Slice Of Pie Quotes

On Saturday, he ate through one piece of chocolate cake, one ice-cream cone, one pickle, one slice of Swiss cheese, one slice of salami, one lollipop, one piece of cherry pie, one sausage, one cupcake, and one slice of watermelon That night he had a stomach ache.

Hope turned sly. “What if the slice of apple pie is served a la mode?” Smiling, Peggy Sue regarded her tall, brunette, and blue-eyed friend. “Is the slice of apple pie served a la mode with three scoops of homemade vanilla ice cream piled on top of it?

Jealousy always has been my cross, the weakness and woundedness in me that has most often caused me to feel ugly and unlovable, like the Bad Seed. I’ve had many years of recovery and therapy, years filled with intimate and devoted friendships, yet I still struggle. I know that when someone gets a big slice of pie, it doesn’t mean there’s less for me. In fact, I know that there isn’t even a pie, that there’s plenty to go around, enough food and love and air. But I don’t believe it for a second. I secretly believe there’s a pie. I will go to my grave brandishing my fork.

That's the thing they never tell you about love stories: just because one ends, that doesn't mean it failed. A cherry pie isn't a failure just because you eat it all. It's perfect for what it is, and then it's gone. And exchanging the truest parts of yourself--all the things you are--with someone? What a slice of life. One I'll carry with me into every single someday.

Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert… Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music… All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked.

Isn’t it enough you have poor Mitch here playing against bears?” They all looked at “poor Mitch,” who seemed to be having the equivalent of an orgasm eating that slice of cherry pie.

I see a girl caught in the remains of a holiday gone bad, with her flesh picked off day after day as the carcass dries out. The knife and fork are abviously middle-class sensibilities. The palm tree is a nice touch. A broken dream,perhaps? Plastic honeymoon, deserted island? Oh, If you put in a slice of pumpkin pie, it could be a desserted island! (Pg 64)

This is the tale of Magic Alex, the man who was everywhere: with Leonard Cohen in Hydra; in Crete with Joni Mitchell; in a Paris bathroom when Jimmy Morrison went down; working as a roadie setting up the Beatles last rooftop gig; an assistant to John and Yoko when they had a bed-in at the Amsterdam Hilton; with the Stones when they were charged for pissing against a wall; the first to find and save Dylan after the motorcycle accident; having it off with Mama Cass hours before she choked the big one; arranging the security at Altamont; at Haight-Ashbury with George Harrison and the Grateful Dead; and in the Japanese airport with McCartney after the dope rap. He was the guy Carly Simon was really singing about and the missing slice of ‘Bye, Bye Miss American Pie’.

Since the 1980s, we have given the rich a bigger slice of our pie in the belief that they would create more wealth, making the pie bigger than otherwise possible in the long run. The rich got the bigger slice of the pie all right, but they have actually reduced the pace at which the pie is growing.

Life is like an 6-slice apple pie at a 12-guest dinner banquet. If you just sit back and wait for it to come to you, chances are, you're going to miss dessert.

This is the whistle-stop memoir of how a lower-middle-class girl from the north of England one day changed the way she lived her life and set off on a bumpy path that ultimately led her to her own slice of the happily-ever-after pie.

One slice of key lime pie. Two forks.' I felt Todd’s hand on my arm. 'You’ll thank me later.' No doubt I would.

Ear demons are totally real," Cody said. "They're what make microphones like these ones work. They're also what tell you to eat the last slice of pie when you know Tia wanted it.

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.

That's the thing about love stories: Just because one ends, that doesn't mean it failed. A cherry pie isn't a failure just because you eat it all. It's perfect for what it is, and then it's gone. And exchanging the truest parts of yourself - all the things you are - with someone? What a slice of life. One I'll carry with me into every single someday. I lie down in the cool grass beside him as planets collide above us and we stay like this for a long time, down to every last crumb. My cheeks are wet, but oh, my heart - it is so full.

(1) When a situation has become too frustrating, a quandary too persistently insolvable; when dealing with the issue is generating chronic discontent, infringing on freedom, and inhibiting growth, it may be time to quit beating one’s head against the wall, reach for a big fat stick of metaphoric dynamite, light the fuse, and blast the whole unhappy business nine miles past oblivion. (2) After making an extreme effort, after pulling out all the stops, one is still unable to score Tibetan peach pie, take it as a signal to relax, grin, pick up a fork, and go for a slice of the apple.

What kind of knife is this?” Locke held a rounded buttering utensil up for Chains’ inspection. “It’s all wrong. You couldn’t kill anyone with this.” “Well, not very easily, I’ll grant you that, my boy.” Chains guided Locke in the placement of the butter knife and assorted small dishes and bowls. “But when the quality get together to dine, it’s impolite to knock anybody off with anything but poison. That thing is for scooping butter, not slicing windpipes.” “This is a lot of trouble to go to just to eat.” “Well, in Shades’ Hill you may be able to eat cold bacon and dirt pies off one another’s asses for all your old master cares. But now you’re a Gentleman Bastard, emphasis on the Gentleman. You’re going to learn how to eat like this, and how to serve people who eat like this.

Minny: "Eat my shit." Hilly: "Excuse me?" Minny: "I said eat...my...shit." Hilly: "Have you lost your mind?" Minny: "No ma'am, but you about to, cause you just did." *Minny eyes the pie* Hilly: "Did...What?" *Minny eyes pie again, Missus Walters gasping and laughing, Hilly eyes pie then gags and runs off* Missus Walters: "And you didn't just eat one, you ate TWO slices!" *Minny runs off* Missus Walters: "RUN, MINNY, RUUN!!" *She says this while laughing*

Sing a song of suspense in which the players die. Four and twenty ravens in an Edgar Allan Pie. When the pie was broken, the ravens couldn't sing. Their throats had been sliced open by Stephen, the new King. The King was in his writing house, stifling a laugh While his queen was in a tizzy of her bloody Lovecraft. When the dead maid got the garden for her rank as royal whore, King's shovel made it double and he married nevermore.

You're not a priority if you're an option, you are a percentage. A percentage of that other person's time and effort. The size of the pie never changes, the slices do.

The conservative revolution that Reagan helped usher in gained traction because Reagan's central insight - that the liberal welfare state had grown complacent and overly bureaucratic, with Democratic policy makers more obsessed with slicing the economic pie than with growing the pie - contained a good deal of truth.

Pie may just be the Madonna-whore of the dessert world.

life is about balances. A pie chart with equal slices in all areas of life for maximum happiness.

I ate a slice of humble pie, and it tasted like apples.

A slice of pie without cheese, it's like a kiss without squeeze...

She is my reprieve. My air. Spencer Locke is the one slice of happy I have in this shit pie I call life.

If you cut off the pointed end of a slice of pie and save it for last, you can make a wish when you eat it.

There is nothing new about prophecies to the effect that the end of the world is near if we do not repent. What is new is that such a prophecy is now true, for two obvious reasons. First, nuclear weapons give us the means to wipe ourselves out quickly: no humans possessed this means before. Second, we already appropriate about forty per cent of the Earth’s net productivity (that is, the net energy captured from sunlight). With the world’s human population now doubling every forty-one years, we will soon have reached the biological limit to growth, at which point we will have to start fighting each other in deadly earnest for a slice of the world’s fixed pie of resources. In addition, given the present rate at which we are exterminating species, most of the world’s species will become extinct or endangered within the next century, but we depend on many species for our own life support.

When Shara looks at her like that, all airy and sly, it makes Chloe think of the first time her mama brought home an icebox pie. It was strawberries and cream, her mom’s favorite, and the whole thing seemed to be a feat of mechanical physics. It didn’t make sense how the strawberries held effortlessly together when you sliced it, or how the cloud of meringue sat weightless on top. She remembers studying the layers from the side and having the inexplicable thought, This is a Shara Wheeler kind of pretty. God. Shall I compare thee to an icebox pie? Couldn’t be gayer if she tried.

Focus more on making the pie bigger than on exactly how to slice it so that you or anyone else gets the biggest piece. The best negotiations are the ones with someone in which I say, “You should take more,” and they argue back, “No you should take more!” People who operate this way with each other make the relationship better and the pie bigger—and both benefit in the long run.

better responses to the threat of scarcity is not to try to slice our pie thinner—rather it’s to figure out how to make more pies.

In fairy tales,” her mother used to say, “no one ever says I love you. They give food and they kiss. That’s what love is made of.

And that's the real reason the powerful fear open systems and networks. If anyone can set up a free voicecall to anyone else in the world, using the net, then we can all communicate with the same ease that's standard for the high and mighty. [...] And if any worker, anywhere, can communicate with any other worker, anywhere, for free, instantaneously, without the boss's permission, then, brother, look out, because the Coase cost of demanding better pay, better working conditions and a slice of the pie just got a *lot* cheaper. And the people who have the power aren't going to sit still and let a bunch of grunts take it away from them.

This kind of action is a prevalent error among oppressed peoples. It is based upon the false notion that there is only a limited and particular amount of freedom that must be divided up between us, with the largest and juiciest pieces of liberty going as spoils to the victor or the stronger. So instead of joining together to fight for more, we quarrel between ourselves for a larger slice of the one pie. Black women fight between ourselves over men, instead of pursuing and using who we are and our strengths for lasting change; Black women and men fight between ourselves over who has more of a right to freedom, instead of seeing each other's struggles as part of our own and vital to our common goals; Black and white women fight between ourselves over who is the more oppressed, instead of seeing those areas in which our causes are the same. (Of course, this last separation is worsened by the intransigent racism that white women too often fail to, or cannot, address in themselves.)

Apples Ma's apple blossoms have turned to hard green balls. To eat them now, so tart, would turn my mouth inside out, would make my stomach groan. But in just a couple months, after the baby is born, those apples will be ready and we'll make pies and sauce and pudding and dumplings and cake and cobbler and have just plain apples to take to school and slice with my pocket knife and eat one juicy piece at a time until my mouth is clean and fresh and my breath is nothing but apple. June 1934

Weylyn and I ordered two pieces of blackberry pie. “Someone worked really hard to make this,” he said, pointing to his slice with his fork. That’s what sealed it for me, that simple appreciation for something that most of us take for granted.

People I had never seen before flocked in, their faces showing a longing you never saw for cake. People's eyes lit up for a cupcake, cake seemed to signal celebration. But their eyes got filmy, watery, misty when we handed them a slice of pie. Pie was memory. Nostalgia. Pie made people recall simpler, maybe happier times.

Such heaped up platters of cakes of various and almost indescribable kinds, known only to experienced Dutch housewives! There was the doughty doughnut, the tender oly koek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-piggledy, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst-- Heaven bless the mark!

The fact was, there wasn't room on earth for a couple million gold-farmers to turn into high-paid video-game executives. The fact was, if you had to slice the pie into enough pieces to give one to everyone, you'd end up slicing them so thin you could see through them. "When 30,000 people share an apple, no one benefits -- especially not the apple." It was a quote one of his economics profs had kept written in the corner of his white-board, and any time a student started droning on about compassion for the poor, the old prof would just tap the board and say, "Are you willing to share your lunch with 30,000 people?

Focus more on making the pie bigger than on exactly how to slice it

The Lord listens in all those places. They're just different slices of the same pie.

After we ate our heaping slice of humble pie, we asked the missus if she could at least serve it up a la mode next time.

Staying in the past does not help, my friend. Everything passes you by while you’re trying to relive that one little slice of golden apple that you had.

I don’t think it’s any accident that a slice of pie comes in the exact same shape as a slice of pussy,

If a clock represented a pie chart, then I just ate a slice of apple pie so large it represents 33 minutes. That means I’m three minutes late for dinner!

But when you've had children with someone you're divorced from, divorce defines everything; it's the lurking fact, a slice of anger in the pie of your brain.

Barliona: if you do something yourself - you'll get a slice of the big pie. If you ask for help - you'll only get a biscuit. Tasty, but small. And it's the big pie I'm after...

Can we talk?" "I tried. You ignored me. That window has now been closed." "I'll buy you a cup of coffee and a slice of pie." "You slick bastard.

Liberalism reconciled the proletariat with the bourgeoisie, the faithful with atheists, natives with immigrants, and Europeans with Asians by promising everybody a larger slice of the pie.

The wealth of America isn’t an inventory of goods; it’s an organic, living entity, a fragile, pulsing fabric of ideas, expectations, loyalties, moral commitments, visions, and people. To slice it up like an apple pie and redistribute it would destroy it just as surely as trying to share Stephen Hawking’s intellect by sharing slices of his brain would surely kill him.

But liberalism has no obvious answers to the biggest problems we face: ecological collapse and technological disruption. Liberalism traditionally relied on economic growth to magically solve difficult social and political conflicts. Liberalism reconciled the proletariat with the bourgeoisie, the faithful with atheists, natives with immigrants, and Europeans with Asians by promising everybody a larger slice of the pie. With a constantly growing pie, that was possible. However, economic growth will not save the global ecosystem; just the opposite, in fact, for economic growth is the cause of the ecological crisis. And economic growth will not solve technological disruption, for it is predicated on the invention of more and more disruptive technologies.

The pie is increasing in size, so everyone gets a bigger slice, but when the rich’s already bigger slice increases in size, the relative amount of wealth accumulates more on the upper end, making the incomes of those in the middle and bottom feel smaller.

It was haunting to be entangled in this obnoxious cycle. I want to get out of this viciousness. That pizza is staring at me. I think that slice of pie might hurt me. Thirty-five calories for an Oreo cookie; 75caloriesfor a slice of bread; 285 for a slice of pizza; 350for a plate of pasta. You know, maybe I’ll just study the digits of eggs, wheat, vegetables, apples, oranges. Ugh! Stop. It all hurts so much. That’s it. Make it stop. Please, I beg you. Just make it stop. I felt like the walking and living encyclopedia of numbers and digits.

Peabody, why don't I have any damn coffee?" "I don't know, sir, but I will rectify that immediately." Peabody popped up, was actually humming under her breath as she programmed the AutoChef. And there was a bright look in her eyes when she carried the coffee to Eve. "Eat any good pizza lately?" Eve muttered, and the light in Peabody's eyes turned instantly to embarrassed guilt. "Maybe. Just a slice ... or two." Eve leaned in. "Ate the whole damn pie, didn't you?" "It was really good pizza. I sort of, you know, missed the taste of it." "No more humming on duty." Peabody squared her shoulders. "No, sir. All humming will cease immediately." "And no sparkly-eye crap either," Eve added and yanked open the door to look for Louise. "You can look pretty sparkly-eyed after really good pizza, too," Peabody muttered, then decided not to press her luck when Eve snarled.

Everything was lopsided. Volunteering their personal information was part of the bargain of public assistance. Tell us everything about yourself and, in return, we’ll hand you a sliver of a slice of American pie. In the meantime, we won’t tell you anything, not even what we’re going to do for you.

It's actually not true that our literary culture is nihilistic, at least not in the radical sense of Turgenev's Bazarov. For there are certain tendencies we believe are bad, qualities we hate and fear. Among these are sentimentality, naivete, archaism, fanaticism. It would probably be better to call our own art's culture now one of congenital skepticism. Our intelligentsia distrust strong belief, open conviction. Material passion is one thing, but idealogical passion disgusts us on some deep level. We believe that ideology is now the province of the rival SIGs and PACs all trying to get their slice of the big green pie...and, looking around us, we see that indeed it is so. But Frank's Dostoevsky would point out (or more like hop up and down and shake his fist and fly at us and shout) that if this is so, it's at least partly because we have abandoned the field. That we've abandoned it to fundamentalists whose pitiless rigidity and eagerness to judge show that they're clueless about the "Christian values" they would impose on others.

As a rule, she didn’t like boys very much, but she had to admit, Charlie was actually pretty nice.

Forget the wheel, electricity, penicillin, the internet or sliced bread; the pie is UNDOUBTEDLY the world’s greatest invention. They

While Mr Loveday aired my lady's sheets, I set to scratching up a supper. With not even time to change from my own damp clothes I had in one-half hour some welcoming tea steaming and hot brandy to mix a punch. Our bill of fare was the remnants of Mrs Garland's Yorkshire Pie, still sound and savory, fried bacon, and a hillock of roasted rabbits that disappeared as quickly as I made them. The last of the seed cake was eaten too, with a douse of brandy sprinkled over it to warm us. 'She will not eat those beggarly scraps,' said Jesmire, the spiteful old cat, when I took a tray of food to my lady's door. Yet I did see a slice of brandied cake disappear. I knew my mistress well enough by then, and she was a slave to her sugar tooth.

Liberalism reconciled the proletariat with the bourgeoisie, the faithful with atheists, natives with immigrants, and Europeans with Asians by promising everybody a larger slice of the pie. With a constantly growing pie, that was possible. However, economic growth will not save the global ecosystem; just the opposite, in fact, for economic growth is the cause of the ecological crisis.

The world seems to be designed in a way that success is never as easy as we hope. Getting there takes not only the right vision, but also the right level of perseverance that some people just don’t have.

When I was younger, I asked my dad what love was. I was six,” he began as he took a plate from behind the counter and placed the lone slice on it. “He said, Eddie, love is when you have one last piece of pie, but you give it to her. It could be your favorite piece of pie. You could be hungry and your insides turning. It could be the best ever piece of pie you’ll never ever have again. But, love is when you give her the piece of pie and say, ‘No, you can have it.

I want two of the four piece fried chicken dinners.  Both with mashed potatoes and green beans.  I also want two orders of grilled corn on the cob and a side of macaroni salad.  Three slices of the banana cream pie and a piece of German chocolate cake.

Evolutionary pressures have accustomed humans to see the world as a static pie. If somebody gets a larger slice of the pie, somebody else inevitably gets a smaller slice. A particular family or city may prosper, but humankind as a whole is not going to produce more than it produces today. Accordingly, traditional religions such as Christianity and Islam sought ways to solve humanity’s problems with the help of current resources, either by redistributing the existing pie, or by promising a pie in the sky.

When we drink alcohol, artificially high levels of dopamine are released into the brain—a glass of wine will release more dopamine than good sex, good chocolate, or good coffee. The above-normal level of dopamine tells our brain that alcohol is really good at keeping us alive, and so the brain sends out higher levels of glutamate to lock in the experience. We remember the experience of drinking a cold glass of Chardonnay on a hot summer day more than we remember eating a slice of apple pie, or drinking a kale smoothie, because of this neurobiological process. If we drink enough alcohol over a long enough period of time, this cycle locks in, and our brains identify alcohol as necessary for survival. When the midbrain is working properly, it will normally prioritize fighting, procreating, and eating. But over time and with enough exposure, the midbrain will begin to identify alcohol as necessary for survival. If we drink enough alcohol, our midbrain will eventually elevate drinking alcohol above other survival

but here is the best peach pie we made: Put 1 ¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and ⅓ cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350° and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

Paradise, the capitalists promise, is right around the corner. True, mistakes have been made such as the Atlantic slave trade and the exploitation of the European working class, but we have learned our lesson and if we just wait a little longer and allow the pie to grow a little bigger, everybody will receive a fatter slice.

The traditional ingredients of the 'oggie', as it is called in the old Cornish language, are naturally disputed, but on some things most experts agree: the meat must be chopped, not minced, the vegetables (perhaps potato, onion and turnip) must be sliced and the ingredients are not pre-cooked before they are put in the pastry.

Creamy-looking custards were followed by beautifully decorated slices of cake. Crisp-shelled pastries were set down next to gooey-centered pies. Dainty little goblets featuring ice cream and sorbet came out on a silver tray, and a pungent aroma rose off a long wooden board that was dotted with more kinds of cheese than Gladys had ever seen,

We passed the Irish club, and the florist’s with its small stiff pink-and-white carnations in a bucket, and the drapers called ‘Elvina’s’, which displayed in its window Bear Brand stockings and knife-pleated skirts like cloth concertinas and pasty-shaped hats on false heads. We passed the confectioner’s – or failed to pass it; the window attracted Karina. She balled her hands into her pockets, and leant back, her feet apart; she looked rooted, immovable. The cakes were stacked on decks of sloping shelves, set out on pink doilies whitened by falls of icing sugar. There were vanilla slices, their airy tiers of pastry glued together with confectioners’ custard, fat and lolling like a yellow tongue. There were bubbling jam puffs and ballooning Eccles cakes, slashed to show their plump currant insides. There were jam tarts the size of traffic lights; there were whinberry pies oozing juice like black blood. ‘Look at them buns,’ Karina would say. ‘Look.’ I would turn sideways and see her intent face. Sometimes the tip of her tongue would appear, and slide slowly upwards towards her flat nose. There were sponge buns shaped like fat mushrooms, topped with pink icing and half a glace cherry. There were coconut pyramids, and low square house-shaped chocolate buns, finished with a big roll of chocolate-wrapped marzipan which was solid as the barrel of a cannon.

There was currant toast squishy with butter, caramel-marshmallow squares, strawberry boats oozing custard, chocolate exclairs that exploded with cream when the cats bit into them with their little white teeth and-- a special treat for Pleasant-- a pie made from thick slices of Bramley apple, with just the right amount of tangy in the tangy-sweet.

He was shaking his head as he read some of the words that were written in the pie sections of the wheel; Meat Snatch, Gash and Stitch, Jaws of Life, Tongue Twister, Enema of Horror, Nailed, Dissection, Musical Hair Patches, Eye Deflation, Intestinal Jump Rope, Cooked Until Dripping, Spoon of Pain, Needle Works, Ball Squats, Cut and Rip, Two Headed Cock, Bone Collector, Joint Screws, Fused, Human Tesla Coil, Barbed Wired, Shit Faced, Root and Rod, Colon Blow, Skin Deep, Boiling Nuts, Sewn, Muscle Stimulator, Urethra Tug-o-war, Crack a Cap, Tendon Rubber Bands, Weenie Roast, Musical Extremities, Root Canal, Needle Mania, Tattooed Wall Art, Rod and Prod, Slice and Dice, Sex Change and Torched Beyond Recognition. I

You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.

The second answer is that we just need more patience – paradise, the capitalists promise, is right around the corner. True, mistakes have been made, such as the Atlantic slave trade and the exploitation of the European working class. But we have learned our lesson, and if we just wait a little longer and allow the pie to grow a little bigger, everybody will receive a fatter slice.

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

His mother had always mothered him—she insisted on coming by once a week and ironing for us, and when she was done ironing, she’d say, “I’ll just help tidy,” and after she’d left, I’d look in the fridge and find she’d peeled and sliced his grapefruit for him, put the pieces in a snap-top container, and then I’d open the bread and discover all the crusts had been cut away, each slice returned half naked. I am married to a thirty-four-year-old man who is still offended by bread crusts. But I tried to do the same those first weeks after his mom passed. I snipped the bread crusts, I ironed his T-shirts, I baked a blueberry pie from his mom’s recipe. “I don’t need to be babied, really, Amy,” he said as he stared at the loaf of skinned breads. “I let my mom do it because it made her happy, but I know you don’t like that nurturing stuff.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

the morning, I drove to Pennsylvania, thirty miles or so to the north. The Appalachian Trail runs for 230 miles in a northeasterly arc across the state, like the broad end of a slice of pie. I never met a hiker with a good word to say about the trail in Pennsylvania. It is, as someone told a National Geographic reporter in 1987, the place “where boots go to die.” During the last ice age it experienced what geologists call a periglacial climate—a zone at the edge of an ice sheet characterized by frequent freeze—thaw cycles that fractured the rock. The result is mile upon mile of jagged, oddly angled slabs of stone strewn about in wobbly piles known to science as felsenmeer (literally, “sea of rocks”). These require constant attentiveness if you are not to twist an ankle or sprawl on your face—not a pleasant experience with fifty pounds of momentum on your back. Lots of people leave Pennsylvania limping and bruised. The state also has what are reputed to be the meanest

The second answer is that we just need more patience – paradise, the capitalists promise, is right around the corner. True, mistakes have been made, such as the Atlantic slave trade and the exploitation of the European working class. But we have learned our lesson, and if we just wait a little longer and allow the pie to grow a little bigger, everybody will receive a fatter slice. The division of spoils will never be equitable, but there will be enough to satisfy every man, woman and child – even in the Congo.

Thanksgiving dinner is vast and steaming, crowded over the tabletop in hot platters bumping against each other. There are three open bottles of wine, all different colors, and there seem to be far more plates and silverware than are actually needed. Among the guests' contributions, there's a big round fatayer- a lamb pie- that Aziz bought from the green-eyed girl at the Iranian bakery; six sliced cylinders of cranberry sauce from Um-Nadia; whole roasted walnuts in chili sauce from Cristobal; plus Victor brought three homemade pumpkin pies and a half-gallon of whipping cream.

A text comes from Wallace. An actual text too, not a message through the forum app. I gave him my number awhile back, before Halloween, but not because I wanted him to call me or anything. I wrote it on the edge of our conversation paper in homeroom and slid it over to him because sometimes I see something and think, Wallace would laugh at that, I should send him a picture of it, but the messaging app is terrible with pictures and texting is way better. So he texts me now, and it’s a picture. A regular sweet potato pie. Beneath the picture, he says, I really like sweet potato pie. I text back, Yeah, so do I. Then he sends me a picture of his face, frowning, and says, No, you don’t understand. Then another picture, closer, just his eyes. I REALLY like sweet potato pie. A series of pictures comes in several-second intervals. The first is a triangular slice of pie in Wallace’s hand. Then Wallace holding that slice up to his face—it’s soft enough to start collapsing between his fingers. The next one has him stuffing the slice into his mouth, and in the final one it’s all the way in, his cheeks are puffed out like a chipmunk’s, and he’s letting his eyes roll back like it’s the best thing he’s ever eaten. I purse my lips to keep my laugh in, but my parents are fine-tuned to the slightest hint of amusement from me, and they both look up. “What’s so funny, Eggs?” Dad says. “Nothing,” I reply. Nothing makes a joke less funny than someone wanting in on it, especially parents. Wow, I say to Wallace. You really like sweet potato pie. He sends one more picture, this one with him embracing the pie pan, gazing lovingly at it. We’re to be married in the spring. An actual laugh escapes me. I really hope Wallace is having a better Thanksgiving than I am. It seems like he is. I take a picture of myself pouting and send it to him, saying, Aw, the cutest of cute couples. ... Another picture from Wallace waits for me. In this one, an empty pie pan littered withcrumbs sits on the floor beside a large knife. Wallace kneels next to it with morecrumbs on his sweater, expression horrified. NOOOO WHAT HAVE I DONE MY LOVE OUR MARRIAGE ’TIS ALL FOR NAUGHT I text back: Oh no!! Not sweet potato bride! Another picture comes: Wallace sprawled on the floor beside the pie pan, one arm thrown over his eyes. Let me only be accused of loving her too much. Wallace is definitely having a better Thanksgiving than me.

But paging through it for the first time while actually sitting on the trail was less reassuring than I’d hoped. There were things I’d overlooked, I saw now, such as a quote on page 6 by a fellow named Charles Long, with whom the authors of The Pacific Crest Trail, Volume 1: California heartily agreed, that said, “How can a book describe the psychological factors a person must prepare for … the despair, the alienation, the anxiety and especially the pain, both physical and mental, which slices to the very heart of the hiker’s volition, which are the real things that must be planned for? No words can transmit those factors …” I sat pie-eyed, with a lurching knowledge that indeed no words could transmit those factors. They didn’t have to. I now knew exactly what they were. I’d learned about them by having hiked a little more than three miles in the desert mountains beneath a pack that resembled a Volkswagen Beetle. I read on, noting intimations that it would be wise to improve one’s physical fitness before setting out, to train specifically for the hike, perhaps. And, of course, admonishments about backpack weight. Suggestions even to refrain from carrying the entire guidebook itself because it was too heavy to carry all at once and unnecessary anyway—one could photocopy or rip out needed sections and include the necessary bit in the next resupply box. I closed the book. Why hadn’t I thought of that? Of ripping the guidebook into sections? Because I was a big fat idiot and I didn’t know what the hell I was doing, that’s why. And I was alone in the wilderness with a beast of a load to carry while finding that out. I wrapped my arms around my legs and pressed my face into the tops of my bare knees and closed my eyes, huddled into the ball of myself, the wind whipping my shoulder-length hair in a frenzy.

We aren’t simply looking at a demographically induced economic breakdown; we are looking at the end of a half millennium of economic history. At present, I see only two preexisting economic models that might work for the world we’re (d)evolving into. Both are very old-school: The first is plain ol’ imperialism. For this to work, the country in question must have a military, especially one with a powerful navy capable of large-scale amphibious assault. That military ventures forth to conquer territories and peoples, and then exploits said territories and peoples in whatever way it wishes: forcing conquered labor to craft products, stripping conquered territories of resources, treating conquered people as a captive market for its own products, etc. The British Empire at its height excelled at this, but to be honest, so did any other post-Columbus political entity that used the word “empire” in its name. If this sounds like mass slavery with some geographic and legal displacement between master and slave, you’re thinking in the right general direction. The second is something called mercantilism, an economic system in which you heavily restrict the ability of anyone to export anything to your consumer base, but in which you also ram whatever of your production you can down the throats of anyone else. Such ramming is often done with a secondary goal of wrecking local production capacity so the target market is dependent upon you in the long term. The imperial-era French engaged in mercantilism as a matter of course, but so too did any up-and-coming industrial power. The British famously product-dumped on the Germans in the early 1800s, while the Germans did the same to anyone they could reach in the late 1800s. One could argue (fairly easily) that mercantilism was more or less the standard national economic operating policy for China in the 2000s and 2010s (under American strategic cover, no less). In essence, both possible models would be implemented with an eye toward sucking other peoples dry, and transferring the pain of general economic dislocation from the invaders to the invaded. Getting a larger slice of a smaller pie, as it were. Both models might theoretically work in a poorer, more violent, more fractured world—particularly if they are married. But even together, some version of imperialist mercantilism faces a singular, overarching, likely condemning problem: Too many guns, not enough boots.

I'd give me two eyes for a slice of apple pie." She was brain-cracked, but spoke for them all. Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before. Janey, the whore who had once been famed in Harris's List of Covent Garden Ladies, told them, in her child's voice, that the best dish she ever tasted was a Desert Island of Flummery, at a mansion in Grosvenor Square. "It was all over jellies and candies and dainty figures, and a hut of real gold-leaf. Like eating money, it were. I fancied meself a proper duchess." She knew what Janey meant. When she had first met Aunt Charlotte she had gorged herself until her fingers were gummy with syrup and cream. There was one cake she never forgot; a puffed conceit of cream, pastry, and pink sugar comfits.

Once we went to a family picnic back when my mother was still speaking to her family. We ate hot dogs and hamburgers that my mom’s dad cooked on the grill, and my mom’s stepmom, a woman she insisted was evil but seemed nice enough to me. She made apple pie for dessert. We ate big, warm slices with rivers of vanilla ice cream melting into the crust. The pie made me feel good inside: warm and full and happy. Then my mom said her stepmom probably made those pies from poisoned apples, and I spent the rest of the night thinking of Snow White eating the poisoned apple and sleeping for years. I was afraid to go to sleep that night.

Two flights of steps bordered either side of the Hill from Hell. I didn’t know who constructed them or when, but it was sometime before I was born. Maybe even before Daddy was born. In one stretch, the steps were made of large semiflat stones. In another, wood. In a third, slate. All of them were in terrible disrepair, but it was still easier to climb them than to try to walk up the dirt road itself, especially since Stacy and I were weighed down with our backpacks, slices of pie in Tupperware containers, bottles of Pepsi, and a bunch of cassette tapes. We stopped halfway up to catch our breath. I really didn’t need to, but I could tell Stacy was not used to trudging up hills.

We have a legal system that is a flop — a laughingstock,” says Professor Langbein. “We have a legal system which encourages people not to want to do business in this country.” The American legal system isn’t even working for the lawyers. Even though law is now the highest-paid profession, the lawyers aren’t happy. Many say they went to law school hoping to do good, but now find themselves working incredibly long hours doing tedious work that’s often more about money than justice. A survey of California lawyers found most would change careers if they could. Something’s very wrong when America’s brightest young people are choosing a profession many won’t like, where they’re not building something, not making the economic pie bigger, just fighting over who gets which slice, making each slice cost more, and taking our freedom in the process.

FETTUCCINI “PORCINI” (Australian Fettuccini) Trudi’s 1st Note: We just returned from a trip to Australia. This is my version of a recipe we experienced in Sydney. It’s easy to make and a wonderful flavor. For the Pasta: Prepare a package of your favorite brand fettuccini pasta as instructed on the package. Use the size that serves 4. When the pasta is cooked, drain it, give it a stir to keep it from sticking together, cover it loosely with foil and set it aside on a cold burner to wait for its yummy sauce. For the Sauce: ¼ pound bacon (regular sliced, not thick) ½ pound (8 ounces) fresh mushrooms sliced, or chopped ½ cup chopped onions (regular yellow onions or green onions—if you use green onions, you can use up to 2 inches of the stem) 4-inch square of fresh salmon filet 15-ounce (approximate—if it’s a bit more, that’s okay) jar of prepared Alfredo sauce Pan fry the bacon until it’s crispy and lift it out of the fat with a slotted spoon to drain it on paper towels. Use the remaining bacon fat in the pan to fry the mushrooms until they are very well done. Add the onions to the pan and continue to fry until the onions are translucent and fully cooked. Cut the raw salmon into cubes and add it to the pan. Fry it until the salmon is fully cooked. Add the drained bacon pieces to the pan and add the Alfredo sauce. Stir everything together until it’s well-combined and heated through. Arrange the pasta you’ve cooked on 4 plates. Ladle the delicious mixture in the frying pan over the pasta and serve to rave reviews! Trudi’s 2nd Note: The porcini is in quotes because I’m sure the restaurant used them, but regular mushrooms work just as well and are easier on the budget. Fresh salmon works great but since it sort of falls apart in the cooking anyway, you probably could use canned or packaged salmon and get the same results. If you prefer, you could also use packaged Alfredo sauce mix and prepare it yourself.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

Pastry for double-crust, 9-inch pie ¾ cup sugar 1 teaspoon nutmeg Enough pared and sliced apples to fill a 9-inch pie generously 1 ½ tablespoons butter, cut into small pieces ½ cup liquid honey 1 tablespoon grated orange rind Confectioners’ sugar Preheat oven to 425° F. Prepare pastry sufficient for a double-crust, 9-inch pie. Roll out half the dough and line the pie plate. Combine sugar and nutmeg; pour over apples, lifting and tossing with two forks until well combined. Pile fruit into pie pan, heaping to make a nice fat pie, and dot with butter. Roll out remaining pastry and cut into ½-inch strips. Arrange strips lattice fashion over apples, pressing edges down firmly. Bake 10 minutes, then lower the oven temperature to 350°F. Bake 30–40 minutes more, or until apples are tender and crust is brown. Remove from oven. Combine honey and orange rind, and pour mixture through openings in lattice; return pie to oven and bake another 5 minutes. Cool to lukewarm and dredge with confectioners’ sugar. Serve warm or cold.

It’s funny: Since years ago, when I was in my 40s and trying to get into shape, I went on this high protein diet, at the time called the Zone, and it really fucked up my digestion. It didn’t work well for me, so I abandoned it for a high fiber vegetable diet, and I kind of became over the years something of a pescatarian. I don’t eat dairy, I’m also gluten free, because of minor allergies, the kind that don’t make me sick but were enough to get off the stuff. And I’m a sugar addict. Back before my 60th, that was the big one, giving up processed sugar completely. That was the hardest. I was at 4th of July with my family, and all the pies come out—seven, eight really tasty pies—and I’m watching everybody cutting their slices, and a friend of mine tells me that this is like my version of porn. I’m watching everybody chowing down on these creme pies, [in a raspy voice] “Yeah, have another slice, go for it.” I’m not touching it. But I’m taking pleasure watching everybody. And there’s some truth in that, I was almost salivating and grinning.

Ellie goes back to the kitchen . . . and screams bloody murder. “Nooooooo!” Adrenaline spikes through me and I dart to the kitchen, ready to fight. Until I see the cause of her screaming. “Bosco, noooooo!” It’s the rodent-dog. He got into the kitchen, somehow managed to hoist himself up onto the counter, and is in the process of demolishing his fourth pie. Fucking Christ, it’s impressive how fast he ate them. That a mutt his size could even eat that many. His stomach bulges with his ill-gotten gains—like a snake that ingested a monkey. A big one. “Thieving little bastard!” I yell. Ellie scoops him off the counter and I point my finger in his face. “Bad dog.” The little twat just snarls back. Ellie tosses the mongrel on the steps that lead up to the apartment and slams the door. Then we both turn and assess the damage. Two apple and a cherry are completely devoured, he nibbled at the edge of a peach and apple crumb and left tiny paw-prints in two lemon meringues. “We’re going to have re-bake all seven,” Ellie says. I fold my arms across my chest. “Looks that way.” “It’ll take hours,” she says. “Yeah.” “But we have to. There isn’t any other choice.” Silence follows. Heavy, meaningful silence. I glance sideways at Ellie, and she’s already peeking over at me. “Or . . . is there?” she asks slyly. I look at what remains of the damaged pastries, considering all the options. “If we slice off the chewed bits . . .” “And smooth out the meringue . . .” “Put the licked ones in the oven to dry out . . .” “Are you two out of your motherfucking minds?” I swing around to find Marty standing in the alley doorway behind us. Eavesdropping and horrified. Ellie tries to cover for us. But she’s bad at it. “Marty! When did you get here? We weren’t gonna do anything wrong.” Covert ops are not in her future. “Not anything wrong?” he mimics, stomping into the room. “Like getting us shut down by the goddamn health department? Like feeding people dog-drool pies—have you no couth?” “It was just a thought,” Ellie swears—starting to laugh. “A momentary lapse in judgment,” I say, backing her up. “We’re just really tired and—” “And you’ve been in this kitchen too long.” He points to the door. “Out you go.” When we don’t move, he goes for the broom. “Go on—get!” Ellie grabs her knapsack and I guide her out the back door as Marty sweeps at us like we’re vermin

If the global pie stayed the same size, there was no margin for credit. Credit is the difference between today’s pie and tomorrow’s pie. If the pie stays the same, why extend credit? It would be an unacceptable risk unless you believed that the baker or king asking for your money might be able to steal a slice from a competitor. So it was hard to get a loan in the premodern world, and when you got one it was usually small, short-term, and subject to high interest rates. Upstart entrepreneurs thus found it difficult to open new bakeries and great kings who wanted to build palaces or wage wars had no choice but to raise the necessary funds through high taxes and tariffs. That was fine for kings (as long as their subjects remained docile), but a scullery maid who had a great idea for a bakery and wanted to move up in the world generally could only dream of wealth while scrubbing down the royal kitchen’s floors. The Magic Circle of the Modern Economy It was lose-lose. Because credit was limited, people had trouble financing new businesses. Because there were few new businesses, the economy did not grow. Because it did not grow, people assumed it never would, and those who had capital were wary of extending credit. The expectation of stagnation fulfilled itself.

cap to scratch his bald head. ‘Well, you won’t miss the veg because I’ll be bringing you some every week now. I’ve always got plenty left over and I’d rather give it to you than see it waste.’ He gave a rumbling laugh. ‘I caught that young Tommy Barton digging potatoes from Percy’s plot this mornin’. Give ’im a cuff round ’is ear but I let him take what he’d dug. Poor little bugger’s only tryin’ to keep his ma from starvin’; ain’t ’is fault ’is old man got banged up for robbin’, is it?’ Tilly Barton, her two sons Tommy and Sam and her husband, lived almost opposite the Pig & Whistle. Mulberry Lane cut across from Bell Lane and ran adjacent to Spitalfields Market, and the folk of the surrounding lanes were like a small community, almost a village in the heart of London’s busy East End. Tilly and her husband had been good customers for Peggy until he lost his job on the Docks. It had come as a shock when he’d been arrested for trying to rob a little corner post office and Peggy hadn’t seen Tilly to talk to since; she’d assumed it was because the woman was feeling ashamed of what her husband had done. ‘No, of course not.’ Peggy smiled at him. A wisp of her honey-blonde hair had fallen across her face, despite all her efforts to sweep it up under a little white cap she wore for cooking. ‘I didn’t realise Tilly Barton was in such trouble. I’ll take her a pie over later – she won’t be offended, will she?’ ‘No one in their right mind would be offended by you, Peggy love.’ ‘Thank you, Jim. Would you like a cup of coffee and a slice of apple pie?’ ‘Don’t mind a slice of that pie, but I’ll take it for my docky down the allotment if that’s all right?’ Peggy assured him it was and wrapped a generous slice of her freshly cooked pie in greaseproof paper. He took it and left with a smile and a promise to see her next week just as her husband entered the kitchen. ‘Who was that?’ Laurence asked as he saw the back of Jim walking away. ‘Jim Stillman, he brought the last of the stuff from Percy’s allotment.’ Peggy’s eyes brimmed and Laurence frowned. ‘I don’t know what you’re upset for, Peggy. Percy was well over eighty. He’d had a good life – and it wasn’t even as if he was your father…’ ‘I know. He was a lot older than Mum but…Percy was a good stepfather to me, and wonderful to Mum when she was so ill after we lost Walter.’ Peggy’s voice faltered, because it still hurt her that her younger brother had died in the Great War at the tender age of seventeen. The news had almost destroyed their mother and Peggy thought of those dark days as the worst of her

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and slices of cured ham. To drink, bottles of local white wine, covered in condensation, and high-alcohol microbews rich in hops and local iconography. From the coastline we begin our slow, dramatic ascent into the mountains of Hokkaido. The colors bleed from broccoli to banana to butternut to beet as we climb, inching ever closer to the heart of autumn. My neighbors, an increasingly jovial group of thirtysomethings with a few words of English to spare, pass me a glass of wine and a plate of cheese, and I begin to feel the fog dissipate. We stop at a small train station in the foothills outside of Ginzan, and my entire car suddenly empties. A husband-and-wife team has set up a small stand on the train platform, selling warm apple hand pies made with layers of flaky pastry and apples from their orchard just outside of town. I buy one, take a bite, then immediately buy there more. Back on the train, young uniformed women flood the cars with samples of Hokkaido ice cream. The group behind me breaks out in song, a ballad, I'm later told, dedicated to the beauty of the season. Everywhere we go, from the golden fields of empty cornstalks to the dense forest thickets to the rushing rivers that carve up this land like the fat of a Wagyu steak, groups of camouflaged photographers lie in wait, tripods and shutter releases ready, hoping to capture the perfect photo of the SL Niseko steaming its way through the hills of Hokkaido.

He served Adaira the first slice and grinned when she cast a wary look his way. “You made this?” “Aye,” he said, standing close to her, waiting. Adaira took her spoon and poked at the pie. “What’s in it, Jack?” “Oh, what all did we dump in there, Frae? Blackberries, strawberries, pimpleberries—” “Pimpleberries?” Frae gasped in alarm. “What’s a pim—” “Honey and butter and a dash of good luck,” he finished, his gaze remaining on Adaira. “All of your favorite things, as I recall, heiress.” Adaira stared at him, her face composed save for her pursed lips. She was trying not to laugh, he realized. He was suddenly flustered. “Heiress, I did not put pimpleberries in there,” Frae frantically said. “Oh, sweet lass, I know you didn’t,” Adaira said, turning a smile upon the girl. “Your brother is teasing me. You see, when we were your age, there was a great dinner in the hall one night. And Jack brought me a piece of pie, to say sorry for something he had done earlier that day. He looked so contrite that I foolishly believed him and took a bite, only to realize something was very strange about it.” “What was it?” Frae asked, as if she could not imagine Jack doing something so awful. “He called it a ‘pimpleberry’, but it was actually a small skin of ink,” Adaira replied. “And it stained my teeth for a week and made me very ill.” “Is this true, Jack?” Mirin cried, setting her teacup down with a clatter. “‘Tis truth,” he confessed, and before any of the women could say another word, he took the plate and the spoon from Adaira and ate a piece of the pie. It was delicious, but only because he and Frae had found and harvested the berries and rolled out the dough and talked about swords and books and baby cows while they made it. He swallowed the sweetness and said, “I believe this one is exceptional, thanks to Frae.” Mirin bustled into the kitchen to cut a new slice for Adaira and find her a clean utensil, muttering about how the mainland must have robbed Jack of all manners. But Adaira didn’t seem to hear. She took the plate from his hands, as well as the spoon, and ate after him.

Regret can improve decisions. To begin understanding regret’s ameliorative properties, imagine the following scenario. During the pandemic of 2020–21, you hastily purchased a guitar, but you never got around to playing it. Now it’s taking up space in your apartment—and you could use a little cash. So, you decide to sell it. As luck would have it, your neighbor Maria is in the market for a used guitar. She asks how much you want for your instrument. Suppose you bought the guitar for $500. (It’s acoustic.) No way you can charge Maria that much for a used item. It would be great to get $300, but that seems steep. So, you suggest $225 with the plan to settle for $200. When Maria hears your $225 price, she accepts instantly, then hands you your money. Are you feeling regret? Probably. Many people do, even more so in situations with stakes greater than the sale of a used guitar. When others accept our first offer without hesitation or pushback, we often kick ourselves for not asking for more.[2] However, acknowledging one’s regrets in such situations—inviting, rather than repelling, this aversive emotion—can improve our decisions in the future. For example, in 2002, Adam Galinsky, now at Columbia University, and three other social psychologists studied negotiators who’d had their first offer accepted. They asked these negotiators to rate how much better they could have done if only they’d made a higher offer. The more they regretted their decision, the more time they spent preparing for a subsequent negotiation.[3] A related study by Galinsky, University of California, Berkeley’s, Laura Kray, and Ohio University’s Keith Markman found that when people look back at previous negotiations and think about what they regretted not doing—for example, not extending a strong first offer—they made better decisions in later negotiations. What’s more, these regret-enhanced decisions spread the benefits widely. During their subsequent encounters, regretful negotiators expanded the size of the pie and secured themselves a larger slice. The very act of contemplating what they hadn’t done previously widened the possibilities of what they could do next and provided a script for future interactions.[4]

When Florence Allen took a bite of her dessert the expression on her face changed completely. She looked puzzled at first, as if she wasn't at all sure it was cake that she was eating. She cut herself another bite and then held up her fork and looked at it for a minute before slipping it into her mouth. She chewed slowly, as if she were a scientist engaged in an important experiment. She lifted up her plate and held it up to the light, studied it from different angles. Then she dipped down her nose and inhaled the cake. "This is sweet potato." I dabbed at my eyes again and told her that it was. "Sweet potatoes and raisins and... rum? That's a spiked glaze?" I nodded. She took another bite and this time she ate it like a person who knew what she was getting into. She closed her eyes. She savored. "This is," she said. "This is..." "Easy," I said. "I can give you the recipe." She opened up her eyes. She had lovely dark eyes. "This is brilliant. This is a brilliant piece of cake." In my family people tended to work against the cake. They wished it wasn't there even as they were enjoying it. But Florence Allen's reaction was one I rarely saw in an adult: She gave in to the cake. She allowed herself to love the cake. It wasn't that she surrendered her regrets (Oh well, I'll just have to go to the gym tomorrow, or, I won't have any dinner this week). She had no regrets. She lived in the moment. She took complete pleasure in the act of eating cake. "I'm glad you like it," I said, but that didn't come close to what I meant. "Oh, I don't just like it. I think this is-" But she didn't say it. Instead she stopped and had another bite. I could have watched her eat the whole thing, slice by slice, but no one likes to be stared at. Instead I ate my own cake. It was good, really. Every raisin bitten gave a sweet exhalation of rum. It was one of those cakes that most people say should be made for Thanksgiving, that it was by its nature a holiday cake, but why be confined? I was always one to bake whatever struck me on any given day. Florence Allen pressed her fork down several times until she had taken up every last crumb. Her plate was clean enough to be returned to the cupboard directly. "I've made sweet potato pies," she said. "I've baked them and put them in casseroles, but in a cake? That never crossed my mind." "It isn't logical. They're so dense. I think of it as the banana bread principle.

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.