Shake And Bake Quotes

You should date a girl who reads. Date a girl who reads. Date a girl who spends her money on books instead of clothes, who has problems with closet space because she has too many books. Date a girl who has a list of books she wants to read, who has had a library card since she was twelve. Find a girl who reads. You’ll know that she does because she will always have an unread book in her bag. She’s the one lovingly looking over the shelves in the bookstore, the one who quietly cries out when she has found the book she wants. You see that weird chick sniffing the pages of an old book in a secondhand book shop? That’s the reader. They can never resist smelling the pages, especially when they are yellow and worn. She’s the girl reading while waiting in that coffee shop down the street. If you take a peek at her mug, the non-dairy creamer is floating on top because she’s kind of engrossed already. Lost in a world of the author’s making. Sit down. She might give you a glare, as most girls who read do not like to be interrupted. Ask her if she likes the book. Buy her another cup of coffee. Let her know what you really think of Murakami. See if she got through the first chapter of Fellowship. Understand that if she says she understood James Joyce’s Ulysses she’s just saying that to sound intelligent. Ask her if she loves Alice or she would like to be Alice. It’s easy to date a girl who reads. Give her books for her birthday, for Christmas, for anniversaries. Give her the gift of words, in poetry and in song. Give her Neruda, Pound, Sexton, Cummings. Let her know that you understand that words are love. Understand that she knows the difference between books and reality but by god, she’s going to try to make her life a little like her favorite book. It will never be your fault if she does. She has to give it a shot somehow. Lie to her. If she understands syntax, she will understand your need to lie. Behind words are other things: motivation, value, nuance, dialogue. It will not be the end of the world. Fail her. Because a girl who reads knows that failure always leads up to the climax. Because girls who read understand that all things must come to end, but that you can always write a sequel. That you can begin again and again and still be the hero. That life is meant to have a villain or two. Why be frightened of everything that you are not? Girls who read understand that people, like characters, develop. Except in the Twilight series. If you find a girl who reads, keep her close. When you find her up at 2 AM clutching a book to her chest and weeping, make her a cup of tea and hold her. You may lose her for a couple of hours but she will always come back to you. She’ll talk as if the characters in the book are real, because for a while, they always are. You will propose on a hot air balloon. Or during a rock concert. Or very casually next time she’s sick. Over Skype. You will smile so hard you will wonder why your heart hasn’t burst and bled out all over your chest yet. You will write the story of your lives, have kids with strange names and even stranger tastes. She will introduce your children to the Cat in the Hat and Aslan, maybe in the same day. You will walk the winters of your old age together and she will recite Keats under her breath while you shake the snow off your boots. Date a girl who reads because you deserve it. You deserve a girl who can give you the most colorful life imaginable. If you can only give her monotony, and stale hours and half-baked proposals, then you’re better off alone. If you want the world and the worlds beyond it, date a girl who reads. Or better yet, date a girl who writes.

Sometimes I want to clean up my desk and go out and say, “Respect me; I’m a respectable grown-up!" and other times I just want to jump into a paper bag and shake and bake myself to death.

My idea of a perfect day is a frozen custard at Shake Shack and a walk in the park. (Followed by a Lactaid.) My idea of a perfect night is a good play and dinner at Orso. (But no garlic, or I won't be able to sleep.) The other day I found a bakery that bakes my favorite childhood cake, and it was everything I remembered: it made my week.

It was a stupid risk. I should know better.” He picked up a twig from the forest floor and threw it away angrily. “I still have the roll,” I offered lamely, pulling the squashed, lint-covered lump from my pocket. It had been baked into the shape of a bird to celebrate the spring flocks, but now it looked more like a rolled-up sock. Mal dropped his head, covering it with his hands, his elbows resting on his knees. His shoulders began to shake, and for a horrible moment, I thought he might be crying, but then I realized he was laughing silently. His whole body rocked, his breath coming in hitches, tears starting to leak from his eyes. “That better be one hell of a roll,” he gasped. I

She taught him to read and bake saffron buns and pour coffee without the pot dribbling, and when her hands started to shake the boy taught himself to pour half cups so she wouldn’t spill any, because she was always ashamed when she did and he never let her feel ashamed in front of him.

Ever since you called yourself stale bread, I've had wicked cravings." He paused, shook his head, then pushed back up. "I adore bread. Especially baguettes. Long, thick, hot and slathered with—" He hit the ground, shaking with laughter. "Enough. Mercy. You're a champion of lewd baking metaphors.

He was completely detached from every thing except the story he was writing and he was living in it as he built it. The difficult parts he had dreaded he now faced one after another and as he did the people, the country, the days and the nights, and the weather were all there as he wrote. He went on working and he felt as tired as if he had spent the night crossing the broken volcanic desert and the sun had caught him and the others with the dry gray lakes still ahead. He could feel the weight of the heavy double-barreled rifle carried over his shoulder, his hand on the muzzle, and he tasted the pebble in his mouth. Across the shimmer of the dry lakes he could see the distant blue of the escarpment. Ahead of him there was no one, and behind was the long line of porters who knew that they had reached this point three hours too late. It was not him, of course, who had stood there that morning, nor had he even worn the patched corduroy jacket faded almost white now, the armpits rotted through by sweat, that he took off then and handed to his Kamba servant and brother who shared with him the guilt and knowledge of the delay, watching him smell the sour, vinegary smell and shake his head in disgust and then grin as he swung the jacket over his black shoulder holding it by the sleeves as they started off across the dry-baked gray, the gun muzzles in their right hands, the barrels balanced on their shoulders, the heavy stocks pointing back toward the line of porters. It was not him, but as he wrote it was and when someone read it, finally, it would be whoever read it and what they found when they should reach the escarpment, if they reached it, and he would make them reach its base by noon of that day; then whoever read it would find what there was there and have it always.

Excellent,” says Gray, rubbing his hands together, a gleam in his eye. “The last person to sing gets to buy the drinks.” Ivy grins wide. “You’re on, Cupcake. I’m going to sing the house down.” We all pause, our gazes darting back and forth as a certain sense of terror falls over the table. Ivy sees us and slaps her palm onto the table. “Oh, for fuck’s sake. I know what you twats are thinking! If I suck at dancing, I’ll suck at singing? Well, I don’t. I’m awesome.” Awkward silence ensues, and she snorts. “What? You think I don’t know I suck at dancing? I just don’t give a shit.” She glares at Gray, though there really isn’t any anger in the look. “So you can stop dancing like an ass now.” A strangled sound leaves him. “You knew?” “Of course.” She tosses a lock of her hair over her shoulder. “You’re too coordinated on the field, and you kind of forget to suck when you do those victory dances.” He gapes at her for a long second, then gives a bark of laughter. “I fucking love you, Special Sauce.” With that, he hauls Ivy into his lap and kisses her. Fi, however, finally snaps out of the trance she’s been in since Ivy confessed. “You sneaky shithead,” she shouts over the music. “All these years I’ve been covering for your craptacular dancing, and you knew!” She shakes a fist. “I swear to God, Ivy Weed…” “Oh, please,” Ivy counters. “You pretend you suck at baking so you don’t have to cook for family holidays.” Fi sniffs, looking guilty as hell. “I don’t know what you’re talking about.” Ivy leans in, her eyes narrowed. “Midnight cookie baking ring a bell, Tink?” Fi’s cheeks flush, and she studies her nails with undue interest while muttering something about traitor sisters under her breath. “Those are for PMS cravings and nothing more. I was baking under duress.

You don't know this yet but most people you thank for their service joke about killing babies and fucking their mothers. They have wet dreams about pink mist, about shake 'n' bakes, about enfilade fire. They're chronic masturbators, philanderers, and alcoholics. They wish for five hundred-pounders to drop on mosques just so the call to prayer will stop, they take bumps of coke before they get behind the gun, and smoke weed in the corners of FOB's to even out. They shoot dogs out of boredom.

I hate that word,” she says between fits of laughter. “Moist?” “I always change it on the manuscripts I edit … If should only be used when describing the consistency of baked goods. It should never be used to describe any part of a woman’s anatomy.” “You mean…” Inadvertently, my eyes drift to her crotch and then I shake the thought away. “Wait? What?” “Yes, I’ve seen it used to describe the women who are…” She looks up, apparently trying to think of the best word to use here, but I see where this is going. “Turned on.” “They must not be that turned on if they are just moist,” I point out… “A man should be able to get a woman wet. Drenched. Not moist.” I want to add that I’d give my right nut to see how wet I could make her. But I keep my thoughts to myself, because we’re supposed to be keeping things friendly. But fuck friendship.

Here, let me do it,” Peter says, coming up close behind me. I jerk away from him. “No no, I’ll do it,” I say, and he shakes his head and tries to take the measuring cup from me, but I won’t let go, and flour poufs out of the cup and into the air. It dusts us both. Peter starts cracking up and I let out an outraged shriek. “Peter!” He’s laughing too hard to speak. I cross my arms. “I’d better still have enough flour.” “You look like a grandma,” he says, still laughing. “Well, you look like a grandpa,” I counter. I dump the flour in my mixing bowl back into the flour canister. “Actually, you’re really a lot like my granny,” Peter says. “You hate cussing. You like to bake. You stay at home on Friday nights. Wow, I’m dating my granny. Gross.” I start measuring again. One, two. “I don’t stay home every Friday night.” Three. “I’ve never seen you out. You don’t go to parties. We used to hang out back in the day. Why’d you stop hanging out?” Four. “I…I don’t know. Middle school was different.” What does he want me to say? That Genevieve decided I wasn’t cool enough so I got left behind? Why is he so clueless? “I always wondered why you stopped hanging out with us.” Was I on five or six? “Peter! You made me lose my count again!” “I have that effect on women.

Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker.

Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker.

I was always eh, kinda want to like consider myself kind of a pioneer of the palette, a restaurateur if you will. I've wined, dined, sipped and supped in some of the most demonstrably beamer epitomable bistros in the Los Angles metropolitan region. Yeah, I've had strange looking patty melts at Norms. I've had dangerous veal cutlets at the Copper Penny. Well what you get is a breaded salsbury steak in a shake-n-bake and topped with a provocative sauce of Velveeta and uh, half-n-half. Smothered with Campbell's tomato soup. See I have kinda of a uh...well I order my veal cutlet, Christ it left the plate and it walked down to the end of the counter. Waitress, ? she's wearing those rhinestone glasses with the little pearl thing clipped on the sweater. My veal cutlet come down, tried to beat the shit out of my cup of coffee. Coffee just wasn't strong enough to defend itself.

You never told me how everyone liked the sirupskake." "It was splendid!" she said, her smile returning. "Your fa- my husband asked that you bake another one soon for me to bring him." Freya was always tripping over her words like that. Anna did the same thing herself. She chalked it up to wanting to say so much in a short amount of time. She was like a pot of melting chocolate: the words bubbled over. "Did he like the candied oranges I placed on top?" "Yes! He said he'd never seen it done that way before." Anna shrugged. "I love to put my own spin on recipes. I like to be unique, if you haven't noticed." "I have." Freya smiled. "I think my husband would enjoy meeting you. You and I have a similar joyful spirit, while he"- she sighed- "carries the weight of the world on his shoulders, I'm afraid. Much like my daughter." Freya talked about her daughter a lot but unfortunately never brought her along for visits. From what Anna knew, the girl seemed whip smart and serious. Anna wished she could meet her so she could shake her up a bit. Everyone needed to let their hair down sometimes. Plus it would be nice to have a friend close to her own age.

When we’re in line for food, Peter reaches for a brownie and I say, “Don’t--I brought cookies,” and he gets excited. “Can I have one now?” he asks. I pull my Tupperware out of my bag and Peter grabs one. “Let’s not share with anybody else,” he says. “Too late,” I say, because our friends have spotted us. Darrell is singing, “Her cookies bring all the boys to the yard,” as we walk up to the table. I set the Tupperware down on the table and the boys wrestle for it, snatching cookies and gobbling them up like trolls. Pammy manages to snag one and says, “Y’all are beasts.” Darrell throws his head back and makes a beastlike sound, and she giggles. “These are amazing,” Gabe groans, licking chocolate off his fingers. Modestly I say, “They’re all right. Good, but not amazing. Not perfect.” I break a piece off of Peter’s cookie. “They taste better fresh out of the oven.” “Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker. I have a feeling that when I’m Stormy’s age, these everyday moments will be what I remember: Peter’s head bent, biting into a chocolate chip cookie; the sun coming through the cafeteria window, bouncing off his brown hair; him looking at me.

She set butter and sugar to warm in a sauté pan, and then turned to core, peel, and slice the apples, the sluicing sound of the knife against the crisp flesh of the fruit giving her whirling mind finally something to clutch. She dropped the apples into the pan, shaking it gently by the handle to coat the apples until they were slightly caramelized. Then she added a splash of cider and let the buttery, sweet liquid reduce before seasoning with cinnamon and pouring the softened apples into a serving bowl. She leaned over the bowl as she customarily did when making cinnamon apples to breathe the earthy-sweet aroma.

There are many ways of doing it but Mummy and I think this is the simplest for you to try. Put a cup of flour, an egg, a half cup of milk and a good shake of salt into a large bowl and beat altogether until it is the consistency of thick cream. Put in the frig for several hours. (It's best if you make it in the morning.) When you put your roast in the oven, put in an extra pan to heat. Half an hour before your roast is done, pour a bit of the roast grease into the baking pan, just enough to cover the bottom will do. The pan must be very hot. Now pour the pudding in and the roast and pudding will be ready at the same time.

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

Ecstasy that must look pretty from inside—to core not just an apple but the entire orchard, the family, even the dog. Leave the shells to the crows. A field of red lampshades in the dark Garden of Myiasis. This is no cultivated haven. This is the earth riddled with a brother. The furrows are mountains. Waves of sand and we are ships wrecked. What’s left of a fleet of one hundred shadows shattered and bleached. A crop gone to sticks. The honeysuckle sags with bright sour powder. We have followed the flames, followed him here, where all the black birds in the world have fallen like a shotgun blast to the faded ground. The vines have hardened to worms baking in the desert heat. We are at the gate, shaking the gate, climbing the gate, clanging our cups against the gate. This is no garden. This is my brother and I need a shovel to love him.

Leo! Scusi, Nonna." But he still managed to get a good, quiet curse or two out as he backed his way gingerly through the swinging door. "Here.I got it." Tina took the beer and glass from me. "Ya know them?" I nodded. "She looks like butter wouldn't melt.But her kid..." She pursed brilliantly pink lips. "All that and a bag of baked tofu chips?" I had to smile a little at the image. "No.He's not...He doesn't act like..." I wasn't entirely sure why I was defending him.He hadn't exactly been the Prince Charming of Dinner Orders. Come to think of it, I couldn't completely vouch for Alex Bainbridge being Prince Charming of Anything. Except my own little Villink fantasy. "Maybe." "Cute,though." "Yeah." "Yeah?" I have no idea what is was Tina saw in my face. Something. "Aw, sweetie." She sighed. "Want me to shake up Daddy's beer a little?" "No," I answered. "but thanks for the offer.

I got what I wanted, I guess. I’m here, in this home that I worked so hard to insulate from the problems of the world, our happy little bubble. The girls have their father every night. Adam has a newfound respect for me, the New Rachel, for the glittering, sharp edge that’s emerged like a razor in the grass. When I think about my old self, I feel pity and yearning at the same time. Poor Old Rachel, the sweet, naive idiot. And lucky Old Rachel, so completely happy. There’s one niggling thought I can’t shake, one that keeps me awake at night. What would I tell my daughters if they came to me with the news that their husband had a mistress? That he told her, my precious daughter, that sex with the other woman was amazing? Stay and work things out. Oh, and get that STD panel ASAP, darlings! But do stay. Take all that hurt and betrayal and just ball it up and swallow it. Want to bake cookies?

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

So I should probably just tell you I'm about as green as these pistachios when it comes to macaroons. I've never even eaten one, let alone made---" I begin self-consciously, but Benny cuts me off. "Macarrrons," he says, throwing his hands up emphatically and rolling the r for longer than seems necessary. Not macaroons. Important distinction, Reese's Pieces. Two different cookies." I shake my head on an exhale, trying hard to keep my composure. "Right, well. Painful as it was to admit it the first time, I'll repeat that I've still never had a macaron, so you've gotta, like, tell me what to do." Benny grins at me, then looks directly into the camera. "It would be my honor." He shuffles around more bowls and I mock-whisper to the imaginary audience, "Apologies in advance to, well, feminism as a whole." "Did you say something?" Benny teases, pushing the pistachios toward me with finality. "There are just so many recipes, so much knowledge in my head that sometimes it's hard to hear anything outside it, you know?" "Keep it up, Benjamin," I say in the warning tone that my mamaw would use to tell my papaw that he should very much not keep it up.

As soon as he was out of sight, Gui pulled the macaron mixture towards him, and took a deep breath. He whipped it back and forth, beads of sweat springing on his forehead as his arm muscles released and contracted. When it was almost ready, he reached up for the shelf where the spices and colors were kept. Carefully, he brought down the bottle of 'creme de violette,' the jar of delicate, dried violets, their petals sparkling with sugar. In tiny drops, he measured the purple liqueur into the mixture. He was acting on impulse, yet at the same time he felt certain, as though his first teacher, Monsieur Careme, was with him, guiding his steps. The scent reached up as he stirred, heady and sweet as a meadow, deep as lingering perfume in a midnight room. Hands shaking, he piped the mixture onto a tray in tiny rounds, enough to make six, one for each day that he and Jeanne would have to make it through before they could be together for the rest of their lives. Maurice was delayed talking to Josef, and by the time he returned, Gui was putting the finishing touches to his creations, filling them with a vanilla cream from the cold room, balancing one, tiny, sugar-frosted violet flower upon each.

Recipes TOM PEPPER’S HOT BREW To soothe the throat or otherwise ease a long day. 1.4 drachm (1 tsp) local raw honey 16 drachm (1 oz) scotch or bourbon ½ pint (1 cup) hot water 3 sprigs fresh thyme Stir honey and bourbon at bottom of mug. Add hot water and thyme sprigs. Steep five minutes. Sip while warm. BLACKFRIARS BALM FOR BUGS AND BOILS To subdue angry, itchy skin caused by insect bites. 1 drachm (0.75 tsp) castor oil 1 drachm (0.75 tsp) almond oil 10 drops tea tree oil 5 drops lavender oil In a 2.7 drachm (10 ml) glass rollerball vial, add the 4 oils. Fill to top with water and secure cap. Shake well before each use. Apply to itchy, uncomfortable skin. ROSEMARY BUTTER BISCUIT COOKIES A traditional shortbread. Savory yet sweet, and in no way sinister. 1 sprig fresh rosemary 1 ½ cup butter, salted 2⁄3cup white sugar 2 ¾ cup all-purpose flour Remove leaves from rosemary and finely chop (approximately 1 Tbsp or to taste). Soften butter; blend well with sugar. Add rosemary and flour; mix well until dough comes together. Line 2 cookie sheets with parchment paper. Form dough into 1.25-inch balls; press gently into pans until 0.5-inch thick. Refrigerate at least 1 hour. Preheat oven to 375°F. Bake for 10–12 minutes, just until bottom edges are golden. Do not overbake. Cool at least 10 minutes. Makes 45 cookies.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

Would the pair of you like to turn your backs so you exclude us more effectively?” Jode asks. “We’re just adding to the list.” I hold up my journal. “Daryn.” Gideon shakes his head, pretending to be disappointed. “It’s our list.” “A list?” Jode leans back, resting his head against his bag. “What’s this list about?” Rather than explain it, I just lean over and give it to him. Gideon puts his hand over his heart and winces. “I hate sharing, Martin.” I lean up, whispering in his ear. “Some things are only for you.” He gives me a long unblinking look that makes my face burn and my body feel light and hot. “This is an outrage,” Jode says dryly. “I’m in here once and Gideon is here … two, three, four times?” “Three,” I say. “The last one doesn’t really count.” “Oh, it counts,” Gideon says. “How many times am I in it?” Marcus asks. “Are you guys making this a competition?” “Of course.” “Yeah.” “Definitely. And I’m dominating.” “For real,” Marcus says. “How many times am I on there?” “Once, like me. For your winning smile.” Jode closes the notebook and tosses it to Marcus. “But don’t let it go to your head. Gideon’s arse has a spot on the list as well.” Gideon looks at me and winks. “Like I said, dominating.” “Dare, you got a pen?” Marcus asks. This catches me by surprise for a moment. “Yes.” I toss it to him, smiling. This is perfect. Whatever he adds, it’s already perfect. As Marcus writes, Jode leans back and gazes up at the trees. “You’re thinking it’ll be five for you after this. Aren’t you, Gideon?” “You know me well, Ellis.” Marcus finishes writing. He sets the pen in the fold and hands the journal to Gideon. I lean in and read. Marcus’s handwriting is elegant cursive—almost astonishingly elegant. And what he wrote is, as expected, perfection. Even better is that Gideon reads it aloud. “‘Twenty-eight. The family you make.’” He looks at Marcus. “Damn right, bro. This is the best one here.” He looks at me. “Tied with fourteen.” “Ah, yes,” Jode says. “Gideon’s Super Lips.” Marcus shakes his head at me. “Why?” “It was a mistake. I wrote it before the list went public. What’s your addition, Jode? It can be anything. Anything that has significance to you.” “Full English breakfast,” he says, without missing a beat. “Bacon, eggs, sausages, baked beans, grilled tomato, mushrooms, toast, marmalade. With tea, of course. One of life’s undeniable pleasures.” My mouth instantly waters. “Well, it’s no trail mix, but all right.” I add “English Breakfast” to the list.

I’ll let you off your leash, but you have to show some manners. No humping, no pissing on anything man made, and keep the crotch greetings exclusive to your four-legged fury friends. Got it?” Swarley nods because I’ve made him part human over the past few months and I’m pretty sure I saw him roll his eyes at me too. Guess I’d better start getting used to sassiness and eye rolling … read that on a parenting blog too. Note to self. Find more positive bloggers that paint the picture of parenthood with rainbows, fairies, and pixie dust. “Sydney?” I turn. “Hey, Dane!” He bends down to let his dogs off their leashes. “Gosh, I didn’t think you’d be back. How was Paris?” Which part? The view of the ceiling from the couch or the drain from the top of the toilet? “Great!” Extremely sugarcoated … maybe teetering on an outright lie. “So how long are you staying?” He rests his hands on his hips. Dane is adorable. I’m sure grown men don’t like to be called adorable; hell, I didn’t like it when Lautner said it to me, but Dane is just that. Tall, dark, and admittedly handsome with a boyish grin that makes me want to take him home, bake him cookies, and pour him a tall glass of milk. “I’m not sure. Trevor and Elizabeth just moved to San Diego and I’m staying at their house until it sells or until I find something else.” He cocks his head to the side. “Yet, they left Swarley?” Turning my gaze to look for the wild pooch, I shake my head. “Their condo association doesn’t allow large pets. They’ve been looking for a new home for him, but for now I have him.” “You two have come a long way since the first day you showed up at my office.” Clasping my hands behind my back, I look down and kick at the dirt. “Yeah, you’re right. As of lately, I’ve considered taking him myself. But until I know where I’m going to end up, offering it would be a little premature if not irresponsible.” “Grad school with a dog. You’d have to find some place to live that allows pets.” My faces wrinkles as I peek up at him. “I’m not going to grad school, at least not for a while. Something’s kind of come up.” “Oh?” Dane’s hands shift from his hips to crossing over his chest as he widens his stance. I blow out a long breath, scrubbing my hands over my face. My fingers trace my eyebrows as I meet his eyes again. “I’m … pregnant.” Dane’s eye are going to pop out of his head and the dogs will be chasing them if he opens them any wider. “I’m sorr—or congrat—or—” I smile because his adorableness doubles when he gets all nervous and starts stuttering. “It’s congratulations now … ‘I’m sorry’ was last month.” He nods in slow motion. “So you came back for Lautner?” “No … well, yes, but that backfired on me. He’s … moved on.” “Moved on? Are you serious? From … you?” I shrug, bobbing my head up and down. “Well … he’s a fuc—a freaking idiot.” As much pain as this conversation brings me, I still manage to let a giggle escape with an accompanying smile. “You’re right. He is a fucafreaking idiot.” Dane grins. “Especially because he’s with Claire.” His eyes go wide again. “Dr. Brown?” I nod. “Dr. Fucafreaking Brown.” Dane mouths WOW! “Exactly.

You should date a girl who reads. Date a girl who reads. Date a girl who spends her money on books instead of clothes, who has problems with closet space because she has too many books. Date a girl who has a list of books she wants to read, who has had a library card since she was twelve. Find a girl who reads. You’ll know that she does because she will always have an unread book in her bag. She’s the one lovingly looking over the shelves in the bookstore, the one who quietly cries out when she has found the book she wants. You see that weird chick sniffing the pages of an old book in a secondhand book shop? That’s the reader. They can never resist smelling the pages, especially when they are yellow and worn. She’s the girl reading while waiting in that coffee shop down the street. If you take a peek at her mug, the non-dairy creamer is floating on top because she’s kind of engrossed already. Lost in a world of the author’s making. Sit down. She might give you a glare, as most girls who read do not like to be interrupted. Ask her if she likes the book. Buy her another cup of coffee. Let her know what you really think of Murakami. See if she got through the first chapter of Fellowship. Understand that if she says she understood James Joyce’s Ulysses she’s just saying that to sound intelligent. Ask her if she loves Alice or she would like to be Alice. It’s easy to date a girl who reads. Give her books for her birthday, for Christmas, for anniversaries. Give her the gift of words, in poetry and in song. Give her Neruda, Pound, Sexton, Cummings. Let her know that you understand that words are love. Understand that she knows the difference between books and reality but by god, she’s going to try to make her life a little like her favorite book. It will never be your fault if she does. She has to give it a shot somehow. Lie to her. If she understands syntax, she will understand your need to lie. Behind words are other things: motivation, value, nuance, dialogue. It will not be the end of the world. Fail her. Because a girl who reads knows that failure always leads up to the climax. Because girls who read understand that all things must come to end, but that you can always write a sequel. That you can begin again and again and still be the hero. That life is meant to have a villain or two. Why be frightened of everything that you are not? Girls who read understand that people, like characters, develop. Except in the Twilight series. If you find a girl who reads, keep her close. When you find her up at 2 AM clutching a book to her chest and weeping, make her a cup of tea and hold her. You may lose her for a couple of hours but she will always come back to you. She’ll talk as if the characters in the book are real, because for a while, they always are. You will propose on a hot air balloon. Or during a rock concert. Or very casually next time she’s sick. Over Skype. You will smile so hard you will wonder why your heart hasn’t burst and bled out all over your chest yet. You will write the story of your lives, have kids with strange names and even stranger tastes. She will introduce your children to the Cat in the Hat and Aslan, maybe in the same day. You will walk the winters of your old age together and she will recite Keats under her breath while you shake the snow off your boots. Date a girl who reads because you deserve it. You deserve a girl who can give you the most colorful life imaginable. If you can only give her monotony, and stale hours and half-baked proposals, then you’re better off alone. If you want the world and the worlds beyond it, date a girl who reads. Or better yet, date a girl who writes.

Homemade Mouthwash   Equipment needed: Measuring Spoon, Measuring Cup, Eye Dropper, Pint Jar w/ Lid   Ingredients: 8 oz of filtered water (or water that has been boiled and cooled) 1 tsp of baking soda 4 drops of Peppermint Essential Oil 4 drops of Tea Tree Oil 5 drops of liquid stevia (if desired) 1 tsp of vodka (if desired)   Directions: Place all of the ingredients into the jar. Apply lid and shake to mix. Shake well before each use.

thinly and separate the rings. In a bowl, combine the protein powder or bake mix, paprika, and salt. Coat the onion rings in the flour mixture. You can do this by putting the flour in a paper bag and then adding the onion rings a few at a time into it, then shake.

and refrigerate. Tip: Serve this with veggies, crackers, or rice cakes, or try on Sunny Day Flatbread (here) for lunch. Nottingham Sandwich Spread By Jane Esselstyn Say the word “Nottingham” slowly three times. The sound should be reminiscent of “Not-Eating-Ham.” This recipe is by no means a ham spread, but it sure does have the consistency and texture of one! Try this on none other than the Nottingham Flatbread (here) for lunch. Prep time: 10 minutes • Makes 1½ cups spread 1 cup chickpeas, mashed with fork ¼ cup chopped onion ¼ cup chopped pickles or pickle relish 1 celery stalk, finely chopped 1½ tablespoons mustard 1½ tablespoons applesauce ½ teaspoon fresh dill, chopped Pinch of salt Pinch of freshly ground black pepper Mix all of the ingredients in a bowl using a fork—make sure to smash the chickpeas. Spread on sandwiches, or serve as a dip. Spinach-Artichoke Dip and Spread By Kimetha Wurster Kimetha used to make her patented spinach-artichoke dip every February for a friend’s birthday party. True to her new, dairy-free E2 lifestyle, she was determined to make the recipe dairy-free, too. The guests had no idea it wasn’t the traditional one and gobbled it up. And there’s no baking necessary. Try this on the St. Nick Pizza (here) for lunch or dinner. Prep time: 10 minutes • Makes around 4 cups dip 14 ounces artichoke hearts, packed in water 2 to 6 garlic cloves 9 ounces fresh spinach, or 1½ cups frozen spinach 1 ripe avocado 1 cup nutritional yeast 6 shakes hot sauce Pinch of freshly ground black pepper (optional) Pinch of salt (optional) In a food processor or blender, pulse the drained artichokes with garlic until chopped. Add the raw spinach (or drained frozen), avocado, and nutritional yeast and pulse until well mixed. Shake in the hot sauce and season with salt and pepper as desired, and pulse again. Transfer to a bowl and serve with 100 percent whole wheat crackers or veggies,

Baked Beans! I haven’t had these in years. You found these down there?” Tears spring to her eyes; Mom gets nostalgic when it comes to canned goods. Most of the food we eat is rice, beans, and protein shakes made with powdered milk. Beans in a sugary coating is a luxury we never get. Not anymore at least.

What'd you bring?" "The Sweet and and Salty Coconut Rice from the first Cravings book." "Yum! I almost made that, since I did the Shake and Bake Chicken with Hot Honey and the garlic and soy shrimp. That should be great with both of those!

Okay, first there are the angels on horseback and devils on horseback." Blake shakes his head. "Remind me what those are?" "An English thing. Angels on horseback are baked oysters wrapped in bacon. Devils are the same thing with dates instead of oysters." Blake nods. "Got it. What else?" "I'm going to slow-cook the barbecued ribs and serve them as 'skeleton ribs,' and I'll serve up the calamari tentacles as 'deep-fried spiders.' Then I'll roast the shrimp and arrange them in glasses of ice to look like claws or fingers, which people can dip into a 'Bloody Mary' cocktail sauce. And I'll scatter platters of deviled eggs around the living and dining rooms." "Think that'll be enough food?" "Definitely, I'll throw some cheese and crudités into the mix, too. Oh, and dessert- spiced devil's food cupcakes and blood orange sorbet.

And you can’t let him shake and bake Nicholas.” Thomas rolled his eyes. “It’s staked and baked, Jo. We aren’t pork chops.

Pissenlit (DANDELION SALAD) YIELD: 4 SERVINGS PISSENLIT, as the common dandelion is often called in France, is considered a great early-spring treat in our family. Gloria loves to pick the greens at the end of March and the beginning of April, especially the small white specimens hidden in the fallen leaves behind our guesthouse. This family tradition started for me with my father and my two brothers, and now my wife and daughter, Claudine, are great lovers of pissenlit salad. The leaves should be picked before the flowers start forming, while they are small, white, and tender. There is no comparison between the tender wild dandelion greens you pick yourself and the ones that are found in markets. With a small paring knife, cut about an inch below the ground to get the dandelion plant in one piece. Cut the leaves away from the root, and discard any that are damaged or darkened. Our version always includes pieces of pancetta as well as croutons, boiled eggs with soft yolks, and a dressing made of garlic, anchovies, and olive oil. 4 large eggs 5 ounces pancetta, cut into pieces about 1 inch long, ½ inch wide, and ½ inch thick (about 2 dozen) 2 cups water 6 tablespoons extra-virgin olive oil 2 teaspoons chopped garlic 4 anchovy fillets in oil, finely chopped 1 tablespoon red wine vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper A piece of baguette (about 3 ounces), cut into sixteen ¼-inch slices About 8 ounces (8 cups packed) dandelion greens, washed two or three times and spun dry Lower the eggs carefully into boiling water, and boil them at a simmer for 7 minutes. Pour out the water, shake the pan to crack the shells, then fill the pan with ice, and let the eggs cool in the pan for at least 15 minutes. Peel the eggs under cold running water, and cut them into quarters. Meanwhile, put the pancetta pieces in a saucepan, and cover them with the water. Bring the water to a boil, and boil gently for 10 minutes. Drain, then put the pancetta in a saucepan with 1 tablespoon of the olive oil. Cook gently for 5 minutes, or until crisp and lightly browned. Transfer the pancetta along with the rendered fat to a salad bowl, and add the garlic, anchovies, vinegar, salt, pepper, and 4 tablespoons of the olive oil. Mix well. Preheat the oven to 400 degrees. Spread the remaining 1 tablespoon oil on a cookie sheet, press the slices of bread into the oil, and then turn them over, so they are oiled on the second side. Bake for 8 to 10 minutes, until nicely browned. At serving time, add the greens to the salad bowl, and toss them with the dressing. Divide among four plates, and top with the bread and quartered eggs. Serve.

this was a slightly more grown-up version of monsters hiding under the bed—but I couldn’t shake the feeling.

1½ pounds small red potatoes, unpeeled 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme Salt and pepper 1 Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes. 2 Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks. 3 Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.

THE EASIEST PERSON TO BE IS YOURSELF! THE HARDEST THING TO REMEMBER IS A LIE! 3. THE ONLY ONE THAT WILL NEVER LEAVE YOU IS GOD! 4. THE ONLY PERSON THAT CAN JUDGE YOU IS SELF! 5. NEVER PUT NEW MONEY ON TOP OF OLD MONEY!

Sometimes, though not that often, I wish I were still a writer, since so much goes through anybody’s mind and right out the window, whereas, for a writer—even a shitty writer—so much less is lost. If you get divorced from your wife, for instance, and later think back to a time, say, twelve years before, when you almost broke up the first time but didn’t because you decided you loved each other too much or were too smart, or because you both had gumption and a shred of good character, then later after everything was finished, you decided you actually should’ve gotten divorced long before because you think now you missed something wonderful and irreplaceable and as a result are filled with whistling longing you can’t seem to shake—if you were a writer, even a half-baked short-story writer, you’d have someplace to put that fact buildup so you wouldn’t have to think about it all the time. You’d just write it all down, put quotes around the most gruesome and rueful lines, stick them in somebody’s mouth who doesn’t exist (or better, a thinly disguised enemy of yours), turn it into pathos and get it all off your ledger for the enjoyment of others.

If I think too hard about it, I get lost...He should probably be here instead of me. But the thing is--I'm really glad to be here.' Mikey growled, frustrated, shaking his head. 'Anyway, Janine and I never would have stayed together in high school. We were both only half-baked and double stupid back then. She broke up with me after prom because I didn't believe in Jesus. Now I paint, like, *actual* profanity, and she wants to have babies with me.' Shiloh was biting her bottom lip and laughing softly. 'I feel like this proves my point--high school relationships aren't magical. They're not destiny.

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

That night, though, Mom was getting things ready for a party at the restaurant, so I had to bum a ride with Jack and Julie. Jack said they didn’t need a chaperon, but it was just talk. He always helped me when it mattered. While we were waiting for Julie, I asked him about the one detail that was bothering me. “I’m supposed to meet her there,” I said. “Do I meet her inside the gym or outside?” “Do you have a date or not?” “More or less.” Jack grinned and shook his head. “Well, it’s not that simple,” I told him. “She can’t go out on dates, so she’s coming with her parents, and I’m supposed to meet her.” Jack broke out laughing. “You’re singing the freshman blues again, Eddie. Everything ends up half-baked.” “So where do I meet her on a half-baked date?” “Inside,” he said. “That way you won’t have to pay for her ticket.” “I don’t want to look like a cheapskate.” “Why hide the truth? Besides, her parents are bringing her, right? You don’t want to meet her father, do you?” “I don’t know.” “Look, he’ll just shake your hand and give you a dirty look. That’s what freshman girls’ fathers always do.” “Really?” “So save the hassle and the money. Wait inside.” I ended up waiting right inside the door. When Wendy and her father came in, she was careful to keep things looking casual. She pretended not to notice me at first, then said, “Oh, hi, Eddie,” and introduced me to her father as a boy in her algebra class. He shook my hand and gave me a dirty look. For a minute I thought the three of us would end up sitting together, but her father decided not to join us in the student rooting section. Wendy and I found an empty bench in the bleachers and were alone for twenty or thirty seconds before two of her friends came along, then three of mine. Then some friends of theirs. And finally Wayne Parks squeezed into a spot on the bench behind us. All through the game he kept leaning forward and making comments like “Where’s the ref keep his Seeing Eye dog during the game?” Even if Wendy and I hadn’t had an audience, we couldn’t have done much talking. During every time-out the Los Cedros Spirit Band, sitting three rows behind us, blasted us off the benches with fight songs. To top things off, Wendy’s father sat across the aisle and stared at us all night. And the Los Cedros Panthers blew a six-point lead in the final minute and lost the game at the buzzer. Before Wendy and I had our coats on, her father showed up beside us, mumbled, “Nice to meet you, Willy,” and led her away. The night could have been worse, I guess. I didn’t break an ankle or choke on my popcorn or rip my pants. But I had a hard time being thankful for those small favors.

Can one of you do a piercing?” Friday calls. Friday is really pretty in a Katy Perry kind of way. She has tattoos on her shoulders and across her back and up her legs. I know about the ones on her legs because I put them there. She has skulls and cross bones and turtles and some really weird shit. And she dresses all retro, like a pinup girl from the sixties. “What kind of piercing?” I ask. Every gaze in the place turns to the woman, and she flushes. “One of those piercings!” Friday yells dramatically. “Pete can do it,” Paul says. Reagan’s mouth falls open. She walks over close to me. “You are not doing a private piercing,” she hisses. I do them all the time, but I don’t even want to do them anymore. She cups her hand around my ear. “The only private places you’re touching are mine.” My heart swells. I like this. I like it a lot. “Sorry,” I say. “The little lady has spoken.” I lift my face, and she bends down to kiss me. Paul looks at Logan, but Emily signs something to him really quickly and he grins. He shakes his head. “Can’t do it,” he says. “Why not?” Paul blows out a heavy breath. “Because I want to have sex tonight,” Logan says. “And tomorrow night. And the night after.” Sam’s not here. He’s probably baking a cake somewhere. And we all know where Matt is. Paul throws down the pencil on the table where he was drawing a tattoo. “You guys are worthless,” he complains. “And pussy whipped.

Can one of you do a piercing?” Friday calls. Friday is really pretty in a Katy Perry kind of way. She has tattoos on her shoulders and across her back and up her legs. I know about the ones on her legs because I put them there. She has skulls and cross bones and turtles and some really weird shit. And she dresses all retro, like a pinup girl from the sixties. “What kind of piercing?” I ask. Every gaze in the place turns to the woman, and she flushes. “One of those piercings!” Friday yells dramatically. “Pete can do it,” Paul says. Reagan’s mouth falls open. She walks over close to me. “You are not doing a private piercing,” she hisses. I do them all the time, but I don’t even want to do them anymore. She cups her hand around my ear. “The only private places you’re touching are mine.” My heart swells. I like this. I like it a lot. “Sorry,” I say. “The little lady has spoken.” I lift my face, and she bends down to kiss me. Paul looks at Logan, but Emily signs something to him really quickly and he grins. He shakes his head. “Can’t do it,” he says. “Why not?” Paul blows out a heavy breath. “Because I want to have sex tonight,” Logan says. “And tomorrow night. And the night after.” Sam’s not here. He’s probably baking a cake somewhere. And we all know where Matt is. Paul throws down the pencil on the table where he was drawing a tattoo. “You guys are worthless,” he complains. “And pussy whipped.” I’m happy to be pussy whipped. Logan walks over and high-fives me, and Emily grins at Reagan. “Thanks for taking one for the team,” I say to Paul. It won’t be hard on him. The girl is gorgeous. “The things I have to do so you guys can have sex.

The hasty shake-and-bake nature of the Ymir expedition, which had stirred up so much controversy, had been forced by the implacable timeline of celestial mechanics. Time, tide, and comets waited for no man.

Feed your soul through service Sometimes you can work all day and you’ll get tired physically. But there are times when you go out of your way to be a blessing. You get up early to help a coworker. You stop by the hospital and pray for a friend. You mow a neighbor’s lawn after work. Doing all that should make you tired and run-down, but you feel energized, stronger, and refreshed. Why is that? When you do the will of your Father it doesn’t drain you, it replenishes you. You may volunteer in your community each week. You may get up early and go to church on your day off, maybe serving in the children’s ministry after working all week. You may clean houses in the community outreach Saturday morning. You may spend the afternoon at the prison encouraging the inmates. You’d think you would leave tired, worn out, run-down, and needing to go home and rest after volunteering all day. But just like with Jesus, when you help others, you get fed. Strength, joy, energy, peace, wisdom, and healing come to those who serve. You should be run-down, but God reenergizes and refreshes you so that at the end of the day you aren’t down, you are up. You don’t leave low, you leave high. God pays you back. Every time I leave one of our church services, I feel stronger than when I came in. It doesn’t make natural sense. I put out a lot of energy, spend long hours, and shake a lot of hands, but I go home reenergized. Why? Because when you serve others, making their lives better, lifting them, healing those who are hurting, you are blessing them and being blessed yourself. You are being fed. You’re being filled back up. If you’re always tired and run-down, with no energy, it may be that you’re not doing enough for others. You’ve got to get your mind off yourself. Go to a retirement home and cheer up someone who is lonely. Bake your neighbor a cake. Coach the Little League team. Call a friend in the hospital. As you lift others, God will lift you. This should not be something you do every once in a while, when you have extra time. This should be a lifestyle, where it’s a part of your nature. You don’t have to do something big--just small acts of kindness. A simple word of encouragement can make someone’s day.

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

Your life is YOUR life. You can make it or break it, take it, shake it, rake it or just bake it. It's your life.

I wanted to ask you if you could help me with it,” she said, her voice shaking. “You know, give me a few tips. Tell me what I should do.” “What?” I said. “There’s no reason for you to help me. But you know how to bake, and you’re a good business woman. I’ve sunk my life’s savings into this shop, and if it goes under, I don’t know what I’m going to do, Cinnamon.” I couldn’t believe what she was saying. How could she be asking me for my help after what she’d done? Because as much as she wanted to sell me on that whole I wouldn’t have destroyed your life if I didn’t think he was the one bit, I knew better.

To toast nuts or seeds in the oven, arrange them in a single layer in a shallow baking pan in a 350 ° F oven for five to ten minutes, rotating them occasionally until they are very lightly browned. Sesame seeds can be toasted on the stove in an ungreased skillet just by shaking them in a hot pan for two to three minutes.

Piña Colada Cheesecake This tropical twist on my mother’s old-fashioned cheesecake was a hit at cruiser gatherings. For the crust 1 cup graham cracker crumbs 1⁄2 cup sweetened shredded coconut 1⁄3 cup melted butter For the filling 11⁄2 pounds cream cheese, softened 2⁄3 cup sugar 4 eggs 3 tablespoons dark rum 1 cup sour cream 3⁄4 cup cream of coconut (see Tips, below) 2⁄3 cup well-drained crushed pineapple (about 1 19-oz can) 1. Preheat oven to 350°F. 2. To make the crust, combine graham cracker crumbs and coconut with melted butter. Press into the bottom of a 10-inch springform pan. Bake for 10 minutes until lightly browned. Set aside to cool while you make the filling. 3. To make the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating until blended. Mix in rum, sour cream, cream of coconut, and well-drained pineapple. 4. Spread evenly on prepared crust and bake about 50–60 minutes on middle rack of preheated oven, until edges are set and center moves just slightly when you shake the pan. 5. Run a knife around the inside of pan to loosen cheesecake. Allow cake to cool completely on a wire rack. Cover and refrigerate until well chilled or overnight. Remove from springform pan before serving. Serves 16 Tips • Garnish the cheesecake with slices of tropical fruit, such as fresh pineapple or mango. • Don’t confuse cream of coconut with coconut milk or coconut cream. Used to make drinks (such as piña coladas) and desserts, cream of coconut is thick, syrupy, heavily sweetened coconut milk. Coco Lopez is one popular brand.

I gaze at the small, crisp, burned-out black husks scattered across the windowsills. It is hard to believe that they were ever alive. I wonder what it would be like to be shut up in this airless glass box, slowly baked for two long months by the rentless sun, able to see the outdoors-the wind shaking the green trees right there in front of you-hurling yourself again and again at the invisible wall that seals you off from everything that is real and alive and necessary, until eventually you succumb, scorched, exhaused, overwhelmed by the impossibility of the task.

Language!” Nellie danced away, hip-swaying into a rockin’ boogie that didn’t really match their musical selection. Dillon frowned. “Should she be doing that? She might shake the baby loose or something.” Alexa laughed at his low comment. “Nah, that kid’s gotta bake for months yet. No early arrivals will be happening on my watch.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until

One by one, shield by shield? More would die, infected by a madness, crops would fail until they burned in the field, withered on the vine, rotted in the earth. So famine follows. And a plague runs through the animals. Fish and fowl, mammal. Only what slithers and crawls remains. And the rivers and streams, the lakes and oceans bloated with blood and death and rot become tainted even as they rise up in a flood to spread their poison.” Already pale, she lost more color as he spoke. But the question deserved a full and true answer. “And a great heat bakes the earth, burns the trees with lightning striking down forests. The world is fire and smoke. Then the dark descends, and the slaughter of all who remain begins. The ground will shake and split, and what rules the dark rules all.

Makes 4 to 6 servings 6 tablespoons (90 g) margarine or butter, melted About 11/2 cups (375 ml) buttermilk 11/2 cups (200 g) all-purpose flour 2 teaspoons (10 g) coarse salt 1 teaspoon (5 g) ground black pepper 1 cup (125 g) crushed cornflakes 1/2 teaspoon (2.5 ml) poultry seasoning, or dried thyme and/or sage One 31/2-pound chicken, cut into 8 to 10 pieces (about 1.5 kg) 1 tablespoon (8 g) paprika, for dusting Preheat the oven to 375°F (190°C). Using about 2 tablespoons (30 ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, cornflakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off the excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up. Drizzle the rest of the margarine evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about 1 hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165°F (74°C). Serve warm. Leftovers reheat nicely in a toaster oven. CHAPTER 2 The Farm on Coldwater Road

To me, the heart of all successful human interactions is we look at each other and we know we’re about to attempt something that is difficult/ impossible. And we look in each other’s eyes, and we shake hands, and we both vow to die before we quit. And that’s what I thought we did. This is such a simple idea to me. The vows are “til death do us part”—God agrees with me. The vow is not to your partner—the vow is to the weakest part of yourself. How could you not quit if that’s one of the options? The reason you say you’re gonna do it or die is because death is what happens when you don’t do it. Your mind is trying to protect you from hard things, to defend you from pain. The problem is, all of your dreams are on the other side of pain and difficulty. So, a mind that tries to seek pleasure and comfort and the easy way inadvertently poisons its dreams—your mind becomes a barrier to your dreams, an internal enemy. If it was easy, everybody would do it. The reason we make vows is because we know we’re about to do a hell walk. You don’t have to vow to do easy things. No one ever said, “I vow to eat every ounce of this crème brulee—I swear to the wide heavens that I will not leave one speck on my plate! And I vow to skip my run tomorrow morning, and I vow to sleep in!” We wouldn’t need to make vows if it was easy. The reason the vows are so extreme—“in sickness and in health, till death do us part”—is because life is so extreme. Nothing else can keep us there. That’s the point of devotion. I’m not against divorce, and I’m not against surrendering in a battle, but it has to be at the end of the battle—not while you’re putting your armor on, not the first scary moment, not the first casualty. In my experience, most people get divorced too soon, before they’ve extracted the lessons that will keep them from doing the exact same things in their next relationships. I’m still not totally sure what I was thinking. Maybe it was pain; maybe it was delirium. Maybe I wasn’t thinking at all. Maybe I didn’t need to think, because I was clear. I could see the North Star through the fog. On February 19, only five days after I received my divorce papers, I called Jada. I hadn’t seen her, or heard from her, in months. The phone seemed to ring forever. Click. “Hello?” “Whatup, Jada. It’s Will.” “Heyyyy!” she said. Her voice seemed to still echo with the magic of our night at the Baked Potato. “How you doin’?” “I’m good. Better now that I’m talkin’ to you.” In hindsight, I probably could have given her a little more context, or warning. “Hey, are you seeing anybody?” I said. Jada hesitated—partly stunned, partly confused. “Um, no. Why?” “Cool, you’re seeing me now,

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

Opening the freezer, Easy smiled. God bless the Rixeys’ ice-cream addiction. There were so many containers, it seemed entirely plausible that they’d robbed an ice-cream delivery truck. He sorted through the tubs until he found a container of chocolate. Bingo. Next, he grabbed the milk from the fridge. And then he opened a bunch of cabinets until he found a blender at the back of one of them. The layer of dust on its surfaces told of how long it had gone unused. He rinsed and wiped it off, then brought the detachable pitcher to the other counter, where the ice cream lay waiting. Shane’s expression was two seconds away from amused. “Not a word, McCallan.” He held up his hands and shook his head, but he couldn’t hold back the smile. Fucker. Scoop, scoop, scoop, milk. Lid on, Easy placed the container on the blender and hit mix. Two minutes later, he had something approximating a very thick milk shake. He spooned it into a glass, then gathered the bagel and soup. Next he built his sandwich, sneaking pieces of beef and cheese as he worked. “Damn, that looks good,” Shane said, pushing off the stool and grabbing a plate for himself. “Think I’ll make some food for me and Sara, too.” Easy suddenly felt less self-conscious with Shane making food for his woman, too. Whoa. He froze with a piece of rye bread in his hand. Jenna was not his woman. But maybe she could be. Slapping the bread on top of the lettuce, Easy’s thoughts spun—he came up with lots of reasons why it probably wasn’t a good idea, but that didn’t make him want it any less. Mid-sandwich-making, Shane spoke in low, even tones. “We don’t have to do that thing where I tell you to handle Jenna with care if you’re thinking of starting something with her, do we?” For. Fuck. Sake. Not that Easy was particularly surprised by the question. Hadn’t he been half expecting it? And, his brain noted with interest, it wasn’t a warning off. “Nope.” “I didn’t think so,” Shane said in that same casual, even tone. “I see how protective you are of her, Easy, and I’m glad for that. I know you’ll treat her right, so I’m not saying a thing about it, except handle with care.” Nodding, Easy concentrated on making the floor stand still under his feet. “I like her, Shane,” he finally said, echoing the conversation he and Shane had had a few nights ago about Shane’s growing feelings for Sara. And, well, hi, how ya doin’, Mr. Hypocrite, Easy had told Shane he had to come clean with the team. Despite the fact that Easy hadn’t done so himself. Still. “Yeah,” Shane said, clapping him on the back of the neck and squeezing. “I know.” Wow. From the thin cabinet next to the oven Easy retrieved a baking sheet to use as a tray. Improvisation he could do. He loaded it down with everything he thought they’d need, lifted it into his arms and then he was all about getting back to Jenna.

All those songs I used to pretend to understand, all the angsty, heartbroken songs I had heard all my life, they suddenly made so much more sense. "Well, then she probably needs a giant coffee, a huge box of your creations, and some time to nurse her feelings in private, don't you think?" Brantley Dane, local hero, saves girl from sure death brought on by sheer mortification. That'd be his headline. "Come on, sweetheart," he said, moving behind me, casually touching my hip in the process, and going behind counter. "What's your poison? Judging by the situation, I am thinking something cold, mocha or caramel filled and absolutely towering with full fat whipped cream." That was exactly what I wanted. But, broken heart aside, I knew I couldn't let myself drown in sweets. Gaining twenty pounds wasn't going to help anything. There was absolutely no enthusiasm in my voice when I said, "Ah, actually, can I have a large black coffee with one sugar please?" "Not that I'm not turned on as all fuck by a woman who appreciates black coffee," he started, making me jerk back suddenly at the bluntness of that comment and the dose of profanity I wasn't accustomed to hearing in my sleepy hometown. "But if you're only one day into a break-up, you're allowed to have some full fat chocolate concoction to indulge a bit. I promise from here on out I won't make you anything even half as food-gasm-ing as this." He leaned across the counter, getting close enough that I could see golden flecks in his warm brown eyes. "Honey, not even if you beg," he added and, if I wasn't mistaken, there was absolutely some kind of sexually-charged edge to his words. "Say yes," he added, lips tipping up at one corner. "Alright, yes," I agreed, knowing I would love every last drop of whatever he made me and likely punish myself with an extra long run for it too. "Good girl," he said as he turned away. And there was not, was absolutely not some weird fluttering feeling in my belly at that. Nope. That would be completely insane. "Okay, I got you one of everything!" my mother said, coming up beside me and pressing the box into my hands. She even tied it with her signature (and expensive, something I had tried to talk her out of many times over the years when she was struggling financially) satin bow. I smiled at her, knowing that sometimes, there was nothing liked baked goods from your mother after a hard day. I was just lucky enough to have a mother who was a pastry chef. "Thanks, Mom," I said, the words heavy. I wasn't just thanking her for the sweets, but for letting me come home, for not asking questions, for not making it seem like even the slightest inconvenience. She gave me a smile that said she knew exactly what I meant. "You have nothing to thank me for." She meant that too. Coming from a family that, when they found out she was knocked up as a teen, had kicked her out and disowned her, she made it clear all my life that she was always there, no matter what I did with my life, no matter how high I soared, or how low I crashed. Her arms, her heart, and her door were always open for me. "Alright. A large mocha frappe with full fat milk, full fat whipped cream, and both a mocha and caramel drizzle. It's practically dessert masked as coffee," Brantley said, making my attention snap to where he was pushing what was an obnoxiously large frappe with whipped cream that was towering out of the dome that the pink and sage straw stuck out of. "Don't even think about it, sweetheart," he said, shaking his head as I reached for my wallet. "Thank you," I smiled, and found that it was a genuine one as I reached for it and, in a move that was maybe not brilliant on my part, took a sip. And proceeded to let out an almost porn-star worthy groan of pure, delicious pleasure. Judging by the way Brant's smile went a little wicked, his thoughts ran along the same lines as well.

She looked at the city streets coated in rain, the early light illuminating their inky blackness, their darkness beautifully framed by the lighter concrete gutters and sidewalks. Broadway looks just like a big blackberry galette, Sam thought, before shaking her head at the terrible analogy. That would have earned a C minus in English lit, she thought, but my instructors at culinary school would be proud. Sam slowed for a second and considered the streets. So would my family, she added. New York had its own otherworldly beauty, stunning in its own sensory-overload sort of way, but a jarring juxtaposition to where Sam had grown up: on a family orchard in northern Michigan. Our skyscrapers were apple and peach trees, Sam thought, seeing dancing fruit in her mind once again. She smiled as she approached Union Square Park and stopped to touch an iridescent green leaf, still wet and dripping rain, her heart leaping at its incredible tenderness in the midst of the city. She leaned in and lifted the leaf to her nose, inhaling, the scents of summer and smells of her past- fresh fruit, fragrant pine, baking pies, lake water- flooding her mind.

You should date a girl who reads. Date a girl who reads. Date a girl who spends her money on books instead of clothes, who has problems with closet space because she has too many books. Date a girl who has a list of books she wants to read, who has had a library card since she was twelve. ▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ Find a girl who reads. You’ll know that she does because she will always have an unread book in her bag. She’s the one lovingly looking over the shelves in the bookstore, the one who quietly cries out when she has found the book she wants. You see that weird chick sniffing the pages of an old book in a secondhand book shop? That’s the reader. They can never resist smelling the pages, especially when they are yellow and worn. ▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ ◀ ◁▶ ▷ She’s the girl reading while waiting in that coffee shop down the street. If you take a peek at her mug, the non-dairy creamer is floating on top because she’s kind of engrossed already. Lost in a world of the author’s making. Sit down. She might give you a glare, as most girls who read do not like to be interrupted. Ask her if she likes the book. 카톡【ACD5】텔레【KKD55】 ♡♡♡우선 클릭해 주셔셔 정말 감사합니다 ♡♡♡ 신용과 신뢰의 거래로 많은VIP고객님들 모시고 싶은것이저희쪽 경영 목표입니다 믿음과 신뢰의 거래로 신용성있는 비즈니스 진행하고있습니다 비즈니스는 첫째로 신용,신뢰 입니다 믿고 주문하시는것만큼 저희는 확실한제품으로 모시겠습니다 믿고 주문해주세요~저희는 제품판매를 고객님들과 신용과신뢰의 거래로 하고있습니다. 24시간 문의상담과 서울 경기지방은 퀵으로도 가능합니다 믿고 주문하시면좋은인연으로 vip고객님으로 모시겠습니다. 원하시는제품있으시면 추천상으로 구입문의 도와드릴수있습니다 ☆100%정품보장 ☆총알배송 ☆투명한 가격 ☆편한 상담 ☆끝내주는 서비스 ☆고객님 정보 보호 ☆깔끔한 거래 참고로 저희는 고객님들과 저희들의 안전을 첫째로 모든거래 진행하고있습니다, 돈도 돈이지만 안전을 기본으로 한분의 고객님이라도 저희쪽 단골분으로 모셔셔 그분들과 안전하고 깔끔한 장기간 거래원하는 업체입니다 ▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼ ◀경영항목▶ 수면제,낙태약,여성최음제,ghb물뽕,여성흥분제,남성발기부전치유제,비아그라,시알리스,88정,드래곤,99정,바오메이,정력제,남성성기확대제,카마그라젤,비닉스,센돔,꽃물,남성조루제,네노마정 등많은제품 판매중입니다 ▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼▲▼ You will smile so hard you will wonder why your heart hasn’t burst and bled out all over your chest yet. You will write the story of your lives, have kids with strange names and even stranger tastes. She will introduce your children to the Cat in the Hat and Aslan, maybe in the same day. You will walk the winters of your old age together and she will recite Keats under her breath while you shake the snow off your boots. Date a girl who reads because you deserve it. You deserve a girl who can give you the most colorful life imaginable. If you can only give her monotony, and stale hours and half-baked proposals, then you’re better off alone. If you want the world and the worlds beyond it, date a girl who reads.

Olive oil cooking spray 1½ cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried oregano 2 tablespoons sweet or smoked paprika 1 teaspoon kosher salt ½ cup all-purpose flour ½ teaspoon freshly ground black pepper 2 large eggs 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total) 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s) 6 to 8 slices provolone cheese ¼ cup shredded Parmesan cheese Let’s cook: 1. Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. 2. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. 3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat. 4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. 5. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. 6. Serve hot. Chicken Legs with Fennel & Orange Serves 4 I love the classic pairing of fennel and citrus.

Vinche, who the fuck did you fuck! Boy, please don’t tell me you done messed with one these brides you were supposed to be making a cake for? Vinche, you supposed to be baking cakes, not baking her ass. Oh my God! And now your ass done caught feelings. You gotta end that shit,” she said, shaking her head.

Mix baking soda, water, and a few drops of lavender essential oil in an empty shampoo bottle and shake to make a paste, and there you go. Homemade shampoo.