Pudding Pie Quotes

Because I’ve got a lot more terms of endearment to use. Honey pie. Sugarplum. Bread pudding." “Why are they all high-calorie foods?

Sydney: "You can be Jet if you want, but we are not posing as a couple again" Adrian: "Are you sure? Because I've got a lot more terms of endearment to use. Honey pie. Sugarplum. Bread pudding." Sydney: "Why are they all high-calorie foods? And bread pudding isn't really that romantic." Adrian: "Do you want me to call you celery stick instead? It just doesn't inspire the same warm and fuzzy feelings." - The Indigo Spell

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.

O Karma, Dharma, pudding and pie O Karma, Dharma, pudding and pie, gimme a break before I die: grant me wisdom, will, & wit, purity, probity, pluck, & grit. Trustworthy, loyal, helpful, kind, gimme great abs & a steel-trap mind, and forgive, Ye Gods, some humble advice— these little blessings would suffice to beget an earthly paradise: make the bad people good— and the good people nice; and before our world goes over the brink, teach the believers how to think.

Ease your whiskers, rest your paws, Pies and puddings fill the stores Sweetly dream the night away Till sunshine brings another day

Are you sure?" he said. His tone was lighter now, turning him back into the Adrian I knew. "Because I've got a lot more terms of endearment to use. Honey pie. Sugarplum. Bread pudding.

My grandfather's short employ at the Ford Motor Company marked the only time any Stephanides has ever worked in the automotive industry. Instead of cars, we could become manufacturers of hamburger platters and Greek salads, industrialists of spanakopita and grilled cheese sandwiches, technocrats of rice pudding and banana cream pie. Our assembly line was the grill; our heavy machinery, the soda fountain.

Oh, sweety-weety-pudding-and-pie, you are in so much trouble

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

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??

We'll have beef pudding all in the George style," Peg announced, not caring to mention that, as even Nan could not make it, she had ordered it to be delivered cooked from the inn, and hang the expense. She herself made the most excellent apple pie from Mother Eve's Secrets, licking fingers sweet with muscovado and cinnamon.

Maurice Baring’s

He gestured toward the rice pudding. "I put cinnamon on it. Cancels out the cholesterol. Read about it on the Men's Health Web site." Her lips twitched. "That's bullshit." She eyed the banana cream pie. "What cheap pop-science justification have you got for that one?" He contemplated the pie. "Well, bananas are good for you. Lots of potassium, which helps you shed water weight, right? And there's no trans fats in the pie crust. I can promise you that." "Yeah?" Her lips pursed, suppressing a smile. "So what is in it?" He grinned wickedly. "Lard," he announced. "Artery clogging, cholesterol-laden pig fat. Hope you're not a vegetarian.

She had made a cheddar-and-parsley roulade. Lina had made a lentil goulash, plus almond-and-white-chocolate blondies. Emmeline had made two different types of risotto. Erin had made lamb-and-asparagus mini pies and a strawberry-and-spinach salad. Renni had made bread-and-butter pudding using chocolate croissants. Andrea had made a hearty beef goulash plus zucchini with feta and mint. Sash had made a giant pumpkin cheesecake. The kitchen was a kaleidoscope of smells.

Sophia poured out tea, and asked after his Lesbian irises. ‘They were not what they seemed,’ he said, ‘wretched things. I brought the roots all the way from Lesbos, as you know, and when they came up, what were they? Mere pansies. Too mortifying.

My Great-aunt Squintina (grand-mother of Cousin Tabitha Twitchit) -- died of a thimble in a Christmas plum pudding. I never put any article of metal in MY puddings or pies. (Explained by the very elegantly attired Duchess, at a luncheon party.)

Both of the Croxons admired her feast. A tureen of Nan's hare soup sent up a savory steam, and around it was laid roasted pheasant and buttered cabbage. At the centre of the table was the buttery pudding, packed drum-tight with beef and kidney. Even the mistress ate and drank bravely, while the master pounced upon his food. Yet more dishes arrived for the second course: the master's favorite, her own hunting pudding of fruit and brandy, a bread-crumbed ham, the apple pie and syllabub, nuts and candied fruits.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

By day, John buried himself in preparations. By night, processions of dishes once again marched through his mind: poached fish covered in cucumber scales and steaming pies filled with hashes of venison and beef and topped with golden pastry crusts. Quaking puddings and frosted cakes and cups brimming with syllabubs.

Takes them less than a week to run the Line thro’ somebody’s House. About a mile and a half west of the Twelve-Mile Arc, twenty-four Chains beyond Little Christiana Creek, on Wednesday, April 10th, the Field-Book reports, “At 3 Miles 49 Chains, went through Mr. Price’s House.” “Just took a wild guess,” Mrs. Price quite amiable, “where we’d build it,— not as if my Husband’s a Surveyor or anything. Which side’s to be Pennsylvania, by the way?” A mischievous glint in her eyes that Barnes, Farlow, Moses McClean and others will later all recall. Mr. Price is in Town, in search of Partners for a Land Venture. “Would you Gentlemen mind coming in the House and showing me just where your Line does Run?” Mason and Dixon, already feeling awkward about it, oblige, Dixon up on the Roof with a long Plumb-line, Mason a-squint at the Snout of the Instrument. Mrs. Price meantime fills her Table with plates of sour-cherry fritters, Neat’s-Tongue Pies, a gigantick Indian Pudding, pitchers a-slosh with home-made Cider,— then producing some new-hackl’d Streaks of Hemp, and laying them down in a Right Line according to the Surveyors’ advice,— fixing them here and there with Tacks, across the room, up the stairs, straight down the middle of the Bed, of course, . . . which is about when Mr. Rhys Price happens to return from his Business in town, to find merry Axmen lounging beneath his Sassafras tree, Strange Stock mingling with his own and watering out of his Branch, his house invaded by Surveyors, and his wife giving away the Larder and waving her Tankard about, crying, “Husband, what Province were we married in? Ha! see him gape, for he cannot remember. ’Twas in Pennsylvania, my Tortoise. But never in Maryland. Hey? So from now on, when I am upon this side of the House, I am in Maryland, legally not your wife, and no longer subject to your Authority,— isn’t that right, Gents?” “Ask the Rev,” they reply together,

The pedagogue's mouth watered as he looked upon this sumptuous promise of luxurious winter fare. In his devouring mind's eye, he pictured to himself every roasting-pig running about with a pudding in his belly, and an apple in his mouth; the pigeons were snugly put to bed in a comfortable pie, and tucked in with a coverlet of crust; the geese were swimming in their own gravy; and the ducks pairing cosily in dishes, like snug married couples, with a decent competency of onion sauce. In the porkers he saw carved out the future sleek side of bacon, and juicy relishing ham; not a turkey but he beheld daintily trussed up, with its gizzard under its wing, and, peradventure, a necklace of savory sausages; and even bright chanticleer himself lay sprawling on his back, in a side dish, with uplifted claws, as if craving that quarter which his chivalrous spirit disdained to ask while living.

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 …..

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.

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.

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.

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.

When they had gone less than a bowshot from the shore, Drinian said, “Look! What’s that?” and everyone stopped. “Are they great trees?” said Caspian. “Towers, I think,” said Eustace. “It might be giants,” said Edmund in a lower voice. “The way to find out is to go right in among them,” said Reepicheep, drawing his sword and pattering off ahead of everyone else. “I think it’s a ruin,” said Lucy when they had got a good deal nearer, and her guess was the best so far. What they now saw was a wide oblong space flagged with smooth stones and surrounded by gray pillars but unroofed. And from end to end of it ran a long table laid with a rich crimson cloth that came down nearly to the pavement. At either side of it were many chairs of stone richly carved and with silken cushions upon the seats. But on the table itself there was set out such a banquet as had never been seen, not even when Peter the High King kept his court at Cair Paravel. There were turkeys and geese and peacocks, there were boars’ heads and sides of venison, there were pies shaped like ships under full sail or like dragons and elephants, there were ice puddings and bright lobsters and gleaming salmon, there were nuts and grapes, pineapples and peaches, pomegranates and melons and tomatoes. There were flagons of gold and silver and curiously-wrought glass; and the smell of the fruit and the wine blew toward them like a promise of all happiness. “I say!” said Lucy. They came nearer and nearer, all very quietly. “But where are the guests?” asked Eustace. “We can provide that, Sir,” said Rhince.

Activities to Develop the Tactile Sense Rub-a-Dub-Dub—Encourage the child to rub a variety of textures against her skin. Offer different kinds of soap (oatmeal soap, shaving cream, lotion soap) and scrubbers (loofah sponges, thick washcloths, foam pot-scrubbers, plastic brushes). Water Play—Fill the kitchen sink with sudsy water and unbreakable pitchers and bottles, turkey basters, sponges, eggbeaters, and toy water pumps. Or, fill a washtub with water and toys and set it on the grass. Pouring and measuring are educational and therapeutic, as well as high forms of entertainment. Water Painting—Give the child a bucket of water and paintbrush to paint the porch steps, the sidewalk, the fence, or her own body. Or, provide a squirt bottle filled with clean water (because the squirts often go in the child’s mouth). Finger Painting—Let the sensory craver wallow in this literally “sensational” activity. Encourage (but don’t force) the sensory avoider to stick a finger into the goop. For different tactile experiences, mix sand into the paint, or place a blob of shaving cream, peanut butter, or pudding on a plastic tray. Encourage him to draw shapes, letters, and numbers. If he “messes up,” he can erase the error with his hand and begin again. Finger Drawing—With your finger, “draw” a shape, letter, number, or design on the child’s back or hand. Ask the child to guess what it is and then to pass the design on to another person. Sand Play—In a sandbox, add small toys (cars, trucks, people, and dinosaurs), which the child can rearrange, bury, and rediscover. Instead of sand, use dried beans, rice, pasta, cornmeal, popcorn, and mud. Making mud pies and getting messy are therapeutic, too.

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

Yes, thank you,” Martha returned in a nonplused, regal way.

whispered into

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

Nicole craved sweets. Her list included peach pie, rhubarb pie, and pumpkin pie, all of which would be on hand the following week for the Fourth of July cookout on the bluff, so she knew Quinnie cooks would have their recipe cards nearby. In addition to pies, she wanted recipes for blueberry cobbler, apple crisp, molasses Indian pudding, Isobel Skane's chocolate almond candy, and, of course, Melissa Parker's marble macadamia brownies.

Dinner began at five and went on until seven forty. It was a meal worthy of the age, the house, and the season. Pea soup to begin, followed by a roast swan with sweet sauce, giblets, mutton steaks, a partridge pie, and four snipe. The second course was a plum pudding with brandy sauce, tarts, mince pies, custards, and cakes, all washed down with port wine and claret and Madeira and home-brewed ale. Ross felt that there was only one thing missing: Charles.

buttermilk fried chicken and corn bread dressing, shipwreck casserole, and twice-baked beans. For dessert, there was hummingbird cake and banana pudding, and a whoopie pie cake

That was the place to start. Jane Austen. A quick Internet search confirmed what I assumed: a diet full of fricassees, puddings and pies (savory and sweet), and stews, but few vegetables and a strong prejudice against salads until later in the nineteenth century. I looked up a Whole Foods nearby---a haven, albeit an expensive one, for fresh, organic, and beautiful produce---and then jotted down some recipes I thought would appeal to Jane's appetite. I landed on a green bean salad with mustard and tarragon and a simple shepherd's pie. She'd used mustard and tarragon in her own chicken salad. And I figured any good Regency lover would devour a shepherd's pie. I noted other produce I wanted to buy: winter squashes, root vegetables, kale and other leafy greens. All good for sautés, grilling, and stewing. And fava beans, a great thickener and nutritious base, were also coming into season. And green garlic and garlic flowers, which are softer and more delicate than traditional garlic, more like tender asparagus. I wanted to create comfortable, healthy meals that cooked slow and long, making the flavors subtle---comfortably Regency.

she had once whispered to Cordelia, sprinkling a pinch of pepper over a dish. “Food can heal all manner of maladies.” Cook would stir up herby stews to soothe hurt feelings, bake honey cakes to mend broken hearts, make crinkle-crusted pies for courage and melting-cheese pastries to bolster tired souls. Her cucumber soup could cool a hot temper and her bread-and-butter pudding inspired kindness in even the grumpiest person. Her roast potatoes seemed to help with everything.

It’s quite hard. Making pies, I mean. You wouldn’t think it, but there’s quite a lot to the process. Bread is easy. Soup is easy. Pudding is easy. But pie is complicated. It’s something you never realize until you try it for yourself.

The name of the film was Gore Feast. True to its name, Gore Feast had been moving along at a ferocious clip, serving up fresh bodies to mutilate at regular five-minute intervals. Heads staved in with hammers. Eyes turned to pudding with eggbeaters. Torsos dangling from meathooks. Brains in blenders. Kidney pie. It made Rudy very hungry indeed.

Well, come along then.” St. Just held out a hand. “We will feed you and then see what’s to be done with you.” The child stared at his hand, frowned, and looked up at his face, then back down at his hand. The earl merely kept his hand outstretched, his expression calm. “Meat pies,” he mused aloud. “Cheese toast, cold cider, apple tarts, strawberry cobbler, sausage and eggs, treacle pudding, clean sheets smelling of sunshine and lavender, beeswax candles…” He felt a tentative touch of little fingers against his palm, so he closed his hand around those fingers and let his voice lead the child along. “Berry tarts, scones in the morning, ham, bacon, nice hot tea with plenty of cream and sugar, kippers, beefsteak, buttered rolls and muffins…” “Muffins?” the child piped up wistfully. St. Just almost smiled at the angelic expression on the urchin’s face. Great blue eyes peered out of a smudged, beguiling little puss, a mop of wheat blond curls completing a childish image of innocence. “Muffins.” The earl reiterated as they gained the side terrace of the manor and passed indoors. “With butter and jam, if you prefer. Or chocolate, or juice squeezed from oranges.” “Oranges?” “Had them all the time in Spain.” “You were in Spain?” the child asked, eyes round. “Did you fight old Boney?” “I was in Spain,” the earl said, his tone grave, “and Portugal, and France, and I fought old Boney. Nasty business, not at all as pleasant as the thought of tea cakes or clean linen or even some decent bread and butter.” “Bread

In his devouring mind's eye he pictured to himself every roasting-pig running about with a pudding in his belly and an apple in his mouth; the pigeons were snugly put to bed in a comfortable pie and tucked in with a coverlet of crust; the geese were swimming in their own gravy; and the ducks pairing cosily in dishes, like snug married couples, with a decent competency of onion sauce.

Books by Joanne Fluke CHOCOLATE CHIP COOKIE MURDER STRAWBERRY SHORTCAKE MURDER BLUEBERRY MUFFIN MURDER LEMON MERINGUE PIE MURDER FUDGE CUPCAKE MURDER SUGAR COOKIE MURDER PEACH COBBLER MURDER CHERRY CHEESECAKE MURDER KEY LIME PIE MURDER CANDY CANE MURDER CARROT CAKE MURDER CREAM PUFF MURDER PLUM PUDDING MURDER APPLE TURNOVER MURDER DEVIL’S FOOD CAKE MURDER GINGERBREAD COOKIE MURDER JOANNE FLUKE’S LAKE EDEN COOKBOOK CINNAMON ROLL MURDER RED VELVET CUPCAKE MURDER Published by Kensington Publishing Corporation

THE CRUST OF the bread was golden and crisp as Annie pulled it from the oven, setting it on a rack to cool. She stood back and looked at the bounty she’d been able to pull together, satisfied and proud. Ham, chicken-and-corn pudding, mashed potatoes, green bean salad, baked squash, strawberry pie. A good wife, she thought. A

I’ve been looking into different resources where

The whole family sang: "Over the river and through the woods, now grandmother's cap I spy! Hurray for the fun! Is the pudding done? Hurrah for the pumpkin pie!" "But Gran doesn't have a cap," said Sister. "She has a scarf." "Well, I spy it anyway--through the kitchen window," said Brother.

Karma, Dharma, pudding and pie, gimme a break before I die: grant me wisdom, will and wit, purity, probity, pluck and grit. Trustworthy, loyal, helpful, kind, gimme great abs and a steel-trap mind, and forgive, Ye Gods, some humble advice—these little blessings would suffice to beget an earthly paradise: make the bad people good—and the good people nice; and before our world goes over the brink, teach the believers how to think.

So on Christmas morning I was up at five o'clock, making the fire as bright as a furnace, baking minc'd pies and boiling plum puddings the size of Medici cannonballs, and setting three sides of roast beef to turn on the spits. Soon I breathed again that steam that tells the soul it is Christmas, and all the year' work done, and time for feasting; the smell of oranges, sugarplums and cloves, all mingled with roasting meats.

Lydia Maria Child Over the river and through the wood To Grandmother’s house we go. The horse knows the way To carry the sleigh Through white and drifted snow. Over the river and through the wood Oh, how the wind does blow! It stings the toes And bites the nose, As over the ground we go. Over the river and through the wood To have a first-rate play. Hear the bells ring, Ting-a-ling-ling! Hurrah for Thanksgiving Day! Over the river and through the wood, Trot fast, my dapple gray! Spring over the ground Like a hunting hound, For this is Thanksgiving Day. Over the river and through the wood, And straight through the barnyard gate. We seem to go Extremely slow~ It is so hard to wait! Over the river and through the wood~ Now Grandmother’s cap I spy! Hurrah for fun! Is the pudding done? Hurrah for the pumpkin pie!

There is something almost optimistic about a slice of lemon meringue pie. I’m not sure why. Is it the bright yellow or the fluffy white topping? But I didn’t trust the cherry pie, and bread pudding just freaks me out because I can’t imagine bread as a part of a dessert, so I had to go with the lemon. Ash ordered waffles with whipped cream and strawberries, with a side of chili cheese fries. I’d blame the odd mix on her being dead, but she ate like this when she was alive.

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.

And meanwhile Nutmeg set about rustling up a celebratory feast from the odds and ends in her pantry. She made a salmon mousse, a saffron risotto, a fish pie, a hash, a cockroach roulade, a trifle, a chocolate mousse, and a sponge pudding with a jug of hot molasses sauce to pour on top. By the time she’d finished it was getting dark, so she served the meal by candlelight in the banqueting room. And she laid the table with all her best silver and crockery and damask table napkins.

A moment later the puddings appeared. Blocks of ice-cream in every flavour you could think of, apple pies, treacle tarts, chocolate

London, 1940 It won’t even seem like Christmas this year.” Maggie Harris’s voice cracked as she swallowed back the tears. She had resolved to be strong and brave for Jack’s sake, but it was hard. “No pudding. No mince pies. And no tree. Nothing.

Over the river, and through the wood, To grandfather’s house we go; The horse knows the way, To carry the sleigh, Through the white and drifted snow. Over the river, and through the wood, To grandfather’s house away! We would not stop For doll or top, For ’t is Thanksgiving day. Over the river, and through the wood, Oh, how the wind does blow! It stings the toes, And bites the nose, As over the ground we go. Over the river, and through the wood, With a clear blue winter sky, The dogs do bark, And children hark, As we go jingling by. Over the river, and through the wood, To have a first-rate play— Hear the bells ring Ting a ling ding, Hurra for Thanksgiving day! Over the river, and through the wood— No matter for winds that blow; Or if we get The sleigh upset, Into a bank of snow. Over the river, and through the wood, To see little John and Ann; We will kiss them all, And play snow-ball, And stay as long as we can. Over the river, and through the wood, Trot fast, my dapple grey! Spring over the ground, Like a hunting hound! For ’t is Thanksgiving day! Over the river, and through the wood, And straight through the barn-yard gate; We seem to go Extremely slow, It is so hard to wait. Over the river, and through the wood— Old Jowler hears our bells; He shakes his pow, With a loud bow wow, And thus the news he tells. Over the river, and through the wood— When grandmother sees us come, She will say, Oh dear, The children are here, Bring a pie for every one. Over the river, and through the wood— Now grandmother’s cap I spy! Hurra for the fun! Is the pudding done? Hurra for the pumpkin pie!

Maple Bacon Bread Pudding Nonstick baking spray 1 pound bacon Maple sugar or brown sugar, to coat bacon slices 1 1⁄2 cups cream 1⁄2 cup pure maple syrup 1 teaspoon pumpkin pie spice Pinch of salt 6 eggs 8 slices brioche or challah bread Preheat the oven to 375° F. Coat a 9-inch round or oval pan with baking spray. Dredge bacon slices in maple or brown sugar. Bake the bacon on a sheet tray between two pieces of parchment paper until crispy, 15 to 20 minutes. Then crumble the bacon. Mix the cream, maple syrup, pumpkin pie spice, salt and eggs. Line the pan with the bread and pour the egg mixture over it. Sprinkle with bacon crumbles. Cover and refrigerate a couple of hours or overnight. Then bake for 20 to 25 minutes, until eggs are set. Serve with warm syrup.

Alice had been hired as our pastry chef. She baked her pies in the morning, or off site, and brought them in as needed. They were beautiful, and let's be honest, the world needed some of her magic pies. Pecan, peach, strawberry rhubarb, lemon chiffon, chess, chocolate pudding... the list went on. She even made a root beer pie.

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.

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.

I look inside. There is a large roll, a miniature pie about four inches across with a golden crust that is sprinkled with large crystals of sugar, a stack of cookies, a square of what looks like bread pudding, and a small tub. "Okay, what am I looking at?" I say. "This is the rustic roll I was telling you about last week, the one based on the classic Poilâne bread." My favorite bread of all time, with its dark, almost burnt chewy crust and the tangy, fermented chestnut-colored crumb. "Yum, very excited about that." "Us too. I think we've finally nailed it. This is what we are thinking for pie service, all individual whole pies instead of slices. This one is classic apple." "Because you still can't stand it when the servers don't get the pie slices out of the pan perfectly." "True. The cookies are cornflake snickerdoodle, Black Forest, and ginger lemon cream." "Cornflake snickerdoodle?" "Sophie's thing. She wanted a cookie that tasted like the top of a good noodle kugel." "She's fucking brilliant, that woman." "I know, right? This is a piece of the palmier bread pudding, and that is the vanilla semolina pudding.

It was fortunate that the room was empty, except for half a score or so of servants. These were busy enough laying out the six couple of roast fowl, the twenty pheasants, the baron of beef, the venison pies, gooseberry pies, and plum pudding, and they had no time or inclination to pay the least attention to their master's private conversation with his wife.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

The next three days were busy ones for the ladies at Flint Cottage. Red-berried holly, pale mistletoe and glossy ivy were collected, and used to decorate the living room. Two red candles stood one at each end of the mantelpiece, and a holly garland hung from the brass knocker on the front door. The cake was iced, the pudding fetched down from the top shelf in the pantry, the mincemeat jar stood ready for the pies and a trifle was made. One of Mrs. Pringle's chickens arrived ready for the table, and sausage meat came from the butcher.

White soup, Roast Meat in Crumbs, Mutton Ragoo, Yorkshire Pudding, Chicken Pie, Mint Sauce, Apple Sauce, Bread Sauce, Marigold Tart

Peg judged the Chicken Pie to be satisfactory, if old-fashioned, the braised chicken flavored with nutmeg, fresh peas and cream. The Croxons liked it, too, and most of it had disappeared. Nan would certainly be staying on. That would leave Peg free to make only sweet confections, jellies, and cakes. She had not lost her touch, for the pudding bowls had returned downstairs all but licked clean. She had kept back a second dish for herself, and dug her spoon into syrupy gooseberries inside claggy suet pudding.

Christmas banquet, served over two courses. The first course included: Oysters, brawn, mutton stew with marrow bone, a grand salad, capon pottage, breast of veal, boiled partridges, roast beef, mince pies, mutton in anchovy sauce, sweetbreads, roasted swan, venison pasties, a kid with a pudding in his belly, a steak pie, chickens in puff pastry, two geese (one roast, one larded) [covered with bacon or fat while cooking], roast venison, roast turkey stuck with cloves, two capons, and a custard. If guests had any room left after all that, the second course comprised: Oranges and lemons, a young Lamb or Kid, Rabbits, two larded, a pig sauced with tongues, ducks, some larded, two pheasants, one larded, a Swan or goose pie cold, partridges, some larded, Bologna sausages, anchovies, mushrooms, caviar, pickled oysters, teales, some larded, a gammon of Westphalia [smoked] bacon, plovers, some larded, a quince or warden pie, woodcocks, some larded, a tart in puff pastry, preserved fruit and pippins, a dish of larks, neats’ [ox] tongues, sturgeon and anchovies, and jellies.

In the market of Clare, so cheery the glare Of the shops and the booths of the tradespeople there; That I take a delight on a Saturday night In walking that way and in viewing the sight. For it's here that one sees all the objects that please-- New patterns in silk and old patterns in cheese, For the girls pretty toys, rude alarums for boys, And baubles galore while discretion enjoys-- But here I forbear, for I really despair Of naming the wealth of the market of Clare. A rich man comes down from the elegant town And looks at it all with an ominous frown; He seems to despise the grandiloquent cries Of the vender proclaiming his puddings and pies; And sniffing he goes through the lanes that disclose Much cause for disgust to his sensitive nose; And free of the crowd, he admits he is proud That elsewhere in London this thing's not allowed; He has seen nothing there but filth everywhere, And he's glad to get out of the market of Clare. But the child that has come from the gloom of the slum Is charmed by the magic of dazzle and hum; He feasts his big eyes on the cakes and the pies, And they seem to grow green and protrude with surprise At the goodies they vend and the toys without end-- And it's oh! if he had but a penny to spend! But alas, he must gaze in a hopeless amaze At treasures that glitter and torches that blaze-- What sense of despair in this world can compare With that of the waif in the market of Clare? So, on Saturday night, when my custom invites A stroll in old London for curious sights, I am likely to stray by a devious way Where goodies are spread in a motley array, The things which some eyes would appear to despise Impress me as pathos in homely disguise, And my battered waif-friend shall have pennies to spend, So long as I've got 'em (or chums that will lend); And the urchin shall share in my joy and declare That there's beauty and good in the market of Clare.

whole oxen confessed to the fires at each end and reached sizzling Judgment on the crowded tables, alongside pies and puddings and heaped fragrant trenchers and jars of bland, too-warm wines.

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.

Mock-turtle soup, salmon, fricasseed guillemot, spiced musk-ox tongue, crab-salad, roast beef, eider-ducks, tenderloin of musk-ox, potatoes, asparagus, green corn, green peas, cocoanut-pie, jelly-cake, plum-pudding with wine-sauce, several kinds of ice-cream, grapes, cherries, pineapples, dates, figs, nuts, candies, coffee, chocolate.

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)