragmatic nihilism of industrial sugar farming and the death of our place on earth. This is the sweetness that pricks people’s senses and sparkles in a birthday cake and glitters on the tongue. Price guaranteed, delicious, a craving strong as love.
Louise Erdrich (The Mighty Red)
You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.
P.G. Wodehouse
What do you mean, you’re not sure?” Kitty presses. “Shouldn’t you know if you’re somebody’s girlfriend or not?” “We haven’t discussed it yet. I mean, not explicitly.” Kitty switches the channel. “You should look into that.” I roll on my side and prop myself up on my elbow. “But would that change anything? I mean, we like each other. What’s the difference between that and the label? What would change?” Kitty doesn’t answer. “Hello?” “Sorry, can you say that again at the commercial break? I’m trying to watch my show.” I throw a pillow at her head. “I would be better off discussing these things with Jamie.” I clap my hands. “C’mere, Jamie!” Jamie lifts his head to look at me and then lies back down again, nestled against Kitty’s side, still hoping for pudding, I’m sure.
Jenny Han (P.S. I Still Love You (To All the Boys I've Loved Before, #2))
Someday Come Knowing you might some day come and how unprepared I’ve always been like Mr. Sloppy in Charles Dickens’ our Mutual Friend I made a list: not meat, vegetables, beer and pudding but number l, warmth. number 2, warmth. number 3, warmth. number 4, a good snuggler. number 5, someone who sings while he/she works. number 6, a dancer. number 7, someone who grows & is intrigued by the mind. And by the spirit too. Number 8, someone who is loved by animals; and loves them back without a thought. number 9, someone who smells delicious. number 10, someone whose anger lasts no longer than mine. number 11, someone who stands beside me. behind me. If necessary in front of me. number 12, someone who is a passable cook. number 13, Someone who laughs a lot, thinks I have a fine sense of humor & has friends. number 14, someone who can be original in dress: stylish warlock –In silver, lapis & black – to my witch.
Alice Walker
Maggie felt an unexpected pang. She had thought beforehand chiefly at her own deliverance from her teasing hair and teasing remarks about it, and something also of the triumph she should have over her mother and her aunts by this very decided course of action; she didn't want her hair to look pretty,–that was out of the question,–she only wanted people to think her a clever little girl, and not to find fault with her. But now, when Tom began to laugh at her, and say she was like an idiot, the affair had quite a new aspect. She looked in the glass, and still Tom laughed and clapped his hands, and Maggie's cheeks began to pale, and her lips to tremble a little. "Oh, Maggie, you'll have to go down to dinner directly," said Tom. "Oh, my!" ...But Maggie, as she stood crying before the glass, felt it impossible that she should go down to dinner and endure the severe eyes and severe words of her aunts, while Tom and Lucy, and Martha, who waited at table, and perhaps her father and her uncles, would laugh at her; for if Tom had laughed at her, of course every one else would; and if she had only let her hair alone, she could have sat with Tom and Lucy, and had the apricot pudding and the custard! What could she do but sob? She sat as helpless and despairing among her black locks as Ajax among the slaughtered sheep. Very trivial, perhaps, this anguish seems to weather-worn mortals who have to think of Christmas bills, dead loves, and broken friendships; but it was not less bitter to Maggie–perhaps it was even more bitter–than what we are fond of calling antithetically the real troubles of mature life. "Ah, my child, you will have real troubles to fret about by and by," is the consolation we have almost all of us had administered to us in our childhood, and have repeated to other children since we have been grown up. We have all of us sobbed so piteously, standing with tiny bare legs above our little socks, when we lost sight of our mother or nurse in some strange place; but we can no longer recall the poignancy of that moment and weep over it, as we do over the remembered sufferings of five or ten years ago. Every one of those keen moments has left its trace, and lives in us still, but such traces have blent themselves irrecoverably with the firmer texture of our youth and manhood; and so it comes that we can look on at the troubles of our children with a smiling disbelief in the reality of their pain. Is there any one who can recover the experience of his childhood, not merely with a memory of what he did and what happened to him, of what he liked and disliked when he was in frock and trousers, but with an intimate penetration, a revived consciousness of what he felt then, when it was so long from one Midsummer to another; what he felt when his school fellows shut him out of their game because he would pitch the ball wrong out of mere wilfulness; or on a rainy day in the holidays, when he didn't know how to amuse himself, and fell from idleness into mischief, from mischief into defiance, and from defiance into sulkiness; or when his mother absolutely refused to let him have a tailed coat that "half," although every other boy of his age had gone into tails already? Surely if we could recall that early bitterness, and the dim guesses, the strangely perspectiveless conception of life, that gave the bitterness its intensity, we should not pooh-pooh the griefs of our children.
George Eliot (The Mill on the Floss)
She sent a serving girl out to fetch some food. A beef pie, bread and butter and plenty of the sweet stuff that she loved. She devoured a treacle pudding, closing her eyes to savor every sticky crumb. Sugar. How she had craved the stuff. Though her belly was full, still she helped herself from a paper bag of sugarplums, globes of candied fruits that made her cheeks bulge. Was this happiness, she wondered? She was full of food again, and as sleepy as a suckled child. She pictured a well-stocked larder, and the chance to make all the delights in Mother Eve's Secrets. She would help herself to the best, of course, for she who stirs the pot never starves. A comfortable future lay before her, all for the taking. Mrs. Quin bustled back into the room and began to dress her face. Gone were the worst of the bran-specks and flaking red sores. Instead, she had the prettiness of a portrait on an enameled tin; a smudgy confection of pink and cream. "A rosy blush," Mrs. Quin said benignly, "is the fashion nowadays." While Mrs. Quin deposited her half a crown in a locked trunk, Mary slipped a bottle of Pear's Almond Bloom and a tin of White Imperial Powder into her skirts.
Martine Bailey (A Taste for Nightshade)
With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.
Stacey Ballis (Wedding Girl)
WHEN YOU CROW UP IN KANSAS WEARING VERY LARGE SHORTS, thinking not very much of yourself, thinking mainly of your knees, looking mainly at your knees, your face a frisbee that cant fly, your teeth buck, your eyebrows rectangles, your forehead more than half of your face, your shirts shapeless, your shape shapeless, your Kansas shapeless, your lust absent, your legs bowed, your arches flat, your chest flat, your ears your only curves, your ears never pierced, your denim never dazzled, your sneakers white, your socks white, your teeth turquoise with rubber bands, your cheese orange, your milk whole, your bread wonder, your luxury a tuna casserole, your pale a neon pale, your fantasy to race a Mario Kart over the desert and into the final oasis, your earthly oasis a salted pretzel, your solitude total, your urges not even visible to you on the clearest days at the farthest horizons, your blank magnificent, your inertia wild and authentic, your nothing your preference, and then into it somebody walks, a Joan, this sudden hero can really take control. You’re susceptible first to idolatry, then to study, to apprenticeship, and finally to a kind of patient love that makes fun of itself and believes in itself without limit. Imagine being a pudding cup of a person and encountering a confident, elegant, powerful scholar who knows what to do with her shoulders. Imagine encountering you.
Rebecca Dinerstein Knight (Hex)
GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.
Joanne Fluke (Joanne Fluke Christmas Bundle: Sugar Cookie Murder, Candy Cane Murder, Plum Pudding Murder, & Gingerbread Cookie Murder)
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.
Roger Moore (My Word is My Bond: The Autobiography)
Rosalia was standing in a field of fragrant white jasmine flowers. It was the first week in June, and the sun was especially hot today. She could feel it warming her head through the cotton kerchief she wore. A large straw basket, slung around her arm, held the jasmines she was harvesting for the jasmine water that was needed to make Gelo di Melone- watermelon pudding. With the temperatures well in the eighties, the shop couldn't make enough of the watermelon pudding that was popular with the villagers during late spring and throughout the summer. As she picked the jasmines from their stems, she frequently took the time to smell them although she didn't need to do so since the fragrance surrounded her. But she loved holding the blossoms up to her nose and inhaling deeply.
Rosanna Chiofalo (Rosalia's Bittersweet Pastry Shop)
From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu. Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.
Penny Watson (A Taste of Heaven)
The humidity keeps the hills a rich green and means that a wildfire won’t burn, but it can be hard on pudding-headed sorts overly concerned with the texture of their hair. Like me. Redheads are vulnerable to such worries. We’re conditioned to believe that there’s only a few flyaway hairs’ difference between siren and Pippi Longstocking, Little Orphan Annie, or Witchiepoo.
Diana Marcum (The Tenth Island: Finding Joy, Beauty, and Unexpected Love in the Azores)
I tasted Elliott's food as we cooked this morning. His traditional Scottish dishes were rich and satisfying. I thought some lighter sides would be a nice contrast and balance the breakfast. Black pudding isn't my favorite food, but I thought it was perfect for someone who needs a hearty meal." She glanced at the table of farmers, some of them friendly faces she knew from previous trips. Those smiles spurred her on. "I'm not Scottish, but my partner is. This contest is about blending our two styles. So our platter showcased both of our approaches to cooking- traditional Scottish fare and my love of fresh fruit and vegetables.
Penny Watson (A Taste of Heaven)
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.
Jeanne Ray (Eat Cake)
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.
Sarra Manning (You Don't Have to Say You Love Me)
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?!
Olaotan Fawehinmi (The Soldier Within)
Carrot pudding?” Kitty turned to the biscuits, her words spilling out in a hurried stream. “We had so many carrots, I needed to do something with them ere they turn rotten.”  “Indeed.” Eliza stepped closer. The sisterly teasing in her dark eyes grew more potent until Kitty could hardly stand the weight of it. Eliza smiled. “I must say I find that quite remarkable.” “Remarkable?” Kitty swallowed. “Thomas and I do not care for carrot pudding. And neither do you.” The hint of accusation in Eliza’s tone met its mark. “If you’re implying I’ve made it for Nathaniel then you’re wrong.” Her cheeks grew hot. Mercy, why must she always be so transparent? She dipped her fingers in a bowl of water and wiped off the dough, praying the meager acting skill she employed would mask at least a portion of her emotions. “I’ve developed a taste for it, despite what you might think.” With a shrug and a smile that made Kitty’s embarrassment bleed into her cheeks, Eliza snatched a slice of apple peel and took a small bite.  “I don’t know if that’s true about the pudding, but I do think you have grown to like a certain someone quite particularly over the past few weeks.
Amber Lynn Perry (So True a Love (Daughters of His Kingdom #2))
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.
Amber Lynn Perry (So True a Love (Daughters of His Kingdom #2))
What made you come back?” Kitty jerked at his sudden question. She sputtered for a moment then laughed. “What made me come back? What do you mean?” He shrugged with one shoulder, never moving his gaze away from her. “At Eliza’s and Thomas’s wedding last year you were convinced that returning to Boston and living with your aunt was the best course to take. But it appears you have changed your mind. So, what made you come back?” “Is that why you followed me? To ask me that?” Her face burned, but she feigned composure and looked at him with as much ease as she could marshal. “Boston is too dangerous, you know that.” “’Tis true, I am well aware of what Boston and its residents suffer. But I cannot believe that was the only reason you returned.” Training her mouth to reveal nothing more than a slight grin, she strained to keep her pulse quiet. She stepped toward the fire, resting her hand atop the chair, acting more casual than she felt. “If there were any other reason, do you think that I would share such information with you? Surely, Nathaniel, I cannot share all my secrets.” “Secrets? Well, now I am curious.” Kitty rubbed the lace on her gloves and emitted a warm, genuine laugh that eased the strain in her voice. She offered an impish smile. “I came back for several reasons, if you must know. As I mentioned, ‘twas for matters of safety that Henry Donaldson insisted I return as well as—”  “Donaldson?” Kitty peered over her shoulder, hiding the grin that surged at the undeniable question in Nathaniel’s eyes. Could he be... nay, not possible. She kept her focus. “Aye, Henry Donaldson. You remember him, do you not?” “Aye, of course. I just... I just hadn’t known he was still... around. He was always a good friend and I admire him, despite his poor choice of allegiances.” Nathaniel’s interested expression stayed lifted, but the light in his eyes went flat. “Are you... have you been seeing much of him of late?” “I have,” she said. “He’s a close friend and I admire him very much.” Nathaniel’s expression didn’t change, but his Adam’s apple bobbed and he cleared his throat. “I see.”  She once again toyed with the fabric of her gloves, unsure what else to do with her hands. Quickly focusing on the subject of their conversation, she stared back into the fire. “Henry said it was too dangerous for me to stay despite my protestations. With Father gone and Eliza here—and since our home was destroyed that December… well, my home is here now.” The scent of smoke wafting from the fireplace in front of her snatched the horrid vision from its hiding place in her mind. Instantly she witnessed anew the roaring flames that devoured her treasured childhood home, taking with it all her cherished memories and replacing them with ash. She turned to Nathaniel, his face drawn as if he too relived the tragedy. The bond they’d shared that night had forged a friendship that could never be shaken.  Nathaniel stepped forward, the look of tenderness so rich in his eyes it wound around her shoulders like a warm cloak. “I can well understand that, Kitty. Donaldson was right in advising you to return.” Then, as if the heaviness were too much, he shrugged and sighed with added gaiety to his tone. “Well, I will admit that Sandwich didn’t feel the same with you gone, that’s for certain.” She tipped her head with a smirk. “You pined for my return?”  “With the pains of an anguished soul.” “Lying is a sin, Nathaniel,” she teased. Nathaniel laughed, his broad smile exposing his straight teeth. “All right, if you want the truth I pined more for your cooking, and more specifically for your carrot pudding. Are you satisfied?” “I knew it.
Amber Lynn Perry (So True a Love (Daughters of His Kingdom #2))
Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.
Amanda Elliot (Sadie on a Plate)
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.
Jennifer Wright (It Ended Badly: Thirteen of the Worst Breakups in History)
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.
Becka Mack (Unravel Me (Playing For Keeps, #3))
Bethany joined the group, and Wes smiled. “I’m Wes, ma’am. Nice to meet—” “Roll your tongue back up into your mouth before one of us steps on it, pudding.” Bethany threw an incredulous look around the circle. “Who is this guy?” “I was telling you when you cut me off.” Wes looked her up and down. “Pudding.
Tessa Bailey (Tessa Bailey Book Set 1: Fix Her Up / Love Her or Lose Her / Tools of Engagement (Hot and Hammered))
His Susan had always been a lovely baker. There was no sweetness in her nature these days and Percy had the sudden notion that it all went into her cakes and puddings.
Ann Cleeves (The Moth Catcher (Vera Stanhope #7))
Goldsworthy. It’s Marguerite. Not Margaret. Marguerite!’ I nodded. ‘Marguerite.’ She gave me a suspicious look as if she thought I might be poking fun at her, which I absolutely wasn’t. ‘My ex used to call me Margaret when he wanted to annoy me but thankfully, I kicked him into the long grass a decade ago.’ I swallowed, not quite sure what to reply to this. I hadn’t made the greatest of impressions since I’d started working there, although it definitely wasn’t for want of trying on my part. I knew all too well that Marguerite Goldsworthy was doing a favour for a relative in hiring me as an assistant. (Maya, who was married to Marguerite’s brother, was our lovely
Rosie Green (The Sticky Toffee Pudding Club (Little Duck Pond Café, #35))
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.
Mia P. Manansala (Guilt and Ginataan (Tita Rosie's Kitchen Mystery, #5))
His dick was hard as a rock and his heart was as soft as pudding for this girl. She was taking deep, unhurried breaths when he quietly did as she’d told him. “I love you, Dove Glitch.
Debra Anastasia (Fire in the Hole (Gynazule, #2))
Stefan’s lips had been softer than he’d thought they would be— yet rougher than he was used to. No lipstick, or gloss, or balm had greased them, and he’d loved the naked feel of them beneath his own mouth. He’d tasted of the sweetness of his pudding. He’d made soft moaning noises as he’d kissed that turned Max the fuck on and that, Max was sure, Stefan was completely unaware of making.
Olley White (Game On (Game On, #1))
GRANDMA GLORIA’S BETTER THAN SEX CAKE 1 heaping cup walnuts, finely chopped 1 cup flour 1 stick butter, softened ¾ cup confectioners’ sugar 1 8-ounce package cream cheese, softened 1 large container Cool Whip, thawed 1 large box instant chocolate pudding 3 cups milk Preheat oven to 350°F. Crust: Mix butter, flour, and most of the nuts together (reserve 2 tablespoons for garnish) and press into a 9 x 13-inch pan. Bake for 20 minutes and cool completely. First Layer: Beat confectioners’ sugar, cream cheese, and 1 cup of Cool Whip with an electric mixer until well blended, and spread carefully over crust. Second Layer: Beat pudding and milk for 2 minutes with an electric mixer and spread over first layer. Third Layer: Spread Cool Whip generously over the pudding layer and garnish with remaining nuts. Refrigerate several hours before serving, and then enjoy! (Alternatively, let the pudding set for a few hours before adding Cool Whip Layer (makes Cool Whip easier to spread). Warning: Aphrodisiac properties well documented. Consume at your own risk!
Miranda Liasson (This Love of Mine (Mirror Lake #2))
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.
William H. Gass (Omensetter's Luck)
Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.
Stacey Ballis (Recipe for Disaster)
out? I’ll swing like always and you duck if you can. Both feel bad then. Do we need to do it? Or can we just start over?” Uncle Sid nodded solemnly, softly muttered, “No doozy, no ducking,” and then, “Lovely pudding, Doris.
Sue Johnson (Hold Me Tight: Your Guide to the Most Successful Approach to Building Loving Relationships)
And then they set off through the snow in the direction of Southwark for their Christmas dinner at the old Anchor Tavern, situated on an obscure but romantic waterside lane by the dark-working Thames. It was a night like nothing else on earth, not so much for the crackling fire and candles, nor the traditional rejoicing, nor the delicious fare of roast beef, Yorkshire, and Christmas pudding, but rather because it all touched to the heart of symbol itself, foreordained somehow by fate as if to assure at least two small insignificant people that the possibility of a supreme incomprehensible peace had not gone from the world and so perhaps never would: it was one with the other, one through the other, one in the other, one for the other, always. It wasn’t only love. God had visited them.
Alexander Theroux (Darconville's Cat)
Here are some simple household applications for baking soda; don’t be surprised when I mention it throughout the book! Carpets: Sprinkle on carpets and let sit for 30 minutes to absorb odors and lift out dirt, then vacuum it up. Trash cans/recycling bins: Sprinkle some in the can or bin if it smells, leave for 20 minutes, then wipe clean with a wet cloth. Kitchen: For caked-on food on pots, pans, the oven door, or cooktop, create a paste of equal parts dish soap and baking soda, then add a few sprinkles of water until it’s got a nice, pudding-like consistency. Apply with a damp, soft sponge and let sit on the surface for about 20 minutes, then wipe off (easily!) with a wet sponge. Rinse well and buff dry with a cloth. Walls: Sprinkle a little on a cloth slightly dampened with water, and use it to erase marks on the wall (yep, an eraser-style sponge substitute). Wipe the wall clean with a dry cloth. Sinks: Works great to remove stains from sinks—sprinkle it in and scrub well with a soapy sponge and hot water. Buff with a dry cloth to achieve that high-polish shine. The results are amazing!
Melissa Maker (Clean My Space: The Secret to Cleaning Better, Faster, and Loving Your Home Every Day)
Cooking is like love. You should fall into it with complete abandon or not at all.
Kate Forster (Christmas Wishes at Pudding Hall)
Everybody reacts different to something like this—some people cry buckets, other folks store it up inside. 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 on. Either way, you end up eating the whole thing. There’s really no way around it.
Ralph Fletcher (Fig Pudding)
Watson. Some people don’t like to read. Or they don’t like sport. They don’t like the routine of it, or the slow pace, or the fast pace, or the noise. Whether it seems too intellectual or too base. But I’m an anomaly if I don’t like parties or restaurants? It’s wrong if I don’t like the idea that there are a demanded set of responses and that I’ll be judged on how well I can provide them?” Putting on a little-girl voice, she said, “‘Yes, please, I’d like the salmon, it looks lovely! Could I bother you for another soda? Ta!’ I hate the idea of performing a role when I haven’t written the script myself. I need more of a purpose than I want to get a chocolate pudding without the waitress calling the police on me.
Brittany Cavallaro (The Last of August (Charlotte Holmes, #2))
We'll start with oysters on the half shell and homemade salt-and-pepper potato chips, just to whet the appetites. Then a wedge salad with homemade ranch dressing and crumbled peppered bacon. For the main course, a slow-roasted prime rib, twice-baked potatoes, creamed spinach, tomato pudding baked into tomato halves, and fresh popovers instead of bread. For dessert, the world's most perfect chocolate cream pie. Marcy and I went on a Sunday boondoggle to Milwaukee last year and had lunch at this terrific gastropub called Palomino, and while the whole meal was spectacular, notably the fried chicken, the chocolate cream pie was life changing for us both. Marcy used her pastry-chef wiles to get the recipe, and we both love any excuse to make it. It's serious comfort food, and I can't think of a better way to ring in the New Year.
Stacey Ballis (How to Change a Life)
You've got braised short ribs in the big oven, and that potato, leek, and prune gratin that Brad loves in the warming drawer underneath. There is asparagus prepped in the steamer- Ian can just turn it on and set it for eight minutes." When I helped redesign their kitchen, the Gaggenau rep convinced me to put in two warming drawers, since I'm usually leaving them food that is fully prepared but won't be consumed immediately, and an in-counter steamer, which has been a total game changer when it comes to getting a simple green vegetable on their plates every night, not to mention making the weekly pasta night a cinch. "The perfect thing for a chilly fall night like tonight." "That is what I figured. And there is a chocolate ginger sticky toffee pudding on the counter for dessert. The coffee caramel sauce is in the other warming drawer." "That sounds interesting, a new one?" One of the recipes I've been working on this week, sort of an update of the English classic. I'm loving how the dark chocolate and sweet heat of the ginger take the cake out of the cloying realm, and the bitterness of the coffee in the caramel sauce sets it all off beautifully. "Something I've been playing with.
Stacey Ballis (How to Change a Life)
It’s not really such a bad place,” she says, looking around the room. She’s moved on to dessert. “They know how to make a decent rice pudding.” My hand shakes a little when I pour creamer into her coffee. If I got on a plane tonight I could be in Rome in time for dinner tomorrow. Homemade pasta, fresh tomatoes and basil. Real Parmesan cheese, not the kind that comes in packets. And wine—maybe something I haven’t tasted before, a grape varietal I don’t yet know. It would be nothing like here. A break from this place. From Mom. I want to get home and e-mail Paul. I will be there. I am coming. I feel her eyes on me as I pack up my things. “You should dye your hair before you leave,” she says finally. “See if the salon can fit you in this week.” “That’s a good idea.” I kiss her goodbye. “I bet Hannah is gorgeous, she’ll look just like Emily did at that age. Beautiful, but not the brightest bulb. It’s good you’re going. You’ll have to send me pictures.” She surveys my face. I try to keep it blank, unreadable. “Use my brightening mask when you get home. It’ll clear up whatever’s happening on your chin.” “I will.” I shift my purse full of papers and snacks and bottled water from one shoulder to the other. “I love you, see you tomorrow.
Liska Jacobs (The Worst Kind of Want)
You could keep all the fancy flowers and cars wrapped up in bows and surprise helicopter trips that millionaires and film stars gave out to their paramours. Nothing could compete with this moment for either of them. This was love.
Milly Johnson (The Yorkshire Pudding Club)
My mom hates to cook," Rosie said. "But every time she's had to go to a potluck, she brings one thing. A trifle she makes, with brownies and pudding and candy and whipped cream." Rosie had plated her dessert into two glasses- she was pretty sure they were champagne coupes- and the two chefs poised their spoons at the rim of the glasses. "This is my version of my mom's trifle. Made with moelleux au chocolat, chocolate mousse, vanilla whipped cream, and chocolate feuilletine between each layer." Rosie loved moelleux au chocolat. The internet seemed to translate it as molten chocolate cake, but every moelleux au chocolat Rosie had had in Paris wasn't like a molten chocolate cake at all, but like the richest, fudgiest brownie on the planet. Which made it the perfect base for her trifle. And then the feuilletine, Rosie thought, would give the same crunch as a Kit Kat.
Stephanie Kate Strohm (Love à la Mode)
Guests came and went as they pleased, filling their gold-banded plates with hot breads, poached eggs on toast, smoked quail, fruit salad, and slices of charlotte russe made with sponge cake and Bavarian cream. Footmen crossed through the entrance hall as they headed outside with trays of coffee, tea, and iced champagne. Ordinarily this was the kind of event Cassandra would have enjoyed to no end. She loved a nice breakfast, especially when there was a little something sweet to finish off, and charlotte russe was one of her favorite desserts. However, she was in no mood to make small talk with anyone. Besides, she'd eaten far too many sweets lately... the extra jam tart at teatime yesterday, and all the fruit ices between dinner courses last night, and that entire éclair, stuffed with rich almond cream and roofed with a crisp layer of icing. And one of the little decorative marzipan flowers from a platter of puddings.
Lisa Kleypas (Chasing Cassandra (The Ravenels, #6))
Mack Jefferson, my best—and only—friend, reads to me from his Braille edition of The Outsiders. I’m spread out on the floor of my bedroom with my dog, Bubbles, running my hand through her soft belly fur and wondering if we have any pudding cups in the pantry. Also wondering if Mack will notice if I slip out for a few minutes. Probably. I’ve tried in the past. “Elle, are you even listening?” he asks. “Of course. Always. I love this book.” “Lies. All lies.” Mack uses a ridiculous accent like he’s a vampire from Transylvania, when actually he’s a black, blind twelve-year-old kid from North Carolina. “Just keep reading.” I pull Bubbles into my lap. “Dude, I finished the chapter.” “Oh, good.” That means our language arts homework is done. Mack’s a good student. I’m a student. “Do you want to—” A loud knock interrupts me. Bubbles jumps up, barks once, and then hides under my bed.
Stacy McAnulty (The World Ends in April)
BURNING LOVE 8 slices bread 3 cups heavy cream 1 whole egg 3 egg yolks 1-½ cups sugar ½ teaspoon nutmeg ½ teaspoon cinnamon ¼ cup rum ½ cup raisins or currants, steeped for 15 minutes in a cup of very hot water (reserve liquid) Preheat the oven to 350°F. Dice bread into cubes. Whisk together cream, whole egg, egg yolks, ½ cup sugar, nutmeg, cinnamon, and 1 tablespoon of rum. Combine bread cubes and cream mixture. Drain raisins and reserve the liquid. Add raisins to bread mixture. Spoon mixture into soufflé cups. Place cups in a baking pan filled with hot water ½ inch deep. Bake until a knife inserted in center of custards comes out clean, about 30 minutes. Just before serving, combine reserved liquid and remaining sugar in a small saucepan and bring to a simmer, whisking constantly, over high heat. When sugar turns amber, carefully whisk another ½ cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove saucepan from heat and touch a match to sauce. Pour flaming caramel over puddings and serve.
Susan Wiggs (The Winter Lodge (Lakeshore Chronicles #2))
Many of her sponsors were rich foods, which she loved—and she had the ample frame to prove it. Often she could be heard enjoying a pudding or a frosted cake on the air. Her network career ended in 1954. Her longtime friend and partner, Stella Karn, had died, and McBride moved upstate, to Kingston, and retired from the national radio scene. But she was still dabbling in 1976, the year of her death, doing a three-a-week local talkshow on WGHQ.
John Dunning (On the Air: The Encyclopedia of Old-Time Radio)
One of the most vivid dreams was the land of milk and honey known as “Cockaigne.” To get there you first had to eat your way through three miles of rice pudding. But it was worth the effort, because on arriving in Cockaigne you found yourself in a land where the rivers ran with wine, roast geese flew overhead, pancakes grew on trees, and hot pies and pastries rained from the skies. Farmer, craftsman, cleric–all were equal and kicked back together in the sun. In Cockaigne, the Land of Plenty, people never argued. Instead, they partied, they danced, they drank, and they slept around. “To the medieval mind,” the Dutch historian Herman Pleij writes, “modern-day western Europe comes pretty close to a bona fide Cockaigne. You have fast food available 24/7, climate control, free love, workless income, and plastic surgery to prolong youth.
Rutger Bregman (Utopia for Realists: How We Can Build the Ideal World)
Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.
Dana Bate (The Girls' Guide to Love and Supper Clubs)
Thank you for caring for my hand,” she said. “Of course.” She stopped and turned into the sunlight, her dark hair glowing with touches of deep red. “And I will find a way to make up for the damages Nathaniel, I promise.”  “Aye, you must.” As if pulled by an ethereal rope, he moved closer. “And I know exactly how you will do it.” “Do you?” Her large eyes blinked and her voice whispered of unspoken wishes. “How... how is that?” Negligent of the warning that rang in his ears, he moved another step closer as the urge to pull her near made his hands ache. His eyes grazed her lips as he kissed her already in his mind. Fool! What are you thinking? Blinking, he retraced the conversation to find his place. He cleared his throat. “I will be at supper tomorrow and I request a dish of your delectable carrot pudding.” Her eyes danced as the sun kissed her face and her exhaled breath almost sang of relief. “’Tis not the season for carrots, you know that.” A sweet feminine laugh floated around his shoulders, beckoning him another step closer until their shoes nearly touched. She blinked again and continued though her words came slow and measured. “But, I shall try to find something I can make that will be equally enticing.” She paused and swallowed, her voice airy. “Will you require more in payment?” “To be honest, there is more.”  She stalled. “There is?” A kiss.  Once again his vision narrowed on her mouth. But before writing a passage in the story of his life he would most certainly regret, he pushed that persistent thought away and kept his expression blank, knowing she would detect the jesting lilt in his voice. “I expect you to make carrot pudding every time I come to supper, when carrots are plentiful, and deliver my mending every Saturday.
Amber Lynn Perry (So True a Love (Daughters of His Kingdom #2))
The fog smelled like fucking, like us, like our sweat fermented into sweet pudding
K-Ming Chang (Bestiary)
He handed over a Brew-ha Cafe bag filled with corn and cheese muffins and a ginataang mais cupcake that I was testing out, plus a lavender chai latte. She went straight for the cupcake. "Ooh, this is new. What is it?" "The cupcake has a sweet corn cake base and is topped with coconut cream cheese frosting, a coconut jam drizzle, and toasted puffed rice. A new recipe I'm toying with for this weekend's Corn Festival booth menu." Cupcakes were a little fussier than the desserts I usually prepared (I loved a gorgeously decorated pastry, but as the cafe's only baker, I had to focus on speed and taste, not appearance), but these were simple enough and impressive-looking enough that I was willing to make the effort for a special event.
Mia P. Manansala (Guilt and Ginataan (Tita Rosie's Kitchen Mystery, #5))
She stopped at a post from Sierra. A small plate held a neat, square dessert: perfect layers of wafer cookies, banana slices, and pudding, topped with browned meringue and cookie crumbs. It looked like a fancy version of the banana pudding her dad used to get from a bakery in their neighborhood. He'd told her his mom rarely made dessert, but that this pudding was one of the few she did make. It was always a momentous occasion, he'd said, to come home and see a box of Nilla wafers and a bunch of ripe bananas sitting on the counter. Mae eagerly scrolled down to read the caption. Banana pudding is the first dessert I ever learned to make. My grandma taught me how when I was six. Watching pudding thicken over the stove, layering Nilla wafers and banana slices, whipping egg whites into stiff peaks, I fell in love with baking.
Shauna Robinson (The Townsend Family Recipe for Disaster)
Do you remember those roses that Caitriona used to have in her garden? The great, puffy ones that have layers of petals that open when they bloom?" Elspeth nodded. Freya turned her glass thoughtfully. "Imagine that the outer petals of the rose are all of society--- everyone you don't know. And that the center where the pistil lies is you." "I can never remember which part the pistil is," Elspeth confessed. Freya gave her a look. "How many times did Caitriona explain this to you? The pistil is the part in the center that becomes the rose hip when it's pollinated." Her sister set aside her drink and cupped her hands together. "These are the outside of the rose, the petals that guard against the world that doesn't know you at all." She slowly opened her fingers. "Inside are more petals---they represent your acquaintances. The people whom you greet on the street or whom you might talk to at a ball. They know you, but they probably couldn't tell you that strawberry tart is your favorite pudding." "Ohhh," Elspeth said, "I'm beginning to see." Though she still wasn't sure how the rose pertained to love. "I hope so," Freya said. "But remember that there are even more petals beneath those." She let her hands drop as she smiled at Elspeth ruefully. "I can't demonstrate with my hands, so imagine that rose with all the petals curled each within each other. The third layer are your closest friends and family. The people you live with. The people you grew up with. They know you better than the outer two groups of petals, don't they?" Elspeth nodded. Rings within rings, each smaller than the last, each closer to oneself. "These people know you very well," Freya said. "They know what you like and dislike, they know the type of person you are. But there's a last ring." She wrinkled her nose. "No, not a ring. Perhaps the stamen sitting next to your pistil at the very center of the rose." For some reason, her cheeks pinked as she smiled privately. "That is the person who knows your mind and your soul and your heart.
Elizabeth Hoyt (No Ordinary Duchess (Greycourt, #3))
WEEK ONE: Summer Abundance Almond-Infused Hot White Chocolate over Iced Berries Cold English Summer Pudding Fresh and Easy Strawberry Crème Brûlée Peach Cobbler D'Ours with Ginger Ice Cream Limoncello Sorbet and Wild Maine Blueberries WEEK TWO: Simple Comforts Classic Tarte Tatin Warm Cherry Crisp with Vermont Maple Cream Almond Biscotti Tiramisu Old-Fashioned Gingerbread and Lemon Sauce Spiced Pear and Roquefort Flan WEEK THREE: A Multiple Chocolate Orgasm Grand Marnière Chocolate Mousse Torta Caprese Chocolate-Dipped Strawberries Profiteroles with Dark Chocolate Kahlúa Sauce Quick Chocolate Soufflé
Sarah Strohmeyer (Sweet Love)
Man cannot live on music; his soul craves for puddings.
Charles Garvice (Only a Girl’s Love: The Classic 1901 Romance)