Recipe Box Quotes

The key to all of your behaviors is hidden in a box that you can’t open using normal tools, your subconscious needs a different recipe than the one you’ve been using.

You can’t stop time. You can only hope you use it wisely.

But sometimes-at the strangest times- I think God forces us to stop for a moment, be still and reflect on our lives. Either we choose to pay attention or we don't...and I think that often determines the path we take.

Here’s what I’ve got, the reasons why our marriage might work: Because you wear pink but write poems about bullets and gravestones. Because you yell at your keys when you lose them, and laugh, loudly, at your own jokes. Because you can hold a pistol, gut a pig. Because you memorize songs, even commercials from thirty years back and sing them when vacuuming. You have soft hands. Because when we moved, the contents of what you packed were written inside the boxes. Because you think swans are overrated. Because you drove me to the train station. You drove me to Minneapolis. You drove me to Providence. Because you underline everything you read, and circle the things you think are important, and put stars next to the things you think I should think are important, and write notes in the margins about all the people you’re mad at and my name almost never appears there. Because you make that pork recipe you found in the Frida Khalo Cookbook. Because when you read that essay about Rilke, you underlined the whole thing except the part where Rilke says love means to deny the self and to be consumed in flames. Because when the lights are off, the curtains drawn, and an additional sheet is nailed over the windows, you still believe someone outside can see you. And one day five summers ago, when you couldn’t put gas in your car, when your fridge was so empty—not even leftovers or condiments— there was a single twenty-ounce bottle of Mountain Dew, which you paid for with your last damn dime because you once overheard me say that I liked it.

Sometimes you have to realize that the only constant in life is change.

Expectations are just preconceived resentments. You set yourself up to fail even when you don’t do anything wrong.

You bake for someone because it is an act of love,

Participation. Good intentions. That's a recipe for a life well lived.

Life goes by so fast—in one blink of God’s eye, as your grandmother likes to say—so make sure you have no regrets. Do what makes you happy.

Fear doesn’t prevent death. It prevents life. Naguib Mahfouz.

When you refuse to think about an issue, it remains unchanged, in precisely the same state as you tucked it away." "Precisely the point of boxing it. The issue dies. Can no longer affect you. It's a damned effective tactic." "Short-term yes. Long-term, a recipe for disaster. When you next encounter whatever you boxed your feeling about, you're ambushed by repressed, unresolved emotion.

We are who we are based on the history and sacrifices of all those who came before us.

If we’re good to Mother Nature, she will be good to us, he always used to tell her. Same goes for people.

But if you’d have a mind at peace and a heart that cannot harden, Go find a gate that opens wide upon a little garden.

What is the only city with three dotted letters in a row?” Willo interrupted. “Beijing,” Angelo laughed.

Summer’s dawn broke in Michigan around five A.M., and dark didn’t descend until well after eleven P.M. The state was constantly glowing in light, a contrast to its long winters of dark hibernation.

Is this about the wonder-engine?” “I have no idea,” said Learned Edmund. He leaned his forehead against the heel of his hand. “It might be. It might be a recipe for boiled cabbages. Nothing is organized. I am going old before my time looking at these.” “You’re nineteen.” “Each of these pages is taking a month off my life.” “When you get to the bottom of the box, you’ll still be younger than I am.

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt

I love you, Penelope Lane Hart. You’re my That Girl.

I need to be grateful for the simplest of things. Worry takes you out of the moment.

That is the thing about baking, she thought. You bake for someone because it is familial and familiar, new yet ancestral, a way of connecting generations.

GRAY HAIR IS A CROWN OF SPLENDOR. PROVERBS 16:31.

You look like you’re wrapped in diamonds,” he said. Her heart stopped. That may have been the most romantic thing anyone has ever said to me, she thought. “I wish I had met you before…

She opened her eyes as she knifed through the water, and the underwater world danced in light: the sandy bottom shimmered, and beautiful lake stones- Leland blues, agate, jasper, and Petoskey stones- dotted the depths like forgotten gemstones.

That’s kept me sane and focused on what really matters—like work, and my friendships—for all the years since. And it’s allowed me to keep work and friendships in their own safe box. I was safe from experiencing that kind of pain again. He was the past.

Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff

From this vantage point, Sam's view was pastoral. Rabbits and squirrels scurried on the hillside, while birds darted in and out of the orchard's trees and bushes. The morning's low light illuminated the world from one side in a dramatic way: apples were split in two, red and black; halves of trees were luminescent of green, while the other halves were dark and brooding. Life is divided into shadow and light, Sam thought. You can see it either way, based on your own perspective Sam stopped and considered that, before adjusting her thought. Based on your own light level.

Smells good," Leo called from the front room, where he was sitting in his favorite chair by the stove, the dog curled up on a blanket in front of the fire. Mac lifted his nose and sniffed the air. "He thinks so, too." "The dog knows his apples." Alice laughed. "He should. He's named after one.

Just let me grab my thinking cap,” she told him, heading for her locker. The long floppy hat was required during midterms, designed to restrict Telepaths and preserve the integrity of the tests—not that anything could block Sophie’s enhanced abilities. But after the exams, the hats became present sacks, and everyone filled them with treats and trinkets and treasures. “I’ll need to inspect your presents before you open them,” Sandor warned as he helped Sophie lift her overstuffed hat. “That’s perfect,” Fitz said. “While he does that, you can open mine.” He pulled a small box from the pocket of his waist-length cape and handed it to Sophie. The opalescent wrapping paper had flecks of teal glitter dusted across it, and he’d tied it with a silky teal bow, making her wonder if he’d guessed her favorite color. She really hoped he couldn’t guess why. . . . “Hopefully I did better this year,” Fitz said. “Biana claimed the riddler was a total fail.” The riddle-writing pen he’d given her last time had been a disappointment, but . . . “I’m sure I’ll love it,” Sophie promised. “Besides. My gift is boring.” Sandor had declared an Atlantis shopping trip to be far too risky, so Sophie had spent the previous day baking her friends’ presents. She handed Fitz a round silver tin and he popped the lid off immediately. “Ripplefluffs?” he asked, smiling his first real smile in days. The silver-wrapped treats were what might happen if a brownie and a cupcake had a fudgey, buttery baby, with a candy surprise sunken into the center. Sophie’s adoptive mother, Edaline, had taught her the recipe

He took out a carrot and thee onion half. I'm not sure I'd ever seen anyone use half an onion. Or rather, I'd never seen anyone save half an onion he hadn't used. The real secret ingredient, however, was the package of lardons fumés- plump little Legos of pork- deep pink and marbled with fat. He dumped them into a pan with the chopped vegetables (he may have washed the pan from the charlotte), and the mixture began sizzling away. A box of tagliatelle, the pasta spooled like birds' nests, completed the meal.

While you can sell ramen relatively expensively in Japan, you can’t do it in America. People will unblinkingly pay $ 20 a plate for spaghetti pomodoro—which is just canned tomatoes and boxed pasta—but they will bitch to the high heavens about forking over $ 20 for a bowl of soup that requires three or four or five different cooked and composed components to put together. Plus, you will rake yourself over the coals looking for ingredients that even approximate what you can buy down the alley from your shop in Tokyo.

Now this is prairie food. I’ve actually eaten biscuits and gravy from an authentic chuck wagon. I’d eat biscuits and gravy anytime, anywhere. Though if I did eat biscuits and gravy as often as I’d like, my rear end would be as wide as the prairie itself. I’ve included a recipe for from-scratch biscuits here, but true confession: I love the recipe from the Bisquick box. Serve this with fried eggs, if you like. Serves 8 to 10 in a normal home, but 4 to 6 with my dudes 12 ounces (340 g) hot bulk sausage 12 ounces (340 g) mild bulk sausage ¼ cup (30 g) all-purpose flour 2 quarts (2 L) milk Salt and freshly ground black pepper Stovetop Biscuits (recipe opposite) • Put both kinds of sausage in a large pot and cook over medium heat until browned and cooked through, 8 to 10 minutes. Drain the fat, and then add the flour to the sausage. Raise the heat to medium-high and cook until the sausage is well coated with the flour. Add the milk and cook, stirring, for 20 to 25 minutes, or until it reaches the desired thickness. • Season with salt and pepper to taste. Serve over the biscuits.

Fresh Pasta Dough Recipe INGREDIENTS: 1 ½ cups flour ½ cup semolina flour (pasta flour) 2 whole eggs, at room temperature 3 egg yolks, at room temperature DIRECTIONS: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture. If the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour. (I used a bit more than what the recipe called for.) Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle generously on your rolling pin. *Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife (a pizza cutter works great!) to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point, the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.) Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately. *Note:  You must get the dough as thin as possible and cut them into small strips, otherwise, it will be too thick and end up having the texture of dumplings.

Grace had turned to Leeza, Ken, her boyfriend, Brian, and baking. She started by baking the family recipes from her childhood. Cinnamon buns, gingersnaps, saffron bread, and lingonberry pancakes. Grace knew she didn't have her mother's talent, but she tried her best and hoped it might also bring her mother back to earth. Maybe even bring the two of them closer. One afternoon, Grace made a German chocolate cake. She decided to try something different, and added fresh local Door County sour cherries to the batter. When Ken tasted it, he'd fallen on the floor, exclaiming, "I'm dead, but at least I went to heaven: Death by chocolate!

Can I have your pineapple upside-down cake recipe?” “Sure, darling. It’s just yellow box cake with Del Monte pineapple and brown sugar and a maraschino cherry on top. Just make sure you get the rings and not the chunks.” This cake sounds horrible. I try to nod in a diplomatic way, but Stormy is onto me. Crossly she says, “Do you think I had time to sit around baking cakes from scratch like some boring old housewife?” “You could never be boring,” I say on cue, because it’s true and because I know it’s what she wants to hear. “You could do with a little less baking and a little more living life.” She’s being prickly, and she’s never prickly with me. “Youth is truly wasted on the young.

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

I'm making a galette instead of a tart," Sam said. "Fancy," Deana said. "Actually, it's not," Sam said. "It's more rustic. More fitting of Michigan, I thought." Willo pulled three mugs- all mismatched- from her cupboard and poured three cups of coffee. "In school, I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It's rustic. And it's forgiving. You just roll it out flat and then fold it in roughly around the filling." Sam stopped and sipped her coffee. "The wonderful thing is that you can't mess it up; the crust will tear and be a little more done in places, the juices will leak, but as long as you use really fresh ingredients, like the fruit we have here, and real butter for the dough, it bakes into something magical. Making a galette really gave me confidence to try trickier desserts. But it's still one of my favorites. And you can make sweet or savory galettes. I made two crusts today. I thought I'd turn one into a savory galette for dinner. I have a recipe for an asparagus, mushroom, goat cheese, and bacon galette I think I'll make." Sam looked at her mom and grandma, who were staring at her openmouthed. "I never realized how accomplished you were," Deana said. "But I knew you had- what did we call it, Mom?" "The gift," Willo said. "You've always had the desire and talent to bake.

Remember how you played in these orchards as young girls?" Willo asked Deana and Sam. Deana turned to look at Sam, and the two smiled. "We do," they said at the same time. These orchards had been their playground as girls. Sam slowed even more and studied the orchards carefully. I ran, played hide-and-seek, caught fireflies, scaled trees, picked apples and peaches straight off the tree, launched pits from slingshots, and danced in the sprinkles here. Sam thought. Moreover, I learned about plants and science: I understood the seasons, when to plant trees and seeds, how to nurture them and protect them from insects, what to feed the deer in winter and the hummingbirds in summer. Sam again thought of her grandpa. If we're good to Mother Nature, she will be good to us, he always used to tell her. Same goes for people.

The bottom drawer. Last chance. Camping equipment. Vuarnet sunglasses, three pairs without cases. She had three, six, ten of everything. Except! Except! And there it was. There it was. The gold. His gold. At the bottom of the bottom drawer, where he should have begun in the first place, in among a jumble of old schoolbooks and more teddy bears, a simple Scotties box, design of white, liliac, and pale green flowers on a lemony-white background "Each box of Scotties offers the softness and strength you want for your family..." You're no fool, D. Handwritten label on the box read, "Recipes." You cunning girl. I love you. Recipes. I'll give you teddy bears up the gazoo! Inside the Scotties box were her recipes - "Deborah's Sponge Cake," "Deborah's Brownies", "Deborah's Chocolate Chip Cookies," "Deborah's Divine Lemon Cake" - neatly written in blue ink in her hand. A fountain pen. The last kid in America to write with a fountain pen. You won't last five minutes in Bahia. A short, very stout woman was standing in the doorway of Deborah's bedroom screaming.

How did the name misfit even come about?" Sam asked. "It's so... dumb." Willo laughed. "Well, it's really not," she said. "We used to call them all sorts of slang terms: kooks, greasers, killjoys, chumps, and we had to keep changing the name as times changed. We used nerds for a long time, and then we started calling them dweebs." Willo hesitated. "And then a group of kids wasn't so nice to your mom." "I had braces," Deana said. "I had pimples. I had a perm. You do the math." She smiled briefly, but Sam could tell the pain was still there. Deana continued: "And I worked here most of the time so I really didn't get a chance to do a lot with friends after school. It was hard." This time, Willo reached out to rub her daughter's leg. "Your mom was pretty down one Christmas," she said. "All of the kids were going on a ski trip to a resort in Boyne City, but she had to stay here and work during the holiday rush. She was moping around one night, lying on the couch and watching TV..." "... stuffing holiday cookies in my mouth," Deana added. "... and Rudolph the Red-Nosed Reindeer came on. She was about to change the channel, but I made her sit back down and watch it with me. Remember the part about the Island of Misfit Toys?" Sam nodded. Willo continued. "All of those toys that were tossed away and didn't have a home because they were different: the Charlie-in-the-Box, the spotted elephant, the train with square wheels, the cowboy who rides an ostrich..." "... the swimming bird," Sam added with a laugh. "And I told your mom that all of those toys were magical and perfect because they were different," Willo said. "What made them different is what made them unique." Sam looked at her mom, who gave her a timid smile. "I walked in early the next morning to open the pie pantry, and your mom was already in there making donuts," Willo said. "She had a big plate of donuts that didn't turn out perfectly and she looked up at me and said, very quietly, 'I want to start calling them misfits.' When I asked her why, she said, 'They're as good as all the others, even if they look a bit different.' We haven't changed the name since.

She looked out the window, and her heart jumped: the expanse of the pie pantry and orchard shimmered in the early-morning light in front of her, the bay and LaKe Michigan glimmering in the distance. To Sam, it looked as if one of her grandmother's paintings had come to life: red apples bobbed as tree limbs swayed in the breeze; bushes thick with the bluest of blueberries shimmied; peaches, fuzzy and bright, nestled snugly against branches; shiny cars and people dressed in bright T-shirts and caps danced into the pie pantry and into the orchards; near the distance, the cornfields seemed to move as if they were doing the wave at a football game, while cherry trees dotted with the deep red fruit resembled holly bushes out of season. And yet there was an incredible uniformity to the scene despite the visual overload: everything was lined up in neat rows, as if each tree, bush, and person understood its purpose at this very moment. I've forgotten this view, Sam thought, recalling the one from her own bedroom window earlier in the morning. There is an order to life's chaos, be it the city or country, if we just stop for a moment and see it.

Sam scanned the orchards. U-Pickers laughed and posed for photos with apples on their heads, babies in the baskets, hugging trees. She lifted her head to study the sky, blue as her eyes. The clouds moved across the sun, blocking it out for long distances at a time, causing the landscape in front of her to become illuminated one patchwork piece at a time: the rolling hills lined with grass and endless rows of trees, peach, tart cherry, apples of every variety; blueberry bushes sitting at the bottom of the hill where the rain pooled; the old red barn where high school kids doled out baskets for fruit, which Sam's father weighed when they returned; the old shed where more high schoolers handed out free donut samples and sips of apple cider to arriving cars; the farmhouse with shutters- designed with apple cutouts- where her grandparents, Willo and Gordon, lived; the blue-green waters of Suttons Bay stretching out beyond the trees, the Old Mission Peninsula jutting into it; the family cornfields that sat across M-22 and would soon be cut into an intricate corn maze filled with spooks and goblins to scare fall visitors. This slice of northern Michigan was Sam's home, her whole world.

The night before, Um-Nadia came over with her small wooden box stuffed with handwritten recipes, dishes Um-Nadia hadn't prepared or eaten in the thirty-five years since she and Mireille had left Lebanon. Some were recipes for simple, elegant dishes of rice pilafs and roasted meats, others were more exotic dishes of steamed whole pigeons and couscous or braised lambs' brains in broth. And they discussed ingredients and techniques until late in the night. Um-Nadia eventually fell asleep on the hard couch in the living room, while Sirine's uncle dozed across from her in his armchair. But Sirine stayed up all night, checking recipes, chopping, and preparing. She looked up Iraqi dishes, trying to find the childhood foods that she'd heard Han speak of, the sfeehas- savory pies stuffed with meat and spinach- and round mensaf trays piled with lamb and rice and yogurt sauce with onions, and for dessert, tender ma'mul cookies that dissolve in the mouth. She stuffed the turkey with rice, onions, cinnamon, and ground lamb. Now there are pans of sautéed greens with bittersweet vinegar, and lentils with tomato, onion, and garlic on the stove, as well as maple-glazed sweet potatoes, green bean casserole, and pumpkin soufflé.

God took His time to carve out the perfect place, Sam remembered her grandma always saying. Indeed, the hilltop was akin to a real cherry on top of a stunningly picturesque sundae. Bayview Point was home to two of northern Michigan's most popular orchards and tourist stops: Very Cherry Orchards and her family's Orchard and Pie Pantry. The first half of the hill was dense with rows of tart cherry trees, and the limbs of the small, bushy trees were bursting with cherries, red arms waving at Sam as if to greet her home. In the spring, these trees were filled with white blossoms that slowly turned as pink as a perfect rosé, their beauty so tender that it used to make Sam's heart ache when she would run through the orchards as part of her high school cross-country training. Often, when Sam ran, the spring winds would tear at the tender flowers and make it look as though it were snowing in the midst of a beautiful warm day. Like every good native, Sam knew cherries had a long history in northern Michigan. French settlers had cherry trees in their gardens, and a missionary planted the very first cherry trees on Old Mission Peninsula. Very Cherry Orchards grew nearly 100 acres of Montmorency tart cherries in addition to Balaton cherries, black sweet cherries, plums, and nectarines. They sold their fruit to U-Pickers as well as large companies that made pies, but they had also become famous for their tart cherry juice concentrate, now sold at grocery and health food stores across the United States. People loved it for its natural health benefits, rich in antioxidants.

We came to the city because we wished to live haphazardly, to reach for only the least realistic of our desires, and to see if we could not learn what our failures had to teach, and not, when we came to live, discover that we had never died. We wanted to dig deep and suck out all the marrow of life, to be overworked and reduced to our last wit. And if our bosses proved mean, why then we’d evoke their whole and genuine meanness afterward over vodka cranberries and small batch bourbons. And if our drinking companions proved to be sublime then we would stagger home at dawn over the Old City cobblestones, into hot showers and clean shirts, and press onward until dusk fell again. For the rest of the world, it seemed to us, had somewhat hastily concluded that it was the chief end of man to thank God it was Friday and pray that Netflix would never forsake them. Still we lived frantically, like hummingbirds; though our HR departments told us that our commitments were valuable and our feedback was appreciated, our raises would be held back another year. Like gnats we pestered Management— who didn’t know how to use the Internet, whose only use for us was to set up Facebook accounts so they could spy on their children, or to sync their iPhones to their Outlooks, or to explain what tweets were and more importantly, why— which even we didn’t know. Retire! we wanted to shout. We ha Get out of the way with your big thumbs and your senior moments and your nostalgia for 1976! We hated them; we wanted them to love us. We wanted to be them; we wanted to never, ever become them. Complexity, complexity, complexity! We said let our affairs be endless and convoluted; let our bank accounts be overdrawn and our benefits be reduced. Take our Social Security contributions and let it go bankrupt. We’d been bankrupt since we’d left home: we’d secure our own society. Retirement was an afterlife we didn’t believe in and that we expected yesterday. Instead of three meals a day, we’d drink coffee for breakfast and scavenge from empty conference rooms for lunch. We had plans for dinner. We’d go out and buy gummy pad thai and throat-scorching chicken vindaloo and bento boxes in chintzy, dark restaurants that were always about to go out of business. Those who were a little flush would cover those who were a little short, and we would promise them coffees in repayment. We still owed someone for a movie ticket last summer; they hadn’t forgotten. Complexity, complexity. In holiday seasons we gave each other spider plants in badly decoupaged pots and scarves we’d just learned how to knit and cuff links purchased with employee discounts. We followed the instructions on food and wine Web sites, but our soufflés sank and our baked bries burned and our basil ice creams froze solid. We called our mothers to get recipes for old favorites, but they never came out the same. We missed our families; we were sad to be rid of them. Why shouldn’t we live with such hurry and waste of life? We were determined to be starved before we were hungry. We were determined to be starved before we were hungry. We were determined to decrypt our neighbors’ Wi-Fi passwords and to never turn on the air-conditioning. We vowed to fall in love: headboard-clutching, desperate-texting, hearts-in-esophagi love. On the subways and at the park and on our fire escapes and in the break rooms, we turned pages, resolved to get to the ends of whatever we were reading. A couple of minutes were the day’s most valuable commodity. If only we could make more time, more money, more patience; have better sex, better coffee, boots that didn’t leak, umbrellas that didn’t involute at the slightest gust of wind. We were determined to make stupid bets. We were determined to be promoted or else to set the building on fire on our way out. We were determined to be out of our minds.

I make love sensually, and without the aid of a fancy recipe. I just open the box, add water, stir a bit, and pop it in the oven.

=Ginger Pears= 10 Pounds of Pears 7 Pounds of Sugar 4 Lemons 6 Oranges 1 Box of Crystallized Ginger Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger. Let all boil together two or three hours.

Pears= 10 Pounds of Pears 7 Pounds of Sugar 4 Lemons 6 Oranges 1 Box of Crystallized Ginger Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger. Let all boil together two or three hours.

Clayton rearranged my recipe box,” she said. “He organized the recipes by frequency of use instead of alphabetically, and I have to say, I find it extremely efficient.

People flocked like lemmings to the water's edge all across Michigan's vast coastline every pretty summer evening to watch the spectacular sunsets. They were marvelous spectacles, a fireworks display most nights- a kaleidoscope of color and light in the sky, white clouds turning cotton candy pink, Superman ice cream blue, and plum purple, the sun a giant fireball that seemed to melt in the water as it began to slink behind the wavy horizon. Sunsets are one of our simplest and most profound gifts, Sam remembered her grandma telling her years ago as they walked the shoreline looking for witches' stones- the ones with holes in them- or pretty Petoskeys to make matching necklaces. They remind us that we were blessed to have enjoyed a perfect day, and they provide hope that tomorrow will be even better. It's God's way of saying good night with His own brand of fireworks.

Dew dampened the grass and shimmered on the apples. From a distance, the blueberry bushes glistened as if encased in frost, and the trees looked as if they had been cloaked in ice. Walking through the orchards was comforting to Sam, nearly as comforting as baking. There was a precision in both endeavors, which brought a sense of order to the world, and yet each was filled with new surprises and revelations every day. The trees lined up like hunchback sentinels, seeming to protect the women as they walked the land. The paths between the trees were grassy but worn, showing where tourists and U-Pickers had trod in straight lines before veering left or right. Every so often, the earth had been upended by moles, muddy earthquakes left in the wake of their own underground walks. "Grandpa hated moles, didn't he?" Sam asked out of the blue. "With a passion," Willo said, touched that Sam remembered an innocuous fact about her grandfather from long ago. It was even cooler as the three went deeper into the heart of the orchards, mist dancing in between the rows of trees and the lake glistening beyond like a mirage. It was magical, mysterious, a lost world. I always feel like I've been transported to the world depicted in Lord of the Rings, Sam thought.

I can't wait for apples... and apple crisp. Her soul suddenly felt as warm as a hot oven, and she again rubbed her stomach. "When I think about apple crisp, the baby kicks," Madge said, her breath coming out in little puffs. "So does mine," Wilbur laughed as Babe came sprinting back up to them, tongue hanging, his face a happy smile. Wilbur reached down and petted the dog. "Attaboy," he said, brushing a layer of snow off the dog. "Gotta learn to be like Babe. Happy and grateful for the smallest things in this world.

The pie pantry had a familiar scent, warm and earthy like flour, yeast, and dough, with top notes of apples and spices. Sam unconsciously wrapped her arms around her body- the smells greeting her like a warm hug- and smiled. I actually just used the words "top notes," Sam laughed to herself, thinking of her roommate, Lily, who had worked at Yankee Candle while in college, and- although she never purchased a single grocery item save for Oreos- bought candles for their tiny apartment constantly, describing the scents in flowery,, over-the-top descriptions. A cinnamon stick candle didn't just smell like cinnamon, Sam mused, trying to remember how Lily had described it. Oh, yes: its top notes were cinnamon, its middle notes were clove and cardamom, and its base notes were cedarwood and bay leaf.

The apple blossoms were in full bloom, and the orchard looked as if it had been dusted in pink snow. Every few seconds, a gusty, warm wind bellowed down the hillside and into the bay, a roar followed by a brief silence in which another sound would emerge: the hum of bees on the blossoms. "Reminds me of The Wizard of Oz when the movie turned into Technicolor," Willo said, pushing up the sleeves on her long-sleeved T-shirt. "Feels like May.

True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.

This is all we have to connect us, the only thing any of us have: the earth and family. It’s all that will remain after we’re gone, but it will tell our history, repeat our stories, vibrate with the impressions left by our footsteps. Your recipes do the same. Your imprint will be left on the world. All of this is our legacy.

I have a car to drop us off." He pointed to a sleek, black Escalade, and a uniformed driver leaped out to open the doors. Ken leaned over and whispered, "Nice touch." Grace wondered when the last time was that New London had seen a chauffeur. Von must have booked the service through Green Bay. He always did know how to make the grand gesture. Like when he'd brought her three dozen pink roses to match her rose-colored chiffon prom dress. And then there was the crowning touch, a small box of fresh strawberries dipped in his family's legendary Vasser chocolate. She could still practically taste the berries, ripe and sweet, with the contrast of the bittersweet dark chocolate.

today morning,

The first year I was studying in Paris I spent a few months of the year in Portugal and Spain,” Bernard said.

Yeah, just what I needed, a massive three-day Hostess binge, followed by a week of trying to replicate recipes so that if no one decides to buy and reissue Twinkies and Suzy Q's, I'll be all set. It was a ridiculous endeavor, since most of the experience of Hostess is in the slightly plasticky tastes and textures, which cannot be replicated in a home kitchen. You can make a delicious moist yellow cake and fill it with a marshmallowy vanilla cream, and it will be spectacular, trust me; I ate at least a dozen. But it won't taste like a Twinkie. The cake won't have the springiness, the filling won't have the fluff, and it is impossible to get those three little dots in the bottom. Which would be fine, since I hadn't actually eaten a Hostess product for the better part of a decade, hadn't missed them either. But that little news item hit, and in a Pavlovian fit of nostalgia, I was off to the local gas station to load up on white boxes with blue and red details. Twinkies, Sno Balls, Ding Dongs... even a cherry Fruit Pie. All of them the flavors of my youth, and proof that there are certain things you should leave as fond memories, since they don't really hold up.

I recently heard of a real estate professional who LOVES to cook. So, her niche market? Foodies. She attends local restaurant events and cooking classes and turns strangers into friends and clients. Her closing gift to new homeowners? A recipe box. Then she sends new recipe postcards every month to tuck inside. Isn’t that a smart way to stay connected in a meaningful way?

Recipe Hello from Honey Hollow! Lottie here! I hope you’re in the mood for something devilishly delicious. My famous, or rather infamous devil’s food cake is well—to die for. If you have a serious hankering for chocolate, you will not regret this. But be warned, your entire home will hold the scent of warm, tempting chocolate. It is rather hard to resist. Happy baking! From the kitchen of the Cutie Pie Bakery and Cakery Devil’s Food Cake 1½ cup of softened butter ¾ cup unsweetened baking coco 2 cups sugar 3 eggs 3 cups sifted all-purpose flour ¼ tsp salt 1 ½ tsp baking soda ¾ cup milk 1 cup hot water 1 tsp white distilled vinegar 1 tablespoon vanilla extract Instructions Preheat oven 350° Grease and dust with coco powder or flour, two 9 inch round pans or a 9x13 pan. *I prefer to use a stand mixer. Although mixing by hand works well, too. Mix and cream together coco, sugar, butter, milk and eggs. Slowly mix in one cup of hot water. Add flour, salt, baking soda, vinegar and vanilla extract. Pour into two pans evenly, or a single prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted into the middle, comes out clean. Cutie Pie Bakery and Cakery’s Go-to Chocolate Frosting Recipe 6 tablespoons softened butter ¾ cup unsweetened baking coco Pinch of salt 3 tablespoons hot water 1 ¾ cup of powdered sugar In a mixing bowl, cream butter, coco, salt, and water. Stir until it reaches a smooth finish. Slowly add in powdered sugar. Make sure it reaches your desired consistency. If it’s too thick, add a touch more water. If it’s too thin, add in a touch more powdered sugar. Frost your cooled devil’s food cake and enjoy!

Her kitchen was full of memories. This was where she demonstrated the god-given talent and craft that had made Sugar a success when she’d founded it at the age of twenty. This was where she had perfected her techniques and recipes---the dense Detroit pound cake, the light-as-air pastries, her signature champagne torte, and the bestselling kolaches had all been developed here in the homey old-fashioned kitchen. Biscuits, she often said, were the purest test of a baker’s skill. The ingredients were simple and technique was everything. Use flour from winter wheat and sift it twice. Keep a cube of butter in the freezer and shred it with the box grater. Wet your fingertips with buttermilk and handle the dough as if it were as fragile as a soap bubble.

You can't set yourself on fire to keep others warm.

No, it's cutlass fish hot pot tonight. Just as tasty as making it with hamo eel, I reckon." Koishi's eyes lit up. "Phew. There's the dad I know! That really will go well with a cup of sake." "I picked the fish up from the market in Oita," said Nagare, retrieving the styrofoam box from the fridge. "It's a special brand--- Kunisaki Gintachi. I figured we could use it the same way we use hamo eel here in Kyoto, so I really stocked up." "Fewer bones then hamo too," said Koishi as she carefully wiped the counter down. "It'll be less of a pain to cook.

Mama Jean’s Banana Pudding Yield: 6–8 servings I’ve been hearing about Mama Jean’s banana pudding since the day I married my husband. His grandmother was famous for this Southern delight, and my mother-in-law was tickled pink for me to share it with all of you. You can top it with a baked meringue topping or a simple swirl of whipped cream. 1 cup sugar 1/3 cup all-purpose flour 2 cups whole milk 3 egg yolks, beaten 2 tablespoons butter 2 teaspoons vanilla extract 4 ripe bananas, sliced 1 (11-ounce) box vanilla wafer cookies In a large saucepan, add sugar to flour and mix well. Gradually add milk. Place saucepan on stove and cook over medium heat, stirring constantly. When heated well, add egg yolks. Cook until thickened and remove from stove. Immediately stir in butter and vanilla. Immediately stir in butter and vanilla. If serving in individual portions, as shown, layer each serving dish with pudding, banana slices, and vanilla wafer cookies. Top with whipped cream and keep chilled until ready to serve. For a baked meringue topping, layer pudding with banana slices and vanilla wafer cookies in an 8–10-inch oven-safe baking dish. Top with Meringue Topping. Meringue Topping 3 egg whites 1/4 cup sugar 1/2 teaspoon vanilla extract Meringue Topping Preheat oven to 400 degrees F. Beat egg whites until stiff peaks form. Add sugar and vanilla. Spread over banana pudding and bake for 5–6 minutes or until lightly browned on top.

Maybe she hadn't worked in a restaurant, but anyone who made their cookbooks look like that must have known something. I flipped through a few others. Thai salads, meringue-topped cakes, Carolina barbecue. Then on the bottom shelves, I found a row of cheap black-and-white speckled notebooks. They didn't fit the grown-up vibe of the rest of the room. Everyone has a soft spot, Jay had said. I reached for one. "Cooking Notes," it said in sparkly green pen on the cover. The handwriting was rounder. A kid's. "October 25," I read slowly, trailing my finger along the page. Fish sticks. Cook at 400F for two minutes longer than the box says. Hank likes one tablespoon ketchup and one tablespoon yellow mustard mixed together. Mom likes one tablespoon mayonnaise with juice of a quarter of a lemon and one teaspoon Tabasco. Hank's waffles. Toast Eggos on medium, put on butter and maple syrup, then microwave for ten seconds to melt everything together. I flicked through a year of little Ellie's cooking. A lot of it was her trying to dress up convenience food--- pancakes, ramen. Toward the end of the notebook, she'd started to try random scratch recipes. Ground Turkey Tacos had lots of stars and fireworks drawn around it, while another for zucchini omelets only had "Yuck.

WEEK#1 SHOPPING LIST   *FRUITS & VEGETABLES ALL ORGANIC AND/OR WILD *MEATS FREE RANGE, NO ANTIBIOTICS OR HORMONES ADDED *FISH OCEAN WISE & WILD *Remember to always read the ingredients and check for added sugars, chemicals and MSG etc.   1 LEMON 2 LIMES 4 MEDIUM YELLOW ONIONS 1 BUNDLE ORGANIC GREEN ONIONS 1 RED ONION 1 GINGER ROOT 2 WHOLE GARLIC 1 BUNDLE OF ASPARGUS 2 CAULIFLOWER HEADS 2 ORGANIC RED PEPPERS 2 GREEN PEPPERS 3 AVOCADOS 1 PACK BOK CHOY 15 ORGANIC TOMATOES 1 SPAGHETTI SQUASH 3 SWEET POTATOES 1 YAM 2 BUNDLES OF ORGANIC BROCCOLI 6 ZUCCHINI 4 CARROTS 3 BEETS 12-15 BROWN MUSHROOMS 1 SMALL BAG/BOX ARUGULA SALAD 1 BUNDLE OF ROMAINE LETTUCE 1 BUNDLE FRESH BASIL   2 APPLES 1 BANANA 1 SMALL PACKAGE FRESH OR FROZEN WILD BLUEBERRIES 1 ORANGE   2 PACKAGES FREE RANGE NO ANTIOBIOTIC EGGS (24 TOTAL)   1 20oz (750Ml) TOMATO SAUCE 1 CAN 14OZ TOMATO PUREE 2 8oz (250mL) CANS COCONUT CREAM 2 16oz (500mL) CANS COCONUT MILK 1 12OZ CAN PUMPKIN PUREE   JAR OF OLIVES (no sugars added)   1 - ½ LB SMALL BAG (200G) OF REAL CRAB MEAT 2 – 2 LB BAGS (400G EACH) OF FROZEN WILD SHRIMP & SCALLOP MEDLEY 1 LARGE PIECE WILD SOCKEY SALMON (FRESH) 1 LB BEEF SIRLOIN 1LB GROUND BEEF 1 ½ LB (750G) NO-ANTIOBIOTIC CHICKEN SLICES 4 NO-ANTIOBIOTIC ALL NATURAL CHICKEN BREAST 7OZ (400G) ORGANIC GROUND TURKEY 1 PACKAGE MSG-FREE, NO NITRATE BACON   100G DRIED FRUIT (BLUEBERRIES, CRANBERRIES) 200G HAZELNUTS 100G ALMONDS 100G CASHEWS 100 WALNUTS 100G SESAME SEEDS 50G PUMPKIN SEEDS   1 BOTTLE NO SULFITE ORGANIC WHITE WINE (OPTIONAL)  

Most women in the south take great pride in their iced tea and pass their recipes down from generation to generation. But Lorraine is not like most women. She mixes her tea with powder from a box. To my mom, powdered iced tea is almost as bad as the possibility of being left behind in the wake of the rapture.

He was a self-righteous know-it-all who had the breath of a dung beetle, a gray ponytail he barely pulled together from the bozo ring of hair clinging to his balding, freckled dome, and loved to drink, of all things, tea. Usually it was some sickly sweet-smelling herbal crap that was made in the hippie wasteland of Boulder, Colorado. The box was festooned with the image of a happy, dancing bear in a field of multicolored flowers and the tea had some idiotic name like Tai Chai. After work one evening, I snatched the box of tea bags from the break room and changed the recipe. I wasn't really worried that any other employees would use one of the tea bags because NO ONE DRINKS FUCKING TEA AT WORK, especially not the totally useless, noncaffeinated fairy tears reserved for old maids to sip while they watch Murder, She Wrote in bed with their legion of cats.

you

The front desk man is a spy for a famous French chef, hoping to stealing the pastry recipes of the shop down the street. And the lovely shop girl who just delivered a box of-- what is most certainly-- pastries is his secret accomplice. The note she passed him while blushing has a recipe for the perfect croissant.

Mac’s Mac N’ Cheese One box of elbow macaroni (cooked and drained) 1/2 cup of sour cream 1 cup of milk 1 can of Campbell's condensed cheese soup 1 ½ cups of (orange) cheddar cheese, 1 1/2 cups of white sharp cheddar cheese, grated 2 eggs 1 teaspoon of ground mustard 1 teaspoon of adobo or seasoned salt ½ tsp pepper ¼ cup parmesan cheese 3 tablespoons of butter Boil pasta for six minutes, then drain.  The crock pot should be set to high.  Add pasta to crock pot along with grated cheeses, cheddar soup, sour cream, butter, milk and eggs.  Mix all together then add all the seasonings.  If desired, add additional cheese or sour cream.  You can periodically check back to make sure it is not browning too much at the sides.  You can stir every now and again. 2 hours to 2.5 hours on high is pretty near perfection although slow cooker times vary.  You can always check on it and look at the sides.  If they are browning too much you can always turn the temp down to low.  The cheese is very flexible also.  You can use different types of cheese or add more or less depending on your taste.  I once caught Delilah adding more cheddar cheese to the crock pot. I honestly think this is the macaroni and cheese recipe I will stick to like glue.  It is amazing.  And it can be tweaked.  Bacon bits can be added to the mac n cheese.  Add some lobster for a nice seafood lobster mac n’ cheese.  Bread crumbs can be sprinkled over the top at the end.  Or if you want to add some veggies, broccoli can be placed on top as well.  Brandon and Rose added sliced hot dogs for AJ since hotdogs are his favorite.

Earth Clinic online

High blood pressure Drink 1 – 2 tablespoons of ACV daily; rinse with water.

Kidney stones often dissolve when you fight them with large salads of cabbage, carrots, celery, beet root, tomatoes, green onion, parsley, and cucumbers smothered in apple cider vinegar. Follow the salads up with prunes, raisins, and apples.

An evening tonic of honey and apple cider vinegar in a mug of water relieves the body of fatigue and replenishes it with potassium, producing a sensation of vitality.

se "in-between times" to get things done. For example, it takes 15 minutes or less to change the sheets on a bed. So when you're waiting for dinner to finish cooking, to go somewhere, or for something to finish up, make a bed. Planning saves you time. Know what you have to do-and set your priorities. ere's a fun idea! Why not lighten a gathering together load a little by hosting a tea "potluck." It's a great way to widen your circle of friends and expand your recipe files. You provide the beautiful setting-and, of course, the tea. Invite each guest to bring a wonderful tea-time treat to share, along with the recipe. Have fun sampling all the goodies. You can also invite someone to play the piano, the guitar, or even do a dramatic reading of some sort. After the gathering, create a package of recipes and send them to each participant, along with a "thank you for coming" note. Friends are the continuous threads that help hold our lives together. f you have a fireplace, make it the focus of the room. Add plants, a teddy bear collection, or whatever you like to catch the eye. Add homey touches with a favorite stuffed toy, a framed picture of yourself with your grandmother. Photos and vacation souvenirs are great to liven up a room. Slipcovers help you make incredible changes in your decor simply. In winter months, toss an afghan over a sofa or chair. When you're not using afghans or blankets, stack them neatly under a shelf or a table to add texture to a room. Instead of a lamp table, stack wooden trunks or packing boxes together. These make great tables and provide storage.

So, get started baking your cake. You will want to prepare double your recipe for this cake. I like to use box mixes because

Ingredients:   4 whole boneless skinless chicken breasts, cubed 1 box of stuffing mix 1 can of cream of mushroom soup 1/2 cup water 2 celery stalks, diced ½ green pepper, diced     Directions:   Spray slow cooker with Pam. Place chicken breasts at the bottom of the slow cooker. In a separate bowl, mix stuffing, green pepper, celery, soup and water. Pour over chicken. Cook at low for 6 – 8 hours.

Chicken and Quinoa Salad

Christstollen. I can shake away thoughts of favorite gifts and trips to Oma's house and building snowmen with Santa hats every Christmas Eve, as long as enough snow covered the ground. But my mother's stollen won't fall off as easily. She made it for my father; he ate the first piece with cream cheese at breakfast while I had bacon and chocolate chip pancakes and my mother drank her special amaretto tea. The recipe is there, tucked in her recipe box, the index card translucent in places from butter stains. I hold it in my hand, considering, reading the ingredients and pawing through the cupboards and pantry. We have raisins and a bag of dried cranberries from last year's Christmas baking. There's a wrinkled orange in the fruit bin, a couple plastic packets of lemon juice that came with one of my father's fish and chips take-out orders. No marzipan, almonds, candied fruit, or mace. I'll be up all night. It's too much effort. But the card won't seem to leave my hand. So I start, soaking the fruit and preparing the sponge.

Recipe 19: Honeydukes Chocolate Frogs Ah, the legendary Honeydukes! Honestly, that store is enough to drive a person with a sweet tooth absolutely bonkers! Honeydukes is like a Muggle candy store on steroids! Anyway, I made these chocolate frogs as an experimental Christmas present for my little nephew. He went crazy when he saw them and actually asked if I would take him to Honeydukes the next time I went there, the cute thing! Here’s the recipe and a few variations that you could make! Serving Sizes: 8 Duration: 1 hour List of Ingredients: For the Shell 1 big bar milk chocolate or 1 cup chocolate chips For the Filling Use anything from fruit to hazelnuts to peanut butter. If you are feeling particularly tricky, which is pretty much my constant mood, get some popping candy and make a sort of hybrid cross between a Chocolate Frog and a Fizzing Whizzbee. You will also need chocolate frog molds to get that froggy shape. These are easily available on Amazon. WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW Preparation: 1. First, melt the chocolate in your microwave at 30 seconds, till the chocolate is melted and smooth. Use a big bowl, you’ll soon see why. 2. Stir the chocolate until it is slightly cooler but still runny. 3. Fill a piping bag with the melted chocolate, this makes the entire process less messy! 4. Take your frog molds and lightly spray them with cooking spray to make the demolding easier. 5. Pipe chocolate around the mold and in the centre. Don’t worry about quantities but ensure that the surface of the frog is completely covered. 6. After you’ve filled all the molds in the tray, flip the tray over the bowl of melted chocolate to get rid of the excess chocolate inside each frog. 7. Place the mold inside the freezer for about 10-15 minutes and allow the chocolate to harden slightly. 8. In the meantime, choose your fillings. I usually use nuts and peanut butter as one option and popping candy as another. I make an assortment so that when someone bites into the frog, they get a pleasant fizzy surprise! If you intend to use peanut butter or something runny, use a piping bag or a small squeezy bottle to fill your frogs. 9. Next, get the mold out of the freezer and carefully fill with the desired filling. 10. Top the filling with more melted chocolate and smoothen out so that the mold is completely even and covered. 11. Return to the freezer for another 30-35 mins. 12. When the chocolate has hardened, remove from the molds and store in the refrigerator. So perfect for boxing up as gifts and so easy to make that you can probably go into the business of making Chocolate Frogs professionally!

I tried the deep-fried horse mackerel--- your father's favorite, apparently--- and it was far better than any version of it I've ever had in Kyoto." "You're rambling, Dad," complained Koishi. "Tell him about the nori-ben." "What's the rush? Anyway, the point is, Mr. Aramiya knows his fish. He comes from a long line of fishermen, and apparently even ran his own sushi place at one point. With someone like that whispering secrets in your father's ear, it's no wonder his nori-ben turned out so delicious." Nagare picked up the right-hand bento and continued. "Sure, it looks exactly the same. Both on top---" he inserted a pair of chopsticks into the top-right section, which Kyosuke hadn't yet reached--- "and when you dig down inside." Koishi and Kyosuke watched as Nagare carefully set the segment on the lid of the bento, revealing the individual layers. "And yet it's not the same." "Hmm... it has the same three layers. Looks identical to me," said Koishi, inspecting it from the side. Kyosuke nodded in agreement. "The difference is this part in the middle," said Nagare, removing the top layer of nori. "Look carefully. Those aren't bonito flakes, are they?" "You're right!" exclaimed Koishi, leaning in for a closer look. "Is that... fish meat?" Kyosuke was still gazing blankly, apparently unable to see the difference. Nagare darted into the kitchen, emerging a moment later with a styrofoam box. He held it up in front of the waiting pair, then opened it to reveal a fish. "Cutlass fish, this is called. See how it looks just like a sword? That's what's in the bento. Grilled, minced, and seasoned with soy sauce and kabosu fruit. Both cutlass fish and kabosu are Oita specialties--- and the citric acid in the kabosu stops the dish from spoiling too. If you just use bonito flakes, the flavor can get a little monotonous, but this gives it heaps of depth.

Shokado bento boxes were originally paint boxes, you know--- that's why they're divided up into squares like that. Anyway, in the top left are the appetizers. Wakasa winter mackerel, marinated in vinegar and served sashimi-style; Hinase oysters simmered in a sweet soy and mirin sauce; Kyoto-reared chicken, deep-fried in the Toji temple style using a yuba batter; vinegared Taiza crab; stewed Shishigatani pumpkin; and Omi beef, marinated and deep-fried Tatsuta-age style. All served bite-size. In the top right is what we call 'imobo'--- dried codfish stewed with ebi-imo taro. I've served it with grated yuzu from Mio. Should brighten up the flavor a little. Bottom right is a selection of sashimi: lightly salted Wakasa tilefish served on a bed of kelp, and Toyama winter yellowtail, sliced extra thin and wrapped in thin slices of lightly pickled Shogoin turnip. Try those with a bit of the shredded shio-kombu--- kelp simmered in soy sauce. And bottom left is the rice, cooked in soft-shelled turtle broth. It's a very delicate flavor, so you can eat it just like you would plain white rice. In that little sake cup is some squeezed ginger juice--- try drizzling that on the rice, if you like. It'll really bring out the flavor. The soup is white miso with chunks of millet cake. Take your time, and enjoy!

Yellow onions (2) Dairy Buttermilk, low fat (1 small carton) Cheese, Cheddar, shredded (1 cup) Cheese, feta (¼ cup) Cheese, mozzarella, shredded (½ cup) Cheese, mozzarella, fresh (½ pound) Cheese, Parmesan, grated (¾ cup) Cheese, white Cheddar, shredded (¾ cup) Eggs, large (26) Milk, skim (½ gallon) Tofu, extra firm, 1 (14-ounce) package Yogurt, nonfat fruit-flavored Greek (2 [6-ounce] containers) Yogurt, nonfat plain Greek (1 [32-ounce] tub) Meat, Poultry, and Fish Chicken breast (1½ pounds) Fish, white (cod, haddock, or tilapia) (2 pounds) Pork tenderloin (2 pounds) Tuna, albacore (1 [6.4-ounce] pouch) Turkey, ground (3 pounds) Canned, Bottled, and Dried Goods Beans, black, no salt added (3 [15-ounce] cans) Chickpeas, no salt added (2 [15-ounce] cans) Crackers, whole grain (1 small box) Juice, apple (1 small bottle) Marinara (1 [24-ounce] jar) Olives, kalamata (1 small jar) Purée, sweet potato or pumpkin (1 [15-ounce] can) Red peppers, roasted (1 small jar) Salad dressing (1 small bottle) Soy sauce, low sodium (1 small bottle) Tomatoes, diced, no salt added, fire roasted (1 [10-ounce] can) Frozen Peaches (1½ cups) Vegetables, cooked, any variety (2 bags) Grains

Anneke, I don't know what the FUCK just got into you, but if you want to have a job here, I suggest you go home now and think about what you want to say to us tomorrow to make us want to keep you." I look him dead in his beady little eyes and with a deep sense of calm, I unload, pretty as you please with honeyed tones. "You don't have to worry, Murph. I don't want to have a job here. I'm tired of the bullshit kowtowing to entitled crap-buckets like the Mannings. I'm tired of you and Mac never giving me my due or having my back. I'm tired of you feeding all the good stuff to your obsequious cousin Liam and leaving me all the shit. I'm tired of your endless series of talentless legs and boobs and hair extensions that you like wandering around here despite their general incompetence. I'm finished. I'm the best you had and the only one you should have trained to replace you in three years when you want to retire and still draw income. And you've never once done anything to show that you know it. So, since it's clear that you will always take the word of the client over someone who has been a valuable employee for nearly a decade, I am fucking done." I never raise my voice; the smile never leaves my face. I deliver this blow with as much grace as I can muster, throw my bag over my shoulder, grab the small box of my personal effects, and push past him before he can even close his gaping jaw. I head out of my office, feeling flushed and nervous, but also giddy. Liam is standing next to the front desk, chatting up Pinky Tuscadero Barbie. "That's a lot of yelling back there, Annamuk." He leers at me. "That time of the month?" The Barbie giggles. "Hey, Liam? A word to the wise. That fancy truck? Doesn't mean you don't HAVE a tiny little dick. It just means that you want the WHOLE WORLD to know it." And with that, I open the door wide, letting the frigid wind blow through, leaving them both gape-jawed in a tornado of papers.

town car. At a signal from Bernie, he opened the back door and pulled a bound and gagged woman from the car. Croft said to Gert, “I believe you’re acquainted with Mrs. Plummer.” * * * Laurel had gone into the kitchen, expecting to find her father-in-law rummaging for the makings of breakfast. Instead, Bernie Croft had been rifling through her recipe box. Fanning one of the cards at her, he’d greeted her pleasantly. “Good morning, Mrs. Plummer. This lemon chess pie sounds delicious.” And then from behind her, a heavy hand had been clamped over her mouth

That is the thing about baking, she thought. You bake for someone because it is familial and familiar, new yet ancestral, a way of connecting generations

My mother taught me that you bake for someone because it is a way of connecting family and generations.

My mother taught me that you bake for someone because it is an act of love. That’s why I’ve done it my whole life. Because I love my family, and I love you.

That’s the thing about baking, she thought. You bake for someone because it is familial and familiar, new yet ancestral, a way of connecting generations

You bake for someone because it is an act of love, Sam thought. And that love is renewed each and every time a favorite recipe is made.

Carlita’s Homemade Minestrone Soup Recipe Ingredients: 1 tablespoon olive oil 1 lb. Italian sausage, sliced thin (we used turkey sausage) 1 cup diced yellow onion 3 cloves garlic, minced 2 cups finely shredded carrots 1 tsp. Italian seasoning 2 small zucchini, cubed 16-oz can diced tomatoes, undrained 16-oz can cut green beans (optional) 2 – 16 oz. containers of beef OR chicken stock 3 cups finely chopped cabbage 1/2 tablespoon salt 1/2 tsp. pepper 16-oz can Great Northern Beans, undrained Directions: Brown sausage, onion and garlic in oil. Stir in carrots and Italian spice blend. Cook for 5 minutes. Add zucchini, tomatoes, beef stock, cabbage, salt and pepper.  Bring soup to a boil. Reduce heat and simmer covered for 30 minutes. Add Great Northern beans and green beans, and cook another 20 minutes. Sprinkle parsley and Parmesan cheese over soup in serving bowls.

When I was nine, Sunrise Market relocated to a larger store. My mom pored giddily over the new imports that came with the expansion: pollack roe frozen in little wooden boxes; packages of Chapagetti instant black-bean noodles; bungeo-ppang, fish-shaped pastry filled with ice cream and sweet red-bean paste, each new item reviving bygone memories of her childhood, conjuring new recipes to capture old tastes.

God is an artist, her grandmother always said. A painter, sculptor, musician, writer.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

Tuscan Chicken Macaroni and Cheese Recipe Ingredients: 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika 3 teaspoons olive or canola oil, divided per directions 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic, finely diced 1/3 cup chicken broth 4 oz (250g) sun dried tomato strips in oil (reserve 1 tablespoon of oil) 4 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream 2 teaspoons dried Italian herbs 10 ounces (3 cups) elbow macaroni uncooked (3 cups) 3/4 cup freshly grated Parmesan cheese 1 cup mozzarella cheese shredded (or use six cheese Italian) 2 tablespoons fresh basil, chopped Directions: -Season chicken with salt, pepper, paprika and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside. -Using the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.  -Add the sun dried tomatoes, along with 1 tablespoons of the sun dried tomato oil from the jar. Cook for 2-3 minutes.  -Stir the flour into the pot. Blend well. -Add the broth, 2-1/2 cups of milk (cream or half and half), herbs, salt and pepper, and bring to a low simmer.  -Add the uncooked macaroni and stir occasionally as it comes to a simmer. Reduce to medium low heat and stir regularly while it cooks (roughly 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm).  -Remove pot from stove and immediately stir in all of the cheeses. Add salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. -Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). -Sprinkle with basil, stir thoroughly and serve.

Recipe: The Ghost Roast Restaurant – Marinara Sauce Ingredients: 2 (14.5 ounce) cans Italian stewed tomatoes 1 (6 ounce) can tomato paste 2 clove garlic, minced 1/8 cup green olives, minced 1 teaspoon dried oregano 1 teaspoon Italian seasoning 1 teaspoon brown sugar 1 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons olive oil 1/3 cup finely diced onion   Directions: In a food processor place Italian tomatoes, tomato paste, minced garlic, minced green olives, oregano, Italian seasoning, brown sugar, salt, and pepper. Blend until smooth. In a large skillet over medium heat, sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce. Simmer for 15 minutes, stirring occasionally. Can be served as marinara sauce or as pasta sauce.

When we walk these orchards, we follow in the steps of our ancestors,” Willo said. “And that is an honor and a privilege.