Scoop Best Quotes

And you, my best friend on earth, my soul sister who shares Chunky Monkey scoops and beefcake e-mails at the drop of a hat, the woman who made me wear a frothy, ruffled lime-colored bridesmaid dress that added fifteen pounds to my hips, are going to spill your guts to me, aren’t you? (Sunshine) No fair and the dress wasn’t lime, it was mint. (Selena) It was lime-icky green and I looked like a sick pistachio. (Sunshine)

Ten Best Song to Strip 1. Any hip-swiveling R&B fuckjam. This category includes The Greatest Stripping Song of All Time: "Remix to Ignition" by R. Kelly. 2. "Purple Rain" by Prince, but you have to be really theatrical about it. Arch your back like Prince himself is daubing body glitter on your abdomen. Most effective in nearly empty, pathos-ridden juice bars. 3. "Honky Tonk Woman" by the Rolling Stones. Insta-attitude. Makes even the clumsiest troglodyte strut like Anita Pallenberg. (However, the Troggs will make you look like even more of a troglodyte, so avoid if possible.) 4. "Pour Some Sugar on Me" by Def Leppard. The Lep's shouted choruses and relentless programmed drums prove ideal for chicks who can really stomp. (Coincidence: I once saw a stripper who, like Rick Allen, had only one arm.) 5. "Amber" by 311. This fluid stoner anthem is a favorite of midnight tokers at strip joints everywhere. Mellow enough that even the most shitfaced dancer can make it through the song and back to her Graffix bong without breaking a sweat. Pass the Fritos Scoops, dude. 6. "Miserable" by Lit, but mostly because Pamela Anderson is in the video, and she's like Jesus for strippers (blonde, plastic, capable of parlaying a broken nail into a domestic battery charge, damaged liver). Alos, you can't go wrong stripping to a song that opens with the line "You make me come." 7. "Back Door Man" by The Doors. Almost too easy. The mere implication that you like it in the ass will thrill the average strip-club patron. Just get on all fours and crawl your way toward the down payment on that condo in Cozumel. (Unless, like most strippers, you'd rather blow your nest egg on tacky pimped-out SUVs and Coach purses.) 8. Back in Black" by AC/DC. Producer Mutt Lange wants you to strip. He does. He told me. 9. "I Touch Myself" by the Devinyls. Strip to this, and that guy at the tip rail with the bitch tits and the shop teacher glasses will actually believe that he alone has inspired you to masturbate. Take his money, then go masturbate and think about someone else. 10. "Hash Pipe" by Weezer. Sure, it smells of nerd. But River Cuomo is obsessed with Asian chicks and nose candy, and that's just the spirit you want to evoke in a strip club. I recommend busting out your most crunk pole tricks during this one.

Hawai’i has often been called a melting pot, but I think of it more as a “mixed plate”—a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them loses its individual flavor, and together they make up a uniquely “local” cuisine. This is also, I believe, what America is at its best—a whole greater than the sum of its parts. I

He smiled at me, turning into the old Sean Evans. The transformation was so sudden, I blinked to make sure I didn’t imagine it. “Because you’re a carebear.” “What?” “You’re the type to get out of a perfectly dry car in the middle of a storm in your best dress so you can scoop a wet dog off the road. You help people, Dina. That’s what you do. And the Hiru need help.” “I’m sensible,” I told him. “I’ll give you till tonight,” he said. “You won’t even last twenty-four hours. I bet my right arm on it.

Beatrix had worn her best gown, made of shimmering aniline violet. The bodice was scooped low, revealing a generous expanse of fair skin. Her hair had been curled and swept up with a multitude of pearl-tipped pins- other than that, she wore no adornment.

Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'---a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best---a whole greater than the sum of it's parts.

She was wearing her best dress, a ball gown made of iridescent shot silk, which appeared silver from one angle, and lavender from another. The front was simple in design, with a smooth, tight-fitting bodice and a low scooped neckline. A web of intricate tucks in the back flowed into a cascade of silk that fluttered and shimmered whenever she moved.

When she’s gone far and long enough that she no longer remembers her name, she stops, and presses her fingers deep into her sockets, scooping her eyes out and pinching off the long ropes of flesh that follow them out of her body like sticky yarn. What rushes from her mouth might be screaming or might be her soul, and it is smothered in the indifferent silence of the wild world.

As a rule there is one thing you can always count on in our job — popularity. There are plenty of disadvantages I grant you, but you are liked and respected. Ring people up any hour of the day or night, butt into their houses uninvited make them answer a string of damn fool questions when they want to do something else — they like it. Always a smile and the best of everything for the gentlemen of the Press.

Might he ever see Jamie Fraser again? There was a good chance he would not. If chance did not kill him, cowardice might. The mania of confession was on him; best make the most of it. His quill had dried; he did not dip it again. I love you, he wrote, the strokes light and fast, making scarcely a mark upon the paper, with no ink. I wish it were not so. Then he rose, scooped up the scribbled papers, and, crushing them into a ball, threw them into the fire.

The ball seems very successful,” she said neutrally. Silver glanced across the room with a smile of casual ownership. He scooped up a plate from the buffet, casually loaded it with a handful of crab pâté puffs, and offered it to her. “I should hope so,” he said. “I’ve invited all the best people. Lords, ladies, authors, ambassadors, debauchers, grave-robbers, perverts, sorcerers, courtesans, deranged scientists, and doll-makers. And a few innocent socialites, of course.

You know, the trick to taking care of your sister is letting her think she’s taking care of you.” She scoops my hand in hers. “I suspect you can ask your father the best way to do that since he does it so well with me.” This makes me laugh.

It was the sheer blazing courage of it that hit me first: the passion of trust it would take, to put your future where your mouth was, no half measures, scoop up all your tomorrows and put them so deliberately, so simply, in the hands of the people you loved best.

Many of your opponents will put a great deal of emphasis on three low cards to a straight. These hands are very strong and they do scoop a lot of pots. However, they do best in multiway pots when the cards needed to fill the open ends are very live and when these hands

I’ve lined my throat with the river bottom’s best silt, allowed my fingers to shrivel and be taken for crawfish. I’ve laced my eyelashes with algae. I blink emerald. I blink sea glass green. I am whatever gleams just under the surface. Scoop at my sparkle. I’ll give you nothing but disturbed reflection. Bring your ear to the water and I’ll sing you down into my arms. Let me show you how to make your lungs a home for minnows, how to let them flicker like silver in and out of your mouth like last words, like air.

They went back to scooping up breakfast, licking the mess off their fingers. Soon the pile of berry mush was gone and their tongues were dyed a nice midnight blue. Ian seemed in a good mood, sticking his tongue out playfully at his best friend. Eena did likewise, right back at him. She was happy he was smiling, even if his teeth were purple. (You’re too much fun, Eena,) Ian announced in her mind. (I’m really glad we’re friends.) (Me too,) she agreed. (Best friends.) Ian leaned back on his hands and watched the waves roll in from far off. The swells were building into large, flat-crested waves. (Angelle never thought like you do. You’re creative and kinda crazy. Her thoughts were always more simple and, well…..normal.) (Yeah, well, deadly dragons and evil witches tend to suck all the normal right out of you,) she grumbled. (I suppose.)

Big ideas aren't necessarily the best ideas. Sure, many entrepreneurs have achieved great success with ideas related to rocket ships, skyscrapers, communication devices, and transforming whole industries – but others have achieved comparable success with ideas related to scoops of ice cream, construction, burgers and groceries. The extravagance of the idea isn't determinant of it's success. Plain ideas, delivered greatly, can be great too.

When people ask me to pray for them or their loved ones, I explain that I’d be happy to hold HeartLight—sacred space—for them. The visualization I use is a sugar snap pea. In my mind’s eye, I unzip the pod, scoop out the peas, and place the person inside. Carefully, I rezip the pod and envision it as a ‘station,’ somewhat like an incubator, of vivid green, pulsing with vital energy that’s working for the person’s highest and best good—body, mind, and spirit.

George S. Kaufman was not Miss Astor’s last love. George had been supplanted in her affections by one of his best friends, whose name would surely have been disclosed had the hearing gone on. The scoop appeared on August 12 in the Daily Mirror, announcing that the best friend, an unnamed dashing broker and bachelor, maintained a seven-room penthouse on Park Avenue, complete with butler and maid. Kaufman had introduced Mary to “Mr. Big” in December, according to the Mirror.

One article on reproductive strategies was titled "Sneaky Fuckers." Kya laughed. As is well known, the article began, in nature, usually the males with the most prominent secondary sexual characteristics, such as the biggest antlers, deepest voices, broadest chests, and superior knowledge secure the best territories because they have fended off weaker males. The females choose to mate with these imposing alphas and are thereby inseminated with the best DNA around, which is passed on to the female's offspring- one of the most powerful phenomena in the adaptation and continuance of life. Plus, the females get the best territory for their young. However, some stunted males, not strong, adorned, or smart enough to hold good territories, possess bags of tricks to fool the females. They parade their smaller forms around in pumped-up postures or shout frequently- even if in shrill voices. By relying on pretense and false signals, they manage to grab a copulation here or there. Pint-sized male bullfrogs, the author wrote, hunker down in the grass and hide near an alpha male who is croaking with great gusto to call in mates. When several females are attracted to his strong vocals at the same time, and the alpha is busy copulating with one, the weaker male leaps in and mates one of the others. The imposter males were referred to as "sneaky fuckers." Kya remembered, those many years ago, Ma warning her older sisters about young men who overrevved their rusted-out pickups or drove jalopies around with radios blaring. "Unworthy boys make a lot of noise," Ma had said. She read a consolation for females. Nature is audacious enough to ensure that the males who send out dishonest signals or go from one female to the next almost always end up alone. Another article delved into the wild rivalries between sperm. Across most life-forms, males compete to inseminate females. Male lions occasionally fight to the death; rival bull elephants lock tusks and demolish the ground beneath their feet as they tear at each other's flesh. Though very ritualized, the conflicts can still end in mutilations. To avoid such injuries, inseminators of some species compete in less violent, more creative methods. Insects, the most imaginative. The penis of the male damselfly is equipped with a small scoop, which removes sperm ejected by a previous opponent before he supplies his own. Kya dropped the journal on her lap, her mind drifting with the clouds. Some female insects eat their mates, overstressed mammal mothers abandon their young, many males design risky or shifty ways to outsperm their competitors. Nothing seemed too indecorous as long as the tick and the tock of life carried on. She knew this was not a dark side to Nature, just inventive ways to endure against all odds. Surely for humans there was more.

My sour cherry liqueur is especially popular, though I feel a little guilty that I cannot remember the cherry's name. The secret is to leave the stones in. Layer cherries and sugar one on the other in a widemouthed glass jar, covering each layer gradually with clear spirit (kirsch is best, but you can use vodka or even Armagnac) up to half the jar's capacity. Top up with spirit and wait. Every month, turn the jar carefully to release any accumulated sugar. In three years' time the spirit has bled the cherries white, itself stained deep red now, penetrating even to the stone and the tiny almond inside it, becoming pungent, evocative, a scent of autumn past. Serve in tiny liqueur glasses, with a spoon to scoop out the cherry, and leave it in the mouth until the macerated fruit dissolves under the tongue. Pierce the stone with the point of a tooth to release the liqueur trapped inside and leave it for along time in the mouth, playing it with the tip of the tongue, rolling it under, over, like a single prayer bead. Try to remember the time of its ripening, that summer, that hot autumn, the time the well ran dry, the time we had the wasp's nests, time past, lost, found again in the hard place at the heart of the fruit...

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

For the next twenty minutes Elizabeth asked for concessions, Ian conceded, Duncan wrote, and the dowager duchess and Lucinda listened with ill-concealed glee.. In the entire time Ian made but one stipulation, and only after he was finally driven to it out of sheer perversity over the way everyone was enjoying his discomfort: He stipulated that none of Elizabeth’s freedoms could give rise to any gossip that she was cuckolding him. The duchess and Miss Throckmorton-Jones scowled at such a word being mentioned in front of them, but Elizabeth acquiesced with a regal nod of her golden head and politely said to Duncan, “I agree. You may write that down.” Ian grinned at her, and Elizabeth shyly returned his smile. Cuckolding, to the best of Elizabeth’s knowledge, was some sort of disgraceful conduct that required a lady to be discovered in the bedroom with a man who was not her husband. She had obtained that incomplete piece of information from Lucinda Throckmorton-Jones, who, unfortunately, actually believed it. “Is there anything more?” Duncan finally asked, and when Elizabeth shook her head, the dowager spoke up. “Indeed, though you may not need to write it down.” Turning to Ian, she said severely, “If you’ve any thought of announcing this betrothal tomorrow, you may put it out of your head.” Ian was tempted to invite her to get out, in a slightly less wrathful tone than that in which he’d ordered Julius from the house, but he realized that what she was saying was lamentably true. “Last night you went to a deal of trouble to make it seem there had been little but flirtation between the two of you two years ago. Unless you go through the appropriate courtship rituals, which Elizabeth has every right to expect, no one will ever believe it.” “What do you have in mind?” Ian demanded shortly. “One month,” she said without hesitation. “One month of calling on her properly, escorting her to the normal functions, and so on.” “Two weeks,” he countered with strained patience. “Very well,” she conceded, giving Ian the irritating certainty that two weeks was all she’d hoped for anyway. “Then you may announce your betrothal and be wed in-two months!” “Two weeks,” Ian said implacably, reaching for the drink the butler had just put in front of him. “As you wish,” said the dowager. Then two things happened simultaneously: Lucinda Throckmorton-Jones let out a snort that Ian realized was a laugh, and Elizabeth swept Ian’s drink from beneath his fingertips. “There’s-a speck of lint in it,” she explained nervously, handing the drink to Bentner with a severe shake of her head. Ian reached for the sandwich on his plate. Elizabeth watched the satisfied look on Bentner’s face and snatched that away, too. “A-a small insect seems to have gotten on it,” she explained to Ian. “I don’t see anything,” Ian remarked, his puzzled glance on his betrothed. Having been deprived of tea and sustenance, he reached for the glass of wine the butler had set before him, then realized how much stress Elizabeth had been under and offered it to her instead. “Thank you,” she said with a sigh, looking a little harassed. Bentner’s arm swopped down, scooping the wineglass out of her hand. “Another insect,” he said. “Bentner!” Elizabeth cried in exasperation, but her voice was drowned out by a peal of laughter from Alexandra Townsende, who slumped down on the settee, her shoulders shaking with unexplainable mirth. Ian drew the only possible conclusion: They were all suffering from the strain of too much stress.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

So Dad was a tedious, well-connected workaholic. But the other thing you need to understand is that Mom was a living wet dream. A former Guess model and Miller Lite girl, she was tall, curvy and gorgeous. At thirty-eight, she had somehow managed to remain ageless and maintained her killer body. She’s five-foot-nine with never-ending legs, generous breasts and full hips that scoop dramatically into her slim waist. People who say Barbie’s proportions are unrealistic obviously never met my stepmother. Her face is pretty too, with long eyelashes, sculpted cheekbones and big, blue eyes that tease and smile at the same time. Her long brown hair rests on her shoulders in thick, tousled layers like in one of those Pantene Pro-V commercials. One memory seared in to my brain from my early teenage years is of Mom parading around the house one evening in nothing but her heels and underwear. I was sitting on the couch in the living room watching TV when a flurry of long limbs and blow-dried hair burst in front of the screen. “Teddy-bear. Do you know where Silvia left the dry cleaning? I’m running late for dinner with the Blackwells and I can’t find my red cocktail dress.” Mom stood before me in matching off-white, La Perla bra and panties and Manolo Blahnik stilettos. Some subtle gold hoop earrings hung from her ears and a tiny bit of mascara on her eye lashes highlighted her sparkling, blue eyes. Aside from the missing dress, she was otherwise ready to go. “I think she left them hanging on the chair next to the other sofa,” I said, trying my best not to gape at Mom’s perfect body. Mom trotted across the room, her heels tocking on the hard wood floor. I watched her slim, sexy back as she lifted the dry cleaning onto the sofa and then bent over to sort through the garments. My eyes followed her long mane of brown hair down to her heart-shaped ass. Her panties stretched tightly across each cheek as she bent further down. “Found it!” She cried, springing back upright, causing her 35Cs to bounce up and down from the sudden motion. They were thrusting proudly off her ribcage and bulging out over the fabric of the balconette bra like two titanic eggs. Her supple skin pushed out over the silk edges. And then she was gone as quickly as she had arrived, her long legs striding back down the hallway.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

for later. Keep it safe. If the child has collapsed into a tantrum in a place where he might hurt himself, move him to an area where he will be safe—an open, carpeted area, away from the glass coffee table. A child in the midst of a tantrum often flails, grabs for things to throw, or reaches for people to hit. Keep the child away from everything, including your body.       Sometimes very young children feel totally out of control and will need you to contain them. Sit on the floor and gently but firmly hold your child’s back to your front, on the floor between your legs, both arms crossed in front of him. This is not an angry hold, but rather one that says I am keeping you safe. Soon (or maybe not so soon!) he will stop resisting you, relax a bit, and take it down a notch to crying. This hold should not become a physical battle. It is, instead, a form of support and safety that you provide for your child. Do not leave the child alone. There are those who believe in sending the child to his room to have the meltdown. I believe the child is better served by your not abandoning him to his out-of-control feelings and behavior. Stay close by. Even though you are not talking to him, he knows you are there, and your presence is comforting. He might command you to “Go away” or “Leave me alone,” but he doesn’t mean it. Sit in a chair across the room and pick up a magazine. If the child is holding on to your leg, try to ignore it. In fact, try to ignore him altogether as best as you can. You can say: “You are really angry right now. I will wait until you are done.” Or, “Let me know when you are done.”       If the child is trying to hurt you, hit you, or grab at you, stand up and step away. Tell him: “I will not let you hurt me. Let me know when you are done, and we can talk.”       When you are standing, your legs are the only target he can reach. He’ll wrap his arms around your calves in a death grip. Ignore it. It will end eventually, I promise. The End Save. You can usually tell when the tantrum is winding down. When you hear and see that your child is starting to come back down to earth—his crying has calmed to sobs, his breaths are broken and quick, he is sniffling a bit—it is a good time to step in and accompany him on his journey back. Scoop him up and say something diverting, like: “C’mon, Sam, let’s go see if there are any squirrels outside.” By this point, most children are ready to be saved. They just don’t know how to do so gracefully. A paradigm shift offers the child the chance to reenter the world and save face.

His phone dinged again. “This crazy-ass voicemail. It’s all jacked—Wait, when did you call me?” “Please don’t listen to that,” I blurted. He grinned. “Okay, now I have to hear it. Was this last night? Were you drunk? Did you drunk-dial me?” he teased. But it was too late, he’d already lifted the phone. Bile rose in my throat and the room became a thousand degrees hotter. “Please. Don’t.” “Why? What’s wrong?” He grew quiet and listened. “I don’t hear anything. Wait. You didn’t mean to call, did you? Is that another guy?” I put my face in my hands. Cade was quiet as he listened. And I prayed for a giant black hole to open and swallow me. His phone made a soft thump as he tossed it onto the coffee table. The couch moved with him as he settled back. “You can uncover your face now.” His tone didn’t sound angry but I still couldn’t face him. His hands slid around my wrists and gently tugged, forcing me to lower them. I swallowed the lump in my throat, annoyed that I didn’t even have my own car to leave. “Was that your roommate?” he asked. I nodded, my face still tucked down. “And…her boyfriend?” “No, her best friend.” “So you told your roommate about me?” I could hear the smile in his voice and looked up. “I mean, I assume you don’t know a bunch of ‘therapy dog’ guys named Cade, but I could be wrong.” “You aren’t pissed about what you heard?” “All I heard were some friends teasing you…about me. They think you want me. Bad.” He grinned. “And what I said?” “Were you serious? Because to me you sounded annoyed, maybe even defensive. And considering you stayed home last night and are with me tonight, I don’t think you really planned a, how did you put it? ‘Weekend fuckfest.’ ” He bit back a smile. “You were never supposed to hear that.” I crossed my arms. “And I expected you to be upset, not tease me about it.” He grabbed my hand. “C’mon, I’m sorry. Did you want to have a weekend fuckfest? I don’t want to interfere with your plans.” He tugged my hand, urging me to look up. “Look, we can have one. I’m game. Don’t stop on account of me.” “Shut up.” His hand made its way to my arm and he slid me along the leather couch, and tucked me into him. “Quit being all grumpy. I’m RSVPing to your fuckfest. I mean, I’ve never had one, but it seems pretty self-explanatory.” “You’re an asshole.” And by that I really meant the most perfect fucking guy ever. Who hears something like that and plays it totally cool? “So, am I also supposed to bend you over a table or something? Because I think your roommate might have mentioned that as well.” I shoved him back while trying hard not to smile. “I hate you.” He laughed and scooped me into his lap. “If it makes you feel any better, my roommate knows I have the hots for you too.” I rolled my eyes

Didn’t you ever notice that whatever you wanted or whatever you set out to do, Cora wanted to do it too?” Noah asked. “She wasn’t like that.” “She was, Mer. And it’s okay to admit it. One of the hardest things about Cora dying is that everyone wants to erase her—the real Cora. They talk about her as though she were perfect. She wasn’t. ‘Don’t talk ill of the dead,’ people say. But if we aren’t truthful about who our loved ones were, then we aren’t really remembering them. We’re creating someone who didn’t exist. Cora loved you. She loved me. But what she did was not okay. And I’m pissed off about it.” Mercedes reeled back, stunned. “Geez, Noah. Tell me how you really feel. She still deserves our compassion,” she rebuked. He nodded. “Everyone deserves compassion. And I know suicide isn’t always a conscious act. Most of the time it’s sheer desperation. It’s a moment of weakness that we can’t come back from. But regardless of illness or weakness, if we don’t own our actions and don’t demand that others own theirs, then what’s the point? We might as well give up now. We have to expect better of ourselves. We have to. I expect more of my patients, and when I expect more—lovingly, patiently—they tend to rise to that expectation. Maybe not all the way up, but they rise. They improve because I believe they can, and I believe they must. My mom was sick. But she didn’t try hard enough to get better. She found a way to cope—and that’s important—but she never varied from it. Life has to be more than coping. It has to be.” Mercedes nodded slowly, her eyes clinging to his impassioned face. She’d struck a nerve, and he wasn’t finished. “I know it’s not something we’re supposed to say. We’re supposed to be all-loving and all-compassionate all the time. But sometimes the things we aren’t supposed to say are the truths that keep us sane, that tether us to reality, that help us move the hell on! I know some of my colleagues would be shocked to hear it. But pressure—whether it’s the pressure of society, or the pressure of responsibility, or the pressure that comes with being loved and being needed—isn’t always a bad thing. You’ve heard the cliché about pressure and diamonds. It’s a cliché because it’s true. Pressure sometimes begets beautiful things.” Mercedes was silent, studying his handsome face, his tight shoulders, and his clenched fists. He was weary, that much was obvious, but he wasn’t wrong. “Begets?” she asked, a twinkle in her eye. He rolled his eyes. “You know damn well what beget means.” “In the Bible, beget means to give birth to. I wouldn’t mind giving birth to a diamond,” she mused. “You ruin all my best lectures.” There was silence from the kitchen. Silence was not good. “Gia?” Noah called. “What, Daddy?” she answered sweetly. “Are you pooping in your new princess panties?” “No. Poopin’ in box.” “What box?” His voice rose in horror. “Kitty box.” Noah was on his feet, racing toward the kitchen. Mercedes followed. Gia was naked—her Cinderella panties abandoned in the middle of the floor—and perched above the new litter box. “No!” Noah roared in horror, scooping her up and marching to the toilet. “Maybe it won’t be a turd, Noah. Maybe Gia will beget a diamond,” Mercedes chirped, trying not to laugh. “I blame you, Mer!” he called from the bathroom. “She was almost potty-trained, and now she wants to be a cat!

Blessed Man” is a tribute to Updike’s tenacious maternal grandmother, Katherine Hoyer, who died in 1955. Inspired by an heirloom, a silver thimble engraved with her initials, a keepsake Katherine gave to John and Mary as a wedding present (their best present, he told his mother), the story is an explicit attempt to bring her back to life (“O Lord, bless these poor paragraphs, that would do in their vile ignorance Your work of resurrection”), and a meditation on the extent to which it’s possible to recapture experience and preserve it through writing. The death of his grandparents diminished his family by two fifths and deprived him of a treasured part of his past, the sheltered years of his youth and childhood. Could he make his grandmother live again on the page? It’s certainly one of his finest prose portraits, tender, clear-eyed, wonderfully vivid. At one point the narrator remembers how, as a high-spirited teenager, he would scoop up his tiny grandmother, “lift her like a child, crooking one arm under her knees and cupping the other behind her back. Exultant in my height, my strength, I would lift that frail brittle body weighing perhaps a hundred pounds and twirl with it in my arms while the rest of the family watched with startled smiles of alarm.” When he adds, “I was giving my past a dance,” we hear the voice of John Updike exulting in his strength. Katherine takes center stage only after an account of the dramatic day of her husband’s death. John Hoyer died a few months after John and Mary were married, on the day both the newlyweds and Mary’s parents were due to arrive in Plowville. From this unfortunate coincidence, the Updike family managed to spin a pair of short stories. Six months before he wrote “Blessed Man,” Updike’s mother had her first story accepted by The New Yorker. For years her son had been doing his filial best to help get her work published—with no success. In college he sent out the manuscript of her novel about Ponce de León to the major Boston publishers, and when he landed at The New Yorker he made sure her stories were read by editors instead of languishing in the slush pile. These efforts finally bore fruit when an editor at the magazine named Rachel MacKenzie championed “Translation,” a portentous family saga featuring Linda’s version of her father’s demise. Maxwell assured Updike that his colleagues all thought his mother “immensely gifted”; if that sounds like tactful exaggeration, Maxwell’s idea that he could detect “the same quality of mind running through” mother and son is curious to say the least. Published in The New Yorker on March 11, 1961, “Translation” was signed Linda Grace Hoyer and narrated by a character named Linda—but it wasn’t likely to be mistaken for a memoir. The story is overstuffed with biblical allusion, psychodrama, and magical thinking, most of it Linda’s. She believes that her ninety-year-old father plans to be translated directly to heaven, ascending like Elijah in a whirlwind, with chariots of fire, and to pass his mantle to a new generation, again like Elijah. It’s not clear whether this grand design is his obsession, as she claims, or hers. As it happens, the whirlwind is only a tussle with his wife that lands the old folks on the floor beside the bed. Linda finds them there and says, “Of all things. . . . What are you two doing?” Her father answers, his voice “matter-of-fact and conversational”: “We are sitting on the floor.” Having spoken these words, he dies. Linda’s son Eric (a writer, of course) arrives on the scene almost immediately. When she tells him, “Grampy died,” he replies, “I know, Mother, I know. It happened as we turned off the turnpike. I felt

My best friend looks at me and downs the shot of bourbon in his glass. His eyes are red and rheumy, a look of misery etched upon his face. Trey sniffs loudly and slams his glass down on the bar, drawing the attention of a few of the people sitting around us. “I loved her, man,”he says. I nod and pat him on the shoulder. “I know you did, man.”We're sitting at the bar in the Yellow Rose Lounge, a quiet place where people can go to have a drink and conversation. Furnished in dark woods, with soft, dim lighting, it's more peaceful than your average watering hole. The music is kept low enough that you don't have to shout to be heard, and the flat panel televisions showing highlights from various games are kept on mute. The Yellow Rose is a lounge that caters to business professionals and people who want to have a quiet drink, a mellow conversation, or be alone with their thoughts. There are plenty of bars in Austin that cater to the hellraisers and I've been known to patronize those places now and then. But, it's also nice to have a place like the Yellow Rose for times when I need some quiet solitude. Or, when I need help nursing a friend through a bad, bitter breakup. The bartender pours Trey another shot –which he immediately downs. “Might as well leave the bottle,”I say. The bartender pauses and gives me a considering look, knowing he shouldn't leave a bottle with customers. I think it's a law or something. Reaching into my pocket, I drop a couple of hundreds down on the bar, which seems to relieve him of his inner-conflict. He quickly scoops up the cash, sets the bottle down, and strolls down to the other end of the bar. I pour Trey another shot, which he downs almost instantly and then holds his glass up for another. Not wanting to see him pass out or die from alcohol poisoning, I know I need to pace him. I set the bottle back down on the bar in front of me and turn to my friend.

My best friend looks at me and downs the shot of bourbon in his glass. His eyes are red and rheumy, a look of misery etched upon his face. Trey sniffs loudly and slams his glass down on the bar, drawing the attention of a few of the people sitting around us. “I loved her, man,” he says. I nod and pat him on the shoulder. “I know you did, man.” We're sitting at the bar in the Yellow Rose Lounge , a quiet place where people can go to have a drink and conversation. Furnished in dark woods, with soft, dim lighting, it's more peaceful than your average watering hole. The music is kept low enough that you don't have to shout to be heard, and the flat panel televisions showing highlights from various games are kept on mute. The Yellow Rose is a lounge that caters to business professionals and people who want to have a quiet drink, a mellow conversation, or be alone with their thoughts. There are plenty of bars in Austin that cater to the hellraisers and I've been known to patronize those places now and then. But, it's also nice to have a place like the Yellow Rose for times when I need some quiet solitude. Or, when I need help nursing a friend through a bad, bitter breakup. The bartender pours Trey another shot –which he immediately downs. “Might as well leave the bottle,” I say. The bartender pauses and gives me a considering look, knowing he shouldn't leave a bottle with customers. I think it's a law or something. Reaching into my pocket, I drop a couple of hundreds down on the bar, which seems to relieve him of his inner-conflict. He quickly scoops up the cash, sets the bottle down, and strolls down to the other end of the bar. I pour Trey another shot, which he downs almost instantly and then holds his glass up for another. Not wanting to see him pass out or die from alcohol poisoning, I know I need to pace him. I set the bottle back down on the bar in front of me and turn to my friend.

He was no coward but he was no fool, either, and Ruaidri knew they would meet again. But not, he hoped, until Saturday, the day after next. When the exchange would take place. When he would get the explosive and high-tail it back to Boston as he’d been sent here to do. Where he would say goodbye to little miss Sea Nymph, his nimfeach mara beag, and never see her again. He should be feeling a sense of triumph, of accomplishment, at the thought. Instead, it brought him only a desperate ache. I don’t want her to go. He wished he could marry her. It was impossible, of course—too much separated them when it came to culture and class. The very idea was ludicrous, though not so much that his mind didn’t keep flitting back to the idea despite his best efforts to direct it elsewhere. She was a gently-bred noblewoman who should never have been put into a position of being alone with a man. When he’d scooped her up off that London floor, he hadn’t thought that far ahead—an opportunity had presented itself and he had grabbed it. Now, he realized just how much he had taken from her and her family with that one impulsive action. The scandal would be tremendous, outrageous, forever damning. The world, the society papers, the people amongst whom she lived and breathed… all would think she’d been compromised. She could never be expected to make a decent match after this. She would be forced to live out her life as either a spinster or wife to a man who would not love her any more than that wanker Perry had, who would forever view her as damaged goods. He could offer for her, but she would surely refuse him and he wouldn’t blame her one bit. And yet… he could love her. He was already half in love with her, and to fall the rest of the way wouldn’t take much. He sensed a free and wayward spirit beneath the trappings of breeding and convention that complemented his own, and he had seen her kindness in her concern over McGuire when he’d gone overboard, the careful way she treated the blushing Cranton, the gentleness in her manner, her thoughts, her very soul. He had ruined her—and he owed her, no doubt about it.

Once the warm jacket was on me, he moved to my side, slipping an arm possessively around my lower back, an action that certainly did not slip past Rich. "Seriously?" he asked, looking a mix of hurt and almost... disgusted? "This is a thing..." he half-asked, half-declared, waving a hand at us. "It's a thing," Brant said with a nod. "You fucked up and lost a good thing. I saw that good thing and scooped it up. And I'm not fucking it up. And you're not getting between. So I think that is all that needs to be said here." Rich's head jerked back like Brant had struck him, but his jaw got tight and his chin lifted. "Knew you were a lot of things, Maddy," he said and I knew whatever was going to follow was out of hurt- hurt heart, hurt pride, but I honestly didn't think he had it in him to be so nasty. "But I didn't think you were a slut." With that, he walked away, leaving me literally with my mouth hanging open. "Five years with you and 'slut' is the best he could come up with?" Brant asked, shaking his head. Then his gaze moved to me, his fingers snagged my chin and tilted it up so he could catch my eyes. "You're not a slut, Maddy," he said, voice firm, brooking no room for argument. "I mean, I'm all for you getting slutty with me, but that doesn't mean you're a slut. He's just being a dick because you bruised his ego." I knew that. And I knew I wasn't a slut. Far from. It was just startling hearing that accusation come from the lips of someone you thought you knew. I gave Brant a slow and saucy smile, eyes going a little wicked. "Well, now that the drama is out of the way...I have an idea of how we can get good and slutty together later." "Oh yeah?" he asked, smirking. "Yeah, it involves pineapples." And later, after we finished work, it did.

You really should pull over and eat yours before it completely melts, Anders. It will only take a couple minutes.” “I don’t have a sundae,” Anders said grimly. “That’s Leigh’s. She said she wanted two, so she has two.” “And I told you I lied so you could have one because I knew you were too annoyed to order one for yourself,” Leigh said patiently. “Pull over and eat it, Anders. I promise you it’s the best thing you’ve ever tasted.” When he didn’t respond, Marguerite said, “Why don’t you feed him, Valerie. That way he doesn’t have to stop, but can still enjoy it.” Valerie’s eyes widened. “Oh, I don’t think—” “Just pretend he’s a sick and cranky child you have to feed,” Marguerite said with amusement. Valerie’s eyes shot to Anders in time to catch him casting a dirty look into the rearview mirror, no doubt at Marguerite. Since the woman suddenly chuckled, she supposed Marguerite caught the look. Valerie glanced down at the melting sundae. It did seem a shame for it to go to waste. It was good ice cream. And it hadn’t been cheap. “Just give him a taste, Valerie, so he’ll stop and eat it,” Leigh suggested. Valerie hesitated, but they were pulling up to a red light and it wouldn’t interfere with his driving, so she scooped up a healthy selection of her own ice cream and topping and leaned over to offer her spoon to him. Anders eyed the offering, but didn’t at first open his mouth. She was just about to give up, sit back and eat it herself when he suddenly did. Valerie moved the spoon between his open lips, watching silently as he closed his mouth around the spoon and ice cream. She could have sworn the gold flecks in his eyes flashed bigger and brighter in the black irises and then he closed his eyes on a long moan that sounded almost sexual. Valerie stared wide-eyed as he savored the food, then withdrew the now clean spoon and sank back in her seat uncertainly. “Told you you’d like it,” Leigh said with amusement from the backseat. When Anders didn’t respond, but remained still, eyes closed, Bricker said, “Yo, A-man. The light’s changed.” Anders blinked his eyes open, saw that Bricker was telling the truth, and urged the car forward again. He only drove half a block though, before pulling into a mall parking lot to finish his sundae.

that moment, he shook his head. “Come on. You can’t fool me.” Isaac managed to spit out the truth. His brother’s mocking laughter filled the air. “Cinnamon buns? You looked all”—Andrew lowered his lids halfway and assumed a dreamy expression. “D-did not.” “Jah, you did.” In a falsetto voice, Andrew warbled, “Ach, Sovilla, you are the most beautiful girl I’ve ever seen.” He exhaled a long, shuddery breath. For the first time in his life, Isaac longed to punch his brother in the stomach. How dare he make fun of Sovilla! And of the tender feelings Isaac held for her. Andrew laughed. “You look like Mamm’s teakettle.” Huh? “All steamed.” With a snicker, he danced out of Isaac’s reach. That was probably for the best. Isaac would never forgive himself if he hit his twin. But he needed to find a way to get these feelings under control. If even remembering her cinnamon rolls made him as dreamy eyed as his brother said, he had to erase Sovilla from his mind. Yet the harder he tried, the more it proved impossible. In fact, he woke at dawn on Thursday hungering for cinnamon rolls and a glimpse of the angel who baked them. Her name replayed as a lilting melody. Sovilla, Sovilla, Sovilla. Had he ever heard a prettier name? Or seen a lovelier face? At breakfast, he missed his plate when he dished out scrambled eggs and almost knocked over his glass of milk when he tried to scoop up the slippery mess. “Goodness, Isaac, what’s gotten into you this morning?” Mamm peered at him over the top of her glasses. “Don’t mind him, Mamm. He’s in love.” Andrew sang the last word. Daed’s stern glance sobered Andrew, but everyone else stared at Isaac. He shook his head and lowered his gaze to his plate. “Leave your brother alone.” Mamm passed a bowl of applesauce. “Eat up so you won’t be late to market.” To Isaac’s relief, Daed turned the conversation to a new brand of chicken feed he’d heard about at the market. Mamm asked questions, and his brothers and sisters concentrated on eating. In his eagerness to see Sovilla again, Isaac practically inhaled his breakfast. Once they reached the auction, he waited impatiently for a chance. He intended to slip off without being noticed, but Andrew spied him and Snickers edging in the direction of the market. “Bet you’re going to get a cinnamon bun, right?” His brother waggled his eyebrows. “I’m hungry for one too.” Pinching his lips together as Andrew walked beside him, Isaac stewed.

Barky was at her heels, and he let out a low, plaintive growl. She scooped him up and held him to her face the way Birdie had held the kitten---so naturally. They sniffed each other's noses. It felt kind of good.

It was the kind of feast she loved to fix. She made her falling-apart-tender ribs, smoked on the way-too-fancy patio barbecue and finished in a slow oven. She prepared three kinds of sauce and her very best sides---homemade cornbread with pepper jelly, plates of slow-simmered greens in pot liquor, and a salad of heirloom tomatoes and grilled peaches and herbs from the local farmers’ market, topped with a scoop of burrata cheese. Hummingbird cake for dessert, because who didn't like a hummingbird cake?

There are signs, however, that a good time was had all last night. Jo might have found herself caught in the middle of a love triangle, but she clearly didn't mind staying around when she thought that one of the angles had been dispensed with. The remains of dinner still grace the table---dirty dishes, rumpled napkins, a champagne flute bearing a lipstick mark. There's even one of the Chocolate Heaven goodies left in the box---which is absolute sacrilege in my book, so I pop it in my mouth and enjoy the brief lift it gives me. I huff unhappily to myself. If they left chocolate uneaten, that must be because they couldn't wait to get down to it. Two of the red cushions from the sofa are on the floor, which shows a certain carelessness that Marcus doesn't normally exhibit. They're scattered on the white, fluffy sheepskin rug, which should immediately make me suspicious---and it does. I walk through to the bedroom and, of course, it isn't looking quite as pristine as it did yesterday. Both sides of the bed are disheveled and I think that tells me just one thing. But, if I needed confirmation, there's a bottle of champagne and two more flutes by the side of the bed. It seems that Marcus didn't sleep alone. Heavy of heart and footstep, I trail back through to the kitchen. More devastation faces me. Marcus had made no attempt to clear up. The dishes haven't been put into the dishwasher and the congealed remnants of last night's Moroccan chicken with olives and saffron-scented mash still stand in their respective saucepans on the cooker. Tipping the contents of one pan into the other, I then pick up a serving spoon and carry them both through the bedroom. I slide open the wardrobe doors and the sight of Marcus's neatly organized rows of shirts and shoes greet me. Balancing the pan rather precariously on my hip, I dip the serving spoon into the chicken and mashed potatoes and scoop up as much as I can. Opening the pocket of Marcus's favorite Hugo Boss suit, I deposit the cold mash into it. To give the man credit where credit is due, his mash is very light and fluffy. I move along the row, garnishing each of his suits with some of his gourmet dish, and when I've done all of them, find that I still have some food remaining. Seems as if the lovers didn't have much of an appetite, after all. I move onto Marcus's shoes---rows and rows of lovely designer footwear---casual at one end, smart at the other. He has a shoe collection that far surpasses mine. Ted Baker, Paul Smith, Prada, Miu Miu, Tod's... I slot a full spoon delicately into each one, pressing it down into the toe area for maximum impact. I take the saucepan back into the kitchen and return it to the hob. With the way I'm feeling, Marcus is very lucky that I don't just burn his flat down. Instead, I open the freezer. My boyfriend---ex-boyfriend---has a love of seafood. (And other women, of course.) I take out a bag of frozen tiger prawns and rip it open. In the living room, I remove the cushions from the sofa and gently but firmly push a couple of handfuls of the prawns down the back. Through to the bedroom and I lift the mattress on Marcus's lovely leather bed and slip the remaining prawns beneath it, pressing them as flat as I can. In a couple of days, they should smell quite interesting. As my pièce de résistance, I go back to the kitchen and take the half-finished bottle of red wine---the one that I didn't even get a sniff at---and pour it all over Marcus's white, fluffy rug. I place my key in the middle of the spreading stain. Then I take out my lipstick, a nice red one called Bitter Scarlet---which is quite appropriate, if you ask me---and I write on his white leather sofa, in my best possible script: MARCUS CANNING, YOU ARE A CHEATING BASTARD.

Weekend getaway places in these areas make the best investments. Unlike downtown city properties, getaway locations have the potential to be scooped at a low price and repurposed into successful full-time, short-term rentals.

Séb and I explored the beautiful neighborhood of l'Île Saint-Louis, eating savory crêpes made of buckwheat and filled with creamy goat cheese, crunchy arugula, and juicy tomatoes at one of the cafés, me doing my best to savor the textures. Lunch was followed by the famed Berthillon sorbets and ice creams, the latter of which we ate on the banks of the Seine, Séb drooling over the richness of the flavors. Considering they had over seventy parfums, we'd both found it hard to settle on one. Séb, the adventurer, took café au whisky with another scoop of tiramisu. I'd ended up taking abricot and framboise, always loving how apricot mixed with raspberries, and wanting something cool on this scorcher of a day.

Dina couldn't tell where she ended and where Scott began; it was hot and messy and every millisecond of it felt excruciatingly good. "I want to see you," he said, scooping her up and swinging her on top of him, so her thighs straddled his. "Ride this cock," he ordered. The command shivered through her deliciously. Dina was on top of him, and as he lay back she planted her palms on his chest, feeling the rollicking beats of his heart, knotting her fingers around the black curls of his chest hair. This was all new; she'd never been on top of a man before. It had never really felt like there had been time for it, like the guy had always been chasing his orgasm, and having Dina on top would have been as a waste of time. But not for Scott. He hissed with pleasure as Dina ground down on his cock, her hips thrusting back and forth, each movement sending a surge of delicious pulsing through her. It was almost too much for her, taking him all like this. Scott gripped her ass, keeping her moving with him as the wave of pleasure rocketed over her, the jagged, raw orgasm rushing through her. "Scott, Scott," she whispered, and he was there. His huge arms wrapped around her, his chest pressed against her, rocking gently as pleasure throbbed through her. "I can feel you coming. Come for me, sweetheart, come on this cock," he hissed into her neck, licking up the sweat that beaded there.

He teased the tip of his cock right at her entrance, desperate to feel her smooth heat around him. Dina hissed, shifting herself so she could take more than just the tip. "Should I make you beg for it, Dina?" He reached around her, caressing her clit with his thumb. "Please," she moaned, and that was all it took. Scott thrust in, pleasure cascading from the tip of his cock all around his trembling body. Everything about Dina was perfect, and she was his, she was his. Scott fisted his hand in Dina's curls; every inch of him sank into her warmth as she writhed in pleasure. "Come for me again, sweetheart, come all over this cock." It wasn't long before she shuddered against him, letting out a delicious moan. Scott rolled her over and scooped her into his arms, resting her ass on the desk. Down on his knees he tasted her again, sweetness and salt and something indescribably Dina.

Dina hummed to herself as she pulled out an empty jam jar from a busy cupboard. It was still labeled "Apricot Jam" from the batch her mum had made for her last year--- jam that tasted like bottled sunshine. There wasn't an exact science to the magic, but Dina often found that the best tea blends were ones she put into secondhand jars, ones that had been full of delicious, wonderful things. She clipped her curls out of her face and headed into the pantry. The walls were lined floor-to-ceiling with all manner of jars and boxes, all individually labeled in Dina's messy handwriting. She kept her spices together, along with other baking essentials like fish vanilla, cake flour, and a tin that was labeled "Eye of Newt" but actually contained nutmeg. Her tea selection had several shelves dedicated to it. Aside from the specialty blends she made for the shop, Dina kept a collection of tea and tisane ingredients, which she could mix into more personal blends at a moment's notice. Dina never felt more in her element as a kitchen witch than when she was looking through her pantry. Scott's tea blend needed to be something that encapsulated his energies yet also helped him in some way. A tea to drink in the middle of a long work day, Dina decided. She twirled a curl around her finger as she focused. She hadn't met any of his fellow curators yet, but from what Scott had told her they could be a bit of a handful. So the kind of tea that would help him get through a long meeting. Something to sharpen a tired mind. Dina knew just the thing for it. She scooped up several jars and laid them out on the counter before her. Black tea--- a full-bodied assam, cacao nibs, dried ginger and... it was missing something. Dina stepped back into the pantry and surveyed her shelves with her hands on her hips. She knew that this would need one more ingredient to be perfect for Scott. Lion's mane mushroom? Perhaps a little too earthy. Clove? Too heavy. It would overpower the other flavors. As her eyes skirted over the rows of jars, she spotted it. A small glass jar with a dark red powder in it. Dried beetroot! Perfect! Energizing yet slightly sweet and smooth, and it would make Scott look like he was drinking some kind of red-velvet-themed drink. Which was also his favorite cake flavor.

The investment was approximately 14.3% of the Partnership’s assets when he wrote to Howard Clark in June 1964. But Buffett kept buying the stock as the salad oil scandal receded from the limelight. By November, he owned approximately 90,000 shares, up from the 70,000 in June. Buffett kept buying the stock into 1966, more than tripling his stake in the company: He scooped up more than 5% of American Express’s shares, up from the 1.6% stake when he wrote to Howard Clark in 1964.277 The position became such a significant percentage of the portfolio that Buffett amended his ‘Ground Rules’ to partners in November 1965, adding a seventh rule: We diversify substantially less than most investment operations. We might invest up to 40% of our net worth in a single security under conditions coupling an extremely high probability that our facts and reasoning are correct with a very low probability that anything could drastically change the underlying value of the investment.278 American Express was the Partnership’s largest investment at the end of 1965 and 1966, and it crushed the market in each of 1964, 1965, and 1966.279 The salad oil scandal was considered over by the end of 1964 despite negotiations still ongoing; the major claims wouldn’t settle until 1967, with some minor suits outside the main case lasting until the 1970s.280,281 Table 2 shows that revenue and income exploded as the Partnership added to its stake.

There are applications that will crawl the Web in search of news on whatever topic you select. Many present the information in a magazine format you can share with your readers. The two top applications in this field are Paper.li and Scoop.it.

They were like double scoops of the best ice cream you ever tasted.

When the men finished their game of whist and downed the last of the brandy, they decided the evening was at last over. “That’s enough for me.” Godric turned towards the ladies. “Come along, Em. Time to depart.” Emily didn’t spare her husband a glance. She had one hand on Horatia’s shoulder and another on Audrey’s while she spoke to the pair of them in a huddle. None of the men really bothered trying to figure out what women whispered about. Lucien guessed it would always remain one of life’s mysteries, like why a woman needed countless bonnets when they were such ugly and useless things. It was a damned nuisance trying to untie yards of unnecessary ribbons in order to touch a woman’s hair while he was kissing her. “That’s an unholy alliance if I ever saw one,” Cedric noted. The Sheridan sisters were trouble enough, but adding Emily was like a lit match near a very large powder keg. “I’d best collect my wife before she causes trouble,” Godric replied. Lucien didn’t miss Godric’s pleased tone as he had said ‘wife.’ Godric stood, then walked quietly over and plucked her away from the group, scooping her up into his arms. “Godric!” Emily kicked her feet in outrage. “Put me down at once!” “I don’t think so, my dear. It’s time I put you to bed.” Godric bent his head low so his face was inches from hers. “Oh if you must.” She tried to sound reluctant, but there was a breathless quality to her voice that fooled no one. For a moment, Lucien was struck with a sharp sense of envy. If Horatia weren’t related to his friend, he would have been carrying her out the door in the same fashion, to find the nearest bed. “Good night, everyone!” Godric called over his shoulder as he and Emily left the drawing room. Cedric shook his head, but his eyes glinted with merriment. “By the way they act I swear you’d never know they were married.” “They are indeed fortunate,” Ashton said. “To be so in love that marriage is a blessing rather than a burden.

We fantasize an archaeological scoop. Meanwhile what we have right before us turns out to be far more useful—a theological probe. Instead of being told what Jeremiah’s parents were doing, we are told what his God was doing: “Before I shaped you in the womb, I knew all about you. Before you saw the light of day, I had holy plans for you: A prophet to the nations—that’s what I had in mind for you” (Jer 1:5).

We have received more than a few invitations to visit friends in the country.” Lottie came beside him and sank to the carpeted floor, the skirts of her printed muslin skirts billowing around her. Their faces were nearly level as Nick reclined on the arm of the low-backed settee. “Even one from Westcliff, asking if we would stay a fortnight or so at Stony Cross Park.” Nick’s face darkened. “No doubt the earl wants to assure himself that you’re not being maltreated by your husband from hell.” Lottie couldn’t help laughing. “You must admit that you were not at your most charming then.” Nick caught at her fingers as she reached over to loosen his necktie. “I wanted you too badly to bother with charm.” The pad of his thumb stroked over the smooth tips of her fingernails. “You implied that I was interchangeable with any other woman,” she chided. “In the past I learned that the best way to get something I wanted was to pretend that I didn’t want it.” Lottie shook her head, perplexed. “That makes no sense at all.” Smiling, Nick released her hand and toyed with the lace edge of her scooped neckline. “It worked,” he pointed out. With their faces close together and his vivid blue eyes staring into hers, Lottie felt a blush climbing her face. “You were very wicked that night.” His fingertip eased into the shallow valley between her breasts. “Not nearly as wicked as I wanted to be…” -Lottie & Nick

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

To assure him, Peter Lim decided that the newsroom adopt this approach: it was better to produce the best story than the first story. He had good reason. Finding scoops in a Singapore with many OB markers carried a real risk: the story was sometimes incomplete or, as in the case of the bus fare increase, premature. For completeness, you sometimes incomplete or, as in the case of the bus fare increase, premature. For completeness, you sometimes had to rely on official spokesmen. But once they knew you were on the story, they either prevailed on the editors to hold it until the time was right to release it, or gave it to every newspaper. The edict went against the grain. No journalist could resist the temptation to be first with the news.

We trapped several smaller females, all around the nine-foot mark. That’s when Steve stepped back and let the all-girl team take over: all the women in camp, zoo workers mainly, myself, and others. We would jump on the croc, help secure the tracking device, and let her go. At one point Steve trapped a female that he could see was small and quiet. He turned to Bindi. “How would you like to jump the head?” Bindi’s eyes lit up. This was what she had been waiting for. Once Steve removed the croc from the trap and secured its jaws, the next step was for the point person to jump the croc’s head. Everybody else on the team followed immediately afterward, pinning the crocodile’s body. “Don’t worry,” I said to Bindi. “I’ll back you up.” Or maybe I was really talking to Steve. He was nervous as he slipped the croc out of its mesh trap. He hovered over the whole operation, knowing that if anything went amiss, he was right there to help. “Ready, and now!” he said. Bindi flung herself on the head of the crocodile. I came in right over her back. The rest of the girls jumped on immediately, and we had our croc secured. “Let’s take a photo with the whole family,” Professor Franklin said. Bindi sat proudly at the crocodile’s head, her hand casually draped over its eyes. Steve was in the middle, holding up the croc’s front legs. Next in line was me. Finally, Robert had the tail. This shot ended up being our 2006 family Christmas card. I look at it now and it makes me laugh out loud. The family that catches crocs together, rocks together. The Irwin family motto. Steve, Bindi, and I are all smiling. But then there is Robert’s oh-so-serious face. He has a top-jaw rope wrapped around his body, with knots throughout. He took his job seriously. He had the rope and was ready as the backup. He was on that croc’s tail. It was all about catching crocs safely, mate. No mucking around here. As we idled back in to camp, Robert said, “Can I please drive the boat?” “Crikey, mate, you are two years old,” Steve said. “I’ll let you drive the boat next year.” But then, quite suddenly and without a word, Steve scooped Robert up and sat him up next to the outboard. He put the tiller in his hand. “Here’s what you do, mate,” Steve said, and he began to explain how to drive the boat. He seemed in a hurry to impart as much wisdom to his son as possible. Robert spent the trip jumping croc tails, driving the boat, and tying knots. Steve created a croc made of sticks and set it on a sandbar. He pulled the boat up next to it, and he, Robert, and Bindi went through all the motions of jumping the stick-croc. “I’m going to say two words,” Robert shouted, imitating his father. “’Go,’ and ‘Now.’ First team off on ‘Go,’ second team off on ‘Now.’” Then he’d yell “Go, now” at the top of his lungs. He and Steve jumped up as if the stick-croc was about to swing around and tear their arms off. “Another croc successfully caught, mate,” Steve said proudly. Robert beamed with pride too. When he got back to Croc One, Robert wrangled his big plush crocodile toy. I listened, incredulous, as my not-yet-three-year-old son muttered the commands of a seasoned croc catcher. He had all the lingo down, verbatim. “Get me a twelve-millimeter rope,” Robert commanded. “I need a second one. Get that top-jaw rope under that tooth, yep, the eye tooth, get it secured. We’ll need a third top-jaw rope for this one. Who’s got a six-millimeter rope? Hand me my Leatherman. Cut that rope here. Get that satellite tracker on.” The stuffed animal thoroughly secured, Robert made as if to brush off his little hands. “Professor Franklin,” he announced in his best grown-up voice, “it’s your croc.

As we idled back in to camp, Robert said, “Can I please drive the boat?” “Crikey, mate, you are two years old,” Steve said. “I’ll let you drive the boat next year.” But then, quite suddenly and without a word, Steve scooped Robert up and sat him up next to the outboard. He put the tiller in his hand. “Here’s what you do, mate,” Steve said, and he began to explain how to drive the boat. He seemed in a hurry to impart as much wisdom to his son as possible. Robert spent the trip jumping croc tails, driving the boat, and tying knots. Steve created a croc made of sticks and set it on a sandbar. He pulled the boat up next to it, and he, Robert, and Bindi went through all the motions of jumping the stick-croc. “I’m going to say two words,” Robert shouted, imitating his father. “’Go,’ and ‘Now.’ First team off on ‘Go,’ second team off on ‘Now.’” Then he’d yell “Go, now” at the top of his lungs. He and Steve jumped up as if the stick-croc was about to swing around and tear their arms off. “Another croc successfully caught, mate,” Steve said proudly. Robert beamed with pride too. When he got back to Croc One, Robert wrangled his big plush crocodile toy. I listened, incredulous, as my not-yet-three-year-old son muttered the commands of a seasoned croc catcher. He had all the lingo down, verbatim. “Get me a twelve-millimeter rope,” Robert commanded. “I need a second one. Get that top-jaw rope under that tooth, yep, the eye tooth, get it secured. We’ll need a third top-jaw rope for this one. Who’s got a six-millimeter rope? Hand me my Leatherman. Cut that rope here. Get that satellite tracker on.” The stuffed animal thoroughly secured, Robert made as if to brush off his little hands. “Professor Franklin,” he announced in his best grown-up voice, “it’s your croc.

To begin, measure out your dog’s food and put some of her meal in her bowl. Sitting in a chair (or on the floor if it’s a puppy or small dog), scoop some food into your hand, and let your dog (who should be on a tether or leash) eat right out of your hand. Hand-feed the whole meal to her, and do it for every meal for a whole week. If you have a puppy, you will hand-feed small meals to her throughout the day. Don’t wear rubber gloves and don’t be squeamish. Have fun with it; hand-feeding is no messier than kindergarten finger paints. Just wash your hands before you start, and make sure you’ve rinsed off any soap or hand sanitizer.

The only way to deal with a potty error is to catch the dog in the act and scoop her up and take her, or lead her, quickly outside to the potty area. Until

The only way to deal with a potty error is to catch the dog in the act and scoop her up and take her, or lead her, quickly outside to the potty area. Until your dog is house-trained, do not allow her to have free access to the entire house, and supervise her always, perhaps by keeping her tethered to you or by using baby gates, x-pens, and closed doors.

I’m not going anywhere until you tell me what’s going on. What will people think if they see us alone?” “They’ll think we’re courting.” “Which we aren’t.” She stuck her fists on her hips. “Who says?” “Nick!” “Lilly, I simply wanted to spend a day with you without interruptions—or adorable interrupters.” He swept his arm toward the boat. “So, if you’d care to join me.” “And if I don’t?” He crossed his arms over his chest. “I’ll kidnap you.” “Honestly, Nick. It’s not like you’re some kind of pirate.” He scooped her into his arms. Lilly gasped and wrapped her hands around his neck. “Put me down!” “Arrgh, prisoners don’t make demands.” He crossed the sand to the boat and gently deposited her on a seat. In a smooth motion, he shoved the boat into the water and hopped inside. Flashing her his best pirate grin, he added another wink. “Fair maiden, consider yourself kidnapped by Captain Nick.” “All

We go outside. We rake the leaves. We pile them way up high. We jump on top. We toss them up and watch the colors fly. What can we do with all these leaves? I know. I have a plan. We run inside and find old clothes. We'll make a pumpkin man. We button all the buttons. We tie up legs and sleeves. We fill and stuff the body with lots of crunchy leaves. We give him gloves. We give him boots. We're having so much fun. It's time to pick a pumpkin head. We'll find the nicest one. Some are short and some are tall. Some are bumpy. Some are small. We look around the pumpkin patch. We find the best of all! We cut the top to get inside. We scoop out all the seeds. We draw a face and cut it out. A light is all it needs. We go outside at sunset, put the pumpkin head in place. Our pumpkin man smiles back at us with a happy, glowing face.

Missy: Great Mother-in-Law, Great Friend I learned 90 percent of what I know about cooking from watching Kay. At my wedding shower, I received a recipe card set. I took that set of blank cards and headed straight for Miss Kay’s kitchen. I pulled them out, took the first one, got a pen, and asked her to start giving me recipes for the things Jase liked to eat best. She happily obliged. There was only one problem. Miss Kay had no idea what any measurement was for any of her ingredients. She would say, “One shake of this” or “Two scoops of that.” Since I had no knowledge of cooking, I was looking for exact measurements. I did not want to mess up Jase’s favorite recipes. I had some big shoes to shill, for goodness’ sake! Miss Kay tried to give me her best directions while she was busy around the house. At that time she didn’t understand how little I knew, and we both became frustrated. One example of this was when she told me how to make mashed potatoes. She said to cut up four or five large potatoes and boil them. I asked, “How long do you boil them?” She replied, “Until they’re done.” “How many minutes does that take?” I asked, thinking I could set a timer. She said, “You can’t go by time.” “Then how do you know when they’re done?” “They’re done when they’re soft,” she answered. Thinking about how much I did not want to stick my hands in boiling water to see when they turned soft, I asked, “How do you know when they are soft?” At that point, Miss Kay had become completely frustrated at this whole ridiculous line of questioning on my part. She said rather abruptly, “You stick a fork in them!” I apologized for my ignorance, and Miss Kay realized I needed special attention. She then pulled up a chair, put her hand on my arm, and said, “Okay, let’s start from the beginning.” The next few minutes consisted of her gently instructing me in the ways of heating canned corn in a skillet, browning hamburger meat for her homemade spaghetti, making her famous homemade white sauce, and creating many other dishes I still make for my family on an almost daily basis.

The day the earth-moving machines arrived, it was as if aliens had invaded Earth. Overnight they appeared, diggers with huge scoops, plodding their slow and ancient ways across the landscape. By the next week they had multiplied and evolved into diverse forms—cranes with long arms, bulldozers and levellers, an assortment of lorries. All day they worked towards some unseen design, creating and removing debris, their latticework of tracks remaking and writing over the space. Untenanted and vulnerable, the attap huts offered no resistance.

Addison ran up to Jimmy and scooped him up into her arms. "I knew you could do it, Jimmy. Good job." "Thanks," Jimmy said as he smiled and hugged Addison. A reporter clicked his camera. The picture of a little girl hugging her friend, the Champion of Callas County, hangs to this day in the Frog Jumping Hall of Fame next to a small plaque that reads: "Because he never gave up, Jimmy is considered to be the best jumping frog in history." Activities, Ideas and Education 1.Draw pictures of Jimmy doing all the things he does in this story. •As an egg wiggling •As a tadpole swishing his tail •As a tadpole with legs racing around the pond •As a froglet climbing out of the pond •As a grown frog going to the race track •Talking to Addison at the pond •At the starting line ready to jump •Jumping higher than the trees •Landing

Shaping the mounds of dough is easiest to do with a spring-loaded ice cream scoop, although you can use two spoons or a pastry bag with a large, plain tip. 1 cup (250 ml) water ½ teaspoon coarse salt 2 teaspoons sugar 6 tablespoons (90 g) unsalted butter, cut into small chunks 1 cup (135 g) flour 4 large eggs, at room temperature ½ cup (85 g) semisweet chocolate chips ½ cup (60 g) pearl sugar (see Note) Position a rack in the upper third of the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat the water along with the salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove from heat and dump in all the flour at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat; then briskly beat in the eggs, one at a time, until the paste is smooth and shiny. Let cool completely to room temperature, then stir in the chocolate chips. If it’s even slightly warm, they’ll melt. Drop mounds of dough, about 2 tablespoons each, on the baking sheet, evenly spaced. Press pearl sugar crystals liberally over the top and sides of each mound. Use a lot and really press them in. Once the puffs expand, you’ll appreciate the extra effort (and sugar). Bake the chouquettes for 35 minutes, or until puffed and well browned. Serve warm or at room temperature. STORAGE: Choquettes are best eaten the same day they’re made. However, once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

BAKED HOT CHOCOLATE It’s crucial to use the best quality chocolate you can find. Don’t put anything in this dessert you wouldn’t eat directly. And don’t overbake. You want a delicate crust on top of a warm, silken interior. 9 ounces of dark semi-sweet chocolate, chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs 1/4 cup sugar whipped cream or vanilla ice cream to taste Preheat oven to 350 degrees. Arrange six small ovenproof mugs or custard cups in a baking pan. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk until smooth and set aside. Whisk eggs and sugar together in a mixing bowl, then set the bowl over simmering water and stir constantly until warm to the touch. Remove from heat. Beat egg mixture with an electric mixer until light and fluffy. Fold egg mixture into chocolate mixture. Spoon the batter into cups. Add enough hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, about fifteen minutes. Serve warm or at room temperature with a scoop of ice cream or dollop of whipped cream that has been lightly sweetened and spiked with Cointreau. (Source: Adapted from a recipe by Heidi Friedlander, former pastry chef of the Cleveland bistro Moxie)

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

Piers Morgan Piers Morgan is a British journalist best known for his editorial work for the Daily Mirror from 1995 through 2004. He is also a successful author and television personality whose recent credits include a recurring role as a judge on NBC’s America’s Got Talent. A controversial member of the tabloid press during Diana’s lifetime, Piers Morgan established a uniquely close relationship with the Princess during the 1990s. The conversation moved swiftly to the latest edition of “Have I Got News for You.” “Oh, Mummy, it was hilarious,” laughed William. “They had a photo of Mrs. Parker Bowles and a horse’s head and asked what the difference was. The answer was that there isn’t any!” Diana absolutely exploded with laughter. We talked about which was the hottest photo to get. “Charles and Camilla is still the really big one,” I said, “followed by you and a new man, and now, of course, William with his first girlfriend.” He groaned. So did Diana. Our “big ones” are the most intimate parts of their personal lives. It was a weird moment. I am the enemy, really, but we were getting on well and sort of developing a better understanding of each other as we went along. Lunch was turning out to be basically a series of front-page exclusive stories--none of which I was allowed to publish, although I did joke that “I would save it for my book”--a statement that caused Diana to fix me with a stare, and demand to know if I was carrying a tape recorder. “No,” I replied, truthfully. “Are you?” We both laughed, neither quite knowing what the answer really was. The lunch was one of the most exhilarating, fascinating, and exasperating two hours of my life. I was allowed to ask Diana literally anything I liked, which surprised me, given William’s presence. But he was clearly in the loop on most of her bizarre world and, in particular, the various men who came into it from time to time. The News of the World had, during my editorship, broken the Will Carling, Oliver Hoare, and James Hewitt scoops, so I had a special interest in those. So, unsurprisingly, did Diana. She was still raging about Julia Carling: “She’s milking it for all she’s worth, that woman. Honestly. I haven’t seen Will since June ’95. He’s not the man in black you lot keep going on about. I’m not saying who that is, and you will never guess, but it’s not Will.” William interjected: “I keep a photo of Julia Carling on my dartboard at Eton.” That was torture. That was three fantastic scoops in thirty seconds. Diana urged me to tell William the story of what we did to Hewitt in the Mirror after he spilled the beans in the ghastly Anna Pasternak book. I dutifully recounted how we hired a white horse, dressed a Mirror reporter in full armor, and charged Hewitt’s home to confront him on allegations of treason with regard to his sleeping with the wife of a future king--an offense still punishable by death. Diana exploded again. “It was hysterical. I have never laughed so much.” She clearly had no time for Hewitt, despite her “I adored him” TV confessional.

I’ve missed you,” he said hoarsely when they broke apart, gasping for breath. “More than I thought possible. “Me too.” She held on to him just as tightly. “I really do love you, Cooper. And I want to be here. In fact, I can honestly say, standing here right now, I can’t imagine wanting to be anywhere else.” He brushed the damp from her cheeks. “That’s good. Because I don’t know that I could let you go.” He pulled her back into his arms. “But yes to the rest.” “What rest?” He looked down at her. “If--when--you need to go off, fill your soul, feel different earth under your feet, I’ll do my best to handle missing you. As long as you promise to always come back.” She nodded, sniffling. “Like a boomerang; you won’t be able to get rid of me.” He chuckled, still getting past being stunned, then kissed her again, and this time the relief, the joy, started to shift to that all-consuming hunger that was always there for them and, he suspected, always would be. With that in mind, he went to scoop her up, thinking his family and hers would have to understand if they needed a little time alone, when she pressed her palms against his chest. “Wait. I have one more thing I have to ask.” “Anything.” She smiled. “Is that marriage proposal still on the table?” He grinned. Just when he thought his heart couldn’t get any fuller. “Why, Starfish, I thought you’d never ask.

I kiss her forehead. “You know you’re the best, right?” I whisper. Billy points at us with a smirk. “I think I deserve some credit for you two happening.” Circling two fingers in the air a little too suggestively for my comfort, he adds, “Love is in the air…” He scoops up Roxy, flops onto the couch, and sits back with her on his lap. “Yeah, you’ll be on our Christmas list,” I deadpan. Roxy pats his cheek like he’s a misbehaving schoolboy and scoots off. “Please promise me y’all will put away the leftover pie.” Cam chuckles with a wink. “Darlin’, there won’t be any leftover pie.” She smiles and grabs her purse. “All righty. Later, gators. Love y’all.” Everyone yells out their thanks as she takes off. I glance down at Asher, wondering if the commotion will wake him, but he’s in a solid food coma. Billy watches her go, and after the front door shuts, I clear my throat. “Any progress with you and Roxy?” It’s

The best journalists in the world aren’t always breaking stories because of their dogged reporting skills; they’re breaking them because they rely on people like me to feed them exclusive scoops.

My idea won't change the recipe. Your burger and filling are divine." He gave me a cocky grin. "Damn right they are." "I just agreed. What I'm suggesting is we can offer my idea as an add-on. You know, for an upcharge." "Just tell me. You're going to anyway." He didn't seem upset anymore. "What if we added blue cheese to the burger or crabmeat?" He scooped the burgers up and put them on a warm bun. He was listening. "Maybe call it Surf and Turf Black and Blue. Or something." "That's the best idea I ever heard." Betsy hung a ticket on the wheel. "I wish I hadn't had lunch already. I'd be the guinea pig for that!" The fryer alarm went off, and Sam pulled the basket of chicken fried chicken and hooked it to drain. "We should definitely try it. We could experiment with a couple of cheeses." That was fine by me, as long as blue cheese was one of them.

Harper knew Wayne Storr must've told the kitchen staff to go all out with this dinner, because she couldn't believe the quality of every course. Seared scallops with charred scallions, slow-cooked lamb shoulder with fennel ricotta, grass-fed rib eye with polenta and salsa verde, finished with a tiramisu that made her eyes roll back in her head. At least, that's what it felt like, and if Manny's rapturous expression was any indication, he liked it too. "That is categorically the best meal I've ever had." He patted his stomach and groaned. "And I'm not going to eat for the next week, so I'm stuffed." "Me too." But she knew a good way to burn off the calories, and she couldn't wait any longer. While the food may have been delicious, watching Manny eat had been torture. His lips wrapping around a scallop, his tongue flicking out to capture a dab of salsa verde on his lip, the small, satisfied groan as he spooned the final scoop of tiramisu into his mouth. He'd driven her slowly but surely crazy. It seemed like the entire meal had been one giant exercise in foreplay, and she'd been patient long enough. Time for dessert. In her case, greed was good.

she’d never felt so free as she did in that moment, soaring into the air, the fingers of her left hand interlocked with her best friend’s, the fingers of her right hand extended to the sky. The stars felt so close. Like a pile of jacks to be scooped up in her palm. A fistful of stars. In that moment, such a thing didn’t seem impossible.

The real sign of God’s work in both men and women is that they both pursue Christlikeness. It’s no secret what Jesus is like. Perhaps Revelation 5 best sums up the stereotype-defying nature of Jesus. In it, John is told to look at “the Lion of Judah” who has triumphed, but when he lifts his head to see him, he is surprised to see “a Lamb, looking as if it had been slain.” Jesus is both the undaunted lion, and the slain lamb. He carries a scepter of authority, but he also carries the scars from being nailed to a cross. He is both majestic and meek. He is both king and servant. He stands tall, exalted to the heavens, but also kneels down to scoop us to his chest. He is powerful, yet vulnerable; authoritative, yet approachable; assertive, yet acquiescent; roaring, yet weeping; unbreakable, yet broken.

Crawford opened the land sale office in Milledgeville, Georgia, 150 miles from the actual land being sold, which allowed his wealthy home-state allies to scoop up the best tracts of land while the poorer settlers who actually lived in Alabama were mostly shut out.

Bennett reached for the fork first and scooped up a perfect bite of everything, which was a relief. A relief that turned into panic when he held the fork out toward me. Not for me to take---for me to take a bite. "For you, sweetheart." His eyes sparkled behind his glasses. I squared my shoulders. I could not believe this was happening. "Thank you, darling," I forced out, and let him feed me. My lips closed over the fork, Bennett watching the entire time. My face warmed again at the intentness of his stare on my mouth, but surely he was just watching to see when he could remove the utensil. The babka beignet was spectacular, light and fluffy and buttery, the chocolate filling dark and sweet against the tart brightness of the cherry. I parted my lips so that he could pull the fork back. His face was red again. Fortunately, he didn't make me feed him, just took a bite himself. Sadie asked, "So? What do you think?" "Delicious," he said, but he wasn't even looking at the dessert. He was looking at me. I couldn't even bring myself to answer. I could still feel the insistent push of his fork against my lips.

I scooped out the chilly, sleepy ball of puppy and held him to my chest, where he rooted toward the warmth beneath my arm. "Thank you, Samuel," I whispered, which I know now was an utterly insufficient response. But Samuel seemed content. He bowed his head in a chivalrous, Old-World-ish gesture like a knight accepting his lady's favor, mounted his drooling pony, and disappeared across the misted grounds. Now, let us clear the air: I am not a stupid girl. I realized the words I'd written in the ledger book were more than ink and cotton. They'd reached out into the world and twisted the shape it in some invisible and unknowable way that brought Samuel to stand beneath my window. But there was a more rational explanation available to me- that Samuel had seen the longing in my face and decided to hell with that bitter old German woman- and I chose to believe that instead. But still: when I got to my room and settled the brown ball of fur in a nest of pillows, the first thing I did was trawl through my desk drawer for a pen. I found my copy of The Jungle Book, flipped to the blank pages at the back, and wrote: She and her dog were inseparable from that day forward.

The lasagna filled a huge roasting pan, covered in thick browned cheese that was crispy in the corners. "Get me a corner piece, and I'll owe you one," Sanna whispered to Isaac, who sat closer to the pan. "I'll hold you to that." He scooped the darkest corner onto her plate with a wink that caused Sanna's heart to skip. She wished she could come up with a pithy response, but instead she turned her attention to the food, unable to find her words. The garlic bread was made from a local bakery's signature item, the giant Corsica loaf. It was slathered in sesame seeds and baked in olive oil so the bottom was crispy yet dripping. Mrs. Dibble had carved huge slices, coated each with garlic butter, then warmed it until the butter soaked in. The salad rounded it out, something light to balance all the heavy food so you could keep nibbling on lettuce to stretch the time at the table. "Sanna, why don't you pull out a few bottles of cider for dinner?" Einars said. Glad for distraction, Sanna brought out three large bottles she had in the fridge, all from the same batch- toasty brown. Not the most appetizing color, but it was the best match to go with a dinner like this one. It was a nearly still, unfiltered scrumpy style that was layered and complex, but not sweet and not dry. It wasn't acidic, so it didn't compete with the tomato sauce, and the subtle apple notes didn't confuse the palate with too many conflicting flavors. It was refreshing and smooth, a dark amber in color with bits of sediment floating around. She poured it into stemless glasses for each of the adults and enjoyed how the evening light got trapped, making the liquid glow when she held it up in a beam of evening summer sunlight.

Next to the gallettes with their savory fillings, and even the banana-Nutella crêpe with its seductive chocolaty drizzle across the top, and especially next to whatever monstrosity Henry had ordered topped with three scoops of vanilla ice cream, the crêpe au sucre Rosie had selected certainly looked plain. It was a slim triangle dusted with sugar, but Rosie swore the sugar was sparkling in the dim light of the restaurant. She cut a tiny triangle off the tip and took a bite. Now this, this was everything. It was simple, but in the way that reminded Rosie that sometimes the simplest things were the best. The crêpe was golden and buttery and the caramelized sugar crunchy before it dissolved instantly, melting on Rosie's tongue. It couldn't be anything more than butter, sugar, flour, and milk. And yet... those simple ingredients were transformed into something transcendent. And that, Rosie thought, was exactly the power of cooking.

hole. The spoil was a mixture of damp earth and hard, fragmented schist, so it simultaneously soaked through his clothes and dug into his skin. It scratched and clawed at him as he shuffled in, the tunnel barely wider than he was, arms stretched out in front, dragging himself along. It was hot, musty, damp. Close. The flashlight, in his mouth, spilled light everywhere but where he wanted it, but he did his best to guide himself forward. There wasn't really enough room to lift his head anyway, so he had to work by feel alone. He scooped the dirt out with his hands, as much as he could manage. He tossed fistfuls toward himself, trying to spread it out thin so he could still fit past. It splattered his face. He continued scrambling

Alistair did his best to soothe her while he imagined himself leaping across the table, scooping Miss Oldridge out of her chair, and tossing her out of the nearest window.

Stretching his legs toward the fire, Ranulf massaged his aching knee and watched the children as they ate their fill, probably for the first time in their lives. IT was Wednesday fast day, but he'd made a conscious decision to violate the prohibition against eating flesh; he could always do penance once he got back to his own world. Now it seemed more important to feed Simon and Jennet the best meal he could, and the innkeeper had served up heaping portions of salted pork, a thick pottage of peas and beans, and hot, flat cakes of newly baked bread, marked with Christ's Cross. To Ranulf, it was poor fare, and he ended up sharing most of it with Loth. But Simon and Jennet savored every mouthful, scorning spoons and scooping the food up with their fingers, as if expecting to have their trenchers snatched away at any moment. And Ranulf learned more than night about hunger and need than in all of his twenty-five years. What would become of them? How could they hope to reach Cantebrigge? And if by God's Grace, they somehow did, what if this uncle of their was not there? They'd never seen the man, knew only what their father had told them, that soon after Simon's birth, a peddler had brought them a message from Jonas, saying he'd settled in Cantebrigge. That confirmed Ranulf's suspicions: two brothers fleeing serfdom, one hiding out in the Fens, the other taking the bolder way, for an escaped villein could claim his freedom if he lived in a chartered borough for a year and a day. It was a pitiful family history, an unwanted glimpse into a world almost as alien to Ranulf as Cathay. But like it or not, he was caught up now in this hopeless odyssey of Abel the eelman's children. In an unusually morose and pessimistic mood, he wondered how many Simons and Jennets would be lost to the furies unleashed by Geoffrey the Mandeville's rebellion.

My best friend looks at me and downs the shot of bourbon in his glass. His eyes are red and rheumy, a look of misery etched upon his face. Trey sniffs loudly and slams his glass down on the bar, drawing the attention of a few of the people sitting around us. “I loved her, man,” he says. I nod and pat him on the shoulder. “I know you did, man.” We're sitting at the bar in the Yellow Rose Lounge, a quiet place where people can go to have a drink and conversation. Furnished in dark woods, with soft, dim lighting, it's more peaceful than your average watering hole. The music is kept low enough that you don't have to shout to be heard, and the flat panel televisions showing highlights from various games are kept on mute. The Yellow Rose is a lounge that caters to business professionals and people who want to have a quiet drink, a mellow conversation, or be alone with their thoughts. There are plenty of bars in Austin that cater to the hellraisers and I've been known to patronize those places now and then. But, it's also nice to have a place like the Yellow Rose for times when I need some quiet solitude. Or, when I need help nursing a friend through a bad, bitter breakup. The bartender pours Trey another shot – which he immediately downs. “Might as well leave the bottle,” I say. The bartender pauses and gives me a considering look, knowing he shouldn't leave a bottle with customers. I think it's a law or something. Reaching into my pocket, I drop a couple of hundreds down on the bar, which seems to relieve him of his inner-conflict. He quickly scoops up the cash, sets the bottle down, and strolls down to the other end of the bar. I pour Trey another shot, which he downs almost instantly and then holds his glass up for another. Not wanting to see him pass out or die from alcohol poisoning, I know I need to pace him. I set the bottle back down on the bar in front of me and turn to my friend

We have received more than a few invitations to visit friends in the country." Lottie came beside him and sank to the carpeted floor, the skirts of her printed muslin skirts billowing around her. Their faces were nearly level as Nick reclined on the arm of the low-backed settee. "Even one from Westcliff, asking if we would stay a fortnight or so at Stony Cross Park." Nick's face darkened. "No doubt the earl wants to assure himself that you're not being maltreated by your husband from hell." Lottie couldn't help laughing. "You must admit that you were not at your most charming then." Nick caught at her fingers as she reached over to loosen his necktie. "I wanted you too badly to bother with charm." The pad of his thumb stroked over the smooth tips of her fingernails. "You implied that I was interchangeable with any other woman," she chided. "In the past I learned that the best way to get something I wanted was to pretend that I didn't want it." Lottie shook her head, perplexed. "That makes no sense at all." Smiling, Nick released her hand and toyed the edge of her scooped neckline. "It worked," he pointed out. With their faces close together and his vivid blue eyes staring into hers, Lottie felt a blush climbing her face. "You were very wicked that night." His fingertip eased into the shallow valley between her breasts. "Not as nearly as wicked as I wanted to be...

The Soul-Hole (Note: icons in TSH do not necessarily match with formal meanings, they are decorative. There are multiple interprets–like the proverphorical layer cake. Enjoy the cuisine. Once dedicated to they who wish to stuff their pie holes on a diet of fattening sweet nothings). The Soul–Hole It was a soul It had a goal— (It had a notion–to fill its whole) Its desire was—to fill its hle It “dug” wholeheartedly its soul hole 5 To fill its soul and solely occupy the whole It tried all things to feed its hole— All sort O’ wants stuffed it–its black h●le The more it ❽ the more it famished— Ate its soul—all the more ravished 10 It thought it best Take More not less— Spaded it in–the meaningless Every shovel made Its hle got deep twice laid— 15 Struck it poor it did–its dirt well paid ◷ne scoop forward tw◑ depths deep Length doubles t◒◒—its emptying sØul–it keeps On the w(h)◎le, it went whole hog, To burrow its hole–this groundhog went agog— Furrowed it deep—to slop its façade The more it strode to trench its hole— A thimbleful empty⨟ no (front) end load (–Pssst! Its as if it got bit by a pire of soul— Yea, a soulpire sucked its swhoule dry— 25 Leaving 2wö more empty holes) It filled but missed It labored in bliss Found it it—it abyssed In dread and fearh it stoked its hole 30 With joyous tear it looped its knot whole Broke its soil with useless toil All–to–make it—it–assoiled Other: “do it have a h ◙ le in its •ead?—? It needs to fill its head h⌻le–like a hole in its head (—Fill ⎌ its h

The Soul-Hole (Note: The icons in TSH do not necessarily match with their intended formal meanings, they are merely frosting. Also, there are no footnotes to explain the text as there are multiple interpretations–like the proverphorical layer cake. Enjoy the cuisine. If it gets tedious its meant to. (Once dedicated to certains who want to stuff their pie holes on a diet of fattening sweet nothings). The Soul–Hole It was a soul It had a goal— (It had a notion–to fill its whole) Its desire was—to fill its hle It “dug” wholeheartedly its soul hole 5 To fill its soul and solely occupy the whole It tried all things to feed its hole— All sort O’ wants stuffed it–its black h●le The more it ❽ the more it famished— Ate its soul—all the more ravished 10 It thought it best Take More not less— Spaded it in–the meaningless Every shovel made Its hle got deep twice laid— 15 Struck it poor it did–its dirt well paid ◷ne scoop forward tw◑ depths deep Length doubles t◒◒—its emptying sØul–it keeps On the w(h)◎le, it went whole hog, To burrow its hole–this groundhog went agog— Furrowed it deep—to slop its façade The more it strode to trench its hole— A thimbleful empty⨟ no (front) end load (–Pssst! Its as if it got bit by a pire of soul— Yea, a soulpire sucked its swhoule dry— 25 Leaving 2wö more empty holes) It filled but missed It labored in bliss Found it it—it abyssed In dread and fearh it stoked its hole 30 With joyous tear it looped its knot whole Broke its soil with useless toil All–to–make it—it–assoiled Other: “do it have a h ◙ le in its •ead?—? It needs to fill its head h⌻le–like a hole in its head (—Fill ⎌ its h

They saw what she saw. Nestled in the dirt was a human ear. “Unacceptable,” she hissed. She plucked a white handkerchief from a nearby bellhop’s breast pocket and bent down by the bush. The ear was cleanly severed but speckled in blood. An army of ants marched in a line over the top of it, seemingly making plans for how best to carry it away for their dinner. The Event Planner scooped up the ear in the handkerchief.

High-fiving some jihadi’s face into martyrdom with a suppressed AR-15? That’s just a warm slice of freedom pie with an ice-cold scoop of America on the side.

They walked past offerings displayed on trestle boards and tables... puddings, sliced beef, boiled eggs, paper scoops filled with pickles, olives, salted nuts, or hot green peas glistening with bacon fat. There were roasted potatoes wrapped in waxed paper, crisp slivers of fried fish, smoked oysters crusted with salt, and cones of hardbake sweetmeats or brandy balls. Just a few minutes earlier, Keir had been willing to overlook his hunger in favor of more important concerns. Now that he was surrounded by this profusion of food, however, his empty stomach informed him that nothing else would happen until it was filled. Merritt stopped at a stall featuring sandwiches, bread and butter, and cake. "Evenin', milady," the stallkeeper said with a respectful tip of his hat. "Mr. Gamp," she said warmly. "I've brought this gentleman to try the best ham sandwich in London." "Smoked Hampshire ham, that's the secret," the stallkeeper said proudly as he set out a pasteboard box. "That, and the missus bakes the bread herself. Barm-leavened, to make it soft and sweet.

Everyone watched the older gentleman wearing a smeared white apron who did all the cooking. It was Mr. Smoot, a longtime friend of her dad's. He gave her a nod of recognition right before he dumped an entire bucket of red potatoes into the boiling cauldron of water, then added a huge scoop of salt. "What's the white stuff?" Bass asked. "That's the salt. The fish boil here is just four ingredients: water, salt, potatoes, and whitefish from Lake Michigan. Some places add in corn on the cob or onions, but I like their simple approach best." "So what happens?" "In a little while, they'll add another basket that's full of whitefish and more salt. As the fish cooks, the oil will rise to the top. They have a special trick for removing it you aren't going to want to miss. It's the best part. Then we go inside, fill a plate, then pour warm melted butter and lemon over it and eat until we're stuffed." Sanna's stomach growled. She'd forgotten how much she enjoyed fish boils here. Rustic and delicious. As they waited for the fish to cook, she answered Bass's and Isaac's questions, but saved the best part as a secret. When everyone began to gather around the cooking pit, Sanna maneuvered Bass to the front so he could have a perfect view for the grand finale with her and Isaac behind him. When Mr. Smoot splashed the kerosene on the fire, it caused the fish oil to boil over the edge of the pot into the fire, making a huge flare- like a fireball. Bass jumped and the crowd oohed as one.

1 1/2 cups cold coffee • 2 scoops vanilla ice cream • 2 tbsps. chocolate syrup

Marjan chose a cream dress with a nice scooped collar, one that revealed her slender collarbones and neck. Instead of the high boots of the earlier evening, she slipped on a pair of tan leather pumps over her stocking-clad feet. With her hair tied back and her mother's ruby earrings, she felt just about ready. She took her best coat from the rack and opened the kitchen door. Julian looked at her hungrily as she stepped out of the back gate. "Breathless," he said, shaking his head. "That's what you do to me, Miss Aminpour. Leave me breathless.

The enclosure next to the dingoes held Graham the crocodile. Wes, Steve, and other staff battled the flood in Graham’s home. One man stood on the fence to spot the croc. He had to shout to Wes and Steve as they cleared the fence line inside the enclosure in waist-deep, dark waters. With the vehicle spotlights casting weird shadows, he had to scope out the murky water and try to discern the crocodile from among the floating bits of debris. Once the backup man had the crocodile pegged, he kept a close eye on him. If Graham submerged, Wes and Steve had to be warned immediately. The spotter worked hard to keep a bead on Graham. Steve and Wes were synchronized with their every move. They had worked together like this for years. They didn’t even have to speak to each other to communicate. There was no room for error as the amount of time spent in Graham’s enclosure was kept to a minimum. They jumped into the enclosure, cleared on, two, three armloads of debris, then jumped back out and re-evaluated the situation. Graham’s fence line had a bow in it, but it wasn’t in any danger of buckling. Steve and Wes were doing a good job, and there was no need for me to be there with them. It was more urgent for me to keep the dingo fence line intact next door. Graham’s female, named Bindi, was nesting, and this added another dangerous dimension to the job, since Graham was feeling particularly protective. The men were also keenly aware that nighttime meant croc time--and Graham would be stalking them with real intent. They reached down for their three armloads of debris. Steve scooped up his first load, flung it out, and gathered his second. Suddenly, Wes slammed into the fence with such force that his body was driven in an arc right over the top of Steve. It only took a split second for Steve to realize what had happened. As Wes had bent over to reach for an armload of debris, he had been hit from behind by more than twelve feet of reptile, weighing close to nine hundred pounds. Graham grabbed Wes, his top teeth sinking into Wes’s bum, his bottom teeth hooking into the back of Wes’s thigh, just above his knee. The croc then closed his mouth, exerting that amazing three thousand pounds per square inch of jaw pressure, pulling and tearing tissue as he did. The croc hit violently. Wes instinctively twisted away and rolled free of Graham’s jaws, but two fist-sized chunks were torn from his backside. The croc instantly swung in for another grab. Wes pushed the lunging croc’s head away, but not before Graham’s teeth crushed through his finger. They crashed back down into the water. Wes screamed out when he was grabbed, but no one could hear him because of the roar of the storm. In almost total darkness, Steve seized a pick handle that rested near the fence. He turned toward the croc as Graham was lining Wes up for another bite. Wes was on his side now, in water that was about three feet deep. He could see the crocodile in the lights of a Ute spotlight that shone over the murk--the dark outline of the osteodermal plates along the crocodile’s back. As Graham moved in, Wes knew the next bite would be to his skull. It would be all over. Wes braced himself for the inevitable, but it didn’t come. Steve reached into the water and grabbed Graham’s back legs. He didn’t realize that Graham had released Wes in preparation for that final bite. He thought Graham was holding Wes under the water. Steve pulled with all his strength, managing to turn the crocodile around to focus on him. As Graham lunged toward Steve, Steve drove the pick handle into the crocodile’s mouth and started hammering at his head. Wes saw what was happening and scrambled up the fence. “I’m out mate, I’m out,” Wes yelled, blood pouring down his leg. Steve looked up to see Wes on the top of the fence. He realized that even though Wes was wounded, he was poised to jump back down into the water to try to rescue his best mate.

They reached down for their three armloads of debris. Steve scooped up his first load, flung it out, and gathered his second. Suddenly, Wes slammed into the fence with such force that his body was driven in an arc right over the top of Steve. It only took a split second for Steve to realize what had happened. As Wes had bent over to reach for an armload of debris, he had been hit from behind by more than twelve feet of reptile, weighing close to nine hundred pounds. Graham grabbed Wes, his top teeth sinking into Wes’s bum, his bottom teeth hooking into the back of Wes’s thigh, just above his knee. The croc then closed his mouth, exerting that amazing three thousand pounds per square inch of jaw pressure, pulling and tearing tissue as he did. The croc hit violently. Wes instinctively twisted away and rolled free of Graham’s jaws, but two fist-sized chunks were torn from his backside. The croc instantly swung in for another grab. Wes pushed the lunging croc’s head away, but not before Graham’s teeth crushed through his finger. They crashed back down into the water. Wes screamed out when he was grabbed, but no one could hear him because of the roar of the storm. In almost total darkness, Steve seized a pick handle that rested near the fence. He turned toward the croc as Graham was lining Wes up for another bite. Wes was on his side now, in water that was about three feet deep. He could see the crocodile in the lights of a Ute spotlight that shone over the murk--the dark outline of the osteodermal plates along the crocodile’s back. As Graham moved in, Wes knew the next bite would be to his skull. It would be all over. Wes braced himself for the inevitable, but it didn’t come. Steve reached into the water and grabbed Graham’s back legs. He didn’t realize that Graham had released Wes in preparation for that final bite. He thought Graham was holding Wes under the water. Steve pulled with all his strength, managing to turn the crocodile around to focus on him. As Graham lunged toward Steve, Steve drove the pick handle into the crocodile’s mouth and started hammering at his head. Wes saw what was happening and scrambled up the fence. “I’m out mate, I’m out,” Wes yelled, blood pouring down his leg. Steve looked up to see Wes on the top of the fence. He realized that even though Wes was wounded, he was poised to jump back down into the water to try to rescue his best mate. “Get out,” Steve shouted. “I’m all right.” Wes scrambled over the fence as the croc turned again to grab Steve. Steve and Wes both toppled over the fence and crashed down. In the dim light, Steve could see how badly Wes had been torn open. “Mate, I’ll give you a hand,” Steve said. “Let me carry you back to the compound.” “It’s okay!” Wes yelled through the downpour. “I can make it myself.” Both men pushed their way through the water toward the compound. No one else even knew what had happened. We continued working in the rain. Somehow Frank got word to the dingo enclosure. “You’d better get to the compound,” came the message. “Graham grabbed Wes.” I felt cold chills go down my arms into my fingers. Graham was a large enough crocodile that he could easily kill prey the size of a man. I struggled through the water toward the compound. This is a nightmare, I thought. It felt like a bad dream, trying desperately to run in the waist-deep water, and yet feeling like I was in slow motion, struggling my way forward. When I got to the compound, I was shocked. Wes was conscious and standing up. I had a look at his wounds. The gaping holes torn out of his bottom and the back of his leg were horrifying. Both wounds were bigger than my fist. He was badly torn up. We discussed whether or not to call an ambulance, and then decided we would take Wes to the hospital ourselves. Wes was fluctuating between feeling euphorically happy to be alive and lashing out in anger. He was going into shock and had lost a lot of blood.

The latik is almost done. Get the bowl and strainer ready. And get the maja blanca out of the fridge." I followed her orders, and as my grandmother strained the browned coconut curds, or latik, from the coconut oil, I cut the coconut and corn pudding into squares. I helped my grandmother sprinkle the coconut curds on top of the cut pudding and stuck the tray back in the fridge. The texture was best when it was cold, so it'd stay there until it was time for dessert. Next, I cleaned up the vegetable peels from the ginataang gulay my aunt had simmering on the stove, while my aunt fried the vegetable lumpia she'd just finished rolling. "Lila, can you taste the stew and let me know if it needs anything?" I grabbed a clean spoon and helped myself to a large scoop. The simple yet hearty dish contained various vegetables simmered in a savory coconut milk sauce. Fried tofu replaced the usual shrimp or pork so that my friends could enjoy it, too. "Mmm, you've really nailed the vegetable broth, Tita. I think it's great. Just serve the patis and bagoong on the side and it'll be fine." Adeena and Elena were vegetarians, but they occasionally indulged in seafood, so giving them the option to add fish sauce and fermented shrimp paste instead of cooking it into the dish was nice.

I knotted a strip of linen around my cut, then did my best to scoop out the blood-tainted sections.

Thanksgiving following Powerball held a different vibe than years past. When Gooch arrived with a wine case mixed with whites and reds—part of a massive purchase to restock Pogo’s cellar—Indian Leo was there to greet him. “I see Powerball changes everything! Your first Thanksgiving with us!” “Show me where to set this down, then let’s talk. I have a proposal for you.” Leo waved Gooch to follow. “And giving orders like a rich man!” The two wound up huddled behind a brandy still in a far, dark corner of the barn, invisible to those gathering for the feast. After hitting the bowl Leo had passed to him, Gooch laid out the consortium’s plan, talked about hidden caves and the promise he’d made to his father. Despite a niggling disrespect for Leo, Gooch grudgingly admired the Nindian’s life experience, competence, and wisdom that arose unexpectedly—usually when it was needed most. “I can see the merit in this. I think it’s providence, what you propose. I’ll chant on this tonight and then you’ll have my answer.” The darkness between them was interrupted by the embers glowing from the pull on his pipe. Flynn and The Don watched their friends return from the barn’s shadows, curious as to what the Nindian’s answer would be. Leo’s weed was famous throughout the Rockies—his “Butter Rum Snatch” and “Shush Kush” particularly popular with skiers wanting to find themselves either landing in soft pillows or navigating slopes of cerebral adventure. Getting Leo on board with tending the grow would be a real coup. After swatting away the buzzing fly that was Toothless Don, The Don heaped his plate pheasant, yams, globs of Jello-fruit-Cool-Whip, green bean casserole, then told Flynn that Gooch made the best choice for the operation’s gardener. Pointing forked roasted bird to rafters, he declared, “Leo goes for it. Why wouldn’t he? His autonomy? As a grower? Methinks this shit expands his trip.” “Everything I’ve smoked up here is primo. If that’s the guy growing it? I’m down.” Satisfied with his own plate, Flynn watched Whisper pull Leo aside as Gooch slapped some skin all around then jogged his way to the buffet. Gooch opted for duck, ladling gravy over scooped out mashed potatoes, slopping down collard greens and grabbing two Hawaiian sweet rolls. After pounding a few mouthfuls of food, he looked to his friends for affirmation. “Leo’s weed lasts what? Two months up here? And then, we’re stuck with ditchweed or expensive shit from Paonia or wherever. With our operation, he’ll do what he does and make tons more money. Because he won’t be limited by seasons. And we’ll have kine bud, like, whenever. I think he’s our gardener.” “Where did that come from, squire?” The Don waved his fork, wild-rice stuffing sprayed within the wake of his gestures. “Thinking. Out loud. Wondering if Leo is good for this or if he isn’t going to start doing fucking tours down in the caves.” Pulling meat from his plate and chewing on what he’d snagged, Gooch’s brow drooped to darken his eyes. “You know how he is.” Flynn didn’t know. “How do you mean?” Gooch cast a glance at Flynn’s plate where none of the food touched, meat, starch and veggies divided neatly into discrete nutritional piles. “The man has secrets. I mean, we all have secrets, but he more than most. Which tells me he won’t go blabbing about this, our thing.” “Cosa nostra,” The Don mumbled his Godfather impression. Seated and filling their faces, the three found other table conversations focused entirely on the winners, what they were planning to do with all that money—the winners, everyone meant—and how it was great for the town, especially for the winners. A rubber ball of a topic that kept bouncing back, no matter how hard lottery winners tried to send the trajectory in another direction.